Seeing that the article on how to make beautiful buns of various shapes interested you, dear hostess colleagues, and quickly became popular, I prepared a sequel especially for you!
I looked for unusual ideas, I came up with something myself and remembered, kneaded a rich yeast dough - and let's fantasize! It turned out even more beautiful than in the first part. Let's sculpt together!
And recently came the 4th part "How beautiful to make buns" - 12 types of decoration for buns!
How to make a scallop bun
Have you seen such beautiful scallops in the bread? Kids love them! And to make the beauty of a house is very simple.
We roll the dough sausage ...
and along one edge we make a notch with a knife at an equal distance.
Bend the edges of the sausage down a little - you get a pretty scallop!
How to make a bun Sunny
The same as the scallop - only we make the sausage flatter, and the little rays - thinner, so it will be more beautiful.
And when laying out on a baking sheet, we do not just bend the edges down, but we stick them together to make a circle.
It turns out a ruddy sun!
How to make a dough pigtail
I'm sure all the girls know how to weave pigtails. We weave from the dough in the same way as an ordinary pigtail - we roll up three thin sausages, blind their upper edges together and weave!
If you grease a pigtail with a beaten egg and sprinkle with sugar, it will turn out even more beautiful and tastier, indistinguishable from a store roll. What is there not to distinguish - better!
How to make buns curls, snails
I love to bake cute curls. They are made simply: you need to roll out the dough into a rectangle about 0.5 cm thick.
Then sprinkle with poppy seeds, or sugar with cinnamon, or raisins, or berries - and roll up a roll!
Cut this roll into slices 1.5 - 2 cm thick.
This will make some pretty curly buns.
How to make a heart bun
And from a roll, you can form a beautiful bun in a more complicated way, for example, a bun in the form of a heart.
Again, roll out a rectangular cake.
We roll up the roll.
We cut the roll lengthwise from one end, not completely, but about 2/3 of the length.
We wrap the free ends down and stick together - tightly so that the bun does not unfold during baking.
Many housewives try to diversify the menu of their family, including baked goods in the diet. You can of course buy ready-made buns or muffins at your local store. But, homemade cakes made by the careful hands of the hostess are much tastier and healthier than store-bought ones. And in order for the sweet dessert to be not only tasty, but also visually attractive, it is recommended to learn how to make buns of the original shape.
Network
Probably the most common form of yeast dough buns is wicker. In size, the finished product can be either large or small, portioned.
To form a braid, you must:
- make three bundles from the dough,
- connect them at the top with one point of contact,
- braid a pigtail from plaits.
To get tasty and lush baked goods, yeast dough pieces are left for a few 5-10 minutes.
When the braids fit a little, increasing in size, each should be greased with an egg-milk mixture. You can supplement the buns with poppy sprinkles, which are sprinkled on the buns before going into the oven. Prepared braids should be baked according to the recipe in the oven.
Heart-shaped buns
Heart-shaped pastries made of yeast dough look original and very appetizing. To make such buns step by step, you should prepare a yeast-based dough, and then divide it into several parts. Roll out each part and grease with melted butter, sprinkle with sugar on top. We twist the resulting blank with a roll. Then fold the roll in half and fasten the edges at the top. Beautiful forms of yeast dough buns with sugar will be obtained if each of them is cut as shown in the photo. Straighten the cut bun, giving it a beautiful heart shape.
Butterfly bun
Making a butterfly out of yeast dough step by step is not difficult. To begin with, in the same way as in the case of hearts, prepare the dough, cut into small pieces and roll each of them. Do not forget to grease the blanks with oil and sprinkle with sugar.
- Roll the dough into a roll.
- We fold each roll in half again and fix the ends in the middle of the product.
- We cut the rolled roll on both sides in the middle.
- To make the shape of the bun beautiful, the cut should be made not solid, but partial, not reaching one centimeter to the center of the roll.
- We straighten the dough, giving it the original butterfly shape.
- The buns are baked for 10 minutes at a temperature of 200 0 С, then, having reduced the temperature to 180 0 С, they are baked for another 20 minutes.
Filled baked goods
After practicing making beautiful forms of yeast dough buns, every hostess will want to please guests with burgers. How can you make a beautiful baking dish and, at the same time, not lose all the filling? While the filling options vary, many are starting to make poppy seed buns. Having made a yeast dough according to a personal recipe, it must be divided into 2 parts. We roll out each part, until we get a not thin cake. Lubricate the cake with melted butter and sprinkle with poppy seeds.
