Airy lace buns

Extraordinary, graceful, lace buns... Few can resist such beauty!!! If you like buns, come see how easy it is to make these laces... Even a child can do it))) Ingredients - 350 g flour - 80 g soft butter - 2 egg yolks - 140 g warm milk - 3 tablespoons sugar - 1 packet of vanilla sugar - 10 grams of yeast - A little sweet milk for greasing the buns - Powdered sugar COOKING
Pour milk into a bowl. Add 1 tsp. Sahara. Pour in the yeast, stir, cover with a napkin and leave for 10 minutes. In a separate bowl, mix flour, sugar and salt. Add prepared dough + milk + sugar and eggs. Mix with a spoon. When the dough becomes difficult to stir, add chopped butter into small pieces. Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes until the dough has risen (doubled in size). FORMING BUNS.
Divide the dough into two parts. Roll out not too thin. Cut out circles (here 5 cm in diameter) Fold three dough circles as shown in the picture. Roll them together and then cut them in half to make 2 pieces of lace. Do this with the entire dough. Line the muffin tin with baking paper, do not lay the lace too tightly, as shown in the picture. Grease the buns with sweet milk and let them increase in volume, bake for about 15-20 minutes in a preheated oven at 180 degrees. Decorate with powdered sugar))) You can also see her one kind of interesting dough forming

Sweet, rich and lean, with or without a variety of fillings, buns are always welcome with tea. You can easily snack on them “on a workday,” stock up on them for a short trip, or simply order them in a cafe with a cup of tea.

A special case is the attitude towards buns of little sweet tooths. It’s such a delight if you can enjoy fluffy buns with your friends, stealing them on the sly from your mother!

Well, all mothers can do is knead the dough, prepare the filling and bake the most delicious buns in the world. There are a lot of options for such simple baking, but to get an airy delicacy, the dough must be kneaded with yeast.

General principles for making airy buns

Yeast dough is prepared using dry or fresh pressed yeast, which is activated with warm milk. To speed up the process, sugar is added to them. The prepared mixture is left warm for some time until bubbles appear on its surface. Further kneading is carried out according to the recipe, since each type of dough has its own nuances that cannot be ignored.

Properly activated yeast is only half the battle. Well-kneaded yeast dough must rise - at least double in volume - to make the buns airy. To do this, it, like yeast, is placed in heat. The holding time can last from one to two hours and depends not only on the type of yeast, but also on the amount of baking. The more eggs and butter in the dough, the longer it will take.

After rising, the dough must be kneaded to release excess air from it. Then they are cut into portions and made into buns. The formation of buns has its own subtleties, as it can affect the splendor no less than the factors described above. You cannot roll out the dough thinly; the minimum thickness of the layers should be 8 millimeters or more. It is unacceptable to roll the yeast dough into tight rolls; there should be a little free space between the layers for rising.

Rich airy buns made from yeast dough – “Raisins”

Ingredients:

Half a kilo of flour;

1.5 spoons of dry active yeast;

A glass of medium-fat milk;

50 gr. sugar;

60 ml vegetable oil;

A spoon of crystalline vanillin;

50 grams of high-quality, not overdried raisins;

One raw yolk.

Cooking method:

1. Sort out the raisins, scald them with boiling water, and fill them with warm water. After waiting for 10 minutes, put it on a sieve and let the remaining water drain.

2. Heat the milk. We don’t boil or make it hot, we bring it to a temperature of 38–39 degrees, no more. After pouring warm milk into a large bowl, add yeast and sugar. Stir well and set aside until bubbles appear.

3. Add vanilla, vegetable oil to the foamed yeast, pour in the egg. Mix everything well with a whisk. Gradually adding flour and dried raisins, knead the dough. After transferring to the table, knead thoroughly for about ten minutes. Then put it back in the bowl, cover and put it in a warm place for an hour and a half.

4. After the dough has risen well, knead it a little again, cut it into 12 parts and form them into round buns.

5. Cover the baking sheet with parchment, moisten the paper with vegetable oil and lay out the buns, leaving centimeter gaps between the products.

