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5 recipes for the fastest buns Sometimes you need to prepare something for tea very quickly - guests may arrive unexpectedly, and if you prefer homemade desserts, then there will be no other choice but to find recipes for quick baking. Especially for such cases, we have collected five recipes for the fastest buns. Buns are one of the favorite desserts for tea, and in situations where you need to do something quickly for tea, they are perfect, since there are very simple recipes for their preparation, according to which you can bake fragrant, tasty buns in a matter of minutes. We will tell you exactly about such recipes. 1. Quick recipe No. 1 Yogurt buns You will need: 350g flour, 300g yogurt, 1 tbsp. vegetable oil, 2 tsp. sugar and baking powder, 1.5 tsp. salt. How to make quick yogurt buns. Mix flour, salt, baking powder, sugar. Mix the yogurt and butter, add the flour mixture little by little and knead the dough. Place the dough on a floured surface, divide into 8-10 equal parts, form into buns, and place them on a parchment-lined baking sheet. You can roll the buns in sugar before doing this. Bake in an oven preheated to 210-220 degrees for 20-25 minutes or until cooked and browned. You can add dried fruits, vanilla to these buns, and if you want them to be unsweetened, then herbs, seeds, poppy seeds, and sesame will do. 2. Quick recipe No. 2 Buns with milk You will need: 2 cups flour, 2/3 cup milk, 1/3 cup vegetable oil, 3 tsp. baking powder, ½ tsp. salt. How to make buns with milk. Turn on the oven at 220 degrees in advance. Mix flour with baking powder and salt (you can add sugar for sweet buns or herbes de Provence, oregano, basil for savory ones), combine with liquid ingredients and mix. Form the dough into a small round cake about 3-4 cm high, and use a mold or glass to cut out buns from the dough. Bake for about 20 minutes or until golden brown, placing immediately in the preheated oven. The sweet version of these buns can be sprinkled with sugar (preferably brown) on top. 3. Quick recipe No. 3 Buns with kefir and butter You will need: 400 g flour, 100 g sugar, 250 ml kefir, 175 g softened butter, ¾ tsp. salt, ½ tsp. baking powder and soda. How to make buns with butter and kefir. Preheat the oven to 220 degrees. Sift the flour, mix with baking powder, soda, salt, add butter, grind with a fork into coarse crumbs, pour in kefir and mix immediately, roll half of the dough into a ball, flatten it into a flat cake, use a glass or molds to cut out 6 buns, or cut a circle into 6 triangles, repeat with the remaining dough. Place the buns on a parchment-lined baking sheet and bake for 12 minutes or until golden brown. If desired, the top of the buns can be greased with kefir and sprinkled with sugar. 4.Quick recipe No. 4 Yeast buns You will need: 20-25 tbsp. sifted wheat flour, 1 glass of milk, ¼ glass of vegetable oil, ½ glass of water, 1.5 tsp. dry yeast, ½ tsp. salt without a slide, sugar to taste. How to make quick buns with yeast. Stir yeast in water, add 2 tbsp. flour, leave warm until fermentation, you can put the glass in a bowl of warm water. Turn on the oven at 200 degrees. Pour the yeast mixture into a large bowl, add milk and butter, add sugar and salt, mix, then knead the dough, gradually adding flour - the dough should become soft and non-sticky. Divide the dough into 50g balls, flatten into flat cakes up to 2cm thick and place on a greased sheet. Use a knife to score the top of the buns across the entire width, leave for 5 minutes and then bake for 12-15 minutes or until cooked and browned. Quickly brush the finished buns with cold water and cover with a towel. These buns can be prepared in a savory version with grated onions, herbs or herbs. 5. Quick recipe No. 5 Sugar buns You will need: 6 ¼ cups flour, 4 large eggs, 1 ¾ cups milk, ¾ cup softened butter, ¼ cup sugar, 1 tbsp. baking powder. How to make sugar quick buns. Heat the oven to 240 degrees, cover a baking sheet with parchment. Mix flour, salt, baking powder and sugar, make a hole in the middle, pour oil into it, knead the dough with your hands. Beat 3 eggs with milk, pour into the flour mixture, mix. On a surface dusted with flour, roll out the dough into a layer 2.5 cm thick, cut out the buns, and place them on a baking sheet. Beat the last egg, coat the buns, sprinkle sugar on top and bake for 12-15 minutes or until cooked and browned. Cool the finished buns on a wire rack. You can make buns using any of the suggested recipes even tastier - just add any dried fruits or nuts to the dough. With such quick recipes, even the busiest housewife can find time for home baking!
