Sweet hearts: features of baking buns
Buns shaped like ears, twists or hearts are easy to bake at home. Properly kneaded dough holds its shape well, baking acquires an appetizing golden crust, but remains soft and crumbly. The dough may vary. The most commonly used is the rich yeast version. Both fresh yeast and fast-acting powdered yeast will do. Purchased dough is better not to use. It is suitable for frying pies, but the delicate sugary muffin should have a more airy consistency.
Those who prefer more high-calorie desserts will like sugar hearts made from puff pastry, yeast or yeast-free. It is difficult to cook it at home, it is better to buy ready-made frozen layers. Delicious buns are also made from shortcrust pastry. Inexperienced housewives should try simple mixtures on sour cream or kefir, with soda as a baking powder. Such a dough is kneaded in 10 minutes and does not require proofing, you can start baking immediately.
The heart-shaped bun looks very nice, and it’s easy to make. There are detailed recipes with photos and videos, after a short training, the products will turn out to be even and neat. It is important to act step by step and not rush. The most popular toppings are sugar and butter. Dried fruits, ground cinnamon, nuts, poppy seeds, coconut flakes will add additional flavor nuances. It is preferable to use dry ingredients; heart buns are not stuffed with jam or jam. However, honey, fruit zest or syrup can be added to the dough.
Buns are served warm or cold, they are delicious with tea, coffee, milk. Warm buns can be supplemented with a scoop of vanilla ice cream. If the pastry is stale, it is easy to restore it by heating it in a steam bath, under a damp towel.
Sugar Buns: A Simple Step-by-Step Recipe
Baking from homemade yeast dough in the best way demonstrates the skill of the hostess. Buns should not be too big or small. Mini-buns will turn out dry and hard, large products will not be baked. You need to start the dough in advance, for full proofing you need at least 2 hours.
- 7 g dry yeast;
- 70 ml of milk;
- 100 ml of water;
- a pinch of salt;
- 2 eggs;
- 130 g butter;
- 450 g flour;
- egg for lubrication;
- vegetable oil.
Prepare the dough by dissolving the yeast and a couple of tablespoons of sugar in half a glass of warm water. When the mixture begins to bubble and increase in volume, pour it into a deep bowl. Add warmed milk, salt, 70 g of melted butter, beat in eggs. Mix everything gently and add the previously sifted flour in portions.
When the dough is ready, start forming the buns. Separate small identical lumps from the main mass, roll them into balls and lay them out on a board sprinkled with flour. Alternately roll out the balls with a rolling pin, turning into perfectly round cakes. Melt butter, prepare sugar. Grease a baking sheet with odorless vegetable oil and dust with flour.
Grease each cake with butter and sprinkle with sugar, slightly stepping back from the edges. Roll the workpiece into an even roll and fold in half. With a sharp knife, make a vertical incision at the fold, unfold the bun with your hands so that you get a heart.
Lay the products on a baking sheet, bearing in mind that during the baking process they will increase in size. Let the buns stand for half an hour and grease them with a beaten egg to form a golden crust. Put the baking sheet in the oven, preheated to 200 degrees, bake until cooked. Cooking one batch of buns will take about 40 minutes. After removing the baking sheet, immediately remove the pastries with a spatula on a clean wooden board, arrange in a row and cover with a towel. Hot buns should not be layered, otherwise they will fall off, become flat and stick together.
Buns with sugar and cinnamon
From yeast dough, you can make pastries with cinnamon, it goes well with sugar.
- 25 g fresh yeast;
- 180 ml of milk;
- a pinch of salt;
- 100 g of sugar;
- 5 g ground cinnamon;
- 100 g butter.
Warm milk, dissolve yeast in it and 1 tbsp. l. Sahara. Stir and leave warm for 30 minutes. When the mass increases in volume and bubbles, pour it into a deep bowl. Melt the butter, pour into the yeast mixture, mix. Sift flour, mix it with salt and 1 tbsp. l. sugar, put into a bowl. Mix thoroughly and knead a soft plastic dough. Collect it in a lump, cover the bowl with a towel and put in heat. Wait until it has doubled in size, knead and start baking.
Divide the dough into small pieces, roll them into cakes. Grease each with melted butter, sprinkle with sugar mixed with cinnamon. Roll the cakes into rolls, fold in half, cut in the middle with a knife and unfold, turning into a heart. Lay the buns on a baking sheet and place in the oven heated to 200 degrees. Bake until done, remove from pan and set aside.
Puff hearts with dried fruits
For baking, it is better to use yeast puff pastry, but the yeast-free version is also suitable. Dried fruits will help to give the baking an original taste: pitted raisins, dates, prunes, cherries, dried apricots.
- puff pastry packaging;
- 50 g butter;
- 1 egg;
- coarse brown sugar;
- 200 g dates;
- 100 g of peeled walnut kernels.
