Making buns at home. Homemade buns with sugar

Well, Easter week is over, the Easter cakes are finished, and it’s time to prepare something tasty for tea. How about making sugar buns from yeast dough? Ruddy, sprinkled with shiny sugar crystals, everyone without exception likes them. I have wonderful recipe dough for buns with adjusted proportions, very simple. And, of course, I will show you how to make beautiful buns with sugar in the shape of hearts and flowers. Molding is not difficult, but for the first time it is better to see the whole process in detailed recipe with step by step photos.

How delicious do buns with sugar look! Ruddy, made from fluffy yeast dough - you just can’t help but like them! Do you want to learn how to cook them? Then we get everything we need and get to work!

Ingredients

To make buns with sugar you will need:

• wheat flour – 80 g;
• warm milk – 150 ml;
• fresh pressed yeast – 20 g;
• granulated sugar – 1 tbsp. l.

For the test:

• wheat flour – 450 g;
• warm milk – 100 ml;
• table salt – 2 pinches;
• eggs – 2 pcs. + yolk for lubrication;
• granulated sugar – 150 g. + 4-5 tbsp. l. for filling and topping;
• soft butter – 50 g;
• sunflower oil refined – 2-3 tbsp. l.

How to make buns with sugar from yeast dough. Recipe

I make sponge yeast dough. Nothing complicated, follow the recipe and observe the proportions and sequence of steps. And you will succeed! To prepare the dough, I grind a piece of fresh yeast with sugar. I pour in the milk, heated until it feels pleasantly warm. I stir and add the sifted flour. If you don’t have scales, then add 4 tbsp. spoons.

I shake the dough, grind the large lumps of flour, leave the small ones. They will disperse during proofing and will not be noticeable in the risen dough. The thickness of the dough will be like cream or condensed milk - not liquid and not thick. Cover and leave in a warm place for half an hour.

After 25-30 minutes, the dough will rise strongly, fluff up and begin to fall in some places. This means that the yeast has become sufficiently strong, the dough has infused and it’s time to introduce the rest of the products.

I pour the heated milk into a spacious bowl and put the dough there. I beat two eggs, add soft butter (room temperature) and sugar. If you wish, you can flavor the bun dough with vanilla sugar or vanillin.

I sift the flour. I leave about a third for kneading, and pour the rest into the dough in parts. In the recipe for buns with sugar, I indicated the amount of flour that I needed, but keep in mind that the flour is different and you may need a little more or less (+/- 2 tbsp. l).

I scatter the remaining flour on the board, lay out the sticky, loose dough and knead with my hands. I roll for about ten minutes, knead, fold the dough until it stops sticking. I lubricate my hands several times vegetable oil to make kneading easier.

Gradually the dough takes up the flour and after 10-12 minutes the shapeless sticky mass becomes a soft, elastic bun.

I grease a large deep bowl with oil and transfer the bun. Cover and leave in a warm place for about 1.5 hours. The dough works very well in a warm oven. I preheat the oven to +40 degrees, turn off the heat and place the dish with the dough on the grill. I cover it so the top doesn’t get weathered. I reheat it several times, maintaining the temperature within +30-35 degrees. I have been using this method for a very long time, it helps and saves time.

I knead the risen dough to make cutting the buns easier. With my fist I press it in the center to the bottom, then lower it along the edges. I divide it into two parts.

How to make beautiful buns with sugar - two molding methods

I take one part to work with and leave the other in a covered bowl. I divide the dough into pieces weighing 50-55 grams. Roll out into a flat cake 0.5 cm thick.

I grease the surface with sunflower oil. You can melt the butter - with it the taste of the filling will be more delicate.

I sprinkle the cakes with white or brown sugar. About a teaspoon per piece. Sometimes I add cinnamon for flavor, which also works well.

I roll it tightly into a tight roll. If you roll it loosely, then the edges of the buns will separate and the pieces will lose their shape.

I will show you two ways to beautifully roll buns: in the shape of a heart and with a flower. For the first method, I fold the roll in half, connect the edges and press one against the other more tightly. Stepping back 1.5-2 cm from the pinch, I use a sharp knife to make a through cut, cutting through all the layers.

I unfold the edges at the cut site and make heart buns. I form all the other blanks in the same way.

Method two: flower buns. To do this, I twist a tight roll in the same way. I lift the edges and connect them in the middle, pressing one to the other. The photo clearly shows what to do and how to do it.

