I prepared the dough in a bread machine, but you can also knead it by hand. Mix warm water with sour cream.
Set the program to "Dough" (I have 1 hour 30 minutes). If kneading by hand: sift the flour and make a well. Mix water with sour cream and eggs, add salt and sugar, mix well. Pour vanillin and yeast into the well in the flour, pour in a little sour cream and egg mixture, add vegetable oil. Stir in the yeast and some of the flour, then pour in the remaining liquid mixture, kneading the dough. The dough should be soft, but not sticky. Leave the dough to rise in a warm place for 1 hour.
Divide the dough into 9 equal parts. Line the pan with parchment (one sheet) so that there are high sides. Form each piece of dough into a log. Place the buns in the mold at a sufficient distance from each other.
Now comes the fun part! Mix warm milk with melted butter and sugar until smooth. Pour this mixture over the dough balls, spooning them over the top.
Leave the buns in the milk filling in a warm place for 30 minutes - they will set slightly.
Pour the milk mixture over the buns again and bake in an oven preheated to 200 degrees for 35-40 minutes (depend on your oven). The finished buns will become golden brown and the milk should completely boil away. The buns won't burn in milk, don't worry!
If even a little milk filling remains at the bottom of the pan, it’s okay - place the buns on a paper towel.
Cool the incredibly tender, airy and very tasty buttery sweet buns and can be served. It tastes best served with cold milk.
Enjoy your meal!
Tender buns baked in milk
Ingredients:
· Flour - 400 g
Milk - 250 ml
· Chicken egg - 2 pcs
· Sugar - 1 tsp.
· Salt chips.
· Fresh pressed yeast - 20 g
· For filling: butter - 100 g
Sugar - 80 g
· Filling: milk - 150 ml
Sugar - 50 g
Dissolve yeast in 100 ml of warm milk, add 1 tsp. sugar, salt, 1 teaspoon of flour, mix and leave for 10 minutes. Mix the eggs with the remaining warm milk and add to the dough. Add flour and knead the dough. Sprinkle the dough with flour and leave on the board for 30 minutes.
Let's make the filling - mix butter and sugar.
Roll out the dough, brush the dough with a mixture of sugar and butter.
Roll into a roll.
Cut into pieces with a sharp knife and place in a mold. Let rise for 35 minutes.
Pour milk and sugar over them and bake in a hot oven at 190 degrees.
Bon appetit.
Turkish Poacha buns for breakfast
200 ml plain yoghurt
Which yogurt should I choose? we'll tell you
100 g butter
60 ml vegetable oil
10 g baking powder
3 cup flour
1 egg
3-4 tbsp. l. sesame seeds of different colors
½ tsp. salt
Combine yogurt, vegetable oil, baking powder, mix.
Melt the butter, combine with the yoghurt mixture, add flour, knead the dough to a soft and tender consistency, and refrigerate for 20 minutes.
Lightly beat the egg, divide the dough into 12 equal-sized pieces, and form them into buns.
Dip the buns in egg, bread them in sesame seeds, and place on a baking sheet lined with baking paper.
Cook Turkish Poacha buns for breakfast for half an hour at 190 degrees.
Buns "Caterpillars".
Buns "Caterpillars"
Ingredients:
For the test:
200 ml milk
2 tbsp. sugar (without top)
1 tbsp. dry yeast (18 g fresh)
1 tsp salt
20 g butter or vegetable oil
600 ml flour (300 g)
For filling:
150 g Gouda cheese
For lubrication:
1 egg
1 tbsp. milk
1 tsp growing oil
For filling:
8 Vienna sausages
To lubricate the top:
1 egg
1 tbsp. milk or cream
Optional:
Grated Parmesan
Ketchup
Dill
Divide the dough into balls weighing 70 g - I got 8 of them. Size - like a tennis ball
Roll each ball into a flat cake and place the peeled sausage
Roll like a dumpling and seal the edges, pressing the sausage tightly to the dough.
Cut crosswise into 8 pieces, leaving the spine uncut.
We place the bottom piece to the left with a simultaneous turn (place it like a stump), the next one to the right
Next steps - in staggered order
Set the oven to heat at 220 C.
Place baking paper on a baking sheet. Place the buns in a warm place to proof for 15 minutes.
Brush the top with egg and milk.
If desired, the top can be greased with a little ketchup in zigzags, sprinkled with Parmesan and dill.
Bake for about 20 minutes or check your oven until golden brown.
