We all love baking. She is the decoration of any table on holidays and weekdays. She is always a joy for our children: the most demanding members of the family. And every time you set a goal to surprise guests and family with something unusual: something they have not tried yet. Let buns with candy inside be such a surprise this time.

Buns "Secret Candy"

What will be required:

• flour - 0.4 kg;
• large chicken eggs - 1 pc.;
• fast-acting freeze-dried yeast - 0.016 kg;
• kefir or sour milk - 0.18 ml;
• butter- 0.05 kg;
• granulated sugar - 0.06 kg;
• salt - a small pinch;
• vanilla sugar - 0.005 kg;
• sweets "Korovka" - 1.0 kg;
• refined oil for greasing the mold.

What to do:

1. Pour sublimated yeast with warm sour milk or kefir. You can also take cold milk. The main thing is that it should not be hot.
2. Leave the yeast aside: let it ferment.
3. Melt the butter in the microwave on medium power or on the stove over low heat.
4. Combine the sifted flour, yeast mass, liquid butter, salt, vanilla sugar, beat in the eggs in the same place, quickly mix the dough with your hands.
5. It is better to add flour in a thin stream, then the dough will be soft, lush. If you have a bread maker, then it’s just perfect to make the dough in it: put in all the ingredients, turn it on and off, take out the finished dough.
6. Then move to a warmer place and leave there for forty minutes.
7. If there is not enough time, you can use the oven: turn it on for a few minutes, turn it off as soon as it accelerates, put the dough in a large form in the oven, as it will rise a lot. The form must be taken several times larger than the volume of the test. In winter, the best place to raise the dough is next to a hot battery. If the slow cooker has a dough proofing program, then it’s a sin not to use it.
8. Take out the dough, knead it well on a table dusted with flour or a little oiled with vegetable oil, and divide it into small pieces.
9. Each piece is a potential bun. Roll it out a little into a flat cake, and put three “Korovka” sweets in the middle of each. Shape into a round bun.
10. Carefully transfer the prepared buns to a baking sheet or baking dish and let rise a little more.
11. Immediately before the baking process, brush the top of each bun with egg yolk, or you can even with a whole pre-beaten egg.
12. Load the baking sheet into the oven.
13. Preparation: in an oven preheated to 180 ° C, it usually takes 30-35 minutes for the buns to be completely baked.

Buns "Caramelka"

What will be required:

• milk - 0.25 l;
• sifted flour - 0.5 kg;
• granulated sugar - 0.09 kg;
• margarine or butter - 0.07 kg;
• chicken eggs - 1 pc.;
• egg yolk - 1 pc.;
• vanilla sugar - 0.005 kg;
• caramel with jam.

What to do:

1. Take half a glass of milk, warm it up a little
2. Add a teaspoon of sugar, freeze-dried yeast, a tablespoon of sifted flour to the milk.
3. Stir, set aside in a warm place for half an hour: the dough should come up 2 times.
4. Add flour to the dough in a thin stream, then, with constant stirring, soft butter, egg, vanilla sugar, salt, remaining milk. Knead the dough.
5. Ready dough put in a warm place for an hour and a half.
6. When the dough has risen, divide it into small pieces. The dimensions of each should be such that one can make a bun out of them, taking into account the place for the filling inside.
7. Roll the balls into circles, put one or three caramels in the middle of each, carefully pinch the edges, give the product a round shape.
8. Transfer the buns to a baking sheet. Let stand 15 minutes. Brush the tops of the buns with chicken yolk. Send the buns to the oven.
9. Preparation: in an oven preheated to 180-190 ° C for half an hour. You should get a golden brown crust.

The main thing is to pinch the edges well so that the filling does not leak out.

"Baker" with sweets

What will be required:

• milk - 0.25 l;
• freeze-dried yeast - 0.011 kg;
• sifted flour - 0.5 kg;
• butter (room temperature) - 0.06 kg;
• granulated sugar - 0.1 kg;
• salt - 0.01 kg;
• chicken eggs - 2 pcs.;
• refined oil - 0.05 l;
• caramel, toffees, dragees: any sweets, you can even cut.

What to do:

1. If you take a candy assortment, it is necessary that all types of sweets be of the same shape. Round ones are the most convenient solution.
2. Take the sifted flour, mix it with yeast.
3. Put butter at room temperature into the flour and grind the flour with butter until fine crumbs form. Pour salt and granulated sugar into the resulting mixture, pour in warm milk and a large chicken egg.
4. Knead in a way convenient for you: either with your hands, or with a mixer / blender, or in a bread machine. Set aside in a warm place until doubled in size. Then knead him - but you do not need to beat or beat him in any case. Just put it on the desktop, turn, fold the edges, press the dough from above.
5. And wait again for the test to rise.
6. While waiting, prepare sweets. If they are oblong, it is better to cut them in half. Leave the round ones whole.
7. Pour refined oil into a separate container. Take aside.
8. Grease a bun baking dish (round) with refined oil, spread the bottom.
9. When the dough has risen a second time, start forming the future cake. Tear off small pieces from the dough, form medium-sized cakes out of them - so that they are not very large or very small. The thickness should be such that the sweets do not break through the dough when molding the cake.
10. Put sweets in the middle of each prepared cake, pinch along the edges like a dumpling, give it a round shape, dip into a container with refined oil.
11. Put one circle in a baking dish in a circle, then the second. The number of circles depends only on the size of your shape.
12. Lay out the buns tightly. When the dough begins to rise, they will press against each other and begin to rise to the top. Put the cake to part for a quarter of an hour.
13. At this time, heat up the oven to 220°C. We send the pie to the oven. The baking process takes 20 minutes.
14. Remove the cake from the oven, transfer to a large dish, grease the top with melted butter. Let stand for a quarter of an hour.

