The most delicious dough for buns. Delicate sweet dough for buns. Sweet yeast-free dough

Divide the finished dough into two parts, roll into a ball, cover with cling film and let rest for 10 minutes.

At this time, prepare the filling. Cleanse ginger. Wash the lemon, cut into segments, if there are seeds, remove. Puree lemon and ginger in a blender. Add sugar and stir.
Roll out the dough into two layers. Spread one with lemon filling. Sprinkle the second with cinnamon and brown sugar.


Lubricate the oblong form "loaf" for muffins with vegetable oil. Cut the dough into squares of a suitable size (according to the size of the mold). Fold the pieces of dough into a horizontal stack, alternating pieces with different fillings. Slightly "tousle" the tops of the pieces of dough.


Cover the dough with cling film and let rise for 1 hour. 20 minutes before the end of the time, preheat the oven to 200 degrees. Before baking, brush the bun with the yolk of one egg and sprinkle with sugar.


Bake the bun for about 40 minutes at an average level at 200 degrees. Check for redness. Take out the bun and let it cool for about 10 minutes. Take out of the mold and cool on a wire rack.

In my old notes, I found a recipe for a yeast dough called "Air", which at first glance combines incompatible - yeast and soda. I rummaged through books and walked through the expanses of the Internet, read reviews and discussions on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine this combination is traditional. And according to this, I concluded that until you try it, you won’t understand anything (it’s not for nothing that I once wrote down the recipe). I made it once and the dough turned out just a fairy tale!
It's with apples.

Thought it might just be a coincidence, lucky? Yesterday I made the dough again and baked pies out of it. The result exceeded all my expectations - pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it fits very quickly, literally in 30-40 minutes at room temperature and has no yeast or soda flavor.

Yeast dough with the addition of soda "Air"

It will take
2 tbsp milk, 200 g margarine, 3 tbsp odorless sunflower oil, 2 tsp dry yeast, 1 tsp baking powder or 0.5 tsp soda, 2 tbsp sugar, 1 teaspoon salt, 2 eggs + 1 egg for lubrication, 1 kg 50 gr - 1 kg 200 gr flour or if in glasses (250 gr), then 6.5 - 7.5 glasses.

Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, so that the dough will become more airy and fluffy.
The amount of flour needed to knead the dough depends on the quality of the flour. The best flour is high in gluten. For this reason, the recipe does not contain exact data on the required amount of flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and mix everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, mix well, then add two tablespoons of sunflower oil and add the rest of the flour little by little, stirring well. The dough should be elastic and homogeneous, but it still sticks to the hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with a film or a napkin and leave for 30-40 minutes.

If the dough has risen, but the filling is not yet ready, the dough should be kneaded, covered again with a film and set aside.
When everything is ready, you can start sculpting pies,

As soon as they come up, gently brush them with egg. And so that the pies turn out to be more beautiful and shine better, brush with an egg again.
I really regret that I didn’t write about the temperature regime earlier and because of this, not everyone got pies, but better late than never
Bake pies at a temperature of 200 degrees for 15 - 20 minutes, until golden brown. The baking time depends on the oven. If the pies are browned on top and pale on the bottom, then cover them with a sheet of paper and continue baking until the bottom of the pies is ready.

Any filling for pies will do. But I liked the non-sweet one more with this test.

Delicious yeast dough recipe with step by step photos

I have always wanted to learn how to bake real yeast pies. Fluffy, fluffy, delicious! Like in the oven. Or at least almost like that. Because with pies from a real oven, no other can be compared. I was lucky to try some cherry pies in the village, I still remember this incomparable taste! My respect and admiration for those who know how to bake pies in the oven!

But if you find a common language with your oven, you will also get very tasty homemade cakes. Especially if you knead the yeast dough according to this recipe!

For a long time my pies turned out to be somehow thin, harsh and practically not fluffy ... But one day I found a piece of paper in the home archive with a recipe for pies with cherries from yeast dough. The recipe was new, and I immediately wanted to try it out, which I did, making some adjustments to the recipe.

