Yeast buns - sweet pastries come from childhood. Yeast dough buns with raisins, cinnamon, candied fruits and cottage cheese

Yeast buns - sweet pastries come from childhood. Yeast dough buns with raisins, cinnamon, candied fruits and cottage cheese

A sweet bun is a sweet bun with raisins, cinnamon or other additives.

Baking received its name due to its flattened form.

At the same time, buns can be made in the shape of butterflies, snails, roses, braids, etc.

This is a very tasty, soft and airy bun.

Yeast buns - basic cooking principles

First of all, knead the dough for buns. This is done in a spongy and straight way. For the dough, we need flour, sugar, milk, eggs, salt and yeast.

In warm milk, dilute the yeast, add a little sugar and leave it warm for a couple of hours, until the yeast “wakes up”. Then the yeast is combined with flour, add sugar, salt and eggs. Knead soft, elastic dough. Cover it with a towel and leave to warm to make the dough fit. It is advisable to knead it several times, and only after that proceed to the formation of buns. As for flour, it is sifted several times to saturate it with oxygen. It depends on how lush your baking will turn out.

There are many ways to cut the dough and form buns. The easiest way is to roll the dough into a thin layer, smear it with melted butter and sprinkle with sugar or spread out raisins, candied fruits or ground nuts. Roll the dough into a roll and cut it into circles. You can cut the dough into long strips, then twist them into a bundle and roll them up into a bun.

Top yeast dough buns are smeared with beaten egg or smeared with syrup. You can sprinkle with cinnamon, sugar or ground nuts.

Serve yeast buns with hot or cold drinks.

Recipe 1. Buns from yeast dough


milk - 400 ml;

flour - 600 g;

a glass of sugar;

active dry yeast - bag;

two pinches of salt;

a pack of butter;

vegetable oil - 80 ml; 5 g vanilla sugar.

Method of preparation

1. Pour 100 g of granulated sugar into slightly warmed milk and add yeast. Mix well and leave to heat for ten minutes, so that the yeast begins to “work”.

2. Sift flour several times. Then pour it in small portions into the mixture of milk with yeast, add vanilla sugar, salt and half of soft butter and vegetable oil. Knead the dough well, put it in a suitable dish and cover with a towel or cling film. Put the dishes with dough into heat.

3. An hour later, get the dough that came up and put it on a floured surface of the table. Lightly knead it and divide into identical pieces. Each roll a thin circle. Brush with butter and sprinkle with sugar. Roll the dough into a straw so that the sugar is inside. Connect the ends and turn the roll sideways. Cut with a knife, not cutting to the end and unroll along the cut line.

4. Put the buns on a greased baking sheet. Top coat them with beaten egg and leave them warm for half an hour.

5. Heat the oven to 180C and send a baking tray with buns into it. Bake them for half an hour. Remove the pan from the oven. Put the buns in the basket and serve with compote or another drink.

Recipe 2. Yeast buns “Gourmet”


400 g of condensed milk;

10 g of starch;

a glass of kefir;

50 ml of lemon juice;

50 ml of warm water;

cottage cheese - 200 g;

5 g sugar;

candied or dried fruits - 100 g;

50 ml martini or brandy;

2 g of vanilla;

1 egg;

salt - pinch;

70 g butter;

bag of dry yeast;

5 glasses of flour.

Method of preparation

1. Dried fruits or candied fruit and soaked in warm water for half an hour. Then we dry them on a napkin and cut into pieces.

2. In warm water, dilute the yeast and 200 g of sugar. Stir until they dissolve completely. Leave it warm until the yeast is activated.

3. Mix soft butter with condensed milk and mix. Beat in an egg, pour in alcohol and kefir, salt and whisk everything with a whisk until smooth. Add here the milk with yeast and mix. Pour two cups of flour and mix so that there are no lumps. Add dried fruits or candied fruits and mix again. Pour two more glasses of flour and knead on the table elastic, soft dough, pouring flour as much as necessary. Pour two spoons of butter into a bowl, roll the dough into it, cover and put it in the fridge for a day. 4. We combine cottage cheese with condensed milk, lemon juice and vanillin. Using a blender, we grind everything into a homogeneous mass. Add starch and mix. We clean for two hours in the refrigerator.