Puff pastry buns with cottage cheese
Puff pastry is an excellent “lifesaver” for every housewife. With its help, in a matter of minutes, you can prepare an excellent second course - meat in dough or “bread” for the first course, you can bake a layer cake or bake puffs with cheese or puffs with cottage cheese. Today I propose to try making puff pastry buns with cottage cheese.
To make puff pastry buns with cottage cheese you will need:
450-500 g puff pastry;
200-250 g of cottage cheese;
70-100 g dried fruits;
2 tbsp. l. granulated sugar;
2 eggs;
1 tsp. poppy;
1 tsp. sesame
Mash the cottage cheese with a fork, add granulated sugar and 1 egg (leave the other one for greasing the buns before baking). Mix.
Wash dried fruits thoroughly, chop finely and add to the curd filling along with poppy seeds. Mix. The curd filling for puff pastry buns is ready.
Roll out the dough a little and cut into squares. Place 1 tablespoon of curd filling and roll in any way, for example, as shown in the photo.
Preheat the oven to 200 degrees. Cover a baking tray with baking paper and place puff pastry buns with cottage cheese on the paper.
Beat the egg with a fork, brush the buns with the beaten egg and sprinkle with sesame seeds and/or poppy seeds.
Bake puff pastry buns with cottage cheese for 30 minutes until golden brown.
Cool the buns on a wire rack and enjoy tea in pleasant company.
Enjoy your meal! Eat with pleasure!
Homemade buns with dried apricots
Buns "Temptation"
Participating:
Fresh yeast - 10 g...
a little more than 3 g (dry)
Sugar 80 gr (6.6 tbsp. l)
Milk 270 ml (1.1 cups, 250 ml measure) ...
did it on the water
Flour 500 gr (3.8 cups)
Sprinkle yeast with 1 tbsp. l sugar, pour 3 tbsp. l warm milk, sprinkle on top of 1 tbsp. l sifted flour.
Cover and place in a warm place for 25 minutes.
Yolk of 1 large egg...
or 2 small
Salt 5 g (1 tsp)
Oil 21 g (1.5 tbsp) ...
better - olive, no, so - sunflower
Sift the flour, make a funnel in the center, pour in the “appropriate” yeast, sprinkle flour from the edges, mix.
Add the yolk and mix.
Dissolve sugar in warm milk, pour into flour... leave a little liquid, dissolve salt, add at the end.
Stir until the flour absorbs the liquids.
Cover and let stand warm for 20 minutes.
Gradually adding oil, finally knead the dough (10 minutes).
Cover and refrigerate until doubled in volume (1 - 1.5 hours).
After a while, punch down the dough (press lightly in the center, gather from the edges to the center, place seam side down).
Cover and leave for 40 minutes.
Divide the dough into 12 koloboks
Cover with film and let it rest for 10 minutes.
Preparing the filling:
Butter 100 g (almost 7 tbsp. l)
Sugar 1 tbsp. l (12 g)
Salt 1/3 tsp (1.7 g)
Mix butter (from the refrigerator) with sugar and salt.
Form 12 butter balls and refrigerate.
Flatten each ball of dough into a flat cake, place a butter ball in the center...
Gather from the edges to the center, pinching the seam well
Place on a baking tray lined with baking paper or greased with oil (seam side down)
Cover and place in a warm place for 20 minutes.
Turn on the oven and heat up to 200 degrees.
Coating:
Oil 150 g (10 tbsp)
Sugar 150 gr (12 tbsp)
Egg 1 large
Flour 150 gr (18 tbsp. l)
Coffee 2 tbsp. l (7 g)
Hot water 2 tbsp. l (30 ml)
Grind the butter with sugar, add the egg, sifted flour, coffee (fill with hot water, cool), mix well.
Place in a bag or cream bag and put in the refrigerator.
Cut a small piece from the bag (with coffee dough) ... in a spiral, from a bag or cooking bag, squeeze the dough onto each bun.
Bake for 15 minutes... the coffee batter will melt (immediately) and coat the buns on all sides.
Inside is sweet - salty butter, permeating the baked goods from the inside... on top, a delicate crispy coffee crust... incredible buns, try it for your health!
Sugar buns with poppy seeds
For these buns you will need:
milk 1 glass
Which milk should I choose? we'll tell you
flour about 6-7 cups
eggs 2 pcs
yeast 1 tablespoon (Saf-moment)
sugar 2 tablespoons for dough and filling to taste
salt 0.5 teaspoon
poppy seed about 0.5 cup
butter 100 g for dough 100 g for filling
little vegetable 50 g
Preparation.
