Buns baked in milk. Buns "hornet's nest"

I made the dough in a bread maker, but you can also knead it by hand. Mix warm water with sour cream.

Set the program "Dough" (I have 1 hour 30 minutes). If kneading by hand: sift the flour, make a well. Mix water with sour cream and eggs, add salt and sugar, mix well. Pour vanillin and yeast into the recess in the flour, pour in a little sour cream and egg mixture, add vegetable oil. Mix with yeast and part of the flour, then pour in the remaining liquid mixture, kneading the dough. The dough should be soft, but not sticky. Leave the dough to rise in a warm place for 1 hour.

Divide the dough into 9 equal parts. Cover the form with parchment (one sheet) so that there are high sides. Form each piece of dough into a ball. Place the koloboks in the form at a sufficient distance from each other.

Now the fun part! Mix warm milk with melted butter and sugar until smooth. Pour this mixture over the koloboks from the dough, pouring over them with a spoon.

Leave the buns in the milk filling in a warm place for 30 minutes - they will rise a little.

Once again, pour the buns on top with the milk mixture and send to bake in the oven preheated to 200 degrees for 35-40 minutes (look at your oven). Ready buns will become ruddy, and the milk should boil away completely. Buns don't burn in milk, don't worry!

If even a little milk filling remains at the bottom of the mold, it's okay - place the buns on a paper towel.

Insanely tender, airy and very tasty sweet sweet buns to cool and can be served at the table. Best served with cold milk.

Enjoy your meal!

1. Cooking dough for yeast dough. Fresh yeast (I have dry yeast in the bag - 5 gr, according to the translation printed on the bag), mix 2 pieces of refined sugar and 1/2 cup of warm milk. We put in a warm place until the frothy cap rises. Now we mix the yolks, salt and the remaining warm milk and grind so that there are no yolk clots. Add flour and knead soft dough. The dough should be neither liquid nor tight. Cover with a towel and put back in a warm place for 30 minutes. On a floured surface, roll out the dough to the thickness of your little finger.

2. I rolled out in 2 passes, the first was in the finger, the second is thinner in mm 3-4. Here it is - if you want to get more buns, roll them into 1-2 rolls, if they are very tiny, then divide the dough into 5-8 parts. Beat soft butter with vanilla sugar). We form 1-2 or several small tight rolls, grease each one with a filling mixture, roll it up tightly and cut it into 3-5 cm thick, depending on how high your shape is.

3. Now we arrange them vertically in a heat-resistant dish at a distance of 1 cm from each other. Now let the buns stand for 20-30 minutes until they increase in size and fill the entire mold. Pour 150 ml of sweet milk into the mold. Bake for 15 minutes in an oven preheated to 185-200 degrees.

Delicate buns baked in milk

Ingredients:
Flour - 400 g
Milk - 250 ml
Chicken egg - 2 pcs
Sugar - 1 tsp
· Salt chips.
Yeast fresh pressed - 20 g
For the filling: butter - 100 g
Sugar - 80 g
Filling: milk - 150 ml
Sugar - 50 g

Dilute yeast in 100 ml of warm milk, add 1 tsp. sugar, salt, 1 teaspoon of flour, mix and leave for 10 minutes. Mix the eggs with the remaining warm milk and add to the dough. Add flour and knead the dough. Dust the dough with flour and leave on the board for 30 minutes.

Let's make the filling - mix the butter with sugar.

Roll out the dough, grease the dough with a mixture of sugar and butter.

Roll into a roll.

Cut into pieces with a sharp knife, lay in a mold. Let rise 35 minutes.

Pour them with milk and sugar and bake in a hot oven at a temperature of 190 degrees.

Enjoy your meal.

Turkish buns "Poacha" for breakfast

200 ml plain yoghurt
which yogurt to choose? we will prompt
100 g butter
60 ml vegetable oil
10 g baking powder
3 cup flour
1 egg
3-4 st. l. sesame seeds in different colors
½ tsp salt

Combine yogurt, vegetable oil, baking powder, mix.
Melt the butter, combine with the yogurt mixture, add flour, knead the dough to a soft and tender consistency, remove for 20 minutes in the cold.
Beat the egg lightly, divide the dough into 12 pieces of the same size, shape them into buns.
Dip the buns in the egg, coat with sesame seeds and place on a baking sheet lined with baking paper.
Cook Turkish buns "Poacha" for breakfast for half an hour at a temperature of 190 degrees.

Buns "Caterpillars".

