Butter buns - general cooking principles

Butter buns are especially appreciated among lovers of lush and aromatic baking. Among the many recipes for such pastries, you can always choose the most suitable one, however, most buns are baked from yeast dough. Butter buns are ideally combined with various fillings: nut, chocolate, jam, berry, fruit, etc. You can also prepare savory buns, for example, for the first or second courses. Usually, not sugar is added to the dough for such baking, but various seasonings and a little more salt.

Butter buns - preparing food and dishes

To make buns, all you need to prepare is a dough bowl, rolling pin, sieve, measuring cup and baking tray. You can bake buns in a slow cooker or bread maker (if available).

Before you start making buns, you need to prepare a dough: for this, yeast, flour and a little sugar are stirred in warm milk. Sift the main flour and melt the butter.

Bun Recipes:

Recipe 1: Butter Buns

This recipe can be used to make delicious buns. The dough is prepared puff, yeast - from it the buns are the most lush and airy. You will have to devote a lot of time to cooking, but the result will exceed all expectations.

Required Ingredients:

• 1200 g flour;
• 500 ml of milk;
• 135-150 g sugar;
• 55-60 g of yeast;
• 3 eggs;
• Salt - 1 tsp;
• 350 g butter;
• Additionally 2 eggs - for glaze;
• Additionally - 150 g of butter;
• Powdered sugar;
• Nuts.

Cooking method:

Heat milk (half) and dilute yeast with sugar and half flour in it. Mix everything well and leave in a warm place. When the dough begins to settle, pour in the remaining warm milk, salt mixed in a little water, the remaining flour and eggs. Knead a smooth, non-sticky dough and place in a warm place to rise. After the first ascent, knead and leave to rise a second time. Cool the dough to 20 degrees and roll it into a layer. Coat the layer with soft butter, leaving one third intact.

Now fold the dough in thirds so that the non-smeared portion is in the middle. That is, first you need to bend the missed one third to the middle, the unlubricated one on it, and the newly missed one on top. Pinch the edges of the dough. Cut the dough in half and stack on top of each other. Roll it into a layer of one cm. Then fold the layer 4 times (in an envelope) and remove for 15 minutes in the cold. repeat the procedure 2-3 times, then roll out a layer one cm thick. Cut the resulting layer into pieces and make buns. Grease a baking sheet and spread the buns at a sufficient distance from each other (about 5 cm).

Cover the buns with a napkin and leave for 15-20 minutes to rise. Spread eggs on the buns and sprinkle with chopped nuts. Bake for about 15 minutes. Grease the finished buns with butter and cover with a napkin. After cool, sprinkle with icing sugar.

Recipe 2: Butter buns for cabbage soup

Butter buns don't have to be sweet. You can make delicious aromatic buns for your first courses. The cabbage soup will become even tastier with garlic yeast dough buns.

Required Ingredients:

• A pound of flour;
• 1.25 cups warm water;
• Fresh yeast - 20 g (or 7 g dry);
• Vegetable oil - 45 ml;
• 10 ml of honey (you can also take sugar);
• Salt;
• Chopped dill;
• Garlic;
• Additionally, vegetable oil - for the sauce;
• Black pepper.

Cooking method:

Knead the dough from flour, water, yeast, vegetable oil, salt and honey (or sugar). Grease a bowl with sunflower oil and lay out the dough. Cover the dishes with the dough and leave in a warm place for half an hour. Stir chopped dill, crushed garlic and black pepper into 100 ml of oil. Cut the dough into 16 portions. Roll each into a sausage and roll into a bun. Spread the buns on parchment paper and leave to rise until they double in volume. Bake for about 15 minutes at 210 degrees. Grease hot golden buns with garlic sauce. Serve with first courses.

Recipe 3: Butter buns "Rye"

Butter buns can also be baked from rye flour, they turn out to be no less tasty from this. Together with rye flour, wheat flour is used in the recipe. In addition, you will need milk, eggs, butter and yeast.

Required Ingredients:

• 1/5 kg rye flour;
• 400 g wheat flour;
• One and a half glasses of milk;
• 2 eggs;
• 2 tsp salt;
• 6 tablespoons of butter;
• Dry yeast - 10 g.

