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Fluffy buns

Fluffy buns

I've been looking for recipes for sandwich buns that are fluffier than those made from bread dough. There are many recipes, I adapted one to my taste and I am very happy with what came out.

  • 500 gr flour
  • 250 ml of sweet milk
  • 1 or
  • 1 teaspoon grated salt
  • 1 teaspoon sugar
  • 40 gr butter
  • 40 gr of fresh yeast
  • 1 galenus for anointing

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Fluffy buns:

I mixed the whole egg with the salt and sugar, then I put the warm milk in which I dissolved the yeast. I poured this composition in a bowl over the flour and kneaded until all the flour was incorporated. I added the melted butter, I kneaded a little more to let the butter into the dough and I warmed it, covered for 45 minutes.

I turned the dough over on a board greased with oil and divided it into 8 spheres that I placed in the round tray like a flower. I left it to rise for about 20 minutes, I greased it with egg yolk and I baked it on the right heat for about 40 minutes.

Tips sites

1

I forgot to sprinkle poppy seeds or sesame seeds when I put them in the oven. Next time I double ....


How to prepare fluffy and wonderful homemade buns

I made today's buns with pastry flour, type 000, not with flour type 650 as I have used so far for bread. The dough also contains butter and milk. I greased them with egg and sprinkled them with poppy seeds and cumin seeds before putting them in the oven. This time, because I wanted soft, fluffy buns with a thin, shiny crust, I didn't bake them in the steam bath, as I did with rye bread, for example, but I baked them normally, like on a cake. , at 180 degrees.

Out of 600 grams of flour, 10 small buns came out, but I could have made 12 a little smaller. I think next time I would choose to make them a little smaller. They are perfect, wonderful for the package, for sandwiches or for any meal of the day. At least in the morning, when you see them on the table brown and shiny, with a cup of milk, butter and jam, I give you a state of comfort, from home and a beautiful new day can begin


Fluffy buns with butter, for breakfast, old Italian recipe

Fluffy buns with butter, for breakfast, the old Italian recipe from 1956, from a recipe book of the largest restaurant in Rome at that time. Fantastically soft and tender buns with an intense buttery taste, a recipe worth trying & # 128578

If you want to prepare a perfect breakfast for your loved ones or a very special snack, I recommend these Buns with butter for breakfast.

I always do Home bread , horns, bagels , all kinds of simple and tasty goodies and most very cheap. Homemade leavened croissants are very cheap and soft, I have more croissant recipes & ndash here.

I received a gift from a friend last year, a wonderful recipe book from 1956, Il grande libro di cucina, written by Carlo Santi, maitre d & rsquohotel and Rosino Brera, chef at the Hotel Excelsior in Rome. It is a rare and absolutely wonderful book with thousands of delicious recipes. I mentioned this Recipe Book before and I will do it again.


Maya is prepared first.
Put in a bowl warm water, yeast, a tablespoon of sugar and 50 grams of flour.
Set aside for 5 minutes or until bubbles begin to form.
Add butter, 2 tablespoons sugar and egg and mix.

Add flour and salt and knead the dough.
It can be kneaded by hand or you can use a robot.
The resulting dough will be soft and slightly sticky. DO NOT add flour, this is how the dough should be. If you add more flour, the buns will no longer be fluffy.

Cover the bowl with a kitchen towel or cling film and leave in a warm place away from the current until it doubles in size.

Push the dough back and place it on the work table.
Divide the dough into 8 equal pieces.

Sprinkle flour on your hands and shape each piece of dough into a bun or stick.
Place the buns in a pan and leave to rise for an hour or until they double in size.

Preheat the oven to 180 degrees.
Beat the egg with the milk. Apply with a kitchen brush on each bun and sprinkle with sesame seeds.

Put them in the oven, where they are kept for 15-17 minutes or until they are nicely browned.

Leave to cool and serve with burgers, sandwiches or as such.


Fluffy buns

I really like doughs, I like to play with them, so I would like to share the recipe for these wonderful Fluffy buns.

The dough does not require many ingredients, but it requires a little patience, but I promise you will get the most and the fluffiest buns!

