The taste and aroma of baked goods always attracts. I remember how my grandmother baked delicious pies, and I ran to the kitchen to this wonderful aroma. Now I cook them for my family.
In our family, everyone loves yeast baking. Not always, and not for everyone, everything turns out successfully and smoothly. Today, I want to share wonderful recipes and secrets of making delicious buns.
One of the important secrets of great baking is a great mood. And also, it is important to buy fresh products; before cooking, remove them from the refrigerator; they should be at room temperature.
The flour must be sifted at least 2 times. This will give lightness and softness to the finished products. It is important not to slam doors in the room in which the dough is located and avoid drafts.
The dough should be placed in a warm place; an oven, a kitchen table, or a place under a radiator are suitable for this. I use the simplest method: I pour warm water into a saucepan and place a covered bowl of dough on top.
Work with the dough with love, and the result will please you very much, I think, not only you, but also your family. The recipes today will be different, but you will choose the one that you like best.
How to make yeast dough for buns like fluff
This dough is soft and airy, easy to prepare, and does not require foreign products. This pastry is perfect for the Easter table, as well as for breakfast. This delicious dish can be served with coffee or tea for breakfast.
They can be stored and do not go stale. Although, yeast baked goods are not stored for a long time; they are eaten on the very first day.
Ingredients for the dough:
- 1 tbsp. l. dry active yeast
- 3 tbsp. l. Sahara
- 3.5-4 cups flour (cup = 200 ml)
- 300 ml. warm milk
- 0.5 tsp. salt
- 80 gr. butter
Add sugar, yeast, and 3-4 tablespoons of flour to warm milk. Mix everything and send it to a warm place for 30-40 minutes, you can wrap it up and put it under a radiator, or in a slightly preheated oven.
Buns prepared using the sponge method turn out fluffier, tastier, and have a looser structure. The dough itself rises much faster than dough that is prepared in the usual way.
After 30 minutes, we get a thick, fluffy foam. Now we add salt, melted butter and all the flour to the dough.
There is no need to add hot butter, it should be melted and cooled.
Sift the flour, add in portions, we need to achieve a homogeneous state. Then put the dough on the table and continue kneading it with your hands.
Add flour and knead the dough, it should not stick to your hands or to the work surface. When the dough stops sticking, stop and stop adding flour.
To make it easier for the dough to “rise,” grease the top with vegetable oil or melted butter.
Place the dough in a bowl and put it in a warm place for 30 minutes.
The dough turns out soft, elastic, and very pleasant to work with. The dough will “rise” in 30-40 minutes. You can put it in a barely warm oven, or under a radiator.
Roll the dough into balls. We will form buns from these balls.
Grease the board or work surface where you will place the dough balls with melted butter or vegetable oil. I always lubricate with odorless (refined) vegetable oil.
Place the balls on a baking sheet, or in a mold, and bake the buns in the oven, you can grease them with yolk and milk, so a beautiful crust will appear on top.
Variant of baking with yogurt
- 490 ml sour milk;
- 60 ml vegetable oil;
- 950 g flour;
- 11 g yeast;
- 60 ml water;
- 3 pinches of salt;
- 15 g sugar;
- 2 eggs.
How long to do – 1 hour and 35 minutes.
How many calories - 265 calories.
Recipe for bun dough with sour milk and yeast step by step:
- Heat the water until it becomes warm, but under no circumstances hot;
- Dissolve yeast in water;
- Break the eggs, separating one white for brushing the buns;
- Grind the remaining eggs (one whole + yolk) with sugar and salt until the bulk components dissolve;
- Add butter to the eggs and beat the mixture well with a whisk;
- Pour in the milk, continuing to whisk vigorously;
- Then pour in the liquid mass, whisking the mass no less vigorously;
- Next, add all the flour through a sieve, but this must be done in several stages;
- Add it until the dough stops sticking to your hands;
- Leave it in a bowl covered with film for one hour;
- After an hour, knead the mass and prepare the desired pastries.
Buns like feathers: soft and fluffy with dry yeast without the fuss
This unusual recipe will appeal not only to you, but to your whole family, wonderful pastries, which are filled with delicious sour cream on top, it is extremely tasty.
Products:
- flour 450 grams
- milk 120 ml
- butter or margarine 110 grams
- sugar 60 grams
- dry yeast 10 grams (1 g dry yeast is equivalent in weight to 3 g live yeast)
- vanillin 1 gram
- salt a pinch
- eggs 3 pcs.