I can bake donuts and crumpets every day, and, oddly enough, they always fly off the table with incredible speed. Yeast donuts are one of the favorite types of donuts, as they turn out fluffy, airy and retain their freshness for a long time.
Donuts can be filled with jam, marmalade or boiled condensed milk. Today I am preparing finely porous, airy and very tasty mini donuts with jam according to my favorite recipe. You can choose the size and shape of donuts yourself.
Prepare ingredients for making dough. It’s better to take thick jam, but choose the taste yourself. Instead of kefir, you can take thick yogurt or even fermented baked milk. Kneading the dough can be done using a bread machine or by hand.
I made the dough for the donuts in the bread maker. Pour warm water and warm milk into the bread machine bucket, add kefir at room temperature. Pour in vegetable oil and add sugar.
Then add flour, yeast and salt. Place food as indicated in the instructions for your bread machine.
Set the “Kneading dough” mode, for me this mode takes 1 hour 30 minutes.
If you prepare the dough by hand, you need to dilute the yeast in warm water and leave for 10-15 minutes. Bubbles will appear on the surface of the water. Then, in a deep bowl, combine warm milk, vegetable oil and suitable yeast. Add sugar and salt, mix everything lightly. Then add sifted flour and knead into a soft and tender dough. The dough should not stick to your hands, but you shouldn’t fill it with flour either, otherwise our donuts will turn out “wooden”. Leave the dough in the bowl, cover the bowl with a towel and leave in a warm place for an hour and a half. The dough will rise well.
Place the finished dough on a silicone mat and knead it well. If the dough is sticky, lightly sprinkle it with flour.
Roll out the dough with a rolling pin into a layer approximately 1 cm thick. Do not roll out the dough thinly, otherwise the donuts will be flat and ugly. Use a glass or shot glass to cut out circles; choose the size of future donuts with jam yourself.
I made mini donuts “to taste” by cutting them out using a shot glass. Leave the resulting donuts on a floured surface. Cover with a towel and let rest for 30 minutes. The donuts will rise slightly during this time.
Pour vegetable oil into a saucepan or ladle and heat well. Adjust the volume of oil yourself, but it should completely cover the donuts, that is, the donuts should float freely in the oil and not touch the bottom of the pan. Carefully lower the donuts into the hot oil. Fry our donuts until golden brown. If you have an air fryer, you can cook donuts in it. Please note that donuts fry quite quickly and should not be left unattended.
Place the finished donuts on a paper towel to remove excess oil. During this time, the donuts will cool slightly, and they can be filled with jam.
Place the jam into a pastry bag fitted with a round tip. Use a sharp knife to make a small hole in the donut and fill the donut with jam using a pastry bag. If you don't have a pastry bag, then simply make a deep cut on the donut and add the filling using a teaspoon.
Serve the finished donuts for tea. These are the delicious, golden brown donuts with jam that I got. Delight your family and friends with fresh homemade baked goods.
Bon appetit!
Donuts with jam are a hearty and tasty pastry that will delight not only children, but also adults. This is a fragrant treat for home tea and a festive sweet table. It is convenient to take the dessert with you to work, a picnic, on the road and have a hearty snack with a cup of aromatic tea or a mug of milk. To get mega airy baked goods, it is best to prepare yeast dough, which is what we will do in this master class.
