How to fashion beautiful buns of various shapes from yeast dough: methods, tips, step -by -step instructions, photos, videos

In this article you will learn how to fashion beautiful buns, and learn to do them.

If you do not know how to please your loved ones - learn to sculpt and bake beautiful buns. This article will help you with this.

How to fashion beautiful buns: Cooking secrets

Secrets of yeast dough, and how to fly out beautiful buns from it:

1. To fly out beautiful buns, first you need to knead the dough correctly. It should not be liquid, but it is too impossible to score with flour to be tight.
2. All dry ingredients that are added to the yeast dough should not be cold, and liquid components of the dough recipe must be heated to 38-40̊c.
3. We sift the flour before kneading the dough through a sieve to be filled with oxygen.
4. Make the dough with your hands for at least 10 minutes.
5. We leave the mixed dough in a warm place for at least 1 hour to fit.
6. The yeast dough does not like drafts, if any, it may not rise.
7. After the dough has doubled, we cut it into buns, we grease your hands and table with vegetable oil so that the dough does not stick to them.
8. After you managed to fashion beautiful buns, place them on a metal sheet and let them rise for 15-30 minutes.
9. When the buns rose, grease them whipped from 1 tsp. milk and sugar, yellow. If you bake buns with a layering filling (stewed cabbage, potato mashed potatoes, meat or mushroom minced meat), then sugar does not need to be added to the yolk.
10. After lubrication with yolk, the buns should immediately be put in a hot oven bake.
11. We bake the buns at a temperature of 180-200̊c, approximately 15-30 minutes, or are not yet browned.
12. After the buns baked, take them out of the mold and cover them with a towel, so they will become softer.
13. It is important when you sculpt buns so that you have a good mood or you do this business with hunting, then the buns will be beautiful and tasty.

How to fly out beautiful bunny bunks: step -by -step instructions, photo

It is not difficult to fly out beautiful bunches of cones.

Bullets of yeast from yeast dough:

• We cut the dough in small pieces.
• We roll balls on the table and form oblong blanks from them like pies.
• We cut the top of the pies with kitchen scissors, let them come, grease with yolk, and put it baked.

How to fly out beautiful buns from the dough harnesses: step -by -step instructions, photo

It is easiest to get out a beautiful bun from the test of the dough. Such buns is usually prepared without filling.

Bun From a tourniquet Knot:

• We twist with our hands from the approaching dough, flat bundles of about 15 cm long.
• We tie a tourniquet from the dough into a knot, we hide one end of the dough under the knot, we spread the second in the knot itself - the beautiful bun is ready, only bake.

Bunfrom the tour of the dough Lark:

• We tie a tourniquet from the dough in a knot.
• On the one hand, we form a bird with a bird, beak, insert the eyes-grunts.
• On the other hand, the knot is formed by the tail: we flatten it and make incisions (3-4 pcs.).

But how to fashion a beautiful pyralet bun:

• For this buns, a burning from the dough is needed up to 30 cm long.
• We twist the bathing in the dough with a spiral, lay out a bun on the metal sheet, where it will bake. You also need to fly out other buns, let them come for 20-30 minutes, grease with yolk, and a bake in the oven.

Bunfrom the tour of the dough Snake:

• We wrap the two ends of the tour of the dough to the middle so that they crossed in the middle.

Bunfrom the tour of the dough heart:

• We twist both ends of the tourniquet from the dough to the middle - until it looks very much like a heart, but when the bun stands in a warm place and rises, bake in the oven, then you get a heart.

Bunfrom the tour of the dough icicle:

• We bend the dough in half and twist together-it turned out something very similar to the icicle.

Bunfrom the tour of the dough Ball:

• From the dough we twist 6 harnesses.
• We distribute 3 bait crosswise.
• We intertwine at once 3 harnesses together, hide the ends under a bun.

How to fly out beautiful buns from circles without filling: step -by -step instructions, photo

From the circles you can fashion beautiful buns, both without filling and filling.

Bun From the dough mug flower:

1. Roll out the dough into a layer of 1-2 cm thick.
2. Cut the circles 7-9 cm in diameter with a cup or glass.
3. A trunk from under champagne we make a dent in the center of the circle.
4. On the circle we make 5 incisions from all sides.
5. Pinch the dough between the incisions with your fingers - we make a flower of the petal.

