Lush buns with sugar recipe. We make sweet buns with sugar. How to bake heart-shaped buns using yeast

Many people associate this baked product with school or student times. During breaks between classes, these fragrant sweet buns filled students with energy. Today we will prepare Moscow buns. We will make them according to old recipes of Soviet confectioners.

Moscow bun - recipe according to GOST

Kitchenware: oven, baking sheet, 3 bowls, knife, brush, cling film.

Ingredients

Moscow bun - step-by-step recipe with photos

Dough for buns with sugar

How to wrap buns

Video recipe

From the video you will learn how to properly make heart buns with sugar.

Time: 3 hours.
Portions: 16 buns.
Calorie content per 100 g: 312 kcal.
Kitchenware: oven, baking sheet, 2 large bowls, knife, brush, parchment paper, cling film.

Ingredients

How to make heart buns with sugar - detailed recipe

Making the dough

Pour 11 grams of yeast into 500 milliliters of warm milk and mix.
Add 500 grams of flour and mix well.
Cover with film and place in a warm place for thirty to forty minutes. The bowl with the dough can be placed in warm water.
Beat 2 eggs into a large bowl, add 150 grams of sugar, 1/4 teaspoon of salt and grind.
Add 200 grams of melted margarine or butter and mix.

Gradually add flour and knead into a soft, elastic dough.

Place the dough on a table sprinkled with flour. Knead the dough, adding flour little by little.

Airy, soft and very fragrant buns with sugar are a wonderful dessert for tea, adored by all adults and children. Homemade baked goods, prepared with care and love for your family, are considered especially delicious. Baking a delicious pastry with your own hands is not at all difficult - you need to buy the necessary products, carefully study the chosen recipe and strictly follow its recommendations.

To prepare this dessert, we use available ingredients that can be found in any housewife’s kitchen. The baked goods turn out very tender, fluffy and amazingly tasty.

Products used:

milk – 300 ml;
salt – 5 grams;
sugar – 30 grams for the dough and 15 grams for each bun;
yeast (small, granular) – 10 grams;
eggs – 2 pcs.;
butter (butter) – 50 grams;
flour – 600 grams.

Cooking:

Pour salt, sugar, yeast into the flour and mix. Then beat in the egg, pour in the heated milk and melted butter. Knead soft and elastic dough. Cover it with a thick cloth and place it near a warm stove or radiator for 45-50 minutes.
When the volume of the dough doubles, you need to knead it and divide it into 12 parts. If you want to make small buns, then the butter mass should be divided into more pieces.
Roll out the resulting blanks into oval flat cakes, no more than 1.5 cm thick. Sprinkle 10-15 grams of sugar on top of each, then roll it up and then bend it in half.
Turn all the semi-finished products over and make a cut on the smooth side with a knife, about 2 cm deep. You need to act carefully so that the sugar inside does not spill out. Then slightly turn out the middle part of the products.
Cover a baking sheet with parchment, place the buns with sugar on it, brush with beaten egg and place in the oven at 185 degrees. Bake for 40 minutes.

Allow the finished buns to cool and place on a large and beautiful dish. You can serve it with jam or condensed milk - it will be extremely tasty.

French buns made from yeast dough

This sweet delicacy according to the French recipe is very simple and quick to prepare. And the butter cream filling will give homemade buns a unique charm and exquisite taste.

Products used:

margarine (good quality) – 180 grams;
chicken eggs – 2 pcs.;
yeast (pressed) – 60 grams;
milk – 200 ml;
sugar – 80 grams;
flour – 500 grams;
vanillin – 5 grams.

Ingredients for cream:

butter (margarine can be used) – 150 grams;
sugar – 155 grams;
starch – 30 grams.

Cooking:

First you need to make the cream. To do this, combine butter with starch and sugar. Then beat everything thoroughly with a whisk or fork, without using a mixer.
Now you need to prepare the dough. Finely chop the yeast, put it in warm milk and dissolve in it. Then add eggs, margarine melted in a water bath, vanillin and flour. Knead the elastic dough and immediately begin forming buns.
Roll out the dough into a circle, 1.5 cm thick and cover its surface with cream. Then roll into a long roll and cut into pieces 5-6 cm long.
Place the pieces on a baking sheet covered with baking paper. Cover with a napkin and leave for 45-50 minutes until they swell a little.
Turn on the oven at 200 degrees, warm it up well and place a baking sheet with buns in it for 17-20 minutes.