Having rolled the cake into a roll, we cut the workpiece into small pieces 10-12 cm wide. We form a rose from each segment. Then we bake each rose according to the recipe.
Braids with poppy seeds
Beautiful forms of yeast dough buns can be made in the form of a braid. To make an appetizing, wicker bun, you need to make a yeast dough, put it on a table sprinkled with flour. Then we roll out the dough to the shape of a rectangle, while the thickness should not be thin. The next step is to distribute the filling over the surface of the rectangle. The filling should not be small. But there is also a lot of poppy seeds, you should also not put in the dough.
Then, fold the rectangle in half, and then in half. The resulting roll is cut across into strips. With the correct implementation of the technology, you should get 10-12 strips. Scroll each strip in a spiral and form a ring out of it. You should get round products, resembling bagels, made from dough twisted into a spiral.
Braids with apples
The fillings for yeast dough buns can be different. For example, in autumn, when there is an abundance of apples and pears, you can use these fruits for filling baked goods.
How to make a braid with apples step by step?
You can learn about the most interesting forms of yeast dough buns from the video file.
Making a conclusion
It is not difficult to make beautiful buns from yeast dough step by step. Having chosen the filling and shape of the future product, it is recommended that you familiarize yourself with the advice of experienced chefs. Confectioners advise starting with the simplest baked goods. Having learned how to make braids and hearts, you can move on to more complex forms of yeast buns.
As from childhood, we love fragrant soft buns with sugar to wash down with milk! These addictions remain for life, so when the aroma of muffin hovers in the house it becomes so cozy and good.
Let's make the simplest buns today from different types of dough, and take only sugar as the filling.
The most popular version of the dough is considered to be butter yeast. It can be mixed with milk or water. Sometimes, for looseness, alcohol is added to the recipe, for example, cognac, as in. You can do without spirits by simply taking any kind of yeast.
Pressed ones have more power to lift the mass, but they are more difficult to store, so many housewives prefer fast-acting dry ones.
Ingredients:
- 2 eggs,
- 1.5 tbsp dry yeast,
- 1.5 cups milk
- ½ cup sugar
- a pinch of salt,
- 600 gr flour
- 100 grams of butter (or margarine).
- For lubrication 1 egg.
For filling:
- 50 g butter
- 4 tablespoons sugar (to taste)
All liquid ingredients need to be warmed to room temperature for the yeast to start working well. For example, take eggs and milk out of the refrigerator in advance.
Let's dilute dry yeast in warm milk. Let's leave them for a while, so that the yeast begins to revive.
Add 6 tablespoons. flour, mix and pour in warm melted butter.
Add flour and start kneading the dough. It becomes soft and does not stick to your hands.
We take a bowl, grease it with vegetable oil. We spread the dough inside, which we also grease on top with oil so that a dry crust does not appear.
We put the bowl in a warm place for an hour and cover with a towel.
We do not knead the grown dough, for convenience we divide it into two parts and roll it out into a rectangle. At this stage, you can add any kind of filling. For example, use poppy seed or curd cheese with raisins.
Spread the oil that has become very soft on the surface.
Sprinkle sugar on top of it. Toss it with cinnamon or nutmeg if desired.
We wrap the layer in a roll and divide it into several parts, 4-5 cm wide.
We pinch the bottom edge of the snail so that the filling does not leak out and put it on this edge.
And you get cute roses.
Grease the baking sheet with vegetable oil and put the buns on it. We leave for 20 minutes for them to rise.
Before putting the leaf in the oven, grease all the baked goods with a scrambled egg.
We send them to bake in a preheated oven at 180 degrees for 20-25 minutes.
How to make yeast-free homemade sugar buns?
In such a test, the yeast is replaced with ode or baking powder. Especially if your recipe, then the soda does not need to be quenched with vinegar. If you do it without using a fermented milk product, then use table vinegar as an acid.
According to this recipe, the dough turns out to be liquid, so stock up on molds in advance, preferably silicone ones.
Ingredients:
- 300 gr - wheat flour
- 100 gr - sugar
- 85 gr - butter
- 100 ml - milk
- 1 chicken egg
- 1 tsp - baking soda and vinegar for extinguishing
- 1 tsp - salt
- 1/4 tsp - ground nutmeg
For sprinkling and impregnating the buns on top:
- 100 gr - sugar
- 1 tsp - ground cinnamon
- 50 gr - butter
Sift flour into a bowl, put sugar, salt and nutmeg into it.
