Ruddy homemade buns are uncomplicated pastries that will become the pride of the chef and a symbol of real comfort. Simple recipes for baked goods baked in the oven work well even for novice cooks. You can diversify desserts with spices, glaze, cream, jam and other additives.
Vanilla Buns for Beginners
To make these simple homemade yeast dough buns without filling, you first need to knead the dough. To do this, dilute 11 grams of active dry yeast in 2.5 cups of warm milk (the optimum temperature is from 30 to 35 ° C). The resulting milk-yeast mixture must be poured into the middle of a hill of 0.5 kg of premium wheat flour. Knead everything well, cover with a cotton towel and leave to rise in a warm place for half an hour.
While the dough is ripening, you need to completely melt 200 grams of butter or margarine in a water bath. Add warm to the risen dough, stir. Put in it also:
- a couple of raw eggs;
- 150 grams of granulated sugar;
- a pinch of vanillin;
- a pound of sifted flour.
Knead an elastic yeast dough, then place it in a warm rise, covered with a paper towel. After an hour, put the semi-finished product that has doubled in volume on a cutting board. Sprinkle flour on the workplace and form a neat "sausage" out of the dough. Make small, neat portions of the same size, roll them into balls and spread on a baking sheet lined with parchment paper.
Grease the top of the workpiece with sunflower oil, let it stand near the stove for 15 minutes, so that the homemade buns turn out to be fluffy and crumbly. Beat a raw egg with a fork or broom and apply the mixture to the tops and sides of the vanilla buns. Bake on the middle shelf of the oven at a temperature of 220-230 ° C, and after 15 minutes the homemade baked goods will be ready.
Quick Sugar Buns
A simple recipe for homemade buns is suitable for novice cooks and more experienced bakers. Butter dough is prepared in vegetable oil. For dough you will need:
- 50 grams of compressed yeast;
- one and a half glasses of warm water;
- a couple of tablespoons of granulated sugar;
- 3 tablespoons of sifted flour;
- 0.5 teaspoon table salt.
Dissolve yeast in water, add the rest of the dough, mix everything and put in heat for 15 minutes. Pour half a glass of vegetable oil into a suitable batch and put a pinch of vanillin, then add 4 cups of flour.
Knead the dough so that it is soft and plastic, sticking off the dishes. You can add a little more flour if necessary, but the dough should not be too tough.
Form a ball, cut in half, then roll each blank into a thin rectangle. Grease the top of the dough with vegetable oil and sprinkle with granulated sugar, then form two rolls.
Cut the blanks into equal portions. Pinch the bottom of each, and dip the top in sugar. Grease a baking sheet with vegetable oil, spread the buns on it with the pinched side down and let stand until the oven heats up to 180 ° C. Then bake the homemade pastry for 20 minutes.
Homemade buns with jam
It is recommended to use a mixer bowl to prepare a smooth bun dough for buns. First, you need to sift a pound of flour into it, then add:
- 90 grams of granulated sugar;
- 7 grams of dry fast-acting yeast;
- 0.5 teaspoon table salt.
You need to stir well the dry ingredients of the dough, then combine:
- with a glass of warm milk;
- 75 grams of warm ghee;
- a couple of raw chicken eggs.
Beat the dough with a mixer at low speed for five minutes. Then put vegetable oil on your palms, remove the semi-finished product from the bowl and roll it into a ball. Place in a bowl, cover with cling film and a cotton towel. Leave to ripen for an hour and a half in a warm place.
Dust a cutting board with flour, put the risen dough on it, knead and divide into 12 equal portions. Form balls. Roll each into a cake, grease with jam and roll into a roll. Cut the workpieces lengthwise, leaving one of the edges intact. Twist the paired strips with a tourniquet, at the end connect the ends and pinch. Roll semi-finished products in the form of a snail. Put the resulting buns on a baking sheet lined with baking paper and let stand for 25-30 minutes.
In a bowl, mix the raw yolk with a tablespoon of warm milk, coat the settled blanks and place in the heated oven. Bake homemade buns at 180 ° C until golden brown. Boil some sugar syrup, cool and pour over the finished baked goods as soon as they are removed from the oven.
Homemade custard buns
For dough, heat 280 ml of milk to 30 ° C, dilute in it a couple of teaspoons of dry yeast, a couple of tablespoons of sifted flour and granulated sugar each. When the resulting mixture has stood for 7-10 minutes in a warm place, sift a pound of flour into a large bowl, stir with a pinch of salt and a tablespoon of sugar. Then beat the egg into it and combine with the dough.
Collect the dough in a ball, add 60 grams of loose butter and knead the yeast dough for 15-20 minutes. It must be elastic. cover the dough with a cotton towel and let stand in a warm place for an hour and a half.
Grind in a bowl a couple of raw yolks with 40 grams of granulated sugar and a tablespoon of vanilla sugar. Little by little, add 20 grams of potato starch, beat everything well with a broom. Put in a water bath and, without ceasing to stir, pour in small portions 250 ml of boiling milk. Keep on fire until the custard is thick. After that, remove the dishes, cover with cling film and cool.
Roll out the risen dough into a square, grease with custard and roll into a roll. Cut into buns and put on a baking sheet, greased with vegetable oil. After 15 minutes, cover the pieces with a beaten egg and place the baking sheet in the oven preheated to 180 ° C for 40 minutes.
While the buns are baking, in a coffee grinder, prepare 3 tablespoons of fine powdered sugar, mix with a few drops of chilled lemon juice. Decorate hot homemade buns with the resulting glaze. To do this, you need to remove the baking sheet from the oven and apply sugar-lemon touches to hot baked goods.
Interesting facts about buns
- Buns became especially popular in the late 19th century, after the First World War, when granulated sugar and flour became relatively cheap and affordable for many. For the population hungry on military rations, it was a real feast of taste.
- On October 4, Swedes and Finns celebrate the traditional Cinnamon Roll Day in their states. For half a century, wheat flour pastry has become a favorite national delicacy.
- The Guinness Book of Records has a record of the fastest bakers who made a bun in just 8 minutes and a few seconds. During this time, representatives of Wheat Montana Farms and Bakery managed to squeeze the ears, grind them, make a dough, a bun and bake it.
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There is a legend about the Russian baker Ivan Filippov, thanks to whom buns with raisins became very popular in the country. Once he delivered pastries to Governor-General Zakrevsky, and he got a cockroach in the dough. Summoned "on the carpet" the baker defiantly ate the baking and said that the Governor-General mistook the zest for an insect. On the same day, he added dried fruit to a new brew.
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