The best recipes for French buns with cinnamon, raisins, chocolate, sour cream filling, cottage cheese and custard. How to cook French buns: macaroons, gougères, brioche, Sinabon, cheese buns?

How to make French buns at home?

French bun made at home
French buns can be made at home. It won't be difficult. You just need to want it.

French buns

To prepare the buns:

about 4-4.5 cups of flour
1 glass of warm milk
3 eggs
4 tbsp. spoons of sugar
20 g fresh yeast or 1 tbsp. spoon dry
250 g margarine
pinch of salt

To prepare the filling:

125 g melted margarine
1 cup of sugar
powdered sugar for sprinkling finished buns

Let's start cooking:

Opara . Mix yeast, sugar (1 tbsp) and 2 tbsp with warm milk. spoons of flour, leave in a warm place and let rise for about 30 minutes.
Dough . Add scrambled eggs, sugar, salt, flour to the dough, finally pour in melted, but not hot, margarine, knead the dough so that it comes away from your hands, let it rise in the warmth until it doubles in size (about 2 hours).
Divide the dough into 4 parts. From each part we roll out a thin layer, grease with melted margarine, sprinkle with a little sugar, wrap in a roll, cut into slices 2-3 cm in length, and place in a greased form. For lubrication, it is better to use vegetable oil. If the buns are at a distance of 2-3 cm from one another, then they will be connected to each other when lifted, and if they are 5-8 cm, then each bun will be separate.
Leave the pan with the buns in a warm place until they rise (about 1 hour).
Bake in the oven for 10-15 minutes, turning on the temperature at 180-200°C.
Remove the buns from the mold, cool and sprinkle with powdered sugar.

Dough for French buns, choux, puff pastry, yeast, butter: recipes

Choux pastry for buns

Choux pastry buns - gougères - were first baked in Burgundy. The peculiarity of the dough is that grated hard cheese is added to it.

Choux pastry for French buns

For the test you will need:

0.5 glasses of water
half a glass of flour
1 tbsp. spoon of starch (potato)
50 g butter
3 eggs
100 g hard cheese
pinch of salt

Let's start cooking:

Boil water with salt and oil in a saucepan.
Add flour and starch to the boiled mixture, do not remove from heat, but stir vigorously to break up all the lumps.
When it cools down a little, add the eggs one at a time and mix thoroughly until smooth.
Add grated hard cheese and knead.
The dough is ready, you can bake small buns. You need to spread out a little dough, about the size of a walnut. It will rise a lot during baking.

Puff pastry for buns

Puff pastry for French buns

For the test you will need:

200 ml warm milk
450 g flour
100 ml oil (vegetable)
1 protein
1 tsp. spoon of yeast (dry)
2 tbsp. spoons topped with sugar
pinch of salt

Let's start cooking:

Mix yeast and 1 teaspoon of sugar with warm milk, let stand in a warm place for half an hour.
Add everything for the dough and the dough to the sifted flour, knead the thick dough, let it rise for about 1 hour. Then roll out the dough, brush with custard, sprinkle with raisins, roll into a roll, cut into pieces and bake.

Choux yeast dough for buns

By brewing some of the flour in the dough, we achieve the following:

The starch in the flour gelatinizes, which means less sugar will be needed in the dough.
The taste and quality of the finished product improves.
Buns go stale more slowly.

Buns from this dough can be baked with different fillings.

Choux yeast dough for French buns

For the test you will need:

about 3 cups flour
200 ml warm cream 15% fat
200 ml warm milk
5 tbsp. spoons of sugar
80 g butter (butter)
4 yolks
2 tsp. spoons of yeast (can be dry)
1 tbsp. spoon of cognac
pinch cardamom (ground)

Let's start cooking:

3 tbsp. We brew spoons of flour with boiling cream, mix and leave until cool.
Add 1 tbsp to the yeast. spoon of sugar, pour in warm milk, leave to rise, when the yeast rises, stir it.
Add melted butter, sugar, yolks, yeast to the brewed and cooled flour, mix it with a spoon until it bubbles.
The dough turns out to be liquid, cover it with a towel, leave it in a warm place for about 2 hours, and wait until the dough doubles in size.
Add cognac, cardamom, remaining flour to the dough and mix with your hands until it comes off your hands.
The resulting dough can be rolled out, spread with filling, rolled into rolls, cut into pieces, allowed to rise, and baked.

French gougere cheese buns

An appetizing savory pastry that is very popular among culinary experts. These buns perfectly satisfy your hunger and have an indescribable cheesy taste.

