Buns - General Cooking Principles
Muffin buns are especially appreciated among lovers of lush and fragrant baking. Among the many recipes for such baking, you can always choose the most suitable, but most of the buns are baked from yeast dough. Butter buns are ideally combined with various fillings: nut, chocolate, jam, berry, fruit, etc. You can make savory buns, for example, for the first or second courses. In the dough for such pastries usually add not sugar, but various seasonings and a little more salt.
Muffins - preparing food and dishes
For making buns, all you need to prepare is a bowl for the dough, a rolling pin, a sieve, a measuring cup and a baking tray. You can bake buns in a slow cooker or bread maker (if there are any).
Before you start making buns, you need to make a brew: to do this, stir the yeast, flour and some sugar in warm milk. The main flour must be sifted, and the butter - melted.
Recipe 1: Buns
For this recipe you can make delicious buns. The dough is prepared puff, yeast - from it the buns are obtained the most lush and airy. You will have to devote a lot of time to cooking, but the result will exceed all expectations.
- 1200 g of flour;
- 500 ml of milk;
- 135-150 g of sugar;
- 55-60 g yeast;
- 3 eggs;
- Salt - 1 tsp;
- 350 g butter;
- Additionally, 2 eggs - for the glaze;
- Optional - 150 g butter;
- Sugar powder;
Milk (half) to heat and dilute the yeast with sugar and half of the flour in it. Mix everything well and leave in a warm place. When the dough begins to settle, pour in the remaining warm milk, salt, salt mixed in a small amount of water, flour and eggs remaining. Knead a smooth, non-sticky dough and put in a warm place to rise. After the first climb, knead and leave to rise a second time. Cool the dough to 20 degrees and roll it into a layer. Fluff the formation with soft butter, leaving one third intact. Now fold the dough in three so that the non-coated part is in the middle. That is, you first need to bend one third to the middle, the non-smeared one to it, and the new one from above. The edges of the test zaschipnut. Cut the dough in half and fold it over each other. Roll into the reservoir in one cm. Then fold the reservoir 4 times (envelope) and remove for 15 minutes in the cold. repeat the procedure 2-3 times, after which roll out the layer one cm thick. Cut the resulting layer into pieces and make buns. Grease a baking sheet and spread the buns at a sufficient distance from each other (about 5 cm).
Cover the buns with a napkin and leave for 15-20 minutes to rise. Spread eggs with buns and sprinkle with chopped nuts. Bake for about 15 minutes. Grease the finished buns with butter and cover with a napkin. After it cools down - sprinkle with powdered sugar.
Recipe 2: Buns to Russian cabbage
Buns do not have to be sweet. You can cook delicious flavored buns for the first courses. Soup will be even more tasty with garlic buns made from yeast dough.
- A pound of flour;
- 1.25 cup of warm water;
- Fresh yeast - 20 g (or 7 g dry);
- Vegetable oil - 45 ml;
- 10 ml of honey (you can take sugar);
- Chopped dill;
- Additionally, vegetable oil for sauce;
- Black pepper.
From flour, water, yeast, vegetable oil, salt and honey (or sugar), knead the dough. Smear a bowl of sunflower oil and lay out the dough. Cover the dishes with dough and leave in a warm place for half an hour. In 100 ml of oil, mix the chopped dill, crushed garlic and black pepper. Cut dough into 16 servings. Each roll into a sausage and twist into a bun. Sweet buns spread out on parchment paper and leave to approach, until they increase in volume twice. Bake for about 15 minutes at 210 degrees. Hot golden buns smeared with garlic sauce. Serve with the first dishes.
Recipe 3: Rye Buns
Buns can be baked from rye flour, they are no less tasty. Together with rye flour, wheat flour is used in the recipe. In addition, you will need milk, eggs, butter and yeast.
- 1/5 kg of rye flour;
- 400 g wheat flour;
- One and a half cups of milk;
- 2 eggs;
- 2 tsp. salts;
- 6 tablespoons butter;
- Dry yeast - 10 g.
Dissolve dry yeast in warm milk and add rye flour. All stir and put in a warm place. As soon as the bark rises, break the eggs and add wheat flour. Also add softened butter and salt. Knead the dough and put in a warm place to approach. The dough is divided into pieces and sculpted buns. Lubricate the baking sheet with butter and cover with a baking sheet. Bake in the oven until browning.
Buns - secrets and tips from the best chefs
- If the dough is prepared with yeast, it is important that it does not stand, otherwise it may fall off during the baking process;
- If the buns burn in the baking process, they need to be covered on top with pastry parchment;
- Sweet buns are more lush on the sponge dough and less airy if the yeast is added immediately to the dough.