copied from the site - http://www.good-cook.ru/tort/tort_560.shtml

buns
(page No. 1)

Buns are the greatest invention of Russian cuisine, along with bread, pancakes and pies.
They are small figures made from yeast dough with a layered structure.
I will give some of the most popular ways to form buns. (Continuation of the plush theme on page No. 2 And on page #3 And on page No. 4 .)

COMPOUND

Butter yeast dough is prepared using the same technology as regular yeast dough, but more eggs, butter and sugar are additionally added to it. Because In this case, the dough turns out heavier, then you need to take about 1.5 times more yeast.

Divide the finished dough into small pieces. The size of the pieces depends on how big the buns need to be. For a medium-sized bun, the weight of one piece is 80~100 grams.
Form the pieces into balls. The balls are not formed by simply rolling between the palms. You need to take a piece of dough with both hands (two thumbs side by side). And with all your fingers, collect the dough to the place where your thumbs are. At this time, your thumbs push the dough inside the piece.

Roll out the resulting balls into a flat cake 4~6mm thick.
In order for the buns to be more magnificent, the balls need to be allowed to rest, and then they should not be rolled out, but kneaded and stretched into a cake with your hands.
If you are making a large number of buns at once, then you need to roll out as many cakes as the number of buns will fit on one baking sheet. The next portion of cakes is prepared in the second batch, when the first baking sheet is in the oven.
Grease the flatbreads with butter and sprinkle evenly with sugar. The more sugar, the “caramel” the bun will be. Usually, for a flat cake with a diameter of 15cm, take 1~1.5 teaspoons of sugar and 1 teaspoon of butter.

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.

BUN "HEART"

1. Fold the roll in half.
2. The ends of the roll should be joined together.
3. Using a knife, make a through cut along the figure, not reaching the end (the junction of the two ends of the roll) 2~3 cm.
4-5. Unfold along the cut line in layers upward.

BUN "HEART", option 2

This bun is formed in exactly the same way as the first one, but the cut is not made all the way through, leaving 1 or 2 layers uncut.
In this case, the bun does not unfold so widely and the cut forms something like a well or depression, into which you can additionally put something, for example, a piece of butter, or add sugar.

BUN "TULIP" or "TREFOIL"

1. Two cuts are made along the workpiece.
2. The workpiece is opened along the cuts - the outer petals are spread apart and unfolded in layers upward. The middle petal either does not move or turns.

BUN "ROSE" or "CURL"

These buns can be made either small or large.
For small buns, small flat cakes and, accordingly, small rolls are made; for large buns, the dough is rolled out into one large layer, which is then rolled into a large roll.
1. Cut the roll into pieces.
2. Pinch one end of the piece.
3. Open the layers from the second end like petals.

BUN "BOW"

1. Cut the roll (without bending) on ​​both sides so that there is an uncut part left in the middle. Make cuts along the roll.
2. Unfold the bun along the cuts.

Place the buns on a baking tray greased or lined with baking paper and leave for 15~30 minutes to proof.
Bake in an oven preheated to t=180~200°C for 15~20 minutes.

buns
(page No. 2)

I continue to show different options for buns.
This page has more “artsy” goodies.
(You can see other options for buns on page No. 1 And on page #3 And on page No. 4 .)
But that's not all, there are still options.

COMPOUND

yeast dough, vegetable or melted butter, sugar

on the first page .

BUN "BOAT"

1. Fold the roll in half.
Make a cut along the figure, not reaching the end (the junction of the two ends of the roll) ~2 cm.
2. Turn the cut workpiece on its side. Bend the top so that it rests on the table.
3. In this case, the fastened ends of the roll appear UNDER the unfolded petals.

BUN "TWIST"

1. Make a through slit in the roll (along the product) from one edge to the other, not reaching the ends ~2cm.
2. Expand the resulting hole.
3. Pull one end of the roll into it.

BUN "ROPE"

This figure is best made from a large roll. If you make small “ropes”, you get only 1-2 weaves and the finished product has a poorer appearance.
1. Stepping back from one end of the roll by 2~4 cm (depending on the size of the roll), make a longitudinal cut to the second end. Unfold the product along the cut, layers up.
2. Twist the two resulting strips together. Connect the ends together and pinch carefully.

BUN "EIGHT"

2. Take the resulting strips to the side and connect them in pairs (to form the number 8).
3. Carefully secure the ends.

BUTTERFLY BUN

1. Fold both ends of the roll so that they meet in the middle of the roll.
2. Make cuts where there are folds.
3. Open the product along the cuts in layers upward.

BUN "SUN"

1. Cut the roll crosswise. The distance between the cuts is 1~1.5cm.
2. Wrap the roll in a ring, with the slits facing out (this will open the slits).

