Sweet dough for buns the most. Butter buns yeast

The success of any baking depends not only on the oven and the skills of the hostess, but also on the correct recipe. Also, bun dough is the most delicious, tender can only be obtained if it is kneaded with good mood and love. Therefore, you should never start working with a dough if your soul is restless, or in a bad mood, or chaos reigns in the house. he does not like this, and your labors will be in vain. Time-tested.
Required products:
- milk - 250 ml,
- chicken eggs- 2 pcs.,
- wheat flour - 680 -700 g,
- dry yeast - 10 g,
- butter or margarine - 120 g,
- sugar - 100 g,
- salt - 1/2 tsp.,
- vanilla essence - to taste.

Recipe with photo step by step:

1. Combine sifted wheat flour (650g) and instant dry yeast in a bowl.




2. Combine butter (or good margarine) with sugar in a separate bowl.




3. Boil the milk and pour into a bowl of butter. The warmth of the milk will melt it, the sugar will dissolve, and the milk will cool down a little.




4. When liquid ingredients will be warm (40-45%), add eggs, salt, vanilla essence and mix thoroughly to make the mass homogeneous.






5. Pour the resulting mixture (not cold, but warm) into a bowl with dry ingredients.




6. Knead soft, homogeneous, elastic dough... You can add a little more flour if necessary. It is worth kneading for 10-15 minutes - the quality of the baking will depend on this. The longer the butter dough is kneaded, the smoother and more pliable it becomes. Roll into a ball, cover with a tea towel and place in a warm place for 1-1.5 hours to "lift". During this time, the dough should increase in volume two to three times. Then knead the dough again and roll into a ball. Also cover and keep warm for a while to "rise".




7. After the second "set", the bun dough is ready to use as directed. It is very pleasant to work with it - it is soft and elastic.




From this amount of ingredients, 15-18 are obtained

Butter dough differs from the usual amount of additives. From this and the name "rich", which means WITH ADDITIONS. Eggs, butter or margarine, sour cream, sugar, various flavors are added to the butter dough - vanilla sugar, cinnamon, nuts, dried fruits. As a result, it is not difficult to guess that baking is much tastier and more caloric than a simple dough.

From butter dough you can make buns, rolls, pies and pies, muffins, cookies. The usual dough is used to make bread, lean baking, pizza and patties. This is not to say that uncooked dough is less tasty. It is lighter, fits better, makes a great tandem with fillings, and is also healthier. But baked goods are definitely tastier.

Butter dough can be yeast-free and yeast-free. It rises harder, but the products from it are fatter, richer, more aromatic. Cooking method delicious dough with additives is also different. Answers to questions on how to make the most delicious pastry for buns, step by step recipes and useful tips you will find in this post.

Photo of a simple butter dough with dry yeast

A distinctive feature of this recipe is the cooking speed. The dough is set quickly, comes up actively, it turns out to be really rich. Recommended for cooking French yeast "Saf Moment". The dough rises well with them and does not have a pungent yeast smell, which is often the case with yeast from other manufacturers. Learn how to make a simple pastry without the hassle.

Ingredients for the recipe:

• flour 500 g.
• milk 1 glass
• dry yeast 7 g
• eggs 3 pcs.
• butter (margarine) 150 g
• sugar 1 tbsp. a spoon
• 1/2 tsp salt

Method for preparing dry shiver bun dough:

1. Boil milk, add butter (margarine) and sugar, cut into pieces. If you like sweet dough, the amount of sugar should be increased. Stir until sugar dissolves. Let the mixture cool. Beat eggs into the cooled milk, stir with a whisk until smooth.
2. Combine dry ingredients in a large bowl - sifted flour, salt, yeast. Make a funnel in the center. Pour into flour milk and egg mixture... Knead the dough right in a bowl.
3. When there is no flour left in the bowl, beat back the dough. To do this, lift the dough and slap it back into the bowl. As a result, the dough should become soft and elastic. The dough according to this recipe can be kneaded in a bread maker.
4. Place the bowl of dough in a warm place for an hour. During this time, it should increase in volume by 2-3 times. Hump ​​the dough and you can start forming the buns. Before placing the buns in the oven, let them rest for 30-40 minutes on a baking sheet.

Photo quick test on kefir for buns

Butter dough with kefir is more elastic than dough with milk. Kefir promotes fermentation, the pulp of the finished buns comes out a little denser, but just as tender. It is easy and pleasant to work with the dough prepared according to this recipe and shape buns of a fancy shape - pigtails, snails, curls. Be sure to find out how to put the dough on kefir, and take the recipe into service.