We extinguish the soda with vinegar and add to the flour.
Add milk and egg to the melted butter.
Add dry ingredients to liquid ingredients and knead the dough. It turns out like thick sour cream with a spoon in it.
We put it in silicone molds and bake 180 degrees for 20 minutes.
After they have cooled, grease the tops with melted butter and sprinkle with the cinnamon mixture.
You can add ground nuts, cinnamon or poppy seeds.
Beautiful "snails" from puff pastry in a hurry
When there is no time to start a dough, but you want to drink tea with buns, take puff pastry. It makes excellent, crispy and fluffy baked goods. For pies and puffs without filling, I advise you to take puff yeast-free.
Ingredients:
- Puff yeast-free dough
- A glass of sugar
- 50 ml sunflower oil
We take the layer, divide it horizontally in half.
Now we divide each piece into three more parts. So, we got 6 parts from one layer.
Roll each of them with a rolling pin.
Lubricate with sunflower oil and sprinkle generously with sugar.
Now we fold the puff into a tube and connect the edges.
We make a cut along the fold and turn the middle inside out.
Sprinkle the surface as well.
Lubricate the sheet and lay out the formed puffs at a short distance from each other.
Bake at 180 degrees for 20 minutes.
By making these sugar puffs in a hurry, you can quickly get ready for the guests.
Simple ways (forms) of how to beautifully wrap donuts
To diversify the options for the buns, take note of the methods that I will show below.
The well-known shape "Hearts" are made according to this scheme.
Roses are wrapped around the filling. And even flat cakes, they turn out neater.
For beauty, add cinnamon to such a braid to the sugar. You can leave it just with a long curl or connect the edges and get a round bun.
Use scissors to cut. To prevent the dough from sticking to the blade, brush them with vegetable oil.
Another curl, which is sprinkled with sweet powder on top.
The double heart also looks interesting.
Poppy can be added to the trefoil.
Weave a pigtail. This shape is also suitable for puff pastry.
With the help of a glass, you can make unusual lines.
Another option is how to shape a bun.
If you cut a pkdet, you get a flower.
This is the variety of shapes that can be on one leaf. And curls and pretzels.
Using a round stick or cutlery handle can also make beautiful baked goods.
Another version of the leaflet. When a slot is made in the middle, into which the sharp end is pushed.
You can make bows. It turns out very similar to the real ones.
I offer a video in which you will find 15 more options for folding the test.
If you are using a multicooker, then you need to put the buns in a greased bowl and turn on the "Baking" or "Cake" mode. Everyone has a different cooking time in the program. But on average about 50 or 60 minutes.
The baked goods on top will not have the same pretty color as when baked in the oven.
Pastries prepared according to all three recipes are airy and sweet. Enjoy cooking!
The further civilization moves, the more attention humanity pays to the aesthetic side of any phenomenon. These trends did not escape baking either: if a primitive man had enough to grind the grains of wild cereals, mix flour with water and bake a fresh dry cake on hot stones, then later people learned to bake not only cakes, but also cakes, rolls, cookies, pies and pies of the most varied shapes, the most bizarre outlines.
Sleight of hand and nothing else
When it comes to baking, not all products are on equal terms. For example, the shape of buns cannot be too varied - and it’s useless: by definition, a bun is a round-shaped yeast dough product without filling. True, some sources also refer other products to buns: the same buns, which can have a more complex shape, for example, bows.
But if we need to make simple, ordinary buns, we, without further ado, bake them round or oval. If it's hot dogs, you can sprinkle sesame seeds on the surface.
Other such homemade items can be sprinkled on:
- sugar;
- with a crumb of nuts.
You can make geometric patterns on them:
- small notches with a sharp knife (this applies to oblong buns);
- bitmap with fork tines, but dipping very shallowly;
- press a zest, candied fruit or nut into the center of the bun.
How is the formation of buns from yeast dough step by step
- The dough that has come up and crumpled is divided into portions. To do this, a lump of dough is divided into several parts, rolled out, and then either cut off the necessary pieces or torn off by hand.
- Place the dough between the palms and roll out the dough to make it round.
- Sprinkle the surface after proofing.
- Grease the buns with yolk for golden brown and bake.
