Methods for forming buns. Buns with sugar - the best recipes for your favorite homemade baked goods

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 with sugar from yeast dough

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, walk over it with a silicone brush moistened vegetable oil, and sprinkle sugar on top. For classic way the formations need to be rolled up, folded in half, the ends molded together, and a longitudinal cut made 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.
Ready dough roll 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 shaped more in 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 manner. 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.

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. Brown with cinnamon flavor;
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 workpieces cut side down on a prepared baking sheet, after proofing for twenty minutes, brush with an egg beaten with 20 ml cold water, sprinkle with crumbs and bake in a preheated oven.
Cool the finished baked goods.
Decorate powdered sugar.

Soft buns are associated with childhood and fairy tales. But you can quickly prepare them yourself in your own kitchen. What’s even nicer is that the numerous versions of this delicacy differ not the most high calorie content, amounting to 300-350 kcal.

How to make heart-shaped Moscow yeast buns with sugar - photo recipe

Place in the dough for buns a large number of butter (margarine), eggs and sugar. Yeast can be used either fresh or dry. This dough is difficult to rise, so it is kneaded using a sponge method, and then kneaded 2-3 times, thanks to which active oxygen saturation occurs.

Cooking time: 3 hours 0 minutes

Quantity: 6 servings

Ingredients

Flour: 4.5-5 tbsp.
Salt: 1/2 tsp.
Creamy margarine: 120 g
Yeast: 2 tsp.
Sugar: 180 g + 180 g for interlayer
Eggs: 4 things. + 1 for lubrication
Milk: 1 tbsp.
Vanillin: a pinch
Vegetable oil: 40-60 g

Cooking instructions

Pour the yeast into warm milk and leave for 15 minutes until it dissolves in the liquid.

Add salt, a teaspoon of sugar and a glass of flour.

Stir. Place the dough in a warm place for half an hour to rise.

Place eggs in another container and add sugar.

Whisk until bubbles appear.

Melt margarine in microwave oven. Pour it into the bowl with the eggs, stir.

Combine the mixture with the dough.

After mixing, add the rest of the flour.

As you may have noticed, the recipe states the approximate amount of flour. How much flour to put in the dough depends on its quality, the size of the eggs, and also on how liquid the margarine turns out after melting. Therefore, it is recommended to first pour three cups of flour, and then add the rest of the flour during the kneading process.

The result should be a soft, slightly viscous dough. Knock it out thoroughly. A well-kneaded dough will easily move away from the walls of the dish, sticking only a little to your hands. Transfer the dough to a larger container.

Cover the dish with a lid and leave in a warm place for two hours. During this time the dough will rise well.

Place a handful of flour on the table, lay out the dough, and knead well again. Place it back into the bowl and let it rise one last time. Turn the dough out onto the counter again, but don't knead it.

Divide it into coarse-sized pieces egg.

Fold the edges of each piece towards the middle, forming a crumpet.

Cover the crumpets with a towel and let them rise. Preheat the oven to 210°. Now start forming the hearts. Roll out the donut into a layer. Grease with vegetable oil and sprinkle with sugar.

Roll the flatbread into a roll.

Pinch it on all sides. You will get a bar like this.

Connect the ends together.

Turn so that the side is facing up. Using a sharp knife, make a cut 3/4 of the way down almost to the bottom.

Unfold the workpiece in the form of a book. You will get a cute heart.

Sometimes it may not come out quite neat the first time, so adjust it with a knife, cutting the layers of dough in the middle. Place the hearts on a baking sheet lined with parchment, cover with a towel, and place to proof.

Brush the well-risen hearts with an egg beaten with a teaspoon of water. Bake the buns for 18 minutes until golden brown.

Cover the finished baked goods with a thin towel and cool until slightly warm. The hearts turn out beautiful, with a shiny surface from melted sugar, and quite sweet.

If you place cooled buns in the microwave for half a minute, they will become as fresh as fresh.

Buns with poppy seeds

The most known variant These baked goods can be considered buns with poppy seeds. To prepare them you will need:

2 glasses or 380 ml warm milk;
10 g fresh or 0.5 pack of dry yeast;
2 chicken eggs, one of which will be used to grease the surface before baking;
40 g butter;
100 g granulated sugar;
350 g flour;
100 g poppy seeds.

