Cakes 

Lean cinnamon baked goods. Lean buns - don't give up on tasty treats! Lean buns recipes with poppy seeds, raisins, cinnamon, sesame seeds, potatoes

Buns are made from dough with milk and eggs. But if it's fasting time, you can make the dough using other ingredients. Lean buns are delicious and fluffy.

Very fragrant and appetizing lean buns with - an excellent pastry for tea.

Ingredients:

  • 800 g flour;
  • six liters. Art. Sahara;
  • 1 l. tea salt;
  • five tbsp. l. grows up. oils;
  • 25 g fresh. yeast;
  • 0.5 liters of water;
  • 15 g cinnamon bag

Cooking step by step:

  1. Mash two tablespoons of sugar with yeast and add two tablespoons of water. After a few minutes, they will begin to ripen.
  2. Pour the rest of the water into a bowl, add salt and sugar, flour.
  3. Add yeast to the dough and add oil. Leave to rise.
  4. Mix the sugar and cinnamon.
  5. Roll out the dough 7 mm thick, brush with butter and add cinnamon. Leave one edge of the layer free.
  6. Roll the dough into a roll. Pinch the free edge of the roll and roll.
  7. Cut the roll into 4 pieces and give each one the appearance of a rose.
  8. Leave the buns in a warm place.
  9. Brush each bun with water and bake for 20 minutes.
  10. Brush the finished buns with a little sunflower oil.

Lean Cinnamon Yeast Buns are sweet and ruddy.

Lean Raisin Buns

, cinnamon and nuts.

Ingredients:

  • four tablespoons of sugar;
  • 20 g fresh yeast;
  • 120 g potatoes;
  • 80 g raisins;
  • 300 g flour;
  • 100 g of nuts;
  • a spoonful of cinnamon;
  • two spoons of rast. oils.

Preparation:

  1. Pour boiling water over the raisins for 5 minutes and pat dry.
  2. Boil the potatoes. Drain the broth into a separate bowl and leave to cool. Puree the potatoes.
  3. Stir yeast with sugar, put in a warm place.
  4. In a bowl, mix mashed potatoes with broth, add three tablespoons of flour, add yeast. Place in a warm place.
  5. Add the remaining flour. Place the dough in a warm place for 40 minutes to rise.
  6. Combine cinnamon with sugar and chopped nuts.
  7. Pinch off small pieces (the size of a large plum) from the dough.
  8. Make a flat cake out of each bite, place some raisins in the center and pinch.
  9. Grease each bun and roll in the nut and cinnamon mixture.
  10. Bake the buns for 20 minutes.

Ingredients:

  • three tablespoons loose;
  • three spoons. honey;
  • 150 ml. water;
  • 300 g flour;
  • 80 ml. rast. oils;
  • a pinch of vanillin;
  • 50 g of nuts;
  • ¼ tsp cinnamon;
  • Art. a spoonful of sugar.

Preparation:

  1. Mix honey with water.
  2. Mix flour with baking powder, cinnamon and vanilla, add honey water.
  3. Divide the dough into buns, decorate each with a piece walnut and sprinkle with cinnamon.
  4. Bake the buns for 15 minutes.

Honey in the recipe can replace sugar, and you can also add dried fruit to the lean bun dough.

Lean apple and lemon buns

These are airy buns with an unusual filling of raisins, lemon and apples.

Required Ingredients:

  • 7 g yeast;
  • a glass of sugar;
  • glass of water;
  • salt - ¼ tsp;
  • four l. Art. rast. oils;
  • three stacks. flour;
  • two lemons;
  • two apples;
  • raisins with cinnamon.