I also recommend the dough for Muffins with butter and milk, they are sensationally good!

These fluffy buns didn't catch the next day, so I had to make them again. My dwarfs pop them with full jaws, especially because they are fluffy and smell great! They are ideal for sandwiches, breakfast, package or even for a family picnic.

I often buy hamburger buns, but I tell you, I don't even intend to take them from now on. These fluffy buns are 1000 times better and much tastier, but also fresh.

I hope you like this simple recipe, and if you also prepare these fluffy buns, I am waiting for you with a picture on my facebook page!

Preparation time: 2 h Nr. servings: 12 Complexity: medium
Ingredients Fluffy buns:
  • 500 gr white wheat flour
  • 1/2 lgta salt
  • 10 gr of fresh yeast
  • 1 lgta sugar
  • 50 ml of warm water
  • 50 gr butter
  • 280 & # 8211 300 ml milk (depending on the type of flour)
  • 1 yolk for uns
  • chimen negru / susan
Method of preparation Fluffy buns:

In a bowl, sift the flour together with the salt.

Put the yeast and a teaspoon of sugar in a bowl, over which 50 ml of warm water is added. Set aside for 10 minutes.

Soft butter, milk at room temperature is added over the flour, and finally the yeast.

Knead the dough very well. I recommend using a robot, but it also works manually. The more you knead, the fluffier the dough will be.

After kneading, cover the bowl with cling film and leave to rise, in a warm place away from current, for 1-2 hours. The dough should triple in volume.

After leavening, the dough is turned over on a floured surface and kneaded lightly enough to give it a round shape.

With the help of a baking knife, portion the dough as in the picture. Take each strip and rotate it between your hands until it is spherical. The buns are placed in a tray provided with baking paper, at a distance of 3 cm from each other. After shaping, cover with a clean towel and leave to rise for 15-20 minutes.

After this time, lightly grease with yolk mixed with 2 lg of water and sprinkle with salt and seeds. I preferred black sesame.

Bake in the preheated oven, at 200 degrees C, baking up and down with ventilation, for 20-25 minutes.


Fluffy Keto Buns

I've been trying keto bread recipes, but this recipe for Diet Doctor surpassed them all. My kitchen was filled with the smell of bread, and buns & # 8230.dementia. They have a taste and texture very close to the classic bread, they are soft and especially fluffy and they have only 2 g of net carbohydrates / bun.

I let them cool on a grill so that the air could pass under them and not get wet. As soon as they cooled, I greased a clove of butter, poured a tablespoon of caramel keto on top and I ate it breathlessly, crazy.


Buns for hamburger & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of hamburger buns which I present to you today is insane. I did it last week salmon burger, extremely tasty and also healthy. I realized too late that I should have shown you how to make buns because the ones in the shops are full of all the nonsense. I really challenge you to read the label. Every time I do this exercise in stores, it scares me. Instead, the homemade ones are not only much tastier but also much healthier because we know exactly what ingredients we used to prepare them.

I discovered this recipe one day when I had guests and I wanted to make them salmon burgers. Because we hurried and because I almost never make my list, I forgot to buy buns. My husband came up with the saving idea: & # 8221 Leave it, like you do at home. They are easy to make & # 8221, he says like a popcorn, because he just didn't have to make them :)) Willingly or unwillingly I started hamburger buns, together with my girlfriend, Ioana.

I wanted to get a soft but non-sticky dough to get some very fluffy buns. The result was more than we expected! I got some hamburger buns, great. Beautifully grown, browned and very fluffy. Not to mention how good the salmon burgers turned out with these buns. From the whole composition you get about 8-10 buns, depending on how big you make them, but enough for 2 families.

If necessary, you can freeze them and they will only be good for any occasion. These hamburger chfiles are suitable for any kind of grilled dish. Whether it's a fish burger, chicken or beef, I sincerely hope you try this recipe with the salmon burger and I hope you like it.


Aromatic and delicate buns, like fluff!

Fluffy buns with sugar from delicate dough, which is very easy to work with. Only good for dessert with a cup of tea!

