Calories: Not specified
Cooking time: 90 min

Classic buns made from yeast dough filled with green onions and eggs. These buns come from childhood, with a crispy crust and aromatic filling, they smell like summer, a dacha, and a village. Yeast buns with green onions and eggs are an excellent replacement for store-bought white bread; they can be eaten for breakfast with hot tea or.

This recipe will take 90 minutes to prepare, and the ingredients listed in the recipe will make 8 buns.



Ingredients.
For the test:
- yeast – 20 g,
- wheat flour – 250 g,
- milk – 150 g,
- sugar – 5 g,
- salt – 3 g,
- vegetable oil – 30 ml,
For filling:
- green onions – 100 g,
- onion – 1 pc.,
- chicken egg – 2 pcs.,
- vegetable oil – 5 g,
- salt – 4 g,
For decoration:
- chicken egg (yolk) – 1 pc.,
- pumpkin seeds – 30 g.

How to cook with photos step by step

It really doesn’t take much time to prepare buns from straight yeast dough with green onions and eggs. Knead the dough for 15 minutes, then prepare the filling and it takes 25 minutes to bake the buns in the oven. While the dough is rising, you can go about your business, since it does not require your attention.




Dough. Sift the wheat flour. Dissolve the yeast in milk heated to 35 degrees Celsius along with a teaspoon of sugar. Knead the dough by adding salt and vegetable oil.




Place the dough in a warm place for one hour, placing it in a closed pan, bag, or simply covering the bowl with cling film.






Filling. Finely chop the onion and fry in heated vegetable oil. Salt and pepper to taste. Mix with green onions. Add finely chopped hard-boiled eggs. Fry the filling for yeast buns for 2-3 minutes.




We knead the dough, tear off small pieces from it, and make flat cakes. Place the filling in the center of each flatbread.




We make round buns. Place them on a dry baking sheet. Place in a warm place for 20 minutes so that the buns rise again. Separate the yolk of one egg to brush on top.






Cover the buns completely with yolk and sprinkle with pumpkin seeds.




Preheat the oven to 220 degrees Celsius, bake yeast buns with green onions and eggs for 20 minutes.




Wrap the finished hot buns in a towel for 15-20 minutes, so the crust will be softer.

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Step 1: prepare the dough.

First of all, we need to prepare the yeast. Turn on the stove over medium heat and place a saucepan with 200 milliliters of clean water on it. Heat the liquid to 37 - 40 degrees Celsius and pour it into a deep bowl.
Pour in 50 milliliters of milk at room temperature and add 1 tablespoon of dry granulated yeast. Mix these ingredients with a tablespoon until smooth. Then add 1 cup of sifted wheat flour into the same bowl. Mix the dough again and place it in a warm place (near the stove) on 5 – 10 minutes.

Step 2: prepare the dough - stage one.

After 5 - 10 minutes, use a knife to break the shells of the eggs, pour the yolk and white into a small bowl and lightly beat everything with a table fork. Afterwards, separate 2 - 3 tablespoons of the egg mixture from the whipped mass and pour it into a small bowl; these eggs will be needed to grease the buns. Pour the rest of the egg mass (from a deep plate) into a bowl with the dough.
Add 50 grams of softened butter, 1 tablespoon of granulated sugar, 1 teaspoon of salt, 1 cup of wheat flour and knead the batter. Then cover the bowl with the dough with plastic wrap. We put it in a warm place on 20 – 30 minutes.

Step 3: prepare the onion.

While the dough is infusing, peel 3 - 4 onions. Then we thoroughly rinse them under cold running water and dry them with paper kitchen towels to remove excess moisture. Place the onion on a cutting board and cut into medium or small cubes. Leave the cuts on the cutting board and immediately proceed to the next step.

Step 4: fry the onion.

Turn on the stove over medium heat and place a frying pan on it with 2 - 3 tablespoons of vegetable oil. When the oil is hot, drop the onion cubes into it. Simmer them, stirring with a kitchen spatula 45 minutes until light golden brown. Then transfer the fried onions to a clean deep plate.

Step 5: prepare the dough - stage two.

After the batter has rested for 20–30 minutes, we proceed to the second stage of its preparation. Add the fried onion and 1 more cup of sifted wheat flour to the bowl with the dough.
We begin kneading with clean hands, gradually adding the remaining flour. When the dough becomes dense, pliable and slightly sticky, cover the bowl with a cloth kitchen towel and place it in a warm place on 1 – 1.5 hours.

Step 6: Form the buns.

After 1 – 1.5 hours Line a non-stick baking tray with a sheet of baking paper and, using a baking brush, grease the sheet with 2 tablespoons of vegetable oil. Knead the dough with clean hands, roll it into a sausage, place it on the countertop and divide it into pieces with a metal kitchen spatula. 9 - 10 equal parts.
Form each piece of dough into a small ball. Place them on a baking sheet prepared for baking. Attention: there should be some free space between the balls 3 – 4 centimeters, as the buns will increase in size during baking. Place the baking sheet with the buns in a warm place and let them rise for 20 minutes.

Step 7: Bake the onion buns.

While the buns are brewing, preheat the oven to 180 degrees Celsius. After 20 minutes, using a baking brush, brush the risen buns with beaten chicken egg from a small bowl.
Place the baking sheet with the buns in the preheated oven on the middle rack. Bake them for 20 minutes. During this time, the buns will be fully cooked and covered with a pale golden blush.
After the required time has passed, put oven mitts on your hands and remove the baking sheet from the oven. We place it on a cutting board, previously laid on the kitchen table. Cool the buns to room temperature. Then, using a kitchen spatula, we transfer the baked goods onto a large flat dish and serve.

