How many calories are in a bun? Information for losing weight

About the buns:

What are the calorie content of buns, what dietary properties do they have? All this is very interesting for those who are trying to lead a healthy lifestyle and take care of their health and figure. So we will try to answer these questions in the next article.

So here it is:

Buns are baked from yeast dough. The main components of yeast dough are flour, liquid (milk, water, a mixture of milk and water or cream), yeast, salt. Depending on the type of dough, fats (butter, margarine, vegetable oil or animal fats), eggs or egg yolks, sugar, flavorings, raisins, candied fruits, etc. are added.

You can also add boiled potatoes, pumpkin, carrots or cottage cheese to the yeast dough.

Yeast mushrooms reproduce best at a temperature of 28-35 ° C, so the liquid intended for the dough is heated to 30-35 ° C, and other products are first kept in a warm room. Knead the dough, let it rise (under a napkin) and shape it in a warm room with an even temperature, without drafts.

The cutting board should also be kept in a warm room before use so that the dough does not cool down during shaping.

In the cold, yeast multiplies slowly; if the temperature is too high, they die and the dough does not rise.

Basic yeast dough recipes:

Recipe 1:

½ liter of milk or a mixture of milk and water, 25-30 g of yeast, 1 tbsp. l. sugar, 1 teaspoon of salt, 50 g of margarine or fat, 900 g of wallpaper flour or premium or 1st grade wheat flour.

Recipe 2:

½ liter of milk or a mixture of milk and water, 25-30 g of yeast, 25-100 g of sugar, 1 teaspoon of salt, 1 teaspoon of crushed cardamom, 1 egg, 50-100 g of butter or margarine, 800-900 g of flour.

Recipe 3:

½ l milk or 20% sour cream, 50-60 g yeast, 100-200 g sugar, ½ -1 teaspoon salt, ½ - 1 teaspoon chopped cardamom, grated zest of ½ lemon, 2 eggs or 3-4 egg yolks , 150-250 g butter or margarine, 1-1.1 kg flour, premium, if desired, 2 tbsp. spoons of chopped candied fruit, 100-200 g of raisins.

Almost always, buns have increased nutritional value and calorie content. This is not always a plus: anyone who fears for their figure or leads a sedentary lifestyle considers such nutritional value of buns as the main enemy of their figure. However, it is the calorie content of the bun that allows it to satisfy hunger during hard work or in conditions of an inconsistent diet.

Sugar buns

Products

• Flour – 600 g
• Sugar – 150 g
• Salt – 1 pinch
• Eggs – 3 pcs.
• Milk – 250 ml
• Vanilla sugar – 1 teaspoon
• Dry yeast – 1 tbsp. spoon
• Butter – 80 g
• Vegetable oil – 50 ml

Yeast dough prepared according to this recipe is suitable for buns, pies and pies with various fillings.

How to make sugar buns:

• Break two eggs into a bowl. Add 2-3 tablespoons of sugar, vanilla sugar and salt. Melt the butter.
• Beat eggs with sugar and salt.
• Pour in warm milk, add melted butter and whisk together.
• Measure out the required amount of flour.
• Mix flour with dry yeast. (Carefully choose yeast; it must be instant so that you can prepare a straight dough from it, that is, immediately add the yeast to the flour.)
• Gradually add flour to the liquid ingredients, knead the dough first with a whisk or fork.
• Then transfer the dough from the bowl to the table and knead well with your hands.
• (You can add a little more flour when kneading, but not too much so that the dough does not become tough and “clogged.”)
• The dough should be soft, elastic, and not stick to the table or hands.
• Place the dough in a bowl, cover with a clean towel and place in a warm place for 1 hour.
• Then knead and leave to rise again for 30 minutes.
• The finished dough should increase in volume by at least 2 times.
• For the filling, take the remaining sugar and vegetable oil.
• Divide the dough into several parts, according to the number of buns.
• Using your hands, knead a piece of dough into a small cake. Grease with vegetable oil and sprinkle with sugar.
• Roll the flatbread into a roll, roll the roll again and cut with a sharp knife, not all the way. The buns can be given any shape you like.
• Grease a baking tray with oil. Place buns on it and leave to rise for 20 minutes.
• To grease the buns, beat 1 egg with a fork.
• Brush the buns with egg using a brush. Bake in an oven preheated to 180 degrees for 20 minutes.
• The rich, sweet sugar buns are ready. Bon appetit.