Ingredients for the recipe:

for dough:

• 1/2 cup milk
• fresh yeast 15 g.
• sugar 1 tsp
• flour 2-3 tbsp. spoons

for the test:

• sugar 2/3 cup
• kefir 1 glass
• eggs 2 pcs.
• flour 3-4 cups
• butter (margarine) 100 g
• 1/2 tsp salt

Method for making butter dough on kefir for buns:

1. Remove butter (margarine), kefir and eggs from the refrigerator in advance. The food should warm up to room temperature.
2. Pound yeast with sugar into gruel, add warm milk and a few tablespoons of flour. You should get a dough like a pancake. Leave the dough to rise in a warm place for 30 minutes. It should increase 2-3 times and be covered with holes.
3. Mix the butter, eggs and sugar until smooth. Add kefir and dough. Stir again.
4. Sift the flour and gradually add 3 cups to the dough first. If the dough is sticky and sticky, add a little more flour. Place a lump of dough on a floured table and knead until the dough stops sticking to your hands. Do not add more flour if possible. Lubricate your hands at the very end of the batch. vegetable oil.
5. Transfer the dough to a bowl and leave to rise in a warm place for an hour and a half. At this stage, the dough increases in volume by 3-4 times, it becomes simply airy. Ready dough do not knead any more, but just knead and start forming buns. From the dough according to this recipe, you can bake Easter cakes, it is worth adding raisins, candied fruits, cinnamon or cardamom to the dough.

Photo of a delicious dough for buns with sour cream

The preparation of butter dough has a pattern - the fatter, the tastier, it is stored longer, but is instantly eaten. If there is sour cream with a borderline expiration date in the refrigerator, do not rush to throw it away. Try making delicious pastry.

Ingredients for the recipe:

for dough:

• water (milk) 1/2 cup
• granulated yeast 2 tbsp spoons
• sugar 1 tsp

for the test:

• water (milk) 1/2 cup
• sour cream 1 glass
• granulated sugar 1 cup
• butter 200 g.
• eggs 3 pcs.
• flour 3-4 cups
• vanilla sugar 1 tbsp a spoon
• 1/2 tsp salt

Cooking method:

1. Mix yeast, sugar and water (milk) warmed to 36 ° C. Leave the dough to rise for 15 minutes.
2. Melt the butter, add water (milk), eggs, sour cream, and other ingredients besides flour. Pour in the dough. Add the sifted flour gradually.
3. The dough should be soft, not steep, elastic. Cover it with a towel and leave to rise for an hour and a half. Pound the finished dough and bake the buns.

Yeast dough is considered by many to be capricious. In fact, it only requires attention and respect. If you know the features and secrets of how to make butter dough for buns, it is perfect, it will reward you with excellent taste, aroma, delicate, airy, porous structure:

• Yeast is mushrooms, living things that thrive in a humid, warm environment if they are alive and have not died before the dough is prepared. When buying yeast, pay attention to its expiration date. Check the readiness of the yeast before starting the dough. To do this, grind a grain of yeast with a pinch of sugar, add water and leave to stand in a warm place. The live yeast will begin to "grow" in the form of a frothy head.

• All products for preparing the dough should be warm 37-45 ° C, but not more than 50 ° C, since the yeast will die and the fermentation process will stop.

• More yeast is added to the pastry, because fat, eggs and sugar make the dough heavy, it is more difficult for it to rise. For 1 kilogram of flour, you need to put 50 grams of yeast, and if more than 3 eggs are added to the dough, then all 100 grams.

• To make the dough more elastic and tender, you need to add a tablespoon of vegetable oil.

• The flour must be sifted through a sieve. It is saturated with oxygen, the dough is airy and porous.

• The dough does not like temperature changes, and therefore does not tolerate drafts. When ventilated, the room temperature drops, which can damage the fermentation process.

Butter dough recipes are divided according to the method of preparation: sponge and bezoparny. Sponge dough for baking, it is very widely used in cooking.

Yeast dough, cooked in a dough way- the main ally of splendor flour products... You do not need to be afraid of yeast, it is quite easy to work with them if you know some of the nuances. It is not for nothing that this is a favorite type of dough for many housewives.

There are a lot of cooking recipes. In this article, several recipes for delicious pastries... From the simplest to the richest, they are all time-tested and millions of satisfied eaters. It is worth trying the most delicious tender pastry for buns!

All foods should be at room temperature. When cold, yeast does not work. Milk or water should be within body temperature - the ideal environment for mushrooms to work. If the liquid is too hot, they will simply die.

