Molding buns from yeast dough. Interesting ways to form buns from dough

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 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!

Calories: Not specified
Time for preparing: Not specified

There are various forms of buns made from yeast dough with sugar. Even a child can learn how to make such products. Therefore, prepare the dough and call the kids for help. They will really like the formation process - it is very exciting and interesting. Also see the recipe for the most delicious.

Required products:

- sweet dough - 600-800 gr.,
- sugar,
- cinnamon,
- butter,
- jam.

How to cook with a photo step by step

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 out of 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 forming 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). See how the world famous will cook.

34. Delicious, varied and fragrant buns are ready for tea drinking.
Bon appetit!

We all enjoy eating different kinds of buns. We see that they come in different shapes. And every time we want to know the taste of a bun of a different pastry and shape. And how to create or weave such delicious buns from dough? You will find the answer to this question in this article.

Now you will learn how easy it is to create buns of different configurations. Yeast dough allows you to create different weaves of dough pieces to create sometimes even complex shapes.

Bun dough recipe
yeast dough buns: buns with sugar Spindle;
how to make buns Pigtails;
how to sculpt Chrysanthemum buns;
Weaving the simplest forms of buns video lesson

Bun dough recipe

Cooking time 40 minutes. Test rise time 2 hours.

Products for 1 kg of dough:

1.5 tablespoons of powdered milk
0.5 cup sugar
1 teaspoon vanilla
130 grams of butter
1 glass of water
750 grams of flour
25 grams dry (pressed) yeast
2 eggs

Preparation of yeast dough:

Take 1/4 cup of water, add 1 tablespoon of sugar and crumble the yeast. Mix and leave until the mass rises.
In a large bowl, sift the flour, the rest of the sugar, vanilla, milk powder and mix well. Pour warm boiled water, warm melted butter and suitable yeast into the resulting mass, beat the eggs (Photo 1).

Knead the dough (Photo 2).

At first, it sticks strongly to your hands, but you don’t need to add extra flour, you just need to knead well for at least 10 15 minutes.

3. Roll the dough into a ball, cover with a napkin and keep warm until risen (Photo 3).

When the dough is ready, punch it down, knead a little, and you can make buns.

Yeast dough buns: Spindle shaped sugar buns;

Weaving time 1.5 minutes for 1 bun.

Products for 20 pieces:

yeast dough
sugar
1 egg

How to make dough buns step by step:

Roll the dough into a sausage, divide it into pieces and roll each bun. Roll the koloboks into cakes with a diameter of about 10 12 cm. Lubricate each cake with a beaten egg and sprinkle sugar on top (Photo 1).

2. Roll the cakes into rolls (Photo 2).

3. Cut the roll in half, not reaching the end by 1 1.5 cm (Photo 3).

4. Twist the resulting two strips together as in (Photo 4). Fasten the ends.

When the buns are woven, they need to be placed on a baking sheet, left to rest for 20 minutes, then cover the top with a beaten egg. Bake in an oven heated to 180 degrees C until golden brown.

Spindle-shaped buns; ready with sugar.

Beautiful yeast dough buns Flowers;

Weaving time 1 minute for 1 bun.

Products for 15 20 pieces:

yeast dough
sugar
1 egg

Modeling the shape of buns Flowers;:

Divide the dough into small koloboks (about the size of a baby's fist), make a sausage out of each kolobok (Photo 1).

2. Tie the sausage in a knot (not tight), without tightening it all the way (Photo 2) and so that one end of the dough is longer than the other.

3. Take the short end of the dough and braid around the knot. Next, in the other direction, braid the long end of the dough around the knot (Photo 3).

4. Fasten one tip to the side, and thread the second into the middle (Photo 4).

The top of the buns can be sprinkled with sesame seeds, sugar or crushed nuts. But first cover it with a beaten raw egg. You can pour melted chocolate over the buns, but then you need to bake them first and cool a little.

Flower-shaped buns; ready in the oven.

How to make pigtail buns;

Weaving time for one bun is 1 minute.

Products for 15 pieces:

yeast dough
sugar
1 egg

Modeling buns in the form of Pigtails;

Divide the dough into koloboks, from which make a sausage (Photo 1).

2. Lay out the sausage as in photo 1: end B should be pulled out a little, unlike end A.

3. Bring end A into the loop (it is visible in photo 1) and fasten at the back (Photo 2). Only end B remains free.

4. The oval that has formed (seen in photo 2), twist once with a figure eight (Photo 3).

End B remains at the top of the figure eight. Bring it back behind the product and thread it into the free hole of the figure eight (Photo 4).

It remains to transfer the buns to a baking sheet, let them rest for 20 minutes and brush with a beaten egg. Then into the preheated oven, just like the other buns above.

Buns shaped Pigtails; ready.

How to sculpt Chrysanthemum buns;

Weaving time for one bun is 1.5 2 minutes.

Products for 15 pieces:

yeast dough
sugar
1 egg

Weaving buns Chrysanthemum; step by step:

Divide the dough into koloboks, roll out an oval from each. Cut the oval into thin strips (Photo 1).

Roll the oval sliced into strips into a roll, but do not twist straight, but obliquely (Photo 1 and Photo 2).

Do everything carefully, weaving should not be tight.

2. Twist the resulting roll with a snail (Photo 3),

fasten the end behind the product (Photo 4). Then place them on a baking sheet, let rise, brush with beaten egg and bake in a preheated oven.

Chrysanthemums; it will turn out more interesting if the ovals, before cutting, brush with an egg and sprinkle with cinnamon and sugar.

Chrysanthemum shaped biscuits; from yeast dough are ready.

Weaving the simplest forms of buns - video lesson

Good luck baking with beautiful bun shapes.

We all enjoy eating different kinds of buns. We see that they come in different shapes. And every time we want to learn baking. And how to create or weave such delicious buns from dough? You will find the answer to this question in this article.

Now you will learn how easy it is to create buns of different configurations.

Yeast dough allows you to create different weaves of dough pieces to create sometimes even complex shapes.