If you are interested in options for baking with filling, then this does not apply to buns, but rather to pies. But you can also add variety to buns by adding raisins steamed and rolled in flour to the dough while kneading.
In the pie, not only the content is important, but also the form (photo)!
We bake all kinds of pies that we just don't put inside ...
Pies can be:
- with jam;
- with cottage cheese;
- with fruits and berries;
- with cabbage;
- with meat;
- with mushrooms.
But we don't really care about the design - unless we try to somehow diversify the top of the pies so that we can distinguish products with different fillings when there are several of them.
You can form a curly comb on top of them for distinction, slightly pinching the dough, you can press in raisins or nuts.
Meanwhile, you can form pies and other shapes:
- square;
- triangular;
- braided ("pigtails")
Here is a recipe for forming triangular patties step by step:
- Roll out the dough, put the filling in the middle.
- Take three edges and bring them together over the filling.
- We crush the blinded triangle slightly so that it is flat, but we do it carefully so as not to damage it.
But besides the pies, there are also pies - large, beautiful, always filled.
As for the pies, they can be:
- open;
- closed.
Open pies consist of two layers: the bottom is the dough, the top is the filling. In closed on top of the filling, put another layer of dough.
How to vary the shape of large pies
Usually, to decorate such products, dough scraps are used, which remain after the pie has been “tried on” under the oven, more precisely, under a baking sheet, and the excess is cut off.
Cake decorating options:
- The edges of the lower layer can be left a little larger than the baking sheet, so that later, after laying the filling, wrap the edge of the dough, making a beautiful side at the open pie.
- If the cake is closed, put the top layer and pinch it together with the bottom, while forming a beautiful scallop along the edge or a curly ribbon, or whatever else your fantasy tells you.
- If there are scraps, we roll them into thin sausages, which we then flatten a little. We spread patterns from these strips of dough, as in the pictures. The simplest is the lattice. This is the traditional pattern for an open jam pie.
As for the pie-wicker or "pigtails": it can only be sculpted with a rather thick and not very crumbly filling. They are best done with sliced fruit.
We braid the pie "pigtail":
- Roll out the dough into a rectangle.
- In the middle, lay out the filling track.
- Cut the edges obliquely, not reaching 2-2.5 cm to the filling.
- We close the filling with these oblique strips, bending them one by one.
- The top can be sprinkled with sugar, cinnamon.
Cookies: how to make even a star or a crescent
But who's lucky is the liver.
The shape of the cookies can be very diverse:
- round;
- square;
- asterisks;
- crescents
There are sets of molds for making cookies on the market, so molding these products is quick and easy.
How to shape the liver:
- A layer of dough of the required thickness is rolled out.
- The necessary mold is taken, its edges are slightly greased with vegetable oil so that the dough does not stick: with proper processing of the molds, after squeezing out, the cookies remain on the table, and the mold rises without sticking.
- As a mold, you can use thin-walled glass dishes of small diameter: a small glass, a glass, a glass.
- You can squeeze out any pattern, sprinkle with sugar, cinnamon, nuts.
A two-layer cookie is very beautiful when two cookies are held together with:
- cream;
- condensed milk (including boiled milk);
- jam;
- jam:
- jam
It should be remembered that only baked halves can be fastened.
How to shape cookies "nuts"
Separately, it is necessary to mention this type of cookies as "nuts". They are baked using a special device called the hazelnut.
Formation algorithm:
- A layer of dough is placed on the bottom surface of the hazelnut.
- Covered with the second surface, pressed against.
- Any excess dough that appears must be carefully removed and glued to the remaining dough coma: if this is not done, it will burn.
- The folded hazelnut is placed on the stove, after baking on one side, everything is turned over and the other is baked.
- Remove the hazelnut from the heat, open it, let it cool slightly and take out the resulting baked halves.
- We bake all the dough in this way, let the "shells" cool down, then fill it with boiled condensed milk or cream.
7 ways to wrap buns beautifully (video)
If you want to impress your guests, you can bake mushrooms in the same way using a similar device. After they have cooled, their caps are dipped in melted chocolate. The legs can be iced with sugar.
How to wrap buns with different fillings? Many novice housewives are interested in this issue. In the article, we will first look at how to make yeast dough for sweet buns, how to make different fillings. The step-by-step explanations and the presented photos will help you understand how to roll and wrap the dough so that the baked goods turn out to be outwardly original and even more appetizing.
