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Buns are a delicious pastry made from yeast dough, which is formed from flat (flattened or flattened) layers. They come from childhood. Baking lovers in the post-Soviet space are more familiar with the buns with sugar made from yeast dough produced by bakeries, but besides them, there are other types of fillings and ways of forming these buns. For example, buns with poppy seeds, cottage cheese or cinnamon, often mentioned in the fairy tale about Carlson, who lives on the roof.

Classic buns, also called Moscow buns, are baked from yeast dough without filling; the base layers are separated by a layer of vegetable oil and sugar when forming the bun. But even in the absence of filling, pastries are loved by adults and children, as a treat for tea or as an afternoon snack with kefir, chicory or milk.

To bake buns according to the classic recipe you need to take:

25 g pressed yeast;
a glass of milk;
190 g granulated sugar;
570-600 g flour;
70 g butter or margarine for baking;
3 tablespoons eggs;
50 ml vegetable oil.

Procedure:

Dissolve the pressed yeast in warm milk, add 90 g of granulated sugar and the same amount of flour. Stir everything so that there are no lumps and leave in a warm place until the yeast awakens, as evidenced by the lush foam cap on the surface of the dough.
Melt the butter and cool. Separate one yolk from the eggs to lubricate the formed products, and beat the whole egg and white with a fork until smooth.
Pour oil and eggs into the suitable dough, stir and then add sifted flour in small portions.
Knead a soft, loose dough that needs to rise warm. This will take from 40 minutes to one hour. Depends on the room temperature. When the mass becomes twice as large, you can already work with it.
Divide the dough ball into eight equal parts. Roll each of them into a thin round layer, go over it with a silicone brush moistened with vegetable oil, and sprinkle sugar on top. For the classic method of formation, you need to roll it up, fold it in half, mold the ends together, and make a longitudinal cut from the fold, not reaching the end of the workpiece. Unfold the resulting halves to make a heart bun.
Place the blanks on a prepared baking sheet, previously covered with parchment or greased, unfolding the cuts in layers upward.
Grease the surface with beaten yolk.
Bake for 15-20 minutes at 230-240 degrees.

Poppy buns

Baking with a poppy seed layer is no less popular than its sugar sisters. For baking, you can use ready-made filling or prepare it yourself. In the second case, you can be completely confident in the benefits of the buns and the absence of various thickeners and harmful preservatives in the baked goods.

Ingredients for yeast dough and poppy seed filling:

580 ml warm milk (including 200 ml for steaming poppy seeds);
40 g pressed yeast;
260 g sugar (60 g for the dough and 200 g for the filling);
120 g butter or margarine;
3 tablespoons eggs;
900-1000 g of premium flour;
200 g poppy seeds.

To bake buns with poppy seed filling, you must follow the following procedure:

Knead the dough in the same way as the classic version. Prepare a dough from milk, yeast, sugar and 60 g of flour. Keep warm for 20-30 minutes.
Beat the eggs into the lightly melted butter and stir until smooth.
Mix the dough and baking, add flour and knead the dough, which will be soft and slightly sticky to your hands. Leave it to rise for an hour or a little more.
To make the filling, boil the milk, add the washed poppy seeds and simmer over low heat for five minutes. Then remove from the stove, cover and evaporate for 60 minutes.
Place the steamed poppy seeds in a colander, pressing down slightly with a spoon to strain out excess liquid. Then transfer to a blender bowl, add sugar and mix thoroughly. The filling is ready.
Roll out the finished dough into a rope, divide into equal parts, forming into balls and rolling into flat cakes 3-5 mm thick.
Place 1-2 teaspoons of filling into each piece and form heart-shaped buns.
Transfer the products from the table to a baking tray with baking paper.
For those who like a glossy crust on baked goods, brush with egg and bake at 180-200 degrees. Time – 20-30 minutes.

With added cottage cheese

A more popular rich yeast bun with cottage cheese is, of course, cheesecake. But buns with curd filling are no less appetizing, especially since they can be formed in more interesting ways than the usual cheesecakes or classic buns.

For buns, you can use one of the above recipes, or you can knead butter dough with yeast and sour cream, for which you should prepare:

250 ml warm milk;
150 g sugar;
50 g sour cream;
50 g butter;
30 ml vegetable oil;
14 g dry instant yeast;
salt;
vanilla;
400 g of premium flour.