Recipe for making bun dough

Number of products:

Recipe Information

• Cuisine: Russian
• Type of dish: dessert
• Cooking method: in the oven
• Servings: 15
• 2 h

for dough

• 250 ml cow's milk;
• 7 grams of dry yeast;
• 25-30 grams wheat flour;
• 20-25 grams of granulated sugar;

for the test

• 650-700 grams of flour;
• 50 grams butter;
• 100 grams of granulated sugar;
• 4 medium-sized chicken eggs;
• 5 grams of vanillin;
• 30 ml of vegetable oil;
• 5 grams of edible rock salt;

Cooking method:

Only take flour for kneading top grade... Basically, wheat is used in the recipes, however, if you replace a small part of the wheat with some other / buckwheat, oatmeal, corn / the taste of buns will only benefit from this.

Pour milk into a bowl with high sides, convenient for work.

Pour in granulated sugar at the rate and fast acting yeast.

Stir the mixture with a whisk until the yeast is completely dissolved. For stirring, you can use a mixer with a whisk attachment.

Add a tablespoon of sifted flour. pastry for buns the most delicious tender

Stir everything again, not paying attention to the remaining lumps.

Thus, you "started" the dough. Now cover the cup with the dough with cling film and leave for 20 minutes for the yeast to come to life.

Tip: in winter and autumn, before the start of the heating season, you can put the dough on the stove and turn on the oven on low heat.
You can place the bowl of dough in a large pot of hot water or next to the radiator on your kitchen stool.
It fits perfectly there, because it is warm and there are no drafts.

While the dough ferments, prepare the rest of the products: release the eggs into a container, melt the butter.

Add the rest of the sugar, salt, melted and slightly cooled butter to the egg.

Stir everything and pour it over the fermented dough. Mix, adding flour in small portions, pour vanillin together with flour. Knead until the dough stops sticking to your hands. The lump should be soft, not elastic.

We close it again with cling film / lid, kitchen napkin / and put it a second time to come to a warm place.

The butter dough should rise 3 times, and only then can you start cooking. The first 2 times it must be lowered, stirring a little at the same time. If there is very little time, then you can skip one rise and start cooking after the second.

For cutting into buns, remove the mass from the dishes, knead it for a little two or three minutes on the table.

Tear off small portions from the common piece, roll the ball in the palms and put it on a baking sheet.

We give time to raise the buns, after 10-15 minutes the product can be processed egg yolk, and only then put in the oven. Do not open the oven at first to prevent the dough from dropping again.

The rolls are baked at a temperature of 180 degrees. Place the baking sheet in the center oven... It is undesirable to "overdo it" with the temperature, otherwise the middle inside will not bake, and the crust will burn out.

Before putting the products in the oven, you need to turn it on to warm it up. As soon as the first signs of a crust appear, you can open the door and move the mold. According to the standard, for readiness, the product needs to be baked for an average of 40 minutes. The time depends on the size of the baked goods. For example, small pies will be ready in 25 minutes, the loaf will be ready in an hour. For buns, 20-25 minutes is enough.

Butter dough for buns the most delicious tender is suitable not only for baking vanilla buns... It can also be used to bake other types of buns. It is enough just to add the filling of jam, jam or preserves and butter powder.

How to make the most delicious and tender pastry for buns with powder

Number of products:

• 1000-900 grams of butter dough;
• 350 grams of jam;
• 30 grams of butter;
• 60 grams of wheat flour;
• 60 grams of granulated sugar;

Cooking method:

Prepared pastry for buns according to the recipe described above, put on a work board, sprinkled with flour.

Separate a small section and roll out into a long, round strip.

Cut into portions and roll each piece into a ball, the size of a medium-sized apple.

Then, with a rolling pin, shape into a thin cake.

Put the jam in the middle, fasten the edges tightly so that the jam does not flow out.

Put the formed rolls on a baking sheet, leave to "come up". When the buns fit ”, grease them with an egg-milk mixture. For the mixture, take the yolk of a chicken egg and a couple of tablespoons of milk. Stir with a fork, breaking the yolk well.

For sprinkling, take soft butter, cut into small pieces. / The butter is removed from the refrigerator about 30 minutes before cooking. /

Flour and granulated sugar are added to the butter. Everything is rubbed well with your hands until all the flour and sugar are absorbed into the butter until homogeneous mass.

Then the mass is pounded into crumbs between the palms on a baking sheet with rolls.

The raw workpiece is placed in a preheated oven. It is baked for 25 to 30 minutes at a temperature of 180-200 degrees.

Our dear hostesses and simple readers of the site, do not worry about cooking yeast dough... Let it be a trial for the first time, but in the future everything will definitely work out. We hope that our recipe will help you to make delicious pastries.

