Recipes for savory buns and bread

cinnamon buns

2 years 30 hours

340 kcal

5 /5 (1 )

It turns out that there are no people in the world who do not like fresh food. Why only varty one aroma of vipіchka, but about the relish of the year. Riznі buns will become a parent to any kind of snack, kindly complementing the rank tea or kava and nalashtovuyuchi in a working way or, on the other hand, on a slow weekend.

Do not be afraid of yeast dough - buns with cinnamon and zucr are easy to prepare and give strength to inspire the master that you start. Choose the recipe that suits your heart and delight your family with savory cinnamon buns.

Easy Recipe for Healthy Cinnamon Buns

Kitchen appliances:

warehouse

For dough

For filling

For smearing buns

How to choose the right ingredients

• For sipping buns pidide, it’s practical to be borosno wheat. Damo is less than a sprat pleased with the choice of variety.
• If you want your buns to be baked with the bottom ones, choose high grade flour or extra grade flour.
• Dobre pіdіyde i flour-cereals. Vaughn victorious in culinary arts for the brewing of virobiv from the dry yeasty dough.
• If you bake richly, then flour of the first grade is universal. Everything is good: buns, fritters, pies, and mlints.
• When choosing dry yeast, pay attention to the packaging. Vaughn can be whole, without tearing that little girl. Remember that drіzhdzhі - tse living cultures, through the lack of understanding of the minds of saving the stench perish: such drіzhdzhivs are not worthy of victories.
• Drіzhdzhi moyut termin sberіgannya. What is the freshest product, the more imovirnist, that your testo is pidide, and the vipіchka will be repeated.

Sequence of cooking

Ready to clean

During the whole hour, our dough can be increased in obsyaz by approximately 2 times.

Folding that vipіchka

Video recipe for making cinnamon buns

Would you like to learn about the subtleties of preparing buns? Check out the short video.

Cinnamon buns (from fresh yeast dough). More savory. (Homemade cinnamon rolls)

Cinnamon buns (from fresh yeast dough). Recipe for savory homemade buns. Come out just unsightly! (Homemade cinnamon rolls from lean dough)

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We need:
for dough
-3.5-4 tbsp flour
-2 tsp dry yeast
-2 tbsp. tsukri
-1 tsp salt
-1.5 cups of warm water
-100ml. dewy olive
For filling
-1 sachet of cinnamon
-4 tbsp. tsukri
- 1 egg for the buns

# buns

https://i.ytimg.com/vi/TB5rfFgXbDw/sddefault.jpg

https://youtu.be/TB5rfFgXbDw

2015-08-29T08:08:30.000Z

How can you decorate that yak, why give it

• Zvichaynno well, homemade garna vipіchka by itself! If you love licorice, then sip buns with zukrovy powder. Such a presentation is especially loved by children.
• Warm buns are more savory with warm milk. Your children, without a doubt, appreciate the taste of cocoa buns.
• The buns are miraculously supplemented with snacks: you can serve them up to tea chi cavi.
• Healthy licorice buns are smeared with chi butter and chocolate. Їx їdyat with soft Vershkov cheese or with hard non-salted varieties of cheese.

• Obov'yazkovo prosіyuyte bobo, we’ll grind dough for buns and bake it.
• Dosvіdchenі gentlemen vvazhayut, scho for savory yeast dough it is necessary to vicorate not dry, but fresh yeast. To drink fresh yeast, remember the simple formula: you need more than dry dry. In the front, fresh drizzle is released at the warm homeland (milk or water).
• Drіzhdzhіv for vipіchki need more, as your recipe has eggs.
• Drіzhdzhovė does not like temperature fluctuations, but especially stretches. Therefore, in order for it to rise, designate a warm, quiet place for it.
• Drіzhdzhi - tse living mushrooms, it's too hot or cold to drive them in. If you are not worried about the temperature, just remove the food for the test a little later. Like the stench will be at room temperature, it's good to go.