We dilute sugar and yeast in warm milk, as soon as the yeast begins to rise, beat in the eggs.
Add 2 cups flour
Melted butter, salt
Stir, add 2 more cups of flour
And another 2.5 cups of flour, knead the dough, pour a palm of vegetable oil into your hands so that it does not stick.
Let the dough rest for one hour.
In an hour we start cutting it up. We divide it into 2 parts.
Roll each into a layer about 5 mm thick.
Grease with melted butter, sprinkle with sugar
Poppy...
Roll it up.
Cut into pieces about 2 cm thick.
We put it on a baking sheet on parchment, I grease it too.
I put a nut in each center. Bake at a temperature of about 190-200º for 20 minutes
Brush the finished buns with the remaining melted butter.
Curd buns - airy and soft
Ingredients:
Flour - 360g
cottage cheese - 180 g
milk - 70 ml
sugar - 120 g
butter - 60 g
2 small eggs
yeast - 1 tsp.
lemon or orange zest
a pinch of salt
1 yolk for greasing buns
Preparation:
Prepare the dough. Dissolve yeast in warm milk with a couple of tablespoons of flour and sugar. Place in a warm place for 15-30 minutes.
While the dough is rising, beat the butter, sugar and eggs.
Add the cottage cheese, zest and salt, rubbed through a sieve, mix well.
When the dough is ready, pour it into the curd mass and stir.
Add sifted flour, stir until the dough comes together.
Place the dough on a floured table and knead with your hands. You should get a very soft dough.
Cover the dough with a towel and place in a warm place for 1 hour. The dough will increase in volume.
Divide the dough into equal pieces and form into buns. Place them on a baking sheet, cover with a towel and let rise for another 20 minutes. Heat the oven to 200 degrees.
When the buns are ready, brush them with beaten yolk and place in the oven for 30 minutes until golden brown.
Bon appetit and good mood!
Blueberry chocolate muffins
Dough: Yeast - 2.25 teaspoons, Warm milk - 3/4 cup, 3 eggs, Vanillin - 1 teaspoon, Flour - 4.25 cups, Starch - 1/4 cup, Sugar - 1/2 cup, Butter - 165 g, Salt - 1 teaspoon. Filling: Sugar - 1/4 cup, Butter - 3 tablespoons, Chocolate pieces - 200 g, Blueberries - 200 g. Topping: Chocolate syrup (optional) Preparation:
1. Dissolve yeast and sugar in warm milk. Leave to activate for 10-15 minutes.
2. In a mixing bowl, combine flour, starch and salt.
3. Beat eggs into a bowl with activated yeast and add vanillin. Whisk.
4. Mix both mixtures and start beating the dough on low speed. Add butter in chunks. Continue whisking until smooth. Add additional flour if necessary.
5. Place the dough in a bowl greased with sunflower or olive oil, cover with a clean, dry kitchen towel and leave for 1-2 hours until it doubles in size.
6. Meanwhile, grease the pie pan with butter.
7. In a food processor, combine the chocolate chips, 55-60 g butter and 1/4 cup sugar. Beat until loose, not too fine crumbs form.
8. Roll out the dough on a floured surface. Sprinkle with chocolate mixture. Spread blueberries evenly. 9. Roll the dough into a roll and secure the edges. Cut the roll into 12 pieces and place in the prepared pan. Cover it with cling film and leave for another 30 minutes.
10. Heat the oven to 175 degrees.
11. Bake for 25-35 minutes. Cool.
12. Fill with chocolate syrup or liquid chocolate and serve the buns warm.
Sweet lazy quiches
Ingredients for Sweet Lazy Custard Buns
Yeast dough (You can use butter or puff yeast dough) - 500 g
Milk - 2 cups.
Which milk should I choose? we'll tell you
Egg (yolks) – 3 pcs
Sugar - 1 cup.
Vanilla sugar - 1 tsp.
Flour - 2.5 tbsp. l.
Raisin
It’s easier to take ready-made dough! Just in case, I’m writing my recipe: 40 g butter (melt) 0.5 cup milk 1 egg salt 0.5 teaspoon sugar yeast (15-20 g raw or 0.5 packets dry) = mix.
Add flour (about 2 cups, knead the dough, if you think the dough is runny, add more flour) and place in a warm place. In the process, while the dough is rising, I knock it down a couple of times.
While the dough is reaching, make the custard.
Grind the yolks with sugar, add flour and vanilla sugar.
Heat the milk to about 70 degrees and pour the yolk-sugar mixture into it in a thin stream, stirring continuously. Cook until thickened. It thickens very quickly. Cool the cream.