Prepare the filling. Remove the pits from the dates, cut the flesh into pieces. Peeled walnuts are calcined in a dry frying pan, cooled, coarsely chopped with a knife. Mix dried fruits and nuts in a separate bowl.
Let the dough thaw at room temperature. Melt butter. Roll out the dough into a not too thin layer and cut into squares. Grease each with melted butter, sprinkle with finely chopped dates and nuts, slightly retreating from the edges.
Alternately wrap the dough squares into rolls, then roll them to the center so that the products resemble hearts. Brush the surface of the buns with the beaten egg and sprinkle with coarse brown sugar. Bake buns in the oven, heated to 200 degrees. They cook quickly, when the surface is browned, pastries can be taken out of the oven. Serve completely cooled or warm, the buns are especially delicious with freshly brewed tea.
Classic yeast dough and liquid honey is a win-win combination. Buns are sweet and fragrant, they do not stale for a long time.
- 500 g flour;
- 1 egg;
- 120 ml of milk;
- 1 st. l. vegetable oil;
- 0.5 tsp salt;
- 1.5 tsp dry yeast;
- 4 tbsp. l. Sahara;
- 10 g vanilla sugar;
- 60 g butter;
- 100 ml of water.
- ground cinnamon;
- 200 g honey.
In warm water, add a couple of tablespoons of sugar, dry yeast and a little flour. Leave the brew for half an hour. When it rises with a hat, pour the mixture into a deep bowl. Add remaining sugar, salt, vanilla sugar, warm milk and eggs. Pour in the melted butter and fold in the sifted flour.
Knead soft dough, gather it into a ball, cover the bowl with a towel and put in a warm place. After an hour, the mass will rise with a magnificent hat. Punch it down with a spoon and repeat proofing. After the dough has risen again, you can start baking.
Divide the dough into equal pieces, roll into cakes on the board. Brush each with melted butter, sprinkle with sugar and cinnamon. Roll up the rolls, cut with a knife, turning into hearts. Place the blanks on a baking sheet, greased with oil, put in a preheated oven and bake until cooked. Transfer hot buns to a dish and generously grease with liquid honey. Serve warm.
Sugar hearts without yeast and eggs: a quick option
A recipe for housewives who do not like to mess around with kneading yeast dough. Baking on kefir does not need proofing, the buns are lush and beautiful. They do not get stale for a long time and are perfect for a hearty breakfast.
- 500 ml of kefir;
- 100 g of sugar;
- 0.5 tsp soda;
- 0.25 tsp salt;
- 70 ml of odorless vegetable oil;
- powdered sugar for sprinkling.
Sift flour into a deep bowl and mix with baking soda. Pour in sugar and salt. Pour kefir and vegetable oil into the mixture, mix well with a spoon or immersion mixer. There should be no lumps left in the mass.
Knead the dough and divide it into parts. Roll each into a ball, and then roll into a cake on a board sprinkled with flour. Alternately grease the cakes with melted butter, sprinkle with sugar and roll into a roll. Cut it along the length so that the bottom layer remains intact. Unroll the roll with your hands, forming a heart shape. Place the blanks on a baking sheet greased with vegetable oil and sprinkled with flour.
Put the baking sheet in the oven, heated to 200 degrees. Bake buns until done. If the bottom starts to burn and the top is not browned yet, reduce the heat and move the pastry to the top shelf. Remove hot buns with a spatula, cool and sprinkle generously with powdered sugar.
Buns in a multicooker
Appetizing donuts-hearts can be baked not only in the oven, but also in a slow cooker. This option is convenient for a small family or one person who wants to enjoy fresh baking.
- 2.5 tsp dry yeast;
- 550 g flour;
- 0.25 tsp salt;
- 4 tbsp. l sugar;
- 3 eggs;
- a pinch of vanillin;
- 140 g sour cream;
- 100 ml of water;
- 70 g butter;
In a separate container, mix the yeast with a little warm water and a spoonful of sugar. After 15 minutes, pour the starter into a deep bowl, add melted butter, salt, sour cream, eggs, vanillin. Pour the sifted flour in portions, knead the uncooked dough. Gather it into a ball, cover with a towel and put in heat. When the dough has risen, lower it with a spoon, let it rest again. After the second rise, proceed to the formation of buns.
Separate a small piece from the total mass, roll it into a tourniquet. Roll the ends towards the center so that a curl forms on each side, and the product itself resembles a heart. Let the buns rest, brush the surface with beaten egg, sprinkle with sugar and poppy seeds. Lubricate the multicooker bowl with oil, lay the first batch of buns so that they do not touch each other. Close the lid and turn on the “Baking” mode. Cook to the end of the cycle and remove hot items with a silicone spatula. Cool on a wooden board, covered with a linen towel.