When you mix the dough, you can speed it up with a food processor. However, it’s been twisted for sure, it’s hard, mixed by hand, written - maybe, the lord still puts a piece of the soul into the new one!

• Navіt yakshuєte you zamіshuєte dough on an apex oil, you will not hesitate to add up to a new tablespoon of refined olії. It will make it easier to soften and add elasticity to the dough.

cooking options

• Do you think your test would be perfect? Find out how to cook more tenderly and more fragrantly.
• Just as you were honored with cinnamon buns, you can intimidate your weekly snacks, otherwise they have already become a classic of culinary.
• Love licorice? Then you will not be flooded with bayduzhims.
• Toppings can be the most addictive. Golovna, the recipe itself is affordable and simple, and the result is suitable for everyone!

Buns with cinnamon and cream

How about zrobiti cinnamon buns with vishukami dessert before chai chi cavi? Too simple! Prepare them with cream. Add wine to the buns with juice, and simply turn the lassochi on a vishukan.

• Cooking hour: 2.5 years.
• Number of servings: 13-14 pcs.
• Kitchen appliances: oven, rocking chair, lower, space for mixing.

Mix it up for 10 quills in a warm place, so that the yeasts are activated.

Okremo in a bowl ask borosno (it is better to ask a sprat once, so that it is bogged down with sourness). Bury in the bog of the grave, bring in the milk-yeast sumish, add the zukor, which is overflowing, growing and topping oil. Vershkov's oil should be melted in the front in a water bath or in a micro-furnace oven and cooled.

After 1-1.5 years, it's good to grow and grow in sprats.

Quietly, what happened, embrace and divide into 9 equal parts.

On a table, sawn with a boar, one part of the dough is cut into a layer of a zavtovka close to 0.5 div.

We smear the dough with melted butter (hand-smear the dough with silicone pensil).

Dough, smeared with oil, sip with 1 tablespoon (otherwise for relish) sumish tsukru and cinnamon, treshki coming out of the edge (like in the photo).

Burn hard at the roll.

Let's fold the navpil so that the seam appears in the middle (like a photo).

In this way, form all the buns with zucr and cinnamon, put them on a sheet, and lay them with parchment. Cover it with a towel and leave it for 15-20 strands near the warm place.

Before baking, brush the buns with a beaten egg and set the oven for 30-35 minutes at a temperature of up to 180 degrees. Ready buns to become a beautiful golden color. The hour of sipping is reserved only for your oven.

It is even more delicious with milk and tea. Obov'yazkovo try it!

Savory!

Buvayut moments and if the nudga nakotila raptom, so chi є for whom you can imagine, you can’t mean it, you need to raise your head mood, it’s necessary to please yourself. And what for tsієї meti can be better, lower fresh, softer is good spicy, or rather fragrant hot spices cinnamon buns and soft top glaze, also known as Cinnabon buns? I really want to respect the quiet, who is on a diet and plans to stay with your beloved jeans until the end of the month, close this recipe and do not marvel at the provocative photos of sinnaboniv, i.e. no good vipіchka vzagalі, no specific cinnamon buns do not affect the change in kilograms and centimeters. Navіt navpak, buns are also good for a set of vaga, because the stench is even more caloric and does not fit into the understanding of healthy eating. Ale, not marveling at those buns that are shkidlivy, from the other side of the stench is still more savory, and as a cup of fragrant freshly brewed caviar, add to them, the beauty of the weide flared up. Zagalom, I’ll just taste the m’yak, I’ll spicy a cinnamon bun, if it’s nudga, I’ll pass right away, but if I want to change a little.

