You have made dough for buns, pies and pretzels, but you don’t know how to cut the dough so that sweet products They turned 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 butter flower 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.

And here simple options 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 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 up the flagella - sausages and weave them into a loaf, as shown in step by step instructions on the picture.

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.

There are already a lot of recipes on the site, but I haven’t had time to tell you how to make buns from yeast dough. By the way, this is the most popular dish for tea in our family. I use the same dough recipe for buns as for baking all other baked goods.

Getting the hang of cooking simple things butter dough, you can always cook excellent air buns- buns with sugar, cinnamon, poppy seeds and other additives. Buns can be in the form of butterflies, snails, curls, hearts.

Bun dough recipe

The amount of ingredients is indicated for 8 large buns.

For the dough:

• Yeast - 25 g pressed or 7 g dry;
• Sugar - 1 tbsp. spoon;
• Flour - 3 tbsp. spoons;
• Warm milk - 250 ml.

For the test:

• Vegetable oil (I use refined sunflower oil) - 0.5 cups;
• Chicken eggs - 1 pc.;
• Salt -0.5 teaspoon;
• Flour - 3.5 cups (about 400 g);
• Sugar - 3 tbsp. spoons;

Filling for buns:

• Melted butter - 30 g.
• Sugar - to taste
• Cinnamon - to taste

How to make buns with sugar from yeast dough

I prepare the dough for the buns using the sponge method.
So, measure out 250 ml. milk.


Milk is the basis for our dough; it should not be hot (at a temperature of 50 C the yeast dies, we must not allow this to happen). But the yeast will not start working in cold milk, so we heat the milk so that it is slightly hotter than room temperature.
Our buns will be prepared with pressed yeast, break off 25 g.

If desired, raw pressed yeast can be replaced with instant dry yeast; in this case, you need to take 7 g of dry yeast.

Knead the yeast with a fork, add 1 tbsp. spoon of sugar.


Add half a teaspoon of salt to the dough mixture. Crush the resulting mixture using a fork.


Add warm milk to the dough.


The yeast should disperse well in the milk. Mix into a homogeneous liquid mass.


Add flour (3 tablespoons) to the resulting mixture.

All flour that will be used for yeast dough must be pre-sifted. This will saturate the flour with air and make the dough more tender and airy.

So, stir the mixture with flour, we get a preparation for the dough.




We remove the dough in a warm place without drafts for 20-25 minutes. You can cover the dough cling film or a clean towel.

You can see how to prepare it in a separate article.

How to prepare dough for buns

Until the dough reaches what we need lush foam, let's break the egg.

Add the remaining sugar (2 tablespoons) to the egg and grind.


There is no need to beat the egg and sugar until fluffy, just stir until smooth.


Pour vegetable oil (110 g) into the dough. This is about half of a regular cut glass.


Now we need our dough, which by this time has increased in size.

Note: the dough recipe can be used to make delicious and other baked goods.

Mix the dough and start adding flour in parts. A small part was added and stirred. Added again and stirred. In total, you should use 3.5 cups of flour. But, given that everyone’s flour is different, you may need a little more or a little less. Focus on the consistency of the dough.


At first, the dough for yeast buns will look like this.


Then it will be difficult to knead with a spatula or spoon and you will have to put everything aside and proceed to kneading the dough with your hands.


When the dough becomes thick, place it on a surface sprinkled with flour and begin kneading with your hands. You need to knead for about 10-12 minutes until the dough becomes plastic. The dough will be sticky, this is normal. Even if it sticks a little to your hands, there’s nothing to worry about.

We, of course, can use flour to achieve a result so that the dough does not stick to our hands at all, but in this case we will get a dense dough clogged with flour, which ready-made baked goods will not be airy, but heavy.

Then put the dough in a bowl, grease it on top with your palm dipped in vegetable oil, cover with a towel and put it in a place without drafts for 1.5 hours.
After the allotted time, the dough will increase in size, you need to knead it and put it in the refrigerator for another 2 hours.

