It is very easy to make delicious homemade buns. Although at first glance this may seem a bit of a chore. It is easier to go to the nearest store for ready-made buns or buns. But home-made products have a special aroma, taste and love embedded in them.
Most of the time when cooking buns at home is spent on dough. It can be concocted in several ways: with yeast or baking powder. And you can buy ready-made dough and save time significantly. For the filling fit raisins, dried berries or fruits, cinnamon or citrus peel.
Tea Cakes - General Cooking Principles
Classic buns are made mainly from yeast dough or with the addition of baking powder. Yeast for baking is better to take fresh, and flour, it is desirable to acquire the highest grade. With them, the buns better rise and get fragrant.
Knead the dough is not very tight, otherwise the buns get tough. The finished dough must be removed in a cushy place “fit” for at least half an hour.
Stuffing for buns fit any. Mostly added: raisins, poppy seeds, sugar, nuts, lemon zest and cinnamon.
Formed buns should be left to rise again for a while, only then send them to a well preheated oven. Previously, for a ruddy color, they can be coated with turmeric or a beaten egg.
Cooking buns need to light blush. After they leave the oven, they should be given time to infuse, otherwise the buns will be wet inside.
Sweet tea buns with raisins
Ingredients:
• 1 g of vanilla;
• a pinch of salt;
• 350 ml of whey;
• a kilogram of wheat flour;
• two chicken eggs;
• 150 g of sugar;
• a pack of dry yeast;
• 150 g of seedless raisins;
• 100 ml of sunflower oil;
• a pack of margarine.
Cooking Procedure:
1. To prepare the dough, pour the whey into the pan, add soft margarine, a pinch of salt and 50 g of sugar. Put on low heat plate. Stir until margarine dissolves. 2. Remove the pan from the stove and stir with a clean hand. If the mixture is very hot, cool slightly, so as not to burn.
3. Then add one egg and dry yeast to the pan. Stir by hand.
4. Sift a portion of the wheat flour directly into the pan. Start kneading dough with your hands.
5. Sift the rest of the flour on a clean table and pour the dough into it.
6. Knead the elastic dough with your hands, pressing on it with the lower part of the inside of the palm.
7. Now put the dough in a clean floured cup or pan. Sprinkle with a pinch of flour and cover the cup with a kitchen towel rolled in several layers.
8. In this form, put the dough “fit” in a warm place without drafts.
9. Rinse the raisins in warm water and soak for a few minutes.
10. Then dry the dried fruit on a napkin or towel.
11. Approximately in 20 minutes to make a dough breakdown. That is, mash (lower) already rising dough. Do the same in another 10 minutes.
12. When the dough rises for the third time, pull it out of the cup onto a clean table.
13. Form a sausage and cut into pieces, each of which is neatly rolled into a ball.
14. Balls should also rise slightly. It will take 4-5 minutes.
15. At this time, beat a little egg in a separate bowl.
16. Blind rolls as follows: take the prepared ball, mash it in a cake, spread it with sunflower oil and sprinkle with sugar and raisins, roll it into a sausage and roll it in half, cut it in the middle lengthwise and unfold. Get a kind of heart.
17. Put all the buns on a greased baking sheet and anoint with an egg.
18. Bake at a temperature of 200 ° C for about half an hour.
Cherry tea cakes
Ingredients:
• a glass of warm water;
• 600 g of wheat flour;
• 50 g of potato starch;
• 250 g of sugar;
• two eggs;
• bag of vanilla;
• 200 g butter;
• tsp. salts;
• bag of dry yeast;
• 100 g dried cherries;
• pinch of turmeric.
Cooking Procedure:
1. To sort out dried cherries with your hands; there should be no stones in it. Large pieces can be cut or broken into smaller pieces. 2. Mix water with sugar (75 g), soft butter and salt.
3. Add one egg, cherry and yeast.
4. Sift flour along with starch and vanilla through a sieve.
5. Portionally add flour to the products and knead the dough. Gently stir in the cherry.
6. Put the dough "fit" in a warm place.
7. Turmeric pour in boiling water in a small cup (3 tablespoons) and let stand 15-20 minutes.
8. Then add the egg yolk to turmeric and mix to a smooth consistency.
9. When the dough rises, pull it out onto the table and form an oblong sausage. Cut it into pieces.
10. Roll the balls from the pieces of dough with your hands and put them on a greased baking pan or baking sheet.
11. Now abundantly grease the bun blanks with cooked turmeric and leave in a warm place. They should rise markedly.
12. Put baked at 200 ° C.
13. Now do the syrup. The remaining sugar dissolved in boiled water (200 ml) and put to boil over moderate heat. Stir. The mixture thickens slightly, turn off the heat and leave the syrup to cool.
