Bake a braid. Butter buns "pigtails" with dried fruits
Dissolve yeast in warm milk, add 2 tbsp. sugar from the total amount of sugar, 2 tbsp. l. flour, mix well, cover and leave for 10 minutes. A cap should form.
Melt the butter and let cool.
Sift the flour into a bowl (do not add all the flour at once), add the remaining sugar, egg, salt, butter, yeast mixture and knead a smooth dough that does not stick to your hands. Leave it for about 1 hour in a warm place until the volume doubles.
Let's prepare the filling. If the berries are fresh, just wash them well; if they are frozen, then defrost them a little. I put it in a microvel for a couple of minutes. In a blender, grind the berries with 1 tbsp. l. Sahara. Set aside about 3 tbsp. l. berries into a mug, add pudding and mix well. Heat the remaining berries in a saucepan; when they begin to boil, add the berries with the pudding and simmer over medium heat for 1 minute.
Sprinkle the work surface with flour. Place the dough and roll it into a square approximately 5 mm thick. Cut into rectangles. I always get 10 rectangles. Place the filling on each one, leaving the edges free. Roll it into a tube, the joint can be slightly sealed. We cut the resulting tube, but not all the way. And twist it into a pigtail. I think the photo shows the whole process.
Preheat the oven to 180 degrees. While the oven is heating up, place our braids on a baking sheet lined with baking paper. Beat the yolk with milk. Lubricate each braid. And put it in a preheated oven for 20 minutes. Cool the finished braids on a wire rack.
Pour the yeast into a large bowl, add 1 egg, ½ cup of sparkling water, 3-4 tbsp. vegetable oil and 3-4 tbsp. Sahara. Mix everything well. Now add flour - I used 14 tbsp. flour. During the process of kneading the dough, I constantly lubricated my hands with vegetable oil and kneaded the dough directly in the bowl. Cover the dough with a towel and leave for 45 minutes so that the dough increases in volume by 2-3 times.
Place the dough on a surface greased with vegetable oil. Again, lubricate your hands with oil and begin to weave braids. We tear off three, if possible, identical small pieces from the dough. Roll each piece into a rope. We connect 3 strands and braid. You can weave short or long braids, thick or thin, at your discretion. And if the bundles are not very similar in thickness, it’s okay, it will be almost unnoticeable. I braided a long braid and cut it into 3 parts; I did not pinch the ends of the braids; a pinch when cutting with a knife was enough.
Place the braids on a baking sheet lined with parchment paper, brush with beaten egg and let stand for another 20-30 minutes. Bake at 180 degrees for about 30 minutes.
You have made dough for buns, pies and pretzels, but you don’t know how to cut the dough so that the baked goods turn out beautiful - see step-by-step photos.
Beautiful buns
Cutting "Orchid": roll out, cut out a square, fold into a triangle, make cuts along the sides, leave a section of dough without a cut, unfold the square, connect the cut strips in the center.
Cutting "Peony": roll out, cut out a square, fold into a triangle, make cuts along the sides, leave a section of dough without a cut, unfold the square, fold the triangle with other corners, make cuts. Unfold the square and connect the cut strips in the center. Place the filling into the flower petals.
Cutting "Curls": roll out the layer, season with filling, roll into rolls on both sides, cut across.
Baking cutter “Rose”: roll a bun, roll out a circle, make 4 cuts at equal intervals, put the filling in the middle, roll the rose petals one by one.
Butter “Bows”: roll into koloboks, roll out circles, fold the circle in half, make 4 external and 3 internal cuts.
A simple flower made from rich yeast dough: roll the sausages, connect them into rings, put the filling on the two walls inside the ring, connect them in the center, as shown in the photo.
Beautiful puff pastry Kalach: roll a bun out of it, roll out a circle, grease with filling, roll into a roll, cut the roll lengthwise, twist two puff ribbons together, connect the ends to make a roll.
How to make “Piglets” from rich yeast dough. Roll out the circle, make a small cut on top, bend the corners - ears. We sculpt the piglet's piglet at the bottom, bending the edge and flattening it a little. The piglets' eyes are made of raisins.
Butter "Mushrooms": A circle is rolled out, which is then cut into pieces (see photo) and laid out in the shape of mushrooms.
"Croissants". Roll out the circle and cut it into triangles, cutting from the center to the outer edge. A cut is made on the outer side of the triangle in the middle and the filling is laid out at its end. The croissant is rolled up from the outer edge to the center.
Bun “Bird”: Roll the sausage, wrap one edge around your index finger and thread it into the resulting ring. Using a small pinch, press the dough into a beak shape. The tail needs to be flattened and cuts made, giving the appearance of feathers. The eyes are the highlight.
Here are simple versions of beautiful buns made from sausages. By the way, even a child can make such forms. Involve the little ones in this fun baking process. At the same time, you will develop fine motor skills and imagination.
How to decorate pies
Flower cake decoration: Roll out the layer into a round shape, place a bun of filling in the center. Carefully distribute the rest of the filling around the circle, leaving space from the edges and the central bun. Cover the top with another layer of dough. Using a small bowl or tea cup, press the edges around the center filling. Trim the outer edges with an openwork knife. Then evenly cut the dough with the filling that goes along the outer ring. Turn each “petal” slightly so the filling is facing up.
Cutting a loaf of bread. Roll the flagella into sausages and weave them into a loaf, as shown in the step-by-step instructions in the photo.
Here are the options for decorating the edge of the pie.
Cutting the dough “Pigtail” or “Spikelet”
The simplest version of “Pigtails”. A rectangle is cut out of the rolled out dough layer and a longitudinal cut is made in the center. Then, one edge is threaded through the resulting hole several times. This way the edges curl into a spiral. The filling is placed in the center.