Ingredients for Sweet Yeast Dough:

Initial variant:

• 100 g fresh yeast;
• 5 eggs;
• 150 g of sugar;
• a pack of margarine 250 g;
• ½ cup sunflower oil;
• 2 tablespoons of condensed milk;
• flour.

I didn’t have condensed milk then, and I also decided to add a little milk to the dough (how could it be without it?). It turned out like this:

• 100 g of yeast;
• ¼ cup warm milk or water;
• 5 eggs;
• 150 g of sugar;
• 250 g margarine or butter;
• half a glass of sunflower oil;
• salt to taste (I think 1/4 teaspoon is enough);
• flour, as it was possible to establish experimentally, you need about 5 - 6 glasses. Of course, you need to choose the best flour, wheat flour of the highest grade.

And one more thing: the success of yeast baking depends not only on the set of ingredients. To make the pies a success, your good mood is very important! If you cook with joy, love and respect in yeast dough, everything will definitely work out!

The pies exceeded all expectations! Fluffy, soft, ruddy and very tasty - it was my dream :)
Since then, I have been taking this wonderful dough recipe for all yeast baking. You can make not only sweet buns, but also unsweetened ones, for example, with an egg and herbs - just then take less sugar, not 150 g, but 2-3 tablespoons.
And now let's take a closer look at how to make homemade yeast dough.

How to knead yeast dough

Crumble fresh yeast into a bowl with your hands, rub with a small part of sugar (1 - 1.5 tablespoons). When the yeast has melted, add a little water or milk - be sure to warm (not hot and not cold!) - yeast is very fond of sugar and warm milk.

Then add a little flour and mix so that there are no lumps. It will turn out a little sparse dough - dough. Since yeast loves heat, put the bowl of dough in a container of warm water and cover with a clean towel.

While the dough is rising, beat the eggs and the rest of the sugar with a mixer. You can also blather with a fork, but with a mixer it will be faster and more magnificent.
Melt margarine or butter until liquid in the microwave or over low heat on the stove.

10 - 15 minutes, and now the dough came up. We mix together the dough, beaten eggs and melted margarine (it should not be hot, but lukewarm).

Add sunflower oil, mix and begin to gradually add flour. It will be great to sift it through a sieve or colander: then the flour will be enriched with oxygen, which our yeast needs for fermentation. Simply put, the flour will become airy, and it will be easier for the yeast to raise the dough. Pies will turn out hoo!

The aroma of only cooked muffin rarely leaves anyone indifferent. And today, a bun is a favorite delicacy: lush, airy, with sugar, raisins, marmalade, poppy seeds or cinnamon ... For all kinds of sweet pies and pies, butter dough is ideal. With this type of dough, baking during baking is much more magnificent. To make pastries tasty, you need to prepare a good, airy and soft dough. After all, it is by him that not only baked goods are evaluated, but also the hostess herself: how skillful she is.

There are a lot of recipes. After all, it happens not only for buns, but also for pies, pizza, Easter cakes. The list can be very long. Also, the flour mixture can be both shortbread and butter. The only thing to consider is that this dish is far from dietary, but how sometimes you want to treat yourself and loved ones to the most delicious dishes. Today we will share with you not only our cooking secrets, but also several recipes that will not leave you indifferent. And you will definitely want to bake something!

• Flour should be only the highest grade. All of today's recipes use wheat. However, if you replace a small part of wheat with some other (buckwheat, oatmeal, etc.), the taste of buns will only benefit from this. When adding cornmeal, salt should be excluded from the recipe.
• It must be sieved, and better - twice. The flour will be filled with oxygen, it will be easier to knead without leaving lumps. As a result, the dough itself will be much easier to rise, it will retain its splendor after baking.
• All foods must be at room temperature. When cold, yeast does not work. Milk or water must be within body temperature - the ideal environment for fungi to work. If the liquid is too hot, they will simply die.
• Eggs can be used as chicken, and quail, and duck. There are about three quail for chicken, and one duck for three chicken. Quail eggs are tastier and more nutritious, but the taste of duck eggs is much less pronounced.
• Sunflower oil can be replaced by others: corn, sesame, linseed. It is worth experimenting with this, the taste will be really different even with a small amount of oil. But you don’t need to overdo it with it, otherwise the buns themselves will leave a greasy mark on your hands.