Cooking method:

Dissolve dry yeast in warm milk and add rye flour. Stir everything and put in a warm place. As soon as the dough rises, break the eggs and add wheat flour. Also add softened butter and salt. Knead the dough and place in a warm place. Divide the finished dough into pieces and sculpt buns. Grease a baking sheet with oil and cover with a baking sheet. Bake in the oven until browned.

- If the dough is prepared with yeast, it is important that it does not overstay, otherwise it may fall off during the baking process;

- If the buns burn during baking, they must be covered with confectionery parchment on top;

- Butter buns are fluffier on sponge dough and less fluffy if yeast is added directly to the dough.

The recipe is on the Internet, buns are prepared easily, and the result exceeds all expectations. There are many options, I settled on this:
Ingredients:
Dough
375 gr. flour
5 gr. dry yeast (2 teaspoons)
75 g sugar
1/3 tsp salt
12 grams of powdered milk
40 gr. sl. butter - melt
1 small egg
195 ml. water or milk

Cream
350 ml. milk
2 yolks
2 full tablespoons flour
4 tablespoons Sahara
vanillin or vanilla sugar
40 gr. butter

These buns are very tender, soft and airy. They are made quite easily, more time is spent on proofing the dough. Try it, you won't regret it.


Ingredients (for 16-18 buns):
21 gr. fresh yeast or 7 gr. dry (the amount of yeast in the original recipe was 2 times more. I reduced the amount of yeast and increased the distance time a little. But even with less yeast, the dough grew very quickly)
125 ml. warm milk
1 tbsp. l. Sahara
150 ml. kefir or Buttermilch
1 egg
0.5 tsp salt
150 g mashed potatoes (I had some mashed potatoes from the previous day. You can boil 150 grams of potatoes and mash)
60 gr. melted butter
650-675 gr. flour

For the filling (I had half the cinnamon rolls and the other half with walnuts):
50-75 gr. melted butter
cinnamon, sugar
75 gr. chopped walnut

Pies with very tasty dough

An excellent dough recipe for sweet and savory pies, rolls and other products. I found it on the Internet, copied the recipe with my own small changes. It turns out the most magnificent pastry for anything (pies, buns, rolls).

Dough:
500ml warm milk 1 kg flour (you may need to add 50 grams)
50 g of fresh or 1.5 bags of dry yeast (my bags are Saf-moment 11g each) -my comments: - I took 4 hours. tablespoons of dry yeast
1 egg
2 tsp salt
1/2 to 3/4 cup of sugar (according to your taste. I put 3/4 cup) - my comments: I measured in a measuring cup at the 50 ml mark of sugar
150 g soft butter
50 g vegetable oil
From this amount of ingredients, I get two full baking sheets (30 pieces).

Butter pie with jam


My dough turned out to be too much for one pie and I stuck pies from the remaining dough. Instead of jam, I also took plum jam.

Ingredients:
250 ml warm water
5 g dry yeast
1 egg,
40 g sugar
50 ml of vegetable oil,
500 g of wheat flour.
350-400 g of jam (jam or confiture).

Poppy seed buns


Brought you a recipe for simple but delicious poppy seed buns.
The buns are tender, soft, rich, and there is a lot of juicy poppy inside!
There is a lot of scribble, but it's not that difficult!

Ingredients
For 12 pieces (1 baking sheet):

For the test:
500 g flour (wheat, premium)
185 ml milk
3 eggs (put 2.5 eggs in the dough, and the remaining 0.5 eggs will go to grease the buns)
100 g sugar
60 g butter
6 g dry yeast
1/3 (third) teaspoon salt

For filling:
150 g poppy seeds
70 g honey
80 g sugar

Glazed roses with cinnamon


God, what a smell is in the apartment)))) Neighbors, probably cannot sleep))))))))


Ingredients:
Dough:
dry yeast - 5 gr.
wheat flour - 450g.
sugar - 80g.
salt - 1/4 tsp.
butter - 30g.
milk - 200ml
egg - 1 pc.
The dough was made in HP on the "Basic" mode - 2 hours 20 minutes. (with rises)

Filling:
butter (very softened) -25g.
sugar - 100g.
cinnamon - 3 tsp
Mix sugar and cinnamon until smooth.

Glaze:
milk - 1/2 tbsp.
water - 1/4 tbsp.
sugar - 1/2 tbsp.
Mix everything, bring to a boil on the stove, hold for 2-3 minutes on fire.