Cooking step by step:

  1. Pour warm water into a bowl, add three tablespoons of tea and yeast. Leave in a warm place.
  2. Pour butter to the yeast and add two pinches of salt. Pour flour in portions. Mix well. Leave the dough warm.
  3. Place the lemons in a bowl of water and cook for 15 minutes.
  4. Cut the cooled fruit, remove the seeds and squeeze out the juice.
  5. Squeeze the peel of the lemons and grind in a meat grinder.
  6. Grate peeled apples, toss with rinsed raisins, half a glass of sugar and lemon zest.
  7. Roll out the dough into a rectangle half a centimeter thick, lay out the filling.
  8. Roll the rectangular slab into a roll and cut into 4 cm thick pieces.
  9. Place the buns in a greased baking sheet and brush each with butter. Leave in a warm place.
  10. Bake the rolls in the oven for 40 minutes.
  11. Make a syrup. Pour 4 tablespoons of lemon juice, the remaining sugar into a bowl. Cook, stirring occasionally.
  12. Brush hot buns with syrup.

The buns are very flavorful.

If you have a multicooker with a baking function, you probably appreciated the convenience and functionality of this mode. Great casseroles and omelets, biscuits and muffins, manna, charlotte, and even simple yeast baked goods can be cooked. The top crust of such pies does not blush, remains light and soft, but, in my opinion, this drawback is the only one. If desired closed pies can be turned over and browned on the other side, and sweet buns sprinkle with cocoa or mask with icing.

Now fasting, so I baked cinnamon rolls from lean dough on grandma's recipe- on potato broth. Potato broth makes lean dough more rich, the crumb is tender and fine-pored, and the rolls stay soft longer. Let's try?

Multicooker cinnamon rolls (lean recipe)

You will need:

Dough:

Flour - 3 full glasses (about 0.5 kg.);

Dry fast yeast - 2 teaspoons;

Potato broth or water - 350 gr.;

Sugar - 2 tablespoons;

Salt - 0.5 teaspoon;

Vegetable oil - 4 tablespoons;

Filling:

Cinnamon, sugar (1/4 cup), vegetable oil (2 tablespoons).

Glaze:

Powdered sugar - 80 gr.,

Orange juice (tangerine) - 1 tablespoon

! Glass 250 ml.

* The dough on fast-acting "instant" yeast can be made in one step, without making a dough - it is faster and more convenient for many. Yeast packs usually indicate which yeast it is, so pay attention when buying.

* You can knead the dough with your hands, or you can use a food processor with a kneading attachment (hooks). Pour warm potato broth (or water) into a bowl, add salt, sugar, butter, add flour mixed with yeast on top. The broth or water should not be very hot ( hot water will kill yeast activity), about 35-37 degrees, no higher.

* At the minimum speed, I knead the dough for about 12 - 15 minutes. If you look at how the kneading is going on, you can see that at first the dough is smeared, "torn", and then it becomes viscous, elastic. Well-kneaded dough is elastic, hardly sticks to your hands and quite elastic.

* Transfer the dough to a bowl, cover with a towel and place in a warm place. After 40-60 minutes, the dough will rise in half, remember to lower it, and leave for another 40-60 minutes for the second rise. Now you can cook.

* The work surface should be lightly sprinkled with flour so that the dough does not stick. I spread all the dough and roll out a large rectangular layer. The dough is very tender, you can not roll it out, but stretch it with your hands.

* Lightly grease the entire dough vegetable oil, sprinkle with sugar and cinnamon. The oil should not leak, and the amount of sugar can be changed to suit your taste. Roll the layer of dough into a long roll, pinch the edge of the dough so that it does not turn around. Cut into 7-8 pieces, pinch each piece tightly at one end - we will put this end down in the mold so that sugar does not leak out during baking.

* Grease each roll with butter on the outside (this will make it easier to separate the buns from each other), and place in the multicooker bowl, evenly distributing it over the entire bowl.

* Before baking, let the buns stand warm to rise and increase in size. I put the bowl in the multicooker, turn on the "Heating" for 10 minutes, then turn it off and let it stand for another 20-30 minutes (warm, with the lid closed).

* I bake in the "Baking" mode for 50 minutes. I cool it for 5-10 minutes with the lid open, and take it out: turn it on the wire rack, then onto the dish. Only the bottom crust is blush and a little on the sides, the top of the buns remains white and can be hidden under the glaze. For glaze, combine icing sugar and juice, stir and pour over warm rolls. This glaze dries a little on the outside, but does not become hard.