Filling:
- sugar 50 grams
- butter 20 grams
Sour cream filling:
- sour cream 160 grams
- sugar 60 grams
Eggs need to be combined with sugar and whisked, pour in warm milk.
Add melted butter, but not hot, vanilla, salt, and dry instant yeast. Mix everything well with a whisk.
Add 400 grams of sifted flour, mix the dough with a spoon, cover it with film, and leave it in a warm place so that the dough rises.
Make it a rule that you need to sift the flour. Cook with sifted and unsifted flour, and you will see the result immediately.
Leave for 1-1.5 hours in a warm place.
The dough has risen, put it on the work surface, sift the remaining 50 grams of flour, and knead with your hands on the work surface so that the finished products are tender and light, do not overfill the dough with flour.
The dough is ready, you need to dust it with flour and roll it out with a rolling pin into a layer. Grease with melted butter and sprinkle with regular granulated sugar. Try to distribute the sugar over the entire surface, and not at one point.
We roll the dough into a layer and cut it into 8 parts, maybe 9-10, then the baked goods will be smaller in size. The most convenient way is to cut the roll in half, and then each part in half, and in half again.
Place in a mold greased on all sides, cover everything with a clean towel, and set aside for proofing. This takes about 30-40 minutes, then you need to grease the top with yolk.
We bake at 180 degrees for about 30 minutes, but be guided by your oven, this is very important, since we all have different ovens. While baking, we mix sour cream with sugar.
Turn off the oven, take out our delicacies, pour sour cream over their entire surface, and put in the oven for 15 minutes. During this time, the sour cream will be absorbed into the buns, and there will be a beautiful crust on top.
We make aromatic treats for tea. Let them cool and serve. I'm sure you won't be able to tear yourself away from these wonderful products. It's very tasty and very simple. As you can see, it is prepared without any fuss.
Buns with cottage cheese
Store-bought baked goods don’t always taste great. It often happens that it turns out to be too dry or unsweetened. It is very difficult to find a bakery whose quality of products matches your taste preferences. And store-bought products cannot be tastier than homemade ones. The benefit of baking your own is that you can experiment with ingredients. You will be surprised, but you can make wonderful Moscow buns with sugar from yeast dough with the addition of cottage cheese.
For this you will need:
- Flour – 2-2.5 cups of flour.
- Rast. butter - 120 g.
- Homemade milk – 240 ml.
- One egg.
- A pinch of salt.
- Sugar – 110 g.
- A pack of cottage cheese (it’s better to take homemade one).
- Raisins – 60 g.
- 4 tsp. dry yeast.
Stir dry yeast in warm water. Heat the milk slightly and pour into the bowl. Add salt and sugar, as well as diluted yeast. Place the bowl with the resulting mass in a water bath. After three minutes, remove it from the heat, add flour and knead the dough. When finished it should be soft. Next, transfer the dough into a pan, cover it with a lid and place in a warm place for 1.5 hours. It is necessary to stir the mixture every 30 minutes so that it rises even better.
While the dough is rising, you can start preparing the filling. Transfer the cottage cheese into a bowl, add raisins, eggs, sugar and a little vegetable oil. Mix the mass thoroughly so that it is homogeneous.
After the dough has risen, it should be removed from the bowl and divided into equal parts. Roll each portion into flat cakes. Form a depression in the center of the dough and place the filling in it. Place the buns on a greased baking sheet, then put them in the oven. The recipe for buns made from yeast dough is quite simple. The presence of cottage cheese in buns makes them even more delicious.
Video recipe on how to make fluffy Japanese raisin buns
This recipe is very simple, anyone can do it, even a novice cook or just an amateur. In addition to the fact that the dough is simple to prepare, they also taste great.
It can be cooked with sugar, poppy seeds, raisins (in the video, part of the dough is prepared with raisin filling), jam or any other filling. Or make into loaves and sprinkle powdered sugar on top.
To cook, you need to press a button, watch a video, buy all the necessary products, and cook. In the video everything is explained and shown in detail. I think after watching, you will have no questions left.
Milk dough for buns that melt in your mouth: recipe with live yeast
Many will probably say that baked goods made with pressed yeast are the most delicious. For me it is. Because the dough in such delicacies always turns out to be light and soft, which means the buns were a great success, and even if they are with jam or cinnamon, mmm... It really works up an appetite. Study this recipe with the owner of this video:
That's all, I hope now you won't have any problems with the bun dough. It will always delight you with its airiness and splendor, and the buns inside will be soft and delicate in taste. Have a great experience and a sunny day. Bye.
