Sweet dough for buns: proven recipes for successful baking. Sweet dough for buns: proven recipes for successful baking The most delicious sweet dough

We offer to cook sweet buns from yeast dough in milk. In order for the finished culinary masterpieces to be not only tasty, but also beautiful, use the recommendations given in this recipe.

Sweet yeast dough buns

step by step photo recipe for cooking with milk

Any hostess knows that the quality of good pastries depends primarily on flour and dough. There are a lot of recipes for preparing various types of dough, but there are certain rules for all types of dough that improve the quality of finished culinary masterpieces.

First of all, it is the preparation of flour. Flour of any kind, even if it looks very clean, must be sifted before use. It's not just about removing unwanted contaminants. During sifting, the flour is enriched with oxygen, and this is the key to the splendor of the dough.

Before you start kneading, you must eliminate all drafts. The dough does not like drafts and noise. Therefore, slamming doors while working with yeast dough is not recommended.

Ingredients:

butter - 100 g;
eggs - 2 pieces;
milk - 150 ml;
granulated sugar - 0.5 cups;
vanilla sugar - 1 sachet (10 g);
yeast - 1 teaspoon;
salt on the tip of a knife;
flour 350-400 g + 50 g for sprinkling;
powdered sugar for decoration.

Cooking process:

Products needed for kneading should be at room temperature. Those ingredients that are stored in the refrigerator (eggs, butter) must be obtained in advance so that they are warmed.

Particular attention should be paid to such an ingredient as yeast. Only high-quality and fresh yeast will give good dough and lush pastries. Yeast fungi actively "work" in a liquid with a temperature of 30-35 degrees C. At higher temperatures, yeast fungi can die.

Warm up the milk slightly.

Add yeast to it (the recipe used muffin yeast, but ordinary yeast is also suitable), 1 teaspoon of sugar, mix well, cover from above and let rise.

In a bowl, combine eggs and sugar, mix.

Add the broth, mix everything again.

Sift the flour into a separate container, adding to the dough gradually, mix.

Melt the butter, but wait until it is hot.

Send to the yeast base, mix well.

Knead the dough with dry hands. Knead from the edges to the middle. The dough or dough must be defended strictly according to the recipe. Increasing or decreasing the settling time degrades the quality of the semi-finished product. Knead the dough for 15 minutes, if necessary, add flour, the dough should not stick to your hands.

Place the finished semi-finished product in a deep container for lifting, cover from above and place in a warm place. The base should double in volume.

Transfer the pastry dough to a floured surface. Cut off a piece and roll it into a layer 5-7 mm thick.

Using a glass, cut out circles with a diameter of about 5 cm.

Take three cakes and stack them on top of each other as in the photo.

Roll them up and cut into two equal pieces.

Thus, cut all the dough. Grease a baking sheet with oil and form buns from four halves.

If, before sending the blanks to the oven, the dough is not allowed to rise for 15-20 minutes, all the work done will go down the drain - the products, be it pies or buns, will not rise and will not bake well.

To make the pastry look beautiful, before sending it to the oven, you need to grease the products with a beaten egg or milk. You can simply dilute some sugar in water and use this solution. During baking, a beautiful glossy appetizing crust is formed. In this recipe, buns are smeared with sweet milk.

Bake a sweet pastry with yeast at a temperature of 190 ° C for 20-30 minutes.

Sprinkle the finished buns with powdered sugar.

Recipes for delicious buns and bread

10-15

2 hours

340 kcal

5/5 (1)

You can make both sweet and savory pastries from pastry. I know that many housewives are not friends with yeast dough, but I want to please loved ones with delicious buns. Now I will share with you a few simple recipes for a tender dough that you will definitely succeed.

Recipe for pastry for buns in the oven

We will need: bowls, clean kitchen towel.

Ingredients

Cooking steps

Milk dough video recipe

This video will introduce you to a gentle pastry dough with milk and mayonnaise.

Sweet dough with sour cream

Cooking time: 150 minutes.
We will need: whisk, bowls, cling film.

Ingredients

Cooking steps

First you need to make a dough. To do this, mix yeast, 25 grams of sugar and warm milk. Mix and set aside for 15 minutes.
Separately, mix sour cream, eggs, sugar, vanilla sugar and beat with a whisk to dissolve the sugar.
We mix the egg-sour cream mixture with the dough, add the sifted flour gradually, mix and set aside for 15 minutes.
Then add salt, melted butter, knead for at least 10 minutes.
Then cover the dough with cling film and set aside for an hour.
We crush the table with flour, put the finished dough on it, form a large rectangle with our hands, fold it with an envelope, cover with a bowl and leave for twenty minutes.
Then we repeat the same procedure again and we can start cooking buns.