Tip: in order for the dough to acquire a beautiful golden crust, it must be greased with raw yolk before being sent to the oven.

How to make sweet dough for buns?

Basic yeast dough recipe

Ingredients:

• 60 g yeast
• 2 cups warm milk
• 200 g sour cream or 150 g butter (margarine)
• 2 eggs
• 1 tsp salt
• 5 st. l. Sahara
• 1 kg flour

Cooking method:

All foods must be at room temperature. Pour the heated milk into the bowl in which you will knead the dough, and dissolve the yeast in it. Beat the eggs in there, but do not beat them, add sour cream, butter or margarine. Mix everything thoroughly with a wooden spoon. Pour sugar, salt into the resulting mixture, and then gradually add flour, without ceasing to stir.

Properly kneaded dough is an even, smooth mass without lumps, does not stick to the spoon, does not stick to the walls of the dishes.

It is best to knead the dough with your hand, it will help to more accurately determine the desired consistency. If it sticks to your fingers, then it means that you need to continue kneading it, and if this does not help, then add a little more flour.

Cover the kneaded dough with a towel and place in a warm place to rise. The dough should triple in volume. When this happens, squeeze it with your hand, wetting it with cold water. Then put it back in a warm place. When the dough rises a second time, it is ready for cutting. Place the unshaped dough on a baking sheet, thoroughly greased with vegetable oil, so that later you will not have problems with removing the finished products from the baking sheet.

Give the cut dough another 10-15 minutes to rise before putting it in the oven - this will be the third approach, or proofing. After that, place the baking sheet in the oven, heated to 200 or 220 ° C, depending on what temperature is indicated in each specific recipe.

Sweet yeast dough in vegetable oil

Ingredients:

• 1 st. l. dry yeast (50 g)
• 1 glass of vegetable oil
• 1 glass of milk
• 1 egg
• 8 art. l. Sahara
• 1 tsp salt
• 1 kg flour

Cooking method:

Sift flour twice. In slightly warmed milk, but in no case hot, put the yeast, then leave it for 10-15 minutes in a warm place so that it dissolves completely. After the yeast disperses, pour warm vegetable oil into it, stir, beat in the egg, put sugar, salt, then mix again. After that, start pouring flour into the resulting mass in small portions until the kneaded dough sticks to your hand or spoon, depending on how you mix it.

Cover the dough with a towel and leave in a warm place to rise. After it doubles in size, pat it down with your hand dipped in cold water. Just don’t get carried away, because the pastry doesn’t like to be kneaded for a long time, because at the same time it loses some of its properties and will take a long time to come up the second time, it won’t be so soft and airy. When it fits a second time - you can start cutting.

Sweet yeast-free dough

The opinion that sweet dough without yeast is inferior to yeast is absolutely not true. Sugar, eggs and butter, being rich ingredients, make the dough soft and elastic, and such an additive as baking powder adequately copes with the function of yeast. Such a dough requires minimal proofing and captivates with convenience and simplicity.

Ingredients:

• flour - 250 gr.
• oil - 125 gr.
• sugar - 50 gr.
• baking powder - 10 gr.
• water - 70 ml.
• egg - 1 pc.

Cooking

1. Mix flour with sugar and baking powder.
2. Add oil, then grind into crumbs.
3. Whisk the egg with water.
4. Pour the mixture into the flour and knead the dough.
5. Refrigerate 25 minutes.
6. After, use the most delicious, tender, rich dough for buns for shaping and baking them.