Brioche brioche with patisiere cream


Ingredients for the dough:
500 gr. flour
60 gr. Sahara
60 gr. soft butter
1 egg
250 ml. warm milk
0.5 tsp salt
21 gr. fresh yeast or 1 pack of dry (7-9 gr.)

Ingredients for the cream:
250 ml. milk
2 yolks
20 gr. starch
40 gr. Sahara
1 point vanilla sugar or vanilla on the tip of a knife

Yolk for lubrication
pieces of chocolate if desired (I had special droplets for baking)

For filling:
200 gr. frozen berries, you can also fresh (blueberries, blueberries, raspberries, I had a mixture of different berries)
1 tbsp. l. Sahara
half a pack of vanilla pudding, about 20 gr. (if you don't have pudding, you can take 20g starch and add more vanilla flavor)

To grease buns:
1 yolk
2-3 st. l. milk

Braid with poppy seeds


I want to treat you to a delicious braid. Recipe from the book "Culinary Collection".

Ingredients:
For the test:
flour - 2 cups
milk - 200ml
eggs -1 pc
butter - 50 g
salt - ½ teaspoon
sugar - 1 tablespoon
dry yeast - ½ sachet

For filling:
poppy seeds - 200 g
sugar - 1/2 cup
honey - 1 tablespoon
eggs - 1 pc.

Croissants for breakfast


Often on weekends I am too lazy to get up early in the morning and bake fresh rolls or croissants for breakfast, or even more so to go to a bakery. Once on the Internet I found a recipe for croissants that must be prepared in the evening and baked in the morning for breakfast. Now this is my lifesaver when I want hot homemade croissants in the morning. And you can also make such a morning surprise for your loved ones on Valentine's Day

I make half the norm from these products, this is enough for us for breakfast.
And so we need it for the test:
500 gr. flour of the first grade (in Germany type 550)
350 ml. cold milk
8 gr. salt
1 tbsp. l. Sahara
21 gr. fresh yeast or 1 pack of dry (7 gr.)
1 tbsp. l. malt (I always bake without it)
For the shaving brush:
1 yolk
3 tbsp. l. milk

Chocolate buns "Roses"


I want to offer you a recipe for simple and delicious buns. They can be made not only with chocolate, but also, for example, with sugar and cinnamon.

For 12 buns we need:
500 gr. flour
1/2 tsp salt
70 gr. Sahara
21 gr. fresh yeast or 1 pack of dry
2 eggs
100 g melted butter
200 ml. warm milk
For the layer:
100 g chocolate (I use bitter)

Amazing dough! It is done easily and at the same time, which is important for me, it is not necessary to knead for a long time, that is, it is practically not necessary to knead, and then wash the surface from the dough and flour. And the result is simply excellent. Products made from it are very delicate and airy.
I make the dough in the evening, leave it on the table in the kitchen for an hour, and then in the refrigerator until the next day.
This time I made cheesecakes and nut buns from this dough - turntables. The taste is completely different, but at the same time, both the cheesecakes and the vertunas are very tasty! I recommend.

Ingredients:
For the test:
1 kg plain flour
130 g Sahara
2 level teaspoons of salt
20 grams of dry yeast or 42 grams. fresh yeast
500 ml lukewarm milk
150 g soft drain. oils
2 tablespoons unscented sunflower oil
2 eggs
vanilla

For the curd filling:
300 gr. ricotta or cottage cheese
30 gr. soft butter
50-75 gr. sugar (or to taste)
2 egg whites (yolks will be coated)
vanilla
1 tablespoon starch (I had no starch, added flour)

For the nut filling:
50 gr. drain. oils,
200 grams of ground nuts (any and raisins if desired) - I only have fried walnuts
80 gr. sugar (or to taste)
some milk (just to thin the filling a little)
1 teaspoon cinnamon (or to taste)

Two in one: delicious yeast dough with kefir and unmatched apple pie with prunes

Ingredients:
Dough:
600 gr. flour
60 gr. Sahara
0.5 tsp salt
200 gr. kefir
50 gr. milk
25 gr. pressed yeast (1 tbsp dry heap)
75 gr. margarine
2 eggs

Cocoa and turmeric for dough coloring

Filling:
apples
prunes

Soft pies


I spread the recipe for pies, the dough is wonderful - soft, tender, airy. Just delicious. This dough goes well with any filling.


