How to make buns with fast yeast. Making sweet buns with sugar

Today I got up in a good mood and, planning today, went to the kitchen. There I found out that the loaf was over, I had to quickly figure out the buns for breakfast. I couldn't think of anything simpler than this recipe. She put the dough and baked so that Pashka had a normal breakfast.

Products for buns:

flour 500 gr

water or milk 200 ml

yeast 1 tablespoon saf-moment

vanilla sugar 1 teaspoon

sugar 2-3 tablespoons

a pinch of salt

vegetable oil 6 tablespoons

butter 50 g + sugar to taste + poppy seeds for greasing

Cooking.

I didn't have any milk either, so I decided to put the dough on water. She dissolved 3 tablespoons of sugar in warm water, threw in the yeast, stirred. Almost immediately they began to stir. You can go on.

I slowly began to add flour and vanilla sugar, and at the very end I added a pinch of salt. I have a "Makfa", you don't need to sift it. In general, any flour must be sieved before adding to the dough so that it is enriched with air.

The dough rose within an hour.

Transfer it to a cutting board. You don't need to add a lot of flour, just a little on the board itself.

She rolled the dough into a layer. The thickness is about 0.5 cm.

Smeared with melted butter, it even froze a little.

Sprinkled with sugar and poppy seeds.

I rolled it into a roll. The dough is good with bubbles.

Then you need to cut it like this: an incision through 1.5 cm, an incision through 1.5 cm, an incision through 1.5 cm, an incision through 1.5 cm ... and so on to the end.

We take one of the blanks, unfold it and pinch the ends so that they do not diverge.

These are the buns.

Put the buns on a baking sheet covered with greased vegetable oil baking paper.

We bake for 15 minutes, I kept it a little longer - I watched an interesting program, that's why I got so tanned. You do not need to keep the buns for a long time, the buns will become dry.

Then transfer the buns to a dish, and sprinkle with powdered sugar if desired. I love powder, although you can do without it. See for yourself.

Enjoy your tea! Help yourself!

Baked goods yeast dough always delicious. I propose to cook sugar buns- lush, aromatic, sweet. From the specified amount of ingredients, 20 small buns are obtained.

Ingredients

To make buns with sugar you will need:

• flour - 550-600 g;
• sugar - 2-3 tbsp. l .;
• salt;
• vanilla sugar;
• dry yeast - 1 tbsp. l. with a top;
• milk - 250 ml;
• butter or margarine - 60 g;
• eggs - 2 pcs.

For filling:

• sugar - 100 g;
• vegetable oil - 50 ml.

For lubrication:

• egg - 1 pc.

Cooking steps

Dissolve 1 tablespoon of sugar in warm milk, dilute yeast in milk and leave for 15 minutes.

Melt the butter. Beat the eggs with the remaining sugar, vanilla sugar and salt, add butter and beat together.

Pour in milk with yeast, mix.

Gradually adding flour, knead the dough in a bowl first.

Then transfer to the table and knead thoroughly until the dough stops sticking to your hands.

Transfer the bun dough to a large container, cover with a dry clean towel or napkin and leave to rise in a warm place for 1.5 hours. The dough will triple in volume.

Place the dough on the table. With a sharp knife, cut off small portioned pieces (future buns), cover the rest of the dough with a towel so that it does not get aired.

And now we form our buns with sugar

Knead a small piece of dough with your hands into a cake. Grease the surface of the cake with vegetable oil, sprinkle with sugar.

Roll the cake.

Roll the roll along the length.

Make a small cut with a knife and unfold the dough to the sides, like a book.

Grease a baking sheet with vegetable oil and put the buns on it. Leave to rise for 15-20 minutes. Stir the egg with a fork, grease the buns. Preheat the oven to 190 degrees and bake the sugar buns for 25 minutes until a beautiful ruddy color.

Transfer the finished buns with sugar to a wire rack, cool.

The buns are ready.

Bon appetit, please your loved ones!

Calorie content: Not specified
Cooking time: Not specified

This recipe is very useful for lovers of homemade baking. offered in this recipe are very fluffy, tasty and sweet. As a dessert for aromatic tea or coffee, such buns will come in handy. You can also serve them with milk - it will also be very tasty.



