Super bun dough. Butter dough for buns the most delicious tender

I don’t know about you, but I’m constantly looking for good butter dough... All the time I try new recipes, trying to change something in cooking for a better result, I rummage on the Internet, I ask all my acquaintances grandmothers and girlfriends, I read the books of Molokhovets and Zelenko ... And it seems to me that this cycle and constant search will never end!

At the moment, the best butter yeast dough for pies and buns - this is the recipe for which I will share today. I use it for both sweet and savory pies in the oven (I like it when the dough is not bland, but a little sweet, even in pies with hearty filling). That is, such a dough is perfect if you want to make pies with cherries, with or with.

So let's start cooking?

The most delicious pastry for buns and pies

• Warm milk - 250 ml.
• Flour - 500 g (the amount of flour varies, maybe a little more or less)
• Dry yeast - 7 g (a little more than half of a small bag) If you do it on fresh, then take 20 g
• Chicken egg yolk - 1 pc.
• Salt - 1 tsp
• Sugar - 1/2 cup
• Butter - 75 g
• Vegetable oil - 25 g

From this amount of dough, 16-18 medium-sized patties are obtained, if you need more, double the ingredients.

How to make delicious dry yeast dough

Now, be careful and follow the cooking technology, this is very important. Heat the milk (250 ml). It shouldn't be room temperature, but also should not be very hot. If you own a pastry thermometer, check the temperature of the milk with it, it should be 40 ° C. If there is no thermometer, dip your finger, the milk should be in a pleasant comfortable state, slightly hot, but not scalding. We will combine milk with yeast, which are known to be living organisms. Our task is not to kill them with hot temperatures, but also not to inhibit them with cold milk. Only at a comfortable and pleasant temperature will yeast begin to actively multiply and raise the dough for buns.

You can see it in a separate article (click on the active link to go).

Prepare everything for the dough in a separate bowl. Put salt (1 tsp),

sugar (1/2 cup), dry yeast (7 g), mix with a spoon and pour in milk.

We also send the egg yolk here. Stir, tighten with cling film and set for 20-25 minutes in a warm place where there are no drafts. I put it in the oven (while it is off). The closet is the perfect atmosphere for the test: calm, quiet, no wind =).

After a while, we take out the dough (I’ll warn you right away: you will not see any frothy cap, too much milk for the visual effect of yeast growth), but nevertheless this time is necessary for the yeast to “play” and awaken. Now add flour. Sift the flour in advance - this will add airiness to our dough. All the pies and buns that we will make from it will receive porosity and airiness. But, of course, just sifting the flour is not enough. For airy pastry, you need to follow the cooking technology and everything else.

Pay attention to the consistency of the dough when adding flour. Add flour little by little, in portions, so as not to accidentally exceed the norm. After all, if you add too much of it, the dough will become dense, it will not rise well. You can knead the dough with your hands or with a planetary mixer with a special dough attachment. There are also special attachments for a hand mixer (they look like a hook). I love to knead with my hands (although, I will not hide, it is a little tiring, it takes effort to knead perfectly). But all my bright thoughts and energy that I put into the process will definitely interfere with the dough and the pies will be tastier. Even my grandmother always said: "dough loves hands."
First, you need to knead with a spoon or spatula.

Then dust the surface with flour and put the dough on the table, start kneading the dough further. After adding flour, the dough should be left directly on the table for 10-15 minutes so that the flour is properly soaked in milk, the gluten swells. This is a very important point. All cooking technology tutorials yeast dough write that oils should be added last.

While you melt butter(75 g) and measure out the vegetable (25 g), the dough lies, rests, the flour swells. And in all other recipes, girls, where oil is indicated, do the same. First, mix the flour with the liquid, and only then, when the flour is moistened, add the fats. In today's recipe, liquid is milk, in some other recipes - water or kefir, it doesn't matter. If we immediately pour fat into dry flour, the fat particles will begin to envelop the gluten molecules in the flour, and then it becomes very hard to wet. The dough will end up being rough and airy. When I learned this subtlety, I began to apply it in practice with all types of dough: pizza dough, dough for pies, and even when I cook, I also do this. I let the flour soak, its starches swell, and only then I add the oil. The result is much better.