Video recipe for delicious and tender pastry

This video will tell you how to knead the butter dough with sour cream.

Sweet dough on kefir

Cooking time: 105 minutes
We will need: bowls, cling film, spoon.

Ingredients

Cooking steps

Video recipe for a simple pastry

In this video you will learn how to knead the dough on kefir.

https://youtu.be/rU5Wb4Uodnk

Dough for buns in a bread machine

Cooking time: 205 minutes.
We will need: a bowl with a lid, a bowl, a bread machine.

The aroma of only cooked muffin rarely leaves anyone indifferent. And today, a favorite delicacy is a bun: lush, airy, with sugar, raisins, marmalade, poppy seeds or cinnamon ... For all kinds of sweet pies and pies, butter dough is ideal. With this type of dough, baking during baking is much more magnificent. To make pastries tasty, you need to prepare a good, airy and soft dough. After all, it is by him that not only baked goods are evaluated, but also the hostess herself: how skillful she is.

There are a lot of recipes. After all, it happens not only for buns, but also for pies, pizza, Easter cakes. The list can be very long. Also, the flour mixture can be both shortbread and butter. The only thing to consider is that this dish is far from dietary, but how sometimes you want to treat yourself and loved ones to the most delicious dishes. Today we will share with you not only our cooking secrets, but also several recipes that will not leave you indifferent. And you will definitely want to bake something!

Flour should be only the highest grade. All of today's recipes use wheat. However, if you replace a small part of wheat with some other (buckwheat, oatmeal, etc.), the taste of buns will only benefit from this. When adding cornmeal, salt should be excluded from the recipe.
It must be sieved, and better - twice. The flour will be filled with oxygen, it will be easier to knead without leaving lumps. As a result, the dough itself will be much easier to rise, it will retain its splendor after baking.
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.
Eggs can be used as chicken, and quail, and duck. There are about three quail for chicken, and one duck for three chicken. Quail eggs are tastier and more nutritious, but the taste of duck eggs is much less pronounced.
Sunflower oil can be replaced by others: corn, sesame, linseed. It is worth experimenting with this, the taste will be really different even with a small amount of oil. But you don’t need to overdo it with it, otherwise the buns themselves will leave a greasy mark on your hands.

Tip: in order for the dough to acquire a beautiful golden crust, it must be greased with raw yolk before being sent to the oven.

How to make sweet dough for buns?

Basic yeast dough recipe

Ingredients:

60 g yeast
2 cups warm milk
200 g sour cream or 150 g butter (margarine)
2 eggs
1 tsp salt
5 st. l. Sahara
1 kg flour

Cooking method:

All foods must be at room temperature. Pour the heated milk into the bowl in which you will knead the dough, and dissolve the yeast in it. Beat the eggs in there, but do not beat them, add sour cream, butter or margarine. Mix everything thoroughly with a wooden spoon. Pour sugar, salt into the resulting mixture, and then gradually add flour, without ceasing to stir.

Properly kneaded dough is an even, smooth mass without lumps, does not stick to the spoon, does not stick to the walls of the dishes.

It is best to knead the dough with your hand, it will help to more accurately determine the desired consistency. If it sticks to your fingers, then it means that you need to continue kneading it, and if this does not help, then add a little more flour.

Cover the kneaded dough with a towel and place in a warm place to rise. The dough should triple in volume. When this happens, squeeze it with your hand, wetting it with cold water. Then put it back in a warm place. When the dough rises a second time, it is ready for cutting. Place the unshaped dough on a baking sheet, thoroughly greased with vegetable oil, so that later you will not have problems with removing the finished products from the baking sheet.

Give the cut dough another 10-15 minutes to rise before putting it in the oven - this will be the third approach, or proofing. After that, place the baking sheet in the oven, heated to 200 or 220 ° C, depending on what temperature is indicated in each specific recipe.

Sweet yeast dough in vegetable oil

Ingredients:

1 st. l. dry yeast (50 g)
1 glass of vegetable oil
1 glass of milk
1 egg
8 art. l. Sahara
1 tsp salt
1 kg flour

Cooking method:

Sift flour twice. In slightly warmed milk, but in no case hot, put the yeast, then leave it for 10-15 minutes in a warm place so that it dissolves completely. After the yeast disperses, pour warm vegetable oil into it, stir, beat in the egg, put sugar, salt, then mix again. After that, start pouring flour into the resulting mass in small portions until the kneaded dough sticks to your hand or spoon, depending on how you mix it.

