The best recipes for French buns with cinnamon, raisins, chocolate, sour cream, cottage cheese and custard. How to cook the French macaruns, guns, Briosh, Sinabon, cheese?

An article on how to bake various types of French buns at home.

Content

French buns is a crisp with a delicate cream inside.

How to cook French buns at home?

French buns can be prepared at home. This will not be difficult. You just need to want.

French buns

For cooking buns:

close 4-4.5 glasses of flour
1 cup of warm milk
3 eggs
4 tbsp. tablespoons of sugar
20 g of fresh yeast or 1 tbsp. a spoon of dry
250 g of margarine
a pinch of salt

For the preparation of the filling:

125 g of melting margarine
1 cup of sugar
sugar powder for sprinkling ready -made buns

We begin to cook:

Opan. Mix yeast with warm milk, sugar (1 tbsp. Spoon) and 2 tbsp. tablespoons of flour, leave in a warm place, and let it rise close for 30 minutes.
Dough. We add to the dough the blatted eggs, sugar, salt, flour, at the end we pour the melted, but not hot margarine, knead the dough so that it lags out, let it rise in warmth until the increase is doubled (about 2 hours).
We divide the dough into 4 parts. From each part we roll a thin layer, lubricate with muffled margarine, sprinkle with sugar, wrap it with a roll, cut with slices 2-3 cm in length, and spread in a lubricated shape. For lubrication, it is better to use vegetable oil. If the buns at a distance of 2-3 cm is one from the other, then when lifting they will be interconnected, and if 5-8 cm, then each will be all separately.
We leave the shape with buns in a warm place until they rise (about 1 hour).
We bake in the oven for 10-15 minutes, turning on the temperature of 180-200 ° C.
We take out buns from the mold, cool and sprinkle with icing sugar.

The dough for French buns is custard, puff, yeast, butter: recipes

Custard dough for buns

The buns of custard dough - guns - first began to bake in Burgundy. The peculiarity of the test is that grated hard cheese is added to it.

For the test you will need:

0.5 cups of water
incomplete glass of flour
1 tbsp. spoon of starch (potato)
50 g butter
3 eggs
100 g of solid cheese
a pinch of salt

We begin to cook:

We boil water with salt and butter in a pan.
Add flour to an boiled mixture, starch, do not remove from heat, but intensively knead to break all the lumps.
When it cools down a bit, we add one at a time - eggs, and also thoroughly mix until smooth.
Pour the grated hard cheese, knead.
The dough is ready, you can bake small buns. You need to lay out the dough a little, in the size of the walnut. During baking, it will greatly grow.

Puff pastry

For the test you will need:

200 ml of warm milk
450 g of flour
100 ml of oil (vegetable)
1 protein
1 tea. spoon of yeast (dry)
2 tbsp. spoon with sugar
a pinch of salt

We begin to cook:

We mix the yeast and 1 teaspoon of sugar with warm milk, let it stand for half an hour.
In the sifted flour we add everything for the dough and dough, knead a thick dough, let it rise for about 1 hour. Then we roll the dough, lubricate with custard, sprinkle with raisins, roll into a roll, cut into pieces and bake.

Custard yeast dough for buns

Breaking part of the flour in the dough, we achieve the following:

The starch in flour is adhesive, due to this, less sugar will be needed in the dough.
The taste and quality of the finished product improves.
The buns stale slower.

Bulls from such a test can be a stove with different fillings.

For the test you will need:

about 3 glasses of flour
200 ml of warm cream 15% fat content
200 ml of warm milk
5 tbsp. tablespoons of sugar
80 g of oil (butter)
4 yolks
2 tea. tablespoons of yeast (you can dry)
1 tbsp. a spoonful of cognac
cardamon's pinch (ground)

We begin to cook:

3 tbsp. We brew the flour tablespoons with boiling cream, mix and leave until cool.
In yeast we add 1 tbsp. a spoonful of sugar, pour warm milk, leave to fit when the yeast rises, stir them.
In the brewed and cooled flour we add melted oil, sugar, yolks, yeast, knead it with a spoon to the bubbles.
It turned out a liquid dough, cover it with a towel, leave it in a warm place for 2 hours, and wait until the dough increases by 2 times.
Add cognac, cardamom, the remaining flour to the dough, and mix with our hands until it behind.
The resulting dough can be rolled out with a layer, spread the filling, roll rolls, cut into pieces, let it come, and the stove.

Guers - French custard cheese buns: recipe

Gurers - French custard buns with the addition of crushed hard cheese. They can be inside without filling, and with filling (red fish, caviar, cream cheese).

