Buns with sugar from yeast dough. Kefir buns without yeast in the oven Fluffy dough for buns

One of the baked goods that every housewife prepares at least once in her life includes buns with sugar. The well-known dessert from the popular cartoon about Carlson is the favorite sweet of children, as well as older generations. To get a real masterpiece out of the oven, you just need to be patient while the dough rises and use the right amount of flour.

How to make buns with sugar?

Housewives who decided to make this delicacy for the first time are interested in what methods can be used for this. Having the necessary knowledge, you can prepare buns with sugar from yeast dough - the recipe has various variations, but all of them are characterized by general rules, which are as follows:

Butter and sugar are added to warm milk. The components must be completely dissolved in the liquid.
The yeast is dissolved in it, and then the composition is left to infuse for 10 minutes. Then shake it again with a fork.
To help the liquid hold together, flour is added in parts. Then the dough is placed where it is warm for half an hour. After this, it is ready for shaping and baking.

Bun "Moskovskaya"

One of the varieties of the famous sweet is the “Moskovskaya” bun - a recipe that every housewife knows and is very popular. Homemade baked goods, which are fragrant, porous and tender, cannot be compared to store-bought buns.

Ingredients:

flour – 450 g;
milk – 200 ml;
water – 150 ml;
granulated sugar – 150 g;
butter – 150 g;
egg – 1 pc.;
yeast – 10 g;
salt;
vanillin.

Preparation

Pass the flour through a sieve, pour into one bowl with salt, vanillin, sugar and yeast.
Lightly press the top, making a hole into which pour lukewarm water and milk.
Stir and add softened butter as you go.
Place in a warm, draft-free place for 1 hour, then knead again.
Divide into even pieces and grease.
Roll each flatbread into the desired shape and place on a baking sheet.
Bake the buns with sugar for about 30 minutes at 200 degrees.

Some variations of the dish can be achieved even by an inexperienced cook, because cooking takes a minimum of time and effort. This is the reason that kefir buns in the oven are very popular with many housewives. Regardless of what form the dessert is baked, it will be eaten in record time, because baking with vanilla is difficult to refuse.

Ingredients:

kefir – 500 ml;
soda (slaked) – 1.5 tsp;
granulated sugar – 1 tbsp. l.;
salt – 0.5 tsp;
vegetable oil – 150 ml;
flour – 750 g.

Preparation

Kefir, salt, sand and oil are thoroughly mixed. Add flour and soda to the mixture.
The dough should be viscous and stick to your hands. It is divided into several parts.
Make a 1 cm thick round piece from each, sprinkle with sugar and roll into a roll.
Give the desired shape.
Bake the buns with sugar for 30 minutes until the buns are browned.

The dough can be prepared in several ways. For example, buns made from them turn out very tasty and appetizing. Kids and even adults will not let them cool down, but will eat them in a matter of minutes, once you take the buns out of the oven. Sweets go well with tea or coffee, and guests who taste the pastries will not tire of praising the hostess.

Ingredients:

ready-made yeast dough – 500 g;
sunflower oil;
sugar as desired.

Preparation

The dough is defrosted and rolled into flat cakes.
Each is greased and sprinkled with sugar, and the flatbread is rolled into a roll.
The ends are connected and a cut is made from the fold side, without touching the ends. The cut part is carefully unfolded outward.
Place the layers on a baking sheet and bake for 25 minutes.

No homemade tea party is complete without baking; buns with sugar are especially often prepared, for which each housewife has her own recipe. Some people don’t like to bother with yeast dough, while others, on the contrary, prefer yeast. To make sweets, bun dough with dry yeast is used very often.

Ingredients:

yeast - 1.5 tbsp. l.;
milk – 300 ml;
granulated sugar – 150 g;
flour – 500 g;
vegetable oil, butter – 40 g each;
vanilla;
salt.

