Unusual shape of yeast dough buns. Beautiful forms of yeast dough buns: how to wrap buns. Cookies: how to make at least a star, at least a crescent

Hello to all culinary lovers! Today we will talk about delicious pastries. And if even more precisely, then I will tell and show you what forms of jam buns can be made from yeast dough. The article will not contain dough recipes or the filling itself, only step-by-step photos, pictures and a description of how to wrap buns and make them beautiful and appetizing. I think that you will definitely find suitable options for culinary design.

And at the end of the article I will tell you where you can find even more interesting information on this topic. After all, developing your skills and being creative in the kitchen is a hobby of many women, and some men too.

Roses

Such beautiful muffins can be made not only with jam, but also with cottage cheese, if you prepare the filling accordingly. You can cook them from the mass or with the addition of baking powder.

1. Divide the dough into equal small portions and roll into balls.
2. Then, using a rolling pin, roll out our ball so that we get an even circle. We make four symmetrical cuts.
3. I put jam in the center. For this form of bun, it is necessary that the filling be very dense, like marmalade.
4. Raise one petal of the future rose and wrap around the jam.

1. The second in a row we wrap the opposite petal. Then do the same with the remaining petals.
2. The result should be a neat bud.
3. We spread all the blanks on an oiled baking sheet, grease the muffins with whipped yolk and send them to the oven.
4. Blush roses are ready! I hope that everything is clear in the photo step by step.

rings

To prepare such buns, you will need puff pastry, as it retains this shape better. Baking in the form of rings can also be prepared with sugar, cinnamon, poppy seeds. But since we are talking about jam, then we will consider the molding with this filling.

1. Roll out the dough into a rectangular shape. Then we make parallel cuts on it approximately to the midline of the formation.
2. On the part of the rectangle that remained intact, put the jam.
3. Starting from the edge where the filling lies, wrap the dough into a tube. The cut strips remain with us on top. Their ends should remain on the bottom side.
4. As a final step, we connect the ends of the roll to make a ring. Prepared kulebyaki can be sent to the oven!

classic buns

They are best prepared from yeast or lean dough. Despite the banal form, such pastries look very good. Since the buns are closed, you can put any filling inside, the main thing is that it is not very liquid and does not leak out during baking. Although even semi-liquid jam (for example, pink or raspberry) can be made thicker if desired.

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1. We divide the dough into small pieces (as for pies). We roll them into a round layer and put a spoonful of jam in the middle.
2. We form either a round bun or an elongated shape in the form of a pie. We pinch the edges.
3. Top with egg (preferably yolk) and sprinkle with sesame seeds, poppy seeds or sugar. After the future muffins rise slightly, we send them to bake.
4. The result is very beautiful donuts.

Bagels

This form of buns is simple, you just need to cut out the rolled layer correctly and carefully wrap the bagel.

1. We roll out a small part of the dough into a thin round layer. If there is a problem with the circle, then you can use a large plate or a lid from the pan as a stencil. The resulting circle is cut like a cake.
2. On the outer edge of each triangle lay out a spoonful of jam.
3. Starting from the wide edge, wrap the dough into a bagel. This must be done carefully so that the filling does not come out around the edges.
4. To make the pastry ruddy, brush the surface with beaten egg yolk. After baking, quite decent bagels are obtained.

Cheesecakes

In this form, not only sweet buns are often made, but also cottage cheese ones. Let's see how to make them.

1. We form small balls from the dough and make cakes (you can use your hands or a rolling pin). Then, using a glass of suitable diameter, cut out even circles.
2. We also use the ring that remains after cutting. We twist it in the form of a figure eight.
3. The result is two parts of the future bun - the base and the side.
4. The twisted ring is placed on the circle. From below, you can slightly pinch the sides and base.
5. In the middle of the blank we put a spoonful of any jam or jam.
6. We send it to the oven for baking.

Daisies

Despite the simple manufacturing method, such pastries look very elegant and festive. Even a novice cook can master it.