Gureers serve to the first dishes or, like an independent dish, to wine.

Guers

From this amount of dough you get 15-20 small buns.

For buns you need:

1 cup of flour
125 ml of water
125 ml of milk
3 eggs
100 g of oil (butter)
100 g of cheese "Russian", "Dutch" or "Poshehon"
a pinch of salt

We begin to cook:

Pour water with milk into a pan with a thick bottom, add butter, salt and heat it to boiling.
Pour the flour and stir (a pot on fire), until uniform.
We give the test to cool for 5-10 minutes and enter 1 egg, knead until the dough becomes homogeneous. We also introduce the rest of the eggs.
If the dough is thick, add half the egg or the whole. A properly prepared custard dough on a baking sheet where buns will be baked, does not blur, but not too thick.
We rub the cheese on a fine grater, add to the dough, and mix.
On a baking sheet covered with parchment paper or without paper, but slightly moistened with water, lay out, with the help of 2 spoons, lumps of dough, the size of a quail egg. The distance between lumps is 5-6 cm, as they will greatly increase in size.
We first heat the oven to 190 ° C, put in the oven bake for 30-40 minutes. You can’t open the oven door and knock on it for all the time of baking buns, otherwise they will not rise.
Ready -made buns, when cooled, can be filled with any omission to filling, or left without filling.

Puff French buns: recipe

Puff French buns with cinnamon

For buns you need:

1 cup of warm milk
100 g of oil (butter)
20 g of yeast (fresh)
100 g of sugar
0.5 kg of flour
a pinch of salt

For the filling you need:

50 g of melted oil (butter)
100 g of sugar
1 tbsp. spoon of cinnamon (ground)

We begin to cook:

We sift the flour and put the yeast in the recess, 1 teaspoon of sugar, pour warm milk and shake liquid dough. Let us rise about half an hour in the warmth, until the downshole increases in volume, and begins to fall.
We add the remaining products for the buns and knead a thick dough, hold in a warm place for about 1 hour.
We divide the dough into 2 parts. We take 1 part, roll out with a layer, spread with melted butter, sprinkle with sugar mixed with cinnamon, wrap it in a roll, cut into pieces 2-3 cm, fold on a lubricated sheet, at a distance of 2-3 cm, let it rise for about half an hour. Then, also 2 part.
We coat the rising buns with yolk, and put ourselves in the oven, heated until 180-200 ° C, for 15-20 minutes.

French buns with raisins: recipe

The cooking time of such buns is about 3 hours.

French buns with raisins

For buns you need:

1 cup of warm milk
3 eggs
50 g of margarine or oil (butter)
20 g of yeast (fresh)
4 tbsp. spoon with sugar
5 glasses of flour
a pinch of salt

For the filling you need:

half a glass of raisins
150 g of oil (butter)
incomplete glass of sugar
one and a half Art. tablespoons starch

We begin to cook:

Opan. In a deep bowl we sift the flour, pour warm milk into the recess, pour 1 tbsp. a spoonful of sugar and yeast, and put in heat for half an hour.
Dough. When many bubbles appear on the dough, we add to it the melted margarine and knead with flour.
We beat the eggs with the rest of the sugar and salt into the foam, and add to the dough.
We hang the dough with our hands until it begins to freely lag behind. Close it with a towel, and leave it to rise in heat, about 2 hours.
Filling. Mix melted oil or margarine, sugar, starch.
Pour hot water into the raisins for 10 minutes, then drain the water, and dry the raisins on the towel.
Cutting. The rising dough is divided into parts (you can by 4). We subtly roll part of the dough, lubricate the filling, sprinkle with raisins, roll it into a roll, and cut into pieces of 2-3 cm long.
Put the pieces on the sheet greased with vegetable oil upwards, at a distance of 1-1.5 cm, cover with a napkin and let it rise for about half an hour.
We bake in the oven at 180-200 ° C for about 15 minutes.

How to cook macaroons - French buns?

So the French buns is prepared in France - Makaruns

Macaruns are small tidy crispy buns from meringue and ground almonds, with cream in the middle.

A few secrets of cooking real French makarun:

Sugar powder with almond flour should be dry, for this, before cooking, they can be dried in the oven.
It is necessary to observe accurate proportions and the procedure for laying products in the dough.
In France, the dough for drying to purchase crust is left not for an hour (as in the recipe), but at night, the finished product will have a beautiful look, and will not crack when baking.
In the refrigerator, finished cookies should stand for about 12 hours.