Cover the dough with a towel and leave in a warm place to rise. After it doubles in size, pat it down with your hand dipped in cold water. Just don’t get carried away, because the pastry doesn’t like to be kneaded for a long time, because at the same time it loses some of its properties and will take a long time to come up the second time, it won’t be so soft and airy. When it fits a second time - you can start cutting.

Sweet yeast-free dough

The opinion that sweet dough without yeast is inferior to yeast is absolutely not true. Sugar, eggs and butter, being rich ingredients, make the dough soft and elastic, and such an additive as baking powder adequately copes with the function of yeast. Such a dough requires minimal proofing and captivates with convenience and simplicity.

Ingredients:

flour - 250 gr.
oil - 125 gr.
sugar - 50 gr.
baking powder - 10 gr.
water - 70 ml.
egg - 1 pc.

Cooking

Mix flour with sugar and baking powder.
Add oil, then grind into crumbs.
Whisk the egg with water.
Pour the mixture into the flour and knead the dough.
Refrigerate 25 minutes.
After, use the most delicious, tender, rich dough for buns for shaping and baking them.

The most delicious and tender sweet dough for buns

Ingredients:

fresh yeast - 100 g
milk - 50 g
eggs - 5 pieces
flour - 5-6 cups
sugar - 150 g
margarine - 250 g
vegetable oil - 100 g
salt - on the tip of a teaspoon

Cooking:

sprinkle crumbled yeast in a bowl with sugar (1 tablespoon), grind. Pour heated, but not hot milk into the resulting slurry and pour one tablespoon of flour, mix the products. We cover the container with dough with a napkin, you can place it in a bowl of warm water for 10 minutes;
in the second bowl, beat the mixture of eggs and sugar;
drown margarine, then cool;
mix together the dough, warm margarine, egg mixture, sunflower oil. Add the flour gradually, sifting it. Knead the dough thoroughly, cover with a cloth and place to a heat source for 15 minutes. The increased dough is carefully kneaded and sculpted, sculpted ...

How to make dough for buns on kefir

An excellent pastry dough for pies for those who do not have special cooking skills.

Ingredients:

A glass of low-fat kefir
3-4 cups flour
100 grams softened butter
Two large spoons of sugar
some salt
One and a half teaspoons dry yeast
Two eggs
Half a glass of hot water

Cooking process:

Mix the butter brought to a liquid state with kefir, hot water. Pour eggs and sugar here. Salt a little, then stir well.
In a separate container, mix three cups of flour with yeast, add the resulting mixture in small portions to the rest of the ingredients so that the lump is plastic.
Place the covered bowl in a fairly warm place for 60 minutes.

Quick sweet dough with dry yeast

Ingredients:

dry yeast - 11 gr.
salt - a pinch
granulated sugar - 2 tbsp. l.
egg - 1 pc.
warm cow's milk - 250 ml.
vegetable oil - 6 tbsp. l.
flour - 500 gr.

Cooking method:

Before starting cooking, first light the oven and leave it to warm up to about 180 ° C. Now we take a deep bowl, break a chicken egg into it, throw a pinch of salt, a little sugar and pour in warm cow's milk. Mix everything well with a whisk and add the required amount of vegetable oil. Then gradually add the sifted wheat flour, combined with dry yeast, and knead a homogeneous soft dough, without lumps, lagging behind the hands. Then we form a ball out of it, put it in a bowl, cover with a lid and wrap it with a large kitchen towel. We turn off the preheated oven, put our dough there and mark for about 25 minutes. After the specified time period, we take out a bowl, take out the risen dough and proceed to the preparation of buns.

Sweet pastry in a bread machine

Much easier to make dough in a bread maker. All that is needed is to pour the ingredients into the machine and enjoy the process.

Ingredients:

flour - 450 g;
dry yeast - 1 tsp;
sugar - 2.5 tbsp. l.;
salt - 0.5 tsp;
oil - 50 g;
milk - 200 ml;
eggs - 2 pcs.

Cooking method:

Heat milk and melt butter.
Whisk eggs with salt.
Send the products to the container.
Sift the flour through a sieve twice. Add to mixture. Sprinkle dry yeast on top.
Close the lid of the bread maker and select the "Dough" program.
Periodically check the operation of the machine. It happens that the flour is not taken completely. Then, with a wooden spatula, remove the remnants from the walls so that the product gets into the dough.
The machine will stop working after 15 minutes. Do not open the lid, let the contents stand for 1.5 hours and increase in size.

