Sweet dough is different from the usual number of additives. From this, and the name "butter", then with supplements. Eggs, butter or margarine, sour cream, sugar, and various flavorings such as vanilla sugar, cinnamon, nuts, and dried fruit are added to the pastry dough. As a result, it is not difficult to guess that baking is much tastier and more caloric than a simple dough.

You can make buns, rolls, pies and pies, muffins, cookies from pastry dough. The usual dough is used for making bread, fast pastries, pizza and pies. This is not to say that lean dough is less tasty. It is easier, better suited, is a great tandem with fillings, as well as more useful. But baking is definitely tastier.

Sweet dough can be yeast and yeast-free. It rises harder, but the products from it are obtained fatter, richer, more fragrant. The method of cooking delicious dough with additives is also different. Answers to questions on how to make the most delicious pastry for buns, step-by-step recipes and useful tips can be found in this post.

Photo of a simple pastry with dry yeast

A distinctive feature of this recipe is the cooking speed. The dough is placed quickly, fits actively, it turns out really rich. It recommends using the French Saf Moment yeast. The dough with them rises well and does not have a sharp smell of yeast, which often results in the yeast of other manufacturers. Learn how to make simple hassle-free pastry.

Ingredients to the recipe:

• flour 500 g
• milk 1 cup
• dry yeast 7 g
• 3 eggs
• butter (margarine)   150 g
• sugar 1 tbsp. spoon
• salt 1/2 tsp

Dough preparation method for dry yeast buns:

1. Boil the milk, add the sliced ​​butter (margarine) and sugar. If you like sweet dough, the amount of sugar should be increased. Stir until sugar dissolves. Allow the mixture to cool. In the cooled milk, beat the eggs, stir with a whisk until smooth.
2. Mix dry ingredients in a large bowl - flour, salt, yeast, sifted through a sieve. In the center make a funnel. Pour the milk-egg mixture into the flour. Knead the dough right in the bowl.
3. When the flour in the bowl will not remain, beat off the dough. To do this, raise the dough and spank back into the bowl. As a result, the dough should be soft and elastic. The dough for this recipe can be kneaded in the bread maker.
4. Place the dough bowl in heat for an hour. During this time, it should increase in volume by 2-3 times. Punch dough and you can proceed to the formation of buns. Before you put the buns in the oven, give them 30-40 minutes for proofing on a baking sheet.

Photo of quick dough on kefir for buns

Sweet dough on kefir is more elastic than the dough on milk. Kefir promotes fermentation, the flesh of the finished buns comes out a little denser, but just as tender. With the dough prepared according to this recipe, it is easy and pleasant to work and shape the fancy-shaped buns - pigtails, snails, curlicues. Be sure to find out how to put the dough on kefir, and take the recipe into service.

Ingredients to the recipe:

for sponge:

• milk 1/2 cup
• fresh yeast 15
• sugar 1 tsp
• flour 2-3 tbsp. spoons

for the test:

• sugar 2/3 cup
• kefir 1 cup
• eggs 2 pieces
• 3-4 glasses of flour
• butter (margarine)   100 g
• salt 1/2 tsp

Method of making pastry for kefir for muffins:

1. Remove the butter (margarine), kefir and eggs from the refrigerator beforehand. Products should warm to room temperature.
2. Pound the yeast with sugar in a mush, add warm milk and a few tablespoons of flour. It should make the dough like pancakes. Leave the dough in a warm place for 30 minutes. It should increase by 2-3 times and covered with holes.
3. Mix butter, eggs and sugar until smooth. Add kefir and brew. Stir again.
4. Sift the flour and gradually add 3 cups to the dough first. If the dough is sticky and sticky, add some more flour. Put a lump of dough on a table dusted with flour and knead until the dough stops sticking to your hands. If possible, do not add flour anymore. At the very end of the dough better grease your hands with vegetable oil.
5. Put the dough in a bowl and place it in a warm place for an hour and a half. At this stage, the dough increases in volume by 3-4 times, it becomes just airy. The finished dough is no longer knead, but just crush and proceed to the formation of buns. From the dough in this recipe, you can bake Easter cakes, it is worth adding raisins, candied fruits, cinnamon or cardamom to the dough.

