Gentle buns with a subtle vanilla flavor, what could be better for tea drinking in a narrow family circle? Home-made vanilla baking gives the usual atmosphere a special atmosphere of comfort, care and warmth.
General principles of cooking vanilla buns
• Bake vanilla buns mostly from yeast dough. There are plenty of ways to prepare it, and each is good in its own way. There are no fundamental differences in batching technology: any used yeast is activated in a warm liquid with sugar, and allowed to stand until foaming. Then mixed with other products. There are recipes for simple baking of cottage cheese dough and more complex - on the dough.
• Vanilla flavor baking gives vanilla powder mixed with dough or sugar with its addition. Typically, such an aromatic additive is sold in small bags. If in a pack of powdered vanilla, they are usually written “Vanilla”, if it is mixed with sugar, indicate “Vanilla sugar”. In either case, you can use both, but you need to note that you need to take twice as much vanilla sugar.
• Shape buns in different ways. Someone spreads the dough on a baking sheet in the form of balls, others form a kind of curl from it, or supplement it with stuffing.
• For a special flavor, lubricated before baking buns, sprinkled with one of the vanilla flavors.
Stunning vanilla buns with sugar from the dough without eggs
Ingredients:
• high-grade wheat flour - 300-350 gr .;
• two spoons of sugar;
• 18 gr. pressed natural yeast;
• vanilla powder, crystalline - 1/2 tsp;
• sweet cream butter or margarine - 20 grams;
• for sprinkling vanilla sugar;
• a glass of pasteurized, medium-fat milk;
• one egg, first category.
Preparation:
1. Color the yeast in a small bowl with your fingers. Add a teaspoon of sugar, grind. Then pour a glass of warm milk, sprinkle some flour and mix it thoroughly. Make sure that part of the yeast does not remain at the bottom. We set the bowl aside, closer to the heat, and wait for activation. 2. Melt, cool to air temperature butter (margarine).
3. When the yeast mass starts to foam and rise by the cap, pour it to the oversized flour, add the remaining sugar, vanilla powder and salt. Knead the dough. Melted fat interfere at the end. The resulting plastic dough is collected in a bowl, put in a greased vegetable oil in a deep pan. Cover with a cloth and leave for an hour. Put the container closer to the heat, make sure there is no draft.
4. Put the dough out of the container on the table, crush a little and cut it into small balls.
5. Lubricate the roaster with non-aromatic oil, spread on it pieces of dough, giving them an oval shape. On each blank we make three longitudinal cuts. Caution! Do not cut to the end at least a centimeter. Cover with a cloth, leave for a quarter of an hour.
6. Beat the egg, grease the buns with them, sprinkle them with vanilla sugar and put them in the oven. We bake 25 minutes.
Vanilla Buns from Yeast Dough
Ingredients:
• a glass of milk;
• pressed fresh yeast - 20 grams;
• half a cup of sugar;
• two eggs, selected;
• 2 spoons of vegetable oil;
• 50 gr. “Peasant” butter, replaceable with good margarine;
• 8 grams of vanilla powder.
For coating:
• raw yolk;
• spoonful of heavy cream.
Preparation:
1. We warm the milk. It should not be hot, otherwise the yeast bacteria risk dying and the baking will be spoiled. Make sure that his temperature does not rise above 40 degrees, ideally to 38.
2. Pour about a third of the milk into a small dish, preferably a narrow and high one. Dissolve in it a spoonful of sugar, add crushed yeast. Stir until they are completely dissolved, and leave for a while. We are waiting for intensive foaming.
3. Prepare other products. Beat the eggs, melt and cool the butter.
4. In a wide, fairly capacious, bowl, seize the flour. Fill a little salt, all the remaining sugar and vanilla powder. Pour to flour already whipped eggs and vegetable oil. Pour melted creamy fat, milk residues and activated yeast, knead. After kneading on the table, you should have a soft, plastic dough. 5. After transferring to a buttered bowl, we form dough for 60 minutes in the heat. Do not forget to cover the container with a cloth, so as not to become chapped.
6. Well risen, almost tripled, dough is cut into 15 pieces of equal size and rolled into balls. Cover with a towel and forget about them for a quarter of an hour.
7. After that we roll the balls with oblong layers, 8 cm wide, then we bend them along and turn them into rather dense rolls. We spread on the oiled, laid on the roaster, parchment, cover again and again leave the dough for the distance, but for 30 minutes.
8. Lubricate the baked rolls with egg whipped with cream, put in an already hot oven. Cooking pastries for at least half an hour.
Fast vanilla buns from cottage cheese dough
Ingredients:
• half a kilo of cottage cheese and flour;
• half a cup of sugar;
• a spoon of soda;
• 10 gr. vanilla crystal sugar;
• four selected eggs;
• a teaspoon of fine salt “Extra”.
Preparation:
1. In a bowl with frayed curd, alternately break the eggs and stir thoroughly each time until homogeneous. Then add vanilla and regular sugar, quick soda, salt a little and mix well.
2. In parts, mixing well, sprinkle flour on the curd mass. At the end it should not become dry, it should turn out moderately sticky dough.
3. We cover the brazier with parchment, apply thinly sunflower oil on it, grease it with our hands.
4. Shape buns out of dough, give them a rounded shape and spread them on a baking sheet. If necessary, add a little oil on the palm.
