There is nothing tastier and more appetizing than baking from yeast dough! Hot, freshly baked delicious buns, pies fill the house with an indescribable magical aroma, which no other dish can repeat. Beautiful pastry from yeast dough always adds festivity to any table, makes it solemn and at the same time homely, family.

Delicious pastries from yeast dough should definitely be mastered by any hostess. It is not difficult, even a novice cook will not encounter difficulties, it's all about practice. Some housewives buy dough in the store, this is quite acceptable if you are limited in time. Baking from ready-made yeast dough is just as tasty and fragrant.

Making yeast dough at home is easy if you follow certain rules. This will require a warm room, milk or water, yeast, oxygen and nutrition for them in the form of sugar and flour. Reacting with each other, these ingredients form alcohol, carbon dioxide and acid - essential components of a quality yeast dough. Products from such a dough can be very diverse both in taste and in appearance. There are sweet yeast dough pastries, rich yeast pastry pastries, puff pastry pastry, etc. The simplest dough is yeast bread dough: a mixture of flour, yeast, salt and liquid. Various flavorings, such as eggs, sugar, butter, sour cream, make baking from this dough.

Baking a pie from yeast dough is a fascinating, festive, creative process. The result of such work is always the pride of any hostess. Learn how to cook yeast dough pastries, the recipes on our website will help you with this. It is very convenient to use recipes with photos in the process of baking yeast dough, they are very visual and easy to learn.

Our tips will also help you:

The yeast fermentation temperature in the dough should be around 30 degrees. The overheated dough should be cooled, the cold one should be warmed up and fresh yeast should be added;

Too much sugar or salt stops fermentation. This can be corrected by making a new dough and mixing with the first batch of dough;

With an excess of water, dough and pastries will not work out of it;

With a lack of water, baking will be tough, the fermentation of such a dough is weak;

Excess salt will give a pale crust on the product, the fermentation time will increase;

Lack of salt will also spoil the dough and make products from it tasteless;

With excess sugar, the surface of the products is quickly fried, and the middle does not have time to bake, the dough ferments poorly;

Lack of sugar makes pastries look pale;

Too much yeast will add an unpleasant sour alcohol smell and taste to your baked goods;

With a different ratio of components, you can get a steep, soft, sponge or batter;

Baking flour should be well sifted to saturate it with oxygen;

Baked goods made from soft or sponge dough only last a few days.

Section: TABLE SETTING, DECORATION OF DISHES, ETIQUETTE
26th page of the chapter "DISH DECORATION"

The section helps with minimal effort to decorate a variety of dishes and beautifully set the table.
For success, it is recommended to read from.

DECORATION OF HOME DISHES
Design specialties-26
Recipes, step by step photos
Cutting figured products from pastry

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Ready cake "Grandma's napkin" with poppy seeds:

Tutmanik is a Bulgarian dish. The main element here is cheese, so the cake is quite salty.
If someone does not like this amount of salt or does not like cheese, you can vary the filling to your liking.
For example, you can replace the cheese with ordinary cheese or add it to the cheese 1:1.
If there is no cheese, you can use suluguni cheese or salted cottage cheese.

3 eggs (separate 1 yolk to brush the top of the pie)
0.5 cup sour cream
1 tsp soda
0.5 cup milk
1 sachet dry yeast
1 st. a spoonful of sugar
1 tsp salt
500-700 g flour (how much dough will take)
100 g butter
350 g cheese

We dissolve the yeast in water, add 1 teaspoon of sugar, wait until the dough rises with a “cap”.
Of all the products (except cheese), knead the dough and leave to rise for half an hour.
After half an hour, punch down the dough and divide it into 3 pieces. We roll each part into a layer in the form of a rectangle.
We generously grease the layers with melted butter, sprinkle with grated cheese and roll up.

Lubricate the baking dish with vegetable oil.
Cut the roll into pieces 2-3 cm long and lay vertically in a mold.
Do not stack the sliced ​​rolls too close to each other, because. during proofing, they will increase in volume.
Lubricate the top with the remaining yolk.

Leave for proofing for 20 minutes and place in preheated to 200 gr. From the oven for 30 minutes.
When ready, take it out of the oven, lightly sprinkle the tutmanik with water, cover with a folded towel and leave to cool for 15 minutes.

