Puff bun. Yeast puff pastry buns with custard - recipe with photos and videos Check availability of ingredients

The key components of puff pastry are repeatedly alternating layers of fat and flour. Despite the somewhat lengthy process of its preparation, puff pastry buns are easy to make with your own hands - sweet for tea or hearty for breakfast. All recipes are based on 10 - 15 products.

This is a simple version of sweet pastries and, moreover, inexpensive.

Prepare the following components:

• water – 300 ml;
• premium flour – 500 g;
• margarine – 280 g;
• egg – 1 unit;
• salt – 1/2 tsp;
• white sugar – 100 g;
• vinegar – 1 tsp.

Prepare buns with sugar like this:

1. Pour vinegar into the water, beat in the egg and add salt. Then add flour and start kneading. The right consistency is elastic, springy and not too tight.
2. Divide the mass into two parts and roll them out. Coat generously with butter and sugar, stack on top of each other, roll and then roll into a spiral.
3. Wrap the resulting “snail” in a bag and put it in the refrigerator for 2 hours.
4. Roll out the cooled mass and divide into pieces. Form each into a “sausage” and make curls.
5. Place the pieces on a parchment-lined baking sheet, preheat the oven to 200ºC and bake for 15 minutes.

Please note that it is better to knead the dough by hand. In a food processor, you can only do this with a special attachment, otherwise the mass will turn out too tight and heavy.

How to cook with apples

This recipe with apples is based on an express version of puff pastry, which does not have to be rolled out several times.

List of components:

• wheat flour – 350 g;
• refined sugar – 100 g;
• butter - one briquette;
• egg – 1 unit;
• salt – 1 tsp;
• yeast - half a tablespoon;
• boiled water – 100 ml;
• milk – half a glass;
• large red apples – 2 units.

How to cook:

1. Dissolve yeast and a spoonful of sugar in water. Wait a quarter of an hour until bubbles appear.
2. In a separate bowl, mix flour, salt and two tablespoons of sugar. Add the butter to the flour and use your hands to rub the entire mixture into crumbs.
3. Add egg and milk to the water with yeast. Combine this mass with flour crumbs. Knead and cool for two hours.
4. Peel the apples from seeds and sticks, cut them into thin half-moon slices. Place them in boiling water, add the remaining sugar and cook for two minutes.
5. Roll out the dough and cut into strips about 5 cm wide. Place apple slices along the edge of each strip and roll them into a roll. You get improvised “roses”.

It is convenient to bake them in muffin tins. This will take 25 minutes at 200ºC.

Made from puff pastry with jam

Jam is great for sweet puff pastries for tea.

For 400 g of dough you need:

• one egg;
• any fruit or berry jam – 100 g.

The process of preparing puff pastry delicacies with jam is as simple as the list of ingredients:

1. Cut the dough into 10 x 10 cm squares and brush with beaten egg.
2. Place one tablespoon of jam in the center of each piece. Cover the filling with the free edges to create an envelope.
3. Bake at 180 degrees for 20 minutes.

Puff pastry cinnamon rolls

Let's prepare attractive buns with glaze.

The list of ingredients is as follows:

• semi-finished puff pastry without yeast – 500 g;
• butter – half a pack;
• cinnamon - at your discretion;
• sugar – 100 g.

Glaze parts:

• powdered sugar – 2 dessert spoons;
• milk – 100 ml.

Here's how to prepare cinnamon rolls:

1. Melt the butter, add cinnamon and sugar, cool.
2. Roll out the dough and brush with the butter-cinnamon mixture. Roll into a roll and cut into 5 cm wide portions.
3. Place the resulting yeast-free dough pieces on a baking sheet, placing them vertically. Bake at 180ºC for 25 minutes until golden brown.
4. 5 minutes before it’s ready, make the glaze by mixing hot milk and powdered sugar. Remove the dessert from the oven, decorate with glaze and cool.

Recipe with poppy seeds

Savory buns with poppy seeds - table decoration.

Main components:

• 300 ml kefir;
• 2 raw eggs;
• 2 g salt;
• 1 tbsp. l. Sahara;
• 400 g of premium flour.

For the layer:

• butter – 400 g;
• poppy seeds – 50 g (sold among spices).

