Buns from ready-made rich yeast dough. Sweet pastries - recipes for every taste! Express option for making homemade buns

The recipe is circulating on the Internet, the buns are easy to prepare, and the result exceeds all expectations. There are many options, I settled on this:
Ingredients:
Dough
375 gr. flour
5 gr. dry yeast (2 teaspoons)
75 gr. sugar
1/3 tsp salt
12 gr. milk powder
40 gr. sl. butter - melt
1 small egg
195 ml. water or milk

Cream
350 ml. milk
2 yolks
2 full tablespoons flour
4 tbsp Sahara
vanillin or vanilla sugar
40 gr. butter

These buns are very tender, soft, airy. They are made quite easily, it takes more time to proof the dough. Try it, you won't regret it.


Ingredients (for 16-18 buns):
21 gr. fresh yeast or 7 gr. dry (amount of yeast in original recipe was 2 times more. I reduced the amount of yeast and increased the proofing time a bit. But even with less yeast, the dough rose very quickly)
125 ml. warm milk
1 st. l. Sahara
150 ml. kefir or Buttermilch
1 egg
0.5 tsp salt
150 gr. mashed potatoes(I had some mashed potatoes from the previous day. You can boil 150 gr. potatoes and mash)
60 gr. melted butter
650-675 gr. flour

For the topping (I had half the cinnamon rolls and the other half with walnuts):
50-75 gr. melted butter
cinnamon, sugar
75 gr. chopped walnut

Pies with very well delicious dough

An excellent dough recipe for sweet and savory pies, buns and other products. I found it on the Internet, copied the recipe with my slight changes. It turns out the most magnificent pastry for anything (pies, buns, rolls).

Dough:
500 ml warm milk 1 kg flour (may need to add 50 grams)
50 g of fresh or 1.5 sachets of dry yeast (my packages are Saf-moment 11g each) - my comments: - I took 4 hours. spoons of dry yeast
1 egg
2 tsp salt
1/2 to 3/4 cup sugar (according to your taste. I put 3/4 cup) - my comments: I measured in a measuring cup at the 50 ml mark of sugar
150 g soft butter
50 g vegetable oil
From this amount of ingredients, I get two full baking sheets (30 pieces).

Butter Pie with jam


My dough turned out to be too much for one pie and I stuck pies out of the remaining dough. Instead of jam, I took plum confiture.

Ingredients:
250 ml warm water
5 g dry yeast
1 egg
40 g sugar
50 ml vegetable oil,
500 g of wheat flour.
350-400 g jam (jam or confiture).

Buns with poppy seeds


Brought you a recipe simple, but very delicious buns with poppy.
The buns are tender, soft, rich, and inside there are a lot of juicy poppy seeds!
There is a lot of writing, but everything is not so difficult!

Ingredients
For 12 pieces (1 baking sheet):

For test:
500 g flour (wheat, premium)
185 ml milk
3 eggs (put 2.5 eggs into the dough, and the remaining 0.5 eggs will go to grease the buns)
100 g sugar
60 g butter
6 g dry yeast
1/3 (third) teaspoon salt

For filling:
150 g poppy
70 g honey
80 g sugar

Glazed roses with cinnamon


God, what a smell is in the apartment)))) Neighbors, probably can’t sleep))))))))


Ingredients:
Dough:
dry yeast - 5 gr.
wheat flour - 450 gr.
sugar - 80 gr.
salt - 1/4 tsp
butter- 30gr.
milk - 200 ml
egg - 1 pc.
I made the dough in HP on the "Basic" mode - 2 hours 20 minutes. (with lifts)

Filling:
butter (very softened) -25g.
sugar - 100 gr.
cinnamon - 3 tsp
Mix sugar and cinnamon until smooth.

Glaze:
milk - 1/2 tbsp.
water - 1/4 tbsp.
sugar - 1/2 tbsp.
Mix everything, bring to a boil on the stove, hold for 2-3 minutes on fire.

Brioche buns with patissier cream


Dough Ingredients:
500 gr. flour
60 gr. Sahara
60 gr. soft butter
1 egg
250 ml. warm milk
0.5 tsp salt
21 gr. fresh yeast or 1 pack dry (7-9 gr.)

Cream Ingredients:
250 ml. milk
2 yolks
20 gr. starch
40 gr. Sahara
1 p. vanilla sugar or vanilla on the tip of a knife

Yolk for lubrication
pieces of chocolate optional (I had special drips for baking)

For filling:
200 gr. frozen berries, you can also fresh (blueberries, blueberries, raspberries, I had a mixture of different berries)
1 st. l. Sahara
half a pack of vanilla pudding, about 20 gr. (if you do not have pudding, then you can take 20 grams of starch and add more vanilla aroma)

To brush the buns:
1 yolk
2-3 tbsp. l. milk

Wicker with poppy


I want to treat you to a delicious basketry. Recipe from the Culinary Collection book.