The first donut in history was prepared in 1756 in Germany, by a German military field cook. The treat was intended for Frederick the Great. The culinary specialist called the delicacy “Delicious cannonballs.” At that time, donuts were round pieces of yeast dough, fried in pork fat (lard).
At the end of the 18th century in Germany, the dessert began to be filled with various fruit and berry jams and served, traditionally, at the festive table (during the New Year holiday, carnival). These national German pastries are called “Berliners”. The very familiar word “donut” (“pączek”) belongs to Polish cooking and was first mentioned in a chronicle dating back to the 17th century.
In January 1993, three culinary companies in the American city of Utica jointly baked the world's largest donut, weighing 1 ton and 700 kg. The delicacy had a diameter of 4.9 meters, for which it was included in the Guinness Book of Records. The largest dish was also prepared in America. It had a diameter of 6 meters and weighed 3.5 tons. The dish contained 90,000 donuts in several layers.
The recipe has gained immense popularity in France, Spain, Israel, Bosnia and Herzegovina, the USA, New Zealand, as well as in Russia and Ukraine. In each locality, the lush and ruddy delicacy has its own dialect name (“crumpets”, “fatties”, “butter donut”, “donuts”, “beignets”, “buñuelos”).
These round products from different countries differ in the peculiarities of preparation and serving. For example, if there is jam inside a Berlin donut, then in the USA the filling is marmalade. Americans like to decorate the surface of donuts with confectionery icing, melted chocolate and sprinkle with crushed nuts or confectionery powder.
In Russia and Ukraine, donuts are often made with boiled condensed milk, butter or custard. There is a similar culinary product without filling, simply sprinkled with powdered sugar or a mixture of powder and coconut.
An old German custom dictates that during a celebration, a dish of donuts should be served, one of which has a “joking” filling of mustard sauce instead of jam.
Yeast dough also has different variations. It can be lean, mixed with water, but it is most appetizing with milk, kefir or sour cream. If desired, you can put cream, butter and even a little cottage cheese in the dough. For flavoring, confectioners add vanilla, and sometimes cocoa powder and ground cinnamon to improve the taste.
Donuts also differ in shape. “Berliners” are usually round, and in the countries of the former Soviet Union, products in the form of a donut, with a hole in the center, are better known.
Ingredients:
Recipe information
- Cuisine:Russian
- Type of dish: donuts
- Cooking method: deep frying
- Servings:6
- 1 hour 30 minutes
- fruit jam
for test:
- milk – 250 ml
- sugar – 70 g
- chicken egg – 2 pcs.
- dry yeast – 2 tsp.
- lemon zest – 1 tbsp.
- salt – 0.5 tsp.
- butter – 70 g
- wheat flour – 600 g
- thick jam – 300 g
- sunflower oil - for frying
- powdered sugar - for sprinkling.
Cooking method
Despite the fact that donuts are considered one of the simplest and most budget-friendly dishes, they are not often seen on the open market. So, let's start by kneading the yeast dough for a sweet dessert.
We will need warm milk with a temperature of approximately 35-38 degrees. How to check if there is no thermometer? Dip your finger into the milk, if you feel comfortable, then the temperature is right. Add a spoonful of sugar to the milk and stir until the crystals dissolve. Pour in dry yeast (you can use wet yeast when making). Stir again and cover with a towel. Leave the dough in a warm place where there are no drafts. This way we will check the quality of the yeast. If a foam cap forms on the surface, it means the yeast is of good quality. Otherwise, the baked goods will not turn out airy. 
In the meantime, take a deep bowl, add chicken eggs and the remaining granulated sugar. It is advisable for the eggs to warm up a little, so you need to remove them from the refrigerator in advance. Beat eggs with sugar with a whisk or mixer until fluffy and bubbles appear. 
