If you don’t know what to whip up for tea, stop at fragrant and fluffy rolls. While the baked goods are preparing, think about what kind of glaze you can cover it with? Orange, coffee, caramel - the choice is great, and most importantly, everyone can choose the right recipe. How to make glaze for buns, and what ingredients are needed?
General principles for preparing topping for buns
The first and basic rule for preparing a sweet coating is that it should not be too thin or thick. The viscous consistency is ideal for coating freshly baked pastries. During the cooking process, you can independently control the consistency of the mass by adding or reducing the amount of ingredients.
Second rule. Since most types of toppings include sugar and dairy products, you should carefully monitor the preparation process. Cook the sweet liquid over low heat, stirring the mixture constantly.
The third rule is to choose fresh ingredients. Only in this case can you get ideal watering in all respects. The sweet coating can not only cover baked goods, but also create patterns. Glazed buns always turn out incredibly tasty, and this is all due to the “dilution” of the taste by the coating.
Vanilla topping for buns: cooking secrets
Vanilla sweet glazing liquid is a simple and inexpensive way to “decorate” buns. To prepare the coating you only need a few ingredients, but this does not mean that it will turn out “bland”. By adding vanilla, you will get a very delicate and aromatic topping, which, by the way, “grabs” perfectly on the buns.
To prepare the sweet liquid, you will need:
- 150 powdered sugar;
- a few drops of vanilla extract;
- 4 tablespoons cream.
Pour the cream into a saucepan and bring to a boil. Sift the powdered sugar through a sieve, mix with vanilla extract and gradually begin to add hot cream. Stir the mixture intensively with a spoon. When the consistency becomes homogeneous, we begin glazing. The glaze for the buns is ready!
Quick and easy sugar drizzle recipe
If time is running out and you need to quickly coat freshly baked buns, take note of the recipe for sugar glaze for buns. The only condition is that it should be applied to cooled baked goods, otherwise the coating will melt and flow.
To prepare the coating, you should prepare the following ingredients:
- 2 pcs. eggs;
- 300 grams of powdered sugar;
- a couple of tablespoons of lemon juice.
Separate the whites from the yolk and pour them into a dry bowl. Gradually add powdered sugar and beat the mixture intensively with a mixer. When the mass becomes viscous, add lemon juice. ready for buns!
Coffee glaze with liqueur
Do you want to please your family or guests with an unusually exquisite glaze? The proposed recipe will certainly not leave any culinary gourmet indifferent. To prepare sweet confectionery liquid, you will need the following ingredients:
- 100 grams of freshly brewed coffee;
- a glass of sugar;
- a teaspoon of liqueur;
- a couple of teaspoons of butter.
Pour coffee and liqueur into the bowl. Put the liquid on the fire and add a glass of sugar. Boil the mass until a viscous consistency is obtained. Remove the dishes from the heat and add a couple of tablespoons of butter. By adding the last ingredient, you can achieve a glossy finish. Bon appetit.
Honey and Cinnamon Glaze
This is a real sweet and healthy temptation. Honey glaze is a great option for raisin scones. Honey will dilute the tart taste of dried fruit. To prepare the coating, you will need:
- half a glass of honey;
- a tablespoon of lemon;
- half a teaspoon of cinnamon;
- a couple of tablespoons of butter.
Mix absolutely all the ingredients and put them on low heat. We heat the mass, but do not let it boil. Remove from heat and start glazing. Glazed cinnamon rolls pair well with herbal and green teas.
Caramel topping
- ideal in every way. It perfectly emphasizes the taste of rich and fruity buns. And to prepare it we will need the following ingredients:
- 150 grams of brown sugar;
- a couple of tablespoons of oil;
- a glass of cream.
Pour sugar into a saucepan and place the dish on the fire. When the sugar has browned, add dairy products. Boil the caramel topping until a viscous mass is obtained and remove from heat.
Cherry watering
Do you want to dilute the usual taste of buns? Then cherry drizzle is your option. By the way, due to the thickness of the glaze, it can also make a good filling for croissants.
To prepare cherry confectionery topping, we will need:
- 500 grams of cherries in their own juice;
- 150 grams of sugar;
- a couple of teaspoons of cornstarch.