Buns "Caterpillars"

Ingredients:
For test:
200 ml milk

2 tbsp sugar (no top)
1 tbsp dry yeast (18 g fresh)
1 tsp salt
20 g butter or vegetable oil
600 ml flour (300 g)
For filling:
150 g Gouda cheese
For lubrication:
1 egg
1 tbsp milk
1 tsp rast oil

For filling:
8 Vienna sausages
To lubricate the top:
1 egg
1 tbsp milk or cream
Optional:
grated parmesan
Ketchup
Dill

Divide the dough into balls of 70 g in weight - I got 8 of them. Size - like a tennis ball
Roll each ball into a cake and put the peeled sausage
Roll up like a dumpling and close the edges, pressing the sausage tightly against the dough.
Cut crosswise into 8 pieces, leaving the spine uncut.
We put the lower piece to the left with a simultaneous turn (put it like a stump), the next one to the right
The next steps are in checkerboard order
Put the oven on heat at 220 C.
Lay baking paper on a baking sheet. Let the buns rest for 15 minutes in a warm place.
Brush the top with egg milk.
If desired, you can smear the top with a little ketchup in zigzags, sprinkle with parmesan and dill.
Bake for about 20 minutes or check your oven until golden brown.

Puff pastry buns with cottage cheese

Puff pastry is an excellent "lifesaver" for every housewife. With its help, in a matter of minutes, you can cook a wonderful second course - meat in dough or "bread" for the first course, you can bake a puff pie or bake puffs with cheese or puffs with cottage cheese. Today I propose to try to cook puff pastry buns with cottage cheese.
To make puff pastry buns with cottage cheese, you will need:
450-500 g puff yeast dough;
200-250 g of cottage cheese;
70-100 g dried fruits;
2 tbsp. l. granulated sugar;
2 eggs;
1 tsp poppy;
1 tsp sesame.
Mash the cottage cheese with a fork, add granulated sugar and 1 egg (leave the other for greasing the buns before baking). Mix.
Rinse dried fruits thoroughly, finely chop and add to the curd filling along with poppy seeds. Mix. Curd filling for puff pastry buns is ready.
Roll out the dough a little, cut into squares. Put 1 tablespoon of the curd filling and roll it in an arbitrary way, for example, as shown in the photo.
Preheat the oven to 200 degrees. Line a baking sheet with parchment paper and lay the puff pastry rolls with cottage cheese on the paper.
Beat the egg with a fork, brush the rolls with the beaten egg and sprinkle with sesame seeds and/or poppy seeds.
Bake puff pastry buns with cottage cheese for 30 minutes until golden brown.
Cool the buns on the wire rack and enjoy tea drinking in a pleasant company.
Enjoy your meal! Eat with pleasure!

Homemade buns with dried apricots

Buns "Temptation"

Participating:
Fresh yeast - 10 gr...
a little more than 3 gr (dry)

Sugar 80 gr (6, 6 tablespoons)
Milk 270 ml (1.1 cups, measure 250 ml) ...
did on the water

Flour 500 gr (3.8 cups)
Sprinkle yeast 1 tbsp. l sugar, pour 3 tbsp. l warm milk, sprinkle over 1 tbsp. l sifted flour.
cover, put in heat for 25 minutes.

Yolk of 1 large egg...
or 2 small

Salt 5 gr (1 tsp)
Butter 21 gr (1.5 tbsp. l) ...
better - olive, no, so - sunflower
Sift the flour, make a funnel in the center, pour in the “approached” yeast, sprinkle with flour from the edges, mix.
Add yolk, mix.
In warm milk, dissolve sugar, pour into flour ... leave a little liquid, dissolve salt, add in the finale.
Stir so that the flour absorbs the liquids.
Cover, let stand warm for 20 minutes.
Gradually adding oil, finally knead the dough (10 minutes).

Cover, put in heat until doubled in volume (1 - 1.5 hours).
After a while, punch down the dough (press lightly in the center, gather from the edges to the center, lay the seam down).
Cover and leave for 40 minutes.
Divide the dough into 12 balls

Cover with cling film and let rest for 10 minutes.
Preparing the stuffing:
Butter 100 gr (almost 7 tablespoons)
Sugar 1 tbsp. l (12 gr)
Salt 1/3 tsp (1.7 g)
Butter (from the refrigerator) mixed with sugar and salt.

Shape into 12 butter balls and refrigerate.

Flatten each ball of dough into a cake, put a butter ball in the center ...

Collect from the edges to the center, pinching the seam well

Place on a baking sheet lined with parchment paper or oiled (seam side down)
Cover, put in heat for 20 minutes.

Turn on the oven to heat up to 200 gr.

