Almost every good housewife has her own recipe for sugar buns. Who doesn’t like airy muffins with browned, crunching sugar on my teeth? In popularity, they occupy an honorable first place among pastries, especially in our country. To treat yourself and loved ones to delicious buns, use one of the recipes for sugar buns with a photo. Following the instructions step by step, you will be able to cook delicious pastries.
Not every experienced hostess even decides to bake these products on her own if she does not know how to form them correctly and how to make such a dough so that it is airy and soft. In addition to sugar, you can add cinnamon or poppy seeds to the buns, and then the pastries will sparkle with new aromas and tastes.
Yeast Dough Bun Recipe
You will need:
- dry yeast - one tablespoon;
- butter - 60 grams;
- sugar - three tablespoons;
- salt - a pinch;
- vanilla sugar - one pack;
- high fat milk - 250 milliliters;
- eggs - two pieces;
- flour - about 600 grams.
To stuff the buns you need:
- vegetable oil - 50 milliliters;
- granulated sugar - 100 grams.
Cooking Buns
For this recipe, the sugar buns on the muffin are mixed with the usual yeast dough - there is no difficulty. First mix yeast and a tablespoon of sugar. Add the warmed milk there, stir a little and leave the yeast to dissolve and begin to ferment a little - this will be noticeable by the foam that appears. Then in a separate bowl we mix the remaining sugar, vanillin, salt, two eggs and melted, well-cooled butter. Mix well with a whisk.
In this mass, add yeast that has already come up, and then pour everything together to the previously sifted flour. We begin to mix the dough, if necessary, adding a little flour. When the dough has stopped sticking to your hands, we form it into a bun, cover it with a napkin. Leave in a warm place for an hour so that it rises. The approached dough needs to be kneaded, formed into a bundle and divided into equal parts.
Roll each piece into an oval shape. Grease the dough with butter on top and sprinkle with sugar. Pinch the edges of the long side, and then roll into a roll. In the center, make a deep incision with a knife. Open its edges to make a heart. So form all the buns. These buns need to be put on a baking sheet.
When baking, it is undesirable to use parchment paper, since the leaked sugar will stick to it, and finished products will be difficult to peel from it. Put the formed but not baked buns on a greased baking sheet, cover with a tissue napkin and leave for about half an hour to rise. After that, put the baking sheet in the oven and bake at 180 degrees for about half an hour. Ready buns can be slightly greased with melted butter.
Heart buns with poppy seeds and sugar
Those who love pastries with poppy seeds should try making poppy seed buns. The dough can be used any yeast, rich or not. Can be made on kefir - it will be very magnificent and gentle. Most importantly, you need to properly prepare poppy seed filling. To do this, dry poppy is soaked for several hours in cold water (boiled). Then you need to drain the water well, and grind the grains, then add sugar and grind again. It turns out a very tasty sweet poppy seed filling.
So, divide the finished (you can buy) yeast dough into identical pieces about the size of a fist.
We roll it out on a board, grease a dough cake with butter or vegetable oil, put one or two tablespoons of poppyseed with sugar poppy seeds on top. Then you can roll up the blank in the form of a roll. Roll the roll still in half so that one part covers the other, make an incision and open. Get a heart-shaped bun. Fill the buns with a baking sheet, greased with vegetable oil, hold for a while the buns rise, then put in the oven and bake for about half an hour at 170 degrees. The finished products are slightly cooled and served with milk, coffee or tea.
Moscow buns
This very delicate pastry from the air dough will decorate the table and allow you to enjoy an unsurpassed taste.
Ingredients:
- dry granular yeast - two teaspoons of tea;
- salt - half a teaspoon;
- sugar - two or three tablespoons;
- milk with a fat content of 3.2% - a glass (i.e. approximately 250 milliliters);
- soft creamy margarine - 200 grams;
- premium wheat flour - three and a half cups;
- 100 grams of sugar;
- cinnamon - optional;
- one chicken egg;
- 50 milliliters of milk for lubrication.
Cooking buns
This is a classic recipe for Moscow sugar buns. First you need to cook the dough. To do this, rub the yeast with a tablespoon of salt. Then we turn on the stove and heat the milk to 35 degrees. In cold, yeast will not be able to rise, so it must be warm enough. When the milk warms up to the required temperature, you need to remove it from the stove and pour into a container with yeast and salt. Now you should cover it and put it in a warm place for fifteen minutes. This is how the dough is prepared.