Making these buns is quite simple:

1. Add all dough ingredients except flour to cold water.
2. Start adding flour and stirring the mixture with a spoon. Knead and place in the refrigerator to cool (at least two hours).
3. Divide the cooled mass into three parts, roll each into a flat cake so that they are the same size. Coat the pieces with butter and sprinkle with poppy seeds. Glue them together and roll them out again.
4. Divide the dough into several parts, form a “pigtail” from each (or give it any other shape).
5. Place the “braids” on a baking sheet and bake in a preheated oven at 210 degrees for 15 minutes.

Don't skimp on the butter! The separation of such dough occurs precisely due to fats.

Quick treat with cottage cheese

The following quantity of products will yield 15 - 20 curd puffs:

• 500 g dough;
• cottage cheese packaging.
• one tbsp. l. Sahara;
• one egg.

Let's prepare it like this:

1. Mix egg yolk, sugar and cottage cheese.
2. Grease the dough with the resulting mixture, roll it into a roll and cut into portions.
3. Spray the future buns with cold water from a spray bottle and bake for 25 minutes at high temperature (210ºC).

Puff pastry buns with chicken

Hearty pastries will serve as a snack or a full second course.

Required components:

• 400 g (2 - 3 cups) wheat flour;
• standard butter briquette;
• glass of water;
• two eggs, one of them for brushing before baking;
• salt on the tip of a knife;
• minced chicken – 400 g;
• 2 onions.

Prepare as follows:

1. For the dough, mix all the ingredients with a spoon, then knead for a couple of minutes with your hands and put in the refrigerator for 3 hours.
2. After this time, roll out the workpiece and cut into squares. Mix the minced meat with finely chopped onion and place it on squares, leaving space around the edges.
3. We roll the blanks into triangles, pinch the edges tightly and brush the surface with beaten egg.
4. Bake for 25 minutes at 200ºС.

Crispy puff pastries without filling

Puff pastry is delicious on its own, even without filling.

You will need:

• puff pastry – 500 g;
• two egg yolks;
• sugar – 1 tbsp. l.

Preparing the treat:

1. We cut the semi-finished product into rectangles of the desired size.
2. Place the pieces on a baking sheet, keeping a distance of a couple of centimeters between them.
3. Lubricate the future dessert with beaten egg yolks and sprinkle with sugar - it will provide a caramel crust.
4. Bake for 25 minutes at t=200ºС.

Delicate puff pastry buns with cheese

Melted cheese goes well with thin airy dough.

Amount of products per 250 ml of water:

• flour – 400 g;
• raw egg – 1 unit. for the base and one more for final lubrication;
• butter 72% – 200 g;
• Dutch cheese – 300 g.

Let's get started:

1. Mix all ingredients except cheese until smooth. Wrap it in cellophane (bag, cling film) and put it in a cool place for a couple of hours.
2. Grind the cheese and roll into 8 - 10 balls.
3. Place the dough on a cutting board and divide into squares according to the number of cheese balls. We place the cheese pieces in the center of the square, one at a time. We close the filling, alternately pulling the free corners to the center of the square.
4. Coat the top of the “packed” buns with beaten egg.

Set the oven temperature to 200 degrees and bake for 20 minutes.

Cooking with banana filling

Nutritious banana puffs will accompany your morning coffee with milk.

Check for components:

• 500 g semi-finished puff pastry;
• 1 large ripe banana;
• 1 raw egg.

Prepare as follows:

1. Thaw the dough slightly - it should bend but remain cool. Cut it into ten squares.
2. Cut the banana into 5 mm thick round halves. Place 6 - 8 fruit pieces on each square. Close the filling by bringing the edges together.
3. Set the oven to preheat to 190ºC. At this time, beat the egg and brush the tops of the products with it.
4. Place the pan with puff pastries in the oven for 20 minutes. Control the color of the products: if they darken too quickly, lower the temperature by 10 degrees. The finished buns should be golden yellow.

From puff pastry dough

Empty puff pastries are an affordable snack made from the simplest ingredients:

• premium or first grade flour – 250 g;
• boiled and chilled water – 150 ml;
• butter – 180 g;
• salt – 1/4 dessert spoon;
• egg – 1 unit;
• powdered sugar - “by eye”.

We proceed as follows:

1. Grind flour with butter until fine crumbs, add salt and pour in water. Knead for 2 - 3 minutes by hand. Chill in the freezer for 10 minutes.
2. Wrap the butter in the cooled mixture and roll it into a thin layer.
3. Divide it into portions, roll each into a spiral or into any other shape.
4. Bake puff pastry buns for half an hour at 180ºC.

Remove from oven, sprinkle with powdered sugar.