Ingredients:
flour - 600 gr
granulated sugar - 4 tablespoons
eggs - 2 pcs.
margarine - 50 gr (can be replaced with drain oil)
milk - 250 ml (can be replaced with water + milk powder 2 tablespoons)
salt - 1 tsp
yeast - 2 tsp (dry)
vanillin - 1 tsp (it is possible without it)
Filling - what your soul pleases! In the photo it is a cherry

The interesting shape of these buns does not allow even juicy fruit or berry filling to flow out, and at the same time there is nothing particularly complicated about them. Even if you are too lazy to learn, yeast dough is suitable for different pies and pies - it is very tasty in itself :).

Compound:
Butter 75 g
Chicken egg 3 pcs.
Granulated sugar 100 g
Salt ½ tsp
Milk 250 ml
Wheat flour 500 g
Dry yeast fast-acting 5 g
Apples (160 g) 3 pcs.
Ground cinnamon 1 tsp

I had leftover yeast dough from pizza making, so I decided to bake a simple pizza-style fruit pie. You can take ready-made puff or shortbread dough. The pie is very cute and tasty, it is made quickly, from the category of "guests on the doorstep". Berries and fruits can be taken arbitrarily, which are available. I had strawberry, orange and apricot.

Products:
ready-made dough (I have yeast dough)
strawberry, apricot, orange
cottage cheese 150 g
egg 1 pc.
sugar 3 tbsp. l.
mint
we wait for berry (raspberries, strawberries) 3-4 tbsp. l.
rum 2-3 tbsp

To prepare a treat, however, if the hostess wants to make it herself, and not buy it in the store, then you will need to make some effort.

Butter yeast

There are 4 types of dough that you want to make, depending on the type of buns you want to make. We'll start by making a yeast dough, which includes many recipes for buns. You will need the following components for it:

• 50 g butter;
• two tablespoons of vegetable oil;
• half a glass of sugar;
• one egg;
• a carton of milk (700 ml);
• 800 g flour;
• 15 g yeast.

Having prepared everything you need, you can start kneading the dough:

1. Heat the milk a little.
2. Dissolve yeast in it.
3. Beat the egg, butter and sugar separately.
4. After the yeast has risen, mix it into the egg blank.
5. Add vegetable oil.
6. In a separate bowl, stir together the flour and salt.
7. Combine the ingredients and knead the dough.
8. Cover the pot with the dough with a towel and move it to a warm place for 2-3 hours.
9. After the dough rises, you can start implementing the recipe for buns.

As a result of all the manipulations, you should have a material for 12 servings. Also, the milk in this recipe can be simply replaced with sour cream. from this it will turn out even more magnificent.

Yeast-free dough

The delicious pastry recipe may optionally contain yeast. Even without them, you can prepare a quality base for baking treats. In order to make a dough for fluffy, tasty and aromatic pies or buns, you will need:

• 500 grams of flour;
• salt;
• two selected eggs;
• water - 200 ml;
• 2 tablespoons of vegetable oil;
• a tablespoon of sugar.

If you plan to bake pies with meat or potatoes, then you can do without sugar. Having prepared the products, you can start kneading the dough. Its preparation is nothing special.

The flour is sieved directly onto a clean table or large board. After that, it must be raked into a pile, aligned and made in the center of a depression. It is in it that all the ingredients are "added", including water. Beat the egg beforehand. The mass is mixed, then covered with a towel and so it lays for about half an hour. After that, you can start cooking from the dough.

Puff yeast dough

The next type of dough is also used to implement a bun recipe. It can take a chef up to 8 hours to prepare it. And ideally all 16, half of which falls at night. So, you will need:

• a pound of flour;
• 350 grams of butter;
• 300 ml of milk;
• sugar - 60 grams;
• 12 g yeast;
• a teaspoon of salt.

During the preparation, two different types of dough will be mixed. Therefore, the preparation of sweet yeast buns will take a lot of time. Free your day off to deal with manipulation with all the attention and accuracy.