Ingredients:

Hard cheese - 150 gr.
Butter - 50 gr.
Dry ground rosemary - a pinch
Egg - 2 pcs.
Water - 130 ml.
Flour - 130 gr.
Salt - 1/3 tsp.

Cooking process:

First you need to start preparing the choux pastry. To do this, put clean drinking water in a small saucepan and put it on the fire. Drizzle the butter and salt and dissolve the ingredients in the water.
Gradually add the sifted flour, constantly stirring the mixture with a whisk to avoid the formation of lumps.
Remove the finished dough from the heat. It should have a dense consistency, but not be a hot lump of flour.
Add eggs one at a time, mixing them thoroughly into the dough. Grate the cheese on a medium grater and add the required amount of rosemary to it, mix well.
Almost all the grated cheese should be mixed with the dough, leaving a little cheese to decorate the buns. Roll the dough into balls of the same size and place on a baking sheet covered with baking paper.
Preheat the oven to 200 degrees and place a baking sheet with the gougères there. Bake the buns for 10-12 minutes, then quickly sprinkle them with the remaining cheese.
The finished buns will have a pleasant yellow-golden color. They can be eaten either hot or cooled. Such pastries will perfectly replace bread when served with cream soup. Bon appetit!

Gougères - French custard cheese buns: recipe

Gougères are French custard buns with the addition of chopped hard cheese. They can be inside without filling, or with filling (red fish, caviar, cream cheese).

Gougères are served with first courses or, as an independent dish, with wine.

Dough for French gougères

Gougères

This amount of dough will make 15-20 small buns.

For the buns you need:

1 cup flour
125 ml water
125 ml milk
3 eggs
100 g butter (butter)
100 g of Russian, Dutch or Poshekhonsky cheese
pinch of salt

Let's start cooking:

Pour water with milk into a thick-bottomed pan, add butter, salt and heat until boiling.
Add flour and stir (pan on heat) until smooth.
Let the dough cool for 5-10 minutes and add 1 egg, knead until the dough becomes homogeneous. Add the rest of the eggs in the same way.
If the dough turns out thick, add another half or whole egg. Properly prepared choux pastry on the baking sheet where the buns will be baked does not spread, but is not too thick either.
Grate the cheese onto a fine grater, add to the dough, and mix.
On a baking sheet covered with parchment paper or without paper, but lightly moistened with water, using 2 spoons, place lumps of dough the size of a quail egg. The distance between the lumps is 5-6 cm, as they will greatly increase in size.
Preheat the oven to 190 °C, place in the oven to bake for 30-40 minutes. The oven door should not be opened or knocked on while the buns are baking, otherwise they will not rise.
The finished buns, when cooled, can be filled with any unsweetened filling, or left without filling.

French gougere buns

Layered French buns: recipe

Layered French buns
Layered French cinnamon rolls

For the buns you need:

1 glass of warm milk
100 g butter (butter)
20 g yeast (fresh)
100 g sugar
0.5 kg flour
pinch of salt

For the filling you need:

50 g melted butter (butter)
100 g sugar
1 tbsp. spoon of cinnamon (ground)

Let's start cooking:

Sift the flour and put yeast, 1 teaspoon of sugar into the well, pour in warm milk and shake the liquid dough. Let it rise for about half an hour in a warm place, until the dough increases in volume and begins to fall.
Add the rest of the ingredients for the buns and knead the thick dough, keep in a warm place for about 1 hour.
Divide the dough into 2 parts. Take 1 part, roll it out, spread it with melted butter, sprinkle it with sugar mixed with cinnamon, wrap it in a roll, cut it into 2-3 cm pieces, put it on a greased sheet, at a distance of 2-3 cm, let it rise for about half an hour. Then, also part 2.
Coat the risen buns with yolk and bake in the oven, preheated to 180-200°C, for 15-20 minutes.

Forming buns

It needs to be divided into 2 equal parts. Set one aside and roll the other into a rectangular shape on a well-floured work surface.
Lubricate the resulting layer with half of the prepared cream.
We roll the layer into a roll and cut it across 5 cm. We cut it with a sharp knife, trying not to squeeze the cream out of the buns.
We put our buns in the mold so that the cream is on the bottom and top. You can immediately place the sliced \u200b\u200bof two rolls on a baking sheet at a distance from each other. We do the same with the second part of the dough.
We put the molds aside and cover them with a towel so that our buns rise a little. For 15-20 minutes. After the time has passed, grease the products with yolk.
Place it in the oven preheated to 180 degrees. Bake for about 20 minutes. Butter buns should not be overcooked. My oven, due to its characteristics, does not brown baked goods at this temperature. I already know this, and I don’t expect a golden brown crust, otherwise the buns will dry out.
Take the finished buns out of the oven, take them out of the mold and let them cool.

