Lush homemade heart buns are very fond of children, and not every adult can refuse such baking. There are a lot of recipes for “hearts”, the basis of preparation is similar, but each recipe has its own nuances and subtleties.
Muffins - General Principles
Mostly buns are made from yeast dough. For this, the yeast is mixed with a small amount of sugar, flour and water or milk. Let it brew. Then add the rest of the ingredients according to the recipe. Flour, and other dry ingredients, are previously recommended to sift, melt margarine or butter and cool.
Having mixed all the necessary components, knead the elastic dough, which is given some time for "rest". After the dough is divided into small pieces, each is rolled out with a cake, sprinkled to taste with sugar, cinnamon, poppy seeds, crushed nuts and hearts are formed from the prepared dough.
Traditionally, heart buns are baked without filling, but you can make an exception and adapt any of the recipes to your wishes. Grease the dough before forming the curd, jam, condensed milk.
1. Sugar buns
Ingredients:
For the test:
• yeast - 20 g;
• sugar - 3 tsp;
• egg - 2 pcs.;
• 230 g butter;
• 4 large tablespoons of milk;
• 10 g of salt;
• 450 g flour.
For sprinkling:
• an incomplete glass of sugar.
Cooking process:
1. Pour yeast and sugar into a bowl with slightly warmed water, stir well, leave under a towel for 30 minutes.
2. Break the eggs into another container, mix them with a fork, pour milk and a little melted, cooled butter into them, add salt and stir well.
3. Pour the dissolved yeast into the egg-milk mixture, add the flour, after having sifted it a couple of times, and knead the dough, leave it for half an hour again.
4. Divide the dough into small balls, roll out.
5. Oil each cake, sprinkle them with sugar.
6. Wrap cakes with a roll, pinch the edges well, fold them in half, connecting the edges.
7. In the middle of the rolled rolls, make a small cut, form hearts.
8. Place the rolls on a baking sheet lined with oiled parchment paper.
9. Preheat the oven to 180 degrees and place a sheet with rolls, bake until golden brown.
10. Serve the finished buns in the form of hearts on the table, after cooling, with tea, milk or cocoa.
2. Puff pastry heart buns with poppy seeds and sugar
Ingredients:
On puff pastry:
• flour - a little less than a kilogram;
• yeast - 2 tsp;
• milk - 1.5 cups;
• sugar - half a glass;
• 350 g margarine;
• a pinch of salt and vanillin.
To lubricate a test formation:
• egg;
• a pinch of salt.
For sprinkling:
• 3 teaspoons of sugar and poppy seeds.
Cooking process:
1. Knead the puff pastry with yeast: pour the yeast into a cup with warmed milk, stir well. In another cup, mix the remaining dry ingredients. In a yeast mixture, put a slice of soft margarine, mix. Add flour and sugar with vanilla, knead the dough, put in a cup, cover with a film, put the mixture in the refrigerator for several minutes. Roll out the remaining margarine under a sheet of parchment, form a rectangle from it, put it in the refrigerator for a few minutes too. Remove the chilled dough from the refrigerator, roll it into a rectangular, not very thin cake, put a margarine rectangle on top, pinch it with the edges of the dough and roll it. Roll the dough rolled out with margarine and put it back in the refrigerator for a few minutes. Remove the rolled sheet from the refrigerator and repeat rolling with margarine two more times.
2. Roll out the puff pastry into a layer, cut into 4 squares.
3. Beat the egg with salt with a whisk and grease them with all the squares.
4. Sprinkle small squares with poppy seeds and sugar.
5. Roll each square in the form of sausages. Fold them in half, make a cut in the middle, form hearts.
6. Formed hearts grease with an egg, sprinkle with sugar and poppy seeds.
7. Put the finished product on a greased sheet, put in a hot oven and bake until light brown.
8. Cool before serving.
3. Heart buns
Ingredients:
For the dough:
• flour - 550 g;
• 2 chicken eggs;
• vanilla, salt - 10 g each;
• sugar - 120 g;
• margarine - 130 g;
• milk - 8 tbsp. spoons;
• yeast - 2 small spoons.
For filling:
• granulated sugar - 350 g;
• 30 g of poppy seeds and coconut flakes.
For sprinkling:
• cinnamon - 20 g.
• a small amount of sunflower oil - for lubrication of test formations.
Cooking process:
1. Break eggs into a large container, mix them with a fork, add salt, vanilla, pour warm milk, stir thoroughly.
2. Mix yeast with flour, pour in milk with eggs, cover with a film and let stand a little warm.
3. Pour margarine in liquid form into the resulting yeast mixture, stir, add more flour and knead the dough. Cover with foil and put in heat for a couple of hours.