"Pigtail with sausage". Three sausages are connected at the top edges. Then a slice of sausage is placed between them. Intertwined like a braid. The right harness is placed between the left and the center, then the left is placed between the right (which is now on the left) and the center (which is on the right). Again, a slice of sausage is placed and the braiding continues.
Sausage in “Pigtail” dough. This delicacy is sometimes called “Obzhorka” in culinary shops. The sausage is placed in the center of the dough cake. Then the edges are stuck to each other, and the sausage wrapped in dough is cut into equal parts. Each polka is turned sausage side up and placed one after another on different sides from the middle. Place in the oven when half cooked. Sprinkle cheese, herbs on top, grease with mayonnaise or ketchup (optional). And finish baking until ready.
Beautiful bun “Spikelet”. This type of baking is simple to make and looks very beautiful. Roll out a thin layer, grease with vegetable oil or egg, sprinkle with sugar and cinnamon (poppy seeds). We roll the roll, which we then cut with scissors slightly obliquely, as shown in the photo. We put the resulting “spikelets” into one large beautiful bun.
And this is a simple pigtail with poppy seeds. The sausage is covered with poppy seeds and cut with scissors, placing the petals on different sides.
Calories: Not specified
Cooking time: 160 min
Fresh, rich pastries probably cannot leave anyone indifferent. Moderately sweet, airy dough that melts in your mouth. Surprise your loved ones with a delicious dish. Serve it to the festive table and you can be sure that everyone will be happy.
Butter buns "Pigtails" - recipe with photo.
To prepare we need:
- flour 3 tbsp. + 3 tbsp;
- sugar 100 g + 1 tbsp;
- 250 ml milk;
- 2 eggs;
- 100 g butter;
- 15 g yeast;
- dried apricots;
- prunes.
How to cook with photos step by step
Let's start by preparing the dough for the future dough. The milk must be heated to 40 degrees and poured into a bowl. Add yeast to it, 1 tbsp. sugar and 3 tbsp. flour. Mix everything, cover the bowl with the dough with a towel or cling film and put it in a warm place for 30 minutes. 
While the dough is rising, dried apricots and prunes must be thoroughly washed and soaked in water. 
In a separate bowl, melt the butter. Cool, it should not be hot. Add sugar to it and mix everything. Then add the eggs and beat everything again. 
Meanwhile, the dough came up, it increased in size and became fluffy. 
Place the dough in a bowl with a beaten mixture of butter, sugar and eggs. Stir and add sifted flour. It is better to add flour gradually, one glass at a time, this will make it easier to knead the dough. 
At the moment when you can no longer work with a whisk, put the dough on a work surface sprinkled with flour and knead so that it does not stick to your hands; you can grease your hands with vegetable oil. The dough should be soft. Having formed a ball, transfer it to a bowl and put it in a warm place. 
While the dough is reaching, cut the dried apricots and prunes. 
After about 1.5 hours, place the dough, which should increase in size by 2-3 times, on a work surface sprinkled with flour, knead and divide into two parts. First, take one part and roll it into a layer using a rolling pin. 
Now, in fact, we begin to prepare the buns “Pigtails”. On the rolled out dough, use a knife to make these cuts on both sides. 
We put prunes in the middle, sprinkle with sugar and begin to braid the braid, folding the pieces on both sides on top of each other in order of priority. 
We perform the same manipulations with the remaining dough, only with the filling, this time there will be dried apricots. 
Place two braids on a baking sheet. Bake in a preheated oven at 180 degrees for 30 minutes. 
After the time has passed, remove the braids from the oven. To make the baked goods shiny, you need to brush them with beaten egg and put them back in the oven for 5 minutes. 
Buns "Pigtails" with filling are ready! Serve them to the table and enjoy your meal!
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Preparing yeast dough is not difficult, but there is one secret - you must do it in a good mood, with bright thoughts. The room where the dough is prepared and rises should be quiet and completely free of drafts. And then your buns, buns, pies and pies will definitely turn out, they will be fluffy, rosy and delicious.
Ingredients:
To make buns from rich yeast dough you will need:
flour - 500-550 g;
sugar - 2-3 tbsp. l.;
salt - 1/4 tsp;
vanilla sugar - 1 sachet;
dry yeast - 1 tbsp. l.;
fermented baked milk - 200 ml;
milk - 50 ml;
butter - 50 g;
eggs (in dough) - 2 pcs.;
egg for greasing buns - 1 pc.;
brown sugar for sprinkling.
Cooking method:
Dissolve yeast and some sugar in warm milk. Place in a warm place for 15 minutes. A “cap” should form on the surface.
Melt the butter. Beat eggs with salt, sugar, vanilla sugar. Add melted butter, warm fermented baked milk and suitable yeast. Mix everything until smooth.
Gradually add flour and knead the dough first in a bowl, then transfer to a floured table and knead thoroughly. Do not add excess flour. The dough should be soft, elastic, not sticky. Place the dough in a bowl, cover with a clean towel and leave in a warm place for 1.5 hours.
The correct dough should be fluffy, soft, and very pliable.
The buns can be given any shape. Today I decided to bake “braids”. To do this, roll small pieces of dough into flagella with your hands.
Weave braids from flagella.
This is how you get a braided bun!
Place the buns on a baking sheet. Beat the egg with a fork, brush each bun with egg and sprinkle with sugar. Leave the buns on the baking sheet in a warm place for 20 minutes. Preheat the oven to 180 degrees. Bake the buns for 20-25 minutes.