Makaruns are lemon

For Makarun you need:

5 proteins (from eggs)
210 g of powder (sugar)
125 g of powder (almond)
30 g of sugar
1 tbsp. spoon of juice and liquor (lemon)
20 drops of food dye (yellow)
at the tip of the seaginals. tablespoons of salt

For Ganash you need:

2 yolks
200 ml of water
40 g of starch (corn)
25 g of oil (butter)
1 tea. Sugar spoon
zest from 2 lemons

We begin to cook:

Mix powder: sugar with almonds, and sift through a sieve.
Beat the proteins with salt into a thick foam, turning on first the slow speed of the mixer, and then increase the speed, add a little sugar, lemon juice, liquor, dye and continue to whip to a persistent foam.
We mix whipped proteins and almond-sahar mixture with a spatula. Here you need to do everything very carefully, the movements of the spatula should be from 10 to 50, you can not mix the dough, otherwise it will become too liquid. A properly prepared dough should drain from the spatula with a continuous layer.
We load the dough into a confectionery bag and squeeze it out onto parchment paper, on the sheet, 2-3 cm circles in diameter. The distance between the circles is 2 cm.
We move the shape with the circles so that the future cookies take a smooth shape.
We leave the form with raw cookies on the table for about an hour so that a crust forms on it.
We bake at 150 ° C for about 15 minutes.
We remove from the mold together - paper and cookies, let it cool.
Ganash. In the water we dilute starch, add sugar, oil, bring to a boil over low heat, and cool.
Add the yolks, the zest of lemons and stir until smooth.
Lubricate one circle with ganash, cover with the second - and the cookies are done.

French baking recipes - Briosh buns with cinnamon

Briosh buns with cinnamon (you can poppy or sesame)

Such buns can be served to the first dishes or make burgers from them. From this test you get 12-14 buns.

For buns you need:

3 glasses of flour
¼ cup of milk (dry)
120 g of oil (butter)
3 eggs
1 tea. spoon of yeast (dry)
3-4 tea. tablespoons of water
2 tea. tablespoons of sugar
a pinch of salt
1-2 yolks for lubricating buns

We begin to cook:

Stir sugar and yeast in warm water, leave for 10-15 minutes in heat, during which time the mixture will increase in volume.
Add other ingredients of room temperature to the yeast, and knead the dough. Let him come 1-1.5 hours.
From the approaching dough, roll round buns in our hands, fold it on the sheet, connecting 6 pieces together, let them come.
Mix the yolk with melted butter, lubricate this mass of buns, dipping a brush in it, sprinkle with something with one thing: ground cinnamon, poppy or sesame seeds, and bake at 190 ° C to a rosy shade.
Serve hot buns to the table.

How to cook French buns with chocolate?

French buns with chocolate

For buns you need:

500 g of flour
2 tbsp. tablespoons of sugar
1 egg
130 g of softened oil (butter)
200 ml of milk
7-8 g of yeast (dry)
a pinch of salt
chocolate - 100 g

We begin to cook:

Sugar, yeast we dissolve in warm milk and leave in a warm place for half an hour.
In sifted flour we add all products for buns, knead a thick dough and put it for 1 hour in heat.
We divide the rising dough into 18 parts, and weat the bun.
We roll each bun with a cake and grease half the tortilla with melted chocolate.
We fold the cake in half, and cut it in length into 3 parts.
We twist each part into the roll, we turn down 3 rolls in the form, and so bake at 180 ° C for 20 minutes.

French bunny "Sinnabon" with cinnamon: recipe with photo

Sinnabon buns delicious, but still high -calorie, they are more like cakes.

French bunny "Sinnabon" with cinnamon

For buns you need:

600 g of flour
200 mg of warm milk
100 g of sugar
2 eggs
80 g of oil (butter)
1 tea. spoon of yeast (dry)
a pinch of salt

For the filling you need:

1 cup of sugar
1 tea. spoon of cinnamon (ground)
at the tip of the Vanilin knife

For the cream you need:

50 g cheese (soft cream)
40 g of oil (butter)
2 tbsp. tablespoons of powder (sugar)

We begin to cook:

Dough. Dry yeast with 1 tea. Pour a spoon of sugar with warm milk, stir, and leave for 10-15 minutes in the heat.
We add sugar to the approaching yeast, along with eggs, softened oil, salt, and flour, knead a thick dough. Having covered with a towel, we leave the dough in the warmth until it increases by 2 times, about an hour and a half.
Filling. Mix sugar and cinnamon with vanilla.
Buns. We roll the dough with a rectangle, grease with softened butter (30 g), sprinkle with filling, twist it in a roll, cut 2-3 cm in length in length, and fold on a lubricated sheet.
We cover the dough on the sheet with a light towel, and leave it to rise for about 15 minutes.
We bake for 20-25 minutes, maintaining a temperature of 180 ° C.
Cream. Stir cream cheese with butter, powdered sugar and vanilla.
We take out baked buns from the oven, and immediately, not getting out of the form, lubricate with cream.