Buns made from yeast dough with sugar and cream filling are an excellent breakfast before the start of a working day. They are best consumed warm, along with a cup of fragrant tea or strong coffee.

Recipe with sugar, cinnamon and apples

The taste of fresh apples is in great harmony with the spicy aroma of cinnamon, so rich pastries prepared with such ingredients can be a wonderful treat during a family celebration and will pleasantly surprise invited guests.

Products used:

flour – 400 grams;
dry yeast – 10 grams;
milk – 230 ml;
refined oil – 25 ml;
butter – 60 grams;
eggs – 3 pcs.;
salt – 5 grams;
sugar – 70 grams.

Filling ingredients:

apples (sour) – 800 grams;
semolina – 80 grams;
granulated sugar – 100 grams;
cinnamon – 10 grams;
vanillin – 1 sachet;
lemon juice – 50 grams.

Cooking:

Melt butter in warm milk, add yeast, sugar and mix thoroughly.
Combine the flour with the yeast mixture, then pour in the beaten eggs, salt and vegetable oil.
The dough must be kneaded until it sticks to your fingers. However, you need to make sure that the baking product is not too hard. Then put the dough in a pan, cover and leave for 2 hours in a warm room so that it increases in volume.
Now you need to make the filling. Peel the apples, cut into strips and sprinkle with lemon juice. Then add sugar, place in a frying pan with butter and simmer for 5-7 minutes. The apple filling should have cinnamon added; it is best to put it in cooled fruit.
Take out the dough, cut into 2 parts and roll out thinly. Sprinkle the resulting cakes with semolina (it will absorb excess apple juice), then grease with the filling, roll into tubes and cut into pieces about 3 cm thick.
Cover a baking sheet with parchment, place the buns on it and bake them at 180 degrees for 15-20 minutes.
When the top of the dessert begins to take on a rosy hue, you need to brush it with raw egg and bake for about 3-5 minutes.

The sweet delicacy with apples, sugar and cinnamon is ready, fresh buns can be placed on a plate and the meal begins. It is recommended to add raisins, figs, dried apricots or chopped nuts to the apple filling - it will also turn out very tasty.

Heart buns with nuts

Airy pastries, shaped like a heart, look very cute and appetizing. Even a novice cook can prepare this dessert, and the resulting result will certainly please you with its alluring aroma and exquisite taste.

Products used:

flour – 0.5 kg;
egg – 1 pc.;
milk – 600 ml;
instant yeast – 12 grams;
butter – 90 grams;
nuts (walnuts) – 250 grams;
salt, vanillin - to your taste;
sugar (sand) – 230 grams.

Cooking:

Heat the milk a little and mix with sugar, yeast and salt. Let the mixture sit for 15-20 minutes and when the fermentation process begins, add eggs, vanillin, flour and melted butter.
Knead the dough, cover with a kitchen towel and place in a warm place for 60 minutes.
Chop the nuts, then combine them with sugar and liquid butter.
Then take out the dough and divide into equal parts. Roll all the pieces into thin flat cakes and top them with nut filling.
Roll the blanks into tubes, the ends of which must be connected, and then bent in half. After this, they must be cut in half and turned in different directions, giving the culinary product a heart shape.
Place the buns on a baking sheet covered with special paper. To make them golden brown and crispy, they need to be brushed with beaten egg.
Bake heart buns with sugar in the oven for 30 minutes at 180 degrees. When the homemade dessert is covered with a brown-golden crust, it can be considered ready.

The nut delicacy will give you a boost of energy and provide you with a great mood for the whole day. It is recommended to use homemade baked goods with both cold and hot drinks.

Puff pastries with sugar in the oven

Homemade puff pastry is crispy, tender and airy. The dough for such buns is prepared in a special way, so it will take a little more time to prepare.