That's all! The most delicate sweet delicacies are ready for tea drinking. They have a soft porous structure, and in combination with custard they are simply delicious.

Don't forget to share recipes with friends and subscribe to news. Today you learned how to prepare a rich French dessert for the whole family, but many more interesting recipes await you soon!

Bon appetit!

French raisin buns: recipe

Raw French raisin buns
Cooking time for these buns is about 3 hours.

French raisin buns

For the buns you need:

1 glass of warm milk
3 eggs
50 g margarine or butter (butter)
20 g yeast (fresh)
4 tbsp. spoons topped with sugar
5 cups flour
pinch of salt

For the filling you need:

half a cup of raisins
150 g butter (butter)
half a glass of sugar
one and a half tbsp. spoons of starch

Let's start cooking:

Opara . In a deep bowl, sift the flour, pour warm milk into the well, add 1 tbsp. a spoonful of sugar and yeast, and put in a warm place for half an hour.
Dough . When a lot of bubbles appear on the dough, add melted margarine to it and knead with flour.
Beat the eggs with the rest of the sugar and salt until foamy and add to the dough.
Knead the dough with your hands until it begins to move away from your hands. Cover it with a towel and leave to rise in a warm place for about 2 hours.
Filling . Mix melted butter or margarine, sugar, starch.
Pour hot water into the raisins for 10 minutes, then drain the water and dry the raisins on a towel.
Cutting the dough into buns . Divide the risen dough into parts (can be 4). Roll out part of the dough thinly, grease with filling, sprinkle with raisins, roll into a roll, and cut into pieces 2-3 cm long.
Place the pieces on a sheet greased with vegetable oil, cut sides up, at a distance of 1-1.5 cm, cover with a napkin and let rise for about half an hour.
Bake in the oven at 180-200°C for about 15 minutes.

French raisin buns

Classic recipe

Let’s say right away that experienced cooks should try to prepare a traditional version of these buns at home. But don't worry, we also have options for the less seasoned pastry chef. For the test we will need:

butter – 250 g;
yeast – 8 g;
salt – 8 g;
cream – 50 ml;
eggs – 3 pcs;
wheat flour – 200-250 g;
water – 25 ml;
sugar – 1 teaspoon spoon.

Step-by-step cooking algorithm:

Remove the eggs, butter and cream from the refrigerator in advance and let them come to room temperature.

Dissolve the yeast along with sugar in warm water, and salt in cream. Sift the flour into a deep bowl and make a small well in the middle.
Pour cream, suitable yeast and eggs into it. Start stirring and continue until it comes together into one piece.
The next step is adding oil. Cut it into small cubes and spread it evenly over the surface of the dough, continue kneading it.
When you feel that it has acquired a pliable soft structure, put it in a warm place for a couple of hours, covered with a cotton towel.

Take it out and knead it, then leave it aside again for a couple of hours, but at a temperature of no more than twelve degrees.
Knead the dough and put it in a tightly tied bag or film for ten hours. The dough should rest properly. It’s convenient to leave the dough overnight to get tender brioche buns for breakfast in the morning.
Take out the dough and warm it a little in your hands, kneading for about ten minutes. Divide it into equal parts and leave for an hour under a towel.
Bake them for about half an hour at a temperature of 180-200 degrees.

Now let's move on to the filling. There are two ways to fill a French brioche bun. In the first case, cream is added to the finished brioche using a special pastry attachment.

The second option is to grease the dough, rolled out into a layer about two centimeters thick, with cooled cream. Wrap the roll and cut into pieces and bake in the usual way. You can try both methods and decide which one you like better. We will share with you the most popular fillings:

How to cook macarons - French buns?

This is how French buns are prepared in France - macarons.
Macarons are small round crispy buns made of meringue and ground almonds, with cream in the middle.

A few secrets of cooking real French macarons:

Powdered sugar and almond flour must be dry; for this, before cooking, they can be dried in the oven.
It is necessary to observe the exact proportions and order of adding products to the dough.
In France, the dough is left to dry to acquire a crust not for an hour (as in the recipe), but overnight, so the finished product will have a beautiful appearance and will not crack during baking.
The finished cookies should sit in the refrigerator for about 12 hours.

