gentle air buns With delicate aroma vanilla, what could be better for tea drinking in a narrow family circle? Home vanilla pastries gives the usual atmosphere a special atmosphere of comfort, care and warmth.

General principles for making vanilla buns

Bake vanilla buns predominantly from yeast dough. There are plenty of ways to prepare it, and each is good in its own way. Fundamental differences there is no kneading technology: any yeast used is activated in a warm liquid with sugar, and allowed to stand until foaming. Then mixed with other products. There are recipes for simple pastries from curd dough and more complex - on the dough.

Vanilla flavor to pastries is given by vanilla powder mixed into the dough or sugar with its addition. Usually such a flavoring additive is sold in small bags. If the pack contains powdered vanillin, they usually say "Vanilla", but if it is mixed with sugar, indicate "Vanilla Sugar". In any case, you can use both, but it should be noted that you need to take twice as much vanilla sugar.

Buns are formed in different ways. Someone lays out the dough on a baking sheet in the form of balls, others form peculiar curls from it, or supplement it with stuffing.

For a special flavor, buns greased before baking are sprinkled with one of the vanilla flavors.

Amazing vanilla buns with sugar from puffed dough without eggs

Ingredients:

high-grade, Wheat flour- 300-350 gr.;

Two spoons of sugar;

18 gr. pressed natural yeast;

Vanilla powder, crystalline - 1/2 tsp;

sweetly butter or margarine - 20 grams;

For sprinkling vanilla sugar;

A glass of pasteurized, medium-fat milk;

Cooking method:

1. Color the yeast in a small bowl with your fingers. Add a teaspoon of granulated sugar, grind. Then pour a glass of warm milk, add a little flour and stir thoroughly. We make sure that part of the yeast does not remain on the bottom. We set the bowl aside, closer to the heat, and wait for activation.

2. Melt, cool the butter (margarine) to air temperature.

3. When the yeast mass begins to foam and rise with a hat, pour it into the sifted flour, add the remaining sugar, vanilla powder and salt. We knead the dough. Stir in the melted fat at the end. We collect the resulting plastic dough into a ball, put it in a deep pan greased with vegetable oil. Cover with a cloth and leave for an hour. We put the container closer to the heat, make sure there is no draft.

4. Put the dough out of the container on the table, knead a little and cut into small balls.

5. Lubricate the roasting pan with non-aromatic oil, lay out pieces of dough on it, giving them an oval shape. On each workpiece we make three longitudinal cuts. Carefully! Do not cut to the end at least a centimeter. Cover with a cloth, leave for a quarter of an hour.

6. Beat the egg, grease the buns that have come up with them, sprinkle them with vanilla sugar and put in the oven. Bake for 25 minutes.

Sweet vanilla buns from yeast dough

Ingredients:

A glass of milk;

Pressed fresh yeast - 20 grams;

Half a glass of sugar;

Two eggs, selected;

2 spoons vegetable oil;

50 gr. "Peasant" butter, replaceable with good margarine;

8 grams of vanilla powder.

For coating:

Raw yolk;

A spoonful of heavy cream.

Cooking method:

1. Warm up the milk. It should not be hot, otherwise the yeast bacteria risk dying and the baked goods will be spoiled. Make sure that its temperature does not rise above 40 degrees, ideally up to 38.

2. Pour about a third of the milk into a small bowl, preferably not wide and high. Dilute a spoonful of sugar in it, add crumbled yeast. Stir until they are completely dissolved, and leave for a while. We are waiting for intense foaming.

3. We prepare other products. Beat the eggs, melt and cool the butter.

4. In a wide, sufficiently capacious bowl, we sift the flour. Add a little salt, all the remaining sugar and vanilla powder. Pour the already beaten eggs and vegetable oil into the flour. Pour the melted butter, milk residues and activated yeast, knead. After hand kneading on the table, you should get a soft, plastic dough.

5. Transferring to a bowl greased with oil, put the dough shaped into a ball for 60 minutes in heat. Do not forget to cover the container with a cloth napkin so that it does not get weathered.

6. Well-risen, almost tripled, cut the dough into 15 pieces of the same size and roll into balls. Cover with a towel and forget about them for a quarter of an hour.

7. After that, we roll out the balls in oblong layers, 8 cm wide, then bend them along and fold them into fairly tight rolls. Spread on oiled, laid on a brazier, parchment, cover again and leave the dough again for a distance, but for 30 minutes.

