French buns are delicious pastries, the taste of which causes the most positive emotions and makes an indelible impression on the tasters. Numerous varieties of delicacies will help to feed dessert to a wide audience of consumers with versatile tastes.
How to cook French rolls?
Baking French biscuits is not so troublesome as it might seem at first glance. The main thing is to take care of the availability of necessary products and remember the simple rules, the fulfillment of which will become the key to success when decorating dessert.
- High grade flour is sieved through a fine sieve, enriching with oxygen.
- When using yeast, they are dissolved in a warm liquid, and the dough products are allowed to separate before baking.
- Preparation of French rolls is carried out in a warm room and in a good mood.
French buns "Gouges"
French cheese buns "Gouges" will delight any gourmet. The products are prepared from a custard pastry and are often filled with any savory stuffing of cheese with the addition of garlic, chopped fish, caviar or ham. Such baking will be an ideal addition to salads, other snack foods.
Ingredients:
- water - ½ cup;
- oil - 50 g;
- flour - 100 g;
- starch - 25 g;
- eggs - 3 pieces;
- Parmesan - 100 g;
- filling.
Preparation
- Water with oil is boiled, add flour with starch.
- Remove the container from the fire.
- In a warm base add one egg, whisk.
- Stir in the cheese and set aside a small portion of the dough on a baking tray.
- Bake French cheese rolls at 200 degrees for 20 minutes, then leave for another 10 minutes in the device with the door ajar.
- Fill the products with stuffing.
French puff pastry buns
French biscuits with custard will amuse the taste buds of sweet tooth and lovers of fragrant vanilla baking. Such products are designed elementary and quickly, especially if you pre-prepare the components for filling. Dried apricots, if desired, can be replaced with raisins or other additives to your taste.
Ingredients:
- yeast puff pastry - 1 kg;
- dried apricots - 100 g;
- jam - 50 g;
- liquor - 2 tbsp. spoons;
- eggs - 2 pieces;
- Milk - 0.5 liters;
- sugar - 100 g;
- flour and starch - 1,5 st. spoons;
- vanilla, yolk.
Preparation
- Dried apricots and poured liquor for an hour.
- Whisk the eggs with sugar, mix the flour and starch, add milk, vanilla and warm until thick.
- Roll out the dough, apply cream, sprinkle dried apricots, roll up with rolls, cut.
- Portions are greased with yolk and baked for 25 minutes at 200 degrees.
- Hot French rolls are covered with jam.
French bun
Soft and fragrant French buns from yeast dough will be an ideal addition to a glass of milk or a cup of tea (coffee). The advantage of the recipe is that its technology does not require a long proofing of the prepared base, from which it is possible to immediately form the products, and already give them to rise before baking.
Ingredients:
- flour - 4 glasses;
- dry yeast - 1 sachet;
- milk - 1 glass;
- eggs - 2 pieces;
- sugar - 250 g;
- oil - 200 g;
- starch - 1.5 tbsp. spoons;
- vanilla, powdered sugar.
Preparation
- In milk with yeast, add whipped with 2 tbsp. spoons of sugar eggs and butter (1/2 servings).
- Pour in the flour, knead the dough, roll out.
- Soft oil is mixed with sugar and starch, distributed from above.
- Fold the workpiece with rolls, cut into portions.
- Place the French buns in a heated oven to 220 degrees, reduce the heat to 180 degrees and bake 15 minutes, sprinkle with powder.
Brioche buns
Delicate, melting in the mouth brioche brioche with cream "Patissier" can not leave indifferent even fastidious and discerning gourmets. The products with vanilla filling and pieces of chocolate (black, milk or white) are made out, and, if desired, they are surrendered with sugar glaze.
Ingredients:
- flour - 500 g;
- yeast - 20 g;
- milk - 2 cups;
- egg - 1 piece;
- oil - 60 g;
- sugar - 100 g;
- yolks - 3 pieces;
- starch - 1.5 tbsp. spoons;
- vanilla, glaze.
Preparation
- Of 1/2 serving of milk, flour, 2 tbsp. spoons of sugar, eggs and butter knead the dough, leave for an hour.
- Rinse 2 yolks with starch and 2 tbsp. spoons of milk, injected into the mixture of sweetened milk.
- Warm the cream with vanilla until thick, cool
- Roll out the dough, apply cream, sprinkle with chocolate, cut, leave in the form for an hour.
