French buns - 8 home-made recipes

Croissants, sanabons, guzher, brioche - this is only a small fraction of the culinary layer with the general name French buns. This type of baking is so many-sided in France that it seems that for all life not to try all possible options. At the same time, it remains unclear how French women with such love for pastries manage to remain so graceful. Perhaps a good mood, which gives morning coffee with a fragrant bun, may affect fast metabolism.

Classic recipe

The peculiarity of these classic French buns is that the yeast dough is not sent to ripen in the heat, but immediately form products from it, which then melt. As a result, not only the time spent is reduced, but the baked goods come out incredibly weightless and soft.

For the test on fast powder yeast you will need:

• 200 ml of milk;
• 14 g of yeast;
• 60 g of sugar;
• 2 eggs;
• 100 g butter;
• 520 g of flour.

As a layer for buns, a mixture prepared from:

• 180 g of sugar;
• 100 g butter;
• 50 g of starch.

Recipe for buns in steps:

1. Combine all components of the dough with slightly warmed milk and liquid butter. Stir until elastic. The key to tasty products is long and diligent kneading of dough. Modern gadgets will help to simplify this process, for example, a planetary mixer with a hook hook for dough or a bread machine included in the Dumplings mode.
2. The creamy consistency of the oil is mixed with sugar grains crushed with starch, mashing the mixture with a fork.
3. Walk along the rolling pin just dough, giving it the shape of a rectangle, grease it with the filling and roll it up. Then cut into pieces, which lay on a sheet with the slice down and allow one hour to distance in a place closer to the heat.
4. The oven should be warmed up to 220 degrees before baking, but as soon as the billets go into it, the temperature should be reduced to 180. The baking time is 15 minutes. Ready buns can be sprinkled with powdered sugar.

How to cook Sinabon

Hot curls of butter yeast dough, layered with a sugar-butter mixture with cinnamon flavor, with a delicate butter cream melting on top. So in a nutshell you can describe the sinabon buns.

And to try them, you need to prepare for the basics:

• 300 ml of milk;
• 75 g of fresh yeast;
• 150 g of sugar;
• 3 eggs;
• 120 g butter;
• 7.5 g of salt;
• 900 - 1000 g of flour.

The layer will include:

• 300 g of sugar (it is better to take brown);
• 30 g ground cinnamon;
• 75 g butter.

Cream icing is prepared on the basis of:

• 150 g of powdered sugar;
• 90 g cream cheese (Mascarpone or Almette);
• 60 g of butter.

Stages of baking:

1. Combine milk with yeast, add a little sugar to them (20 - 30 g). Stir absolutely all crystals to melt and forget about the mixture for 20 minutes, creating warmer conditions so that the dough bubbled and rose.
2. Without wasting time, prepare gluten. Combine two tablespoons of flour with a tablespoon of water, mix well, and then rinse under running cool running water until a friable but sticky mass is obtained.
3. Shake the eggs with salt and the remaining sugar, add the oil, brought to a liquid state, and the dough. Mix. Next, introduce gluten simultaneously with flour. Give the mixed koloba from the dough one and a half to two hours for ripening in the heat.
4. For the filling, simply melt the butter and mix it with two other ingredients. From the approached dough to form products similar to the previous recipe. Let them distance another 30-60 minutes.So that the buns do not lose their tidbit, cut the roll into separate pieces only with a well-sharpened knife or with a piece of thin fishing line.
5. Sinabon is baked for 15 - 20 minutes in an oven warmed up to 180 degrees. For glaze, softened butter is mixed with cheese and powder. This cream is coated on top of hot buns with a silicone brush.

Bake with cinnamon

“I love you and entrust my fate to your hands” - such a message was carried by a tulip and cinnamon in the language of flowers of the Victorian era. You can tell no less eloquently about your sympathies by preparing delicious French buns with cinnamon in the form of a tulip flower for the object of your lusts.

In addition to a good mood in the cooking process you will need:

• 900 g of ready-made puff yeast dough;
• 100 g of sugar;
• 30 g of cinnamon powder;
• 50 g of melted butter;
• 1 egg
• poppy to taste.

Algorithm of actions:

1. Convert a semi-finished product or a dough made by yourself into a rectangle. The thickness of the formation should be approximately 5 mm. Generously grease it with a filling of butter, sugar crystals and cinnamon. Poppy lovers can crush a workpiece from above with its seeds.
2. Roll the dough into a roll along the long side of the rectangle, which is then divided into six equal segments. Each is cut to half lengthwise on one side and a little cut on the other. Dilute small incisions in opposite directions, and lift the long ends up and bend, forming a tulip flower.
3. Give the products a distance of at least a quarter of an hour, then grease with a beaten egg and bake to a beautiful caramel crust at 180 degrees.

French brioche "Brioche"

The secret of these buns in a special yeast dough with a high content of butter, which must be cooled for a long time. Thanks to this, the baking is very tender and soft, and remains so even the next day. Buns can be baked without filling or by adding raisins to the dough, as in this recipe.

• 50 g of fresh yeast;
• 200 ml of milk;
• 100 g of sugar;
• 8 g of vanilla sugar;
• 2 eggs;
• 3.5 g of salt;
• 150 g butter;
• 550 g of flour;
• 150 g of raisins.

Working process:

1. Dissolve sugar (including vanilla), salt and yeast in non-cold milk. Pour in lightly foamed eggs, continuing to mix the composition, introduce all the flour.
2. Carefully knead the mass. It should turn into an elastic lump, easily detaching from the hands. Add softened butter and raisins to the dough. First, covering the dough with a towel, allow it to warm twice as much in volume.
3. Knead the approaching mass once again and put into the cold for 4-12 hours. Then warm. At room temperature, it will take about half an hour. After that, form buns and let them go for another 30 minutes. Top with beaten yolk and bake at 180 degrees to a delicious crust.

