Delicious pastry buns. Butter bun dough: proven recipes for successful baking

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Airy, melting in the mouth butter dough can be bland and yeasty, used to make sweet buns with raisins, elegant Easter cakes and homemade pies with fruit and berry filling... Products of various shapes and sizes are formed from the dough, which is called pie dough, and then baked in the oven. Several simple recipes help make delicious pastries and turn a boring tea party into a family ceremony.

How to make butter dough

Sweet butter yeast dough for buns, lush curd cheesecakes and candied buns, which Carlson loved to indulge in, is distinguished by a high content of baked goods - sugar, eggs, butter, sour cream or milk. Before preparing the dough, make a dough and leave it in a place protected from drafts. In a separate bowl, mix the other ingredients, combine with the dough and knead the dough.

Butter dough recipes

Butter is considered one of the most high-calorie types of dough. There are many options for making buns with any fillings, but not everyone will get the dough for sweet buns the first time. In order for the finished dish to be no different from colorful photos from culinary magazines, it is important to strictly follow the recommendations. Desserts and pastries love precision, so add as many grams of flour, yolks, and margarine as the recipe requires.

For buns

• Cooking time: 3 hours 30 minutes.
• Servings Per Container: 15 Persons.
• Cuisine: international.

Butter buns are good even without the filling. They are served for tea, for breakfast with a glass of cold milk. You can cover the sweet baked goods with parchment paper to brown rather than charcoal black. The dish will be delicious and snow-white in the rift, if you give preference to flour top grade... It is believed that the process of making dough requires a special attitude, therefore, it is not recommended to quarrel, shout and be in a bad mood.

Ingredients:

• wheat flour (premium grade) - 550 g;
• milk - 250 ml;
• sugar - 120 g;
• butter - 60 g;
• chicken eggs - 2 pcs.;
• yeast - 1 tsp;
• salt - 0.5 tsp;
• vanilla (pod) - 1 pc.

Cooking method:

1. Sift the flour. If no scales are available, use 2 cups of flour and then add as needed.
2. Add yeast, salt, sugar.
3. Heat milk, add vanilla seeds. Cool down. Drive in an egg.
4. Break the second egg, separate the yolk from the protein. Mix the yolk with a spoonful of vanilla milk, refrigerate. Add protein to milk. Beat.
5. Make a deepening in the flour, pour in milk and egg mixture... Mix.
6. Melt butter, add to the base for the dough. Knead for 10 minutes. The dough may stick slightly to your fingers. If it comes out runny, add the rest of the flour.
7. Roll up a ball, put in heat for an hour. Wrinkle, remove again for an hour. It should rise and increase 2-2.5 times. Knead the dough again.
8. Divide into 15 pieces, make balls or roses.
9. Transfer to a baking sheet. Cover with a napkin, let it brew for 40 minutes. Grease with milk-yolk mixture, sprinkle with sugar.
10. Bake buns for 30-45 minutes (180-185 degrees).

For pies

• Servings Per Container: 10 Persons.
• Purpose: pastries, for tea.
• Cuisine: international.
• Complexity of preparation: difficult.

Butter pies with sweet filling- this is hearty dish, which many associate with a vacation in the village with their grandmother. They are prepared from available ingredients, delicious in combination with natural juice or steamed warm milk. These pastries get stale quickly and should be kept in the refrigerator. Before you cook the yeast dough for pies in the oven, you need to close all the vents - it does not tolerate drafts.

Ingredients:

• wheat flour (premium grade) - 3 tbsp.;
• milk - 3/4 tbsp.;
• sugar - 6 tbsp. l .;
• butter - 75 g;
• chicken eggs - 3 pcs.;
• dry yeast - 2 tsp;
• salt to taste;
• apples - 400 g.

