The key to delicious fluffy buns is a competently prepared dough. You can add sweetness to baked goods by adding various fillings to it, for example, raisins, candied fruits, or you can simply sprinkle the baked goods with regular sugar.
Buns with sugar can be made from both yeast dough and non-yeast dough, both regular and puff pastry, but baked goods based on yeast puff pastry are especially soft. If you do not have experience in making dough, then it is worth learning, because the cooking recipe is simple, all that is required is to strictly observe the proportions of the products, as well as follow certain recommendations regarding the sequence of mixing the ingredients.
Yes, such baked goods cannot be called a dietary product, since the energy value of such a bun is very high, for example, the calorie content of ordinary sugar buns without other additives is 300 calories per 100 grams of product. Agree, the dish is not easy, however, despite this, you should occasionally pamper yourself and your household with homemade baking, because it is much tastier than the purchased one.
Sugar puff pastry buns
Puff pastry buns are tender and crispy, and they bake much faster than buns made with regular dough. However, this recipe has one drawback - the dough for such buns is cooked for two to three hours.
Ingredients:
- 250 ml of water;
- a teaspoon of 6% vinegar;
- 0.5 kg flour;
- ½ cup sugar;
- 300 grams of margarine;
- ½ teaspoon salt;
- 1 egg.
Recipe:
Pour the water into a deep bowl. Add vinegar, salt, egg and mix well. Gradually add flour and knead the dough (first use a spoon, then, when the dough is thick, knead with your hands). As soon as the dough stops sticking to the bowl and hands, divide it into two equal parts, roll each into a thin layer and coat with a thin layer of margarine on top.
Spread the cooked sugar evenly on the surface of two pieces of rolled dough, then put one layer on top of the other and twist the resulting structure into a roll. Wrap the dough in plastic wrap and refrigerate for two hours.
Roll the chilled dough into a layer 2-3 mm thick, then fold it in half and roll it out again. Repeat the procedure three to five times.
Cut the rolled dough into strips two centimeters wide and 15 centimeters long (+/- 2 cm). Roll the dough in a spiral shape in the shape of a "snail". Place on oiled baking paper and place in an oven preheated to 180 degrees for 20 minutes.
Yeast dough sugar rolls
To make homemade cakes more airy, it is better to prepare the dough for it in the classic sponge way. No, you can certainly do without dough, but then you have to knead the dough twice and let it rise. Without this, the buns will not rise well when baked and will not be so tender.
Ingredients for the dough:
- 250 ml of milk;
- 25 grams of compressed yeast;
- a tablespoon of sugar;
- 3 tablespoons flour.
Ingredients for the dough:
- 1 egg;
- 2 tablespoons of sugar;
- ½ cup vegetable oil;
- 3.5 cups flour.
Break the yeast into a bowl and lightly mash with a fork, add sugar, milk warmed to 30 degrees to them. Stir everything well, add three tablespoons of flour, beat and leave warm for 20 minutes.
In the meantime, in a deep bowl, beat the egg with two tablespoons of sugar (just mix the yolk with the protein until smooth, it is unnecessary to beat in the foam), add half a glass of butter to it.
Combine the egg-oil mixture with the cooked dough and gradually stir in the flour. Make sure that the dough is soft, unbroken, slightly sticky to your hands.
Place the dough in a deep bowl, brush with vegetable oil on top and cover with a towel (or plastic wrap). Put in a warm place for an hour.
Place the dough on a floured work surface and divide into eight equal portions. First roll each workpiece in the form of a sausage with a diameter of 1.5-2 centimeters, then twist it in a spiral. Place the blanks in a greased mold at a distance of three centimeters from each other, sprinkle each with granulated sugar. Bake the buns at 180 degrees for 35-40 minutes.
Sugar and cinnamon rolls
Sugar cinnamon rolls are the best baked goods for Christmas. The aroma of cinnamon that permeates the house when baking this muffin awakens the appetite, so the dish never stale.
Ingredients:
- 500 grams of flour;
- 250 ml of milk;
- 100 grams of sour cream;
- 100 grams of butter;
- 2 eggs;
- ½ teaspoon salt;
- a teaspoon of dry yeast;
- a bag of vanillin;
- 2 tablespoons of oil;
- 5 tablespoons of sugar;
- a tablespoon of cinnamon.
Recipe:
Pour warm milk into a bowl, add yeast, a tablespoon of sugar and three to four tablespoons of flour. Mix everything well and put in a warm place for 20 minutes (thanks to this procedure, the yeast is activated faster).
Beat eggs with two tablespoons of sugar and vanilla. Add room temperature melted butter and sour cream to the mixture, stir and pour into a bubbling dough.
Gradually add flour to the resulting mass and knead the dough. First, knead with a spoon, then, when the mass begins to thicken, - with your hands. The result should be a soft dough that sticks slightly to your hands. Transfer the dough to a bowl, cover with a towel and place in warm for an hour and a half.
Place the matched dough on a work surface and lightly dust with flour. Divide the dough into 10-12 pieces, roll each piece into a thin square layer 4-5 mm thick. Mix the cinnamon with the remaining sugar, sprinkle each piece on one side with the mixture, then roll the layers into envelopes. Bake the buns in an oven preheated to 200 degrees for 40 minutes.
Tip: to make the baked goods brown on top, grease it with an egg, beaten with a couple of tablespoons of milk.
Yeast-Free Sugar Buns: A Simple Recipe
To make the buns soft and airy, it is necessary that the dough rises during baking. This can be achieved by adding not only yeast to the dough, but also ordinary soda, baking powder. When choosing from these two ingredients, give preference to the second one, as thanks to the baking powder, baking will turn out to be more successful, since it will not have a foreign taste.
Ingredients:
- 350 ml of milk;
- 70 grams of sugar;
- a pinch of salt;
- baking powder bag (standard 10 gram);
- 2 tablespoons of oil;
- egg;
- some sugar for sprinkling on top.
Recipe:
Although the dough is not yeast-based, use only warm foods. That is, remove the egg, milk, butter from the refrigerator in advance - an hour before cooking. In a bowl, combine sugar, egg, milk and butter (vegetable), whisk together.
Measure out three cups of flour, mix it with baking powder and sift through a sieve a couple of times (the buns will be more fluffy). Add flour to the milk and egg mixture. If the dough turns out to be thin, does not hold its shape well and sticks strongly to your hands, add a little more flour. Make sure the dough is firm, but pliable and unbreakable.
Divide the dough into pieces the size of a chicken egg, roll into balls and place in a dish greased with vegetable oil. Sprinkle sugar on the buns and bake at 180 degrees for 40 minutes.
Trick: To make the sugar stick to the dough better when sprinkled, brush each bun with milk. And if you want to get a ruddy pastry with a crispy crust, then replace the milk with an egg beaten with sugar (a tablespoon of sugar for one chicken egg).