The most delicious and tender sweet dough for buns

Ingredients:

• fresh yeast - 100 g
• milk - 50 g
• eggs - 5 pieces
• flour - 5-6 cups
• sugar - 150 g
• margarine - 250 g
• vegetable oil - 100 g
• salt - on the tip of a teaspoon

Cooking:

1. sprinkle crumbled yeast in a bowl with sugar (1 tablespoon), grind. Pour heated, but not hot milk into the resulting slurry and pour one tablespoon of flour, mix the products. We cover the container with dough with a napkin, you can place it in a bowl of warm water for 10 minutes;
2. in the second bowl, beat the mixture of eggs and sugar;
3. drown margarine, then cool;
4. mix together the dough, warm margarine, egg mixture, sunflower oil. Add the flour gradually, sifting it. Knead the dough thoroughly, cover with a cloth and place to a heat source for 15 minutes. The increased dough is carefully kneaded and sculpted, sculpted ...

How to make dough for buns on kefir

An excellent pastry dough for pies for those who do not have special cooking skills.

Ingredients:

• A glass of low-fat kefir
• 3-4 cups flour
• 100 grams softened butter
• Two large spoons of sugar
• some salt
• One and a half teaspoons dry yeast
• Two eggs
• Half a glass of hot water

Cooking process:

1. Mix the butter brought to a liquid state with kefir, hot water. Pour eggs and sugar here. Salt a little, then stir well.
2. In a separate container, mix three cups of flour with yeast, add the resulting mixture in small portions to the rest of the ingredients so that the lump is plastic.
3. Place the covered bowl in a fairly warm place for 60 minutes.

Quick sweet dough with dry yeast

Ingredients:

• dry yeast - 11 gr.
• salt - a pinch
• granulated sugar - 2 tbsp. l.
• egg - 1 pc.
• warm cow's milk - 250 ml.
• vegetable oil - 6 tbsp. l.
• flour - 500 gr.

Cooking method:

Before starting cooking, first light the oven and leave it to warm up to about 180 ° C. Now we take a deep bowl, break a chicken egg into it, throw a pinch of salt, a little sugar and pour in warm cow's milk. Mix everything well with a whisk and add the required amount of vegetable oil. Then gradually add the sifted wheat flour, combined with dry yeast, and knead a homogeneous soft dough, without lumps, lagging behind the hands. Then we form a ball out of it, put it in a bowl, cover with a lid and wrap it with a large kitchen towel. We turn off the preheated oven, put our dough there and mark for about 25 minutes. After the specified time period, we take out a bowl, take out the risen dough and proceed to the preparation of buns.

Sweet pastry in a bread machine

Much easier to make dough in a bread maker. All that is needed is to pour the ingredients into the machine and enjoy the process.

Ingredients:

• flour - 450 g;
• dry yeast - 1 tsp;
• sugar - 2.5 tbsp. l.;
• salt - 0.5 tsp;
• oil - 50 g;
• milk - 200 ml;
• eggs - 2 pcs.

Cooking method:

1. Heat milk and melt butter.
2. Whisk eggs with salt.
3. Send the products to the container.
4. Sift the flour through a sieve twice. Add to mixture. Sprinkle dry yeast on top.
5. Close the lid of the bread maker and select the "Dough" program.
6. Periodically check the operation of the machine. It happens that the flour is not taken completely. Then, with a wooden spatula, remove the remnants from the walls so that the product gets into the dough.
7. The machine will stop working after 15 minutes. Do not open the lid, let the contents stand for 1.5 hours and increase in size.

Do not forget to observe the temperature regime when baking so that the products do not settle. So you get ruddy and fluffy buns.

Sponge method of making pastry dough

Ingredients:

• Cow's milk (fat content of your choice) - 2 full glasses
• premium flour - 550 gr.
• pressed yeast - 50 gr.
• chicken eggs - 5–6 pcs.
• granulated sugar - 1–1.5 cups
• butter or margarine - 100 gr.
• also margarine - 100 gr.
• vegetable oil - 50 gr.
• 0.5 tsp salt

Cooking method:

This dough is prepared in several steps. To begin with, a dough is prepared, after which a rich dough is kneaded on its basis. This option is suitable when the hostess needs to put a large amount of muffin - butter, chicken eggs, granulated sugar. For example, for those who love sweet pies.

