Buns with sugar: a step-by-step recipe. How to make fragrant, tasty buns with sugar from yeast, sweet, puff pastry

Buns with sugar: a step-by-step recipe. How to make fragrant, tasty buns with sugar from yeast, sweet, puff pastry

Interestingly, but most often the most delicious pastries are obtained from elementary products.

Regular muffins with sugar can be made in a matter of minutes from sweet dough, making your family happy with homemade cakes for tea.

Or you can spend a little more time and surprise your loved ones with delicious sugar yeast buns. A lot of recipes - you choose.

Buns with sugar - general principles

Mostly use a standard set of products: eggs, yeast, flour, butter, sugar. Depending on the type of dough, yeast is replaced by kefir, milk, yogurt.

Mixed yeast dough is allowed to rise, crushed, again left aside for elevation, after forming the buns. Spread them on a greased baking sheet, give them time to rise again, sent to the oven.

The finished yeast-free dough is wrapped in plastic or covered with a towel and removed for a while. Form buns, bake.

The form of buns can be absolutely any: balls, pretzels, rolls, and more.

1. Yeast buns with sugar: a step-by-step recipe

Dough Ingredients:

• instant yeast - 15 g;

• sugar - 2 handfuls;

• 2 eggs;

• a piece of butter;

• a little less than a glass of milk;

• a pinch of salt;

• flour - 450 g

For dressing:

• sugar - 6 tbsp. spoons.

For greasing buns:

• butter - 30 g.


1. Pour the yeast with sugar into a large bowl of heated water. Mix well until dissolved and leave for some time,

to form bubbles.

2. Melt the butter in a pan, pour it into another bowl, cool it, add eggs, milk, add some salt and mix thoroughly.

3. To the eggs, milk and butter pour the yeast, add flour, knead the dough thoroughly and leave again for a few minutes to raise.

4. Fully, well-settled dough again knead hands a little and divide into pieces, about 80 g each. 5. Roll out the pieces one by one with a rolling pin, brush with liquid butter, pour some sugar in the middle.

6. Roll up the scones, roll up the edges, pin the edges together.

7. Roll the rolls in half and cut in the middle into two equal parts.

8. Cut the edges to form a heart.

9. Put all the buns on a frying sheet lined with parchment, put in a hot oven and bake for a little less than half an hour at a moderate temperature.

10. Cool the finished buns under a damp towel.

2. Vanilla Buns with Sugar: A Step-by-Step Recipe


• flour - 850 g;

• sugar - 2 handfuls;

• yeast - a small piece;

• vanillin, salt - 10 g each.

For greasing buns:

• lean oil - 30 ml.

For dressing:

• sugar - 2 handfuls.


1. In a deep bowl, pour one and a half cups of slightly warmed water, put the yeast, add sugar and mix thoroughly until


2. Pour 80 grams of flour, stir, close with a clean cloth and leave until small bubbles form.

3. Add vanillin, salt, the remaining flour to the liquid with yeast (if you do not have enough, add some dough), knead the dough.

4. Divide the dough into two even pieces.

5. Roll out in small square layers.

6. Grease each square and sprinkle with sugar.

7. Wrap the roll.

8. Cut the resulting rolls into small pieces.

9. Cover each cut piece with one hand, dip in sugar and put on a prepared baking sheet.

10. Leave the buns for a few minutes to get up a bit, put in a hot oven, bake at not high temperature for no more than 20 minutes.

11. Cool the finished buns.

3. Diet buns with sugar and poppy

Ingredients for kneading dough:

• flour - a little more than half a kilogram;

• 15 g instant yeast;

• half a glass of sugar;

• a pinch of salt;

• mineral water with gas and regular filtered water - 1 incomplete glass each;

• vegetable oil - 30 ml.


• Mac - 10 Art. spoons;

• sugar - 250 g For greasing buns:

• strong tea with sugar.


1. In a large container, mix all the dry ingredients.

2. Pour mineral water into the filtered water with gas, heat it up a little.

3. Pour vegetable oil and warmed water into dry ingredients, mix well.

4. Quickly knead the dough, cover with a towel and let rise a little.

5. Poppy soak in hot water. After swelling, put the poppy in a fine sieve to glass the water.

6. Mix the swollen poppy with sugar.

7. Spread the dough well into small pieces, roll into thin cakes, brush with poppy seeds with sugar, wrap in a roll.

8. All rolls cut into pieces and smear with fresh, strong, sweet tea.

9. Put the buns on the prepared baking sheet, give a little rise and put in the oven for half an hour, bake at 190 degrees.

