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How to shape buns into different shapes. Video Tips
Homemade buns made from yeast dough should not only be tasty, but also beautiful. You can give them the shape of whites, classic buns, roses, balls. The products are sprinkled with cinnamon, poppy seeds, sesame seeds, sugar, egg or glaze. Try to make a real assortment of pastries – one portion of the dough will make many small and mouth-watering buns.
To keep the baked goods in shape, prepare the correct dough. It should be airy and not too liquid, otherwise the buns will blur on the baking sheet. Calculate the amount of ingredients correctly; making 18 small buns will require 700 g of flour. Use premium wheat flour – it makes your baked goods especially tasty.
You will need: – 700 g of flour; – 10 g of dry yeast; – 0,75 cups of warm water; – 1 glass of milk; – 2 tablespoons of vegetable oil; – 1,5 tablespoons of sugar; – 1 teaspoon of vanilla sugar; – 0,25 teaspoon of salt.
Heat milk and dissolve dry yeast and sugar in it. Let the mixture sit for 20 minutes, then pour into a deep bowl, add warm water, salt, vanilla sugar and butter. Sift flour and add portions to a bowl, stirring thoroughly. Collect the dough in a lump, cover the container with a towel and place it in a warm place.
If the dough is too tough, add a little warm water. If, on the contrary, it turned out to be too liquid, add more flour
After an hour, roll over the risen dough with a spoon and leave it for another 40 minutes. After mixing again, place the dough on a floured board and start cutting the buns.
Braids, roses and balls: choose the shape
Try sculpting the buns into balls. Divide the dough into 18 lumps, roll each between your palms, turning into a neat ball. Place the balls on a greased baking sheet. Brush each piece with a beaten egg, then sprinkle with poppy seeds, cumin or sesame seeds. Leave the buns for proofing for 15-20 minutes, and then send them to the oven preheated to 200 ° C. Bake the buns for 15-20 minutes – the crust should be browned.
The buns can be shaped like knots. Divide the dough into 18 lumps, then roll each into a short sausage. Tie it in a knot and place on a greased baking sheet. Let the items sit and bake. Immediately grease the finished buns with a mixture of water and sugar – their surface will become glossy.
To get a silky smooth surface on the buns, brush them with milk after baking.
You can bake sugar buns in the form of roses from yeast dough. Divide the dough into 18 lumps and roll them into tortillas on a floured board. Melt a few tablespoons of butter. Grease each cake with butter, sprinkle with sugar and wrap in a roll. Fold the piece in half and make a cut in the middle. With both hands, unfold the bun, making it look like a rose. Spread the products on a baking sheet, brush with a beaten egg, let stand and bake.