Do you know why cinnamon buns are called Cinnabon(the Runeti їх are also often called Sinabon, with one letter "n")? I named the same number of bakeries that specialize in cinnamon buns themselves. Cinnabon Company ( Cinnabon) was founded by the United States in 1985, until now the bakery has expanded in the world, like soft licorice, so brown Cinnabon buns are rooted in the population of majestic popularity. The name "Sіnnabon" - tse gra slv, cinnamon (from English) - cinnamon, and bone (from Latin) - good. The Cinnabon company itself declares that, as a professional example, it has brought Cinnabon buns to the list of 50 head malts of life. So let's not encourage ourselves to be happy cinnamon bun. And if your place doesn’t have a lot of Cinnabon bakeries, or you just want to have a warm bun, sitting at home in a warm bathrobe and soft caps, I tell you to cook the same buns at home.

I don’t write, what do you know here is the classic, most correct Cinnabon bun recipe, because the recipe for the preparation of the classic cinnabon is kept secret by the company, and as close as possible to the original, all the recipes, as in the greatness of the world lie on the Internet and declare that the very same recipe is the right recipe, you can only guess. Before Tim, how to share the recipe with you, I tried several different cinnamon bun recipe, I experimented a lot with the ingredients of the same number, and she settled on this option. So, perhaps, the recipe may be considered in the light of how the right Cinnabon is baked, and the ingredients in the bakery for yakistyu, sing-songly, may be in the light of ours. But I can say for sure that the buns come out even more delicious.

Cinnabon buns prepared from healthy yeast dough. Good means that in the test there is a lot of zucru and fat. Don't fight on dry land, there is absolutely nothing foldable in yoga prepared. Here there are only a few important moments, when you have such things, you will see miraculously soft baked buns, about which I will write below. Vzagali, gave even more rich literature about ingredients and yeast dough. If you care what you know so well, just skip this text and go straight ahead to the description of the cooking process.

warehouse

For yeast dough

• borosno 400 g
• egg 1 PC.
• Vershkov oil 40 g
• milk 70 g
• heat water 70 g
• dry yeast 6 g (or 18 g live)
• zukor 40 g + 1 year.
• strength 1/2 teaspoon

For filling

• Vershkov oil 50 g
• brown zukor 90 g
• Melena cinnamon 10 g (1.5 tablespoons)
• cocoa powder 10 g (2 tablespoons)
• ginger chalking 3-4 g (1/2 tablespoon)
• cardamom chalking 1/2 teaspoon

For glaze

• Sir Vershkovy 75 g
• tsukrova powder 100 g
• milk 15 g (1 tablespoon)
• cognac 7-8 g (1/2 tablespoon)

Trochy on the cob about ingredients

The head spice in these buns, obviously, is cinnamon, and, naturally, the more flavorful cinnamon you have, the more flavorful the buns look, so let's take cinnamon for the cob of troch. Vzagali, those sachets with chalked seasoning, which are sold in stores and are called "Cinnamon", are not really cinnamon. Spravzhny (Ceylon) cinnamon sprouts in Sri-Lance and Western India, and those that are sold in our stores - ce "Chinese cinnamon" or "kasiya", її sprout in China, Vietnam and Indonesia. The cost of growing, won't be won with spravzhny cinnamon, but all the same, it's not won. I won’t go into this topic at once, before that I couldn’t know information about those who put cinnamon at the right Cinnabon, or all the same kasiya. It is less likely that in Sinnabon there is a variety of Makara that grows in the mountains of Indonesia, and therefore it can be as a whole buti and kasiya. Zagalom, how could you know the original Ceylon cinnamon - miraculous! If you buy it in a wonderful store, I recommend buying a sachet of bags (as a rule, the stench is not expensive) and choose the one that has the best aroma and taste. Dr. Oetker's cinnamon has the best taste and smell, it has a little bit of licorice taste and brings out the aroma. And deyakі zrazki, like I bought, vzagalі mayzhe did not have a small smell and a small bitter relish.