Many people believe that to prepare fluffy and soft baked goods it is necessary to use dairy products. But that's not true. And today I will prove the opposite by presenting to your attention an amazing recipe for buns made from yeast dough with water, that is, without milk.
Quick cottage cheese buns like feathers in 5 minutes - step by step recipe
These quick cottage cheese products will appeal to lovers of cottage cheese baking. I don’t know about you, in our family, everyone just loves cottage cheese pastries, they turn out very tasty.
The dough here is without yeast, with baking powder, and is prepared really very quickly and very simply. I don’t recommend replacing it with soda; after all, with soda, the products may not be as fluffy. I always buy baking powder because some recipes call for it and don’t recommend replacing it with anything else.
Ingredients:
- Cottage cheese - 200-250 grams
- Egg - 1 pc.
- Sugar - 4 tbsp. l.
- Flour - 100-120 grams
- Baking powder - 1 tsp.
- Vanilla sugar - 20 grams
For lubrication:
- Milk - 1-2 tbsp. l
- Sugar 1-2 tsp.
Place the cottage cheese in a bowl, mash it with a fork, add 1 egg, regular and vanilla sugar, a pinch of salt, and baking powder. Mix everything thoroughly. Add flour, be sure to sift it. Knead the dough, not too tight.
The dough is soft and pliable, but sticks a little to your hands. This is fine. Grease the baking sheet with oil. Sprinkle your hands with flour and form dough balls in your palms. Place them on a baking sheet. You can line the bottom of the pan with parchment paper.
This amount of dough makes 10-12 buns, weighing 30 grams.
Place the dough in the oven preheated to 180 degrees for 15 minutes, and 3 minutes before the end of baking, take out the quick curd buns, brush with milk, use a brush and sprinkle with sugar. Bake for another 5 minutes. This is a great breakfast or dinner. You can take these products with you to school or work.
This successful recipe will appeal to all lovers of baking, and such a simple recipe can be prepared not only by an amateur cook, but also by a teenager.
How to make the dough correctly so that the buns are soft and fluffy
Many of us make our own instead of buying it from the store. And of course, we are faced with the fact that it doesn’t always turn out the way we would like. It's simple, there are a few rules, following which will help us make him lush and soft.
1. Yeast: it should only be fresh. Always check the manufacturing date and expiration date. Believe me, you can actually buy them in a store that are already expired.
2. Milk or any other liquid you use in cooking must be warm. Never use food from the refrigerator for dough. Yeast begins to work only at warm temperatures. It should be heated slightly above room temperature. This will be an ideal environment for them.
3. The oil should also not be cold or hot. It is melted in a water bath so that its beneficial properties are not lost, and cooled slightly. If it's hot, the yeast will simply die and you'll have to start all over again.
4. Quantity: I don't recommend using too much yeast. Place them strictly according to the recipe. Otherwise, your products will have a persistent smell of fermentation.
5. Flour: always sift it through a sieve. Don't neglect this point. Since in the process it is saturated with oxygen, which gives our products fluffiness and airiness. It will be better if you do this more than once.
6. Eggs: the product itself depends on their quantity. If you need butter, then put more of them than usual for pies. For 3 pieces you need 20 grams of yeast.
7. Heaviness: The dough will take longer to rise if you overdo it with sugar, eggs and butter.
8. Salt: don't neglect it. They add flavor to the products, as if shading the sugar. Even a very small amount will not allow the product to become bland.
9. Temperature: For the dough to ferment well, it needs heat. Choose the warmest spot in the room and use it for elevation. If there is none, then use the oven. Warm it up for two minutes, check the temperature with your hand (it shouldn’t be hot). This method allows you to reduce the infusion time.
10. Mixer: do not use mechanical devices when kneading. Of course, they make our task much easier, but the dough loves affection. Therefore, it is better to use a whisk or a spoon, and when using them becomes impossible, use your hands.
11. A flour product is considered ready when it is sticky, but does not stick to your hands. If it is not like that, then there is not enough flour.
12. Time: the longer we knead it, the more carbon dioxide comes out, which helps saturate our mass with oxygen.
13. Draft: the dough does not like it when there is wind in the room. This cools it down, which means it won’t be as manageable and won’t be fluffy. The oven should also not be opened so as not to cool it. Avoid temperature changes.
14. Mood: always cook only in a good mood. Then not only the products will be delicious, but so will everything you prepare.