BUN "SCALLOP"

1.Make the same cuts on the roll as in the “Sun” version.
Turn the roll so that the uncut side is down and the cuts are facing up.
2. Alternately bend the cloves to the left, then to the right.

buns
(page No. 3)

Another page with a description of bun molding.
More common types of moldings can be seen on the previous two pages - and and on page No. 4 .
And that is not all!

COMPOUND

yeast dough, vegetable or melted butter, sugar

Prepare rolls as shown. on the first page .

BUN "CORN"

1. Make a cut to the middle of the roll.
2. Cut the uncut part with a knife in the form of small squares.
The notch should either press through the dough or cut through only one layer of dough.
3. Place the cut ends on the sides of the uncut part, turning them with the cuts facing up.

BUN "DEER ANTLER"

1. Cut the roll crosswise. The cuts should be inclined at 45° to the roll axis.
2. Bend the roll into a semicircle, with the notches facing outward. When folded, the notches will open.

SPIDER BUN

1. Make cuts at both ends of the roll so that there is 1~2cm of uncut space between them.
2. Turn the resulting 4 parts cut side up.
3. Cut each part in half lengthwise again.
You will get 8 “legs” that need to be moved apart so that the product takes on the appearance of a spider.

BUN "TULIP"

1. Make two through longitudinal cuts in the roll so that an uncut part 1~2 cm long remains in the middle.
2. Connect the resulting 2 strips on one side to form a loop.
3. Unfold the remaining two ends with the cut side up and place the edge under the resulting loop.

BROOM BUN

1. Cut the roll in half lengthwise to the middle. Place the cut parts cut side up.
2. Cut each one 1~3 more times to get the appearance of twigs.
3. Cut the uncut part crosswise, cutting through only one layer of dough.

buns
(page No. 4)

I continue to show and tell you how buns can be made.
This time we will make buns not from separate small pieces, but from large rolls.
Buns made from rolls are not inferior in appearance to portioned products, and much less time is spent on them.
Other molding options can be viewed on the previous three pages -

You can buy buns in the store, but if you bake them at home, it will be both tasty and original.

Secrets of making delicious buns:

• If, when kneading the dough for buns, you add potato starch to it or knead it with potato broth, then the baked buns will be fluffy and soft.
• It is better to add slightly melted butter to yeast dough for buns, rather than completely melted butter, as this will worsen the structure of the dough.
• Before sprinkling the baked buns with powdered sugar, grease them with butter - and they will be guaranteed a pleasant aroma.

How to make beautiful buns - dough

For the buns you need:

• 600 g flour;
• 1 glass of milk;
• 100-150 g sugar;
• 100 g butter;
• 2 eggs;
• 12 g dry yeast or 20 g fresh;
• a pinch of salt and vanilla.

Preparation:

• In a bowl, mix flour (2-3 tablespoons), sugar (1 teaspoon), yeast, pour in half the milk (warm), mix and leave in a warm place to rise for 30 minutes, or until the batter doubles in size, and the top will begin to crack.
• In a deep bowl, mix warm milk with eggs that have stood for some time at room temperature, melted butter, sugar, salt, vanillin and dough.
• Knead the dough until it begins to stick to your hands. If the dough is very thick, add a couple of tablespoons of milk; if it is runny, add a little flour.
• Dust the dough with flour, cover with a towel and place in a warm place until it doubles in size, about 1.5 hours.
• If you are going to make buns with unsweetened filling, then you need to take 1 tbsp of sugar. spoon.

How to make beautiful buns “Flower”

• Roll the dough into 4 small balls, and the 5th one is even smaller.
• Roll out 4 balls thinly into circles, trim them with a knife so that they are all the same size.
• Grease the circles with melted butter and sprinkle with sugar. Stack them one on top of the other.
• We make 8 cuts from the center of the circles so as not to damage the middle.
• We turn the middle inside where the cuts are so that the layers are visible and you get something like a petal.
• From the 5th ball we roll a long rope, roll it up like a snail and stick it in the middle of the flower.
• Let rise for 20-30 minutes, grease with mixed sugar and 1 tbsp. spoon of water with the yolk and place in the oven to bake at 180-190°C for 20-30 minutes.

How to make beautiful Pisces buns

These buns can be made with stewed cabbage.

• Roll out the dough into a circle.
• In the middle of the circle, spread the filling along the entire length: where the head is - more, where the tail is - less.
• From one and the other free edge, where there is no filling, and where the head and tail will be, we cut the layer.
• Cover the filling with strips on one side and the other.
• We decorate the fish: from the side of the head we make a mouth for the fish, and we flatten the tail with a fork.
• Place on a sheet, let rise for 20-30 minutes, brush with yolks and bake.