Now about zukor. The recipe has brown reed zukor. I think the best food will be: can you replace yoga with white? In the fire, the reed tsukor melted more, lower, white, and, nachebto, іsnuє ymovіrnist, that the white tsukor quickly melted, it flowed strongly and maybe weide the caramel zest, which was burnt, from the bottom of the bun. But I pricked, through the marriage of reed tsukru, I replaced yoga with the one I had the recipe for, and, honestly, apparently, I didn’t mention the difference in particular. So sho virishuvati you, but if you have a white tsukor, you already know what the problem is.

If you don’t have it, because for some other reason, you don’t want to put the filling of ginger and cardamom, don’t put it, just replace them with the same amount of cinnamon.

Important points when preparing yeast dough:

1. Drіzhdzhі obov'yazkovo vyazkovo vynovnі buti fresh, not in the mind of drіzhdzhіv, I can't take away, that you are obov'yazkovo vynovnі brothers alive pressed drіzhdzhi. Nі, pіdіdіdіt і dry, smut schob stinks weren't old. It’s important for living drіzhdzhіv (do not vicorate it, because it’s already been lying in your refrigerator for a long time, which have run out of terms of appurtenance, or the stench has become brown in color), and for dry ones. As if a bag of yeast had long stood at your place, then, nayimovіrnіshe, the yeast has already perished. That's why the stench is even hygroscopic and how dry it is not hermetically closed, the stink is even more quickly gaining water from the middle of the middle, and having typed water, begin to squirm. Shards of nіyakoї їzhі are not far away, the stench is dying. Since then, even if it’s a little doubtful at the freshness of the drizzles, it’s better to buy a new package.

2. Use a warm place, de tito rise. The ideal temperature for this is 28-30 ° C, at the same time in modern ovens there is a mode, if the light is just on (I don’t know why this mode is in gas ovens, in electric ones, as a rule, є), sound in this mode the oven heats up like times up to approximately 30°C. Ale, first put it in the oven for baking in this mode, then change it, it doesn’t heat up too much, otherwise you can zip it all up. So we can warm the place and just the kitchen table, with good dryness, the normal room temperature is sufficient for a normal temperature, smut, so that the kitchen does not have a stretch, it’s not warm to open those quarters in the kitchen, in a way you have a drink. And for more pomp, you can wrap the dough around with a towel.

3. Drіzhdzhove it is necessary for obov'yazkovo good vimіsiti. Under the hour of thriving in the borosh, gluten begins to develop (its name is gluten - protein, which can be found in the wheat boron), it will become more elastic and flow into the structure of the future wheat. In order for the gluten to expand well, it is necessary to brew at least 10 strands of dough, with which it is necessary to expand the gluten, and then fold the pieces of dough. As a result, it can stop sticking to the hands and work surfaces, and also stretch out well and not tear at any time.

4. Hour. The yeast dough needs an hour, in order for it to be good, but the process of preparing it doesn’t get better, right? For this recipe, it will not be necessary to work the dough to knead (to mix the dough in the process of fermenting), it will be necessary to have only a few times to bud, while it is still warm.

Well, even more, zvichayno, a pledge to success - the same ingredients, but I respect it, it’s important when preparing any kind of stravy. Axis bachite, there is nothing folding in the preparation of such yeast dough.

I had 10 small buns with a lot of ingredients.

Cooking

The back of the head is cooked dough for buns. The axis is the ingredients, which we need for what. Water can be a trifle warm, close to 30°C. If it will be much colder, it will be more cold, you will be more likely to check. At a temperature of 50 ° C, dryness attaches its vitality, obviously, if you put hot water in your ear, the stench will just die and you won’t get sick. At this stage, I recommend taking the egg out of the refrigerator, washing it with warm water and leaving it at room temperature, so if we add it to the cold, it won’t be too cold.