And now, when the dough has rested, we begin to stir in the butter. Do this in a tablespoon, in small portions. At first it will seem to you that the butter cannot be mixed in, that it “crawls” over the dough, that “the butter is separate - and the dough is separate”. Yes, it is, but only for the first 1-2 minutes. The more you knead, the better ingredients will combine and as a result you get a homogeneous, soft, elastic dough, with which it is convenient and easy to work.

Now let's grease the bowl in which the dough will be melted, vegetable oil and put the dough bun in a bowl. Tighten with cling film and put in a draft-free place. If your apartment is cold, you can do this: heat the oven to 50 ° C and turn it off. Put the yeast dough in a slightly preheated oven and close it quickly. Remaining heat will help the dough rise.

The yeast dough should be proofed for 1 hour. You don't need to crumple and re-stand it in this recipe! We immediately begin to cut the well-suited dough into buns or pies. If for some reason the dough does not rise in an hour (it is too cold in the apartment, you are in a bad mood, low-quality yeast, etc.), give it more time. Be guided in recipes (not only mine, but in general, in all recipes), not for time, but for the state of the dough. If it took me an hour to proof it, this does not mean at all that absolutely everyone who will cook according to this recipe will also spend an hour. This time may be longer, maybe a little less. But in an ideal situation (if the yeast is of high quality, you have not overheated the milk and created a warm environment for raising the dough), it takes no more than an hour to proof it.

To make the pies the same in size, you can divide the dough like this: first, cut it into two equal parts.

Then divide each of the two into two more parts, it turns out four. Each of the four - two more. Thus, you get as many pieces (future pies) as you need and they will be very similar in weight. For a more accurate weight, use a kitchen scale.

From this norm of dough, I get 16 pies (or buns). That is, the pieces that you see in the photo, I usually divide by two each, and it turns out 16.

Today I will spend my batter on potato pies and cherry pies. Despite the fact that the dough is sweet, I love how it sets off the flavor of the filling, so I use it for both sweet and hearty pies.

We form pies from yeast dough

When you shape the patties, make sure they seem small to you. The pies grow very much in size when they are parted, then "grow" additionally in the oven. Therefore, if you now make them medium in size, you will end up with sandals. Sculpt small patties for medium patties after the oven.

So, lightly roll out a piece of dough with a rolling pin. You can not roll it out with a rolling pin, but flatten it with your palm - as you are used to. We spread the filling (a little).

We connect the edges of the dough and press firmly to each other. It turns out a seam along the pie.

Now we connect the opposite ends to get a round patty.

This is how you see in the photo. You can in ready-made pie crush the barrel a little more, giving it a perfect round shape. The surface of the pie should be smooth, beautiful, without a single crack.

Now put the pies on a baking sheet covered with good quality parchment or on a silicone mat. The pies should be seam down. When the patties are formed, cover with a light towel and leave directly on the table for 15-20 minutes to rise properly.

Don't skip this step, even if you're in a hurry. The lack of proofing of the pies leads to tearing of the dough (often cracking on the sides, at the base).

Before sending the pies to the oven, brush them with the yolk of one egg mixed with 2 tbsp. spoons of water. Be careful when lubricating! The dough is very tender and airy: rough touches can deflate or disrupt the shape of the pie.

So, the pies are ready to go to the oven!

Attention! Put the pies in a well-preheated oven. If you will be a convection oven, set it to 180 ° С, if without it - 190 ° С. I bake at 180 ° C for 17-20 minutes. The surface of the patty should be glossy brown. When I put the oven on preheating, on the lowest level I put an empty baking sheet that I will use for steam.

I bake pies with steam. If you have such a built-in function in the oven, use it! If not, I'll tell you how I do it. With a special puller (I bought one for flowers, but I use it only for the kitchen), I slightly spray the surface of the pies. Then, I set the baking sheet with pies to the middle level, and on the lower empty baking sheet, which will stand under the pies all the time of baking, I pour a glass of water and quickly close the oven.