Mix the cream with pre-steamed raisins. Use raisins to taste. I like a lot, I add almost a glass.
Divide the dough into several parts, roll each one out (about 3 mm) and cut into strips (into noodles about 1-1.5 cm).
Place the dough directly into the cream. And mix carefully.
Line a baking tray with baking paper. Using a fork, place a little dough at a certain distance from each other.
Remember that the buns will increase in volume in the oven.
Place in an oven preheated to 180 degrees for 20-25 minutes.
Once out of the oven, cover the buns with a damp cloth and let them steam for a few minutes!
Bon appetit!!!
Simple buns “Nostalgia”
For the dough:
250 g flour
what flour to choose? we'll tell you
75 ml milk
65 ml water
7 g fresh yeast
For the test:
250 g flour
130 g sugar
75 g butter
70 ml water
65 g eggs
7 g fresh yeast
5 g salt
vanillin
Mix all the ingredients for the dough (the milk should be warm), stir, cover and leave in a warm place for 4 hours.
Combine the water for the dough with salt and sugar, add the liquid to the dough along with vanillin, yeast, eggs, flour, knead the dough, add melted butter at the end of kneading.
Leave the dough, covered, in a warm place for 2 hours.
Divide the dough into equal pieces, form round buns, place them on a baking sheet lined with parchment at a distance of no more than 1 cm from each other, leave for an hour to proof.
Before baking, coat the buns with the remaining eggs mixed with a little water or milk.
Bake simple Nostalgia buns for 25-35 minutes in an oven preheated to 200 degrees, let cool in a single layer on a wire rack.
Cottage cheese buns for breakfast
Ingredients for 10-12 pcs:
250 grams of pasty cottage cheese (I used ordinary 9% slightly softened with milk)
2 eggs
3 tbsp. Sahara
a pinch of salt
1 p. vanilla sugar (10 g)
1 p. baking powder (15 grams less)
250 g flour
what flour to choose? we'll tell you
1-2 tbsp. milk for lubrication
Preparation:
Whisk cottage cheese, eggs, sugar, vanilla sugar and salt until smooth. Sift flour with baking powder and knead into a soft, sticky dough.
Line a baking tray with baking paper and grease with sunflower oil. Form buns with wet hands, place on a baking sheet and bake in a preheated oven at 190C for about 12 minutes. Then take out the buns, brush them with milk (with a brush), if you wish, you can sprinkle them with a little sugar and put them back in the oven for 3-5 minutes, until browned.
Bon appetit!
Delicious buns
The dough is absolutely amazing - soft, fluffy with a distinct aroma of zest.
Ingredients:
- 3 cups flour
what flour to choose? we'll tell you
- 1 glass of milk
- 20 g fresh yeast
- 2 yolks
- 1 pinch of salt
- 1/3 cup sugar
- zest of 1 lemon
- 100 g butter
- plum jam
Sift 1 cup of flour, mix with warm milk and yeast, leave for 45 minutes. Sift the remaining flour into the dough, add the yolks, salt, sugar, zest and, lastly, 60 grams of melted butter. Knead the dough well and leave for 1.5 hours to rise.
Divide the risen dough into 15-16 pieces, form into balls, and leave for 20 minutes to proof. Flatten each ball (this can be done with your hands, without a rolling pin), put a teaspoon of jam inside, gather the edges of the dough up and form a round bun.
Place the buns in a buttered ceramic or glass pan so that they touch each other. Leave to proof for 20 minutes. Brush generously with melted butter.
Bake for about 25 minutes at 180 degrees. Serve warm, sprinkled with powdered sugar.
The most delicious, tender, milky “Snail” buns will not leave you indifferent. This is the perfect addition to a family dinner.
Ingredients
For the test:
about 400 g of flour (in a glass of 250 ml - 170 g of flour);
2 yolks;
250 ml milk;
1 tsp. Sahara;
a pinch of salt;
1/2 tsp. dry yeast or 20 g fresh.
For filling our buns:
100 g butter;
50-100 g sugar;
vanillin.
Fill for "Snails":
150 ml milk;
50-100 g sugar (for sweet lovers);
vanillin or vanilla sugar.
Cooking steps
Dissolve yeast in 100 ml of warm milk. Add a teaspoon of sugar, salt, 1 teaspoon of flour, mix and leave until a cap appears. Now the dough is ready.
Mix the yolks with the remaining warm milk, add the dough.