1.25 kg wheat flour
50 g baker's yeast or 25 g fresh yeast
300 ml milk
250 g sugar
12 eggs
300 g butter
1 g salt
150 g raisins
100 g fresh zest
100 g plums
100 g almonds
150 g walnuts
150 g pine nuts
candied fruit

For dough, knead 200 g of flour with baker's yeast diluted in 100 g of warm milk. We leave the dough to ferment in a warm place for five to six hours.
When the dough is ready, knead the remaining flour with 250 g of powdered sugar, 6 whole eggs, 6 egg yolks, 300 g of melted butter, salt and 200 ml of milk.
We combine everything with the present dough with yeast, knead until a homogeneous mixture and add raisins rolled in flour, fresh orange zest, chopped plums, almonds, pine nuts.
Mix all the ingredients, cover the pan with a cloth and leave the dough until it doubles in volume. This will take at least six to ten hours, as the dough is very soft.
It is advisable to leave the dough overnight.
The next morning we make a cake.
We cut the dough in the shape of a circle, placing a glass of water in the center to form a hole in the center.
Lubricate the cake with a loose egg, put plums and pears or other fruits, dried cherries and almonds on it, decorate with candied fruit.
We leave to distance for 1-1.5 hours so that the cake increases slightly in volume.
We bake the cake in a well-heated oven at a temperature of 180 gr. C until the dough is ready (when the inserted wooden stick comes out dry).
We cover the finished cake with a towel folded in half and let it cool a little - 10-15 minutes.
Then sprinkle with powdered sugar.
Bookmark in the cake of Christmas signs:
when kneading raw dough, they throw a dried bean or a small key chain there: whoever gets it will be happy and prosperous in the house.

Dough cutting. In the process of cutting the dough, fermentation still continues in it, therefore, in order to avoid damage to the dough, this process must be completed in a short time.

There are several types of machines for cutting and rolling dough.

The dough can also be cut by hand on a table with a wooden top. After punching, the finished dough is laid out on a table covered with flour, cut off with a knife or scraper a long and even piece in thickness, which is rolled into a long tourniquet. Its thickness depends on the size of the finished product; the larger the product, the thicker the tourniquet must be made. The tourniquet is taken in the left hand, and with the right hand, a portion of the dough is cut off with a knife, which is placed on the scales, while simultaneously discarding the previously laid piece of dough from them.

The mass of dough portions must be accurate; a slight deviation of up to ± 2.5 g is allowed. Portions of dough should have a mass greater than finished products by 12 ... 15%, since baking and cooling occur during baking and shrinkage of products.

Weighed portions are lightly sprinkled with flour and placed on the table. Then they take two pieces of dough and roll them on the table with their palms in a circular motion. When rolling, make sure that there is a little flour between the palms and the dough balls, which prevents the dough from sticking to the hands. There should be no flour between the ball and the table, so that when rolling, the sides of the ball stick a little to the table and the dough is pulled down from all sides, creating a so-called seam. Rolled balls are placed on a table dusted with flour, and after

After 5 ... 6 minutes of intermediate proofing, different products or dough balls are formed from them, laid seam down on a greased baking sheet, at such a distance from each other that during proofing and baking they, having increased in volume, do not connect and deform. It is best to put the balls on a baking sheet in a checkerboard pattern. In this case, more products can be placed on the baking sheet and, in addition, they are evenly baked during baking.

In the process of cutting, carbon dioxide partially escapes from the dough, so the volume of the dough decreases. In order for the dough to be enriched with carbon dioxide again, and the volume of the molded products to increase, they are placed for proofing in a humid place where the temperature is 30 ° C, and covered with a napkin so that the products do not wind up.

The molded products are placed in a fermentation cabinet or chamber with a temperature of 35 ... 40 ° C and relative humidity

70... 80%. Proofing continues for 25 ... 40 minutes, depending on the activity of yeast, air temperature, room humidity, product size, dough recipe, flour "strength". The higher the humidity in the proofing chamber, the shorter the rise time. Small products during molding lose more carbon dioxide and cool more, so they require longer proofing.

Products with a large amount of muffin and with weak yeast activity also require a longer proofing. The end of proofing is determined by the increase in the volume of products. To the touch, the products should be light, airy.

With insufficient proofing, the products are small, poorly baked, the crust has tears. This is due to the fact that at the first moment of planting products in the oven, the temperature increases, and the fermentation process occurs more intensively. Products begin to increase in volume, the crust formed on their surface cracks. If the products are left for too long, then they turn out to be flat, blurry, without gloss and pattern.

Kneading of yeast dough and products from it:

a - kneading the dough; b - donuts "Moscow"; in - cheesecakes; g - products from yeast puff pastry; e - pie with fresh fruit and jelly; e - baked pies with fruit filling

To give the molded products a beautiful appearance, they are smeared with a soft brush with egg yolk or melange. The most beautiful gloss is obtained by lubricating products with egg yolk. In order for the egg mass to more evenly cover the products, it is lightly beaten with a brush or whisk before use (but not knocked into foam); it is best to strain the grease through a sieve. The egg can be mixed with a small amount of water, but in this case the gloss on the products is less beautiful. Products are lubricated 5 ... 10 minutes before planting in the oven, very carefully so as not to wrinkle them.