Video pastry for buns the most delicious tender

Products made from yeast dough, prepared by the careful hands of the hostess and warmed by the warmth of the hearth, have occupied an honorable place for a long time. dining table... In Russia, girls enthusiastically baked fragrant and hot pies, rolls of various sizes. Such products on the kitchen table were an indispensable attribute of the holiday, symbolizing the hospitality and cordiality of the owners of the house.

1. Pour a glass of pasteurized milk into a small saucepan and heat the contents of the container over a medium-high heat. When your milk heats up to a temperature of 45 degrees, it becomes warm to the touch, add the amount of dry milk indicated in the recipe to the pan with it. baker's yeast and granulated sugar.
2. Leave the pot on the kitchen table and let the contents steep a little. After a few minutes, you will see the milk rising. Add a piece of melted butter or margarine immediately to the container, raw eggs, refined butter, table salt, vanillin, and wheat flour. Use a food processor, blender, or mixer to whisk the chicken eggs into a lush foam.
3. Stir the contents of the pan thoroughly and pay attention to the consistency of the resulting dough. If it turns out to be too runny, add more wheat flour to the pan and immediately start kneading the dough. The resulting product should be infused in a warm place, reliably protected from drafts and sunlight. The dough you make will probably reach the required condition within 20-30 minutes. After this period, put the yeast dough on the kitchen table.
4. Roll the prepared dough into a long and elastic roll. Cut small pieces from this product and use a silicone rolling pin to quickly roll out the cakes from them. The size of each of the tortillas should not exceed the approximate size of the tea saucer. To grease the cake, you will need a small piece of baking margarine or butter, previously softened and made from quality cream.
5. Sprinkle a small amount of granulated sugar on the surface of each cake, then shape it into a roll. In its middle, you need to make a small cut, which will be used to turn out one of the edges of the roll you formed. You can give buns any shape and size, use your imagination and get creative with creating your culinary masterpiece.
6. Now is the time to bake your creations in the oven. Gently grease a baking sheet with refined butter or line with baking paper and place the rolls you have made. At a temperature of 20-25 degrees, the products should stand for 15 minutes. Do not miss the moment when the buns rise and slightly increase in size.
7. Be sure to brush them with a wide culinary brush dipped in an egg, pre-beaten with a blender or mixer. Place a baking tray with buns in a hot oven. At 180 degrees, you will need to bake them for 20-30 minutes. As soon as the pastry rises, remove it immediately from the oven.
8. Transfer the finished buns to a clean linen cloth and cover them with a large natural cloth towel on top. You will remember for a long time the amazing and a little festive taste of the buns prepared according to this home recipe... Taste them in a fun and friendly company, charge with positive emotions surrounded by loved ones and friends.

Express option for making homemade buns

If you do not have enough free time or do not like to fiddle with yeast dough for a long time, try baking lush, beautiful buns on quick recipe at home, on hastily.

Ingredients

• flour - 350 grams;
• natural fruit yogurt- 350 grams;
• refined oil - one tablespoon;
• granulated sugar - 2.5 teaspoons;
• table salt - one teaspoon;
• baking powder - one sachet.

Manufacturing procedure

• Stir all the original ingredients and knead to an elastic dough.
• Place it on a baking sheet and divide the dough into several pieces (8 or 10).
• Sculpt buns and bake them at a high temperature of 220 degrees for 20 minutes.

Enjoy your buns and enjoy your best friends at home.

You may be interested in the recipe for cheese rolls dough.

Bon Appetit!

Divide the finished dough into two parts, roll into a ball, cover with cling film and let rest for 10 minutes.

At this time, prepare the filling. Peel the ginger. Wash the lemon, cut into segments, if there are seeds, remove. Mash the lemon and ginger in a blender. Add sugar and stir.
Roll out the dough into two layers. One to lubricate lemon filling... Sprinkle the second with cinnamon and brown sugar.


Grease oblong muffin loaf with vegetable oil. Cut the dough into squares of a suitable size (according to the size of the mold). Fold the dough pieces into a horizontal stack, alternating the pieces with different fillings... Slightly "disheveled" the tops of the pieces of dough.


Cover the dough with cling film and let rise for 1 hour. 20 minutes before the end of the time, put the oven to preheat to 200 degrees. Before baking, grease the roll with the yolk of one egg and sprinkle with sugar.


Bake the loaf for about 40 minutes on a medium level at 200 degrees. Check for blush. Take out the finished roll and cool for about 10 minutes. Remove from the mold and cool on a wire rack.