Knead the dough. After time, add sugar to this bowl, mix everything with a spoon until all the grains have dissolved, and add margarine there. Mix again and gradually introduce the sifted flour into this mass. Gently, gradually knead the dough, trying to avoid lumps. It should not be very thick and slightly stick to your hands. Now we make a ball from the dough, sprinkle it with flour a little and cover it with cling film on top, so as not to wind. We put the bowl in the refrigerator for a period of four to twelve hours.
We form buns
So, our dough has come up, and you need to preheat the oven quite strongly, to 200 degrees. Sprinkle a little baking sheet with flour.
We put the dough on the table, a little sprinkled with wheat flour, roll it into a sausage and cut into identical pieces. About ten to twelve parts should turn out. The more pieces you have, the smaller the buns themselves will be. Each roll in flour and roll them into not very thick cakes. Sprinkle with granulated sugar (leaving about one tablespoon each).
We turn them into a roll, then connect the two ends, pinch, and make a cut in the middle with a knife. But we don’t cut it to the end, but leave the dough a bit uncut. We open the two halves in opposite directions in such a way as to make a heart.
We lay out blanks for buns on a prepared baking sheet at a distance of about five to six centimeters from each other. When all the buns have been laid out, place the pan in a warm place for about ten minutes, so that the dough rises a little. Cooking grease for buns. To do this, pour 50 milliliters of milk into a small bowl, add one egg and beat well until foam appears. Using a silicone brush, grease the top of the buns and sprinkle them with cinnamon on top (optional - this ingredient can be omitted).
We look if the oven warmed up to the desired temperature and then put the pan in the middle. We bake the buns for about twenty-twenty-five minutes. Just the dough during this time will have time to cook and not dry out, and the buns will become rosy. We cover the finished products with a towel and allow them to cool slightly. When the buns become room temperature, then you can serve them with jam, butter or any syrup.
Cottage cheese sugar buns
Ingredients:
- 600 grams of wheat flour;
- 200 milliliters of kefir;
- 10 grams of dry yeast;
- one teaspoon of salt;
- 150 grams of cottage cheese;
- 100 grams of sugar;
- 80 grams of butter or margarine;
- an egg is one thing;
- sugar - 50 grams;
- one egg yolk and 50 milliliters of milk for lubrication.
How to cook comet buns?
The recipe for sugar comet buns is quite simple. You need to melt the margarine in advance. Pour kefir, cooled to room temperature, into the bread machine’s capacity, add the egg and pre-melted margarine there. Then put the cottage cheese and pour sugar. Add the sifted flour, yeast and salt, set the mode of "dough kneading". This procedure takes about an hour and a half. The dough from the bread maker is elastic and smooth.
If there is no bread machine, then you can do it manually. Dilute the yeast in 50 milliliters of warm water. Pour kefir (150 ml) into a saucepan, put cottage cheese, sugar, egg, yeast, melted margarine and salt. Mix everything a little, then add flour, previously sifted, and knead a gentle, soft dough. Leave it in a bowl, cover with a towel and keep warm for about an hour and a half. Opara rises very well, it needs to be kneaded and left under the towel for another half hour.
The finished dough is divided into six parts. Each needs to be rolled into a cake, sprinkled with thick enough sugar and make a cut from the middle to the edge. In this section, we turn the dough, like a roll, to get a kind of bagel. It is not necessary to press it firmly; wrap it loosely. Grease a baking sheet with vegetable oil and lay out the comets, giving them a rest after this for about half an hour. When the buns come up, grease them with whipped egg yolk and milk and place in a preheated oven. Bake at 200 degrees for approximately 20-25 minutes until lightly browned. Ready comets can be sprinkled with powdered sugar.
Simple homemade buns
Ingredients:
- 250 milliliters of water;
- pressed yeast - 40 grams;
- one egg;
- 50 grams of butter;
- 600 grams of flour;
- 100 grams of sugar;
- salt.
The secret of cooking
Crumble the yeast a little and put in a bowl to prepare the dough. Add heated water and melted butter, an egg, and mix well. Pour sugar (one tablespoon), half a teaspoon of salt and mix again. Fall asleep in two doses. After the first falling asleep, you can mix with a spoon, well, and after the second you will have to go to the help of the hands.
Knead the dough well to release as much gluten as possible from the flour. When it stops sticking to your hands, form a ball and put it back in the dishes. Cover with a towel and place in a warm place. When it more than doubles, you can begin to form buns. Divide it into two parts, roll out about 5 mm thick. Lubricate the surface with oil and sprinkle with sugar. Form a roll of cake and cut it into identical pieces.
Cut each part along, not reaching the end, and spread it apart, like an open book. Lay out the buns on a baking sheet and leave for a while to rise. Then grease them with egg whipped with milk and bake until golden brown. Sugar buns from yeast dough are ready.