Mix flour with liquid and knead the dough to below medium consistency. The dough will be very tender and slightly stick to your hands, but it is advisable not to add a lot of flour so as not to clog the dough. Sprinkle the dough with flour and leave on the board for 30 minutes.
At this time, beat the butter with sugar and vanilla for the filling.
Then roll out the dough on a floured surface.
Brush the dough with a foamy mixture of sugar, vanilla and butter.
Roll the greased layer tightly into a roll and cut into pieces 5 cm thick with a sharp knife. Place the rolls at a distance of 1 cm from each other in a greased mold.
Then pour the remaining milk over our snails again and bake for about 20 minutes until brownish-red.
And this is what happens.
Bon appetit!
Step 1: brew the yeast.
Heat the milk, just don't boil it. Dilute in 100 grams warm milk and yeast and stir. Add here one teaspoon sugar and wheat flour, as well as salt. Stir again and wait until the yeast reacts. You will see a characteristic “cap” of foam.Mix the remaining warm milk with the yolks, and then combine everything with the finished dough.
Step 2: knead the dough.
Start gradually adding flour to the liquid obtained in the previous step, kneading an elastic but sticky dough. Finally, knead the mixture with your hands on a floured countertop.
Cover the dough with a plate or kitchen towel to prevent it from drying out and leave it like that for 30 minutes. The yeast should begin to act and increase the mass in volume.
Step 3: prepare the filling.
To prepare the filling, knead soft butter with granulated sugar, whisking everything thoroughly until creamy. Add vanilla.
Step 4: form the buns.
Knead the finished dough again with your hands and roll it out into a thin layer using a rolling pin. Coat the dough thickly with the creamed butter, spreading it evenly.
Then use your hands to roll the coated layer into a tight roll. Press it down a little and then use a knife to cut it into pieces about 5 centimeters every.
Place the finished rolls cut side down on a greased pan, leaving about 1 centimeter. But, if the shape is narrow, then where to go, let them lie tightly, but after cooking they will need to be carefully cut. In the meantime, leave the buns to rise and let them increase in volume.
Step 5: bake the buns.
Preheat oven to 190 degrees. Separately, mix room temperature milk with sugar and vanilla for filling, and then pour half of the resulting liquid into the mold with the expanded buns.
Place everything in the oven to bake 15 minutes. The dough should brown and increase in volume.
Then, after the specified time, open the oven and pour the remaining milk into the buns. Bake some more 20 minutes without reducing the temperature in the oven.
As a result, you will get fragrant soft buns covered with a golden caramel blush. Take them out, remove them from the mold and, very important, leave them to cool at room temperature. And only then serve the Wasp’s Nest buns to the table.
Step 6: Serve the buns.
Hornet's Nest buns are very airy, soft and sweet. Serve them as a dessert or an afternoon snack, or maybe you want to start the day with something sweet for breakfast, then just brew yourself some strong tea or coffee and enjoy the baked goods. Homemade baked goods are always welcome, always fresh and tasty.
Bon appetit!
To make the finished buns shiny, after baking, while the baked goods are still hot, grease them with a small amount of butter.
To prevent the buns from turning out rubbery, watch the dough to make sure you don’t accidentally add too much flour, making it hard. Go by feel; the mixture should eventually stick slightly to your hands.
Some housewives add ground cinnamon to the bun filling for extra flavor.
1. Prepare the dough for yeast dough. Mix fresh yeast (I have dry yeast in the bag - 5 grams, according to the translation printed on the bag), 2 pieces of refined sugar and 1/2 cup of warm milk. Place in a warm place until the foamy cap rises. Now mix the yolks, salt and the remaining warm milk and grind so that there are no yolk clots. Add flour and knead into a soft dough. The dough should be neither liquid nor stiff. Cover with a napkin and place again in a warm place for 30 minutes. On a floured surface, roll out the dough to the thickness of your little finger.
2. I rolled out in 2 passes, the first was finger-sized, the second was 3-4 mm thinner. Here it is - if you want to get bigger buns, roll them into 1-2 rolls, if they are very tiny, then divide the dough into 5-8 parts. Beat soft butter with vanilla sugar). Form 1-2 or several small tight rolls, grease each one with the filling mixture, roll up tightly and cut into 3-5 cm thick, depending on how tall your form is.
3. Now place them vertically in a heat-resistant dish at a distance of 1 cm from each other. Now let the buns stand for 20-30 minutes until they increase in size and fill the entire mold. Pour 150 ml of sweet milk into the mold. Bake for 15 minutes in an oven preheated to 185-200 degrees.
Loading...