1. The dough must be prepared on the basis of dough: in warm water, you need to dilute a tablespoon of sugar, 2 tablespoons of flour and yeast. Instead of water, you can take milk, the dough will be softer and tastier. Stir the yeast well with a whisk. Leave the dough in a warm place for 30 minutes. Flour even for dough needs to be sieved. When the dough is ready, add sugar, vegetable oil, salt, flour in the specified amount. Start kneading the dough. The rising dough will need to be kneaded twice. Be sure to leave it in a warm place and avoid drafts.

2. Then take it out and crumple it on the table. When the dough is elastic and soft, it is ready to be molded.

3.This recipe makes 12 buns, so divide the dough into 12 equal parts.

4. Roll out each part thinly enough. If you don't have time to prepare the dough, take ready-made yeast dough. Brush immediately with an egg (yolk) and sprinkle generously with sugar. Now wrap the dough in a tube.

5. Make a small notch in the middle of the center. And unfold the heart-shaped bun. It may seem straight away that this is difficult to do, but it is not. After the first blanks, you will see that it is very easy to prepare buns. Place the finished buns on a greased baking sheet. Send to an oven preheated to 180 degrees. Before sending, brush the surface with yolk and sprinkle with sugar. Buns are baked for about 30 minutes.

Recipes delicious buns and bread

3 hours

300 kcal

5/5 (2)

Soft, fluffy tender buns cheer up and change the atmosphere in the house. The kitchen is filled with magical aromas of vanilla and fresh baked goods. Children jump to the ceiling with joy in anticipation of a miracle. Do you want to impress your family with your culinary skills? Then read how to make beautiful, fragrant, airy “Rosette” buns with sugar in the right way.

In my recipe for sugar buns, I use several molds: slightly larger (for baskets and muffins), and slightly smaller (for cupcakes). You can choose these molds or use one of them.

Kitchen appliances:

• deep bowl;
• cling film;
• parchment paper;
• molds for baskets - 6 pcs.;
• slightly smaller cupcake molds - 5 pcs.;
• silicone mat;

• rolling pin;
• cutting with a diameter of 5 cm;
• kitchen towel;
• oven;
• lattice;
• large flat dish.

Ingredients

For cutting buns:

To lubricate the buns:

Butter buns "Roses" with sugar - a step-by-step recipe with a photo

Cooking the dough

1. Pour warm milk (40 ° C) into a glass, add two teaspoons of sugar and yeast. Stir well and let this mixture sit for 5-10 minutes for the yeast to wake up and start working. When yeast foam appears in the glass, it means that the yeast is of excellent quality and you can continue making the dough.
   
   
2. To make your buns look nice and fluffy, sift the flour through a sieve into a deep bowl. Add salt and 50 g of sugar there. Mix well.
   
   
3. Break the egg into a separate bowl and stir with a fork until smooth. Add a teaspoon of vanilla extract.
   
   
4. Make a small depression in the flour mixture, add yeast with milk, egg with vanilla and knead the dough.
   
   
5. After a couple of minutes of working with the dough, add melted butter to it, knead it into the dough.
   
   
6. Collect the dough in a lump and continue kneading on a clean table (no flour needed).
   
   
7. Knead the dough well so that it does not stick to the table or hands.
   
   

   If you want the buns to be fluffy and fluffy, do not fill them with flour. Knead the dough for about 7 minutes. It should be smooth, tender, soft.

8. Roll the dough into a ball. Take a deep bowl, grease the bottom and inner walls butter(can be vegetable). Grease the dough with butter, put it in a prepared bowl and cover it. cling film... Leave warm. This will take about an hour.
   
   

To make the dough work well, you can put it in the microwave and put a cup next to it. hot water... This will raise the dough quickly.

We shape and bake buns

1. Your dough should double in one hour. If so, you can start shaping the buns. It is better to bake buns in special tins for baskets, covered with parchment paper. Lubricate the paper inside the molds with oil to keep the buns from sticking.
   
   
2. Dust the silicone mat with flour and place the dough on top of it. Lightly dust it with flour and roll it with a rolling pin into a layer about 3 mm thick.
   
   
3. Take a die cut, dip it in flour, and cut mugs out of the rolled dough.
   
   
4. Gather up the rest of the dough, wrinkle it lightly, roll it out again and also cut out circles from them.
   
   
5. Take three pieces of dough, brush each with butter, sprinkle with sugar on top.
   
   
   
6. Overlap the dough circles, roll them into a tube and cut them in half.
   
   
   
7. You will have two pretty roses. Place them in one mold at some distance from each other.
   
   
8. Continue to form flowers from the dough. You can have three roses in one mold. And so fill six large molds with dough roses.
   