The pie does not need to be cut: everyone pinches off as many buns as he needs. They easily move away from each other.

Here is a bun pie. Enjoy your meal.

Buns with sweets

What will be required:

• wheat flour - 0.5 kg;
• milk - 0.250 l;
• chicken eggs - 2 pcs.;
• cane sugar - 0.08 kg;
• butter - 0.06 kg;
• refined oil - 0.05 kg;
• sesame - a tablespoon;
• freeze-dried yeast - 0.011 kg;
• salt - 0.003 kg.

What to do:

1. Sift flour together with freeze-dried yeast. Dilute the butter in a water bath or in the microwave, cool to room temperature.
2. Pour the butter into the mixture of flour and yeast, grind the mixture until fine crumbs form with a fork.
3. Break the eggs into a separate bowl, beat with a mixer / blender until foamy. Pour sugar and salt into the mixture in a stream, continuing to beat until a creamy mass is formed.
4. Combine the resulting mass with flour dough and mix until uniform.
5. Slowly pour the heated milk into the dough. Knead the resulting mass with your hands. It is best to use a bread maker if you have one.
6. Transfer the resulting dough to the surface of the working table. Knead it with your hands: lift part of the dough up, grab as much air as possible and press it down. The mass should become smooth. Transfer it to a container dusted with flour, cover with a napkin. The dough should be infused for about an hour.
7. After an hour, press the dough again, fold the edges inward (like an envelope) and lay seam-side down in the tray. Cover with a towel and set aside for another hour to rise.
8. It is ideal for the filling to take caramel with a soft rounded filling.
9. Grease a baking dish with refined oil, line with parchment.
10. Divide the dough into equal parts, form them into round cakes. Spread caramel on one end. Wrap the buns in the shape of cabbage rolls: from the edge with the candy to the empty edge, immediately wrapping the side edges tightly inward so that the filling does not leak.
11. Grease the shaped buns with butter. Transfer them to a baking sheet. Set aside to rest for half an hour.
12. Preparation: half an hour in the oven at 200°C.
13. Remove the frying sheet, coat the pastries with butter, cover with a napkin to cool the buns.

Candy buns

What you need for 16 servings of buns:

• ryazhenka - 0.125 l;
• large eggs - 2 pcs.;
• granulated sugar - 0.1 kg;
• margarine - 0.08 kg;
• salt - 0.003 kg;
• vanilla sugar - 0.015 kg;
• refined oil - 0.025 l;
• freeze-dried yeast - 0.011 kg;
• chocolate candies;
• sesame seeds for sprinkling.

All ingredients must be at room temperature.

What to do:

1. From all of the above products (except sweets and sesame) prepare a soft, elastic dough. Put on proofing in heat for a couple of hours.
2. When the dough is ready, divide it into balls of 50 grams each, you get 16 pieces.
3. Form a cake from the balls, put a candy in the middle, pinch like a pie.
4. Pinch the seams of the pies more carefully: the filling may leak.
5. , place them in buttered cupcake/muffin tins, brush with beaten egg and sprinkle with sesame seeds.
6. Dissolve a quarter of an hour.
7. Cooking: in an oven preheated to 180 ° C until they become ruddy. Readiness is easy to check with a bamboo skewer or toothpick.

An excellent dough is obtained in a bread machine: with the taste of baked milk, tender, does not stick to the table.

Buns with a surprise: chocolate and caramel filling (video)

These are the surprises presented to us by confectionery art. There is no doubt that behind the scenes there is a huge amount of interesting, but unknown. It just seems that nothing new can be invented - it was not there! And slowly, these secrets will still be revealed by us - a matter of time.

Buns "Cuties"

Ingredients:
- 11 g dry yeast
- 2 tablespoons of granulated sugar
- 1 teaspoon salt
- 400 g flour (sifted)
- 3 yolks
- 1 sachet of vanilla sugar
- 200 ml of water
- 100 ml milk
- 200 g vegetable oil

Filling:
- 12 pieces of sweets "Korovka" (or your favorite filling)

Cooking:

Dilute yeast in warm water, add sugar. I put about 100 gr. flour. Cover the bowl with a towel and let stand for 20-30 minutes.

After that, add the yolks, warm milk, salt, vanilla sugar and the remaining flour.

Knead, add at the very end vegetable oil. Again, mix very well. Yeast dough loves hands.

Then cover the dough with a clean towel and let it rise in a warm place for three hours. During this time, we crush it twice (we make indentations in the dough).

After that, we make buns and put the filling (half of the candy each), place in a form greased with vegetable oil. Brush with beaten egg.

Bake in a preheated oven to 200 C for 15 minutes.