Coating:
Oil 150 gr (10 tablespoons)
Sugar 150 gr (12 tablespoons)
1 big egg
Flour 150 gr (18 tablespoons)
Coffee 2 tbsp. l (7 gr)
Hot water 2 tbsp. l (30 ml)

Grind the butter with sugar, add the egg, sifted flour, coffee (pour hot water, cool), mix well.
Fold in a bag or bag for cream, put in the refrigerator.

At the bag (with coffee dough) cut off a small piece ... in a spiral, from a bag or a culinary bag, squeeze the dough onto each bun.

Bake for 15 minutes... the coffee batter will (immediately) melt and coat the buns on all sides.
Inside, sweet-salty butter soaking pastries from the inside ... on top, a delicate crispy coffee crust ... incredible buns, try it to your health!

Sugar buns with poppy seeds

For these buns you will need:
milk 1 glass
what milk to choose? we will prompt
flour about 6-7 cups
eggs 2 pcs
yeast 1 tablespoon (Saf-moment)
sugar 2 tablespoons for the dough and for the filling to taste
salt 0.5 teaspoon
poppy about 0.5 cup
butter 100 gr in the dough 100 gr in the filling
vegetable little 50 gr
Cooking.

We dilute sugar and yeast in warm milk, as soon as the yeast begins to rise, we drive in the eggs.

Add 2 cups flour

Melted butter, salt

Stir, add 2 more cups of flour

And another 2.5 cups of flour, knead the dough, on your hands, so that it does not stick, pour in the palm of vegetable oil.

Let the dough rest for one hour.

In an hour, we start cutting it. We divide it into 2 parts.

We roll each into a layer about 5 mm thick.

Lubricate with melted butter, sprinkle with sugar

Poppy...

We roll into a roll.

Cut into pieces about 2 cm thick.

We spread it on a baking sheet on parchment, I also grease it.

I put a nut in each center. We bake at a temperature of about 190-200 º for 20 minutes

Grease the finished buns with the remaining melted butter.

Cottage cheese buns - airy and soft

Ingredients:

Flour - 360g

cottage cheese - 180 g
milk - 70 ml
sugar - 120 g
butter - 60 g
2 small eggs
yeast - 1 tsp
lemon or orange zest
a pinch of salt
1 egg yolk for brushing the buns

Cooking:
Prepare the steam. In warm milk, dilute the yeast with a couple of tablespoons of flour and sugar. Put in a warm place for 15-30 minutes.
While the dough rises, beat the butter with sugar and eggs.
Add cottage cheese, zest and salt, rubbed through a sieve, mix well.
When the dough comes up, pour it into the curd mass, stir.
Add the sifted flour, stir until the dough comes together.
Turn the dough out onto a floured board and knead with your hands. It should be a very soft dough.
Cover the dough with a towel and leave in a warm place for 1 hour. The dough will increase in volume.
Divide the dough into equal pieces, form buns. Place them on a baking sheet, cover with a towel and let rise for another 20 minutes. Heat the oven to 200 degrees.
When the buns are ready, brush them with beaten yolk and put in the oven for 30 minutes until golden brown.

Bon appetit and good mood!

Blueberry Chocolate Buns

Dough: Yeast - 2.25 teaspoons, Warm milk - 3/4 cup, 3 eggs, Vanillin - 1 teaspoon, Flour - 4.25 cups, Starch - 1/4 cup, Sugar - 1/2 cup, Butter - 165 g, Salt - 1 teaspoon. Filling: Sugar - 1/4 cup, Butter - 3 tablespoons, Chocolate pieces - 200 g, Blueberries - 200 g. Topping: Chocolate syrup (optional) Preparation:
1. Dissolve yeast and sugar in warm milk. Leave to activate for 10-15 minutes.
2. In a mixing bowl, mix flour, starch and salt.
3. In a bowl with activated yeast, beat the eggs and add vanillin. Whisk.
4. Mix both mixtures and start beating the dough on low speed. Add chunks of butter. Continue whisking until smooth. Add extra flour if necessary.
5. Transfer the dough to a bowl greased with sunflower or olive oil, cover with a clean, dry kitchen towel and leave for 1-2 hours until it doubles in size.
6. At this time, grease the pie dish with butter.
7. In a food processor, combine the chocolate chunks, 55-60g butter and 1/4 cup sugar. Beat until fluffy, not too small crumbs form.
8. Roll out the dough on a floured surface. Sprinkle with chocolate mixture. Spread blueberries evenly. 9. Roll the dough roll, fasten the edges. Cut the roll into 12 pieces and place in the prepared dish. Cover it with cling film and leave for another 30 minutes.
10. Heat the oven to 175 degrees.
11. Bake for 25-35 minutes. Cool down.
12. Top with chocolate syrup or liquid chocolate and serve buns warm.

