Step-by-step recipes fragrant and delicious homemade rose buns with sugar
2018-04-09 Liana RaimanovaGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
6 gr.
9 gr.
Carbohydrates
54 gr.324 kcal.
Option 1. Classic recipe for rose buns with sugar
Having learned to do fluffy buns“roses” with sugar, you can delight your loved ones with sweets, fragrant pastries from yeast, puff pastry, curd and other types of dough. Despite the fact that you will need a lot of time and effort to prepare them, you will like the result: an amazingly beautiful and appetizing pastry.
Ingredients:
- 70 g live yeast;
- 865 g flour;
- three eggs;
- 200 ml (cup) milk;
- 60 g drained oil;
- 345 g sugar;
- vanilla extract - 35 ml;
- 15 g salt;
- 85 ml vegetable oil.
Step-by-step recipe for rose buns with sugar
Heat the milk for a minute in the microwave.
Add yeast, sugar (30 g), a small amount of flour, stir and set aside for a while.
Beat eggs with a fork with salt and sunflower oil.
Add 200 g of sifted flour to the yeast mixture and mix with a spoon.
Add the remaining flour and knead the base until it has a thick, soft structure.
Transfer the dough into a deep cup and set aside again for 2 hours under a towel.
While lifting, do 3 warm-ups.
Divide the dough into several identical pieces, use a rolling pin to form into layers, sprinkle with sugar, and roll into rolls.
Cut the rolls into small pieces, about 2-3 cm.
Pinch one edge tightly with your fingers and slightly pull the top edges to form rose petals.
Place the formed “roses” on a greased sheet, sprinkle with sugar again and place in a hot oven for 20 minutes.
Serve chilled.
A few minutes before kneading the dough, be sure to remove the milk and eggs from the refrigerator so that they warm up a little.
Option 2. Quick recipe for rose buns with sugar
And according to the following recipe, “rose” buns with sugar are baked without first raising the dough, that is, after kneading, the products are immediately formed, after which they are allowed to stand on a baking sheet for 15 minutes and sent to the oven. Thanks to this, both time and effort will be required significantly less. They turn out just as fluffy, airy and delicious.
Ingredients:
- 375 g flour;
- 190 g sugar;
- bulk yeast - 65 g;
- 1 egg;
- drain oil - 105 g;
- sweetened oil - 80 ml;
- salt - 65 g;
- vanilla extract - 15 ml;
- milk - 135 ml.
How to quickly make rose buns with sugar
Heat the milk, add yeast, a handful of sugar, stir well, put aside for a few minutes.
Melt butter in a frying pan over medium heat.
Pour vegetable oil and melted cooled butter into flour mixed with salt, stir well.
Stir the egg into the flour mixture.
Pour in the dissolved yeast, knead into a thick, soft dough.
Roll out the dough into a thin flat cake.
Using a glass, cut out circles.
Place the circles overlapping each other, sprinkle each with sugar mixed with vanilla, and roll into a tight roll. You need five circles for each bun.
Use a knife to make a cut in the middle.
Leave the formed buns on a sheet for a few minutes and bake in a hot oven for a little less than half an hour.
Serve cooled.
To prevent the buns from losing their shape during baking, you can bake them in special plastic or silicone molds.
Option 3. French rose buns with sugar
In the following recipe, butter is not only added to the dough, it is also used to lubricate the formed products, thereby making them even more tender, softer, melting in the mouth. They are prepared simply from the minimum amount of available ingredients.
Ingredients:
- fresh yeast - 45 g;
- eggs - 4 pcs.;
- 275 ml milk;
- butter - 220 g;
- 330 g sugar;
- flour - 845 g.
Step by step recipe
Crumble the yeast into a clean bowl, combine with a handful of sugar and a handful
flour.
Add warmed milk, stir, set aside near a heater or in the sun under a clean cloth for a few minutes.
Melt the butter in a frying pan, cool, pour a small amount into a separate plate to grease the layers.
Beat the eggs and add them to the yeast at the same time as butter.
Add flour and mix well after each handful.
Cut the kneaded dough into pieces.
Roll out, coat with butter and sprinkle with sugar.
Form into rolls.
Cut into 4 cm wide slices, pinch one edge with your fingers, and shape into a slightly elongated shape.
Place the buns on a pre-lined parchment paper baking sheet, leave for a little less than half an hour and bake in a hot oven until light brown.
Serve chilled with tea.