Preparation:

The poppy seeds are steamed for about 1 hour. To do this, pour boiling water over it.
Yeast is diluted in warm milk. Add 2-3 tbsp to the dough. spoons of flour. The dough will rise in about 15 minutes.
Add warm butter and half the granulated sugar to the mass, and then mix thoroughly
Pour the dough into flour, add 1 egg, a pinch of salt and mix thoroughly until smooth.
The dough is allowed to rise until it increases in size by 1/2 or only 1/3 twice. When using dry yeast, it is mixed with flour and the dough is made using a straight method.
The remaining egg is divided into white and yolk. The yolk is set aside. The surface of the buns will be coated with it before cooking. Beat the egg white and add it to the poppy seeds. The remaining granulated sugar is added to the poppy mixture.
The dough is rolled out into a thin layer. The poppy seed filling is applied to the surface, then rolled into a roll and cut into portions weighing 100-150 grams.
Future buns are brushed with egg yolk to give the finished product a golden brown crust. Bake in an oven preheated to 180°C for about 20 minutes, gradually reducing the heat.

Recipe for buns with cottage cheese

Fans of dairy products and relatively safe sweets will definitely enjoy buns with cottage cheese. To prepare them you will need:

350 g warm milk;
2 chicken eggs;
1 packet of dry yeast or 10 g. fresh;
100 g granulated sugar;
1 packet of vanilla sugar;
350 g flour;
200 g cottage cheese;
50 g butter.

Preparation:

The dough is prepared according to traditional recipe, diluting yeast in warm milk, half the volume of sugar and 2-3 tbsp. spoons of flour. The prepared dough should rise.
After that it is added to the flour. When kneading, add 1 egg, melted butter, and salt into the mixture. The dough rises 1-2 times.
The second egg specified in the recipe is divided into white and yolk. The yolk will be used to coat the surface of the buns when cooked. Beat the egg white and mix with the remaining half of the granulated sugar. You can add vanillin or vanilla sugar to the curd mass.
The dough is rolled out thinly. The curd mass is spread on its surface and rolled into a roll. The roll is cut into portions of 100-150 g. (If desired, the cottage cheese can be placed on a flatbread.)
Bake the delicacy for about 20 minutes in the oven preheated to 180°C.

How to make cinnamon buns

The delicate aroma of cinnamon buns helps set the mood for the work day, and the baked goods themselves are a nice addition to family dinners and lunches. To prepare this dish you will need:

350 g flour;
2 eggs;
150 g granulated sugar;
2 tbsp. warm milk;
2 tbsp. l. ground cinnamon;
50 g butter;
1 packet of dry yeast or 10 g. fresh yeast.

Preparation:

For the dough, yeast, half of the granulated sugar and 2-3 tbsp are added to the milk. spoons of flour. When the dough rises, it is added to the flour.
When kneading, add melted butter, the rest of the flour and 1 chicken egg. The dough is allowed to rise 1-2 times.
The dough is rolled out thinly. Sprinkle the surface with cinnamon through a small strainer, trying to create an even layer. Sprinkle granulated sugar on top.
The dough is rolled into a roll and divided into portions of 100-150 g.
Bake the fragrant buns with cinnamon in a hot oven for about 20 minutes.

How to cook delicious, fluffy kefir buns in the oven

Those who prefer not to use yeast in cooking should pay attention to kefir buns in the oven. To prepare them you will need:

500 ml kefir;
800 g flour;
150 ml sunflower oil;
150 g granulated sugar;
0.5 tsp. soda

Preparation:

The soda is immediately poured into kefir to quench it. Kefir is poured into flour. When kneading, add sunflower oil, granulated sugar (about 50 g), and salt to the mass. Knead a fairly dense dough.
The finished dough is rolled out into a thin layer, sprinkled with granulated sugar and rolled into a roll.
The roll is divided into portions and left to proof (about 15 minutes).
Bake the finished products in the oven at 180°C for about 20 minutes. The finished buns can be sprinkled with powdered sugar.

Lush, soft, fragrant, fresh from the oven - everyone knows these indescribable feelings that freshly baked buns evoke. The versatility and ease of baking make them an integral part of every housewife’s menu.

It’s not for nothing that they say that bread is the head of everything！Even in Rus', dear guests were greeted with lush pastries, and placed in the center of the table.

Today, a properly baked tasty pastry can become both a substitute for bread and delicious dessert, and a separate dish. And most importantly, it is prepared from affordable products that can be found in every housewife’s kitchen.

Today I will share with you 5 recipes for delicious homemade baked goods. And I hope that among them everyone can find something suitable for themselves. And also in the video offered today, we will look at several ways to form beautiful baked goods.

We'll start with regular buns with sugar. Ordinary - because the yeast dough recipe is the simplest. And look how ruddy and beautiful they turned out. And they’re delicious... words just can’t describe them.

Do you want to cook the same? Then let's do it together.

