The best recipes of French buns with cinnamon, raisins, chocolate, sour cream, cottage cheese and custard. How to prepare French rolls of macaroni, gouges, brioche, "Sinabon", cheese?

Article on how to bake at home different types of French rolls.

French rolls are crispy pastries with a delicate cream inside.

How to cook French rolls at home?

French roll, prepared at home

French rolls can be prepared at home. It will not be very difficult. You just need to.

French rolls

For buns:

• close 4-4.5 glasses of flour
• 1 glass of warm milk
• 3 eggs
• 4 tbsp.spoons sugar
• 20 g fresh yeast or 1 tbsp.spoon dry
• 250 g margarine
• pinch of salt

To prepare the filling:

• 125 g of melted margarine
• 1 glass of sugar
• powdered sugar for strewing the finished buns

Getting started:

1. Opar .Mix with warm milk yeast, sugar( 1 tablespoon) and 2 tbsp.spoons of flour, leave in a warm place, and let rise nearly 30 minutes.
2. Dough .Add to the spoon loosened eggs, sugar, salt, flour, at the end we pour in the melted but not hot margarine, knead the dough so that it lags behind the hands, let it rise in the heat until it is doubled( about 2 hours).
3. The dough is divided into 4 parts. From each part we roll a thin layer, lubricate with melted margarine, sprinkle a little sugar, wrap it with rolls, cut into slices 2-3 cm in length, and spread it into a greased form. For lubrication, it is better to use vegetable oil. If the buns are 2-3 cm apart from each other, then they will be joined together when picked up, and if 5-8 cm, then the buns will be each separately.
4. The form with buns is left in a warm place, until they rise( about 1 hour).
5. Bake in the oven for 10-15 minutes, turning on the temperature 180-200 ° C.
6. Take the buns from the mold, cool and sprinkle with powdered sugar.

Dough for French buns, brewed, puffed, yeast, buttery: recipes

Brewed pastry for buns

Buns from brewed dough - gouges - were first baked in Burgundy. Feature of the test is that it added grated cheese.

Brewed dough for French rolls

For the test you will need:

• 0.5 cups of water
• incomplete glass of flour
• 1 tbsp.spoon of starch( potato)
• 50 g of butter
• 3 eggs
• 100 g of hard cheese
• pinch of salt

Getting started:

1. Water with salt and oil is boiled in a saucepan.
2. Add flour to the mixture, starch, do not remove from the fire, but intensively mix it to break all the lumps.
3. When a little cool, add one - eggs, and also carefully knead to homogeneity.
4. Pour the grated hard cheese, knead it.
5. The dough is ready, you can bake small buns. Spread the dough a bit, according to the size of the walnut. During baking it will grow strongly.

Puff pastry for buns

Puff pastry for French rolls

For the test you will need:

• 200 ml of warm milk
• 450 g of flour
• 100 ml of oil( vegetable)
• 1 protein
• 1 teaspoon.spoon yeast( dry)
• 2 tbsp.spoons with top of sugar
• pinch of salt

Begin to cook:

1. Yeast and 1 teaspoon of sugar mixed with warm milk, let stand in the heat for half an hour.
2. In the sifted flour add everything for the dough and the spit, knead a thick dough, let rise about 1 hour. Then the dough is rolled out, greased with a custard, sprinkled with raisins, rolled into a roll, cut into pieces and baked.

Brewed yeast dough for buns

Brewing a portion of the flour in the dough, we achieve the following:

• The starch in the flour is gelatinized, so the dough will need less sugar.
• Improves the taste and quality of the finished product.
• Buns harden more slowly.

Buns from such a dough can be baked with different fillings.