Delicacy with chocolate filling

There is no problem in purchasing a ready-made puff pastry, but it is more interesting to make it yourself.

List of products for dessert:

• 200 ml milk;
• 100 g thawed margarine;
• 400 g flour;
• a packet of yeast;
• 1 egg;
• 2 tbsp. l. refined vegetable oil;
• 40 g cane sugar;
• 5 g salt;
• melted chocolate 72% (filling).

Let's start cooking:

1. First, slightly warm the milk, add sugar and yeast. Wait 15 minutes for them to start working. After this, add the egg, vegetable oil and a pinch of salt.

Required ingredients:

• dough – 1 pack;
• mushrooms – 500 g;
• salt, pepper - a pinch.

The action plan is as follows:

1. Fry the mushrooms, add salt and pepper and cool.
2. Divide the dough into portions, each of which is rolled out into squares. Place the mushrooms in the center of the pieces and seal the filling with the free edges.
3. Bake in the oven at 200ºC until golden brown (about a quarter of an hour).

A simple version of baking with ham and cheese

It is useful to always have frozen dough at home. Such a supply will help out both an experienced housewife and a novice cook.

All you need is:

• 1 package of puff pastry, previously defrosted (450 g);
• Gouda cheese – 150 g;
• ham – 150 g;
• 1 large egg or 2 small ones.

This set will make 8 products. Let's get started:

1. Cut the cheese and ham into slices as thin as possible.
2. Lightly roll out the layers of dough and cut into strips: one strip - one bun.
3. Place the ham and cheese on the preparations. It is important to leave 1 cm free around the edges and a tail of about 5 cm in order to securely wrap the filling.
4. We wrap the resulting blanks in a tube (roll) and place them on a baking sheet. Brush future puff pastries with beaten egg.
5. Bake at 200 degrees for 20 minutes.

More than 10 recipes for various “puff” pastries are presented to you. Sweet and meaty, simple and quite worthy of a holiday table. Choose options for any occasion and always be on top of your culinary experiments!

Hello, dear Grandma Emma! I have been making sweet buns from puff pastry for many years, but I didn’t know that such cheesecakes with custard or, as you call them, buns from puff pastry dough can be made with yeast. I tried it and really liked it. My family and I adore you and Daniela. I cook a lot using your recipes, my husband loves them. He especially likes puff pastry pastries, and, of course, Uzbek cuisine - we used to live in Fergana. On Friday my grandchildren come to see me, I have seven of them - three granddaughters and four grandsons, so I’ll bake puff pastry buns to spoil my grandchildren. Thank you very much for your work, for your recipes, for your kindness. God bless you and your loved ones too. I write and write, I can’t stop, I’m overwhelmed with feelings. Your fan, Inna Petrovna.

My name is Herman. I'm a programmer and don't understand anything about the kitchen. I just wanted to thank you for a good, clean, properly made resource. My wife uses your site often. I only benefit. If you need my help, please contact me, I will be happy to help, free of charge, of course. By the way, my daughter has also recently become interested in cooking and you can’t keep her away from your site. There used to be discos and all that stuff, but now he sits and looks at you. You are wizards, there is nothing to say.

Hello everyone, my name is Irma. I'm a fan of Granny Emma. I really love her style - calm, soulful, languid, but with a hint. All the material is presented in a clear, very literate language; as a foreigner, everything is clear to me. All recipes with photos, I just don’t understand, in photo 13 why custard is from a bag, you can use a spoon. But it is not important. It is important that the puff pastry buns turned out beautiful and, of course, tasty. I will cook these. Of course, I will make my corrections. Thank you.

I’m writing to you because I want to express my admiration for these cheesecakes; we spent the whole day preparing them yesterday. We don’t have such a mixer and an oven, of course we were exhausted. My daughter and I baked for the first time, she is 13 years old. Honestly, I was already tired and didn’t want to eat them. But we tried anyway. They turned out so delicious - we devoured half of them ourselves in the evening, treated some of the neighbors, today I’m going to my mother’s, I’ll take everything that’s left over to her. Next Saturday my daughter and I will bake again, this time it will be faster. Delicious. Thank you very much for your kindness. Health to you and your family. I'm your fan forever.

Hello! I carefully watched the video and read the recipe with the photo, but I still didn’t understand how to make puff pastry buns. Your other recipes are clear and simple, but this one is just a hassle, roll it up, roll it out, wrap it up, roll it out, put it in the refrigerator, cook the cream, no, this is not for me, I will make buns from puff pastry with jam. I went to the store and bought ready-made dough and jam – everything was ready in 20 minutes. But thank you anyway, I love you very much, but the recipe is not mine, it’s easier for me to prepare.