Preparation

Pour yeast and sugar into non-hot milk. This composition is given a little time to ferment.
Gradually pour the mixture into the sifted flour, add vegetable and melted butter, vanilla and salt.
Turn the mixture into a soft dough, which is put in a warm place for 1 hour.
Divide into flat cakes, grease each one, sprinkle with sugar, and shape.
The sweets coated with yolk are left for 10 minutes, and then baked for 30 minutes at a temperature of 170 degrees.

Some cooking methods are especially successful, including the recipe for buns with cinnamon and sugar, because you can cook several types of buns at once. First, the usual one is prepared, and cinnamon or other spices are added while rolling it out.

Ingredients:

milk – 250-300 ml;
vegetable oil – 150 ml;
granulated sugar – 200 g;
yeast – 10 g;
flour – 600 g;
salt – 0.5 tsp;
cinnamon.

Preparation

In the traditional way, a base for buns is made with sugar, from which flat cakes are formed.
Place a little sugar and cinnamon on each one. Their quantity is determined individually, depending on preferences (very sweet baked goods or with a moderate taste).
Bake the pieces for 30-40 minutes at 180.

There is an old and proven recipe for buns that contain poppy seeds. It takes a significant amount of time, but the result is worth it. If desired, spices and jam syrup are added to the bun dough, this will make their taste even more rich.

Ingredients:

milk – 250-300 ml;
vegetable oil – 150 ml;
sand – 200 g;
yeast – 10 g;
flour – 600 g;
salt – 0.5 tsp;

Preparation

The poppy seed is steamed - it is poured into a deep container and poured with boiling water. Leave for 40 minutes.
Prepare a yeast base for buns with sugar.
The steamed poppy seeds are placed in a sieve to drain the water. Then, using a blender, it is combined with sugar.
To create the filling, use one egg white, whipped into foam. It is added to the poppy-sugar mixture.
Form buns and bake on parchment paper for 20 minutes.

One of the best options for baking buns with sugar is to use sour cream. The sweets are tender and airy, so they are eaten quickly, without paying attention to the calorie content. The special aroma of baking will attract the whole family for tea.

Ingredients:

flour – 200 g;
dry yeast – 10 g;
sour cream – 100 g;
lukewarm water – 0.5 cups;
granulated sugar – 150 g;
butter – 100 g;
eggs – 2 pcs. and 1 protein.

Preparation

Prepare the starter by mixing water, dry yeast and sugar. They wait until a foamy head appears before combining the eggs, sour cream, and butter.
Connect the two parts and add flour little by little.
Form a base and allow it to rise for 1 hour.
The mass is divided into the desired number of parts.
Apply a little yolk and sugar to each.
The round is given the desired shape and placed in the oven for about half an hour.

Many people wonder how to make buns with sugar hearts? They are sold in stores in this form and are loved by everyone - from young to old. They can be made at home using a regular knife, without special tools.

Calories: Not specified
Cooking time: Not indicated

This recipe will be very useful for lovers of home baking. The ones offered in this recipe turn out very fluffy, tasty and sweet. As a dessert for aromatic tea or coffee, such buns will be very useful. You can also serve them with milk - it will also be very tasty.

Ingredients:

- butter – 60 g,
- sugar – 50-75 g,
- vanilla sugar,
- yeast – 1 tbsp. l. with a slide,
- milk - a thin glass,
- chicken eggs – 3 pcs.,
- wheat flour – 0.55–0.6 kg,
- salt,
ingredients for filling:
- sunflower or butter – 3 tbsp. l.,
- granulated sugar – 1/2 thin glass.

Buns with sugar - photo recipe of the day.

How to cook with photos step by step

Dissolve 1 tbsp. l. granulated sugar in a glass of warmed milk. We dilute dry yeast in milk. Leave for fifteen minutes. If a fluffy yeast cap appears, the dough is ready.

Melt the butter. Beat eggs with salt, as well as regular sugar and vanilla. Add the oil and beat everything together again.

Add milk and yeast to the whipped mixture. Mix.

Then we transfer the dough to the table. There we continue to knead it until it stops sticking to the surface.