Place the well- risen dough on a surface sprinkled with flour (or greased with vegetable oil).

The dough needs to be divided by the number of buns you plan. From this quantity I get 8 large buns. They turn out big and fluffy. So we first divide the dough into two equal parts, then each of the two parts into two more pieces.

We divide each part into two more, we get 8 blanks for buns.

One part of the dough will be one bun, and the shape can be made in a variety of ways - in the form of hearts, snails, butterflies.

The most popular and romantic are heart-shaped buns.

Buns with a heart

The heart-shaped buns are very reminiscent of a bun from Soviet times called the Moskovskaya bun (by the way, they are still sold in stores).

Making a dough heart couldn't be easier! Follow my step by step instructions.
So, roll out a piece of dough from our preparations into a circle. If you don’t get the shape of an even circle, it doesn’t matter, the heart from the dough will still come out wonderful.


Now use a brush to brush the entire surface of the dough with melted butter.

Butter can be replaced with vegetable oil according to your taste.

Sprinkle with sugar (you can use cinnamon or Brown sugar). I'll use regular sugar.
In the photo it may seem that the sugar is poured in a heap in one place, but in reality the sugar is distributed evenly over the entire surface.
For better pressing of the sugar, you can run a rolling pin over the dough.


We begin to roll the cake into a roll.


Pinch the edge of the roll so that the dough does not fall apart.


Now fold the roll in half and lightly pinch the edge.

Using a sharp knife, cut through the “puffy” part of the roll, not reaching 1.5 cm to the edge.

Now turn the cut edges inside out to create a heart.

IN finished form the bun looks like this:

Butterfly buns

Children love buns in the shape of butterflies. You can introduce your kids to making them: roll the dough into rolls, grease the surface of the dough with oil using a brush - even a child can do this, and the pleasure will be overwhelming!

To make butterfly buns, we do the same steps, roll out the flatbread, grease it with butter, sprinkle it with sugar, then roll it up and pinch it...

We tuck the edges of the roll under itself and fasten it together, as shown in the photo:

Using a knife, cut the edges of the roll on each side, not reaching the middle of the roll.

We open the wings of the butterfly with the inside facing us.

On the Internet great amount ideas on what shape to make buns and buns. You just have to try once - and a variety of spirals, snails, hearts, butterflies and braids will appear on your table. Experiment and make your loved ones happy!


Now place the buns on a baking sheet lined with parchment, cover with a towel and let rest for 15-20 minutes. Before baking, brush with yolk mixed with milk and place in the oven at 180 C.
The oven must be preheated.
After 20 minutes the buns are ready!

In contact with

I want to show you 8 ways to do beautiful buns from yeast dough. Thanks to such variety, you can easily choose the option you like and repeat it.

The original forms of buns made from yeast dough are made quite quickly, and I chose sugar, cinnamon and nuts as the filling. If you don’t like this filling, you can replace it with poppy seed, condensed milk or jam. With any of them, they will be perfectly baked inside, soft and airy.

If you are looking for how to beautifully wrap sugar buns, then here you will see a lot interesting options and I think you'll like them. Thanks to step-by-step photos, the process is even clearer and everything will work out the first time.

I won’t repeat how to make the dough for them, since I already showed this process not so long ago, but here you will see how to make buns so that they are not only tasty, but also beautiful. Forming buns from yeast dough turns out airy, took for them, which is simply perfect for this purpose.

Necessary:

• Yeast dough
• Cinnamon – 2 tsp
• Butter – 50 g
• Nuts – 40 g
• Sugar – 4 tbsp
• Yolk - for lubrication
• Sesame - for sprinkling
• Poppy – for sprinkling

How to make beautiful buns

For the filling, melt the butter, add chopped nuts, cinnamon and sugar. I mix everything and aromatic filling ready.