Instead of butter, you can use margarine to lubricate the dough layers.
Option 4. Rose buns with sugar and cottage cheese filling
The curd filling gives the “rose” buns an interesting delicate taste and an unusual aroma. By appearance somewhat reminiscent of cheesecakes with cottage cheese.
Ingredients:
- 259 ml milk;
- eggs - 4 pcs.;
- margarine - 145 g;
- sugar - 235 g;
- 240 ml vegetable oil;
- 10 ml vanilla extract;
- “live” yeast - 65 g;
- flour - 785 g;
- cottage cheese with an average fat content - 360 g;
- raisins - 165 g.
How to cook
Sort and rinse the raisins, pour clean boiling water over them and leave aside until they swell.
Melt margarine in a frying pan.
Combine the yeast with two handfuls of sugar and warm milk, add 200 g of flour, mix and set aside for half an hour.
Add 2 eggs, beaten with a fork, the rest of the sugar and salt into the melted, cooled margarine and mix.
Slowly add flour to the margarine, knead the dough well, roll into a ball, put in a cup and leave in a warm place for 1 hour.
Cut the risen dough into pieces, roll each one out, sprinkle with sugar.
Put it in the center curd filling based on cottage cheese, sugar, raisins, vanillin and eggs beaten with a fork.
Roll into a bud, shape into a rose, and seal the bottom edge.
Place the products on a greased sheet, melt for 15 minutes and bake for a little over half an hour at a low temperature.
Cool slightly and serve.
Instead of cottage cheese, you can use any jam, jam or even custard for the filling.
Option 5. Rose buns with sugar, kefir and sour cream
The buns according to this recipe come out incredibly airy, light, and crumbly. And thanks to the fact that sugar is mixed with cinnamon before sprinkling, they acquire a more pronounced, excellent aroma.
Ingredients:
- sour cream (not too fatty) - 255 g;
- butter - 190 g;
- 135 ml kefir with any percentage of fat content;
- 225 ml water;
- 575 g flour;
- 25 g of “live” yeast;
- 270 g sugar;
- salt - 10 g;
- cinnamon powder - 125 g;
- 1 egg.
Step by step recipe
Place yeast, crushed by hand, into heated water, stir and leave aside for a while to start “working.”
Add half the sugar, 200 g of flour, stir and leave again for the same time.
Mix kefir with melted cooled butter, sour cream, pour into the yeast, stir thoroughly.
Add the remaining flour, stir until smooth and leave for another half an hour.
Place the dough on a flat surface dusted with flour, knead it a little, and roll it into a thin layer.
Cut into strips, sprinkle with sugar mixed with cinnamon.
Make rolls, slightly stretch the edges.
Melt the “roses” on a greased baking sheet.
Brush with egg wash and bake for 20 minutes.
During proofing, be sure to cover the buns with a damp cloth to prevent a hard crust from forming.
Step 1: Prepare the bun dough.
Cooking any yeast dough begins with preparing the dough. To prepare the dough, take warm milk or water. Let's pour it in 1/2 teaspoon salt And 2 tablespoons Sahara. Stir. Add 1 tablespoon dry yeast and leave in a warm place for 10-15 minutes. During this time, the yeast should dissolve and foam. While the dough is standing, sift the flour through a sieve into a large bowl. This will make our buns not only clean of any impurities, but also give them additional fluffiness. Add vanillin to the flour. We make a homogeneous mass. Add eggs, melted and cooled margarine and more to the prepared yeast dough. 1/2 cup Sahara. Whisk everything thoroughly. Make a well in the flour in a bowl, pour out the dough and knead, gradually incorporating all the flour. Finally knead the dough on the work surface of the table. The dough should be soft and elastic, like dumplings. Form the dough into a ball and place it back into the bowl. Place the dough in a warm place on30-40 minutes
in order for it to fit. Step 2: make the filling for the rose buns. For the filling we need soft butter and sugar. It is better if you take the butter out of the refrigerator in advance. But if the dough is already rising, and the oil is still hard and cold, then you can heat it a little in the microwave at the lowest power. The main thing is to make sure that the oil does not “flow”. Transfer the oil to a non-metallic container and add 1 cup of sugar
and rub thoroughly. You can do this with a spoon or a whisk, but if you have a mixer on hand, it will turn out faster and better. Step 3: form rose buns. Meanwhile, the dough should increase in volume by 2 times. Punch down the dough and divide it into 4 parts. We take one part and put the rest back in a warm place. Knead one part of the dough thoroughly again and roll it out onto the surface into a thick layer. 1/4 part filling and distribute evenly over the surface of the rolled out dough. Sprinkle a little ground cinnamon. Roll the dough into a tight roll. Cut the dough roll with a knife dipped in water into thick pieces 3-5 centimeters.