• Cinnabon buns Recipes

  Cinnabon cinnamon buns Ingredients: Dry yeast - 11 g Milk - 200 ml Wheat flour - 850 g Chicken egg - 2 pcs. Butter - 200 g Cane sugar = 200 g Vanilla sugar - 10 g Powdered sugar - 100 g Sugar - 100 g Cinnamon - 20 g Salt - 1 tsp. Cream cheese - 100 g Preparation: 1. Dilute the yeast in warm milk (plus add a little sugar (add from the initial 100 grams). While the yeast rises, beat the eggs in a separate bowl. 2. Add softened butter to the eggs (1/3 of the pack 3. Add sugar to the egg-butter mixture (the rest of the initial 100 grams). 4. Mix the yeast diluted in milk with a mixture of eggs, butter and sugar, mix thoroughly in a bowl where we will knead the dough in the future. 5. Flour (600–700 grams (how much the dough will take, in fact) we combine with salt. 6. Pour part of the mixture (flour with salt) into the yeast dough and knead it. 7. Make gluten (a teaspoon of flour + a teaspoon of water -> mix , mold a ball and rinse cold water) and put the resulting ball into the dough, mix. 8. After adding gluten, add the remaining mixture of flour and salt, knead the dough. Cover the resulting ball with a towel and put in a warm place for an hour. 9. At this time, we are doing everything for the filling. AT microwave oven soften the butter (seconds 7-10). 10. Combine cinnamon and cane sugar. 11. Let's start the "assembly". It is necessary to roll out the resulting dough, which should already have doubled in size, into a thin large layer, preferably rectangular (about 40 cm by 55 cm). 12. Spread melted butter on the layer. 13. Sprinkle the layer with a mixture of cinnamon and cane sugar. 14. We roll the layer into a tight roll (the tighter the better). 15. Cut the roll into rounds - cinnabons. You can cut with a knife or thread (thread is better (I tried both methods). 16. Place the resulting cinnabons in a baking dish, lined with baking paper and greased with butter. Put in the oven for 20-30 minutes

• Buns with custard Recipes

  Custard buns These buns are so tender that they just melt in your mouth, and you can hardly call them buns. They are more like the most delicate cakes with incredibly delicious cream! Ingredients: Wheat flour - 400 g Yeast - 15 g Sugar - 150 g Chicken egg - 1 pc. Egg yolks - 3 pcs. Salt - 1/3 tsp Milk - 550 ml Powdered milk - 12 g Butter - 80 g Corn starch - 2 tbsp. l. Vanilla sugar - 1 sachet Lemon juice - 1 tbsp. l. Preparation: 1. Mix the sifted flour, milk powder, 80 g of sugar, salt and mix. 2. Beat the egg with a fork, add 200 ml of milk and yeast to it, mix with a whisk. 3. Then gradually add the milk-egg mixture to the dry mixture and knead the dough. Add melted butter (40 g) to this dough and knead again. We do not add flour anymore, and the dough will stick to your hands a little - this is normal. 4. Put the dough in a bowl, cover with a towel and leave to rise for 2 hours. 5. While the dough is coming up, prepare the cream. We dilute the starch in 350 ml of warm milk, add two yolks, 70 g of sugar, vanilla sugar, mix and cook over medium heat, stirring constantly until the cream begins to gurgle. 6. Let the cream cool down a bit, and then add softened butter (40 g) and beat lightly, at the end add lemon juice and beat again with a whisk. The cream is ready. 7. Punch down the risen dough, divide it into 14 pieces, roll out each piece, step back from the edge of 3 cm, place the cream, cover the cream with dough and close the edges well. Cut the remaining dough into strips and roll up. Interesting buns are obtained. 8. We cover the baking sheet with parchment paper and put our buns on top, cover with a towel and leave for proofing (30 minutes). 9. Lubricate the buns with yolk and bake at 180 C for about 15 minutes until golden brown. 10. Cover the finished buns with a towel. Then sprinkle them with powdered sugar. #baking.appetit

• Japanese fish sandwiches for breakfast Recipes

  Japanese fish sandwiches for breakfast Ingredients: Bread: 200 g rice flour 300 g wheat flour 10 g salt 10 g fresh yeast 340-350 ml warm water Filling: 250 g tofu 100 g smoked eel (fillet) 1 avocado Juice of ¼ lemon 1 pack of chips from nori or a couple of sheets of nori Salt or soy sauce to taste Preparation: The day before we bake bread: mix both types of flour and salt. Rub the yeast into the flour with your fingertips. Add water and knead the dough. Knead for 10 minutes. We collect the dough into a ball, place it in a bowl greased with oil, cover with a towel and leave until the volume increases by 2-3 times. After that, we punch down the dough, form a loaf and place it in a baking dish, greased with oil. Cover with a towel and leave for an hour and a half. Preheat the oven to the maximum (mine is 275 degrees). We bake bread for 15 minutes at the maximum temperature with steam, then reduce the temperature to 180 degrees and bake for another 30-35 minutes. Take the bread out of the mold and cool on a wire rack. We prepare the filling: put the tofu in a sieve, cover with a paper towel, put oppression on top and leave for 20 minutes to remove excess moisture. After that, tofu and fish are cut arbitrarily. Cut the avocado in half, remove the pit, remove the pulp and sprinkle it with lemon juice. Place tofu, avocado, smoked eel and 2-3 crushed nori chips or just nori in a blender bowl. We turn the products into a homogeneous paste, we try, if necessary, add salt or soy sauce. We cut the bread into slices, slightly grease with our paste, put nori chips on top and apply the filling more generously. We prepare two such sandwiches for each sandwich and combine them in pairs. You can serve just like that or cut down to give sandwiches a more interesting shape. If desired, you can decorate with caviar. Enjoy your meal! #breakfastrecepti #snacksrecepti