INGREDIENT:

& # 8211 7 gr of dry yeast or 15 gr of fresh yeast

METHOD OF PREPARATION:

1. In the bowl with warm milk, add sugar and yeast, mix, add 3-4 tablespoons of flour (of the total amount), mix once more and leave the composition for about 15 minutes, until the yeast activates.

2. Then break the egg, add vanilla sugar and a pinch of salt, pour oil and mix the ingredients.

3. Gradually incorporate the flour and mix, then knead the dough.

4. At the end, add the soft butter to the dough in a few steps and continue to knead until it is completely incorporated.

5. Round the dough, put it in a bowl, cover it with plastic wrap or towel and leave it to rise for 1-1.5 hours, until it doubles in volume.

6. Knead the dough and divide it into pieces of approximately the same size, which you round.

7. Then spread the rectangular glues, grease them with melted butter and sprinkle with sugar.

8. Fold the sides, roll rolls and glue the edge.

9. Place the buns on a tray lined with paper or baking sheet, cover with a towel and let them rest for about 30 minutes.

10. Grease the buns with beaten egg and bake them for 15-20 minutes in the preheated oven to 180 ° С.

A fluffy and good-looking result! The buns are tasty and with an appetizing butter flavor.


This ingredient changes everything! Fluffy and fine buns!

Extremely fluffy leavened buns and easy to prepare based on condensed milk. The dough is universal and can be used for other kinds of buns, pies, tarts, etc.

INGREDIENT (ROOM TEMPERATURE):

-18 g of fresh yeast or 6 g of dry yeast

-30 g of sugar or more

-1 teaspoon vanilla sugar or 1 vanilla powder.

METHOD OF PREPARATION:

1. Mix the yeast well with sugar and warm milk.

Advice. If you are not sure of the quality of the yeast, cover the bowl with the composition and leave it for 10-15 minutes, until foam forms. If there is no reaction, it means that the yeast is not active and the dough will not leaven.

2. Add egg, vanilla sugar, condensed milk and salt. Stir.

3. Gradually incorporate the dough and knead an elastic and non-sticky dough.

Advice. The flour is different, so you may need a smaller or larger amount. As soon as the dough accumulates in a ball and becomes practically non-sticky, do not add flour.

4. Add soft butter and continue to knead the dough until it acquires a smooth and homogeneous consistency. Both with the robot and manually, the dough must be kneaded for about 10 minutes.

Advice. If you knead the dough by hand, then cut the butter into 4 pieces and add them one by one, kneading well after each one. Do not add too much flour, it is better to let the dough stick lightly to your hands, after it leavens, it will become non-sticky.

5. Place the dough in a bowl greased with oil, cover it and put it in a warm place for about 1 hour, until it increases in volume 2-3 times.

6. Transfer the dough to the work surface and divide it into 2 pieces or you can bake in a single larger tray. Prepare 2 cake tins (23 * 11 cm), lining them with baking paper.

7. Spread with your hands a rectangular worktop the width of the form (23 cm), roll a roll tightly, glue the edge and cut the roll into slices 2 cm thick, using a sharp knife. Transfer them to the shape in the same order.

8. The second piece of dough we sprinkled with 2 tablespoons of sugar mixed with 1/3 teaspoon of cinnamon.

Advice. The buns are not very sweet, you can add more sugar, condensed milk or use a sweet filling.

9. Cover the molds with plastic wrap and towel and leave the buns to rise for about 30 minutes, until they double in volume.

Advice. You can leave them on the table if it is hot in the kitchen. If not, then heat the oven for 1 minute, turn it off and put the dough inside.

10. Grease the buns with beaten egg or milk, optionally, sprinkle them with sugar and put them in the preheated oven at 180 ° C for 20-25 minutes (heating up and down, without convection), depending on the material of the form. Take the toothpick test.

Advice. The dough should grow well, only in this case the buns will not crack on the surface and will be very fluffy.

11. Remove the buns from the oven and grease them, optionally, with butter or butter mixed with condensed milk.

Advice. You can also prepare separate buns.

The dough is so fluffy and delicate, with vanilla flavor and condensed milk taste. If you prepare the buns with filling, the slices will look very good, because the filling will be in a spiral. The perfect variant for tea!