Add salt, lemon zest, melted warm butter. Use fresh or dried zest. Stir. 
Pour the yeast solution into the egg mixture and stir. 
Add in parts. Mix immediately with a spoon. As soon as it becomes difficult to stir with a spoon, continue kneading the dough on a floured board. 
Knead soft dough. It should not stick to your hands. 
For convenience, divide the dough into two halves. Form a tourniquet with each one. Cut into portions. Approximately, one bundle yields 10-12 pieces. Punch down each piece and form into a ball. 
Roll out the dough into a layer, not thin, so that during frying the jam does not burst out. Add a little thick jam to the center. Lift the edges, secure well and collect in a bag. It turned out to be a small ball with filling. 
Place the blanks on a board with parchment at a short distance from each other. Cover with a towel. Leave in a warm place for 30-40 minutes until the dough has risen well. 
In a suitable saucepan or frying pan (with high sides and a thick bottom), thoroughly heat the sunflower oil. There should be enough of it so that the donuts are at least half immersed in oil when frying. Dip the rested and suitable pieces into hot oil. Fry over low heat until golden brown on all sides. It is very convenient to use a deep fryer for frying. A modern multicooker set to the “Frying” mode will also cope with the task perfectly. 
Using a slotted spoon, place the donuts on a paper towel to remove any remaining oil and sprinkle them well with powdered sugar. The baked goods are ready. 
Bon appetit! 
On a note
For the dough to rise perfectly, good yeast is not enough. Make sure that the flour is warm and well sifted (during sifting, the flour is enriched with oxygen and the dough becomes more airy).
Do not put too many dough pieces on a hot frying pan with oil. Remember that when frying, yeast dough doubles in size. In oil, donuts should float freely without connecting to each other.
If you put the flour balls in poorly heated oil, they will become heavily saturated with fat.
The only drawback of this delicacy is its high calorie content, which is more than 400 Kcal/100 g of the finished product. This is due to the high content of carbohydrates and fats in the dessert.
If you wish, you can prepare a savory analogue of this dish by adding a pinch of salt to the dough instead of sugar, as well as chopped dill or parsley. As a filling, you can wrap a piece of cheese (brynza) in the dough. 
Filled donuts are a traditional dish of European cuisine.
The filling can be salty or sweet.
In this article we will share with you the best recipes for donuts with jam.
Donuts with jam - basic cooking principles
Donuts are made from yeast and non-yeast dough with kefir or sour cream. The main ingredient for the dough is flour. The appearance and taste of donuts will depend on its quality. High grade flour that is not too finely ground is best suited for this baking.
Both raw and active instant yeast are suitable for dough. Live yeast is quite capricious, so if you have not worked with it before, it is better to use dry yeast.
Donuts are fried in a tall cast iron or aluminum pan. There should be enough oil for the donuts to float in it. You can fry in any oil, but ideally use refined corn oil; it has virtually no smell or taste. In addition, donuts can be cooked in the oven. This cooking method allows you to reduce the calorie content of the finished product.
The jam for donuts is berry or fruit, the main thing is that it is thick enough. It is placed in the dough before frying, or it is used to fill ready-made donuts.
Recipe 1. Donuts with jam
Ingredients
550 g wheat flour;
salt;
125 ml of warm drinking water;
sugar - two tablespoons;
vegetable oil;
125 ml yogurt;
half a glass of milk.
Cooking method
1. Combine water with milk. Both liquids should be warm. Add yogurt at room temperature and add vegetable oil. Dissolve the yeast in the resulting mixture and let sit for several minutes until the mixture begins to foam. Gradually add flour and knead into a soft dough. Place it in a deep bowl, cover with a napkin and keep warm for two hours.
2. Place the risen dough on the work surface and knead well. Roll out the dough into a layer one centimeter thick and cut out circles with a glass. Place the donuts on the table surface, cover with a towel and leave for half an hour.