• banana buns Recipes

  Banana buns Ingredients: 600 gr. flour 20 gr. butter 0.5 packs of fast-acting yeast (5 gr.) 250 ml. milk 3 tbsp. tablespoons of sugar 3 bananas Preparation: 1. Put the dough: for this, dissolve sugar and yeast in a glass of warm milk. Add a handful of 2 flour and stir. 2. We put the dough to ferment in heat until it becomes three times larger in volume. 3. In the meantime, peel the bananas and turn them into puree with a blender. 4. Pour the dough into the banana puree, add the butter and the remaining flour and knead the dough. 5. Divide the dough into portions and spread on a baking sheet covered with baking paper. Put in heat so that the buns rise. 6. Bake at 200 degrees. When the buns are browned, you can grease them with a beaten egg and bake for another 5 minutes. Enjoy your meal! #bakingrecepti

• Buns with poppy seeds and raisins Recipes
• Very effective pie-roll with poppy seeds, and even delicious! Recipes

  Very effective pie-roll with poppy seeds, and even delicious! Ingredients: ● 500 gr wheat flour ● 1 chicken egg ● 1 tbsp. spoon of dry yeast ● 250 ml of yogurt ● 10 tbsp. spoons of sugar ● 1 tbsp. a spoonful of butter ● 5 tbsp. spoons of vegetable oil ● a pinch of salt ● 1 cup of poppy seeds Preparation: 1. We begin the process of making a pie with preparation necessary products. Sift flour, add yeast, 4 tbsp. spoons of sugar, salt and mix. We drive an egg into the dry mixture, pour in kefir, vegetable oil and add butter, and then knead the elastic dough. 2. Put the dough in a bowl, cover with a towel and set for half an hour in a warm place to approach. After the expiration of this time, you need to knead the dough and leave it again for half an hour. 3. While the dough is coming up, prepare the filling. To do this, boil the poppy seeds in a small amount of water until steamed, then you need to knead it a little. After that, add 6 tbsp. spoons of sugar and mix well. The filling is ready. 4. We divide the finished dough into two equal parts, since we will get two rolls from it. 5. Roll out the dough into a thin layer, and spread half of the poppy seed filling on top and evenly distribute over the entire surface. 6. Roll the dough into a roll, cut off the ends, connect the ends, gently pinching them. 7. Transfer the roll to parchment paper, and then make cuts with scissors, thereby forming petals. We make radial cuts after 1 cm, but not cutting to the end, but leaving the petals fastened together. 8. And now we begin to form a cake, for this we turn one petal inward, and leave the next two outside, turning to the side. 9. In this way we act with the rest of the petals, as a result we get a curly ring. 10. We connect the previously cut ends together and place them in the center of the ring. Cover the cake with a towel and leave to proof for 15-20 minutes. 11. Then grease the cake with yolk and bake at 200 gr. minutes 20-25.

• Buns with raisins with cream filling Recipes

  Raisin buns with cream filling Ingredients: ● 4.5 cups flour ● 1/2 cup sugar +1 tbsp. spoon ● 2 eggs ● 100 grams of butter ● 1 sachet of vanilla sugar ● 300 milliliters of milk ● 11 grams of dry yeast Cream filling: ● 250 grams of cream cheese ● 2 tablespoons of cream 33% or 100 grams of sour cream ● 150 grams of powdered sugar Preparation: 1 Knead a dough of warm milk, dried yeast, 1 tablespoon sugar and 1.5 cups flour, after sifting. 2. We put it in a warm place for 1 hour, and when the dough increases, add the egg mixture to it - melted butter, vanilla sugar, eggs and the rest of granulated sugar (1/2 cup). 3 Mix everything well and add the sifted flour - knead, the dough should remain soft and remove it again in a warm place for 1 hour. 4. When it rises, knead it well and set it for the second rise. 5. Then we roll the dough into a layer, grease it with soft butter, sprinkle with sugar and cover with the filling to your taste - you can divide the finished dough into 2 parts and make 2 different fillings (raisins + cherries and cinnamon + sugar or just poppy seeds). 6. We turn the roll and cut it into pieces, put the pieces on the sheet with the cut side, like stumps. 7. We put on a distance for 20 minutes in a warm place. 8. Then bake for 25 minutes at a temperature of 200 degrees. 9. Hot buns cover with creamy filling - beat cream cheese, cream or sour cream and powdered sugar. #bakingrecepti

