There are many ways to form homemade buns from yeast and other types of dough. The easiest of them is to divide the dough into pieces of the same weight, roll it into buns and bake. But how to make such simple pastries tastier and more interesting? Fondant for buns will help, which not only decorates the finished products, but also gives them a fruity, chocolate, creamy or other taste.

Classic Sugar Fondant Bun

This is a basic recipe for a thick and plastic fudge, in the preparation of which thickeners or dyes are not used. You can cover it not only with buns, but also with other pastries, such as rum women. To decorate homemade buns with sweet white fondant, you need only three components:

  • 600 g of sugar;
  • 200 ml of warm water;
  • 15 ml of lemon juice or wine (apple) vinegar.

Cooking fondant as follows:

  1. In a thick-bottomed (in extreme cases - enamelled) pan, pour sugar in warm or even hot water. Further, these products should be heated to boiling with continuous stirring.
  2. Remove the white foam from the boiled syrup, which will inevitably appear on the surface.
  3. Cover the pan with a lid and cook over moderate heat until the density of rare sour cream or sample on a soft ball. Holders of culinary thermometers should record the temperature of 117-118 degrees.
  4. Pour lemon juice (vinegar) into the sugar syrup of the desired consistency and stir.
  5. Then cool quickly in an ice bath. So that at this time a crust does not appear on the surface, the contents of the pan are simply sprayed with cold water.
  6. Then it remains to beat the fudge into a thick white mass. This can be done with a mixer or an ordinary wooden spatula. Manual whipping will not last longer than 10-15 minutes.Sweet is ready.

If not all the lipstick is used, then its residues can be stored in the refrigerator, and before the next coating a little heat in a microwave or in a steam bath.

Chocolate decoration

Even ordinary yeast buns without toppings will become a favorite pastry if you cover them with thick chocolate fudge on top. It consists of only two ingredients, but their quality should be given special attention. Chocolate should be real (not confectionery icing) with a high cocoa content, and cream should be taken those that are suitable for whipping. The ratio of the necessary ingredients:

  • 250 g of dark chocolate;
  • 250 g fatty (over 30%) cream.


Chocolate fudge recipe step by step:

  1. Chop the chocolate with a knife into small pieces, which are poured into a bowl of a suitable displacement.
  2. Put the cream in a refractory bowl on the fire and bring to a boil, but do not allow to boil. Then pour the hot cream into the chocolate and mix everything carefully until the solid particles are completely dissolved.
  3. Next, cover the resulting mixture with cling film and hold for at least five hours in the refrigerator. Beat the chilled fondant with a mixer a little before using it for its intended purpose.

How to make cinnamon

The enchanting aroma of cinnamon will not leave indifferent any lover of homemade pastries. This spice can be added to the dough, make it a filling for buns or make delicious honey fudge with its addition. For such a tasty lesson at home, you will need:

  • 100 g of powdered sugar;
  • 80 g of bee honey;
  • 80 ml of milk;
  • 5 g ground cinnamon.

Cooking Algorithm:

  1. Melt and boil milk, icing sugar and honey in a small fire or water bath.
  2. As soon as the mixture boils, it should immediately be removed from the stove, sieved ground cinnamon into it through a strainer and stirred.
  3. Let the glaze stand for thirty minutes at room temperature, then beat a little with a wooden spatula and you can grease the buns with a thick layer of it.

Since the glaze will become liquid when heated, then the already cooled pastries should be processed so that the coating does not slip off the buns.

Marmalade fudge rolls

Marmalade fudge has a thick texture and pleasant fruity taste. It will not crumble when cutting buns, like sugar, and its taste and color will directly depend on the taste of the marmalade from which it is made. Proportions of ingredients:

  • 200 g marmalade;
  • 100 g of sugar;
  • 50 g butter;
  • 30 ml of fat sour cream.


Cooking order:

  1. Cut the marmalade into small pieces and, together with the rest of the ingredients, send to melt in a water bath. So that nothing burns and all the marmalade slices are completely dissolved, the contents of the container must be stirred.
  2. After boiling, fondant should be boiled for about a quarter of an hour until thickened. Then remove from heat, allow to cool slightly in a natural way and you can proceed to the design of home baking.

Cooking with oranges

If you make small changes to the classic sugar fondant recipe, you can get a beautiful glaze for fruit-flavored buns. To achieve this, replacing the water in the syrup with fruit juice, for example, orange or cherry. To make fondant for muffins of a gentle peach color with a citrus aroma, you will need:

  • 300 g of powdered sugar;
  • 100 ml of orange juice;
  • 5 g of fine zest.

Working process:

  1. Remove the zest from an orange with a grater with small holes. Then cut the citrus fruit in half and squeeze the juice out of it.
  2. Pour the icing sugar into a small stewpan and pour it fresh with squeezed filtered orange juice. Stir this mixture until smooth and boil the fruit syrup on a soft ball until sample.
  3. After this, remove the mixture from the fire, pour the zest into it, stir and cool. After this, it remains only to beat the fudge to a thick silicone or wooden spatula.

From milk powder

White fudge can be prepared not only on one sugar, adding milk powder to it will not affect the color, but will make the taste of baking milk and creamy. The composition of fudge rolls on milk powder includes:

  • 20 g of gelatin;
  • 200 ml of water;
  • 20 g of powdered sugar;
  • 40 g of milk powder;
  • 30 g of butter.

Cooking Technology:

  1. Pour ½ of the prescription amount of water into the gelatin and leave it to be saturated with moisture for the time indicated on the package, then dissolve it in the bath or in the microwave.
  2. Mix milk powder with powdered sugar, add remaining cold water and put on fire. Bring the mixture to a boil and boil for 3-5 minutes.
  3. Pour melted gelatin into the milk syrup removed from the fire, add the butter and beat the fudge thoroughly until it cools and thickens.

Creamy Fondant for Buns

Popular Cinnabon buns cannot be imagined without cream fondant on top. It makes baking even more tender and aromatic. For its preparation, such cream cheese varieties as Almette, Philadelphia or Mascarpone are suitable. In addition to cream cheese, fudge contains the following proportions in the following proportions:

  • 200 g of powdered sugar;
  • 100 g cream cheese;
  • 50 g butter;
  • 3 g of vanillin;
  • 1.5 g of salt.

Cooking:

  1. ¼ beat part of powdered sugar and vanillin together with softened butter until fluffy and white.
  2. Beat cream cheese with a pinch of salt and the rest with powdered sugar until smooth.
  3. Mix both masses gently with a silicone spatula, so the fudge does not exfoliate.
  4. It should be applied on still warm buns so that the melting butter and cheese make the buns juicy.

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