3. Pour vegetable oil into a deep cauldron and heat it until light smoke appears. Carefully lower the donuts into the hot oil and fry until golden brown on both sides. Place the finished donuts on a plate, covering it with a paper towel.
4. Place the jam into a pastry syringe. Make a small hole in the cooled donut with a sharp knife and fill it with jam. Serve donuts with milk or hot cocoa.
Recipe 2. Curd donuts with jam
Ingredients
half a kilogram of cottage cheese;
any jam;
two eggs;
75 g powdered sugar;
a glass of sugar;
2 cups vegetable oil;
baking soda;
500 g wheat flour.
Cooking method
1. Grind eggs with cottage cheese until smooth. It is better to do this with an immersion blender. Add sugar, vanillin, soda, cinnamon and mix. Add flour little by little and knead the dough. Place it in the refrigerator for 15 minutes.
2. Divide the dough into equal pieces. Place a piece of dough on a floured board and knead it with your palm into a flat cake. Place a little jam in the center and bring the edges of the dough towards the center. Breaded in flour.
3. Heat the vegetable oil in a saucepan. Carefully place the donuts into the hot oil and fry, turning constantly, until they are golden brown. There should be enough oil for the donuts to float in it. Place the finished donuts on a plate and immediately sprinkle with powdered sugar.
Recipe 3. The most tender donuts with jam
Ingredients
kilogram of flour;
refined sunflower oil;
21 g dry yeast;
powdered sugar – 150 g;
cane sugar – 100 g;
salt;
half a liter of milk;
orange zest;
six egg yolks;
20 ml lemon juice;
50 ml alcohol;
100 g melted butter;
a bag of vanilla sugar.
Cooking method
1. Combine the yolks with sugar and beat until fluffy. Pour in milk and alcohol, add vanilla sugar and salt. Continue beating on low speed until smooth.
2. Combine flour with yeast and sift. Add half the flour and an egg to our mixture. Change attachments on the mixer, beat, gradually adding flour and melted butter. Knead for a couple more minutes until the dough becomes soft, like pies. Sprinkle a bowl with flour and place the dough into it. Cover with a towel and let sit for an hour and a half until the dough rises.
3. Place the dough on a floured counter and punch it down. Roll out the layer one centimeter thick and cut out circles with a glass. Leave on the table, covered with a towel, for an hour.
4. Fry the donuts in hot oil until golden brown. Place on a paper towel-lined board. When the donuts are warm, fill them with jam and brush with a mixture of powdered sugar and lemon juice. Sprinkle orange zest on top.
Recipe 4. Mini donuts with jam
Ingredients
100 g apricot jam;
250 g flour;
Art. a spoonful of butter;
150 ml warm milk;
two eggs;
salt;
12 g yeast;
25 g cane sugar.
Cooking method
1. Sift flour into a deep bowl. Salt it and add sugar, yeast and lemon zest. Mix. Beat the eggs and add soft butter. Pour in warm milk in a thin stream and knead the dough. At first it will be sticky, but continue stirring without adding flour. You will get a homogeneous dough. Cover the bowl with a towel and keep warm for an hour and a half.
2. Lubricate your hands with vegetable oil. Take out the dough and knead it well. Take small muffin cups and pour a little vegetable oil into each.
3. Pinch off a small piece of the dough and form it into a flat cake. Gather the edges towards the center. You should get a small ball. Continue making donuts until the dough runs out. Cover the balls with a towel and leave for half an hour.
4. Then transfer the balls into muffin compartments and place in an oven preheated to 200 C for 20 minutes. Remove the donuts and cool them until warm.
5. Fill the pastry bag with jam. We pierce the donut with a plastic nozzle and fill it. Sprinkle with powdered sugar.
Recipe 5. Donuts with jam “Berliners”
Ingredients
30 g powdered sugar;
150 ml warm milk;
a glass of vegetable oil;
370 g flour;
any jam – 100 g;
two eggs;
vanillin - sachet;
butter - ? packs;
50 g white sugar;
finely ground salt.
