How to make buns: 100 photos and options for cooking at home

Forms of yeast buns How to make beautiful yeast buns with sugar or sweet filling. To give a beautiful shape to yeast dough buns you will need melted butter. Yeast dough rises over time and the given shape increases in volume and may lose its contours, and butter to a certain extent will help “not to merge into the dough.” For taste and appearance, the buns can be sprinkled with sugar or filling. Finely chopped apples sprinkled with sugar are very suitable for filling yeast buns.

Bun in the shape of different flowers

Roll out the yeast dough into a circle, grease it with butter and sprinkle with sugar, cut the circle without reaching the center.

We twist each petal and install it as in the photo.

Place finely chopped apples with sugar in the middle of the bun.

Roll out a circle of dough, brush with melted butter and cut out a smaller circle.

How to wrap a bun out of baked goods and make a “Bun?”

“And mine says to me: “Why are you so thin?” Go eat a bun!” - And who is yours? “Well, like someone... an inner voice!”

Yeah, sometimes you don’t even hear that from your inner voice! They say that women have two problems - a mirror and scales, and also a passport, but at least you can lose it. So, friends, for those who are already overweight, one bun won’t hurt, and if you are “in shape,” then sometimes you even need to pamper yourself. In addition, a housewife who wants to delight her family with all sorts of beautiful and satisfying delicacies should in any case try what she makes. So our guest today is “Bun Bun”, just one of those who brings aroma, comfort, joy and satiety to the house. Let's meet and get to know each other!

So, “Bun”, as well as “Cinnamon bun” or “Cinnamon bun”. This is a sweet bun, twisted in a special way, usually in the shape of a snail, bow or butterfly. Sugar is used as a filling and cinnamon is sprinkled on top.

The name “Plyushki” comes from the Old Russian “plyushchiti”, which means “to roll out” or “to make flat”, and its main distinguishing feature is its original shape. Butter rolls with various types of toppings were baked back in the days of Ancient Rus'.

Initially, they were used only in pagan rituals and were shaped like small wagtail birds, which were called “buns” in a number of dialects. In fact, our ancient ancestors, with the help of traditional rituals, “invited” warmth in the spring, and our “Bun” in the shape of a bird took an active part in this. Later, such buns became an important part of culinary traditions. It was the “Buns” that the Tsars and Emperors favored, and the court bakers did their best to conjure the shapes of the buns, creating very original products. In this way they wanted to surprise the sovereigns and members of their families. Today, “Plyushka” is the most delicious, most aromatic culinary product, which is almost impossible to resist, especially if it’s fresh from the oven!

“Buns” are a very popular product of modern cooking; they are loved all over the world, and therefore the list of traditional recipes for preparing these sweet buns has been expanded over the course of several centuries. And now new forms and methods of baking them are appearing. Today, for example, the most famous and popular types of buns are the classic ones - with sugar or powdered sugar; with cinnamon and honey; with coconut shavings; with raisins or poppy seeds; with chocolate crumbs; with chopped nuts; with sunflower seeds; with sesame sprinkles. Yes, and you can’t list it! Different types of products differ not only in the composition or type of topping, but also in design options. Skilled bakers and confectioners, true masters of their craft, make buns in the shape of the sun, butterflies, hearts, scallops, eights, boats and even various flowers.

“Plyushka” is a hearty and very tasty delicacy! Indeed, in addition to premium wheat flour, water, yeast and salt, chicken eggs, milk, sugar and vegetable fats are added to the butter dough. Its energy value is certainly high. However, this does not mean that you should give up baking! After all, each bun contains a lot of substances useful for the body: various vitamins, choline, useful micro and macroelements. So moderate consumption of these baked goods will bring not only a lot of pleasure, but also benefits. So everyone can easily afford to eat a delicious “Bun” with coffee or tea for breakfast, while enjoying every bite of it!

“Buns” are recognized by their unique shape, so changing this shape or completely abandoning any visual experiments means removing the main identifying mark. It turns out that you have a round loaf of sugar, so what? But the bun in the shape of an open bow is our favorite “Bun”, so let’s take it. But I note that cold buns, even fresh ones, lose their unique taste. Those who grew up in Soviet times remember well how the mind-blowing aroma of freshly baked pastry wafted from the bakeries near the house, and how a whole string of neighbors and random passers-by reached out to the treasured doors.

In general, every person absorbed the love of flour with their mother’s milk, and for “Plyushka” a person simply feels a nostalgic feeling, such a sad reminder of classic pastries that were lost in the host of foreign gastronomic representatives. But still, this beloved, dear and familiar sugar “Bun” from childhood, with a golden brown crust sprinkled with sugar and a magical aroma, may well become our answer to “Croissants”! Children have a special love for buns, as unusual shapes attract their attention. They try to prepare a variety of products for kids so that they don’t get bored with them.

Do you remember Carlson, the literary character created by the Swedish writer Astrid Lindgren? The same Carlson who lives in a small house on the roof of an apartment building and really loves our “Buns”?

The little boy said to his mother: “I want you to stand in the kitchen every time I come home from school, and I want you to wear an apron; and so that you bake buns every day, because without your mother you won’t get buns.” And Carlson himself asked the Kid: “How would you feel about a modest breakfast on the porch? Cocoa and fresh buns. I'm inviting you." Can you imagine how funny and romantic it is to drink tea with “Buns” on the roof of the house? It’s possible without Carlson.