Light, fluffy, unusually soft buns with sugar
Probably few people will refuse homemade aromatic baked goods. I offer a simple recipe, and the taste and softness will amaze you from the first try. And the softness of this dough remains even after a couple of days.
Ingredients for 8 buns:
- wheat flour – 500 grams
- dry yeast – 10 grams
- milk (water) – 210 grams
- egg – 2 pcs.
- sugar – 30 grams
- salt – 0.5 tsp.
- honey (optional) – 1 tsp.
- butter – 80 grams
You will also need:
- 20 grams of butter to place on top of each product
- 3 teaspoons sugar (to dust the top)
Milk, sugar, salt, honey and eggs, beat well with a whisk. If you are allergic, then exclude honey.
Mix dry ingredients. To do this, mix the flour with dry yeast, pour in the liquid ingredients, and knead the dough.
Add the butter in two additions and mix it into the dough.
Transfer the dough to a bowl that has been previously greased with butter. Leave in a warm place to rise for 1 hour. This is what the bun dough looks like.
Knead the dough on the table and divide into pieces. I got 8 pieces, 116 grams each.
Roll out each piece of dough, roll it into a roll, and carefully seal the seam. and connect the ends.
Place the buns on a baking sheet greased with butter, creating a seam.
Leave to rise for 30 minutes in a warm place, just cover them with a clean towel or cling film. Then, using scissors, we make small cuts into which we place a small piece of butter, and sprinkle each product with sugar.
In the oven, when baking, the butter will melt along with the sugar, the top of the buns will be golden brown and crispy. Buns are baked with sugar in a preheated oven at 180 degrees for 20-30 minutes.
Serve cooled or warm, you can serve with tea or milk. Perfect for coffee, uzvar, compote.
How to knead the dough so that the buns come out soft and fluffy
Have you ever wanted to bake a bunch of buns so that their dough turns out fluffy and airy? Would they melt in your mouth? Of course yes, this is probably the recipe you came for. So he was found, and he is one of the best. Prepare buns using chicken yolks with butter and milk.
We will need:
Stages:
1. Pour warm milk into a clean deep bowl, just like that, not cold. Then add sugar (1 tbsp), and 10 grams of dry yeast. Stir with a spoon and leave to stand for 10-15 minutes until a fluffy cap forms.
If the milk is cold, the yeast will not begin to actively work.
2. Meanwhile, place two chicken yolks in another container. Add the remaining granulated sugar and vanilla. Beat the egg mixture with a whisk.
3. Next, combine the dough with the egg mixture and mix gently with a whisk. Add wheat flour in small portions. Knead into a soft and manageable dough.
Important! The flour must be sifted through a sieve several times, and then the baked goods will turn out airy, since this action helps saturate the flour with oxygen.
4. As soon as the mass is difficult to knead with a tablespoon, place it on a surface sprinkled with flour and continue kneading there. Next, add soft butter and knead it into the dough for 10 minutes.
The most delicious buns like fluff that don't go stale
The buns are prepared using choux pastry, which stays fresh for a long time and does not go stale. You can cook with dry or pressed yeast, but I like pressed yeast better, the baked goods are soft and airy, and the dough works well. Products are made in the shape of a flower; there is nothing difficult to prepare, especially since the recipe is very detailed and proven.
The top of the product is crispy, and the crumb is soft and light, divided into strands. Tender and very fragrant.
Cooking soft Sinabon buns with milk
Do you want to pamper your family with delicious and aromatic homemade cakes for tea? These amazing buns will please both children and adults. The most delicate cream, aromatic cinnamon, chocolate icing are unlikely to leave anyone indifferent.
When I cook such a delicious dish, the whole family runs to the kitchen, and although they can be stored in the refrigerator, we don’t have even a crumb left. It's so delicious that you forget about all diets and prohibitions. I made these for Easter last year, treated them to guests, and they went with a bang.
What you will need for the test:
- 4 cups flour
- 2 eggs (room temperature)
- 200 ml warm milk
- 50 g butter at room temperature
- 1/2 cup sugar
- 11 g dry yeast
- 1 teaspoon salt
- vanilla or vanilla extract
For the filling you will need:
- 40 g softened butter
- 1 cup brown sugar
- 10 g cinnamon
For the cream you will need:
- 100 g cream cheese
- 200 g powdered sugar
- 90 grams softened butter
- vanilla or vanilla extract
For chocolate glaze you will need:
- 4 tbsp powdered sugar
- 2 teaspoons cocoa powder
- 1.5 tbsp hot milk or water
- 1 teaspoon softened butter (optional)
Mix warm milk with dry yeast and a tablespoon of sugar. Stir until the sugar dissolves. We leave it aside, this is a dough dough. Leave for 10 minutes at room temperature.
