Cinnamon rolls with frosting. Sugar glaze for buns How to prepare milk glaze for buns

SUGAR GLAZING FOR DRESSING BUNS, COOKIES, CAKES.
Required Products:
sugar - 830 g
water - 250 g
citric acid - 3 g

Cooking method:
For 1 kg of finished glaze

Place sugar in hot water and stir until it dissolves, then cook at low boil, periodically skimming off the foam. After removing the foam, wash the inner walls of the dish with cold water using a brush or gauze, otherwise sugar crystals will form on them.
The syrup continues to be cooked until large bubbles appear on its surface, then you can check the readiness of the lipstick. To do this, take the syrup with a teaspoon moistened with water and quickly lower it into cold water. Roll a ball in water with your fingers. If the lump rolls into a ball, then the syrup is ready; if it does not roll, then cooking must be continued.
Citric acid is added to the finished syrup. The boiled syrup is quickly cooled by placing the bowl with the syrup in another container with cold water, and at a temperature of about 40 ° C they begin to beat. As you whip, the syrup thickens and turns white, and then turns into a solid mass.

The finished lipstick is placed tightly in a container and left to mature for 12–24 hours. Before glazing, it is melted in a water bath to the consistency of thick sour cream and the products are glazed.

Lipstick can be flavored with wine, juices, essences and colored with food coloring.

For lemon glaze, sift 200 g of powdered sugar, combine with 2 tablespoons of lemon juice and the same amount of hot water, then grind until a homogeneous shiny mass is formed. Orange glaze is prepared in the same way, but orange juice is used.

For strawberry or raspberry glaze you need: 200 g of powdered sugar, 3 tablespoons of strawberry or raspberry juice and 1-2 tablespoons of hot water. It is prepared in the same way as lemon.

For glaze with cocoa, sift 200 g of powdered sugar and 2 tablespoons of cocoa, dilute with 3-4 tablespoons of hot milk, add 1 tablespoon of butter and grind until smooth and shiny.

For chocolate glaze, break 100 g of chocolate into pieces, add 3 tablespoons of hot water and heat over low heat or in a water bath until the chocolate melts. Add 1 tablespoon of butter, 100 g of powdered sugar and grind until smooth.

Icing is used to cover pastries, buns, cookies and cakes.

For the test:

500 g flour;
1 packet of dry yeast;
1 teaspoon salt;
1 tbsp. spoon of cinnamon;
2 tbsp. spoons of brown sugar;
200 g of water.

For filling:

50 g butter;
0.5 tbsp. spoons of cinnamon;
2 tbsp. spoons of white sugar.

For the glaze:

150 g powdered sugar;
1 packet of vanilla sugar;
2-3 tbsp. spoons of milk.

The dough must be prepared in advance. The night before, combine the flour, salt, yeast, cinnamon and brown sugar in a bowl and mix thoroughly.

Add one cup of room temperature water. Mix well until a homogeneous mass is formed. The resulting dough should be moist and sticky. Cover the bowl with the dough and refrigerate overnight.

In the morning, remove the dough from the refrigerator and let it come to room temperature.

Dust the dough and work surface with flour.

Roll out the dough into a rectangle using a rolling pin. Periodically sprinkle the dough with flour to prevent sticking to the work surface.

Melt the butter in the microwave. Add white sugar and cinnamon to the butter. Mix the resulting bun filling well.

Place the filling on the dough and smooth it out with a spoon.

Roll the dough with filling into a roll. Using a sharp knife, cut the roll into 10-12 equal-sized pieces (about 1.5-2 cm wide).

Lightly grease the baking dish with oil. Place the sliced cinnamon rolls in the pan.

Leave the buns in the pan at room temperature until they rise. While the dough is rising, set the oven to preheat at 180 degrees Celsius.

Place the treat in the oven to bake for 30 minutes until golden brown.

While the cinnamon rolls are baking, start making the icing. Mix powdered sugar, vanilla sugar and warm milk. Stir until smooth.

Let the finished buns cool for 10 minutes, then pour the icing sugar over them.

Leave the treat for 10-15 minutes for the glaze to harden, then serve.
Bon appetit!

Buns with icing and cinnamon appeal to many people with a sweet tooth and those who love a tasty snack. Such baked goods have a particularly delicate taste and delicate aroma.

