The filling of caramel candies in baked goods is not new, but a little forgotten old
I took caramels filled with two different flavors - apricot and lemon, it’s a pity there were no plum ones, I really liked those before.
I used the dough from this recipe.
I'll repeat it just in case
For a test for 16 buns you will need:
0.5 tbsp. ryazhenka,
2 eggs (I have small ones)
4 tbsp. l. Sahara,
80 gr. margarine,
a pinch of salt,
vanillin to taste,
1 tbsp. l. vegetable oil,
430 gr. flour,
1.5 tsp. dry yeast.
All products should be at room temperature.
More:
16 caramel candies with filling,
egg for brushing the buns and sesame seeds for sprinkling.
Preparation:
Knead the listed products into an elastic, soft dough. Let it sit in a warm place for about 1.5-2 hours. The dough turns out to be a little more than 800 grams.
I mixed it in HP. The dough turned out with the aroma of baked milk, soft, pliable, lively and did not stick to the table. When cutting it, no flour was needed at all.
I divided the dough into pieces weighing 50 grams, making 16 bells.
I experimented with fillings, so I used half the dough for burgers and half for bagels (well, you've already seen them). 
Make a flat cake from the bells and put a candy in each one, seal it like a pie. 
During baking, the filling from the buns leaked because I didn’t seal the “seam” very carefully.
I placed the formed buns in muffin tins greased with vegetable oil, brushed them with a beaten egg and sprinkled them with sesame seeds (this is optional). 
Proofing took about 20 minutes.
Bake the buns in an oven preheated to 180 degrees until golden brown. Check readiness with a wooden skewer.
I hope you enjoy these buns!
Bon appetit!
Step 1: prepare the dough.
The dough for these fragrant buns is very easy and simple to prepare. To begin, pour the required amount of pasteurized milk, vegetable oil into a deep aluminum pan and add 1 cup of sugar. Place the container on the stove, turned on to medium level, bring the liquid to a boil, stirring with a whisk, turn off the stove and let it cool until 30 – 35 degrees, it will take approximately 45 minutes or 1 hour.
When the mixture has cooled but is still warm, add 2 packets of dry yeast, cover the pan and let the yeast rise. 10 – 15 minutes will be quite enough. 
Then add 8 cups of sifted wheat flour into the liquid mass. 
Stir the mixture with a wooden kitchen spoon until smooth, cover the container again with a lid, place in a warm place and let the dough sit for 1 hour. 
After the required time, it will increase in size by 2 - 3 times. 
Now add another 1 cup of sifted wheat flour. 
A teaspoon of baking powder. 
Half a teaspoon of baking soda. Mix all the ingredients with a wooden kitchen spoon, and then knead the dough with your hands greased with vegetable oil. The dough is ready, now you have 2 options, if preparing the buns is not in a hurry, cover the container with a lid and put it in the refrigerator. Let the dough sit 12 hours If it goes beyond the sides of the container, push it back in with your hands. But if there is no time, and guests will soon be on the doorstep, let the dough sit in a warm place for another minute 20 – 30
and immediately proceed to the second step. Step 2: Prepare the caramel sauce.
While the dough is resting, prepare the caramel sauce. Turn the stove on to medium level and place a frying pan on it with the required amount of butter. 
Then add the desired amount of brown sugar, corn syrup, cream and apple juice to the melted fat. 
Allow all the ingredients to dissolve completely, stirring with a whisk, and bring the mixture to a boil. Boil the caramel sauce for 1 minute, then remove the pan from the stove, set it aside and let the aromatic mass cool. Step 3: prepare the dough.
Now separate half of the total dough mass, place it on the kitchen table, previously sprinkled with sifted wheat flour, knead a couple of times and, using a rolling pin, roll out the semi-finished flour product into a rectangular layer up to 7 - 8 millimeters thick. 
Then place the required amount of butter in a saucepan and melt it on the stove, turned on to medium level. Let the melted fat cool slightly, divide into 2 portions and pour one of them over the surface of the rolled out dough, spreading the butter along the entire perimeter of the layer using a baking brush. 