As I already wrote earlier, mi robimo this year, it’s more comfortable, it’s easy to get into the warehouse, and a little zucru and vershok oil enter the warehouse, and fat and tsukra at the great number of drіzhdzhі, tobto. It’s important for them to take it so hard. To this we first create for the friendly environment, in which the stench is activated and farther away it will be easier to practice. In warm water (nearly 30 ° C), 1 teaspoon of zucru and yeast is added. The axis of such a trocha of licorice is warm, the homeland is a miraculous center for robots and drіzhdzhіv. Let's move on to a complete expansion of the drіzhdzhіv. If the drіzhdzhі are good, then it’s practical to break it, after a change, the motherland is more likely to bubble up. Leave them for 10-15 minutes in a warm place.

Put butter, silt, tsukor (40 g) into the container and pour milk. We heat everything in a micro-furnace or in a water bath. You don’t need to heat it up much more, otherwise we’ll have a long time to check, while it’s cool, heat it up enough, so that tops of butter has been melted. Kindly peremіshuєmo until the full distribution of salt and zucru. We’ll fill up the qiu sumish for now, don’t take a little oholone.

Khvilin in 10-15, after that, as we activated the yeasts, the motherland is small covered with a thick puffy pine and, maybe, wind up the trochs in the obsyaz. If it so happened, then drіzhdzhi good practice.

Mixed dry summish with cool (up to about 30-40 ° C) oil sumish.

We give the egg and mix everything well.

Dodaemo borosno, obov'yazkovo prosіyuyuchi yogo. Important for yeast dough, because when we ask, we don’t only let the breasts and other possible houses near the borosh, but it’s more sour, it’s better to come with such a boar.

Let's start playing quietly. We just mix everything in the bowl, until all the ingredients are combined, then put it on the flour-covered surface and keep it at least 10 chills: just stretch it, and then fold it up and press it hard with your hand to the table, then fold it again. As a result, we take it smoother, more elastic, it does not stick to the hands. Turn the yogo into a bowl, curl it with grub and put it in a warm place for 40-60 quills.

While it’s still warm, everything is prepared for the spicy filling.

Have a small bowl of sippaemo tsukor, add here cocoa and all the spices. I again recommend the spices and cocoa to ask for, because the stench often sticks to the breasts and then can walk in such a look in ready-made buns.

Zukor and spices are well mixed, you can navit, for the best result, speed up the wine. Vershkov oil is melted.

After 40-60 minutes, it may still be good, but I have increased in the obligation to wind more, lower udvich.

The dough is placed on a sticky borosh steel and a rocochuemo straight cut with a torso of 4-7 mm. I have a square cutter size - 30x40 cm. Make sure to spread the oil evenly, so that the dry parts are not left behind, and the oily kaluzhs are also not to blame. Hand-spread the melted olive oil with a silicone penzle, or you can just use a spoon. Sip a little spicy summish, trying to spread evenly. Do not sip your brains on that region, which is not smeared with olives.

You can roll the spicy sumish to the beast with a rocking chair, so it will be less sultry when you swallow the dough and draw the buns.

We start carefully and carefully roll up the dough into a roll. It will be twisted from a long side, stretching to a tієї, as if they were flooded with an unsmeared and not sipan, tobto. this clean edge can be twirled by the rest. Twisting as much as possible is necessary, make sure that you don’t run out of empty. Slowly lift the twisted part of the roll, slightly pulling it at the gate, and then roll it again. As if the ends of the rolls start vilaziti like cones, just set them back with your hand, forming a straight side. Through those that the edge, which is twisted by the rest, we didn’t smear, we didn’t sip, the wines stick together more quickly.

The roll is placed edge down. Gostri with a knife (you can cut it with a thread, but I haven’t tried it like that) cut our roll into even parts, about 4-5 cm wide. I cut the roll into 10 parts of 4 cm leather.

The form, in a vipіkatimemo, is covered with paper for vaping and laying out our buns, covering a space of 2-3 cm between them. bun. Curve the shape with a towel, or with a grub, and now I’ll renew it, put it in a warm place for 20-30 quills.