Cinnamon makes this combination possible. Often, buns are prepared using dough with yeast.

For these purposes you will need milk, dry or fresh yeast, and chicken. eggs and flour.

Buns with sweet glaze can be of different shapes. If you are preparing standard pastries, you should roll out the dough, roll it up, and then cut it into several pieces.

By the way, it is important to note that cinnamon rolls are prepared not only with yeast; there is also a recipe for yeast-free and puff pastry.

You can bake the rolls in a slow cooker or in the oven, or use a bread maker. In fact, the recipe for making them is not at all complicated.

But I strongly advise you to use sifted flour. It is also worth preparing the milk, which is used for kneading in a state heated to room temperature, melt the l. oil.

You need the amount of sugar and starch; you should measure the cinnamon in advance so that you don’t have to be distracted while preparing the buns.

Cinnamon rolls

Fragrant baked goods with cinnamon will be tasty and fluffy, and the icing for the buns will ideally highlight their above-mentioned qualities.

A portion of these buns can even be served at a festive tea party, when people dear to your heart gather around the table.

Components:

500 gr. flour; 1 pack dry yeast; 90 ml plant. oils; 150 gr. sugar; 2 pcs. chickens eggs; half tbsp. sugar; 250 ml milk; 2 tbsp. starch; a little salt; 2 tsp cinnamon; 130 gr. sl. oils; 5 ml van. essences; 30 ml cream (you should take more fat content); 1 tbsp. powdered sugar.

Cooking algorithm with photo:

I sow flour. I add dry yeast to it.
I warm the milk and introduce the plant. oil. Chicken I mix the egg with salt and add sugar (2 tbsp).
460 gr. I mix flour with the previous composition. I stir the mixture until it stops sticking.
I fill the table with flour and make a dough ball. I roll it in flour and put it in food. film into a bowl. I put it in the oven for 20 minutes.
Melted sl. butter about 75 gr. grind with the rest of the flour, 100 gr. sugar, starch and cinnamon.
I roll out the dough into a rectangular size layer and spread it with sl. butter and put the filling on top. I roll it up and cut it into 12 pieces. Place on a baking sheet and leave for 20 minutes for the buns to finish cooking.
I brush the chicken on top of the buns. egg. I bake buns at 190 degrees. in the oven for half an hour.
I heat 25 gr. sl. oils, add vanilla essence, sugar. powder and whisk together with the added cream. The sugar glaze is ready. You can cover the buns with it.

Vanilla buns with kefir and glaze for sweet decoration

Components:

half st. kefir (fat content 1%); 1 PC. chickens egg; 1 PC. chicken yolk eggs; half st. sah. sand; 10 gr. St. yeast; 40 gr. sl. oils; 50 ml plant. oils; 1 tsp lemon zest; 280 gr. flour; 130 gr. raisins; 1 pack van. sugar.
Components for glaze: 1 pc. chicken protein eggs; 50 gr. powdered sugar; salt.

You need to set aside more than three hours to prepare the baked goods. At the end of cooking, the glaze is made.

Cooking algorithm

I warm the kefir until it reaches about 30-40 grams.
I add 1 tbsp. sugar, yeast and grind the mass.
Pour kefir into the yeast mixture and mix well.
I add 1/3 of the flour into the mixture and knead. The dough should be similar to homemade pancake dough.
I cover the dough with a towel and put it in a warm place. In 20 minutes there will be foam on it.
I drive in 1 piece. chickens egg and beat the mixture with a whisk. 2 pcs. chickens I break the egg, separate the white and yolk, put the latter in a cup, and put the first in the refrigerator.
I stir the dough until it settles. I pour the whipped chicken into it. egg. I put the next butter, but it needs to be softened in advance. I add sugar. sand, van powder. I add lemon zest.
I mix the ingredients so that they all become homogeneous in composition.
I sow the flour and add it to the liquid mass. I stir the tablespoon so that the mass is thick. I knead the dough by hand.
I mix the dough for 10 minutes, add the sour cream. oil. 10 I steam the raisins, dry them and place them on top of the layer.
I knead the dough, but for a little time, the main thing is that the dried fruits are distributed evenly.
I cover the container with a towel, fold it in a couple of layers and put it in a warm place for 1.5 hours. I form round buns.
I lubricate the plant. oil a baking sheet and place the rolls, but let them sit for about 10 minutes before baking.
I bake at 180 degrees. in the oven.
I grease the chickens. yolk.
I make glaze from egg white and powdered sugar. The icing sugar mixture will turn out white.
I grease the baked goods and serve them when the glaze mixture has hardened.