- Lubricate the French rolls with yolk and bake at 180 degrees.
French buns "Sinnabon"
French biscuits with sour cream are a budget variant of the famous delicious dessert, which, according to the original recipe, is prepared with cream cheese. The taste of delicacy is little different from the authentic and undoubtedly will surprise you and please with a harmonious and attractive palette.
Ingredients:
- flour - 450 g;
- yeast - 2 tsp.
- milk - 1 glass;
- egg - 1 piece;
- oil - 150 g;
- sugar - 200 g;
- cinnamon - 4 tsp.
- sour cream - 400 g;
- powdered sugar - 150 g;
- vanilla.
Preparation
- From flour, yeast, milk, eggs, 2 spoons of sugar and 50 g of butter, knead the dough and leave for an hour.
- Roll out the dough, oil it, sprinkle with cinnamon and sugar, roll up and cut.
- Place the billet on a baking sheet, bake for 25 minutes at 185 degrees.
- Hot crispy French buns I grease with whipped cream and powder and vanilla sour cream.
Recipe of French buns with poppy seeds
In this case, the dough for French rolls is cooked on sour cream, which positively affects both the taste and flavor of the finished products. They work out deliciously tender and fragrant, and the poppy-fried in a frying pan or in the oven gives them an extraordinarily piquant and extra charm.
Ingredients:
- flour - 4.5 cups;
- yeast - 1 tsp;
- sour cream - 250 g;
- egg - 1 piece;
- hot water - 2 tbsp. spoons;
- oil - 100 g;
- sugar - 100 g;
- Vanilla, sugar in the filling and poppy - to taste.
Preparation
- Combine the ingredients for the dough, add vanilla, mix, leave for an hour.
- Roll out the base, sprinkle with sugar and poppy seeds, roll up with rolls, cut into portions.
- Brush blanks at 200 degrees.
French bun with chocolate
French curd rolls, cooked according to the following recipe, will please the chocolate fans. For filling, crushed dark chocolate or chocolate drops are used, and in the dough for flavor is added ground cardamom, which can optionally be replaced with vanilla, cinnamon or other additive.
Ingredients:
- flour - 600 g;
- yeast - 2 tsp.
- milk - 250 ml;
- egg - 2 pieces;
- oil - 200 g;
- sugar - 200 g;
- cardamom - pinch;
- chocolate and cinnamon - to taste.
Preparation
- Milk is mixed with yeast, whipped with 3 tbsp. spoons of sugar eggs, flour, cardamom and 2 tbsp. tablespoons of oil.
- Approached dough knead, roll out.
- Melt butter with the remainder of sugar and cinnamon, put on a layer, sprinkled with chocolate, folded with rolls.
- Cut the bundle into portions, smear them with eggs, pritrushivayut chocolate and brown at 200 degrees.
French cinnamon rolls
The following recipe for French buns with cinnamon is slightly different from the previous ones. As a liquid base in this case, melted milk is used, which gives the products an unusual taste and delicate aroma. Cinnamon for the filling can be mixed with brown sugar and complemented if desired with the aroma of vanilla.
Ingredients:
- flour - 4 glasses;
- yeast - 30 g;
- melted milk - 1 glass;
- egg - 2 pieces;
- oil - 200 g;
- sugar - 200 g;
- cinnamon - 2 tbsp. spoons.
Preparation
- In milk, yeast is dissolved, add whipped with sugar (50 g) eggs, melted butter (50 g).
- Approached the base roll out, flavored with a mixture of sugar, butter and cinnamon.
- Make a roll, cut it into fragments and brown them at 200 degrees 25 minutes.
French buns with raisins
French buns, the recipe of which will be described below, are prepared with raisins and custard, which if necessary or at will can be replaced with sour cream with sugar powder and vanillin. The amount of raisins can be varied to taste or supplement it with crushed dried apricots or nuts.
Ingredients:
- flour - 3 cups;
- soft oil - 200 g;
- yeast - 25 g;
- milk - 2/3 cup;
- egg - 1 piece;
- sugar - 30 g;
- custard - 700 g;
- raisins - 200 g;
- vanilla, yolk.
Preparation
- Combine the ingredients for the dough, knead and place in the cold for 3 hours.
- Roll out the base, lubricate with cream, sprinkle with steamed raisins, roll up with rolls, cut into portions.
- Lubricate the workpieces with a yolk and brown at 200 degrees 25 minutes.