Spanish buns - tender, with or without filling. The morning begins with Spanish buns: with custard, raisins, nuts, cinnamon

Reviews (6)

26

Prepared by: Vika Vasilenko

02/23/2017 Cooking time: 3 hours 0 minutes

I just love the wonderful aroma of homemade sweet baked goods! How delicious these buns smell, and how tender and airy... Be sure to try my recipe. Watch how to make nut muffins.

Buns with walnuts in the form of rolls

The finished dough can be divided into parts from the very beginning. One piece will fit the finished bun. Roll each lump of dough into an oval shape. In this case, the filling is not placed on the entire cake, but only on one edge. Cut the second into strips. Roll the flatbread like a roll, starting from the edge where the filling is located.

The finished buns are placed on a baking sheet lined with baking paper. Before baking, brush the product with whipped yolks - this will give the pastry a golden color when baking. After this, you can sprinkle sugar or chopped nuts on the buns.

Cooking method

I made the yeast dough in a bread maker. To do this: in a bread machine bowl, mix flour, yeast, kefir, butter, egg, 2 tbsp. sugar, salt, vanillin and put in the bread machine on the dough mode, after 1.5 hours a tender, rich, airy dough will be ready.

For the filling: Chop the walnuts in a blender, add sugar and mix well

Divide the dough into parts. Take one part and roll out an oval cake, put walnut filling on one edge, cut the other edge into strips.

Roll the filling into the dough like a roll.

Place the buns on a baking sheet lined with parchment and greased with butter, brush the buns with whipped yolk.

Sprinkle the tops of the buns with a small amount of filling. Place the buns in a preheated oven at 180 degrees and bake until golden brown.

Serve with tea or coffee, enjoy your meal.

Recipe for making butter buns with walnuts step by step

Butter buns with walnuts will appeal to all lovers of sweet pastries. The buns are so versatile that they can be prepared for a summer picnic, for breakfast or an afternoon snack for children and served with milk, and of course, they will gracefully decorate any holiday table. The yeast dough in this recipe is universal; by the way, I recommend it not only for sweet pastries, but also for meat and vegetables. Yeast dough can be kneaded in a bread machine, or by hand. In warm milk, dilute one teaspoon of salt, sugar and compressed yeast (they can be replaced with fast-acting yeast).

Add two tablespoons of flour and mix everything well. The dough is ready. Place the bowl with the mixture in a warm place for 15-120 minutes.

The dough dough should rise and at least double in volume.

Sift the flour into a deep bowl, make a well in it and add the egg.

Melt the butter in a water bath or in the microwave and place in a bowl with flour.

Next add the dough.

Knead the dough. Knead it until it has a homogeneous elastic consistency. The dough should not stick to your hands. It is most convenient to work with the dough on a work surface, and transfer the finished dough into a bowl. It is advisable to cover the bowl with cling film so that the dough does not dry out. Place the bowl with the dough in a warm place, I use a preheated oven. How quickly the dough rises depends on the quality of the yeast. On average it took me 30 minutes.

The dough should rise and at least double in volume.

Divide the dough into two parts and roll out a circle with a diameter of 2 ml from each.

Sprinkle it with cane sugar.

Top with walnuts. If desired, you can choose any other nuts (peanuts or cashews, for example). You can add raisins.

Roll the dough into a roll.

Divide the yeast roll into an equal number of parts and place each part on a baking sheet covered with parchment. The buns will resemble roses in appearance. Let them sit for 15-20 minutes and put them in the oven. Bake the buns in a preheated oven for 30 minutes at 175 degrees.

After the time has passed, take out the buns, let them cool slightly and are ready to serve. Butter buns with walnuts are ready. They turn out very appetizing and filling. Bon appetit!

Buns with nut filling

You don't need a special occasion to invite friends over for tea. Just bake some buns.

INGREDIENTS

For filling:

• 2 cups walnuts
• 180 g sugar
• 1/2 cup cream
• 1 tbsp. l. vanilla extract
• 1 tsp. cinnamon

For the test:

• 400 g flour
• 20 g fresh yeast
• 200 ml milk
• 40 g sugar
• 90 g butter
• 1/3 tsp. salt

Recipe

Step 1 Sift the flour. Heat the milk to 30°C. Prepare the dough. Pour milk into a large bowl, add yeast and half the sugar, stir. Add flour in portions and stir with a wooden spoon or whisk. Add flour until the dough becomes thick like sour cream, but flows off a spoon (you will need about half of all the flour). Make sure there are no lumps in the dough.

