Yeast dough for buns

Yeast dough for buns

Muffins love many. They are a great addition to tea, coffee, cocoa or compote, but they are tasty in and of themselves. They are made with raisins and other dried fruits, with poppy seeds, cinnamon, nuts, condensed milk, jam, chocolate and in general without any filling. The taste of baking from dough depends more than on the filling, so the choice of flour basis and its preparation must be approached seriously. The most popular yeast dough for buns, as from it they are the most lush and tender. It can be mixed with water, milk or kefir, put on live or dry yeast, you can put more or less muffin in it, do without it. The choice of recipe depends on the culinary preferences of the culinary specialist, the time at his disposal, the availability of certain products in the house.

Cooking Features

Yeast dough for buns is prepared quite long and difficult, but if you strictly follow the recommendations of experienced bakers and follow the instructions accompanying the selected recipe, even the novice chef will be able to get the expected result.

  • Flour for buns must be chosen in quality, otherwise they will rise poorly, they will turn out to be grayish, with an unpleasant aftertaste that is characteristic of low-grade flour.
  • Sifting flour before kneading dough - mandatory manipulation. It is necessary not only to rid the product of small litter and insect larvae. The main purpose of this action is to saturate the flour with oxygen. After sifting, it becomes light, mixes well with other ingredients, without forming lumps. Baking from such flour turns tender and airy.
  • Dough usually rises more slowly on live yeast than on dry yeast. To speed up the process, you can take special high-speed yeast, made by a special technology. They do not need prior activation, they can be immediately mixed with flour. The dough on them rises 2-3 times faster than normal yeast.
  • To activate yeast, use sugar and warm liquid. Its temperature should not exceed 40 degrees, otherwise the yeast will die. At temperatures below 30 degrees yeast can not earn.
  • The most delicious buns are obtained from pastry, but baking (butter, margarine, eggs) makes the dough heavier, and it is recommended to cook it in a sponge manner, otherwise it may never work. The method involves the preparation of dough from the main liquid ingredient, sugar, yeast and a small amount of flour. Only after its elevation are injected fats, eggs, and the remaining flour.
  • Yeast dough loves peace and warmth. Capacity with it should not be rearranged from place to place. It must be protected from drafts. Among bakers there is an opinion that the dough on yeast reacts negatively even to noise and bad mood.

Before being placed in an oven, yeast dough buns are allowed to stand for 15 minutes, then they are smeared with yolk or brew to make them blush. Only after this product can be sent to the oven heated to 200 degrees and baked until ready. In the process of making buns, it is not recommended to open the oven, otherwise the dough may fall off and the products will not be fluffy.

To prepare yeast dough for buns and bake them, you can use a bread machine by activating the appropriate programs. The choice of programs depends on the model of the unit, the manufacturer's recommendations can be found in the instructions attached to the device.

Yeast dough for muffins in milk


  • wheat flour - 0, 6 kg;
  • milk - 0, 25 l;
  • butter or margarine - 100 g;
  • sugar - 100 g;
  • pressed yeast - 25 g;
  • salt - 5 g;
  • chicken egg - 2 pcs.

Method of preparation:

  • Sift flour.
  • Slice butter or margarine into pieces, melt. You can do this in the microwave or in a water bath. Some housewives decide to melt the product over low heat. This is permissible, if you make sure that it boils.
  • Heat the milk to about 35 degrees, pour into a clean bowl.
  • Yeast mash your hands, crumble them into a bowl of milk. Stir to dissolve.
  • Add a spoonful of sugar, stir again and wait a bit until a frothy cap appears on the surface of the milk.
  • Add the remaining sugar to the starter. Gradually sprinkling the flour, prepare the brew - a mixture, the consistency of sour cream.
  • Cover the bowl with plastic and wait until the sponge fits.
  • Add cooled, melted butter to the risen brew.
  • Break eggs into a clean container, add salt and whisk. Pour to other products. Mix thoroughly.
  • Add the remaining flour and knead the dough.
  • Wait for the dough to increase in volume by 2 times, crush it and proceed to making buns.

This variant of dough for buns is considered classic. From it, they always come out lush and tasty.

Quick yeast dough for buns


  • wheat flour - 0.5 kg;
  • milk - 0, 25 l;
  • chicken egg - 1 pc .;
  • vegetable or melted butter - 60 ml;
  • dry high-speed yeast - 10-11 g;
  • sugar - 60 g;
  • salt - a pinch;
  • vanillin - at the tip of the knife.

Method of preparation:

  • Sift flour, mix it with dry ingredients: yeast, sugar, salt, vanilla.
  • Heat the milk to 35-40 degrees, pour it into a bowl.
  • In a separate container, break an egg, shake it with a fork, send it to a bowl with milk.
  • Pour the vegetable or melted butter into a bowl with milk and egg, pre-cooling it to room temperature. Stir the products thoroughly or even whisk them together.
  • Pour the sifted flour in small portions, knead the dough.
  • Put the dough in the pan, cover with a damp towel, put in a warm place.
  • Wait until the dough has doubled, then use it for its intended purpose.

The dough made according to this recipe will rise in about 40-50 minutes. For yeast dough it is very fast.

Yeast dough for kefir buns


  • wheat flour - 0, 4 kg;
  • pressed yeast - 20 g;
  • refined vegetable oil - 50 ml;
  • kefir - 0, 25 l;
  • salt - a pinch;
  • sugar - 20 g.

Method of preparation:

  • Heat the kefir in a water bath. If the fermented milk product is heated strongly, it will split into cottage cheese and whey, becoming unsuitable for preparing dough.
  • Pour the kefir into a bowl, crumble the yeast into it, add sugar and mix. Put in a warm place for 10-15 minutes to yeast earned. This will indicate the appearance of foam caps.
  • Pour oil into a container with kefir, add salt, mix.
  • Sift the dough. Pour it into the liquid base parts and mix the products. When the dough is steep enough, put it on a floured work surface of the table, complete the kneading process with your hands.
  • Place the dough in a narrow container, cover it with a cloth and place in a warm place.
  • In about an hour or even earlier, the dough will rise. Pull it down and wait for it to re-lift.

After raising the dough again, it can be crushed and used to make buns.

Video: Delicious Yeast Buns

Yeast dough for buns do not have to be rich. It can be made on milk, kefir or even on water. Without baking, dough rises faster, but from a bun, they make it tastier. Buns are sweet and savory, their taste is governed by the amount of sugar in the dough. If you smear a savory bun with butter and garlic, it will be an excellent addition to borscht and other first courses. When using a sweet filling, including raisins, it is undesirable to put a lot of sugar in the dough for buns, otherwise they will turn out to be cloying. You can’t do without sugar - it is needed for “feeding” yeast.

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