• Sausage with potatoes in dough Recipes

  Sausage with potatoes in dough Ingredients: ● yeast dough - 500g ● sausages - 10 pcs ● mashed potatoes - a cup ● flour Preparation: You can buy yeast dough in a cookery or store, or if you have time, make it yourself. I do this: 500 ml of milk, 80 g of butter or margarine, 1 egg, high-speed yeast 10 g, 2 tsp. salt, 1 tbsp. sugar, flour about 700g. Melt the butter, pour in warm milk (I usually heat everything in one bowl on the stove or in the microwave), the temperature should not be hotter than body temperature. Crack an egg. Mix well, add salt and sugar. Add yeast and about half a cup of flour. Stir and let stand, about 20 minutes, for the yeast to disperse and begin to act. Then add flour in small portions and knead well each time. The dough should come out well from your hands. Put in a warm place to rise. While the dough is coming up, cook the potatoes and make the usual mashed potatoes. To do this, add butter and milk. We knead well with a crush. Punch down the risen dough, divide into 2 parts. Roll out the dough into a sausage and cut into small pieces. We crush each in flour and roll out a cake. Put about 1 tbsp in the middle of the cake. mashed potatoes and distribute in the middle in length. Put the sausage in the middle. On each side we make 3 cuts. And we begin to swaddle our sausage. Top with beaten egg. Grease a baking sheet with a small amount of vegetable oil and put sausages in the dough on it. Put in the oven, turn on the minimum temperature, I have it 50 ° C. Leave for about 15 minutes to rise. Then turn on 250 and bake until formed golden brown. Serve hot. #snacksrecepti

• "Snails" with poppy Recipes

  "Snails" with poppy seeds Ingredients: For yeast dough: 0.5 cup hot water 0.5 cup milk 20 g fresh yeast (or 7 g dry) 1 egg 50 g margarine 1 tsp. salt 2 tsp sugar about 1 kg of flour For the filling: 100 g poppy seeds 2 tbsp. sugar 0.5 cups of milk For glaze: 50 ml of water 150 g of powdered sugar 1 tsp. lemon juice Preparation: We start with the dough. Mix milk with hot water, you should get a warm liquid, add yeast, about 400 g of flour, mix well, cover and put in a warm place for 1.5-2 hours. Next, melt the margarine, cool, add sugar, salt, egg to it, stir. Pour this mixture into the dough, add the remaining flour and knead the dough. We knead for a long time and carefully until the dough stops sticking to the hands and the walls of the dish. Cover the dish with a lid or film and a towel and put in a warm place for another 2 hours. During this time, punch down the dough 1-2 times and turn over. Let's prepare the filling. To do this, mix poppy seeds, milk and sugar and put on fire. Bring to a boil, lower the heat and, stirring, cook for 5-7 minutes, until the poppy seeds swell. Cover the pot with a lid and set aside to cool. Test section. Roll out the dough into a layer about 0.5 cm thick (dust the table with flour). We distribute the poppy seed filling. Roll up the dough and cut off pieces 2 cm thick. Place the rolls on a baking sheet covered with baking paper, leaving space between them. Cover with a film and a towel and leave for 40-50 minutes for proofing. Bake in a preheated oven at 180 degrees for about 30 minutes until golden brown. Cool by covering with a towel. It remains only to cover the "snails" with glaze. Pour powdered sugar into water at room temperature and beat with a mixer until the powder dissolves. At the end add lemon juice. Get white frosting. We water it, not sparing our "snails". The icing hardens quickly, so you need to cook it immediately before use. #dessertsrecepti #pastryrecepti

• Honey buns "Oriental" Recipes

  Honey buns "Oriental" Ingredients: -1 bag of yeast -1 glass of warm milk (40-45 degrees) -1/4 cup of honey (+ 1 more tablespoon for smearing) -1.5 teaspoons of salt -1 egg -4 cups sifted flour - vegetable oil - 1 tablespoon of softened butter Preparation: 1. Dissolve the yeast in warm water. Pour the mixture into a large bowl, where we will knead the dough. Add 1/4 cup honey, 3 tablespoons vegetable oil, salt and egg. Beat the mixture well with a mixer. Add 3 cups of flour and beat again until the dough turns into a homogeneous sticky mass. Add the fourth glass of flour gradually, each time mixing the dough again with a mixer at low speed. We look at how much flour the dough will take and try not to put too much of it. At some point, our mixer will no longer cope with the dough. Therefore, the dough must be laid out on a lightly floured table. We will knead it until it becomes homogeneous and stops sticking to our hands. 2. Lightly oil a clean bowl. We form a ball from the dough and put it in the prepared dishes. Wrap the bowl tightly in cling film. The dough should be placed in a warm place. It would be nice to wrap it in an extra towel. The dough will rise for about 2 hours, during which time it should double in size. 3. So, the dough has come up. We spread it on a table lightly sprinkled with flour and knead for a very short time, 30 seconds, no more. Then cover with a towel and leave alone for another 10 minutes. Now we divide a piece of dough into 12-14 equal parts. Grease a baking sheet or large skillet with vegetable oil. Form each piece of dough into a ball and place on the prepared surface. It is not necessary to put it closely, because. the dough in the oven will do, and the buns will stick together. I try to stack so that in between you can put another ball of dough. We again cover our buns with a towel and put in a warm place for another

