Baked cinnamon pies. Recipe: Yeast Snail Pie - Cinnamon Layered Yeast Dough Pie with Cinnamon
The butter must be taken out of the refrigerator in advance so that it becomes soft. I took 200 grams (pictured), but it turned out to be a lot, so I indicate 100 grams.
Knead the softened butter with a fork
Add sugar to butter
Mix the filling thoroughly.
It's time to do the test. Divide the dough into 3 parts
Roll out one part of the dough into a medium thickness layer.
Visually divide the filling into 3 parts. And with one of them we grease the rolled out dough
Roll the dough into an envelope. First we fold two sides towards the middle
Now we turn the other two sides towards the center
We put the envelope aside for a while... and roll out the second part of the dough and also grease it with the filling.
Place the finished envelope on the center
Fold the second envelope in the same way as the first one.
And we fold the remaining edges. The envelope turned out to be much thicker
It's time to do the same with the remaining third part of the test.
I didn’t film the process. The photo shows the result.
Now knead the dough with your hands into a layer. There is no need to be too subtle. We try to make the layer square or rectangular
Cutting the dough into strips
Now we roll each strip into a flagellum. Twisting the ends in different directions.
Place the resulting flagella on a baking sheet, wrapping them in a spiral.
We begin to twist the next one from the end of the previous one
I love making yeast dough for future use. And if milk or kefir stagnates in the refrigerator, whey remains or sour cream disappears - all this can be safely added to the yeast dough. Make a few bags and put them in the freezer. And whenever the opportunity arises, you already have something ready. And the owners of bread machines are generally very lucky; they don’t even have to get their hands dirty. Today we will make cinnamon rolls from yeast dough. My kids call them whorls and snails. And they love to eat it hot with butter, which melts and is absorbed into the tender crumb of the bun.
Cinnamon rolls recipe
- Milk (take thicker) - 200 ml.
- Yolk - 2 pcs.
- Yeast - 11 g.
- Butter - 50 g.
- Sour cream - 2 tbsp. heaped spoons
- Sugar - 6 tbsp. spoons
- Cinnamon - 1 tbsp. spoon
- Flour - 400 g (two faceted glasses of 200 ml each)
- Salt - 1/4 teaspoon
How to bake:
We dilute dry yeast with a small amount of warm milk, stir until smooth. Cover with a towel or cling film and place the dough in a warm place without drafts.
Milk for raising yeast should be slightly hotter than room temperature. If the milk has a temperature above 40 C, the yeast will die and the dough will not rise.
Add sour cream (2 tablespoons), stirred egg yolks, and the remaining milk to the suitable dough.
Add salt to the bun dough. Warm (but not melted) butter.
Add flour in small parts, gradually mixing into the dough. You will need 400 g of flour, it may take more or less 400 grams, it depends on the moisture content of the flour itself. Try to knead the dough so that it does not become too dense. The airiness of the finished buns directly depends on the density of the dough. If more flour is added than the dough requires, the buns will turn out too dense and tasteless.
Knead the dough with your hands.
Try not to add a lot of “extra” flour so as not to clog the dough; it is better to lubricate your hands with a small amount of vegetable oil so that the dough does not stick to your hands.
Cover the well-kneaded dough and place it again in a place without drafts for 1 hour.
After an hour, the dough will increase in size.
Knead the dough, then cover again and leave for half an hour.
Cinnamon roll filling
While the dough is rising, prepare the filling for the buns. Mix sugar (6 tablespoons) with cinnamon (1 tablespoon).
In this recipe, I suggest learning a different way to form buns. Roll out two cake layers of the same shape, sprinkle with cinnamon/sugar.
Cover the top with the second cake layer and spread with vegetable oil.
You can use melted butter to grease the dough; it will be even tastier than with vegetable oil.
The top cake, greased with butter, is also sprinkled with cinnamon. Cut the circle into 8 parts.
Now we assemble each triangle from the corners to the middle.
Place the buns on a baking sheet lined with parchment. Let the buns rest for 15 minutes.
To ensure that the buns are golden brown, brush the buns with stirred yolk.
The mixture of yolk with milk and a pinch of salt gives the buns a special crunchiness. Try this option for greasing any yeast baked goods (for example, when cooking).
If your family has a sweet tooth, you can sprinkle each product with additional sugar. The sugar will melt and cover the buns with a thin sugar crust - there will be a caramel flavor, be sure to try it!
Cinnamon rolls made from yeast dough are baked at 200 C for 15 minutes.