Products used:

wheat flour – 0.3 kg;
salt – 4 grams;
milk – 100 ml;
yeast (granular) – 1 sachet;
sugar – 60 grams for dough and 70 grams for filling;
chocolate bar.

Cooking:

Heat the milk, add salt, sugar, yeast and stir. Then add flour and knead the dough. Cover it with a towel and leave for 2 hours.
When the volume of the dough increases noticeably, knead it and roll it out to form a flat cake. Place butter in the middle, wrap it with the edges of the dough and roll it out again to a thickness of 0.5 cm. Then fold it into quarters and place it in the refrigerator for 40 minutes.
Take out the butter mixture, roll it out into a thin layer, grease it again with butter and sprinkle it evenly with sugar. Then cut into strips.
Divide the chocolate bar into small pieces and place on the edges of the strips. Roll into rolls, carefully securing the edges on one side. The other side of the blanks needs to be straightened.
Place the products on a baking sheet so that the secured edge is on the inside. Let stand for 20 minutes and then bake in a hot oven. The sugar and chocolate buns will be ready in 45 minutes.

Sprinkle the finished dessert with powdered sugar and serve. Any chocolate is suitable for the filling here - milk, with nuts, black, bitter or white.

Tender yoghurt buns

If you don’t have time to stand at the stove for a long time, but you really want to pamper your household with aromatic pastries, you can use the recipe for making buns with yoghurt without yeast. They cook quickly and turn out amazingly tasty.

Products used:

flour – 400 grams;
refined oil – 25 ml;
yogurt (drinking) – 280 ml;
sugar – 20 grams;
baking powder or soda – 15 grams;
salt – 12 grams.

Cooking:

Mix baking powder with salt, sugar and flour.
Pour oil into the yogurt, add to the flour mixture and knead into a soft dough.
Then divide the dough into equal pieces and form them into balls.
Place the products on a baking sheet and bake at 200 degrees for about 20 minutes.

Products used:

puff pastry (for 10 buns) – 400 grams;
granulated sugar – 240 grams;
butter – 50 grams;
cinnamon – 20 grams;
vanillin – 4 grams;
milk – 25 ml.

Cooking:

You can buy ready-made dough or make it yourself. It needs to be rolled out thinly and sprinkled with flour.
Melt the butter, spread over the surface of the dough, then sprinkle with cinnamon and sugar.
Roll the cake into a tube and let it stand for 15 minutes in the refrigerator. If cooking time is limited, you can bake the buns right away.
Divide the dough roll into 10 parts, place on a baking sheet with parchment, place in the oven at 210 degrees and bake for 20 minutes.
Now you need to make the glaze. To do this, combine the milk with sugar and vanilla, and then beat with a mixer.
Cool the finished products slightly, transfer to a plate and pour over the glaze.

Sweet, homemade “Snail” buns are perfect for family tea on weekdays and will adequately decorate the dinner table on holidays. Bon appetit!

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 airy 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 brush the entire surface of the dough with melted 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.
To press the sugar in better, 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.

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...

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

As soon as I hear the word “buns,” I remember a phrase from the cartoon where Carlson says, “And here we are playing with buns.” Let's have a holiday, right in the middle of everyday life, bake ourselves some buns? And then, together with the children, enjoying fluffy pastries and hot chocolate, let’s go watch the cartoon “About the Kid and Carlson”? But first, let’s choose a recipe for yeast dough for them, roll it up beautifully, sprinkle with sugar and bake in the oven. Excellent proven recipes with step-by-step photos will help us with this.

Lush and soft buns with sugar in the oven

The dough is perfect and easy to work with. Even a novice cook can handle it. I love simple recipes and am happy to share them after I have tested and evaluated them myself. Of course, you will have to work with your hands. But if you have such helpers as a bread machine, dough mixer or food processor, let’s not let them sit idle in vain. We'll definitely load you up with work. They will cope with the task without a doubt, and let our hands rest. The dough is just a fairy tale! Yeasty, soft, pliable, as if alive. It may seem greasy, but the fat content disappears after baking. But the buns turn out “like fluff.”