How to make beautiful buns - bagels

Bagels can be made with different fillings: thick jam, apples, nuts with sugar, poppy seeds, cottage cheese.

• Roll out an oblong piece of dough.
• We put the filling on one edge, and make cuts on the other edge, but not all the way.
• Roll it up and then bend it a little.
• Let the bagels rise, brush with yolk and bake.

How to make Rose buns beautifully

• Roll out the dough into small circles.
• We cut them on 4 sides.
• Place 1 teaspoon in the middle. spoon of apple filling.
• We lift 1 petal, half covering the filling with it.
• Then we lift the remaining petals, giving the shape of the floor of a blooming rose.
• Let the buns rise, brush them with yolk and bake.

So, we learned how to bake beautiful buns with sweet and savory filling.

Recently I needed to make a large number of buns, but I really didn’t want to bake just one pan. There needed to be enough variety for the kids to like the buns too. On the Internet I came across a book for a vocational school, “Step-by-step instructions for shaping buns.” I used it to make several types. I think that this material will be useful to someone. I made the buns according to the recipe Magic dough with cream

Swan bun

Form a piece of dough into a ball and roll it into a circle. Fold this circle in half.

Using scissors, cut a thin strip along the fold line at a distance of 3 mm from the fold, without cutting to the end. This will be the neck with the head. Make small cuts along the bottom of the semicircles.

Bun "Mushroom"

Form a piece of dough into a ball and roll it into a circle. Cut the circle into 3 parts: 1 triangle in the center and 2 half circles.

Place a triangle on the parchment, one semicircle on top of it - a cap, make cuts on the lower semicircle, place it on the base of the fungus and push it apart a little - this will be grass.

"Buns with jam"

Round open: Roll out a small circle, cut a smaller circle in the middle - this will be the base.

Fold the round strip into a figure eight, then in half and place it on top of the base.

Fill inside with jam.

Another option with jam.

Make cuts crosswise, put jam in the middle and close it crosswise, stretching the opposite edges into the cuts.

Bun "Tulip"

Roll out the dough into a rectangle (brush with butter and sprinkle with sugar and cinnamon if desired). Roll it into a roll. Make two through longitudinal cuts in the roll, not cutting 1-2 cm to the middle.

Connect the resulting strips on one side to form a loop.

Unfold the other two ends with the cut side up and place the edge under the resulting loop.

Bun "Chrysanthemum"

Roll the ball of dough into a long rope and roll it into a snail shape.

Using scissors, make cuts along the entire “snail”. Sprinkle with sugar if desired.

Buns “Twist”, “Butterfly”, “Scallop”

Roll out the dough into a rectangle (brush with butter and sprinkle with sugar and cinnamon if desired). Roll it into a roll. Make a through cut in the roll from one edge to the other, without cutting 2 cm to the end.

Pull the resulting hole slightly apart.

Pull one end through the hole

Bun "Butterfly"
Roll out the dough into a rectangle (brush with butter and sprinkle with sugar and cinnamon if desired). Roll it into a roll. Fold the edges of the roll towards the center so that they meet in the middle of the roll.

Make cuts at both ends without cutting all the way through.

Turn the workpiece layer up along the cuts.

The further civilization advances, the more attention humanity pays to the aesthetic side of any phenomenon. These trends also did not escape baking: if for primitive man it was enough to grind the grains of wild cereals, mix flour with water and bake an unleavened dry flatbread on hot stones, then later people learned to bake not only flatbreads, but also cakes, buns, cookies, pies and pies of the most varied shapes, 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 this: by definition, a bun is a round-shaped product made from yeast dough, without filling. True, some sources also classify other products as buns: the same buns, which may 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 these are buns for hamburgers or hot dogs, you can sprinkle their surface with sesame seeds.

Other such home baked goods can be sprinkled on:

• sugar;
• nut crumbs.

You can make geometric patterns on them:

• small cuts with a sharp knife (this applies to oblong buns);
• dotted pattern with the tines of a fork, but plunging them very shallowly;
• press a raisin, candied fruit or nut into the center of the bun.

How to form buns from yeast dough step by step

1. The risen and kneaded dough is divided into portions. To do this, a lump of dough is divided into several parts, rolled out, and then either the required pieces are cut off or torn off by hand.
2. Place it between your palms and roll out the dough until it becomes round.
3. The surface is sprinkled after proofing.
4. Brush the buns with yolk to make them golden brown and bake.

If you are interested in options for baked goods with filling, then this does not apply to buns, but rather to pies. But variety can also be added to 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 bake, what kind of pies we don’t put inside...

Pies can be:

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

But we don’t particularly care about the design - except that we are trying to somehow diversify the top of the pies so that we can distinguish products with different fillings when there are several of them.