Place the kneaded dough into a bowl three times its volume. Cover it with a cloth and place it in a warm place for an hour and a half. The volume of the dough, after the specified time, should increase two or three times.

Place the dough on a hard surface. Cut small pieces from it with a knife. To prevent the remaining dough from overheating, cover it with a napkin for now.
Knead a piece of our dough into a flat cake. Lubricate the surface of the flatbread with vegetable or melted butter, and also sprinkle with granulated sugar.

Unroll the dough like a book.

Grease a baking sheet with oil or cover it with parchment. We put our buns on it. They must stand like this for about twenty minutes to rise. Beat the egg with a fork and brush our dough with it.

Bake the buns for 25 minutes in the oven at 190 degrees. They should brown and fill the entire kitchen with their aroma.
Delicious and aromatic buns are ready! You need to take them out of the oven and let them cool.

When the buns with sugar have cooled down, you can start eating them. To prevent them from going stale quickly, store them in a plastic bag. Delight yourself and your loved ones with delicious and aromatic homemade baked goods, and bon appetit!

Starinskaya Lesya

Buns are a delicious pastry made from yeast dough, which is formed from flat (flattened or flattened) layers. They come from childhood. Baking lovers in the post-Soviet space are more familiar with the buns with sugar made from yeast dough produced by bakeries, but besides them, there are other types of fillings and ways of forming these buns. For example, buns with poppy seeds, cottage cheese or cinnamon, often mentioned in the fairy tale about Carlson, who lives on the roof.

Classic buns, also called Moscow buns, are baked from yeast dough without filling; the base layers are separated by a layer of vegetable oil and sugar when forming the bun. But even in the absence of filling, pastries are loved by adults and children as a treat for tea or as an afternoon snack with kefir, chicory or milk.

To bake buns according to the classic recipe you need to take:

25 g pressed yeast;
a glass of milk;
190 g granulated sugar;
570-600 g flour;
70 g butter or margarine for baking;
3 tablespoons eggs;
50 ml vegetable oil.

Procedure:

Dissolve the pressed yeast in warm milk, add 90 g of granulated sugar and the same amount of flour. Stir everything so that there are no lumps and leave in a warm place until the yeast awakens, as evidenced by the lush foam cap on the surface of the dough.
Melt the butter and cool. Separate one yolk from the eggs to lubricate the formed products, and beat the whole egg and white with a fork until smooth.
Pour oil and eggs into the suitable dough, stir and then add sifted flour in small portions.
Knead a soft, loose dough that needs to rise warm. This will take from 40 minutes to one hour. Depends on the room temperature. When the mass becomes twice as large, you can already work with it.
Divide the dough ball into eight equal parts. Roll each of them into a thin round layer, go over it with a silicone brush moistened with vegetable oil, and sprinkle sugar on top. For the classic method of formation, you need to roll it up, fold it in half, mold the ends together, and make a longitudinal cut from the fold, not reaching the end of the workpiece. Unfold the resulting halves to make a heart bun.
Place the blanks on a prepared baking sheet, previously covered with parchment or greased, unfolding the cuts in layers upward.
Grease the surface with beaten yolk.
Bake for 15-20 minutes at 230-240 degrees.

Poppy buns

Baking with a poppy seed layer is no less popular than its sugar sisters. For baking, you can use ready-made filling or prepare it yourself. In the second case, you can be completely confident in the benefits of the buns and the absence of various thickeners and harmful preservatives in the baked goods.

Ingredients for yeast dough and poppy seed filling:

580 ml warm milk (including 200 ml for steaming poppy seeds);
40 g pressed yeast;
260 g sugar (60 g for the dough and 200 g for the filling);
120 g butter or margarine;
3 tablespoons eggs;
900-1000 g of premium flour;
200 g poppy seeds.