Ingredients:

- butter - 60 g,
- sugar - 50-75 g,
- vanilla sugar,
- yeast - 1 tbsp. l. with a slide,
- milk - a thin glass,
- chicken eggs - 3 pcs.,
- wheat flour - 0.55-0.6 kg,
- salt,
ingredients for the filling:
- sunflower or butter oil - 3 tbsp. l.,
- granulated sugar - 1/2 thin glass.

Buns with sugar - photo recipe of the day.

How to cook from a photo step by step

Dissolve 1 tbsp. l. granulated sugar in a glass of warmed milk. We dilute dry yeast in milk. We leave for fifteen minutes. If a fluffy yeast cap appears, the dough is ready.

Melt the butter. Beat eggs with salt, sugar and vanilla. Pour in the oil and beat everything together again.

Add milk with yeast to the whipped mixture. We mix.

Then we transfer the dough to the table. There we continue to knead it until it stops sticking to the surface.

We transfer the kneaded dough into a bowl, by volume three times its volume. Cover it with a cloth and place it in a warm place for an hour and a half. The volume of the test, after the specified time, should increase two, three times.

We spread the dough on a hard surface. Cut off small pieces from it with a knife. To prevent the remaining dough from winding up, cover it with a napkin for now.
Knead a piece of our dough into a cake. Lubricate the surface of the cake with vegetable or melted butter, and sprinkle with sugar.

We unfold the dough like a book.

Grease a baking sheet with oil or cover with parchment. We spread our buns on it. They must stand like this for twenty minutes to rise. Beat an egg with a fork and grease our blanks with it.

We bake the buns for 25 minutes in the oven at 190 degrees. They should brown and fill the entire kitchen with their aroma.
Delicious and fragrant buns are ready! You need to get them out of the oven and let them cool down.

When the buns with sugar have cooled down, you can start eating them. Store them in a plastic bag to keep them from getting stale quickly. Please yourself and your loved ones with delicious and aromatic homemade cakes, and bon appetit!




Starinskaya Lesya

There are already quite a few recipes delicious pastries accumulated on my website, but I didn't have time to tell you how to bake sweet buns from yeast dough, although this dish is the most popular dish in my family for tea. The dough I use here is completely traditional, as for.

Yeast dough buns can be of various shapes, in the form of butterflies, snails and various curls, you can use granulated sugar, poppy seeds or cinnamon as a filling, whatever you like.

For cooking you will need:

• Milk -250g.
• Dry yeast -7g (raw 25g)
• Granulated sugar -3 tbsp.
• Salt - 1 teaspoon
• Flour -3 cups.
• Egg -2pcs.
• Butter 30gr.
• Vegetable oil -1 tbsp. a spoon.

For making yeast dough for buns, I use milk dough. I preheat the milk, it should not be hot, but a little warmer than room temperature 40-50 degrees. I dissolve dry yeast in it, or raw yeast does not matter. And if you have raw yeast, this is even better, baking with such yeast is much tastier. I add a little flour and sugar to the milk, mix everything, leave the dough for 15-20 minutes in a warm place, the dough should rise during this time.

While the dough rises in a deep cup, mix the broken egg with salt and sugar, pour in the finished dough, add flour and vegetable oil. Knead the dough until smooth, it should not stick to your hands, add a little more flour if necessary.

Cover the dough with a plastic bag and leave for about an hour in a warm place.

The dough is ready. It must be divided into as many parts as possible to make an equal number of buns. Here are some examples of how to make buns.

The first version of the Moskovskaya bun, these are now sold in stores.

To do this, roll out the dough into such a cake, grease it with butter and sprinkle with sugar on top. Roll out the sugar a little with a rolling pin so that it sticks to the cake. We fold the cake into a roll, lightly glue the edges of the cake so that it does not turn around. We fold the roll in two halves, and using a sharp knife, cut the thickest part of the bun so that at least 1.5 cm remains to the edge.
Expand the edges in the form of a heart.

The second version of the Butterfly bun

We also roll out the cake, sprinkle with sugar and roll the dough into a roll. We bend the edges of the roll under ourselves as shown in the photo.
Cut the top of the dough with a sharp knife, unfold it in the shape of a butterfly.

We put the buns on a baking sheet, I first put parchment paper greased with vegetable oil on it. Lubricate the buns with a beaten egg, for a beautiful batter, put the bun on a proofer, they should rise, about 15 minutes.

While the buns are rising, turn on the oven, it must be very hot.