Photo of delicious dough for buns on sour cream

Cooking pastry has a pattern - the fatter, the tastier, longer stored, but instantly eaten. If the fridge was sour cream with a borderline shelf life, do not rush to throw it away. Try to make a tasty pastry dough.

Ingredients to the recipe:

for sponge:

• water (milk) 1/2 cup
• granulated yeast 2 tbsp. spoons
• sugar 1 tsp

for the test:

• water (milk) 1/2 cup
• sour cream 1 cup
• granulated sugar 1 cup
• butter 200 g
• 3 eggs
• 3-4 glasses of flour
• vanilla sugar 1 tbsp. spoon
• salt 1/2 tsp

Cooking method:

1. Mix the yeast, sugar and water (milk) heated to 36 ° C. Leave the dough for 15 minutes.
2. Melt the butter, add water (milk), eggs, sour cream and other ingredients, except flour. Pour in the brew. Gradually add sifted flour.
3. The dough should be soft, not steep, elastic. Cover it with a towel and leave to come for an hour and a half. Ready dough crush and can bake buns.

Yeast dough is considered by many to be capricious. In fact, it only requires attention and respect. If you know the features and secrets of how to make pastry for buns, it is perfect, will reward you with excellent taste, aroma, delicate, airy, porous structure:

• Yeast is a mushroom, a living creature that develops perfectly in a humid, warm environment if it is alive and has not died before the dough is prepared. When buying yeast, pay attention to their shelf life. Check the yeast readiness before making the dough. To do this, pound a grain of yeast with a pinch of sugar, add water and leave to stand in a warm place. Live yeast will begin to "grow" in the form of a foam cap.

• All dough products should be warm 37-45 ° C, but not more than 50 ° C, since the yeast will die and the fermentation process will stop.

• More yeast is put into the butter dough, as the fat, eggs and sugar make the dough heavy, making it harder to rise. At 1 kg of flour you need to put 50 grams of yeast, and if more than 3 eggs are added to the dough, then all 100 grams.

• To make the dough more elastic and tender, you need to add a tablespoon of vegetable oil.

• Flour must be sifted through a sieve. It is saturated with oxygen, the dough turns out to be airy and porous.

• Dough does not like temperature drops, and therefore does not tolerate drafts. When ventilated, the room temperature drops, which can damage the fermentation process.

Many novice cooks fear working with yeast dough. Meanwhile, there is nothing super-complicated in its preparation, you just need to follow certain rules and not hang your nose, if from the first time not everything worked out as we would like. Skill always comes with practice! Try to make buns at home, which you will never buy in the store!

Ingredients for "Yeast Dough Buns":

Recipe "Yeast dough buns":

Let's start with the preparation of yeast. Dry yeasts are of two types: those that need to be pre-diluted in water and those that are immediately mixed with flour. I first soak any yeast (and fresh ones), firstly, any yeast works better this way, and secondly, you can check their quality: if after 10-15 minutes. there was a "" cap "" foam, which means they are of high quality. Pour the yeast in warm (not hot!) Water (100 ml), add a teaspoon of sugar (from the total), leave for 10-15 minutes.

We mix milk, the remaining water, butter, yolks, salt, sugar, heat a little over low heat until warm (I usually mix it up straight with my hand so as not to overheat, and then the yolks may curl up). Salt and sugar must be dissolved completely. Instead of yolks, you can take a whole egg, but it seems to me that without protein, the dough is more tender.

The approached yeast is poured into the liquid, stirred and added flour. It must be sifted to prevent garbage from entering the dough, which is sometimes found even in good flour, and saturate the flour with oxygen, so that the baking is richer. Flour does not need to be added all at once, since it is very different in quality, it may need less or more, it depends on the fat content of the milk, the size of the eggs, the ability of the flour itself to absorb moisture, etc. I usually fill half and then add a little in the process of kneading. We stop adding flour when the dough stops sticking to the hands.

Yeast dough "likes" "long kneading." I usually check for 15 minutes, this time is enough to get a quality test. Unaccustomed to this, it may seem a long and tedious affair, but the result will pay for all the "labor costs"))) The finished dough should be elastic, not sticky to the hands, soft. By the way, I usually knead the dough in a large saucepan, you can do it right on the table, to whom it is more convenient.

