Buns, cheesecakes, curls - homemade buns on dry yeast. Types of dough on dry yeast for cinnamon, raisin, cottage cheese buns

Buns, cheesecakes, curls - homemade buns on dry yeast. Types of dough on dry yeast for cinnamon, raisin, cottage cheese buns

The most delicious buns - homemade! Yeast dough is prepared for them on fresh and dry yeast. They give baking a special pomp and airiness. Working with dry yeast is easier, and they are stored longer.

The dough for buns on dry yeast is prepared in various ways, it all depends on the specific recipe. There are simple recipes by which the dough is not prepared for baking baking - for example, buns for sandwiches or hamburgers. Complex formulations are not much more complicated, but more time consuming, since they require a lot of time - the pastry test needs time to rise.

We have collected the most popular recipes for homemade buns on dry yeast, using different technologies for preparing yeast dough.

General principles for making dry yeast buns

• Manufacturers produce so-called dry yeast in a variety of packaging. As a rule, these are small bags in which 8 or 12 grams of product are packed, calculated per pound and, accordingly, a kilogram of flour. There are also stack packs that, when purchased, use an ordinary spoon to accurately determine the required quantity. One teaspoon, without a hill, contains approximately 4 grams of such yeast.

• Dry yeast is conventionally divided into active and fast-acting. The first are small granules, for which they are called granulated. High-speed somewhat smaller and the dough prepared on them fits much faster. But their main advantage is that such yeast does not have to be dissolved in liquid beforehand; it is enough to mix it with sifted flour.

• Dry yeasts are microorganisms that are in a dormant state to start the fermentation process, they need to be “awakened” - activated. To do this, the liquid on which the dough will be kneaded (milk or water) is heated to 38-40 degrees, after which dry yeast is diluted in it, sugar is added to speed up the process. The mixture should be well stirred and set aside for at least a quarter of an hour. This time, high-quality yeast is enough to "wake up" and they will begin to act - bubble up and rise with a hat. • Basics of proper preparation of yeast dough. Flour should be only pereseyannoy and, preferably, twice. Yeast must not be diluted with cold or hot liquid. Its temperature should not be below 38 or above 40 degrees, in the first case the yeast is not activated, and in the second it will die. To lift the yeast dough, like divorced yeast, should be left only warm, indoors without drafts.

• Before baking, already formed buns must be given a shutter speed, about 20 minutes. Before placing them in the oven, their surface is usually moistened with a whipped yolk so that it browns better and has a pleasant golden hue. On baking buns on dry yeast, with the recommended heating of the oven about 180 degrees, a period of time from 15 to 25 minutes is required. In each case, it depends on the size, shape and filling.

Buns on dry yeast - “Homemade cinnamon buns”

Ingredients:

• dry, “instant” yeast - a full spoon;

• four glasses of flour with a high gluten content;

• one and a half glasses of boiled milk;

• 2 spoons of fine sugar;

• one and a half grams of vanilla powder;

• oil, lean - 3 tbsp. l .;

• one egg;

• Cinnamon - a spoon of fresh, homemade powder.

Cooking Method:

1. Flour the flour in bulk capacity. Add dry yeast, a full spoonful of sugar, then salt and vanilla. Thoroughly stirring with a whisk, pour in the slightly warmed milk and start stirring with a spoon, and going to the manual mixing, pour two spoons of butter. Knead until no longer stick to the palms. Cover the bowl with a cloth napkin, put in a place where there are no drafts, close to the heat.

2. When the volume of the test will increase visually doubled, we knead it well and leave it to re-lift. Do not forget to cover the canvas, otherwise the top will frown and turn black.

3. Transfer the dough to the surface of the table, sprinkle a little flour under it, and mix well. Then roll it in the shape of a sausage, cut it into small pieces and form balls into them.

4. Take a portion of the test, roll out a rectangle, 7 mm thick. Liberally moisturize with vegetable oil, sprinkle with sugar-cinnamon powder. Turning loose roll, bend it in half. Then, pressing the ends tightly with your fingers, we make a cut in the middle of the fold, bringing it almost to the middle of the double “sausage” and unfold the sides, cut up. Get a beautiful bun in the shape of a heart. 5. Formed buns loosely laid out on the grill parchment laid by parchment and left for a distance of heat. After waiting at least 15 minutes, transfer to a hot oven. Bake buns for 20 minutes.

