The aroma of home-baked baked on yeast dough, can not be compared with anything. Therefore, we offer not to give up the pleasure of smelling and tasting the most delicious buns, but to prepare fragrant products yourself. About how yeast dough is kneaded on buns, we will just tell in our article.
Yeast dough: cooking features
At least 90% success in making delicious buns depends on the right dough. In turn, its quality is determined by the products that are added to it.
To prepare a delicious and magnificent dough for buns on milk (yeast), it is important to adhere to the following recommendations:
- Yeast (pressed or dried) is dissolved only in warm milk or water, but not in a hot liquid.
- Before adding flour to the dough, flour is sifted to saturate it with oxygen.
- It is advisable to beat the eggs well with a mixer until fluffy foam is obtained.
- Margarine in the recipe is better to replace with butter, then the products will have a pleasant creamy taste.
Compliance with these recommendations will allow you to knead 100% quality dough and bake delicious and airy buns.
Yeast dough for buns on milk: recipe for yolks
Airy buns with a pleasant creamy taste and a light aroma of vanilla can be made according to the following recipe. They are prepared very simply and from the most affordable ingredients.
The dough for buns on milk (yeast) is kneaded step by step in the following sequence:
- A cup of warm milk (200 ml) is poured into a deep bowl, pressed yeast (25 g) and sugar (30 g) are added. All ingredients must be mixed well until the yeast is completely dissolved, and then sifted in a bowl a glass of flour (250 ml). Put the bowl in heat to make a good dough.
- Add yolks (2 pcs.) And melted butter (100 g) to the finished dough. It should not be hot. Stir and pour sugar (70 g) and vanilla into a dough with a pinch of salt.
- Lastly, flour is added to the dough (3 more glasses). After kneading with your hands, it turns out to be a little sticky. You do not need to add too much flour, otherwise the buns will not turn out lush and soft.
After kneading, the dough should come up warm for 60 minutes. Then products are formed from it (50 g each) and laid out on a baking sheet, where they need to be left for about 20 minutes. At this time, the oven warms up to 180 °. The buns that came up on a baking sheet are smeared with yolk and milk (1 tbsp. Spoon) and sent to the oven for 25 minutes.
Egg dough on milk buns without eggs
Tasty buns can also be prepared on dough without eggs and butter. The dough mixing sequence is as follows:
- From warm milk, sparkling water (250 ml each), dried yeast (10 g) and sugar (1 tbsp. Spoon), the dough is prepared.
- After 30 minutes, when the dough is suitable, the dough is kneaded by successively adding sugar (75 g), vegetable oil (50 ml) vanillin, a pinch of salt and flour (3 tbsp.).
- For 10 minutes, the elastic dough is kneaded and another 60 minutes are needed so that it doubles at least twice.
When the dough on buns in milk (yeast) is sufficiently raised, it is rolled out with a 1 cm thick layer, then circles are cut out of it, each spoon is spread in the center of each thick jam and a ball is formed. Prepared products are laid out on a baking sheet, where they are suitable for 20 minutes, after which they are sent to the oven for 35 minutes at a temperature of 170 °.
Dough for buns in a bread machine
Much easier and faster to knead the dough in the bread maker. It is enough to load all the ingredients at room temperature into the bowl, turn on the machine and after 90 minutes proceed to the formation of the products and their baking in the oven.
Yeast dough for buns on milk is prepared from such products:
- 1 egg
- water - 0.25 l;
- 75 g butter;
- sugar - 75 g;
- 1 teaspoon of salt;
- 2 ½ teaspoons of yeast;
- 0.5 kg of flour.
All ingredients are loaded into the bowl in the indicated sequence, after which the "Dough" mode is set. It is kneaded until the sound of the breadmaker about the end of the program.
Tasty pastry for buns with raisins
Delicious raisin buns can be obtained from the following test:
- Flour (4 tbsp), dry instant yeast (1 teaspoon) and a pinch of salt are mixed in one bowl.
- In another bowl, 2 eggs with sugar (0.5 tbsp.) Are beaten into foam, melted butter (60 g) and milk (1 tbsp.) Are added.
- Dry and liquid ingredients are combined together, after which hands knead a delicious dough on buns in milk (yeast).
- Before adding raisins to it (200 g), it should come up for 60 minutes.
- Raisins are added to the dough, then thin “sausages” are formed from it and knotted.
- While the buns are suitable on a baking sheet, the oven warms up to 180 °.
- Increased in volume products are lubricated with milk, and then baked until cooked for 25 minutes.
Milk yeast dough recipe
No less tasty buns can be made on water. The dough for them is prepared almost analogously to the previous recipes. First of all, the ingredients for the dough are mixed: sugar (1 tbsp. Spoon), a pinch of salt, a glass of water and the same amount of flour. In a warm place, for example, in an oven preheated to 40 °, the dough should come up in 30-40 minutes. To do this, it is desirable to cover the bowl with a film.
An egg and a little vegetable oil are added to the matched dough. Last of all, flour (2 -2.5 tbsp.) Is sifted into a bowl. Knead a little sticky dough. After kneading, the bowl with the dough should be put in heat for about an hour.
After the allotted time hands form buns from yeast dough without milk. As soon as the items on the baking sheet are doubled, they are greased with an egg and sent to the preheated oven (180 °) for 40 minutes.