How to cook French buns with cottage cheese?

French buns with the addition of cottage cheese are so delicate that they literally melt in the mouth.

French buns with cottage cheese

For buns you need:

1 cup of flour
2 yolks (eggs)
200 g of oil (butter)
200 g of cottage cheese
1 tea. spoon of soda
a pinch of salt

For the filling you need:

150 g of sugar
2 proteins (eggs)

We begin to cook:

Mix cottage cheese, soda, softened oil, yolks, add a little flour. If there are not enough 1 cup, we add more so that the dough turns out to be dense, as on dumplings.
Beat the proteins with a mixer, adding little sugar to a cool state.
We roll out the dough with a layer, grease with the filling, twist it with a roll, cut into rounds 2-3 cm in length, lay out on the sheet, and bake for 20-25 minutes, maintaining a temperature of 180 ° C.

How to cook French buns with sour cream?

French buns with sour cream

For buns:

350 g of flour
100 ml of milk
1 tea. spoon of yeast (dry)
50 g of oil (butter) or margarine
50 g of sugar
a pinch of salt
70 g of sour cream

For filling:

500 g of cottage cheese
100 g of sugar
1 egg

For filling:

200 g of sour cream
1 tbsp. Sugar spoon

To lubricate buns 1 yolk

We begin to cook:

Opan. Mix yeast, several tbsp. flour spoons, 1 tbsp. a spoonful of sugar with warm milk. We put it to raise dough to a warm place.
Dough for buns. We add all the ingredients and dough to the sifted flour, knead a thick dough, let it rise in a warm place for about 1 hour.
Filling. Mix cottage cheese, egg and sugar.
Cook the buns. We roll out the dough with a layer, lubricate with the filling, turn off the rolls, cut into pieces, 2-3 cm long, lay out on the sheet, let it come for 10-15 minutes, lubricate with yolk, and bake 20-25 minutes at a temperature of 180-200 ° C.
Pouring. Mix sour cream with sugar.
We take out the baked buns from the oven and pour it with filling.

French bucks: recipe

French hot buns with poppy seeds

For buns:

500 g of flour
250 ml of warm milk
2 tea. tablespoons of yeast (dry)
100 g of oil (butter) or margarine
1 egg
3-5 tbsp. tablespoons of sugar
a pinch of salt and vanillin
50 g of raisins

For filling:

100 g of poppy
4-6 tbsp. tablespoons of sugar
2 tbsp. tablespoons of oil (butter)

To lubricate buns 1 yolk

We begin to cook:

Opan. Mix dry yeast, 1 tbsp. a spoonful of sugar, 2 tbsp. tablespoons of flour with warm milk, and put in heat for lifting (about half an hour).
Dough. We sift the flour, add the egg, sugar, oil, salt, dough, knead with our hands, add raisins at the end and knead again to distribute the raisins evenly through the dough. We put the dough in heat for 1 hour.
Filling. Pour the poppy in boiling water, after 10 minutes we drain the water, and grind the poppy with a blender and add sugar.
Cook the buns. We divide the dough into 2 parts. We roll part of the dough with a layer, lubricate with melted butter, and then filling, turn off the roll, cut into pieces 2-3 cm in length, place on the sheet, let it come for 15 minutes, lubricate with yolk, and bake for 20-25 minutes at a temperature of 200 ° C.

How to cook French buns from yeast dough?

French buns from yeast dough

For buns you need:

about 4 glasses of flour
60 g of sugar
1 glass of milk
2 eggs
100 g of oil (butter)
2 tea. tablespoons of yeast (dry)

For the filling you need:

100 g of oil (butter)
180 g of sugar
1.5 tbsp. tablespoons of starch (potato)

We begin to cook:

Dough. Dry yeast is diluted in warm milk.
We sift the flour, add all products for buns to it, and knead the thick dough in an in -pairing way. We leave the dough warm for 1 hour.
Filling. Mix oil, sugar and starch.
We make buns. We roll out the dough with a layer, grease with the filling, cut into pieces 2-3 cm in length, lay out on a lubricated sheet, the distance between raw buns 2-3 cm, let them rise for about 15 minutes.
Gray to the oven to 220 ° C, and when we put the buns bake, fasten up to 180 ° C. We bake for about 15 minutes.
Sprinkle the finished cooled buns sugar.

So, from the above recipes, we were convinced that French buns is a revenge.