Put the finished dough in a suitable dish (it should be rather bulky so that the dough does not “run away” - it will increase by 2-3 times), lightly oiled, cover with food film, in which we make a small hole, and put it in a warm place . I usually heat the water in a saucepan to a hot (non-boiling) state, about 60-70 degrees, and put the dishes with the dough on top. The bottom of the dish should not touch the water, otherwise the dough at the bottom can "cook". In a room where there is a dough should not be drafts. Leave the dough to increase the volume by 2-3 times. It usually takes me a little over an hour.

Then we cut the dough into pieces, I made about 70 g. In order for the buns to be baked evenly, it is better to use kitchen scales, but if you don’t have it, you can do it by eye, over time, you will have a knack) flat cake.

Collect the edges of the cakes to the center

Well pinch.

Tuck it down and roll up, that is, cover it with your palm so that the edge of the palm and thumb touch the table surface and make circular movements with your hand counterclockwise. If you do not want to bother, you can skip this step), but in this way the buns will be less attractive. Lay the future buns on a baking sheet. It can be greased with vegetable oil or covered with parchment. If it is of good quality, it is not necessary to lubricate it, if you are not sure, then it is better to err and lubricate too. I use a silicone mat, no pastries stick to it.

Products necessary 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 up.

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

Heat the milk slightly.

Add yeast to it (in the recipe yeast was used for baking, but the usual ones are also suitable), 1 teaspoonful of sugar, mix well, cover from above and let go.

In a bowl, combine the eggs and sugar, mix.

Add the brew, mix everything again.

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

Melt the butter, but wait for it to not be hot.

Send to a yeast base, mix well.

Knead the dough with dry hands. Knead from the edges to the middle. Dough or sponge must be kept strictly according to the recipe. Increasing or decreasing the sludge 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.

Put ready-made semi-finished product in a deep container for lifting, cover it from above and put it in a warm place. In the volume of the base should be doubled.

Slice the dough for buns on a floured surface. Cut a piece and roll it into a layer 5-7 mm thick.

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

Take three tortillas and stack them on each other as in the photo.

Roll them up and cut them into two equal parts.

Thus, divide all the dough. Grease a baking sheet with butter and form buns out of 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 to waste - the products, whether they are cakes or buns, will not rise and bake badly.

To bake had a beautiful view, before sending it into the oven, you need to lubricate the product with beaten egg or milk. You can simply dissolve 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 sweet muffin with yeast at 190 ° C for 20-30 minutes.

Sprinkle ready-made buns with powdered sugar.

Muffins are especially appreciated among lovers of lush and fragrant baking. Among the many recipes for such baking, you can always choose the most suitable, however, most buns are baked from yeast dough. Butter buns are ideally combined with various fillings: nut, chocolate, jam, berry, fruit, etc. You can make savory buns, for example, for the first or second courses. In the dough for such pastries usually add not sugar, but various seasonings and a little more salt.

Buns - preparing food and dishes

For making buns, all you need to prepare is a bowl for the dough, a rolling pin, a sieve, a measuring cup and a baking tray. You can bake buns in a slow cooker or bread maker (if available).

Before you start making buns, you need to make a brew: to do this, stir the yeast, flour and some sugar in warm milk. It is necessary to sift the main flour, and melt the butter.

Muffin recipes:

Recipe 1: Buns

According to this recipe, you can make delicious buns. The dough is prepared puff, yeast - from it the buns are obtained the most lush and airy. It will be necessary to devote a lot of time to cooking, but the result will exceed all expectations.

Ingredients Required:

• 1200 g of flour;
• 500 ml of milk;
• 135-150 g of sugar;
• 55-60 g yeast;
• 3 eggs;
• Salt - 1 tsp;
• 350 grams of butter;
• Additionally, 2 eggs - for the glaze;
• Additionally - 150 g of butter;
• Powdered sugar;
• Nuts

Cooking method:

Milk (half) to heat and dilute the yeast with sugar and half of the flour in it. Mix everything well and leave in a warm place. When the dough begins to settle, pour in the remaining warm milk, salt mixed in a small amount of water, the remaining flour and eggs. Knead a smooth, non-sticky dough and put in a warm place to rise. After the first climb, knead and leave to rise a second time. Cool the dough to 20 degrees and roll it into a layer. Fluff the layer with soft butter, leaving one third intact.