Ingredients:
For test:
flour - 2 cups
milk - 200ml
eggs -1 pc
butter - 50 g
salt - ½ tsp
sugar - 1 tablespoon
dry yeast - ½ sachet

For filling:
poppy - 200 g
sugar - 1/2 cup
honey - 1 tablespoon
eggs - 1 pc.

Croissants for breakfast


Often on weekends I am too lazy to get up early in the morning and bake fresh buns or croissants for breakfast, or even go to the bakery. Somehow I found a recipe for croissants on the Internet, which should be prepared in the evening and baked in the morning for breakfast. Now this is my lifesaver when you want hot homemade croissants in the morning. And you can also make such a morning surprise for your loved ones on Valentine's Day

I make half the norm from these products, this is enough for us for breakfast.
And so we need for the test:
500 gr. flour of the first grade (In Germany, type 550)
350 ml. cold milk
8 gr. salt
1 st. l. Sahara
21 gr. fresh yeast or 1 pack dry (7 gr.)
1 st. l. malt (I always bake without it)
For brushing:
1 yolk
3 art. l. milk

Chocolate buns "Rosochki"


I want to offer you a recipe for simple and delicious buns. They can be made not only with chocolate, but also with sugar and cinnamon, for example.

For 12 buns we need:
500 gr. flour
1/2 tsp salt
70 gr. Sahara
21 gr. fresh yeast or 1 packet dry
2 eggs
100 gr. melted butter
200 ml. warm milk
For layer:
100 gr. chocolate (I use bitter)

Amazing dough! It is done easily and at the same time, which is important for me, you do not need to knead for a long time, that is, you practically do not need to knead, and then wash the surface from the dough and flour. And the result is simply excellent. Products from it are very delicate and airy.
I make the dough in the evening, leave it on the table in the kitchen for an hour, and then in the refrigerator until the next day.
This time I made cheesecakes and walnut buns - turntables from this dough. The taste is completely different, but at the same time, both cheesecakes and spinners are very tasty! I recommend.

Ingredients:
For test:
1 kg plain flour
130 gr. Sahara
2 teaspoons of salt without a slide
20 grams of dry yeast or 42 gr. fresh yeast
500 ml. a little warm milk
150 gr. soft plum. oils
2 tablespoons sunflower oil without smell
2 eggs
vanilla

For curd filling:
300 gr. ricotta or cottage cheese
30 gr. soft butter
50-75 gr. sugar (or to taste)
2 egg whites (yolks will be used for coating)
vanilla
1 tbsp cornstarch (I didn't have cornstarch, I added flour)

For the nut filling:
50 gr. drain. oils,
200 gr ground nuts (any and raisins optional) - I only have roasted walnuts
80 gr. sugar (or to taste)
some milk (just to dilute the stuffing a bit)
1 teaspoon cinnamon (or to taste)

Two in one: delicious yeast dough on kefir and incomparable Apple pie with prunes

Ingredients:
Dough:
600 gr. flour
60 gr. Sahara
0.5 tsp salt
200 gr. kefir
50 gr. milk
25 gr. pressed yeast (1 tbsp with a slide of dry)
75 gr. margarine
2 eggs

Cocoa and turmeric for coloring the dough

Filling:
apples
prunes

Pies are soft


I spread the recipe for pies, the dough is wonderful - soft, tender, airy. Just very tasty. This dough is suitable for any filling.


Ingredients:
flour - 600 gr
granulated sugar - 4 tbsp.
eggs - 2 pcs.
margarine - 50 gr (can be replaced with plum oil)
milk - 250 ml (can be replaced with water + dry milk 2 tablespoons)
salt - 1 tsp
yeast - 2 tsp (dry)
vanillin - 1 tsp (possible without it)
Filling - whatever your heart desires! Pictured is cherry.

The interesting shape of these buns does not allow even juicy fruit or berry filling and there is nothing particularly complicated about them. Even if you are too lazy to learn, rich yeast dough is suitable for different pies and pies - it is very tasty in itself :).

Compound:
Butter 75 g
Chicken egg 3 pcs.
Granulated sugar 100 g
Salt ½ tsp
Milk 250 ml
Wheat flour 500 g
Yeast dry fast acting 5 g
Apples (160 g) 3 pcs.
Ground cinnamon 1 tsp

I had leftover yeast dough from pizza making, I decided to bake a simple fruit pie a la pizza. You can take ready-made puff or shortbread dough. The pie is very cute and tasty, it is done quickly, from the category of “guests on the doorstep”. Berries and fruits can be taken arbitrarily, which are available. I had strawberry, orange and apricots.