Welded yeast dough for French rolls

For the test you will need:

• about 3 glasses of flour
• 200 ml of warm cream 15% of fat
• 200 ml of warm milk
• 5 tbsp.spoons of sugar
• 80 g of butter( creamy)
• 4 yolks of
• 2 teaspoons.spoons yeast( can be dry)
• 1 tbsp.spoon of cognac
• pinch of cardamom( ground)

Getting started:

1. 3 tbsp. Spoons of flour brewed with boiling cream, mix and leave until cooling.
2. In yeast, add 1 tbsp.a spoonful of sugar, pour warm milk, leave to approach, when yeast rise, stir them.
3. In the brewed and cooled down flour add the melted butter, sugar, yolks, yeast, mix it with a spoon until the bubbles.
4. It turned out a liquid dough, we cover it with a towel, leave it in a warm place for about 2 hours, and wait until the dough increases by 2 times.
5. In the dough, add cognac, cardamom, the remaining flour, and mix your hands until it falls behind.
6. The resulting dough can be rolled up, smeared with filling, rolled rolls, cut into slices, let it come up, and bake.

Gujers - French baked cheese buns: recipe

Gujers - French brewed mushrooms with the addition of crushed hard cheese. They can be inside without a filling, and with a filling( red fish, caviar, cream cheese).

Gujgers are served to the first dishes or, as an independent dish, to wine.

Dough for French buns-goober

Gorgers

From this amount of test, 15-20 small buns will be obtained.

For buns you need:

• 1 cup of flour
• 125 ml of water
• 125 ml of milk
• 3 eggs
• 100 g of butter( cream)
• 100 g of cheese "Russian", "Dutch" or "Poshekhonsky"
• pinch of salt

Getting started:

1. In a saucepan with a thick bottom, pour in the water with milk, add butter, salt and heat until boiling.
2. Pour in the flour and stir( pan on the fire), until homogeneity.
3. The test is allowed to cool for 5-10 minutes and enter 1 egg, mix until the dough becomes homogeneous. Also enter the rest of the eggs.
4. If the dough is thick, add another half of the egg or the whole. Correctly cooked brewed dough on a baking tray, where buns will be baked, does not spread out, but not too thick.
5. Cheese grate on a fine grater, add to the dough, and mix.
6. On a baking sheet covered with parchment paper or without paper, but slightly moistened with water, we spread, using 2 spoonfuls, a dough clump, the size of a quail egg. The distance between the lumps is 5-6 cm, as they will increase greatly in size.
7. Preheat the oven pre-190 ° C, put it in the oven for 30-40 minutes. The oven door can not be opened and knocked on it during the whole baking time, otherwise they will not rise.
8. Finished buns, when cooled, can be filled with any unsweetened filling, or left without a filling.

French bun burgers

Puffed French biscuits: recipe

Puffed French buns

Puffed French buns with cinnamon

For buns you need:

• 1 glass of warm milk
• 100 g of butter( creamy)
• 20 g of yeast( fresh)
• 100 g of sugar
• 0, 5 kg of flour
• pinch of salt

For filling it is necessary: ​​

• 50 g of melted butter( creamy)
• 100 g of sugar
• 1 tbsp.spoon of cinnamon( ground)

Begin to cook:

1. We sift the flour and put yeast in the groove, 1 teaspoon of sugar, pour in warm milk and shake the liquid sponge. Let's rise about half an hour in the heat, until the opara increases in volume, and begins to fall off.
2. Add the rest of the products for buns and knead thick dough, keep in a warm place for about 1 hour.
3. The dough is divided into 2 parts. We take 1 part, roll it out, smear it with melted butter, sprinkle with sugar mixed with cinnamon, wrap it in roll, cut into pieces 2-3 cm, add it on oiled sheet, at a distance of 2-3 cm, let rise about half an hour. Then, also 2 parts.
4. We raised the buns with a yolk, and put it in the oven, preheated to 180-200 ° C, for 15-20 minutes.

French buns with raisins: recipe

Raw French buns with raisins

The cooking time of these buns is about 3 hours.

