We all love baking. She is the decoration of any table on holidays and weekdays. She is always a joy for our children: the most demanding members of the family. And every time you set a goal to surprise guests and family with something unusual: something they have not tried yet. Let buns with candy inside be such a surprise this time.

Buns "Secret Candy"

What will be required:

• flour - 0.4 kg;
• large chicken eggs - 1 pc.;
• fast-acting freeze-dried yeast - 0.016 kg;
• kefir or sour milk - 0.18 ml;
• butter - 0.05 kg;
• granulated sugar - 0.06 kg;
• salt - a small pinch;
• vanilla sugar - 0.005 kg;
• sweets "Korovka" - 1.0 kg;
• refined oil for greasing the mold.

What to do:

1. Pour sublimated yeast with warm sour milk or kefir. You can also take cold milk. The main thing is that it should not be hot.
2. Leave the yeast aside: let it ferment.
3. Melt the butter in the microwave on medium power or on the stove over low heat.
4. Combine the sifted flour, yeast mass, liquid butter, salt, vanilla sugar, beat in the eggs in the same place, quickly mix the dough with your hands.
5. It is better to add flour in a thin stream, then the dough will be soft, lush. If you have a bread maker, then it’s just perfect to make the dough in it: put in all the ingredients, turn it on and off, take out the finished dough.
6. Then move to a warmer place and leave there for forty minutes.
7. If there is not enough time, you can use the oven: turn it on for a few minutes, turn it off as soon as it accelerates, put the dough in a large form in the oven, as it will rise a lot. The form must be taken several times larger than the volume of the test. In winter, the best place to raise the dough is next to a hot battery. If the slow cooker has a dough proofing program, then it’s a sin not to use it.
8. Take out the dough, knead it well on a table dusted with flour or a little oiled with vegetable oil, and divide it into small pieces.
9. Each piece is a potential bun. Roll it out a little into a flat cake, and put three “Korovka” sweets in the middle of each. Shape into a round bun.
10. Carefully transfer the prepared buns to a baking sheet or baking dish and let rise a little more.
11. Immediately before the baking process, brush the top of each bun with egg yolk, or you can even with a whole pre-beaten egg.
12. Load the baking sheet into the oven.
13. Preparation: in an oven preheated to 180 ° C, it usually takes 30-35 minutes for the buns to be completely baked.

Buns "Caramelka"

What will be required:

• milk - 0.25 l;
• sifted flour - 0.5 kg;
• granulated sugar - 0.09 kg;
• margarine or butter - 0.07 kg;
• chicken eggs - 1 pc.;
• egg yolk - 1 pc.;
• vanilla sugar - 0.005 kg;
• caramel with jam.

What to do:

1. Take half a glass of milk, warm it up a little
2. Add a teaspoon of sugar, freeze-dried yeast, a tablespoon of sifted flour to the milk.
3. Stir, set aside in a warm place for half an hour: the dough should come up 2 times.
4. Add flour to the dough in a thin stream, then, with constant stirring, soft butter, chicken egg, vanilla sugar, salt, the remaining milk. Knead the dough.
5. Remove the finished dough in a warm place for an hour and a half.
6. When the dough has risen, divide it into small pieces. The dimensions of each should be such that one can make a bun out of them, taking into account the place for the filling inside.
7. Roll the balls into circles, put one or three caramels in the middle of each, carefully pinch the edges, give the product a round shape.
8. Transfer the buns to a baking sheet. Let stand 15 minutes. Brush the tops of the buns with chicken yolk. Send the buns to the oven.
9. Preparation: in an oven preheated to 180-190 ° C for half an hour. You should get a golden brown crust.

The main thing is to pinch the edges well so that the filling does not leak out.

"Baker" with sweets

What will be required:

• milk - 0.25 l;
• freeze-dried yeast - 0.011 kg;
• sifted flour - 0.5 kg;
• butter (room temperature) - 0.06 kg;
• granulated sugar - 0.1 kg;
• salt - 0.01 kg;
• chicken eggs - 2 pcs.;
• refined oil - 0.05 l;
• caramel, toffees, dragees: any sweets, you can even cut.