1. We roll out the finished yeast or puff pastry into a layer and cut out even circles from it. If you have the skill of baking, you can immediately roll out mugs from small donuts without using a mold.
2. Each circle is cut into six petals. We pinch the tip of each petal to make it sharp. Press the center of the workpiece with your finger to make a recess for the filling.
3. We put all the chamomiles on a greased baking sheet and only then put the jam in the middle. The petals themselves can be smeared with yolk mass.
4. We bake chamomile buns in a preheated oven until golden brown.

Every housewife who is fond of baking knows that the same dough can be used to prepare different delicious things. For example, yeast dough is suitable for buns, fried pies, and delicious baked pies with different fillings. As for the filling, it can be sweet (from apples, cherries), or it can be "serious - from meat or liver." But in any case, these things can come in handy in the kitchen:

Convenient and practical baking mats

boats

This is another interesting option, how you can simply and quickly wrap a product with jam or thick jam.

1. Taking a small amount of dough, roll it into an oval or circle. On both sides we make small cuts.
2. We put a spoonful of filling on the cake - closer to the side from which we will start wrapping the dough.
3. We bend one edge so that the filling is in the hole. Then we do the same with the second edge.
4. Ready ruddy muffins can be served at the table!

curlicues

Sweet yeast pastries can be decorated not only in the form of original roses or daisies, but also in the form of ordinary curls. Even a novice cook can master this method, it is so simple. By the way, instead of jam, you can put raisins, poppy seeds and nuts in the filling. The principle of wrapping in all described cases with such a filling is the same.

1. First, elongated base cakes are kneaded from yeast dough with hands or a rolling pin.
2. The filling is put on the juices - jam or raisins with poppy seeds (as in our case). Roll the cake into a roll.
3. Make an incision across the roll with a knife and tuck the edges down, pinching them. It turns out a curl in the form of an "open flower".
4. This shape of the buns looks very nice when the pastries are taken out of the oven. To make the surface of the bun shiny and even more appetizing, before putting the baking sheet in the oven, brush the surface with a beaten egg and sprinkle with sugar. Too sweet from a couple of pinches of sugar will not become, but it will be beautiful and tasty!

Delicious pastries will be very good with any tea. By the way, do you know how to make ginger tea? I recommend you some of this drink. It will be interesting to know your opinion in the comments which forms of buns with jam and marmalade you liked the most out of the eight presented.

And if you like baking buns, buns, pies and other goodies, then you will surely be interested in good cookbooks with recipes and photos. Exactly such a selection I bring to your attention - it contains exclusively literature on baking. I hope you find something for yourself or as a gift for your loved ones.

Happy culinary creativity!

I want to show you 8 ways to make beautiful yeast dough buns. Thanks to such a variety, you can easily choose the option you like and repeat it.

The original forms of yeast dough buns are made quickly enough, and I chose sugar, cinnamon and nuts as the filling for them. If you do not like such a filling, then you can replace it with poppy seeds, condensed milk or jam. With any of them, they will be perfectly baked inside, they will be soft and airy.

If you are looking for how to wrap sugar buns beautifully, then here you will see a lot of interesting options and I think you will like them. Thanks to step-by-step photos, the process is even clearer and everything will turn out the first time.

I won’t repeat how to make dough for them, since I showed this process not so long ago, and here you will see how to sculpt buns so that it is not only tasty, but also beautiful. Forming buns from yeast dough turns out to be airy, I took it for them, which is just perfect for this purpose.

Necessary:

• Yeast dough
• Cinnamon - 2 tsp
• Butter - 50 g
• Nuts - 40 g
• Sugar - 4 tbsp
• Yolk - for lubrication
• Sesame - for sprinkling
• Poppy - for sprinkling

How to make beautiful buns

For the filling, melt the butter, add chopped nuts, cinnamon and sugar. I mix everything and the fragrant filling is ready.

I stretch the dough with a sausage and divide it into 8 approximately equal parts.

Then I proceed to the formation of buns. First I make the simplest curls, for them I roll one part into a long rectangle, on which I spread and distribute the filling.

