Yeast dough buns - delicious homemade cakes for tea. The best recipes buns from yeast dough

Yeast dough buns - delicious homemade cakes for tea. The best recipes buns from yeast dough

What could be better than home baking? Fragrant, soft buns could not be better suited for family tea.

Yeast dough buns - the basic principles of cooking

To the dough rose well, and the buns turned out lush and soft, prepare the brew.

In warmed milk, dissolve the yeast, add a little flour and sugar. Stir to make the dough like pancakes. Dough covered and put in a warm place until the yeast begins to work

The remaining sugar is added to the rest of the sugar, eggs, vegetable and creamy fat, and knead the elastic supple dough. It is covered with a clean towel and kept warm for two hours. During this period, he is punished a couple of times.

For aroma, vanilla extract, citrus juice or zest are added to the dough.

They make buns from dough, spread them into molds and leave them for proofing. The baking surface is smeared with milk, a beaten egg or sugar water to make it glossy.

Buns can be cooked with various fillings.

Recipe 1. Muffins made from yeast dough with poppy seeds



vanillin - bag;

500 g of flour;


pasteurized milk - stak .;

sugar - 150 g;

bag of high-speed yeast;

half a pack of butter;

chicken egg.


70 grams of drained oil .;

poppy - 100 g;

180 g of white sugar;

egg - one piece

Method of preparation

1. Heat the milk. Dissolve in it a pack of dry yeast with a spoonful of sugar, and add a couple of spoons of flour. Stir and leave to heat until the yeast begins to work.

2. Dissolve the butter on low heat. In deep dishes sift flour. In the middle we make a hole and drive an egg into it.

3. We also send the brew, sugar, melted butter, salt and vanilla. Stir with a spoon. 4. Gradually add flour, knead with hands a smooth smooth dough. Keeping warm for an hour, covered with a clean kitchen towel.

5. Poppy pour out in a deep dish and fill it with boiling water. Mix and leave for ten minutes. Drain the water, and interrupt the poppy in a blender. Add sugar to the mass and mix well.

6. Divide the dough in half. We roll each into a layer, half a centimeter thick. Surface lubricated with ghee.

7. Distribute the poppy filling with a thin layer and roll it into a roll. Mode it into pieces, a width of two centimeters. We spread buns on the oiled baking sheet and leave to warm for 15 minutes. Lubricate the egg.

8. Send the baking tray to the middle shelf of the oven and bake until an appetizing crust for 20 minutes at 200C.

Recipe 2. Buns made from yeast dough with cinnamon in icing sugar


3/4 stack powdered sugar;

200 grams of butter;

instant yeast - 20 g;

20 g ground cinnamon;

1/2 cup white and brown sugar;

5 g of salt;

eggs - two pcs .;

milk - stack

Method of preparation

1. In a deep bowl, pour half a glass of warm water, pour in the yeast, stir and leave for five minutes. In a skillet, slowly melt half the oil and cool to a warm state.

2. Pour melted butter, 1/2 of milk into the yeast mixture and add white sugar, eggs and flour. Knead not too dense, supple dough. We stand, covered with a kitchen towel, warm for an hour.

3. Round baking mold grease drain. oil Pastine dough and spread on a table, sprinkled with flour, roll out. Lubricate the layer with soft oil, sprinkle with cinnamon and brown sugar. Fold in a thick roll and cut it into 16 pieces. We spread a cut down into the oiled form. Cover and soak in the warm night.

4. The next day, put in the oven for half an hour. We bake at 180C. 5. The remaining milk is mixed with powdered sugar. Shake it up. We spread the finished buns on the grid and pour over the glaze.

Recipe 3. Orange buns made from yeast dough



vanilla sugar - 5 g;

890 g of flour;

220 g plums oils;

pasteurized milk - 265 ml;

9 g dry yeast;

eggs - four pcs .;


powdered sugar - 50 g


135 g of honey;

600 g of brown sugar;

70 grams of nuts;

oil plums. - 340 g;

two sachets of vanilla sugar;

orange peel - 20 g;

60 ml of orange juice.

Method of preparation

1. Sift the flour into the mixer tank. Add eggs, soft butter, vanilla sugar, dry yeast and powdered sugar. Using a special nozzle, knead the dough at low speed. Then increase the speed and knead for another five minutes. It should make a smooth, soft dough. Leave for an hour, covered with a towel.