   
9. And in order to make a bun for molds smaller, roll five pieces of dough in the same way, cut in half and you get two flowers.
   
   
10. Place each rose in a smaller mold. Fill four more small molds with these roses.
    
    
11. In total, you should have six bigger buns and five smaller ones. Cover them with a clean tea towel and let sit for 20 minutes. Turn on the preheat oven to 180 ° C.
    
    
12. During this time, the buns should expand in volume. To make them rosy and beautiful, take 50 ml of warm milk, add 2 teaspoons of sugar. Stir and brush over buns with sweet milk.
    
    
13. Send the first batch of buns to bake in an oven preheated to 180 ° C for 15-20 minutes.
14. Remove the baked rolls from the oven and place them on a wire rack to cool.
    
    
15. Place the second batch of rolls in the oven and bake for about the same amount of time.
16. When all the buns have cooled slightly, carefully remove them from the mold and remove parchment paper... Place the finished buns on a flat flower-shaped dish and sprinkle with icing sugar... Sweet, airy, delicious buns ready.
    
    

You can also try to cook very tasty and tender, sweet ones in your kitchen.

How to decorate and what to serve

Butter buns are sprinkled with icing sugar, cinnamon, icing, sweet crumbs or grated nuts... They are usually served with a cup of aromatic tea or coffee. They are so appetizing and aesthetic that they will be appropriate even on a festive table.

Children are happy to gobble up sweet buns with milk or yogurt, fruit juices, compotes. And adults love it all. And sweet pastry goes well with fermented milk products: kefir or fermented baked milk. These buns are convenient to take on the road, to work or to school as a snack.

Sugar buns video recipe

In this video, a detailed recipe for sugar buns from yeast dough.

Lovers of sweet pastries may be interested in recipes and unusually tasty ones.

Other cooking options

Butter buns are made both with dry and compressed yeast. The dough for baking is prepared with milk, kefir, whey with sour cream and water. From fluffy yeast dough, you can create cute buns-hearts with sugar or buns in the shape of hedgehogs, snails, bows, pretzels. Let your imagination run free and experiment with their shapes.

Part buns often include vanilla, cinnamon marmalade, berries, jam, preserves, condensed milk, cream, cottage cheese, honey, crushed nuts, dried fruits, poppy seeds. There are a lot of options.

Did you get our recipe buns tasty and fluffy as intended? Perhaps you would like to add or comment on our recipe. We will be glad to receive your letters. Cook with love.

Well, Easter week is over, the cakes are finished, and it's time to cook something delicious for tea. How about making sugar buns from yeast dough? Ruddy, sprinkled with glittering sugar crystals, everyone, without exception, likes them. I have a wonderful recipe for bun dough with verified proportions, very simple. And, of course, I will show you how to make beautiful buns with sugar in the form of hearts and flowers. Forming is simple, but for the first time it is better to see the whole process in detailed recipe with step by step photos.

How delicious buns with sugar look! Ruddy, made of fluffy yeast dough - you just can't help but like them! Do you want to learn how to cook them? Then we get everything we need and get down to business!

Ingredients

To make buns with sugar you will need:

• wheat flour - 80 g;
• warm milk - 150 ml;
• fresh pressed yeast - 20 g;
• granulated sugar - 1 tbsp. l.

For the test:

• wheat flour - 450 g;
• warm milk - 100 ml;
• table salt - 2 pinches;
• eggs - 2 pcs. + yolk for brushing;
• granulated sugar - 150 g. + 4-5 tbsp. l. for filling and dressing;
• soft butter - 50 g;
• refined sunflower oil - 2-3 tbsp. l.

How to make buns with sugar from yeast dough. Recipe

I make a yeast dough. Nothing complicated, follow the recipe and follow the proportions and order of steps. And you will succeed! To prepare the dough, I rub a piece of fresh yeast with sugar. I pour in the milk, warmed up until it feels pleasantly warm. I stir and add the sifted flour. If there are no scales, then add 4 tbsp. spoons.

I mix the dough, grind large lumps of flour, leave small ones. They will disperse during proofing and will not be noticeable in the risen dough. In terms of the density of the dough, it will turn out like a cream or condensed milk - not liquid, and not thick. I cover and put in heat for half an hour.