To bake buns with poppy seed filling, you must follow the following procedure:

Knead the dough in the same way as the classic version. Prepare a dough from milk, yeast, sugar and 60 g of flour. Keep warm for 20-30 minutes.
Beat the eggs into the lightly melted butter and stir until smooth.
Mix the dough and baking, add flour and knead the dough, which will be soft and slightly sticky to your hands. Leave it to rise for an hour or a little more.
To make the filling, boil the milk, add the washed poppy seeds and simmer over low heat for five minutes. Then remove from the stove, cover and evaporate for 60 minutes.
Place the steamed poppy seeds in a colander, pressing down slightly with a spoon to strain out excess liquid. Then transfer to a blender bowl, add sugar and mix thoroughly. The filling is ready.
Roll out the finished dough into a rope, divide into equal parts, forming into balls and rolling into flat cakes 3-5 mm thick.
Place 1-2 teaspoons of filling into each piece and form heart-shaped buns.
Transfer the products from the table to a baking tray with baking paper.
For those who like a glossy crust on baked goods, brush with egg and bake at 180-200 degrees. Time – 20-30 minutes.

With added cottage cheese

A more popular rich yeast bun with cottage cheese is, of course, cheesecake. But buns with curd filling are no less appetizing, especially since they can be formed in more interesting ways than the usual cheesecakes or classic buns.

For buns, you can use one of the above recipes, or you can knead butter dough with yeast and sour cream, for which you should prepare:

250 ml warm milk;
150 g sugar;
50 g sour cream;
50 g butter;
30 ml vegetable oil;
14 g dry instant yeast;
salt;
vanilla;
400 g of premium flour.

The curd filling includes:

250 g tender cottage cheese;
100 g granulated sugar;
50-70 g steamed raisins;
2 eggs (one egg will be needed to grease the surface);
vanilla powder.

Progress:

The dough is prepared in a non-steamed manner. First, mix milk, salt, sugar, sour cream, melted butter and vegetable oil until maximum homogeneity.
Separately mix flour, dry yeast and vanilla. Combine dry and liquid ingredients. Knead the mixture until it completely comes off your hands. Let it ripen in a warm place until it expands in size.
For the filling, mix the cottage cheese, pureed through a sieve, with sugar, egg, vanilla and raisins.
Cut the risen dough into two equal pieces. Roll each into a thin flat cake 6-7 mm, grease with half of the curd layer, wrap it with a roll and divide it into pieces 3-4 cm thick. Place the buns cut side down on a baking sheet lined with paper and cover with egg wash on top; You can form the buns differently by cutting the dough layer into rectangles and putting a little curd filling in the center of each. Make small cuts diagonally in two corners. Pull one corner into the hole on the opposite side, and wrap the other so that the filling becomes slightly visible. Brush them with egg and sprinkle them with a little sugar.
Regardless of the method of formation, baking buns with curd filling will take approximately 20 minutes at 180-200 degrees.

For a rich yeast base, aromatic layer and decoration you will need:

500 ml milk;
25 g fresh yeast;
100 g granulated sugar (half for the dough, the other for filling);
130 g butter, of which 50 g for the filling;
800 g baking flour;
20 g cinnamon powder;
1 egg;
100 g nut crumbs.

Baking method:

Dissolve the yeast in 200 ml of warm milk and wait until it becomes foamy. Then add the remaining milk, sugar, melted warm butter and flour. Knead the dough soft, but not sticky to your hands. It should sit for an hour in a warm place, away from sudden noises and drafts;
For the layer, melt the butter, mix it with sugar and ground cinnamon. Stir well to achieve a liquid sweet mixture of brown color with the aroma of cinnamon;
After waiting for the dough to increase in size, knead it a little. Then roll out into a rectangular layer with sides of 20 and 50 cm. Grease each square centimeter of this rectangle with the prepared filling, roll it up and divide it with a knife into buns of 1.5-2 cm;
Place the pieces cut side down on a prepared baking sheet, after proofing for twenty minutes, brush with an egg beaten with 20 ml of cold water, sprinkle with crumbs and bake in a preheated oven.
Cool the finished baked goods.
Decorate with powdered sugar.