Immediately after greasing the products with an egg, they are sprinkled with chopped nuts, granulated sugar, cracker or flour crumbs, or a mixture of these products.

Dough division:

Cutting dough with special devices and notches (a, b, c)

and portioning of finished products (g)

Baking modes. Sweet products that are not lubricated with an egg should be baked in ovens with humidifiers. At the 5-6th minute after the products are placed in the oven, steam is formed in the baking chamber. Baking products in a humidified chamber increases their yield and improves quality. As a result of contact of the product surface with moist air, starch gelatinizes on the surface, dextrins partially dissolve, and liquid starch paste floods the surface of the product. After the condensation stops, the layer of liquid paste quickly dehydrates, forming a film on the surface of the crust, which gives the products a glossy finish.

Certain baking modes are established for each type of dough, and in order to obtain good quality products, they must be strictly observed. Therefore, confectionery cabinets and ovens are equipped with a thermometer. It is very convenient to regulate the temperature in cabinets with electric and gas heating. a certain average temperature, but so that it is evenly distributed, otherwise one part of the product will be ready and will start to burn, and the other will still be damp.In addition, if the bottom or one of the walls of the oven is colder than the others, then the wet part of the product will move to its more cold part, as a result of which a “hardening” may form, i.e. an unroasted layer with high humidity.

Small products made from yeast dough are baked at a higher temperature (260 ... 280 ° C), as they warm up quickly and do not have time to dry until a crust forms.

At a high temperature, you should first bake products from “weak” flour, otherwise the dough will have time to blur too much; these products are baked at a lower temperature.

Rested products are also baked at a higher temperature to maintain their shape. Such baking increases the productivity of workers and increases the throughput of the oven.

Large rich and poorly loosened products are baked at a lower temperature (200 ... 220 ° C), since slow heating of the products contributes to their uniform baking. The larger the products and the more they contain granulated sugar and other muffins, the lower the baking temperature should be, otherwise the crust will char and the products inside will be raw.

During baking, the products brown on the outside, i.e. a brown crust is formed. Its color depends on the amount of sugar and amino acids in the dough. Sweet dough quickly acquires an intense brown color during baking. Due to the loss of moisture and a certain amount of nutrients, there is a loss of mass of confectionery products during baking.

Note to the owner:

To get rid of domestic ants, it is necessary to dilute 9% vinegar in water, 1: 1, and treat the places where insects accumulate.

Date: 2015-04-14

Hello everyone! In this article I want to tell and show with the help of step by step photos how to sculpt yeast buns, with and without filling. I specifically miss the preparation of dough, fillings, sprinkling with various products, because the article is designed only to show what forms of dough buns can be obtained.

When I baked the buns in different shapes, they all seemed to taste different, although the dough was the same, which our whole family liked. Now I always try to sculpt yeast buns in different ways. Of course, I can’t keep up with Valentina Turcan, and there was no such goal. But you will definitely learn how to sculpt the classic forms of buns.

I hope that everyone knows that before shaping buns, the dough must rise well so that it becomes pliable and easy to work with.

Let's start with ordinary buns that can be molded from a tourniquet. We roll the ball of the approached dough into a tourniquet, and then we form a bun:

Pigtail: fold the tourniquet in half and twist 2-3 turns.

The pretzel is simple: fold the flagellum as in the photo, press the ends and cut the fringe.

Snail: We twist the tourniquet in a spiral in the shape of a tower

S-shaped curl.

Now we complicate the task - a bump: we roll the tourniquet into a ribbon and cut one edge to half after 1 cm.

We twist, like a snail, in a spiral in the shape of a tower, with the teeth outward.

Bird: leave a piece of dough on the head, roll the rest into a tourniquet so that the middle is thicker than the edges.

Twist the tourniquet 1 time and put the head

Another form of a bun without a name: we roll half the dough into a ball, and half into a tourniquet. We form a ring from the tourniquet, put a ball in the middle.

Bunny - sculpted by my mother, who came to visit just in time. We divide a piece of dough into 3 parts: small, medium and large.

We roll out most of it into a flagellum, from the middle we sculpt a head.

We form a bunny by attaching all the parts.

Now consider the buns from the balls.

Flower: press the ball of dough crosswise with the blunt side of the knife.

Coffee bean: Press the oval along with the blunt side of the knife.

Caterpillar: divide the dough into 3 equal parts, shape into balls and put in a row.

Pyramid: Roll out 4 equal balls from a serving of dough, put 3 together down and one up.

Bar: bread in miniature. Form and cut with a knife.

Bun. When forming buns, the dough is smeared with a large amount of melted butter, due to which layers are obtained. For one thing, I did not fool around, and used sunflower oil.

We knead the dough into a cake, grease with oil and fold it four times.

Fold in half lengthwise.

We make an incision to the center.

We unfold the cut part and get a bun.

