Dough pigtail - a recipe for buns in the oven. Fluffy buns. yeast dough Sweet pigtail from yeast dough

As I promised you in the previous recipe, dear cooks and cooks, after a couple of days I “started” such pigtails from the dough for the same) Excellent dough, I didn’t change anything in it - I repeated everything again)) But I’ll duplicate the ingredients and the recipe so that you didn't follow the links

Such ruddy and tasty pigtails from the dough turned out, mmm ..))) Airy, tender - everything that is required from sweet buns)) Try it))

Would need:

Delicious bun dough:

• flour - 800 gr.,
• yeast - 13 gr. dry,
• milk - 300 ml. + 2 tablespoons,
• butter (margarine) - 100 gr.,
• vegetable oil - 3 tablespoons,
• salt - 0.5 tsp,
• eggs - 2 pcs. + yolk,
• vanilla,
• sugar - 250 gr.,
• raisins 150 gr.

Very tasty braids are obtained from the dough - the modeling process, like a regular braid, is described in detail below)) At the same time, the shapes of the buns can be different - I just offer an option) You can not add raisins - eat like this, with butter - very tasty! Let's get started!

Recipe for homemade buns:

In warm milk, add one tablespoon of sugar and yeast. Mix thoroughly and leave to approach the “cap”. We prepare raisins - if desired, pour boiling water over it and dry it. Melt butter, beat eggs with sugar and vanilla. Add the egg mass to the yeast, pour in the oil.
Sift the flour and knead the dough, leave it in a warm place for 40 minutes, knead it, add raisins and let it rise again for 1.5 hours. If you want to see step-by-step photos of preparing this yeast dough for buns, follow the link in the preface to the recipe)) The second time I didn’t shoot the whole process, but only the process of forming a braid from dough and the final photos.
We tear off identical pieces of dough and form flagella from them, we connect these flagella at the top with each other (I’ll say right away that it’s better to form a pigtail from the dough immediately on a baking sheet so as not to stretch all the beauty when transferring)	We tear off pieces of dough and form 3 tourniquets
We send the last flagellum to the middle.	How to make buns
Now we send the remaining free flagellum to the middle and so on to the end - in general, everything is the same as weaving a regular braid, only from dough))	Weaving a braid of dough
We tuck the ends of the pigtails under the bottom and voila! A beautiful pigtail of dough is ready))	Here is a pigtail from the dough
Here are two pigtails (and another one of a similar size) obtained from the indicated volume of yeast dough. Let it rise for 25-30 minutes.	Milk bun dough
Mix the yolk with milk and grease the braids from the dough (I sprinkled one of the braids with sesame seeds). We send them to the oven preheated to 180 degrees for 30 minutes (maybe a little less - be guided by your oven and the rudiness of the products).	Mix yolk with milk
These are ruddy and beautiful pigtails - airy dough is easy)) Try it, it's easy to cook, and it's nice to surprise relatives and friends))	Sweet buns
And this is a bun with sesame seeds)) Try it, you will definitely like it!	Bun with sesame seeds

Easter cake Sweet airy buns Buns with jam The most delicious cake Biscotti with peanuts and raisins

Even a well-fed will not refuse to eat a beautiful rich bun. After all, attractive outwardly rich pastries attract attention and increase appetite.

For “Sweet Braids” buns, I used the usual rich yeast dough, with the only difference being that the dough was made not on milk or water, as we are used to, but on potato broth, which remained after making mashed potatoes.

I have done this more than once and have long been convinced that thanks to starch, the dough is more magnificent.

I diluted a bag of dry yeast with a small amount of warm water, added a spoonful of sugar and flour. I stirred the dough and left it for 10 minutes so that the yeast would come to life and play.

Somewhere in the middle of the batch, the dough was sprinkled with salt and sugar (2 tablespoons).

During the first kneading, the dough should be soft, slightly handled.

She smeared the walls of a deep saucepan with vegetable oil, laid the dough on the bottom, poured butter on top.

I covered the pot and left it for half an hour.

When the dough doubled in size, I pressed the butter into the dough right in the saucepan for 3-5 minutes and left it again for half an hour.

I tear off a piece from the finished dough and divide it into three parts. I roll each part into a tourniquet, pre-lubricate my hands with vegetable oil.

From the flagella I weave a pigtail. I fix the edges of the pigtails and sprinkle liberally with sugar.

You can speed up the process. Roll out three large flagella, weave a braid and cut it into portions.

I put the buns on a greased baking sheet and leave for 20 minutes to rise the dough.

I send the risen buns to the oven, heated to 180-200˚ minutes for 15-20.

If desired, I grease the pigtails with whipped yolk, diluted with boiled water, taken in equal proportions.

Dissolve the yeast in warm milk, add 2 tbsp. sugar from the total amount of sugar, 2 tbsp. l. flour, mix well, cover and leave for 10 minutes. There should be a hat.

Melt butter and let cool.
Sift the flour into a bowl (do not add all the flour at once), add the remaining sugar, egg, salt, butter, yeast mixture and knead a smooth dough that does not stick to your hands. Leave it for about 1 hour in a warm place until the volume doubles.

We are preparing the stuffing. Berries, if fresh, just wash well, if frozen berries, then defrost a little. I put it in the microwell for a couple of minutes. In a blender, grind the berries with 1 tbsp. l. Sahara. Set aside about 3 tbsp. l. berries in a mug, add pudding and mix well. Heat the rest of the berries in a saucepan, when they begin to boil, add the berries with the pudding and boil over medium heat for 1 minute.