Sweet lazy custard buns

Ingredients for Sweet Lazy Custard Buns
Yeast dough (You can take butter or puff yeast) - 500 g
Milk - 2 stack.
what milk to choose? we will prompt
Egg (yolks) - 3 pcs
Sugar - 1 stack.
Vanilla sugar - 1 tsp
Flour - 2.5 tbsp. l.
Raisin
The dough is easier to take ready! Just in case, I am writing my recipe: 40 g of butter (melted) 0.5 cups of milk 1 egg salt 0.5 teaspoon of sugar yeast (15-20 g raw or 0.5 sachet dry) = mix.
Add flour (about 2 cups, knead the dough, if you think that the dough is watery, add flour) and put in a warm place. In the process, while the dough is rising, I knock it down a couple of times.

While the dough is rising, make the custard.
Grind the yolks with sugar, add flour and vanilla sugar.

We heat the milk to about 70 degrees and pour the yolk-sugar mass into it in a thin stream, continuously stirring. Cook until thickened. It thickens very quickly. We cool the cream.

Mix the cream with pre-steamed raisins. Take raisins to taste. I like a lot, add almost a glass.

Divide the dough into several parts, roll each one (about 3 mm) and cut into strips (about 1-1.5 cm into noodles).

We spread the dough directly into the cream. And mix gently.

Cover the baking sheet with baking paper. With a fork, lay out a little dough at some distance from each other.
Remember that the buns will expand in the oven.

We put in an oven preheated to 180 degrees for 20-25 minutes.
Once removed from the oven, cover the buns with a damp cloth and let them steam for a few minutes!
Enjoy your meal!!!

Simple buns "Nostalgia"

For steam:
250 g flour
what flour to choose? we will prompt
75 ml milk
65 ml water
7 g fresh yeast
For test:
250 g flour
130 g sugar

75 g butter
70 ml water
65 g eggs
7 g fresh yeast
5 g salt
vanillin
Mix all the ingredients for the dough (the milk should be warm), mix, cover and leave warm for 4 hours.
Combine the water for the dough with salt and sugar, add the liquid to the dough along with vanilla, yeast, eggs, flour, knead the dough, add melted butter at the end of kneading.
Leave the dough, covered, warm for 2 hours.
Divide the dough into equal pieces, form round buns, put them on a baking sheet lined with parchment at a distance of no more than 1 cm from each other, leave for an hour for proofing.
Brush the buns before baking with the remaining eggs mixed with a little water or milk.
Bake simple buns "Nostalgia" for 25-35 minutes in an oven preheated to 200 degrees, let cool in a single layer on a wire rack.

Cottage cheese buns for breakfast

Ingredients for 10-12 pieces:

250 g of pasty cottage cheese (I have an ordinary 9% slightly softened with milk)
2 eggs
3 tbsp Sahara
a pinch of salt
1 p. vanilla sugar (10 gr)
1 p. baking powder (15 gr can be less)
250 gr flour
what flour to choose? we will prompt
1-2 tbsp milk for lubrication
Cooking:

Mix cottage cheese, eggs, sugar, vanilla sugar and salt with a whisk until smooth. Sift flour with baking powder and knead a soft, sticky dough.
Line a baking sheet with parchment paper and brush with sunflower oil. Form buns with wet hands, put on a baking sheet and bake in a preheated oven at 190C for about 12 minutes. Then get the buns, grease with milk (brush), whoever wants, you can sprinkle with a little sugar and again in the oven for 3-5 minutes, until browning.

Enjoy your meal!

delicious buns

The dough is absolutely awesome - soft, fluffy with a distinct aroma of zest.

Ingredients:
- 3 cups flour
what flour to choose? we will prompt
- 1 glass of milk
- 20 g fresh yeast
- 2 yolks
- 1 pinch of salt
- 1/3 cup sugar
- zest of 1 lemon
- 100 g butter
- plum jam

Sift 1 cup of flour, mix with warm milk and yeast, leave for 45 minutes. Sift the remaining flour into the dough, add the yolks, salt, sugar, zest and, last but not least, 60 grams of melted butter. Knead the dough well and leave for 1.5 hours to rise.

Cut the risen dough into 15-16 pieces, form balls, leave for 20 minutes for proofing. Flatten each ball (this can be done with your hands, without a rolling pin), put a teaspoon of jam inside, gather the edges of the dough up and form a round bun.

Place the buns in a buttered ceramic or glass dish so that they touch each other. Leave to proof for 20 minutes. Brush liberally with melted butter.

Bake for about 25 minutes at 180 degrees. Serve warm, sprinkled with powdered sugar.