Scallop. Usually done with stuffing. We put jam on the cake and fold it in half so that the top edge goes beyond the bottom.

We make incisions around the circumference in the form of a fringe and give the shape of a crescent.

Cheesecake. It is very important - the dough for cheesecakes should fit on the baking sheet so that it is not shifted later. In the approached ball of dough, we squeeze out the recess, leaving the sides of a centimeter diameter.

In the middle we put the curd forcemeat.

Rastegay - prepared with or with liver. For clarity, I used cottage cheese. We put the minced meat on the dough cake, and pinch the edges from above, leaving a hole at the top for pouring the broth.

Open pie: in the cake we make two holes along the edges, put the minced meat in the middle.

We pass the opposite edges into the holes, leaving the top and ends open.

Bagel. Bagels are not sculpted one at a time, dozens are best. We roll out a portion of the dough into a round layer and cut into 10 parts.

Under the wide edge we put the stuffing and cover, press.

We roll the bagel.

Rolls with poppy seeds or jam. They also don't fit one at a time. We roll out the dough into a narrow long layer, grease with jam, jam or poppy seeds, leaving a clean edge 1 cm wide.

Roll into a roll and cut with a knife into portions.

And here are the final photos, bon appetit! By the way, if you like to bake from yeast dough, then here's another one.

Views: 220575

Hello to all culinary lovers! Today we will talk about delicious pastries. And if even more precisely, then I will tell and show you what forms of jam buns can be made. The article will not contain dough recipes or the filling itself, only step-by-step photos, pictures and a description of how to wrap buns and make them beautiful and appetizing. I think that you will definitely find suitable options for culinary design.

And at the end of the article I will tell you where you can find even more interesting information on this topic. After all, developing your skills and being creative in the kitchen is a hobby of many women, and some men too.

Roses

Such beautiful muffins can be made not only with jam, but also with cottage cheese, if you prepare the filling accordingly. They can be prepared from yeast mass or with the addition of baking powder.

1. Divide the dough into equal small portions and roll into balls.
2. Then, using a rolling pin, roll out our ball so that we get an even circle. We make four symmetrical cuts.
3. I put jam in the center. For this form of bun, it is necessary that the filling be very dense, like marmalade.
4. Raise one petal of the future rose and wrap around the jam.

1. The second in a row we wrap the opposite petal. Then do the same with the remaining petals.
2. The result should be a neat bud.
3. We spread all the blanks on an oiled baking sheet, grease the muffins with whipped yolk and send them to the oven.
4. Blush roses are ready! I hope everything is clear in the photo step by step.

rings

To prepare such buns, you will need puff pastry, as it retains this shape better. Baking in the form of rings can also be prepared with sugar, cinnamon, poppy seeds. But since we are talking about jam, then we will consider the molding with this filling.

1. Roll out the dough into a rectangular shape. Then we make parallel cuts on it approximately to the midline of the formation.
2. On the part of the rectangle that remained intact, put the jam.
3. Starting from the edge where the filling lies, wrap the dough into a tube. The cut strips remain with us on top. Their ends should remain on the bottom side.
4. As a final step, we connect the ends of the roll to make a ring. Prepared kulebyaki can be sent to the oven!

classic buns

They are best prepared from yeast or lean dough. Despite the banal form, such pastries look very good. Since the buns are closed, you can put any filling inside, the main thing is that it is not very liquid and does not leak out during baking. Although even semi-liquid jam (for example, or raspberry) can be made thicker if desired.

1. We divide the dough into small pieces (as for pies). We roll them into a round layer and put a spoonful of jam in the middle.
2. We form either a round bun or an elongated shape in the form of a pie. We pinch the edges.
3. Top with egg (preferably yolk) and sprinkle with sesame seeds, poppy seeds or sugar. After the future muffins rise slightly, we send them to bake.
4. The result is a very beautiful pomushki.

Bagels

This form of buns is simple, you just need to cut out the rolled layer correctly and carefully wrap the bagel.

1. We roll out a small part of the dough into a thin round layer. If there is a problem with the circle, then you can use a large plate or a lid from the pan as a stencil. The resulting circle is cut like a cake.
2. On the outer edge of each triangle lay out a spoonful of jam.
3. Starting from the wide edge, wrap the dough into a bagel. This must be done carefully so that the filling does not come out around the edges.
4. To make the pastry ruddy, brush the surface with beaten egg yolk. After baking, quite decent bagels are obtained.

Cheesecakes

In this form, not only sweet buns are often made, but also cottage cheese ones. Let's see how to make them.

1. We form small balls from the dough and make cakes (you can use your hands or a rolling pin). Then, using a glass of suitable diameter, cut out even circles.
2. We also use the ring that remains after cutting. We twist it in the form of a figure eight.
3. The result is two parts of the future bun - the base and the side.
4. The twisted ring is placed on the circle. From below, you can slightly pinch the sides and base.
5. In the middle of the blank we put a spoonful of any jam or jam.
6. We send it to the oven for baking.

