Fluffy milk buns with dry yeast - step-by-step photo recipe

Quick yeast buns

Yeast dough for buns must be prepared in advance, at least two hours before serving. The work will only take a few minutes. Then the yeast will need time to rise the dough. The finished buns should also rest a little after the oven.

For the test:

200 ml of water, buttermilk or whey;
350 g flour;
30 g butter;
5 g fast acting dry yeast;
two yolks;
vanilla extract;
60 g sugar;
10 g salt.

Instant yeast can always be replaced with live yeast. They will need twice the weight.

Before kneading the dough, live yeast is diluted in warm water with a spoonful of flour and sugar and left for a quarter of an hour.

In a warm nutrient medium, the yeast is activated, this can be seen by the formation of foam or a thick yeast “cap”. The suitable dough is added to the dough and then proceed according to the recipe.

Instant yeast is simply mixed with flour and the rest of the dry ingredients.
The liquid for kneading the dough should always be warm, about 40 ºС. This is useful both for the work of yeast and for better dissolution of flour.
According to the rules for kneading thick dough, the liquid is poured into the mixture of dry ingredients.
If you do not add vanilla and reduce the amount of sugar by half, you will get a universal unsweetened option for the first dish.
When the dough has formed a little, add melted, but not hot butter and one yolk.
Knead the plastic dough. It should be soft, but not sticky.
Leave it to rise in a warm place for an hour. It is better to cover the dough with film rather than a towel. The heat may cause a slight dry crust to form on the surface, which will prevent the dough from rising. The fabric allows air to pass through easily and will not protect the dough as much as film.
Knead the dough lightly. Divide into portioned balls.
Cut each top with a knife or scissors. Using a knife, you can make longitudinal cuts or a mesh. Using scissors, make shallow cuts in a spiral, the baked bun will look like a rose.
Leave the formed pieces for a quarter of an hour so that the dough can straighten out a little and rise again.
Brush the tops of the buns with the second yolk and place in the preheated oven.
Bake at 200 ºС for a quarter of an hour.

Creamy diet buns: a simple recipe

The concepts of “buns” and “diet” are considered incompatible. Well, that's not true.

For this dessert you should prepare the following ingredients:

6 tsp. skimmed milk powder;
one medium-sized egg;
sugar substitute to taste;
a stick of butter;
vanillin.

Step-by-step baking recipe:

Mix all ingredients.
The dough is transferred into muffin tins (it is better to use the silicone version).
Place in a preheated oven and leave for a quarter of an hour.
The finished buns take on a golden hue.

It is important to constantly monitor these buns, as they cook very quickly and can burn.

Cooking with milk

Milk will produce baked goods with a very delicate crumb and an almost creamy taste.

Ingredients:

700 g flour;
350 ml milk;
10 g instant yeast;
100 g butter;
30 g sugar;
10 g salt.

This dough is also prepared in advance, one and a half to two hours before serving.

Bring 250 ml of milk to a boil.
Place butter in it and wait until it melts.
Measure out a third of the flour and pour the still hot mixture into it.
Mix the lumps thoroughly and leave to cool. You cannot deliberately chill the mixture in the cold.
Heat the rest of the milk to just 40 ºС. Dissolve salt and sugar in it and pour in the cooled mixture.
Mix the yeast with the remaining flour and pour milk into it. Knead into a soft dough. Let it rise warm.
Form buns. The preparations should rest for another 10 - 15 minutes.
Brush them with sweetened milk to form a golden brown crust.
Bake at 180 ºС for 20 minutes.

Cooking according to the recipe:

Spray a 12-muffin metal tin with cooking spray. In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, sugar, yeast, flour, egg yolks and salt. Knead on low speed for 1 minute. Replace the paddle attachment with a dough hook and let the dough rest for 10 to 15 minutes.
Add 60 gr. butter and mix on low speed. Increase the speed to medium and knead the dough until it pulls away from the sides of the bowl and stretches into a thin, translucent sheet, about 8 minutes.
Place the dough on a lightly floured work surface, roll out and form into a large ball with your hands. Return the dough to the bowl, cover with plastic wrap and place in a warm, dry place until it doubles in size, about 1 hour.
Take the dough out of the bowl and roll it into a 30x30 cm square, about 1 cm thick. Melt the remaining butter and brush the surface of the dough.
Using a pizza cutter, cut the dough into 12 strips (30 x 2.5 cm). Fold the strips into 2 stacks of 6 pieces. Lay the stacks on their sides and cut each into 6 2-inch pieces. Place each piece on its side in the prepared muffin tin. Cover with plastic wrap and place in a warm, dry place until the dough doubles in size, 30-40 minutes.
Preheat the oven to 200°C. Remove the plastic wrap from the pan and bake the buns until the internal temperature reaches 93°C, 8 to 10 minutes. Turn the pan over to the other side halfway through baking.
Transfer the pan with the buns to a wire rack, let cool for 2-3 minutes and serve.

