Many recipes have already accumulated on the site, but I have not yet had time to tell you how to cook buns from yeast dough. And by the way, this is the most popular dish for tea in our family. The recipe for dough for buns I use is the same as for baking the rest of the muffin.
Having mastered the preparation of simple pastry, you can always cook excellent airy buns - buns with sugar, cinnamon, poppy seeds and other additives. Buns can be in the form of butterflies, snails, curls, hearts.
Bun dough recipe
The number of ingredients is indicated for 8 large buns.
For steam:
- Yeast - 25 g pressed or 7 g dry;
- Sugar - 1 tbsp. a spoon;
- Flour - 3 tbsp. spoons;
- Warm milk - 250 ml.
For test:
- Vegetable oil (I use refined sunflower oil) - 0.5 cups;
- Chicken eggs - 1 pc.;
- Salt -0.5 tsp;
- Flour - 3.5 cups (about 400 g);
- Sugar - 3 tbsp. spoons;
Stuffing for buns:
- Melted butter - 30 g.
- Sugar - to taste
- Cinnamon - to taste
How to make buns with sugar from yeast dough
I prepare the dough for buns in the sponge method.
So, we measure 250 ml. milk. 
Milk is the basis for our dough, it should not be hot (at a temperature of 50 C, the yeast dies, we must not allow this). But in cold milk, the yeast will not start working, so we heat the milk so that it is slightly hotter than room temperature.
Our buns will be prepared with pressed yeast, we break off 25 g.
If desired, raw pressed yeast can be replaced with dry instant, in this case, you need to take 7 g of dry yeast.
Knead the yeast with a fork, add 1 tbsp. a spoonful of sugar. 
We send half a teaspoon of salt to the dough for dough. The resulting mixture is crushed with a fork. 
Add warm milk to the bowl. 
Yeast should disperse well in milk. Mix into a homogeneous liquid mass. 
Add flour to the resulting mixture (3 tablespoons).
All flour that will be used for yeast dough must be sifted beforehand. This will saturate the flour with air and make the dough more tender and airy.
So, stir the mixture with flour, we get a blank for dough. 
We remove the dough in a warm place without drafts for 20-25 minutes. You can cover the dough with cling film or a clean towel.
How to cook can be found in a separate article.
How to make bun dough
While the dough reaches the lush foam we need, we will break the egg. 
The remaining sugar (2 tablespoons) is added to the egg, rubbed. 
It is not necessary to beat the egg with sugar until fluffy foam, just stir until smooth. 
Pour vegetable oil (110 g) into the dough. This is about half of an ordinary faceted glass. 
Now we need our dough, which by this time has increased in size. 
Note: The dough recipe can be used to make delicious and other pastries.
Mix the dough and start adding flour in parts. A small part was added - stirred. Again added - stirred. In total, you should have 3.5 cups of flour. But, given that everyone's flour is different - you may need a little more or a little less. Focus on the consistency of the dough. 
At first, the dough for yeast buns will look like this. 
Then it will be difficult to knead with a spatula or spoon and you will have to put everything aside, move on to kneading the dough with your hands. 
When the dough becomes thick, spread it on a surface sprinkled with flour and start kneading with your hands. You need to knead for about 10-12 minutes, until the dough becomes plastic. The dough will be sticky, this is normal. Even if it sticks to the hands a little, there is nothing to worry about.
Of course, with the help of flour we can achieve a result so that the dough does not stick to our hands at all, but in this case we will get a dense dough clogged with flour, which in the finished baking will not be airy, but heavy.
Then put the dough in a bowl, grease it on top with a palm dipped in vegetable oil, cover with a towel and put it in a draft-free place for 1.5 hours.
After the allotted time, the dough will increase in size, you need to knead it and send it to the refrigerator for another 2 hours. 
We spread the dough that has risen well on a surface sprinkled with flour (or greased with vegetable oil).
