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Options for forming buns from yeast dough. How to wrap buns: cooking rules and tips, step-by-step recipe with photos

Options for forming buns from yeast dough. How to wrap buns: cooking rules and tips, step-by-step recipe with photos

BUNES

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 seeds; cinnamon; small raisins; crushed nuts; sesame or sunflower seeds.
Roll the prepared cakes into rolls. This is the main bun preparation. Further, the formation of buns can proceed in different ways.

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.

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 a number.
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.

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 made from rolls are not inferior in appearance to portioned products, and much less time is spent on them.

Form the dough into a ball.
Then roll it out into a layer measuring approximately 25x35 centimeters.
Spread evenly with vegetable oil and sprinkle with sugar.

Roll into a roll.

You can roll the roll both lengthwise and widthwise. The size of the finished buns will depend on this.

BUN "CURL" or "SPIRAL"


1. Cut the roll into slices 2~2.5 cm wide.
2. Place the slices on a baking sheet.

BUN "DOUBLE SPIRAL"

1. Cut the roll into thick slices 5~7 centimeters wide.
2. Make a cut in the middle across the workpiece, without cutting 1~2 layers to the end.
3. Place on a baking sheet, opening the bun along the cut.
If desired, you can make not one, but 2-3 cuts. Then, when unfolded, the product will take on the appearance of a flower consisting of several spiral petals connected together.

"OYSTER" BUN

1. Cut the roll into pieces, tilting the knife 30 degrees to the left or to the right. When viewed from above, the pieces of roll should look like equilateral trapezoids.
2. Place the trapezoid on the widest side. The narrow side will be at the top. Press firmly into the middle of the narrow side of the trapezoid with a thin round stick, such as a ballpoint pen, pencil or wooden skewer.

BUN "CHRYSANTHEMUM"

1. Cut the roll into columns 10~12 centimeters long.
2. Place them vertically.
Using scissors, make vertical cuts in a circle - from the middle to the edge.
3. Straighten the resulting fringe.

BUN "SWALLOW"


1. Cut the roll into slices. But the cut should not be straight, but consist of two cuts - from the center to the edges with a slope of 45 degrees.
The result should be a figure that has a cutout in the form of a swallowtail on one side, and a protruding corner (swallow's beak) on the other side.
2. Take the workpiece in your hands. Pinch the side with the cutout.
3. Place the workpiece on a baking sheet with the pinch down.
Open the upper protruding corner in layers.

Flower buns

If you have already mastered the basic principles of preparing various doughs for buns - yeast, puff pastry, unleavened - it's time to learn the secrets of preparing such dough into beautiful products. After all, it often happens that the dough has risen and the filling is all right, but you don’t know what products can be formed.

Any baked goods, including homemade ones, should not only be tasty and fresh, but also pleasing to the eye. Therefore, today we will share with you the main methods that will help you make beautiful buns with sugar, cinnamon, and other fillings, sweet or salty. We will do everything step by step.

You can make a beautiful braid from puff pastry or any other dough, which will replace your usual donuts and buns. We will make it with filling; its composition must include pure chocolate or cocoa. Which filling recipe to choose is up to you to decide.

This form is easy to do:

  1. Roll out the finished dough into a layer no more than 1-1.5 cm thick.
  2. Now evenly, stepping back from the edge 2 cm, spread it with the filling with sugar; you can make a topping of coconut shavings or crushed and oven-dried nuts.

  1. Now roll the layer into a tight roll, carefully pinch the ends so that the filling does not leak out.
  2. Cut the roll in the center into 2 equal-sized pieces.
  3. Cut each part lengthwise.
  4. Now roll the resulting strips of dough into a tight rope, fold the edges inward, as if pinching them. When twisting, try to ensure that the filling is on top, and not inside the rope, looking out.
  5. This way you can make rolls only with non-liquid filling that will not leak onto the baking sheet, for example, cinnamon and sugar, nuts, poppy seeds.

Place two strands on a baking sheet at a distance from each other, brush with egg and bake according to the technology.

