Homemade buns can be not only delicious, but also very beautiful. You do not need to decorate them with various sprinkles, cream and bright icing, it is enough to prepare a good dough, give the products an interesting shape and bake them correctly.
Preparation of the dough
Самые вкусные булочки получаются из сдобного дрожжевого теста. Приготовить его несложно. Главное – соблюдать технологию и не экономить время на расстойке. Чтобы булочки получились воздушными и пышными, тесто должно подняться два, а лучше три раза. Дрожжевой булочке требуется тепло; чтобы тесто быстро поднялось, поместите емкость поближе к плите или в таз с горячей водой.
You will need: – 1 glass of milk; – 15 g of dry yeast; – 2 eggs; – 4 tablespoons of sugar; – 2 tablespoons of vegetable oil; – salt; – a pinch of vanillin; – 500 g of flour.
Instead of dry vanillin, you can use liquid extract or vanilla sugar.
Mix warm milk with sugar and dry yeast, leave for half an hour. Then pour the mixture into a deep bowl or large saucepan, add salt, eggs, vegetable oil, and vanillin. Mix everything and add sifted flour in portions. Cover the container with the dough with a towel or plastic wrap and keep warm for 1-1,5 hours.
Wrap the dough that has risen with a lush cap with a spoon and leave again for an hour. After the dough has risen a second time, you can start shaping the buns. But it is better to let the mass come up again, it will take no more than 40 minutes.
Put the dough on a floured board and knead a little with your hands. Do not wrinkle it for too long, the mass should remain airy. If the dough is thin, add some more flour. Too thin dough will blur and the buns will lose their shape during baking.
The density of the dough also depends on how you plan to shape the buns. If you want to bake them in the form of figurines, such as larks or animal faces, use more flour and knead the dough for longer.
To make the buns neat, don’t make them too large. Small items bake more evenly and look prettier.
You will need: – sugar; – 50 g of butter; – ground cinnamon; – dates and dried cherries; – walnuts or hazelnuts; – 1 egg.
Make assorted buns – variety comes from varying toppings. Divide the finished dough into small lumps. Roll each one between your palms, turning into a neat ball. Spread them out on a floured board and start shaping the buns.
Roll the balls into tortillas, brush each with melted butter and sprinkle with sugar. Roll the cake into a roll, fold it in half and make a notch in the fold. Unfold the bun with your hands – you get a beautiful “rose”. Place it on a greased baking sheet.
The buns can be shaped in another way. Roll the dough into a layer, sprinkle with the filling, roll into a roll and cut into pieces. Spread them out on a baking sheet or place in silicone molds
To make cinnamon rolls, mix with sugar before sprinkling. Instead of cinnamon, you can stuff the buns with ground nuts or finely chopped dates and cherries.
Beat the egg and brush the surface of the buns with a silicone brush. Let them stand for about 20 minutes, during which time the items will increase in volume. Send the baking sheet to the oven, preheated to 200 ° C, and bake until golden brown. Immediately remove the finished buns from the baking sheet and place to cool on a wooden board, covered with a towel.