Who says fasting is a period of limitation?
In fact, even at this time you can eat delicious, satisfying, indulge yourself with goodies, for example, lean buns.
With poppy seeds, cinnamon, raisins and other flavorful fillers. Or maybe bake unsweetened buns?
We offer you a selection of the most interesting recipes for lean baking.
Lenten buns - general cooking principles
The process of kneading dough and cooking lean buns is not much different from the usual. Mostly only used ingredients. But there are several subtleties that will be useful to know. For example, lean pastries are worse fried because they do not have enough baking. For the same reason, products can turn out to be tough, so you need to give the dough well acidified and infused. And they also get stale faster, so you don’t need to cook in large quantities.
General principle of kneading lean yeast dough:
1. The fluid must be warmed up to 40-50 ° C. Otherwise, the development of yeast fungi will not work or will be very slow.
2. Add sugar and yeast. Everything is mixed up. Nowadays, dry yeasts are increasingly being used, since pressed ones are hard to find commercially available, and they are capricious in storage.
3. Pledged salt, fat. Only vegetable oil comes in: sunflower, olive, mustard and any other. You can take lean margarine without animal fats, but it will need to be melted first.
4. Add flour, knead the dough. At the same stage, you can put raisins, nuts, spices.
The test must be allowed to stand in warmth so that it rises at least once. Then they put hands on him, let him walk up again and make rolls.
Recipe 1: Lenten Tea Buns with Lemon
The name of these lean buns is not only due to what is served for tea. They just knead on everyone’s favorite drink. A fragrant citrus gives the test an unmatched aroma.
Ingredients
• 350 grams of flour;
• bag of yeast (10 gr.);
• 2 tablespoons of oil;
• a glass of strong tea;
• a glass of sugar;
• half a lemon;
• a pinch of salt.
Cooking
1. Remove the zest from citrus, squeeze the juice and filter.
2. In warm tea, dilute sugar, yeast, add oil, lemon juice, zest and salt. Knead the dough. It should not be cool. We remove the "rest" for 2-3 hours in the heat. During this time, the dough must be kneaded and allowed to rise again.
3. Grease a baking sheet with oil.
4. Form doughs of 50 grams of dough, unfold them at a distance from each other and let them come up.
5. Bake until tender at 190 degrees. Hot products are lubricated with very sweet tea and let cool.
Recipe 2: Lenten Muffin Buns
Mack is a wonderful sprinkle for lean buns that will add the missing flavor. The recipe is simple, from the minimum number of products.
Ingredients
• spoon of yeast;
• 450 grams of flour;
• 250 grams of water;
• ¼ cup oil;
• half a glass of sugar;
• some salt;
• poppy for dressing.
Cooking
1. Heat the water, dilute sugar, salt, yeast in it and pour half the flour. We remove for 40 minutes in the heat for fermentation. Then pour in the oil, add the remaining flour and knead the dough. Cover with a napkin and remove in heat to lift.
2. Divide the dough into 9 pieces. From each we roll out a long flagellum and weave braids. It is very important that the weaving is loose, weak. The dough will rise and there will be no holes. The ends of the braids must be tightly pinched together so that they do not fall apart.
3. Leave the braids for 30 minutes to raise the dough.
4. Gently lubricate with water, sprinkle with poppy seeds and bake at 200 degrees until rosy color.
Recipe 3: Lenten Rosette Buns with Cinnamon
Peerless pastries with a warm aroma will please the post not only with taste and beautiful view. To prepare lean buns, we use ready-made ground cinnamon or grind the sticks ourselves.
Ingredients
• 2 cups of flour;
• 20 grams of cinnamon;
• spoon of yeast;
• 4 spoons of sugar;
• glass of water;
• 2 tablespoons of oil.
Cooking
1. Knead the dough in the usual way, from a warm liquid and remove to rise in a warm place. We’re not in a hurry, we give the mass a good rise twice, otherwise the baking will turn out stiff.
2. We cut buns. To do this, roll out the dough in a large layer, preferably square. Lubricate with oil and sprinkle with cinnamon. Twist into a roll.
3. Cut into pieces of 3 cm, spread on a baking sheet. Let’s double.
4. Bake until tender. Hot rosettes on top grease syrup from jam.
Recipe 4: Lenten Sugar Buns with Raisins
The baking tastes like cakes to taste, it turns out to be airy, tender and sweet, despite the lean composition. You can make buns of any shape, but ordinary balls turn out to be the most magnificent. They can be put together, in the form of a large cake or at a distance, then they will be more rounded and roasted from all directions.
Ingredients
• 20 grams of raw yeast or 10 dry;
• 3 spoons of sugar;
• salt;
• 100 grams of raisins;
• glass of water;
• ¼ cup oil;
• 3 cups flour;
• vanillin.
Cooking
1. We dilute sugar, salt, yeast in water, set aside for 10 minutes. Mix the flour with vanilla and raisins. Knead the dough, add butter at the end. We clean in heat for 3 hours, we crush twice.
2. We form koloboks or any other products from the dough, put them on a baking sheet, and let us approach.
3. Lubricate the buns with any liquid (juice, tea, syrup or just water) and sprinkle with sugar.
4. Sent in the oven, bake until done.
Recipe 5: Lenten buns "Potato"
Lenten buns are not only sweet. This pastry is neutral in taste, can be used instead of bread with first, second dishes and just tea. You can cook on a baking sheet or muffins for muffins.