Bun From the dough mug fingers:

1. On a mug of dough, we make 4 cuts and form fingers. They can be made straight or bent.

Bun From the dough mug mushrooms:

1. For fungi, you will need a dough circle of about 15 cm.
2. Cut the dough circle into 5 parts: along the edges of the circle 2 rounded parts - for hats, 2 triangles - for legs, 1 rectangle - the earth where fungi with grass grow.
3. On the rectangle, we make cuts, collect fungi, leave it on the sheet approach, then grease with yellow, the lower part of the mushrooms and part of the grass can be sprinkled with poppy seeds.

How to fashion beautiful buns from circles with filling: step -by -step instructions, photo

Next, we consider how to fashion beautiful buns with filling - sweet and unsweetened.

A bun with jam From the dough mug flower:

1. For this bun we need a circle of dough with a diameter of 10 cm.
2. On the circle we make 6 incisions from different sides at the same distance.
3. From the dough between the incisions, we form rounded petals with fingers. There will be 6 of them.
4. In the middle we put thick jam.
5. Let the buns come on a metal sheet, where it will bake, grease the petals shaking with milk and sugar yellow, and put in a hot oven.

Sweet bun From the dough mug snail:

1. A circle of dough, approximately 1 cm thick, grease with softened butter, sprinkle with sugar.
2. In one place, from the center of the circle we make an incision to the end.
3. From this incision we begin to twist the dough until everything is twisted into a thick snail.
4. We grease the approached for 15 minutes with yolk, let them bake, cool and sprinkle with icing sugar.

Sweet bun with apples From the dough mug rosebud:

1. For a rose bun, we take a dough circle of 8-10 cm in diameter, and the thickness is 0.5 cm.
2. We make 4 cuts on a circle from different sides.
3. In the center of the mug, put finely cut, sprinkled with sugar, apples.
4. Due to the fact that we made incisions, we have 4 large petals. We lift one petal over the filling, and lay down the ends together, circling the filling.
5. So we do this with other petals, connected from different sides, they form a semblance of a rose bud.

Sweet bun From the dough mug swan:

1. From a rolled layer of dough, cut a mug of 0.5 cm thick with a cup.
2. We spread the circle with butter, sprinkle with sugar, and lay down in half.
3. On the one hand, we make 3-4 cuts: the first is long, the rest are small.
4. From a large incision, we form a swan with a highlight instead of the eye, and a long neck, short cuts - folded wings.
5. Let the workpiece come on a sheet where it will bake, grease with yolk, and put in the oven.

Sweet bun With incisions from the dough mug:

1. On the dough circle, up to 10 cm in diameter, put a small piece of butter and half a teaspoon of sugar.
2. We fold the circle in half and press the edges with your hand.
3. On the blind part of the circle we make 6-7 small cuts.
4. Let us come up, lubricate it with yolk and put it baked.

Attention. If you bake lean buns, then the yolk can be replaced with sugar syrup, but the billets from the dough are smeared with syrup, but already finished baked buns - as soon as pulled them out of the oven.

Consider how to fashion beautiful buns with meat filling.

Bunning bun From dough circles with sausage filling:

1. For this bun we need 2 mugs of dough a little more than the diameter of the boiled sausage, from which you are going to make the filling, and 1 circle of sausage.
2. We put a circle of sausage between the dough circles.
3. We cut the resulting stack of circles from different sides to make a kind of zigzag.
4. In places of incisions, the dough with sausage is turned out, when the bun rises a bit, lubricate it with ugly yolk, sprinkle it with sesame seeds, and put it baked.

Meat buns in the form of chrysanthemum pie:

1. We put minced meat on the dough circle, sprinkle with grated cheese.
2. We fold the circle in half, and then bend again.
3. We lay out our workpiece in a round shape lubricated with vegetable oil. Such buns for the pie will need about 50 pieces.
4. We distribute them close to each other, upward up. First we spread the outer row, then gradually fill the rows inside the form.
5. Let us come up to buns, and then lubricate them with yolk diluted with milk.

How to fashion beautiful buns from the oval shape of the circle: step -by -step instructions, photo

From an oval mug, close with a diameter of 15 cm, you can fly out a beautiful heart.

Method 1:

1. We roll out the oval layer of dough, grease it with liquid butter, sprinkle with sugar, you can add cinnamon.
2. Twist the dough into a roll.
3. We bend the roll in half.
4. The ends of the roll are slightly pinch.
5. Starting on the bend, we cut most of the roll, we leave it untouched 2-3 cm to the end.
6. The cut 2 parts of the roll are turned and spread on a sheet in the form of the heart, where the buns will bake.