Children's cheesecake

This large cheesecake for little gourmets can be made with cottage cheese, as in the classic recipe, or use a different filling. For example, with cinnamon and sugar, apples and honey, such a product will also be very tasty. We will make it from puff pastry or yeast:

  1. Roll out a small circle of dough, brush its surface with beaten yolk, and pour a little milk into it. The round shape of the workpiece is required.
  2. Now lay out the filling, sprinkle with sugar, maybe a little cinnamon, and wrap it in a tight roll.
  3. Fold the roll in half and press it slightly with your hands.
  4. Now we cut it from the fold, not reaching the top by about 2 cm.
  5. We twist the cut parts outward to form a “heart” shape.

Then you need to roll the buns in sugar, after brushing them with beaten yolk. Such products are baked very quickly, they turn out like puff pastry due to this assembly.

Spikelet

This is a very simple method to decorate your baked goods. The spikelet can be made from absolutely any type of dough - puff pastry, yeast dough, and even soda dough. Let's get started:

  1. Roll out the dough into an oval or rectangle. Cut it with a sharp knife into long longitudinal strips - 6 pieces in total.
  2. Now push three strips apart. Pinch the top.
  3. Place the two outer strips in the center, like a pigtail, forming a beautiful spikelet.
  4. When finished, brush the surface with yolk or syrup, sprinkle with sprinkles or cinnamon, and bake in the oven.

The spikelet must be made without filling; it is not provided here. But you can grease the surface of the dough with milk, syrup or sprinkle a little grated chocolate.

Pretzel

Pretzel is a form of baking that has been used by pastry chefs for centuries. There are small salty and sweet cookies in this form, but baking from yeast/puff pastry can be made in the same way:

  1. Roll out several flagella of dough approximately 3-4 cm thick, depending on the size of the buns.
  2. Now visually mark the center of the rope, roll its ends inward with curls.
  3. Press until the ends stick to the base.
  4. Cover with beaten yolk.
  5. You can sprinkle with poppy seeds, cinnamon or nuts.

Pretzels are baked quickly, no more than 15 minutes in a preheated oven. The rope can be made with filling, just use it in small quantities.

Roses

The fastest option for cutting a dough roll is roses. So, for them, do the following:

  1. Roll out the dough into a layer, grease it inside with yolk or milk, sprinkle with something, such as cinnamon, powdered sugar or dry poppy seeds.
  2. Wrap the layer with a roll, trim the edges.
  3. Cut the remaining roll into pieces 4 cm wide.
  4. Pinch the edge of each part, turn the bun vertically, bend the rose petals outward.

Such products can also be greased with yolk, and you can also sprinkle sprinkles or small crumbs into the petals - it will be held in the center of the rose due to its special design.

Hedgehog

A very simple sweet treat that children love. It is made in the shape of a regular round bun, but is decorated in a special way in the shape of a real hedgehog:

  1. Form the dough into equal sized balls.
  2. The dough should be quite dense; you can dust it with a little flour on top.

  1. Then, using ordinary sharp scissors, make several cuts - you will get needles.
  2. You can leave it like this, or you can additionally make a muzzle at the bottom of the bun.
  3. Brush with yolk and bake in the oven.

You can learn how to prepare several options for bun design using absolutely any dough. This way they won’t bore your family and will bring special pleasure to little ones with a sweet tooth.

There are probably no people who don’t love homemade buns. Not everyone can create different shapes (we’ll tell you how to make baked goods a little further). Therefore, we decided to devote this article to this topic. From it you will learn how to make buns, form curls and classic buns.

Different forms: how to do?

As a rule, they are prepared only from a rich yeast base. In other words, yeast or margarine, as well as granulated sugar, should be added to the dough for such products. After kneading the soft base, cover it with a towel and leave it aside for 80-90 minutes. During this time, the dough should rise several times and become as soft and fluffy as possible.

Since how to make different It should be noted that most housewives prepare such baked goods without relying on any recipes. Therefore, you can give this or that shape to the buns at your own discretion.