Daisies

Despite the simple manufacturing method, such pastries look very elegant and festive. Even a novice cook can master it.

1. We roll out the finished yeast or puff pastry into a layer and cut out even circles from it. If you have the skill of baking, you can immediately roll out mugs from small pumps without using a mold.
2. Each circle is cut into six petals. We pinch the tip of each petal to make it sharp. Press the center of the workpiece with your finger to make a recess for the filling.
3. We put all the chamomiles on a greased baking sheet and only then put the jam in the middle. The petals themselves can be smeared with yolk mass.
4. We bake chamomile buns in a preheated oven until golden brown.

boats

This is another interesting option, how you can simply and quickly wrap a product with jam or thick jam.

1. Taking a small amount of dough, roll it into an oval or circle. On both sides we make small cuts.
2. We put a spoonful of filling on the cake - closer to the side from which we will start wrapping the dough.
3. We bend one edge so that the filling is in the hole. Then we do the same with the second edge.
4. Ready ruddy muffins can be served at the table!

Delicious pastries will be very good with any tea. By the way, do you know how to make ginger tea? I recommend you some of this drink. It will be interesting to know your opinion in the comments which forms of buns with jam and marmalade you liked the most out of the eight presented.

And if you like baking buns, buns, pies and other goodies, then you will surely be interested in good cookbooks with recipes and photos. It is this selection that I bring to your attention - it contains exclusively literature on baking. I hope you find something for yourself or as a gift for your loved ones.

Happy culinary creativity! Nadezhda Goryunova

Buns cooked on yeast dough are airy, soft and tasty. The original design can make them ideal. The secret of success lies in the accurate and virtuoso work with the dough.

Beautiful pastries step by step: original forms for buns

Housewives who often bake yeast dough buns know that baking forms can be very different: from the simplest to the most complex.

There are so many recipes and master classes on beautiful pastries that it’s enough for at least every day of the year.

Types of buns by shape:

Scallop. The dough must be rolled out in the form of a sausage. With a knife, cut one edge into equal parts. The sausage is bent down and forms a beautiful scallop.

Sun. Roll out the dough into a flat sausage. Make neat cuts along the edge with a knife. Roll the sausage around in the form of a sun.

Pigtail. Divide the dough into three equal parts, roll out the sausages and twist them together. The pigtail can be greased with yolk and butter - this will give the crust a beautiful, golden hue.

Snails. Roll out the dough into a rectangle. Sprinkle with sugar, cinnamon and berries of your choice. Roll into a roll. Cut the roll into equal pieces.

Cooked buns can be proudly called a culinary masterpiece.

Ingredients

It is very easy to prepare a sweet dough if you strictly follow the instructions for its preparation and do not experiment with the amount of ingredients.

Dough Ingredients:

Kefir - 400 gr.;

Egg - 2 pcs.;

Dry yeast - 1.5 tsp;

Butter - 100 gr.;

Vegetable oil - 2 tbsp. l.;

Salt - 0.5 tsp;

Sugar - 4 tbsp. l.

Flour - 1 kg.

Yeast dough is prepared using the no-dough method. Which means mixing all the ingredients at once.

In order for the buns to turn golden and ruddy before baking in the oven, it is necessary to grease them with a mixture of beaten eggs with sugar and a spoonful of milk.

The buns should rise for 15 minutes before baking. Then you need to send them to the oven, bake at a temperature of 200 degrees until cooked.

How beautiful to cut buns: a boundless flight of fancy

In order for the buns to turn out beautiful and intricate, you need skill, which every housewife can acquire over time.

The main working material is dough, improvised means - a knife and skillful hands.

Due to its structure, the dough provides many opportunities for imagination. Buns can be made in the form of open and closed rose buds, in the form of a wide variety of flowers, spikelets, curls, snails, bows, scallops

How to make beautiful pies: quick ways to form

Every hostess knows that they can also be very beautiful, which will be highly appreciated by family and friends. The main thing in the whole enterprise is to monitor the quality of dough molding so that it does not lose its shape during baking.

There are a lot of ways to sculpt beautiful pies. Each hostess can contribute to this art by showing her imagination

Possible types of beautiful pies:

Harmonic. Roll out the dough into a cake, put the filling on the edge, cut the rest into thin strips. Then you need to roll the cake and pinch all the test strips in turn.

Triangle. Roll out the dough into a square. Make cuts to make a triangle and wrap the dough.

Gold fish. Here you can show your imagination by taking the shape of an ordinary pie as a basis, attaching fins and a tail masterfully cut out of dough to it.