I stretch the dough into a sausage shape and divide it into 8 approximately equal parts.

Then I start shaping the buns. I make the simplest curls first; for them I roll out one part into a long rectangle, onto which I lay out and distribute the filling.

Now I roll the dough, folding one part towards the middle, then the second. I fasten the joint so that the form does not fall apart. Then I just twist them a couple of times and it’s done.

I make the second part into an oval, the lower parts of which I cut into strips. Don't forget to put the filling on top and just grease the strips a little. I start rolling from top to bottom.

After that, I simply fasten the edges together, and it turns out to be a beautiful bagel that looks like a flower.

I make the next version similar to the previous one, only I cut the strips long, not short.

I start wrapping from the top left corner diagonally downwards. Then I just roll it up like a flower and it’s done.

From another piece I make a long oval, grease it with filling and roll it back up like a roll.

Then I cut it into 3 – 5 parts, but be sure not to cut to the edge. And I turn each part in any direction. Due to the even number, I ended up with something similar to a butterfly.

And now I roll out the next piece in a circle, then make a cut on one side and halfway through.

Starting from one edge, I twist it in a circle and get this interesting shape.

I grease the rolled out rectangle with the filling and roll it into a roll. Next I cut it into two parts. And I cut each of them again, but not completely.

Then I simply turn them in different directions and it’s done.

To understand how to wrap the buns, I roll out the dough into an oval, spread it evenly with the filling and roll it into a tube. Next, I connect the two ends of the dough, with the joints in the middle. Then I place the resulting bagel vertically and press down a little to flatten it. With a sharp knife I cut it on both sides, without cutting to the middle.

After this, all that remains is to turn out all 4 parts and you get a butterfly with wings.

Just like in the previous version with the bun, I roll out the dough, spread it, twist it into a tube, connect the edges and press it down, but this time I cut only on one side and a little more than to the middle.

Now I’ll show you how to wrap buns into hearts, and it’s done simply and quickly. I simply turn the cut parts to the side, turn them cut side up and it turns out to be a heart.

Now you know how to beautifully form buns from yeast dough. I put them on a baking sheet with parchment, grease the top with yolk, and then sprinkle with poppy seeds and sesame seeds, but this is optional. I bake them in a preheated oven at 200 degrees for 20 minutes. Don't forget to check readiness with a wooden toothpick.

These are such beautiful buns made from yeast dough, they are all airy, sweet and tasty. Most of all I liked making butterflies and hearts, and you choose your option and try to repeat. I hope you enjoyed this master class and found what you were looking for here. Bon appetit and inspiration in the kitchen!

Calories: Not specified
Cooking time: Not indicated

Known various shapes buns made from yeast dough with sugar. Even a child can learn how to make such products. Therefore, prepare the dough and call the kids for help. They will really like the formation process - it is very exciting and interesting. Also check out the recipe for the most delicious one.

Required Products:

- butter dough – 600-800 gr.,
- sugar,
- cinnamon,
- butter,
- jam.

How to cook with photos step by step

1. Prepare butter dough according to your favorite recipe. When the dough “fits” (increases in volume), you can begin the process of forming the buns.




2. Roll out a piece of dough into an oval cake. Tip: how to decide which piece of dough to take? It is worth noting that the size of the piece of dough used only approximately corresponds to the size of the future bun, because the product increases in volume during baking. Therefore, a piece of dough should be half the size of the finished bun.




3. Grease the resulting flatbread with melted butter and sprinkle with a mixture of sugar and cinnamon. Using a knife, cut into strips, leaving one edge untouched.






4. Carefully roll into a roll.




5. Then assemble into a donut. The bun preparation is ready.




6. For another type of bun, also roll out a piece of dough into a layer, brush with butter and sprinkle with the aromatic mixture.