The curd filling includes:

250 g tender cottage cheese;
100 g granulated sugar;
50-70 g steamed raisins;
2 eggs (one egg will be needed to grease the surface);
vanilla powder.

Progress:

The dough is prepared in a non-steamed way. First, mix milk, salt, sugar, sour cream, melted butter and vegetable oil until maximum homogeneity.
Separately mix flour, dry yeast and vanilla. Combine dry and liquid ingredients. Knead the mixture until it completely comes off your hands. Let it ripen in a warm place until it expands in size.
For the filling, mix the cottage cheese, pureed through a sieve, with sugar, egg, vanilla and raisins.
Cut the risen dough into two equal pieces. Roll each into a thin flat cake 6-7 mm, grease with half of the curd layer, wrap it with a roll and divide it into pieces 3-4 cm thick. Place the buns cut side down on a baking sheet lined with paper and cover with egg wash on top; You can form the buns differently by cutting the dough layer into rectangles and putting a little curd filling in the center of each. Make small cuts diagonally in two corners. Pull one corner into the hole on the opposite side, and wrap the other so that the filling becomes slightly visible. Brush them with egg and sprinkle them with a little sugar.
Regardless of the method of formation, baking buns with curd filling will take approximately 20 minutes at 180-200 degrees.

For a rich yeast base, aromatic layer and decoration you will need:

500 ml milk;
25 g fresh yeast;
100 g granulated sugar (half for the dough, the other for filling);
130 g butter, of which 50 g for the filling;
800 g baking flour;
20 g cinnamon powder;
1 egg;
100 g nut crumbs.

Baking method:

Dissolve the yeast in 200 ml of warm milk and wait until it becomes foamy. Then add the remaining milk, sugar, melted warm butter and flour. Knead the dough soft, but not sticky to your hands. It should sit for an hour in a warm place, away from sudden noises and drafts;
For the layer, melt the butter, mix it with sugar and ground cinnamon. Stir well to achieve a liquid sweet mixture of brown color with the aroma of cinnamon;
After waiting for the dough to increase in size, knead it a little. Then roll out into a rectangular layer with sides of 20 and 50 cm. Grease each square centimeter of this rectangle with the prepared filling, roll it up and divide it with a knife into buns of 1.5-2 cm;
Place the pieces cut side down on a prepared baking sheet, after proofing for twenty minutes, brush with an egg beaten with 20 ml of cold water, sprinkle with crumbs and bake in a preheated oven.
Cool the finished baked goods.
Decorate with powdered sugar.

Buns with sugar made from yeast dough are fragrant and tender baked goods that everyone will like. The soft dough and crispy sweet crust will give the bun an amazing taste. Serve the finished baked goods with jams, honey, and condensed milk. This is a great snack for kids at school. They are convenient to take with you on a picnic, on the road, or to work. Buns with sugar powder are quite popular, and if you prepare them yourself, you will be sure of their naturalness.

Sweet buns are made from yeast dough filled with cinnamon and sugar. Most often, buns are rolled in the shape of hearts; you can also make butterflies and curls.

If desired, you can add poppy seeds to the filling, you will get a poppy seed filling, which will also be tasty.

Ingredients

For the dough:
milk - 250 ml;
dry yeast - 1.5 tsp;
wheat flour (premium grade) - 3 tbsp. l.;
sugar - 3 tbsp. l.
For the test:
egg - 2 pcs.;
butter (or margarine) - 80 g;
wheat flour (premium grade) - 550 g.
For filling:
sugar - 8 tbsp. l.;
cinnamon powder - 1 tsp;
vegetable oil - 60 g.

Preparation

First, let's prepare the dough. Pour warm milk into the bowl where you will knead the yeast dough, add 3 tablespoons of sugar and wheat flour, mix thoroughly. You can use either baked fat milk or low-calorie milk.

Then add the specified amount of dry yeast for the dough. Stir with a spatula and set aside for 5-10 minutes to allow the yeast to revive and become active.

Then add raw chicken eggs to the dough. Mix with a whisk or mixer until the eggs are completely distributed throughout the liquid mass.

Melt butter or margarine. Cool. Add to the rest of the ingredients in the bowl and stir a little to create a homogeneous texture.

Sift the wheat flour through a sieve, pour the specified amount into a convenient dry bowl. Add flour little by little and mix the dough with a spoon. When it is too thick, start kneading with your hands, then place it on a board sprinkled with flour or on the table.