1. So, we need to dissolve the yeast in warm milk (at a temperature of 36 degrees) - about 20 g, one tablespoon of granulated sugar and flour, so that the dough is obtained in a consistency similar to ordinary pancakes (about one glass).
2. The dough should be sprinkled with flour, covered with a towel and left in a warm place for 1.5 hours, or more, at a temperature of about 30 degrees. The dough can be considered ready when it rises to the maximum, after which it begins to sink and the surface begins to become covered with fine wrinkles.
3. In a separate bowl, beat eggs with sugar and salt, mix.
   Melt butter or margarine in a water bath and cool to a temperature of no more than 37 degrees (so as not to scald our yeast). Introduce muffin into the fermented dough, gradually add all the remaining flour, mix the dough well with muffin.
4. At the very end, add warm melted butter and knead the dough (it is better to do this on the table, having previously lubricated it with sunflower oil), while kneading, add a small amount of flour until the dough stops sticking to your hands. Kneading the dough is the main moment when kneading yeast dough. Muffin incredibly loves when it is kneaded with hands for a very long time. Knead for at least 25 minutes.
5. After the pastry, put back in a deep bowl, cover with a napkin, let stand in a warm place for 1.5–2 hours.
6. The finished pastry dough should be elastic and fluffy. In no case should it stick to the hands and easily fall behind the dishes. You can start cutting and baking.

The most popular toppings for sweet buns

You can cook buns with a variety of fillings, both sweet and savory. It all depends on your taste and desire. For example, if you want buns for tea, then they can be just sweet or with jam. If you want to cook something more satisfying, then bacon or cheese will do.

Good luck with your experiments in the kitchen and bon appetit!

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The airy, melt-in-your-mouth sweet dough can be unleavened and yeasty; it is used to make sweet buns with raisins, elegant Easter cakes and homemade pies with fruit and berry filling. From the dough, which is called patty, products of various shapes and sizes are formed, after which they are baked in the oven. A few simple recipes will help you make delicious pastries and turn a boring tea party into a family ceremony.

How to make sweet dough

Sweet rich yeast dough for buns, lush curd cheesecakes and candied buns, which Carlson loved to indulge in so much, is distinguished by a high content of baking - sugar, eggs, butter, sour cream or milk. Before preparing the dough, make a dough and leave it in a place protected from drafts. In a separate bowl, mix other ingredients, combine with dough and knead the dough.

Sweet dough recipes

Butter is considered one of the most high-calorie types of dough. There are many options for making muffins with any fillings, but not everyone gets the dough for sweet buns the first time. In order for the finished dish to be no different from colorful photos from culinary magazines, it is important to strictly follow the recommendations. Desserts and pastries love precision, so you need to add as many grams of flour, yolks, margarine as required by the recipe.

For buns

• Cooking time: 3 hours 30 minutes.
• Number of servings: 15 persons.
• Cuisine: international.

Sweet buns are good even without filling. They are served with tea, for breakfast with a glass of cold milk. To make sweet pastries brown and not turn jet black, you can cover them with parchment paper. The dish will be tasty and snow-white in the fault, if you give preference to premium flour. It is believed that the process of preparing the dough requires a special attitude, so it is not recommended to quarrel, shout and be in a bad mood.

Ingredients:

• wheat flour (highest grade) - 550 g;
• milk - 250 ml;
• sugar - 120 g;
• butter - 60 g;
• chicken eggs - 2 pcs.;
• yeast - 1 tsp;
• salt - 0.5 tsp;
• vanilla (pod) - 1 pc.