The dough needs to be divided by the number of buns you plan. With this amount, I get 8 large buns. They get big and fluffy. So we first divide the dough into two equal parts, then each of the two parts into two more pieces.
We divide each part by two more, we get 8 blanks for buns.
One part of the dough will be one bun, and the shape can be made very different - in the form of hearts, snails, butterflies.
The most popular and romantic are heart-shaped buns.
Buns with a heart
Heart-shaped buns are very reminiscent of a Soviet-era bun called Moskovskaya bun (by the way, they are still sold in stores).
Making a heart out of dough is easy! Follow my step by step instructions.
So, a piece of dough from our blanks is rolled into a circle. If you don’t get the shape of an even circle, it doesn’t matter, the heart from the dough will still come out wonderful. 
Now grease the entire surface of the dough with melted butter with a brush.
Butter can be replaced with vegetable oil according to your taste.
Sprinkle with sugar (you can use cinnamon or brown sugar). I will use regular sugar.
In the photo it may seem that sugar is poured in a pile in one place, in reality the sugar is distributed evenly over the entire surface.
For better indentation of sugar, you can run a rolling pin over the dough. 
We begin to roll the cake into a roll. 
We pinch the edge of the roll so that the dough does not disperse. 
Now fold the roll in half and lightly pinch the edge. 
With a sharp knife we cut through the “puffy” part of the roll, not reaching 1.5 cm to the edge.
Now we turn the cut edges inside out, we get a heart.
In finished form, the bun looks like this:
Butterfly buns
Butterfly-shaped buns are very fond of children. You can involve the kids in making them: roll the dough into rolls, grease the surface of the dough with oil with a brush - even a child can do it, and the pleasure will be over the edge!
To make butterfly buns, we do the same steps, roll out the cake, grease with oil, sprinkle with sugar, then roll up the roll, pinch it ..
We turn the edges of the roll “under ourselves” and fasten it, as shown in the photo:
Using a knife, cut the edges of the roll on each side, not reaching the middle of the roll.
We open the wings of a butterfly with the inside facing us.
There are a huge number of ideas on the Internet on what shape to make buns and buns. One has only to try once - and a variety of spirals, snails, hearts, butterflies and pigtails will appear on your table. Experiment and delight your loved ones! 
Now put the buns on a baking sheet covered with parchment, cover with a towel and let them rest for 15-20 minutes. Before baking, grease with yolk mixed with milk and send to the oven at 180 C.
The oven must be preheated.
After 20 minutes, the buns are ready!
In contact with
Buns cooked on yeast dough are airy, soft and tasty. The original design can make them ideal. The secret of success lies in the accurate and virtuoso work with the dough.
Beautiful pastries step by step: original forms for buns
Housewives who often bake yeast dough buns know that baking forms can be very different: from the simplest to the most complex.
There are so many recipes and master classes on beautiful pastries that it’s enough for at least every day of the year.
Types of buns by shape:
Cooked buns can be proudly called a culinary masterpiece.
Ingredients
It is very easy to prepare a sweet dough if you strictly follow the instructions for its preparation and do not experiment with the amount of ingredients.
Dough Ingredients:
Yeast dough is prepared using the no-dough method. Which means mixing all the ingredients at once.
In order for the buns to turn golden and ruddy before baking in the oven, it is necessary to grease them with a mixture of beaten eggs with sugar and a spoonful of milk.
The buns should rise for 15 minutes before baking. Then you need to send them to the oven, bake at a temperature of 200 degrees until cooked.
How beautiful to cut buns: a boundless flight of fancy
In order for the buns to turn out beautiful and intricate, you need skill, which every housewife can acquire over time.
The main working material is dough, improvised means - a knife and skillful hands.
Due to its structure, the dough provides many opportunities for imagination. Buns can be made in the form of open and closed rose buds, in the form of a wide variety of flowers, spikelets, curls, snails, bows, scallops
How to make beautiful pies: quick ways to form
Every hostess knows that a delicious pie can also be very beautiful, which will be highly appreciated by family and friends. The main thing in the whole enterprise is to monitor the quality of dough molding so that it does not lose its shape during baking.