5. Put the pan in the oven for 10 minutes. Remove the buns from the brazier when they cool down a bit.
Yeast vanilla buns on yogurt
Ingredients:
• one and a half glasses of kefir;
• two eggs;
• granulated sugar - 75 gr .;
• slightly more than half a pack of creamy margarine;
• drinking water - 50 ml;
• vanilla powder - 2 tsp;
• a small bag of yeast granules, weighing 8 grams;
• 3.5 cups flour in the dough and half a cup for filling. Preparation:
1. Mix the yeast with a spoonful of sugar. We fill to them warm water, intensively stirring, we bring to uniformity. In the mixture should not be undissolved yeast.
2. In a deep bowl pour warm kefir, stir it until smooth with eggs. Add the melted, cooled margarine, a small pinch of salt and the remaining sugar. Stir thoroughly, add the flour. First, with a spoon, and then with your hands, knead the dough. You can use the mixer by installing a special nozzle. Let the dough stand warm for at least an hour. Be sure to cover the container with something “breathable”, for example, a linen towel.
3. Sprinkle the table with flour, transfer the dough that has risen to it and cut it into small pieces. We roll them up with thick, elongated flagella, we tie them up in bundles.
4. Put the resulting “pretzels” on the oiled chafing dish. Let us stay warm for about half an hour. Lubricate the workpiece, beaten with a spoon of yogurt egg, bake, setting 200 degrees, for about fifteen minutes, until done.
Sweet vanilla buns according to GOST - “Nostalgia”
Ingredients:
For sponge
• fresh, preferably alcohol, yeast - 8 g .;
• 250 gr. white flour;
• milk 75 ml;
• 65 gr. drinking water.
In the dough
• high-quality wheat flour - 250 gr .;
• 8 gr. alcohol yeast;
• water - 70 ml;
• half a spoonful of salt;
• sweet creamy, medium-fat butter - 75 g;
• two large eggs;
• 75 ml of milk;
• powdered vanilla - 3 tsp.
Preparation:
1. Cooking brew. Grind pressed yeast into the bowl with our fingers, pour in sugar, pour warm mixture of milk and water, stir it. Having a homogeneous mixture, pour the flour into it and mix well again. Lumps should not be.
2. Covering the dough with a linen cloth, leave it for three hours in the room without drafts, close to the heat.
3. When the opara rises well and begins to fall, proceed to the test. Melt butter in any convenient way, cool it. In a small bowl, razbaltyvaya, but not beating, bring to a uniform egg.
4. We sift flour into a wide volume bowl, add crushed yeast, sugar, then vanilla and salt. We add eggs, but not everything, but only 65 gr., We pour out a brew and we grind everything with our hands, after which we knead in the most thorough way. At the end of the process, we introduce all the melted margarine. 5. Put the dough in a high bowl and let it go warm. Withstand at least two hours.
6. Well-fit dough, not crushing, cut into nine pieces, about the same weight. Rolled into balls, laid out on a roasting pan, leaving gaps of no more than one centimeter, and leave for an hour.
7. Pour some milk into the remaining egg mass and beat well. You can add some sugar or powder to make the crust sweet.
8. Carefully, in order not to precipitate accidentally, we lubricate the blanks with an egg-milk mixture and set to bake for half an hour. Ready vanilla buns gently, so as not to break the layer, we shift from the brazier to a towel or grate, cool.
Original vanilla buns made from yeast dough with mayonnaise - “Smetanka”
Ingredients:
• kilogram of flour;
• 50 gr. natural yeast;
• half a liter of milk;
• half a pack of margarine;
• a little over 0.5 cups of sugar;
• four spoons of mayonnaise;
• 40 grams of vegetable oil.
In the filling
• 400 gr. greasy sour cream;
• two spoons of sugar;
• 60 grams of “Peasant” oil;
• four spoons of flour;
• one protein;
• bag of vanilla powder.
Optional:
• one yolk.
Preparation:
1. In lightly warmed milk, dilute two tablespoons of sugar with yeast. Add three tablespoons of flour and slowly stirring, bring the yeast mixture to homogeneity.
2. Pour the remaining sugar into a wide bowl, put mayonnaise, salt, vegetable oil and melted, cooled margarine, mix. We pour in the approached yeast, sift the whole measure of flour and knead the dough. Tightening the bowl with a film or covering with a towel, put in heat.
3. When the dough increases noticeably in about an hour, we crush it and wait for the re-rise. Then we transfer to the table, having repeatedly wrapped it, we divide it into 18 balls. Put them on a floured table, cover and leave for half an hour.
4. While the blanks are rising, prepare the filling. Put the sour cream in a bowl, pour the squirrel to it, put the rest of the products and stir well. 5. A large brazier is covered with parchment paper and applied to a bit of vegetable oil. We shift the larger balls from the table to the baking sheet, press down with each bottom of the glass tumbler.
6. To the left yolk pour some water, beat. Prepare a mixture of grease laid out on a baking sheet. Fill the grooves with vanilla cream filling, set the roaster in the oven. Bake “Smetanka” for 30 minutes.
Tips for making vanilla buns and tips for recipes
• Yeast-kneaded dough necessarily takes time to rise. It should at least triple in volume, and at least doubled. Only from a well-aged, properly risen, dough will be soft buns.
• In the presence of vanilla extract, bulk fragrances can be replaced by them. For this, the proportions recommended in the instructions attached to the bottle should be strictly observed.
• The surface of vanilla buns will have a glossy shine if it is smeared with sugar syrup or whipped yolk. By adding vanilla extract to this coating, you can get more aromatic pastries.