The buns turned out to be fluffy and soft, the dough is tender, the crumb is finely porous. Despite the lack of crispness, everyone loved the buns!

Bon appetit!

Published by 12.03.2015
Posted by: Toska
Calorie content: Not specified
Cooking time: 90 minutes

Bake these buns on non-fasting days, when you can cook food with vegetable oil, on Tuesday or Thursday. Dried apricots are very useful product, especially when it is necessary to maintain the vitality of a depleted body. During a strict fast, all "goodies" are excluded from the daily diet, but you can eat these buns, since they are almost sugar-free and only with vegetable fat.
To cook lean yeast buns with cinnamon and dried apricots according to this recipe, it will take 90 minutes, and from the ingredients listed in the recipe, 4 servings are obtained.




Ingredients.
For the test:
- wheat flour - 240 g,
- water - 140 g,
- yeast - 16 g,
- sugar - 15 g,
- vegetable oil - 35 ml,
- salt - 4 g,
For filling:
- dried apricots - 200 g,
- sugar - 15 g,
- cinnamon - 5 g.

How to cook from a photo step by step





To make cinnamon rolls, take wheat flour premium, olive or vegetable oil good quality and compressed yeast. For the filling, it is best to use dried apricots dried in the sun, without the use of chemicals.
We heat the water with a teaspoon of sugar to a temperature of 30 degrees Celsius. Dissolve in it a small piece of pressed yeast, a little less than half a matchbox in size. Sift wheat flour onto the table, add salt. We mix flour, yeast and vegetable oil.
Let us remind you that last time we baked.




We knead the dough for 10 minutes, during this time it will become soft, elastic, very pleasant to the touch. We put it in a warm place, covering the bowl cling film for 1 hour.




We wash dried apricots well, soak in cold water, for a while until the dough comes up.






Squeeze the soaked dried apricots, dry with a paper towel, cut into small pieces. Add sugar and cinnamon.




When the dough grows approximately twice, we crush it, divide it into 4 parts. We roll each piece into a ball, roll out a round cake. Place the filling of dried apricots with cinnamon in the center of each flatbread and form round buns.




We put the buns in a warm place for 20 minutes. Lubricate with butter and sprinkle with sugar. Preheat the oven to 230 degrees Celsius. Place the baking sheet on the middle shelf. Bake for 15 minutes. Wrap the finished buns with a clean towel for 20 minutes.





No less tasty -

Apples, jam, etc.

I've always wanted to learn how to bake yeast-free pastries. For a long time already I have been making rye and wheat, all my hands did not reach to learn how to make buns. And since we are also vegetarians, who almost do not consume milk and absolutely eggs, it turned out to be not so easy. All the recipes that were on the Internet to me were on kefir or whey.

Composition:

  • 600 g wheat flour
  • 300 g plant milk (water can be used)
  • 125 g wheat sourdough
  • 100 g sugar
  • 20 g vegetable oil
  • 1 tsp salt
  • 2-3 tsp cinnamon (more)

Recipe for Lean Sourdough Cinnamon Rolls:

  1. Put 125 g of wheat sourdough in a bowl. Add 200 g of vegetable milk or water and 200 g of wheat flour.
  2. Leave to ferment overnight (12-16 hours).

  3. After 12-16 hours, add:
    • 100 g plant milk (or water)
    • 20 g vegetable oil
    • 1 tsp salt
    • 100 g sugar
    • 400 g wheat flour
  4. Mix all the ingredients and leave the dough to rise for 1.5 hours.

  5. Then we spread the dough on a table dusted with flour and roll it out into a rectangle about 1 cm thick.
  6. Lubricate with vegetable oil, sprinkle with cinnamon and sugar on top. Sprinkle cinnamon to taste, but not particularly sparing.