There are a lot of ways to sculpt beautiful pies. Each hostess can contribute to this art by showing her imaginationPossible types of beautiful pies:
Harmonic. Roll out the dough into a cake, put the filling on the edge, cut the rest into thin strips. Then you need to roll the cake and pinch all the test strips in turn. Triangle. Roll out the dough into a square. Make cuts to make a triangle and wrap the dough. Gold fish. Here you can show your imagination by taking the shape of an ordinary pie as a basis, attaching fins and a tail masterfully cut out of dough to it. It is not difficult to fashion beautiful buns. Success will depend on properly prepared dough. It should not stick to your hands and fall apart. There are so many forms and types of dough cutting for buns that every housewife will find exactly the recipe that the whole family will like.
How to make beautiful buns: step by step recipe with photo
Sift flour into a large container, add vanilla sugar, yeast, salt and regular sugar. Mix everything very thoroughly.
Pour milk and a little vegetable oil into the dough. Stir the resulting mixture for 5 minutes
Now a full-fledged dough needs to be thoroughly kneaded with your hands. Then leave the dough to rise
We make a sausage from the finished dough and divide it into even parts
We form buns of any shape you like and put them on a sheet greased with vegetable oil.
We send a baking sheet for 15-20 minutes in an oven preheated to 200 degrees
Delicious buns are ready. Enjoy your meal!15 original forms for buns (video)
If you have already mastered the basic principles of making yeast dough for buns, it's time to learn the secrets of decorating such dough into beautiful products. After all, it often happens that the dough has come up and the filling is ready, but you don’t know what products can be formed.
Any pastry, including homemade, should not only be tasty and fresh, but also pleasing to the eye. Therefore, today I will share with you the main ways that will help you make beautiful buns.
- sweet dough - 600-800 gr.,
- sugar,
- cinnamon,
- butter,
- jam.
1. Make your favorite pastry dough recipe. When the dough "fits" (increases in volume), you can begin the process of forming buns.
2. Roll out a piece of dough into an oval cake. Tip: how to decide which piece of dough to take? It is worth noting that the size of the used piece of dough only approximately corresponds to the size of the future bun, because the product increases in volume during baking. Therefore, a piece of dough should be half the size of the desired size of the finished bun.
3. Lubricate the resulting cake with melted butter and sprinkle with a mixture of sugar and cinnamon. Cut with a knife into strips, one edge, leaving intact.
4. Gently roll into a roll.
5. Then collect into a "bagel". The bun preparation is ready.
6. For another type of bun, also roll out a piece of dough into a layer, brush with butter and sprinkle with a fragrant mixture.
7. Roll up.
8. With a sharp knife, cut through the central part, leaving the edges intact.
9. Unfold the inner layers (obtained by cutting) outward so that they peek out. Then roll the bun into a "bagel".
10. By the same principle, a bun in the form of a pigtail is formed. The layer is being rolled out
smeared with butter and sprinkled with cinnamon sugar (or just sugar).
11. The prepared layer is rolled up.
12. Then it is also cut in the central part, leaving only one edge intact.
13. A double braid is woven from the resulting halves, trying to make the layers look out.
14. For a heart-shaped bun, roll a piece of dough into a cake and, similarly to the previous cases, brush with butter and sprinkle with cinnamon sugar.
15. Roll the resulting workpiece into a roll.
16. Bend the roll in half, with the seam inward.
17. Cut into two pieces from the side of the fold, leaving the opposite edge intact.
18. Unfold both sides to expose the layers of the bun.
19. The simplest bun is the one that resembles a dove. Roll out a piece of dough into a rope.
20. Form a knot from the resulting workpiece. Cut the peeking bottom edge, imitating a tail.
21. It is very interesting to form buns in the form of a flower. It's not difficult at all. Roll out a large layer of dough, 4-6 mm thick. Cut out circles (6-8 cm in diameter) with a cutting (6-8 cm in diameter), 5 pieces for each flower.