6. Brush them with beaten yolk on top, sprinkle with sugar, and put in the oven for half an hour. Bake at 180 degrees.

Airy buns with dry yeast – “Cherry bagels”

Ingredients:

Granulated instant yeast – 8 g;

Half a kilo of high quality flour;

A glass, plus two spoons of milk;

Two large eggs;

Half a glass of sugar;

30 gr. "Farm" butter;

A spoon of quality starch;

270 grams of fresh or frozen cherries.

Cooking method:

1. In a deep bowl, mix yeast with 2 full tablespoons of sugar. Pour the mixture with warm milk and stir until smooth.

2. Break the egg, pour the white into a deep plate, and the yolk into a cup. Pour another whole egg into the white, whisk, and pour into the foamed yeast. Add a spoonful of milk to the yolk, beat and set aside.

3. Pour a little salt into the yeast base, sift all the flour, add melted butter, and knead the dough.

4. Remove the pits from fresh cherries; if the berries are frozen, thaw them in advance in a colander. Add two tablespoons of sugar and one starch to the cherries and mix.

5. Having prepared the filling, we begin to form the bagels. Divide the dough into three equal parts, roll it into circles, 8 to 10 millimeters thick, and cut them into eight segments.

6. Using a spoon, place three cherries on the wide edge of the triangles and roll them up. We pinch the sides so that the juice from the filling does not leak out.

7. Place the cherry bagels on a baking sheet lined with parchment and leave them near the oven for 15 minutes. Then grease them with yolk whipped with milk, put the roasting pan in the oven.

8. Bake the bagels for about 10 minutes.

Vanilla fluffy buns without eggs – “Sugar Roses”

Ingredients:

Four full glasses and an additional 4 tablespoons of premium flour;

50 gr. compressed yeast;

One and a half glasses of drinking water;

Sugar – two spoons;

Half a glass of refined oil;

Vanilla (powder) – 2 tsp.

Additionally:

Half a glass of beet sugar;

A packet of vanilla crystal powder.

Cooking method:

1. We dilute the crumbled yeast with warm water. Dissolve sugar in the yeast mixture, add three tablespoons of flour, lightly whisking, stir thoroughly to remove lumps. Place the bowl with the yeast in a warm place and wait for it to foam.

2. When the yeast mixture begins to rise, add some flour, add a little salt and vanilla, and stir. Add vegetable oil and, little by little adding the remaining flour, make a soft dough. After thoroughly kneading it on the table, immediately divide it in two.

3. Roll out squares, centimeter thick, grease them with refined oil and sprinkle generously with sugar. We go over the top, rolling without pressure, with a rolling pin, and roll it up into rolls. Cut them into five-centimeter pieces.

4. In a small bowl, mix sugar with vanilla powder. If desired, regular refined sugar can be replaced with brown sugar.

5. Take a piece of roll, slightly pull down the top layer of dough and pinch tightly. Dip the top of the bun into the sugar mixture and place on the prepared baking sheet.

6. Let it rise for a quarter of an hour, then bake for 20 minutes in a preheated oven.

Airy buns instead of bread: a recipe for fragrant garlic dumplings

Ingredients:

A full glass of 2.5 percent milk;

Two eggs;

25 gr. Sahara;

Five tablespoons of unfragrant oil;

11 gr. instant yeast;

Half a kilo of wheat flour;

Fine salt, evaporated.

For the garlic coating:

A small head of garlic;

Spoon of salt;

50 ml unrefined oil;

Fresh dill (chopped) - a tablespoon.

Additionally

Fresh egg;

Dessert spoon of low-fat milk, pasteurized.

Cooking method:

1. Pour the yeast into a bowl, add two tablespoons of heated milk, stir, add a spoonful of sugar. Leave for 10 minutes for the granules to swell.