Remove the finished buns from the oven.
Let the freshly baked beauties cool under a towel.
This basic recipe can be used with your own additive options: for example, add 1 teaspoon of cardamom to the filling, a little ground ginger or cloves (all additives are selected individually). You can diversify the taste of baked goods with various additives.
Baking is a section of cooking that amazes with the huge number of recipes and the number of fans. I hope you won’t refuse to try soft golden brown cinnamon pies baked in the oven today?
Making these cinnamon pies in the oven is very easy. The secret of this baking lies, first of all, in the yeast dough. It is prepared in a cold way. People often call it “French”. The kneaded dough is not placed in a warm place to rise, but, on the contrary, is placed in the refrigerator for 4 hours or more. Most often it is left overnight. During this period, the dough acquires a porous structure, but its consistency differs from ordinary yeast dough. Products made from this dough are fluffy and soft. You can use it to bake sweet and unleavened pies, buns, donuts, and pies. The result is always pleasing! You can use any filling.
Recipe information
Cooking method: in the oven .
Ingredients:
- premium wheat flour – 800 g
- milk – 1 glass
- dry yeast (fast-acting) – 11 g
- granulated sugar – 0.5 cups
- eggs – 2 pcs.
- butter – 200 g
- salt – 0.5 teaspoon.
Preparation
- Prepare all the ingredients needed for the test. If the eggs are small, for example C2, then you can take 3 pieces.
Heat the milk to a temperature no higher than 36 degrees Celsius, combine with eggs, sugar and salt.
Lightly beat the mixture and add pieces of butter, softened at room temperature, into it.
Beat the mass until a suspension is obtained.
Sift the flour to enrich the air with oxygen, add dry yeast to it and mix.
Combine the flour mixture with the milk mixture and knead into a soft dough. It shouldn't be cool under any circumstances. Slight stickiness may occur.
Place the dough in a fairly spacious plastic bag, squeeze out the air and seal. Place the bag in the refrigerator (not the freezer!) overnight. During this period, the dough will acquire a porous structure, but will rise slightly.
Remove the finished dough from the bag, place in a bowl, cover with a napkin and leave to warm and proof for 30–40 minutes.
Prepare ingredients for filling.
Combine cinnamon and sugar. Stir the mixture well.
Divide the rested dough into small balls the size of a small chicken egg (about 65 g).
Using a rolling pin, roll each ball thinly into a small circle-cake.
Without reaching the edges of the cake by 1 cm, sprinkle with a mixture of cinnamon and sugar.
Carefully roll the flatbread into a roll, pressing the edges of the roll, i.e., gluing it together.
Lift the edges of the roll, place them on top of each other and also glue them together.
Place the pies, seam side down, on a greased baking sheet. Leave the pies under a towel for 15 minutes, and then carefully (do not drip onto the baking sheet!) brush the tops of the pies with beaten egg. Here you can read about others
A simple recipe for yeast pie with cinnamon from Russian cuisine step by step with photos. Easy to prepare at home in under 2 hours. Contains only 268 kilocalories.
- Preparation time: 15 minutes
- Cooking time: up to 2 hours
- Calorie Amount: 268 kilocalories
- Number of servings: 6 servings
- Complexity: Simple recipe
- National cuisine: Russian kitchen
- Type of dish: Bakery
Ingredients for six servings
- Milk 150 ml.
- Chicken egg 1 pc.
- Instant yeast 15 g.
- Cinnamon 1 teaspoon
- Premium wheat flour 500 g.
- Egg yolk 1 pc.
Step-by-step preparation
- To prepare the yeast dough, melt the butter, cool slightly, pour in warm milk (you can use sour milk or kefir). Add 2 teaspoons of sugar, a pinch of salt, stir and add crushed fresh yeast, stir until completely dissolved. Add flour and knead into a thick but not stiff dough.
- Place the dough in a warm place for 30-40 minutes until it rises.
- Place the risen dough on a floured surface and knead with your hands until it stops sticking to them, roll the dough into a rectangle or square, sprinkle with ground cinnamon and sugar. Lightly press the cinnamon and sugar into the dough with your hands or using a rolling pin.
- Roll the dough into a tight roll
- . Cut the roll into pieces and place them in a round pan sprinkled with flour. The roll pieces look like roses; you can straighten their “petals” a little.
- Place the pie in a warm place to proof until the dough rises again. Brush the surface with egg yolk. Place the pie in an oven preheated to 180 degrees and bake for 25-30 minutes until the pie is golden brown.