Aromatic and delicate buns, like fluff!

Fluffy buns with sugar from delicate dough, which is very easy to work with. Only good for dessert with a cup of tea!

INGREDIENT:

& # 8211 7 gr of dry yeast or 15 gr of fresh yeast

METHOD OF PREPARATION:

1. In the bowl with warm milk, add sugar and yeast, mix, add 3-4 tablespoons of flour (of the total amount), mix once more and leave the composition for about 15 minutes, until the yeast activates.

2. Then break the egg, add vanilla sugar and a pinch of salt, pour oil and mix the ingredients.

3. Gradually incorporate the flour and mix, then knead the dough.

4. At the end, add the soft butter to the dough in a few steps and continue to knead until it is completely incorporated.

5. Round the dough, put it in a bowl, cover it with plastic wrap or towel and leave it to rise for 1-1.5 hours, until it doubles in volume.

6. Knead the dough and divide it into pieces of approximately the same size, which you round.

7. Then spread the rectangular glues, grease them with melted butter and sprinkle with sugar.

8. Fold the sides, roll rolls and glue the edge.

9. Place the buns on a tray lined with paper or baking sheet, cover with a towel and let them rest for about 30 minutes.

10. Grease the buns with beaten egg and bake them for 15-20 minutes in the preheated oven to 180 ° С.

A fluffy and good-looking result! The buns are tasty and with an appetizing butter flavor.


Ingredient chifle moi:

  • 500 grams of flour
  • 350 ml. warm water
  • 15 grams of fresh yeast
  • 1 tablespoon grated sugar
  • 1 teaspoon salt
  • 50 ml. olive oil
  • in addition, oil for anointed work plan

Prepare soft buns:

1. Weigh the flour and sift in a bowl, mix with salt (picture 1).

2. Add over the flour 200 ml. of water out of a total of 350 ml. simply mix with a spoon and set aside (picture 2).

3. In a cup, rub the yeast well with the sugar until liquefied, then add the remaining 150 ml. of water (picture 3).

4. Because the dough will be soft, I recommend kneading it in a food processor or bread machine, but it also works by hand, with perseverance and patience. Simply mix the moist flour with the diluted yeast and knead well (picture 4).

5. When the dough is homogeneous, add the oil in a thin thread (picture 5). Knead until it is completely incorporated into the dough (be sure to peel the dough off the walls of the robot bowl so that the oil penetrates everywhere).

6. Place the kneaded dough in a bowl greased with oil (picture 6), cover with a damp napkin and leave in a warm and protected place until it grows (if you put it in the oven heated to 40 degrees next to a pot of hot water, it will double in volume in less than half an hour).

I kept the dough in the oven and it quickly arrived like this:

On the work surface greased with oil, turn the dough upside down and cut with a knife with a blade greased in 6 to 10 equal pieces, depending on how big you want the buns.

1. Each piece is flattened with the palm until a disc is obtained, the edges of which are brought all the way inwards, pressing in the middle (picture 1).

2. Finally, press well by gluing the dough (picture 2).

3. Turn the bun thus formed with the solders towards the work surface and round it around. If you want high buns, you don't need to flatten them anymore, but I don't think they would be too suitable for burgers and sandwiches, so I flatten them with my palm before placing them in the tray covered with baking paper or special silicone. for pastry (picture 3).

Bake soft buns

Turn on the oven and set it at 220 degrees Celsius, and place a pot (pan) with hot water on the bottom.

Until the oven heats up, cover the buns with a napkin and let them rise in a place away from the current.

Once the oven has warmed up, put the tray in the oven at a medium height. After the first 15 minutes of baking, remove the pot of hot water from the oven. Be very careful not to burn yourself. Continue baking for another 5 minutes. The buns will be brown and well cooked.

Remove the tray from the oven. Immediately brush the hot surface of the buns with water, to have a fine and shiny skin.

Place the buns to cool on a grill. It is consumed with great pleasure, warm or completely cold. By the way, the next day they are just as good (more than that they couldn't stand me at home).

The interior is very fluffy and airy, as you can see in the section below.