How many calories are in buns?

Here's how much:

Naturally, the calorie content of buns depends on the type and method of preparation.

Pay attention to this table:

Table of calorie content of buns and nutritional value (BJU) per 100 grams:

Caramel buns

Products

For the test:

• Flour – 250 g
• Sugar – 30 g
• Salt – 1 pinch
• Pressed yeast – 5 g
• Egg – 1 pc.
• Milk – 100 ml
• Butter – 40 g

*

Besides:

• Cane sugar (for sprinkling buns) - to taste
• Frozen butter – 20-30 g
• Yolk (for greasing buns) – 1 pc.
• Milk (for greasing the buns) – 1 tbsp. spoon

Preparation

1. Heat the milk until slightly warm (37-40 degrees).
2. In addition to the ingredients for kneading the dough, we also need a little sugar (I took cane sugar), a piece of frozen butter, an yolk and milk.
3. Let's make a quick dough.
4. Add 1 tbsp to warm milk. spoon of flour, 1 tbsp. a spoonful of sugar and yeast, crushing them with your fingers.
5. Mix. Let the dough sit for 5-10 minutes, let the yeast disperse and start working.
6. After checking the yeast, pour the flour into a larger cup, add the remaining sugar and salt. Mix. This includes the egg and the dough.
7. Mix. Melt the butter and add it to the dough last.
8. Knead the dough well for several minutes.
9. Cover the bowl with the dough with film and leave in a warm place. The dough rises well within an hour.
10. Lightly knead the finished dough, roll it out into a layer 0.5 cm thick, cover with film and let rest for about 10 minutes. Use a punch (8 cm in diameter) to cut out round buns from the dough.
11. We transfer the buns to a baking sheet covered with parchment and let them stand on the table under the film for 10 minutes.
12. Turn on the oven to preheat to 210 degrees.
13. Mix the yolk with milk.
14. When the buns have risen slightly, brush them with yolk and sprinkle with sugar.
15. Cut the frozen butter finely into cubes.
16. Then place pieces of butter on the dough, immersing them in the dough.
17. Bake the buns in the oven at 210 degrees for 10 minutes.
18. Bon appetit!

Buns with “Milk tenderness” filling

Ingredients for “Milk tenderness filled buns”:

• Wheat flour / Flour - 4-5 cups.
• Yeast - 1.5 tsp.
• Kefir – 200 ml
• Water (warm) – 150 ml
• Vanillin
• Sugar - 4 tbsp. l.
• Butter (+ additional 10-15 g per filling) - 50 g
• Salt - 0.25 tsp.
• Orange zest (medium) - 1 pc.
• Jam (I took apple jam, you can use any jam) - 120-150 g
• Milk (for filling) - 100 ml
• Condensed milk (for filling) - 3-4 tbsp. l.
• Chicken egg - 1 pc.

Recipe for “Buns with Milk Tenderness” filling:

1. First, place the glass of kefir in a pan with hot water so that it is slightly warm, not from the refrigerator.
2. Also remove the egg from the refrigerator in advance so that it is at room temperature.
3. The butter should be the consistency of sour cream.
4. Yeast, 1 tsp. Stir sugar in 50 ml of warm water, add 1 tbsp. flour, mix, leave for 10-15 minutes.
5. A cap should appear.
6. Sift 2.5-3 cups of flour with vanilla. Add sugar and salt to flour, mix. Mix the remaining warm water (100 ml) and kefir. Pour liquid into flour mixture and add egg. Whisk to form a homogeneous mixture.
7. Then add the zest, yeast mixture, mix, add softened butter, mix lightly and add the rest of the flour. In total, it took me about 5 glasses, 4 exactly, then I added it while kneading on the table.
8. Knead the dough, cover and leave for 20 minutes. Then knead the dough on the table for about 10 minutes, put it in a bowl greased with vegetable oil, cover and put in a warm place for 1-1.5 hours.
9. The dough should double in size during this time.
10. Knead the dough and divide into small balls. Cover the balls with film and let them rest for 10 minutes.
11. Grease the frying pan with vegetable oil. Prepare jam.
12. I had a small jar of baby food jam, 110 g, it wasn’t enough for 1 bun, but at first I put it generously, then more modestly, so it was just enough for the frying pan.
13. Grease your hands with vegetable oil so that the formed buns are lightly greased. Flatten the ball slightly, add a teaspoon of filling, pinch the edges, forming a ball with filling inside.
14. Place the buns in the pan at a distance of about 1 cm from each other, cover and leave for 30 minutes.
15. The form must be permanent!!!!! This is necessary, otherwise all the filling will leak out and the buns will burn and be dry, and the most important thing is that you will have something to do later, scrubbing the bottom of the oven)))
16. Add 1 tbsp to 100 ml of milk. butter, condensed milk, heat it all over heat until smooth.
17. Pour over the buns and bake at 180 C for 20-25 minutes, until golden brown.
18. It’s better to take a mold with higher edges than mine, otherwise during the first 5 minutes in the oven, the filling began to bubble and tried to escape, and the edges weren’t enough for it.
19. Take out the buns, lightly grease the top of the buns with butter and let them stand in the pan for about 10 minutes.
20. Then carefully remove it. The dough is so tender that it is better to cover it with a plate and turn it upside down, and then cover it with another plate and put them in the correct position.
21. How tender and soft the buns are, soaked in the milk mixture. The aroma of orange pleasantly breaks through the vanilla butter dough and harmonizes well with the apple filling. Quite simple and quick, and the baked goods are ready for Saturday morning, pour some tea and enjoy the day off. The amount of dough turned out to be more than for this pan of buns, I also got 8 regular buns with cinnamon and cocoa, which was also just amazingly delicious, orange, cinnamon and chocolate, wow!

Custard buns

Ingredients for the Custard Bun: Dough

• Wheat flour / Flour (dough) - 550 g
• Water (warm) – 250 ml
• Yeast (dry) - 7 g
• Powdered milk – 20 g
• Sugar - 100 g
• Butter - 50 g
• Salt - 0.5 tsp.
• Chicken egg - 1 pc.

Cream

• Vanillin
• Milk – 300 ml
• Corn starch - 30 g
• Chicken egg - 2 pcs
• Butter - 50 g
• Sugar - 120 g
• Powdered milk – 40 g

Recipe for Custard Buns:

1. First, let's cook the cream (it can be made in advance, it stores well in the refrigerator). Mix sugar, milk powder, corn starch, eggs, vanillin with a whisk into a homogeneous mass.
2. Heat milk and butter until hot.
3. Pour half the hot milk into the egg mixture, whisking until smooth. Pour the egg mixture into the rest of the milk, stir thoroughly, cook on the stove (over low heat), stirring with a whisk, until it thickens. The result is a thick paste, cover the surface with film and leave to cool.
4. I entrusted the dough to a bread machine, but you can do it by hand. From these products, knead a soft dough (mix yeast with flour, add sugar, egg, water, milk powder, softened butter and salt), put in a warm place until the dough doubles in size.
5. Divide the risen dough into approximately 18 pieces.
6. I put the custard in a pastry bag.
7. Let's start making buns. Roll out the ball of dough into a 10x14 cm cake.
8. Stepping back a little from the edge, add the filling.
9. We wrap one side, as in the photo, and slightly press the edge with our fingers.
10. And we cut through strips, but not reaching the edge.
11. Then we wrap it like this.
12. And here is the finished bun.
13. Rest the formed buns for 25-30 minutes. Then brush with egg and sprinkle with sesame seeds or almond leaves. Bake at 180* until done.