• Buns with poppy seeds and raisins Recipes

  Buns with poppy seeds and raisins Ingredients: 200 ml. milk 50 grams butter (softened) 3 tbsp. tablespoons vegetable oil 5 tbsp. spoons of sugar 1 sachet of vanilla sugar 1 pc. egg 1/4 teaspoon salt 1.5 teaspoon dry yeast 2.5 cups flour 75 gr. raisins 3 tbsp. spoons of poppy seeds Preparation: Pour raisins with hot water for 10 minutes, then drain the water, dry the raisins on a napkin. Boil 0.5 cups of water in a small saucepan, add poppy seeds, let it boil for one minute, then turn off the fire, let the poppy seeds stand for about 10 minutes. Dissolve the yeast well in warm milk, add a teaspoon of sugar and 2 tbsp. tablespoons of flour, stir until the dough is left aside for 10 minutes. Strain the poppy seeds, let the water drain well, add a pinch of flour to the raisins, mix. In a bowl, mix vegetable oil, salt, sugar, vanilla sugar, egg. Pour a glass of sifted flour into the dough, mix, pour in the mixture with vegetable oil, add poppy seeds and raisins, mix again. Then pour another half a glass of sifted flour, mix and add soft butter, knead well so that the oil is evenly distributed. Add the rest of the sifted flour, knead the dough, adding a couple more tablespoons of flour if necessary. Cover the dough, put in heat for 1 hour. Line the mold with waxed paper if necessary. Knead the risen dough slightly, divide it into 10 balls, put it loosely in the form, then cover it with a napkin and leave for another 15-20 minutes. Turn on the oven at 200 degrees. Grease the buns with a beaten egg and sprinkle with sugar. Bake until golden brown. #bakingrecepti

• "Snails" with poppy Recipes

  "Snails" with poppy seeds Ingredients: For yeast dough: 0.5 cup hot water 0.5 cup milk 20 g fresh yeast (or 7 g dry) 1 egg 50 g margarine 1 tsp. salt 2 tsp sugar about 1 kg of flour For the filling: 100 g poppy seeds 2 tbsp. sugar 0.5 cups of milk For glaze: 50 ml of water 150 g of powdered sugar 1 tsp. lemon juice Preparation: We start with the dough. Mix milk with hot water, you should get a warm liquid, add yeast, about 400 g of flour, mix well, cover and put in a warm place for 1.5-2 hours. Next, melt the margarine, cool, add sugar, salt, egg to it, stir. Pour this mixture into the dough, add the remaining flour and knead the dough. We knead for a long time and carefully until the dough stops sticking to the hands and the walls of the dish. Cover the dish with a lid or film and a towel and put in a warm place for another 2 hours. During this time, punch down the dough 1-2 times and turn over. Let's prepare the filling. To do this, mix poppy seeds, milk and sugar and put on fire. Bring to a boil, lower the heat and, stirring, cook for 5-7 minutes, until the poppy seeds swell. Cover the pot with a lid and set aside to cool. Test section. Roll out the dough into a layer about 0.5 cm thick (dust the table with flour). We distribute the poppy seed filling. Roll up the dough and cut off pieces 2 cm thick. Place the rolls on a baking sheet covered with baking paper, leaving space between them. Cover with a film and a towel and leave for 40-50 minutes for proofing. Bake in a preheated oven at 180 degrees for about 30 minutes until golden brown. Cool by covering with a towel. It remains only to cover the "snails" with glaze. Pour powdered sugar into water at room temperature and beat with a mixer until the powder dissolves. At the end add lemon juice. Get white frosting. We water it, not sparing our "snails". The icing hardens quickly, so you need to cook it immediately before use.

• Cheesecakes Recipes

  Cheesecakes Ingredients: Dough: Flour - 2 cups Sugar - 1 tablespoon Margarine or vegetable oil - 2 tablespoons Eggs - 1 piece Dry yeast - 1.5 teaspoons Salt - a pinch Milk - 0.5 cups Vanilla sugar - 1 teaspoon. Filling: Cottage cheese - 1 pack Egg - 1 piece Sugar - 1.5 tablespoons Flour - 1 teaspoon Vanilla sugar - 1 teaspoon Salt - a small pinch Preparation: First, prepare the dough. Pour 0.5 cups of lukewarm milk into a bowl, add 1.5 teaspoons of dry yeast and stir until the yeast dissolves. Add 1 egg, 1 tablespoon of sugar, a pinch of salt, melted and slightly warm margarine or butter, mix well and gradually add flour, knead the dough. Put the finished dough on the table, lightly knead by hand, giving the shape of a ball. The dough should turn out elastic and not stick to your hands, but not too tight. We put the dough in a bowl, cover with a film and put in a warm place for 1.5 - 2 hours, so that it fits. When the volume of the dough doubles, we do a punch down and again send it to a bowl under the film for 40 - 50 minutes. After this time, lightly grease the table and hands with vegetable oil and put the dough on the table, punch it down - the dough is ready. Roll out the dough into a tourniquet and cut it into 10 approximately equal pieces. We roll the pieces into balls and, slightly flattening, put them on a greased baking sheet at a distance of at least 5 centimeters from each other. Leave for proofing for 5 - 10 minutes. While the dough is proofing, prepare the filling. We wipe 1 cup of cottage cheese through a sieve, add 1 egg, mix, add 1.5 tablespoons of sugar (if you like it sweeter, add more sugar), a pinch of salt, 1 teaspoon of vanilla sugar and 1 teaspoon of flour, mix everything thoroughly - the filling is ready. For cheesecakes, I used homemade cottage cheese, which I make myself. But you can only take store-bought cottage cheese. With the bottom of the glass, we make indentations in the dough and in indentations with the help of two spoons

• banana buns Recipes / Baking

  Banana buns Ingredients: - 600 g flour - 20 g butter - 0.5 packs of instant yeast (5 g) - 250 ml milk - 3 tablespoons of sugar - 3 bananas sugar and yeast. Add a handful of 2 flour and stir. 2. We put the dough to ferment in heat until it becomes three times larger in volume. 3. In the meantime, peel the bananas and turn them into puree with a blender. 4. Pour the dough into the banana puree, add the butter and the remaining flour and knead the dough. 5. Divide the dough into portions and spread on a baking sheet covered with baking paper. Put in heat so that the buns rise. 6. Bake at 200 degrees. When the buns are browned, you can grease them with a beaten egg and bake for another 5 minutes.