7. Roll into a roll.




8. Using a sharp knife, cut all the way through the center, leaving the edges intact.




9. Turn the inner layers (obtained when cutting) outward so that they peek out. Then roll the bun into a “donut”.




10. The bun is formed in the form of a braid using the same principle. The layer is rolling out,
greased with butter and sprinkled with cinnamon sugar (or just sugar).






11. The prepared layer is rolled into a roll.




12. Then it is also cut in the central part, leaving only one edge untouched.




13. A double braid is woven from the resulting halves, trying to let the layers peek out.




14. For a heart-shaped bun, roll out a piece of dough into a flat cake and, in the same way as in previous cases, grease with butter and sprinkle with cinnamon sugar.






15. Roll the resulting workpiece into a roll.




16. Bend the roll in half, with the seam facing inward.




17. Cut into two parts from the fold side, leaving the opposite edge untouched.




18. Unroll both sides so that the layers of the bun are exposed.




19. The simplest bun is the one that resembles a dove. Roll out a piece of dough into a rope.




20. Form a knot from the resulting workpiece. Cut the protruding bottom edge to imitate a tail.




21. It is very interesting to form buns in the shape of a flower. It's not difficult at all. Roll out a large layer of dough, 4-6 mm thick. Cut out circles (6-8 cm in diameter), 5 pieces for each flower.




22. Bend each circle twice, then again - this is a petal.




23. Combine all five petals (layers up) into a flower.




24. Roll a small ball from a piece of dough and attach a flower in the middle of the bun.




25. Rose-shaped buns look no less beautiful. And they also form very quickly. Roll out a piece of dough (the size of a chicken egg) into a layer. Using a knife, make 4 cuts (opposite), not reaching the central part of the workpiece. Place a teaspoon of filling (jam or cottage cheese) in the center.




26. Wrap the filling with the first “petal”.




27. Then close the petal on the opposite side.




28. Do the same with the remaining petals.




29. Another option for shaping a bun is a figure eight cheesecake. For this, also roll out the dough into a large layer and cut out circles (12-14 cm in diameter). Then, using a smaller die, cut out the central part of the circles to form a “rim.”




30. Form a “figure eight” from the “rim.”




31. Place the resulting part on the middle part remaining from the circle. As a result, a “nest” for the filling is formed.




32. Place the filling inside as desired.




33. Place all the buns on a baking sheet and leave for 5-10 minutes to proof. Bake at 1800C until golden brown. To ready-made buns sparkle, brush them warm with syrup (dilute 1-2 tablespoons of sugar in 100 ml of water). Watch how he cooks world famous ones.




34. Delicious, varied and fragrant buns ready for tea.
Bon appetit!

How to wrap buns with different fillings? Many novice housewives are interested in this question. In the article, we will first look at how to prepare yeast dough for sweet buns and how to make different fillings. Step-by-step explanations and photographs will help you understand how to roll out and wrap the dough to make the baked goods look original and even more appetizing.

How to make yeast dough - recipe No. 1

To prepare yeast dough you need to prepare following products:

• 15 grams of yeast (it is better to use dry yeast in a packet);
• 2 tbsp. l. sunflower oil;
• 50 grams butter;
• half a glass of granulated sugar;
• 1 egg;
• cow's milk- 700 ml;
• sifted Wheat flour- 800 grams;
• a pinch of salt.

Pour slightly warmed milk into a bowl and dissolve dry yeast in it. Set the container aside while we combine the remaining ingredients. In another bowl, mix the egg with soft butter (you need to put it out of the refrigerator in a warm place in advance). When you have a homogeneous mass, add sugar and mix everything thoroughly again. Combine the contents of the first and second bowls and pour in sunflower oil. We measure required quantity flour and add a pinch of salt to it. After mixing in bulk form, add it to the rest of the ingredients.

All that remains is to knead the dough with your hands and cover the bowl with a cotton napkin. Leave the workpiece in a warm place for 1-1.5 hours. During this time, the dough must be lowered twice. As a result, during the waiting time the dough should rise due to the action of yeast three times. Then you can bake the buns. We’ll look at how to wrap buns beautifully a little later, but now we’ll learn another one. popular recipe making yeast dough at home.

