French air buns - the best start to the day. They create a special mood, give gastronomic delight and prepare surprisingly simply. Choose the recipe of French buns you like or consistently prepare all the baking options.
French Buns - General Cooking Principles
French buns are prepared, the recipes of which are proposed below, from yeast, custard, puff pastry. Main ingredients: flour, butter, eggs, sugar. Often buns are covered with cream, which is made from sour cream, soft cheese, starch, and sugar coating.
You can diversify the taste and aroma of pastries with raisins, chocolate chips, cinnamon, poppy seeds, lemon zest. It all depends on the preferences of the hostess.
If the cooked dough is used to form the buns immediately, without proofing, baking is prepared very quickly. If you choose the recipe for French buns with preliminary proofing, plan on lifting the dough for about an hour and a half.
Baking temperature is average, from 190 to 210 ° C, depending on the power of the oven.
French Buns: a recipe for yeast dough
Delicious delicate buns are cooked quickly and are always successful. This recipe for French buns is suitable for beginners.
Ingredients:
• fifty grams of raw yeast;
• a glass of milk;
• two eggs;
• a quarter cup of sugar in the dough;
• a glass of sugar in the cream;
• a batch of margarine for baking;
• three glasses of flour;
• one and a half tablespoons of starch;
• half a teaspoon of cinnamon.
Cooking method:
Half a pack of margarine soften at room temperature for making cream.
Use a fork to mix soft margarine with a glass of sugar and a rate of starch.
Heat milk to warm.
Dissolve fresh yeast in the milk crushed into crumb.
Melt the second half of the margarine.
Beat eggs into the yeast milk, pour in the margarine, put the remaining sugar and half of the flour, mix with a wooden spatula.
Pour the remainder of the flour, knead the soft, elastic dough.
Divide it into two parts.
Roll out the first part into a cake one and a half centimeters thick. Grease the cake with half the cream.
Roll the dough roll.
Cut the roll into small pieces no thicker than 4 cm.
Put on a baking tray covered with oiled baking paper, cut the part down. Leave the distance between the buns - the dough will increase in volume.
Cover the buns with a light napkin, leave for an hour to rise.
Preheat oven to 210-220 ° C.
Send the baked rolls into the oven, immediately reduce the temperature to 190 ° C.
Buns will be ready in fifteen minutes.
French Cinnabon buns: recipe with cheese cream
The famous buns “Cinnabon” are soft, savory, very tasty. A pleasant creamy touch and sour cheese give them a recognizable taste.
Ingredients:
• six hundred grams of flour;
• a teaspoon of dry yeast;
• a glass of milk (200 ml);
• one hundred grams of sugar in the dough;
• eighty grams of butter in the dough;
• two eggs;
Whispering salt;
• a glass of sugar in the filling;
• bag of vanilla;
• teaspoon of cinnamon;
• fifty grams of soft cream cheese;
• forty grams of butter to cream;
• Two tablespoons of powdered sugar.
Cooking Method:
In the warm milk, dilute the yeast, leave for fifteen minutes to activate.
In the approached yeast add eggs, fifty grams of soft butter, sugar and salt, mix with a fork.
Add flour, knead the stiff dough.
Cover the dough with a light towel, leave for an hour and a half to rise. The dough should double.
For the filling, combine vanilla and cinnamon.
Pick up the dough and roll into a thin cake.
Lubricate with remaining oil.
Sprinkle with cinnamon vanilla filling.
Roll out the dough with a roll, cut into 3-4 cm pieces.
Bake at 180 ° C for about twenty minutes.
While baking buns, prepare the cream. Combine the butter with cream cheese and powdered sugar.
Hot ready-made buns smear cream.
French Buns: recipe with uncooked yeast dough
These buns have their own original name - goose. The dough contains grated cheese, which gives baking an amazing taste and aroma.
Ingredients:
• a glass of flour;
• half a glass of water;
• three eggs; • fifty grams of butter;
• that grams of semi-hard cheese;
• a tablespoon of starch;
• a pinch of salt.
Cooking Method:
Pour water into a saucepan, add oil, salt and put on medium heat.
When the water boils, add flour and starch and immediately begin to intensively knead the dough. The main thing - to break all the flour lumps.
Remove from heat and let the dough cool to warm.
Grate the cheese.
Add cheese crumb and eggs to the dough, knead vigorously.
Remove from the dough lumps the size of a walnut and shape the buns.
Bake until cooked in a preheated oven.
French Buns: Recipe with Sour Cream
Sour cream gives an unusual taste to these French buns. The recipe is simple in execution, suitable for inexperienced chefs.