Now fold the dough in three, so that the non-coated part is in the middle. That is, you first need to bend one third to the middle, unbroken on it, and again on it from above. The edges of the test zaschipnut. Cut the dough in half and fold it over each other. Roll into the reservoir in one cm. Then fold the reservoir 4 times (envelope) and remove for 15 minutes in the cold. Repeat the procedure 2-3 times, after which roll out a layer one cm thick. Cut the resulting layer into pieces and make buns. Grease a baking sheet and spread the buns at a sufficient distance from each other (about 5 cm).

Cover the buns with a napkin and leave for 15-20 minutes to rise. Grease buns with eggs and sprinkle with chopped nuts. Bake for about 15 minutes. Grease the finished buns with butter and cover with a napkin. After it cools down - sprinkle with powdered sugar.

Recipe 2: Buns to the soup

Sweet buns do not have to be sweet. You can cook delicious flavored buns for the first courses. Soup will be even tastier with garlic buns made from yeast dough.

Ingredients Required:

• A pound of flour;
• 1.25 cups of warm water;
• Fresh yeast - 20 g (or 7 g dry);
• Vegetable oil - 45 ml;
• 10 ml of honey (you can take sugar);
• Salt;
• Chopped dill;
• Garlic;
• Additionally, vegetable oil - for the sauce;
• Black pepper.

Cooking method:

Make flour from flour, water, yeast, vegetable oil, salt and honey (or sugar). Smear a bowl of sunflower oil and lay out the dough. Cover the dishes with dough and leave in a warm place for half an hour. In 100 ml of oil, mix the chopped dill, crushed garlic and black pepper. Cut the dough into 16 servings. Each roll into a sausage and twist into a bun. Sweet buns spread out on parchment paper and leave to approach, until they increase in volume twice. Bake for about 15 minutes at 210 degrees. Hot golden buns smeared with garlic sauce. Serve with the first dishes.

Recipe 3: Rye Buns

Sweet buns can be baked from rye flour, they are no less tasty. Together with rye flour, wheat flour is used in the recipe. In addition, you will need milk, eggs, butter and yeast.

Ingredients Required:

• 1/5 kg of rye flour;
• 400 grams of wheat flour;
• One and a half cup of milk;
• 2 eggs;
• 2 tsp. salts;
• 6 spoons of butter;
• Dry yeast - 10 g.

Cooking method:

Dissolve dry yeast in warm milk and add rye flour. All stir and put in a warm place. As soon as the brew rises, break the eggs and add wheat flour. Also add softened butter and salt. Knead the dough and put in a warm place to approach. The dough is divided into pieces and sculpted buns. Lubricate the baking sheet with butter and cover with a baking sheet. Bake in the oven until browning.

- If the dough is cooked with yeast, it is important that it does not stand, otherwise it may fall off during the baking process;

- If the buns burn in the baking process, they need to be covered on top with confectionery parchment;

- Sweet buns are more lush on the sponge dough and less airy if you add the yeast directly to the dough.

Looking for the perfect bun dough? Try to cook it according to our family recipe with detailed photos and video descriptions of cooking.

50 min

250 kcal

5/5 (3)

People often ask me: how do you quickly decide to experiment with sweet yeast baking? After all, there is always a risk that the brew will not “fit”, the dough will not work and all the hours of work will go to pieces. It is very easy to answer this question: I choose only the most proven recipes and I always follow the cooking recommendations from my mom.

She often prepares a relatively simple and delicious pastry for buns in the oven or bread maker on her own, a hundred times proven recipe - I assure you, you get delicious, delicate and sweet products!

To make this dough, you do not need to be a professional cook or take lessons from your grandmothers: it always turns out, even if you first started baking.
  Today I will share with you my mom's experience in cooking classic, very tasty buns so that you no longer look for a recipe that will surely meet your expectations.

Did you know?  The main rule in the successful preparation of the perfect yeast dough - do not rush. According to my personal statistics, it is haste and inattention in the process of kneading dough lead to disastrous results, after which few people take a second time for baking yeast. Allocate enough time to prepare the buns, and everything will work out!