I turn it over with the tuck down. Using a knife, I cut through one side, leaving the middle untouched. Then on the other.

I turn the edges to the sides and adjust them so that the buns look neat.

Transfer to a baking sheet. I make sure to cover the surface with baking paper, otherwise the buns will burn. I leave it for 10-12 minutes while the oven warms up to +180 degrees. Before placing in the oven, I grease the surface with yolk and sprinkle with sugar. After baking, you get an even golden brown crust interspersed with sugar - very beautiful and tasty!

I place the baking tray with buns in a hot oven on the middle level. Bake for 15-20 minutes until the color of the baked goods turns pinkish-brown. Sugar melts at high temperatures and leaks out in places, but the taste and appearance the buns don't get worse from this. But if you don’t cover it with paper, they will burn – keep that in mind.

I made the buns small, there were 22 pieces. The first portion didn’t even have time to cool, they were snatched from the baking sheet! I had to wait until the second ones were baked, and then take a photo.

Buns with sugar

There are already a lot of recipes on the site, but I haven’t had time to tell you how to make buns from yeast dough. By the way, this is the most popular dish for tea in our family. I use the same dough recipe for buns as for baking all other baked goods.

Once you get the hang of making simple butter dough, you can always make excellent air buns— buns with sugar, cinnamon, poppy seeds and other additives. Buns can be in the form of butterflies, snails, curls, hearts.

Bun dough recipe

The amount of ingredients is indicated for 8 large buns.

For the dough:

• Yeast - 25 g pressed or 7 g dry;
• Sugar - 1 tbsp. spoon;
• Flour - 3 tbsp. spoons;
• Warm milk - 250 ml.

For the test:

• Vegetable oil (I use refined sunflower oil) - 0.5 cups;
• Chicken eggs - 1 pc.;
• Salt -0.5 teaspoon;
• Flour - 3.5 cups (about 400 g);
• Sugar - 3 tbsp. spoons;

Filling for buns:

• Melted butter - 30 g.
• Sugar - to taste
• Cinnamon - to taste

How to make buns with sugar from yeast dough

I prepare the dough for the buns using the sponge method.
So, measure out 250 ml. milk.


Milk is the basis for our dough; it should not be hot (at a temperature of 50 C the yeast dies, we must not allow this to happen). But the yeast will not start working in cold milk, so we heat the milk so that it is slightly hotter than room temperature.
Our buns will be prepared with pressed yeast, break off 25 g.

If desired, raw pressed yeast can be replaced with instant dry yeast; in this case, you need to take 7 g of dry yeast.

Knead the yeast with a fork, add 1 tbsp. spoon of sugar.


Add half a teaspoon of salt to the dough mixture. Crush the resulting mixture using a fork.


Add warm milk to the dough.


The yeast should disperse well in the milk. Mix into a homogeneous liquid mass.


Add flour (3 tablespoons) to the resulting mixture.

All flour that will be used for yeast dough must be pre-sifted. This will saturate the flour with air and make the dough more tender and airy.

So, stir the mixture with flour, we get a preparation for the dough.




We remove the dough in a warm place without drafts for 20-25 minutes. You can cover the dough with cling film or a clean towel.

You can see how to prepare it in a separate article.

How to prepare dough for buns

While the dough reaches the fluffy foam we need, break the egg.

Add the remaining sugar (2 tablespoons) to the egg and grind.


There is no need to beat the egg and sugar until fluffy, just stir until smooth.


Pour vegetable oil (110 g) into the dough. This is about half of a regular cut glass.


Now we need our dough, which by this time has increased in size.

Note: the dough recipe can be used to make delicious and other baked goods.

Mix the dough and start adding flour in parts. A small part was added and stirred. Added again and stirred. In total, you should use 3.5 cups of flour. But, given that everyone’s flour is different, you may need a little more or a little less. Focus on the consistency of the dough.


At first, the dough for yeast buns will look like this.


Then it will be difficult to knead with a spatula or spoon and you will have to put everything aside and proceed to kneading the dough with your hands.


When the dough becomes thick, place it on a surface sprinkled with flour and begin kneading with your hands. You need to knead for about 10-12 minutes until the dough becomes plastic. The dough will be sticky, this is normal. Even if it sticks a little to your hands, there’s nothing to worry about.

We, of course, can use flour to achieve a result so that the dough does not stick to our hands at all, but in this case we will get a dense dough clogged with flour, which in the finished baked goods will not be airy, but heavy.