French buns - macarons
Lemon macarons

For macarons you need:

5 whites (from eggs)
210 g powdered powder (sugar)
125 g powder (almond)
30 g sugar
1 tbsp. spoon of juice and liqueur (lemon)
20 drops food coloring (yellow)
at the tip of the tea. spoons of salt

For the ganache you need:

2 yolks
200 ml water
40 g starch (corn)
25 g butter (butter)
1 tsp. spoon of sugar
zest of 2 lemons

Let's start cooking:

Mix the powders: sugar and almond, and sift through a sieve.
Beat the whites with salt into a thick foam, first turning on the mixer at low speed, then increasing the speed, adding little by little sugar, lemon juice, liqueur, coloring and continuing to beat until a stable foam.
Using a spatula, mix together the whipped egg whites and almond-sugar mixture. Here you need to do everything very carefully, there should be from 10 to 50 movements of the spatula, you cannot mix the dough, otherwise it will become too liquid. Properly prepared dough should flow from the spatula in a continuous layer.
Load the dough into a pastry bag and squeeze out circles 2-3 cm in diameter onto the parchment paper on the sheet. The distance between the circles is 2 cm.
Move the mold with the circles so that the future cookies take an even shape.
Leave the mold with the raw cookies on the table for about an hour so that a crust forms on them.
Bake at 150°C for about 15 minutes.
Remove the paper and cookies from the pan together and let cool.
Ganache . Dissolve starch in water, add sugar, butter, bring to a boil over low heat, and cool.
Add the yolks, lemon zest and stir until smooth.
Grease one circle with ganache, cover with the second - and the cookies are ready.

French Baking Recipes – Cinnamon Brioche Buns

French buns - brioche
Brioche buns with cinnamon (you can use poppy or sesame seeds)

These buns can be served with first courses or made into burgers. This dough will make 12-14 buns.

For the buns you need:

3 cups flour
¼ cup milk (dry)
120 g butter (butter)
3 eggs
1 tsp. spoon of yeast (dry)
3-4 tsp. spoons of water
2 tsp. spoons of sugar
pinch of salt
1-2 yolks for greasing buns

Let's start cooking:

Stir sugar and yeast in warm water, leave in a warm place for 10-15 minutes, during which time the mixture will increase in volume.
Add the remaining room temperature ingredients to the yeast and knead the dough. Let it rise for 1-1.5 hours.
Roll the risen dough into round buns in your hands, place them on a sheet, connecting 6 pieces together, and let them rise.
Mix the yolk with melted butter, grease the buns with this mixture, dip a brush into it, sprinkle with one thing: ground cinnamon, poppy seeds or sesame seeds, and bake at 190°C until golden brown.
Serve hot buns on the table.

Ingredients:

Flour - 300 gr.
Dry yeast - 7 gr.
Egg - 1 pc.
Salt - 1 tsp.
Sugar - 1 tsp.
Butter - 80 gr.
Water - 150 gr.

Cooking process:

Take warm boiled water and pour it into the bowl. Pour the required amount of dry yeast into water (50 ml), stir and let it sit for a while until a characteristic foam begins to form.
Then take a deep bowl, pour in the yeast water and break two eggs at room temperature. Mix these ingredients with a fork, then carefully add sugar. Slowly begin to mix the pre-sifted flour into the dough. Melt the butter and mix with the remaining water, then add salt, stir and gradually add the salted mixture to the dough.
The dough must be kneaded smooth and elastic, not sticking to your hands. The smooth ball must be placed in a bowl, pre-greased with vegetable oil, covered with film and put in a warm place so that the dough rises well. This will take about an hour.
When the dough has risen well, spread a thin layer of vegetable oil on your work surface and transfer the dough from the bowl there. Punch it down on all sides and knead it a little with warm hands.
Divide the dough into an equal number of parts, about 10-15, and form small oblong oval buns from it and place them on a baking sheet, retreating at least 5 centimeters. Let the buns rest on the baking sheet for half an hour, and during this time preheat the oven to 200 degrees.
Make a score on each bun. You can have one longitudinal one, or you can have several transverse ones, if you prefer. The buns are baked for 10-15 minutes until golden brown. If desired, you can brush the tops with butter.

How to make French chocolate buns?