Cooking method:

1. Sift flour. If you don't have a scale, use 2 cups of flour, then add as needed.
2. Add yeast, salt, sugar.
3. Heat milk, add vanilla seeds. Cool down. Crack an egg.
4. Break the second egg, separate the yolk from the protein. Mix the yolk with a spoonful of vanilla milk, put in the refrigerator. Add protein to milk. Whisk.
5. Make a well in the flour, pour in the milk-egg mixture. Mix.
6. Melt the butter, add to the dough base. Knead for 10 minutes. The dough may be slightly sticky to your fingers. If it turns out liquid, add the rest of the flour.
7. Roll up a ball, put in heat for an hour. Punch down, remove again for an hour. It should rise and increase by 2-2.5 times. Knead the dough again.
8. Divide into 15 pieces, make balls or roses.
9. Transfer to a baking sheet. Cover with a napkin, let it brew for 40 minutes. Lubricate with milk-yolk mixture, sprinkle with sugar.
10. Bake buns for 30-45 minutes (180-185 degrees).

For pies

• Servings: 10 persons.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: difficult.

Butter pies with a sweet filling are a hearty dish that many associate with a vacation in the village with their grandmother. They are prepared from available products and are delicious in combination with natural juice or steamed warm milk. Such pastries go stale quickly, it should be stored in the refrigerator. Before you cook rich yeast dough for pies in the oven, you need to close all the windows - it does not tolerate drafts.

Ingredients:

• wheat flour (highest grade) - 3 tbsp.;
• milk - 3/4 tbsp.;
• sugar - 6 tbsp. l.;
• butter - 75 g;
• chicken eggs - 3 pcs.;
• dry yeast - 2 tsp;
• salt - to taste;
• apples - 400 g.

Cooking method:

1. Prepare steam. Pour yeast and 2 tablespoons of sugar into milk. Stir until dry ingredients are dissolved.
2. Enter 2 eggs, mix.
3. Soften butter. Enter into the steam.
4. Pour in the flour. Knead with your hands until the pastry dough is smooth. It should turn out more abruptly in order to hold the filling. Roll into a ball, cover, leave warm for an hour.
5. Wash the apples, remove the cores, chop. To make the pies beautiful in the cut, the fruit should be cut into cubes or slices. Add the remaining sugar, mix. If apples darken quickly, drizzle with lemon juice.
6. Divide the dough into 10 parts, roll out each or knead by hand until the state of the cake. Put the filling, form pies.
7. Arrange on a baking sheet, brush with egg.
8. Bake for 25-30 minutes (200 degrees).

For pies in the oven

• Cooking time: 1 hour 40 minutes.
• Servings: 12 persons.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: medium.

Ingredients:

• wheat flour (highest grade) - 450 g;
• milk - 250 ml;
• apricot jam - 150 g;
• sugar - 5 tbsp. l.;
• vanilla sugar - 10 g;
• butter - 50 g;
• refined sunflower oil - 50 ml;
• chicken eggs - 1 pc.;
• yeast - 10 g;
• salt - 0.5 tsp.

Cooking method:

1. Before you prepare a rich pie, make a dough - heat the milk, pour in the yeast, sugar. Stir, leave for 10 minutes. The amount of yeast may vary, depending on the species.
2. Enter salt, vanilla sugar, sunflower oil. Melt butter, add to yeast. Pour in the flour.
3. Knead the dough. Form a ball, put in heat for an hour. The baked goods rise very quickly.
4. Divide the ball into 2 parts. Roll out the first into a thin, but not transparent layer, shift into a mold.
5. Cover the layer with jam. Homemade spreads easily and is evenly distributed with a spoon. Store thicker, it can first be cut with a knife into plates or cubes.
6. Roll out the second layer, cut into strips with a curly or kitchen knife. Form a lattice over the jam. Fix the edges. Due to the absence of eggs, the rich cake does not get stale for a long time.
7. Beat the yolk, grease. Leave for half an hour.
8. Bake for 40-45 minutes (175-180 degrees).

For Easter cakes

• Cooking time: 2 hours.
• Servings: 12 persons.
• Calorie content of the dish: 330 kcal per 100 g.
• Purpose: baking, for tea, for the holiday.
• Cuisine: Orthodox.
• Difficulty of preparation: difficult.