Sugar glaze can be different, dilute it accordingly. dyes to make the buns bright.

A simple recipe for buns and glaze for them

Components:

500 ml milk (+3 tbsp for greasing the buns and 1 tbsp for glaze); 500 ml plant. oils; 270 gr. sugar; 15 gr. yeast; 1 kg flour; 1 pinch of baking powder; 1 pinch of soda; 1 tsp cinnamon; half st. raisins; 2 tsp salt; 2 pcs. chickens eggs; 1 tbsp. powdered sugar; a little cardamom, nutmeg, allspice.

In 2.5 - 3 hours the buns and glaze mixture will be ready. They are very tasty and aromatic, be sure to try this recipe and delight your loved ones with a wonderful breakfast.

Cooking algorithm:

Pour 500 ml of milk into the pan and add half a tbsp. sugar, pour in the plant. oil.
I put the mixture on the fire and heat it up. I bring the mixture to a boil, making sure to stir. I take it off the heat and let it cool a little.
I add the yeast composition to the mixture and mix the mass.
I add flour and mix.
I knead with my hands so that the dough becomes homogeneous in composition. Cover the bowl with a towel and put it in a warm place for 1 hour.
After a while, I remove the towel and add flour, soda, salt and baking powder.
I knead by hand.
I add sah to the bowl. sand, cardamom, musk. nut, allspice and cinnamon. I mix everything well.
Sprinkle the table with flour and place the dough. I level the base by hand and sprinkle with a dry mixture of spices and sugar.
I wash and dry the raisins. I put 1/3 of the prepared raisins on the dough, fold the dough in half and level it by hand. I sprinkle sugar and spices on top and add raisins again.
I form buns from the dough; they should be round in shape.
I smear the baking tray. butter and place on top of the bun. I cover with a towel and leave for a short time so that the buns rise.
I make a mixture for greasing the buns. I put 1 chicken protein in a bowl. eggs, 3 tbsp. milk and coat well.
I preheat the oven to 180 degrees and bake the buns for 40 minutes.
I make the glaze at this time. I kill chickens. egg, powdered sugar and add 1 tbsp. milk.
I blend the ingredients using a blender. The glaze is ready and the buns are ready to be coated. A white crust will appear on top.

The decor can be very different - use your imagination and create real culinary masterpieces! Glaze gives every opportunity to achieve this.

Every culinary specialist can prepare baked goods if they have the desire.

My video recipe

Fondants for buns are very often used to decorate certain products, which we all so often call confectionery. Because of this widespread use, there are a huge number of varieties of fudge and their preparation methods.

One of the most popular is sugar fudge. Well, now more about this.

What is the difference between bun fondant and icing?

Preparing this sweet recipe according to the recipe is actually very simple, but the main thing is that you can add certain ingredients yourself, thanks to the presence of which the taste and, accordingly, the color of the fudge that you want to prepare will change.

The glaze does not have the same plasticity as ordinary fondant, which is very simple. Any (even inexperienced) housewife can cope with the preparation, so no need to worry!

How to make fudge?

You can make sweets at home much better than they make it in some pastry shops. Sometimes professional confectioners make products that are so tasteless that they are simply impossible to eat.

Sugar fudge for buns: recipe

Ingredients:

Exactly 200 grams of regular sugar.
About 100 milliliters of filtered water.
Approximately 1/10 teaspoon of simple citric acid.
The desire to cook something perfect! (the most important ingredient).

Pour our sugar into a not very large saucepan and fill it with almost boiling water (hot water). Place the pan on low heat and cook the so-called sugar syrup (do not forget to stir). After five minutes, turn off the heat, add a little and stir very well until everything is dissolved.

Cool the syrup, but do not forget to stir constantly so that it does not harden. In order for the syrup to cool faster, you can put it in cold water in a saucepan, but again do not forget to stir. Cool the resulting suspension to a temperature of 30-40 degrees.