Ingredients:
• three hundred and fifty grams of flour;
• one hundred milliliters of milk;
• a teaspoon of dry yeast;
• two hundred and seventy grams of sour cream (seventy in the dough, two hundred in the cream);
• fifty grams of butter or spread;
• one hundred and sixty grams of sugar (fifty to the dough, ten to the fill, one hundred to the filling);
Whispering salt;
• a pound of cottage cheese;
• one raw egg per filling;
• one yolk for lubrication.
Cooking Method:
Put the brew: in warm milk pour yeast, three tablespoons of flour, a tablespoon of sugar. Leave for half an hour.
Add sour cream and butter, salt and sugar to the brew that came up, mix.
Knead the dough, leave to warm for proofing for an hour.
Prepare the curd filling by combining the curd with the egg and sugar.
Roll out the dough, grease, roll.
Divide the roll into small pieces no more than 3 cm thick.
Spread the buns on a baking sheet, covered with paper.
Let the bun stand for about ten minutes.
Whisk the yolk, brush them with risen buns.
Bake until tender.
For sour cream, carefully whip sour cream with sugar.
Take out the finished buns from the oven, pour sour cream over it.
French Buns: Recipe with Puff Pastry
Simple puff pastry is easy to prepare at home. Fresh French buns according to the recipe suggested below are tender, airy. Ingredients:
• four hundred and fifty grams of flour;
• a teaspoon of dry yeast;
• two hundred milliliters of milk;
• one hundred grams of vegetable oil;
• crude protein;
• five tablespoons of sugar with a top (two per dough, three per filling);
• two tablespoons of poppy pastry;
• a pinch of salt.
Cooking Method:
Dissolve yeast with a teaspoonful of sugar in warmed milk.
Zaparte poppy boiling water.
Let the dung work for half an hour in a warm place.
Combine all the ingredients and knead the stiff dough.
It should be separated within an hour.
Wring out the swollen poppy.
Roll the dough into a thin layer.
Sprinkle with poppy seeds and sugar.
Roll the roll, cut it into pieces.
Bake until browning dough.
French Buns: a recipe for yeast choux pastry
Cardamom and brandy give baking an unusual taste. French buns made according to this recipe harden slowly.
Ingredients:
• two hundred milliliters of milk;
• two hundred milliliters of drinking cream;
• three glasses of milk;
• tablespoon of yeast;
• four yolks;
• tablespoon of brandy;
• a quarter cup of sugar;
• eighty grams of butter;
• whisper cardamom.
Cooking Method:
Bring the cream to a boil.
Add 3 tables. spoon flour, stir vigorously and remove from heat.
Dissolve the yeast and a tablespoon of sugar in the heated milk, let stand.
Melt the butter.
Separate the yolks.
Add the remaining sugar, butter, yolks to the cooled brewing mixture, pour in the approached yeast and knead the mixture with a spoon.
The resulting batter is left for two hours to lift.
Pour in cognac, add cardamom and knead the dough lagging behind the hands on the remaining flour.
Roll it up with a layer, spread it on with any filling (not necessarily, you can make simple buns), roll it up.
Cut the dough tube into pieces.
Bake buns until tender.
French Buns: Recipe for Muffin with Raisin
Air baking with soft sweet raisins is a favorite treat for kids. Be sure to cook these marvelous French buns. The recipe is very simple, but worthy of the most sophisticated pastry chef.
Ingredients: • a glass of milk;
• fifty grams of cream spread or butter in the dough, the same amount in the filling;
• three eggs;
• four large spoons of sugar (with top) in the dough, an incomplete glass - in the filling;
• twenty grams of fresh yeast;
• five glasses of flour;
• half a teaspoon of salt;
• half a cup of raisins;
• one and a half tablespoons of any starch.
Cooking Method:
Pour milk into the saucepan, heat it up.
Remove the oil or spread in advance to soften.
Slide the flour in a deep cup, make a hole in the center.
Pour in the milk, add yeast and a tablespoon of sugar in it, cover with a napkin, let it rise a little.
Add soft margarine to the dough, knead the dough.
Eggs with the rest of the sugar whip vigorously.
Add the egg mixture to the dough, knead thoroughly.
Allow to dissolve by tightening the container with the food film dough. You can work with the dough when it has risen twice.
Raise the raisins with boiling water, pour out the water in ten minutes, put the berries on a paper towel.
For the filling, mix the softened butter with starch and sugar.
Divide the dough into 3 parts.
Roll each out, grease with oil and sprinkle with raisins.
Fold the roll, slice it and bake.
French Buns - Tips and Tips
If the recipe for French buns indicates raw yeast, and you have only dry or vice versa, do not worry. Baking will be equally tasty with those and with others. Replacement proportions: 50 g of live yeast is 6 g of dry (a teaspoon without a hill.
Sift flour necessarily. Saturated with oxygen, it will make baking air, the dough rises well.
Ready-made buns can be stored in the refrigerator, and heated up in a microwave before a meal.