Ingredients:

flour – 540g;
butter – 100g;
sour cream 15% - 100g;
eggs – 2 pcs;
water – 100ml;
salt – 0.5 tsp;
sugar – 6 tbsp. + for sprinkling;
instant yeast – 1 sachet (11g).

How to make buns with sugar

Melt 100 grams of butter in advance. Let it cool a little.
Pour half the melted butter into the bowl of the food processor and mix. Pour out a packet of yeast and sprinkle sugar on top. Mix with water-oil solution. Cover with a towel and place in a warm place for 10-15 minutes. Until a foamy yeast cap appears.
Then pour in the remaining oil.
Add sour cream.
Breaking the eggs.
Mix all ingredients using a food processor using the hook attachment.
Add salt, sugar. Mix again.
Sift the flour in advance and gradually add it to the bowl. Let the device knead for 15 minutes.
When the mass lags behind the walls of the bowl, cover it with cling film and leave it in a warm place for 1.5 hours to rise.
Time has passed, the mass has grown. Place it on a floured worktop.
Divide into 3 equal parts.
Roll each into a layer 7-10 mm thick. Sprinkle sugar on top.
Roll it up. Press the seam tightly so that it does not unravel.
We cut the roll crosswise, 5 cm thick. The shape is “pucks” or snails.
Place the products on a baking sheet and leave them to rise for 1 hour.
Preheat the oven to 200°C, place a baking sheet and wait for the buns to brown. It takes me about 25 minutes. But, since all ovens have their own characteristics, look out for yourself.

The buns turn out tender and tasty. The shape resembles open roses. You can add raisins, nuts, mix cinnamon with sugar. Everything your soul desires. Both a weekday and a holiday will be successful if you pamper your family with these buns.

Forms of buns made from yeast dough with sugar: how to make (photo)

In fact, making beautiful buns is not the most difficult task. There are a couple of techniques and schemes that allow you to bake buns in the shape of a heart, butterfly and flowers of various shapes without much difficulty. Of course, to prepare a truly painted product with many curls and decorations will require a lot of work and certain skills. Today we will tell you how to make beautiful buns simply and quickly.

To do this, we need a recipe for any rich yeast dough, butter and regular sugar. There is no need to use powder, it will melt quickly and the effect will not be the same. To make the buns even more elegant, you can use cinnamon, poppy seeds or chopped nuts. When forming different shapes, you need to remember that the buns will increase in size while baking in the oven. Therefore, it is not worth making large figures. Well? We arm ourselves with a rolling pin, gain patience and go ahead - watch everything step by step and do it as in the photo!

What we need:

yeast dough – 1 kg;
granulated sugar (for sprinkling) – 4-5 tbsp;
butter (melted) – 30 g.

How to make beautiful bun shapes

Attention! In order not to repeat ourselves all the time, since we are baking buns with sugar, do not forget to sprinkle each piece with it at the end.

Heart-shaped buns

Pinch off a small piece of the dough and roll into a ball. Using a rolling pin, roll the resulting ball into a circle.

Using a pastry brush, brush the surface of the dough with butter and then sprinkle with sugar.

Roll the circle into a loose roll. This roll can serve as the basis not only for a heart-shaped bun, but also for many other options.

Connect the edges of the roll.

Using a sharp knife, make a deep cut along the rolled roll.

We straighten the edges and thereby form a heart.

Bun - butterfly

The principle of sculpting in the shape of a butterfly is in many ways similar to a heart. Roll out the flatbread and roll it up. Only now we don’t connect the ends, but bend them to the bottom, as in the photo.

We make deep cuts on both sides, leaving a little space in the middle where the “body” of the butterfly will be.

We unfold the dough along the cut line, thereby forming the wings of a butterfly.

Sweet braid with sugar

The same principle is used to make a bun in the form of a braid. Again, roll out the circle, sprinkle with sugar and roll into a roll. This time we make the cut so that only one edge remains closed.

We braid the resulting halves, trying to let the inner layers look out. At the end, we firmly fasten the ends to each other, otherwise they will fall apart during baking.

How to make a rose

The rose-shaped bun is based on the same roll with butter and sugar. This time we make a deep cut in the middle, while leaving both ends closed.

