Sweet Buns With Fondant. Step-by-step Recipe With Photo

2023 Author: Ava Durham | [email protected]. Last modified: 2023-05-24 11:58

Sweet buns made of yeast dough with fondant turn out to be fluffy, tender, prepared quite simply. The pastry in this recipe is a bit like French brioche dough. It can be left in the refrigerator overnight, and the next day, form buns, allow to "distance" and bake a warm pastry for breakfast. It is better to pre-soak the raisins for the filling in strong alcohol, brandy or whiskey will do. To decorate baked goods, you will need a mixture for decorating gingerbread and cookies - dry fondant.

Cooking time: 1 hour 50 minutes
Servings: 6

Ingredients for fondant buns

100 ml of milk;
35 g sugar;
17 g fresh yeast;
90 g creamy margarine;
1 egg;
250 g wheat flour;
40 g raisins;
50 g of dry mix for decorating confectionery;
15 ml of water;
salt, vegetable oil.

Method for making sweet fondant buns

Pour milk into a saucepan, add diced creamy margarine, add granulated sugar and ¼ teaspoon of salt. Salt in this recipe for sweet buns is a must, it is an essential ingredient in any yeast dough. We put the saucepan on the stove, heat it up to about 30-36 degrees.

Put fresh yeast in a saucepan with a warm mixture, mix well to dissolve the yeast completely.

Next, break a large chicken egg into a saucepan, mix the liquid ingredients with a whisk.

Pour milk into a saucepan, add creamy margarine, granulated sugar and salt, put on the stove

Put fresh yeast in a saucepan with a warm mixture, mix

Break the chicken egg into a saucepan, mix the liquid ingredients with a whisk

We sift the wheat flour of the highest grade twice through a fine sieve. Do not neglect this step of the recipe for sweet buns, we must sift the flour!

Sift wheat flour of the highest grade twice through a fine sieve

Add warm milk-yeast mixture in small portions to a bowl of flour, mix the dough with a spoon.

Add warm milk-yeast mixture to a bowl of flour, mix the dough

Sprinkle lightly on the work board with flour, lay out the dough, knead thoroughly until it becomes smooth, smooth, and stops sticking to the table and hands.

Dry the washed or soaked raisins, sprinkle them with a pinch of flour, pour them onto the dough. Knead the dough again thoroughly, this time with raisins.

Grease a clean bowl with any vegetable oil, put in the dough, tighten the bowl tightly with cling film, put in a warm place for 50-60 minutes.

Add the raisins and knead the dough again

Put the dough in a warm place for 50-60 minutes

If everything is done correctly, then in the warmth the dough will rise a lot, increase by 2-3 times.

The dough should rise strongly and increase 2-3 times

Knead the dough, divide it into 6 equal parts, roll up round buns, put in molds greased with vegetable oil.

Cover the buns with a large bowl and leave warm again for 30 minutes. During this time, the buns will grow up again, approximately double.

We heat the oven to 170 degrees, send the buns to the preheated oven for 20 minutes.

Knead the dough, divide into 6 parts, roll up the buns and put them in molds greased with vegetable oil

Cover the buns with a bowl, leave them warm again for 30 minutes

We send the buns to the preheated oven for 20 minutes

Leave the finished baked goods in the tins for 5-10 minutes, then take them out of the tins.

Pour dry fondant into a bowl. We heat the water to 50 degrees Celsius, add warm water to a bowl with a dry mixture, grind until a homogeneous mass is obtained. You can add a little more water, then the fondant will turn out to be more liquid, it will be fluid.