Cover the finished soft dough with a napkin or clean towel and leave to rise in a warm place for about one hour. It is important that there is no draft, otherwise the dough will not rise. It should significantly increase in size by 3-4 times. Then do a warm-up - press it down a little with your hands. And leave it to rise again. Bun dough with dry yeast will rise well and quickly.

Knead the rested dough on a dusted board. Divide into several pieces, from which we will then prepare buns. In this case, it turned out to be 8 pieces. Based on your convictions, you can create several large, or you can create many small buns. How many pieces there are so many buns. Place them on a wide cutting board sprinkled with flour and leave under a napkin.

Roll out one piece of dough so that its thickness is approximately 0.3-0.5 centimeters and its diameter is about 20-24 cm.

Brush the top with vegetable oil using a kitchen brush or melted butter. Sprinkle with sugar topping. To do this, mix sugar with ground cinnamon. One piece takes about 1 tablespoon. You don't have to use cinnamon if you don't like it.

Roll the dough into a similar roll using your hands. Wrap loosely.

Press the edges of the sausage together. Press one piece of dough against the other well so that they stick together and do not come apart.

Place the ring on the edge. Using a sharp knife, cut to the bottom. At the same time, leave a few centimeters at the junction.

Unfold the cut sides to form a heart.

Transfer the preparations to a baking sheet greased with vegetable oil or covered with parchment. Let the buns sit for 10-20 minutes in a warm room so that they fit and increase in size. Bake at a temperature of 180-190 C for 40-50 minutes.

Sweet buns made from yeast dough are ready.

Cool and serve. Enjoy your tea!

Not only cinnamon and sugar are suitable for filling buns, but also other combinations:

soft raisins (seedless) with honey;
sweet spicy herbs (mint or basil) and sugar;
a mixture of cottage cheese, sour cream and sugar (thick in consistency);
mush of dried apricots and prunes (take dried fruits to your liking.

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 use a brush to 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.
For better pressing of the sugar, 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

Fragrant, piping hot buns on yeast dough are a pleasant bliss. Many people still remember the taste of grandma’s buns straight from the oven, and even sprinkled with sugar. Oh, how can I forget this delicacy?

But you won’t be satisfied with memories alone, so it’s best to prepare these baked goods yourself. So, how to make buns from yeast-based dough? Let's try to figure it out.

Buns with sugar from yeast dough

How to do:

Heat the milk, but do not bring it to a boil. Add dry yeast and 2 small spoons of sugar. Mix everything;

Place the dough in a warm place and leave to steep for 60 minutes;

After this, it should swell and become larger. Pour it into a deep cup and start adding a little flour. Stir well;

Then add salt and one egg. Mix everything with a spoon until the mixture is uniform;

Melt the butter and pour it into the liquid mixture;

Add a little vegetable oil and stir;

Add the rest of the flour in small portions and knead the dough. Knead it by hand;

After that, put it in a cup, cover it with a warm cloth and put it in a warm place for 30-40 minutes;

Cut the risen dough into pieces. Roll out each piece into a flat cake;

Roll the flatbread into a tube and fold it in half;

We cut it lengthwise and turn it inside out so that the cuts are facing up;

Beat the egg with water and coat the buns with this mixture;

Then sprinkle the top with granulated sugar;

Place the baking sheet in the oven and bake at 150-160 degrees until golden brown.

Poppy yeast sweet buns

Test components:

600 grams of flour;
One egg;
25 grams of pressed yeast;
Sugar – half a glass;
A glass of milk;
Butter - 800 gram slice;
A pinch of salt.

For filler:

2 large spoons of vegetable (ordinary) oil;
Half a glass of granulated sugar;
100 gram pack of poppy seeds.

For lubrication:

Egg yolk – 1 piece;
A pinch of vanillin;
Some water.

Cooking period: 2 hours.

Calorie content – 370.

