How to cook the most delicious and tender pastry for buns according to a step-by-step recipe with a photo. Delicate pastry dough for buns How to cook rich fluffy

Pastry recipes are divided according to the method of preparation: steamed and unpaired. Sponge dough for baking muffins is very widely used in cooking.

Yeast dough prepared in the sourdough method is the main ally of the splendor of flour products. There is no need to be afraid of yeast, it is quite easy to work with them if you know some of the nuances. No wonder this is a favorite type of dough for many housewives.

There are a lot of cooking recipes. In this article, several recipes for mouth-watering baking are at once. From the simplest to the richest, they've all stood the test of time and millions of satisfied eaters. It is worth trying the sweet dough for buns, the most delicious tender!

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

Recipe for pastry dough for buns

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 of 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:

Flour for kneading is taken only of the highest grade. Mostly wheat is used in recipes, however, if you replace a small part of wheat with some other / buckwheat, oatmeal, corn / the taste of buns will only benefit from this.

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

Pour in granulated sugar according to the norm and high-speed yeast.

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

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

Stir everything again, ignoring the remaining lumps.

Thus, you "started" the dough. Now cover the cup with the dough with cling film and leave for 20 minutes so that the yeast comes 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 a radiator on a kitchen stool.
It fits perfectly there, because it is warm and there are no drafts.

While the dough is fermenting, we will prepare the rest of the products: we will release the eggs into a container, melt the butter.

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

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

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

Butter dough should rise 3 times, and only then you can start cooking. The first 2 times it needs to be lowered, kneading a little at the same time. If time is extremely short, then you can skip one rise and start cooking after the 2nd.

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

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

We give time to rise the buns, after 10-15 minutes you can process the product with egg yolk, and only then put it in the oven. Do not open the oven at first, so that the dough does not sink again.

Bake rolls at a temperature of 180 degrees. The baking sheet is placed in the center of the oven. It is undesirable to “overdo it” with the temperature, otherwise the middle will not bake inside, and the crust will burn.

Before putting the products in the oven, you need to turn it on to warm it up. As soon as there are the first signs of a crust, 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 pastry. For example, small pies will be ready in 25 minutes, a loaf will be ready within an hour. For buns, 20-25 minutes is enough.

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

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

Number of products:

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

Cooking method:

Put the prepared pastry dough for buns according to the recipe written above, put it on a work board sprinkled with flour.

Separate a small part and roll into a long round strip.

Cut into portions. Roll each piece into a ball, in size, like 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 "approach". When the buns are ready, brush them with the 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. / Butter is removed from the refrigerator about 30 minutes before cooking. /

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

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

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

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

Video sweet dough for buns the most delicious tender

Alexander Gushchin

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

Content

The airy, melt-in-your-mouth sweet dough can be unleavened and yeasty; it is used to make sweet buns with raisins, elegant Easter cakes and homemade pies with fruit and berry filling. From the dough, which is called patty, products of various shapes and sizes are formed, after which they are baked in the oven. A few simple recipes will help you make delicious pastries and turn a boring tea party into a family ceremony.

How to make sweet dough

Sweet rich yeast dough for buns, lush curd cheesecakes and candied buns, which Carlson liked to indulge in so much, is distinguished by a high content of baking - 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 other ingredients, combine with dough and knead the dough.

Sweet dough recipes

Butter is considered one of the most high-calorie types of dough. There are many options for making muffins with any fillings, but not everyone gets 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 you need to add as many grams of flour, yolks, margarine as required by the recipe.

For buns

• Cooking time: 3 hours 30 minutes.
• Number of servings: 15 persons.
• Cuisine: international.

Sweet buns are good even without filling. They are served with tea, for breakfast with a glass of cold milk. To make sweet pastries brown and not turn jet black, you can cover them with parchment paper. The dish will be tasty and snow-white in the fault, if you give preference to premium flour. It is believed that the process of preparing the dough requires a special attitude, so it is not recommended to quarrel, shout and be in a bad mood.

Ingredients:

• wheat flour (highest 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 flour. If you don't have a scale, use 2 cups of flour, then add as needed.
2. Add yeast, salt, sugar.
3. Heat milk, add vanilla seeds. Cool down. Crack an egg.
4. Break the second egg, separate the yolk from the protein. Mix the yolk with a spoonful of vanilla milk, put in the refrigerator. Add protein to milk. Whisk.
5. Make a well in the flour, pour in the milk-egg mixture. Mix.
6. Melt the butter, add to the dough base. Knead for 10 minutes. The dough may be slightly sticky to your fingers. If it turns out liquid, add the rest of the flour.
7. Roll up a ball, put in heat for an hour. Punch down, remove again for an hour. It should rise and increase by 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. Lubricate with milk-yolk mixture, sprinkle with sugar.
10. Bake buns for 30-45 minutes (180-185 degrees).