We pinch each piece of roll on one side so that on the other side it looks like a blooming rose. Place the roses, pinched side down, on the pre-greased vegetable oil baking tray at a distance 2-3 centimeters from each other. Place the baking tray in a warm place on 30 minutes for proofing the dough. Step 4: bake rose buns.
While the roses are rising on the baking sheet, preheat the oven to 180 degrees. If the oven is old and only has bottom heat, then you can place a metal bowl of water on the lowest shelf or at the very bottom of the oven. This will prevent the buns from burning on the bottom and will allow them to bake more evenly. When the roses have arrived, grease the tops with lightly sugared water and put the oven on. Baking buns 30 minutes, it all depends on the oven. When the tops of the roses are browned, remove the baking sheet from the oven and place the roses on a clean towel or wooden board, cover the top with a paper napkin and let cool. With the remaining parts of the dough, we repeat the same sequence of actions: roll out, spread, twist, cut, pinch, put to proof, bake, lay out, let cool.
Step 5: Serve the rose buns. Use a spatula to turn the finished rose buns off the baking sheet and place them on a beautiful serving dish. Everything is ready - you can serve it on the table. But, since you get a lot of buns and you won’t be able to eat them all at once, you can save some for later tea parties. To do this, place the completely cooled buns in a paper bag or cardboard box and hide them in the refrigerator. The second way is to cover the bottom of the plate with a paper napkin, place the buns on the napkin, place the plate in a tight plastic bag without holes, release the air and tie the bag tightly. Store in a cool dry place. Using these methods you can keep your buns fresh 3-5 days. If the buns are still dry, warm them up in an oven preheated to 100 degrees. These rose buns are ideal for all types of dessert drinks In order to remove possible debris from the flour, it is better to sift it through a cheeto. In addition, sifting makes the flour more airy.
If you don’t have time to wait for the frozen butter to soften, you can warm it up a little in the microwave at the lowest power.
To release more oxygen and give space for the yeast to rise, while the dough is standing, it can be kneaded several times to its original state. The more you knead yeast dough, the more ripe it will be and the more magnificent the baked goods will be.
If you have an old oven with bottom heating and everything burns at the bottom, then place a container of water on the bottom of the oven. Firstly, it will protect the pan from direct heat, and secondly, by moving the evaporating water, it will create a more uniform distribution of heat throughout the oven.
Calories: Not specified
Cooking time: Not indicated
You can easily bake these delicious roses from yeast dough with sugar if you look at my recipe with photos. I often cook them for my daughter, and she is a very energetic child, so she doesn’t complain about her appetite. When she’s at home, of course, it’s easier, but when she goes to school, she complains that after the third period she really wants to eat. For quite a long time, I gave her money, and she bought herself a bun with tea. And that was until I tried school baking myself. Not only is it tiny, it’s also not very tasty, and it’s quite expensive. And then I decided to master it myself homemade cakes and bake delicious treats for your little one with your own hands. As it turned out, this matter is not so complicated, and after a week I found a fairly easy to prepare, but insanely delicious recipe roses from . When my little one tried this deliciousness, she was in seventh heaven. impeccable taste. So now I bake roses from yeast dough for my daughter’s school myself.
Required components:
- 300 milliliters of water,
- a pinch of salt,
- 40 grams of sugar for the dough and 1 glass for the filling,
- 2 tablespoons of any oil,
- 1 teaspoon of yeast,
- 500 grams of flour.
Recipe with photos step by step:
Pour water into a large bowl. Add salt and sugar, stir. 
Add the yeast and mix everything a little again. 
Then immediately add flour, pour in oil and knead the dough intensively. Do the procedure for at least 5-7 minutes.
Leave the dough to rise for an hour. Knead it down after an hour and leave it to rise again, only for 30 minutes. 
Place the finished dough on the mat.
Roll it out with a rolling pin. It is a little difficult to work with yeast dough, but be patient, the result will justify your efforts. 
Sprinkle the dough well with sugar. 
Then roll the layer into a roll. 
Now just cut it into pieces. 