Hello, Grandma Emma, ​​sorry, I don’t know your middle name. And it’s somehow awkward to call you that, because I myself am already a grandmother, Nina. I bake a lot and have a lot of very good proven recipes in my piggy bank. There are, of course, buns made from puff pastry, but I prepare them differently. I'll try your recipe and report back later. In general, you are doing a very good and necessary job, because even if I find a lot of useful things for myself, you can imagine how important this is for novice housewives. Well done. Sincerely, Grandma Nina.

Ingredients:
Yeast puff pastry - 1 pack (500g)
Raisins (pre-soaked in cognac) - 200g
Yolk - 1 pc.


For the custard:
Milk - 1 tbsp.
Sugar - 1/2 tbsp.
Flour - 1 tbsp.
Egg - 1 pc.
Vanillin on the tip of a knife

1. 
   While the milk is heating, mix the egg, sugar and flour in a separate container.
   

Stir until smooth


2. 
   When the milk boils, stirring continuously, pour the resulting mass into it in a thin stream.
   
3. 
   Next, also stirring, cook the cream for 5-7 minutes. Leave the finished cream to cool
4. 
   Thaw the dough first, then roll it out into a layer about 0.5 cm thick.
   
5. 
   Grease the dough with cooled cream
   
6. 
   Sprinkle generously with raisins
   
7. 
   Then roll the roll, pinching the seam
   
8. 
   Cut the roll with a sharp (!) knife into pieces about 1.5 cm thick.
   
9. 
   Place the buns on a baking sheet greased with vegetable oil.
   
10. 
    Brush each of them with egg yolk
    
11. 
    After the buns have softened a little (10-15 minutes), bake them for 20-25 minutes at a temperature of 200-220°C
    
12. 
    Brush the finished French buns with raisins and custard while still hot with syrup (water - sugar - honey in the ratio 1:1:1) for shine.
    

13. Bon appetit!

    French pastries have been famous for their excellent taste for decades. Puff pastry buns with custard are no exception. Puff pastry was invented back in 1645 by a French pastry chef apprentice. He wanted to make baked goods for his sick father, who was on a diet. He mixed water and flour and rolled it out. Then I remembered that I could add more oil. He simply wrapped the butter in the dough and rolled it until it was melted. He baked bread from the resulting mixture. To his surprise, it turned out to be of an unusual shape and huge size. Later, while working in a famous confectionery shop, this student slightly improved his recipe. He brought Claudius Gela fame and money. He kept the recipe secret for a long time. But fortunately for our generation, this recipe has reached us.

    At home, preparing it takes a very long time. Therefore, ready-made puff pastry, which can be bought in the store, is very popular. It tastes great, and the baked goods are of excellent quality, the main thing is to follow some rules.

    Baking secrets:

    1. Frozen dough must be thawed at room temperature.
    2. You need to roll in one direction.
    3. Cut only with a sharp knife so that the edges do not stick together.
    4. The edges of the baked product should not be greased with egg, otherwise it will not be able to separate.
    5. The dough with the wrapped filling must be pierced with a fork in several places before baking.
    6. The baked product should be placed on a cold baking sheet, you can moisten it with water.
    7. Before you put it in to bake, you need to preheat the oven.
    8. Do not open the oven during baking.

    Custard is suitable for preparing many confectionery products. The main products for cooking are milk, eggs and sugar. There are many recipes in which vanilla, chocolate and other products are added to give a special taste.

    In order for the cream to be especially tasty, you need to choose high quality products and adhere to the following tips:

    1. For cooking, use dishes with a double bottom and a wooden spoon.
    2. When stirring, make movements in the form of infinity, so it warms up evenly.
    3. It is better to make the cream in a water bath
    4. The finished cream must be cooled in cold water with ice.
    5. The less milk, the thicker the cream.
    6. Use only yolks, do not add whites.
    7. To add tenderness, rub through a sieve.