Categories:

recipe / Mixer / Breakfast / Desserts / Donuts, pies, rolls / Alton Brown

Butter baked goods “as simple as shelling pears”

Elastic buns with a delicate airy crumb can be used for hamburgers, served as a first course or for tea.

Ingredients:

500 g flour;
250 ml milk;
10 g dry yeast;
30 g sugar;
10 g salt;
egg;
50 g butter.

When working with yeast, all products must be warm: flour, milk and melted butter.

First, the dough is prepared. Instant yeast can already rise the dough, but in this recipe the dough will help speed up the process and ensure the quality of the crumb.

Mix:

100 g flour;
30 g sugar;
250 ml milk;
yeast.

Cover with a lid and put in a warm place. If after a quarter of an hour a foam cap forms on the surface, the process is proceeding correctly.

The dough needs to be mixed. Add the remaining ingredients and knead into a soft, elastic dough. A successful dough does not stick to your hands or to the table, and does not require dusting with flour when kneading.
A ball is formed from the dough and placed in a warm place under film for a quarter of an hour.
From the specified amount of products you will get eight buns. Each piece forms a bun. In about five minutes the workpieces are straightened and fit under the film right on the table.
The buns need to be kneaded again. After rolling on the table, shape into an even ball so that the buns turn out high, and place on a greased baking sheet at a large distance from each other.
The baking sheet is again covered with film. At this point the buns should have doubled in size. This may take half an hour, it all depends on the temperature in the room. It’s good if the oven is already warming up at this time, and the buns are placed next to it at a temperature of 30 - 35 ºС. The total time spent proofing the dough is no more than an hour.
Before baking, the buns should be brushed with beaten egg and sprinkled with sesame seeds.
Bake at 180 ºС for a quarter of an hour. Do not remove from the oven immediately, turn off the heat and leave the baked goods for another five minutes with the door closed.

The finished buns should cool under a towel so that the golden brown crust becomes soft.

Fluffy buns made with milk and dry yeast

First, let's put the dough, for this we pour warm milk into a deep bowl (the milk should not be more than 40 degrees, otherwise the yeast will not work).

Add sugar and dry yeast to the milk.

Mix milk, sugar, yeast and leave the dough for 10 minutes. When the yeast starts working and a small foamy cap appears on the dough, we begin preparing the dough. To do this, melt the butter in the microwave for 1 minute (if the butter is very hot, it needs to be cooled until warm).

Beat the egg into a bowl with butter and stir the ingredients.

Add a pinch of salt, vanillin and sugar, mix the butter-egg mixture well.

Add the resulting butter-egg mixture to the yeast dough.

In portions, little by little, add flour.

Knead the dough; when kneading, you can grease your hands with vegetable oil so that the dough does not stick to your hands and is easy to work with. The finished dough will not be dense and light in consistency, it holds its shape well and is pleasant to work with.

Leave the dough in a warm place for 1 hour to rise. Punch down the risen dough and divide it into equal pieces, approximately 12 pieces. We form round buns from pieces of dough and place them in a glass or ceramic baking dish at a distance of approximately 3 cm from each other.

Leave the buns to proof until they double in size (about 30 minutes).

While the buns are rising, prepare the milk filling. To do this, pour milk into a bowl, add butter and sugar.

Place the bowl in the microwave for 1 minute at maximum microwave power (until all ingredients are completely dissolved).

Stir the prepared filling until smooth. Pour the filling directly over the risen buns, trying to cover the entire surface of the dough.

In a cold oven, so that the glass form does not break, put our buns and, setting the temperature to 180 degrees, bake them until golden brown (about 45-50 minutes - use your oven as a guide).

During the baking process, the milk filling will evaporate and be absorbed into the dough, which will give the buns an incredible creamy milky taste and tenderness. At the end of cooking, the filling will be almost completely absorbed into the dough. If the tops of the buns are browning too much, cover them with a sheet of parchment paper.

I want to say that the buns do not turn out wet or under-baked, the bottom is well baked and looks like creamy toffee.

Cool our amazingly delicious buns, sprinkle with powdered sugar if desired and serve to the tea table. Kneading the dough for such baked goods is not difficult; the main work is done by dry yeast and warm milk, thanks to which the buns rise well and become fluffy and beautiful. Be sure to try it!

Have a nice tea party, friends!

Recipe for those who are fasting

Despite the short composition, the lean buns turn out fluffy, with a crispy crust and a very tasty crumb.

Products:

500 g flour;
250 ml water;
10 g dry yeast;
80 g vegetable oil;
10 g sugar;
10 g salt.

If you add raisins and vanilla to the dough, you will get sweet tea buns. If you add bran and flax seed, the same dough will yield completely different baked goods. Often the dough is divided in half, additives are added, and buns with different flavors are baked on the same baking sheet.