- The cake turned out very fluffy, soft and evenly baked. You can eat it by disassembling it into roses, or cutting it into segments like a cake.
Down with diets! How about making some wonderful sourdough cinnamon buns for afternoon tea? It’s just a pity that by the time you have your evening tea there won’t be a crumb left of the delicious baked goods – rest assured. But the appetizing, alluring aroma of cinnamon will “settle” in the apartment for a long time.
By the way, this smell reigns in Hindu temples, because according to the teachings of Ayurveda (“Knowledge of Life”), the essential oils released by this spice destroy harmful bacteria, disinfect food, and the smell of cinnamon will certainly attract good luck. Ancient knowledge about the healing properties of cinnamon spice has been confirmed by scientific research.
The secrets of fragrant yeast baking with cinnamon
There are many successful recipes for baking with cinnamon - you can make the dough with kefir, milk, or even take a ready-made store-bought one.
The filling is also not limited to just spice and sugar - apples are great, you can experiment and add a little dried fruit, a little cottage cheese.
Apples and cinnamon go well with poppy seeds - here is one such example.
It will be delicious if you add a handful of raisins or finely chopped dried apricots, crushed nuts to the apples, and add a teaspoon of cocoa powder to the dough.
You don’t need to buy a lot of cocoa; a single-use bag for a cup of drink is enough. Be creative with the dough. For example, divide the prepared ingredients in half, let there be cocoa in only one half. When both parts of the dough are suitable, roll them into cakes, place the filling on one, cover with the other, roll into a tight tube, cut the roll into rings and place in the oven.
To prevent the dough from sticking to the cutting board, dust it with flour. You can roll out the cake directly on the countertop.
Flavored buns with sugar sprinkles
I have made so many buns for my family, but orders come again and again for buns with sugar and cinnamon. My family loves them the most. My husband enjoys making coffee, and I make tea or cocoa for myself and the children. This has even become a tradition.
Homemade baking is famous for the fact that it unites the whole family at one table. If you buy buns in a store, then it is unlikely that anyone will be in a hurry to sit down at the table. The whole secret lies in the fact that you bake the airy sweet pastry at home, which means the aroma spreads throughout all the rooms. It is this aroma that lures family into the kitchen.
Ingredients:
Recipe information
- Cuisine:European
- Type of dish: baked goods
- Cooking method: in the oven
- Servings:12
- 2 hours 30 minutes
- premium wheat flour – 350 g
- chicken eggs – 2 pcs.
- butter – 150 g
- milk – 180 g
- fresh pressed yeast – 20 g
- vanilla sugar - a couple of pinches
- ground cinnamon – 1 tbsp. l.
- starch – 50 g
- granulated sugar – 200 g
- a pinch of salt.
Cooking method:
I pour half the amount of sugar into warm milk. I will use one part of the sugar for the dough, the other for the filling. I stir milk with granulated sugar. 
Now I crumble fresh yeast into sweet milk. In such a nutritious environment, they will begin to work quickly and subsequently create a soft and fluffy dough.
After 15 minutes, I beat chicken eggs into the dough. I use both the white and the yolk at once. I stir and beat it a little.
I melt the butter in advance either in the microwave or over very low heat on the burner. Pour the cooled butter into the dough. The dough will be rich and tasty.
Now I add flour little by little. I add half and stir the dough.
I also add regular potato starch along with the flour. As if by magic, it will help the dough become lighter, airier and looser.
I knead the dough and form it into a round ball. I shape the dough by hand so that it absorbs as much positive energy as possible. Warm hands help the dough rise.
I leave it to rise for a couple of hours. To be safe, I cover the bowl with a towel. The dough will become 2-3 times higher and very porous, as in the photo. This will be visible to the naked eye.
Now I roll out the dough into a thin layer. Its thickness can be from 1 to 1.5 cm. I sprinkle the entire surface with the remaining granulated sugar and aromatic cinnamon.
I roll the dough into a tight roll and cut it crosswise into rose buns 3-4 centimeters thick.
I transfer the roses to a baking sheet and put them in the oven to bake for 20 minutes. The buns should become golden brown, so I immediately set the oven temperature to 180 degrees.
Place the finished fragrant, rosy buns on a plate to cool.
I serve it cooled and make hot tea.
If you organize a family tea party, then only with those buns that smell like cinnamon and just by looking at them will induce an appetite.
Recipe with apples
Apples and cinnamon seem to be made for each other.
Their taste and aromas combine so well that this tandem is considered a classic in cooking.