So, it’s time to move from words to action, and we are collecting all the ingredients necessary for a rich yeast dough: sifted premium flour, dry or live yeast, sugar, salt, egg, butter or margarine, vanilla, cinnamon. Butter dough for “Buns” is quite simple to prepare, and here’s why. Firstly, we can immediately verify the quality and viability of the yeast, since at the very first stage we wait for the yeast cap. Secondly, the dough rises only once, not counting the proofing itself, and this significantly reduces cooking time and instills confidence. Thirdly, this dough is pleasant and easy to work with, and even if due to inexperience you do not guess its consistency, this will not particularly affect the result. The main thing is not to fill the dough with flour; it would be better for it to be more sticky than to turn into a bun called “The Stone Guest”. Fourthly, if you are not confident in your abilities, then try it on a small portion.

Well, you and I have already made butter dough, so we won’t go into details, but just remember the most important things. First, we “start” the yeast with warm water, flour and sugar, let it rise. In the meantime, dissolve sugar and a pinch of salt in warm milk, add beaten egg, softened butter and mix everything well. Gently mix the suitable yeast with the milk mass and gradually add the flour, kneading the sticky dough well. Cover it and leave it to rise in a warm place. After the dough has risen, divide it into pieces of about 50 grams, round it, melt it a little more, and after that we shape it, creating interesting curls from the dough.

Now here's the most important thing. Roll out the dough into an oval layer 10-15 cm long, grease with melted butter, sprinkle with sugar. We bend one edge along the length, then overlap the other edge, bend it in half and pinch the edges. We make a cut on the fold and unfold the cut with the pattern facing up. You can make cuts on both sides, but then you should bend both edges of the rolled oval. Place on a baking sheet lined with greased parchment paper. Cover with a towel and leave for 15-20 minutes for the dough to rise. In order to achieve the appearance of a crispy crust, that is, to obtain a flour product with a delicate crumb and an appetizing golden crust, before baking “Buns” we grease with an egg and sprinkle generously with sugar and cinnamon. We don’t refuse this powder because it has a certain charm.

Bake for 30 minutes at 180 degrees. It is recommended to sprinkle the finished buns with water without removing them from the baking sheet, cover with a towel and leave for 20 minutes. But not all “Buns” will live to see this!

I admit that I don’t like store-bought or workshop-made “Plyushki” - they are a bit dry and not very sweet. The beauty of home baking is that you can adjust the flavor to your liking.

In my opinion, bunning is a great way to test your ability to work with yeast dough. There are several reasons why it's worth giving it a try, even if you've never made yeast-based baked goods before. “Buns” do not require filling, in the usual sense of the word, which means that the product will rise well and bake evenly. This sets “Plyushki” apart from pies, in which the presence of too juicy or heavy filling can significantly affect the result.

The finished “Buns” are very beautiful and unusual in appearance, they are pleasant to eat, and it is a pleasure to treat colleagues at work or a loved one with them. And this is the same baking that can easily inspire courage for new culinary exploits.

So, if you have been wanting to try baking something for a long time, but still haven’t decided, I think now is the time. You know, the most delicious food is fraught with a little secret - they always throw a pinch of love into it. And you, my dear friends, will succeed, the main thing is to really want it. All the best to you, bon appetit and Angel at the table!

Bela Feldman.

Rosette

How to easily make beautiful yeast buns? The shape of the “Rose” yeast bun is easy to mold and turns out beautiful and appetizing. Roll out a strip of dough about 5 cm wide and about 15 cm long. Grease the strip with butter, sprinkle with sugar or spread out the filling.

Fold the strip in half lengthwise.

Then we roll the strip into a roll. Place the resulting roll on a baking sheet, cut sides up, and straighten it a little.

Sprinkle the baked rose with powdered sugar.

Buns with sugar

Now let's look at the recipe for making buns with sugar. For this you will need:

flour 450 gr;
milk 230 ml;
fresh yeast 15 g;
butter 50 g;
sugar 3 tbsp. spoons;
salt 1 teaspoon;
chicken egg 1 piece.

Cooking will take 2 hours. It consists of the following operations:

The milk is heated to room temperature, yeast and sugar dissolve in it for 15 minutes.
The butter must be melted, cooled and added to the milk.
Flour is mixed with salt and added to milk. Everything is thoroughly mixed, covered with a towel and placed in a warm place for 1 hour. The volume of the dough is doubled.
The dough is divided into 15 equal parts. It can be used to make a shape in the form of a knot, heart or spiral.
The baking tray is covered with baking paper. Dough pieces are laid out on it. They are brushed with beaten egg on top and sprinkled with sugar.

The oven is heated to 190°C. The buns are baked in it for 15-20 minutes. They can be served.

Envelope buns

Bun envelope with two slits

Prepare a circle of yeast dough.

Brush the dough circle with melted butter. Place the filling in the middle in a strip. Make cuts to the left and right of the filling, not reaching the edge of the cake.

Fold the envelope and insert the opposite part of the bun into one slit.

Bake a bun.

Sprinkle the bun with powdered sugar.