Raw French buns with chocolate
French buns with chocolate

For the buns you need:

500 g flour
2 tbsp. spoons of sugar
1 egg
130 g softened butter (butter)
200 ml milk
7-8 g yeast (dry)
pinch of salt
chocolate bar – 100 g

Let's start cooking:

Dissolve sugar and yeast in warm milk and leave in a warm place for half an hour.
Add all the ingredients for the buns to the sifted flour, knead the thick dough and leave in a warm place for 1 hour.
Divide the risen dough into 18 parts and roll into balls.
Roll out each bun into a flat cake and brush half of the flat cake with melted chocolate.
Fold the flatbread in half and cut it lengthwise into 3 pieces.
We roll each part into a roll, make 3 rolls in the form, and bake at 180°C for 20 minutes.

French buns with chocolate

French Cinnabon buns with cinnamon: recipe with photo

Cinnabon buns are tasty, but still high in calories; they are more like cakes.

French buns "Cinnabon"

French Cinnabon buns with cinnamon

For the buns you need:

600 g flour
200 mg warm milk
100 g sugar
2 eggs
80 g butter (butter)
1 tsp. spoon of yeast (dry)
pinch of salt

For the filling you need:

1 cup of sugar
1 tsp. spoon of cinnamon (ground)
vanilla on the tip of a knife

For the cream you need:

50 g cheese (soft creamy)
40 g butter (butter)
2 tbsp. spoons of powdered sugar

Let's start cooking:

Dough . Dry yeast with 1 tsp. Pour warm milk over a spoonful of sugar, stir, and leave warm for 10-15 minutes.
Add sugar to the risen yeast, along with eggs, softened butter, salt, and flour, knead into a thick dough. Cover with a towel and leave the dough warm until it doubles in size, about an hour and a half.
Filling . Mix sugar and cinnamon with vanilla.
Buns . Roll out the dough into a rectangle, grease with softened butter (30 g), sprinkle with filling, roll into a roll, cut into pieces 2-3 cm in length, and place on a greased sheet.
Cover the dough on the sheet with a light towel and leave to rise for about 15 minutes.
Bake for 20-25 minutes, maintaining the temperature at 180°C.
Cream . Mix cream cheese with butter, powdered sugar and vanilla.
We take the baked buns out of the oven and immediately, without removing them from the mold, coat them with cream.

With custard

Delicate custard transforms these pastries from ordinary buns into delicious cakes. Preparing such a dessert is not at all difficult, since the yeast dough is prepared using a straight method. And while it is rising, there will be enough time to prepare the filling.

For yeast dough you will need:

7 g dry yeast;
250 ml milk;
1 egg;
100 g granulated sugar;
2.5 g salt;
50 g butter;
550 g flour.

The custard filling is prepared from:

300 ml milk;
2 yolks;
30 g starch;
120 g sugar;
2 g vanillin;
15 ml lemon juice;
5 g lemon zest;
50 g butter.

Sequence of baking processes:

First mix all the dry ingredients of the dough, then pour the milk mixed with the egg and melted butter into the resulting mixture. Knead the dough thoroughly, gather it into a ball, and let it rise until it doubles in volume.
While the dough is ripening in a warm place, mix all the ingredients of the cream, except the oil and lemon juice. Place the resulting mixture on the fire and simmer until thickened. As soon as bubbles begin to appear on the surface of the cream, remove the pan from the heat.
Pour lemon juice and soft butter into the cream that has cooled to room temperature. Beat the mixture with a mixer until thick and smooth.
Divide the risen dough into twenty identical pieces, roll each of them into a rectangular cake with sides approximately 10 by 14 cm. Place a teaspoon of filling on the cake and cover with one edge. Make the free edge with longitudinal cuts, which should not reach the end. Then wrap it around the filling.
Brush the top of the buns with yolk and milk. If desired, sprinkle with almond petals, sesame seeds or poppy seeds and let them sit for 20 - 25 minutes. Baking should spend 15 minutes in the oven at 180 degrees.

How to make French buns with cottage cheese?

French buns with cottage cheese are so tender that they literally melt in your mouth.

French buns with cottage cheese

French buns with cottage cheese

For the buns you need:

1 cup flour
2 yolks (egg)
200 g butter (butter)
200 g cottage cheese
1 tsp. spoon of soda
pinch of salt

For the filling you need:

150 g sugar
2 whites (egg)

Let's start cooking:

Mix cottage cheese, soda, softened butter, yolks, add flour little by little. If 1 glass is not enough, add more to make the dough dense, like dumplings.
Beat the whites with a mixer, adding sugar little by little, until stiff.
Roll out the dough into a layer, grease with the filling, roll it into a roll, cut it into rounds 2-3 cm in length, lay it out on a sheet, and bake for 20-25 minutes, maintaining a temperature of 180°C.