How to make yeast dough - recipe number 1
To prepare yeast dough, you need to prepare the following products:
- 15 grams of yeast (it is better to use dry in a pack);
- 2 tbsp. l. sunflower oil;
- 50 grams of butter;
- half a glass of granulated sugar;
- 1 egg;
- cow's milk - 700 ml;
- sifted wheat flour - 800 grams;
- a pinch of salt.
A little warmed milk is poured into a bowl and dry yeast is diluted in it. We set the container aside while we combine the rest of the ingredients. In another bowl, mix the egg with soft butter (you must put it out of the refrigerator in a warm place in advance). When a homogeneous mass is obtained, add sugar and mix everything thoroughly again. Put the contents of the first and second bowls together and pour in the sunflower oil. We measure out the required amount of flour and add a pinch of salt to it. After mixing in a loose form, add it to the rest of the ingredients.
All that remains is to knead the dough with your hands and cover the bowl with a cotton napkin. We set aside the workpiece in a warm place for 1-1.5 hours. During this time, the dough must be lowered twice. As a result, during the waiting time, the dough should rise due to the influence of the yeast three times. Then you can bake buns. We'll look at how to beautifully wrap buns a little later, and now we will find out another popular recipe for making yeast dough at home.
The second method of making yeast dough
This recipe is calculated for 24 buns. The following ingredients are used in the recipe:
- Half a liter of milk.
- 5 tablespoons of granulated sugar.
- 4 tablespoons plus 1 kg of white sifted flour.
- 150 grams of butter margarine or butter.
- 25 grams of yeast.
- 3 chicken eggs.
- A pinch of salt.
The milk is heated to 45 degrees and poured into a separate bowl, add 2 tablespoons of sugar and stir until completely dissolved. If the yeast is fresh, then it is mixed with 3-4 tablespoons of flour, and then added to the milk. If they are dry, then 2.5 teaspoons will be needed. Mix everything well and put in a warm place, covered with a napkin.
When the dough begins to bubble, add eggs, beaten with three tablespoons of sugar. Pour melted margarine (or butter), add the rest of the flour and salt. Knead the dough and put it in a container greased with vegetable oil. Be sure to cover it with a towel and put it in a warm place. Stir the dough once, letting it sink. After the yeast dough has come up a second time, you can begin to roll out the buns.
How to wrap yeast dough buns
Buns made from yeast-made dough can be baked by rolling out simple balls, but products with an unusual, specially wrapped shape look much more beautiful. Baking is made simply from dough and with different fillings. In the photo below, the buns are pumpkin-shaped. These buns can be made for Halloween, surprising your guests.
How do you wrap the buns to resemble small pumpkins? Very simple. First, the finished dough must be rolled into a long sausage and divided into equal pieces with a knife or kitchen scissors. Roll each of them into a round ball and flatten it lightly in your palms. Then the thick pancakes are cut in a circle into equal-sized segments. They do not reach the middle so as not to cut the bun in half. Let the dough stand and rise for 20 minutes. To do this, place the balls of buns on a greased baking sheet and cover with a lid or napkin.
After the dough rises slightly, grease the buns so that they shine beautifully. The brush is turned on the other side, the stick is dipped in vegetable oil and a hole is made in the center. Then the blanks are placed in the oven and baked until tender. After the buns are cooked, half a walnut is inserted into each center. It is best to dry them first.
Simple knots
Another way to wrap simple dough buns without filling will be discussed further. The dough is rolled out with a long sausage and cut with a knife into small equal pieces. To prevent the dough from sticking to the knife, you need to lower it with a blade into a handful of flour. Then each piece is rolled out into a thin sausage and a knot is tied from the dough, straightening its ends so that they look in opposite directions.
The workpiece is coated with whipped yolk with a brush so that a dark toasted crust forms during baking. Let the dough stand for a while to rise and sprinkle with sugar. It is interesting to make buns for dinner by spreading the dough with garlic juice and sprinkling with dry herbs.
Complex nodules
Below we will look at how to wrap buns with sugar, sesame seeds, or poppy seeds. Inside, the bun has no filler, so the powder is sprinkled on top, after the dough has been given such a twisted shape, as in the photo below. The finished dough, as in the previous version of simple knots, is rolled into long sausages of the same size. Then one knot is tied in the center. How to wrap buns to make a ball?