Products:
the dough is ready (I have yeast)
strawberries, apricots, orange
cottage cheese 150 g
egg 1 pc.
sugar 3 tbsp. l.
mint
berry waiting (raspberries, strawberries) 3-4 tbsp. l.
rum 2-3 tbsp

Ingredients:

1. flour - 550 g;
2. dry yeast - 5 g;
3. milk -250 g;
4. butter - 70 g;
5. egg - 1 pc. + 1 yolk;
6. sugar - 100-120 g;
7. vanilla sugar - 10 g;
8. salt - 1/3 tsp

bun products

Among the muffin recipes, this one is one of the simplest. It does not require repeated kneading with a long proofing. Sweet, with a pronounced vanilla aroma and a glossy crust, children like pastries, and together with milk or hot cocoa, they can become a full-fledged afternoon snack or breakfast.

Experimental confectioners can sprinkle the future bun with poppy seeds, light sesame seeds, oatmeal, walnut or sand crumbs in the style of crumble and streusel, as well as “complicate” the recipe with a filling of steamed dried apricots, raisins, prunes, the same poppy, jam, candied fruits.

Sweet dough for buns recipe with photo

First, mix the dry ingredients: yeast, salt, sugar and, after sifting, flour.

mix dry ingredients

Separately mix liquid products: slightly warm milk, egg, and melted butter.

mix liquid ingredients separately

Pour the milk-butter solution to the flour mixture - knead the dough for at least 10 minutes, achieving a soft, pliable texture.

mix both ingredients

Having formed a ball, the dough is immersed in a bowl oiled from the inside and, covered with a towel, we send it to heat for 1-2 hours until the volume doubles.

leave the ball of dough for 1-2 hours

We knead the “grown up” dough again, lay it out in the form of an oblong blank on greased parchment.

knead the risen dough

dipped in cold water with a knife we ​​make transverse cuts - future contour lines for breaking portioned buns. We give the test 10-20 minutes of proofing.

make cuts with a knife dipped in cold water

Lubricate the even larger loaf with yolk mixed with a spoonful of milk. Carefully, together with the paper, transfer to a baking sheet and set to bake at a temperature of 180 degrees for 30-35 minutes. Before this, the oven is heated to 220 degrees.

lubricate with yolk

Cover hot cakes with a cotton cloth and let cool until warm.

cool the hot bun under a towel

A shiny, “tanned” sweet bun that is easily broken into the intended cuts, smells of warm vanilla and is especially good with a piece of butter and / or fruit and berry jam.

sweet grandmother's bun - recipe with photo

Lemon buns recipe with photo

Ingredients:

1. flour - about 350 g;
2. eggs - 3 pcs.;
3. butter - 60 g;
4. sugar - 60-70 g;
5. vanilla sugar - 5-10 g;
6. dry yeast - 1 tsp;
7. milk - 100 ml;
8. lemon (zest) - 1-2 pcs.;
9. poppy - 1-2 tbsp. l.;
10. salt.

lemon bun products

The recipe suggests baking traditional yeast buns, throwing lemon zest into the dough when kneading. The presence of citrus notes gives new taste sweet pastry, pleasantly flavoring the airy crumb.

Pastries wrapped in a woven towel are safely preserved and remain fresh the next day, and you can forget about purchased bread products at least for a while. Breakfast, afternoon snack, tea party with lemon buns will appeal to the whole family.

Sweet dough for buns with dry yeast

Mix yeast with one spoonful of sugar and a quarter of milk - leave for 5-10 minutes.

yeast mixed with sugar and milk

In the meantime, remove the zest from the lemon with medium-sized shavings, and also melt the butter and cool.

three lemon peel and squeeze juice

We sift the flour.

be sure to sift the flour

Combine two eggs and yeast solution.

add eggs to yeast mixture

We throw, salt, vanilla sugar, lemon zest and pour in the butter.

add the rest of the ingredients

Add the remaining milk and granulated sugar - mix.

mix well

We introduce the sifted flour in parts - knead soft dough at least 15 minutes.

add flour little by little

Cover with a napkin or towel, put the pastry in heat for 2-2.5 hours. We find a quiet place and without drafts.

the dough should rise for 2-2.5 hours

We take out the significantly “grown” dough from the container, knead again.

knead the risen dough

Divide into seven equal parts, roll a ball from each and lay out in dense rows in a ceramic or other heat-resistant form. We give the last half hour for proofing.

divide into 7 equal parts

Lubricate the workpiece with yolk.

top with yolk

After sprinkling with poppy seeds, we send the future lemon buns to bake at 180 degrees for 30-35 minutes in the oven. After 10 minutes after the start of the process, cover the container with a sheet of foil so that the glossy crust does not burn.

sprinkle with poppy seeds

After cooling to a warm state, remove the lemon buns from the mold and serve immediately. We do without a knife and break off the rosy donuts along the contours.

bake for 30 minutes

Soft, airy, with a vanilla-citrus aroma, pastries are especially good with milk or a cup of tea.

fragrant buns with lemon and poppy seeds recipe with photo

Sweet buns, prepared with their own hands, captivate with splendor and softness. As soon as a piece of fragrant product has melted in your mouth, it is simply impossible to break away from such appetizing pastries. You can experiment on the recipe endlessly, getting amazing results every time.