22. Each circle bend two, then again - this is a petal.
23. Connect all five petals (layers up) into a flower.
24. Roll a small ball from a piece of dough and attach it in the middle of a bun - a flower.
25. Rose-shaped buns look no less beautiful. And they also form very quickly. Roll out a piece of dough (the size of a chicken egg) into a layer. With a knife, make 4 cuts (opposite), not reaching the central part of the workpiece. Put a teaspoon of the filling (jam or cottage cheese) in the center.
26. Wrap the filling with the first "petal".
27. Then close the petal on the opposite side.
28. Do the same with the rest of the petals.
29. Another option for shaping a bun is a figure-eight cheesecake. For her, also roll out the dough into a large layer and cut out circles (12-14 cm in diameter). Then, with a smaller cut, cut out the central part of the circles to form a "rim".
30. Form a "figure eight" from the "rim".
31. Place the resulting part on the middle part left over from the circle. As a result, a "nest" for the filling is formed.
32. Put the stuffing inside as you wish.
33. Transfer all the buns to a baking sheet and leave for 5-10 minutes to proof. Bake at 1800C until golden brown. To make the finished buns sparkle, brush them warm with syrup (dilute 1-2 tablespoons of sugar in 100 ml of water).
34. Delicious, varied and fragrant buns are ready for tea drinking.
Enjoy your meal!
How to wrap buns with different fillings? Many novice housewives are interested in this issue. In the article, we will first consider how to prepare yeast dough for rich sweet buns, how to make different fillings. Step-by-step explanations and the presented photos will help you understand how to roll out and wrap the dough so that the pastries turn out to be outwardly original and even more appetizing.
How to make yeast dough - recipe number 1
To prepare yeast dough, you need to prepare the following products:
- 15 grams of yeast (it is better to use dry in a pack);
- 2 tbsp. l. sunflower oil;
- 50 grams of butter;
- half a glass of granulated sugar;
- 1 egg;
- cow's milk - 700 ml;
- sifted wheat flour - 800 grams;
- a pinch of salt.
Slightly warmed milk is poured into a bowl and dry yeast is bred in it. Set the container aside while we combine the rest of the ingredients. In another bowl, mix the egg with soft butter (you must put it out of the refrigerator in advance in a warm place). When a homogeneous mass is obtained, add sugar and again carefully knead everything. We combine the contents of the first and second bowls together and pour in the sunflower oil. We measure the right amount of flour and add a pinch of salt to it. After mixing in loose form, pour it into the rest of the ingredients.
It remains only to knead the dough with your hands and cover the bowl with a cotton napkin. We set aside the workpiece in a warm place for 1-1.5 hours. During this time, the dough should be lowered twice. As a result, during the waiting time, the dough should rise due to the action of yeast three times. Then you can bake buns. We will consider how to wrap buns beautifully a little later, and now we will learn another popular recipe for making yeast dough at home.
The second way to make yeast dough
This recipe is for 24 buns. The following ingredients are used in the recipe:
- Half a liter of milk.
- 5 tablespoons of granulated sugar.
- 4 tablespoons plus 1 kg of sifted white flour.
- 150 grams of creamy margarine or butter.
- 25 grams of yeast.
- 3 chicken eggs.
- A pinch of salt.
The milk is heated to 45 degrees and poured into a separate bowl, add 2 tablespoons of sugar and stir until completely dissolved. If the yeast is fresh, then they are mixed with 3-4 tablespoons of flour, and then added to milk. If they are dry, then you need 2.5 teaspoons. Mix everything well and put in a warm place, covered with a napkin.