We thread one of the ends into the resulting hole in order to open the inner layers to the maximum. Then roll the dough into a circle, forming a flower. One of the edges of the roll should go under the bun, and the other into the resulting circle. Thus we received a rosebud with petals.

Chrysanthemum from yeast dough

Another beautiful flower that can be made from dough is the chrysanthemum. We pinch off a piece of dough and roll it out into an oval rather than a circle.

Grease the dough with butter and sprinkle with sugar.

Using a sharp knife, cut the oval into narrow strips, leaving the top closed.

Roll the workpiece slightly at an angle into a loose roll.

Just as when forming a bun in the shape of a rose, we wrap the roll in a circle, hiding the ends. Sprinkle the resulting flower with sugar.

Bun in the shape of a flower

Another flower, this time with clearly defined petals. For this workpiece, roll out a fairly large piece of dough and use a wide shot glass or glass to cut out five circles.

We roll each circle into a semicircle and place it on the corner of the fold. The result is flower petals.

We connect the petals together, and roll a ball from a small piece of dough.

Place the dough ball in the free space between the petals - this is the core of the flower.

Pigeon

Perhaps the simplest bun in the shape of a dove. We form a rope of medium thickness from the dough.

We roll it into a knot. One end that protrudes from the top of the knot is the dove's head, and the bottom is the tail. To give it even more similarity, use a knife to cut the tail into small strips. When the dough rises, the bun will look like a plump dove hiding its head.

Place the buns on a baking sheet lined with baking paper and leave in a warm place for 20-25 minutes to allow the dough to spread.

Then preheat the oven to 190°C and bake the buns for about 20-25 minutes. If they brown quickly, then reduce the temperature and bake further. Cool the finished buns and serve with tea or coffee.

Heart buns with sugar and cinnamon

Today we are baking delicious “Hearts” buns with sugar and cinnamon. Very aromatic pastries with layers of sugar and cinnamon. The aroma of rich pastries reigns throughout the house today.

List of ingredients:

milk - 250 ml;
water - 70 ml;
yeast – 20g;
butter – 100g;
egg - 2 pcs.;
sugar – 170g;
wheat flour – 650g;
ground cinnamon - 2 tbsp.

How to bake heart-shaped buns using yeast

First, let's figure out how to prepare rich yeast dough for buns, which can be prepared with dry or live yeast. Take a cup that is tall enough, pour yeast into it, and fill it with warm (importantly warm, not hot) water. Pour a level teaspoon of sugar and a tablespoon of flour. Mix the contents of the cup. Leave in a warm place for the yeast to activate and increase in volume.
15 minutes passed, the yeast increased two and a half times. This means they are good, and we proceed to kneading the yeast dough.
Sift flour into a deep bowl. We make a deepening.
Pour warm milk into the well, break an egg, drop 50 grams of soft butter into the milk, add a tablespoon of sugar. Place the yeast from the cup into a bowl with flour.
Mix the liquid ingredients with a spoon. Then mix in a circle with a spoon, picking up the flour.
The mixture becomes denser, but still very soft. It’s already difficult to mix it with a spoon, so we continue to knead it with our hands.
The mass should be quite soft, but not stick to your hands.
Gather the yeast dough into a ball. Now we leave him to “rest.”
Cover the bowl with a napkin and place in a warm place. It should increase two to three times.
It turned out so airy, light and soft.
Transfer the ball to a floured surface. Let's crush him.
Divide into small pieces, the size of a shadow ball. I got 20 balls weighing 55 grams.
Take one ball and roll it into a sheet half a centimeter thick. Melt the remaining 50 g of butter. Mix cinnamon with sugar. We take sugar at the rate of 1 teaspoon without top for one bun.
Grease the sheet with butter.
Sprinkle the bun with cinnamon and sugar.
Roll it up into a roll. There is no need to press the layers tightly.
Fold the roll in half.
Press the ends of the roll tightly, cut the workpiece, as in the photo.
Unfold the cut halves, layers up. See photo. Place the buns on a baking sheet and brush with egg. Let the buns rest for a bit and place them in the preheated oven.
Bake for approximately 30-40 minutes. Each oven has its own characteristics, so keep an eye on your baking so as not to overcook it.

