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Buns with dried apricots: 5 best recipes

Buns with dried apricots: 5 best recipes


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Dried fruits containing a lot of useful macro- and microelements are useful for blood vessels, heart, for strengthening immunity and prevention of various diseases. But if they are whole, they are heavy for the stomach, and not too tasty. Another thing is when they become part of the dessert. Buns with dried apricots are a vivid example of such a tasty and healthy treat. A selection of the five best recipes allows you to make baked goods for every taste.

Curd buns with dried apricots

Composition:

  • milk - 0.5 l;
  • cottage cheese - 0.3 kg;
  • sour cream - 50 g;
  • chicken egg - 2 pcs.;
  • granulated sugar - 60 g;
  • dry yeast - 15 g;
  • dried apricots - 0.2 kg;
  • flour - 7 glasses;
  • vegetable oil - 50 ml.

Cooking:

  1. Heat the milk to a temperature of 35-38 degrees and dilute the yeast in it.
  2. Soak dried apricots in water, pouring it in hot water for 20 minutes. Squeeze and cut into pieces (each dried fruit must be cut into 8-12 pieces).
  3. Combine cottage cheese, sour cream, eggs, sugar and dried apricots. Pour in the milk and mix again.
  4. Sift the flour, add to the resulting mass and knead the dough.
  5. Lubricate the pan with butter and put the dough in it. After covering, leave for an hour and a half.
  6. Separate half the dough, roll it into a rectangular layer. Visually divide the reservoir into three parts, wrap the bottom up, cover with the top, lowering it down.
  7. Roll again and repeat the whole process again. Roll out the dough for the third time and cut it into rectangles. It should turn out 6-8 pieces.
  8. Collapse each rectangle by flipping one end of it at 180 degrees. Transfer the buns to a flour-sprinkled dish, cover with cling film and leave for 20 minutes.
  9. In the meantime, do the same with the remaining test.
  10. Place the first batch of buns in a preheated oven. While the second batch of buns is "resting", the first is just right. It remains to cook a second batch of baking.

Do not rush to remove the finished buns from the oven, otherwise the dough may settle. After standing in the oven for about ten minutes, baking will retain splendor.

"French" buns with dried apricots

Composition:

  • dried apricots - 0.2 kg;
  • butter - a pack (180-200 g);
  • premium wheat flour - 0.2 kg;
  • cane sugar - 0.2 kg;
  • cream (preferably fatty) - 50 ml;
  • chicken egg - 1 pc.;
  • vanillin - 1 g;
  • salt - 2 g;
  • soda - 5 g;
  • baking powder for dough - 5 g.

Cooking:

  1. Boil water. Put dried apricots in a bowl, sprinkle with salt, pour boiling water so that the water level is at least a finger higher. Leave for half an hour.
  2. Divide the sugar and butter in half. Beat one part with a mixer, add cream in the second. The second part must be heated over low heat so that the oil melts and everything turns into a homogeneous mass.
  3. Leave the melted butter to cool. Add the rest of the ingredients to the whipped oil and whisk all together.
  4. Remove the dried apricots, squeeze, but do not pour out the liquid in which it was soaked.
  5. Cut dried apricots into pieces about the size of raisins. Mix with the dough.
  6. Pouring a little liquid from under the dried apricots and stirring, bring the dough to the consistency of thick sour cream.
  7. Pour the melted butter into the baking tins, then spread the dough on them.
  8. Pour some water into a baking sheet, put tins on it, place the baking sheet in the oven. Bake rolls for 25-35 minutes. The fact that they are ready, you can guess from the pleasant ruddy shade that they will acquire. It remains only to remove the pastries from the molds.

The result is mouth-watering buns resembling a rum woman in shape. Serve them best with ginger jam.

Appetizing "Rosettes"

Composition:

  • flour - 0.3 kg;
  • granulated sugar - 150 g;
  • chicken egg - 2 pcs.;
  • dried apricots - 0.25 kg;
  • butter - a quarter of a pack;
  • milk - a quarter cup;
  • kefir - half a glass;
  • yeast (dry) - 5 g.

