Happy Piggy Buns. Sweet buns made from yeast dough "Happy pigs Dough pigs"

Ingredients:
- 450 g flour;
- 10 g dry active yeast;
- 60 g sugar;
- 200 ml milk;
- 60 g butter;
- 1 egg;
- a pinch of salt.

For filling and decoration:
- apricot confiture;
- dark raisins;
- 1 yolk;
- vegetable oil for lubrication.

This amount of ingredients is enough for 12 pigs, that’s 2 baking sheets.

How to cook with photos step by step

So, let's start preparing sweet buns from yeast dough"Happy Pigs" Remove the butter from the refrigerator, warm it to room temperature, and then melt it - on the stove or in the microwave.




Beat the egg with a fork.




We heat the milk - it must be warm, not cold. But there is no need to bring it to a boil. Pour the milk into the mixer bowl.














Then add sugar and work with the mixer again.






Add butter, egg and salt. Again, mix everything properly with a mixer.




Add 1 cup of flour and mix with a mixer at low speed.




At the same time, the mixer attachment remains the same – as for cream.




Then we change the nozzles to spiral ones (they are better suited for dough). Add another glass of flour and mix everything very thoroughly.






Gradually add the remaining flour, kneading the dough at low speed.
Knead until the dough comes away from the sides of the mixer bowl.




The dough kneading does not end there. Now knead it with your hands on a surface dusted with flour for 5-6 minutes. You may need to add more flour. The main thing is that the dough should become smooth, elastic, soft, and not stick to your hands.




Now you need to let the dough rise. Place it in a container, close the lid and send it to a warm place to proof - about 1 hour.




After an hour, the dough will increase significantly in volume, become soft and beautiful. Place it on a surface dusted with flour and roll it out into a layer 0.5 cm thick.






Now, actually, the cooking process itself beautiful buns from yeast dough. Using a glass or cup, cut out circles with a diameter of 7 cm from the dough. For 12 pigs we will need 24 circles. This will be the head of our pig. There should still be a decent amount of dough left.




From it we will make noses - pig snouts. There should be 12 of them - according to the number of ready-made pigs (2 times less than blanks for pigs’ heads).
From the scraps of dough, cut out 24 triangles for the ears, approximately 1x2-2.5 cm in size.




We slightly stretch the blanks for the snouts into an oval.
We place the patch on a large circle, just below the center, and press lightly. The result is a pig's muzzle.




Now we cut out the nostrils on the patch - right through both pieces of dough. The nostrils can be easily cut out using a cap from a simple pen or other suitable sized object.




Lightly grease another large circle with apricot jam (the jam should be at room temperature). In this case, the confiture should not reach 0.5-0.8 cm to the edge of the dough circle.




Carefully place the circle with the patch on the circle with the filling, align the edges, and press lightly at the bottom. We extend the pig's ears by placing them between the upper and lower circles of dough, pressing the edges in a circle. We wrap the ears over the muzzle and press lightly.




We use pieces of raisins to make eyes for pigs. The raisins need to be pressed harder into the dough - they grow quite well during the baking process, and the eyes may fall out.




In the same way we collect all the other pigs. Place sweet buns made from yeast dough on a baking sheet - either on a silicone mat or on parchment paper, lubricated with oil.




Separate the yolk into a separate container. Beat it lightly.




Lubricate the pigs with yolks. This is very convenient to do with a silicone brush.




Place the baking sheet in the oven preheated to 200 degrees. Bake the pigs for 13-15 minutes, until beautifully golden brown.




During the baking process, the pigs' ears may straighten out. Don’t worry - this will give them a more perky look, but will not spoil the overall impression.




The pigs can be greased with a small amount immediately after the oven. vegetable oil: Then the buns will have a little shine.




Cool the buns and serve.




Very tasty with milk or tea.




Bon appetit!

Dear friends, almost everyone has small children, grandchildren... And they often like to help us, I offer you one wonderful recipe where children can also participate. This is a very interesting activity, sculpting pigs! So let's get started.
For this we need:
dough:
1 - 500 gr. flour
2 - 30 gr. fresh yeast.
3 - 60 gr. sugar.
4 - 250 ml. milk.
5 - 60 gr. butter.
6 - 1 egg.
7 - salt.
8 - yolk for lubrication.

Making “Happy Pigs” buns.
Knead the dough as usual. I do this: I take warm milk, dilute yeast in it and add everything gradually. The butter is also melted.

Place the dough in a warm place for approximately 40 minutes. This is how we get it.

Cut a piece of dough and roll it out. Approximately 0.5 cm thick. We cut out such circles with a glass.

We do not cut all the way from the top. Let's grease our future ears with protein. Let's wrap up the ears. I made the eyes from pepper.

We make the heel from a strip of dough, just roll it up and that’s it.

Lubricate the pigs with yolk and set for 15 minutes.

and bake for 20 minutes at 180 degrees.

These are such happy pigs!

I think you and your kids will love them! Bon appetit!

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Buns for children Miracle - Khrushki will delight your beloved kids. Be sure to prepare!
Two yeast dough options for these little animals.