After 25-30 minutes, the dough will rise strongly, fluff up and in some places will begin to fall. This means that the yeast has grown strong enough, the brew is infused and it is time to introduce the rest of the products.

I pour the warmed milk into a spacious bowl, put the dough in the same place. I drive in two eggs, add soft butter (room temperature) and sugar. If you want, you can aromatize butter dough for buns with vanilla sugar or vanilla.

I sift the flour. I leave about a third for kneading, pour the rest into the dough. In the recipe for buns with sugar, I indicated the amount of flour that I needed, but keep in mind that flour is different and you may take a little more or less (+/- 2 tbsp. L).

Sprinkle the remaining flour on a board, spread the sticky loose dough and knead with your hands. For ten minutes I roll, knead, fold the dough until it stops sticking. I lubricate my hands several times vegetable oil to facilitate mixing.

Gradually the dough picks up the flour and after 10-12 minutes a soft, elastic bun will turn out from the shapeless sticky mass.

I grease a voluminous deep bowl with oil, transfer the bun. I cover, put in heat for about 1.5 hours. Dough works very well in a warm oven. I preheat the oven to +40 degrees, turn off the heat and put the dishes with the dough on the wire rack. I cover it so that the top does not get weathered. I heat it up several times, maintain the temperature within + 30-35 degrees. I have been using this method for a very long time, it helps out and saves time.

I knead the risen dough to make it easier to cut the buns. With a fist I push in the center to the bottom, then I lower it along the edges. I divide it into two parts.

How to make beautiful buns with sugar - two ways to shape

I take one part to work, I leave the other in a covered bowl. I divide the dough into pieces weighing 50-55 grams. I roll it into a flat cake 0.5 cm thick.

I lubricate the surface sunflower oil... You can melt the creamy one - with it the taste of the filling will be softer.

Sprinkle the cakes with white or brown sugar. About a teaspoon per piece. For flavor, I sometimes add cinnamon, which is also good.

I twist it tightly, with a tight roll. If you roll it up freely, then the edges of the buns will disperse, the workpieces will lose their shape.

I will show you two ways to roll buns beautifully: in the form of a heart and a flower. For the first method, I fold the roll in half, connect the edges and press one to the other more tightly. Having stepped back from the tuft of 1.5-2 cm, I make a through incision with a sharp knife, I cut through all the layers.

I unfold the edges in the place of the incision, make buns-hearts. I form all the other blanks in the same way.

Method two: buns-flowers. To do this, I twist a tight roll in the same way. I lift the edges and connect in the middle, pressing one to the other. The photo clearly shows what and how to do.

I turn it over with the pinch down. I cut through with a knife on one side, leaving the middle untouched. Then on the other.

Unfold the edges to the sides, tweak them to make the buns look neat.

Transfer to a baking sheet. I cover the surface with baking paper, otherwise the buns will burn. I leave it for 10-12 minutes, while the oven warms up to +180 degrees. Before putting it in the oven, I grease the surface with yolk and sprinkle with sugar. After baking, it turns out smooth golden brown interspersed with sugar - very nice and tasty!

I put a baking sheet with buns in a hot oven on the middle level. I bake for 15-20 minutes, until the color of the pastry turns pinkish-ruddy. Sugar melts from high temperature, flows out in places, but the taste and appearance buns from this does not get worse. But if you do not cover it with paper, it will burn - keep this in mind.

I made small buns, 22 pieces came out. The first portion did not even have time to cool down, they grabbed it from the baking sheet! I had to wait until the second ones were baked, and then I had to take a photo.

As soon as I hear the word "buns", I remember a phrase from the cartoon, where Carlson says "And we are indulging in buns here." Let's arrange a holiday, right in the middle of weekdays, bake some buns? And then, together with the children, enjoying airy pastries and hot chocolate, let's go to watch the cartoon "About the Kid and Carlson"? But first, we will choose a recipe for yeast dough for them, twist beautifully, sprinkle with sugar and bake in the oven.

Lush and soft buns with sugar in the oven

Perfect dough, easy to work with. Even a novice cook can handle it. I love simple recipes and I am happy to share it after I check and evaluate it myself. Of course, you will have to work with your hands. But if there are such helpers as a bread maker, a kneader or a combine, we will not let them stand idle. We will definitely load it with work. They will cope with the task without a doubt, and let our hands rest. The dough is just a fairy tale! Yeast, soft, pliable, as if alive. It may seem greasy, but all the fat disappears after baking. But the buns are "like fluff."