Now I fold the dough, bending one part to the middle, then the second. I fasten the joint so that the form does not fall apart. After that, I just twist them a couple of times and you're done.

I make the second part an oval, the lower parts of which I cut into strips. Do not forget to put the stuffing on top, and just grease the strips a little. I start rolling from top to bottom.

After that, I simply fasten the edges together, and it turns out a beautiful bagel that looks like a flower.

I make the next option similar to the previous one, only I cut the strips long, not short.

I start wrapping from the upper left corner diagonally down. Then I just fold it with a flower and you're done.

I make a long oval from another piece, grease it with the filling and roll it back like a roll.

Then I cut it into 3 - 5 parts, but be sure not to cut to the edge. And I turn each part in any direction. Because of the even number, I got something that looks like a butterfly.

And now I roll out the next piece in a circle, after which I make an incision on one side and up to half.

Starting from one edge, twist it in a circle and get such an interesting shape.

I grease the rolled rectangle with the filling, and roll it up. Next, I cut it into two parts. And I cut each of them again, but not completely.

Then I just unfold them in different directions and you're done.

To understand how to wrap the buns, I roll the dough into an oval, spread it evenly with the filling and roll it into a tube. Next, I connect the two ends of the dough, with joints in the middle. Then I put the resulting bagel vertically and press down a little to flatten it. With a sharp knife, I cut it on both sides, without cutting to the middle.

After that, it remains only to turn out all 4 parts and you get a butterfly with wings.

In the same way as in the previous version with a bun, I roll out the dough, spread it, twist it with a tube, connect the edges and press down, but this time I cut it only on one side and a little more than to the middle.

Now I’ll show you how to wrap heart buns, and this is done simply and quickly. I simply turn the cut parts to the side, turn the cut up and get a heart.

Now you also know how to beautifully form buns from yeast dough. I spread them on a baking sheet with parchment, grease the top with yolk, and then sprinkle with poppy seeds and sesame seeds, but this is optional. I bake them in a preheated oven at 200 degrees for 20 minutes. Do not forget to check the readiness with a wooden toothpick.

These beautiful yeast dough buns turned out, they are all airy, sweet and tasty. Most of all I liked making butterflies and a heart, and you choose your option and try to repeat. I hope you enjoyed this master class and found what you were looking for here. Bon appetit and inspiration in the kitchen!

When talking about sweet pastries, you can talk about it for hours. Many people know how to cook yeast dough and practice this very often. But when it comes to the shapes of buns, not every housewife here can boast of the ability to sculpt beautiful shapes of buns from yeast dough with sugar. Today I will tell and show you how you can make beautifully shaped buns from yeast dough and it will be easy and simple. Study my photos carefully and you will succeed. Surprise your family with beautifully shaped buns, set the table and brew delicious tea. The family tea party will be held in a good mood and everyone will be able to choose the one that he likes. Thanks to the photo you will learn how to make beautiful buns.




Required products:

- 1 kg of yeast dough,
- 150 grams of granulated sugar,
- 1.5 tsp. l. cinnamon,
- 60 grams of melted butter.

Recipe with photo step by step:

I divide the dough into pieces to roll a bun out of each. First, I will make the shape of a bun, which I call "tulip". I roll out a circle of dough, grease the surface with butter, sprinkle with sugar and cinnamon. You can use only sugar, but cinnamon gives the buns an incredible flavor.




I fold the circle in half, lightly press down with my fingers.




Now I fold it in half again, it turns out a quarter of a mug, I lightly press the dough.




I make an incision on the test not to the end.






I turn out the ends of the dough, give the shape of a flower.




I will make another shape of a bun, which also resembles a flower with petals. A circle of dough, greased with butter, sprinkled with sugar and cinnamon, I twist into a roll.




I connect the two ends of the tape measure and press the tips lightly so that the dough does not stick out.




I make three cuts with a knife, do not cut to the edge.






I turn each petal slightly outward.




Again, I roll a roll from a circle of dough (I grease the circle with butter, sprinkle with sugar and cinnamon).