The steam and moisture generated in the oven at this time prevents the surface of the baked goods from drying out. It remains as soft as baby's skin.

Remove the baked pies from the baking sheet onto the wire rack, cover with a towel until they cool.

I really hope that everything turned out well, and this rich yeast dough delighted you with its taste and airiness!
For those who prefer video recipes, I have recorded step by step master class and posted on the channel in You Tube, I wish you a pleasant viewing:

If you plan to post a photo of pies or buns according to this recipe on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the network and share your joy! Thanks!

In contact with

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 saucepan on the kitchen table and let the contents steep a little. After a few minutes, you will see the milk rising. Add melted butter or margarine, raw eggs, refined butter, table salt, vanillin and wheat flour immediately to the container. To whip chicken eggs lather, use a food processor, blender, or mixer.
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 liquid, add more wheat flour into the saucepan 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. 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 tortilla, 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 increase slightly 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 from the oven immediately.
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, be charged with positive emotions surrounded by loved ones.

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 curvy, 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!

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.

Butter dough can be used to make buns, rolls, pies and pies, muffins, cookies. Ordinary dough is used to make bread, lean baked goods, 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 bun dough, 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. spoon
• 1/2 tsp salt

Method of 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 the 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 the bowl.
3. When there is no flour left in the bowl, beat back the dough. To do this, lift the dough and paddle 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 on a baking sheet for 30-40 minutes.

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 the yeast with sugar into the 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 become 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. At the very end of the batch, it is better to grease your hands with 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 sour cream with a borderline expiration date appears 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 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 just 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 yeast for readiness 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 and 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.

In this detailed article, you will learn how to make the most delicious yeast dough for pies, pies, rolls and other flour baked goods. Today we will tell you how to make butter dough.

Pastry video

Let's figure out the essence, the features of such a test. I will also give a few step by step recipes with photos and videos, and I will also add a little culinary tips, secrets and notes that will help make the dough tastier and more varied.

Yeast dough

Before moving on to the recipes themselves, let's figure out the terminology and cooking principles.

The fact that the dough is yeast is understandable. Remember that the presence or absence of yeast does not in any way affect the “richness of the dough”. It can be rich and yeast-free. It's just that some people consider "yeast" and "butter" to be practically the same, synonyms. Therefore, I decided to start with such a correction.

From yeast to baking. A pastry is everything fatty, sweet, aromatic, tasty, and so on that can be added to the dough. Milk, sour cream, sugar, honey, cream and even dried fruits.

But the pastry does not have to be sweet, it happens without sugar, if the filling is also planned to be savory. But for me, baking is always associated with something dessert.

By the way, this is not the first article about the test. If you are planning to cook savory pastries (with meat, fish, vegetables, etc.), then you should definitely look at this page:. There is a huge guide that will not only teach you how to knead a wonderful dough, but also broaden your horizons. In general, I advise!

What is baking

We figured out the terminology, now it is clear that any yeast dough can be made rich by adding fatty or sweet ingredients to it. In fact, recipes are no longer needed if you have kneaded the dough more than once before. Just add one of the ingredients below.

Bread can be classified according to several criteria:

• Liquid and dry baking;
• Sweet and savory pastry;

Moreover, these types of muffins can intersect with each other, since sugar is a dry substance and at the same time it is sweet.

Let's list the liquid pastry:

• Sour cream is a wonderful base for dough.
• Milk is customary, most often it is on it that they knead.
• Kefir is also very popular.
• Liquid cream - used less often, a substitute for sour cream.
• Liquid whey.
• Condensed milk. Condensed milk is put both ordinary and boiled.
• Sour milk - they say it turns out delicious.
• Butter (melted) is almost always added.
• Margarine (spread) - although made from vegetable (lean) fats, it behaves like butter.
• Yogurt - someone adds natural, and someone adds fruit with flavors.
• Chicken eggs - yes, eggs are considered baked goods.
• Cottage cheese - add a little for friability.
• Honey, jam, jam, jam - however, they should be diluted with something.