Step 8: Serve the onion buns.

Onion buns are served at room temperature. It is pleasant to eat first and second hot courses with them. They can also be used as a base for sandwiches. And with a cup of hot tea or coffee they will be simply great. Enjoy!
Bon appetit!

Sometimes, before brushing the buns with beaten egg, cross-shaped cuts are made on their surface so that the crust of the buns does not crack during baking.

If desired, the buns can be sprinkled with sesame seeds, roasted seeds, poppy seeds or chopped pistachios before baking.

If desired, water can be replaced with milk or kefir.

If desired, you can add the following spices to the dough: sage, rosemary, thyme, marjoram, tarragon, cumin, rosemary. And these are just a few of all the possible options.

Ingredients:

For the test:

• 500 gr. flour
• 2 eggs
• 1 tbsp. milk
• salt - on the edge of a knife
• 2 tbsp. l. vegetable (sunflower) oil + for greasing the baking sheet
• 1 tbsp. l. water
• 40 gr. live yeast (or 16 g - 1 bag - dry)
• 1 tsp. Sahara

For filling:

• 5 eggs
• 1 onion
• 1 bunch of green onions
• sunflower oil

Preparation:

1. Sift the flour.
   
2. In warm milk, mixed with salt and sugar, we dilute live (pre-mashed) or dry yeast. Leave it warm to rise.
   
3. Beat 1 whole egg and 1 white with a whisk or fork with vegetable oil.
   
4. Pour the beaten egg with butter into the suitable dough, add flour there, kneading the dough. The finished yeast dough should not stick to your hands - if it does, add a little flour. To avoid filling the dough with flour too much, you can add a little vegetable oil. Gather the dough into a ball, place it in a deep bowl and cover with a napkin. Leave to rise for 20-30 minutes in a warm, draft-free place.
   
5. Place the eggs in cold water and boil hard (5-6 minutes from the moment of boiling). Then drain the hot water. Cool the eggs by pouring cold water over them. We clean and cut into cubes, as for.
   
6. We clean and wash the green onions and onions. Cut into small pieces and place in a hot frying pan with vegetable oil.
   
7. Lightly fry onions (both onions and greens) with vegetable oil to make the filling more juicy.
   
8. Prepare the filling. To do this, mix fried onions with chopped boiled eggs.
   
9. While we were preparing the filling, the yeast dough for the pies came up.
   
10. Knead the dough and roll it out. Use a recess (for example, a 0.5 liter jar) to cut out circles.
    
11. Place the egg and onion filling in the middle of each circle. There should be a lot of filling in each pie, but it should not interfere with pinching the edges.
    
12. We connect the edges of the circles and pinch them together, as when modeling.
    
13. Place the molded pies with onion and egg on a sheet greased with sunflower oil, placing them seam side down and leaving gaps between them. Cover the pies with a napkin and leave them in a warm place for 10 minutes until they fit well.
    
14. Grease the risen pies with 1 tbsp of whipped cream. l. water with yolk.
15. Place the pies in an oven preheated to 180º. Bake until golden brown (about 15-20 minutes).
    
16. Pies with onions and eggs, as well as pies with other fillings (

I think there is no such person who would not like pies. And it makes no difference how they are prepared: fried in oil or baked in the oven. They are baked from a variety of doughs with the addition of various fillings: with cabbage, potatoes, rice, fish, meat, and also with fillings. But today I want to tell you about pies cooked in the oven - even, smooth, rosy - very tasty, and they are also filled with fresh green onions and boiled eggs. The beauty of these pies is that you can eat them the next day, and they remain tender and soft - like just out of the oven, because we don’t put eggs in the dough. Of course, it’s more convenient to bake such pies in spring and summer, when onions begin to grow in the beds, but in winter, you can buy a fresh bunch of green onions at the market or plant several rosettes of onions in the ground (or just put them in water) and enjoy this splendor all winter long until the next summer season. Try baking pies with egg and green onions, and you will be satisfied with the result of delicious and beautiful baked goods.

Ingredients:

for test:

• dry instant yeast - 2 tsp.
• flour - 600 g
• salt - 2 tsp.
• sugar - 2 tbsp. l.
• butter - 60-70 g
• milk - 410 ml

For filling:

• bunch of green onions
• boiled eggs - 5-6 pcs
• salt and pepper to taste
• butter or vegetable oil

• egg for brushing pies

Baked pies with green onions and eggs:

Dissolve yeast and sugar in warm milk. Melt the butter. Pour in melted butter, add salt. Add flour in portions and knead into a soft, elastic dough.

If you knead the dough by hand, you may need a little more or less flour, it depends on the quality of the flour used.

Cover the bowl with the dough with cling film or a kitchen towel and put it in a warm place for 1-1.5 hours. The dough should increase in size by 2-3 times.

My dough was kneaded and proofed in the bread maker. I also bake very tasty ones from this dough.

Meanwhile, prepare the filling for the pies. Boil the eggs, wash and dry the green onions. Finely chop the green onions, cut the eggs into cubes. Mix eggs with onion, salt and pepper to taste. Add 2-3 tbsp. l. vegetable or melted butter. Mix.

Place the risen dough on the table and roll it into a bun. Divide the dough into equal pieces. Roll out each piece of dough into a round cake with a rolling pin, and place the filling in the center of the cake.

Pinch the edges and form a beautiful pie. You can see how to beautifully make pies in this