Cooking method:

1. Prepare dough. Pour yeast and 2 tablespoons of sugar into milk. Stir until dry ingredients are dissolved.
2. Add 2 eggs, mix.
3. Soften the butter. Introduce into dough.
4. Add flour. Knead with your hands until the pastry dough is smooth. It needs to be cooler to hold the filling. Roll up a ball, cover, leave warm for an hour.
5. Wash the apples, core them, chop. To make the pies beautiful in the cut, the fruit should be cut into cubes or slices. Add the remaining sugar and stir. If the apples darken quickly, drizzle with lemon juice.
6. Divide the dough into 10 parts, roll each piece or knead it by hand until it becomes a flat cake. Insert filling, form pies.
7. Spread on a baking sheet, brush with an egg.
8. Bake for 25-30 minutes (200 degrees).

For pies in the oven

• Cooking time: 1 hour 40 minutes.
• Servings Per Container: 12 Persons.
• Purpose: pastries, for tea.
• Cuisine: European.
• Complexity of preparation: medium.

Ingredients:

• wheat flour (premium grade) - 450 g;
• milk - 250 ml;
• apricot jam - 150 g;
• sugar - 5 tbsp. l .;
• vanilla sugar - 10 g;
• butter - 50 g;
• refined sunflower oil - 50 ml;
• chicken eggs - 1 pc .;
• yeast - 10 g;
• salt - 0.5 tsp.

Cooking method:

1. Before making a pastry, make a dough - heat the milk, add yeast, sugar. Stir, leave for 10 minutes. The amount of yeast can vary depending on the species.
2. Introduce salt, vanilla sugar, sunflower oil... Melt butter add to yeast. Add flour.
3. Knead the dough. Form a ball, put in heat for an hour. Dough baked goods rise very quickly.
4. Divide the ball into 2 parts. Roll the first one into a thin, but not transparent layer, transfer to a mold.
5. Cover the layer with jam. Homemade spreads easily and spreads evenly with a spoon. The store is thicker, you can first cut it with a knife into plates or cubes.
6. Roll out the second layer, cut into strips with a curly or kitchen knife. Form a wire rack over the jam. Fix the edges. Due to the absence of eggs, the butter cake will not grow stale for a long time.
7. Beat the yolk, brush. Leave for half an hour.
8. Bake for 40-45 minutes (175-180 degrees).

For Easter cakes

• Cooking time: 2 hours.
• Servings Per Container: 12 Persons.
• Calorie content of the dish: 330 kcal per 100 g.
• Purpose: baking, tea, holiday.
• Cuisine: Orthodox.
• Complexity of preparation: difficult.

Easter is a bright holiday, during which Orthodox hostesses can compete with each other in the art of baking cakes. Even experienced chefs they do not always know how long it takes for yeast to ferment, how to knead the dough and at what stage to add baking. It's easier to buy a finished product in a store than to bake yourself. There are recipes with step by step photos, which will help you easily determine the readiness of the dough and add such an amount of baking to make your homemade butter cake perfect.

Ingredients:

• wheat flour (premium grade) - 4 tbsp.;
• baked milk - 1 tbsp.;
• sugar - 3/4 tbsp.;
• vanilla sugar - 10 g;
• cinnamon - 1 tbsp. l .;
• butter - 100 g;
• olive oil - 2 tbsp. l .;
• chicken eggs - 4 pcs.;
• pressed yeast - 50 g;
• raisins - to taste;
• candied fruits to taste.

Cooking method:

1. Heat the milk. Add some sugar.
2. Add yeast to the milk mixture. Stir, leave for 10 minutes.
3. Separately beat the remaining sugar with eggs, cinnamon, vanilla sugar.
4. Add butter, olive oil, mix.
5. Add the suitable yeast. Stir.
6. Pour in raisins, candied fruits.
7. Add flour. If the consistency and amount of baking are not satisfactory, add a little more flour.
8. Grease the molds, fill to the middle. Cover, leave for an hour.
9. Brush the surface with yolk.
10. Bake for about an hour (180 degrees). After cooling down, decorate the butter cake with icing or icing sugar.

With dry yeast

• Cooking time: 1-1.5 hours.
• Servings Per Container: 15 Persons.
• Calorie content: 240 kcal per 100 g.
• Purpose: pastries, for tea.
• Cuisine: international.