With custard

A delicate custard turns this pastry from ordinary buns into delicious pastries. It is absolutely not difficult to prepare such a dessert, since the yeast dough is prepared in a gratuitous way. And while it comes up, there will be enough time to prepare the filling.

For yeast dough you will need:

• 7 g of dry yeast;
• 250 ml of milk;
• 1 egg
• 100 g of granulated sugar;
• 2.5 g of salt;
• 50 g butter;
• 550 g of flour.

Custard filling is prepared from:

• 300 ml of milk;
• 2 yolks;
• 30 g of starch;
• 120 g of sugar;
• 2 g of vanillin;
• 15 ml of lemon juice;
• 5 g of lemon peel;
• 50 g of butter.

The sequence of baking processes:

1. First mix all the dry ingredients of the dough, then pour the milk mixed with the egg and melted butter into the resulting mixture. Carefully knead the dough, and collecting it in a lump, leave to approach until doubled in volume.
2. While the dough is ripening in heat, mix all the components of the cream, except for oil and lemon juice. Send the resulting mixture to the fire and boil until thickened. As soon as bubbles begin to appear on the surface of the cream, remove the saucepan from the heat.
3. Pour lemon juice and soft butter into a cream that has cooled to room temperature. Beat the composition with a mixer until thickened and uniform.
4. Divide the dough into twenty identical pieces, roll each of them into a rectangular cake with sides of about 10 by 14 cm. Put a teaspoon of the filling on the cake, cover with one edge. Make a free edge with longitudinal incisions, which should not reach the end. Then wrap it around the filling.
5. Grease the buns on top with yolk and milk. If desired, sprinkle with almond petals, sesame seeds or poppy seeds and let them distance 20 - 25 minutes. In the oven, baking should spend 15 minutes at 180 degrees.

"Curls" with raisins

These delicious French snail buns are easy to prepare even for breakfast. It is enough to soak the raisins in the evening, cook the cream and go to the store for puff pastry.

Proportions of ingredients for raisin buns:

• 1000 g of ready-made puff yeast dough;
• 150 g of raisins;
• 50 ml of liquor;
• 500 ml of milk;
• 100 g of sugar;
• 2 eggs;
• 40 g flour;
• 40 g of starch;
• vanilla to taste.

How to bake:

1. Sort the raisins, rinse in warm water, then pour liquor and leave in the refrigerator for the night, so that it is softened and saturated with moisture.
2. Grind eggs with sugar, flour and starch. Pour this mixture in a thin stream into boiled milk with vigorous stirring, add vanilla. Next, boil the cream until the first bubbles on its surface. Allow the curls to cool completely.
3. Roll out a rectangle from puff pastry, which is generously greased with cream and sprinkled with raisins. Then roll it into a roll, which for a quarter of an hour send in the freezer.
4. Cut the “caught” roll into portions 3-4 cm wide. After laying the buns with the slice down, bake them until golden brown at 200 degrees. Hot pastries can be greased with apricot jam on top.

Guzher - French Cheese Buns

Muffins "Guzhery" relate to savory pastries from custard dough with cheese. Instead of bread, they can be served with the usual first or second courses, which will turn an ordinary meal, if not into a festive feast, then into a restaurant treat.

The taste of ready-made pastries can vary significantly depending on the cheese chosen, and do not forget about spicy herbs (rosemary).

The list of products necessary during the baking process:

• 195 ml of water;
• 75 g butter;
• 195 g flour;
• 3 eggs;
• 3.5 g of rosemary;
• 3.5 g of salt;
• 225 g of hard cheese.

Algorithm of actions:

1. Cut the butter into cubes, send to a saucepan with water, salt and bring to a boil. Then pour the flour into the water-oil mixture in one step and stir quickly. Also, stirring actively, brew the dough until the moment when a thin flour film appears on the bottom of the dish.
2. Allow the dough to cool slightly (to about 60 ° C), then introduce chicken eggs one at a time, stirring the mixture well with a whisk. The last to mix chopped rosemary and small cheese chips. A small part of it should be left to decorate the guzher.
3. From the dough, form small round buns, which they put on a prepared baking sheet and send for ten minutes to the oven with a temperature of 220 degrees. Then sprinkle the pastries with the rest of the cheese and bake at 180 degrees for another 10 minutes.

Cooking with Chocolate

Chocolaten, or chocolate bread, is the name in different regions for a chocolate bun, which was released thanks to the efforts of baker Nicolas Berger. The base of the bun is puff yeast dough made from wheat and oat flour, and for the filling it is best to use high-quality dark chocolate.

List and quantity of ingredients:

• 300 ml of water;
• 15 g of yeast;
• 2.5 g of salt;
• 50 g of sugar;
• 1 egg
• 250 g of wheat flour;
• 250 g of oatmeal;
• 250 g butter;
• 50 g of chocolate.

Bakery products:

1. From all products (except chocolate and butter) make the dough. Knead should be at least 5 - 7 minutes, then cool for half an hour in the refrigerator.
2. After that, form a rectangle from the dough, along which to evenly distribute the butter. Fold the layer with an envelope, roll it out again and repeat folding. In total, such rolls should be at least three to four.
3. Roll out the finished dough into a rectangular layer, which you need to cut into 12 strips 5 cm wide. Put a teaspoon of crushed chocolate on one edge of such a strip and wrap the billet roll.
4. Cover the formed buns with a towel and send for 1.5 - 2 hours for proofing, creating conditions with a temperature of 37 degrees. Grease the approached buns with an egg soaked with homogeneity and cook for 15 to 20 minutes at 230 degrees.

There is nothing particularly complicated about cooking French pastries. But the result is always stunning!