Buns are simple or rich products of various shapes: round, oval, oblong with pointed ends, square, triangular and others. Sometimes - with 3-4 prints from their contact during baking on sheets. They are served with first courses, tea, coffee and other drinks.
The high content of fat in dough, sugar, eggs and flavorings gives the buns a special unique taste, making them festive and, of course, high-calorie. However, a large amount of sugar added to the dough destroys yeast cells and impairs alcohol fermentation. You can compensate for this disadvantage by adding it to the buns as a filling. In this recipe, you can find the way you like best for yourself. For its embodiment, you will need ready-made rich dough of a strong consistency and, accordingly, granulated sugar.
Ingredients:
Yeast dough - 1200 g
Sugar - 8 tsp l.
Cinnamon - 1 tsp l.
Cocoa powder - 2 tbsp l.
Preparation:
Step 1: Prepare the dough in advance according to your favorite recipe. From the specified amount in the recipe, 16 rolls are obtained. To add flavor to the design of the buns, if desired, sugar can be mixed with cocoa powder, and for a bright aroma add a little ground cinnamon. Cooking times are indicated taking into account the proofing of the blanks before baking.
Step 2: Divide the dough into equal parts. Spread each lump with your hands or roll it with a rolling pin into a thin round or oval shape. Top (depending on taste preferences from 1/3 to 1 tsp. l.) Sprinkle evenly with sugar. Cut into thin strips, not reaching 10-13 mm on one side. Roll diagonally and wrap it in a ring, connecting the ends. Put the blanks on a baking sheet so that the ends of the ribbons are at the bottom, cover with a towel and leave for proofing for 30 minutes.
Step 3: The following shaping options are based on sugar-coated juices rolled into a roll.
Step 4: The easiest way is to roll the roll on a flat surface, slightly stretching and compacting, and tie it into a knot. "Place" on a baking sheet like a bird, cover with a towel or foil for 30 minutes for proofing.
Step 5: Bend the third part of the roll from one end, overlap the remaining third from the other end, so that the seam is inside the bundle. Raise the resulting spiral so that the curls are at the bottom, press down slightly and make a through cut along the middle, not reaching the side where the end of the roll is below, 12-13 mm. While holding the uncut area, rotate each piece with the cut upward in a heart-like fashion. Transfer to a baking sheet, cover and allow to stand for 30 minutes.
Step 6: Roll up the roll in the same way as in the previous method, only make two parallel cuts to make three petals. Expand them with cuts up. Transfer to a hot plate, cover and set aside for 30 minutes.
Step 7: Connect the ends of the roll together, turn them over so that they are at the bottom, flatten slightly and make a continuous, not deep cut along the middle of the workpiece, open it to the sides. Transfer to a baking sheet, cover and allow to stand for 30 minutes.
Step 8: Connect the ends of the roll together, turn over, flatten slightly and make through cuts along the workpiece on both sides. There is a short incision at one end, and longer at the other, but an isthmus must remain between them. Holding in the center, unfold the slices up. Transfer the pieces to a baking sheet, cover and leave to prove for 30 minutes.
Step 9: Roll the roll into a ring, connecting and fixing the ends together. The seam should be at the bottom of the workpiece. Make through cuts, not reaching the inner side of the ring, using the fan principle. Each cut, sharpening it with a tuft, turn it 180 degrees, pressing the tuft to the surface of the board (table).
Step 10: Cut the roll lengthwise into two equal parts, 10–12 mm from one end. Twist the cut parts to the outside several times. Fold the resulting tape with a spiral on the outside, securing the end down under the workpiece. Transfer to a baking sheet, let stand for 30 minutes, covered with a towel or plastic wrap.
Step 11: Make through cuts of equal length in the roll along the two ends, leaving 12-13 mm in the middle of the isthmus between them. First, from one end, both parts, each separately, twist several times to the outside and pinch them together. Then do the same with the other end. Connect the resulting petals together, pinching well so as not to separate. Transfer to a baking sheet, let stand for 30 minutes, covered with a towel or plastic wrap.
Step 12: Gather the edges juicy with sugar to the center. Turn over and let stand for 30 minutes, covered with a towel or plastic wrap. Make through cuts along the edge of the entire workpiece before baking.
Step 13: Before baking, grease the spaced pastry with whipped egg white, yolk or yolk with milk. If desired, you can also sprinkle with granulated sugar.
Step 14: Bake the pieces in a preheated oven (190 degrees) for 20-25 minutes. It is better to focus on the characteristics of your oven.
Step 15: Serve brown sugar buns with your favorite dairy product, tea or coffee. You can take on the road, make a sandwich.
Cook for fun and for fun! Delicious buns for you!
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