How to make a braid from dough? Very simple! Just a few manipulations, and beautiful pastries in the form of lush braids are on your table! 😀 Pleasant to the eye and exudes wonderful aromas...

What dough should I use to make these braids? You can take a ready-made puff pastry, or you can use any yeast – store-bought or homemade, with dry or live yeast, butter or lean. I kneaded the dough with dry yeast without animal fats. I used tomato juice and water as a basis.

Also, my yeast dough braids with sesame cake! The other day I told you how to cook and which ones you can bake with it. After preparing this plant-based milk, what remains is sesame cake, which is great for any baking. But the buns will turn out delicious even without it!

I didn't add sugar to the dough. Therefore, my option is neutral. It can also be eaten with sweet tea and coffee. Serve with jam or any preserves. Or you can use it instead of regular bread for soup or salad. But if you definitely want sweet baked goods, add sugar to your taste and bake this way 😉

So, let's study in more detail, with photographs and descriptions, how to make a braid from dough!

Ingredients:

• tomato juice - 250 ml
• filtered water - 100 ml
• salt - 1 tsp.
• sunflower oil - 8 tbsp.
• premium wheat flour - 5 cups (625 g)*
• sesame cake or sesame seeds (optional) - 150 g
• dry yeast - 2-2.5 tsp.

* 1 cup = 200 ml liquid = 125 g flour

Bun braids, how to weave:

Combined tomato juice, water, salt and 5 tbsp. refined sunflower oil. Mixed well.
The overall temperature of this liquid should be pleasantly warm - 35-40"C.

I added sesame cake. As I said above, you can use sesame seeds instead - straight from the bag or heat them a little in a dry frying pan or on a baking sheet in the oven. Or you can do without it altogether - as you like.

I also sifted flour mixed with dry yeast here. Since I didn’t initially know how much flour it would take, I added and mixed gradually, based on 1 glass (125 grams) - 0.5 tsp. yeast.
I ended up using about 625 grams of flour. You may end up with more or less because wheat gluten varies.

While kneading, I poured in another 3 tbsp. vegetable oil. Kneaded the dough into a ball. Covered with a lid and placed in a warm place for an hour.

She kneaded the dough with her fist and returned it to a warm place. The second time it rose faster - in half an hour.

Now that the dough has risen twice, you can watch how to braid the buns.
I divided the dough into 4 equal parts to bake 4 braids. Each part in turn was cut into 3 identical parts. I rolled each one between my palms into a sausage. The length and thickness can be adjusted according to your wishes and the size of the baking sheet))

First, I connected the three sausages with a strong pinch at the top.

From this common point I began to weave a braid. First, I overlapped the right tourniquet over the middle one, then the left one over the same original right one, making the middle tourniquet now the far right one. And so she wove it to the very end, where she also made a strong tuck.

Placed the braided yeast dough buns on a baking sheet. I sent it to bake for 25-30 minutes at a temperature of 180-200"C. If you decide to bake smaller braids, then 20 minutes may be enough - be guided not only by the size of the products, but also by the features of your oven.

I placed the braids on a cooling rack and covered the top with foil and a towel. I let them cool down like that.

Now you know how to braid buns. I hope that you also liked the option for preparing the dough! ;)

We ate these braids with soup, and as in the photo - with my favorite yellow plum jam!! Tasty!

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As I promised in the previous recipe to you, dear cooks and cooks, after a couple of days I “started” such braids of dough using the same) Excellent dough, I didn’t change anything in it - I repeated everything again)) But I will duplicate the ingredients and recipe so that you didn't follow the links))

The dough made such ruddy and delicious braids, mmm..))) Airy, tender - everything you need from sweet buns)) Try it))

Required:

Delicious bun dough:

• flour – 800 gr.,
• yeast – 13 gr. dry,
• milk – 300 ml. + 2 tbsp,
• butter (margarine) – 100g.,
• vegetable oil – 3 tbsp.,
• salt – 0.5 tsp,
• eggs – 2 pcs. + yolk,
• vanilla,
• sugar – 250 gr.,
• raisins 150 gr.

