The buns are a complete delight.
Lush porous dough. Sweetish taste. Very strong vanilla-creamy aroma.
These buns are very similar to the Soviet ones for 9 kopecks. Although, judging objectively, these buns are still tastier.
It is advisable to let these buns mature a little after baking. After a day, the moisture in the dough is redistributed, and they become uniformly soft, sweeter and more aromatic.

COMPOUND

OPARA

1 glass of milk (250g), 1/4 cup sugar (50g), 1 cup flour (160g), 7g dry yeast dr.Otker or 5.5g SAF

DOUGH

5 yolks (100g), 1/4 cup sugar (50g), 100g butter, ~2.5 cups flour (400g), 1/3 teaspoon salt, 1~2 packets of vanilla or 5~7 drops of vanilla essence


Opara
Stir sugar, yeast and flour into warm milk.




Leave until the dough doubles in size.
In order for growth to occur faster, the container with the dough can be placed on a bowl of hot water.




Dough
Separate the whites of the eggs from the yolks.
Set aside one protein for greasing the buns, use the rest in other recipes.
Stir the yolks, salt, sugar, vanillin and melted butter into the dough.
If the yolks are pale in color, you can add a pinch of turmeric to give a yellowish tint.




Add 1.5 cups of flour and stir with a spoon.
You should get a thick dough.




Pour 1 cup of flour onto the table and dump the mixture onto it.




Knead the dough. When all the flour is incorporated into the dough, it will still be sticky.
Generously grease your hands with vegetable oil and knead the dough for another 1~2 minutes.




Divide the dough into equal pieces and form them into balls, brushing them with oil to prevent sticking.
Grease a baking sheet or large pan with vegetable oil.
Place dough balls. It is desirable that there is a lot of free space between them.




Mix the reserved protein with 2 tablespoons of water and brush the top of the buns with it.
Place in a warm place until the buns double in size.




Brush the buns with egg white a second time. You need to touch the surface of the buns very carefully so that they do not fall off.
If desired, you can sprinkle poppy seeds or sesame seeds on top.
Preheat the oven to t=170~180°C.
Place the form with buns in it.
After 20~25 minutes, when the top of the buns are browned, cover them on top with a sheet of foil and bake until done - another 15~20 minutes.




Grease the finished buns with sweet water or sweet tea or butter.




Cover the top with a kitchen towel and leave until cool.






Place the cooled buns in a container with a lid or in a plastic bag.
For long-term storage, the buns can be frozen.




Yeast bun recipes:

We present to your attention a recipe for very tasty pies that will fly off the table in an instant.

The dough turns out thin and airy. You can choose any filling. Even after cooling, these wonderful pies do not lose their amazing taste. You can use this dough recipe for any baking. Available ingredients and ease of preparation cannot but please every housewife. Save the recipe and surprise your surroundings with such amazing pastries.

Ingredients needed

For the test

  • 350-400 g flour
  • 200 ml milk
  • 50 g butter margarine
  • 2 yolks
  • one and a half teaspoons of dry yeast
  • 3 teaspoons granulated sugar
  • half a teaspoon of salt

For filling

  • 350 boiled giblets
  • 1 onion
  • 1 carrot
  • salt and ground black pepper
  • 200 ml broth
  • 50 ml vegetable oil

Additionally

  • 1 yolk

Let's start the process

  1. First of all, we make the dough. In a separate container we send dry yeast, half a portion of granulated sugar and half of milk, preheated to 36-40 degrees. The next step is to mix everything well, cover with cling film and leave for 10 minutes in this form.
  2. In another container we send the remaining half of the milk, granulated sugar, add salt and melted warm margarine. Mix well and finally add two yolks.
  3. When the dough rises, foam will appear on top. Stir a little and pour into the yolk mixture. Stir well again and sift the flour here in parts. When it becomes difficult to stir with a spoon, transfer the dough to a floured work surface. Mix it with your hands. Now add flour in small portions so as not to overdo it, as the dough may become tough.
  4. We take a separate container, grease it with oil and transfer the prepared dough, which we also grease with oil so that a crust does not form on top. Then cover with cling film and leave in a warm place for half an hour.
  5. Let's start preparing the filling. To do this, we pass chicken livers, navels and hearts through a meat grinder. This process must be repeated twice. First boil the giblets until tender. Then peel the onion and cut it into small cubes. Then, using a grater, grate the peeled carrots into a coarse fraction. Place these two prepared ingredients in a heated frying pan with a small amount of oil to fry until tender. Then we transfer them to the minced meat and add salt and ground black pepper to taste. Pour in the broth to make the filling juicy and mix well.
  6. After the required time has passed, take our prepared dough and knead it a little. We make a tourniquet and divide it into 10-12 pieces. We form each into a ball and cover everything with cling film. Now you need to roll out each ball into a thin cake. Place the filling on one half and cover with the other. Connecting the edges. At the same time, while you are forming the pies, the finished products should be covered with a towel.
  7. Take a baking tray and place baking paper on it. Then place the pies and place them in a preheated oven at 190 degrees for 10 minutes. After the required time has passed, take them out and brush them with beaten yolk. Return to the oven for about 10 minutes.