For this we need:

flour 1 kg (approx.)
dry yeast 1 tbsp. spoon
sugar for dusting 1/2 cup
sugar for dough 1/2 cup
milk 1/2 cup
water - 1 glass
salt 1 tsp
vegetable oil 3 tbsp. l.
eggs 2 pcs.
vanillin on the tip of a knife

A 250 ml glass is used.

Preparation:

1. Liquid ingredients of the recipe – slightly heat milk and water. The required temperature is 30 - 35 degrees. Do not heat any further to ensure a comfortable environment for the yeast. Otherwise, they may simply die.

Add yeast and sugar to them for more intense fermentation. Add salt. Even sweet baked goods need its presence. After thorough mixing, remove the bowl to a warm place for 15-20 minutes so that the yeast comes to life and starts working.

If you want, you can make non-sweet pastries using the same recipe. In this case, just don't add sugar. Or rather, add, but only a heaping teaspoon.

2. In a separate bowl, beat the eggs. You should get a fluffy mass. The brighter the yolk of the eggs, the more beautiful the dough will turn out.

3. Add vanillin to the dough and add beaten eggs. Mix. Then add vegetable oil and mix again.

4. Sift the flour and add the first portion to the resulting mixture. Mix.

Then, continuing to stir, add as much flour as needed. Its quantity depends on the variety. It is best to focus on the state of the test. It should turn out soft and plastic, not liquid and not thick.

You should always knead the dough from the middle so that it takes as much flour as needed. Excess flour remains on the sides; there is no need to mix it all in.

5. When it becomes difficult to knead the mixture with a spoon, sprinkle flour on the table and turn it out. Continue kneading on the table. Knead until the dough begins to move away from your hands. However, it should not become hard.

6. Grease a large deep bowl with vegetable oil and place the dough in it. Cover with cling film or towel.

8. After an hour, put the dough back on the work surface and knead it again. Then cut off half and roll into a rope.

Then you can cut it into equal pieces. How many pieces - everyone decides for himself, some like big buns, some like small ones.

9. The shape can also be any - whatever your imagination desires. We're baking today simple options, so we form ordinary balls from the pieces. We try to form the upper part even and smooth.

10. The baking tray must be preheated and greased with oil. Then place the pieces on a baking sheet and leave for another 1 hour so that they increase in size again. To prevent the dough from drying out, it is better to cover it with a towel.

When you lay out the products, keep in mind that they will at least double in size after baking, so you need to leave enough distance between them.

11. After the allotted time, grease the products with egg yolk or milk. This way they will be even more appetizing.

12. We place our future delicacies in an oven preheated to 180 degrees and bake for about 30 minutes, periodically looking and checking the level of readiness by blush.

12. Take out the finished lush products; if desired, you can sprinkle them with powdered sugar. Although they will turn out great without this.

Put the kettle on and enjoy your tea!

Delicious yeast buns with raisins (step-by-step recipe)

If you like baking, as they say, with a twist, then I offer you a recipe for delicious baked goods with raisins!

It looks very appetizing and attractive, and is eaten very quickly.

Ingredients:

milk 300 ml
dry yeast 12g.
sugar 6-7 tbsp.
eggs - 2 pcs
butter or margarine 100 g
flour 900g
vanilla sugar
raisins 150g.

From this quantity of products approximately 20 delicious products are obtained.

If you are cooking only for yourself and do not need such volumes, you can simply reduce the amount of all ingredients proportionally.

Preparation:

1. Pour yeast into pre-warmed milk and stir the mixture until it disperses. Add all dry ingredients except flour and mix thoroughly. After about two minutes you will notice that the yeast has begun to swell. Leave the mixture for 10 minutes to rise.

2. Add eggs to the mixture and mix again. It is better to use a whisk for this.

3. Pour melted butter or margarine into the mixture and stir again.

4. Carefully pour the pre-sifted flour into the milk so that there are no lumps and knead the dough. Be sure to sift the flour to saturate it with oxygen. The dough will end up soft and airy.

When kneading in the bowl becomes difficult, turn the dough out onto a floured counter. Knead it until it stops sticking to the table and hands. But at the same time it should remain quite soft.

5. Add raisins to the finished dough and knead them thoroughly again.

6. Place the dough in a bowl greased with vegetable oil, cover with a towel and leave in a warm place until it increases in size.

This will take approximately one hour. And if the room is cool, then even more.

7. When it doubles in volume, roll it into a rope and divide into 18 - 20 equal pieces. This time we will make buns in the form of knots.

To do this, stretch each piece into a flagellum 20-25 long and roll it into a nice knot, hiding the edges down.