4. Cut the dough into pieces.
5. Roll out, grease.
6. Prepare the filling: in a small cup, mix sugar, poppy seeds and coconut.
7. Sprinkle the rolled cakes with the resulting filling, roll them up and roll them in half, pinch the edges.
8. Make a cut in the middle of each bun, gently unfold, forming hearts.
9. Lubricate the formed hearts with oil, sprinkle with cinnamon.
10. Lay the hearts on a sheet lined with parchment paper, allow to distance.
11. Place in a hot oven, bake a little less than half an hour.
12. Serve chilled.
4. Heart buns on yogurt
Ingredients:
For the test:
• a pinch of vanillin;
• flour - 7 glasses;
• half a liter of yogurt;
• baking soda, salt - a pinch;
• sugar - 5 teaspoons;
• ghee - 200 g.
For lubrication:
• ghee - a small piece.
For sprinkling:
• 125 g of sugar.
Cooking process:
1. In a dry container, mix all the dry ingredients for the dough.
2. Pour in not very cold yogurt (you can kefir), stir well.
3. Melt ghee, cool and pour into the resulting mass, knead the dough, cover with a film and set in heat for 40 minutes.
4. Cut the dough into pieces, roll, grease, sprinkle with sugar.
5. Roll up the sausages.
6. Fold in half and slightly cut in the middle, gently unfold, forming hearts.
7. Place the items on a greased baking sheet and place in the oven, bake for half an hour.
8. Refrigerate the baked buns.
5. Cinnamon powder heart buns
Ingredients for the dough:
• milk - 250 ml;
• yeast - 2 tsp;
• sugar - 130 g;
• flour - 12 tbsp. spoons;
• 2 chicken eggs;
• margarine - the floor of the package.
For greasing and sprinkling buns:
• 1 yolk.
• sugar - 125 g;
• cinnamon - 1 teaspoon.
Cooking process:
1. Dissolve the yeast in warm milk, add sugar and flour (2 tbsp. Tablespoons), stir and leave for a few minutes.
2. Break the eggs into a separate cup, stir and pour into the milk with yeast, add all the flour, knead the dough.
3. Melt the margarine, cool and pour into the dough, knead thoroughly, cover with a film and allow to distance.
4. Sprinkle flour on the table and lay out the dough, slightly knead with your hands.
5. Cut the dough into small pieces, roll each cake.
6. Lubricate each layer with yolk, sprinkle with cinnamon and sugar, roll sausage.
7. Fold the sausages in half and make an incision in the middle.
8. Gently flip the seam down to form a heart.
9. Grease each heart again with yolk and sprinkle with sugar and cinnamon powder.
10. Lay on a sheet covered with parchment paper, place in a hot oven for 20 minutes.
11. Serve with milk.
6. Moscow buns
Ingredients:
For the test:
• wheat flour - 750 g;
• yeast - 2 tsp;
• sugar - 12 large spoons;
• a small piece of butter.
For lubrication:
• 1 egg yolk.
For sprinkling:
• sugar - 3 tsp.
Cooking process:
1. Pour flour into a deep bowl (3 tbsp.), Yeast, mix, pour 200 ml of heated water, mix thoroughly with your hands. Cover with a film, let the mass foam.
2. Pour about 3 large tablespoons of sugar into a small cup, add half a glass of water, stir until completely dissolved and pour into the yeast mass, add a little more flour, knead with your hands and leave to rise again under the film.
3. In a bowl, rub the butter with the remaining sugar.
4. Put the sugar and butter in the dough and again knead with your hands first in the cup, and then on the table until elastic, put the dough and leave it under the lid for half an hour.
5. Put the dough on a table sprinkled with flour, cut into small pieces.
6. Roll into thin cakes.
7. Roll up the sausage, pinch the edges well.
8. Fold the sausages in half and cut in the middle, form hearts.
9. Place all the heart buns on a baking sheet, oiled or lined with parchment, cover with a film and allow a little distance.
10. Lubricate the resulting products with yolk, sprinkle with sugar and place in a hot oven, bake until rosy.
11. Serve for tea.
Muffins - tricks and tips
• Be sure to grease the baking sheet with oil or cover it with parchment so that the buns are not burnt.
• Since the yeast dough differs slightly during baking, put the buns on a baking sheet at a distance from each other, then they will not stick together and turn out beautiful.