For pies

• Servings: 10 persons.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: difficult.

Butter pies with a sweet filling are a hearty dish that many associate with a vacation in the village with their grandmother. They are prepared from available products and are delicious in combination with natural juice or steamed warm milk. Such pastries go stale quickly, it should be stored in the refrigerator. Before you cook rich yeast dough for pies in the oven, you need to close all the windows - it does not tolerate drafts.

Ingredients:

• wheat flour (highest 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 steam. Pour yeast and 2 tablespoons of sugar into milk. Stir until dry ingredients are dissolved.
2. Enter 2 eggs, mix.
3. Soften butter. Enter into the steam.
4. Pour in the flour. Knead with your hands until the pastry dough is smooth. It should turn out more abruptly in order to hold the filling. Roll into a ball, cover, leave warm for an hour.
5. Wash the apples, remove the cores, chop. To make the pies beautiful in the cut, the fruit should be cut into cubes or slices. Add the remaining sugar, mix. If apples darken quickly, drizzle with lemon juice.
6. Divide the dough into 10 parts, roll out each or knead by hand until the state of the cake. Put the filling, form pies.
7. Arrange on a baking sheet, brush with egg.
8. Bake for 25-30 minutes (200 degrees).

For pies in the oven

• Cooking time: 1 hour 40 minutes.
• Servings: 12 persons.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: medium.

Ingredients:

• wheat flour (highest 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 you prepare a rich pie, make a dough - heat the milk, pour in the yeast, sugar. Stir, leave for 10 minutes. The amount of yeast may vary, depending on the species.
2. Enter salt, vanilla sugar, sunflower oil. Melt butter, add to yeast. Pour in the flour.
3. Knead the dough. Form a ball, put in heat for an hour. The baked goods rise very quickly.
4. Divide the ball into 2 parts. Roll out the first into a thin, but not transparent layer, shift into a mold.
5. Cover the layer with jam. Homemade spreads easily and is evenly distributed with a spoon. Store thicker, it can first be cut with a knife into plates or cubes.
6. Roll out the second layer, cut into strips with a curly or kitchen knife. Form a lattice over the jam. Fix the edges. Due to the absence of eggs, the rich cake does not get stale for a long time.
7. Beat the yolk, grease. Leave for half an hour.
8. Bake for 40-45 minutes (175-180 degrees).

For Easter cakes

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

Easter is a bright holiday during which Orthodox housewives can compete with each other in the art of baking Easter cakes. Even experienced chefs 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 is easier to buy a finished product in a store than to bake on your own. There are recipes with step-by-step photos that will help you easily determine the readiness of the dough and add such an amount of muffin that the homemade muffin cake turns out perfect.

Ingredients:

• wheat flour (highest 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. Warm up the milk. Add some sugar.
2. Add yeast to 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. Introduce suitable yeast. Stir.
6. Pour raisins, candied fruit.
7. Enter flour. If the consistency and amount of muffin do not suit you, add a little more flour.
8. Grease the molds, fill up to the middle. Cover, leave for an hour.
9. Lubricate the surface with yolk.
10. Bake for about an hour (180 degrees). After cooling, decorate the rich cake with icing or powdered sugar.

With dry yeast

• Cooking time: 1-1.5 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 240 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.

Ingredients:

• wheat flour (highest 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 butter pies - add a little flour and sugar to the milk, add dry yeast. Let come.
2. Remove margarine and eggs from the refrigerator. It is better to do this in advance, because yeast starters do not perceive cold ingredients well.
3. Beat eggs into the mixture, add soft margarine.
4. Knead the dough.
5. Without standing, divide into portions. From each form a cake, put a pitted cherry, fix. If the cherry is too sour, it can be sweetened.
6. Arrange in rows on a greased baking sheet.
7. Bake for about 30 minutes (90 degrees).

On live yeast

• Cooking time: 3 hours 15 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: easy.

The taste of rich pastries largely depends on the type and quality of 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, ripens faster. If the dough for a rich pie begins to tear, you can add a little warm water to it, if sticky - a spoonful of flour.

Ingredients:

• wheat flour (highest 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 - 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. Mix and keep warm.
3. Whisk the eggs with the remaining sugar. Mix with dough for rich pastries.
4. Add margarine to the milk-egg mixture.
5. Add salt, 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 warm.
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: 12 persons.
• Calorie content of the dish: 250 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: easy.

There are many advantages to baking on water. This is ideal for those who are lactose intolerant for a number of reasons, and a real salvation for those with a sweet tooth when you want something special, but there is no milk in the refrigerator. If the finished pies do not move well from the baking paper, water will come to the rescue - the pastries must be removed from the baking sheet along with the parchment and briefly put on a wet towel.