Pour the ingredients into a saucepan and cook over low heat for 60 minutes. Remove the berry mass from the heat and pass it through a sieve. When the mass hardens, we begin glazing.
Orange glaze
The principle of preparing orange confectionery topping for baking comes down to using a glass of natural orange juice and a couple of glasses of powdered sugar.
Mix the products together. Stir the orange mixture vigorously with a spoon, put it on the fire and simmer for about one hour. Remove the mixture from the heat and begin coating the baked goods.
Topping for buns with apple marmalade
To prepare the topping, you should purchase natural marmalade. The coating is suitable for yeast and butter buns, and to prepare it we will need the following products:
- 300 grams of marmalade;
- 10 tablespoons butter;
- half a glass of milk;
- sugar to taste.
Melt the marmalade in the microwave. Pour the viscous mass into a saucepan and put on fire. We also add milk, sugar and butter here. Bring to a boil and remove from heat. Bon appetit!
Frosting for scones with cream cheese
This is simply an incredible watering recipe in every way. We assure you that you will not be able to resist the aroma of creamy icing. Its delicate taste will win your heart, and you will definitely add the recipe to your cookbook.
For cooking, you should prepare the following products:
- 200 grams of cream cheese;
- 50 grams of butter;
- 150 grams of powdered sugar;
- a couple of spoons of liqueur;
- teaspoon vanilla extract.
Place the ingredients into the blender bowl and beat the mixture vigorously. When it becomes homogeneous, turn off the blender and start glazing.
Chocolate glaze
For glazing - a long-loved classic, for the preparation of which we will need:
- a couple of tablespoons of cocoa;
- a couple of spoons of sugar;
- half a glass of sour cream;
- 20 grams of butter.
Mix dry ingredients. Add sour cream to the mixture and place the dishes on low heat. Bring the liquid to a boil. Boil for about 3 minutes and remove from heat. Add butter. The chocolate glaze for the buns is ready!
To prepare the perfect sweet liquid, follow these tips:
- It is better to prepare the sauce in a non-stick pan.
- If the sweet liquid is too thin, you can add corn starch to the mixture.
- You can glaze cooled baked goods.
- If you want to decorate the buns, then apply decorative elements immediately after glazing.
Tired of the taste of buns? So it’s time to dilute it with a fragrant and tasty coating!
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Do you want to know what is tastier and better than fragrant fresh buns? You will find out the detailed answer when you read this article. But, looking ahead, I will say that the buns become better after they are glazed.
It is the glaze for buns that transforms rich sweet products, emphasizes their taste, and improves their appearance beyond recognition.
I don’t know which option you choose, because there are many of them. Coffee, honey, chocolate, fruit - we can’t list them all, but if you decide to transform your baked goods, then you are on the right track.
Chocolate lovers, of course, find it difficult to refuse icing made from a bar of white or dark chocolate. The glaze, which you need to prepare from fresh cherry or lemon juice, will help highlight the sweet taste of the dough.
Icing
First, let's look at a simple recipe for making snow-white sugar glaze for buns. The ingredients you need will always be at hand.
These are: 2 large glasses of powdered sugar; 4 tablespoons of peasant oil; 4-6 tbsp. spoons of boiling water; small spoon of vanilla extract.
Cooking steps:
- Place the butter from the refrigerator on the table, let it sit for half an hour and soften a little.
- Add the powder and beat the mixture thoroughly until it reaches a fluffy consistency.
- Add vanilla extract.
- Add hot water little by little so as not to overdo it. Make sure that the mixture does not turn out too liquid.
- Once the mixture reaches the desired consistency, finish the beating process. Use the decoration as intended by drizzling it over the cooled buns.
Icing with the smell and taste of cinnamon
Another way to transform the taste of baked goods, make them better and more aromatic is to coat them with cinnamon glaze.
For it you need to measure: a tablespoon of powdered sugar; 120 g creamy cheese; 0.5 teaspoons of vanilla extract and a quarter of a large spoon of butter.
Preparation:
- Place the cream cheese and powdered sugar in one bowl and beat thoroughly until you get a fluffy mass.
- With the mixer still running, add vanilla extract and slightly softened butter.
- In no time at all you will have a muffin garnish that needs to be applied to the cooled baked goods before serving.