Method 2:

1. We give the dough in an oval shape with a rolling pin.
2. We smear it with thick jam or molten chocolate.
3. We twist the roll.
4. We cut one side of the roll in two, but not completely, but leave 2-3 cm.
5. We twist the cut parts of the roll in separate-it turned out a bucks in the form of a heart.

Bun from the oval shape of the dough snail:

1. Using a rolling pin, we give the dough an oval shape, up to 15 cm long.
2. Lubricate it with softened butter, sprinkle it with sugar.
3. Twist the dough into a roll.
4. We wrap the roll with a snail.

Bun from the oval shape of the dough with custard cream:

1. On the oval layer of dough we put a spoonful of custard.
2. The part of the layer where we laid the cream is bending and pinching like a dumpling.
3. We cut most of the layer in stripes and wrap part of the dough with cream into these strips, let the bun come.
4. In front of the oven, we cover the buns with yolk.
5. After baking, when the buns is cooled, sprinkle them with powdered sugar.

Bun from the oval shape of the dough with butter:

1. We give the dough with a rolling pin an oval shape, up to 15 cm long.
2. We cover the dough with melted butter and sprinkle with sugar.
3. In the middle, the dough is cut on the strips, not reaching the edges.
4. We twist the dough layer at an angle of 45 degrees, and then roll a holey steering wheel with a snail.

Bunning bun From the oval shape of the dough:

1. Roll out the dough layer into the oval.
2. On the edge of the oval shape of the dough we put a thick filling, wrap and pin it into the dough like a dumpling.
3. The rest of the oval is cut with stripes with which we wrap the bars of the cross.

How to fashion beautiful buns from a rectangular shape of the dough: step -by -step instructions, photo

You can also fashion beautiful buns from the rectangle.

A bun-bun From a rectangular shape of the dough:

• We cut a large layer of dough on rectangles.
• We make incisions on both sides, in the middle we do not cut the dough.
• In the middle we put a thick jam, and cover in turn in stripes, first on one side, and then on the other. When the stripes end, we get a pigtail.

How to fly out beautiful buns from a large circle: step -by -step instructions, photo

You can also fly out of a large dough layer of beautiful buns. There are simple ways and rather complicated.

Sweet buns from a large strate of dough

Method 1:

1. We roll out a large layer of dough, lubricate it with filling (jam, boiled condensed milk, butter with sugar).
2. We twist the dough into a roll, and then cut the roll into pieces about 5 cm in length.
3. We flatter each piece with a rolling pin at first in one direction, and then in the other.

Method 2:

1. Lubricate the rolled large layer of dough with poppy filling, twist it into a roll.
2. We cut the roll into pieces close 5 cm in length.
3. We cut each piece for another 3 pieces, but not to the end, but so that they stay together, lay out all the pieces in the shape and let us come.

Method 3:

1. Roll out the dough in a large circle and grease it with a walnut filling or thick jam.
2. We roll the dough into a roll.
3. The ends of the roll are connected to each other to make a circle.
4. Circle-rule cut with a knife around 1.5-2 cm.
5. Turn the pieces of the roll on top.
6. Lubricate the approaching bun with yolk and bake in the oven.

Method 4:

1. Lubricate the rolled circle of dough with poppy filling.
2. We twist the dough into a roll, and connect the ends of the roll together.
3. We cut the roll around, turn the filling from above, distribute the pieces from one side and the other so as to fill the entire space in the middle of the roll - a large beautiful bun with poppy seeds turned out.

Sweet bun From a large layer of dough:

1. We roll out a large layer of dough, lubricate it with melted butter and sprinkle it with cinnamon sugar.
2. Twist the dough layer into the roll.
3. We cut the roll with kitchen scissors with thin pieces at an angle.
4. We distribute pieces of roll on a metal sheet with a displacement of one from the other.
5. The resulting bun is very reminiscent of a spikelet, only in an enlarged form.

Bunning bun From a large layer of dough:

1. On the rolled layer of dough, on the middle, we put 1 sausage or 2 - how much will fit the diameter of the layer.
2. We twist the dough layer into a roll.
3. We cut the roll into pieces of 1.5-2 cm wide, but not to the end, but only to cut the sausage, and the dough from below remains intact.
4. We turn the dough with a sausage so that a piece of sausage is on top, let the rolls come, lubricate them with yolk and put it baked.