In the center I make an incision with a knife, but do not cut to the brim.




I turn the edges of the dough inward, and slightly turn the middle outward, it turns out a bun.




I roll again.




Fold in half, ends together.




I cut with a knife from one edge, do not cut to the end by 1-1.5 cm.




I turn the cut parts inside out and get a heart.




I roll out a circle from the dough, grease it with butter, sprinkle with sugar and cinnamon in the same way.




I roll the roll.




I make cuts on both sides.




I twist each incision in different directions.




I connect the tips and form a beautiful bun.




Roll out the dough again.




I make a lot of stripes with a knife (you can take a pizza knife), but I cut it in one direction, and I don’t cut the edges.




I roll the dough into a spiral.




I wrap it in a circle and connect the ends. It turns out beautiful.




I roll out the dough into an elongated circle.




I roll with a tube.




I cut the tube into two strips. I leave the edges uncut.




I turn each strip in different directions.




Now flatly twist into a circle.




It turns out a bagel.




I put all the buns on a baking sheet and put in a preheated oven.




I bake for 30 minutes at 180°. Beautiful buns are ready.




I serve appetizing products to the table. Bon Appetite!

1. Always add diluted potato starch to the dough - rolls and pies will be fluffy and soft even the next day.
The main condition for delicious pies is a lush, well-risen dough. Flour must always be sifted before kneading dough: it is loosened, impurities are removed from it, and it is enriched with atmospheric oxygen.

2. In any dough (except for dumplings, puff, custard, shortbread), that is, in the dough for pies, pancakes, bread, pancakes - add a full tablespoon (with a slide) of semolina to 1/2 liter of liquid.
The nuns taught: “Earlier, the highest quality bread was cooked from grains. It did not dry out for a long time and was lush. Now there is no grain. Now add a zhmenu (handful) of semolina and there will always be good pastries. This is such invaluable advice.

3. In addition to milk, it is useful to add 1/2 cup of carbonated mineral water to the dough.
Dilute a teaspoon of baking soda in 1/2 cup of water and lightly extinguish it with citric acid or vinegar.
The baked goods are excellent. It remains fluffy even the next day.

4. There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the pie.

5. When kneading yeast dough, all products should be warm or at room temperature, food from the refrigerator slows down the rise of the dough.

6. For yeast products, the liquid should always be heated to 30-35 o C, since yeast fungi in a liquid that has a lower or higher temperature lose their activity

7. When you knead the dough, your hands should be dry.

8. Before placing products from yeast dough in the oven, they are allowed to stand on a baking sheet or in a mold - come up for 15-20 minutes.
Let the dough rest completely before baking. With incomplete proofing, it rises poorly and the pies do not bake for a long time.

9. Bake pies on a baking sheet over medium heat (180-190 o C) so that the filling does not dry out.

10. It is best to add warmly softened (unmelted) butter to the dough (yeast and fresh-baked), as melted butter worsens the structure of the dough.

11. Pies cooked in milk are more tasty and fragrant, the crust after baking is shiny with a beautiful color.

12. Yeast for dough should be fresh, with a pleasant alcoholic smell. Check yeast beforehand. To do this, prepare a small portion of dough and sprinkle with a layer of flour. If no cracks appear after 30 minutes, the quality of the yeast is poor.

13. With an excess of sugar in the dough, the pies quickly “blush” and even burn. Also, from an excess of sugar, the fermentation of yeast dough slows down, and the pies are less lush.

14. Fats, softened in heat to the density of sour cream, are added at the end of kneading the dough or when it is kneaded, this improves the fermentation of the dough.

15. To make the finished pies more tender and crumbly, put only the yolks in the dough.

16. Tall pies are baked over low heat so that they bake evenly.

17. The dough for a pie baked on a baking sheet is rolled out as thin as possible so that the taste of the filling is well felt.

18. To keep the bottom of the pie dry, lightly sprinkle the bottom layer of the pie with starch, and then lay out the filling.

