Buns on the water - economical and tasty pastries. A selection of the best recipes for buns on the water: lean, honey, chocolate and with fillings

Buns on the water - economical and tasty pastries. A selection of the best recipes for buns on the water: lean, honey, chocolate and with fillings

If you don’t have milk, and you want to make buns, it’s okay, they are not less tasty in water.

Buns on the water - the basic principles of cooking

Buns on the water are especially relevant in the post. After all, even during this period, I want to pamper my own fragrant pastries with my relatives. The dough on the water turns out lush. Knead it can be in plain water or mineral.

To bake turned out soft, add vegetable or creamy fat to the dough.

Dissolve the yeast in warm water, then add the rest of the ingredients according to the recipe and, gradually pouring the flour, knead the soft elastic dough.

Cover the dough and leave it warm for it to rise well. It is advisable to press it a couple of times during this time.

Biscuits are made from the finished dough and left for proofing. Buns can be made with raisins, cinnamon, jam or nuts.

To make a crisp, during baking, water is sprayed over baking. If the buns are not lean, they can be smeared with egg or milk.

Recipe 1. Lenten buns on the water


high-speed yeast - 40 g;

drinking water - 370 ml;

white flour - 600 g;

sunflower oil - 150 ml;

salt - 20 g;

granulated sugar - 100 g

Method of preparation

1. Water is slightly heated and poured into deep dishes. Pour into it the yeast and mix until dissolved. Salt, add sugar and, in parts adding flour, knead smooth soft dough. Now pour in the vegetable oil and continue kneading until the dough incorporates all the butter.

2. Put the finished dough in a deep bowl and leave to warm for a couple of hours, covered with a towel. We crush every half hour.

3. Divide the dough into equal small pieces and make buns of arbitrary shape out of it. We spread on the oiled deco and incubated for half an hour. We put in the oven and bake for 20 minutes at 180C. Ten minutes later, remove and sprinkle with water.

Recipe 2. Honey buns on water


yeast - 10 g;

fine salt - 15 g;

boiled water - 290 ml;

sunflower oil - 20 ml;

flour - 550 g;

natural honey - 50 g

Method of preparation

1. Pour half of the total volume of warm water into a bowl, add the yeast and a third of the flour. Mix and leave the brew warm until a foam cap forms on the surface.

2. Dissolve natural honey in the remaining water, add vegetable oil, salt and flour to the resulting syrup. Mix all with a spatula until smooth.

3. Add the mixture of honey and flour to the dough and knead the dough, gradually pouring the flour.

4. Leave the dough, cover with a towel, for 25 minutes in a warm place. Then we crush, divide into small pieces and form buns of arbitrary shape. Spread them on a baking sheet and grease the surface with honey water. We put for half an hour in the oven. We bake at 180 degrees. Cover the finished pastry with a towel and cool to a warm state.

Recipe 3. Watercakes with cinnamon


two stacks warm water;


five stacks white flour;

lean oil;

stack sugar sand;

15 grams of cinnamon;

30 g of pressed yeast.

Method of preparation

1. Dissolve the yeast in warm water. Salt and add the sifted flour and knead the elastic tight dough.

2. Dissolve a quarter cup of sugar in the same amount of hot water. The rest of the sugar mix with cinnamon.

3. Roll out the dough cake, as thick as a centimeter. Moisten it with some water and sprinkle with a mixture of cinnamon and sugar. Roll the cake into a roll, closing the filling on all sides with dough.

4. Roll cut into small chunks. Put them on a baking sheet, making it baking paper. Leave them for half an hour in a warm place. Grease each muffin with sugar water.

5. Send to preheated oven and bake for a quarter of an hour at 210C.

Recipe 4. Lemon buns on water


vanilla essence - 10 g;

warm water - 300 ml;

yeast - 20 g;

grated lemon zest - 30 g;

flour - 700 g;

fat cream - 50 g;


three large eggs;

granulated sugar - 120 g;

creamy or vegetable fat - 80 g

Method of preparation

1. Pound the yeast with a small amount of flour. Dilute with warm water until a fluid, uniform consistency is obtained. Cover and let go.