Option 1:

3 cups flour
- 2 tablespoons sugar
- 1 package of dry yeast
- 1 teaspoon salt
- 1 egg
- 1 cup sour cream
- 1/4 glass of water
- 2 tablespoons butter

Place butter and sour cream in warm water in a small saucepan and stir. Cool, add remaining ingredients.
Let the dough rise twice.

Ingredients:
- 2 eggs (one yolk for brushing)
- 160ml milk
- 20g fresh yeast
- 80 ml melted butter + a little olive
- 130g sugar
- 450g flour
- 1g saffron
- a pinch of salt
- raisin.

How to make buns for children Miracle - Khrushki:

Bring the milk to a boil and add saffron to it. Stir and let cool to 30-35 degrees. The mixture turns out to be a beautiful yellow color.
Add yeast there and stir until it melts. Place in a warm place for 15 minutes.
In a separate container, mix 1 yolk and whites, sugar, salt, milk mixture and flour. Start kneading the dough.
It is better if you first add 300-350 g of flour, and when the dough becomes denser, the remaining 100-150 g. The dough should be elastic, but not dense.
Now you and the dough need to rest. Place the dough on a board or in a large bowl (if the bowl is aluminum, it is better to cover the bottom with cling film), sprinkle the top with flour, cover with a towel and place in a warm place.
When you see that the dough has doubled in size, press it down and put it back in a warm place. How to check that the dough has risen completely? Press the dough with your finger. If the indentation remains on the dough, then the dough has reached its limit; if it rises back or tightens, then the dough has not yet risen. When the dough has risen a second time, you can start baking, or you can let it rise again.
You need to roll out the dough to approximately 0.7 cm thick and cut out circles about 10 cm in diameter.
Lightly roll out the circles lengthwise, as if stretching them out, and make a cut in the upper part, these will be the ears. Lubricate the top part with water and wrap the ears, pressing lightly so that they stick.
We take the lower part on the sides and pinch it so that the middle comes out to the top - this will be the stigma, press it a little with your finger to make it flat.
Now brush the entire surface with yolk, slightly diluted with water, glue on the raisin eyes and place in a heated oven. Bake at 180-200C for approximately 15-20 minutes until golden brown)))
We take out buns for children Miracle Pigs, call the children and enjoy their joy!

It’s rare that anyone is left indifferent to homemade buns, fragrant, fresh from the oven; they simply make you reach for more and more. Do homemade cakes The unusual design of the buns can also be interesting for small family members. One of the fun options is to bake funny piglets from ordinary yeast dough. Prepare them for any occasion children's party and you will see that all the store-bought cookies remain aside, and the mischievous pigs “disperse” first.

To prepare approximately 12-15 piglet buns you need to prepare:

• 70 g butter or margarine for baking (in this case ghee is used);
• 1.5 tbsp. l. granulated sugar;
• 1 tsp. vanilla sugar;
• 1 tsp. salt;
• 150 ml milk;
• 2 tsp. fast acting dry yeast;
• 2 eggs (one for the dough and the other for brushing the buns);
• about 3 cups wheat flour premium quality;
• a small handful of seedless black raisins.

Step-by-step recipe for making buns “Piglets”:

1. Rinse the raisins thoroughly and soak in a small amount of cold water. Photo 2.

2) Now you can start kneading the dough. Melt the butter, heat the milk a little. Combine milk, melted butter, sugar in a large bowl. vanilla sugar, salt and one egg. Photo 3.

3) Carefully read the instructions on the packet of yeast. If the instructions indicate that the yeast should be mixed with dry ingredients when kneading the dough, then mix a glass of flour and yeast; if it is indicated that the yeast should be dissolved, then pour the yeast into the milk-butter mixture and stir until completely dissolved.

4) Sift one glass of flour into a cup with all the liquid ingredients, stir the mixture thoroughly with a spoon so that there are no lumps left. Photo 4.

5) Sift a second glass of flour into the dough and knead well again.

6) Add the third glass of flour in small portions. At some point, it will become very inconvenient to knead the dough with a spoon, then continue kneading the dough with your hands. Photo 5.

7) You should stop adding flour the moment the dough stops sticking to your hands, but continue kneading the dough for a few more minutes. Photo 6.

8) Ready dough must be placed in a warm place to rise. If there is no such warm place in the house, then you can build a simple device. Cover the cup with the dough and place it in a larger pan filled with warm water. You need to pay close attention to the water temperature; it should not be higher than 40-50 degrees, otherwise the yeast in the dough will die and the dough will not rise. Photo 7.

9) In about an hour the dough will double in size, knead it with your hands and leave it in a warm place again, it should rise again a second time, this will take about another half hour.

10) Turn on the oven, the temperature should warm up to 180 degrees.

11) Beat the remaining egg in a small cup with a fork, drain the water from the raisins and place on a towel. Photo 8.

12) Sprinkle the table with flour and roll out the dough on it with a rolling pin into a layer slightly less than a centimeter thick. Use a mug to cut out circles from the dough. Photo 9.

13) Transfer the dough circles to a baking sheet lined with parchment and form the faces of the piglets. To do this, use a sharp knife to cut the top of the circle almost to the middle, bend the “ears”, lift the bottom of the circle with your finger and form a patch, pinch it tightly. Press in the raisin eyes and brush all the faces with egg. Photo 10-15.