Preparation time:60-120 minutes

Kitchen appliances

Carefully select the appliances, tools and utensils that you absolutely definitely need in the process of preparing the perfect yeast dough for buns:

• several spacious bowls of 400-800 ml,
• teaspoons and tablespoons,
• plug,
• steel or wooden halo
• towels (preferably linen or cotton),
• baking sheet or pan for nonstick cakes,

• baking paper if necessary
• sieve,
• sharp knife
• kitchen potholders
• also, keep your blender or food processor ready for shifting.

You will need

Dough

Leaven

• 7 g fresh yeast;
• 3 grams of sugar;
• 50 ml of purified water.

Additionally

• 1 tbsp. spoon cream margarine.

Important!  The presented proportions of ingredients are designed for several sweet buns, with which you can not only pamper your family, but also treat guests who have looked at the light. If this is too little for you, then boldly increase the number of components, just do it proportionately.

Leaven

Important!  The most important thing in yeast-free dough is leaven, so make sure that there are no drafts in the room during its proofing and that the doors are always tightly closed. If you break this rule, your buns can turn out to be less airy and will not “rise”, or even deteriorate quickly, become very tough and hard.

Dough

1. In a deep bowl, break the eggs, just stir them with a whisk.
   
   
2. Then add sugar, set to whisk at low speed until the grains dissolve.
   
   
3. Add salt, mix the mass thoroughly with a spoon.
   
   
4. Margarine is laid out in a suitable dish and melted a little in the microwave or in a water bath.
   
   
5. Add it to the egg-sugar mixture, mix it slightly.
6. Wheat flour sift several times through a sieve, add the leaven to it, mix.
   
   
   
   
7. Pour the egg mass with margarine.
   
   
8. Knead the dough first in a bowl, then on a floured kitchen table.
9. Making sure that the mass became homogeneous and does not stick to the surfaces, return it to the bowl.
   
   
10. Cover with a towel or plastic wrap, place in a warm place for an hour or a half.
11. After that, we crush the dough that has approached and knead it again for at least three minutes.
12. We put on the second proving, it takes about half an hour or an hour.
13. Then again knead the dough and begin to form the buns.

Assembly and baking

Did you know?  How to check the readiness of the buns? Just take a wooden skewer or toothpick and poke your little ones 5-10 cm deep. Then pull out the skewer and use your fingers to touch the part that was just inside the product. If the stick is wet to the touch, then it is too early to remove the pastries from the oven, and if dry, the bun is ready!

That's all! Your amazing buns are ready! It remains only to properly decorate and decorate them, since the festive look of such baking is given precisely by the multicolored cheerful decorations.

My mother usually prepares classic protein glaze - earlier, in order to make it, it was necessary to grind squirrels with sugar for a long time, and now we knead the glaze in five minutes with the help of modern kitchen equipment. Try this icing and you!

Frosting for plain buns

Time for preparing:  5 minutes.
  Servings:8-10 buns.
  Calories per 100 g:180 kcal.

You will need

• 2 egg whites;
• 2-3 art. spoons of sugar or 5 tbsp. spoons of powdered sugar.

Cooking sequence

Important!  If your frosting is too thin, add a few more tablespoons of sugar to it, but do not make it thick, as it cannot hold onto the surface of the products.

Done! Now your products have become a familiar, very appetizing festive look. Additionally, sprinkle the buns on top with a simple multi-colored confectionery powder or ground nuts, and your pastries will simply be swept off the table.

There is another option: you can make baked cakes just incredibly beautiful, sprinkling it with colored candied fruit or marmalade milled into dust. Try to keep your ready-made pastries in a cool place, as the buns from yeast dough very quickly deteriorate in the heat.

We look at the video recipe

In the video below you can make sure that the preparation of pastry for buns is very easy and quick.

It would also be useful to remind you of the classic, as well as the famous, rather unusual for our latitudes, which I cooked last year and was fascinated by their delicate structure and delicious aroma. In general, there are a lot of options and you can easily choose your very favorite one.

Thanks for attention! I'm really looking forward to cooking reports, reviews and comments, as well as your new ideas and tips for adding to the dough and decorating. Enjoy your meal!

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