Airy lace buns. Lace buns recipe Air lace buns step by step recipe
Ingredients
- Flour - 350 g.
- Butter - 80 g.
- Egg yolks - 2 pcs.
- Warm milk - 140 ml.
- Sugar - 3 tablespoons
- Vanilla sugar - 1 sachet.
- Yeast - 10 g.
- Some sweet milk for greasing the buns
- Powdered sugar - 1 tablespoon
Cooking method
- Step 1 Pour milk into a bowl. Add 1 tsp. Sahara. Add yeast, stir, cover with a napkin and leave for 10 minutes.
- Step 2 In a separate bowl, combine flour, sugar and salt. Add prepared dough + milk + sugar and eggs. Mix.
- Step 3 When the dough becomes difficult to stir, add the butter, chopped into small pieces. Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes, until the dough rises (doubles in size).
- Step 4 Divide the dough in two. Roll out not too thin. Cut out the circles (here 5 cm in diameter). Fold three dough circles as shown. Fold them together and then cut them in half to make 2 pieces of lace.
- Step 5 Line the muffin tin with baking paper, not too tightly to fit the laces as shown in the picture.
- Step 6 Grease the buns with sweet milk and let them expand in volume, bake for about 15-20 minutes in a preheated oven at 180 degrees.
- Step 7 Sprinkle the finished buns with icing sugar.
Airy lace buns
Unusual, graceful, lacy buns ... Few can resist such beauty !!! Whoever liked the buns, come in to see how easy it is to make these laces ... even a child can handle it)))
Ingredients
- 350 g flour
- 80 g soft butter
- 2 egg yolk
- 140 grams of warm milk
- 3 tablespoons of sugar
- 1 sachet vanilla sugar
- 10 grams of yeast
- A little sweet milk for greasing the buns
- Powdered sugar
PREPARATION
Pour milk into a bowl. Add 1 tsp. Sahara. Add yeast, stir, cover with a napkin and leave for 10 minutes.
In a separate bowl, combine flour, sugar and salt.
Add prepared dough + milk + sugar and eggs. Mix with a spoon.
When the dough becomes difficult to stir, add the butter, chopped into small pieces.
Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes, until the dough rises (doubles in size).
FORMING BUNS.
Divide the dough in two. Roll out not too thin. Cut out circles (here 5 cm in diameter)
Fold three circles of dough as shown.
Fold them together and then cut them in half to make 2 pieces of lace
Do this with the entire test.
Line a muffin tin with baking paper, not too tightly lace the laces as shown in the picture
Grease the buns with sweet milk and let them expand in volume, bake for about 15-20 minutes in a preheated oven at 180 degrees. Decorate with powdered sugar)))
You can also watch her one kind of interesting dough shaping.
To prepare the dough in warm milk, dilute the yeast, add sugar. Leave the dough warm for 15 minutes. Melt the butter. Drive an egg into a deep bowl, add salt and beat lightly with a fork.
Pour the dough and cooled butter into the egg mass. Mix everything well. Then add the sifted flour.
When it floats above the middle waterline (2/3), remove the dough. Put it on a floured table and knead well, adding a little flour to warm the dough. The "Float" dough turns out to be soft, elastic and very convenient to work with. Next, cover the dough with a towel and leave it to rest for 30 minutes.
Fold three circles of dough with an overlap. Fold them together, as in the photo, and then cut them in half. Similarly, make "roses" from the remaining dough.
Place on a paper insert "roses" and form a lace "flower".
Before serving, sprinkle with icing sugar on delicious, soft and very beautiful lace buns.
Bon Appetit!
Sweet buttery and lean, with various fillings and without them, buns are always welcome for tea. They can easily have a snack "at work noon", stock up on a short trip, or just order in a cafe for a cup of tea.
A special case is the attitude to buns of little sweetmeats. It's such a charm if you can enjoy airy buns together with your comrades, stealing them from your mother on the sly!
Well, and mothers only have to - knead the dough, cook the filling and bake the most delicious buns in the world. There are a lot of options for such simple baking, but to get airy treat, the dough must be kneaded with yeast.