You may also like the recipe for which you will find on our Recipe Ideas website.

Bon appetit!

This is a wonderful dough, just a lifesaver. Cooking it is simple, probably 10 minutes is a lot... and the result is incredible, soft and at the same time crispy, flaky and tasty. You don’t need to layer or roll anything out, you don’t need a lot of movements. I just mixed everything one by one and put it in the refrigerator. If you are going to cook something for several days, it will be perfectly preserved in a bag in the refrigerator; if you are preparing for future use, you can put it in the freezer. Another advantage of it is that the ingredients are approximate, we can easily replace sour cream with kefir or yogurt, add flour if it sticks a little to our hands. We also use any fat or combine it, you can take margarine, butter, lard, whatever. Rolling out is very easy as the dough is soft and elastic. From this norm you will get puff tongues with a caramel crust, 4 baking sheets. My friend prepared kurnik from this dough and said that she would never cook with store-bought dough again, it turned out much tastier. The recipe is from my mother’s culinary notebook, for which I thank her very much.

There are many different recipes for shortcrust pastry: simple shortcrust pastry without eggs, only with flour and butter; sour cream dough; shortbread dough with yolks. But they are all similar in that the cookies and pies turn out golden, crumbly, and very tasty!

In the past, I often used a simple shortcrust pastry recipe, from which I made chestnut cookies, cheesecake crust and nut rings, and a version of the dough with powdered sugar, which makes excellent children's cookies in the form of different figures. And now I offer you a recipe for shortcrust pastry with yolks, which I found in an old book about confectionery.

Homemade shortbread dough prepared according to this recipe is suitable for shortbread cookies, pies, and pastries.

Ingredients:

  • 3-3.5 cups flour;
  • 3 yolks;
  • 300 g butter;
  • 1 cup of sugar;
  • 1/4 teaspoon salt (one fourth).

How to make homemade shortcrust pastry with yolks:

There are two options for preparing shortcrust pastry.

In both the first and second, you first need to sift the flour in a heap onto the table. I cover the table with pastry parchment, it’s more convenient.

Then, in one version, you should grind the sugar with softened butter and yolks, and in the other, chop the butter with a knife with flour until crumbs form, and grind the sugar only with the yolks. I like the second option better, since it is easier to grind the yolks with sugar without butter.


So, grind the sugar with the yolks until the mass begins to become fluffy and lighten, and the grains of sugar melt.


Chop the butter into coarse crumbs with flour.


At this point, you can add chopped nuts, cocoa powder or instant coffee to the dough to make nut, chocolate or coffee cookies.


In a mound of crumbs, make a hole into which we pour the yolks, mashed with sugar, and knead the soft dough.



The finished dough can be rolled out on a table sprinkled with flour, you can cut out or sculpt different figures from it; sprinkle with sesame seeds, poppy seeds, sugar and cinnamon (only after sprinkling you need to roll the cake with a rolling pin so that the sprinkles are securely fixed in the dough and do not crumble). Roll out to a thickness of 3-5 mm.

Ready-made cookies can be glued together with boiled condensed milk, melted chocolate, jam; you can decorate with meringue or whipped cream, glaze with chocolate fondant or sugar icing, paint with sugar pencils... and every time you will get a new shortbread recipe.

You can also (I learned this from the same book from 1955) roll out the shortbread, make a side of dough, bake, fill with berries and pour in jelly.

This is such a versatile homemade shortcrust pastry made with yolks! What will you bake from it?

Today I will share with you a lifesaver recipe that will come in handy if you need to use up the remaining yolks. The sponge cake made with yolks amazes with its airiness and taste! If you haven’t made this version of a sponge cake yet, be sure to take note!

