Baking at home doesn't have to involve a long list of ingredients and long hours spent in the kitchen. Everything can be prepared simply and quickly. Pigtail buns are an excellent example of inexpensive, but tasty and tender baked goods. They are very easy to prepare. This article provides recipes for sweet buns made with yeast and yeast-free dough.
Benefits of home baking
No matter how beautiful store-bought baked goods may look, they cannot compare with homemade ones. Pies, cupcakes, bagels, pies and braided buns made with your own hands are always tastier, more aromatic and fluffy. While kneading the dough, you can remove, add or replace some ingredients to your liking. Housewives lovingly prepare all kinds of pastries for their loved ones, relying on proven recipes that some inherited from their mothers and grandmothers. Baked goods prepared at home can be offered even to a small child without any fear, since they contain only fresh, good quality products and no harmful additives.
Pigtail bun made from yeast dough
Required Products:
- Wheat flour - 3.5 cups.
- Sugar - 1 glass.
- Yogurt - 220 milliliters.
- Butter - 1/4 pack.
- Salt - a teaspoon.
- Eggs - 4 pieces.
- Dry yeast - 1/5 sachet.
- Water - 80 milliliters.
- Vanillin - 3 pinches.
- Refined oil - 20 milliliters.
Preparing the buns
You need to start by heating the water until warm and pouring it into a deep semicircular bowl. Add dry yeast and stir. Then add half a glass of sugar, stir again and leave for ten minutes.
Next, completely melt the butter in a water bath. After this, beat two chicken eggs into the well-dissolved yeast, add salt and add yogurt, vanillin and slightly cooled butter. Mix everything with a mixer at the lowest speed. Then gradually sift the wheat flour through a mug-sieve directly into the bowl with the liquid part of the dough and knead with a mixer. Now you definitely need to keep it warm for sixty minutes. According to the braid bun recipe, the dough should rise well and double in volume.
After waiting the required time, transfer the soft and elastic yeast dough to a table surface that has been generously sprinkled with flour in advance. Without crushing, cut it into equal parts. The size depends on your desire, on what kind of braided bun you want after baking: larger or smaller. Each part is subsequently also divided into three pieces. Roll out the resulting pieces into flagella and weave them into braids. Grease the entire surface of the baking sheet with refined oil from the inside.
Then, as you braid the braided buns, place them on the prepared baking sheet. Separately, break the remaining eggs into a not very large bowl and beat them well with an electric whisk. Using a brush, brush the surface of each braided bun with the prepared egg mixture. Finally, generously sprinkle the greased braids with sugar.
After this, the baking sheet can be placed in the oven. Baking will take forty minutes at a temperature of one hundred and eighty degrees. While the baking process is going on, the kitchen and all rooms will gradually be filled with a pleasant and tasty aroma, which will surely provoke everyone’s appetite. Place the finished fluffy and airy browned yeast buns onto a plate, and you can immediately brew tea or coffee. These homemade baked goods can be served for breakfast, afternoon tea, and even a piece at dinner.
Braided buns with sugar and cinnamon
Ingredients:
- Flour - 4 cups.
- Milk - 250 milliliters.
- Eggs - 5 pieces.
- Margarine for baking - 1/2 pack.
- Sugar - 1 glass.
- Salt - 1/2 teaspoon.
- Kefir - 250 milliliters.
- Soda - a teaspoon.
- Cinnamon - a teaspoon.
This option for preparing homemade baked goods can be considered the simplest. The dough for the Cinnamon Sugar Braid Buns is pretty easy to make. Since it is yeast-free, its preparation time is significantly reduced. The finished buns are tender and soft, and the cinnamon adds flavor. In general, this recipe can be adopted by those who are pressed for time due to busyness and cannot afford the long preparation of homemade baked goods.
Preparing braids
To begin with, it is recommended to turn on the oven so that it gradually warms up to the two hundred degrees required for baking. Next, you need to take a higher container and pour kefir, milk into it and beat in three eggs. Add 2/3 cup sugar, ground cinnamon and salt. Stir until the added ingredients are completely dissolved. Then steam dissolve half a stick of margarine for baking, let it cool slightly and pour into the milk-kefir mixture. Stir and sift the wheat flour into the resulting mixture in small parts.
