The ability to make not only tasty and nourishing, but also beautiful homemade cakes are distinguished by an experienced hostess from a beginner. Having mastered the manufacture of buns “Rozochek”, you can enjoy home wonderful sweet and unsweetened pastries from yeast, cottage cheese and puff pastry.
Rosette Buns - General Cooking Principles
The dough for buns “Rosettes” is most often used yeast. Homemade muffins are cooked in milk, eggs, butter and sugar. It does not matter which yeast you will use - raw or dry. The main thing that they were not spoiled, fresh. If the recipe uses live yeast, and you only have dry yeast, then divide this amount by three. This is the standard proportion for replacement.
Puff pastry can be made independently or buy ready. Frozen food should be left at room temperature for natural defrosting.
Sweet and savory products are put in the filling for “Rosochek” buns: sugar, cottage cheese, jam, fresh apples, sausage, ham.
Bake buns in a well-heated oven at a temperature of from 180 to 200 ° C. If the pastry is made from yeast text, it is usually ready in 25 minutes. Much less baked products and puff pastry - 15 minutes.
Yeast rolls “Rosettes” with sugar
Soft, airy buns on milk is not very easy to make. You have to spend quite a lot of time, but as a result you will get fantastic tasty pastries. Be sure to try baking buns "Rosettes" according to the classic recipe.
Ingredients:
• fifty grams of live yeast (you can take two teaspoons of dry);
• four glasses of flour (half a cup for rolling out dough and forming buns, the rest is in dough);
• three eggs;
• a glass of milk;
• two hundred grams of butter;
• a glass of sugar in the oil filling, a tablespoon - in the dough;
• bag of vanilla sugar;
• half a teaspoon of salt;
• tablespoon of vegetable oil.
Cooking Method:
Remove eggs, milk, and butter from the refrigerator beforehand. They should warm up to room temperature.
Heat the milk to 35-37 ° C, stir the yeast in it, add a spoonful of sugar and flour, mix everything thoroughly. Let the dough stand for about fifteen minutes. She should rise well.
Beat in eggs with salt.
Pour the egg mixture into the brew, add the vegetable oil, mix.
Sift the flour.
Pour a glass of flour into a liquid base and start kneading the dough.
Gradually add the remaining flour, knead the dough, homogeneous, without lumps.
You can not make it too cool. The dough should lag behind the hands, but seem slightly watery.
Put the dough in a deep cup, cover with a towel and let it wander for two hours. Periodically crush the rising dough (as a rule, 3 times), make sure that it does not run away.
The result is an airy dough that easily lags behind the walls of the cup.
In a separate container, mix the sugar with soft butter, rub well.
Divide the dough into two pieces, both roll into rectangles.
Lubricate each layer of sweet oil, leaving a clean edge.
Roll the test rolls.
Cut them into pieces about 3 cm thick.
Slightly pulling the top “petals” down, pinch the bottom of the future buns. This should be done carefully so that the oil filling does not leak out.
Dip the top of the Rosette buns into the sugar.
Grease a baking sheet with vegetable oil, lay out the buns and leave for proofing for 15-20 minutes.
Send the baked rolls to the preheated oven, bake until done.
Cinnamon buns "Roses"
This recipe is suitable for beginners culinary. Yeast dough is pleasant and easy to use, it is easy to shape and bake them. Remarkably tasty, fragrant, air buns "Rosettes" can be served with milk, tea and coffee.
Ingredients:
• twenty grams of fresh yeast, half a cup of milk (150 ml);
• two glasses of flour (350 grams);
• two eggs;
• fifty grams of butter;
• one hundred grams of sugar;
• a tablespoon of ground cinnamon;
• a pinch of salt.
Cooking Method:
Heat milk to warm.
Dissolve the yeast in it.
Prepare the dough by adding half the sugar and two tablespoons of flour to the yeast water.
Stir and let the yeast work for about ten minutes.
Melt the butter.
Pour the oil into the brew, put in one egg, mix everything.
Knead the soft dough.
Leave in a warm place for proofing for an hour. Dust the table with flour.
Separate a piece of dough, roll it into a layer 0.5-0.7 cm thick.
Use a wide glass (6 cm in diameter) to cut the circles out of dough.
Form a "strip", laying out in a row eight circles overlap.
Twist a thick roll, wrapping the “strip”.
Cut the roll in the center - get two buns in the shape of a rose.
Form a bun of similar images, put on a baking sheet and leave for ten minutes.
Mix the remaining sugar with cinnamon.
Beat the second egg with a fork or a whisk.
Apply the buns “Rosettes” grease with egg, sprinkle with cinnamon sugar and bake until done.
Rosette Buns with Curd
Unmatched buns made from yeast dough with cottage cheese - this is what can truly surprise households and guests. If the child refuses to eat cottage cheese, offer him such baked goods, he will surely eat and ask for supplements. Very tasty and beautiful!