It is not difficult to fashion beautiful buns. Success will depend on properly prepared dough. It should not stick to your hands and fall apart. There are so many forms and types of dough cutting for buns that every housewife will find exactly the recipe that the whole family will like.

A long time ago in some foreign magazine I saw a box decorated with egg shells. Well, as usual fantasy flooded over the edge. First, I developed a lesson at school on the topic "Mosaic". And the children learned to stack pieces of shell on plates. Then I decided to make a panel using this technique. …

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I draw with an iron. This is not a typo and everything is in order with my head. But seriously, I want to bring to your attention a technique that is not common in our time - ENCAUSTIC. Here is what you can find about this technique on the Internet. "Encaustic is the ancient art of painting with hot wax.…

1. Once upon a time, these were varnished autumn boots with high tops. But over time, in many places, and mainly in the places of folds, the varnishing cracked and began to literally crumble before our eyes. But since the lower part of the boots, in general, remained whole, I decided them a little “modified ...

You can buy buns in the store, but if you bake them at home, it will be both tasty and original.

Secrets of making delicious buns:

• If, when kneading dough for buns, add potato starch to it or knead it on a decoction of potatoes, then the baked buns will be lush and soft.
• In the yeast dough for buns, it is better to add slightly melted butter, and not completely melted, as the structure of the dough deteriorates.
• Before you sprinkle the baked buns with powdered sugar, grease them with butter - and they are provided with a pleasant aroma from them.

How beautiful to make buns - dough

For buns you need:

• 600 g flour;
• 1 glass of milk;
• 100-150 g of sugar;
• 100 g butter;
• 2 eggs;
• 12 g dry yeast or 20 g fresh;
• a pinch of salt and vanilla.

Cooking:

• In a bowl, mix flour (2-3 tablespoons), sugar (1 teaspoon), yeast, pour in half of the milk (warm), mix and leave to rise in a warm place for 30 minutes, or until the batter doubles in size, and the top will start to crack.
• In a deep bowl, mix warm milk with eggs that have stood for some time at room temperature, melted butter, sugar, salt, vanilla and sponge.
• Knead the dough until it starts to stick to your hands. If the dough is very thick - add a couple of tablespoons of milk, if watery - a little flour.
• Dust the dough with flour, cover with a towel and leave in a warm place until doubled in size, about 1.5 hours.
• If you are going to make buns with unsweetened filling, then you need to take 1 tbsp of sugar. spoon.

How beautiful to make buns "Flower"

• We roll 4 small balls from the dough, and the 5th is even smaller.
• 4 balls are thinly rolled into circles, trim them with a knife so that they are all the same size.
• Grease the circles with melted butter and sprinkle with sugar. Stack one on top of the other.
• From the center of the circles we make 8 cuts so as not to damage the middle.
• We turn the middle at the place of the cuts so that the layers can be seen and something like a petal turns out.
• We roll up a long tourniquet from the 5th ball, fold it like a snail and stick it in the middle of the flower.
• Let's go for 20-30 minutes, grease mixed with sugar and 1 tbsp. spoon of water with yolk and put in the oven to bake at 180-190 ° C, 20-30 minutes.

How beautiful to make buns "Fish"

Such buns can be made with stewed cabbage.

• Roll out the dough sheet into a circle.
• In the middle of the circle, along the entire length, lay out the filling: where the head will be - more, where the tail - less.
• From one and the other free edge, where there is no filling, and where the head and tail will be, we cut the layer.
• We close the filling with strips on one side and the other.
• We decorate the fish: from the side of the head we make a mouth for the fish, flatten the tail with a fork.
• We put it on a sheet, let it rise for 20-30 minutes, grease with yolks and bake.

How beautiful to make buns - bagels

Bagels can be made with different fillings: thick jam, apples, nuts with sugar, poppy seeds, cottage cheese.

• Roll out an oblong layer of dough.
• We put the filling on one edge, and on the other edge we make cuts, but not completely.
• We twist the roll, and then bend it a little.
• Let the bagels rise, grease with yolk and bake.

How beautiful to make buns "Roses"

• Roll out small circles from the dough.
• We cut them from 4 sides.
• Put 1 tsp in the middle. a spoonful of apple filling.
• We lift 1 petal, half covering the filling with it.
• Then we raise the rest of the petals, shaping the floor of a blossoming rose.
• We let the buns rise, grease them with yolk and bake.

So, we have learned how to bake beautiful buns with sweet and savory fillings.

How sometimes you want to improve your culinary skills and make a unique dish that will captivate the whole family. Of course, hostesses place a special emphasis on desserts, due to the fact that both children and adults love sweets.

It is much easier to go to the nearest pastry shop and buy a treat for tea, but it is more interesting and better to bake delicious pastries at home on your own.