Do not forget to observe the temperature regime when baking so that the products do not settle. So you get ruddy and fluffy buns.

Sponge method of making pastry dough

Ingredients:

Cow's milk (fat content of your choice) - 2 full glasses
premium flour - 550 gr.
pressed yeast - 50 gr.
chicken eggs - 5–6 pcs.
granulated sugar - 1–1.5 cups
butter or margarine - 100 gr.
also margarine - 100 gr.
vegetable oil - 50 gr.
0.5 tsp salt

Cooking method:

This dough is prepared in several steps. To begin with, a dough is prepared, after which a rich dough is kneaded on its basis. This option is suitable when the hostess needs to put a large amount of muffin - butter, chicken eggs, granulated sugar. For example, for those who love sweet pies.

So, we need to dissolve the yeast in warm milk (at a temperature of 36 degrees) - about 20 g, one tablespoon of granulated sugar and flour, so that the dough is obtained in a consistency similar to ordinary pancakes (about one glass).
The dough should be sprinkled with flour, covered with a towel and left in a warm place for 1.5 hours, or more, at a temperature of about 30 degrees. The dough can be considered ready when it rises to the maximum, after which it begins to sink and the surface begins to become covered with fine wrinkles.
In a separate bowl, beat eggs with sugar and salt, mix.
Melt butter or margarine in a water bath and cool to a temperature of no more than 37 degrees (so as not to scald our yeast). Introduce muffin into the fermented dough, gradually add all the remaining flour, mix the dough well with muffin.
At the very end, add warm melted butter and knead the dough (it is better to do this on the table, having previously lubricated it with sunflower oil), while kneading, add a small amount of flour until the dough stops sticking to your hands. Kneading the dough is the main moment when kneading yeast dough. Muffin incredibly loves when it is kneaded with hands for a very long time. Knead for at least 25 minutes.
After the pastry, put back in a deep bowl, cover with a napkin, let stand in a warm place for 1.5–2 hours.
The finished pastry dough should be elastic and fluffy. In no case should it stick to the hands and easily fall behind the dishes. You can start cutting and baking.

The most popular toppings for sweet buns

You can cook buns with a variety of fillings, both sweet and savory. It all depends on your taste and desire. For example, if you want buns for tea, then they can be just sweet or with jam. If you want to cook something more satisfying, then bacon or cheese will do.

Good luck with your experiments in the kitchen and bon appetit!

When someone thinks of freshly baked buns, yeast dough most often comes to mind. But after all, you can bake this yummy from any other, fortunately, the dough recipe for buns is at hand. It is necessary to knead on the highest grade flour - it guarantees high-quality baking. The rest of the rules and tips will relate to specific cooking methods.

The five most commonly used ingredients in recipes are:

The ideal option is pastry dough for buns, which contains sugar and butter (vegetable or butter is not particularly important). You can knead it with or without yeast. If the first option is chosen, then the yeast must be activated or “wake up” before use. In any case, you need to knead the dough for at least 20 minutes to make it softer and easier to work with.

If the question is how to make dough for buns quickly, when there is no time at all, a great cooking method will save. Warm water, flour, dough and sugar are combined into a total mass, oil and salt are added. Knead with your hands until the stickiness disappears. Leave for 15 minutes. Rise in one and a half-two times is provided. This method is suitable for a recipe for dough for buns in the oven. It can be supplemented with various fillers: raisins, dried apricots, candied fruits. But it is better to mix them before baking.

Five of the fastest recipes:

focus not on the proofing time of the dough, but on the amount of its rise, the first - one and a half times, the second - twice
food temperature should not exceed 38 degrees
dough cannot be overdone on buns
dough that sticks to hands is “fixed” with flour

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

Recipe with photo step by step:

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

2. In a separate bowl, combine butter (or good margarine) with sugar.

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

4. When the liquid ingredients are warm (40-45%), add eggs, salt, vanilla essence and mix thoroughly until the mass becomes homogeneous.

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

6. Knead a soft, uniform, elastic dough. You can add a little more flour if needed. It is worth kneading for 10-15 minutes - the quality of baking will depend on this. The longer the dough is kneaded, the smoother and more pliable it becomes. Roll into a ball, cover with a kitchen towel and place in a warm place for 1-1.5 hours to "rise". During this time, the dough should double in volume. Then knead the dough again and roll into a ball. Also cover and leave warm for a while so that it "rises".

7. After the second “approach”, the pastry dough for buns is ready for use as intended. It is very pleasant to work with him - it is gentle and elastic.

From this amount of ingredients, 15-18 are obtained.