Buns on dry yeast with raisins and poppy filling

Ingredients:

• 11 gram pack of “fast” yeast;

• a pound of flour;

• a glass of milk;

• half a pack of sweet cream butter;

• four spoons of sugar;

• bag of vanilla powder;

• 50 gr. soft raisins;

• egg, large.

Into the stuffing

• sugar - 125-150 grams;

• 40 gr. oils;

• poppy - 100 gr.

Additionally

• another egg.

Cooking Method:

1. Raisin, first scalded with boiling water, pour warm water over ten minutes. Then rinse well and lay out on a towel to dry.

2. Prepare yeast. In a small container pour, heated to the recommended temperature, milk. Add the yeast and two spoons of sugar, stir until dissolved. Sprinkle the same amount of flour and stir the yeast mixture well again. Smashing all the lumps, cover the dishes with a linen cloth and set them closer to heat for 20 minutes.

3. Melt the butter, wait until it cools to air temperature. We sift flour into a bowl and break an egg into it. Pour in the risen brew, put a quarter of a spoonful of salt, sugar and vanilla in succession, mix with a spatula, and then begin to knead with your hands. In the process add raisins.

4. Knead, elastic and non-sticky dough to the bowl, roll into a bowl, cover with a clean linen towel and place for up to an hour in a warm place with no drafts. While the dough rises, we are engaged in filling.

5. Poppy poured into a bowl and pour boiling water, be sure to cover with a lid. Letting stand for 15 minutes, decant all the water and throw the seeds back onto the sieve. As soon as all the remaining water is gone, interrupt the poppy with a blender and mix with the sugar. We melt the oil prepared for the filling with a minimum of heating.

6. Raise the dough a little crush, divide in half. Roll out two rectangular seams, up to 7 millimeters thick. Liberally lubricate the surface with melted butter, and level the poppy filling over the top. We roll up two rolls, cut them into pieces, about an inch wide (2.5 cm). 7. Put a sheet of parchment on a baking sheet, thinly apply vegetable oil and, with a small indentation, spread the future buns over it. We lay on the sides. Cover with a loose cloth, leave for a distance of heat for a quarter of an hour.

8. Break an egg into a cup, beat until frothy and lubricate the surface of the baked rolls. Put the brazier in the oven, bake at 200 degrees until golden brown, about 20 minutes.

Buns on dry yeast: recipe of fragrant cinnamon buns

Ingredients:

• a glass of milk;

• half a cup of refined oil;

• 11 gram pack of fast yeast;

• a pound of flour;

• dough cultivator - 10 gr .;

• 50 gr. granulated sugar;

For filling:

• ground cinnamon;

• sugar;

• 50 gr. creamy or vegetable, natural oil.

Cooking Method:

1. Pour milk into a small saucepan, add vegetable oil. We warm up not quickly to 38 degrees. If overheated, cool to the desired temperature.

2. In a spacious and deep bowl, mix dry yeast with sugar. Add warm milk mixture and mix thoroughly. Gradually, mixing in small portions, we introduce a mixture of ripper and flour. Knead nekryutoe, very gentle and plastic dough. Covering the canvas, leave it for half an hour alone. It is best to put the bowl in the heat, close to the included stove or a hot radiator.

3. This dough can be kneaded in the bread maker and left in it until the rise.

4. For the filling, mix the sugar with cinnamon. A cup of sugar, two tablespoons of cinnamon powder will be enough.

5. The dough, which has risen and increased almost twice, is divided into balls. We put it on the buttered table, then roll it out in rectangular layers, at least 5 mm thick. We grease their surface with melted butter, sprinkle profusely with o with a mixture of sugar and cinnamon.

6. We take the first layer and proceed to the main part - the formation of a bun. Roll roll, gently pinch the edges and slightly bend down. On both sides, not bringing to the middle about a centimeter, we make cuts and turn them in cuts upwards. We shift the future bun into a prepared, oiled chafing dish and proceed to the formation of the next bun. 7. Putting all the buns, grease them with beaten egg and set to bake at the recommended temperature.

Buns on dry yeast: recipe for delicious cheesecakes

Ingredients:

• high-grade flour - 650 gr .;

• a glass of unrefined sugar;

• one and a half spoonful of granulated yeast;

• 270 ml of milk;

• half a pack of high quality oil;

• four eggs;

• a pound of 9% cottage cheese;

• 1 gram of vanilla, crystalline.