Sugar glaze with gelatin
The decoration that will be discussed now does not crumble or fall off. To prepare it you don’t need eggs, the recipe is designed for a large number of buns, so the proportions are as follows:
1 cup of sugar; 90 ml water; dessert spoon of cocoa powder; 1 teaspoon of instant gelatin.
First of all, dilute the gelatin with water, it should swell. Pour gelatin into a cup with two tablespoons of cold water and stir with a spoon, leave aside for 5-1 minutes. In the meantime:
- Pour granulated sugar into a saucepan and fill it with 4 tablespoons of water.
- Place the dishes on the stove and wait until the sugar is completely dissolved.
- When the mass is already on the table, add the swollen gelatin. Stir until smooth.
- Using a mixer, beat the frosting until it turns white. Then cool slightly.
- Divide the resulting mass into two equal parts.
Add cocoa powder into one of them (This dye can be replaced to make the icing red, green or orange). For this, other dyes are used - beet juice, spinach, carrots or turmeric.
When the buns have cooled, apply the white mixture first with a brush, then dot the colored one. Use a toothpick to make streaks or stars. It turned out very beautiful and original.
If the bun decoration is cooked correctly, it will harden within 5 minutes. If it hardened in the saucepan and you did not have time to apply it to the baked goods, the situation can be corrected.
Just add a spoonful of hot water and stir thoroughly and continue with your work.
There is another unpleasant surprise: the glaze applied to buns or cakes does not harden for a long time.
No problem, put the baked goods in a cool, dry place and in a few hours you can treat your family and friends with beautiful baked goods.
It is very pleasing that such decoration does not lag behind the surface, even when the baked goods are cut into portions.
Easter cakes and buns can be placed in a bag and transported in this form over long distances. Rest assured that the glazed surface will remain in its original form.
White sugar glaze for baking with poppy seeds
Take: a couple of tablespoons of powdered sugar; 4 large spoons of cow butter; 2 tablespoons of heavy cream; 0.5 cups maple syrup or honey.
Step-by-step preparation:
- Melt the butter and gradually add powdered sugar while stirring.
- Pour in maple syrup, then cream.
- Remove the mixture from the heat while continuing to whisk.
Remove the buns from the oven, cool and pour glaze over them.
Milk icing with cinnamon
To prepare a decoration with a brown tint, you will need:
2 tbsp. spoons of natural liquid honey; a glass of powdered sugar; 15 ml milk; ½ teaspoon of cinnamon powder; a few salt crystals.
Mix sifted powdered sugar, cinnamon, salt and honey. Grind until you get a homogeneous mass, and only then pour in the milk.
If the milk glaze is thick and does not adhere well to the surface of the buns, add milk. But take your time, it’s better to add a smaller amount of liquid and then bring the mass to the desired consistency.
Place the buns on a wide plate or dish and, using a pastry brush or spatula, apply the resulting mixture in a thin layer.
The baked goods look festive and beautiful. Don't neglect the opportunity to decorate your culinary masterpieces.
My video recipe
Each of us has more than once tried aromatic pastries covered with sweet confectionery mass. In one case, the delicious fudge complemented, in the other, it competently emphasized the taste of the dessert. Confectioners advise all housewives to learn how to make glaze for buns. Professional confectioners will tell us how to prepare glaze for buns at home. We will learn the secrets of baking, in particular, buns with an amazing sugar glaze, reminiscent of the taste of desserts from childhood. Perhaps today you will please your family with a delicious dessert.
Frosting for buns - general principles
It is impossible to clearly identify general principles for all types of fondant. Each individual sugar glaze for buns has its own properties. It can have its own consistency, taste, color. You can recreate the sugar icing for scones like your mom used to make. But it will also have a special taste. After all, you probably use slightly different ingredients that differ in quality than those that your mother used 20 years ago.
Still, if you love chocolate-covered buns, check out the key principles for preparing this product:
- The products from which the fudge is planned to be made must be of high quality and fresh, so that by mixing you get a tasty, homogeneous mass.
- When bringing the fudge to readiness over the fire, it is important not to go anywhere, but to constantly stir the mixture.
- Do not make the white glaze for the buns too sweet or too bland. The fudge should be compatible in taste with the baked goods.
- To get a tasty finished product, you must strictly follow the recipe and observe the temperature conditions of all ingredients.