Airy and light yeast dough products just melt in your mouth.

To enjoy baking, you need:

• 300 ml of milk;
• 2 times more flour;
• 100 g of sugar;
• 4 g salt;
• a bag of dry yeast;
• egg;
• 20 ml of vegetable oil;
• a piece of butter;

Way to bring your culinary fantasies to life:

1. Salt, yeast, egg are diluted in slightly warmed milk.
2. After the salt crystals are dissolved, sunflower seed oil, sugar and portioned flour are sent into the liquid.
3. When the plastic mixture is kneaded, ghee is poured into it.
4. Soft, elastic flour mass is left under a towel for 1 hour to rise 2-3 times.
5. The risen dough is rolled out and folded into several layers with an envelope.
6. After 15 minutes, the flour layer is divided in half.
7. A "sausage" is rolled from each half, dividing into 6 pieces, from which balls are formed.
8. The resulting koloboks need a third of an hour to rest, after which they are rolled out to form rolls.
9. Prepared products are baked for 25 minutes. It is advisable to give them another quarter of an hour for proofing right on a baking sheet covered with parchment before baking.

Cooking on kefir

Homemade kefir buns will become a pleasant addition for family tea.

You will need:

• 400 g of premium flour;
• a glass of kefir;
• ½ bag of yeast;
• 30 ml of water;
• the same amount of regular white sugar;
• salt on the tip of a knife;
• powdered sugar.
• egg.

Stages of creation:

1. A hill is created from flour crushed through a sieve, mixed with salt. It forms a "crater".
2. An aqueous solution with yeast is added to kefir, after which fermented milk product spills into the recess.
3. A plastic dough is kneaded, which is aged in a film for about 90 minutes.
4. From the approached mass, 10 koloboks are formed, which are left on a baking sheet to rise.
5. Before sending future buns to an oven heated to 200 ° C, the products are smeared with an egg. The baking process will take about a third of an hour.
6. Portions are crushed with sweet powder before serving with tea.

On margarine

Sweet dough for buns is easy to make using ½ pack of margarine weighing 200 g.

Additionally, you will need to prepare:

• 500 ml of milk;
• 3 eggs;
• 200 g of sugar;
• 30 g fresh yeast;
• flour;
• sunflower oil and salt.

Sequence of actions:

1. Dough is prepared: yeast, a little sugar and flour are bred in ¼ of warm milk.
2. After 10 minutes, all the milk and melted margarine are poured into the dough. Eggs are also driven in here, 50 g of flour and a pinch of fine salt are sent.
3. Flour is mixed in portions until the dough becomes soft, but still slightly sticks to the hands.
4. The flour mass is infused under a towel for 15 minutes, and then divided in half.
5. The layers are rolled out 2 cm thick, covered with lean fat and crushed with the remaining sugar.
6. Rolls are formed from the obtained blanks, which are divided into pieces 5 cm wide.
7. On the side on which the products are laid out on a baking sheet, the edges are fastened together.
8. When the workpieces on the baking sheet "fit", they are sent to hot oven for 10 - 15 minutes.

Sweet buns with sour cream

No less tender and soft are buns cooked with the addition of sour cream.

For the execution of the recipe are taken:

• 700 g of premium flour;
• 150 g of regular white sugar;
• the same amount of oil;
• the same amount of sour cream;
• 2 eggs;
• incomplete glass of water;
• ½ pack of dry yeast;

When cooking:

1. A dough is made from warm water with yeast and 20 g of sugar.
2. In a separate bowl, softened butter is mixed with sugar, after which everything is thoroughly mixed with eggs and sour cream.
3. The resulting mass is sent after a third of an hour to the approached dough.
4. Further, with portioned addition of flour, an elastic dough is kneaded.
5. After 2 hours, during which the plastic mass is suitable, buns with filling are formed from it as desired.
6. Products smeared with yolk are baked for 20 minutes at 200 ° C.

The most delicious and tender pastries

The most delicious tender buns are obtained from a simple grocery set that every housewife can find:

• ½ kg flour;
• 75 g of sugar;
• 2 eggs;
• a pinch of sea salt;
• 200 ml of milk;
• a bag of dry yeast;
• 30 ml olive oil.

To enjoy the taste of magical pastries, we adhere to the following algorithm:

1. Flour is sifted into a deep container, which is mixed with sugar and salt.
2. In a separate bowl, dough is prepared from half of warm milk by diluting yeast in it, 30 g of sugar and the same amount of flour.
3. When the dough comes up, the remaining flour is poured into it in parts, eggs are driven in, poured olive oil and leftover milk.
4. Well-kneaded dough rises in 30 minutes, after which koloboks are formed from the flour mass.
5. The latter are laid out on a baking sheet, where they are smeared with yolk and left for 20 minutes.
6. Products are baked for 15 - 20 minutes at 200 ° C.

With poppy seed filling

Most delicious pastries with poppy is obtained from sweet dough.