Cooking Method:

1. Dilute dry yeast on preheated milk. Adding four spoons of sugar, stir until the crystals dissolve. Enter half of the flour, carefully stir and leave to warm under a towel for 30 minutes.

2. Melt the oil, cool. We break into it two eggs, add vanilla sugar, beat.

3. Mix the risen brew with the egg mass, add a quarter of a spoonful of salt, mix the remaining flour. We cut the thick dough into eight balls, put in a bowl, cover and wait a quarter of an hour.

4. Add vanilla powder and the rest of the sugar to the curd, mash it. Enter the shaken egg, mix the stuffing well.

5. We take a piece of dough (one ball), cut it in two, roll it out in circles with a thickness not thinner than 4 mm. Without cutting to the middle, we make three cuts on each circle - we divide into identical segments. Spread on the center and a half teaspoons of cheese filling. We form a cheesecake: lift one of the dough segments, circle its edges around the curd and pinch it tightly. We do the same with the second and third segments.

6. Spread the cheesecakes on the prepared baking sheet, grease from all sides with a whipped yolk and send to a hot oven. We bake 20 minutes.

Chic French Buns on Dry Yeast: Recipe “Cinnabon” under condensed milk cream

Ingredients:

• one and a half glasses of fresh or sour milk;

• “instant” yeast - 2 tsp;

• bag of vanilla crystals;

• 600 gr. flour;

• egg;

• granulated sugar - 2 tbsp. l .;

• vegetable spoon, plus 50 gr. sweet cream butter.

For filling

• cinnamon powder - 1 tbsp. l .;

• 75 grams of sugar and the same amount of sweet cream butter. For cream

• two eggs;

• A jar of whole condensed milk.

Cooking Method:

1. Pour warm milk into a bowl, put sugar, yeast and salt. Stir until smooth, add oil and shaken egg, mix. With a rare sieve, we sifter to the mass of a pound of flour, stirring with a spoon, knead the dough. In the resulting sticky, well-shaped mass, stir in the melted butter, and then the remaining flour. Leave the dough to rise in heat.

2. Approximately in an hour, when its volume will double, slightly we crush directly in a bowl and let stand for another 20 minutes.

3. While the dough re-fits, prepare the cream. In a skillet, combine the beaten eggs with condensed milk. Placing on a small fire and stirring, boil cream until light thickens. Do not boil! Remove from heat, cool.

4. Put the well-risen dough on the table. We pour a little flour under it, crush and roll it out into a rectangular layer, 60 * 40 cm in size. Evenly spread the warm softened butter over the entire surface, sprinkle with sugar mixed with cinnamon. Wrap the layer into a roll, cut it into twelve equal pieces.

5. We spread buns in a baking sheet, somewhat retreating from each other, cover with a cloth and leave for 20 minutes. Then bake for half an hour.

6. Pour warm buns with cool cream and give them some time to soak in, about 10 minutes.

A simple recipe for dry yeast rolls for sandwiches and hamburgers

Ingredients:

• granulated yeast - 5 gr .;

• 30 ml of lean, frozen oil;

• three spoons of sugar refined sugar;

• 175 ml of water;

• half a spoonful of salt;

• 350 gr. flour;

• one yolk.

Cooking Method:

1. Heated the water, dissolve the yeast and sugar in it and leave for some time, placing it closer to the heat. When the mixture starts to foam, pour into a bowl and mix with sunflower oil. Slowly pour the flour, knead the soft dough. Cover with a towel, leave for two hours.

2. Cover the baking sheet with parchment, apply a thin layer of vegetable oil on top.

3. Fritted after lifting the dough, we cut them into balls, form the desired size of the buns and lay them on parchment. After keeping a quarter of an hour under a towel, lubricate the surface of the products with an egg, you can sprinkle with sesame seed. We put buns baked. 4. The oven is preheated to 180 degrees in advance, cook the buns for 20 minutes, cool in the oven with the door open.

Tricks of making dry yeast buns - useful tips

• When using a large package of yeast, pour the residue into a clean and certainly dry jar with a screw cap. Store the container in the refrigerator.

• Yeast dough on dry yeast does not like a long and repeated rise. If you overdo it or, as when baking Easter cakes, crush it in the process of lifting more than once, the activity of the yeast will decrease, and the baking will be spoiled - it will not rise.

• If after baking the hot buns are sprinkled or “washed” with cold water, the brown crust will be softer. To do this, you can use the spray.

• Do not cover the dough with a film or a lid; it should breathe. Use for this purpose a linen towel or cloth.

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