2. Crumble the nuts with a rolling pin and dry them slightly in the oven.

3. Put all ingredients for the filling, except nuts, in the bowl of the mixer and whisk until smooth. Put the resulting mass in the refrigerator.

4. Cover the form with high sides with parchment so that the paper is higher than the sides. Spread the silicone spatula on the bottom and sides of 2/3 of the filling. Sprinkle with a third of the nuts.

5. Roll the dough into a rectangular layer. Grease the surface with the remaining filling. Sprinkle with nuts. Roll the dough into a thick roll. Divide it with a knife into 12 parts.

6. Put the buns in the form of a cut down, slightly pressing them with his palm. Put in heat for an hour.

7. Send in a preheated oven shape with buns.

Recipe 4. Buns from Sinnabon yeast dough


185 ml of pasteurized milk;

cinnamon - 60 g;

drain fat - 100 g;

dry yeast - 8 g;


210 g of sugar;


350 g white flour.

Method of preparation

1. Dissolve dry yeast with two spoons of sugar in milk, preheating it. Withstand five minutes. 2. Now add the egg and 1/4 of the melted butter. Stir. Add some sifted flour with pieces and knead soft, not too steep dough. Cover and leave to warm for an hour.

3. In a deep plate combine soft butter with sugar and cinnamon. Stir.

4. Divide the dough into several parts. We roll each into a rectangular layer, 5 mm thick. Over the entire surface distribute the filling. Fold the dough into a roll. Cut it lengthwise into two parts, which we braid. We connect the two ends and lay out the wreaths on the oiled deco. We bake at 180 degrees for half an hour, brushing with an egg.

Recipe 5. Buns made from yeast dough with cottage cheese


150 ml of cream;

450 g of flour;

coconut chips - 60 g;

5 g dry yeast;

eggs - three things;

120 ml of milk;

0.4 kg cottage cheese;

granulated sugar - 120 g;

sour cream -100 g;

70 g plums. fat

Method of preparation

1. We dissolve the yeast with two spoons of sugar in milk, preheating it. We stand in a warm place for half an hour.

2. Sift the flour into a separate container, add eggs and soft creamy fat to it. Pour milk mixture. Stir.

3. Knead elastic, not too dense dough. Cover with a clean towel and heat for forty minutes.

4. Put cottage cheese in a small bowl, add 50 g of sugar, two eggs and coconut chips. Grind well with a fork.

5. We crush the dough and roll it into a large rectangular bed. Fold the cottage cheese filling in an even layer, and roll up the roll. Cut into small pieces. We spread a cut down, slightly pressing the palm into the oiled form. Kept warm for half an hour. Bake for 30 minutes at 190C, brushing with a beaten egg.

6. Buns take out of the oven, pour the cream, sprinkle with sugar and put another ten minutes in the oven.

Recipe 6. Muffins from yeast dough with marmalade


0.5 kg of flour;

two eggs;

one and a half stack milk;

50 g plums. fat;

dry yeast - 10 g;

white sugar - 50 g;

150 g marmalade.

Method of preparation

1. Remove the oil in advance from the refrigerator so that it becomes soft. Milk is heated.

2. In a wide bowl, combine yeast with sugar and butter. Well grind to homogeneity. Pour in warm milk and mix. Withstand half an hour for the yeast to start working.

3. Slide into a deep bowl sifted flour. In the center we make a depression and pour the yeast mixture into it. We drive eggs. Knead soft smooth dough. We stand for an hour in a warm place, covered with a napkin.

4. Roll out the dough into the formation, as thick as a finger. Cut into squares. In the center of each place marmalade. We join the edges and give the bun a round shape. We put them on the oiled deco, cover with a towel and stand for half an hour.

5. Put the deco on the middle level of the oven and bake at 180 degrees until golden. We shift the finished buns on the grill and crush with powdered sugar.

Yeast dough buns - tips and tricks

The dough must rise well, so that the pastry is soft and airy.

The surface of the buns will be glossy, if you lubricate them with egg or milk.

Take flour for buns only top grade.

Be sure to sift the flour before kneading the dough.

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