What to do:

1. If you take a candy assortment, it is necessary that all types of sweets be of the same shape. Round ones are the most convenient solution.
2. Take the sifted flour, mix it with yeast.
3. Put butter at room temperature into the flour and grind the flour with butter until fine crumbs form. Pour salt and granulated sugar into the resulting mixture, pour in warm milk and a large chicken egg.
4. Knead in a way convenient for you: either with your hands, or with a mixer / blender, or in a bread machine. Set aside in a warm place until doubled in size. Then knead him - but you do not need to beat or beat him in any case. Just put it on the desktop, turn, fold the edges, press the dough from above.
5. And wait again for the test to rise.
6. While waiting, prepare sweets. If they are oblong, it is better to cut them in half. Leave the round ones whole.
7. Pour refined oil into a separate container. Take aside.
8. Grease a bun baking dish (round) with refined oil, spread the bottom.
9. When the dough has risen a second time, start forming the future cake. Tear off small pieces from the dough, form medium-sized cakes out of them - so that they are not very large or very small. The thickness should be such that the sweets do not break through the dough when molding the cake.
10. Put sweets in the middle of each prepared cake, pinch along the edges like a dumpling, give it a round shape, dip into a container with refined oil.
11. Put one circle in a baking dish in a circle, then the second. The number of circles depends only on the size of your shape.
12. Lay out the buns tightly. When the dough begins to rise, they will press against each other and begin to rise to the top. Put the cake to part for a quarter of an hour.
13. At this time, heat up the oven to 220°C. We send the pie to the oven. The baking process takes 20 minutes.
14. Remove the cake from the oven, transfer to a large dish, grease the top with melted butter. Let stand for a quarter of an hour.

The pie does not need to be cut: everyone pinches off as many buns as he needs. They easily move away from each other.

Here is a bun pie. Enjoy your meal.

Buns with sweets

What will be required:

• wheat flour - 0.5 kg;
• milk - 0.250 l;
• chicken eggs - 2 pcs.;
• cane sugar - 0.08 kg;
• butter - 0.06 kg;
• refined oil - 0.05 kg;
• sesame - a tablespoon;
• freeze-dried yeast - 0.011 kg;
• salt - 0.003 kg.

What to do:

1. Sift flour together with freeze-dried yeast. Dilute the butter in a water bath or in the microwave, cool to room temperature.
2. Pour the butter into the mixture of flour and yeast, grind the mixture until fine crumbs form with a fork.
3. Break the eggs into a separate bowl, beat with a mixer / blender until foamy. Pour sugar and salt into the mixture in a stream, continuing to beat until a creamy mass is formed.
4. Combine the resulting mass with flour dough and mix until uniform.
5. Slowly pour the heated milk into the dough. Knead the resulting mass with your hands. It is best to use a bread maker if you have one.
6. Transfer the resulting dough to the surface of the working table. Knead it with your hands: lift part of the dough up, grab as much air as possible and press it down. The mass should become smooth. Transfer it to a container dusted with flour, cover with a napkin. The dough should be infused for about an hour.
7. After an hour, press the dough again, fold the edges inward (like an envelope) and lay seam-side down in the tray. Cover with a towel and set aside for another hour to rise.
8. It is ideal for the filling to take caramel with a soft rounded filling.
9. Grease a baking dish with refined oil, line with parchment.
10. Divide the dough into equal parts, form them into round cakes. Spread caramel on one end. Wrap the buns in the shape of cabbage rolls: from the edge with the candy to the empty edge, immediately wrapping the side edges tightly inward so that the filling does not leak.
11. Grease the shaped buns with butter. Transfer them to a baking sheet. Set aside to rest for half an hour.
12. Preparation: half an hour in the oven at 200°C.
13. Remove the frying sheet, coat the pastries with butter, cover with a napkin to cool the buns.

Candy buns

What you need for 16 servings of buns:

• ryazhenka - 0.125 l;
• large eggs - 2 pcs.;
• granulated sugar - 0.1 kg;
• margarine - 0.08 kg;
• salt - 0.003 kg;
• vanilla sugar - 0.015 kg;
• refined oil - 0.025 l;
• freeze-dried yeast - 0.011 kg;
• chocolate candies;
• sesame seeds for sprinkling.

All ingredients must be at room temperature.

What to do:

1. From all of the above products (except sweets and sesame) prepare a soft, elastic dough. Put on proofing in heat for a couple of hours.
2. When the dough is ready, divide it into balls of 50 grams each, you get 16 pieces.
3. Form a cake from the balls, put a candy in the middle, pinch like a pie.
4. Pinch the seams of the pies more carefully: the filling may leak.
5. , place them in buttered cupcake/muffin tins, brush with beaten egg and sprinkle with sesame seeds.
6. Dissolve a quarter of an hour.
7. Cooking: in an oven preheated to 180 ° C until they become ruddy. Readiness is easy to check with a bamboo skewer or toothpick.