Beat 2 eggs with a whisk. Place softened butter, sugar in a clean bowl and pour in the beaten eggs.
If you did not remove the butter from the refrigerator in advance, you can melt it in the microwave.
Mix with a whisk or mixer. The yeast has risen to the top, add it to the dough.
Stir and add sifted flour. Add flour in portions and mix. To begin, sift 2 cups of flour into the yeast bun dough. Add salt and vanilla, mix well.
Add more flour and mix. 2 more glasses. When it is no longer possible to mix the dough with a spoon in a bowl, transfer it to a table sprinkled with flour.
Knead the dough with your hands on the table, knead well until it stops sticking to your hands and work surface. You may need a little more flour, or a little less. This is how the dough turns out.
The dough can be transferred to a bowl, covered with a towel, and put in a warm place for 40 minutes. You can leave it on the table, just cover it with a towel, or turn the bowl over so it doesn’t dry out.
In the meantime, you can start filling. Add cinnamon to sugar and mix well.
If you don't have brown sugar, replace it with regular sugar. This also happens, nothing bad will happen if you replace it.
The dough has risen, move it to the table, sprinkle it with flour and roll it into a rectangle measuring 45 by 60 cm. We do this using a rolling pin. Grease the dough with softened butter. Grease the entire surface of the dough.
Sprinkle cinnamon and sugar over the entire surface of the dough.
The key to excellent baked goods, good quality products. Do not skimp on products, and do not try to replace them with cheaper ones, so as not to be disappointed with the result later.
When greasing with sugar, step back 1 centimeter from the edges of the dough on all sides. Roll the dough into a tight roll.
Divide the roll into 12 equal parts.
It is most convenient to cut in half, then each half in half again, and then each piece into 3 parts. Then the Sinabon cinnamon rolls will be the same size.
Place the rolls on a baking sheet, pressing each one lightly with your hand. Leave in a warm place for 10-15 minutes, and place in the oven preheated to 180 degrees for 30 minutes.
While the buns are baking, prepare a delicious cream. To do this, combine soft butter, powdered sugar and cream cheese.
Powdered sugar must be sifted before adding to the cream.
If desired, you can add vanilla or cocoa to the cream, mix everything well, you get a homogeneous mass, somewhat reminiscent of thick cold sour cream.
For the glaze, mix cocoa and powdered sugar, pour in hot milk and stir, you can add butter, but this is not necessary. Hot milk can be replaced with hot water in the recipe.
We make a cornet from baking paper and put the glaze into it. If you don’t know how to make a cornet, then get ready for this video, you can press the button, watch, and make the same one.
This is how cinnamon rolls turn out, they need to be cooled. Do not apply cream to hot areas.
Apply cream to cooled Sinabon buns with cinnamon and sugar and pour chocolate over them, making a beautiful zigzag pattern.
Store the finished products in the refrigerator, before serving, reheat in the microwave for 30 seconds, no more. Serve with tea or coffee. The amazing aroma and taste will not leave anyone indifferent. By the way, they are very sweet, make tea and coffee without sugar.
The richest and most delicious dough for kefir buns in the oven
The next version of the buns is characterized by unprecedented fluffiness, because it is simple, but with the addition of a fermented milk product such as kefir. In general, another successful recipe, add it to your bookmarks.
We will need:
Stages:
1. Bring the cow's milk in a bowl until warm, only then add the yeast. Then add 1 tbsp of sugar, because this component is yeast’s best friend. Stir and leave to stand for 10 minutes.
Then sift the wheat flour in advance.
2. Next, pour the yeast mass into a deeper bowl and add vanilla sugar, salt and the remaining sugar. Stir and pour in kefir at room temperature.
3. Now in another cup, beat a chicken egg with a fork and pour 1/2 part into the dough, move the other part, it is recommended to grease the buns (their surface) that are ready before baking.
4. Next, add flour and melted butter, stir and knead the dough until smooth.
Knead with your hands for 10 minutes, greasing them with vegetable oil. The table can also be oiled.
Afterwards, grease the bowl with oil, round the dough into a ball and cover with cling film for 1.5 hours to rise.
Next, punch down the dough and make confectionery tricks (then cover them with a napkin, let them rest for 20 minutes) and bake in the oven.
Source