We suggest choosing sour apples.
If you like your baked goods sweeter, increase the amount of sugar in the recipe.
We will need:
for test:
- wheat flour - about 500 g, but in general, how much will the dough take?
- a glass of milk
- packet of yeast (dry) – 10 g
- oil sl. – 80 g
- vegetable oil – 1 tbsp.
- eggs – 2 pcs.
- sugar – 80 g
- salt - to taste
For filling:
- apples – about 1 kg
- butter – 50 g
- semolina – 2 tbsp.
- granulated sugar – 4 tbsp.
- vanilla sugar – 1 tsp.
- lemon juice – 2 tbsp.
- cinnamon – 1 tsp.
How to cook:
- Heat the milk (+40 °C), melt the butter in it. Pour a little into a bowl (4 tablespoons), add a spoonful of granulated sugar and yeast. Stir and set aside under a napkin. If the kitchen is cool, wrap the bowl in a towel.
- Sift the flour and mix with sugar in a bowl. Make a well in it and pour in the yeast mixture. Cover for a quarter of an hour, let the yeast “wake up”.
- Beat the eggs with a fork, pour about a quarter into a cup (for finishing lubrication), pour the rest into the flour. Send milk there, both types of butter, sugar, and add salt.
- Knead the dough until it turns into a glossy ball and stops sticking to your hands.
- Cover and set aside for 1.5-2 hours; in warmth and quiet it will approximately double in size.
- Peel the apples, remove the cores, grate coarsely, and sprinkle with lemon juice. In a frying pan with butter, simmer them with sugar and vanilla for 5-6 minutes, stirring. Then you need to cool the filling by adding cinnamon.
- Divide the dough in two, roll out the cakes, sprinkle with semolina (the cereal will absorb the “extra” juice from the apples), distribute the filling evenly, roll the cakes into rolls and cut into pieces two fingers thick.
- Place baking parchment on baking sheets Loosely lay out the buns, turning the edges slightly (so they will look like roses) in the oven they will certainly “expand” in width, and bake (+ 180 °C).
- When the baked goods are ready (the buns will become dry, pierce them with a match to test), brush with beaten egg and leave in the oven for another couple of minutes - your culinary creation will be beautifully browned.
- Place the hot apple buns on a plate and sprinkle with powdered sugar if desired.
Ready-made dough recipe
If you don’t want to bother with the dough, prepare buns of ready-made dough, here you can get creative with the shape to your heart’s content.
Please note - The semi-finished product does not defrost quickly, remove the package from the refrigerator in advance.
Do not use any “forceful” defrosting methods - the dough will stick together.
You will need:
- ready-made yeast dough – 300 g
- sugar – 50 g
- cinnamon – 1 tsp.
- egg – 1 pc.
Step by step process:
- Unfold the dough and smooth the surface away from folds using a rocker.
- Sprinkle with sugar, cinnamon, roll, cut into rings. You can get creative by giving the buns a different shape - ears, hearts, snails, triangles, etc. And if you cut the roll lengthwise, you can braid the narrow halves, and then cut them into mini buns.
- Place them on a baking sheet and brush with beaten egg. Bake until done (+ 170-180 °C).
Note to the hostess
- Any buns made from yeast dough are a baking recipe that will only benefit from glazing. And we're not just talking about whipped yolks. Try greasing the buns, for example, with thick fruit syrup or light jam, decorate the top with berries or pieces of fruit, candied fruits.
- It's easy to make chocolate frosting. You will need half a stick of butter, half a glass of sugar, a little milk, 2 tablespoons of cocoa powder. Mix all ingredients in a saucepan and cook with stirring over low heat. When the glaze becomes thick, pour it over the finished buns.
- Experienced housewives on culinary forums advise using not granulated sugar in such baking (it often leaks out and burns), but powdered sugar.
- And a little about dry yeast. These are sleeping living organisms. You will wake them up by placing them in warm milk or water. The dissolved sugar will serve as food for the yeast. Heat the liquid slightly, the temperature should not exceed + 35-40 ° C, otherwise your single-celled helpers will die in boiling water and the dough will not rise. Pre-mix the yeast with a spoonful of flour, cover the container with a napkin. After ten minutes you will find a pasty mass with foam underneath: the yeast is ready, add it to the flour and create a dough.
- There is another type of dry yeast, it is called instant yeast. They do not require soaking; they will “wake up” right in the dough. The packaging may contain the word fast.
- Pay attention to the expiration date; expired yeast “does not work.”
Useful video