Step 1: Brew yeast.

Heat the milk, but don't boil it. Dilute in 100 grams warm milk yeast and stir. Add here one teaspoon sugar, and wheat flour, as well as salt. Stir again and wait until the yeast reacts. You will see a characteristic "cap" of foam.
Mix the remaining warm milk with the yolks, and then combine everything with the finished dough.

Step 2: Knead the dough.

In the liquid obtained in the previous step, start gradually adding flour, kneading an elastic but sticky dough. At the end, knead the mass with your hands on a floured countertop.


Cover the dough with a plate or kitchen towel so that it does not get chapped and leave it like that. 30 minutes. Yeast should begin to act and increase mass in volume.

Step 3: prepare the filling.

To prepare the filling, knead soft butter with granulated sugar, whisking everything well with a whisk until creamy. Add vanilla.

Step 4: form the buns.

Knead the dough again with your hands and roll out with a rolling pin into a thin layer.
Thickly coat the dough with butter, whipped with sugar, spreading it evenly.


Then roll the smeared layer into a tight roll with your hands. Press it down a little, and then cut it with a knife into pieces, about 5 centimeters each.
Lay the finished rolls cut side down on a greased form, leaving about 1 centimeter. But, if the shape is narrow, then where to go, let them lie tightly, but after cooking they will need to be carefully cut. In the meantime, leave the buns to reach, let them increase in volume.

Step 5: bake the buns.

Preheat oven to 190 degrees. Separately, mix room temperature milk with sugar and vanilla for pouring, and then pour half of the resulting liquid into the mold with the increased buns.
Send everything to bake in the oven for 15 minutes. The dough should brown and increase in volume.
Then, after the specified time, open the oven and pour the remaining milk into the buns. Bake some more 20 minutes without lowering the temperature in the oven.
As a result, you will get fragrant soft buns covered with a golden caramel blush. Take them out, take them out of the mold and, very importantly, leave them to cool at room temperature. And only then serve the Wasp's Nest buns to the table.

Step 6: Serve the buns.

Buns "Aspen's Nest" are very airy, soft and sweet. Serve them as a dessert or an afternoon snack, or maybe you want to start the day with something sweet for breakfast, then just make yourself a strong tea or coffee and enjoy pastries. Homemade cakes are always the way, always fresh and tasty.
Enjoy your meal!

In order for the finished buns to shine, after baking, while the pastries are still hot, grease them with a little butter.

To prevent the buns from turning rubbery, keep an eye on the dough, do not accidentally add too much flour, making it cool. Act according to the sensations, the mass should eventually stick slightly to your hands.

Some housewives add ground cinnamon to the filling for extra flavor.

The process of preparing sweet pastries is very time consuming and requires a lot of time. Properly kneaded dough does not always make it possible to enjoy delicious pastries.

Your attention is offered a surprisingly tasty way to prepare tender buns for tea. The dough turns out unusually tender and fragrant. The method of preparing such a muffin is ideal for beginners. The dough will be 100% baked.

Cooking method

We prepare your favorite rich yeast dough, which is suitable for baking sweet rolls. We take a baking dish with high sides and cover it with baking paper. Paper is needed in order to make it easier to wash the mold after baking, as the milk burns. We make balls of dough, round shape. We spread the balls at a small distance from each other. Fill our form with buns with sweet, warm milk. Cream is also suitable instead of milk.

To prepare the milk mixture, you need to put the milk to bask in a water bath. Add sugar to milk and mix well. Sugar, respectively, should completely melt in milk. But the milk should not boil. For 200 ml of milk, you need to take somewhere 3-4 tbsp. l sugar. Vanilla sugar or vanilla can be added if desired. The milk should only cover half of the buns. Next, put the form in a warm place and cover with a film.

We heat the oven to 200 degrees. We remove the film from the dough after about an hour. It should double in size. Half of the milk should be absorbed into the dough. If this does not happen, leave our dough still covered in a warm place.

Now we put our pastries in a well-heated oven. Almost immediately, the milk begins to boil. There is a smell of burnt milk, but you should not be afraid of this, the buns do not burn and do not stick to the mold.

Until the milk mixture is completely boiled away, the dough will remain pale in color. As soon as the milk mixture is completely boiled away, the buns will immediately become beautiful and ruddy. After 5-10 minutes after boiling the milk, you can remove the buns from the oven.

We get perfectly baked buns with a golden crust. Baking in this way is surprisingly airy and tender. With this method, you can bake absolutely any muffin. Add a variety of fillings in the form of jam, chocolate or condensed milk. The recipe will teach you how to bake fragrant pastries, without any effort.