An excellent dough is obtained in a bread machine: with the taste of baked milk, tender, does not stick to the table.

Buns with a surprise: chocolate and caramel filling (video)

These are the surprises presented to us by confectionery art. There is no doubt that behind the scenes there is a huge amount of interesting, but unknown. It just seems that nothing new can be invented - it was not there! And slowly, these secrets will still be revealed by us - a matter of time.

A long time ago, when I was little, my grandmother, then my mother baked buns with a surprise inside - with caramel. And I remember the house was filled with such a delicious aroma of baked goods that I could not wait until the ruddy buns were already on the table.
Today I decided to remind myself of my childhood, so I will bake buns stuffed in the form of caramel sweets.
First you need to put the yeast dough.
1. Pressed yeast, salt and sugar

rub in a saucepan until completely dissolved.
2. I add warm water of 40 - 50 degrees.

I stir well.
3. I break the egg there,

while whisking thoroughly with a fork.

4. I add half the norm of wheat flour, stirring with a fork.

5. I add vegetable oil (you can margarine).

I mix well.
6. Add the remaining amount of flour and knead the dough.

7. I set the dough aside to increase in volume. During the approach, the dough needs to be lowered once or twice so that it begins to rise again.
8. After 40 minutes, the dough has increased in volume by 2.5 times. Lay it out on a floured surface.

9. I will prepare caramel sweets for the filling. To do this, just remove the wrappers from them.

10. I tear off small pieces from a large piece of dough and roll them into balls (like a chicken egg).

11. I flatten each ball and put caramel in the center.

12. I pinch the edges and form buns in the form of balls or sausages. I spread the buns on a baking sheet.

Brush the top of the buns with beaten egg.

13. I put the baking sheet in the oven preheated to 200 degrees.
14. When the buns are browned, you can take the baking sheet out of the oven. It takes 10 minutes to bake.
Ready buns should be put on a dish.

The filling of caramel sweets in baking is not new, but a little forgotten old
I took caramels with fillings with two different flavors - apricot and lemon, it's a pity there were no plum ones, I really liked those before.
I used the dough from this recipe.
Just in case, I repeat

For the dough for 16 buns you will need:
0.5 st. ryazhenka,
2 eggs (I have small ones)
4 tbsp. l. Sahara,
80 gr. margarine,
a pinch of salt,
vanillin to taste
1 st. l. vegetable oil,
430 gr. flour,
1.5 tsp dry yeast.
All foods must be at room temperature.

More:
16 stuffed caramel candies
an egg for greasing the buns and sesame seeds for sprinkling.

Cooking:
Knead from the listed products an elastic, soft dough. Let it warm up for about 1.5-2 hours. The dough is a little more than 800 grams.
I mixed in HP. The dough turned out with the aroma of baked milk, soft, pliable, lively and not sticky to the table. When cutting it, flour was not required at all.
I divided the dough into pieces weighing 50 grams, it turned out 16 buns.
I experimented with fillings, so I used half the dough for burgers and half for bagels (well, you've already seen them).


Make a cake out of the buns and put a candy in each, close up like a pie.




During baking, the stuffing from the buns leaked because I didn’t close the “shovchik” very carefully.
I put the formed buns into cupcake molds greased with vegetable oil, greased with a broken egg and sprinkled with sesame seeds (this is optional).


Proofing took about 20 minutes.
You need to bake buns in an oven preheated to 180 degrees until golden brown. Check readiness with a wooden skewer.
I hope you enjoy these buns!
Enjoy your meal!

Yeast dough has always been considered difficult, but the most delicious and satisfying. Only experienced housewives can bake lush buns, and such that they eat pastries straight from the baking sheet faster than the next ones bake.

As a child, yeast baking always seemed to me something from relatives of magic. For some unknown reason, the dough rises and becomes different, softer and more pliable. This is how I looked at my mother, who every weekend baked a huge bucket of pies and buns for the whole family. And the children and guests happily absorbed everything that was taken out of their hot oven.

Now everyone has grown up, but to this day we remember how she scolded us for snatching hot buns that had not yet cooled down. And we ran out into the street and devoured pies and cheesecakes.

She chose different fillings, and we always wondered what the pies would be with this time.

It was jam, apples, pears, berries and rhubarb from the garden. But sometimes she surprised even us - she put something unusual in pies. One of these fillings for sweet buns was the usual soft toffee or candy "Korovka".

If you put toffee or candy "Korovka" in the middle of a bun or pie, the filling melts and turns into a viscous, fragrant, tasty mass, remotely similar to condensed milk and nut butter for sandwiches at the same time.