Separate half of the required amount of sugar and sprinkle it on the surface of the buttered dough. 
And to make your product fragrant, sprinkle the sugar with a generous portion of cinnamon, 2 tablespoons is enough. 
Then roll the layer into a tight roll. 
Pinch the edge of the dough with the base of the roll. 
And using a sharp knife, cut the roll into thick pieces up to 4 - 5 centimeters.
Step 4: prepare the apple.
Rinse the required amount of apples under running water, peel them, cut them into 2 halves, remove the tail and core. 
Then place on a cutting board, cut into layers up to 1 centimeter thick and then into strips. 
Chop the thin straw into cubes and place the slices in a deep plate. Preheat the oven up to 176 - 180 degrees Celsius.
Step 5: prepare the baking dish and place it.
Take a round baking dish with removable sides and grease it with a small piece of butter around the entire perimeter. 
Then pour half of the caramel sauce into the pan. 
Place the apple pieces on the caramel, spreading them across the entire bottom of the pan in an even layer. 
And place pieces of rolls on top of the apples, leaving a small space between them 1 – 1.5 centimeters.
Now place the mold in a warm place on 20 – 30 minutes, for example near the stove and let the dough rise. Step 6: Bake the caramel buns.
After the required time has passed, cover the pan with aluminum foil so that there are no gaps, then place it in a preheated oven and bake the flour product for 25 minutes. Then open the oven, carefully remove the foil, close the oven and let your culinary masterpiece bake for another 12 – 15 minutes, during this time the surface of the buns will be covered with a golden brown crust. 
Through 30 – 35 minutes, remove the pan with the finished dessert from the oven, helping yourself with a kitchen towel. Place it on the table, let the buns cool slightly 5 – 7 min quite enough. 
Take a large flat dish and place it on the surface of the baking dish. 
Then, holding the pan with a kitchen towel, turn it over so that it is on top and the dish is on the bottom. 
Leave the dish with the rolls and the mold in this form for several minutes, allowing the finished product to fall out of the mold. Then use a knife to lift the mold and remove it very carefully so that the integrity of the finished product is not compromised. Use the remaining ingredients to make a second batch of caramel buns. 
Before serving, let the dessert cool a little more, and in the meantime, brew the freshest and most favorite tea or coffee. Step 7: Serve the caramel buns.
Caramel buns are served warm, placed on a large flat plate. During tasting, the resulting flour product does not need to be cut; the buns can be easily separated from each other. You can savor this delicacy with fresh tea, coffee, yogurt, kefir, fresh milk, jelly or juice. 
This dessert does not need any additions; during baking, delicate caramel is mixed with apple juice, soaking the layer of dough, cinnamon releases its aroma, butter softens the dough inside and out, making it fluffy, tender and airy. Enjoy! Bon appetit! - – While preparing the dough and caramel, you can complement their flavor by adding vanilla sugar or liquid vanilla essence.
- – Instead of apples, you can use pears, plums, dried apricots, nuts, quinces, and these are just a few options.
- – When making caramel, you can use regular sugar; it will not give such a rich brown color to your finished dessert, but replacing the ingredient will not affect the taste in any way.
- – The roll can be layered with cinnamon mixed with soaked poppy seeds.
We all love baking. She is a decoration for any table on holidays and weekdays. She is always a joy for our children: the most demanding members of the family. And every time you set out to surprise your guests and family with something unusual: something they haven’t tried before. Let this time the surprise be buns with candy inside.
Buns “Secret Candy”
What you will need:
- flour – 0.4 kg;
- large chicken eggs – 1 pc.;
- instant freeze-dried yeast – 0.016 kg;
- kefir or sour milk – 0.18 ml;
- butter – 0.05 kg;
- granulated sugar – 0.06 kg;
- salt - a small pinch;
- vanilla sugar – 0.005 kg;
- “Korovka” candies – 1.0 kg;
- refined oil for lubricating the mold.
What to do:
- Pour freeze-dried yeast with warm sour milk or kefir. You can also take cold milk. The main thing is that it is not hot.
- Leave the yeast aside and let it ferment.