2. Place the swollen yeast in the slow cooker. Pour in the remaining sugar, break the eggs and pour in cold, room temperature milk. Pour in the oil and, adding a little salt, add a small pinch of fine salt. Gently stir everything with a whisk.

3. Pour the flour sifted a couple of times into the bowl and knead the dough. Leave it in the bowl, forming it into a ball. After turning on the “Multi-cook” program for forty minutes, set the temperature to 35 degrees.

4. While the dough is rising, prepare the garlic coating. Mix the garlic grated on the fine side of a grater with salt. We dilute the garlic mass with refined oil.

5. Grease the table with vegetable oil. After waiting for the set program to complete, transfer the risen dough to the table, grease your hands with oil, and knead thoroughly. Separate small pieces, roll them into balls. After gathering and slightly twisting the dough inward, place the buns on an oiled baking sheet.

6. In a hot oven, bake at 180 degrees until done, at least half an hour.

7. Beat the egg and mix with milk. Coat the buns with the mixture on all sides five minutes before they are ready.

8. Mix the prepared garlic oil with dill. We grease the surface of the hot buns with it, spread the garlic and dill on them, and leave to stand. A quarter of an hour is enough for the buns to become saturated with garlic aroma.

“Chrysanthemums” – airy buns made with dry yeast

Ingredients:

Half a liter of three percent milk;

Spoon of salt;

15 gr. dry “fast” yeast;

Two spoons of sugar;

40 milliliters of clarified oil;

Wheat flour – 800 gr.

For the filling:

Butter, “Peasant” butter – 50 gr.;

Two spoons of hand-ground cinnamon (or very high quality, purchased);

Ten spoons of sugar.

Additionally

One egg, choice.

Cooking method:

1. Stir yeast in heated milk, add sugar, and place the bowl in a warm place. We wait a quarter of an hour and pour a quarter spoon of salt into the rising mass, add vegetable oil, add the sifted flour and knead the dough without delay. Putting it in a warm place, we give it time to rise well. Then we put it on the table, cut it into thirteen pieces, and roll them into balls.

2. Roll out the pieces into rectangles up to 8 mm thick, grease them, not too much, with melted butter. Sprinkle with cinnamon mixed with sugar, roll into long rolls and assemble them into a “snail” of two tiers, with the seam facing inward. Transfer to prepared roasting pan.

3. Using scissors, in a checkerboard pattern, cut both tiers of the resulting flower. We make no more than four cuts on each.

4. Grease the future “chrysanthemums” with beaten egg, bake with the oven heating at 180 degrees, 20 minutes, without opening the door.

Airy buns with boiled condensed milk – “Golden Key”

Ingredients:

Butter, high-quality butter – 100 g;

Half a liter of low-fat milk;

125 gr. Sahara;

Five glasses of good quality wheat flour;

20 gr. "quick" yeast;

One egg;

A can of caramelized condensed milk.

For coating:

Two spoons of powdered sugar;

Drinking water – 30 ml.

Cooking method:

1. Pour warm milk into a deep plate. Pour the yeast into it and stir until smooth.

2. Pour sugar into a wide bowl, add melted, well-cooled butter, pour in eggs. Lightly beat the sweet mass with a whisk.

3. Continuously stirring the yeast mixture, gradually add the sweet mass, then beat vigorously. Add flour, knead the yeast dough. Place the bowl in a warm place and let the dough rest for up to half an hour, waiting for a good rise.

4. Kneading with your hands, remove excess air from the risen dough and roll it out into a thick layer. Use a glass to squeeze out the buns.

5. Place a teaspoon of boiled condensed milk in the center of each mug and secure the edges tightly over the filling. Turn it seam side down, shape it into an oval and place it on the roasting pan.

6. Dilute the powdered sugar with water, grease the buns with syrup and bake them for about 25 minutes.

Secrets and tricks of making airy buns

When activating yeast, strictly observe the temperature regime. Do not pour cold or excessively hot liquid over the yeast, it may die and airy baking will not work. Be sure to let the yeast mixture sit for a while, it takes time for successful activation.