Take a piece and, as it were, fasten the edges from below. This way you will have a rosette. 
Place the roses with sugar on a baking sheet and place them in the oven for 20-25 minutes. Temperature – 1900C. 
You can also bake
These “rose” buns are prepared very quickly, please your children with sweets for tea
- Cooking time: 1.5 hours;
- Servings: 6-8;
- Kcal: 300;
- Proteins / Fats / Carbohydrates: 15 g / 5 g / 42 g.
Rose-shaped buns made from yeast dough have long gained love and popularity among housewives. They are easy to make and go great with tea.
They are quite high in calories, but because of this they are tasty, and the variety of fillings leaves room for imagination. Buns recipe with various fillings can be found below. The first will be cottage cheese buns.
Ingredients
- Eggs – 3 pcs;
- Milk - a glass;
- Sugar - a glass;
- Margarine – 100 gr;
- Flour – 700 gr;
- Vanillin – 2 sachets;
- Cottage cheese – 500 gr;
- Salt - a pinch;
- Raisins – 150 gr;
- Yeast – 25 gr.
Cooking: simple algorithm
- Soak raisins in boiling water.
- Heat the milk a little, pour in the yeast, 100 grams of sugar, 200 grams of flour. Mix and leave for half an hour.
- Melt margarine and cool. Mix sugar, salt, vanillin, add ingredients to the dough. Slowly add flour and prepare the dough. Leave it to rise in a warm place for 40-60 minutes.
- At this time, you can start filling the buns. Cottage cheese should be mixed with egg, sugar, vanillin and raisins.
- After the dough has risen, you need to tear it off piece by piece, make balls and roll out. You need to make three cuts of different sizes on the dough cake. Place a little filling in each circle.
- The roses are made as follows: the smallest piece is wrapped around the filling, the second piece is also wrapped around the filling, and the third piece is used to secure everything together.
- You need to let the products rise again, and then they can be put in the oven, preheated to 180 degrees, for 30-40 minutes, depending on the oven. The buns should be golden.
Rose buns with apples and plums
Ingredients:
- Milk – 500 ml;
- Flour – 400 gr;
- Sugar – 50 g;
- Yeast - a packet;
- Vegetable oil – 50 ml;
- Vanillin - sachet;
- Salt - a pinch;
- Apples and plums - 10 pieces.
Preparation:
- Heat the milk slightly, add yeast, sugar, and slowly add flour. Add butter and the rest of the flour to the thick dough. Leave the dough in a warm place for half an hour.
- For the filling you need to cut the apples and plums into cubes. Add sugar.
- Roll out the dough, cut out circles using a glass, cut several petals on them and wrap them around the filling.
- Bake at 180 degrees for 30-40 minutes.
Rose buns with sugar
Ingredients:
- Eggs – 3 pcs;
- Milk - a glass;
- Sugar – 200 gr;
- Butter – 100 g;
- Flour – 700 gr;
- Vanillin – 2 sachets;
- Salt - a pinch;
- Yeast – 25 gr.
Preparation:
- Heat the milk, add yeast, half the sugar, 200 grams of flour. Mix the ingredients and leave for half an hour in a warm place.
- Melt the butter, let it cool. Pour sugar, salt, vanillin into it. Pour into the dough and add flour in parts. Leave the dough to rise in a warm place for half an hour.
- Next, roll out the dough, sprinkle with sugar, and roll into a roll. Cut into pieces using a knife. Each can be straightened a little to make the rose convex.
- Leave the roses for 10 minutes, put them in the oven, preheated to 180 degrees, for half an hour.
Baking roses with apples
Interesting pastries are made from ready-made puff pastry.
Ingredients:
- puff pastry – 500 g;
- water – 2 glasses;
- sugar – 4 tbsp;
- apples 4-5 pcs;
- powdered sugar.
Preparation:
- Wash the apples, cut them in half, cut into slices.
- Boil 2 cups of water with sugar, pour apples into this syrup. Cook for about 2 minutes.
- Drain the water and cool the apples.
- Defrost the dough, roll out, cut into strips 3 cm wide and 25 cm long.
- Place apple pieces in a row along a strip of dough, roll into a tube.
- Connect the ends of the dough together to make the rest of the roses.
- Place the baked goods in an oven preheated to 180 degrees for 20-30 minutes. Let them cool and sprinkle with powder.
These are so original, not complex recipes can be used to please your family and friends.
Rose buns with sugar recipe with photos step by step
