Surely many of you love homemade sprinkled buns. They are prepared according to simple recipes and from readily available products. Therefore, you can bake them at least every day.
Topping recommendations
For the preparation of sweet crumbs, you can use grated chocolate or chopped nuts. Many recipes use standard flour and sugar sprinkles. But experienced housewives prefer to experiment with products and invent new interesting options.
Often such a topping is prepared from pre-roasted seeds. Sesame, anise or caraway seeds are used to sprinkle unsweetened buns. As for sweet pastries, it can be decorated with a mixture of peanuts, hazelnuts, almonds and walnuts. All this is combined in equal proportions, crushed in a mortar and fried in a dry, heated skillet without adding vegetable oil. To make the dressing more uniform, it is sieved through a sieve before use.
Confectionery crumb option
This baking is made from yeast dough. Therefore, it turns out incredibly lush and tender. Such buns sprinkled with confectionery chips for a long time retain their original freshness and softness. To pamper your household with fragrant homemade pastries, make sure that you have everything you need at your fingertips. In this case, you will need:
- A pound of high-grade wheat flour.
- 40 grams of yeast.
- A glass of cow's milk.
- 50 grams of butter.
- Egg.
- 60 grams of sugar.
- ¼ teaspoon of salt.
All of these products are part of the test. To prepare the topping, you need additionally:
- 80 grams of butter.
- 150 g of wheat flour.
- A bag of vanillin.
- 75 grams of sugar.
- A bit of candy crumb.
Process description
At the initial stage, you should do the test. To prepare it, warm milk is poured into a bowl. Yeast, sugar, salt, raw chicken egg and sifted flour are added there. All this is intensively kneaded for no longer than ten minutes. Melted butter is introduced into the resulting not too steep mass. All this is mixed again and left in a warm place to approach.
The dough that has increased in size is laid out on a flat surface, sprinkled with a small amount of flour, rolled out with a plait and divided using a knife into ten approximately equal parts. Buns are formed from each piece and left to proof.
At the next stage, you can do the cooking of the sprinkles. For this purpose, flour, vanillin, sugar and soft butter are combined in one container. All this is rubbed with palms and mixed with confectionery chips. After this, the semi-finished dough products are gently dipped in a bowl, where the topping for buns from butter and other components is located, and laid out on a baking sheet. Bake buns at 200 degrees for about twenty minutes. The degree of readiness of the rolls is checked using a conventional toothpick. You can serve them with tea, coffee or warm milk.
Fruit Stuffing Option
The technology described below produces incredibly lush and delicious sprinkled buns. The recipe for their preparation is extremely simple, so it can easily be mastered even by an inexperienced chef who has never worked with a dough before. In order not to delay the process, go to the store in advance and buy all the missing products. In your arsenal should be:
- 50 grams of good margarine.
- 200 milliliters of milk.
- 3 tablespoons of sugar and vegetable oil.
- A pair of chicken eggs.
- About 2.5 glasses of flour.
- A teaspoon of high-speed dry yeast.
- ½ teaspoon of salt.
To prepare the sprinkle, you will need an additional set of ingredients. It includes:
- A tablespoon of sugar and soft butter.
- 3 tbsp. l flour.
As a filler, which is stuffed with sprinkled buns, thick fruit jam or jam is usually used.
Sequencing
Yeast is dissolved in warmed milk. A teaspoon of sugar and a little flour are added there. All mix well and leave to fit. While preparing the dough, you can pay attention to the remaining components.
In a separate bowl, melted margarine, the remaining sugar, raw eggs, salt and vegetable oil are combined. All this is poured into a rising dough. Now the sifted flour is gradually added to the bowl, the elastic dough is kneaded and put in a secluded place for an hour and a half.
The approached mass is laid out on a flat surface, sprinkled with flour, and divided into twelve equal pieces. Then each of them is rolled into a cake, filled with jam, gently pinch the edges and laid in a round refractory mold, oiled, so that the seam is from the bottom. Future buns are left for proofing. Twenty minutes later, they are greased with a beaten egg, sprinkled with a mixture of flour, sugar and butter, and sent to a preheated oven. Flavored Muffin Buns Topped and fruit filling at a temperature of 200 degrees.