How to bake buns and buns recipe with photos

Grandmother's koloboki - delicious and healthy baked goods

If you want something homemade for tea, but you don’t have much time or you just don’t want to stand at the stove, you can bake simple and tasty koloboks with sour cream according to your grandmother’s recipe.

The most common products for the buns are taken. Are there flour, sugar and sour cream in the refrigerator? Consider yourself dessert. Grandma’s recipe, shown below with a photo, is very simple. Small round buns made from yeast-free dough also cook very quickly.

And if you need to feed a large family deliciously and inexpensively, grandma’s koloboshki will be the best option. It may not work exactly the way grandmothers baked them many years ago, the sour cream and butter are not the same today, and the Russian oven has long been replaced by an electric one. But it’s still possible to bake koloboks almost like grandma’s.

Belomorsky Kolob

White Sea kolob is perhaps another favorite pastry of northerners. And today I want to share with you a recipe for how to cook White Sea kolobas. These kolobs are sold in our stores in the baking departments. They are in great demand. The kolobos are rich in calories, because the dough is made with sour cream and butter, but the taste is bland - no sugar is added to the dough. They can be eaten with jam, with tea, or with something salty. They will be good even with soup. They are very easy to prepare and also take little time to prepare.

Ingredients for Belomorsky kolob:

400 g - flour per ⁄ s;
200 g sour cream;
200 grams of butter or margarine;
¼ tsp. salt;
¼ tsp. soda;
1 tbsp. vegetable oil for greasing the baking sheet.

Method for preparing Belomorsky kolob:

Add salt and soda to the flour, mix and sift into a large bowl so that it is convenient to knead the dough.

We take the butter out of the refrigerator and cut it into small cubes into flour. Add sour cream there and begin kneading the dough.

First I use a fork to break up any lumps of butter and stir into the flour. And then we knead the dough with our hands, gradually forming a bun. The dough turns out soft and elastic.

Turn on the oven at 180°C.

While the oven is heating up, make the kolobs.

Grease a baking tray with vegetable oil or line it with baking paper.

Pinch off small pieces of dough and roll into balls the size of a walnut or slightly larger.

Try to make the kolobos the same size so that they bake evenly.

Flatten the balls slightly by pressing them on top with a spoon or your hands. Whoever likes it.

Bake for 35 minutes until lightly browned.

The inside of the bulbs turns out to be layered and crumbly. Something between puff pastry and shortcrust pastry.

I rolled the buns quickly, without smoothing them too much. They turned out a little clumsy, with an uneven surface, not like those in culinary stalls. But it’s true, like grandma’s.

ARTICLES ON THE TOPIC:
Jam cupcake - step-by-step recipe with photos
Delicious sour cream donut recipe with step-by-step photos
Roll with jam - recipe with photo

Nutritional and energy value:

Ready meals
kcal 8423.5 kcal	proteins 140.8 g	fats 350.5 g	carbohydrates 1194.8 g
Portions
kcal 1052.9 kcal	proteins 17.6 g	fat 43.8 g	carbohydrates 149.4 g
100 g dish
kcal 410.9 kcal	proteins 6.9 g	fat 17.1 g	carbohydrates 58.3 g

What products will you need?

For the koloboks you will need:

sour cream 15% – 200 g (glass);
egg – 1 pc.;
granulated sugar - half a glass or a little less;
butter – 100-150 g;
flour – 2-3 cups approximately;
baking soda or baking powder - a third of a teaspoon.

Important! Do not add all the flour at once, but add it in small portions so as not to make a very stiff dough. It should be airy, light, slightly sticky. Therefore, it is better to cut it into koloboks by moistening your hands with vegetable oil.

When you read the first fairy tales with your child, he probably asked: how is the bun made? And what kind of milk river is this? Food blogger Tatyana Alekseeva knows how to explain and how to prepare: we are publishing an excerpt from her book “We eat like in a fairy tale. Recipes for every day from your favorite children's books" (“Alpina. Children”)

Kolobok

Kolobok is one of the most mysterious literary characters. The dish itself has not survived to this day; there is little reliable information about it. In such a situation, fairy tale text becomes a particularly important source. Today “Kolobok” is often published in a simplified version, but we will turn to the classic text, which contains many interesting details.
Kolobok is bread, but an unusual one. It is prepared when the house runs out of flour. From the very last remnants. The size of the bun is not very large. The fairytale grandmother manages to scrape together only two handfuls of flour - this is about 70 g. From this amount, a bun is obtained, slightly larger than a fist, weighing about 140 g.
Another important feature is the cooking method. The kolobok is not baked in an oven, but fried in a large amount of oil: he sings about himself that he is “spun in oil.” Spinning is an ancient technique with many similarities to modern deep-frying . Among other things, this technology provides Kolobok with its characteristic shape, close to spherical.

Preparation

Ingredients: 300 g wheat flour (545 ml = 2 ½ cups), 6 g dry yeast (1.5 tsp), 6 g salt (1 level tsp), 150 g sour cream (150 ml), 100 g hot water, vegetable oil for frying (odorless).

