Butter buns made from yeast dough will turn out beautiful if they are properly shaped. You can make them round, in the form of cute spirals and knots. To prevent the buns from losing their shape, they are allowed to rise before baking.
Butter buns will turn out not only tasty, but also beautiful if they are correctly shaped (shaped).
To make the classic round buns, the yeast dough is cut into equal pieces. A bun is rolled from each. These are not finished products, but only a blank for them.
The koloboks are rolled out with a rolling pin into round cakes (about 1 cm thick). The edges of the cake are collected towards the center. The resulting ball is placed in a knot on the table.
Cover it with your palm, slightly clasping it. Make 20-30 circular motions to secure the shape.
A round bun can be cut crosswise with a sharp knife.
For spiral buns, a sausage about 25-30 cm long is rolled from a piece of dough and folded into a circle. A shorter sausage (15-20 cm) can be tied with a knot.
A roll is used as a blank for buns with poppy seeds and cinnamon. A 3-4 mm thick yeast dough flatbread is sprinkled with cinnamon or poppy seeds with sugar and rolled up. The edges of the roll are pinched.
Cut it into pieces 4-5 cm wide. A deep incision is made on each on top, almost to the end. The workpiece is opened.
Spread the buns on a baking sheet or place them in a large round dish. They are kept at room temperature for 30-40 minutes to rise (increased in size by 1.5 times). Then they are smeared with egg yolk and placed in the oven.
The distance between the workpieces should be 2-2.5 cm.
Baking takes place at a temperature of 200 ° C for 20-30 minutes. Ready-made buns can be poured with butter.
Potato dough buns are unusually tender and airy. 100 ml of milk and water, 2 tbsp. l. sugar, 1 tsp. salt, 60 g of butter are mixed and heated.
Add 170 g unsalted mashed potatoes. Beat with a whisk or mixer for 3-5 minutes. Pour 8 g of dry yeast and 150 g of flour. Stir so that there are no lumps.
Prepare the dough by gradually adding the remaining flour (300 g). It shouldn't stick to your hands. Cover the dough with a tea towel and leave in a warm place for an hour.
The volume of the risen dough will exceed the initial one by 2 times.
Make 20 round buns from it. To make them sweet, sprinkle with sugar before baking. If you pour garlic sauce on top of them, there will be donuts for borscht. In the finished buns, the potato taste is not at all felt. But they remain soft for a long time.
A wonderful yeast dough for sandwiches is kneaded in mineral water. Sparkling mineral water (1 glass) is heated to 40 ° C. Dilute 2 teaspoons of dry yeast in it. Wait for the mixture to bubble.
Then put a glass of wheat flour, 1 tbsp. l. sugar, 1 tsp. salt and knead the dough until smooth. Add softened butter (60 g) and another glass of flour. Knead the dough for 10-15 minutes. A ball is formed from it. They are placed in a warm place to rise for about an hour.
From this amount of dough, 9 buns will come out. They are baked in muffin tins with a hole. Grease it with butter before baking. Sprinkle sesame seeds on the sandwich buns, if desired.
If you put candied fruits, chopped dried fruits, nuts into the butter dough, you get mouth-watering buns filled with tea or coffee. You can prepare a creamy filling for them: softened butter is mixed with granulated sugar and flour. Rub with fingers until fine crumbs are obtained.