Ingredients
• 170 grams of water;
• 200 grams of potatoes;
• 10 grams of dry yeast;
• 300 grams of flour;
• 2 tablespoons of oil;
• salt;
• sesame for dressing;
• spoon of sugar.
Cooking
1. Boil the potatoes in their skins, cool and grate. But you can use any boiled potatoes that remain, including yesterday.
2. We grow yeast in water, add salt, sugar, grated potatoes, butter and flour. Knead the dough. It should be smooth and elastic. We clean in heat for 1.5 hours.
3. We take out the dough, divide into pieces and form balls. We lay out on a baking sheet or in tins. Let's get up.
4. Lubricate with water, sprinkle with sesame seeds and bake until cooked.
Recipe 6: Lenten buns with honey and nuts
Fragrant, sweet rolls in the form of rolls, which are very simple to prepare. We use any nuts, it turns out delicious with both peanuts and walnuts. You can take peeled sunflower seeds.
Ingredients
• flour about half a kilo;
• 300 grams of water;
• half a cup of oil;
• 50 grams of sugar;
• 0.5 tsp salts;
• 20 grams of yeast;
• 6 tablespoons of honey;
• 100 grams of nuts;
• zest of one orange or lemon.
Cooking
1. Knead the dough. As usual, dissolve salt, sugar, yeast, pour in oil and pour flour. The dough should be elastic, soft. Sent to rest, about 2 hours.
2. Cooking the filling. Grind the nuts. If they are raw, then dry in the pan. Add the grated zest and honey, mix.
3. Roll out the dough into a rectangular layer. You can divide it in half to make it more convenient. Cut into 10 × 15 rectangles, grease with the filling and turn into rolls.
4. Put the rolls on a baking sheet, be sure to stitch it down so that they do not unwind and the edges do not stick out. From above we make 2 oblique cuts, about half a centimeter deep, as on long loafs.
5. Give the buns up and bake.
Recipe 7: Meat Lenten Cornmeal Buns
Two types of flour are used: wheat and corn. The buns are yellowish inside, have a pleasant aroma of honey. If there is no corn flour, then you can take the grits, grind on a coffee grinder and be sure to sift.
Ingredients
• a bag of yeast;
• 250 grams of wheat flour;
• 250 grams of corn flour;
• 3 spoons of honey;
• glass of water;
• half a cup of oil;
• some salt.
To cover one spoon of honey, water and vegetable oil.
Cooking
1. Dissolve honey in hot water, add oil and a pinch of salt, mix and put the yeast. We mix both types of flour between ourselves and fall asleep to the rest of the ingredients, knead the dough and remove for two hours.
2. We take out the dough divided into 12 pieces. It's pretty sticky, it should be. Table sprinkled with wheat flour and sculpted buns. You can just send the lumps into a muffin mold.
3. Give the lean buns to rise and bake.
4. Mix honey with a spoonful of boiling water and oil, mix thoroughly. We take almost finished bread from the oven, coat it with the mixture and fry for another 5 minutes until golden brown.
Recipe 8: Lenten Oatmeal Buns with Seeds
Baking will not sweet, but not salty. Something mean and universal. In addition to the main ingredients, you will need seeds, it is better to take a mixture of sunflower and pumpkin, but you can also have one species.
Ingredients
• half a glass of oil;
• 1 tsp fine salt;
• 2 spoons of honey, better than liquid;
• 2 cups ground oatmeal;
• 2 cups of flour, but it may take a little more;
• 100 grams of seeds;
• 10 grams of yeast;
• 400 grams of warm water.
Cooking
1. Dissolve honey, yeast in warm water, pour in oil, pour salt. Mix well and sift 2 cups of wheat flour. Stir and pour oatmeal. Knead the dough and evaluate. It should be thick, sticky, reach for a spoon. If it is watery, then we will fill up with wheat flour.
2. Pasting parchment on a baking sheet, grease. You can use a silicone mat.
3. Spread the rolls with a spoon. Two for each, get about 12 pieces.
4. Sprinkle with seeds on top. The dough is sticky, they will not crumble. Give 15 minutes to stand.
5. Bake for about 15 minutes at 190 degrees, cool under a towel.
Lenten Buns - Tips & Tricks
• Very often lean baking is poorly fried. To make the blush brighter, before planting in the stove, you can lubricate the products with sweet syrup or tea, diluted with water with honey.
• Buns turned out hard and with a thick crust? Immediately after removing from the oven, grease the products with vegetable oil and cover with a towel. They will soften, and the surface will become shiny. Use unscented oil.
• Often housewives worry about the freshness and lift of the yeast. To prevent this from happening, it is advisable to make a mash from a warm liquid, yeast, sugar and a small amount of flour before kneading. After 10 minutes, the yeast should be activated and appear lush foam, add the remaining products and knead the dough. But if the yeast did not work, then it is better to replace them with others or increase the number.
• To raisins in buns was juicy and soft, it must be soaked. To do this, pour the product with warm water, hold for half an hour, dry it with a napkin and mix with flour.