- Melt the butter in the microwave at medium power or on the stove over low heat.
- Combine the sifted flour, yeast mass, liquid butter, salt, vanilla sugar, beat in the eggs, and quickly knead the dough with your hands.
- It is better to add flour in a thin stream, then the dough will be soft and fluffy. If you have a bread machine, then making dough in it is just perfect: put in all the ingredients, turn it on and off, take out the finished dough.
- Then move to a warmer place and leave there for forty minutes.
- If you are short on time, you can use the oven: turn it on for a few minutes, turn it off as soon as it speeds up, put the dough in the oven in a large form, as it will rise a lot. The mold must be several times larger than the volume of the dough. In winter, the best place to raise the dough is next to a hot radiator. If the multicooker has a dough proofing program, then it would be a sin not to use it.
- Take out the dough, knead it thoroughly on a table dusted with flour or lightly coated with vegetable oil, and divide it into small pieces.
- Every bite is a potential bun. Roll it out a little into a flat cake, and put three “Cow” candies in the middle of each one. Shape into a round bun.
- Carefully transfer the prepared buns to a baking sheet or baking dish and let them rest a little longer.
- Immediately before the baking process, coat the top of each bun with egg yolk, or you can use a whole pre-beaten egg.
- Load the roasting sheet into the oven.
- Preparation: In an oven preheated to 180°C, 30-35 minutes are usually enough for the buns to be completely baked.
Caramel buns
What you will need:
- milk – 0.25 l;
- sifted flour – 0.5 kg;
- granulated sugar – 0.09 kg;
- margarine or butter – 0.07 kg;
- chicken eggs – 1 pc.;
- egg yolk – 1 pc.;
- vanilla sugar – 0.005 kg;
- caramel with jam.
What to do:
- Take half a glass of milk and warm it up a little
- Add a teaspoon of sugar, freeze-dried yeast, and a tablespoon of sifted flour to the milk.
- Stir, set aside in a warm place for half an hour: the dough should double in size.
- Add flour into the dough in a thin stream, then, with constant stirring, soft butter, chicken egg, vanilla sugar, salt, and the remaining milk. Knead the dough.
- Place the finished dough in a warm place for an hour and a half.
- When the dough has risen, divide it into small pieces. The size of each should be such that they can be made into a bun, allowing for space for the filling inside.
- Roll the balls into circles, put one or three caramels in the middle of each, carefully pinch the edges, give the product a round shape.
- Transfer the buns to a baking sheet. Let stand for 15 minutes. Brush the tops of the buns with chicken yolk. Place the buns in the oven.
- Preparation: in an oven preheated to 180-190°C for half an hour. The crust should be golden brown.
The main thing is to pinch the edges well so that the filling does not leak out.
"Bakery" with sweets
What you will need:
- milk – 0.25 l;
- freeze-dried yeast – 0.011 kg;
- sifted flour – 0.5 kg;
- butter (room temperature) – 0.06 kg;
- granulated sugar – 0.1 kg;
- salt – 0.01 kg;
- chicken eggs – 2 pcs.;
- refined oil – 0.05 l;
- caramel, toffee, dragees: any sweets, you can even have assorted ones.
What to do:
- If you take an assortment of candies, it is necessary that all types of candies be of the same shape. Round ones are the most convenient solution.
- Take sifted flour and mix it with yeast.
- Place butter at room temperature into the flour and grind the flour and butter until fine crumbs form. Pour salt and granulated sugar into the resulting mixture, pour in warm milk and a large chicken egg.
- Knead in a way convenient for you: either by hand, or with a mixer/blender, or in a bread maker. Leave it in a warm place until it doubles in size. Then crush him - but under no circumstances should you beat or stab him. Just place it on the work surface, turn it, fold the edges, press the dough on top.
- And again wait for the dough to rise.
- While waiting, prepare sweets. If they are oblong, it is better to cut them in half. Leave the round ones whole.
- Pour refined oil into a separate container. Set aside.
- Grease a baking pan (round) with refined oil and line the bottom.