2. Beat the eggs in a separate bowl until volume increases. Add sour cream, vanilla essence and other ingredients to the egg mixture, mix well with a spatula.

3. Put the dough into the egg mixture and mix until smooth. Sprinkle the flour in small pieces and knead the soft, elastic dough. Cover it with a clean towel and leave to rise, do not forget to knead twice.

4. Divide the dough into small pieces. Form each of the buns and place them on the greased baking sheet. Lubricate with water, which dissolve sugar and a little lemon juice. Leave for proofing. Then send for 20 minutes in the oven. Bake at 180 degrees.

Recipe 5. Water buns with condensed milk


warm water - 200 ml;

whole condensed milk - can;

two eggs;

egg yolk;

drain oil - 100 g;

sunflower oil;

dry yeast - st.lozhka;

wheat flour.

Method of preparation

1. Dissolve yeast in warm water. Add some water and sugar. Stir until smooth. Cover and leave for half an hour warm.

2. Beat the eggs in a separate bowl with sugar and vanilla. Melt the butter in the microwave. Add the whipped eggs and butter to the brew, mix and, gradually pouring the sifted flour, knead the dense soft dough. Cover it with a towel and leave for an hour and a half.

3. Immerse a can of condensed milk in a pot of water. Bring to a boil, roll the fire and cook for half an hour. Then cool in cold water. You can use and cooked boiled condensed milk. 4. Divide the dough into three parts. Each roll into a sausage and cut it into pieces. Roll each into an oval cake. Open the can with condensed milk.

5. Put a little condensed milk on one part of the cake. On the opposite edge, make longitudinal cuts and roll into a roll. Put the buns on the oiled baking sheet.

6. Beat the yolk with a whisk and grease the buns. Leave them for 20 minutes and let them rise. Put the oven in preheated 180C and bake for half an hour until golden brown.

Recipe 6. Chocolate Biscuits on Water


yeast - 15 g;


vanillin - 6 g;

citric acid - 12 g;

granulated sugar - 85 g;

refined oil - 20 ml;

dark chocolate - 120 g;


natural honey - 40 g;

warm water - 250 ml.

Method of preparation

1. Pound a spoonful of sugar with yeast. Pour in some warm water. Stir and leave until foam appears on the surface.

2. Pour the remaining water into a saucepan. Add honey, sugar and chopped chocolate to it. We put on a weak fire and cook, constantly stirring, until the mixture becomes homogeneous. Remove from heat, cool and add remaining ingredients.

3. Combine the chocolate mixture with the brew, mix. Add flour and start kneading dough, first with a spoon and then with your hands. Place it in a deep dish, cover with a towel and leave to stand for a couple of hours. During this time, jam a couple of times.

4. Divide the dough into pieces, make round buns and place on the oiled deco. Leave for half an hour and bake at 180 ° C for 20 minutes.

Recipe 7. Mineral water buns


pressed yeast - 100 g;

white flour - 1 kg 200 g;

warm water - 130 ml;

mineral water - liter;

granulated sugar - 240 g;

two eggs;

fine salt - 10 g

Method of preparation 1. Add yeast, salt and granulated sugar to warm, ordinary water. Mix with a wooden spatula and leave for ten minutes to let the yeast begin to “work”.

2. Whisk the eggs with a whisk and lay them in the brew. Pour in mineral water. Sift the flour directly over the bowl with the brew and start kneading the dough, first with a spoon and then with your hands.

3. Put on the fire a large pot of water. As soon as it becomes hot, remove from heat. We place a container of dough on it so that the water does not touch it. Cover the top with a clean towel and leave to rise.

4. Make small buns out of dough. We lay them on the oil deco and leave for proofing. We bake at 180 ° C for 20 minutes.

Water Buns - Tips and Tricks

Water can be replaced with apple juice.

Put the finished buns in a plastic bag, so they will stay soft longer.

In the dough, you can add raisins or chopped dried apricots.

Sugar can be replaced with maple syrup or honey.

To bake turned out lush and soft, be sure to leave the buns for half an hour to proof.

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