Buns

The editors of the reputable business magazine Expansion Magazine have included cinnamon buns and nuts in the list of 50 pleasures of life. Such a simple dish is awarded such a high title! But all these donuts, buns, bagels and so on are not just delicious pastries. This is a practical food that is easy to take with you, it is a way to prove yourself as a cook or a hostess with golden hands. In the end, this is a whole space for imagination: chocolate, pumpkin, with meat or caramel buns. Interesting sea!

Interesting about buns

Plain buns have never been as popular as in the heyday of fast food, that is, in our time. Fragrant hamburgers, cheeseburgers, hot dogs would not be possible without such a simple culinary invention as a bun. And this invention, without exaggeration, is ingenious: a compact round bread in which you can wrap anything. When exactly the person thought of reducing the size of the usual bread, it is not known exactly. Most likely at the same time as the bread itself.

In ancient Rus’, such a dish had dozens of names, for example, polar cod, rush, vitushka, bun, etc. All the names were formed depending on how the pastry was prepared: a bun from the word “flatten”, that is, roll out the dough; a twist from the fact that it was twisted, etc. The very word “bun” in Russian appeared only towards the end of the XNUMXth century and was adopted from the French “boule”, which means a ball. At that time, everything foreign was fashionable: fashion, music, cooking, languages.

Bread was baked by Russian bakers and German bakers. The Russians made dark bread, which was called that, and the Germans baked rich and lean rolls. Over time, the word “bun” began to define any white bread, sweet and savory pastries. That is why we still say today: “a loaf of bread”. The history of each such bread is special. For example, a very popular story is about where raisin rolls came from. In the book “Moscow and Muscovites” Vladimir Gilyarovsky told a fascinating story about this invention.

At the end of the XNUMXth century, the Moscow baker Filippov enjoyed great fame, who supplied his products to the emperor himself and to many influential people of that time. So, one morning, a Russian general was given a saechka from Filippov, biting off which, he discovered a “juicy” cockroach. When the baker was brought to the general, the cook said it was just raisins. And, in order not to be unfounded, he ate a saika himself. The next morning, branded rolls with raisins were distributed throughout Moscow.

But a modern person called “bun” often means a small round pastry, often sweet. Today it is not even something specific, but a whole family of goodies:

• bagels;
• cheesecakes;
• rolls for sandwiches;
• buns;
• saechki etc.

Recently, sweet Cinnabon coils have earned separate popularity. These are American cinnamon rolls with fudge that we will definitely learn how to make. It was their business Mexican magazine that considered one of the important pleasures in life.

Calorie and chemical composition

The most important factor in such baking can be called a recipe. After all, it is he who determines whether it will be sweet or not, with what it is, what is included in it. The chemical composition is no less important than taste and aroma; the benefits or possible harm of the product will depend on it. When it comes to purchased baked goods, it is difficult to predict the full list of useful ingredients, as a manufacturer can optimize its production in many ways, using nutritional supplements or secret ingredients.

Therefore, it is better to cook them yourself in order to know exactly about all the components. In addition, it is much cheaper and not as difficult as it might seem. Depending on what is used in baking, its chemical composition will vary.

Useful substances and vitamins are due to the standard set of ingredients for the dough. As a rule, it includes flour, eggs, yeast, water. These components saturate well, and the supply of iron in them is almost always within the daily norm. Depending on the recipe, powders, fillings, additives can be added to the rolls. All these additional ingredients not only improve the taste, but also add to the list of chemical elements. In addition, the calorie content also depends on the components. The average energy value of a purchased bun is 330 kcal.

How to make buns

You can cook your own pastries from unleavened or yeast dough, add your favorite additives to it, use any pastries, natural flavors. Rolls are a very versatile type of pastry that is interesting and pleasant to work with. At the same time, not only professionals will cope with this task, but also beginners. Novice bakers and culinary specialists today have something to draw inspiration and information from. There are recipes for buns with photos and step-by-step cooking on many culinary forums, it is also convenient to study videos on this topic, which clearly show what and how to do.

Easy recipe for beginners

You will need:

• 300 ml of sour milk (you can take kefir);
• 1 Art. l. vegetable oils;
• a pinch of salt;
• 400 g wheat flour;
• 100 grams of sugar;
• 2 tsp baking powder for dough.