Ingredients:

flour - 540g;

butter - 100g;

sour cream 15% - 100g;

eggs - 2 pcs;

water - 100 ml;

salt - 0.5 tsp;

sugar - 6 tablespoons + for sprinkling;

fast-acting yeast - 1 sachet (11gr).

How to make sugar buns

The buns are tender and tasty. They resemble opened roses in shape. You can add raisins, nuts, cinnamon and mix with sugar. Anything your heart desires. Both a weekday and a holiday will be successful if you pamper your family with such buns.

Forms of buns from yeast dough with sugar: how to make (photo)

Actually cook beautiful buns not the most difficult task. There are a couple of techniques and schemes that allow you to bake buns in the shape of a heart, a butterfly and flowers of various shapes without much difficulty. Of course, it takes a lot of work and certain skills to prepare a truly painted product with many curls and decorations. Today we will tell you how to make beautiful buns quickly and easily.

To do this, we need a recipe for any rich yeast dough, butter and regular sugar. No need to use powder, it will melt quickly and the effect will not be the same. You can add cinnamon, poppy seeds, or chopped nuts to make the buns even more festive. When shaping different shapes, you need to remember that the buns will increase in size even when baking in the oven. Therefore, making large figures is not worth it. Well? We arm ourselves with a rolling pin, gain patience and go ahead - watch everything step by step and do as in the photo!

What we need:

yeast dough - 1 kg;

granulated sugar (for sprinkling) - 4-5 tbsp;

butter (melted) - 30 g.

How to make beautiful bun shapes

Attention! In order not to repeat ourselves constantly, since we are baking buns with sugar, do not forget to sprinkle each piece at the end with it.

Heart shaped buns

Pinch off a small piece from the dough and roll it into a ball. Roll the resulting ball into a circle with a rolling pin.

Using a cooking brush, grease the surface of the dough with butter and then sprinkle with sugar.

We twist the circle with a loose roll. This roll can serve as the basis not only for a heart-shaped bun, but also for many other options.

We connect the edges of the roll.

Using a sharp knife, make a deep cut along the rolled roll.

We straighten the edges and thereby shape the heart.

Bun - butterfly

The principle of sculpting in the shape of a butterfly is in many ways similar to the heart. Roll out the cake and roll up the roll. Only now we do not connect the ends, but bend them to the bottom, as in the photo.

We make deep cuts on both sides, leaving a little space in the middle, where the "body" of the butterfly will be.

We unfold the dough along the incision line, thereby forming the wings of the butterfly.

Sweet pigtail with sugar

A bun in the form of a pigtail is molded according to the same principle. Roll out a circle again, sprinkle with sugar and roll it up. This time we make the cut so that only one edge remains closed.

We braid the resulting halves with a pigtail, trying to make the inner layers look out. At the end, we firmly fasten the ends to each other, otherwise they will disintegrate during baking.

How is a rose made

At the heart of the bun in the form of a rose is the same roll with butter and sugar. This time, make a deep cut in the middle, while leaving both ends closed.

We pass one of the ends into the resulting hole in order to open the inner layers to the maximum. Then we fold the dough in a circle, forming a flower. One of the edges of the roll should go under the bun, and the other into the resulting circle. This gives us a rosebud with petals.

Chrysanthemum from yeast dough

Another beautiful flower that can be made from dough is chrysanthemum. We pinch a piece off the dough and roll it out not in a circle, but in an oval.

Grease the dough with butter and sprinkle with sugar.

With a sharp knife, cut the oval into narrow strips, leaving the top closed.

Slightly at an angle, roll up the workpiece with a loose roll.

In the same way as when forming a bun in the shape of a rose, we wrap the roll in a circle, hiding the ends. Sprinkle the resulting flower with sugar.

Flower bun

Another flower, this time with pronounced petals. For this blank, roll out a rather large piece of dough and cut out five circles using a wide glass or glass.

We fold each circle into a semicircle and place it on the corner of the fold. It turned out the petals of the flower.

We connect the petals to each other, and roll a ball out of a small piece of dough.

We place the dough ball in the free space between the petals - this is the core of the flower.

Pigeon

Perhaps the most plain bun in the form of a dove. We form a rope of medium thickness from the dough.

We fold it into a knot. One end that protrudes from the top of the knot is the dove's head, and the bottom is the tail. To make it even more similar, we cut the tail into small strips with a knife. When the dough rises, the bun will look like a plump pigeon hiding its head.

Put the buns on a baking sheet, laid out baking paper, and leave in a warm place for 20-25 minutes, so that the dough spreads.