The second method of preparing yeast dough

Calculated this recipe for 24 buns. The following ingredients are used in the recipe:

• Half a liter of milk.
• 5 tablespoons of granulated sugar.
• 4 tablespoons plus 1 kg of white sifted flour.
• 150 grams creamy margarine or oil.
• 25 grams of yeast.
• 3 chicken eggs.
• A pinch of salt.

The milk is heated to 45 degrees and poured into a separate bowl, add 2 tablespoons of sugar and stir until completely dissolved. If the yeast is fresh, then it is mixed with 3-4 tablespoons of flour and then added to milk. If they are dry, you will need 2.5 teaspoons. Mix everything well and place in a warm place, covered with a napkin.

When the dough begins to bubble, add eggs beaten with three tablespoons of sugar. Pour melted margarine (or butter) and add the rest of the flour and salt. Knead the dough and place it in a container greased with vegetable oil. Be sure to cover it with a towel and place it in a warm place. Stir the dough once, allowing it to deflate. After the yeast dough has risen a second time, you can begin to roll out the buns.

How to wrap yeast dough buns

Buns from dough prepared with yeast can be baked by rolling out simple balls, however, products with an unusual, specially wrapped shape look much more beautiful. They make baked goods simply from dough and with with different fillings. In the photo below, the buns resemble a pumpkin in shape. You can make these buns for Halloween, surprising your guests.

How to wrap buns so they resemble small pumpkins? Very simple. First, the finished dough needs to be rolled out into a long sausage and divided into equal pieces with a knife or kitchen scissors. Roll each of them into a round ball and flatten it slightly in your palms. Then the thick pancakes are cut in a circle into equally sized segments. They do not reach the middle so as not to cut the bun in half. Let the dough sit and rise for 20 minutes. To do this, place the bun balls on a greased baking sheet and cover with a lid or napkin.

After the dough has risen slightly, the buns are greased with butter so that they shine beautifully. Turn the brush the other way, dip the stick in vegetable oil and make a hole in the center. Then the pieces are placed in the oven and baked until done. After the buns are cooked, insert a half into each center. walnut. It is best to dry them first.

Simple knots

Another way to wrap buns from simple test without filling, we will consider further. The dough is rolled out into a long sausage and cut into equal small pieces with a knife. To prevent the dough from sticking to the knife, you need to lower it with the blade into a handful of flour. Next, roll each piece into a thin sausage and tie a knot from the dough, straightening its ends so that they look in opposite directions.

The workpiece is coated with beaten yolk with a brush so that during baking a dark, toasted crust is formed. Let the dough sit for a while to rise and sprinkle with sugar. It's fun to make dinner rolls by spreading the dough garlic juice and sprinkled with dry herbs.

Complex nodules

Below we will look at how to wrap buns with sugar, sesame or poppy seeds. The bun has no filling inside, so the sprinkles are sprinkled on top after the dough has been shaped into a twisted shape, as in the photo below. Ready dough, as in the previous version of simple knots, is rolled out into long sausages of the same size. Then one knot is tied in the center. How to wrap buns to make a ball?

The remaining long ends are bent towards each other, crossed at the meeting point and bent inward with ends from opposite sides. If the bun turns out to be elongated, don’t be upset, you just need to give it a round shape with your hands. After the yeast dough sits in a warm place for a while, it will rise, and after increasing in volume it will fill all the holes between the knots. The end result will be a nice round bun. It is brushed with beaten egg and sprinkled with the chosen addition.

Cinnamon rose

Buns twisted in the shape of a rose look very impressive. The cinnamon filling will add an extraordinary aroma to baked goods. How to wrap is clearly visible on step by step photo below. Tear off identical pieces from the yeast dough and roll them into small balls in your palms. Then they are rolled out with a rolling pin into thin circles, like preparations for dumplings or dumplings.