• Buns "Rosochki" with cottage cheese Recipes / Baking

  Buns "Rosochki" with cottage cheese This is a beautiful and delicious pastries. Ingredients: - Milk - 250 ml - Eggs (2 in the dough, 1 in the filling) - 3 pcs - Sugar (100 g in the dough, 100 g in the filling) - 200 g - Drain. butter (or margarine) - 100 g - Flour (approximately) - 600-700 g - Vanilla sugar (1 sachet in dough, 1 in cottage cheese) - 2 sachets. - Yeast (fresh or dry 2 tsp) - 25 g - Cottage cheese - 500 g - Raisins - 100-150 g - Lemon zest (optional, in the dough) - Salt (incomplete) - 1 tsp. Preparation: First of all, pour boiling water over the raisins. Now we make a dough. Warm up the milk, pour it into a bowl. Add yeast ... sugar ... and about half of the flour to the milk (preferably a glass so that the dough is not so thick) Stir and put in a warm place to come up Cooking the muffin: Melt the butter, cool a little Add eggs ... sugar to the butter. ..vanillin...salt. Let's mix. Opara came up. Add the muffin to the dough. Stir. Gradually add the remaining flour ... and knead the pretty cool dough. We put it in a warm place to rise. Prepare the filling: Add an egg to the cottage cheese (necessarily at room temperature) (soooo ... where is the egg ... it seems I forgot to add it ...) ... vanilla sugar ... sugar (100 g) and raisins (drain water through a sieve) Mix everything well (if the cottage cheese is liquid, you can add flour or semolina) We roll out the cake, make 3 cuts so that the parts are slightly different, one part is slightly larger than the other. We put the filling in the middle. One of the three parts (the smallest) is wrapped around the cottage cheese and fastened. Then we do the same with the larger part. And last we wrap the largest part of the cake. The bonding point should be as low as possible, at the base of the buns, otherwise they will fall. We connect as tightly as possible, especially the last part. "Rose" is ready Give the buns a good fit Add a little milk to the yolk Stir and grease

• Recipes / Unsweetened pastries

  Cheese buns - very tasty pastries Ingredients: -150 grams of gouda cheese (rubbed on a fine grater) + 100 grams for sprinkling. -1 teaspoon with a small slide of dry yeast -0.5 teaspoon of salt -1 teaspoon of sugar -250 milliliters of warm water -2 tbsp. tablespoons of vegetable oil -3-3.5 cups of flour Preparation: Dissolve sugar and yeast in water. Then add salt and half the norm of flour (sifted), stir, pour in the oil. pour 150 grams of cheese. Gradually adding sifted flour, knead a smooth dough, transfer to a bowl greased with vegetable oil, cover and put in a warm place for 1.5 hours, during this time the dough should come up well. butter with your hands "squeeze out" 12 balls on a baking sheet (at a great distance from each other), let the buns stand for 15-20 minutes, then grease with a beaten egg and sprinkle well with grated cheese (the remaining 100 grams). The oven is heated to 200 degrees, bake the buns for 25-30 minutes, until cooked.

• Cheese buns - very tasty pastries Recipes / Unsweetened pastries

  Cheese buns - very tasty pastries Ingredients: -150 grams of gouda cheese (rubbed on a fine grater) + 100 grams for sprinkling. salt -1 teaspoon of sugar -250 milliliters of warm water -2 tbsp. tablespoons of vegetable oil -3-3.5 cups of flour Preparation: Dissolve sugar and yeast in water. Then add salt and half the norm of flour (sifted), stir, pour in the oil. pour 150 grams of cheese. Gradually adding sifted flour, knead a smooth dough, transfer to a bowl greased with vegetable oil, cover and put in a warm place for 1.5 hours, during this time the dough should come up well. butter with your hands "squeeze out" 12 balls on a baking sheet (at a great distance from each other), let the buns stand for 15-20 minutes, then grease with a beaten egg and sprinkle well with grated cheese (the remaining 100 grams). The oven is heated to 200 degrees, bake the buns for 25-30 minutes, until cooked.

• Recipes / Baking

  Cinnabon buns (cinnabons) Ingredients: This amount of ingredients makes quite a lot of buns: For the dough: 450-500g flour 100 grams of butter 1 egg 70 grams of sugar 6 grams of dry yeast 250 ml of milk a pinch of salt For the filling: 6 tbsp sugar 3 tsp cinnamon Powdered sugar for decoration Recipe author - Masha Moroz