While the buns stand in the heat, prepare for them a soft glaze based on 1-inch sir.

We add tsukrovu powder to the height of the sire, we mix it up to the same state. Then we add milk and cognac and mix again. Guilty to see a thin homogeneous cream. I just mixed everything with a saw and everything was mixed up, but if the consistency of different tops of cheese can be mixed, then it’s possible to make a homogeneous glaze, I can speed up with a blender or a mixer.

This is how I got buns for 25 khvilin. We put them at the oven to 175 ° C for 20-30 minutes. As soon as the buns are garnished, they are removed from the oven. Here it is important not to overthink, otherwise the stench may come out dry.

Axis of stench, garno pіdrum'yanenі buns. Bachite, the stench grew even bigger in the community.

Hot buns are smeared with icing right in the form. Through those that the buns are still hot, the glaze is lightly sticky and the crumbs seep through our buns, which will make them even more savory and lower.

Hot fragrant cinnamon buns Take a breath, until the stench is cold, at once from a cup of freshly brewed cavi. Forget for an hour about those, like a bad stench in your figure, enjoy the gusto! If you want to run out of it for tomorrow, take it from a closed container, so that it doesn’t get blown, but before that, keep the three of them at the micro-furnace.

And the axis is a kind of garni zrіz at the buns of the viyshov. Enjoy and have a great appetite!

Hello, readers of the culinary blog. Surely, for the skin of you, even if life has ever had a chance to eat healthy cinnamon buns. Smak, which is literally in the mouth of a healthy dough and enchanting aroma, it is impossible to forget.

Let's all together this year, spectacle of this wonderful dessert until evening tea.

There are no recipes for cooking, one is to pick up buns from leafy dough, otherwise they give priority to the test for kefir. Prote, I propagate zrobiti drіzhdzhove tіsto on milk, and even the classic cinnamon bun is prepared for itself.

Skladnoshchiv z vypіkannyam not vinikne navit from those who have never been able to do well, even if the entire process of preparing the writings will be as clear as possible.

And now let’s start looking for a recipe for healthy buns made from yeast dough with cinnamon, which is a kind of vicorist for cooking.

Warehouses:

Tisto:

1. Borosno wheat - 0.5 kg;

2. Milk - 0.2 l;

3. Bloody pisok - 0.07 kg;

4. Oliya Vershkove - 0.05 kg;

5. Egg - 2 pcs.;

6. Drіzhdzhi - 10 g;

7. Strength - 1/3 tbsp. l.;

Filling:

1. Bloody pisok - 0.1 kg;

2. Cinnamon - 0.02 kg;

3. Vanilin - 1 tbsp. l.;

4. Vershkov oil - 0.05 kg;

5. Zhovtok - 1 pc.;

Cooking method:

1. Pour milk into a deep dish, heat up to 40 degrees.

2. Add sour pisok, drіzhdzhi, sil.

3. Vsipte zhmenu boroshna, mix, for the consistency of the dough, you can make dough on the pancakes.

4. Take away in heat for a quarter of the year, and check, until the yeast passes into the active phase, the dough will increase in contact, and on the surface, there will be silent dry bulbs.

5. Add eggs and melted butter. Take care, that the oil was not too hot, the temperature is more than 50 degrees, it is harmful to yeast fungi. If you add more hot ingredients, you can zip it all up, it will stop growing.

6. Pass it through a sieve with a coarse heart. Mix it up with other ingredients.

7. Zam_sity, plasticity.

8. Put the dough in a bowl, cover it with a kitchen towel or grub and cook it warm for 40-50 minutes. Quite, what has grown, beat and put it right again.

9. Mix bloody pisok with cinnamon and thickly sip thickly smeared.

10. Vershkov oil | oil | roztopіt, і mastіt tіsto, scho rozkotil. Try not to deprive yourself of enlightenment. It’s even easier to scratch with a silicone penzlika, but for її vіdstnostі you can get by with a superb penzle with natural bristles.