Today I suggest you cook yeast kefir buns stuffed with sweets (soft toffee). The pastry is delicious, quite simple and unusual. I cook yeast dough for buns on kefir, on one baking sheet, a baking dish.

The recipe for candy buns with the indicated amount of ingredients can be adapted for baking in a slow cooker.

I put such delicious buns close to each other, we call them “friendly family”.

Ingredients:

• Flour - 2 cups (regular, 200 grams),
• Egg - 1 pc.,
• Dry fast acting yeast Saf Moment - 2 teaspoons,
• Kefir or sour milk - 180 ml,
• Butter - 50 grams,
• Granulated sugar - 3 tablespoons,
• Salt - a small pinch
• Vanillin or vanilla sugar - to taste,
• Vegetable oil for greasing the mold.

Cooking process:

Yeast pour warm sour milk or kefir. If the milk is a little colder, don't worry. But if it's hot, the yeast won't work.

Let's leave the yeast to ferment, and move on to other ingredients.

Beat eggs lightly with sugar until smooth. We don't need foam, it's not a biscuit.

Melt the butter in the microwave or on the stovetop. Make sure that the oil does not boil, but simply melts. I do this - I put the saucepan on the stove. I cut the butter into small cubes, and as soon as the butter begins to melt, I remove the butter from the heat and stir. So the oil will never boil.

You can also melt butter in a slow cooker. We set the heating mode and after a couple of minutes the oil will soften.

Combine eggs, flour, yeast mixture, liquid butter, salt and vanilla sugar.

Quickly mix the dough with your hands.

It is better to add flour gradually so that the dough comes out soft, airy.

It is very convenient to knead the dough for buns in a bread machine, put everything together - and took out the finished dough!

You can turn on the oven for 5 minutes, turn it off and lay the dough in a voluminous form. Keep in mind that the dough rises a lot. So the shape should be 2-2.5 times larger than the volume of the dough. In winter, the ideal place to climb is next to a hot battery. Well, if your multicooker has a dough proofing function, use your assistant.

We take out the dough on kefir for buns from the bowl, knead it on a table dusted with flour or greased with vegetable oil, and divide it into small balls. Place 3 toffee on each tortilla and shape into a bun. I got 7 medium buns with sweets.

Put them on a baking sheet greased with vegetable oil. It is optimal if we take refined vegetable oil. But here you can decide to experiment. Take walnut oil - and your pastries will change a lot for the better.

I seat the “friendly family” of buns close to each other in a tall round shape and let the yeast dough stand apart.

Before baking, grease the top of the buns with yolk or a whole egg, which must be stirred in advance.

We put it in the oven to bake. We bake buns with toffee at a temperature of 180 degrees.

Buns bake very quickly. Usually 30-35 minutes is enough for complete readiness.

Buns "Friendly family" in a slow cooker

I bake such buns with filling in a 670 W Panasonic multicooker without 3 D heating longer than in the oven, 70 minutes, and in two passes, 50 minutes on one side and 20 minutes on the other.

By the way, in Panasonic there is no “dough” mode; for proofing, you can use the usual heating, turning it on for several minutes and turning it off.

We take out the finished buns with sweets from the oven or multicooker, let them stand in shape for a couple of minutes. And then carefully remove from the mold.

It is better to let it cool, so it will cut well.

Well, if you are very unbearable, like my children, you can separate warm buns from each other with your hands. Here is such a delicious filling inside each bun. Help yourself!

Bon appetit and good recipes!

Step 1: prepare the dough.

The dough for these fragrant buns is very easy and simple to prepare. First, pour the required amount of pasteurized milk, vegetable oil into a deep aluminum pan and add 1 cup of sugar. Place the container on the stove, turned on to a medium level, bring the liquid to a boil, stirring with a whisk, turn off the stove and let cool to 30 - 35 degrees, it will take approximately 45 minutes or 1 hour.
When the mixture is cool, but still warm, add 2 packets of dry yeast to it, cover the pan with a lid and let the yeast rise, 10 – 15 minutes will be quite enough.
Then add 8 cups of sifted wheat flour to the liquid mass.
Stir the mixture with a wooden kitchen spoon until smooth, cover the container again, put in a warm place and let the dough brew for 1 hour.
After the required time has elapsed, it will increase in size by 2 to 3 times.
Now add 1 more cup of sifted wheat flour.
A teaspoon of baking powder.
Half a teaspoon of baking soda. Mix all the ingredients with a wooden kitchen spoon, and then knead the dough with oiled hands. The dough is ready, now you have 2 options, if the preparation of the buns is not in a hurry, cover the container with a lid and put it in the refrigerator. Let the test stand 12 hours, if it goes beyond the sides of the container, drive it back with your hands. But if there is no time, and the guests will soon be on the threshold, let the dough brew in a warm place for another minute 20 – 30 and immediately proceed to the second step.