Cooking:

  1. Dilute the yeast with warm milk, let stand for a quarter of an hour.
  2. From one egg, two tablespoons of sugar, butter and flour, make the dough by pouring yeast into it and stirring well. Leave for an hour to fit.
  3. Pour dried apricots with hot water and let swell. It will take 20-30 minutes.
  4. Squeeze out the dried fruits and chop as finely as possible.
  5. Divide the dough into 18 parts, from each roll a ball, flatten it, make 4 cuts along the edges. In the center, put a spoonful of filling. Raise the edges one by one and bend upward, like petals, so that the center remains open.
  6. Put the buns stuffed with dried apricots on a baking sheet.
  7. Brush the buns with the yolk of the remaining egg, sprinkle generously with granulated sugar.
  8. Bake in a preheated oven until lightly browned.

Despite the fact that the recipe for these rolls is simple, they turn out beautiful and mouth-watering. Well suited to tea, coffee, cocoa, hot chocolate.

Air puffs

Composition:

  • puff pastry (yeast) - 0.5 kg;
  • dried apricots - 0.25 kg;
  • granulated sugar - 30 g;
  • water - 10 ml;
  • zest - 20 g.

Cooking:

  1. Pass the dried apricots through a meat grinder. If this is not possible, simply chop finely and finely. Put in a small saucepan.
  2. Pour the dried fruit paste with water, put sugar and lemon zest, mix and heat over low heat. Cook dried apricots need only a couple of minutes.
  3. While the filling is cooling, roll out the dough. The thickness of the layer should be slightly less than half a centimeter.
  4. Cut the dough into squares with a rib length of 7-8 centimeters. Make parallel cuts on both sides of each square 1.5 cm from the edge. The cuts should pass only inside, to the edges you need to leave one and a half to two centimeters.
  5. Put a filling in the center of each square. Lift the right edge of each square and throw it over the filling. Lap over the other side onto the opposite side.
  6. Lay parchment paper on a baking sheet, put puff pastry rolls on it.
  7. Preheat the oven to 230-240 degrees. Put in it a baking sheet with puffs. After 15 minutes they will be ready.

This recipe is even simpler than the previous one, since ready-made dough is used to make buns on it. It is not a deficit, so there is no point in wasting time preparing it, unless the hostess trusts the purchased semi-finished products.

Delicious cakes

Composition:

  • wheat flour - 0.5 kg;
  • milk - 0.25 l;
  • dry yeast - 5 g;
  • butter - 30 g;
  • vegetable oil - 20 ml;
  • sugar - 25 g;
  • salt - 2 g;
  • chicken egg - 2 pcs.;
  • dried apricots - 0.35 kg.

Cooking:

  1. Heat the milk to the temperature of fresh milk, add salt and a tablespoon of sugar.
  2. Beat one egg, mash butter with a fork and dissolve it in milk, whisking with a whisk.
  3. Mix the yeast with a spoonful of flour, pour into milk and mix thoroughly. Leave on for 15 minutes.
  4. Pouring a little sifted flour and stirring so that there are no lumps left, knead the dough. The finished dough is soft, elastic, but slightly sticks to the palms.
  5. Leave the dough temporarily alone and make the filling. To do this, add dried apricots with water and cook for 10 minutes, let cool, then finely chop and mix with a teaspoon of sugar.
  6. Separating the pieces from the dough, roll the balls out of them, roll each ball into a round layer about 5 mm wide.
  7. Put the filling in the center of each circle, lift the edges up on both sides and snap.
  8. Lubricate the baking sheet with vegetable oil, place the patties on it with the covered side down.
  9. Bake pies at 200 degrees until golden brown. Approximately it will take half an hour.

This recipe for dried apricot pies can be called classic.

Air buns with dried apricots (video)

Buns with dried apricots can bake even a novice hostess, especially if she chooses the simplest recipe. Such pastries go well with any hot non-alcoholic drinks: tea, coffee, cocoa, just warm milk.



Comments:

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  3. Boadhagh

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  4. Melbyrne

    Is it unmatched?



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