If you follow these recommendations, the food will turn out appetizing and healthy. Chefs note that young housewives often neglect simple advice and, as a result, cannot prepare a delicious dessert. There is no need to deviate from the proven recipe. After all, this can affect the taste and appearance of the finished product.
If you want to make changes to the cooking scheme, it is better to do this not the first time you create a dish, but the subsequent ones. Having prepared the dessert according to a professional recipe, you will understand what you would like to improve, which ingredient to add and which to replace.
Ingredients
There are various recipes for making white icing for scones. You can start your acquaintance with a traditional recipe, gradually moving on to other cooking options. Try the same baked goods with different sweet sauces. Perhaps you will discover a new taste. The classic recipe involves the use of the following components:
- 7 tablespoons granulated sugar;
- 160 ml water;
- a tablespoon of butter;
- juice of one lemon.
To ensure that your sugar-based muffin icing has the right consistency, it is important to use the recommended amount of water. If there is more water, the product will turn out liquid. It will drip off the baking sheet. If there is not enough water, the sweet addition to the cookies will turn out dry. Often confectioners use fudge with the addition of cinnamon. In this case, replace the water with milk to get a delicious glaze for sugar-free buns. Sweet dishes with cinnamon appeal to many people with a sweet tooth, but be careful with this ingredient. It should be added to food in small quantities so as not to add unnecessary bitterness to the finished dish.
To prepare you will need:
- 5 tablespoons of powdered sugar;
- 100 g honey;
- 100 ml milk;
- teaspoon ground cinnamon.
Please note that the glaze for the buns is prepared using powdered sugar. Using this component allows you to obtain a uniform mass that fits well into baked goods.
Do not replace powder with regular sugar, this will deteriorate the quality of the finished product. When choosing powder, give preference to a finely ground product. This will allow the sweet component to be thoroughly dissolved in milk, water or egg whites, depending on the recipe.
Cooking steps
To prepare the simplest glaze for sugar-based buns, first of all, cook the sweet syrup. Pour sugar into a saucepan, add water and place on low heat. It is very important to constantly stir the mixture until it reaches a thick consistency. Remove from heat and add lemon juice, stir well. This mixture should turn out snow-white. If there is no lemon, how to make sweet fudge? In this situation, a small amount of citric acid will help. It is important not to overdo it with the quantity, as the product may turn out to be somewhat bitter.
The glaze should be poured onto the buns while hot. The sweet, sticky mass will be evenly distributed throughout the baked dough, soaking the layers. The baked goods should be warm, but the glaze for the buns should not be allowed to cool. If you delay use for 30-40 minutes, the glaze will harden and you won’t be able to apply it to the finished buns. By pouring hot sweet sauce over the cakes, you will get a delicious and juicy dessert.
To prepare the icing for the cinnamon rolls, which will decorate the top of the baked goods, proceed as follows:
- Place honey in a deep bowl, add powdered sugar, and pour milk over the ingredients. Place on the fire and wait for it to boil, constantly stirring the mixture. As soon as the mixture boils, remove from heat.
- Add cinnamon and mix everything well using a pastry spatula.
- Cover the dish with a lid and leave for half an hour.
- Grease any yeast dough buns with the cooled mixture. It is important that the dough products are not hot, as the honey mixture will drain.
If you have prepared buns, you can top them with creamy bun icing. Creamy fudge goes perfectly with the delicate dough from which the sweet dessert is baked. Delicate creamy mass is an excellent addition to various sweet dishes. Try combining pastry sauces with baked apples, pies and cookies. You will love the unexpected but very tasty combination.
Video of making glaze for buns
Vanilla glaze for buns
For vanilla lovers, the following recipe is suitable. This is a simple and affordable version of sweet sauce that will add variety to any baked goods. The vanilla glaze recipe for buns calls for the following ingredients:
- two eggs;
- 350 g powdered sugar;
- juice of one lemon;
- a little vanilla.
To begin, separate the whites from the yolks and put the yolks in a cool place. For cooking you only need proteins. Combine them with powdered sugar and beat until a thick foam forms. It is very important to beat the protein mass in a dry bowl. If there is water in the bowl, you will not be able to make foam. Add lemon juice to the mixture and mix everything well. We should get a homogeneous mass. Add vanilla extract or vanillin and mix everything again. Our vanilla product is ready, now it can be used to decorate cookies, shortcakes, and cheesecakes.