19. Neither the dough nor the dough should be allowed to rest, as this causes peroxidation and deterioration of the quality of the dough. 3 hours is enough, but always warm.

20. Pies made from yeast dough can be greased with milk, and if desired, sprinkled with salt, poppy seeds, caraway seeds.

21. Closed pies are smeared with beaten egg, milk, sugar water before baking. Thanks to this, an appetizing gloss appears on the finished cake. The best gloss is obtained when lubricated with yolks.

22. Pies that are sprinkled with powdered sugar are lightly greased with butter before sprinkling - it gives them a pleasant aroma.

23. Pies smeared with egg white or yolk acquire a shiny golden crust during baking.
For a brighter color, add a little sugar to the grease. Caramelizing during baking, sugar will give the surface of the products a beautiful reddish tint.
Lenten pies can be smeared with very strong sweet tea before baking.

24. The more fat and less liquid in the dough, the more crumbly the products are.

25. If you put soda into the dough, then the cake will turn out to be darker in color with an unpleasant odor.

26. Thin dough is easy to roll out by wrapping a rolling pin with a clean linen rag

27. If the dough is too wet, put a sheet of parchment on it and roll it straight through the paper.

28. Pies made from shortcrust pastry should be taken out of the molds chilled.

29. Before adding raisins to the dough, it must be rolled in flour.

30. Salt is always added to flour only when the dough has already fermented.

31. The more fat and less liquid in the dough, the more crumbly the products are.

32. When cutting buns, grease dough pieces with oil and evenly sprinkle with sugar.
The more sugar, the more "caramelized" the bun will be. Usually, 1-1.5 teaspoons of sugar and 1 teaspoon of oil are taken on a cake with a diameter of 15 cm.
For sprinkling, in addition to sugar, the following are used: poppy; cinnamon; small raisins; crushed nuts; sesame or sunflower seeds.
Roll the prepared cakes into rolls. This is the main blank of the bun.
Further cutting of buns can go in different ways.

33. If the dough has already risen, and you do not have time to put it in the oven, cover the dough with well-dampened paper, after shaking off the water from it.

34. The more fat and less liquid in the dough, the more crumbly the products are.

35. Hot cake is better not to cut. But if necessary, you need to heat the knife in hot water, quickly wipe and cut.

36. If the cake is not removed from the baking sheet, separate it from the baking sheet with a thread.

The further civilization moves, the more attention humanity pays to the aesthetic side of any phenomenon. These trends also did not pass pastries: if it was enough for a primitive man to grind the grains of wild cereals, mix flour with water and bake an unleavened dry cake on hot stones, then later people learned to bake not only cakes, but also cakes, buns, cookies, pies and pies the most varied forms, the most bizarre outlines.

Sleight of hand and nothing else

When it comes to baking, not all products are on an equal footing. For example, the shape of buns cannot be too varied - and there is no need for it: by definition, a bun is a round-shaped product made from yeast dough, without filling. True, some sources also refer other products to buns: the same buns that can have a more complex shape, for example, bows.

But if we need to make simple, ordinary buns, we, without further ado, bake them round or oval. If it is or hot dogs, you can sprinkle their surface with sesame seeds.

Other such homemade baked goods can be sprinkled on:

• sugar;
• crumble of nuts.

You can make geometric patterns on them:

• small notches with a sharp knife (this applies to oblong buns);
• bitmap with the cloves of a fork, but dipping them very shallowly;
• press a raisin, candied fruit or nut into the center of the bun.

How to step by step the formation of buns from yeast dough

1. The risen and kneaded dough is divided into portions. To do this, the lump of dough is divided into several parts, rolled out, and then either the necessary pieces are cut off or torn off by hand.
2. Placed between the palms, roll out the dough so that it becomes rounded.
3. The surface is sprinkled after proofing.
4. Lubricate the buns with yolk for ruddy and bake.

If you are interested in baking options with filling, then this does not apply to buns, but rather pies. But variety can also be added to rich buns by adding steamed and floured raisins to the dough when kneading.

