Buns are a delicious pastry made from yeast dough, which is formed from flat (flattened or flattened) layers. They come from childhood. Lovers of muffin in the former Soviet Union are better known for buns made with bakeries with sugar from yeast dough, but besides them there are other types of fillings and methods for forming these buns. For example, buns with poppy seeds, cottage cheese or cinnamon, often mentioned in the fairy tale about Carlson, who lives on the roof.

Classic yeast dough buns

Classic buns, they are also called Moscow, are baked from yeast dough without filling, the layers of the base when forming a bun are separated by a layer of vegetable oil and sugar. But even in the absence of a filling, baking is loved by adults and children, as a treat for tea or as an afternoon snack with kefir, chicory or milk.

To bake buns-buns according to the classic recipe you need to take:

  • 25 g of pressed yeast;
  • a glass of milk;
  • 190 g of granulated sugar;
  • 570-600 g of flour;
  • 70 g of butter or margarine for baking;
  • 3 table eggs;
  • 50 ml of vegetable oil.

Procedure:

  1. Dissolve the pressed yeast in warm milk, add 90 g of granulated sugar and the same amount of flour. Stir everything so that there are no lumps, and leave it in a warm place until the yeast awakens, as the magnificent foamy head on the surface of the dough will tell.
  2. Melt the oil and cool. Separate one egg yolk from the eggs to lubricate the formed products, and shake the whole egg and protein with a fork until smooth.
  3. Pour oil, eggs into the suitable dough, stir and then add the sifted flour in small portions.
  4. Knead soft uncooked dough, which must be kept warm. It will take from 40 minutes to one hour. Depends on the room temperature. When the mass becomes two times more, it is already possible to work with it.
  5. Divide the kolobok from the dough into eight identical parts.Roll each of them into a thin round layer, walk on it with a silicone brush moistened with vegetable oil, and crush sugar on top. For the classical method of forming, you need to roll it up, fold it in half, blind the ends together, and make a longitudinal cut from the fold, not reaching the end of the workpiece. Expand the resulting halves to make a heart bun.
  6. Place the billets on the prepared baking sheet, pre-coated with parchment or greased, unfolding the cuts in layers up.
  7. Grease the surface with whipped yolk.
  8. Bake for 15-20 minutes at 230-240 degrees.

Poppy seed buns

Muffin with poppy seeds is no less popular than her sugar sisters. For baking, you can use the finished filling or cook it yourself. In the second case, you can be completely sure of the benefits of buns and the absence of various thickeners and harmful preservatives in baking.

The composition of the products for yeast dough and poppy seed filling:

  • 580 ml of warm milk (including 200 ml for steaming poppy);
  • 40 g of pressed yeast;
  • 260 g of sugar (60 g - to the dough and 200 g - to the filling);
  • 120 g butter or margarine;
  • 3 table eggs;
  • 900-1000 g of premium flour;
  • 200 g of poppy seeds.

To bake buns with poppy seed filling, you must follow the procedure:

  1. Knead the dough similarly to the classic version. From milk, yeast, sugar and 60 g of flour, make a dough. Soak for 20-30 minutes.
  2. In the slightly melted butter, beat the eggs and stir the muffin until smooth.
  3. Mix the dough and baking, introduce the flour and knead the dough, which will be soft and slightly sticky to the hands. Leave it to approach for an hour or a little more.
  4. For the filling, boil the milk, pour the washed poppy seeds into it and boil everything over low heat for five minutes. Then remove from the stove, cover and evaporate for 60 minutes.
  5. Discard the steamed poppy in a colander, squeezing a little spoon with a spoon to pump out excess liquid. Then put in a blender bowl, pour sugar and thoroughly beat. The filling is ready.
  6. Roll the finished dough into a bundle, divide into equal parts, forming into balls and rolling into flat cakes 3-5 mm thick.
  7. Place 1-2 teaspoons of the filling into each billet and form the buns in the shape of a heart.
  8. Move the products from the table to the baking sheet with baking paper.
  9. Fans of a glossy crust on pastries can be greased with an egg and baked at 180-200 degrees. The time is 20-30 minutes.

With the addition of cottage cheese

The more popular rich yeast bun with cottage cheese, of course, is a cheesecake. But buns with curd filling are no less appetizing, especially since they can be formed in more interesting ways than familiar cheesecakes or classic buns.

For buns, you can use one of the above recipes, or you can knead the pastry with yeast and sour cream, for which you should prepare:

  • 250 ml of warm milk;
  • 150 g of sugar;
  • 50 g of sour cream;
  • 50 g butter;
  • 30 ml of vegetable oil;
  • 14 g dry instant yeast;
  • salt;
  • vanilla;
  • 400 g of premium flour.

The composition of the curd filling includes:

  • 250 g of tender cottage cheese;
  • 100 g of granulated sugar;
  • 50-70 g steamed raisins;
  • 2 eggs (one egg is needed to lubricate the surface);
  • vanilla powder.

Working process:

  1. The dough is cooked in an uncooked way. First, milk, salt, sugar, sour cream, melted butter and vegetable oil are mixed to the maximum homogeneity.
  2. Separately mix flour, dry yeast and vanilla. Combine dry and liquid components. Knead the mass so that it completely sticks off of the hands. Let it ripen in heat until it grows in size.
  3. For the filling, mix the cottage cheese, rubbed through a sieve, with sugar, egg, vanilla and raisins.
  4. Cut the dough into two equal pieces. Each roll into a thin cake 6-7 mm, grease with half the curd layer, wrap with a roll and divide it into segments 3-4 cm thick. Set the buns with the cut down on a baking sheet covered with paper and cover with an egg bob on top;In another way, you can form buns by cutting a layer of dough into rectangles, put a little curd filling in the center of each. Diagonally make small cuts in two corners. Pull one corner into the hole on the opposite side, and wrap the other so that the filling becomes a little visible. Grease them with an egg and sprinkle with sugar a little.
  5. Regardless of the method for baking buns with curd filling, it will take about 20 minutes at 180-200 degrees.

How to bake cinnamon yeast?

Delicious cinnamon buns are not inferior to the famous cinnabon. You can form buns in the form of hearts or sliced ​​roll. The second method is preferable, since it allows you to decorate baking with sugar or nut crumbs on top.

For a rich yeast base, a fragrant layer and decoration you will need:

  • 500 ml of milk;
  • 25 g of fresh yeast;
  • 100 g of granulated sugar (half in the dough, the other for the filling);
  • 130 g butter, of which 50 g - to the filling;
  • 800 g of baking flour;
  • 20 g of cinnamon powder;
  • 1 egg
  • 100 g of nut crumbs.

Baking Method:

  1. Dissolve the yeast in 200 ml of warm milk, wait until it is covered with foam. Then add the remaining milk, sugar, melted warm butter and flour. Knead the dough soft but not sticky. It should be suitable for an hour in the heat, away from harsh noises and drafts;
  2. For the layer, melt the butter, mix it with sugar and ground cinnamon. Stirring well to achieve a liquid sweet mixture of brown with cinnamon flavor;
  3. After waiting for the increase in the size of the lump of dough, slightly knead it. Then roll it into a rectangular layer with sides of 20 and 50 cm. Grease each square centimeter of this rectangle with the prepared filling, roll it with a roll and divide it with a knife into buns of 1.5-2 cm;
  4. Lay the blanks with the slice down on the prepared pan, after twenty minutes of proofing, grease with an egg beaten with 20 ml of cold water, sprinkle with crumbs and bake in a heated oven.
  5. Cool the baked bread.
  6. Garnish with icing sugar.

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