- When the dough rises again, begin to form the future pie. Tear small pieces from the dough, form them into medium-sized cakes - so that they are not very large or very small. The thickness should be such that the candies do not break through the dough when forming the pie.
- Place sweets in the middle of each prepared flatbread, pinch the edges like a dumpling, shape into a round shape, and dip into a container with refined oil.
- Place one circle in a baking dish in a circle, then the second. The number of circles depends only on the size of your form.
- Place the buns tightly. When the dough starts to rise, they will press against each other and begin to rise to the top. Leave the pie to rest for a quarter of an hour.
- At this time, accelerate the oven to 220°C. Place the proofed pie in the oven. The baking process takes 20 minutes.
- Remove the pie from the oven, transfer to a large platter, and brush the top with melted butter. Let stand for a quarter of an hour.
There is no need to cut the pie: everyone pinch off as many buns as they need. They easily move away from each other.
Here's a bun pie. Bon appetit.
Roll buns with sweets
What you will need:
- wheat flour – 0.5 kg;
- milk – 0.250 l;
- chicken eggs – 2 pcs.;
- cane sugar – 0.08 kg;
- butter – 0.06 kg;
- refined oil – 0.05 kg;
- sesame - tablespoon;
- freeze-dried yeast – 0.011 kg;
- salt – 0.003 kg.
What to do:
- Sift the flour together with the freeze-dried yeast. Dilute the butter using a water bath or in the microwave, cool to room temperature.
- Pour the butter into the mixture of flour and yeast, rub the mixture until fine crumbs form with a fork.
- Break the eggs into a separate bowl and beat with a mixer/blender until foamy. Pour sugar and salt into the mixture in a stream, continuing to beat until a creamy mass is formed.
- Combine the resulting mass with the flour dough and stir until smooth.
- Pour heated milk into the dough little by little. Knead the resulting mass with your hands. It is best to use a bread maker if you have one.
- Transfer the resulting dough to the work surface. Knead it with your hands: lift part of the dough up, grab as much air as possible and press it down. The mass should become smooth. Transfer it to a container dusted with flour and cover with a napkin. The dough should be kept warm for about an hour.
- After an hour, press the dough again, fold it inside the edges (like an envelope) and place it seam side down in the tray. Cover with a napkin and leave to rise for another hour.
- It is ideal to use caramel with a soft round shaped filling for the filling.
- Grease a baking pan with refined oil and line it with parchment.
- Divide the dough into equal parts and form them into round cakes. Place caramel on one edge. Wrap the buns in the shape of cabbage rolls: from the edge with the candy to the empty edge, immediately tightly wrapping the side edges inward so that the filling does not leak.
- Grease the formed buns with butter. Transfer them to a roasting sheet. Set aside to proof for half an hour.
- Preparation: half an hour in the oven at 200°C.
- Remove the baking sheet, coat the baked goods with butter, and cover with a napkin to allow the buns to cool.
Bun-baskets with candy
What you need for 16 servings of buns:
- Ryazhenka – 0.125 l;
- large eggs – 2 pcs.;
- granulated sugar – 0.1 kg;
- margarine – 0.08 kg;
- salt – 0.003 kg;
- vanilla sugar – 0.015 kg;
- refined oil – 0.025 l;
- freeze-dried yeast – 0.011 kg;
- chocolate candies;
- sesame seeds for sprinkling.
All ingredients should be at room temperature.
What to do:
- Prepare a soft, elastic dough from all of the above products (except for candies and sesame seeds). Leave to proof in a warm place for a couple of hours.
- When the dough is ready, divide it into balls of 50 grams each, you get 16 pieces.
- Form a cake from the balls, put a candy in the middle, and pinch it like a pie.
- Pinch the seams of the pies more carefully: the filling may leak.
- , place them in greased cupcake/muffin tins, brush with beaten egg and sprinkle with sesame seeds.
- Leave for a quarter of an hour.
- Preparation: in an oven preheated to 180°C until golden brown. You can easily check readiness with a bamboo skewer or toothpick.
Excellent dough is obtained in a bread machine: it has the taste of baked milk, is tender, and does not stick to the table.