Ingredients:

• wheat flour (premium grade) - 500 g;
• milk - 1 tbsp.;
• sugar - 1 tbsp.;
• margarine - 100 g;
• vegetable oil - 1 tbsp. l .;
• chicken eggs - 2 pcs.;
• dry yeast - 1 tbsp. l .;
• fresh cherries - to taste.

Cooking method:

1. Make a dough for pastries - add a little flour and sugar to the milk, add dry yeast. Let it come up.
2. Remove margarine and eggs from the refrigerator. It is better to do this in advance, because yeast culture do not take cold ingredients well.
3. Beat eggs into the mixture, add soft margarine.
4. Knead the dough.
5. Without standing, divide into portions... Form a cake from each, insert the pitted cherries, secure. If the cherries are too sour, you can sweeten them.
6. Place in rows on a greased baking sheet.
7. Bake for about 30 minutes (90 degrees).

Live yeast

• Cooking time: 3 hours 15 minutes.
• Servings Per Container: 12 Persons.
• Calorie content: 350 kcal per 100 g.
• Purpose: pastries, for tea.
• Cuisine: international.
• Complexity of preparation: easy.

The taste of baked goods depends a lot on the type and quality of the yeast. Experienced housewives prefer live yeast, rather than dried or granulated. They are sold in briquettes, have a shorter shelf life, but contain active microorganisms, due to which the dough is more fluffy and ripens faster. If the dough is for butter cake will start to tear, you can enter a little warm water if sticky - a spoonful of flour.

Ingredients:

• wheat flour (premium grade) - 1 kg;
• milk - 500 ml;
• sugar - 5 tbsp. l .;
• margarine - 150 g;
• salt - 1/2 tbsp. l .;
• chicken eggs - 3 pcs.;
• vegetable oil - 1 tsp;
• sesame seeds - to taste;
• live yeast - 25 g.

Cooking method:

1. Dilute some sugar with warm milk.
2. Mix yeast with a couple of tablespoons of flour, add to milk. Stir, leave warm.
3. Beat eggs with remaining sugar. Mix with dough for baking.
4. Add margarine to the milk-egg mixture.
5. Add salt and flour. Knead.
6. Pour a spoonful of vegetable oil into a deep bowl, grease the bottom and edges. Transfer the dough. To prevent it from crusting, use cling film.
7. Let it come up twice in a warm place.
8. Divide into equal parts. Make balls, brush with egg, sprinkle with sesame seeds. Transfer to a baking sheet, leave for half an hour.
9. Bake round buns for 15 minutes (250 degrees).

On the water

• Cooking time: 2 hours 15 minutes.
• Servings Per Container: 12 Persons.
• Calorie content of the dish: 250 kcal per 100 g.
• Purpose: pastries, for tea.
• Cuisine: international.
• Complexity of preparation: easy.

There are many advantages to butter baking on water. it perfect option for those who, for a number of reasons, are lactose intolerant, and a real salvation for those with a sweet tooth when they want something special and there is no milk in the refrigerator. If the finished pies do not deviate well from baking paper, water will come to the rescue - the baked goods must be removed from the baking sheet along with the parchment and put on a wet towel for a short time.

Ingredients:

• water - 500 ml;
• sugar - 2 tbsp. l .;
• salt - 1.5 tbsp. l .;
• chicken eggs - 3 pcs.;
• vegetable oil - 6 tbsp. l .;
• food poppy - to taste;
• yeast - 10 g.

Cooking method:

1. Beat 2 eggs with salt and sugar, add heated water.
2. Pour dry yeast onto flour. Mix. Add to water, knead.
3. Add vegetable oil to the dough.
4. Roll up the ball, cover. Leave warm.
5. After an hour, divide into 12 parts, roll a round bun out of each. Transfer to a baking sheet, leave for half an hour.
6. Beat the egg. Using a silicone brush, cover the surface of the pastry, sprinkle with poppy seeds.
7. Bake for 25-30 minutes (200 degrees.)

On kefir

• Cooking time: 3 hours.
• Servings Per Container: 10 Persons.
• Calorie content: 260 kcal per 100 g.
• Purpose: pastries, for tea.
• Cuisine: European.
• Complexity of preparation: easy.