French buns with raisins

For biscuits you need:

• 1 cup warm milk
• 3 eggs
• 50 g margarine or butter( creamy)
• 20 g yeast( fresh)
• 4 tbsp.spoons with top of sugar
• 5 glasses of flour
• pinch of salt

For filling it is necessary: ​​

• half a glass of raisins
• 150 g of butter( creamy)
• incomplete glass of sugar
• one and a half st. Spoons of starch

We begin to prepare:

1. Opar .In a deep dish we sift the flour, pour warm milk into the cavity, pour 1 tbsp.a spoonful of sugar and yeast, and put in heat for half an hour.
2. Dough .When a lot of bubbles appear on the sponge, add melted margarine to it and mix it with flour.
3. Eggs with the rest of the sugar and salt are beaten into foam, and add to the dough.
4. Dough with your hands until you start loosely from your hands. We close it with a towel, and leave it to rise in the heat, about 2 hours.
5. Filling .Mix the melted butter or margarine, sugar, starch.
6. In raisins, pour hot water for 10 minutes, then drain the water, and raisin dried on a towel.
7. Cutting the biscuit test .Raise the dough is divided into parts( can be 4).Part of the test is thinly rolled out, greased with filling, sprinkled with raisins, rolled into a roll, and cut into pieces in 2-3 cm long.
8. We put the pieces on a sheet of oil, greased with vegetable oil, upwards, at a distance of 1-1.5 cm, covered with a napkin and let rise for about half an hour.
9. Baking in the oven at 180-200 ° C for about 15 minutes.

French buns with raisins

How to cook macaroons - French rolls?

This is how French briochetes are prepared in France - macaroons

Macaroons are small round crispy buns of meringue and ground almonds, with cream in the middle.

Several secrets of cooking real French makurun:

• Sugar powder with almond flour should be dry, for this, before cooking, they can be dried in the oven.
• It is necessary to observe the exact proportions and the order of pouring into the dough products.
• In France, the dough for drying the crust is left not for an hour( as in the recipe), but at night, the finished product will have a beautiful appearance, and will not crack when baked.
• In the refrigerator, the finished cookie should stand for about 12 hours.

French rolls - macaroons

Lemon macaroons

For macaroons you need:

• 5 proteins( from eggs)
• 210 g powder( sugar)
• 125 g powder( almond)
• 30 g of sugar
• 1 tbsp.spoon juice and liquor( lemon)
• 20 drops food color( yellow color)
• on the tip of the cay.spoons of salt

For ganache it is necessary: ​​

• 2 yolks
• 200 ml of water
• 40 g of starch( corn)
• 25 g of butter( cream)
• 1 teaspoon.spoon sugar
• peel from 2 lemons

Begin to cook:

1. Mix powder: sugar and almond, and sift through a sieve.
2. Squirrels with salt beat into a thick foam, first turning on the slow speed of the mixer, and then increase the speed, add a little sugar, juice from the lemon, liqueur, dye and continue to whisk to a persistent foam.
3. With a spatula, mix whipped proteins and almond-sugar mixture. Here you need to do everything very carefully, the movements of the spatula should be from 10 to 50, you can not mix the dough, otherwise it will become too liquid. The properly prepared dough should drain from the spatula with a continuous layer.
4. The dough is loaded into a pastry bag and squeezed onto parchment paper that is on a sheet, circles are 2-3 cm in diameter. The distance between the circles is 2 cm.
5. The form with the circles is stirred, so that the future cookies take an even shape.
6. Leave the form with raw biscuits on the table for about an hour, so that it formed a crust.
7. Furnace at 150 ° C for about 15 minutes.
8. Remove from the form together - paper and biscuits, let it cool down.
9. Ganache .In the water we grow starch, add sugar, butter, bring to a boil on low heat, and cool.
10. Add yolks, lemon peel and stir until homogeneous.
11. Lubricate ganash with one circle, cover with the second one - and the cookie is ready.

French baking recipes - brioche brioche with cinnamon

French brioche brioche

Brioche buns with cinnamon( poppy or sesame seeds)

You can serve these buns for first courses or make burgers from them. From this test, you will get 12-14 buns.