Rate the recipe

Very tasty and, perhaps, the most beautiful buns! They are also magical, I tested them myself, ate one and made a wish! Everyone is surprised how I make buns! I share with you the secrets of home baking!

flour, sour cream, milk, sugar, dry yeast, salt, butter, flour, starch, cocoa powder, sugar, milk, dark chocolate, butter, yolk, milk

We've been wanting to show you this recipe for cheese buns with a crispy crust for a long time! The dough is simply brilliant, universal, always soft as feathers! You can try different fillings. Today the filling is combined: cheese, green onions, tomatoes and mayonnaise. Watch and cook for your health! We are preparing especially for you!

flour, sugar, salt, eggs, yeast, dry yeast, milk, water, butter, hard cheese, mayonnaise, green onions, cherry tomatoes, butter, yolk, milk

I'm giving away grandma's secrets! It's nice to remember and cook your favorite recipes! And if this is the taste of childhood, the taste of grandma’s baked goods, then it’s doubly pleasant! See the recipe and cook for your health. Bun-pies with a very tasty filling of minced meat and mashed potatoes.

flour, milk, salt, dry yeast, sugar, butter, eggs, minced meat, mashed potatoes, onions, salt, ground black pepper, vegetable oil, yolk...

A very successful recipe - buns with raisins and blueberries! The dough recipe is simple! Blueberry filling works great, although you can try other berries. Cook for your health and let your home be filled with the aroma of fresh baked goods!

milk, flour, dry yeast, powdered sugar, cardamom, eggs, butter, raisins, blueberries, corn starch, powdered sugar, yolk, milk

Soft dough and your favorite filling! Today I will share with you my favorite recipe for buns with meat, tomatoes and cheese. The pizza bun in our family never has time to cool down, no matter how much we cook it! Try it, cook for yourself and your loved ones!

milk, flour, dry yeast, sugar, eggs, butter, salt, vegetable oil, turkey breast, mozzarella cheese, cherry tomatoes

An interesting way to make buns with your favorite fruits and berries. The dough in this recipe is incomparable, be sure to try baking these butter buns.

flour, milk, butter, sugar, salt, dry yeast, eggs, apricot, cherry, nectarine, starch, powdered sugar

With all my love for flour, we very rarely buy bread in the store. We bake our own homemade bread or buns instead of bread. The recipe for donuts is simple and tasty, you can increase the proportions to get more! Today's flavorful option is garlic dumplings! You will be surprised how easy and delicious it is!

Puff bun

Required: 3 kg flour, 1 kg sugar, 6 eggs, 1/2 pack of yeast, 1/2 l milk, salt, 400 g butter or margarine, 4 tbsp. l. vegetable oil.

Cooking method. Knead regular yeast dough using a sponge or straight method, adding 1/2 kg of sugar when kneading it. Then let the dough cool slightly and roll it out into a layer so that its edges are slightly thinner than the center, then cut the layer into small square pieces, which will become the blanks for future puff pastries.

Coat the surface of the buns with melted butter or margarine and sprinkle generously with sugar. Fold the corners of each square towards the center and press a little, place the cut buns on a greased baking sheet, brush their edges with vegetable oil so that they do not stick together. Let the products rest, and then brush their surface with egg yolks and bake for 10–15 minutes at a temperature not exceeding 230–250 degrees.

From the book Your Bakery author Maslyakova Elena Vladimirovna

Butter bun (1) Required: 3 kg flour, 600 g sugar, 900 g butter, 6 eggs, 1 pack of yeast, 2 tsp. salt, 5 tbsp. l. vegetable oil, 1 1/2 liters of water. Method of preparation. Knead regular yeast dough in a sponge manner, i.e. heat water or milk to temperature

From the book Easter cakes and other dishes for Orthodox holidays author Cooking Author unknown -

Butter bun (2) Required: 3 kg flour, 600 g sugar, 900 g butter, 6 eggs, 1 pack of yeast, 2 tsp. salt, 5 tbsp. l. vegetable oil, 1 1/2 liters of water. Method of preparation. Knead regular sponge dough. When it is ready, divide it into balls of 50 g each and place them

From the book Unusual Dough Dishes author Kashin Sergey Pavlovich

Camping bun Requires: 4 kg of flour, 450 g of margarine, 100 g of sugar, 1 pack of yeast, 3 eggs, 1 1/2 liters of water, 15 g of vanillin, 6 tbsp. l. vegetable oil, 2 tsp. salt and caraway seeds. Method of preparation. Cut the yeast sponge dough into small balls, place them on

From the book Pies, Kulebyaki, Pies author Kashin Sergey Pavlovich

Vanilla bun Requires: 3 kg of flour, 450 g of margarine, 1 kg of sugar, a pack of yeast, 2 eggs, 2 liters of water, 15 g of vanillin, 6 tbsp. l. vegetable oil, salt. Method of preparation. Divide the yeast sponge dough into equal parts and roll them into balls weighing 100–110 g. Grease