Easter is a bright holiday during which Orthodox housewives can compete with each other in the art of baking Easter cakes. Even experienced chefs do not always know how long it takes for yeast to ferment, how to knead the dough and at what stage to add baking. It is easier to buy a finished product in a store than to bake on your own. There are recipes with step-by-step photos that will help you easily determine the readiness of the dough and add such an amount of muffin that the homemade muffin cake turns out perfect.

Ingredients:

• wheat flour (highest grade) - 4 tbsp.;
• baked milk - 1 tbsp.;
• sugar - 3/4 tbsp.;
• vanilla sugar - 10 g;
• cinnamon - 1 tbsp. l.;
• butter - 100 g;
• olive oil - 2 tbsp. l.;
• chicken eggs - 4 pcs.;
• pressed yeast - 50 g;
• raisins - to taste;
• candied fruits - to taste.

Cooking method:

1. Warm up the milk. Add some sugar.
2. Add yeast to milk mixture. Stir, leave for 10 minutes.
3. Separately beat the remaining sugar with eggs, cinnamon, vanilla sugar.
4. Add butter, olive oil, mix.
5. Introduce suitable yeast. Stir.
6. Pour raisins, candied fruits.
7. Enter flour. If the consistency and amount of muffin do not suit you, add a little more flour.
8. Grease the molds, fill up to the middle. Cover, leave for an hour.
9. Lubricate the surface with yolk.
10. Bake for about an hour (180 degrees). After cooling, decorate the rich cake with icing or powdered sugar.

With dry yeast

• Cooking time: 1-1.5 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 240 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.

Ingredients:

• wheat flour (highest grade) - 500 g;
• milk - 1 tbsp.;
• sugar - 1 tbsp.;
• margarine - 100 g;
• vegetable oil - 1 tbsp. l.;
• chicken eggs - 2 pcs.;
• dry yeast - 1 tbsp. l.;
• fresh cherries - to taste.

Cooking method:

1. Make a dough for butter pies - add a little flour and sugar to the milk, add dry yeast. Let come.
2. Remove margarine and eggs from the refrigerator. It is better to do this in advance, because yeast starters do not perceive cold ingredients well.
3. Beat eggs into the mixture, add soft margarine.
4. Knead the dough.
5. Without standing, divide into portions. From each form a cake, put a pitted cherry, fix. If the cherry is too sour, it can be sweetened.
6. Arrange in rows on a greased baking sheet.
7. Bake for about 30 minutes (90 degrees).

On live yeast

• Cooking time: 3 hours 15 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: easy.

The taste of rich pastries largely depends on the type and quality of yeast. Experienced housewives prefer live yeast, rather than dried or granulated. They are sold in briquettes, have a shorter shelf life, but contain active microorganisms, due to which the dough is more fluffy, ripens faster. If the dough for a rich pie begins to tear, you can add a little warm water to it, if sticky - a spoonful of flour.

Ingredients:

• wheat flour (highest grade) - 1 kg;
• milk - 500 ml;
• sugar - 5 tbsp. l.;
• margarine - 150 g;
• salt - 1/2 tbsp. l.;
• chicken eggs - 3 pcs.;
• vegetable oil - 1 tsp;
• sesame - to taste;
• live yeast - 25 g.

Cooking method:

1. Dilute some sugar with warm milk.
2. Mix yeast with a couple of tablespoons of flour, add to milk. Mix and keep warm.
3. Whisk the eggs with the remaining sugar. Mix with dough for rich pastries.
4. Add margarine to the milk-egg mixture.
5. Add salt, flour. Knead.
6. Pour a spoonful of vegetable oil into a deep bowl, grease the bottom and edges. Transfer the dough. To prevent it from crusting, use cling film.
7. Let it come up twice warm.
8. Divide into equal parts. Make balls, brush with egg, sprinkle with sesame seeds. Transfer to a baking sheet, leave for half an hour.
9. Bake round buns for 15 minutes (250 degrees).