• Cinnamon rolls (cinnabons) Recipes / Baking

  Cinnabon buns (cinnabons) Ingredients: This amount of ingredients makes quite a lot of buns: For the dough: 450-500g flour 100 grams of butter 1 egg 70 grams of sugar 6 grams of dry yeast 250 ml of milk a pinch of salt For the filling: 6 tbsp sugar 3 tsp cinnamon Powdered sugar for decoration Preparation: 1. Make a dough. Yeast, a little warm milk, a teaspoon of sugar and a tablespoon of flour mix and leave in a warm place for 20 minutes 2. In the meantime, cut off the piece of butter we need. And beat it with sugar. 3. Add the egg and beat until smooth. 4. Add milk, flour, salt and dough there. Knead the dough 5. We put it in a warm place for 1-2 hours, covering it with a towel so that it doubles in size. 6. We take out our dough, roll it out. Mix sugar with cinnamon and sprinkle 7. Roll up and cut into pieces 8. Line the form with paper and lay out the future buns. Leave for 20 minutes to rise slightly. Lubricate with an egg 9. And send it to the oven for 25-30 minutes at 180 C 10. We take it out and sprinkle with powdered sugar. They can also be filled with syrup or icing The author of the recipe is Masha Moroz

Yeast dough has always been considered difficult, but the most delicious and satisfying. Only experienced housewives they can bake lush buns, and such that they eat pastries straight from the baking sheet faster than the next ones bake.

As a child, yeast baking always seemed to me something from relatives of magic. For some unknown reason, the dough rises and becomes different, softer and more pliable. This is how I looked at my mother, who every weekend baked a huge bucket of pies and buns for the whole family. And the children and guests happily absorbed everything that was taken out of their hot oven.

Now everyone has grown up, but to this day we remember how she scolded us for snatching hot buns that had not yet cooled down. And we ran out into the street and devoured pies and cheesecakes.

She chose different fillings, and we always wondered what the pies would be with this time.

It was jam, apples, pears, berries and rhubarb from the garden. But sometimes she surprised even us - she put something unusual in pies. One of these fillings for sweet buns was the usual soft toffee or candy "Korovka".

If you put toffee or candy "Korovka" in the middle of a bun or pie, the filling melts and turns into a viscous, fragrant tasty mass, remotely similar to condensed milk and nut butter for sandwiches at the same time.

I suggest you cook today yeast buns on kefir stuffed with sweets (soft toffees). The pastry is delicious, quite simple and unusual. I cook yeast dough for buns on kefir, on one baking sheet, a baking dish.

The recipe for candy buns with the indicated amount of ingredients can be adapted for baking in a slow cooker.

Such delicious buns I put them close to each other, we call them “friendly family”.

Ingredients:

• Flour - 2 cups (regular, 200 grams),
• Egg - 1 pc.,
• Dry fast acting yeast Saf Moment - 2 teaspoons,
• Kefir or sour milk - 180 ml,
• Butter - 50 grams,
• Granulated sugar - 3 tablespoons,
• Salt - a small pinch
• Vanillin or vanilla sugar - to taste,
• Vegetable oil for greasing the mold.

Cooking process:

Yeast pour warm sour milk or kefir. If the milk is a little colder, don't worry. But if it's hot, the yeast won't work.

Let's leave the yeast to ferment, and move on to other ingredients.

Beat eggs lightly with sugar until smooth. We don't need foam, it's not a biscuit.

Melt the butter in the microwave or on the stovetop. Make sure that the oil does not boil, but simply melts. I do this - I put the saucepan on the stove. I cut the butter into small cubes, and as soon as the butter begins to melt, I remove the butter from the heat and stir. So the oil will never boil.

You can also melt butter in a slow cooker. We set the heating mode and after a couple of minutes the oil will soften.

Combine eggs, flour, yeast mixture, liquid butter, salt and vanilla sugar.

Quickly mix the dough with your hands.

It is better to add flour gradually so that the dough comes out soft, airy.

It is very convenient to knead the dough for buns in a bread machine, put everything together - and took out the finished dough!

You can turn on the oven for 5 minutes, turn it off and lay the dough in a voluminous form. Keep in mind that the dough rises a lot. So the shape should be 2-2.5 times larger than the volume of the dough. In winter, the ideal place to climb is next to a hot battery. Well, if your multicooker has a dough proofing function, use your assistant.

We take out the dough on kefir for buns from the bowl, knead it on a table dusted with flour or greased with vegetable oil, and divide it into small balls. Place 3 toffee on each tortilla and shape into a bun. I got 7 medium buns with sweets.

Put them on a baking sheet greased with vegetable oil. It is optimal if we take refined vegetable oil. But here you can decide to experiment. Take walnut oil - and your pastries will change a lot for the better.

I seat the “friendly family” of buns close to each other in a tall round shape and give yeast dough distance.

Before baking, grease the top of the buns with yolk or a whole egg, which must be stirred in advance.

We put it in the oven to bake. We bake buns with toffee at a temperature of 180 degrees.

Buns bake very quickly. Usually 30-35 minutes is enough for complete readiness.

Buns "Friendly family" in a slow cooker

I bake such buns with filling in a 670 W Panasonic multicooker without 3 D heating longer than in the oven, 70 minutes, and in two passes, 50 minutes on one side and 20 minutes on the other.

By the way, in Panasonic there is no “dough” mode; for proofing, you can use the usual heating, turning it on for several minutes and turning it off.

We take out the finished buns with sweets from the oven or multicooker, let them stand in shape for a couple of minutes. And then carefully remove from the mold.

It is better to let it cool, so it will cut well.

Well, if you are very unbearable, like my children, you can separate warm buns from each other with your hands. Like this delicious stuffing inside each bun. Help yourself!

Bon appetit and good recipes!