Ingredients:
• two teaspoons of dry yeast;
• four glasses of flour (about 700 grams);
• three eggs;
• one raw yolk;
• a glass of milk (250 ml);
• two hundred grams of sugar (half in the dough, half in the filling);
• a pound of cottage cheese;
• one hundred grams of raisins (optional);
• bag of vanilla sugar;
• a teaspoon of salt.
Cooking Method:
If you like raisins and add it to the dough, then steam it with boiling water.
Prepare the brew by dissolving the yeast in the preheated milk to 37-40 ° C and adding one hundred grams of sugar and a glass of sifted flour.
Opara should raise twice.
Make a muffin: melt the butter, cool, beat two eggs, add salt and mix everything thoroughly.
When the dough comes, pour in the muffin and knead the dough.
The dough should be pretty cool.
Leave the dough warm for 1.5 hours.
Prepare the filling: mix the curd with the remaining sugar, vanilla sugar, egg and swollen raisins.
Break up the dough and divide it into small pieces (it should make 22-24 pieces).
Roll each dough into a tortilla, make three uneven along the length of the diagonal cut. To get a feel for it, form the first bun-rose, and you will understand what needs to be corrected.
In the center of the sliced tortilla place a spoon of cottage cheese.
Now form a bun-rose: wrap cottage cheese with the smallest part, stick it to the base. Now take the second part of the cake, a little more, wrap the resulting “bud”. Wrap the rosette with the last part of the dough, fix it tightly. Let the buns come up, brush with a mixture of yolk and milk and bake.
Cottage Cheese Buns “Roses” with Apples
From the curd one can make not only the filling, but also a wonderful dough - tender, soft, airy. Be sure to cook, it is very tasty.
Ingredients:
• two hundred and fifty grams of cottage cheese;
• four hundred grams of flour;
• one and a half glasses of sugar;
• one hundred grams of butter;
• two yolks;
• a teaspoon of baking powder;
• a pinch of salt;
• vanillin;
• three medium apples;
• teaspoon ground cinnamon;
• A tablespoon of powdered sugar for dressing.
Cooking Method:
Rub the curd through a sieve.
Let the oil soften at room temperature.
Combine cottage cheese, butter, a glass of sugar and vanillin.
Mix flour with baking powder and knead the dough.
Wrap the dough ball in cling film and let it rest in the fridge for half an hour.
Apples cut into thin slices, cutting the core.
Boil water and blanch the apples for two minutes, drain into a colander.
Rested dough roll thin, not more than 0.5 cm, flat cake.
Cut this cake into strips three to four centimeters wide.
Spread the apple slices along the entire length with a small overlap, so that they protrude slightly from one side of the dough strip.
Sprinkle apples with sugar.
Tightly but gently roll the strip roll.
Bottom edge of the dough - one where the apples do not protrude - nick tightly
Put the "roses" on a baking sheet, covered with parchment paper.
Bake until tender.
Sprinkle the finished buns with powdered sugar.
Puff buns “Roses” with apples
Lovely puff pastry buns are a sunday breakfast option. Cooking them is short and simple, and the taste is matchless.
Ingredients:
• half a kilo of unleavened puff pastry;
• a little flour (1-2 tablespoons);
• three large apples;
• half a cup of sugar;
• glass of water;
• A tablespoon of powdered sugar.
Cooking Method:
On a floured table, roll out the defrosted dough with a thin plate 0.3 cm thick.
Cut the dough into strips four centimeters thick
Apples cut into translucent slices.
Boil the water, adding sugar to it.
When the sugar has dissolved, gently lower the apples and cook for three minutes. Remove the slices from the syrup with a skimmer.
Spread apple slices into dough strips, roll up the straw.
Snag the bottom edge of the “rose”.
Bake until tender.
Garnish with powdered sugar.
Puff buns “Roses” with ham
You can replace the traditional morning sandwiches with the original buns - puff pastry and ham rolls. This dish can be cooked with boiled sausage or bacon - it will also be very tasty.
Ingredients:
• a pound of puff pastry;
• two or three tablespoons of any sauce to taste;
• three hundred grams of fresh ham;
• two tablespoons of flour.
Cooking Method:
Dust the table with flour and roll out the dough with a very thin plate.
Cut the dough into strips three centimeters wide.
Sauce grease strips.
Cut ham very thinly.
Lay the ham slices into dough strips.
Roll each strip into a roll.
On one side, pinch the “rose” - this will be the bottom.
Bake buns until tender.
Rosette Buns - Tricks and Tips
When proving yeast dough, make sure that there are no drafts. The dough is well suited if you put it above a container with hot water.
Bake buns need on medium heat, the oven door can not be opened.
Yeast buns should “breathe a little” after baking to become softer.
To jam that you use for the filling, did not leak and does not burn, add a little starch.
To beautifully and evenly decorate the buns with powdered sugar, make it through a strainer.