The glazed buns are almost ready. To complete the dessert, dip the buns in the glaze. You can dip the baked goods into the fondant completely or gently grease only the top part of the product. The confectionery mixture with the addition of vanillin goes well with products made from yeast dough without filling. The fragrant glaze looks great on sweet buns, giving a festive look to your baked goods.
Cream Cheese Scoop Frosting
Have you tried cinnamon rolls with buttercream frosting? This is an amazing dessert that you definitely need to learn how to cook yourself. The base of the dessert is cinnamon-flavored, but the highlight is the fudge that covers the baked goods. To make the cinnamon roll frosting, prepare the following ingredients:
- 150 g butter;
- a little vanillin;
- 150 grams of cream cheese;
- a little cinnamon.
Mix cream cheese and powdered sugar, beat until a homogeneous mass of snow-white color is obtained. Mix ingredients such as butter and vanillin using a regular fork. Transfer both masses into one container and beat for 2-3 minutes with a mixer. Add aromatic cinnamon and continue whisking. Apply the Cinnamon Roll Frosting with Cheese Ingredient to the finished baked goods using a pastry spatula.
Use a little secret from a professional confectioner: do not buy ready-made ground cinnamon, buy cinnamon sticks. They will serve you not only as a natural additive to dough, but also as an excellent addition to tonic drinks. Try making fragrant pastries, topped with cream cheese sauce and a tonic, summer drink. This menu will not leave anyone indifferent.
Delicious orange glaze for buns is very easy to prepare. For manufacturing, prepare the following components:
- three medium oranges;
- 400-500 g of powdered sugar.
Sift the powdered sugar to remove small lumps and other inclusions. Peel and pit the fruit and squeeze out the juice. Add orange juice to the powder in small portions. Mix the ingredients thoroughly each time. When the powder has completely dissolved, you have achieved the desired consistency of the glaze. When removing hot donuts from the oven, wait a while for the puff pastry or other pastry to cool slightly. When moving on to spreading, do not forget that you can create an original decoration on the surface of the baked goods.
Chocolate glaze for buns
Try making chocolate glaze for buns. This is a very tasty addition that will make your dessert amazing. Moreover, you don’t need much time to prepare buns with chocolate glaze.
For the sweet dish we prepare the following components:
- 100 ml fat sour cream;
- 3 tablespoons cocoa;
- 20 g sweet butter;
- 70-90 g sugar.
Sift the cocoa, add sugar, mix well, add thick sour cream. Mix again until smooth. Place on the stove and boil, stirring continuously. After boiling, add oil. Cook for another 2-3 minutes. The confectionery mixture is ready for further use. You should end up with a sweet dough of delicate light chocolate color.
Not all housewives know when to cover buns with chocolate glaze? When preparing milk glaze for buns or with the addition of cocoa, do not rush to pour it over the baked goods. First, let the dough products cool well, and only then cover the finished buns with aromatic fudge. Once on the cooled surface, the confectionery mixture will penetrate well into the product.
Which type to choose is up to the housewives to decide individually. If you don't want to cover your desserts with chocolate mixture, take a look at how to make white scone icing. Perhaps you will like the second option more than the recipe with the addition of cocoa. To add a refreshing touch to the dessert, prepare an orange sweet mixture. If you are overwhelmed by the creamy flavor, we recommend using a recipe using cream cheese.
Fragrant, airy, soft freshly baked buns - what could be tastier? Only buns covered with glaze. There is no limit to your imagination; it is fashionable to prepare glaze from products available at home in a matter of minutes. Sweet or sour, milky or fruity, chocolate or vanilla. Already want to try it? Let's not delay: the top 10 best recipes for buns!
Frosting for scones - general principles
It is quite difficult to identify general principles for preparing glaze for buns. Glaze can differ radically from glaze in terms of ingredients, consistency, preparation method, time allotted for production and other parameters.
It is only important to note:
All products used must be fresh;
When stirring or beating the ingredients, you must ensure that the resulting mass is homogeneous;
When bringing the glaze to readiness on the stove, it is important not to leave and stir it all the time so that no lumps form and nothing burns;
You should not make a glaze that is too sweet for filled buns, just as you should not make a bland glaze for simple yeast or butter buns;
1. Vanilla glaze for buns
Ingredients:
350 grams of powdered sugar;
20 ml lemon juice;
Vanillin – 5 grams.
