FIELD: food industry.
SUBSTANCE: proposed method for enriched bun preparation involves pre-dough preparation with usage of water heated to 30-35°C, yeast and part of flour, dough kneading from the ready pre-dough, salt solution, sugar sand, melange, margarine and the remaining flour with addition of grape seeds powder, handling, moulding of goods in the form of balls, smearing with eggs and baking at a temperature of 230°C during 10 minutes. The initial components are used at the following ratio, weight parts: wheat flour - 64.2; sugar sand - 14.2; margarine - 14.9; melange - 1.9; salt - 0.6; yeast - 1.7; grape seeds powder - 3.38; water - 28.5.
EFFECT: invention allows to obtain a functional product with high taste properties, rich chemical composition and high biological value.
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