Cooking method
1. Dissolve a teaspoon of sugar and yeast in half a glass of warm milk. Let stand for some time until the mixture begins to foam.
2. Beat eggs with sugar and vanilla until the sugar dissolves. Pour in the yeast mixture, the remaining milk, add sugar and add melted butter. Beat with a mixer until smooth. Change attachments and continue kneading, adding flour little by little until you get a soft dough. We collect it into a ball, cover it and leave it to rise for an hour and a half. Then knead the dough, cover and let stand for another half hour.
3. Roll out the dough into a layer two centimeters thick. Cut out circles with a glass. We spread them out and cover them. We leave it to rise for about forty minutes.
4. Heat a large amount of oil in a cauldron. Carefully lower the donuts and fry them until golden brown. Place the finished donuts on a paper towel. Once they have cooled slightly, make a hole in the side and fill the donuts with jam using a pastry syringe. Dip donuts in powdered sugar.
Recipe 6. Donuts with jam from the oven
Ingredients
150 ml milk;
350 g flour;
two egg yolks;
any thick jam;
20 g pressed yeast;
50 g powdered sugar;
two tbsp. l. cane sugar;
butter - half a pack;
table salt.
Cooking method
1. Dissolve the yeast in warm milk. Add half the melted butter, salt, egg yolks and sugar to the mixture. Whisk until smooth. Add sifted flour in portions and knead the dough. Lubricate your hands with vegetable oil. Gather the dough into a ball, place it in a deep bowl and cover with cling film. Place in a warm place for two hours. After it rises, punch it down and form small balls.
2. Place the donuts on a baking sheet, cover it with baking paper, cover with a towel and leave to proof for 20 minutes. Bake at 190 C for a quarter of an hour. Brush the finished donuts with melted butter, sprinkle with powdered sugar and cool.
3. Cut each donut not completely with a sharp knife. Fill with thick jam. Serve donuts with hot cocoa or tea.
Dip donuts only into hot oil, otherwise they will absorb a lot of oil.
For added spice, you can add orange or lemon zest to the dough.
When forming a donut, you can put a little jam on the flatbread and pinch the edges in the center, or cover with a second circle of dough and press the edges together tightly.
Donuts will turn out airy and crispy if you add vodka or cognac to the dough.
It will be easier to fill donuts with jam if you use a plastic or iron tip on a pastry sleeve.
Ingredients:
Fresh yeast 42 g
Flour 500 g
Milk 250 ml
Butter 80 g
Egg yolk 5 pcs.
Vanilla sugar 8 g
Sugar 80 g
Vegetable oil 2 tbsp.
Jam 200 g
Powdered sugar 100 g
Preparation:
Sift the flour into a container. Warm up the milk a little. Cut the butter into small pieces. For the dough, combine a third of the milk, one tablespoon of flour and two teaspoons of sugar and place in a warm place. As soon as the dough rises and bubbles appear on it, it is ready.
In a deep container, mix the sifted flour, dough, butter, yolks, remaining sugar, vanilla sugar and milk and knead the dough.
Let's put it in a warm place, cover with a towel and wait until it doubles in volume.
When the dough has risen, knead it thoroughly again and cut it into 20-25 pieces. Let's form them into beautiful balls and flatten them slightly. Place them on a floured surface and cover with a towel. Let it sit for another 20 minutes.
In a saucepan, heat a large amount of vegetable oil to 170 degrees. We will fry the donuts in oil: first on one side for 3-4 minutes, covering the pan with a lid, then on the other side without a lid for another 3 minutes. Thanks to this procedure, a characteristic white stripe appears on the donut.
We will place the finished donuts on a paper towel to cool. Fill a pastry bag with jam to taste and fill the donuts with it. Sprinkle generously with powdered sugar on top.