1. First you need to make a dough. To do this, add sugar to 100 ml of milk and crumble the yeast. Then sift 100 g of flour there. Stir and leave to rise for half an hour in a warm place.
2. After the dough has risen, pour into a deep bowl and add the rest of the milk and salt.
3. While stirring, gradually add the remaining flour. After the mass becomes wet, you will need to mix 50 grams of butter into the dough.
4. Knead the dough for 15 minutes and then refrigerate for 3-4 hours.
5. The remaining 300 grams of butter must be thawed (just leave it warm, not in the microwave).
6. Transfer the oil to a piece of parchment. Cover with another sheet on top.
7. Roll the butter into a rectangular layer and send it to the refrigerator until the moment when you have to cook the dough. You will need to get it 15 minutes before you continue cooking.
8. Sprinkle a little flour on the board. We spread the prepared dough on it.
9. Make a deep cross-cut on the "kolobok". Stretch the protruding edges to the sides to form a rectangle. Sprinkle flour on top and roll it out.
10. Rolled butter is laid out closer to the top edge. Then the bottom edge is folded over, hiding 2/3 of the surface. After that, the top edge is wrapped. The sides are tightly squeezed by hand until they stick together.
11. Then the resulting rectangle unfolds with the short side towards the cook. Rolls out and folds in three. It is necessary to fold not in half, but 1/3, first from the bottom, and then from the top. After that, the dough must be refrigerated for an hour.
12. After a while, remove the workpiece and repeat the rolling-folding procedure again. Send to cool again. This point is repeated 1-2 more times until the required number of layers is reached. Remember that the more often you fold the dough, the thinner the layers and the more likely they will break.

That's it, your dough is ready. Now you can start cooking. But before that, let's consider a method for preparing another type of dough.

Yeast-free puff

This recipe is not much different from the previous one, but at the same time it is a little simpler. This dough makes delicious puffs with cheese and ham. All you need is:

• 450 g flour;
• 250 g butter;
• one chicken egg;
• a tablespoon of vodka;
• 3 teaspoons of vinegar (9%);
• salt;
• 200 ml of water.

The cooking technique is elementary:

1. Beat the egg in a glass. Add salt, vinegar, vodka to it. Stir until completely dissolved. Pour in water. The total volume should be 250 ml.
2. Pour the liquid into 3 cups of flour. Can be on the table or in a bowl. Knead the dough. Tap it on the table, transfer it to a bowl, and let it rest at room temperature for an hour.
3. Use a food processor to whisk the butter and 50 g flour mixture. Roll it into a square on parchment. Along with the dough, refrigerate for 15 minutes.

Yeast dough buns

The easiest way to make beautiful buns is not to be smart. Take the dough, the recipe for which we gave first. Divide the resulting semi-finished product into many small parts. They need to be rolled out, and then rolled into rolls (like croissants), and then sent to the oven. After the blanks are swollen, they must be greased with a beaten egg. That's all. You need to bake buns at a temperature of 180 degrees for half an hour. The finished product can be used with condensed milk or jam. Sprinkle raisins or berries over the dough if desired.

Buns made from yeast-free dough

In fact, there is no particular difference in which dough is better to cook - with or without yeast. The yeast-free pies should be thick. Otherwise, the dough may dry out and turn into a dry, filled crust. Therefore, having rolled it out, it remains only to choose the required form of buns without yeast. For example, you can divide the dough into small squares, place berries on top of them, and mold the corners together. So you get delicious and aromatic baskets. Such blanks are also baked at 180 degrees for half an hour.

Yeast Puff Buns

1. In a separate bowl, combine the zest of one fresh lemon, 100 grams of fresh cream, a teaspoon of sugar, and 1 egg. Send to the refrigerator to settle.
2. Roll out the puff pastry, sprinkle with cinnamon on both sides and roll into a tight tube. Cut it into cylinders, place it on the edge and crush it with your hand. The resulting "pancakes" should have a cinnamon spiral / circle pattern.
3. Transfer the blanks to a metal pan for muffins or pudding, press them against the walls with a teaspoon. After that, put in the oven for 10 minutes at 180 degrees.
4. When the buns are swollen and stick a little, take them out of the oven and crush them with a spoon to get "wells". Pour the previously prepared filling into them and continue to bake until tender.