Step 2 Cover the bowl with the dough with cling film and place in a warm place for about 1 hour. Wait until the dough stops increasing in volume and begins to fall.

Step 3 Add the remaining sugar, salt and softened (but not melted) butter to the dough. Mix thoroughly. At this stage the oil will be noticeable and will not dissolve.

Step 4 Gradually, in portions, mix the remaining flour into the dough. Add a new portion only after traces of the previous one have disappeared. Cover the bowl with cling film or a linen napkin and place in a warm place. After 1.5 hours, check the degree of rise: make a small hole in the dough with your finger and wait 5 minutes. If the dimple does not disappear, then the dough has risen enough. Step 5 Dust a work surface with flour and transfer the dough onto it. Knead lightly, shape the dough into a ball and return to the bowl. Cover the bowl again and place in a warm place for another 1–1.5 hours. Step 6 Prepare the filling. Grind the nuts in a blender into coarse crumbs. Place all the filling ingredients in a saucepan, place over medium heat, bring to a boil and simmer for 10 minutes until the filling thickens. Cool.

Step 7 Divide the finished dough into small portions, approximately 70 g, and roll into balls. Roll each portion into a thin rectangle and spread with filling. Roll into a roll. Fold the roll in half and seal the ends.

Step 8 Using a sharp knife, cut the rolls in the middle without cutting all the way through. Open the cut to make a heart. Step 9 Place the buns on a baking sheet lined with baking paper, cover with a towel and leave for 20 minutes. Brush the surface with beaten egg and 1 tbsp. l. water or milk.

Step 10 Preheat the oven to 190°C. Bake buns until golden brown, 15–18 minutes.

Making buns from yeast dough

1. Let's start with the yeast dough first. Sift the flour into a deep bowl, pour the yeast into it and mix gently with a spoon.
2. Meanwhile, put the milk on the fire and heat it up (no need to boil). Add sugar and salt to it. Mix.
3. Add the warmed milk little by little to the flour and knead the dough. You cannot pour out all the milk at once, otherwise the dough will be very difficult to knead and it will turn out tough.
4. When the dough is ready, you need to cover it with cling film (or a simple kitchen towel) and leave it in a warm place for 40 minutes.

Yeast dough for buns While the dough is rising, you can prepare the filling. The nuts need to be fried until golden brown in a dry frying pan, then chopped into small pieces with a kitchen knife (or blender) and mixed with sugar and cinnamon. Turn on the oven so that it has time to warm up. Take out the dough and roll it into a layer.

Roll out the dough

Brush with melted butter and place the filling on it, leaving 1 cm from the edges. Roll the layer into a roll. And, like Cinnabon buns, cut it into 2 cm wide pieces and place them on a greased baking sheet. (To ensure a beautiful golden brown crust after baking, the top of the buns can be greased with strong sweet tea or sweet milk with starch.)

Buns with nuts and cinnamon on a baking sheet

Bake for 40 minutes in the oven at 180 degrees. The finished buns can be greased with sugar syrup or sprinkled with powdered sugar.

Yeast dough buns are ready

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Viennese nut buns.

Cooking time: 2 hours

Number of servings: 9 pcs.

What to cook in: in the oven

Ingredients

Dry yeast 6 g Chicken yolks 3 pcs. Cognac 20 ml Refined sunflower oil 15 ml Butter 120 g Milk 200 ml Wheat flour 530 g Vanilla sugar 10 g Sour cream 40 g Salt 0.5 tsp. Hazelnuts (hazelnuts) 150 g Chicken eggs 1 pc.

Step-by-step preparation

We offer an almost classic recipe for amazing Viennese rolls. They are easy to prepare, and their taste is unforgettable!

The dough is prepared quite simply using dry yeast. Try it, you won't regret it!

1. Start with the test. To do this, mix all the dry ingredients: flour, yeast, sugar, vanilla sugar and salt.

2. Add all liquid ingredients: yolks, milk, butter, vegetable oil, sour cream and cognac.

3. Knead the dough and place it in a warm place for 40 minutes.

4. Roll out the dough into a 45 by 25 cm rectangle and brush with soft butter.

5. Roll into a roll and cut into 12 pieces. Make the cuts at an angle so that each piece is shaped like a trapezoid.

6. Press down each bun with a stick so that the edges rise up.

7. Brush with egg and bake for 35 minutes at 180°C. Viennese buns stuffed with nuts are ready!

Video for the recipe “Viennese nut buns.”