8. Lubricate the approached buns with an egg whipped with cream, put in an already hot oven. Cooking for at least half an hour.

Quick Vanilla Cottage Cheese Dough Buns

Ingredients:

Half a kilo of cottage cheese and flour;

Half a glass of sugar;

A spoonful of soda;

10 gr. vanilla crystalline sugar;

Four selected eggs;

Tea spoon fine salt"Extra".

Cooking method:

1. In a bowl with grated cottage cheese, alternately break the eggs and mix thoroughly each time until smooth. Then add vanilla and regular sugar, quick soda, salt a little and stir well.

2. In parts, mixing well, sprinkle to curd mass flour. At the end, it should not become dry, it should turn out to be a moderately sticky dough.

3. We cover the brazier with parchment, apply it thinly sunflower oil, lubricate them with the same hands.

4. We form buns from the dough, give them a rounded shape and put them on a baking sheet. If necessary, add a little oil to the palms.

5. Put the baking sheet in the oven for 10 minutes. Remove the buns from the oven when they have cooled down a bit.

Yeast vanilla buns on kefir

Ingredients:

One and a half glasses of kefir;

Two eggs;

Sugar sand - 75 gr.;

Slightly more than half a pack of creamy margarine;

Drinking water - 50 ml;

Vanilla powder - 2 tsp;

A small bag of yeast granules, weighing 8 grams;

3.5 cups flour for the dough, plus 1/2 cup for dusting.

Cooking method:

1. Mix yeast with a spoonful of sugar. Add warm water to them, stirring vigorously, bring to uniformity. There should be no undissolved yeast in the mixture.

2. Pour warm kefir into a deep bowl, stir it until smooth with eggs. Add melted, cooled margarine, a small pinch of salt and the remaining sugar. Stir thoroughly, add flour. First with a spoon, and then with your hands, knead the dough. You can use the mixer by installing a special nozzle. Let the dough stand in a warm place for at least an hour. Be sure to cover the container with something "breathable", for example, a linen towel.

3. Sprinkle the table with flour, transfer the risen dough to it and cut it into small pieces. We roll them up with thick, elongated flagella, tie them into knots.

4. We spread the resulting "pretzels" on an oiled roasting pan. Let stand warm for about half an hour. We grease the blanks with an egg beaten with a spoon of kefir, bake, setting 200 degrees, fifteen minutes, until cooked.

Butter vanilla buns according to GOST - "Nostalgia"

Ingredients:

For dough

Fresh, preferably alcohol, yeast - 8 gr.;

250 gr. white flour;

Milk 75 ml;

65 gr. drinking water.

High-quality wheat flour - 250 gr.;

8 gr. alcohol yeast;

Water - 70 ml;

Half a spoonful of salt;

Sweet cream, medium-fat butter - 75 gr.;

Two large eggs;

75 ml of milk;

Powdered vanilla - 3 tsp

Cooking method:

1. Cooking dough. Grind pressed yeast into a bowl with your fingers, pour in sugar, pour in a warm mixture of milk and water, stir. Having obtained a homogeneous mixture, pour flour into it and mix well again. There should be no lumps.

2. Having covered the dough with a linen napkin, we leave it in a room without drafts for three hours, closer to heat.

3. When the dough rises well and begins to fall, proceed to the test. Melt the butter in any convenient way, cool. In a small bowl, whisking but not whisking, beat the eggs until smooth.

4. Sift flour into a voluminous wide bowl, add crumbled yeast, sugar, then vanilla and salt. We add eggs, but not all, but only 65 gr., pour out the dough and grind everything with our hands, after which we knead it thoroughly. At the end of the process, we introduce all the melted margarine.

5. We spread the dough in a high container and let it rise warm. Keep at least two hours.

6. Well-fitted dough, without kneading, cut into nine pieces, approximately the same weight. Having rolled into balls, lay out on a brazier, leaving gaps of no more than one centimeter, and leave for an hour.

7. Add a little milk to the remaining egg mass and beat well. You can add a little sugar or powdered sugar to make the crust sweet.

8. Carefully, so as not to accidentally upset, grease the blanks with an egg-milk mixture and set to bake for half an hour. Ready vanilla buns, carefully, so as not to break the layer, transfer from the roaster to a towel or wire rack, cool.