Gradually add all the flour indicated in the recipe and knead the dough. Let it “rest” for about twenty minutes and divide it into parts. After that, dip each of them in flour, knead a little and cut into three pieces. Roll all the pieces into ropes with your hands and, collecting them in threes, braid them and tuck the ends. Next, cover the bottom of a baking sheet with special baking parchment and place all the braided braids on it. The selected recipe with a photo will tell you how to make a bun-braid.
Now you need to break the remaining two chicken eggs into a bowl and beat well with a kitchen whisk. Next, take a brush and thoroughly brush all the braided buns laid out on the baking sheet with beaten eggs. Immediately sprinkle the wet buns with sugar and place them in a fairly preheated oven for baking. Thirty-five minutes will be enough for the braided buns sent into the oven to be well baked and covered with a golden brown crust.
If desired, along with the sugar, the buns can also be sprinkled with ground cinnamon. Another ingredient that can be used for decoration is white sesame or black sesame for contrast. Remove the baking sheet with the fragrant braided buns from the oven, and transfer the finished homemade baked goods from it to a dish and serve after cooling for a family tea party.
Conclusion
Simple and easy recipes will allow you to prepare delicious and tender homemade baked goods that will appeal to many at no extra cost. Try and please your family with these golden brown buns.
As I promised in the previous recipe to you, dear cooks and cooks, after a couple of days I “started” such braids of dough using the same) Excellent dough, I didn’t change anything in it - I repeated everything again)) But I will duplicate the ingredients and recipe so that you didn't follow the links))
The dough made such ruddy and delicious braids, mmm..))) Airy, tender - everything you need from sweet buns)) Try it))
Required:
Delicious bun dough:
- flour – 800 gr.,
- yeast – 13 gr. dry,
- milk – 300 ml. + 2 tbsp,
- butter (margarine) – 100g.,
- vegetable oil – 3 tbsp.,
- salt – 0.5 tsp,
- eggs – 2 pcs. + yolk,
- vanilla,
- sugar – 250 gr.,
- raisins 150 gr.
Very tasty braids are made from dough - the modeling process is the same as a regular braid, everything is described in detail below)) At the same time, the shapes of the buns can be different - I’m just suggesting an option) You don’t have to add raisins - eat it like that, with butter - very tasty! Let's get started!
Homemade buns recipe:
| Add one tablespoon of sugar and yeast to warm milk. Mix thoroughly and leave to rise to the “cap”. Prepare the raisins - if desired, pour boiling water over them and dry. Melt the butter, beat the eggs with sugar and vanilla. Add the egg mixture to the yeast, pour in the oil. |  |
| Sift the flour and knead the dough, leave it in a warm place for 40 minutes, knead it, add raisins and let it rise again for 1.5 hours. If you want to see step-by-step photos of preparing this yeast dough for buns, follow the link in the preface to the recipe)) The second time I didn’t take pictures of the whole process, just the process of forming a braid from the dough and the final photos. |  |
| We tear off identical pieces of dough and form flagella from them, we connect these flagella to each other at the top (I’ll say right away that it’s better to form a braid of dough right on the baking sheet, so as not to stretch all the beauty when transferring) |
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| We send the outermost flagellum to the middle. |
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| Now we send the remaining free flagellum to the middle and so on until the end - in general, everything is the same as weaving a regular braid, only from dough)) |
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| We tuck the ends of the braids under the bottom and voila! A beautiful dough braid is ready)) |
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| These two braids (and one more of a similar size) are obtained from the specified volume of yeast dough. Let it rise for 25-30 minutes. |
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| Mix the yolk with milk and grease the dough braids (I sprinkled one of the braids with sesame seeds). Place them in an oven preheated to 180 degrees for 30 minutes (maybe a little less - rely on your oven and the brownness of the products). |
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| These are such ruddy and beautiful braids - airy dough without difficulty)) Try it, it’s easy to cook, and it’s nice to surprise your family and friends)) |
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| And this is a bun with sesame seeds)) Try it, you will definitely like it! |
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Tear off pieces of dough and form 3 ropes
How to make buns
Braiding a dough braid
Here is the dough braid
Milk bun dough
Mix yolk with milk
Sweet buns
Sesame bun 
Easter cake
Airy buns
Buns with jam
The most delicious cake
Biscotti with peanuts and raisins
Even a well-fed person will not refuse to eat a beautiful bun. After all, baked goods that are attractive in appearance attract attention and increase appetite.
For the “Sweet Braids” buns, I used the usual rich yeast dough, with the only difference being that I made the dough not with milk or water, as we are used to, but with potato broth left after preparing mashed potatoes.