Sprinkle the work surface with flour. Lay out the dough, roll it into a square about 5 mm thick. Cut into rectangles. I always get 10 rectangles. Put the filling on each, leaving the edges free. Roll into a tube, the junction can be slightly closed up. We cut the resulting tube, but not completely. And we twist it into a pigtail. I think the whole process is clear in the photo.

We heat the oven to 180 degrees. While the oven is preheating, put our pigtails on a baking sheet with baking paper. Whip the yolk with milk. Lubricate each pigtail. And send it to the preheated oven for 20 minutes. Cool the finished pigtails on a wire rack.

How to make a pigtail out of dough? Very simple! Literally a few manipulations, and beautiful pastries in the form of lush braids are on your table! 😀 Pleasing to the eye and exudes wonderful aromas...

What dough to use to make such braids? You can take a ready-made puff, or you can take any yeast - purchased or homemade, with dry or live yeast, rich or lean. I kneaded the dough with dry yeast without animal fats. And I took tomato juice and water as a basis.

In addition, my yeast dough braids with sesame cake! The other day I told you how to cook and what you can bake on it. After cooking this vegetable milk, sesame cake remains, which is great for any pastry. But even without it, the buns will turn out delicious!

I didn't add sugar to the dough. So my choice is neutral. It can also be eaten with sweet tea, coffee. Serve with jam or any kind of jam. And you can use it instead of regular bread for soup, salad. But if you definitely want sweet pastries, add sugar to your liking and bake in this version 😉

So, let's learn in more detail, with photos and descriptions, how to make a pigtail out of dough!

Ingredients:

• tomato juice - 250 ml
• filtered water - 100 ml
• salt - 1 tsp
• sunflower oil - 8 tbsp.
• premium wheat flour - 5 cups (625 g) *
• sesame cake or sesame seeds (optional) - 150 g
• dry yeast - 2-2.5 tsp

* 1 cup = 200 ml liquid = 125 g flour

Pigtail buns, how to weave:

I combined together tomato juice, water, salt and 5 tbsp. refined sunflower oil. Well mixed.
The overall temperature of this liquid should be pleasantly warm - 35-40 "C.

Posted sesame cake. As I said above, you can use sesame seeds instead - immediately from the bag or ignite it a little in a dry frying pan or on a baking sheet in the oven. And you can do without it at all - as you like.

I also sifted flour mixed with dry yeast here. Since I didn’t know initially how much flour it would take me, I added and mixed gradually, based on 1 cup (125 grams) - 0.5 tsp. yeast.
In the end, it took me about 625 grams of flour. You may end up with more or less because wheat gluten varies.

In the process of kneading, she poured another 3 tbsp. vegetable oil. She kneaded the dough into a ball. Covered with a lid and sent to heat for an hour.

Knead the dough with your fist and return to a warm place. The second time it rose faster - in half an hour.

Now that the dough has risen twice, you can watch how to weave pigtail buns.
I divided the dough into 4 equal parts to bake 4 braids. Each part was in turn cut into 3 identical parts. Each rolled between the palms into a sausage. The length and thickness can be adjusted according to your desire and the size of the baking sheet))

First, I connected three sausages with a strong pinch on top.

From this common point, we began to weave a pigtail. First, she overlapped the right tourniquet on the middle one, then the left one on the same original right one, making the middle tourniquet now the extreme right. And so she braided to the very end, where she also made a strong pinch.

She laid out the pigtail buns from the yeast dough on a baking sheet. I sent it to bake for 25-30 minutes at a temperature of 180-200 "C. If you decide to bake smaller braids, then 20 minutes may be enough - be guided not only by the size of the products, but also by the features of your oven.

Put the pigtails on a cooling rack, covered with foil and a towel on top. I let them cool down.

Now you know how to weave braids. I hope that you also liked the option of preparing the dough! ;)

We ate these braids both with soup and as in the photo - with my favorite yellow plum jam !! Tasty!

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Fluffy buns. yeast dough.

Cooking yeast dough is not difficult, but there is one secret - it must be done in a good mood, with bright thoughts. In the room where the dough is prepared and rises, there should be silence and the complete absence of a draft. And then your buns, buns, pies and pies will definitely turn out, they will be lush, ruddy and tasty.

Ingredients:
To prepare buns from rich yeast dough you will need:
flour - 500-550 g;
sugar - 2-3 tbsp. l.;
salt - 1/4 tsp;
vanilla sugar - 1 sachet;
dry yeast - 1 tbsp. l.;
ryazhenka - 200 ml;
milk - 50 ml;
butter - 50 g;
eggs (in the dough) - 2 pcs.;
egg for greasing buns - 1 pc.;
brown sugar for sprinkling.

Cooking method:

Dissolve yeast and sugar in warm milk. Put in a warm place to rise for 15 minutes. A "cap" should form on the surface.

Melt butter. Beat eggs with salt, sugar, vanilla sugar. Add melted butter, warm fermented baked milk and risen yeast. Mix everything until smooth.

Gradually add flour and knead the dough first in a bowl, then transfer to a table sprinkled with flour and knead thoroughly. Do not add excess flour. The dough should be soft, elastic, not sticky. Put the dough in a bowl, cover with a clean towel and leave in a warm place for 1.5 hours.

The risen dough should be fluffy, soft, very pliable.

The shape of the buns can be given any. Today I decided to bake "pigtails". To do this, roll small pieces of dough with your hands into flagella.

Weave braids from flagella.

Here is such a pigtail bun!

Lay the buns on a baking sheet. Whisk the egg with a fork, brush each bun with egg and sprinkle with sugar. Leave the buns on a baking sheet in a warm place for 20 minutes. Preheat the oven to 180 degrees. Bake buns for 20-25 minutes.