The buns with sugar from the yeast dough have rich taste characteristics and high nutritional value. They are perfect for breakfast for tea or complement a glass of milk for a snack.
How to make buns with sugar from yeast dough?
Ingredients:
- flour - 570-600 g;
- eggs - 2 pieces;
- dry yeast - 10 g;
- granulated sugar - 75 g;
- Vanilla sugar - 12 g;
- milk - 250 ml;
- butter - 65 g;
- salt - 7 g;
For filling:
- vegetable oil - 55 ml;
- granulated sugar - 125 g;
- cinnamon - at will;
To lubricate the top:
- yolk - 1 piece;
- vanillin - 1 g;
- water - 7 ml.
Preparation
We warm the milk to a pleasant hand of warmth, add twenty-five grams of granulated sugar, dry yeast, mix until dissolved and leave in a warm place for fifteen minutes.
Eggs whisk with the remaining sugar, vanilla sugar and salt, pour in melted butter and beat again. Then pour in the milk-yeast mixture, mix and pour the sifted flour. Start a soft dough and knead it well on the table. It should be soft and free from hands. You can periodically lubricate your hands with butter to facilitate the process.
Now determine the dough in a bowl or any other suitable container and leave in a warm place for about an hour and a half. During this time it should increase in volume approximately three times.
Ready dough for buns with sugar is transferred to a flat surface, sprinkled with flour, and divide into portions, using a sharp knife. Each of them is spread out into a flat cake, which is smeared with vegetable oil and sprinkled with sugar, into which, if desired, you can add cinnamon.
Now we turn off the flat cake roll, close its edges, fold it in half, and make a longitudinal cut with a knife. Grasping the edges of the cut with your hands, unfold the dough as a book and put it on an oiled baking sheet. We give the buns to be separated within twenty minutes, pat them with yolks whipped with water and a pinch of vanillin and determine in a heated to 195 degrees oven for twenty to twenty-five minutes.
We let the buns cool down and enjoy.
Butter buns with sugar and poppy seeds
Ingredients:
- flour - 570-600 g;
- eggs - 1 piece;
- pressed yeast - 25 g;
- granulated sugar - 75 g;
- vanilla sugar - 10 g;
- milk - 250 ml;
- butter - 75 g;
- salt - 7 g;
For filling:
- vegetable oil - 55 ml;
- granulated sugar - 100 g;
- mak - 100 g;
To lubricate the top:
- yolk - 1 piece;
- vanillin - 1 g;
- water - 7 ml.
Preparation
For the preparation of the test, we will first deal with the opaque. Let's warm the milk to a pleasant warmth, dissolve yeast in it, two tablespoons of sugar and flour and put it in a warm place for thirty or forty minutes.
In the finished spoon add whipped with the remaining sugar, vanilla sugar and a pinch of salt and egg melted butter. Next, gradually pouring the sifted flour, knead the soft dough. It should be well separated from the hands and not hard. Therefore we try not to add a lot of flour, but for the comfort of mixing we grease the hands with butter. We determine the dishes with the test in a warm place, covered with a clean towel.
Ready to move the dough shifted to the table, sprinkled with flour, we divide into portions, from which we first form beads, and then cakes. Lubricate the surface with vegetable oil, rub with sugar and dry poppy and turn into a roll. We protect its edges and add it in half.
We send the pan to the heated to 195 degree oven for twenty-twenty-five minutes.
If desired, you can add crushed dried fruits or nuts to the filling. It will turn out not less tasty.