Cooking process:

The first step is to make the dough. Warm the milk, but not too much. It should be warm;
Pour in the yeast base, 2 large spoons of sugar and flour. Stir well and place in a warm place for 60 minutes. During this period it should rise;
Melt the butter until liquid and cool slightly;
Next, add melted butter, sugar, a pinch of salt and one chicken egg. Mix all these components until smooth;
As soon as the dough swells, combine it with the oil mixture and stir;
Pour the flour into it in small parts and mix with a spoon;
As soon as the dough becomes thick and becomes difficult to mix with a spoon, add the rest of the flour and knead by hand. As a result, the dough should be soft and elastic;
Then we make a spherical shape, put it in a deep container, cover it with warm cloth and put it in a warm place;
When the dough has increased, it must be divided into medium portions, from each portion we make balls and roll them into not too thin cakes;
Grease each flatbread with vegetable oil, sprinkle with poppy seeds and sugar. We roll them into tubes;
We pinch the edges of each tube together and make a cross-section of the folded tube. We turn its edges in different directions;
Place the finished buns on a baking sheet pre-coated with vegetable oil;
Place the egg yolk in a bowl, add vanillin and a little water. Stir until smooth;
Lubricate the surface of the buns with this mixture;
Then put the baking sheet into the oven, pre-heated to 180 degrees, and cook for 20-25 minutes.

, which is worth taking note. This simple dish will help out if guests come over or you want to pamper your family with something tasty.

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Recipe for delicious buns with cottage cheese

What components will be needed:

Flour – 2.5 cups;
120-130 ml vegetable oil;
Village milk – 250 ml;
100 grams of sugar;
One chicken egg;
Dry yeast base - 4 small spoons;
Salt - a pinch;
Cottage cheese – 200 grams;
50 grams of raisins.

Cooking period: 2 hours 20 minutes.

Calorie content – 380.

Cooking process:

Place the dry yeast base in warm water and stir;
Then pour the heated milk into a cup, add sugar, a pinch of salt and the diluted yeast base with water;
Place the cup with the mixture in a water bath. Mix this whole mixture and keep it there for 2-3 minutes;
Next, remove from heat and add flour. Knead the soft dough, preferably so that it does not stick to your hands;
Cover the container with a lid, wrap it in a warm cloth and place it in a warm place for an hour and a half. Stir every 30 minutes to help it rise better;
Next we make the filling. Place the cottage cheese in a container, add a chicken egg, sugar, a small amount of vegetable oil and raisins. Mix everything well;
As soon as the dough has risen well, remove it from the cup and divide it into small portions. We make small cakes from each piece, and make small indentations in the center;
Grease a baking sheet with oil and place the cakes there. Place curd filling in each cavity;
At the end, put the pan in the oven and cook for 30-40 minutes at 180 degrees.

How to bake buns with yeast and cinnamon

Components:

Half a glass of milk;
Water – 100 ml;
One chicken egg;
400 grams of wheat flour;
Sugar - half a glass;
50 gram slice of butter;
30 grams of dry yeast base;
Salt - a pinch;
A little vanilla;
Vegetable oil.

Vegetable or butter;
One egg;
Ground cinnamon – 1 sachet;
3-4 small spoons of granulated sugar.

How long to cook – 2 hours.

Calorie content – 340.

Pour dry yeast into warm water and leave there for a few minutes;
Then pour warm milk into a bowl, add melted butter, one egg, salt, granulated sugar, vanillin, a spoonful of vegetable oil, water with yeast and mix everything well;
After this, add flour in small parts and knead the dough. It should acquire a soft and elastic structure;
Place the dough in a bowl, cover with a lid and wrap with warm material. We put it in a warm place for a while so that it rises. For approximately 60 minutes;
When the dough is ready, place it on the surface of the table with flour, divide into two portions and roll out a rectangular layer from each portion;
After 20 minutes, coat the layers of rolled out dough with butter, sprinkle with ground cinnamon and granulated sugar;
Next, we roll the layers into tight rolls and pinch the edges tightly;
We cut each roll into small rolls, about 10 cm thick;
The rolls can be coated with beaten egg; after baking, this will give them a golden brown color;
Place the buns on a greased baking sheet;
Place the pan in a hot oven at 200 degrees and cook for 20 minutes until golden brown.

Cooking secrets

It is advisable to use whole cow's milk for the dough;
After the dough has increased for the first time, knead it and wait for it to increase again;
The dough should be kneaded well so that it becomes soft and elastic;
Buns can be made in the form of roses, hearts, bows, shamrocks;
You can use either dry or raw yeast for the dough.

Forms of buns made from yeast dough: photo

Yes, at first glance, it seems that making buns yourself is not an easy task, the dough alone is worth it! But do not be afraid, the result will meet all expectations. The buns will turn out excellent and airy. Be sure to make them!