Can I make butter dough with water? It turns out that you can if you add something from the above or below products.

And now let's briefly list the dry baked goods:

• Sugar is one of main ingredients... Moreover, I personally believe that if there is little sugar in the dough, then it cannot be called rich. Well, such a picture of the world is in my head. Put both white and brown sugar. Brown sugar makes the color of baked goods more ruddy, caramel.
• Vanillin or vanilla sugar - a little to create a vanilla aroma.
• Ground cinnamon, nutmeg, cardamom for flavor. Popular for desserts and all kinds of confectionery.
• Zest of lemon, orange, lime. As an example, here's to you - very tasty!
• Cocoa powder or chocolate (pieces) is both color, taste and pleasant aroma.
• Coconut flakes, confectionery poppy. You can take a look at.
• Nuts: walnuts, peanuts, hazelnuts, almonds, pistachios.
• Various dried fruits: candied fruits, raisins, dried apricots, dates and so on. I advise you to pay attention to or later.
• Maybe you will not believe it, but the pulp of fresh fruits is also added to the dough, they can also be considered baking. For an example, take a look at.

Recipes

Here I will share the most popular recipes, we can say that they are basic. Having studied them, you can further experiment and come up with your own test options. I would be glad if then add a couple of ideas in the comments below the article. Do not forget to also subscribe to the contact page to keep abreast of new materials.

Butter yeast dough for pies in the oven

Delicate pastry with sour cream, which is great for pies and brass pies.

For me this is the most delicious recipe! Here you can find butter, eggs, sour cream, and milk - in general, maximum baking! I note that there is a lot of sugar, but the dough cannot be called too sweet. If you reduce the sugar a little, then you can use it for any savory baked goods - everything is at your discretion.

Ingredients:

• Milk - 130 ml.
• Wheat flour - 660 g.
• Sour cream (20%) - 130 g.
• Butter - 100 g.
• Chicken eggs - 3 pcs.
• Dry yeast - 11 g.
• Sugar - 70 g.
• Salt - 5 g.

Cooking step by step

Since this amount of yeast is usually used for a larger volume of flour, the dough will have to stand a little longer than usual. But we are pursuing this goal, as a result, we need maximum airiness and tenderness.

Pour warm milk into a bowl, add dry yeast, 1 tablespoon of sugar, mix everything. Leave for 15 minutes in a warm place until yeast foam appears.

Drive eggs into another cup, add sour cream and add the remaining sugar.

Whisk until homogeneous mass as in the photo below.

Pour the yeast in milk into the egg mass, beat again with a whisk until smooth.

Add flour gradually and stir until the dough is so thick that you have to knead it with your hands. Knead and knead well. The dough should be soft and not sticky.

Leave the dough in a warm place for 20 minutes. You can cover with cling film so that it does not dry out on top.

Sprinkle the dough with a pinch of salt, put a softened piece of butter on top. We begin to knead thoroughly until the butter is completely absorbed into the dough. Cover with foil again and put in a warm place, but already for 1 hour.

This is how the dough turns out. Theoretically, you can already sculpt and cook something from it, but I advise you to do it again, knead it and insist, and this must be done in a certain way.

Pound the dough, lightly dust the table with flour, roll the dough on the table into a wide layer. Then this layer needs to be folded, pull the edges to the center, as if closing a cabinet.

And now we just roll up into a kind of roll and press lightly.

Leave the dough for another 20 minutes.

Dough

Here we have such a beautiful and fluffy pastry. Whatever you make of it - everything will turn out as delicious as possible! If anything, you can look at different ideas, recipes on this site - a bunch of options!