In a pie, not only the content is important, but also the form (photo)!

What kind of pies we don’t bake, what we just don’t put inside ...

Pies can be:

• with jam;
• with cottage cheese;
• with fruits and berries;
• with cabbage;
• with meat;
• with mushrooms.

But the design does not particularly concern us - except that we try to somehow diversify the top of the pies so that we can distinguish products with different fillings when there are several of them.

For distinction, you can form a curly comb on top of them, slightly pinching the dough, you can press raisins or nuts.

Meanwhile, you can form pies in other shapes:

• square;
• triangular;
• braided ("pigtails")

Here is the recipe for forming triangular pies step by step:

1. Roll out the dough, spread the filling in the middle.
2. We take three edges and bring them together over the filling.
3. We slightly crush the blinded triangle so that it is flat, but we do it carefully so as not to damage it.

But besides pies, there are also pies - large, beautiful, always with filling.

As for pies, they can be:

• open;
• closed.

Open pies consist of two layers: the bottom is the dough, the top is the filling. In closed tops put another layer of dough on top of the filling.

How to diversify the shape of large pies

Usually, to decorate such products, dough scraps are used, left after the cake was “tried on” under the oven, more precisely, under the baking sheet, and the excess was cut off.

Pie decorating options:

1. The edges of the lower layer can be left a little more than the baking sheet, so that later, after laying the filling, wrap the edge of the dough, making a beautiful side at the open pie.
2. If the cake is closed, put the top layer and pinch together with the bottom one, while forming a beautiful scallop along the edge or a curly ribbon, or whatever else fantasy tells.
3. If there are trimmings, we roll them into thin sausages, which we then flatten a little. We lay out patterns from these strips of dough, as in the pictures. The simplest is the lattice. This is a traditional pattern for an open jam pie.

As for the braided pie or “pigtail”: it can only be sculpted with a fairly thick and not very crumbly filling. It is best to make them with chopped fruit.

We braid the pie "pigtail":

1. Roll out the dough into a rectangle.
2. In the middle we lay out the path from the filling.
3. We cut the edges obliquely, not reaching 2-2.5 cm to the filling.
4. We close the filling with these oblique strips, bending them one by one.
5. Top can be sprinkled with sugar, cinnamon.

Cookies: how to make at least a star, at least a crescent

But who is lucky, it's a cookie.

The shape of cookies can be very diverse:

• round;
• square;
• asterisks;
• crescents

On sale there are sets of forms for making cookies, so the molding of these products is done quickly and easily.

How to shape cookies:

1. A layer of dough is rolled out to the desired thickness.
2. The desired mold is taken, its edges are lightly smeared with vegetable oil so that the dough does not stick: with proper processing of the molds, after extrusion, the cookies remain on the table, and the mold rises without sticking.
3. As a mold, you can use glass thin-walled dishes of small diameter: a small glass, a glass, a stack.
4. You can squeeze out any pattern, sprinkle with sugar, cinnamon, nuts.

A two-layer cookie is very beautiful when two cookies are fastened with:

• cream;
• condensed milk (including boiled);
• jam;
• jams:
• jam

It should be remembered that only baked halves can be fastened.

How to shape cookies "nuts"

Separately, it is necessary to mention such a type of cookie as "nuts". They are baked using a special device, which is called hazelnut.

Formation algorithm:

1. A layer of dough is placed on the bottom surface of the hazelnut.
2. Covered with a second surface, pressed.
3. The excess dough that appears must be carefully removed and stuck to the remaining lump of dough: if this is not done, it will burn.
4. The folded hazel is placed on the stove, after baking on one side, everything is turned over and the other is baked.
5. We remove the hazel from the fire, open it, let it cool slightly and take out the resulting baked halves.
6. We bake all the dough in this way, let the “shells” cool, and then fill it with boiled condensed milk or cream.

7 ways to beautifully wrap buns (video)

If you want to impress your guests, you can bake mushrooms in the same way using a similar device. After they have cooled, their hats are dipped in melted chocolate. The legs can be covered with sugar icing.