General principles of making airy buns
Yeast dough is prepared with dry or fresh pressed yeast, which is activated with warm milk. To speed up the process, sugar is added to them. The prepared mixture is left warm for some time, until bubbles appear on its surface. Further kneading is done according to the recipe, since each type of dough has its own nuances that cannot be ignored.
Properly activated yeast is only half the battle. Well mixed yeast dough in order for the buns to turn out to be airy, it must rise - increase in volume, at least twice. To do this, it, like yeast, is placed in heat. The holding time can last from one to two hours and depends not only on the type of yeast, but also on the amount of baking. The more eggs and butter in the dough, the longer it will last.
After rising, the dough must be kneaded in order to release excess air from it. Then cut into portions and sculpt buns. The formation of buns has its own subtleties, since it can affect the splendor no less than the above factors. You cannot roll out the dough thinly, the minimum thickness of the layers should be 8 or more millimeters. It is unacceptable to roll the yeast dough into dense rolls; there should be a little free space between the layers for lifting.
Puffed buns made from yeast dough - "Raisins"
Ingredients:
A pound of flour;
1.5 tablespoons dry active yeast;
A glass of medium fat milk;
50 gr. sugar;
60 ml of vegetable oil;
A spoonful of crystalline vanillin;
50 grams of high-quality, not overdried raisins;
One raw yolk.
Cooking method:
1. We sort out the raisins, scalded with boiling water, pour warm water... After standing for 10 minutes, we throw it back on a sieve, let the remaining water drain.
2. We heat the milk. Do not boil and do not make it hot, bring it to a temperature of 38–39 degrees, no more. Pour warm milk into a large bowl, add yeast and sugar. Stir well and set aside until bubbles appear.
3. Add vanilla, vegetable oil to the foamed yeast, pour in the egg. Stir everything well with a whisk. Gradually adding flour and dried raisins, knead the dough. Putting it on the table, we knead it thoroughly for ten minutes. Then put it back in the bowl, cover and put away for an hour and a half in a warm place.
4. After the dough rises well, knead it a little again, cut it into 12 pieces and form round buns from them.
5. Cover the baking sheet with parchment, moisten the paper vegetable oil and lay out the buns, leaving centimeter gaps between the products.
6. Lubricate them on top with whipped yolk, sprinkle with sugar, put in the oven for half an hour. We bake at 180 degrees.
Airy buns with dry yeast - "Cherry bagels"
Ingredients:
Fast acting granular yeast - 8 gr.;
A pound of high quality flour;
A glass, plus two tablespoons of milk;
Two large eggs;
Half a glass of sugar;
30 gr. "Farm" oil;
A spoonful of quality starch;
270 grams fresh or frozen cherries.
Cooking method:
1. In a deep bowl, combine yeast with 2 tablespoons of sugar. Fill the mixture with warm milk, stir until smooth.
2. Break the egg, pour the white into a deep plate, the yolk into a cup. Pour another whole egg into the protein, shake it up, pour it over the foaming yeast. Add a spoonful of milk to the yolk, beat and set aside.
3. Pour a little salt into the yeast base, sow all the flour, add melted butter, knead the dough.
4. From fresh cherries remove the seeds, if the berries are frozen, thaw them in advance in a colander. Add two tablespoons of sugar and one starch to the cherry and mix.
5. Having prepared the filling, proceed to the formation of the bagels. Divide the dough in three equal parts, roll it into circles, 8 to 10 millimeters thick, cut them into eight segments.
6. Spread three cherries with a spoon on the wide edge of the triangles, roll them up. We pinch the sides so that the juice from the filling does not flow out.
7. Put the cherry bagels on a baking sheet covered with parchment, leave them near the switched on oven for 15 minutes. Then we grease them with yolk, whipped with milk, put the brazier in the oven.
8. Bake the bagels for about 10 minutes.
Vanilla airy buns without eggs - "Sugar roses"
Ingredients:
Four full glasses and an additional 4 tablespoons of flour top grade;
50 gr. pressed yeast;
One and a half glasses of drinking water;
Sugar - two tablespoons;
Half a glass of refined oil;
Vanilla (powder) - 2 tsp
Additionally:
Half a glass of beet sugar;
Sachet of vanilla crystal powder.