Buns with a surprise: chocolate and caramel filling (video)
These are the surprises the art of confectionery presents to us. Is there any doubt that behind the scenes there remains a huge amount of interesting, but unknown. It just seems like you can’t come up with anything new – that’s not the case! And little by little these secrets will still be revealed by us - a matter of time.
A long time ago, when I was little, my grandmother, then my mother, baked buns with a surprise inside - with caramel. And I remember the house was filled with such a delicious aroma of baked goods that I couldn’t wait for the golden brown buns to be on the table.
Today I decided to remind myself of my childhood, so I will bake buns with filling in the form of caramel candies.
First you need to make the yeast dough.
1. Pressed yeast, salt and sugar
rub in a saucepan until completely dissolved.
2. Add warm water 40 - 50 degrees.
I stir well.
3. I break the egg there,
while whisking thoroughly with a fork.
4. Add half the amount of wheat flour, stirring with a fork.
5. Add vegetable oil (or margarine).
Mix well.
6. Add the remaining amount of flour and knead the dough.
7. Set the dough aside to increase in volume. During the approach, the dough needs to be lowered once or twice so that it begins to rise again.
8. After 40 minutes, the dough has increased in volume by 2.5 times. I place it on a surface dusted with flour.
9. I will prepare caramel candies for the filling. To do this, I’ll just remove the wrappers from them.
10. I tear off small pieces from a large piece of dough and roll them into balls (about the size of a chicken egg).
11. I flatten each ball and place caramel in the center.
12. I pinch the edges and form buns in the form of balls or sausages. I place the buns on a baking sheet.
Brush the top of the buns with beaten egg using a pastry brush.
13. Place the baking sheet in an oven preheated to 200 degrees.
14. When the buns are browned, you can remove the baking sheet from the oven. It takes about 10 minutes to bake.
Place the finished buns on a plate.
- Milk - 250 ml.
- Dry yeast - 1 tsp.
- Sugar - 3 tbsp.
- Vanilla sugar - 1 sachet.
- Egg - 1 pc.
- Salt - 0.5 tsp.
- Butter - 80 g.
- Wheat flour - 3 cups.
- Filling:
- Caramel candies - 100 g.
Cooking method
- Step 1 First you need to prepare the dough. To do this, mix 3 tbsp in a bowl. spoons of flour with 3 tbsp. spoons of sugar + a bag of vanilla sugar and 1 teaspoon of yeast. Add a cup of warm milk, stir thoroughly, cover the bowl with film and place in a warm place for approximately 40-60 minutes. or until the dough rises. The dough is considered ready when the foam cap rises and begins to fall.
- Step 2 Next add 1 egg, salt, oil. Mix thoroughly and gradually add 2 cups of sifted flour, and then a little more if necessary, to knead a soft, elastic dough that does not stick to your hands. It is difficult to indicate the exact amount of flour; you need to feel the dough. Yes, and flour comes in different qualities. Without adding flour, the buns will spread out during baking and lose their shape. Add flour - the dough will be too dense and dry. After thoroughly kneading the dough, cover it and leave it in a warm place until the volume has at least doubled.
- Step 3 Prepare flour topping. To do this, mix 1 tbsp. a spoonful of soft butter with 1 tbsp. a spoonful of sugar and 2-3 tbsp. spoons of flour. Rub the mixture with your fingers until it turns into crumbs. Place in the refrigerator for now. But instead of flour topping, you can use, for example, coconut flakes.
- Step 4 Cut the candies in half.
- Step 5 Place the finished dough on a floured surface, roll it with your hands into a narrow rope, divide it into small identical pieces, roll each piece into a ball, knead the balls with your hands into small flat cakes. Place half of the candy in the middle of each cake, carefully pinch the edges towards the center, forming round and even buns.
- Step 6 Place the buns, seam side down, on a baking sheet lined with baking paper, spaced apart. Cover and leave to proof for about 20 minutes.
- Step 7 After proofing, brush the buns with yolk mixed with a few drops of water and vegetable oil. Sprinkle flour or coconut on top.
- Step 8 Bake in an oven preheated to 200 degrees until golden brown.