A wicker bun From a large layer of dough:

1. We roll out a large layer of dough and lubricate it with thick filling (from nuts, thick jam).
2. We twist the layer into a roll.
3. We cut the roll along the length of 2 parts, but not completely - at first, 2 cm of the roll, leave it whole.
4. We twist both parts of the roll among themselves, and then connect the ends-it turned out a bundle bun.

Openwork bun From a large layer of dough:

1. Roll out the dough layer with a diameter of 30 cm no less.
2. Divide it into 4 parts.
3. In each part in the middle, we make oblique cuts in the form of a leaf vest.
4. On the middle of the workpiece, we put a thick filling (jammed or apples cut with sugar).
5. We cover the filling with dough on one and the other.

How to fly out beautiful buns from several circles: step -by -step instructions, photo

You can fly out beautiful buns from several dough circles.

Bolka-flower From several dough circles:

1. We roll out a large layer of dough and cut out 6 circles from it with a glass.
2. We fold the mugs so that they are a little overlap each other, and twist them together.
3. We pinch the resulting flower from below to give it stability, and spread it on the metal sheet, then lubricate with yellow, sprinkle with sugar, and bake.

Bunning bun From several dough circles:

1. We roll out a large layer of dough, cut out circles (6 pieces) from it with a cup.
2. We fold the circles so that one another is blocked.
3. We twist all the circles together.
4. We cut the resulting workpiece into 2 parts - it turned out 2 flowers.
5. To get a rose, you need to bend the upper petals a little, turn some.
6. We lay the buns on the sheet, let them increase in size, lubricate the yolk with sugar and put it baked.

Bunning bun From several dough circles:

1. We roll out a large layer of dough, cut out circles from it by the size of a boiled sausage mug that you take as a filling.
2. On one circle of dough, place a circle of sausage and cover with a second mug of dough.
3. We cut our workpiece around (8 incisions), the center is not touched.
4. We turn the places of incisions so that the sausage peeps out in the incisions.

How to fashion beautiful buns from several large circles: step -by -step instructions, photo

From several circles of dough, it is more difficult to fashion a beautiful bun, but you can learn.

Bunning bun Of the several large layers of dough:

1. Roll out 4 strata of dough, with a diameter close to 30 cm.
2. Lubricate 3 layers with a thick filling or jam.
3. We put the layers of the dough on one another pile, the upper one is without filling.
4. We cut our stack into 8 parts.
5. In the middle of each part we make an incision as on the brigs, and turn the end of the workpiece, and connect 2 of the corners together.

Big bundle-flower from several stamps of dough

Method 1:

1. We roll out 4 layers of dough in size of the round shape, where the buns will bake.
2. Each layer, in addition to the latter, is lubricated with softened butter, sprinkle with sugar with cinnamon, and fold on each other directly into the shape - do not lubricate the upper layer.
3. We make 8 incisions so as to cut all the layers, in the center we leave the layers untouched.
4. We turn the cuts.
5. In the center we place a snail from a tour of the dough.
6. Leave a bun to come, lubricate it with yolk and bake.

Method 2:

1. Roll up 4 the same dough layers.
2. Lubricate them, except for the upper, softened butter, and sprinkle with sugar.
3. We cut into 4 parts.
4. On each part of the workpiece, we make incisions so as to cut all layers. Credches make 3 vertical 1 horizontal.
5. In places of incisions, we turn out all the layers, and fold all the parts close to each other, as they were before.
6. Let the buns come for 15-20 minutes, grease it with yolk, and bake it at least half an hour.

How to fashion beautiful buns from 2 circles of different colors: step -by -step instructions, photo

You can fly out beautiful buns from the dough 2 colors: white and dark.

Baboles buns Of the 2 colors of the dough:

• Roll up 4 rectangular identical stages of dough: 2 light and 2 chocolate.
• Fold the light and dark layers together, and twist 2 rolls.
• We put the rolls together so that 2 sides where the rolls end are in contact.
• We cut the rolls into pieces with a thickness of 1-1.5 cm, the pieces are slightly pressed on the side, let it come, and put it in the oven bake.

So, we learned to make beautiful buns in different ways.

Video: 10 ways to form buns

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