Preparation

1. Dissolve the yeast in 500 ml of warm milk. Add 130g regular sugar and all the vanilla to the mixture. Leave for 5 minutes.
2. In a separate bowl, beat the eggs and add them to the milk, stir. Start slowly adding flour, stirring constantly, salt and 150 g of softened or melted butter. The dough should be elastic. Cover the dough and leave for about an hour and a half to rise.
3. For the filling, fry the nuts and chop them. Melt the remaining butter and add the nuts, remaining sugar and milk to make a thick porridge.
4. Roll out the dough into a large rectangle. Place the filling. Then fold the bottom and top edges of the dough alternately so that the dough is folded into thirds. Cut it crosswise into wide strips and twist each one a little.
5. Line a baking tray with baking paper and place the dough spirals on it. Brush them with yolk and leave for about 20 minutes, then bake for 25 minutes in an oven preheated to 200 degrees. This yummy can be both a dessert and a hearty snack. Walnuts go well with fruit jam; you can add it instead of sugar next time. Sweet buns are wonderful in their own way, but you can’t serve them with borscht, so you’ll have to look for a recipe for unsweetened buns, but they’re perfect for tea!

Soft and fluffy buns in 25 minutes with nut filling

This is a very simple baking recipe, today I have a nut filling. But the beauty of this recipe is that you can use absolutely any filling.

In particular, I tried sweet buns with poppy seeds and cherry jam and unsweetened buns with cheese and cottage cheese. Every time the buns turned out delicious and fluffy.

Ingredients:

For the test:

1 kg. regular flour

130 gr. Sahara

2 level teaspoons of salt

20 grams of dry yeast or 40 gr. fresh yeast

500 ml. lukewarm milk

150 gr. soft plum oils

2 tablespoons unscented sunflower oil

2 eggs

vanilla

For the nut filling:

50 gr. drain oils,

200 gr. ground nuts (any kind and raisins if desired) - I only have roasted walnuts

80 gr. sugar (or to taste)

a little milk (just to thin the filling a little)

1 teaspoon cinnamon (or to taste)

Ingredients

For the test:

• flour - 600-700 grams;
• warm milk - 0.5 liters;
• a teaspoon of salt;
• vegetable oil - 50 milliliters;
• dry yeast - 10 grams;
• sugar - 3-4 tablespoons;
• vanillin or vanilla sugar (to taste).

For filling:

• roasted nuts - 400 grams (any type can be used);
• sugar - 200 grams;
• butter - 50 grams;

Very tasty buns with nuts. Step by step recipe

1. Before preparing yeast buns with nuts, heat the milk over low heat or in the microwave and pour it into a container. Then add yeast and a couple of tablespoons of sugar.
2. Take a little flour (about 2 tablespoons) and add it to the milk, mix everything carefully and thoroughly until a homogeneous mass is formed. Let the mixture stand for 5 minutes.
3. Pour the remaining flour and sugar into a blender container, add some salt and vanilla. Mix all the ingredients.
4. Then take the milk and gradually pour it into the mixture. Beat with a blender until a homogeneous and solid piece of dough forms.
5. Then add vegetable oil and beat for a few more minutes. This way the dough will become elastic and will not tear.
6. Transfer the dough into a container and leave it to stand for 40-60 minutes until it rises.
7. Now you need to make the filling. According to the recipe, you can bake buns with almonds and peanuts, or with walnuts. Pour the roasted nuts into a blender container and grind them to coarse crumbs.
8. The butter should be at room temperature, so before making the nut buns, you need to remove it from the refrigerator about an hour before cooking. Cut it into cubes and pour it into a blender container. Then add sugar and mix the ingredients.
9. We take out the dough and divide it into three parts. Take one piece and roll it into a rectangle: you can use a rolling pin or stretch it with your hands.
10. Place the filling in the middle of the rectangle in an even layer. And fold the side edges towards the middle. Now cut into strips: approximately 7 centimeters wide. We twist each piece by the edges, forming a kind of spiral. (For more details, see the video below the recipe)
11. Leave the fragrant buns for tea with nuts to brew for about 15 minutes. Turn on the oven and preheat it to a temperature of 180 degrees. Baking time is 15-20 minutes, depending on the characteristics of the kitchen equipment.

These delicious nut buns are very quick and easy to make at home. Their aroma will fill the house with comfort and family warmth, and the taste will bring incredible pleasure. Cook with pleasure!

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