Freshly baked buns are unmatched in their aroma and taste. Lush, soft, tasty pastry can become a delicious dessert for tea, and a replacement for bread, and an independent dish. Granny's recipes for the Russian oven today are quite adapted to the modern oven.
Lush yeast buns on kefir: a classic recipe in the oven
Ingredients:
- kefir - 1 glass;
- flour - 3-3, 5 cups;
- dry yeast - 5 g;
- sugar - 3 tablespoons;
- salt - 1 tsp;
- sunflower oil - 5, 5 tablespoons
Dissolve yeast in 3 tablespoons of warm water, let stand in a warm place and bubble. Additionally, add sugar and salt to the water, mix.
Slightly heat vegetable oil and kefir over a fire to 40 ° C. Then add the matched dough into their mixture and mix everything. Add sifted flour there, mix. Add it gradually, in parts, until you get a cool mass.
It should not be too steep and should not stick to your hands. Cover the dough with a lid and leave it alone for an hour and a half, then mash it.
During this time, make the filling, finely chop the apples, sprinkle them with sugar to taste. Add cinnamon or vanillin to the filling. Form pies or crumpets out of the dough, grease a baking sheet with butter and place them on it.
Leave the crumpets just to lie on it for about half an hour to distance themselves. Brush the top with whipped yolk and milk, if desired, so that after baking the buns shine on top.
Turn on the oven and set the temperature to 180 ° C. Bake the buns for about 25-30 minutes, determine the readiness with a stick, if it is dry, then remove.
Airy yeast rolls with milk in the oven
Ingredients:
- milk - 250 ml;
- chicken egg - 2 pcs.;
- butter - 90 g;
- vegetable oil - 1 tablespoon;
- sugar - 4-5 tablespoons;
- dry yeast - 2 tsp;
- wheat flour - 0.5 kg;
- salt on the tip of a knife;
- jam, preserves, or preserves to taste.
Step-by-step cooking process
Heat milk to 40C and add yeast to it. Warm milk is needed for the yeast to start working. Set aside for 10 minutes for a foam to appear.
Stir the yeast and add granulated sugar, melt the butter in a water bath and add there. Put a pinch of salt in the mass and add eggs. Then add flour in parts and mix until you get a real mass.
Wrap a lump of dough with a towel on top and leave in a warm place to rise for 1, 5-2 hours. It should double in size. After lifting, wrap it up.
Make a large cake out of a small piece, the thickness of which reaches about 1.5 cm. Using a round mold, cut out the suns from it. Then make cuts in a circle with a knife, and pinch the tips down a little.
Give the buns time to stand and come up. Grease a baking sheet with vegetable oil and put the buns on it, do not put close to each other, as they will increase in size. Make a groove in the center of each with your finger to make a core, and put a berry or a spoonful of jam there.
Leave the muffin to stand on the baking sheet and rest for 30-40 minutes, covering the buns with a napkin so that they do not dry out during this time. Bake the pastry in an oven preheated to 180 ° C for about 25-30 minutes. Cover the top of the baking tray with foil. The buns should be golden in color.
Breakfast rolls with sprinkles
Ingredients:
- milk - 250 ml;
- premium flour - 600 grams;
- butter - 100 grams;
- chicken yolks - 5 pcs.;
- sugar - 90 grams;
- vanilla sugar - 0.5 tsp;
- dry yeast - 8-11 grams;
- salt - 0.5 tsp
For sprinkling:
- sugar - 60 grams;
- flour - 60 grams;
- butter - 35 grams.
Heat the milk until warm, add dry yeast, 1 tablespoon of sugar and 2 tablespoons of flour, mix everything with a whisk. Cover the dough with cling film and leave in a warm place until the mass increases.
Then add the yolks, the rest of the sugar, salt and vanillin. Stir the mixture with a whisk and start adding flour gradually. After that, add melted butter, a little sifted flour again and mix to get a mixture that is homogeneous in consistency.
Work with the dough with your hands, as a result, it should not stick to your hands. Cover it with a towel and leave to rise for an hour and a half, then wrap and leave to stand and expand again.
Divide the dough into equal pieces of about 60-65 grams and shape into balls. You can use any other shape if you like. Place them on a greased baking sheet and set aside for about 20 minutes to enlarge.
During this time, make sprinkles, put flour, sugar and softened butter in a cup. Knead all three components with your hands, you get the same crumb. Brush each bun with whipped yolk and sprinkle with this crumb. Bake the buns in the oven at 180 ° C for 30 minutes. Serve hot with tea.
Buns in the oven with sugar
Ingredients:
- pressed yeast - 30 g;
- flour - 550 grams;
- water - 100 ml;
- sugar - 150 g;
- margarine or butter - 100 g;
- egg - 1 pc.;
- salt on the tip of a knife.