On the water

• Cooking time: 2 hours 15 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 250 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: easy.

There are many advantages to baking on water. This is ideal for those who are lactose intolerant for a number of reasons, and a real salvation for those with a sweet tooth when you want something special, but there is no milk in the refrigerator. If the finished pies do not move well from the baking paper, water will come to the rescue - the pastries must be removed from the baking sheet along with the parchment and briefly put on a wet towel.

Ingredients:

• water - 500 ml;
• sugar - 2 tbsp. l.;
• salt - 1.5 tbsp. l.;
• chicken eggs - 3 pcs.;
• vegetable oil - 6 tbsp. l.;
• poppy food - to taste;
• yeast - 10 g.

Cooking method:

1. Beat 2 eggs with salt and sugar, add warm water.
2. Sprinkle dry yeast over flour. Mix. Add to water, knead.
3. Add vegetable oil to the dough.
4. Roll up a ball, cover. Leave warm.
5. After an hour, divide into 12 parts, roll a round bun from each. Transfer to a baking sheet, leave for half an hour.
6. Whisk an egg. Using a silicone brush, cover the surface of pastries, sprinkle with poppy seeds.
7. Bake for 25-30 minutes (200 degrees.)

On kefir

• Cooking time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 260 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: easy.

Kefir is a useful sour-milk product, which acts in an ensemble with sweet rich pastries in two versions. The first is that they are pleased to drink a still warm bun, recently taken out of the oven. Second - it is one of the main components for a good dough, which helps the dough to rise high and fill with air bubbles.

Ingredients:

• wheat flour (highest grade) - 800 g;
• kefir - 500 ml;
• sugar - 4 tbsp. l.;
• salt - 1 tsp;
• chicken eggs - 2 pcs.;
• vegetable oil - 80 ml;
• poppy food - to taste;
• fresh yeast - 40 g.

Cooking method:

1. Warm up kefir. Introduce yeast, a couple of tablespoons of sugar.
2. Add some flour to the mixture. Mix, leave for 15 minutes.
3. When the dough is suitable, beat in the egg, add salt, the remaining sugar, vegetable oil.
4. Enter flour. The dough should not be too tight - otherwise, the pastry will be clogged, heavy.
5. Divide into 10 parts, leave for an hour. Punch down, leave again for half an hour. Divide each piece into 3 parts, roll into identical sausages with your hands, braid pigtails. Transfer carefully to a baking sheet.
6. Lubricate with yolk, sprinkle with poppy seeds.
7. Bake rich pigtails for 15-20 minutes (180 degrees).

On dough

• Cooking time: 1 hour 45 minutes.
• Servings: 16 persons.
• Calorie content of the dish: 200 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: easy.

Ruddy buns are equally good with hot sweet tea, cold milk, freshly squeezed fruit juices. To make them tall and light, like fluff, it is necessary to observe the proportions, prepare the dough correctly and not keep it in a too warm place - yeast microorganisms can die at temperatures above 38 degrees, and are active already at 10 degrees.

Ingredients:

• wheat flour (highest grade) - 700 g;
• milk - 180 ml;
• water - 180 ml;
• sugar - 100 g;
• salt - 1 tsp;
• chicken eggs - 2 pcs.;
• butter - 100 g;
• dry yeast - 5 tsp

Cooking method:

1. Add water, sugar, salt to milk. Warm up over medium heat.
2. Remove from stove, add yeast.
3. Beat eggs, add to mixture.
4. Make a hill of flour, form a depression. Pour in milk with yeast. Cover and leave for half an hour without stirring.
5. Add melted butter. Mix. Let rise twice in warmth for 30 minutes.
6. Divide the dough into 16 parts, roll each into a ball. Put on a baking sheet, grease with yolk.
7. Bake buns for 15-20 minutes (200 degrees).

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Discuss

How to cook pastry for pies in the oven or sweet buns - step by step recipes with photos