Cooking method:
1. Carefully separate the whites from the yolks. We put the yolks in the refrigerator, they will no longer be needed, and beat the whites with powdered sugar until fluffy foam at medium mixer speed. Beat the egg whites in a clean, dry bowl, because they may not beat well in a wet bowl.
2. Add lemon juice to the whites, mix everything thoroughly until smooth and tender.
3. Add vanillin and mix well again.
4. Grease any buns made from yeast dough.
2. Sugar icing for buns
Ingredients:
Granulated sugar – 7 tablespoons;
Purified water – 160 ml;
40 grams of butter;
30 ml lemon juice.
Cooking method:
1. Cook the sugar syrup: pour sugar into a deep metal container, pour in water, put it on the stove and boil, stirring continuously, until a thick consistency over low heat. The finished syrup should flow from the spoon like a thin thread.
2. Remove from the stove.
3. Pour lemon juice into the syrup, stir thoroughly until it has a homogeneous snow-white consistency. If there is no lemon juice, then you can use citric acid, but not a lot, otherwise the glaze will turn out to be slightly bitter.
4. Pour the hot glaze directly over the yeast dough buns.
3. Coffee glaze for liqueur buns
Ingredients:
Natural coffee with high strength – 250 ml;
Sugar – 300 grams;
60 grams of butter;
Any liqueur – 30 ml.
Cooking method:
1. Prepare coffee syrup: pour sugar into a deep metal container, pour in natural freshly brewed strong coffee, place on the stove over medium heat and cook until thick.
2. Place butter in coffee-sugar syrup, add liqueur, mix thoroughly with a spoon until smooth and tender.
3. Cool the finished coffee glaze and grease any buns made from yeast dough without filling.
4. Honey Cinnamon Scoop Frosting
Ingredients:
Powdered sugar – 5 tablespoons;
80 grams of honey;
80 ml milk;
Ground cinnamon – 1 teaspoon.
Cooking method:
1. Place honey in a container, add powdered sugar, pour in milk and bring to a boil over low heat, stirring frequently. Immediately after boiling, turn off the heat.
2. Pour cinnamon into the glaze and stir thoroughly with a wooden spatula.
3. Close the container with the glaze with a lid and let it brew for half an hour.
4. Immediately grease the buns with the finished cooled honey glaze, because it thickens very quickly and grease only cold buns, since the glaze will drain from hot ones.
5. Caramel glaze for buns
Ingredients:
25% fat sour cream – 300 grams;
5 tablespoons of sugar;
Butter – 60 grams.
Cooking method:
1. Place sour cream, butter in an enamel pan, add granulated sugar and cook for about 15 minutes over low heat until it becomes thick and small bubbles form over the entire surface. Stir constantly during cooking so that the glaze does not burn.
2. Remove from the stove, cool well and grease the buns. The glaze according to this recipe is very suitable for buns with various fruit fillings, for example, apple, pear, plum and many others, or for greasing nuts with condensed milk.
6. Cherry glaze for buns
Ingredients:
Cherry syrup – 5 glasses;
Sugar – 7 large spoons;
Corn starch – 30 grams.
For the cherry syrup:
6 handfuls of fresh cherries;
120 grams of granulated sugar;
350 ml water.
Cooking method:
1. First of all, prepare the cherry syrup: rinse the cherries and dry them on a towel, squeeze the juice in a juicer. Pour the cherry juice into a small metal mug, add water and sugar and simmer over low heat until the syrup thickens. Remove the finished syrup from the stove and cool.
2. Pour cherry syrup into a large container, add the sugar needed for the glaze, corn starch and boil for 60 minutes over low heat. If you don’t have fresh cherries, you can use canned cherries in their own juice for the glaze.
3. After the glaze drips from the spoon in a thin thread, turn off the heat and cool well.
4. Use for greasing any buns. If you want the glaze to be a little sour, you can add less granulated sugar than the specified amount.
7. Orange glaze for buns
Ingredients:
3 oranges;
2 cups powdered sugar.