5. We grease hands and we get dough. We divide it into small balls. Each knead into a cake, making a recess in the center. Putting blanks on a baking sheet. Cover and leave to warm for a couple of hours. Press the middle slightly again and lay out the curd filling in the recess.

6. Beat yolk with milk and powdered sugar. Grease this mixture with buns and send them to the oven for 20 minutes. Bake at 180C. We take out a baking sheet, cover buns with a towel and leave for five minutes. Then we shift them to the dish and serve with any drinks.

Recipe 3. Bread made from yeast dough with almonds


milk is an incomplete glass;



flour - 600 g;

dry yeast - 20 g;

butter and sugar - 100 g each;

5 grams of salt kitchen.

Method of preparation

1. In the warmed milk, add salt, soft butter, sugar and egg. Mix well.

2. Mix sifted flour with yeast. Pour this mixture gradually into the milk and knead the soft, elastic dough. We wrap it up and leave it in a warm place for the dough to rise.

3. Then crush the dough and divide into identical pieces. Each roll into a thin, elongated cake, narrowed on one side. Almonds pour into the bowl of a blender and grind into a crumb. Mix ground almonds with sugar. Sprinkle the cake with almond-sugar mixture and gently press down with a rolling pin to keep it in the dough. Cut into long strips, not finishing the end of the memorized end. Twist the strips, slightly stretching the dough, and fold the harness in the form of a bun. We lay out the prepared pastries on a baking sheet, pre-oiled, and stand for a quarter of an hour.

4. Baking tray in the oven for about 20 minutes. Bake buns at 180C.

Recipe 4. Yeast dough buns with coconut chips and cinnamon


ground cinnamon;

coconut chips;


a glass of warm water;



granulated sugar;

150 g margarine;


Method of preparation

1. Fill the yeast with warm water and mix. We put in a warm place for half an hour. Mix soft butter with salt and sugar. We put on a weak fire and melt. Add dairy products, mix and heat for two minutes.

2. On top of the milk mixture pour the flour, pre-sifted, and do not mix. Pour the yeast into the flour and only now mix it. Gradually add flour, knead the dough to the desired consistency and leave it warm. Several times knead the dough, hands, brushing them with vegetable oil.

3. Take half the dough and roll it into the reservoir. Pour it with melted butter. Sprinkle with cinnamon and sugar. Fold the dough into a roll and cut into circles. We lay out the buns cut down on a baking sheet, covered with parchment, and leave to approach for 15 minutes.

4. Roll out the second half of dough, grease with melted butter and sprinkle with coconut chips. We form buns in the same way as with cinnamon.

5. Send the pan to the oven for half an hour. Bake at 180C until golden. Served with compote, tea or other drinks.

Recipe 5. Mosaic Yeast Buns


30 ml of vegetable oil;

6 glasses of flour;

4 eggs;

multicolored candied fruit - 100 g;

150 grams of sugar;

milk - a glass;

200 g margarine;

table salt - two pinches.

Method of preparation

1. Cast a spoonful of milk. The rest is heated and add three pinches of sugar and a pinch of salt. Put yeast and a spoonful of flour in milk. Mix and put in the heat for half an hour to activate the yeast.

2. After this time, add three eggs to the brew, melted margarine (leaving two spoons for lubrication), salt and granulated sugar. Alter, and, adding a little flour, knead the dough so that it does not stick to the hands. We shift the dough into a bowl, greased with butter, cover with a towel and leave to warm for an hour. 3. After the allotted time, crush the dough and roll it into the reservoir. Lubricate the surface with the remaining margarine, sprinkle with sugar and finely chopped candied fruit. Fold the roll and cut into slices, two and a half centimeters wide.

4. Put the buns on the pan cut down. Cover with a towel and leave for ten minutes warm.

5. Beat yolk with milk and lubricate the surface of buns with this mixture. We bake them in the oven, preheated to 200C for 20 minutes.

Yeast buns - Tricks and Tips

  • Dough products must be at room temperature. Therefore, we get everything we need from the refrigerator in advance.
  • Mix liquid and dry ingredients separately. Only then connect them and knead the dough.
  • Do not leave the dough in a place where there is a draft, otherwise it will rise for a very long time.
  • Be sure to soak dried fruits or candied fruits in warm water.
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