Step 2: Prepare the caramel sauce.

While the dough is resting, prepare the caramel sauce. Turn on the stove to a medium level and put a pan with the right amount of butter on it.
Then add the required amount of brown sugar, corn syrup, cream and apple juice to the melted fat.
Let all the ingredients dissolve completely, stirring them with a whisk, and bring the mass to a boil. Boil the caramel sauce for 1 minute then remove the pan from the stove, set it aside and let the fragrant mass cool.

Step 3: prepare the dough.

Now separate half of the total mass of the dough, lay it on the kitchen table, previously sprinkled with sifted wheat flour, knead a couple of times and roll the semi-finished flour product into a rectangular layer up to 7-8 millimeters thick using a rolling pin.
Then put the required amount of butter in a saucepan and melt it on the stove, turned on to the middle level. Allow the melted fat to cool slightly, divide into 2 portions and pour one of them over the surface of the rolled dough, distributing the oil around the entire perimeter of the formation with a baking brush.
Separate half of the required amount of sugar and sprinkle it on the surface of the buttered dough.
And in order for your product to turn out fragrant, sprinkle sugar with a generous portion of cinnamon, 2 tablespoons will be enough.
Then roll the layer into a tight roll.
Pinch the edge of the dough with the base of the roll.
And using a sharp knife, cut the roll into slices thick up to 4 - 5 centimeters.

Step 4: prepare the apple.

Rinse the required number of apples under running water, peel them, cut into 2 halves, remove the tail and core.
Then lay on a cutting board, cut into layers up to 1 centimeter thick and then into strips.
Chop a thin straw into a cube and place the cut in a deep plate. Preheat the oven up to 176 - 180 degrees Celsius.

Step 5: prepare the baking dish and lay it down.

Take a round baking dish with removable sides and grease it with a small piece of butter around the entire perimeter.
Then pour half of the caramel sauce into the mold.
Arrange the apple slices on top of the caramel, spreading them across the bottom of the pan in an even layer.
And on top of the apples lay the pieces of rolls, leaving a small space between them in 1 - 1.5 centimeters.
Now put the mold in a warm place on 20 – 30 minutes, for example near the stove and let the dough rise.

Step 6: Bake Caramel Buns.

After the required time has elapsed, cover the form with rolls with aluminum foil so that there are no gaps, then put it in a preheated oven and bake the flour product for 25 minutes. After opening the oven, carefully remove the foil, close the oven and let your culinary masterpiece bake for another 12 – 15 minutes during this time, the surface of the buns will be covered with a golden crust.
Through 30 – 35 minutes, remove the form with the finished dessert from the oven, helping yourself with a kitchen towel. Put it on the table, let the rolls cool down a bit. 5 - 7 min quite enough.
Take a large flat dish and set it on the surface of the baking dish.
Then, holding the pan with a kitchen towel, turn it over so that it is on top and the dish is on the bottom.
Leave the dish with the rolls and the mold for a few minutes in this form, allowing the finished product to fall out of the mold. Then, using a knife, lift the mold and remove it very carefully so that the integrity of the finished product is not violated. With the remaining ingredients, prepare the second portion of caramel buns.
Before serving, let the dessert cool a little more, but in the meantime, brew the freshest and most your favorite tea or coffee.

Step 7: serve caramel buns.

Caramel buns are served warm, placed on a large flat dish. During the tasting, the resulting flour product does not need to be cut, the buns are easy to detach from each other. You can savor this yummy with fresh tea, coffee, yogurt, kefir, fresh milk, jelly or juice.
This dessert does not need any additions, during baking, delicate caramel is mixed with apple juice, soaking the layer of dough, cinnamon dissolves its flavor, butter softens the dough inside and out, making it fluffy, tender and airy. Enjoy! Enjoy your meal!

- - During the preparation of dough and caramel, you can complement their flavor by adding vanilla sugar or liquid vanilla essence.

- - Instead of apples, you can use pears, plums, dried apricots, nuts, quince, and these are just a few options.

- - During the preparation of caramel, you can use regular sugar, it will not give such a rich brown color to your finished dessert, but changing the ingredient will not affect the taste.

- - The roll can be sandwiched with cinnamon mixed with soaked poppy seeds.