On sour cream

Sour cream dough is a kind of yeast dough. You will need:

• flour - 200 g;
• butter - 100 g;
• sour cream - 100 g;
• sugar - 100 g;
• eggs - 2 pcs.;
• 1 egg yolk for brushing;
• water - 1/2 tbsp.;
• dry yeast - 1 tbsp

Pour dry yeast into a deep bowl with warm water, add 1 tsp. sugar and leave on the table. After 20 minutes, a thick foam head will appear on the dough. Mix eggs, sugar, sour cream and butter. Then pour out the dough, mix. Gradually add the sifted flour. Knead the dough and leave in a warm place for 2 hours. Then we form buns, grease with yolk and sprinkle with sugar. Let's distance. We bake for 20-30 minutes at 190 degrees.

Decoration

In addition to the basic filling that is used in the recipe for buns during cooking, there are many ways to add flavor and flavor to a dish:

1. The simplest of these is grated chocolate. Just sprinkle it on hot buns and let it melt.
2. Homemade caramel is a little more complicated. Pour sugar into a saucepan and moisten a little with water. Put on high heat. When the sugar has melted, it can be poured over the buns. Just do not forget to wash the pan right away, otherwise it will not be cleaned later.
3. Ground poppy seeds and cinnamon can also be used as an additive on top instead of in the main recipe.
4. Any nuts. It is advisable to crush them into small pieces so that it is easier to chew.

Swirling in the shape of snails, fragrant and sweet. Who among us would refuse to drink a cup of tea with a fresh, bun? Of course, you can buy buns at any grocery store, of which are now immeasurable at every step. But it is better to cook a fragrant pastry at home - airy, appetizing and freshest. If you follow the instructions exactly, you should end up with really tasty buns that are very difficult to tear yourself away from eating. And - yes, I have never met such delicious buns in the store.

Ingredients

Butter dough -

• - 1 tbsp. (250 ml)
• ~ 500-600 gr.
• - 1 PC.
• - 1.5 tsp
• - 60 gr.
• - 120 gr.
• Vanillin - 1/3 tsp
• Salt - 1⁄2 tsp

Additionally -

• A little, and
• or - for coating

Quantity: 18 pieces

Delicious buns - a step-by-step recipe for a dish

1. For buns, take premium or first grade flour, egg, milk, butter (not margarine), yeast, granulated sugar, a little vanilla and salt. And additionally - vegetable oil, poppy seeds and sugar for forming buns.

2. Pour milk into a metal dish, put butter in milk and heat to melt butter. If the milk is very hot, refrigerate until warm.

3. Pour yeast, two tablespoons of sugar and 4-5 tablespoons of flour into the milk. Mix everything and leave for 10 minutes.

4. Then pour the rest of the sugar, salt into the yeast mixture, add the egg (before adding it to the dough, we will loosen the egg with a fork in a small cup). Mix the ingredients.

5. Add the rest of the flour in parts, kneading the dough. The dough is sticky.

6. We transfer the dough into a volumetric cup, if kneaded in a small one, so that there is where to go up. We cover and put away for an hour and a half in a warm place.

7. Put the finished dough on the table and knead it a little with your hands. Then we divide it in half. Roll each part of the dough into a rectangular layer. Lubricate this rectangle of dough with vegetable oil, sprinkle with sugar and dry poppy seeds.

8. Roll the dough into a roll. We pinch the long edge so that when baking, delicious buns remain neat and do not turn around.

9. Cut the roll into pieces 4-5 centimeters long. We do the same with the second part of the test.

10. Lay out delicious buns on a greased or lined baking sheet, at a distance.

11. Cover the blanks with a tea towel and leave them for proofing for half an hour. After half an hour, the buns have grown well and are ready for baking.

12. Coat the buns with a brush with a stirred egg or milk and sprinkle with sugar on top.

13. We put the buns in the oven for + 180s and bake until tender and a beautiful, ruddy color. By the time it is about 20-30 minutes. We take the finished buns out of the oven and grease with a piece of butter and cover with a towel. You can, of course, not grease the rolls with butter, but we want to get delicious buns. So - we smear, for "greater sweetness".

14. Delicious buns sprinkled with sugar and poppy seeds are ready. Now you can call your family for seagulls with fresh pastries. And let it be tasty, warm and joyful for you! Bye Bye!

Step 1: prepare butter or margarine.