French buns - general cooking principles

French buns are prepared, the recipes for which are offered below, from yeast, choux, and puff pastry. Main ingredients: flour, butter, eggs, sugar. Often the buns are covered with cream, which is made from sour cream, soft cheese, starch, and sugar glaze.

You can diversify the taste and aroma of baked goods with raisins, chocolate chips, cinnamon, poppy seeds, and lemon zest. It all depends on the preferences of the hostess.

If the prepared dough is used to form buns immediately, without proofing, the baked goods are prepared very quickly. If you choose a pre-proof French brioche recipe, allow about an hour and a half for the dough to rise.

The baking temperature is average, from 190 to 210°C, depending on the oven power.

How to make French buns with sour cream filling?

French buns with sour cream
French buns with sour cream

For the buns:

350 g flour
100 ml milk
1 tsp. spoon of yeast (dry)
50 g butter (butter) or margarine
50 g sugar
a pinch of salt
70 g sour cream

For filling:

500 g cottage cheese
100 g sugar
1 egg

For filling:

200 g sour cream
1 tbsp. spoon of sugar

For greasing the buns 1 yolk

Let's start cooking:

Opara . Mix the yeast, a few tbsp. spoons of flour, 1 tbsp. a spoonful of sugar with warm milk. Place the dough in a warm place to rise.
Bun dough . Add all the ingredients and dough to the sifted flour, knead the thick dough, let it rise in a warm place for about 1 hour.
Filling . Mix cottage cheese, egg and sugar.
Preparing buns . Roll out the dough into a layer, grease it with filling, roll it up, cut it into pieces 2-3 cm long, put it on a sheet, let it rise for 10-15 minutes, brush with yolk, and bake for 20-25 minutes at a temperature of 180-200°C.
Filling . Mix sour cream with sugar.
Take the baked buns out of the oven and pour the filling over them.

French bun: recipe

French buns with poppy seeds
French buns with poppy seeds

For the buns:

500 g flour
250 ml warm milk
2 tsp. spoons of yeast (dry)
100 g butter (butter) or margarine
1 egg
3-5 tbsp. spoons of sugar
a pinch of salt and vanilla
50 g raisins

For filling:

100 g poppy seeds
4-6 tbsp. spoons of sugar
2 tbsp. tablespoons butter (butter)

For greasing the buns 1 yolk

Let's start cooking:

Opara . Mix dry yeast, 1 tbsp. spoon of sugar, 2 tbsp. spoons of flour with warm milk, and put in a warm place to rise (about half an hour).
Dough . Sift the flour, add the egg, sugar, butter, salt, dough, knead with your hands, at the end add the raisins and knead again to distribute the raisins evenly over the dough. Place the dough in a warm place for 1 hour.
Filling . Pour boiling water over the poppy seeds, after 10 minutes drain the water, grind the poppy seeds in a blender and add sugar.
Preparing buns . Divide the dough into 2 parts. Roll out part of the dough into a layer, grease it with melted butter, and then with the filling, roll it up, cut it into pieces 2-3 cm long, place it on a sheet, let it rise for 15 minutes, brush it with yolk, and bake for 20-25 minutes at 200°C.

How to make French buns from yeast dough?

French buns made from yeast dough
French buns made from yeast dough

For the buns you need:

about 4 cups flour
60 g sugar
1 glass of milk
2 eggs
100 g butter (butter)
2 tsp. spoons of yeast (dry)

For the filling you need:

100 g butter (butter)
180 g sugar
1.5 tbsp. spoons of starch (potato)

Let's start cooking:

Dough . We dilute dry yeast in warm milk.
Sift the flour, add all the ingredients for the buns, and knead the thick dough using a straight method. Leave the dough warm for 1 hour.
Filling . Mix butter, sugar and starch.
Making buns . Roll out the dough into a layer, grease with the filling, cut into pieces 2-3 cm in length, lay out on a greased sheet, the distance between the raw buns is 2-3 cm, let them rise for about 15 minutes.
Heat the oven to 220°C, and when we put the buns in to bake, turn it up to 180°C. Bake for about 15 minutes.
Sprinkle the finished cooled buns with powdered sugar.

So, from the recipes above, we are convinced that French buns are delicious.

Yeast dough recipe

To prepare the dough for this recipe you will need

100 ml warm water
7 g dry yeast
1 tsp sugar (for yeast)
100 ml milk
50 g butter
80 g sugar
2 eggs (C1)
1 pinch of salt
450 g flour
melted butter, sugar and egg for finishing the bread