We serve fragrant buns with tea and milk. They keep well, but to prevent them from drying out, you should cover them.

Buns topped with butter, flour and sugar

This topping for buns, which is made from a mixture of butter, flour and sugar, is called streusel. The buns with it are airy, soft inside and with a fragrant creamy crispy crust on top. It is the streusel that turns a rich homemade bun into a delicious pastry. Our recipe contains baked goods without filling; if desired, the buns can be prepared with jam or preserves inside. But even without everything, they are also very tasty.

Grocery list:

For yeast dough:

milk -300 ml;
water - 50 ml;
yeast - 20 g;
sugar - 150 g;
butter - 80 g;
egg - 2 pcs;
flour - 700 g.

For sprinkling:

butter - 50 g;
sugar - 2 tbsp;
flour - 2 tbsp;
milk - 2 tbsp.

How to bake buns with sprinkles

First, we will make a dough, which we will prepare from live yeast. Take a glass and pour some warm water. Drop in the yeast and grind it. They should dissolve in water, add a pinch of granulated sugar and a tablespoon of flour. Mix. Leave the yeast dough in a warm place and after about 15 minutes, it will rise.
The dough has grown to form a full glass of active yeast.
Sift the flour into a bowl and make a well. We can even sift it twice.
Break two eggs into the hole, pour milk, add a spoonful of sugar and transfer the dough.
First, mix the liquid ingredients with a spatula or spoon.
We try to pick up the flour in small parts so that no lumps form.
When the mixture becomes denser and it becomes difficult to mix with a spatula, start kneading by hand.
Knead the soft mass and collect it into a ball. We try to keep the sides of the bowl clean, without any remaining dough. If a little mass remains on the walls, it will dry out and the dried pieces will then end up in the baked goods.
Cover the bowl with a towel and leave for an hour in warm conditions.
An hour passed and everything expanded, it became so soft, and it seemed that it was breathing.
Before we make the buns, we’ll prepare the topping that we’ll use to cover the buns. In a small cup combine butter, flour, sugar.
Grind into fine crumbs.
Let's start forming the buns. Divide the dough into 20 parts. Roll into small balls. Take one ball, dip it in milk, then in crumbs. The goal is to get as much sprinkles as possible to stick to the bun.
Place the pieces on a baking sheet that has been greased with vegetable oil or covered with paper. Leave for 15 minutes, during which time they will grow a little. It is necessary to take into account that yeast baked goods grow well in the oven and should be placed at a distance of 5-7 centimeters from each other.
Bake in a preheated oven at 170°C for about 40 minutes. We take out the finished ones, transfer them to a dish, cover with a towel and leave to cool slightly.

The buns are very tasty, the creamy thin crust on top is simply amazing.

Today I got up in a good mood and, planning for today, went to the kitchen. There I discovered that the loaf had run out and I had to quickly think of buns for breakfast. I couldn't come up with anything simpler than this recipe. I put out the dough and baked it so that Pashka could have a proper 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

salt a pinch

vegetable oil 6 tablespoons

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

Preparation.

I didn’t have milk either, so I decided to make the dough in water. Dissolved 3 tablespoons of sugar in warm water, added the yeast, and stirred. Almost immediately they began to move. We can continue.

Slowly began to add flour and vanilla sugar, adding a pinch of salt at the very end. I have Makfa, you don’t have to sift it. In general, any flour must be sifted 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.

Rolled out the dough into a layer. Thickness approximately 0.5 cm.

I brushed it with melted butter and it even froze a little.

Sprinkled with sugar and poppy seeds.

Rolled it up. The dough is good, with bubbles.

Then you need to cut it like this: a cut after 1.5 cm, a cut after 1.5 cm, a cut after 1.5 cm, a cut after 1.5 cm... and so on until the end.

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

These are the buns you get.

Place the buns on a baking sheet lined with baking paper greased with vegetable oil.

Bake for 15 minutes, I left it a little longer - I was watching an interesting program, that’s why I’m so tanned. You don’t need to hold it for long, the buns will become dry.

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

Enjoy your tea! Help yourself!