To verify this personally, it is enough to prepare:

• 800 g flour;
• a third of a glass of poppy;
• ½ bag of yeast;
• 250 ml of milk;
• 2 eggs;
• 150 g of oil;
• 3 times less white sugar;
• some salt and vanilla.

Progress:

1. ½ of the declared amount of flour, 15 g of sugar, a pinch of vanillin and fine salt, as well as yeast are poured into a deep container.
2. ⅔ melted butter, warm milk and a chicken egg are added to the well-mixed mixture.
3. In portions, flour, well crushed through a sieve, interferes with the dough base.
4. Elastic dough is suitable for 30 minutes.
5. The poppy seeds are fried to a pleasant smell, after which it is poured with boiling water in a bowl for 7 minutes.
6. When the water is drained, the poppy seeds are mixed with sugar and the remaining oil using a mortar or blender.
7. The risen dough is rolled out with a rolling pin into a thin layer, over which it is distributed poppy seed filling. Then the workpiece is rolled up.
8. The product is divided into small portions, which are laid out sideways on a baking sheet.
9. The buns are smeared with egg and sent after a short proofing to the oven for 20 minutes.

Sweet buns with raisins

Butter buns with raisins for breakfast - a pledge Have a good mood all day.

Common products for any housewife are used in their preparation:

• a pound of premium flour;
• 2 times less milk;
• 7 g of granulated yeast;
• 30 g white sugar;
• egg;
• a stack of oil;
• 50 g raisins;
• A little salt.

Progress:

1. First of all, yeast and sugar are added to the warmed milk.
2. Then vegetable oil, a cold egg and salt are sent to the resulting composition.
3. Everything is shaken with a whisk.
4. Flour with raisins is introduced into the liquid mixture, after which the dough is kneaded, which is suitable for about 2 hours.
5. After this time, buns are formed from the flour mass, which are laid out on a baking sheet. Here the products are left for proofing for half an hour.
6. Baking is prepared for 20 minutes in an oven preheated to 180 ° C.

Cinnamon

Cinnamon is the best spice for home baking. This is not just a fragrant additive, it is the smell of family comfort and happiness.

Baking with a rich aroma is prepared from:

• 250 ml of milk;
• twice as much flour;
• 20 g fresh yeast;
• ½ pack of butter weighing 200 g;
• 3 eggs;
• 100 g of sugar;
• salt and cinnamon.

Stages of creation:

1. Opara is made from warm milk, yeast diluted in it and 15 g of sugar. Half of the declared amount of flour is poured here.
2. When the dough begins to bubble, eggs, the entire volume of sugar and salt are added.
3. Everything is thoroughly mixed.
4. Softened butter and flour are sent to the bowl.
5. The dough is kneaded until a plastic mass is formed, which rolls into a ball.
6. As soon as the dough doubles in size, it is punched down and divided into 4 pieces. Each of them is rolled into the thinnest layer of a rectangular shape.
7. The layers are crushed with sugar and cinnamon, and then rolled into rolls.
8. Products are cut into pieces, in which the bottom is plucked so that “roses” are obtained.
9. The buns are laid out on a baking sheet, where they rise slightly for several minutes. After that, sweet portions are sent for baking in the oven at 180 ° C for 15 minutes.

To prepare it you will need:

• a glass of milk;
• twice as much flour;
• 100 g of regular white sugar;
• a whisper of salt;
• a serving of granulated yeast;
• egg;
• 15 ml of vegetable oil;
• a piece of butter;
• vanillin.

Baking method:

1. Milk is poured into the combine, salt, sugar, egg and vegetable oil are placed. Behind them, vanillin, flour and dry yeast are sent to the common dishes.
2. Everything is thoroughly mixed at high speed.
3. Next, pour in the melted butter.
4. The kneaded dough is transferred to a bowl, where it rises 4 times for 1 hour.
5. Then the workpiece is crushed and left for another 15 minutes.
6. After the specified time, the dough is divided into pieces, from which they are rolled into rectangles to form air rolls.
7. Prepared products are like a baking sheet, which is then sent to the oven for 15 minutes.

In this detailed article, you will learn how to cook the most delicious rich yeast dough for pies, pies, buns and other baked goods.

Let's understand the essence, the features of such a test. I will also provide a few step by step recipes with photos and videos, and I will also add a little culinary tips, secrets and notes that will help make the dough tastier and more varied.

About Sweet Yeast Dough

Before moving on to the recipes themselves, let's deal with the terminology and principles of cooking.

The fact that the dough is yeast is understandable. Remember that the presence or absence of yeast does not affect the "sweetness of the dough". It can be rich and without yeast. It’s just that some people consider “yeast” and “butter” almost the same, synonymous. That's why I decided to start with this correction.

From yeast we move on to "bunting". Baking is all fatty, sweet, fragrant, tasty and other things that can be added to the dough. Milk, sour cream, sugar, honey, cream and even dried fruits.

