Yeast dough stuffed with burger

We offer options for making great buns made of yeast dough, which will impress your taste and make your tea party simply unforgettable.

Bun Sinabon with sweet filling and curd cream

Ingredients:

For the test:

For filling:

For cream:

Preparation

In the bowl, beat the egg with the addition of granulated sugar, vanilla sugar and salt to a lush foam. Then pour in some warmed milk and beat again a little. Now pour the previously sifted and mixed with dry yeast flour, measuring initially three hundred grams, and mix everything well. Then we stir in the soft butter and, gradually pouring more sifted flour, we start a soft dough, which only slightly clings to the hands.

We determine the container with the test in a warm place and leave it at least twice before increasing it in volume. Now approach the dough roll to a thickness of five to seven millimeters, sprinkled on the entire perimeter of a mixture of brown sugar and cinnamon, level and roll up the roll. We cut it into equal fragments about four centimeters thick, put them on an oiled baking tray and leave it in the heat for a proofing for twenty to thirty minutes. Further we maintain products in a preheated to 185 degree oven before browning.

During this time, prepare the cream. To do this, curd cheese, sugar powder and cream are mixed in a bowl and beat a little with a mixer.

On readiness we take out buns from the oven, abundantly grease them with cooked cream and we can serve. Such baked goods are usually served in a warm form. But in the cooled it is also very tasty and appetizing.

You can go a little away from the classic recipe and cook yeast buns with a nut filling, replacing cinnamon with crumbled nut crumbs. It will turn out not less tasty.

Also, taking as a basis the proposed above recipe for making yeast dough, you can bake magnificent buns with a poppy filling. And how to prepare such stuffing for buns, we tell further.

Poppy filling for rolls

Ingredients:

Preparation

To prepare the poppy filling, heat the milk to a boil, pour the poppy seeds and boil the mixture for five minutes. Now we cover the container with a lid, remove it from the fire and leave it for one hour for infusion. After that, filter the mass from the remnants of milk, add sugar and vanilla sugar and punch a bit with a blender or crank it several times through a meat grinder.

Now we form buns, as in the previous recipe, distributing the filling by the test, curling the roll and cutting it into pieces. After proofing, smear the products with beaten egg and bake in the same temperature regime until the desired degree of rudeness.