Sift flour into a bowl, add yeast and salt. Separately, mix sour cream with hot water - you should get a lukewarm liquid. Pour it into the flour and knead the dough.
When the dough becomes homogeneous, knead it thoroughly. It should become obedient and elastic. If you work with your hands, this will take 5-10 minutes of vigorous movements.
Form the dough into a ball, place in a bowl, cover and leave in a warm place for about an hour or until the dough has almost doubled in size.
Place the dough on the table and divide into four equal parts. One of them can be divided into smaller pieces to check the oil temperature on them: roll the dough into a sausage and cut into six to seven pieces. These mini-balls are quicker and easier to prepare, so they may well become your favorites.
Form all pieces of dough, large and small, into balls, cover with a towel and leave for 15 minutes.
Pour the oil into a small saucepan or heavy-bottomed saucepan. The oil layer should be at least 2-3 cm. Place on the fire and heat to 170 °C, then reduce the heat slightly so that the oil does not overheat.
Place a large bun in the oil and leave for 10-15 minutes, checking the temperature periodically. Then turn over and cook for another 10-15 minutes. Do not reduce the cooking time, even if the color of the finished kolobok turns out to be dark - this is not as bad as if it is not baked inside.
Place the finished bun on a paper towel to absorb excess oil and let it cool. Meanwhile, prepare the remaining koloboks in the same way.

Milk river, jelly banks

from the fairy tale "Geese and Swans"

Milk rivers with jelly banks are an eloquent symbol of abundance. How clear is it to readers? Perhaps today is no longer the same as two hundred years ago. Kissel, meaning “fruit drink made with starch,” appeared in Russian culinary culture relatively recently. Historically, jelly was a thick jelly made from flour and water , most often with the addition of sourdough, that is, sour—hence the word “jelly . The preparation principle is the same as for a starch drink: water and flour are heated until thickened. But the consistency is radically different: Old Russian jelly is so dense that you can cut it with a knife - the most suitable material for the banks of a magical river.
Old Russian jelly can be made from almost any flour that has its own flavor. The most popular option is oatmeal. You can do without the yeast component - it’s easier and faster, although not so historical.

Preparation

Ingredients: 110 g oat flour (1 cup), 400 ml water (2 cups), 50 g sugar (2 heaped tablespoons).

Pour water into a wide saucepan. Sift the flour into it in portions, stirring thoroughly with a whisk to avoid the formation of lumps. Add sugar, stir.
Place the pan over medium heat and heat, stirring continuously with a whisk. Cook until mixture is very thick (almost boiling).
Grease the mold with vegetable oil. Pour the jelly mixture into it and smooth it out.
Cover with cling film in contact with the surface of the jelly. Place in the refrigerator until completely cooled and set (preferably overnight).
Remove the film from the cooled jelly and invert it onto a serving plate. Serve with milk, pouring it directly into portioned plates with pieces of jelly. Jam and berries would be a good addition.

Interesting read. Tatyana Alekseeva “Eating like in a fairy tale: Recipes for every day from your favorite books”

Remember the pudding that Alice met? Now you too can meet exactly the same! This amazing book contains the most delicious recipes from children's books. Carlson's favorite meatballs, rye pies from the miracle oven, Paddington Bear's orange marmalade, a gingerbread house from the story of Hansel and Gretel, that same magic porridge from the pot and much more delicious things!

booksdevelopment

Potato bun

Photo: Depositphotos
Ingredients :

potatoes (1.2 kg);
eggs (2 pcs.);
wheat flour (100 g);
crackers (60 g);
fat for frying (200 g).

Add 3 tablespoons of flour and the yolks of two eggs to the mashed boiled potatoes. Mix well, add salt and form into balls. (On my own: for piquancy, you can add finely chopped smoked sausage or ham).

Bread the resulting balls in flour, dip in beaten egg whites and roll in breadcrumbs. Fry in boiling oil until done.

How to cook koloboks with sour cream

Ingredients:

Wheat flour – 400 g
Sour cream – 200 g
Butter – 200 g
Salt – 1 pinch(s)
Soda – 0.25 tsp. can be replaced with baking powder
Vegetable oil – 1 tbsp. for greasing the baking tray

Preparation: Step 1

The dough for making koloboks is very simple, made from the most affordable products that any housewife always has on hand: flour, sour cream and butter.

There is no need to take out the butter to make the koloboks in advance, defrost or melt it. We take out all the ingredients at the same time and prepare the dough.

Step 2

Sift the flour along with baking soda (baking powder) into a suitable sized bowl to make it convenient to knead the dough. Chop the butter into the flour with a knife and add sour cream. Lightly salt. Knead a soft, very pleasant pliable dough.

Step 3

Now you can turn on the oven to 180C to warm it up. Pinch off the dough into pieces the size of a large walnut and roll into balls.

Children usually love to help in this process; besides, working with the dough develops fine motor skills, which is very useful for kids. And children cope with such a task with pleasure.

Step 4

You should try to make the koloboks of the same size so that they bake in the oven at the same time. If the koloboks are of different sizes, then some will already be baked and begin to burn, while others will not be ready yet.

Step 5

As soon as all the buns are molded, we place them on a baking sheet greased with vegetable oil and place them in a preheated oven for 35 minutes. The buns should be slightly browned.

Hot koloboks are very tasty with cold milk. And the already cooled ones can be served for lunch and tea.

—Tags

Additional Information

This is how chef Oda Makiko makes yeast dough, and I liked it too. The dough turns out to be very pleasant for your hands - soft, pliable... You don’t really want to take a rolling pin for rolling out - and you don’t need to - because making it into the desired shape with your hands is easy and pleasant. Products made from this dough are best eaten the same day - fresh. The next day, the peculiarity of the taste is somewhat lost. From this dough I prepared: “Sugar Bun” “Meat Pie Bun” “Cinnamon Roll Roll”