We send the buns to bake at 180 degrees for 20 minutes.

Homemade sweet buns with sugar on yeast dough ready.

Under a layer of caramelized sugar, any texture is tasty, no filling, no flavorings, no additional raisins-nuts are needed. Lazy, do not have time with the batch? Purchased frozen semi-finished dough products are a good help. After thawing, cut out, mold "roses", "crescents", pretzels, buns, sprinkle with water, sprinkle with sweet crystals and send to the oven.

But if you like baking and are happy to work with flour, watch the metamorphoses of proofing and growth, trust homemade food and like to treat with your own hand-made products, take on a pencil another recipe for yeast dough for sugar buns and more. The pliable, soft kolobok does not resist and does not stick, it easily rolls out in layers of different thickness. It remains only to come up with a configuration for future products.

The following dough for sugar buns is yeast, use dry granulated or in three large portions fresh pressed. There is no dough, which simplifies and speeds up the process. The components are put in one by one at once and there is no need to wait for the appearance of the "foam cap". The crumb contains no eggs. Workpieces are smeared with yolk for a beautiful crust with shine. But milk and butter are required here, they are not replaced, not diluted or mixed with any other liquids and fats.

Cooking time: 120 minutes / Servings: 12-15 pcs. / Measuring cup 220 ml

Ingredients

• wheat flour 1.5 tbsp.
• sugar 0.5 tbsp.
• milk 2.5% 0.8 tbsp.
• dry yeast 5 g
• butter 50 g
• salt 2 g
• vanilla sugar, ground cinnamon if desired
• egg (yolk) 1 pc.

Preparation

Pour fast-acting dry yeast into the working container, followed by 30-50 g of granulated sugar. The rest of the sugar will go to the layer and sprinkle products. If you want, add vanilla sugar or other flavoring (cinnamon, lemon or orange zest, a couple of drops of concentrate) here. But I will say that milk and high-quality butter fully saturate the sugar buns with a delicate aroma, create a pleasant and delicate specificity. My recommendation is not to interrupt with strong smells and go for a creamy crumb. Mix dry ingredients.



We warm up the milk to a warm (about 37 degrees) state. Hot / boiling will kill the yeast and the dough will not rise. A few words about milk. Suitable sterilized or pasteurized, without flavorings and dyes. Do not take one percent fat-free. The standard 2.5% is just right. We drown 20 g of butter in the same warmed milk or separately, it doesn't matter. Add to bowl. The remaining 30g of oil is required for the layer, which plays an important role in flavor and texture. Perhaps you will stretch the cake thinner and wider / longer than mine. Then you will need more butter for lubrication. Keep the butter (the ones for the interlayer) at room temperature - the soft thawed easily spreads over the dough.



For balance, throw a pinch of salt, gradually introduce wheat flour and first stir with a whisk or spatula - we collect the liquid and bulk ingredients together, in a viscous mass. Then we transfer it to the tabletop or board and gradually dust it with flour. Knead, knead thoroughly until smooth and plastic. We strive not to clog with flour, otherwise we will lose airiness and buns with sugar will eventually come out heavy, hard and quickly stale.



Roll up a slightly sticky lump, put it in a bowl and cover with cling film. We put it in a warm place until it grows 2.5-3 times. If you're lucky with the weather / season, let stand in direct sunlight (the dough will triple in an hour). On cloudy days, create greenhouse conditions (next to a hot battery, a preheated oven, in a container with hot water. The main thing is that moisture from the outside does not get on the dough). The proofing time will increase, but do not rush, wait until the bun increases.



The swollen lump, loosened from the inside, is ready for further action. We take out, knead slightly.



Draw out a rectangle about 3-4 mm thick. Here, confidently act on your own. Sugar buns can be different, including large pies with filling from this dough. Lubricate the layer with soft butter over the entire surface, to the edge. Apply a thick layer, then cover with granulated sugar.



Roll up along the length, cut across every 5-7 cm.



We place the billet buns on the parchment with a distance, we set it for 15-20 minutes for the last time - we press the cross-shaped recess with a knife or skewer on top. Cover with egg yolk shaken with a spoonful of water, throw in sugar. We bake in a preheated oven for about half an hour at a temperature of 190-200 degrees. Cool on a baking sheet under a woven towel.

Miniature and ruddy buns with sugar are ready! Serve to the table, bon appetit.