14. When the buns rise well and redden, pull them out of the oven and grease them with plenty of syrup.
15. Send bake for another 5-6 minutes.
16. Pull juicy buns out of the oven and let cool.
Quick cream tea cakes
Ingredients:
• 250 ml of cream;
• 130 g of sugar;
• bag of vanilla;
• 30 ml of sunflower oil;
• baking powder bag;
• a pinch of salt;
• 400 g of wheat flour;
• 50 g poppy;
• one egg.
Cooking Procedure:
1. In a bowl, mix the following products until smooth: cream, 100 g of sugar, salt, baking powder.
2. Add flour and knead the dough slightly sticky to the hands.
3. Leave it “fit” for half an hour.
4. Mack thoroughly knead with crush, add sugar and mix.
5. Beat egg slightly until smooth.
6. From the dough, make balls and place them on a greased baking sheet.
7. Smear balls on all sides with an egg and sprinkle with a mixture of poppy and sugar.
8. Put bake at standard temperature until rosy color.
Tea cakes for cinnamon kefir
Ingredients:
• 200 ml of kefir;
• 50 ml of warm water;
• 3 tbsp. l Sahara;
• two chicken eggs;
• a pinch of salt;
• half a pack of butter;
• kilogram of wheat flour;
• 5 g cinnamon;
• 10 g dry, high-speed yeast.
Cooking Procedure:
1. Mix the kefir at room temperature with warm water.
2. Add sugar, salt, egg and butter. Mix.
3. Fill the flour, knead the dough.
4. Set it aside by covering it with food film for an hour and a half.
5. Pull out the dough and form buns in any way. For example, just round or blind sausages and wrap them in a bow.
6. Then put all blanks on a baking tray lined with paper and brush with an egg. Sprinkle with cinnamon.
7. Bake at 180-200 ° C for about 25-40 minutes, until the buns are rosy.
Tea cakes in milk with lemon zest
Ingredients:
• 300 g of fat milk;
• 30 ml of sunflower oil;
• one egg;
• 100 g of sugar;
• a pinch of salt;
• 10 g dry, high-speed yeast;
• 800 g of wheat flour;
• 50 g lemon peel;
• 100 g of powdered sugar.
Cooking Procedure:
1. 250 g of milk a little warm.
2. Grind lemon peel.
3. Add butter, egg, half sugar, salt, zest and yeast. Mix.
4. Sift flour and add parts to other products.
5. Knead tight elastic dough.
6. Cut it into pieces and roll the balls. Put them first on the table so that they stand up.
7. Then put the balls on a pan, greased.
8. Abundantly coat the buns with the left milk.
9. Put bake in the oven until done.
10. Ready buns generously sprinkle with powder.
Pecan Tea Cakes
Ingredients:
• a pack (500 g) of finished yeast dough;
• two egg yolks;
• 80 g pecan nuts;
• 600 g of sugar;
• 50 g of powdered sugar;
• 50 ml of sunflower oil.
Cooking Procedure:
1. Put the finished dough out of the package and leave it to thaw. It should rise up. 2. To sort the nuts and chop with a knife on the cutting board into a crumb.
3. Mix the nuts with sugar. Got topping for buns.
4. Cut up the dough into pieces. It may be squares. You can cut round blanks with a special shape.
5. Lay out each billet on a baking sheet, anoint sunflower oil and sprinkle with nuts.
6. Leave in a warm place so that the buns rise a little.
7. Put the buns baked at a temperature of 180-200 ° C for 30-35 minutes.
8. Put finished products on a plate or dish and sprinkle with powdered sugar.
Tea Cakes - Tricks and Tips
• Dry yeast can be replaced with fresh.
• For beauty, instead of regular sugar buns, you can sprinkle brown sugar on top.
• To prevent the dough from sticking to your hands, you can grease them with vegetable oil.
• In order not to smudge a sheet, cover it with a pre-lubricated baking paper. If the buns after cooking stick, then just under the paper with hot pastries lay a wet towel.
• Finished buns, while they are hot, grease with butter, so the baking will shine and look more appetizing.
• To keep buns from becoming stubborn, cover them with a towel.
• For those who do not like sweet buns, you can make them unsweetened with the addition of sesame, herbs and seeds.
• If desired, ready-made buns can be frozen. When they are needed, they will just need to be heated in the microwave.