Then we preheat the oven to 190 ° C and bake the buns for about 20-25 minutes. If they quickly turn brown, then lower the temperature and bake further. Cool the finished buns and serve with tea or coffee.

Under a layer of caramelized sugar, any texture is tasty, no filling, no flavorings, no additional raisins-nuts are needed. Lazy, do not have time with the batch? Purchased frozen semi-finished dough products are a good help. After thawing, cut out, mold "roses", "crescents", pretzels, buns, sprinkle with water, sprinkle with sweet crystals and send to the oven.

But if you like baking and are happy to work with flour, watch the metamorphoses of proofing and growth, trust homemade food and like to treat with your own hand-made products, take on a pencil another recipe for yeast dough for sugar buns and more. The pliable, soft kolobok does not resist and does not stick, it easily rolls out in layers of different thickness. It remains only to come up with a configuration for future products.

The following dough for sugar buns is yeast, use dry granulated or in three large portions fresh pressed. There is no dough, which simplifies and speeds up the process. The components are put in one by one at once and there is no need to wait for the appearance of the "foam cap". The crumb contains no eggs. Workpieces are smeared with yolk for a beautiful crust with shine. But milk and butter are required here, they are not replaced, not diluted or mixed with any other liquids and fats.

Cooking time: 120 minutes / Servings: 12-15 pcs. / Measuring cup 220 ml

Ingredients

• wheat flour 1.5 tbsp.
• sugar 0.5 tbsp.
• milk 2.5% 0.8 tbsp.
• dry yeast 5 g
• butter 50 g
• salt 2 g
• vanilla sugar, ground cinnamon optional
• egg (yolk) 1 pc.

Preparation

Big photos Small photos

Pour fast-acting dry yeast into the working container, followed by 30-50 g of granulated sugar. The rest of the sugar will go to the layer and sprinkle products. If you want, add vanilla sugar or other flavoring (cinnamon, lemon or orange peel, a couple of drops of concentrate). But I will say that milk and high-quality butter fully saturate the sugar buns with a delicate aroma, create a pleasant and delicate specificity. My recommendation is not to interrupt with strong smells and go for a creamy crumb. Mix dry ingredients.



We warm up the milk to a warm (about 37 degrees) state. Hot / boiling will kill the yeast and the dough will not rise. A few words about milk. Suitable sterilized or pasteurized, without flavorings and dyes. Do not take one percent fat-free. The standard 2.5% is just right. We drown 20 g of butter in the same warmed milk or separately, it doesn't matter. Add to bowl. The remaining 30g of oil is required for the layer, which plays an important role in flavor and texture. Perhaps you will stretch the cake thinner and wider / longer than mine. Then you will need more butter for lubrication. Keep the butter (the ones for the interlayer) at room temperature - the soft thawed easily spreads over the dough.



For balance, throw in a pinch of salt, gradually introduce wheat flour and first we stir with a whisk or spatula - we collect the liquid and loose ingredients together, a viscous mass. Then we transfer it to the tabletop or board and gradually dust it with flour. Knead, knead thoroughly until smooth and plastic. We strive not to clog with flour, otherwise we will lose airiness and buns with sugar will eventually come out heavy, hard and quickly stale.



Roll up a slightly sticky lump, put it in a bowl and cover with cling film. We put it in a warm place until it grows 2.5-3 times. If you're lucky with the weather / season, let stand in direct sunlight (the dough will triple in an hour). On cloudy days, create greenhouse conditions (next to a hot battery, a preheated oven, in a container with hot water. The main thing is that moisture from the outside does not get on the dough). The proofing time will increase, but do not rush, wait until the bun increases.



The swollen lump, loosened from the inside, is ready for further action. We take out, knead slightly.



Draw out a rectangle about 3-4 mm thick. Here, confidently act on your own. Sugar buns can be different, including large pies with a filling. Lubricate the layer with soft butter over the entire surface, to the edge. Apply a thick layer, then cover with granulated sugar.



Roll up along the length, cut across every 5-7 cm.



We place the billet buns on the parchment with a distance, we set it for 15-20 minutes for the last time - we press the cross-shaped recess with a knife or skewer on top. Cover with egg yolk shaken with a spoonful of water, throw in sugar. We bake in a preheated oven for about half an hour at a temperature of 190-200 degrees. Cool on a baking sheet under a woven towel.

Miniature and ruddy buns with sugar are ready! Serve to the table, bon appetit.