Sweet butter and lean, with a variety of fillings and without them, buns are always welcome for tea. They can easily have a snack "at work noon", stock up on a short trip, and simply order in a cafe for a cup of tea.
A special case is the attitude towards the buns of small sweetened ones. This is such a charm, if you can, together with your comrades, feast on air buns, stealing them slowly from your mother!
Well, mothers only have to - knead the dough, cook the filling and bake the most delicious buns in the world. There are a lot of options for such plain pastries, but in order to get an airy delicacy, the dough must be kneaded with yeast.
General principles for making air buns
• Yeast dough is prepared on dry or fresh pressed yeast that activates with warm milk. To speed up the process, sugar is added to them. The prepared mixture is left warm for a while until bubbles appear on its surface. Further kneading is done according to the recipe, since each type of dough has its own nuances that cannot be ignored.
• Properly activated yeast is only half the success. Well-mixed yeast dough, so that the buns turn out to be airy, should rise - increase in volume, at least twice. To do this, it, like yeast, is placed in heat. The exposure time can last from one to two hours and depends not only on the type of yeast, but also on the amount of baking. The more eggs and butter in the dough, the longer it takes.
• After lifting, the dough must be crushed to release excess air from it. Then cut into portions and fashion buns. The formation of buns has its own subtleties, as it can affect the splendor no less than the above factors. Do not roll the dough thinly, the minimum thickness of the layers should be 8 or more millimeters. It is unacceptable to roll yeast dough in dense rolls, between the layers there should be some free space for raising.
Butter yeast dough buns - Raisins
Ingredients:
• a pound of flour;
• 1.5 tablespoons of dry active yeast;
• a glass of medium fat milk;
• 50 gr. sugar
• 60 ml of vegetable oil;
• a spoonful of crystalline vanillin;
• egg;
• 50 grams of high-quality, non-dried raisins;
• salt;
• one raw yolk.
Cooking method:
1. We sort out the raisins, scalding with boiling water, pour warm water. After 10 minutes, we recline on a sieve, let the remaining water drain.
2. Heat the milk. Do not boil or make hot, bring to a temperature of 38-39 degrees, not more. After pouring warm milk into a large volumetric bowl, pour yeast and sugar. Having stirred well, set aside until bubbles appear.
3. Add vanilla, vegetable oil to the foamed yeast, pour in the egg. Stir everything well with a whisk. Gradually adding flour and dried raisins, knead the dough. Putting it on the table, carefully wring for about ten minutes. Then put back in a bowl, cover and remove for an hour and a half in the heat.
4. After the dough rises well, again we crush it a bit, cut into 12 parts and form round buns from them.
5. Cover the baking sheet with parchment, moisten the paper with vegetable oil and lay out the buns, leaving centimeter gaps between the products.
6. Grease them on top with whipped yolk, sprinkle with sugar, put in the oven for half an hour. Bake at 180 degrees.
Dry Yeast Buns - Cherry Bagels
Ingredients:
• granulated fast-acting yeast - 8 g .;
• a pound of high-quality flour;
• a glass, plus two tablespoons of milk;
• two large eggs;
• half a glass of sugar;
• 30 gr. "Farm" oil;
• a spoon of high-quality starch;
• 270 grams of fresh or frozen cherry.
Cooking method:
1. In a deep bowl, mix the yeast with 2 full tablespoons of sugar. Pour the mixture with warm milk, stir until a homogeneous consistency.
2. Break the egg, pour the protein into a deep plate, the yolk into the cup. Pour another whole egg to the protein, shake it, pour over the foaming yeast. Add a spoonful of milk to the yolk, whisk and set aside.
3. Pour a little salt into the yeast base, sift all the flour, pour the melted butter, knead the dough.
4. From the fresh cherries we extract the seeds, if the berries are frozen, thaw them in advance on a colander. After adding two tablespoons of sugar and one starch to the cherry, mix.
5. Having prepared the filling, we proceed to the formation of bagels. Divide the dough in three equal parts, roll it into circles, with a thickness of 8 to 10 millimeters, cut them into eight segments.
6. Spoon on the wide edge of the triangles, spread three cherries, turn. We pinch the sides so that the juice from the filling does not leak out.
7. We spread the cherry bagels on a baking sheet covered with parchment, leave it near the included oven for 15 minutes. Then grease them with yolk, whipped with milk, put the roasting pan in the oven.
8. Bake rolls rolls for about 10 minutes.
Eggless Vanilla Buns - Sugar Roses
Ingredients:
• four full glasses and an additional 4 tablespoons of premium flour;
• 50 gr. pressed yeast;
• one and a half glasses of drinking water;
• sugar - two tablespoons;
• half a glass of refined oil;
• vanilla (powder) - 2 tsp.
Additionally:
• half a glass of beet sugar;
• a bag of vanilla crystalline powder.
Cooking method:
1. Bred crumbled yeast with warm water. Dissolve sugar in the yeast mixture, add three tablespoons of flour, whisking slightly, stir thoroughly to remove lumps. We put a bowl of yeast in the heat, we are waiting for foaming.
2. When the yeast mixture begins to rise with a hat, add part of the flour, add a little salt and vanilla, stir. We introduce vegetable oil and, gradually filling up the remaining flour, we start a soft dough. Carefully kneading it on the table, immediately divide in two.
3. Roll out squares, a centimeter thick, grease them with refined oil and sprinkle with sugar abundantly. We pass from above, rolling without pressure, with a rolling pin, roll up rolls. We cut them into five-centimeter pieces.