Cooking method:
1. We dilute the crumbled yeast with warm water. Dissolve the sugar in the yeast mixture, add three tablespoons of flour, gently whisking, stir thoroughly to remove lumps. We put a bowl of yeast in a warm place, wait for foaming.
2. When the yeast mixture begins to rise with a head, add some flour, add a little salt and vanilla, stir. We introduce vegetable oil and, gradually adding the remaining flour, we start soft dough... After carefully kneading it on the table, we immediately divide it in two.
3. Roll out centimeter-thick squares, grease them with refined oil and sprinkle with plenty of sugar. From above we pass, rolling without pressure, with a rolling pin, roll up into rolls. We cut them into five-centimeter pieces.
4. In a small bowl, mix the sugar with the vanilla powder. If desired, ordinary refined sugar can be replaced brown sugar.
5. Take a piece of roll, slightly pull down the top layer of dough and pinch tightly. Dip the top of the bun blank into the sugar mixture, put it on a prepared baking sheet.
6. We give for a quarter of an hour, after which we bake for 20 minutes in a preheated oven.
Airy buns instead of bread: a recipe for fragrant garlic donuts
Ingredients:
A full glass of 2.5 percent milk;
Two eggs;
25 gr. Sahara;
Five tablespoons of unscented oil;
11 gr. instant yeast;
A pound of wheat flour;
Fine salt, evaporated.
For garlic coating:
A small head of garlic;
A spoonful of salt;
50 ml unrefined oil;
Fresh greens dill (chopped) - a tablespoon.
Additionally
Dessert spoon of low-fat pasteurized milk.
Cooking method:
1. Pour yeast into a bowl, add two tablespoons of warmed milk, stir, put a spoonful of sugar. Leave for 10 minutes to swell the granules.
2. Put the swollen yeast in a slow cooker. Pour the remaining sugar, break the eggs and pour in the cold, room temperature, milk. Pour in the oil and, lightly salting, add a small pinch of fine salt. Gently stir everything with a whisk.
3. Put the flour sifted a couple of times into a bowl, knead the dough. We leave it in the bowl, forming it with a ball. Having switched on the “Multipovar” program for forty minutes, we set the temperature regime to 35 degrees.
4. While the dough is rising, prepare the garlic coating. Mix the garlic grated on the shallow side of the grater with salt. We dilute the garlic mass with refined oil.
5. Lubricate the table with vegetable oil. After waiting for the implementation of the established program, we shift the risen dough on the table, grease our hands with oil, knead thoroughly. Separate small pieces, roll them into balls, Gather and slightly twist the dough inward, lay out the buns on an oiled baking sheet.
6.In hot oven, bake at 180 degrees until tender, at least half an hour.
7. Beat the egg, mix with milk. Coat the buns with the mixture on all sides for five minutes until cooked.
8. Prepared garlic oil mix with dill. Lubricate the surface of hot buns with it, put garlic and dill on them, leave to stand. A quarter of an hour is enough for the buns to be saturated with the garlic aroma.
"Chrysanthemums" - airy buns with dry yeast
Ingredients:
Half a liter of three percent milk;
A spoonful of salt;
15 gr. dry "fast" yeast;
Two tablespoons of sugar;
40 milliliters of refined oil;
Wheat flour- 800 gr.
In the filling:
Creamy, "Peasant" butter - 50 gr .;
Two tablespoons of hand-ground cinnamon (or very high quality, purchased);
Ten spoons of sugar.
Additionally
One egg, selected.
Cooking method:
1. Stir yeast in warmed milk, add sugar, put the bowl in heat. We are waiting for a quarter of an hour and pour a quarter of a spoonful of salt into the mass that has risen with a hat, add vegetable oil, add the seeded flour and knead the dough without delay. Putting it in the warmth, we give time to get up well. Then we put them on the table, cut them into thirteen pieces, roll them into balls.