To do beautiful rose from the dough, fold four circles on top of each other, but offset to the middle of the next piece. In the middle, a handful of cinnamon (to taste) is poured in a strip through all the circles, and they are rolled together into a tube. The lower part of the rose is tightly united by pressing, and the top resembles a bud of several petals. For such baking, it is best to use a silicone baking tray with round grooves. Let the buns rise slightly, brush them with beaten egg and place them in the oven to bake.

Cheesecake with cottage cheese

Before you beautifully wrap buns made from yeast dough, learn how to do it correctly curd filling for them. While the dough is rising, start mixing the ingredients. You need to mix 400 grams in a separate bowl fresh cottage cheese, add 1 large egg(you can use 2 small ones), a few tablespoons of sugar (depending on the sweetness of the cottage cheese itself) and 1 packet vanilla sugar for aroma. You can replace it with vanilla, just add a little, literally on the tip of a knife. Mix everything thoroughly.

To wrap the cheesecake, roll out identical circles. Place a spoonful of the prepared filling in the center, and cut the remaining parts of the circle into 4 sectors. First, the cottage cheese is wrapped in two opposite parts, tightly sealing them around the filling. Then they lift the two remaining parts and pinch them to the workpiece on the other sides. Next, everything is laid out on another circle, cut into sectors, like the previous workpiece. The whole procedure is repeated again. Allow the dough to rise for 20 minutes, brush with a mixture of one yolk and two tablespoons of milk and set to bake.

Multilayer bun with a hole in the middle

This type of bun is not easy to make. First you need to roll out several pancakes from the dough, at least 4-5 pieces. Then all layers are cut from the middle to the edges in sectors. The step-by-step photo shows that the cuts are not completely completed. Then, layer by layer, all the cut corners are lifted and turned to the opposite side.

They are positioned with a slight shift so that all the details are clearly visible. Sharp edges are bent under the base of the workpiece. After the dough has risen, the workpiece is coated with egg and sprinkled with sugar or sesame seeds.

Pinwheels with filling

To make an angular pinwheel, just roll out the dough into a large sheet and cut it with a knife into squares of the same size. Place a spoonful of cottage cheese or jam in the middle. You can wrap the buns in an envelope, then the filling will be completely hidden inside.

Interesting to know how to wrap jam buns with pinwheels. The rolled out squares are cut diagonally from the corners to the middle. Place a spoon in the center thick jam and wrap the corners towards the middle, tightly connecting them together.

Eights with raisins

If you don't know how to wrap raisin buns, we can recommend quite easy option baking. Raisins are added both to the dough and to decorate the bun. Roll out the prepared dough into a long sausage on a board.

Then one end is bent inward on the left, and the other in a similar way, only on the opposite side. The result is a figure resembling a figure eight. Large raisins are inserted into the middle of the curls.

How to wrap buns with poppy seeds

Let's prepare the poppy seed filling first. To do this, you need to pour 100 grams of poppy seeds into a bowl, pour boiling water over it and let it liquefy. Then grind it in a mill or pass it through a special poppy seed grater, similar to a meat grinder. Add four tablespoons of sugar and two tablespoons of butter to the mashed poppy seeds. Mix everything until smooth - the filling is ready.

The dough is rolled out on a table surface sprinkled with flour into a thin layer. Then it is spread evenly over the entire surface poppy seed filling and spreads with a rubber spatula even in the corners. Then the sheet is carefully wrapped in a roll.

All that remains is to cut it into equal parts, turn each piece in your hands in different directions, as in the photo. In the resulting bun, all layers of poppy seeds will be clearly visible. After the dough has risen, you can put the baking sheet in the oven.

In the article we introduced readers to several options for how to wrap sweet pastries so that it looks original and interesting on the table. Cook with us! Good luck!