However, there are also cooks who prefer to cook only certain baked goods of specific sizes and shapes. Let's look at some of these options in more detail.

Classic products

How to make buns of different shapes? Before answering this question, we should tell you how classic round products are formed. To do this, pinch off a fist-sized piece from the rich yeast base, then grease it with vegetable oil and roll it into a ball. In this form, the semi-finished product is placed in a deep mold, and then all other products are laid out there. In this case, there is no need to leave any distance between them. After all, after baking, semi-finished products flavored with butter separate from each other very well.

Forming buns

Now you know how classic buns are formed. There are different shapes (we’ll tell you how to make buns right now), you can come up with such products yourself. However, in this section of the article we decided to tell you how to make beautiful and neat buns.

Take a small piece from the risen dough and roll it into a round cake with a diameter of about 12 centimeters and a thickness of 7-8 millimeters. After this, the products are sprinkled with fine sugar and rolled into a tight roll. Subsequently, it is folded in half, the middle part is cut, leaving the ends intact. Then the product is laid out on a greased baking sheet, having previously opened the cut part of the semi-finished product. It is brushed with a chicken egg on top and put into the oven.

Forming curls

Before you make buns of different shapes, you should decide what kind of products you want to get. If the presence of filling is not important for you, then you can use the methods presented above to form homemade baked goods. Otherwise, we recommend that you turn your attention to the following method.

So how to stuff homemade buns? Such baked goods can be given different shapes (photos of the products are presented in this article) very easily. However, we will consider only the fastest and most popular method. To do this, put all the butter dough on a board, sprinkle it with flour and roll it into a rectangular layer no more than 8 millimeters thick. Then the filling is placed on it (for example, poppy seeds, thick jam, dried fruits, fruits, nuts, etc.) and tightly wrapped into a roll. After this, the product is cut into pieces. Their thickness should not exceed 4-5 centimeters.

Finally, the formed curls are placed on a greased sheet or baking sheet and placed in the oven. At a temperature of 200 degrees they are baked for 52 minutes and then carefully removed.

It should be noted that this is the principle used to bake the famous Cinnabon buns.

Let's sum it up

Now you know how to make delicious homemade buns. It’s quite easy to give them different shapes (we discussed how to make buns and curls above). The main thing is to use only a rich yeast base and show maximum creativity.

By the way, in addition to the options presented, there are many different ways to create beautiful homemade buns. For example, some make them in the form of braids, some in the form of a sliced ​​loaf, and some even give the buns the appearance of French croissants.

You can add dried fruits, fruits, chocolate and any other additives, such as jam or condensed milk, to the dough. The buns themselves can be curled with a flower or made into a regular bun with sugar. In any case, what is made with love will please both you and your loved ones.

Bun Scallop

Pinch off a small handful from the risen dough and roll it into a sausage. We make cuts along one edge with a knife, and then bend it a little in the center so that the bun bends like a scallop.






Bun Sunshine

It is made like a Scallop. We also twist the dough into a sausage, make cuts, only then bend the sausage to the end so that one edge touches the other and they form a circle together.






Bun Pigtail

This is quite simple for those who know how to braid their hair, because it is done according to the same type. We roll three sausages from the dough, trying to make them as similar to each other as possible. And then we intertwine these three sausages with each other and place them on a baking sheet to bake.






Bun Snail, or Curl

These buns are usually made with a filling, for example, cinnamon or poppy seeds. Roll out the dough into a rectangle half a centimeter thick. Place the filling in the middle, distribute it evenly over the surface and roll the dough into a roll. All that is required next is to cut the roll into pieces, each 2 centimeters thick. We bake curl buns.






Bun Heart

Everyone's favorite buns with sugar were usually made in the shape of a heart, so we will make such a bun. Roll out the dough into the same rectangle and roll it up. Cut it a little more than half lengthwise. We bend the resulting free ends towards the center to make a heart.







Bun Butterfly

We make a butterfly bun by again rolling out the dough into a rectangle and rolling it into a roll. We bend the ends of the roll towards the center, and make cuts at the bottom on both sides, and a butterfly comes out.

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.

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