Yeast buns: recipe, photo. Muffin dough for buns
Muffin buns, the recipe of which we consider a little further, are especially lush and soft from the yeast dough. It should be noted that there are a great many options for the design of such baking. Moreover, the presented dessert can be made with the addition of poppy seeds, raisins, lemon zest, ground cinnamon, powdered sugar and even chocolate. We will consider several recipes that are most popular among home baking lovers.
The most simple buns: a recipe with a photo of dessert
Cooking such baking in the oven does not take much time. But before you put there formed semi-finished products, you should make a lot of effort to make a fluffy and soft yeast dough. For this we need:
- milk is maximally fat - 700 ml;
- sunflower oil - in the dough 3 large spoons + 100 ml for decorating buns;
- medium-sized sugar - 2 large spoons per dough and about 100 g for decorating dessert;
- rustic egg - 1 pc .;
- iodized salt - 1/3 of a small spoon;
- granulated yeast - dessert spoon;
- light flour - from 700 g (pour at discretion).
Despite the fact that sweet yeast buns are high in calories, they are often prepared for tea. After all, it is absolutely impossible to refuse such a sweet, lush and soft dessert.
For its preparation should be pre-mixed yeast base. To do this, you need to pour the milk of maximum fat content into a bowl, then put it on a slow fire and heat it up a little. Next in the warm product is required to dissolve medium-sized sugar and dry yeast. After that, add salt to the same container and place the beaten village egg. After mixing all the ingredients, you need to add sunflower oil and light flour to them. As a result of these actions, you should have formed not very steep, but not liquid yeast dough. To make it fit, it should be covered with a towel, and then kept in a warm room under the cover for one and a half hours. During this time, the base should rise well several times.And so that it does not “run away” through the edges of the dishes, it is required to beat it with a fist, slightly dampening it in vegetable oil.
It should be particularly noted that if the yeast dough is kept in a warm room for more than one and a half hours, then you will get slightly sourish buns. In this regard, the foundation must be carefully monitored.
Sculpture of semi-finished products
As mentioned above, the buns from the pastry can be formed in different ways. We decided to make several "Moscow" buns. To do this, take a small piece of the approached base and roll it into a thin circle with a diameter of 10 centimeters. Next, the dough is required to grease half a dessert spoon of sunflower oil and not very richly sprinkle with sugar. After that, the circle should be wrapped with a roll, folded in half and make a cut in the middle part with a length of 6-7 centimeters.
To bake buns in the oven, you need to take a baking sheet and lubricate it with sunflower oil. Next, you need to put on the sheet formed "Moscow" buns, revealing their cut middle.
After filling the baking sheet it is recommended to set aside for 15-25 minutes.This is necessary to ensure that the semi-finished products once again rise well.
When the shaped buns become fluffy, the filled baking sheet should be placed in a cupboard heated to 195 degrees. It is recommended to bake sweet products for no longer than 40 minutes. This time is enough for the yeast dough to be fully baked.
How to properly present to tea?
After the dough buns are baked, slightly rosy and markedly increased in size, they should be removed from the oven and then placed on a large plate using a spatula. Serve a dessert for tea, preferably in a warm condition.
Cooking together delicious buns "Sinabon"
Sinabon buns became popular among baking lovers because they have a special taste and aroma. Unfortunately, it is not always possible to purchase such a dessert in the store. That is why we offer to make buns rich, the photos of which are presented in this article, at home.
For the dough we need:
- milk is not very high fat content - about 200 ml;
- dry yeast - 6 g
- eggs chicken eggs - 2 pcs .;
- natural butter - about 80 g;
- medium-sized sugar - 110 g;
- high-grade flour - from 700 g (add optional);
- Salt - small-sized pinch.
Muffin dough for buns, the recipe of which we are considering here, is kneaded quite easily and simply. To do this, you need to slightly warm the milk, pour dry yeast and a large spoonful of sugar into it. While the ingredients dissolve, it is necessary to proceed to the preparation of the second part of the base. To do this, beat the eggs with a mixer, and then add the softened butter, sugar and mix well again. Further, both parts of the base must be combined, pouring salt and light high-grade flour to them. Knead not very steep dough, it is desirable to cover it with a clean cloth and a lid, and then put in any warm place exactly for 60 minutes.
To make the pastry for Sinabon buns airy and soft, it is recommended to beat it every ¼ hour with hands soaked in sunflower oil.
Ingredients for the filling
Those who have repeatedly tried the pastry under the name "Sinabon" know that it is prepared with a very tasty and flavorful filling.For its preparation, we need:
How should make buns? The recipe for making such baking recommends using a large board, which should be sprinkled with light flour, and then roll on it yeast dough in a rectangular and not very thick layer. Further, its surface must be lubricated with soft butter. After this, it is required to mix coarse brown sugar and ground cinnamon in a separate dish, and then sprinkle the base with the resulting dry mixture. In conclusion, a sheet of dough is required to roll up into a thick roll and cut into pieces 6-7 centimeters thick.
Baking in the oven
After the semi-finished products are ready, you should lubricate the surface of the sheet with oil (you can lay out baking paper), and then spread out all the products on it. Moreover, their cut parts should look up and down, respectively.
Bake buns "Sinabon" preferably at a temperature of 195 degrees for 35-42 minutes. During this time, the products should significantly increase in volume and also become slightly rosy.
It is no secret to anyone that after the baking process, a real “Sinabon” bun should be lubricated with butter cream.This will give the product not only an unsurpassed taste, but also make it more beautiful and appetizing.
So, for the preparation of the cream we need:
- soft cream cheese (for example, "Almette") - about 80 g;
- powdered sugar - about 110 g;
- soft butter - 3 large spoons;
- vanilla - ½ dessert spoons.
We told about how to make pastry for buns. But in order for such products to turn out really tasty, they should be smeared with cream. For its preparation it is necessary to put soft cream cheese in one bowl, slightly melted cooking oil, as well as powdered sugar and vanillin. All ingredients are required to beat in a blender at the highest speed.
After the buns are baked, they should be removed from the oven. Further, each product must be plentifully lubricated with pre-cooked butter cream. By the way, to carry out this action is not necessarily on the baking sheet. Although this is how your cream will remain completely on the buns, and will not be on a plate or board.
How to serve guests self-baked buns "Sinabon"?
Finished pastry should be served immediately after baking and richly lubricated with butter cream. In addition to these, it is necessary to present hot tea, coffee or cocoa.
Now you know how to please your loved ones with delicious and satisfying homemade pastries. But in order to make such a dessert as lush and soft as possible, we recommend using the following tips from experienced chefs:
- For the preparation of buns, you should use dry yeast in the amount of not more than one dessert spoon. If you add this ingredient in larger quantities, then most likely, the finished products will have its pronounced flavor.
- Making buns "Sinabon" or "Moscow" buns are not necessarily with the filling that was presented in the recipe. For example, instead of sugar and ground cinnamon, you can use cocoa powder, grated bitter chocolate, lemon or orange zest, nuts, and so on.
- If you keep the yeast dough warm for 1.5 hours and at the same time “beat” it with your fist 3 or 4 times, then the rich products will be very lush and soft.
- To make your dessert in the form of buns turned out not only tasty, but also beautiful in appearance, after forming the products, it is recommended to smear their surface with a beaten chicken egg, and only then bake it.This method will make baking more ruddy and delicious glossy.
Using these recommendations, you can bake tasty not only small buns, but also sweet pies with any filling.