For buns you need:

• 3 cups flour
• ¼ cup milk( dry)
• 120 g butter( creamy)
• 3 eggs
• 1 teaspoon.spoon of yeast( dry)
• 3-4 teaspoons.spoons of water
• 2 teaspoons.spoons of sugar
• pinch of salt
• 1-2 yolks for lubricating rolls

Begin cooking:

1. Stir in sugar and yeast for warm water, leave for 10-15 minutes in the warmth, during this time the mixture will increase in volume.
2. Add the remaining ingredients of room temperature to the yeast, and knead the dough. We give him 1-1.5 hours to go.
3. From the approached test we roll round buns in our hands, add them to a sheet, connect together 6 pieces, let them come up.
4. The yolk is mixed with melted butter, grease with this biscuit mass, dipping a brush in it, sprinkle with one: ground cinnamon, poppy or sesame, and bake at 190 ° C until ruddy.
5. We serve hot buns on the table.

How to cook French buns with chocolate?

Raw French buns with chocolate

French buns with chocolate

For buns you need:

• 500 g of flour
• 2 tbsp.spoons of sugar
• 1 egg
• 130 g of softened butter( creamy)
• 200 ml of milk
• 7-8 g of yeast( dry)
• pinch of salt
• chocolate - 100 g

Starting to cook:

1. Sugar, yeast dissolve in warm milk and leave on warmplace, for half an hour.
2. In the sifted flour, add all the products for buns, knead a thick dough and put it for 1 hour in heat.
3. The risen dough is divided into 18 parts, and we roll koloboks.
4. Each bun is rolled out with a flat cake and greased half a cake with melted chocolate.
5. We fold the cake twice, and cut it in length into 3 parts.
6. Each part is twisted into a roll, rolls in the form are blinded by 3 pieces, and so we bake at 180 ° C for 20 minutes.

French buns with chocolate

French buns "Sinnabon" with cinnamon: recipe with photos

Buns "Sinnabon" are delicious, but still high in calories, they are more like cakes.

French buns "Sinnabon"

French buns "Sinnabon" with cinnamon

For buns need:

• 600 g of flour
• 200 mg of warm milk
• 100 g of sugar
• 2 eggs
• 80 g butter( cream)
• 1 teaspoon.spoon of yeast( dry)
• pinch of salt

For stuffing you need:

• 1 glass of sugar
• 1 teaspoon.spoon of cinnamon( ground)
• on the tip of a vanillin knife

For a cream you need:

• 50 g of cheese( soft creamy)
• 40 g of butter( creamy)
• 2 tbsp.powdered spoons( sugar)

Getting Started:

1. Dough .Dry yeast with 1 teaspoonful. Spoon sugar with warm milk, stir, and leave for 10-15 minutes in the heat.
2. To add yeast, add sugar, along with eggs, softened butter, salt, and flour, knead a thick dough. Covering with a towel, leave the dough warm until it increases by 2 times, about an hour and a half.
3. Filling .Mix sugar and cinnamon with vanillin.
4. Buns .The dough is rolled out with a rectangle, greased with a softened butter( 30 g), sprinkled with the filling, rolled into a roll, cut into pieces 2-3 cm in length, and stacked on an oiled sheet.
5. Dough on a sheet covered with a light towel, and leave to rise about 15 minutes.
6. Bake for 20-25 minutes, maintaining the temperature 180 ° C.
7. Cream .Cream cheese is mixed with butter, powdered sugar and vanilla.
8. Get out the oven baked buns, and immediately, without getting out of the mold, lubricate the cream.

How to cook French rolls with cottage cheese?

French rolls with the addition of cottage cheese are so tender that they literally melt in the mouth.

French rolls with cottage cheese

French rolls with curd

For rolls you need:

• 1 cup flour
• 2 yolks( egg)
• 200 g butter( creamy)
• 200 g curd
• 1 teaspoon.spoon soda
• pinch of salt

For the filling you need:

• 150 g sugar
• 2 protein( egg)

Begin cooking:

1. Mix cottage cheese, soda, softened butter, yolks, add a little flour. If 1 cup is small, add more, so that the dough is dense, like a dumplings.
2. Squirrels whisk together the mixer, adding a little sugar, to a steep condition.
3. The dough is rolled out, lubricated with filling, rolled with rolls, cut into rods 2-3 cm in length, laid out on a sheet, and baked for 20-25 minutes, maintaining the temperature 180 ° C.