10. Baked buns with poppy seeds and sugar in hot form again smear with tea, cool.

4. Buns with sugar on yogurt without yeast


• flour - 450 g;

• homemade yogurt - 400 ml;

• 130 g of sugar;

• for a pinch of soda and salt;

• vegetable oil - 20 ml.

For dressing:

• 120 grams of sugar.

For homemade yogurt:

• fresh strawberries - 10 berries;

• cream 15% fat - 1 small jar.


1. Make homemade yogurt: wash the strawberries, separate the cuttings, grind the berries in a blender. Put the strawberry puree in a small cup, add cream and mix with a mixer for 2 minutes.

2. In a bowl of the right size, mix all the dry ingredients.

3. Mix homemade yoghurt with vegetable oil.

4. Pour the yogurt and butter into a cup with dry ingredients, knead the mixture thoroughly until soft.

5. Form buns of different shapes, sprinkle with sugar, put on a sheet of parchment paper, put in a hot oven and bake for about 25 minutes.

6. Put the baked buns on a large flat plate, cool.

5. Scones on kefir: a step-by-step recipe


• 450 g of flour; • sugar - 130 g;

• baking powder for dough, baking soda, salt - 15 g each;

• half a pack of butter;

• skimmed kefir - 250 ml;

• vegetable oil - for lubricating buns.

For dressing:

• 130 g of sugar.


1. Mix all the dry ingredients, add lightly melted butter to them, chop a little with a fork.

2. Pour in not too cold kefir, mix quickly.

3. Split the dough into two equal parts, roll each into a ball, slightly flatten with the palm of your hand.

4. Cut each flattened ball into 6 buns, put them on a frying sheet covered with parchment, brush with butter and sprinkle with sugar.

5. Put in a hot oven for 15 minutes.

6. Finished slightly cooled buns served in tea, next to bowl with any jam or jam.

6. Buns with puff yeast dough


For puff pastry:

• high-grade flour - a little more than half a kilogram;

• 2 packs of butter;

• instant yeast - 15 g;

• a little less than a glass of milk;

• half a glass of filtered water;

• 1 egg;

• 130 g of sugar;

• salt - pinch.

For dressing:

• sugar - 3 handfuls.

For greasing buns:

• a piece of butter.


1. Knead the yeast puff pastry: dissolve the yeast with 50 g of sugar in half a glass of warm water, let stand for a while. Pour in the milk, break the egg, stir well with a fork. On the table, mix the sifted flour with the remaining sugar, salt. Put butter in the flour and chop it with a knife, gradually mixing it with flour. Pour the dissolved yeast into the flour and butter, knead the dough very quickly. From the resulting dough to form a small ball. Wrap the dough in a bag and put it in the fridge for a few hours.

2. Remove the dough from the refrigerator, cool slightly and cut into small strips, brush with butter, and sprinkle with sugar.

3. Arrange the resulting buns on a sheet of parchment, put in a hot oven and bake at 230 degrees until golden brown. 4. Cool the finished buns and serve for tea.

Yeast and yeast-free buns with sugar - tricks and useful tips

• Yeast dough must be allowed to rise several times, then the buns will be soft and airy.

• The dough will not stick to the hands when shaping the buns if you pour a little butter into it when kneading.

• Try to use as little flour as possible while rolling out the dough, otherwise the buns will not come out lush.

• Buns do not burn when put on a well-oiled baking sheet or greased parchment paper. If suddenly the bun began to burn from above, they can be covered for a while with baking paper.

• If you are preparing yeast-free buns, for example, on kefir, yogurt, take out the fermented milk products from the refrigerator beforehand.

• If the yeast dough requires a few rises, then the yeast-free dough is recommended to knead off to the side “for rest” after kneading, so the buns will not be crumpled, fluffy.

• During baking, yeast buns increase in volume by two or three times, therefore it is recommended to make small buns from raw dough, put them on the pan at a distance from each other.

• Buns will get a beautiful golden hue if, before sprinkling with sugar, before baking, grease them with liquefied butter, a mixture of yolk, water and sugar or strong sweet tea.

• Ordinary buns with sugar can be made more interesting by adding candied fruits, raisins, and dried apricots to the dough. The aroma and special flavor will add spices: cinnamon, vanilla, cloves.

• Jam, marmalade, jam, condensed milk, various creams can be served with sugar buns. Enjoy your meal.

Comments (0)
Related articles