To differentiate, you can form a figured ridge on top of them, lightly pinching the dough, you can press in raisins or nuts.

Meanwhile, you can form pies of other shapes:

• square;
• triangular;
• braided (“braids”)

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

1. Roll out the dough and place the filling in the middle.
2. Take three edges and bring them together over the filling.
3. We lightly press the molded 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. When closed, place another layer of dough on top of the filling.

How to vary the shape of large pies

Usually, to decorate such products, scraps of dough are used that are left over after the pie has been “tried on” for the oven, or rather, under a baking sheet, and the excess is cut off.

Pie decoration options:

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

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

We braid the cake:

1. Roll out the dough into a rectangle.
2. Place a line of filling in the middle.
3. We cut the edges obliquely, not reaching 2-2.5 cm from the filling.
4. We cover the filling with these oblique strips, folding them one by one.
5. The top can be sprinkled with sugar and cinnamon.

Cookies: how to make even a star, even a crescent

But the lucky one is the liver.

The shape of cookies can be very diverse:

• round;
• square;
• stars;
• crescents

There are cookie cutter kits available on the market, so shaping these products is quick and easy.

How to shape cookies:

1. A sheet of dough is rolled out to the required thickness.
2. Take the desired mold, lightly grease its edges with vegetable oil so that the dough does not stick: if the molds are processed correctly, after extruding, the cookies remain on the table, and the mold rises without sticking.
3. As a mold, you can use thin-walled glassware of small diameter: a small glass, a shot glass, a shot glass.
4. You can squeeze out any pattern, sprinkle with sugar, cinnamon, nuts.

Two-layer cookies are very beautiful, when two cookies are held together using:

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

It should be remembered that only baked halves can be held together.

How to shape nut cookies

Separately, we need to mention this type of cookie called “nuts”. They are baked using a special device called a hazelnut.

Formation algorithm:

1. A layer of dough is placed on the lower surface of the hazelnut.
2. Cover with the second surface and press.
3. Any 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 hazelnut is placed on the stove, after baking on one side everything is turned over and the other is baked.
5. Remove the hazelnut from the heat, open it, let it cool slightly and take out the resulting baked halves.
6. We bake the entire dough in this way, let the “shells” cool, and then fill them with boiled condensed milk or cream.

7 ways to wrap buns beautifully (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 caps are dipped in melted chocolate. The legs can be coated with sugar icing.

Buns made with yeast dough are airy, soft and tasty. Their original design can make them ideal. The secret of success lies in careful and masterly work with the dough.

Beautiful baking step by step: original molds for buns

Housewives who often bake buns from yeast dough 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 there is enough for every day of the year.

Types of buns by shape:

The prepared buns can proudly be called a culinary masterpiece.

Ingredients

It is very easy to prepare butter dough if you strictly follow the instructions for its preparation and do not experiment with the amount of ingredients.

Ingredients for the dough:

Yeast dough is prepared using the straight method. Which means mixing all the ingredients at once.

In order for the buns to turn out golden and rosy before baking in the oven, you need to grease them with a mixture of beaten eggs with sugar and a spoonful of milk.

Allow the buns to rise for 15 minutes before baking. Then you need to put them in the oven and bake at 200 degrees until done.

How to beautifully cut buns: a boundless flight of imagination

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, the available tools are a knife and skillful hands.

Due to its structure, the dough provides many opportunities for the expression of imagination. Buns can be made in the form of pink buds in open and closed form, in the form of a wide variety of flowers, spikelets, curls, snails, bows, scallops

How to make beautiful pies: quick ways to form them

Every housewife knows that a delicious pie can also be very beautiful, which will be highly appreciated by family and friends. The main thing in the entire enterprise is to monitor the quality of the dough so that it does not lose its shape during baking.

There are a great many ways to make beautiful pies. Each housewife can contribute to this art by showing imagination

Possible types of beautiful pies:

Harmonic. Roll out the dough into a flat cake, place the filling on the edge, cut the rest into thin strips. Then you need to roll the cake and pinch all the test strips one by one.

Triangle. Roll out the dough into a square. Make cuts to form 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 to it, masterfully cut out of dough.

Making beautiful buns is not difficult. Success will depend on properly prepared dough. It should not stick to your hands or fall apart. There are so many forms and types of cutting dough for buns that every housewife will find exactly the recipe that the whole family will like.

How to make beautiful buns: recipe step by step with photos

Sift the 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 the complete dough needs to be kneaded thoroughly with your hands. After this, 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 place them on a sheet greased with vegetable oil.

Place the baking sheet in an oven preheated to 200 degrees for 15-20 minutes.

Delicious buns are ready. Bon appetit!

15 original forms for buns (video)