Kitchen appliances and utensils: sieve, deep bowl, glass, small bowl, tablespoon, parchment paper, rolling pin, silicone brush, towel, knife, baking sheet, oven.
Ingredients
| Ingredients | amount |
| Dry yeast | 1.5 tbsp. l |
| Chicken eggs | 3 pcs. |
| Salt | pinch |
| Sugar | 4 tbsp. l |
| Wheat flour | 600 g |
| Butter | 100 g |
| Milk | 1.5 stack |
Step cooking
Kneading dough
- Heat the milk (1.5 cups) until warm and pour into a deep bowl. Pour dry yeast (1.5 tablespoons) into warm milk, stir well and leave it on the table so that the yeast swells. It will take 15-20 minutes.
- When the yeast has swollen, beat in a bowl of chicken eggs (2 pieces), add sugar (4 tablespoons) and salt (one pinch). Mix well. Add pre-sifted flour (5-6 tablespoons) to the bowl and mix well.
- Melt butter (100 grams) until liquid. Pour warm butter in a bowl and mix well. Start adding flour in small portions and knead the dough: first with a spoon, and then, when the dough becomes thicker, lay it on the table surface, greased with vegetable oil, and knead with your hands, also greased with vegetable oil.
- All flour (600 grams) should go. Knead the dough for about 7 minutes. It should turn out soft, but at the same time, it should not stick to your hands.
- Grease the bowl with vegetable oil and put a bowl of dough into it, the surface of which is also greased with vegetable oil so that the dough does not ventilate. Cover the bowl with a towel and place in a warm place for about an hour so that the dough fits well.
Roll forming
- When the dough fits well, grease the table top with vegetable oil and lay out the dough. Divide the dough into 2 equal parts by cutting with a knife. Put one part in a bowl, and roll the second into a rectangle using a rolling pin. The thinner you roll out the dough, the more turns with filling you will succeed.
- With butter (50 grams) at room temperature, grease the rolled rectangle of the dough with a knife, and sprinkle sugar on top, the amount of which is determined to your taste and wrap the dough in a roll. Wrap not very tight.
- Cut the roll into approximately equal pieces, up to 5 cm wide.
- Form the buns: just pinch the bottom edge so that the filling does not leak when baking. You will get a pretty rose. Cover the baking sheet with parchment baking paper, if not, grease the baking sheet with vegetable oil and dust with flour. Put the formed buns on a baking sheet. So do with the rest of the dough. Formed buns on a baking sheet cover with a towel and leave for 20-30 minutes, so that they rise well and increase in volume.
- Break the chicken egg (1 piece) into a small bowl, stir and grease the buns with a silicone brush.
- Bake the buns in an oven preheated to 180 degrees for 20-25 minutes until they are browned.
Video recipe
How to knead the dough for buns with dry yeast and form products, see the video.
You have learned how to knead a delicious dough for buns with dry yeast. The recipe is simple in execution, and the buns from this test are sweet and fragrant.If desired, you can add a little vanilla or vanilla sugar to the dough, but the filling for the buns can be very diverse. It can be jam or thick confiture, poppy or cinnamon. Try baking biscuits from the recipe, and write in the comments if you liked it.
Loading...