Ingredients:

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

Cooking method:

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

On kefir

• Cooking time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 260 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: easy.

Kefir is a useful sour-milk product, which acts in an ensemble with sweet rich pastries in two versions. The first is that they are pleased to drink a still warm bun, recently taken out of the oven. Second - it is one of the main components for a good dough, which helps the dough to rise high and fill with air bubbles.

Ingredients:

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

Cooking method:

1. Warm up kefir. Introduce yeast, a couple of tablespoons of sugar.
2. Add some flour to the mixture. Mix, leave for 15 minutes.
3. When the dough is suitable, beat in the egg, add salt, the remaining sugar, vegetable oil.
4. Enter flour. The dough should not be too tight - otherwise, the pastry will be clogged, heavy.
5. Divide into 10 parts, leave for an hour. Knead, again leave for half an hour. Divide each piece into 3 parts, roll into identical sausages with your hands, braid pigtails. Transfer carefully to a baking sheet.
6. Lubricate with yolk, sprinkle with poppy seeds.
7. Bake rich pigtails for 15-20 minutes (180 degrees).

On dough

• Cooking time: 1 hour 45 minutes.
• Servings: 16 persons.
• Calorie content of the dish: 200 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: easy.

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

Ingredients:

• wheat flour (highest grade) - 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. Warm up over medium heat.
2. Remove from stove, 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. Let rise twice in warmth for 30 minutes.
6. Divide the dough into 16 parts, roll each into a ball. Put on a baking sheet, grease with yolk.
7. Bake buns for 15-20 minutes (200 degrees).

Video

Best Butter Yeast Dough for Sweet Baking! Watch the video

Discuss

How to cook pastry for pies in the oven or sweet buns - step by step recipes with photos

Delicious yeast dough recipe with step by step photos

I have always wanted to learn how to bake real yeast pies. Fluffy, fluffy, delicious! Like in the oven. Or at least almost like that. Because with pies from a real oven, no other can be compared. I was lucky to try some cherry pies in the village, I still remember this incomparable taste! My respect and admiration for those who know how to bake pies in the oven!

But if you find a common language with your oven, you will also get very tasty homemade cakes. Especially if you knead the yeast dough according to this recipe!

For a long time my pies turned out to be somehow thin, harsh and practically not fluffy ... But one day I found a piece of paper in the home archive with a recipe for pies with cherries from yeast dough. The recipe was new, and I immediately wanted to try it out, which I did, making some adjustments to the recipe.

Ingredients for Sweet Yeast Dough:

Initial variant:

• 100 g fresh yeast;
• 5 eggs;
• 150 g of sugar;
• a pack of margarine 250 g;
• ½ cup sunflower oil;
• 2 tablespoons of condensed milk;
• flour.

I didn’t have condensed milk then, and I also decided to add a little milk to the dough (how could it be without it?). It turned out like this:

• 100 g of yeast;
• ¼ cup warm milk or water;
• 5 eggs;
• 150 g of sugar;
• 250 g margarine or butter;
• half a glass of sunflower oil;
• salt to taste (I think 1/4 teaspoon is enough);
• flour, as it was possible to establish experimentally, you need about 5 - 6 glasses. Of course, you need to choose the best flour, wheat flour of the highest grade.

And one more thing: the success of yeast baking depends not only on the set of ingredients. To make the pies a success, your good mood is very important! If you cook with joy, love and respect in yeast dough, everything will definitely work out!

The pies exceeded all expectations! Fluffy, soft, ruddy and very tasty - it was my dream :)
Since then, I have been taking this wonderful dough recipe for all yeast baking. You can make not only sweet buns, but also unsweetened ones, for example, with an egg and herbs - just then take less sugar, not 150 g, but 2-3 tablespoons.
And now let's take a closer look at how to make homemade yeast dough.

How to knead yeast dough

Crumble fresh yeast into a bowl with your hands, rub with a small part of sugar (1 - 1.5 tablespoons). When the yeast has melted, add a little water or milk - be sure to warm (not hot and not cold!) - yeast is very fond of sugar and warm milk.

Then add a little flour and mix so that there are no lumps. It will turn out a little sparse dough - dough. Since yeast loves heat, put the bowl of dough in a container of warm water and cover with a clean towel.

While the dough is rising, beat the eggs and the rest of the sugar with a mixer. You can also blather with a fork, but with a mixer it will be faster and more magnificent.
Melt margarine or butter until liquid in the microwave or over low heat on the stove.

10 - 15 minutes, and now the dough came up. We mix together the dough, beaten eggs and melted margarine (it should not be hot, but lukewarm).

Add sunflower oil, mix and begin to gradually add flour. It will be great to sift it through a sieve or colander: then the flour will be enriched with oxygen, which our yeast needs for fermentation. Simply put, the flour will become airy, and it will be easier for the yeast to raise the dough. Pies will turn out hoo!