But sweet dough does not have to be sweet, it can also be without sugar, if the filling is also planned to be savory. But for me, baking is always associated with something dessert.

By the way, this is not the first article about the test. If you are planning to cook savory pastries (with meat, fish, vegetables, etc.), then you should definitely look at this page:. There is a huge guide that will not only teach you how to knead a wonderful dough, but also broaden your horizons. In general, I advise!

What is the goodness

We figured out the terminology, now it’s clear that any yeast dough can be made rich by adding fatty or sweet ingredients to it. In fact, no recipes are needed anymore if you have kneaded the dough more than once before. Just add one of the following ingredients.

Muffin can be classified according to several criteria:

• Liquid and dry baking;
• Sweet and unsweetened muffins;

At the same time, these types of baking can intersect with each other, since sugar is a dry substance and at the same time it is sweet.

Let's list the liquid baking:

• Sour cream is a wonderful base for dough.
• Milk is habitual, most often it is on it that they are kneaded.
• Kefir is also very popular.
• Liquid cream - used less often, replacing sour cream.
• Liquid whey.
• Condensed milk. Condensed milk is put both regular and boiled.
• Yogurt - they say it turns out delicious.
• Butter (melted) - almost always added.
• Margarine (spread) - although it is made from vegetable (lean) fats, it behaves like butter.
• Yogurt - someone adds natural, and someone - fruit flavored.
• Chicken eggs - yes, eggs are considered baking.
• Cottage cheese - add a little for looseness.
• Honey, jam, jam, jam - however, they should be diluted with something.

Is it possible to cook sweet dough in water? It turns out that you can if you add one of the above or below products.

Now let's briefly list dry buns:

• Sugar is one of the main ingredients. Moreover, I personally believe that if there is little sugar in the dough, then it cannot be called rich. Well, this is the picture of the world in my head. Put both white and brown sugar. Brown sugar makes the color of baked goods more ruddy, caramel.
• Vanillin or vanilla sugar - a little bit so that the vanilla flavor appears.
• ground cinnamon, nutmeg, cardamom - for flavor. Popular for desserts and any confectionery.
• Zest of lemon, orange, lime. As an example, here you are - very tasty!
• Cocoa powder or chocolate (pieces) - this is the color, and taste, and a pleasant aroma.
• Coconut shavings, confectionery poppy. You can take a look at .
• Nuts: walnuts, peanuts, hazelnuts, almonds, pistachios.
• Various dried fruits: candied fruits, raisins, dried apricots, dates, etc. I advise you to pay attention to or later.
• You may not believe it, but the pulp of fresh fruits is also added to the dough, they can also be considered baking. As an example, take a look at .

Recipes

Here I will share the most popular recipes, we can say that they are basic. After studying them, you can further experiment and come up with your own test options. I would be glad if you then add a couple of ideas in the comments below the article. Don't forget to subscribe to the page in contact to be aware of new materials.

Sweet yeast dough for pies in the oven

Delicate butter dough on sour cream, which is great for pies and oven pies.

For me this is the most delicious recipe! Here and butter, and eggs, and sour cream, and milk - in general, the maximum muffin! I note that there is not enough sugar, but the dough cannot be called too sweet. If you reduce the sugar a little, then you can use it for any savory pastries - everything is up to you.

Ingredients:

• Milk - 130 ml.
• Wheat flour - 660 g.
• Sour cream (20%) - 130 g.
• Butter - 100 g.
• Chicken eggs - 3 pcs.
• Dry yeast - 11 g.
• Sugar - 70 g.
• Salt - 5 g.

Cooking step by step

Since this amount of yeast is usually used for a larger volume of flour, you will have to stand the dough a little longer than usual. But we are pursuing this goal, as a result, we need maximum airiness and tenderness.

Pour warm milk into a bowl, add dry yeast, 1 tablespoon of sugar, mix everything. Leave for 15 minutes in a warm place until a yeast foam appears.

In another cup, beat the eggs, add sour cream and pour the remaining sugar.

Whisk until homogeneous mass as in the photo below.

AT egg mass Pour the risen yeast in milk, whisk again with a whisk until smooth.

Gradually add flour and stir until the dough becomes so thick that you have to knead it with your hands. Mix well and crush. The dough should be soft and not sticky.

Leave the dough in a warm place for 20 minutes. can be covered cling film so that the top does not dry out.

Sprinkle the dough with a pinch of salt, put a softened piece of butter on top. We begin to knead thoroughly until the oil is completely absorbed into the dough. Cover again with clingfilm and set in a warm place for 1 hour.

This is what the dough looks like. Theoretically, you can already sculpt and cook something from it, but I advise you to do it again, knead it and insist, and you need to do this in a certain way.

Punch down the dough, lightly sprinkle the table with flour, roll out the dough on the table into a wide layer. Then this layer needs to be folded, pull the edges to the center, as if closing a cabinet.

And now we just turn it into a kind of roll and press it lightly.

Leave the dough for another 20 minutes.