Put the butter or margarine on a cutting board and chop into small cubes with a knife. Then we move the component into a free saucer and leave it aside for a while. To make the dough, we must have soft butter or margarine. Therefore, we let him reach room temperature on his own, without speeding up this process due to the microwave oven.

Step 2: prepare the milk.

Pour milk into a small saucepan and put on high heat. In just a couple of minutes, turn off the burner, and set the container aside. Its contents must reach temperature no more than 37-39 degrees, otherwise we will not be able to dissolve yeast in this liquid.

Step 3: prepare the dough.

Pour warm milk from a saucepan into a deep bowl. Immediately after that, pour dry yeast here and, using a tablespoon, mix everything thoroughly until smooth.

Next, pour into a container through a sieve 1/2 part from the total amount of flour. In parallel with this, we continue to mix everything with a spoon or a hand whisk so that no lumps form. We should have a sticky mass. Everything is correct! Immediately after that, cover the bowl with a cloth towel and set it aside in a warm place. Let it stand like this about an hour.

Attention: If you want to speed up the process, then simply place the stew bowl in a large container that will hold warm (but not hot) water. So the mass will rise already in 30 minutes.

Step 4: prepare the bun dough.

When the dough increases in size, pour sugar into a bowl and, using a tablespoon, mix everything thoroughly. Do not be alarmed if the mass immediately begins to sink. It is from it that carbon dioxide comes out, which was formed due to the activity of the yeast. Next, add soft butter or margarine here and beat everything again with the improvised inventory.

Now, with the help of a knife, we break the egg shells, and pour the yolks with proteins into a common container. Again using the improvised inventory, carefully beat the mass until smooth.

Pour the remaining flour into a sieve and sift it over a bowl. In parallel, we continue to knead the dough so that no lumps appear. Important: depending on the quality of flour, you may need more or less of it. In any case, be sure to monitor the consistency of the dough. It should be elastic, soft and not stick to your hands.

Put the dough back in a warm place, covering the bowl with a cloth towel. Standing 1 hour, the mass should increase in size somewhere 2-3 times.

Step 5: prepare the bun sprinkles.

Pour sugar and ground cinnamon into a deep bowl. Using a tablespoon, mix everything well until a homogeneous mass is formed. That's it, the sprinkling for the buns is ready!

Step 6: prepare sweet buns.

When the dough has stood and increased in size, we take it out of the bowl and put it on the kitchen table, crushed with a little flour. Using a knife, cut the mass into 2-3 parts... Using a rolling pin, roll each piece into a layer approximately 3-4 millimeters. Attention: so that the cake has a beautiful shape, we give the dough the shape of a ball in advance.

Now sprinkle each layer with a mixture of sugar and cinnamon so that almost the entire surface of the cake is covered with components, except for the edges.

Now we wrap everything with a roll and be sure to pinch the seams with clean hands. Using a knife, cut the sausage into pieces approximately 3-4 centimeters.

On each bun (in the center) we make a shallow incision with the improvised inventory, without reaching the edges.

At the end, we unfold the piece so that from the side it looks like a rose. When all the buns are ready, turn on the oven and heat it up to temperature 180 degrees.

In parallel with this, cover the baking sheet with baking paper and, using a pastry brush, grease it with a small amount of vegetable oil. Now we put the buns here at a short distance from each other. Attention: we are in no hurry to put the pastries in the oven, but let them stand another 15-20 minutes... During this time, it should slightly increase in size, and this is what we need. After all, we set the container to the middle level in the oven and bake the buns for 25-30 minutes until a golden crust appears on the surface. After the allotted time, turn off the oven, and take out the baking sheet with the help of kitchen potholders and set it aside. Let it cool down.

Step 7: serve sweet buns.

We transfer the warm buns to a special plate and serve them to the dessert table along with tea or coffee. By the way, such pastries are so delicious that I often bake them to pamper my kids. For example, you can easily take her to school and enjoy her during your second breakfast.
Enjoy your tea!

For a delicious puffy dough, try to use premium, finely ground, and trusted brand wheat flour;

Instead of cinnamon, you can put poppy seeds in the sprinkle. So the buns are also very tasty;

To prevent the baked goods from becoming stale, I advise you to store them in a warm place, wrapped in a cloth towel. So the buns will be able to lie for at least two days, if they survive until this time.