How to cook French buns with sour cream?

French rolls with sour cream

French rolls with sour cream

For buns:

• 350 g of flour
• 100 ml of milk
• 1 teaspoon.(dry)
• 50 g butter( cream) or margarine
• 50 g sugar
• pinch of salt
• 70 g sour cream

For filling:

• 500 g curd
• 100 g sugar
• 1 egg

For filling:

• 200 g sour cream
• 1Art.spoon sugar

For lubricating buns 1 yolk

Getting started:

1. Opar .Mix yeast, several st.spoons of flour, 1 tbsp. A spoonful of sugar with warm milk. We put to raise the gums in a warm place.
2. Dough for rolls .To the sifted flour, add all the ingredients and the spoon, knead a thick dough, let it rise in a warm place for about 1 hour.
3. Filling .Mix cottage cheese, egg and sugar.
4. Cooking buns .The dough is rolled out with a layer, greased with filling, rolled with rolls, cut into pieces, 2-3 cm long, put on a sheet, let it come for 10-15 minutes, grease with yolk, and bake for 20-25 minutes at 180-200 ° C.
5. Filling the .Sour cream is mixed with sugar.
6. Baked buns are taken from the oven and poured into the pan.

French bun: recipe

French buns with poppy seeds

French buns with poppy seeds

For rolls:

• 500 g of flour
• 250 ml of warm milk
• 2 teas.spoons of yeast( dry)
• 100 g of butter( cream) or margarine
• 1 egg
• 3-5 st.spoons of sugar
• pinch of salt and vanillin
• 50 g raisins

For filling:

• 100 g poppy
• 4-6 st.spoons of sugar
• 2 tbsp.tablespoons oil( creamy)

For lubricating buns 1 yolk

Getting started:

1. Opar .Mix dry yeast, 1 tbsp.a spoonful of sugar, 2 tbsp.spoons of flour with warm milk, and put in heat for a raise( about half an hour).
2. Dough .We sift the flour, add the egg, sugar, oil, salt, gum, mix it with our hands, add raisins at the end and mix again to distribute the raisins evenly over the dough. The dough is put into heat for 1 hour.
3. Filling .Poppy pour boiling water, after 10 minutes the water is drained, and the poppy is grinded with a blender and sugar is added.
4. Cooking buns .The dough is divided into 2 parts. Part of the dough is rolled out with a layer, greased with melted butter, then stuffed, rolled with rolls, cut into pieces 2-3 cm in length, placed on a sheet, let it come for 15 minutes, greased with yolk, and oven for 20-25 minutes at 200 ° C.

How to cook French buns from yeast dough?

French buns from yeast dough

French buns from yeast dough

For buns you need:

• about 4 glasses of flour
• 60 g of sugar
• 1 glass of milk
• 2 eggs
• 100 g of butter( cream)
• 2 teas.spoons of yeast( dry)

For filling it is necessary: ​​

• 100 g of butter( creamy)
• 180 g of sugar
• 1,5 st.spoons of starch( potato)

Begin to cook:

1. Dough .Dry yeast is bred in warm milk.
2. We sift the flour, add all the products for buns to it, and knead the dough with a free-flowing method. The dough is left warm for 1 hour.
3. Filling .Mix the butter, sugar and starch.
4. Making buns .The dough is rolled out with a layer, greased with filling, cut into pieces 2-3 cm in length, laid out on an oiled sheet, the distance between raw buns is 2-3 cm, we let them go up about 15 minutes.
5. Oven heat up to 220 ° C, and when we put the buns to bake, screw up to 180 ° C.Bake about 15 minutes.
6. Prepared chilled buns sprinkled with powdered sugar.

So, from the above recipes, we were convinced that the French buns are delicious.

Video: Gujers - French cheese rolls / Gougeres - Cheese Puffs Recipe / Recette des Gougeres