How to cook:

1. Sift all the flour into a deep bowl. Add salt, baking powder and sugar to it and stir everything.
2. Then, in another bowl, you need to combine vegetable oil and kefir, stir and slowly pour everything into the flour.
3. The dough must be kneaded until it becomes plastic. Immediately after that, you can separate pieces of dough from the total mass and form any shape. You can make oblong buns, roll them like cheesecakes, or form ordinary round buns.
4. On a baking sheet you need to lay parchment paper or simply grease it with vegetable oil. We spread pastries in it, each of them can be greased with a beaten egg.
5. We place everything for 25-30 minutes in the oven at a temperature of 160 ⁰C. Readiness is easy to check with a match or a toothpick.

Such simple buns are prepared quite quickly, since there is no yeast in the recipe and you don’t have to wait for the dough to rise. They can be made when there is no time for other culinary delights or just as a trial recipe. By the way, you can add raisins or poppy seeds to the recipe, anoint them on top with chocolate or sprinkle with powdered sugar.

American “cinnabons”

For the test it is necessary:

• 5 Art. l milk;
• 2 eggs;
• ½ cup of sugar;
• 4 cup of flour;
• a pinch of salt;
• 5 st. l. butter (soft);
• 50 g yeast (if dry – 11 g).

For buttercream:

• non-sour cottage cheese – 4 tbsp. l.;
• a pinch of vanillin;
• soft butter – 2 tbsp. l.;
• powdered sugar – 4 tbsp. l.

For the filling we take:

• brown sugar – 1 cup;
• ground cinnamon – 50 g;
• Butter – 30

So, first you need to do the dough, for this we prepare the dough: in a cup we combine warm milk, yeast and a teaspoon of brown sugar. Let the dough stand for 15 minutes, meanwhile, in a deep bowl, beat the eggs (they should not be cold) and the remaining sugar. When it dissolves, we throw salt and soft butter there, mix everything. To combine and whip the ingredients, you can use a mixer or food processor.

When the dough is ready, it must be introduced into the oil mixture, mix everything and gradually add the sifted flour. The dough should be soft and not sticky to your hands, so it may take more flour than in the recipe, or less. After that, place the dough in a warm place and cover it with a clean towel or food wrap. In order for the cinnabon to come out lush, it is better to knead the dough a couple of times and wait 1,5-2 hours.

While the dough is heating and rising, you can make a simple baking filling. Melt the butter (you can also use it in the microwave), combine brown sugar and cinnamon separately and pour them into the butter. Mixed ingredients and there is a filling for cinnabon. Since the dough will rise for a long time, during this time you can have time to make creamy fondant, which is considered almost a key factor in this recipe.

To prepare a sweet creamy topping, you will need to wipe the cottage cheese through a sieve. Instead of cottage cheese, you can use Philadelphia (as in the original recipe) or Mascarpone. We introduce soft butter into the grated cheese and mix everything very carefully. Pour powder and a little vanillin into them, mix again. While the fondant is waiting to be used, it is better to place it in a warm place too, as it thickens quickly in the cold.

Now you can connect all these parts. We roll out a thin layer of dough, generously apply the filling on it and spin the roll. With a very sharp knife, carefully cut the buns, the classic cinnabon should be about 2,5 cm long, so you can use a ruler. We spread the rolls on a greased baking sheet and send everything to the oven for half an hour, temperature 160 ⁰C. Hot synabongs are well lubricated with fudge and eat warm.

What are useful and dangerous buns

Since we already roughly know the chemical composition of buns, we can guess that, in addition to being tasty, they can also be healthy. For example, iron is found in almost any white flour baking, it supports thyroid function, plays an important role in the functioning of the central nervous system, and provides a beautiful look to the skin. B vitamins, which are also found in grains, are very important for the proper functioning of the brain and heart muscle. Phosphorus is also often found in the chemical composition of baked goods, it is essential for strong bones and teeth.

Again, if the rolls are cooked in milk, you can add some calcium, fats, acids to the beneficial properties. Eggs are rich in essential amino acids, protein, vitamin E. And if you need to improve digestion, it is better to choose spicy pastries. Sesame, flaxseeds and poppy seeds will replenish the reserves of healthy fats for the body. It is worth noting, however, that very few useful components remain during the baking process.

The benefits and harms of buns are due to the same factors – the ingredients. So, they can be dangerous for people with digestive problems and for a weakened body. Flour products prevent the development of beneficial bacteria, impair intestinal patency, and provoke fermentation processes. An abundance of sweet and lean rolls can lead to bloating, indigestion, and stomach pain. In therapeutic diets according to Pevzner, such a dish is not recommended for any patient.

Most of all, such pastries contain fast carbohydrates, which causes an increase in blood sugar, so they are undesirable for diabetics. For the same reason, they are best avoided by obese people and those who are simply afraid for their figure. However, all these negative aspects can be avoided if you cook such flour products at home, and eat without too much zeal.