Then put the dough in a bowl, grease it on top with your palm dipped in vegetable oil, cover with a towel and put it in a place without drafts for 1.5 hours.
After the allotted time, the dough will increase in size, you need to knead it and put it in the refrigerator for another 2 hours.

Place the well- risen dough on a surface sprinkled with flour (or greased with vegetable oil).

The dough needs to be divided by the number of buns you plan. From this quantity I get 8 large buns. They turn out big and fluffy. So, we first divide the dough into two equal parts, then each of the two parts into two more pieces.

We divide each part into two more, we get 8 blanks for buns.

One part of the dough will be one bun, and the shape can be made in a variety of ways - in the form of hearts, snails, butterflies.

The most popular and romantic are heart-shaped buns.

Buns with a heart

The heart-shaped buns are very reminiscent of a bun from Soviet times called the Moskovskaya bun (by the way, they are still sold in stores).

Making a dough heart couldn't be easier! Follow my step by step instructions.
So, roll out a piece of dough from our preparations into a circle. If you don’t get the shape of an even circle, it doesn’t matter, the heart from the dough will still come out wonderful.


Now use a brush to brush the entire surface of the dough with melted mixture. butter.

Butter can be replaced with vegetable oil according to your taste.

Sprinkle with sugar (you can use cinnamon or brown sugar). I'll use regular sugar.
In the photo it may seem that the sugar is poured in a heap in one place, but in reality the sugar is distributed evenly over the entire surface.
For better pressing of the sugar, you can run a rolling pin over the dough.


We begin to roll the cake into a roll.


Pinch the edge of the roll so that the dough does not fall apart.


Now fold the roll in half and lightly pinch the edge.

Using a sharp knife, cut through the “puffy” part of the roll, not reaching 1.5 cm to the edge.

Now turn the cut edges inside out to create a heart.

The finished bun looks like this:

Butterfly buns

Children love buns in the shape of butterflies. You can introduce the kids to making them: roll the dough into rolls, grease the surface of the dough with oil using a brush - even a child can do this, and the pleasure will be overwhelming!

To make butterfly buns, we do the same steps, roll out the flatbread, grease it with butter, sprinkle it with sugar, then roll it up and pinch it...

We tuck the edges of the roll under itself and fasten it together, as shown in the photo:

Using a knife, cut the edges of the roll on each side, not reaching the middle of the roll.

We open the wings of the butterfly with the inside facing us.

There are a huge number of ideas on the Internet about what shape to make buns and buns. You just have to try it once and a variety of spirals, snails, hearts, butterflies and braids will appear on your table. Experiment and make your loved ones happy!


Now place the buns on a baking sheet lined with parchment, cover with a towel and let rest for 15-20 minutes. Before baking, brush with yolk mixed with milk and place in the oven at 180 C.
The oven must be preheated.
After 20 minutes the buns are ready!

In contact with

Soft buns are associated with childhood and fairy tales. But you can quickly prepare them yourself in your own kitchen. What’s even nicer is that the numerous versions of this delicacy do not have the highest calorie content, amounting to 300-350 kcal.

How to make heart-shaped Moscow yeast buns with sugar - photo recipe

In the dough for buns put a large number of butter (margarine), eggs and sugar. Yeast can be used either fresh or dry. This dough is difficult to rise, so it is kneaded using a sponge method, and then kneaded 2-3 times, thanks to which active oxygen saturation occurs.

Your mark:

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

• Flour: 4.5-5 tbsp.
• Salt: 1/2 tsp.
• Creamy margarine: 120 g
• Yeast: 2 tsp.
• Sugar: 180 g + 180 g for interlayer
• Eggs: 4 things. + 1 for lubrication
• Milk: 1 tbsp.
• Vanillin: a pinch
• Vegetable oil: 40-60 g

Cooking instructions

Pour the yeast into warm milk and leave for 15 minutes until it dissolves in the liquid.



Add salt, a teaspoon of sugar and a glass of flour.



Stir. Place the dough in a warm place for half an hour to rise.



Place eggs in another container and add sugar.



Whisk until bubbles appear.



Melt margarine in the microwave. Pour it into the bowl with the eggs, stir.



Combine the mixture with the dough.



After mixing, add the rest of the flour.



As you may have noticed, the recipe states the approximate amount of flour. How much flour to put in the dough depends on its quality, the size of the eggs, and also on how liquid the margarine turns out after melting. Therefore, it is recommended to first pour three cups of flour, and then add the rest of the flour during the kneading process.