8. The final stage is to place the blanks on a preheated baking sheet lined with parchment paper, cover with a towel and leave for about 10 more minutes to rise.

Before putting in the oven, brush with yolk.

Bake for 25 - 30 minutes at 180 degrees.

The resulting buns are tender, fragrant, and simply melt in your mouth.

Beautiful buns with poppy seeds made from yeast dough

Alternatively, you can make beautiful buns with poppy seeds. They are not as sweet as with raisins, but they are in no way inferior to them in taste.

To prepare these beauties we will need the following ingredients:

flour 600 gr
dry yeast 1.5 tbsp.
milk 1.5 cups
sugar 0.5 cups
butter or margarine 100g
1 egg for greasing
a pinch of salt
vanillin 1/4 tsp

For filling:

butter 25-35g
sugar 25g
poppy 30-40g

Preparation:

So, first of all, you need to make a dough. It is prepared in the same way as in previous recipes.

1. Add yeast and a tablespoon of sugar to warm milk and mix. Then add 4 tablespoons of flour, mix until smooth.

To do this, you can use a whisk. Cover the mixture with a towel and place in a warm place. We give it the opportunity to stand for 20 minutes so that it begins to “work”.

2. After the allotted time, you can see that the mixture has risen and a kind of cap has formed on top.

It's time to add the remaining sugar, salt, vanillin, eggs, and mix well.

3. The next step is to add sifted flour in parts. You don’t need to add it all at once, add it little by little and watch the consistency. The finished dough should be airy and slightly stick to your hands. In this state, it will rise well during baking.

4. Pour in melted butter or margarine.

Then add the remaining flour, stirring with a spoon first. When it becomes difficult to do this, sprinkle the table with flour and place the dough on it.

Continue kneading there.

Do not try to add a lot of flour, because of this the baked goods may turn out tough and rough. The dough should be in such a state that it does not stick to your hands or to the table, while remaining soft, mobile and elastic.

5. After kneading, prepare a deep bowl. Grease it with vegetable oil and put the dough in it, which is also greased with oil. To prevent it from drying out, it should be covered with a towel. And for it to rise, you need to put it in a warm place.

Depending on the temperature in your kitchen and the quality and freshness of the yeast, the dough will take approximately 1 to 2 hours to rise and rise.

6. And as soon as it increases in volume at least twice, it will be possible to work with it further.

7. Place the finished dough on the work surface and knead it thoroughly again. Then form an even thin rectangle by rolling it out with a rolling pin. Or you can simply stretch it with your hands. Or you can use both at the same time.

8. Alternately place a layer of butter, sugar and poppy seeds on a thin layer.

9. Next, we roll the layer of dough into a roll to make a long sausage. Do not roll it tightly, otherwise there will be no room for the dough to grow. We divide the roll into pieces 6-7 cm long. These will be our beautiful future delicacies.

10. We pinch each piece from the bottom so that the oil does not leak out. You should get a beautiful, attractive rose on top.

Place the products on a parchment-lined and greased baking sheet. If available, you can use a silicone mat. And let the dough rise again. To prevent it from drying out, cover the baking sheet with a towel. The time to rise can be from 20 to 40 minutes.

11. Before putting the baking sheet in the oven, you should grease our products with yolk or milk. They need to be baked for 25 - 30 minutes at 180 degrees. Until they become rosy and beautiful.

Take out the finished products, cover with a towel and let cool slightly. Then serve with hot tea or milk.

Cinnabons with cinnamon, dough like fluff - a very tasty recipe

For spice lovers, there is another delicious recipe - with cinnamon.

Essentially, they are prepared in the same way as poppy seeds, with the only difference that instead of poppy seeds, we sprinkle cinnamon on the dough. The aroma that spreads during baking is simply wonderful, you can hardly resist eating a couple of buns right away！With a slight difference in the recipe, they are also called cinnabons. Let's share the recipe!

Ingredients:

flour 500g.
milk 200ml
dry yeast 7 gr.
eggs 2 pcs.
butter 75g
sugar 75g
salt 1 tsp

For filling:

sugar 120g
cinnamon 15g
butter 90g

Preparation

1. First, let’s perfect our yeast. To do this, add them to warm milk and let them brew and ripen.

2. Meanwhile, in another bowl, mix eggs, salt, sugar until the latter is completely dissolved. We also send the prepared yeast there.

We begin to slowly add the sifted flour and knead the dough.

3. While it rises in a warm place, we will prepare the filling.

To do this, mix sugar and cinnamon. Melt the butter and leave for the time being.