Ingredients:

  • Egg yolks - 6 pcs.
  • Granulated sugar - 100 g
  • Warm water - 50 g
  • Flour - 100 g
  • Baking powder - 1 tsp. (with a slide)
  • Starch - 30 g
  • Vanilla extract - 1 tsp. You can substitute vanilla sugar

How to make a sponge cake with yolks (step-by-step recipe with photos):

Place the yolks (6 pieces) in a convenient bowl and add warm water (50 g). Stir until smooth using a mixer. In this recipe I use frozen yolks that I have left over after cooking, meringue or

When the egg mass becomes light, add granulated sugar in a thin stream. Our task is to stir the sugar into the eggs until it dissolves, without letting it fall to the bottom. To prevent your hand from falling off while adding and the entire glass falling to the bottom, you can add using a tablespoon.

Beat the mass with a mixer at 4-5 speed until a thick, light mass is obtained. We stop when we see: the corollas leave marks on the surface. The egg-sugar mixture becomes thick, airy, and shiny.

Add 1 tsp. vanilla extract into the dough. If you decide to make a substitute for vanilla sugar, it is better to add it along with regular sugar, after mixing.

Add baking powder (1 tsp) to the flour and mix.

Mix flour (100 g), starch (30 g), baking powder (1 tsp) better using a hand whisk.

Sift the dry ingredients into a bowl with the liquid ingredients.

A sure sign that the egg-sugar mixture is well beaten is that the flour remains on the surface and does not immediately sink to the bottom.

With gentle movements, using a spatula (or a mixer at the lowest speed), mix the flour into the dough.

Mix in the flour using lifting movements from bottom to top, so as not to lose any air in the biscuit dough.

If you try too hard at this stage, the dough will settle, become dense and as a result the sponge cake will not turn out airy and light.

To bake the sponge cake, I use a springform pan with a diameter of 18 cm. I put a sheet of parchment paper cut around the circumference on the bottom; I do not grease the walls of the pan with anything. The question often arises: why should you not lubricate the sides of the mold? It's simple: on slippery walls the dough will roll down while rising in the oven and the biscuit will rise worse than on regular, non-greasy walls of the mold.

If you really want to grease the pan, use a “French shirt”: run a piece of butter along the sides of the pan, then sprinkle with flour and shake off the excess. A thin flour layer is formed, which prevents the dough from rolling down to the bottom.

Place the dough into the mold. It turns out to be quite thick and flows down in a thick ribbon.

The top layer can be leveled with a spatula or knocked on the table several times to release excess air.

Bake the biscuit in a preheated oven at 170-180 C until the toothpick is dry and the surface is golden brown.

A very important condition is a preheated oven! You can read about mistakes in baking biscuit dough at. Read carefully and do not make mistakes in preparation!

Cool the finished biscuit in the mold for 5-7 minutes. Then we run a sharp knife along the walls to separate it from the mold, turn it upside down on a wire rack and leave to cool completely.

To make the biscuit juicier and reach the density we need, you can wrap it in cling film and put it in the refrigerator for 6-8 hours. After the cake rests, it will taste better and will not crumble when cutting if you want to cut it into several layers.

Enjoy your tea!

Where else to spend egg yolks

It often happens that there are egg yolks left that you don’t know where to use. Do not throw it away under any circumstances! The easiest way is to freeze the yolks in a container (be sure to cover them with film) so that you can later use them in some other recipes.

Sponge cake with yolks

The sponge cake recipe from this article is economical and versatile: it can be used to prepare baked goods for tea, as a sponge base for cakes and pastries.

Yolk custard

There are a huge number of custard recipes that call for only the yolks, not the whole egg. I have it on my website (you can follow the link and check it out).

Butter cream for cake

The simplest recipe for recycling yolks:

  • 200 g butter (82% fat)
  • 150 g granulated sugar
  • 2 yolks
  • vanilla

Mix everything until smooth into a thick, silky cream.

Minced cutlets

To make the cutlets fluffy and airy, you can add 2-3 yolks to the minced meat. To do this, add defrosted or fresh yolks to the already seasoned minced meat, mix and let stand/soak.

Brushwood on yolks

There is a recipe on the Pirogeevo website (it uses whole eggs), but you can put 4 yolks instead of two eggs, the result will not change for the worse.

Cream Charlotte

Traditionally, one yolk is used, not the whole egg. Be sure to make this delicious cream from our childhood, which goes with many biscuits!

Homemade mayonnaise

The recipe is not on the site yet, but I will definitely add it in the near future. Mayonnaise uses yolks or whole eggs (yolks taste better).

Homemade ice cream

There are a large number of recipes for this delicacy, among them the most delicious ice cream is made from yolks. In the article Ice Cream with Cream, there is a version of Berry Ice Cream made with yolks.

You can also prepare egg sauce, add it to butter dough or pancake batter, make a hair mask, etc.

Tell us what you use egg yolks for, what recipes do you like best? I look forward to your comments and options.

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