Original vanilla buns from yeast dough with mayonnaise - "Smetanki"

Ingredients:

A kilogram of flour;

50 gr. natural yeast;

Half a liter of milk;

Half a pack of margarine;

Slightly more than 0.5 cups of sugar;

Four tablespoons of mayonnaise;

40 grams of vegetable oil.

Into the stuffing

400 gr. fat sour cream;

Two spoons of sugar;

60 grams of "Peasant" butter;

Four tablespoons of flour;

One protein;

A sachet of vanilla powder.

Additionally:

One yolk.

Cooking method:

1. In slightly warmed milk, dilute two tablespoons of sugar with yeast. Add three tablespoons of flour and, stirring slowly, bring the yeast mixture until smooth.

2. Pour the remaining sugar into a wide bowl, put mayonnaise, salt, vegetable oil and melted, cooled margarine, mix. Pour in the yeast that came up here, sift the entire measure of flour and knead the dough. Cover the bowl with clingfilm or a towel and place in a warm place.

3. When the dough noticeably increases in volume, after about an hour, we punch it down and wait for it to rise again. Then we transfer it to the table, knead it several times, cut it into 18 balls. We lay them out on a table powdered with flour, cover and leave for half an hour.

4. While the blanks are rising, prepare the filling. Put the sour cream in a bowl, pour the protein to it, put the rest of the products and mix thoroughly.

5. We cover a large brazier parchment paper and put on a little vegetable oil. We shift the increased balls from the table to a baking sheet, press down each with the bottom of a glass cup.

6. Add a little water to the left yolk, beat. Lubricate the blanks laid out on a baking sheet with the prepared mixture. Filling in the recesses vanilla filling from sour cream, set the roaster in the oven. Bake Sour Cream for 30 minutes.

Tips for making vanilla buns and helpful tips to recipes

The dough kneaded with yeast necessarily needs time to rise. It should at least triple in volume, at least double. Only from a well-aged, properly risen dough, soft buns will turn out.

In the presence of vanilla extract, bulk flavors can be replaced with it. To do this, you should strictly observe the proportions recommended in the instructions attached to the bottle.

The surface of the vanilla buns will have a glossy sheen when brushed. sugar syrup or whipped yolk. By adding vanilla extract to such a coating, you can get more fragrant pastries.

Vanilla bun has become quite widespread. She gained particular popularity in Sweden - the Swedes call them "grandmother's cough". This is an old story.

Why is she called that? This is a very old story. The Swedish boy had a grandmother with a terrible allergy to vanilla. But the boy really wanted vanilla buns. Grandmother, despite her allergic cough, still baked them for him, and when she gave them to her grandson, she coughed. Buns have always been associated with a cough in a baby, he called them that. It is worth noting that they are also common in Scandinavian fairy tales, so in the famous "Kid and Carlson" there are vanilla buns as one of the protagonist's favorite sweets...

Many people often have a question about what to cook for tea. At the same time, they usually strive to prepare such sweets, the volume of which will be enough to treat guests or so that they last for several days. Therefore, many often stop at baking buns. The dough for them is quite simple to prepare, but not always fast.

At the same time, you can bake enough in one preparation. a large number of sweets (below is a recipe with ingredients for 20 pcs).

It is worth noting that the buns will look good on holiday table. And vanillin, which is added to them. It will give a pleasant aroma that stimulates the appetite.

What products are required for their preparation and in what quantity? Let's look at it below.

Ingredients

So for the preparation of 20 pieces (buns) you will need the following products:

1. Milk - 0.25 liters;
2. Egg yolks - 3 pcs;
3. Sugar 70 grams;
4. Vanilla sugar - 2 sachets;
5. A pinch of salt (about 1 gram);
6. Butter - 100 grams;
7. Dry yeast 1 sachet (8-12 grams);
8. Flour - 500-600 grams (more precisely determined by the consistency of the dough);
9. Also for coating the buns you will need: egg yolk (1 pc), beaten with brown sugar and 2 tablespoons of milk.

After the products for cooking are prepared, you can start cooking sweets.