Here we have a beautiful and lush pastry. Whatever you make of it - everything will turn out to be as tasty as possible! If anything, you can look at this site for different ideas, recipes - there are a lot of options!

Sweet yeast dough for buns

And this is a sweet rich yeast dough, respectively, it is more suitable for all kinds of dessert buns, buns and.

Ingredients:

• Milk (or kefir) - 250 ml.
• Dry yeast - 11 g.
• Wheat flour - 500 g.
• Sugar - 150-180 g.
• Salt - 0.5 tsp;
• Vanilla sugar - 15 g.
• Chicken eggs - 2 pcs.
• Margarine (butter) - 100 g.
• Sunflower oil (odorless) - 2 teaspoons;

Cooking

1. Prepare all the ingredients, if possible, heat them to room temperature.
2. Pour yeast into milk, add a few pinches of sugar and a couple of tablespoons of flour. Stir and leave this dough in a warm place for 20-25 minutes.
3. We drive eggs into a hotel cup, add melted margarine, sugar, vanilla sugar and salt. Mix well until the sugar dissolves, then pour the dough here. Knead again and start adding flour.
4. Add flour, stir first with a spatula, and then with your hands. Cover the dough with a towel and leave it alone for 40 minutes.
5. The dough has grown, punch it down and again stand for 50-60 minutes.

And you can watch a video on the topic

Sweet on the dough

And we will make this sweet dough on raw (live, pressed) yeast.

The ingredients are the same, the essence is about the same, but there are some nuances here, and we'll talk about them.

Ingredients:

For steam:

• Water - 100 ml.
• Milk - 150 ml.
• Fresh yeast - 30 g.
• Sugar - 1 tbsp. a spoon;
• Flour - 2 tbsp. spoons;

For test:

• Flour - 500 g.
• Eggs - 2 pcs.
• Sugar - 130 g.
• Butter - 100 g.
• Salt - 0.5 tsp;
• Vanillin - 2 pinches;

kneading process

1. We start with steam. Knead the yeast until smooth, add warm water and milk. Mix thoroughly with a fork until the yeast dissolves.
2. Now add a spoonful of sugar and two tablespoons of flour, mix again and leave warm for 30 minutes.
3. The dough will increase in volume, foam. When the foam begins to fall off slowly, we can move on to the next step.
4. Sift flour through a sieve. It is not necessary to do this, but it is desirable, since sifting the flour will saturate the dough with oxygen, and the yeast needs it.
5. Melt butter, add to it raw eggs. Add salt and sugar, beat with a whisk, but not until foamy. This is our treat.
6. Pour the finished dough into the muffin, add a couple of pinches of vanillin and lightly beat with a whisk.
7. Partially stir in the flour, then knead the dough for 15-20 minutes. You should get an elastic soft dough that does not stick to your hands. Roll the dough into a ball, cover with cling film or a towel and put in a warm place for 1 hour. During this time, the dough will increase in size by at least 2 times.

• In order to save money, butter can be replaced with margarine or even liquid vegetable oil(without smell).
• If you want to make pastries more original both in taste and in appearance, add 2-3 tablespoons of cocoa to the liquid muffin. You can add melted chocolate. I'm sure you haven't tried this yet!
• If desired, rich yeast dough can be made without eggs, replace them with a corresponding volume of butter or sour cream.
• Raisins, dried apricots and other dried fruits can be added to the dough. The same buns from such a test will turn out much tastier!
• If for some reason the dough does not rise or rises poorly, then you can add 1-2 teaspoons of confectionery baking powder for safety at the stage of whipping the liquid ingredients.

Muffin - for most of us, this phrase is associated with home, childhood, grandmother and mother. Who prepared the most delicious pastry for buns and baked sweet, tasty, lush and ruddy buns or pies on weekends. Yes, and in stores used to sell quite tender and tasty pastries from butter yeast dough, manufactured according to Soviet GOSTs.

Many people think that messing with yeast dough, and even more so, rich, is difficult. Don't be afraid! Enough to know the principles, buy fresh food and set aside time, because the longer the yeast does its job, the tastier the baked goods.

What is the difference between good dough and not good dough

What is yeast dough and muffin? Let's deal with the terms and start cooking delicious pies, buns.

Yeast dough is flour, water (for rich pastries, warm milk, cream are taken instead of water), dry or pressed yeast, a little salt. By far the easiest way is to use dry activated (instant) yeast. Simple yeast dough after kneading and fermentation (this is the stage when it “fits”, that is, due to the work of the yeast, it is saturated with bubbles of oxygen and carbon dioxide) turns out to be sour and insipid. And we're going to make a sweet, rich dough. To do this, we will add muffin.

Baking is what makes yeast dough hearty, sweet and fragrant. These are eggs, butter and sugar. It would seem that it could be easier, mix all the ingredients at once, add vanillin or spices, knead and wait until it "fits". Yes, they do this too, but the taste and properties of the pastry are revealed to the fullest if you first let the yeast grow and create the necessary structure in it, and then add the pastry. Therefore, they use such a trick - first they put a yeast dough, then it, already ready and ripe, is flavored.