Butter yeast dough for buns

And this sweet butter yeast dough, accordingly, it is more suitable for all kinds of dessert buns, buns and Ingredients:

• Milk (or kefir) - 250 ml.
• Dry yeast - 11 g.
• Wheat flour - 500 g.
• Sugar - 150-180 g.
• Salt - 0.5 tsp;
• Vanilla sugar - 15 g.
• Chicken eggs - 2 pcs.
• Margarine (butter) - 100 g.
• Sunflower oil (odorless) - 2 tsp;

Preparation

1. Prepare all ingredients, if possible, warm them to room temperature.
2. Pour yeast into milk, add a few pinches of sugar and a couple of tablespoons of flour. Stir and leave this dough in a warm place for 20-25 minutes.
3. Drive eggs into a hotel cup, add melted margarine, sugar, vanilla sugar and salt. Stir well until the sugar dissolves, then pour the dough here. Stir again and start adding flour.
4. Add flour, stir first with a spatula, and then with your hands. Cover the dough with a towel and leave it alone for 40 minutes.
5. The dough has grown, we knead it and let it stand again for 50-60 minutes.

And you can watch a video on the topic

Pastry on dough

And we will make this butter dough using raw (live, pressed) yeast.

The ingredients are the same, the essence is about the same, but there are some nuances here, and we'll talk about them.

Ingredients:

For dough:

• Water - 100 ml.
• Milk - 150 ml.
• Fresh yeast - 30 g.
• Sugar - 1 tbsp. spoon;
• Flour - 2 tbsp. spoons;

For the test:

• Flour - 500 g.
• Eggs - 2 pcs.
• Sugar - 130 g.
• Butter - 100 g.
• Salt - 0.5 tsp;
• Vanillin - 2 pinches;

Kneading process

1. We start with dough. Knead the yeast until smooth, add warm water and milk. Mix thoroughly with a fork until the yeast dissolves.
2. Now add a spoonful of sugar and two tablespoons of flour, stir again and leave warm for 30 minutes.
3. The dough will increase in volume, foam. When the foam starts to fall off, we can proceed to the next stage.
4. Sift flour through a sieve. It is not necessary to do this, but it is advisable, since sifting flour will saturate the dough with oxygen, which is necessary for the yeast.
5. Melt butter, add to it raw eggs... Add salt and sugar, beat with a whisk, but not until frothy. This is our muffin.
6. Pour the prepared dough into a bun, add a couple of pinches of vanillin and whisk lightly.
7. Mix in flour in parts, then knead the dough for 15-20 minutes. It should be elastic soft dough that does not stick to your hands. Roll the dough into a ball, cover with foil or a towel and put in a warm place for 1 hour. During this time, the dough will increase in size at least 2 times.

• In order to save money, butter can be replaced with margarine or even liquid vegetable oil (odorless).
• If you want to make baked goods more original both in taste and in outward appearance, add 2-3 tablespoons of cocoa to the liquid baking. You can add melted chocolate. I'm sure you haven't tried this yet!
• If desired, yeast dough can be made without eggs, replace them with a comparable volume of butter or sour cream.
• You can add raisins, dried apricots and other dried fruits to the dough. The same buns made from such dough will turn out much tastier!
• If the dough for some reason does not rise or does not rise well, then it is possible for safety reasons at the whipping stage liquid ingredients add 1-2 teaspoons of baking powder.
• Look video how to make butter dough

We start by pouring the milk into a small bowl, pouring a packet of yeast into it, then two tablespoons of flour, and a spoonful of sugar.

Now we stir the mass so that it becomes homogeneous, and then we place it in heat. When foam appears at the top, you can proceed to other processes.

We take butter and melt it in any way convenient for you. Let the oil cool.

In the meantime, in another bowl, mix the egg, sugar, salt and vanilla.

We take another container. In it we will sift flour. It is imperative to sift the flour, otherwise the dough will not come out so lush. It is best to sift it several times, two or three times. Then, in the center of the hill of flour with a spoon, make a small but deep hole.

First, slowly pour our beaten egg into it, then the cooled warm little, and at the end - the dough.

Now gently begin to knead the dough with a spoon.

When the dough is thicker, you can start kneading with your hands. Pour some flour on the plank, put our dough on it and knead. As a result, it should turn out not too dense, but at the same time not too soft, and most importantly, so that it does not stick to your hands. We roll our dough into a bun, put it in a dry bowl and cover with plastic wrap so that it rises.