Buns are a great addition to tea. Cooking is not at all difficult, the main thing is to decorate the dish beautifully. Not everyone can bake twisted buns with braided patterns.

But in this article, you can learn how to make beautiful buns very simply. These will be braids with patterns that everyone will be delighted with.

Each recipe is supplemented with steps, this will help you more easily figure out what are the ways of forming buns and how to implement them in practice.

Do not be afraid that you will not be able to mold the buns. My recipes are not complicated, and the effect will amaze everyone. I propose to learn the recipes for formation as soon as possible.

yeast buns

Components: 100 gr. Sahara; 250 ml of milk; 2 pcs. chickens. yolks; ½ tsp salt; pack. vanillin; 100 gr. sl. oils; 25 gr. yeast; 1 kg of flour; 30 ml of milk; 1 PC. chickens. yolk.

The last 2 ingredients on the list are needed to grease the buns.

Cooking algorithm:

1. I begin to prepare beautiful rolls from yeast dough by making dough for kneading dough. Warm the milk to room temperature, only then add yeast to it and completely dissolve their composition in it. You also need to enter 2 tbsp. sugar sand, mix. The mixture should become homogeneous. It is worth introducing 1 tbsp into it. flour and mix. Cover the dough with a towel, move it to a warm place, let it stand there for about 15 minutes.
2. You won’t be bored, because it’s also worth warming up the sl. oil, let it cool and add 2 pcs. chickens. eggs.
3. I add sugar. sand and mix. It's best to do this with a whisk. I'm bringing in a van. powder, salt, sow flour. It is worth adding the last ingredient in parts to make the test batch from the yeast composition lush. Using a spoon, mix the mass, it remains to knead with your hands.
4. I cover the dough of the yeast composition with a towel, let it stand for 40 minutes in warmth, you can wrap it in a film. During this time, it will become 2 times larger. Next comes the molding of the buns.

There will be one recipe for making dough for buns, but I will offer methods for shaping them for consideration a little lower. Of course, each recipe for shaping buns has its own characteristics, how to sculpt them, and therefore, for convenience, I attached a photo to them.

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Scheme of shaping rolls:

1. The braid can be both large and not. If you make large rolls, then it is worth dividing the dough mass into 2.3 parts. Knead each part of the dough well. After dividing into 3 bundles of their dough and roll out.
2. Weave bundles of dough in the form of a pigtail. The rest of the braids need to be done the same way. As you can see, even such forms of buns as wicker rolls are elementary to roll up.
3. It is worth mixing milk with chickens in a cup. yolk. Beating the mass in this case is not worth it. Just make sure it's uniform.
4. Lubricate the surface of the dough with the mixture and cover with sesame seeds, poppy seeds, sugar. In general, the sprinkling of dough is at your personal discretion.

A heart

This time you need to divide the finished dough into parts. Roll out one part of the dough in the form of a cake, smearing the next. oil. Sprinkle the surface of the dough with sugar on top.

Scheme:

1. Roll the cake into pieces.
2. I connect the edges of the dough. I cut the roll lengthwise and it turns out the heart, it remains only to straighten it.
3. This scheme will be the same for other types of buns that you want to sculpt.

Butterfly

Scheme:

1. I divide the mass of dough into parts, now it is worth rolling it out and sprinkle with sugar.
2. It remains to roll the roll, I turn it into a bracket so that the ends are connected in the center.
3. I cut the roll by 1 cm in the center and unfold the butterfly. Wings should be turned to the sides. That's all, the butterfly bun with sugar is ready. Your family will be delighted with the rolls.

Baking beautiful rolls

When the process of forming the buns is completed, you need to put them on a baking sheet to bake. The oven must be preheated to 200 gr. Baking should last approximately 10 minutes at this temperature setting.

Then rearrange the temperature to 180 gr., But you don’t need to get the buns, because they still need to be baked for about 20 minutes.

On this recipes and methods of formation have not come to an end, I still have something to surprise my faithful readers.

Homemade buns with filling

Poppy rolls can be made in the form of beautiful roses. Most likely you have seen a similar design in stores. Look at the photo and you will understand what roses I am talking about.

Interested? Then it's time to learn how to make rose buns with poppy seeds at home.

Cooking algorithm:

1. The finished dough mix needs to be rolled out, only then divided into equal halves.
2. One of them should be rolled out into a rectangle, the cake should not be thin, I grease the rast. oil and sprinkle on top with the right amount of poppy seeds.
3. Roll out the dough into a roll again. I cut it into pieces, their width will be approximately 10 cm. It remains only to form roses.

As you can see, all methods are extremely simple!

Curls and braids

Scheme:

1. I put the finished dough kneading on the surface of the table, sprinkle with flour. I roll out the dough in the form of a layer, it will be rectangular. I sprinkle poppy seeds on it. I overlap the layer. I cut into strips across. You will get 12 strips approximately.
2. I twist all the strips in spirals 3-4 times. I roll into rings. Baking with sugar will be cooked after 20 minutes of baking at 200 gr. in the oven. But this is not all the ways and forms for delicious rolls.