Products made from yeast dough, prepared by the caring hands of the hostess and warmed by the warmth of the hearth, have occupied a place of honor on the dining table since ancient times. In Rus', 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 cordial attitude 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 medium heat. When your milk is heated to 45 degrees, warm to the touch, add the amount of dry baker's yeast and granulated sugar specified in the recipe to the pan with it.
2. Leave the pan on the kitchen table, let its contents brew a little. After a few minutes you will see the milk rising. Immediately add melted butter or margarine, raw eggs, refined butter, table salt, vanilla and wheat flour to the container. Use a food processor, blender, or mixer to beat chicken eggs until fluffy.
3. Thoroughly mix the contents of the pan 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, well protected from drafts and sunlight. The dough you prepared will certainly reach the required condition within 20-30 minutes. After this period, put the yeast dough on the kitchen table.
4. Wrap a long and elastic roll of cooked dough. Cut off small pieces from this product and use a silicone rolling pin to quickly roll out cakes from them. The size of each of the cakes should not exceed the approximate size of a tea saucer. To lubricate the cake, you will need a small piece of margarine for baking 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 the middle of it, you need to make a small cut, which will be used to turn one of the edges of the roll you have formed. You can give the buns any shape and size, connect your imagination and be creative in creating your culinary masterpiece.
6. Now is the time to bake your creations in the oven. Gently grease a baking sheet with refined oil or line it with parchment paper and place the buns you have prepared. At a temperature of 20–25 degrees, the products should stand for 15 minutes. Watch out for the buns to rise and expand a little.
7. Be sure to grease them with a wide culinary brush dipped in an egg, previously beaten with a blender or mixer. Place the heat-resistant baking sheet with the buns in the hot oven. At a temperature of 180 degrees, you will need to bake them for 20-30 minutes. Once the cake has risen, take it out of the oven immediately.
8. Transfer the finished buns to a clean linen cloth and cover them on top with a large towel made of natural fabric. You will remember for a long time the amazing and slightly festive taste of buns prepared according to this homemade recipe. Taste them in a cheerful and friendly company, recharge with positive emotions surrounded by close and dear people.

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 fluffy, beautiful buns according to a quick recipe at home, in a hurry.

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

• Mix all the starting ingredients and knead an elastic dough.
• Put it on the surface of the baking sheet and divide the dough into several parts (8 or 10).
• Shape the buns and bake them at a high temperature of 220 degrees for 20 minutes.

Eat buns with pleasure and enjoy chatting with your best friends at home.

You may be interested in the recipe for dough for buns with cheese.

Bon appetit!

In my old notes, I found a recipe for a yeast dough called "Air", which at first glance combines incompatible - yeast and soda. I rummaged through books and walked through the expanses of the Internet, read reviews and discussions on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine this combination is traditional. And according to this, I concluded that until you try it, you won’t understand anything (it’s not for nothing that I once wrote down the recipe). I made it once and the dough turned out just a fairy tale!
It's with apples.

Thought it might just be a coincidence, lucky? Yesterday I made the dough again and baked pies out of it. The result exceeded all my expectations - pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it fits very quickly, literally in 30-40 minutes at room temperature and has no yeast or soda flavor.

Yeast dough with the addition of soda "Air"

It will take
2 tbsp milk, 200 g margarine, 3 tbsp odorless sunflower oil, 2 tsp dry yeast, 1 tsp baking powder or 0.5 tsp soda, 2 tbsp sugar, 1 teaspoon salt, 2 eggs + 1 egg for lubrication, 1 kg 50 gr - 1 kg 200 gr flour or if in glasses (250 gr), then 6.5 - 7.5 glasses.

Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, so that the dough will become more airy and fluffy.
The amount of flour needed to knead the dough depends on the quality of the flour. The best flour is high in gluten. For this reason, the recipe does not contain exact data on the required amount of flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and mix everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, mix well, then add two tablespoons of sunflower oil and add the rest of the flour little by little, stirring well. The dough should be elastic and homogeneous, but it still sticks to the hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with a film or a napkin and leave for 30-40 minutes.

If the dough has risen, but the filling is not yet ready, the dough should be kneaded, covered again with a film and set aside.
When everything is ready, you can start sculpting pies,

As soon as they come up, gently brush them with egg. And so that the pies turn out to be more beautiful and shine better, brush with an egg again.
I really regret that I didn’t write about the temperature regime earlier and because of this, not everyone got pies, but better late than never
Bake pies at a temperature of 200 degrees for 15 - 20 minutes, until golden brown. The baking time depends on the oven. If the pies are browned on top and pale on the bottom, then cover them with a sheet of paper and continue baking until the bottom of the pies is ready.

Any filling for pies will do. But I liked the non-sweet one more with this test.