Today I got up in a good mood and, planning for today, went to the kitchen. There I discovered that the loaf had run out and I had to quickly think of buns for breakfast. I couldn't come up with anything simpler than this recipe. I put out the dough and baked it so that Pashka could have a proper breakfast.

Products for buns:

flour 500 gr

water or milk 200 ml

yeast 1 tablespoon saf-moment

vanilla sugar 1 teaspoon

sugar 2-3 tablespoons

salt a pinch

vegetable oil 6 tablespoons

butter 50 g + sugar to taste + poppy seeds for greasing

Preparation.

I didn’t have milk either, so I decided to make the dough in water. Dissolved 3 tablespoons of sugar in warm water, added the yeast, and stirred. Almost immediately they began to move. We can continue.

Slowly began to add flour and vanilla sugar, adding a pinch of salt at the very end. I have Makfa, you don’t have to sift it. In general, any flour must be sifted before adding to the dough so that it is enriched with air.

The dough rose within an hour.

Transfer it to a cutting board. You don’t need to add a lot of flour, just a little on the board itself.

Rolled out the dough into a layer. Thickness approximately 0.5 cm.

I brushed it with melted butter and it even froze a little.

Sprinkled with sugar and poppy seeds.

Rolled it up. The dough is good, with bubbles.

Then you need to cut it like this: a cut after 1.5 cm, a cut after 1.5 cm, a cut after 1.5 cm, a cut after 1.5 cm... and so on until the end.

We take one of the blanks, unfold it and pinch the ends so that they do not diverge.

These are the buns you get.

Place the buns on a baking sheet lined with baking paper greased with vegetable oil.

Bake for 15 minutes, I left it a little longer - I was watching an interesting program, that’s why I’m so tanned. You don’t need to hold it for long, the buns will become dry.

Then transfer the buns to a plate and sprinkle with powdered sugar if desired. I love powder, although you can do without it. See for yourself.

Enjoy your tea! Help yourself!

Cooking instructions

35 minutes Print

1. Place yeast and 2 tablespoons of sugar in warm milk. Let the yeast come to life. Crib How to prepare yeast

2. After 10 minutes, the yeast will begin to “work.”

3. Sift the flour to remove unnecessary impurities and enrich it with oxygen. Flour seeder tool Flour must be sifted even if you grind it yourself and guarantee the absence of lumps and pellets. Waking up through the sieve, the flour is loosened, saturated with oxygen, the dough rises better and then has a better texture. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

4. Add milk with yeast, salt and another 2-3 tablespoons of sugar, vanilla sugar to the sifted flour. And also 70 g of melted butter and refined sunflower oil.

5. Knead elastic, soft dough. Place in a saucepan, cover with a towel and place in a warm place.

6. After 40–50 minutes, the dough will increase in volume.

7. After the dough has increased, proceed directly to preparing the buns. Cut a piece from the dough.

8. Then roll this piece into a layer. The thinner the layer, the more layers there will be in the bun. But this is a matter of taste. Grease the layer with soft butter and sprinkle with sugar. Rolling pin tool To roll out a large sheet of dough, the rolling pin must be long. It will also be more convenient to perform a trick that allows you to make the thickness of the sheet uniform: hang the dough on a rolling pin and rotate it around it in the air. “Afisha-Eda” arranged a revision of rolling pins; the most maneuverable one turned out to be the beech one from the Bérard brand.

9. Then roll the roll from the wider side - and connect the ends of the roll.

10. Place the roll on its side and cut, but not all the way. Tool Chef's knife A chef's knife is a universal and, in general, irreplaceable tool that can cope with any cutting job - from cutting a huge piece of meat to much finer chopping of parsley. A favorite of many professional chefs, the Japanese Global is not susceptible to rust or stains, has a very sharp blade and the only thing it fears is improper sharpening, which is best left to the professionals.

11. Then unfold and get a bun. Do the same with the rest of the dough. The sugar that was sprinkled on the dough layer ends up on the outside, and the bun turns out to be sprinkled with sugar on top.

12. Place the buns in a baking dish, brush with yolk and let stand for 25–30 minutes. How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.