Cooking method

Below will be step-by-step instruction how vanilla buns are prepared:

1. To prepare vanilla buns, the first step is to mix 3 egg yolks with sugar, vanilla and a pinch of salt.
2. Next, the yolks are ground to white and mixed with melted butter. After that, milk is added to the mixture and thoroughly mixed (until a homogeneous consistency without lumps of butter is obtained).
3. Further, the recipe for vanilla buns involves mixing flour with dry yeast and gradually adding this mixture to the milk mixture, constantly kneading the dough. The amount of flour added depends on how thoroughly the dough is mixed and the quality of the flour itself.
4. Mix the dough very carefully. It should not contain lumps of flour, it should be elastic and should not stick to your hands. Ready dough cover with a towel and clean in a warm place to sludge (about 60 minutes).
5. After the first rise, the dough must be kneaded, covered and left in a warm place for about half an hour. Perfect dough is considered if its final volume has become 3 times greater than the initial one.
6. From ready dough you can make buns. For example, you can roll out thin "sausages" and twist them in a spiral, resulting in curls. It is also fashionable to add raisins, berries, nuts, etc. to the dough.
7. Next, they prepare the oven and a baking sheet - they put baking paper on it, and the oven is heated to 200 degrees.
8. Formed buns are coated with a mixture of sugar milk and yolk and placed on a baking sheet at a distance of about 5 cm from each other.
9. The formed baking sheet is covered with a towel and the buns are left to reach for about half an hour (the same amount is required to heat the oven).
10. Vanilla buns, the recipe of which is given above, after settling, are placed in the oven and are considered ready after the appearance of a golden brown crust (about 15-20 minutes in the oven).

This is one of options cooking. There is another recipe for vanilla buns. The most common problem that occurs during cooking is the lack of vanillin. What to replace it with?

What can replace vanillin in baking

Since an important detail that a bun should have is vanillin, which gives it flavor. It can be replaced with natural vanilla pods, vanillin extract, vanilla powder, vanilla sugar (it is most often found on sale). The above recipe for vanilla buns with a photo will not change from this.

In conclusion, it is worth noting separately that pastries are fashionable and beautifully designed - on the network you can see a number of photos on making buns: they can be twisted into a spiral, baked in the shape of animals, objects, etc. This will significantly increase their aesthetic properties, which will allow them to be used as decorations when organizing any celebrations (weddings, corporate parties, etc.).

Unique vanilla bun: step by step recipe with photo

It is worth teaching children mathematics and other sciences in an applied way - this is most effective. Today, for example, for breakfast I cooked vanilla sweet buns , to which a crowd of worried children immediately flocked and began to figure out who would get how much. My godchildren are now visiting us, two more have been added to my four, plus my nieces often run to visit. You understand, there is something to consider.

By the way, I remember how our grandmother taught the Elder to count on her fingers:

Look, there lived a king and a queen ... then they had a son, - the grandmother adds another finger. - How many of them are in the family now? .. Well done, three. Then they had a daughter, how old was it? .. Clever, then two guests came to them ...

The girl cheerfully added her fingers until her mother decided that she should also throw in a subtraction problem:

In the morning I woke up and gave you five candies, - on the face of the child, not just happiness, but unspeakable happiness. - Then dad came and ate two sweets.

The change of consciousness is complete. I never thought it could be seen so clearly:

MOTHER!!! You can't take other people's candy!!!

In general, today we sweet buns counted and shared. There was enough for everyone, everyone ate, while mom was satisfied with the math lesson. I will say right away - the last few years, during which I made friends with sourdough bread, I thoroughly left the yeast dough. I cook out of habit, but I almost don’t eat - it doesn’t taste good to me. However, children still love rich yeast baking , so for them sometimes I do something similar to these buns. In general, my expert opinion regarding the taste of these pussies, in this case, it is not at all objective, therefore I will not express it, however, I emphasize that the children ate everything and with great pleasure. And no, they don’t eat anything from me - it’s not so easy to feed them, they sort it out terribly. But the vanilla buns "went" very, very well.

You and I wandered all night until dawn,
Because with you we are yeast!

They will not be ready for breakfast in half an hour, however, I do them for breakfast. Saturday-Sunday - when there is no need to rush anywhere. I wake up early anyway, so I put the dough on. While the family sleeps, while they get up and wash themselves, while they clean up the rooms and make the beds, just everything is ready. No stress, haste, fun.

Ingredients:

400 g flour;

8 g dry yeast;

50 g of milk;

100 g of water;

1 tsp vanilla extract;

80 g of sugar;

1/2 tsp salt;

100 g butter at room temperature;

20 g vanilla sugar.

Pour warm milk and warm water into a bowl, add yeast and sugar.

When the yeast starts to work, break the eggs, add salt, vanilla extract.

Knead the dough - soft, sticky, but with a fairly well-developed gluten.