    Roll out and sprinkle

  7. Roll up into a roll and cut into. You can make 8 large buns, but I prefer 16 small ones.

    Roll up and cut

  8. Place on a baking sheet, cover with a towel and leave to rise for 4-6 hours. I usually leave it on for 4 hours, then turn on the oven to heat up.

    We leave to rise

  9. We heat the oven to 200 degrees and put the lean sourdough buns to bake for 20 minutes.

    10. P.S. Unfortunately, I have a very small oven and it does not brown the top of the baked goods, your yeast-free cinnamon rolls will turn out even prettier!

    Bon Appetit!

    PollyLucky13 recipe author

Lent also wants something sweet, but many delicacies are prohibited at this time. We will now tell you how to make lean buns.

Lean cinnamon buns - recipe

Ingredients:

  • wheat flour of the highest grade - 3.5 cups;
  • warm water - 90 ml;
  • granulated sugar - 140 g;
  • refined vegetable oil - 65 ml;
  • dry fast-acting yeast - 10 g;
  • cinnamon for the filling;
  • salt - a pinch.

Preparation

Pour warm water into a bowl, put yeast, sugar and stir until the yeast dissolves and put in heat so that the frothy cap rises. Then add about 1/3 of the sifted flour and stir well. Pour in the same amount of flour, stir again. Now we put the resulting rather thick dough on the table, pour out the rest of the flour and knead everything well. Place the resulting dough in a bowl, cover and place in a warm place. After doubling it, knead it, cover it again - and heat. After the second ascent, you can proceed to further work. Divide the dough into 6 parts, roll each into a circle, sprinkle with cinnamon, roll up and cut longitudinally, not reaching the end. We take the ends with our hands and fold the rose. We do this with all the pieces. We place the blanks on a baking sheet and bake for about 25 minutes at 200 degrees.

Lean potato buns

Ingredients:

  • warm water - 180 ml;
  • fresh yeast - 40 g;
  • premium wheat flour - 300 g;
  • - 40 ml;
  • potatoes - 200 g;
  • granulated sugar - 30 g;
  • sesame;
  • salt.

Preparation

Dissolve fresh yeast in warm water, add granulated sugar. Peel the boiled potatoes in their uniforms and grate them three. We mix flour with salt, olive oil, potatoes and dissolved yeast. We set the resulting dough to rise for 50 minutes in a warm place. We coat the molds for muffins or muffins with butter, place portions of the dough in them, filling about half the volume. We crush the top with sesame seeds and leave for a quarter of an hour to rise. We bake lean buns for about half an hour at a moderate temperature.

Lean Sugar Cinnamon Buns - Recipe

Ingredients:

  • granulated sugar - 200 g;
  • premium wheat flour - 900 g;
  • pressed yeast - 30 g;
  • warm water - 400 ml;
  • ground cinnamon - 20 g;
  • salt - a pinch;
  • vegetable oil - 20 ml.

Preparation

We breed fresh yeast warm water, add salt, pre-sifted flour and knead the elastic dough, for convenience, greasing your hands with vegetable oil. Mix cinnamon with sugar. Dissolve about ¼ of the total sugar in 50 ml of warm water. Roll out the dough with a layer of about 10 mm. Lubricate from above with a culinary brush sweet water and apply a layer of sugar and cinnamon filling. We roll the dough into a roll, and then cut it into pieces, which we put on a baking sheet. We grease each workpiece with sugar water and let them come up for half an hour. We bake lean buns with sugar and cinnamon for about half an hour.

Lean Raisin Buns

Ingredients:

Preparation

Stir dry yeast and granulated sugar in warm water until completely dissolved, and then leave it warm to form a foam cap. In a deep large bowl, combine the previously sifted flour with salt, yeast mass, olive oil and raisins. Knead the dough well and put it in a warm place for an hour, covering the container with a towel. When the mass doubles, knead it and sculpt buns. We place them on a baking sheet and let stand for 20 minutes, covering them so that they do not get chapped. Then grease them with olive oil and cook in the oven for about 25 minutes.