Stuffed hearts

Scheme:

1. I make small cakes, cover the rast. butter, sugar. I pour poppy. By the way, you can safely cover the dough with cinnamon, it turns out really very tasty, and even the buns have a cool flavor.
2. I twist the mass of dough into a tube, roll it up and cut it. I form a heart. It remains only to send the baked buns. The finished result will delight you with its beauty and originality.

Look at the photo, what kind of buns with sugar were formed by me.

Sweet buns

Components: 4 tbsp. flour; 1 tbsp dry yeast; 250 ml of milk; 1 PC. chickens. egg; salt; 2 tbsp sugar sand; van. powder; 0.5 pack. sl. oils.

Cooking algorithm:

1. Flour with dry yeast, sugar. mix sand and salt. I'm adding a van. powder, I knead.
2. I warm a little milk and mix with dry ingredients. I kill chickens. the egg there.
3. Softened sl. I put oil in the mixture. I mix it with a spoon, then I knead the dough by hand.
4. I roll the dough into a ball, cover with a towel. I leave the bowl in a warm place for 1 hour.

We are engaged in the formation of rolls, their methods are presented below.

Recipes for molding buns with apples

Apple jam buns are not only very tasty, but they can also be spectacular and beautiful.

Below I have presented a recipe with jam, but instead of jam, you can put apples, after stewing them for a couple of minutes in a pan.

But just do not forget to remove the core from the apples and cut into cups or slices.

Small braids with jam

Scheme:

1. The dough should be rolled out into a cake, cut into medium-sized squares. I fill the center with jam.
2. I cut the squares into small pieces on the sides. You don't have to go to the middle. In the center, you still need to leave a place of 5 cm.
3. I braid the edges in a braid with jam. Forming a braid with jam, as in the photo, is not difficult.

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Scheme:

1. I form 2 sausages from the layer.
2. I twist them around. Ready. Video to help you at the end of the article.

Herringbone

Scheme:

1. The dough should be rolled out in the form of a cake. I cut into triangles.
2. I cut each edge from 2 sides into segments, I form Christmas trees.
3. I smear the top of the baking with a mixture of milk and yolk. I form buns. Their shape will be really beautiful. To make them golden, I bake them well in the oven.

Spirals with jam

Scheme:

1. I roll out a layer of dough of large size. I put stuffing on it. Complete the apple filling with delicious raisins.
2. I overlap the edges. I cut the roll crosswise into strips. They should be 3 cm wide. About 12 strips will be enough.
3. I roll the strips in the form of spirals. I put the spirals with jam to bake on a baking sheet covered with pre-rast. oil. If you have any questions, you can watch the video to better understand how baking is done at home. It will turn out very nice.

Roses

Even from apple buns you can make beautiful shapes.

Cooking algorithm:

1. I cut apples into slices. I boil for 5 minutes in water, add citric acid to them. I roll out the dough into a layer and cut into strips.
2. I grease all the strips with apple jam, sprinkle cinnamon and sugar on top.
3. I put the strips in the center, put the apple slices on the strip in half, so that it turns out as it was done in the photo.
4. I fold the strip in the form of a rose with an apple.

Curd buns

Few people refuse cottage cheese rolls when they are served with tea. The thing is that the filling with cottage cheese is almost the most popular among bun lovers.

You can bake not only sweet rolls, even salted cottage cheese will come in handy. But the most interesting thing is that the shapes of cottage cheese buns cannot surprise you, look at the photo in person.

If you are interested in this topic, then below I have presented a number of interesting recipes.

Envelopes with cottage cheese

Scheme:

1. I divide the dough into squares. I put the cottage cheese filling in the center.
2. I turn the corners to the center. I bake until done.

This method is the easiest, as you can see. See other ways in the video.

Roses with cottage cheese

Scheme:

1. I roll out the dough cakes and cut them into 3 parts, but not completely.
2. I put the filling in the center.
3. I wrap the edge around the filling. I fold the edges and form roses.

Curd buns

Very beautiful curd buns are obtained.

Scheme:

1. I roll out the dough into a rectangle. I cut into squares. I put the filling in the center and make cuts in the corners.
2. I fold the dough with the filling and put the edges into the holes.
3. I wrap the second edge. Done, you can send to bake. Each bun will delight you with a beautiful view.

As you can see, even the simplest bun, if you know the secrets of its design, can become a masterpiece. The options for their design are very different, and therefore each housewife will be able to find one that suits her, both in terms of the method of preparation and the effect.

Videos bun molding

Read other baking recipes on my website to find out how different and spectacular it can be in design.