Knead into a smooth dough.
Place in a warm place, covered, for an hour until the dough rises. Its volume should approximately double.
Knead the dough. Divide into portions and arrange into round or oval buns. Decorate the surface with notches using a knife or scissors.
Place the pieces on a baking sheet and leave to rest under a towel while the oven heats up.
Bake the buns at 220 ºС for 20 – 30 minutes.
Place the hot buns on a towel and cover with a second one. The crust will remain crispy if the top towel is removed while the buns are still warm.

Sweet treat for tea

Sweet buns baked in sauce are more like a cake. Thanks to the large amount of sauce, the products have a slightly tousled, “shaggy” appearance. This is a self-sufficient dessert that does not require jam, marmalade or other additives.

For the test:

130 ml milk;
440 g flour;
10 g dry yeast;
150 g sugar;
vanilla extract;
20 ml cognac;
egg;
50 g melted butter;
fresh lemon zest - to taste.

For baking, you will need a baking tray with high sides so that the sauce does not “run away”.

All ingredients are combined in a deep bowl.
First, mix the mixture with a spoon, then with your hands. The dough turns out sticky, there is no need to put it on the table.
Since the dough is quite fatty, it will take at least two hours to proof.
For the sauce, mix: 150 g sugar, 200 ml cream, vanilla extract.
Pour the sauce into a baking tray.
Pinch off equal pieces of dough, roll them lightly in your hands and place them in the sauce.
Leave the workpieces to “rest” for a quarter of an hour.
Grease the parts of the workpieces protruding from the sauce with yolk.
Bake for half an hour at 180 ºС. During this time, drizzle the sauce over the buns several times.

Cool on a wire rack. The cream remaining in the pan can also be served with tea.

Quick buns without yeast

It often happens that there is no time for baking. The simplest yeast dough requires at least an hour to proof. Quick bun dough can be kneaded without using yeast. In this case, baking powder will add fluffiness to the baked goods.

Ingredients:

450 g flour;
100 g sugar;
10 g salt;
10 g baking powder;
80 g butter;
50 ml milk.

The time saved on dough preparation can be spent on impressive baking design. For the layer you will need cinnamon, butter and sugar.

It is important to sift the flour thoroughly to ensure soft baked goods.
Combine ingredients, knead soft dough.
Quickly roll it out into a layer of 1.5 - 2 cm. The reaction in the dough is already underway, it is not advisable to knock out gas bubbles from it.
Grease with butter, sprinkle with cinnamon and sugar.
Roll into a tight roll.
Cut into straight pieces or diagonally.
Bake at 180 ºС for 15 – 20 minutes.

English butter buns tea scones: step by step recipe

The recipe for special buns with a creamy taste and candied fruits comes from English cooking. Such pastries are appropriate to serve not only with morning tea or coffee, they are used for lunch or as an addition to midday yogurt.

They are prepared from the following ingredients:

180 ml milk;
a glass of cream;
150 g granulated sugar;
600 g flour;
200 g candied fruits;
salt to taste;
15 g baking powder;
¾ stick of butter.

Sequence of preparing buns:

Beat softened butter with sugar and add salt.
Cream and half the flour, milk and candied fruits are added to the mixture.
Add the remaining flour and baking powder and knead the dough well.
Place the dough sheet on a floured table, knead it into a sheet with your hand, and fold it in half twice.
Rolls of any shape are made from the dough, placed on a baking sheet, brushed with beaten egg.
Bake in a preheated oven until done.

The cream in the dough can be replaced with low-fat sour cream, the taste of the buns in this case will remain the same.

From sour cream dough

This dough will rise due to the lactic acid contained in sour cream and a large number of eggs.

Ingredients:

500 g flour;
150 g sour cream;
50 g butter;
50 g sugar;
three eggs;
10 g salt.

The amount of flour depends on the sour cream. Liquid will require more than normal, thick less. With farm-made fatty sour cream, the buns will be softer and richer.

Knead an elastic but soft dough.
Form buns. This pliable composition makes beautiful pretzels, braids and roses.
Brush the tops of the pieces with yolk and sprinkle with sugar or poppy seeds.
Bake for a quarter of an hour at 180 ºС.

Buns instead of bread

You can prepare unleavened buns without yeast and serve them instead of bread with any dishes.

Ingredients:

600 g flour;
500 ml yogurt;
10 g soda;
10 g salt.

Fresh herbs and garlic will add a piquant taste to baked goods.

Stir a couple of handfuls of finely chopped herbs and garlic into yogurt or other fermented milk product.
Add salt, soda.
Sift the flour directly into the dough. First knead it with a spoon, then with your hands.
As soon as the dough stops sticking to your hands, divide it into portions and place the dough on a baking sheet. You should not work with the dough for a long time, since the reaction with soda is already underway, and the air knocked out of the dough will not be restored.
Lightly brush the pieces with milk and bake at 180 ºС for 15 – 20 minutes.
If crispy, cool on a wire rack. To make the buns softer, cool in a towel.

Homemade buns on the table create an incredible atmosphere of comfort and well-being. Having several proven recipes on hand, any housewife will gain the reputation of a craftswoman and sorceress, capable of preparing a piece of happiness from the simplest ingredients.