Knead the yeast dough slowly, carefully distribute the newly added ingredients throughout its entire volume. The dough should be homogeneous, without any inclusions or poorly mixed flour.

If the room is cool, place the container with the kneaded dough near the radiator or the oven. Additionally, wrap the bowl in a blanket.

Ingredients

• Flour - 350 g.
• Butter - 80 g.
• Egg yolks - 2 pcs.
• Warm milk - 140 ml.
• Sugar - 3 tbsp.
• Vanilla sugar - 1 sachet.
• Yeast - 10 g.
• A little sweet milk for brushing the buns
• Powdered sugar - 1 tbsp.

Cooking method

• Step 1 Pour milk into a bowl. Add 1 tsp. Sahara. Pour in the yeast, stir, cover with a napkin and leave for 10 minutes.
• Step 2 In a separate bowl, mix flour, sugar and salt. Add prepared dough + milk + sugar and eggs. Mix.
• Step 3 When the dough becomes difficult to stir, add chopped butter into small pieces. Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes until the dough has risen (doubled in size).
• Step 4 Divide the dough into two parts. Roll out not too thin. Cut out circles (here 5 cm in diameter). Fold three dough circles as shown in the picture. Roll them together and then cut them in half to create 2 pieces of lace.
• Step 5 Line the muffin tin with baking paper, do not lay the lace too tightly, as shown in the picture.
• Step 6 Brush the buns with sweet milk and let them increase in volume, bake for about 15-20 minutes in a preheated oven at 180 degrees.
• Step 7 Sprinkle the finished buns with powdered sugar.

Bon appetit!

To prepare the dough, dilute the yeast in warm milk and add sugar. Leave the dough in a warm place for 15 minutes. Melt the butter. Beat the egg into a deep bowl, add salt and beat lightly with a fork.

Pour the dough and cooled butter into the egg mixture. Mix everything well. Then add the sifted flour.

When it floats above the middle waterline (2/3), remove the dough. Place it on a floured counter and knead well, adding a little flour to keep the dough warm. The “Float” dough is soft, elastic and very easy to work with. Next, cover the dough with a towel and leave it to rest for 30 minutes.

Fold three dough circles overlapping each other. Roll them together as in the photo and then cut them in half. Make “roses” from the remaining dough in the same way.

Place the “roses” on the paper liner and form a lace “flower”.

Before serving, sprinkle the delicious, soft and very beautiful lace buns with powdered sugar.

Bon appetit!

Cooking instructions

1 hour 30 minutes Print

1. Pour milk into a bowl. Add 1 teaspoon of sugar. Pour in the yeast, stir, cover with a napkin and leave for 10 minutes. Flour seeder tool Flour must be sifted even if you grind it yourself and guarantee the absence of lumps and pellets. Waking up through the sieve, the flour is loosened, saturated with oxygen, the dough rises better and then has a better texture. You can sift using any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.

2. In a separate bowl, mix flour, sugar and salt.

3. Add milk, sugar and eggs to the prepared dough. Mix with a spoon.
Crib How to prepare dough with sponge

4. When the dough becomes difficult to stir, add butter chopped into small pieces. Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes until the dough has risen (doubled in size).

5. Divide the dough into two parts. Roll out not too thin. Cut out circles (5 cm in diameter in the photo). Fold three dough circles as shown in the picture. Roll them together and then cut them in half to create 2 pieces of lace. Do this with the entire dough.

6. Line the muffin tin with baking paper, do not lay the lace too tightly, as shown in the picture.
Tool Baking paper For even baking, it is better to place open pies and quiches in the oven on a wire rack, and to prevent the sauce boiling from the heat from dripping between the rods, baking paper will help. For example, the Finns produce a good one - it is quite dense and is already divided into sheets that are easy to get out of the box. And nothing more is required from paper.

7. Brush the buns with sweet milk and let them increase in volume, bake for about 15–20 minutes in a preheated oven at 180 degrees. Decorate with powdered sugar. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.