2. Roll out the workpieces into rectangles up to 8 mm thick, grease them, not too abundantly, with melted butter. Sprinkle with cinnamon mixed with sugar, roll up in long rolls and collect them "in a snail" from two tiers, with a seam inward. We shift to the prepared brazier.
3. With scissors, in a checkerboard pattern, cut both tiers of the resulting flower. We make no more than four cuts on each.
4. Lubricate the future "chrysanthemums" with a beaten egg, bake while heating the oven at 180 degrees, 20 minutes, without opening the door.
Airy buns with boiled condensed milk - "Golden Key"
Ingredients:
Creamy, high-quality butter - 100 gr.;
Half a liter of low-fat milk;
125 gr. Sahara;
Five glasses of good quality wheat flour;
20 gr. "Fast" yeast;
One egg;
Bank of caramelized condensed milk.
For coating:
Two tablespoons of powdered sugar;
Drinking water - 30 ml.
Cooking method:
1. Pour warm milk into a deep plate. Pour yeast into it, stir until smooth.
2. Pour sugar into a wide bowl, add melted, well-cooled butter, pour in eggs. Beat the sweet mass lightly with a whisk.
3. Continuously stirring the yeast mixture, gradually add the sweet mass, and then whisk vigorously. Fill in the flour, knead the yeast dough. We put the bowl in a warm place and let the dough rest for up to half an hour, expecting a good rise.
4. Shaking hands, remove excess air from the risen dough, roll it out in a thick layer. Squeeze out the bun blanks with a glass.
5. Putting a teaspoon in the center of each mug boiled condensed milk, fasten it tightly over the edge filling. Turn it over with the seam down, form it into an oval and put it on the brazier.
6. Dilute the icing sugar with water, grease the buns with syrup and put them on the baked goods for about 25 minutes.
Secrets and tricks of making airy buns
When activating yeast, strictly observe the temperature regime. Do not pour cold or excessively hot liquid over the yeast, it may die and air baking will not work. Be sure to let the yeast mixture sit for a while, it takes time to activate successfully.
Knead the yeast dough slowly, carefully distribute the newly added ingredients throughout its volume. The dough should be smooth, without any inclusions and poorly mixed flour.
If the room is cool, place the container with the kneaded dough near the battery or the switched on oven. Optionally wrap a blanket over the bowl.
Cooking instructions
1 hour 30 minutes Print
1. Pour milk into a bowl. Add 1 teaspoon of sugar. Add yeast, stir, cover with a napkin and leave for 10 minutes. Flour seeder tool Flour needs to be sieved even if you ground it yourself and vouch for the absence of lumps and pellets. Waking up through a sieve, the flour loosened up, saturated with oxygen, the dough rises better and its texture is then better. You can sift with any fine sieve or, for example, a special OXO seeder, which works on the principle of a meditative rocking chair.
2. In a separate bowl, combine flour, sugar and salt.
3. Add milk, sugar and eggs to the prepared dough. Mix with a spoon.
Crib How to make dough dough
4. When the dough becomes difficult to stir, add the butter, chopped into small pieces. Knead the dough for 10 minutes. Transfer the dough to a clean bowl, cover with a napkin and leave in a warm place for about 1 hour 30 minutes, until the dough rises (doubles in size).
5. Divide the dough in two. Roll out not too thin. Cut out the circles (in the photo 5 cm in diameter). Fold three dough circles as shown. Fold them together and then cut them in half to make 2 pieces of lace. Do this with the entire test.
6. Line the muffin tin with baking paper, do not lay the laces too tightly, as shown in the picture.
Tool Baking paper
Open pies and quiches for even baking are best sent to the oven on a wire rack, and baking paper will help the sauce boiling from the heat to not drip between the rods. A good one is produced, for example, by the Finns - it is quite dense and is already divided into sheets that are easy to get out of the box. And more of the paper is not required.
7. Grease the buns with sweet milk and let them expand, bake for about 15–20 minutes in a preheated oven at 180 degrees. Decorate with powdered sugar. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.