4. Roll out the finished dough to a thickness of approximately 5 millimeters and form a conditional rectangle.

5. We carefully grease the entire area with oil and cover it with the cinnamon-sugar mixture. Then roll the dough into a roll and cut it into equal parts.

6. We place the future sweet rolls on a baking sheet and let them stand for 10 minutes, after which we generously grease them butter and place in an oven preheated to 180 degrees for 30 minutes.

Our cinnamon cinnabons are ready.

They can be eaten straight, or sprinkled with powdered sugar, or topped with pre-prepared fudge.

Sweet rolls with cottage cheese from yeast dough in the oven

Well, for those who value not only the taste, but also the benefits, you can offer buns with cottage cheese.

These baked goods are perfect for your children's breakfast or for a snack. It turns out not only fluffy and aromatic, but also satisfying thanks to the cottage cheese.

Ingredients:

milk 300ml
yeast 2.5 tsp.
butter 90g
flour 750g
sugar 250g
salt 2 pinches
eggs 3pcs
cottage cheese 500g
sour cream 3 tbsp.

Preparation:

1. First you need to mix warm milk with yeast and leave for 20 minutes for swelling.

2. When the yeast starts working, add two eggs, salt, salt, melted butter and flour. Gently knead the dough so that it does not turn out too tough.

Cover the dish with a napkin and leave our dough to rise in a warm place.

3. Meanwhile, prepare the filling. Add sour cream, sugar and one egg to the cottage cheese and mix thoroughly. The better you mix the mixture, the softer the cream will be and the tastier the baked goods will be.

4. Place the resulting dough on the work surface, stretch it into a sausage and cut it into pieces. We, in turn, roll them out into a layer and put the curd filling on top.

5. How to close the cottage cheese in the preparation - you decide for yourself. We form the most ordinary rolls. To do this, place the curd filling in the center of the rolled out circle and roll it up.

6. Leave the preparations on the baking sheet for 10 minutes, after which we send them to the oven preheated to 180 degrees for 25 minutes. At the same time, the cottage cheese remains tasty and soft, and the buns are baked airy and fragrant!

You can eat them whole, or you can cut them into small pieces.

It’s a pleasure to eat such a delicious dish with hot tea!

Video about how to make different types of buns (22 master classes)

In conclusion, it’s worth talking about the ways of shaping our today’s heroine, because there are a great many of them!

A classic bun, a rose, a curl, a bagel, a knot, a bun, a bow - everything that a housewife’s imagination can create can be used when working with dough.

This is what our next video is about.

Well, how do you like the master class? Cool?! Now you will definitely become a real professional in this matter!

And finally, I would like to say - if you have never baked buns, be sure to try it, and then this type of culinary art will become one of your favorites！

Bon appetit!

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

Video recipe

The video will tell you how to bake sweet buns.

Cooking instructions

35 minutes Print

1. Place yeast and 2 tablespoons of sugar in warm milk. Let the yeast come to life. Crib How to prepare yeast

2. After 10 minutes, the yeast will begin to “work.”

3. Sift the flour to remove unnecessary impurities and enrich it with oxygen. Flour seeder tool Flour must be sifted even if you grind it yourself and guarantee the absence of lumps and pellets. Waking up through the sieve, the flour is loosened, saturated with oxygen, the dough rises better and then has a better texture. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

4. Add milk with yeast, salt and another 2-3 tablespoons of sugar, vanilla sugar to the sifted flour. And also 70 g of melted butter and refined sunflower oil.

5. Knead elastic, soft dough. Place in a saucepan, cover with a towel and place in a warm place.

6. After 40–50 minutes, the dough will increase in volume.

7. After the dough has increased, proceed directly to preparing the buns. Cut a piece from the dough.

8. Then roll this piece into a layer. The thinner the layer, the more layers there will be in the bun. But this is a matter of taste. Grease the layer with soft butter and sprinkle with sugar. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to perform a trick that allows you to make the thickness of the sheet uniform: hang the dough on a rolling pin and rotate it around it in the air. “Afisha-Eda” arranged a revision of rolling pins; the most maneuverable one turned out to be the beech one from the Bérard brand.

9. Then roll the roll from the wider side - and connect the ends of the roll.

10. Place the roll on its side and cut, but not all the way. Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.

11. Then unfold and get a bun. Do the same with the rest of the dough. The sugar that was sprinkled on the dough layer ends up on the outside, and the bun turns out to be sprinkled with sugar on top.

12. Place the buns in a baking dish, brush with yolk and let stand for 25–30 minutes. How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. The thermometer is important when it is necessary to strictly observe temperature regime: say in the case of baking.