The result should be a soft, slightly viscous dough. Knock it out thoroughly. A well-kneaded dough will easily move away from the walls of the dish, sticking only a little to your hands. Transfer the dough to a larger container.



Cover the dish with a lid and leave in a warm place for two hours. During this time the dough will rise well.



Place a handful of flour on the table, lay out the dough, and knead well again. Place it back into the bowl and let it rise one last time. Turn the dough out onto the counter again, but don't knead it.



Divide it into pieces the size of a large chicken egg.



Fold the edges of each piece towards the middle, forming a crumpet.



Cover the crumpets with a towel and let them rise. Preheat the oven to 210°. Now start forming the hearts. Roll out the donut into a layer. Grease with vegetable oil and sprinkle with sugar.



Roll the flatbread into a roll.



Pinch it on all sides. You will get a bar like this.



Connect the ends together.



Turn so that the side is facing up. Using a sharp knife, make a cut 3/4 of the way down almost to the bottom.



Unfold the workpiece in the form of a book. You will get a cute heart.



Sometimes it may not come out quite neat the first time, so adjust it with a knife, cutting the layers of dough in the middle. Place the hearts on a baking sheet lined with parchment, cover with a towel, and place to proof.



Brush the well-risen hearts with an egg beaten with a teaspoon of water. Bake the buns for 18 minutes until golden brown.



Ready baked goods cover with a thin towel and cool until slightly warm. The hearts turn out beautiful, with a shiny surface from melted sugar, and quite sweet.

If you place cooled buns in the microwave for half a minute, they will become as fresh as fresh.



Buns with poppy seeds

The most famous version of this pastry can be considered buns with poppy seeds. To prepare them you will need:

• 2 glasses or 380 ml warm milk;
• 10 g fresh or 0.5 pack of dry yeast;
• 2 chicken eggs, one of which will be used to grease the surface before baking;
• 40 g butter;
• 100 g granulated sugar;
• 350 g flour;
• 100 g poppy seeds.

Preparation:

1. The poppy seeds are steamed for about 1 hour. To do this, pour boiling water over it.
2. Yeast is diluted in warm milk. Add 2-3 tbsp to the dough. spoons of flour. The dough will rise in about 15 minutes.
3. Add warm butter and half the granulated sugar to the mass, and then mix thoroughly
4. Pour the dough into flour, add 1 egg, a pinch of salt and mix thoroughly until smooth.
5. The dough is allowed to rise until it increases in size by 1/2 or only 1/3 twice. When using dry yeast, it is mixed with flour and the dough is made using a straight method.
6. The remaining egg is divided into white and yolk. The yolk is set aside. The surface of the buns will be coated with it before cooking. Beat the egg white and add it to the poppy seeds. The remaining granulated sugar is added to the poppy mixture.
7. The dough is rolled out into a thin layer. The poppy seed filling is applied to the surface, then rolled into a roll and cut into portions weighing 100-150 grams.
8. Future buns are brushed with egg yolk to give the finished product a golden brown crust. Bake in an oven preheated to 180°C for about 20 minutes, gradually reducing the heat.

Recipe for buns with cottage cheese

Fans of dairy products and relatively safe sweets will definitely enjoy buns with cottage cheese. To prepare them you will need:

• 350 g warm milk;
• 2 chicken eggs;
• 1 packet of dry yeast or 10 g. fresh;
• 100 g granulated sugar;
• 1 packet of vanilla sugar;
• 350 g flour;
• 200 g cottage cheese;
• 50 g butter.

Preparation:

1. The dough is prepared according to traditional recipe, diluting yeast in warm milk, half the volume of sugar and 2-3 tbsp. spoons of flour. The prepared dough should rise.
2. After that it is added to the flour. When kneading, add 1 egg, melted butter, and salt into the mixture. The dough rises 1-2 times.
3. The second egg specified in the recipe is divided into white and yolk. The yolk will be used to coat the surface of the buns when cooked. Beat the egg white and mix with the remaining half of the granulated sugar. You can add vanillin or vanilla sugar to the curd mass.
4. The dough is rolled out thinly. The curd mass is spread on its surface and rolled into a roll. The roll is cut into portions of 100-150 g. (If desired, the cottage cheese can be placed on a flatbread.)
5. Bake the delicacy for about 20 minutes in the oven preheated to 180°C.