Kefir is a healthy fermented milk product that appears in an ensemble with sweet pastries in two versions. The first is that they are pleased to wash down a still warm bun, recently removed from the oven. Second, it is one of the main components for a good dough, which helps the dough rise high and fill with air bubbles.

Ingredients:

• wheat flour (premium grade) - 800 g;
• kefir - 500 ml;
• sugar - 4 tbsp. l .;
• salt - 1 tsp;
• chicken eggs - 2 pcs.;
• vegetable oil - 80 ml;
• food poppy - to taste;
• fresh yeast - 40 g.

Cooking method:

1. Warm up kefir. Add yeast, a couple of tablespoons of sugar.
2. Add some flour to the mixture. Stir and leave for 15 minutes.
3. When the dough comes up, beat in an egg, add salt, the remaining sugar, vegetable oil.
4. Add flour. The dough should not turn out too tight - otherwise the baked goods will be hammered and heavy.
5. Divide into 10 parts, leave for an hour. Wrinkle, leave again for half an hour. Divide each piece into 3 parts, roll it with your hands into identical sausages, braid the braids. Transfer gently to a baking sheet.
6. Brush with yolk, sprinkle with poppy seeds.
7. Bake the pigtails for 15-20 minutes (180 degrees).

On dough

• Cooking time: 1 hour 45 minutes.
• Servings Per Container: 16 Persons.
• Calorie content: 200 kcal per 100 g.
• Purpose: pastries, for tea.
• Cuisine: European.
• Complexity of preparation: easy.

Ruddy buns are equally good with hot sweet tea, cold milk, freshly squeezed fruit juices... To make them high and light, like fluff, it is necessary to observe proportions, properly prepare the dough and not keep it in too warm a place - yeast microorganisms can die at temperatures above 38 degrees, and are active already at 10 degrees.

Ingredients:

• wheat flour (premium) - 700 g;
• milk - 180 ml;
• water - 180 ml;
• sugar - 100 g;
• salt - 1 tsp;
• chicken eggs - 2 pcs.;
• butter - 100 g;
• dry yeast - 5 tsp

Cooking method:

1. Add water, sugar, salt to milk. Heat over medium heat.
2. Remove from heat, add yeast.
3. Beat eggs, add to mixture.
4. Make a hill of flour, form a depression. Pour in milk with yeast. Cover and leave for half an hour without stirring.
5. Add melted butter. Mix. Leave to warm twice for 30 minutes.
6. Divide the dough into 16 pieces, roll a ball out of each. Put on a baking sheet, brush with yolk.
7. Bake buns for 15-20 minutes (200 degrees).

Video

The best Butter Yeast Dough for Sweet Baking! Watch the video

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How to make batter for oven pies or sweet buns - step by step recipes with photo

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 we 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 start kneading 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.

Recipes butter dough are divided according to the cooking method: sponge and unpaired. 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, there are 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 products must be 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 of 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 premium flour is used for kneading. 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 in a warm place a second time.

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 be baked, 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 written above, put on a work board, sprinkled with flour.

Separate a small section and roll 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. Take the yolk for the mixture chicken eggs and a couple of spoons 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 our recipe will help you make delicious baked goods.

Video pastry for buns the most delicious tender

I don’t know about you, but I’m in a constant search for a good pastry 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!

The best yeast dough for pies and buns so far is the recipe for which I will share today. I use it for both sweet and savory pies in the oven (I love 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 (slightly 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 at room temperature, but it shouldn't be very hot either. 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 of 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 yolk of the egg 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 ideal atmosphere for the test: calm, quiet, no wind =).

After a while we take out the dough (I will 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 the 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, frankly, it's a little tiring, it takes effort to knead perfectly). But all my bright thoughts and the 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 textbooks on the technology of making yeast dough write that oils should be added last.

While you melt the 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, pie dough, 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 connect and as a result you will get a homogeneous, soft, elastic dough which is convenient and easy to work with.

Now let's grease the bowl in which the dough will be melted, vegetable oil and put the dough bun into 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 quickly close it. 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 like 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 cakes, 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 tightly 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, stirred 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 that is created in the oven during 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!

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