From the author's book

Bun with caraway seeds Required: 3 kg of flour, 450 g of margarine, 600 g of sugar, 1 pack of yeast, 2 eggs, 1 1/2 liters of water, 15 g of vanillin, 6 tbsp. l. vegetable oil, 2 tsp. salt and caraway seeds. Method of preparation. Form round buns from ordinary sponge yeast dough and place them with seams

From the author's book

Bun with nuts Required: 5 kg of flour, 900 g of margarine, 1 liter of milk, 1 kg of sugar, a pack of yeast, 1 1/2 kg of raisins, 3 eggs, 400 ml of water, 25 g of vanillin, 2 tsp. saffron, 6 tbsp. l. vegetable oil, salt, 150 g of peeled nuts for sprinkling. Method of preparation. Knead the yeast dough

From the author's book

Lemon bun Requires: 5 kg flour, 900 g margarine, 600 ml milk, 1 kg sugar, 1 pack of yeast, 1 1/2 kg raisins, 3 eggs, 400 ml water, 25 g vanillin, 2 tsp. saffron, 6 tbsp. l. vegetable oil, salt, 150 g of peeled nuts for sprinkling, lemon juice. Method of preparation. From sponge

From the author's book

Spiced bun Requires: 3 kg of flour, 450 g of margarine, 900 g of sugar, 1/2 pack of yeast, 1 1/2 liters of water, 2 eggs, 600 ml of milk, 15 g of vanillin, 6 tbsp. l. vegetable oil, salt, 1 tsp. nutmeg, 2 tsp. cardamom. Method of preparation. Knead regular sponge dough. While it's coming,

From the author's book

Bun with dried apricots Required: 1 kg of flour, 100 g of margarine, 200 g of sugar, 1/2 pack of yeast, 1 1/2 liters of water, 2 eggs, 600 ml of milk, 15 g of vanillin, 6 tbsp. l. vegetable oil, salt, 1 tsp. nutmeg, 2 tsp. cardamom, 200 g dried apricots. Method of preparation. Knead the sponge yeast dough,

From the author's book

Puff bun with nuts Required: 3 kg flour, 1 kg sugar, 5 eggs, 1/2 pack of yeast, 500 ml milk, salt, 400 g butter or margarine, 4 tbsp. l. vegetable oil, 300 g peeled walnuts or almonds. Method of preparation. Form the yeast puff pastry into

From the author's book

Bun with cabbage 3 cups wheat flour, 0.5 cup milk, 30 g yeast, 2 cups chopped white cabbage, 3 tbsp. spoons of vegetable oil. Add pre-diluted yeast, sugar to the heated milk, add flour, mix. Mass

From the author's book

Bun with apples 80 g flour, 100 g sugar, 3 eggs, 20 g raisins, 150 g apples, 1 tbsp. spoon of lemon juice. Pour lemon juice into 100 g of sugar, add a little zest, grind well with the yolks of 3 eggs, stir with flour. Then put 20 g of raisins, 150 g of finely chopped apples and

From the author's book

“Pink bun” Ingredients 31/2 cups flour, 1 tablespoon sugar, 1 teaspoon salt, 35 g beets, 15 g margarine, 10 g yeast, 1 cup water. Method of preparation Heat the water to about 30 ° C, add flour, salt, sugar, mashed boiled beets and knead the dough.

From the author's book

Bun “Hedgehog” Ingredients 1 kg of flour, 3 eggs, 500 g of butter, 1 1/2 cups of milk, 15 g of salt, 20 g of yeast, 100 g of raisins. Method of preparation Heat the milk to 30 ° C, add yeast, sugar, softened butter butter, egg whites, salt, flour and knead the dough. Place

From the author's book

Spiced bun Ingredients 1 kg flour, 150 g sugar, 200 g margarine, 400 ml water, 10 g salt, 20 g yeast, 2-3 eggs, 2 g cardamom, 2 g nutmeg, 2 g lemon essence. Method of preparation Prepare sponge dough. Grind the spices finely, sift through a fine sieve and

From the author's book

Puff bun Ingredients: 300 g flour, 50 g sugar, 1–2 eggs, 40 ml milk, 10 g yeast, 2 g salt, 100 ml water, 15 g flour (for dusting), 50 g butter (for layering), 50 g sugar (for lamination), 5 g butter (for greasing baking sheets), 1 egg (for greasing buns), vanillin. Method

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