When the dough begins to bubble, add eggs beaten with three tablespoons of sugar. Pour melted margarine (or butter), add the rest of the flour with salt. Knead the dough and spread it in a container greased with vegetable oil. Be sure to cover it with a towel and put it in a warm place. Knead the dough once, letting it sink. After the yeast dough has risen a second time, you can begin to roll out the buns.
How to wrap yeast dough buns
Yeasted dough buns can be baked by rolling out simple balls, but products with an unusual, specially wrapped shape look much more beautiful. They make pastries simply from dough and with different fillings. In the photo below, the buns are shaped like a pumpkin. These buns can be made for Halloween, surprising your guests.
How to wrap buns so that they resemble small pumpkins? Very simple. First, the finished dough must be rolled into a long sausage and divided with a knife or kitchen scissors into equal pieces. Roll each of them into a round ball and flatten it slightly in the palms of your hands. Then thick pancakes are cut in a circle into segments of the same size. They do not reach the middle so as not to cut the bun in half. Let the dough rest and rise for 20 minutes. To do this, put the balls of buns on a baking sheet, greased with oil, and cover with a lid or napkin.
After the dough has risen slightly, the buns are greased with butter so that they shine beautifully. The brush is turned with the other side, the stick is dipped in vegetable oil and a hole is made in the center. Then the blanks are placed in the oven and baked until cooked. After the buns are cooked, a walnut half is inserted into each middle. It is best to dry them first.
Simple nodules
Another way to wrap buns from a simple dough without filling, we will consider further. The dough is rolled out into a long sausage and cut with a knife into equal small pieces. To prevent the dough from sticking to the knife, it must be lowered with a blade into a handful of flour. Then each piece is rolled out into a thin sausage and a knot is tied from the dough, straightening its ends so that they look in opposite directions.
The workpiece is smeared with whipped yolk with a brush so that a dark fried crust forms during baking. Let the dough rise for a while and sprinkle with sugar. It is interesting to make buns for dinner by spreading the dough with garlic juice and sprinkling with dry herbs.
Complex nodules
Below we will consider how to wrap buns with sugar, sesame seeds or poppy seeds. Inside the bun has no filler, so the powder is sprinkled on top, after the dough has been given such a twisted shape, as in the photo below. The finished dough, as in the previous version of simple knots, is rolled into long sausages of the same size. Then one knot is tied in the center. How to wrap buns to make a ball?
The remaining long ends are folded towards each other, crossed at the meeting point and folded inward with ends from opposite sides. If the bun turned out to be an elongated shape, do not be discouraged, you just need to give it roundness with your hands. After the yeast dough has stood warm for a while, it will rise, and after increasing in volume, it will fill all the holes between the knots. The result is a beautiful round bun. It is smeared with a beaten egg and sprinkled with the chosen addition.
Rosette with cinnamon
Buns rolled in the shape of a rose look very impressive. Cinnamon filling will give an unusual flavor to pastries. How to wrap can be clearly seen in the step-by-step photo below. Identical pieces are torn off from the yeast dough and rolled into small balls in the palms. Then they are rolled out with a rolling pin into thin circles like blanks for dumplings or dumplings.
To make a beautiful rose from dough, four circles are stacked on top of each other, but with an offset to the middle of the next part. In the middle, a handful of cinnamon (to taste) is poured in a strip through all the circles, and they are rolled together with a tube. The lower part of the rose is pressed together tightly, and the top resembles a bud of several petals. For such baking, it is best to use a silicone baking sheet with round recesses. Let the buns rise slightly, grease them with a beaten egg and send them to the oven for baking.
Cheesecake with cottage cheese
Before you beautifully wrap yeast dough buns, get acquainted with how to properly make curd filling for them. While the dough is rising, start mixing the ingredients. You need to mix 400 grams of fresh cottage cheese in a separate bowl, add 1 large chicken egg (2 small ones are possible), a few tablespoons of sugar (depending on the sweetness of the cottage cheese itself) and 1 packet of vanilla sugar for flavor. You can replace vanilla, just throw a little, literally at the tip of a knife. Mix everything thoroughly.