I have done this more than once and have long been convinced that thanks to starch, the dough turns out more fluffy.
I diluted a packet of dry yeast with a small amount of warm water, added a spoonful of sugar and flour. I stirred the dough and left it for 10 minutes so that the yeast came to life and began to play.
Somewhere in the middle of kneading, sprinkle the dough with salt and sugar (2 tablespoons).
When you first knead, the dough should be soft and lightly grippable.
I coated the walls of a deep saucepan with vegetable oil, placed the dough on the bottom, and poured butter on top.
Covered the saucepan and left it for half an hour.
When the dough has doubled in size, I pressed the butter directly into the dough for 3-5 minutes and left it again for half an hour.
I tear off a piece from the finished dough and divide it into three parts. I roll each part into a rope and pre-lubricate my hands with vegetable oil.
I make a braid from the flagella. I secure the edges of the braids and sprinkle them generously with sugar.
You can speed up the process. Roll out three large flagella, braid a braid and cut it into portions.
Place the buns on a greased baking sheet and leave for 20 minutes for the dough to rise.
Place the risen buns in the oven, preheated to 180-200˚ minutes for 15-20.
If desired, I grease the braids with beaten yolk, diluted with boiled water, taken in equal proportions.
Preparing yeast dough is not difficult, but there is one secret - you must do it in a good mood, with bright thoughts. The room where the dough is prepared and rises should be quiet and completely free of drafts. And then your buns, buns, pies and pies will definitely turn out, they will be fluffy, rosy and delicious.
Ingredients:
To make buns from rich yeast dough you will need:
flour - 500-550 g;
sugar - 2-3 tbsp. l.;
salt - 1/4 tsp;
vanilla sugar - 1 sachet;
dry yeast - 1 tbsp. l.;
fermented baked milk - 200 ml;
milk - 50 ml;
butter - 50 g;
eggs (in dough) - 2 pcs.;
egg for greasing buns - 1 pc.;
brown sugar for sprinkling.
Cooking method:
Dissolve yeast and some sugar in warm milk. Place in a warm place for 15 minutes. A “cap” should form on the surface.
Melt the butter. Beat eggs with salt, sugar, vanilla sugar. Add melted butter, warm fermented baked milk and suitable yeast. Mix everything until smooth.
Gradually add flour and knead the dough first in a bowl, then transfer to a floured table and knead thoroughly. Do not add excess flour. The dough should be soft, elastic, not sticky. Place the dough in a bowl, cover with a clean towel and leave in a warm place for 1.5 hours.
The correct dough should be fluffy, soft, and very pliable.
The buns can be given any shape. Today I decided to bake “braids”. To do this, roll small pieces of dough into flagella with your hands.
Weave braids from flagella.
This is how you get a braided bun!
Place the buns on a baking sheet. Beat the egg with a fork, brush each bun with egg and sprinkle with sugar. Leave the buns on the baking sheet in a warm place for 20 minutes. Preheat the oven to 180 degrees. Bake the buns for 20-25 minutes.
Dissolve yeast in warm milk, add 2 tbsp. sugar from the total amount of sugar, 2 tbsp. l. flour, mix well, cover and leave for 10 minutes. A cap should form.
Melt the butter and let cool.
Sift the flour into a bowl (do not add all the flour at once), add the remaining sugar, egg, salt, butter, yeast mixture and knead a smooth dough that does not stick to your hands. Leave it for about 1 hour in a warm place until the volume doubles.
Let's prepare the filling. If the berries are fresh, just wash them well; if they are frozen, then defrost them a little. I put it in a microvel for a couple of minutes. In a blender, grind the berries with 1 tbsp. l. Sahara. Set aside about 3 tbsp. l. berries into a mug, add pudding and mix well. Heat the remaining berries in a saucepan; when they begin to boil, add the berries with the pudding and simmer over medium heat for 1 minute.
Sprinkle the work surface with flour. Place the dough and roll it into a square approximately 5 mm thick. Cut into rectangles. I always get 10 rectangles. Place the filling on each one, leaving the edges free. Roll it into a tube, the joint can be slightly sealed. We cut the resulting tube, but not all the way. And twist it into a pigtail. I think the photo shows the whole process.
Preheat the oven to 180 degrees. While the oven is heating up, place our braids on a baking sheet lined with baking paper. Beat the yolk with milk. Lubricate each braid. And put it in a preheated oven for 20 minutes. Cool the finished braids on a wire rack.
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