Cooking method:
1. Sift powdered sugar into a dry cup.
2. Peel the oranges, remove the seeds and pass through a juicer.
3. Slowly pour a small amount of orange juice into the powdered sugar. After each poured portion of juice, mix thoroughly so that the powder is completely dissolved.
4. When the powdered sugar dissolves and the glaze acquires a thick, uniform consistency, it is ready.
5. Grease yeast dough buns with jam or jam with this glaze.
8. Apple Marmalade Scoop Frosting
Ingredients:
Fruit marmalade – 350 grams;
Sugar – 7 large spoons;
130 ml milk;
Butter – 90 grams;
For apple marmalade:
Apples – 8 pieces;
Granulated sugar - a little more than two glasses;
Water – 125 ml;
Ground cinnamon – 1 handful.
Cooking method:
1. Prepare fruit marmalade: wash the apples, peel them, cut out the core, cut into slices. We don’t throw away the core and peel, but put it in a deep container with water and put it on moderate heat, boil for half an hour, cool and rub through a sieve, put it in a cup with apples. Pour 50 grams of sugar into the apples and boil for 25-30 minutes over moderate heat. Cool the apples and grind them through a meat grinder. Add the remaining sugar and cinnamon to the applesauce, put it back on moderate heat and simmer for a little over half an hour, stirring frequently. Remove from heat, cool and place on a baking sheet with parchment paper, cover with a second sheet of paper and cool for 2-3 hours in the refrigerator.
2. Cut the prepared marmalade into small cubes and place in a small saucepan.
3. Pour in sugar, pour in milk, add butter and place it on a container of water slightly smaller in diameter and heat it in a water bath.
4. After melting all the products in a saucepan, cook, stirring, for 30 minutes.
5. Let the glaze cool and pour over buns with different fillings. You can also pour this glaze over various rolls or mini-cakes.
9. Cream Cheese Scoop Frosting
Ingredients:
Butter – 140 grams;
Vanillin – 2 grams;
Powdered sugar – 20 grams;
Cream cheese – 140 grams;
Cinnamon – 1 handful.
Cooking method:
1. Place cream cheese in a deep cup, add powdered sugar and beat with a mixer until snow-white.
2. Place butter in a separate cup, add vanillin and crush with a fork.
3. Mix the butter with the mixture of cream cheese and powdered sugar, beat everything thoroughly for three minutes.
4. Add cinnamon and beat again for one minute.
5. Apply this glaze to the buns using a pastry bag, leveling over the entire surface with a wooden or plastic spatula.
10. Chocolate glaze for buns
Ingredients:
100 ml thick sour cream;
Three large spoons of natural cocoa powder;
A teaspoon of sweet butter;
Two spoons of granulated sugar.
Cooking method:
1. Sift cocoa through a sieve into a small bowl, add sugar here and mix.
2. Add sour cream, stir until smooth.
3. Place on low heat, bring to a boil and immediately add oil.
4. Boil, stirring continuously, for a couple of minutes.
5. Pour glaze over the now cooled buns.
If the glaze contains whipped egg white, be careful not to beat it too vigorously, otherwise the finished glaze will end up with bubbles.
It is better to use powdered sugar instead of sugar, so the glaze will be more tender. It is better to make the powder yourself.
You can sprinkle chopped nuts, coconut or chocolate chips on the surface of the glaze that has not yet set.
Today I’m preparing the famous Cinnabon buns, the name of which comes from the name of the world famous chain of cafe-bakeries “Cinnabon”. My recipe is based on the book recipe, but with my own slight modifications. The buns turn out really delicious, soft, light, flaky, with a delicious cinnamon aroma and a very tasty soft cream cheese glaze. It's really, really tasty. Let's cook!
For the recipe we need:
For the test:
600-650 g flour
250 ml milk
2 medium chicken eggs
100 g sugar
40 g butter
35 g vegetable oil
7 g instant dry yeast
0.5 tsp salt
For sprinkling:
3 tbsp. tablespoons ground cinnamon
200 g dark sugar
75 g butter
For the glaze:
50 g butter
150 g powdered sugar
120 g cream cheese
8 g vanilla sugar
a pinch of salt
PREPARATION:
Pour sugar and salt into warm milk, add butter and heat until the salt and sugar are completely dissolved and the butter is completely dissolved. Let cool until warm. Beat in 2 chicken eggs, scramble them, add vegetable oil, stir, and our baked goods are ready. Sift the flour. Place about half of all the flour required for the recipe in a bowl, add the yeast and stir well so that the yeast is evenly distributed throughout the volume.