Pour the mixture into a mixer (you can pour it into a bowl to mix by hand) and beat it until a homogeneous pure white mass appears. Here you need to stop in time when the resulting mixture begins to become loose.

This fondant for buns is applied to the product in a slightly heated form.

Milk fudge: preparation method

Milk fudge is simply the perfect treat for people who love milk and all dairy products. Even an inexperienced man can make this fudge at home, but to do this, you must strictly follow what you read below!

Ingredients:

Ordinary butter - 110-130 grams.
Powdered milk, which can be bought at any hypermarket (about 200-250 grams).
Any cream - a little more than 30 milliliters (taste of your choice).
60 grams of simple powdered sugar (not sugar).
A little bit (literally 50 grams).
Cashew nuts (20-25 grams - no more).

We take some not very large (medium-sized) cup and, to make the fudge for the buns perfect, add powdered sugar mixed with powdered milk. Mix very thoroughly, you can even use a mixer (or blender).

To the resulting milk-sugar-cream suspension we add the required amount of cream with any flavor and, of course, tasty ones, which must first be crushed. Mix again, you should get a mixture that we can easily call homogeneous. Once you have mixed well, you should have a smooth and very soft muffin fudge. But if you made a small mistake somewhere, due to which the mixture became very liquid, then add a little more milk powder (at your discretion).

And for people who like something unusual, the following is suitable.

Now we need to put our “porridge” in the refrigerator for a full 10 minutes. When the mixture has frozen in the refrigerator, take it out and mold it into small three-dimensional shapes, like rectangles or balls. To do this, feel free to pinch off small pieces from the resulting mixture and actually create. When you finish sculpting the figures, decorate them (also chopped), put the unusual dish in the freezer for 15-25 minutes.

OK it's all over Now. Milk fudge can go to the table!

A simple and win-win dough recipe that is easy to manipulate.

Before baking, I did not grease the buns with anything, because then I pour glaze over them and then they absorb this aromatic substance better. If you grease the buns with something, an unwanted crust will appear, which will prevent good absorption.

NB: An extract is a natural substance that is obtained by distillation or long-term infusion in high-percentage alcohol. Essence is pure synthetics and I basically do not use essences in my cooking.

20-24 pcs.

Opara:

315 grams flour
2 tsp dry yeast
300 ml milk, room temperature

Main dough:

230 grams flour
1 1/2 tsp. salt
3 tbsp. Sahara
1 yolk
60 ml warm melted butter

Besides:

1/2 cup sugar
2 tsp ground cinnamon
100 grams of powdered sugar
1 tsp almond extract (or 1-2 drops of essence)

1) Prepare the dough: In a large bowl, combine milk, yeast and flour. Mix well, cover the bowl with a slightly damp kitchen towel and leave for 1 hour at room temperature.

2) After the specified time has elapsed, prepare the main dough. Add flour, salt, sugar to the dough. Lightly beat the yolk with melted butter and add to the dough.

Knead the dough thoroughly, 8-10 minutes by hand or 3-4 minutes, at medium speed with a planetary mixer. The dough should be soft and elastic.

3) Cover the dough with a slightly damp kitchen towel and leave for 1.5 -2 hours. The dough should double in volume.

4) Divide the dough into 2 parts, cover with a slightly damp towel and leave for another 20 minutes. Mix sugar with cinnamon.

5) After the specified time has elapsed, roll out the first part, giving it a rectangular or shape if possible. Sprinkle the surface of the dough generously with cinnamon sugar.

Roll tightly across the width.

Using a sharp knife, carefully cut the dough into small rolls.

6) Place the buns on a baking sheet lined with parchment or a silicone baking mat.

Or you can put them in a cast-iron frying pan or a round heat-resistant form greased with butter, then the buns will look like one fragrant pie, and everyone will break off one for themselves, which has its own charm.

7) Cover the buns with a slightly damp towel and leave for 1 hour at room temperature in a draft-free place.

8) 1 hour before baking, preheat the oven to 200°C. It is important that it warms up thoroughly before you insert the baking tray with buns.

9) Bake the buns for 18-20 minutes if baking individually, and 25-30 minutes if baking in a round pie pan. The buns should be well browned and spring back when pressed.

10) Remove the buns from the oven, place on a cooling rack, if there is not one, then place on a clean plate if baked in a round pan, and if on a baking sheet, leave as is.