Very tasty braids are made from dough - the modeling process is the same as a regular braid, everything is described in detail below)) At the same time, the shapes of the buns can be different - I’m just suggesting an option) You don’t have to add raisins - eat it like that, with butter - very tasty! Let's get started!

Homemade buns recipe:

Add one tablespoon of sugar and yeast to warm milk. Mix thoroughly and leave to rise to the “cap”. Prepare the raisins - if desired, pour boiling water over them and dry. Melt the butter, beat the eggs with sugar and vanilla. Add the egg mixture to the yeast, pour in the oil.
Sift the flour and knead the dough, leave it in a warm place for 40 minutes, knead it, add raisins and let it rise again for 1.5 hours. If you want to see step-by-step photos of preparing this yeast dough for buns, follow the link in the preface to the recipe)) The second time I didn’t take pictures of the whole process, just the process of forming a braid from the dough and the final photos.
We tear off identical pieces of dough and form flagella from them, we connect these flagella to each other at the top (I’ll say right away that it’s better to form a braid of dough right on the baking sheet, so as not to stretch all the beauty when transferring)	Tear off pieces of dough and form 3 ropes
We send the outermost flagellum to the middle.	How to make buns
Now we send the remaining free flagellum to the middle and so on until the end - in general, everything is the same as weaving a regular braid, only from dough))	Braiding a dough braid
We tuck the ends of the braids under the bottom and voila! A beautiful dough braid is ready))	Here is the dough braid
These two braids (and one more of a similar size) are obtained from the specified volume of yeast dough. Let it rise for 25-30 minutes.	Milk bun dough
Mix the yolk with milk and grease the dough braids (I sprinkled one of the braids with sesame seeds). Place them in an oven preheated to 180 degrees for 30 minutes (maybe a little less - rely on your oven and the brownness of the products).	Mix yolk with milk
These are such ruddy and beautiful braids - airy dough without difficulty)) Try it, it’s easy to cook, and it’s nice to surprise your family and friends))	Sweet buns
And this is a bun with sesame seeds)) Try it, you will definitely like it!	Sesame bun

Easter cake Airy buns Buns with jam The most delicious cake Biscotti with peanuts and raisins

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.

Lush buns-braids. yeast dough.

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.

Even a well-fed person will not refuse to eat a beautiful bun. After all, baked goods that are attractive in appearance attract attention and increase appetite.

For the “Sweet Braids” buns, I used regular butter yeast dough, with the only difference being that I made the dough not with milk or water, as we are used to, but with potato broth, left over after preparing mashed potatoes.

I have done this more than once and have long been convinced that thanks to starch, the dough turns out more fluffy.

I diluted a packet of dry yeast with a small amount of warm water, added a spoonful of sugar and flour. I stirred the dough and left it for 10 minutes so that the yeast came to life and began to play.

Somewhere in the middle of kneading, sprinkle the dough with salt and sugar (2 tablespoons).

When you first knead, the dough should be soft and lightly grippable.

I coated the walls of a deep saucepan with vegetable oil, placed the dough on the bottom, and poured butter on top.

Covered the saucepan and left it for half an hour.

When the dough has doubled in size, I pressed the butter directly into the dough for 3-5 minutes and left it again for half an hour.

I tear off a piece from the finished dough and divide it into three parts. I roll each part into a rope and pre-lubricate my hands with vegetable oil.

I make a braid from the flagella. I secure the edges of the braids and sprinkle them generously with sugar.

You can speed up the process. Roll out three large flagella, braid a braid and cut it into portions.

Place the buns on a greased baking sheet and leave for 20 minutes for the dough to rise.

Place the risen buns in the oven, preheated to 180-200˚ minutes for 15-20.

If desired, I grease the braids with beaten yolk, diluted with boiled water, taken in equal proportions.