11. Prisipte will round the dosk with flour | boroshn | and spread thinly into a layer with a thickness of approximately 5 - 10 mm.

12. Form a thick roll out of the dough.

If you roll it on a parchment paper, then it will be easier to roll it up.

Parchment to play the role of an impromptu kilimk, and you can form a roll from yeast dough, so you can make sushi. As a result, the prepared virib vide is accurate and equally sharp in all respects.

13. Divide the roll into the same pieces.

Let's get down to the sip:

14. Approximately 11-12 buns will come out of each set of products.

15. Decorate deco for vaping with oil or cover with parchment paper. Lay the buns up high. Cover with a towel or a servette and give them a whilin 30.

16. If buns are coming, cover them with egg white.

17. Whisk cinnamon buns 30 minutes in the oven, roast up to 180 degrees.

Sob ready to cook, bouli be soft and povitryany, cover them with a towel, once you get out of the oven.

Sip a cup of sucrose powder, which you have reached lightly, and serve it to the table.

Savory.

Let's hope that everything has gone well with you, and you will speed up this recipe more than once.

Don't forget to subscribe to our blog to be the first to know about culinary novelties.

Healthy dry buns make a rich fortune for children, if you come to the village to the grandmother, and you will already stand on the porosity with a stash of wheat. Today we’ll talk about those, how to make such tasty and healthy buns with cinnamon and zucr.

Easy cinnamon bun recipe

Kitchen accessories: sheet; glibok bowl; Winchik; silicone penzlik; teaspoon; tablespoon; scapula; rocking chair; cutting board; scissors; kitchen towel; parchment paper; tacks; cutting board; dishes for serving.

warehouse

How to choose the right ingredients

To take away the fragrant grass in a right way, it is better to buy cinnamon sticks and grind them at home minds. They often deceive us, and in the stores, the substitute for spruzhny spicy is propagated like a chalky one, so it looks like sticks.

Such a situation is not safe for someone who has coumarin to enter the warehouse to finish a great amount of money, which can lead a healthy person to a healthy person, it is important to respect it, as such a spice looks in a right way.

• Cinnamon sticks are thin, tenditn, equal light-brown zabarvlennya, twisted on both sides.
• When buying, it is important to pay respect to the virobnik country. This product is viroblyayetsya in Ceylon. Like a virobnik - China, V'etnam chi Indonesia, you come to your own kasiya.
• Even if you already bought a spice, or if you want to rest a bit, just like cinnamon, drip iodine on the surface of the stick or a small amount of powder. If there is a place for contact with iodine, there will be a lot of blue color - tse kasiya, like blue trohi - tse right spice.

Pokrokove cooking

Cooking dough

Cooking dough and stuffing

Cooking buns

Savory!

Video of making cinnamon buns

I’ll show your respect to marvel at the video, in which you can first taste the skin step of preparing such savory and fragrant buns, as well as perekonatisya, so that it’s easy and easy to make such savory taste, to make something new and never practiced with yeast dough.

How to properly file a claim

The cinnamon buns look even nicer, fragrant and irresistibly savory. If you check for guests, such a vipіchka will be a good option for a savory tea. It’s also out for tea for a close family time on a weekend, if you don’t need anywhere else to hurry up.

Special serving won’t matter, and to decorate the style, you can give an apple from them at the same time, because. the stinks miraculously join with fragrant spices.

Other possible options for cooking and filling

You can prepare such grass with a variety of stuffing, poppy lovers can try it, and if you don’t get to dried fruits, you’ll like it. Likewise, you love the m'yaku and the juicy vipіchka, do not deprive anyone of baiduji. Well, to embellish everyday life a little, you can smell odorous, so it’s easy to replace bread to the first grass, especially to borscht.

Do you like drіzhdzhovu vipіchka? Share your favorite recipes. And if you are quick with this recipe, increase your feedback and leave comments.