How to make cinnamon buns

The delicate aroma of cinnamon buns helps set the mood for the work day, and the baked goods themselves are a nice addition to family dinners and lunches. To prepare this dish you will need:

• 350 g flour;
• 2 eggs;
• 150 g granulated sugar;
• 2 tbsp. warm milk;
• 2 tbsp. l. ground cinnamon;
• 50 g butter;
• 1 packet of dry yeast or 10 g. fresh yeast.

Preparation:

1. For the dough, yeast, half of the granulated sugar and 2-3 tbsp are added to the milk. spoons of flour. When the dough rises, it is added to the flour.
2. When kneading, add melted butter, the rest of the flour and 1 chicken egg. The dough is allowed to rise 1-2 times.
3. The dough is rolled out thinly. Sprinkle the surface with cinnamon through a small strainer, trying to create an even layer. Sprinkle granulated sugar on top.
4. The dough is rolled into a roll and divided into portions of 100-150 g.
5. Aromatic buns with cinnamon are baked in hot oven about 20 minutes.

How to cook delicious, fluffy kefir buns in the oven

Those who prefer not to use yeast in cooking should pay attention to kefir buns in the oven. To prepare them you will need:

• 500 ml kefir;
• 800 g flour;
• 150 ml sunflower oil;
• 150 g granulated sugar;
• 0.5 tsp. soda

Preparation:

1. The soda is immediately poured into kefir to quench it. Kefir is poured into flour. When kneading, add sunflower oil, granulated sugar (about 50 g), and salt to the mass. Knead a fairly dense dough.
2. The finished dough is rolled out into a thin layer, sprinkled with granulated sugar and rolled into a roll.
3. The roll is divided into portions and left to proof (about 15 minutes).
4. Bake finished goods in the oven at 180°C for about 20 minutes. The finished buns can be sprinkled with powdered sugar.

Puff pastry buns

Puff pastry buns are fragrant and tasty. To prepare you will need:

• puff pastry packaging;
• 100 g granulated sugar;
• zest of one lemon.

Preparation:

1. The dough is left to defrost overnight.
2. The thawed layers are rolled out into a thin layer and sprinkled with granulated sugar.
3. To ensure a golden crust, the surface of the products is greased with vegetable oil or raw egg.
4. These buns are baked for 10-15 minutes in the oven at 180°C.

Lenten buns

Buns are universal. This dish can be prepared even on fasting days. To do this you will need:

• 6 cups flour;
• 500 ml water;
• 250 g sugar;
• 30 g yeast;
• 2-3 tbsp. vegetable oil.

You can add raisins, poppy seeds or cinnamon to the buns.

Preparation:

1. Yeast is diluted in warm water, to which sugar and 2-3 tbsp are added. spoons of flour.
2. The risen dough is added to the flour, sugar and vegetable oil are added. The dough is allowed to rise thoroughly.
3. The finished dough is rolled out thinly. The surface is sprinkled with cinnamon, poppy seeds, sugar or raisins, and then rolled into a roll.
4. The roll is cut into individual crumpets of 100-150 g.
5. The baked goods are prepared for 15-20 minutes in a hot oven at 180°C.

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Cooking instructions

2 hours 55 minutes Print

1. Mix flour, dry instant yeast (read the recommendation on the package!), sugar, salt and vanillin in a bowl. Crib How to prepare yeast

2. Pour in warm milk or water. Tool Pasta pan The main rule of a good pan for cooking pasta is that it should be large. To cook just half a kilo of spaghetti, you need at least five liters of water. Another problem is draining such a quantity hot water. The problem can be solved by purchasing a pan with a special insert that can be removed along with the spaghetti, and all the water will remain in the pan.

3. Quickly knead the dough. At the end of kneading, add vegetable oil so that the dough does not stick to your hands.

4. Knead a little more, then leave the dough to rise. To do this, cover the top of the bowl with the dough with cling film or a towel and place it in a warm place without drafts.

5. After an hour and a half, the volume of the dough will double. It is necessary to knead it and leave it to rise again.

6. This time the dough will rise faster, in about 30 minutes.

7. Place the finished dough on a table sprinkled with flour and knead again. Then roll the dough into a rope, cut it into pieces, and roll the pieces into balls. Tool Ceramic Knife Japanese ceramic knives are made from zircon oxide, a material that falls midway between steel and diamond on the hardness scale. Moreover, they are lighter than metal ones, do not oxidize food, do not absorb odors and do not require sharpening for at least three years.

8. Roll out each bun into an oval cake and sprinkle generously with sugar (about a heaping teaspoon). You can sprinkle with a mixture of sugar and cinnamon.