Classic Yeast Dough Recipe

For the preparation of yeast dough: live, pressed yeast - 70 g (or 20-25 g dry)
sugar - 25-30 grams;
warm water or milk - 250 ml;
For yeast dough: butter - 175 g;
milk at room temperature - 500 ml;
3 eggs;
sugar - 50-60 grams (to taste);
vanilla sugar - 20 grams;
flour - about 1.5 kg;
salt - 5-10 grams.

We prepare the basis for the dough using the sponge method
Take a bowl large enough so that the dough can increase 2-3 times in it. Pour water / milk there and add instant yeast, wait a couple of minutes until they swell and dissolve. Stir the liquid and combine with about half the flour required by the recipe. Flour may take a little more or a little less, depending on the properties of the flour itself.

The result should be a porridge-like mixture that is thick enough to not drip off a spoon, but is easy to stir. We leave the dough for 10-15 minutes, then cover the container with the dough with cling film or place it in a bag so that it does not dry out. We are waiting for her to gain strength. This will happen in 3-4 hours if you leave the dough warm (about + 30C) or 8-12 hours if the dough ripens in a slightly cool room or in the cold (for example, in a kitchen with an open window, or in a refrigerator) .

The latter option is even preferable, because, firstly, you can use less yeast, secondly, it allows you to make the schedule more convenient, and most importantly, it allows the sponge dough to reveal all the flavor without peroxidizing.

The readiness of the dough is determined by the smell and appearance. It should have a distinct alcohol smell, the surface will be covered with bubbles and wrinkles, the dough will begin to fall off (it can be seen that the trace of the dough on the walls will be higher than the level of the dough). A distinct filamentous skeleton can be seen inside the dough.

Cooking delicious and tender rich yeast dough
Now we combine the dough with eggs, sugar and a small amount of salt, you can mix or beat them in advance, add vanillin and spices and the remaining flour. Mix everything and start kneading the sweet dough. This should be done for a long time, at least 10 minutes, and preferably 15-20. It is most convenient to lay out the test mass on a table greased with oil.

Traditionally, the work surface is sprinkled with flour, but one must remember that the rich yeast dough will pick up this flour and may become coarser. As you knead, you will see that the dough mass changes, becomes less sticky, more plastic and smooth, lags behind the table and hands. Only now is the time to add softened (but not liquid!) Butter, butter or ghee in parts, kneading thoroughly each time until the oil is distributed in the dough.

The more eggs and flour in the dough, the more rich it is.

We put the finished rich yeast dough in the form of a kolobok ball into a large container, greased with oil. The surface of the ball is also lubricated with oil and left at room temperature or warm for 1-3 hours for fermentation. We cover the container again with a film or bag. During this time, we fold the dough several times: take it out on a table or board, flatten it with our hands into a cake and fold it like an envelope and give it the shape of a ball. Then we return again to the container to rise.

When the yeast dough has risen several times, it is rolled into one bun, if big pie or a roll, or divided into small koloboks, if buns are needed, and left on a table powdered with flour under a film for 10-15 minutes to lie down. The most delicious sweet pastry is ready. Now you can roll it out and put the filling, cover it with a second layer, fold it into a mold - there will be a yeast pie made from rich dough.

After the product is finally formed from the dough, it must be left to stand for 20-30 minutes, covered with a film, at room temperature. After sending to a well-heated oven. If your oven has a steam function, use it for the first 10 minutes. The steam will allow the product to rise well and evenly in the oven.

are baked delicious pies from pastry for 25-40 minutes, depending on their size, at a temperature of 170-180C (medium heat).

The most delicious sweet dough for buns

Dough prepared according to the classic recipe is much faster to cook. Buns are tender, soft and fragrant.

Sweet Dough Ingredients:

400-500 g flour.
2 chicken eggs;
150 ml of milk;
100 grams of butter;
0.5 cup granulated sugar;
10 g vanilla sugar;
1 teaspoon dry yeast;
a pinch of salt;

Cooking process:
Preparing the dough for the sweet pastry
All prepared for kneading pastry should be at room temperature.
Yeast for kneading is desirable to take live. Lightly warm the milk. Pour yeast into warm milk, 5 grams of sugar (or a teaspoon). Mix thoroughly, cover the dish with the dough with a clean cotton towel and set aside for 30 minutes.
In a separate bowl, mix eggs with sugar, mix thoroughly. Add the sweet egg mixture to the batter and stir well. When the yeast "fits" and the surface is covered with foam, add the sifted flour constantly stirring. Melt the butter and pour it into the yeast dough.

Make sure the oil is not hot.

Knead the rich yeast dough for 15 minutes, if necessary, add flour.
Sweet dough will be soft and elastic. Put the almost ready yeast dough into a deep bowl, cover and put in a warm place. The test mass should double in size.