4. In a small bowl, mix sugar with vanilla powder. If desired, regular refined sugar can be replaced with brown sugar.
5. Take a piece of roll, slightly pull down the top layer of dough and pinch it tightly. Dip the bun billet with the tip into the sugar mixture, spread on the prepared baking sheet.
6. We give for a quarter quarter of an hour, after which we bake for 20 minutes, in a heated oven.
Air buns instead of bread: a recipe for fragrant garlic donuts
Ingredients:
• a full glass of 2.5 percent milk;
• two eggs;
• 25 gr. Sahara;
• five tablespoons of non-aromatic oil;
• 11 gr. instant yeast;
• a pound of wheat flour;
• fine salt, boiling out.
For garlic coating:
• a small head of garlic;
• a spoon of salt;
• 50 ml of unrefined oil;
• fresh dill (chopped) - a tablespoon.
Additionally
• fresh egg;
• dessert spoon of non-skimmed pasteurized milk.
Cooking method:
1. Pouring yeast into a bowl, add two tablespoons of warmed milk, stir, put a spoonful of sugar. Leave for 10 minutes to swell the granules.
2. Put swollen yeast into the slow cooker. Pour the remaining sugar, break the eggs and pour in non-cold, room temperature milk. Pour in the oil and, slightly salting, pour a small pinch of fine salt. Gently stir everything with a whisk.
3. Pour flour sifted a couple of times into the bowl, knead the dough. Leave it in the bowl, forming a ball. After turning on the program "Multipovar" for forty minutes, we set the temperature regime to 35 degrees.
4. While the dough rises, prepare the garlic coating. Grated on the fine side of the grater, mix the garlic with salt. We cultivate the garlic mass with refined oil.
5. Lubricate the table with vegetable oil. After waiting for the implementation of the established program, we shift the risen dough onto the table, grease hands with oil, knead thoroughly. Separate small pieces, roll them in the form of balls, collecting, and slightly twisting the dough inward, lay the buns on an oiled baking sheet.
6. In a hot oven, bake at 180 degrees until cooked, at least half an hour.
7. Beat the egg, mix with milk. Coat a mixture of buns on all sides for five minutes until cooked.
8. The prepared garlic oil is mixed with dill. We grease them with the surface of hot buns, spread garlic and dill on them, leave them to stand. A quarter of an hour is enough for the buns to be saturated with garlic aroma.
"Chrysanthemums" - airy yeast buns
Ingredients:
• half a liter of three percent milk;
• a spoon of salt;
• 15 gr. dry "fast" yeast;
• two tablespoons of sugar;
• 40 milliliters of purified oil;
• wheat flour - 800 gr.
To the filling:
• butter, "Peasant" butter - 50 gr.;
• two tablespoons of hand-ground cinnamon (or very high-quality, purchased);
• ten tablespoons of sugar.
Additionally
• one egg, selected.
Cooking method:
1. Stir in warmed milk, with the addition of sugar, yeast, put the bowl in heat. We wait a quarter of an hour and pour a quarter of a spoonful of salt into the mass that has risen with a hat, add vegetable oil, fill in the sifted flour and knead the dough without delay. Having set in heat, we give time to rise well. Then put it on the table, cut into thirteen pieces, roll them into balls.
2. Roll out the workpieces with rectangles up to 8 mm thick, lubricate them, not too abundantly, with melted butter. Sprinkle with cinnamon mixed with sugar, roll up long rolls and collect them "into a snail" of two tiers, with a seam inside. We shift to the prepared roasting pan.
3. Using scissors, in a checkerboard pattern, we cut both tiers of the resulting flower. We make no more than four cuts on each.
4. Grease future “chrysanthemums” with a beaten egg, bake when the oven is heated at 180 degrees, 20 minutes, without opening the door.
Air buns with boiled condensed milk - "Golden Key"
Ingredients:
• butter, high-quality butter - 100 gr.;
• half a liter of nonfat milk;
• 125 gr. Sahara;
• five glasses of wheat, good quality flour;
• 20 gr. “fast” yeast;
• one egg;
• a can of caramelized condensed milk.
For coating:
• two tablespoons of powdered sugar;
• drinking water - 30 ml.
Cooking method:
1. Pour warm milk into a deep plate. Pour yeast into it, stir until smooth.
2. Pour sugar into a wide bowl, add melted, well-cooled butter, pour eggs. Lightly beat the sweet mass with a whisk.
3. Continuously stirring the yeast mixture, gradually add the sweet mass, then intensively beat. Pour flour, knead yeast dough. We put the bowl in the heat and let the dough rest for half an hour, waiting for a good rise.
4. Wrapping hands, remove excess air from the risen dough, roll it out with a thick layer. Squeeze the blanks for buns with a glass.
5. Putting in the center of each cup a teaspoon of boiled condensed milk, tightly fasten the edges over the filling. Turn the seam down, form an oval and lay it on the roasting pan.
6. We dilute powdered sugar with water, grease the buns with syrup and put them on baking, for about 25 minutes.
Secrets and tricks of making air buns
• When activating the yeast, strictly observe the temperature regime. Do not fill the yeast with cold or excessively hot liquid, they may die and air baking will not work. Be sure to let the yeast mixture stand for a bit, it takes time for successful activation.
• Knead the yeast dough slowly, carefully distribute the newly added ingredients throughout its volume. The dough should be homogeneous, without any splashes and poorly mixed flour.
• If the room is cool, place a container with the dough mixed in close to the battery or the oven turned on. Additionally wrap the bowl with a plaid.