The remaining long ends are bent towards each other, crossed at the meeting point and folded inward with ends from opposite sides. If the bun turns out to be an elongated shape, do not be discouraged, you just need to round it up with your hands. After the yeast dough has stood a little in warmth, it will rise, and after increasing in volume, it will fill all the holes between the knots. The end result is a nice round bun. It is smeared with a beaten egg and sprinkled with the selected addition.
Rose with cinnamon
Buns twisted in the shape of a rose look very impressive. The cinnamon filling will add an extraordinary flavor to your baked goods. How to wrap is clearly seen in the step-by-step photo below. Tear off the same pieces from the yeast dough and roll them in the palms into small balls. Then they are rolled out with a rolling pin into thin circles, like blanks for dumplings or dumplings.
To make a beautiful rose from dough, four circles are stacked on top of each other, but with an offset to the middle of the next part. In the middle, a handful of cinnamon (to taste) is poured in a strip through all the circles, and they are rolled together in a tube. The lower part of the rose is tightly pressed together, and the top resembles a bud of several petals. For such baking, it is best to use a silicone baking sheet with round indentations. Let the buns rise slightly, grease them with a beaten egg and send them to the oven for baking.
Cheesecake with cottage cheese
Before you beautifully wrap yeast dough buns, find out how to properly make curd filling for them. While the dough is rising, mix the ingredients. You need to mix 400 grams of fresh cottage cheese in a separate bowl, add 1 large chicken egg (2 small ones can be used), a few tablespoons of sugar (depending on the sweetness of the cottage cheese itself) and 1 packet of vanilla sugar for flavor. You can replace it with vanilla, just throw in a little, literally on the tip of a knife. Mix everything thoroughly.
To wrap the cheesecake, roll out the same circles. A spoonful of the prepared filling is placed in the center, and the remaining parts of the circle are cut into 4 sectors. First, the curd is wrapped in two opposite parts, fastening them tightly around the filling. Then they lift the two remaining parts and pinch them to the workpiece from the other sides. Then everything is laid out on one more circle, cut by sectors, like the previous workpiece. The whole procedure is repeated one more time. The dough is allowed to rise for 20 minutes, smeared with a mixture of one yolk and two tablespoons of milk and set to bake.
Multi-layer bun with a hole in the middle
It is not easy to make such a bun. First, you need to roll out several pancakes from the dough, at least 4-5 pieces. Then all layers are cut from the middle to the edges in sectors. The step-by-step photo shows that the cuts are not fully completed. Then all the notched corners rise in layers and turn out to the opposite side.
They are positioned with a slight shift so that all the details are clearly visible. Sharp edges are folded under the base of the workpiece. After raising the dough, the workpiece is coated with an egg and sprinkled with sugar or sesame seeds.
Filled turntables
To make an angular spinner, just roll out the dough into a large sheet and cut it with a knife into squares of the same size. Put a spoonful of cottage cheese or jam in the middle. You can wrap the buns in an envelope, then the filling will be completely hidden inside.
It is interesting to know how to wrap jam buns with turntables. The rolled squares are cut diagonally from the corners to the middle. A spoonful of thick jam is placed in the center and wrapped in the middle with corners, tightly joining them together.
Eights with raisins
If you don't know how to wrap raisin buns, we can recommend a fairly easy baking option. Raisins are added both to the dough and to decorate the bun. From the prepared dough, roll out a long sausage on a plate.
Then one end is folded inward on the left, and the other in a similar way, only on the opposite side. It turns out a figure resembling an eight. Large raisins are inserted into the middle of the curls.
How to wrap poppy seed buns
Let's prepare the poppy filling first. To do this, pour 100 grams of poppy into a bowl, pour boiling water over it and let it soften. Then grind in a mill or pass through a special poppy grater, similar to a meat grinder. Add four tablespoons of sugar and two tablespoons of butter to the pounded poppy seeds. All are mixed until smooth - the filling is ready.
The dough is rolled out on the table surface, sprinkled with flour, into a thin layer. Then the poppy filling is evenly spread over the entire surface and spread with a rubber spatula even in the corners. Then the sheet is carefully wrapped in a roll.
It remains to cut it into equal parts, turn each blank in the hands in different directions, as in the photo. All layers of poppy will be clearly visible in the resulting bun. After the dough has risen, you can put the baking sheet in the oven.
In the article, we introduced readers to several options for how to wrap pastries so that they look original and interesting on the table. Cook with us! Good luck!