To wrap the cheesecake, roll out the same circles. A spoonful of the prepared filling is placed in the center, and the remaining parts of the circle are cut into 4 sectors. First, the curd is wrapped in two opposite parts, tightly fastening them around the filling. Then the two remaining parts are lifted and pinched to the workpiece from the other sides. Then everything is laid out for another circle, cut into sectors, like the previous blank. The whole procedure is repeated again. Let the dough rise for 20 minutes, grease with a mixture of one yolk and two tablespoons of milk and set to bake.
Layered bun with a hole in the middle
This bun is not easy to make. First you need to roll out a few pancakes from the dough, at least 4-5 pieces. Then all layers are cut from the middle to the edges by sectors. The step-by-step photo shows that the cuts are not completely made. Then all the notched corners rise in layers and turn out to the opposite side.
They are arranged with a slight shift so that all the details are clearly visible. Sharp edges are bent under the base of the workpiece. After raising the dough, the workpiece is smeared with an egg and sprinkled with sugar or sesame seeds.
Stuffed turntables
To make an angular pinwheel, just roll the dough into a large sheet and cut it with a knife into squares of the same size. In the middle spread a spoonful of cottage cheese or jam. You can wrap the buns with an envelope, then the filling will be completely hidden inside.
It is interesting to learn how to wrap buns with jam with pinwheels. Rolled squares are cut from the corners to the middle diagonally. A spoonful of thick jam is placed in the center and wrapped to the middle with corners, tightly connecting them together.
Figure eights with raisins
If you do not know how to wrap raisin buns, we can advise you on a fairly easy baking option. Raisins are added both to the dough and to decorate the bun. From the prepared dough, roll out a long sausage on a plank.
Then one end is folded inward on the left, and the other in the same way, only from the opposite side. It turns out a figure resembling a figure eight. Large raisins are inserted into the middle of the curls.
How to wrap poppy seed buns
Let's prepare the poppy seed filling first. To do this, pour 100 grams of poppy seeds into a bowl, pour boiling water over it and let it sour. Then grind in a mill or pass through a special poppy seed grater, similar to a meat grinder. Add four tablespoons of sugar and two tablespoons of butter to the crushed poppy seeds. Everything is mixed until a homogeneous mass - the filling is ready.
The dough is rolled out on the surface of the table, sprinkled with flour, into a thin layer. Then the poppy seed filling is evenly spread over the entire surface and distributed with a rubber spatula even in the corners. Then the sheet is carefully wrapped in a roll.
It remains to cut it into equal parts, turn each blank in your hands in different directions, as in the photo. In the resulting bun, all layers of poppy will be clearly visible. After the dough has risen, you can put the baking sheet in the oven.
In the article, we introduced readers to several options for wrapping rich pastries so that they look original and interesting on the table. Cook with us! Good luck!
Roll out the finished yeast dough with a rolling pin into a layer about 1 cm thick. Do not roll it too thin, because we want to get airy pastries, not pancakes. Cut out circles from the dough using a glass.
Bend the resulting circle of dough in half and connect the ends together, so we get a flower petal. Connect 5 petals, and put a ball of dough on top.
Line a baking sheet with parchment paper. Carefully transfer our flowers to a baking sheet. I formed flowers immediately on a baking sheet, tightly pressing the petals to each other. Leave the buns on a baking sheet for 30 minutes warm. Our beautiful yeast buns will increase in size and the petals will stick together. Brush the surface of the buns with beaten egg yolk.
Put a baking sheet with buns in a preheated oven and bake at 180-200 degrees for about 25 minutes until golden brown. Remove the buns from the oven and brush with melted honey. Our buns will acquire a glossy surface and a delicate, honey aroma. Serve the most delicious and, of course, beautiful flower buns made from yeast dough to the table.
Bon appetit and beautiful moments to you!