Gradually, in small portions, we introduce butter into it, kneading after each portion until smooth.

We round the finished dough, put it in a bowl, cover cling film or package. Let rise in a warm place until doubled in size, about an hour.

We crush. Cover again with a film, again leave to rise for 40-60 minutes, then hug and spread on the work surface.

Divide the dough into 12-15 equal parts.

Round each one and place in a baking dish.

Leave to proof for 20 minutes. Sprinkle with vanilla sugar.

And we send it to the oven for about half an hour - more precisely, be guided by the abilities and features of your cabinet.

Serve, of course, better after at least twenty minutes - to cool down. But who can wait?

Yesterday I baked buns for my relatives, the recipe of which I took from YouTube. They looked very appetizing on the video, that I could not resist trying them myself at home. I want to say that they are very easy to prepare, that even a novice hostess can handle them!

Ingredients:

• milk - 300 milliliters;
• flour - 550-600 grams;
• 2/3 teaspoon salt;
• sugar - 100 grams;
• dry yeast - two teaspoons;
• egg;
• vegetable oil - one tablespoon;
• butter - 50 grams;
• vanillin.

Sweet vanilla buns like fluff. Step by step recipe

1. Milk for cooking should be warm.
2. Pour milk into the combine bowl, add dry yeast, salt, egg, vanillin, flour, sugar and a tablespoon vegetable oil. The recipe calls for one tablespoon of vegetable oil, but I added two, so the dough seemed more tender to me.
3. We turn on the combine for kneading dough.
4. Melt the butter in a water bath.
5. When the dough is almost kneaded, pour in the melted butter in a thin stream and knead a little more.
6. The finished dough should not stick to your hands.
7. We take deep dishes, grease a little with oil and place our dough there. Cover with a kitchen towel and let rise in a warm place. About one hour in time.
8. The dough should quadruple in size.
9. We take out the dough, knead it well and leave it on the table for another 15 minutes. And in the end we get butter dough like fluff.
10. Then we form approximately identical balls from the dough, put them on the table and cover with cling film. We leave for 20 minutes.
11. Lubricate the baking dish with butter.
12. We roll out each ball of dough with a rolling pin and form small rolls.
13. Cover the form with buns with cling film and leave for 40 minutes.
14. When the buns come up, grease with a little milk, or you can do this with a beaten egg.
15. Bake for 20-25 minutes at 160 degrees.

Make these muffins for breakfast, lunch or dinner. It can be served with fragrant teas, or very tasty with compote.

These buns are sooo similar to those Soviet buns for 9 kopecks. They are the same airy, softest, fragrant .... So far, these are the best that I have baked to date!
Although the author writes that these are the same ones (for 9 kopecks), but no, there is a slightly different recipe according to GOST.
Do you want to check whether the taste is really the same or just similar?
Then let's bake!
You will need:

For 16 buns:

• 1 pack (8 g) dry yeast

  600 g flour (possibly more, as flour quality varies)

  250 ml milk

  4 egg yolks

  100 g butter

  2 sachets of vanilla

  100 g sugar

  a pinch of salt

For coating:

• 2 tbsp fresh cream

Cooking:
Bismillah
Warm up the milk (to about 36-38 degrees), dilute the yeast in it, add 1-2 tbsp. sugar, 1-2 tbsp. flour, mix and put in a warm place for 15 minutes to activate the yeast.




Then add sugar to the mixture...


... yolks


...softened butter


... vanillin


Mix.


Gradually sift the flour


Flour is different for everyone, so the amount may vary, be guided by the consistency.


The dough should be soft and not sticky to your hands. It took me about 550 g


Place the dough in an oiled bowl and leave to rise in a warm place. Be patient and let the dough rise well! It is important!

Put the dough on the table, slightly crush


Then form rolls, put on a baking sheet (buns should be stacked at a small distance from each other, but not back to back.), take to a warm place for proofing (let the buns rise well so that they are connected by the sides)


Lubricate the buns before baking with the yolk mixed with cream (I only had the yolk, there was no cream)


Bake 20-25 min. at a temperature of 200 degrees (I just noticed that I had to bake at 200, I baked at 180)


Eat while warm!


And these are my photos taken in different places.
This is me taking pictures in the room (yellowish photo, but they turned out like that - yellowish, because of the yolks)

It's on the balcony (not so yellow anymore)


And this is on the street. The texture is very visible here.


And I wanted to show you how airy they turned out!


Happy tea!