Prepare 100 ml of water for the dough, add 1 tbsp. l. sugar and add 30 g of yeast. Mix all this, and when these components dissolve, add 1 tbsp. l. flour.
Cover the dough with a napkin and wait for the yeast to froth, about 20-30 minutes, depending on the room temperature. Put 150 g of sugar into the matched brew, break 1 chicken egg, mix and add a pinch of salt, melted margarine or butter. Stir everything with a whisk.
Sift flour and, gradually introducing it into the mass, knead the dough. It should be non-sticky, soft and elastic. Set it to stand, and then form balls of the same size, greasing your hands with vegetable oil in advance.
Roll each such bun into a circle, brush with softened butter and lightly dust with sugar. Fold the flatbread in half to make a regular crescent moon.
Carefully make three cuts along the fold with a knife. Bend the upper part in the shape of a head to make a bird. Lay out the eyes for her from the poppy.
Place the pieces on a baking sheet and let them double in size. Place paper towels on top of the dough to keep it cool. Preheat oven to 180 ° C.
Cook the buns in the oven until golden brown, this will take about 20-30 minutes, depending on the size of the buns. They are best served cold.
Oven rolls with jam
Ingredients:
- flour - 750 grams;
- sugar - 4 tbsp. l;
- milk - 300 ml;
- salt - 0.5 tsp;
- dry yeast - 1, 5 tsp (or 35 g fresh);
- egg - 4 pcs.;
- plum or apple jam - 0.5 kg;
- vegetable oil - 4 tbsp. l.
Heat the milk to 35-40 ° C and put sugar, dry yeast and salt in it. Stir and add 2 tablespoons of sifted flour. Stir well and leave to rise for 1 hour.
After an hour, start kneading the dough. Break 2 eggs into a large container and beat them with a whisk, add vegetable oil. Next, add the dough and then flour in small portions.
Make sure that the dough is not clogged with flour. And so that it does not stick to your hands, grease your hands with sunflower oil. It is better to knead not in a cup, but on a table or on a board oiled with vegetable oil.
After kneading the dough, roll it into a ball and place in a clean container. Lubricate the bottom and sides of the container with oil too. Cover the dough with cling film and let stand warm without drafts for 1, 5 hours.
Then knead the dough and start shaping the finished buns. To make them the same shape, weigh them on a scale - 40-45 g each.
Roll each ball into a circle with a rolling pin, put a piece of jam and twist, but not completely, cut the other part of the circle into 7 parts. Spread an egg over the top of the bagels.
Shape the baked goods into a bagel, make a rainbow. Transfer the rolls to a greased baking sheet or lined with parchment paper. Let the dough stand for 30-40 minutes. Brush each bagel with whipped yolk before baking.
Bagels are baked for 30-40 minutes in a preheated oven at a temperature of 180 ° C. Ready-made buns, if desired, can also be sprinkled with sesame seeds or coconut.
Raisin snail buns: homemade recipe
Ingredients:
- premium flour - 800 grams;
- butter for dough - 200 grams;
- milk - 200 ml;
- sugar - 145 grams;
- raisins - 90 grams;
- eggs - 3 pcs.;
- poppy - 55 grams;
- fast-acting yeast - 11 grams;
- butter for lubrication - 50 grams;
- a pinch of vanillin.
Heat the milk until warm (35-40 ° C). Add yeast, sugar to it, mix and add a spoonful of flour. Mix everything and leave in a warm place for 40 minutes, covering with a napkin to bubble up the dough.
After that, beat the chicken eggs and melted butter into it. Stir. Add vanillin and sifted premium flour or universal, general purpose flour to the mass.
Knead the elastic dough with your hands on the table surface. By adding butter, it will become elastic. Leave the dough to rest for about an hour in a cup covered with a lid or towel; it should double in size.
After that, take it in and leave it to rise one more time. Divide the dough in half and roll with a rolling pin into a large circle. Lubricate its surface with softened butter and sprinkle with granulated sugar and raisins.
For this, pour the raisins with boiling water in advance and leave to stand for 15 minutes, then drain the water and pat dry with paper towels. If you also sprinkle with poppy seeds, then you need to do the same with it, brew it and drain the water. It can also be crushed with a whisk in a mortar.
Lubricate the second cake in the same way with butter and sprinkle with sugar and poppy seeds. The resulting slab of dough should be about 0.6 mm thick, about 45x30 cm in size.
Wrap the prepared layers with a roll or sausage. Cut the butter roll into equal parts, try to make them about 2-2.5 cm in size.
Place the sweet slices on a baking sheet lined with parchment paper, let the dough rise again for about 25 minutes, and then bake in the preheated oven at 180 ° C until tender. Baking time about 30 minutes, watch for a golden brown crust.