Make a hole in the center of the flour mound and pour in the baking. At this point, the pastry should be warm, but should not be very hot. Its temperature should not be higher than 37°C, since if it is very hot, this will lead to the fact that some of the yeast will die and the dough will not rise well.
And then we will gradually add flour and knead the dough. When the dough becomes so thick that it will be difficult to handle with a spoon, move to the work surface. Pour out all the remaining flour, lay out the dough and, using the usual technology, knead into a smooth, homogeneous yeast dough. Gradually add flour and knead the dough, knead and knead again. In the recipe I indicate 600–650 grams, since the flour is different everywhere, and the size of the eggs may also differ, so you may need a little more or a little less flour. This time I needed 630 grams. It is very important to knead the dough well, as they say, until your hands are clean, so that the dough easily comes off the working surface of your hands, leaving them clean.
Round the dough. Lightly grease the bowl with vegetable oil, place the dough, cover and leave warm for about an hour. The dough should increase in volume by 1.5–2 times.
Mix cinnamon and sugar. You can take cinnamon to taste: you can take more, less, you can cook these buns without cinnamon at all - use only sugar for the layer.
Place the risen dough on the work table and knead it. After kneading, cover the dough and leave to rest for 10–15 minutes. During rest, the flour gluten in the dough will relax, it will become softer, more pliable, and will not resist when rolled out. It will be simpler and easier to roll out. Roll out the rested dough into a rectangle, approximately 40 x 50 cm in size. When rolling, use flour if necessary. Grease the rolled out dough with butter, by this point the butter should be soft. To do this, you must first remove it from the refrigerator and let it warm to room temperature. There is no need to melt the butter.
Leave the far edge of the dough ungreased. We leave a strip approximately 1.5–2 cm wide. This is necessary so that we can easily fasten the roll and it will not unfold. Sprinkle with a mixture of sugar and cinnamon.
I will leave a small amount of the mixture, about 1-2 tablespoons. And roll it up.
I usually roll it loosely; you don’t need to roll it very tightly, because in this case, during proofing, the buns will rise in a cone, and if you roll the roll loosely, the buns will turn out even. Work it well and seal the edge of the dough. If necessary, the roll can be trimmed so that it is more or less uniform in thickness. Then cut the roll into 12 equal parts.
The width of each part is approximately 4–4.5 cm. To ensure an even cut of the dough, so that the layers do not stick together or wrinkle, I usually cut the dough with short, sawing movements. Alternatively, the roll can be cut using dental floss.
Place 1-2 tablespoons of flour in one of the plates, pour the remaining sugar and cinnamon into another, and then dip each roll in the sugar mixture on one edge before placing it on a baking sheet.
and from the other edge - in flour.
I roll them in flour so that the rolls do not leak during baking, since we have sugar and butter inside, and some of the filling will leak out during baking. And flour will stop this process, maybe not completely, but for the most part. Place the rolls loosely on a baking sheet, which we first line with baking paper. I have a standard baking tray, dimensions approximately 30 x 40 cm. Cover and leave in a warm place to proof.
During the proofing process, the dough should rise a second time, the rolls should increase in volume by 1.5–2 times. Proving usually takes 40-50 minutes, although a lot depends on the activity of the yeast and the temperature in the kitchen, so you may need a little more time, or maybe a little less. Focus on the situation.
Place the risen buns in an oven preheated to 180°C and bake until golden brown. The buns are baked for approximately 25–30 minutes.
While the buns are baking, prepare the cheese glaze. Pour powdered sugar, vanilla sugar, salt into a bowl, pour in melted butter and add cream cheese. Stir and our cheese glaze is ready.
Take the buns out of the oven. Transfer to a wire rack and let stand for literally 5 minutes so that the buns are not scalding hot. And grease with cheese glaze.
And our Cinnabon buns are ready. The buns really turn out very tasty, very soft, light, airy, with a delicious cinnamon aroma and a delicious, soft cheese glaze.
Enjoy your tea!