Glazed twist buns

Votes: 2

Time: 3 hours 45 minutes
Complexity: average
Quantity: 12 buns

These buns are perfect in every way: a light, airy crumb, a savory filling of butter, sugar, and cinnamon, a luscious creamy glaze, and a garnish of sprinkles. The buns are baked in the shape of twists rolled into a snail shape. The yeast dough is first filled with the filling, then twisted to create a beautiful pattern, and the bun is formed. Immediately drizzle the finished buns with a glaze of butter and powdered sugar and decorate with sprinkles. For this, you can use coarse decorative sugar in any color, or colored sprinkles, depending on your mood.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dough

2 cups of milk
1.5 tbsp active dry yeast
0.5 cups vegetable fat
2 large eggs category CO
0.5 cup + 2 tablespoons granulated sugar
0.5 tsp coarse salt
7 - 7.5 cups flour + extra for work
Vegetable oil for greasing
1 tbsp. ground cinnamon
110 g butter, room temperature

Glaze

2 and 3/4 cups powdered sugar
2 tbsp (30 g) butter, room temperature
A pinch of coarse salt
Coarse or decorative sugar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Knead the dough. In a small saucepan, heat the milk until steaming. In a large bowl, dissolve the yeast in 1/2 cup warm water. Add the milk, vegetable shortening, eggs, 1/2 cup sugar, salt, and 7 cups flour and stir with a wooden spoon. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, gradually adding up to 1/2 cup flour if the dough is too sticky. Transfer it to a lightly oiled bowl and cover with plastic wrap. Set the dough in a warm place until it rises and doubles in size, about 1.5 hours.
Lightly grease 2 baking sheets with vegetable oil. In a small bowl, combine the cinnamon and remaining 2 tablespoons sugar. Roll the dough out on a lightly floured surface into a 12 x 24-inch rectangle, with the long edge facing you. Spread the butter over the right half of the rectangle, leaving a 1-inch border; sprinkle with the sugar mixture.

Fold the left half of the dough over the sugar filling, as if closing a book. Cut the folded dough crosswise into 12 2.5cm-wide strips. Take one strip and twist it several times, stretching the dough slightly. Place one end of the strip on a baking sheet and wrap it around like a snail, tucking the other end under the dough. Repeat with the remaining strips, placing the buns on the baking sheets about 5cm apart. Cover the baking sheets loosely with plastic wrap and let the buns rise until doubled in size, about 1 hour.
Preheat oven to 190°C (375°F). Remove the film from the baking sheets and bake the buns until lightly browned, 25 to 30 minutes.
Prepare the glaze. In a bowl, beat the powdered sugar, butter, and salt with a mixer on medium-high speed for 3 minutes. Slowly whisk in 1/4 cup boiling water until the glaze is quite runny. Drizzle the glaze over the warm buns and sprinkle with decorative sugar.

Categories:

recipe / Mixer / Bakery / Desserts / Donuts, pies, buns

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