9. Roll the cake into a roll, sugar inside, then bend the roll in half.

10. Make a cut on the fold of the roll, about halfway through, firmly flattening the ends.

11. Then unfold the cut. The result was a bun in the shape of a “heart”.

12. Place the buns on a baking sheet covered with baking paper (grease the paper with oil).
Leave the buns to proof for 15 minutes, then brush with beaten egg.
Tool Baking paper Open pies and quiches for even baking, it is better to place them in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.

13. Bake homemade buns in a preheated oven at 200 degrees for 15 minutes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

Buns with sugar made from yeast dough are fragrant and tender baked goods that everyone will like. The soft dough and crispy sweet crust will give the bun an amazing taste. Serve the finished baked goods with jams, honey, and condensed milk. This is a great snack for kids at school. They are convenient to take with you on a picnic, on the road, or to work. Buns with sugar powder are quite popular, and if you prepare them yourself, you will be sure of their naturalness.

Sweet buns are made from yeast dough filled with cinnamon and sugar. Most often, buns are rolled in the shape of hearts; you can also make butterflies and curls.

If desired, you can add poppy seeds to the filling, you will get a poppy seed filling, which will also be tasty.

Ingredients

• For the dough:
• milk - 250 ml;
• dry yeast - 1.5 tsp;
• wheat flour (premium grade) - 3 tbsp. l.;
• sugar - 3 tbsp. l.
• For the test:
• egg - 2 pcs.;
• butter (or margarine) - 80 g;
• wheat flour (premium grade) - 550 g.
• For filling:
• sugar - 8 tbsp. l.;
• cinnamon powder - 1 tsp;
• vegetable oil - 60 g.

Preparation

First, let's prepare the dough. In the bowl where you will knead yeast dough, pour warm milk, add 3 tablespoons of sugar and wheat flour, mix thoroughly. You can use either baked fat milk or low-calorie milk.

Then add the specified amount of dry yeast for the dough. Stir with a spatula and set aside for 5-10 minutes to allow the yeast to revive and become active.

Then add raw chicken eggs. Mix with a whisk or mixer until the eggs are completely distributed throughout the liquid mass.

Melt butter or margarine. Cool. Add to the rest of the ingredients in the bowl and stir a little to create a homogeneous texture.

Sift the wheat flour through a sieve, pour the specified amount into a convenient dry bowl. Add flour little by little and mix the dough with a spoon. When it is too thick, start kneading with your hands, then place it on a board sprinkled with flour or on the table.

Ready soft dough cover with a napkin or clean towel and leave to rise in a warm place for about one hour. It is important that there is no draft, otherwise the dough will not rise. It should significantly increase in size by 3-4 times. Then do a warm-up - press it down a little with your hands. And leave it to rise again. Bun dough with dry yeast will rise well and quickly.

Knead the rested dough on a dusted board. Divide into several pieces, from which we will then prepare buns. In this case, it turned out to be 8 pieces. Based on your convictions, you can create several large, or you can create many small buns. How many pieces there are so many buns. Place them on a wide cutting board sprinkled with flour and leave under a napkin.

Roll out one piece of dough so that its thickness is approximately 0.3-0.5 centimeters and its diameter is about 20-24 cm.

Brush the top with vegetable oil using a kitchen brush or melted butter. Sprinkle with sugar topping. To do this, mix sugar with ground cinnamon. One piece takes about 1 tablespoon. You don't have to use cinnamon if you don't like it.

Roll the dough into a similar roll using your hands. Wrap loosely.

Press the edges of the sausage together. Press one piece of dough against the other well so that they stick together and do not come apart.

Place the ring on the edge. Using a sharp knife, cut to the bottom. At the same time, leave a few centimeters at the junction.

Unfold the cut sides to form a heart.

Transfer the preparations to a baking sheet greased with vegetable oil or covered with parchment. Let the buns sit for 10-20 minutes in a warm room so that they fit and increase in size. Bake at a temperature of 180-190 C for 40-50 minutes.

Sweet buns made from yeast dough are ready.

Cool and serve. Enjoy your tea!

Not only cinnamon and sugar are suitable for filling buns, but also other combinations:

• soft raisins (seedless) with honey;
• sweet spicy herbs (mint or basil) and sugar;
• a mixture of cottage cheese, sour cream and sugar (thick in consistency);
• mush of dried apricots and prunes (take dried fruits to your liking.