Sweet yeast baking recipes. How to cook pastry for pies in the oven or sweet buns - step by step recipes with photos. Steam cooking method

We offer to cook sweet buns from yeast dough on milk. To be ready culinary masterpieces were not only tasty, but also beautiful, use the recommendations given in this recipe.

Sweet yeast dough buns

step by step photo recipe for cooking with milk

Any hostess knows that the quality of good pastries depends primarily on flour and dough. There are a lot of recipes for preparing various types of dough, but there are certain rules for all types of dough that improve the quality of finished culinary masterpieces.

First of all, it is the preparation of flour. Flour of any kind, even if it looks very clean, must be sifted before use. It's not just about removing unwanted contaminants. During sifting, the flour is enriched with oxygen, and this is the key to the splendor of the dough.

Before you start kneading, you must eliminate all drafts. The dough does not like drafts and noise. Therefore, slamming doors while working with yeast dough is not recommended.

Ingredients:

• butter- 100 g;
• eggs - 2 pieces;
• milk - 150 ml;
• granulated sugar - 0.5 cups;
• vanilla sugar - 1 sachet (10 g);
• yeast - 1 teaspoon;
• salt on the tip of a knife;
• flour 350-400 g + 50 g for sprinkling;
• powdered sugar for decoration.

Cooking process:

Products needed for kneading should be at room temperature. Those ingredients that are stored in the refrigerator (eggs, butter) must be obtained in advance so that they are warmed.

Particular attention should be paid to such an ingredient as yeast. Only quality and fresh yeast will give a good dough and lush pastries. Yeast fungi actively "work" in a liquid with a temperature of 30-35 degrees C. At higher temperatures, yeast fungi can die.

Warm up the milk slightly.

Add yeast to it (the recipe used muffin yeast, but ordinary yeast is also suitable), 1 teaspoon of sugar, mix well, cover from above and let rise.

In a bowl, combine eggs and sugar, mix.

Add the broth, mix everything again.

Sift the flour into a separate container, adding to the dough gradually, mix.

Melt the butter, but wait until it is hot.

Send to the yeast base, mix well.

Knead the dough with dry hands. Knead from the edges to the middle. The dough or dough must be defended strictly according to the recipe. Increasing or decreasing the settling time degrades the quality of the semi-finished product. Knead the dough for 15 minutes, if necessary, add flour, the dough should not stick to your hands.

Place the finished semi-finished product in a deep container for lifting, cover from above and place in a warm place. The base should double in volume.

Transfer the pastry dough to a floured surface. Cut off a piece and roll it into a layer 5-7 mm thick.

Using a glass, cut out circles with a diameter of about 5 cm.

Take three cakes and stack them on top of each other as in the photo.

Roll them up and cut into two equal parts.

Thus, cut all the dough. Grease a baking sheet with oil and form buns from four halves.

If, before sending the blanks to the oven, the dough is not allowed to rise for 15-20 minutes, all the work done will go down the drain - the products, whether pies or buns, will not rise and will not bake well.

To make the pastry look beautiful, before sending it to the oven, you need to grease the products with a beaten egg or milk. You can simply dilute some sugar in water and use this solution. During baking, a beautiful glossy appetizing crust is formed. In this recipe, buns are smeared with sweet milk.

Bake a sweet pastry with yeast at a temperature of 190 ° C for 20-30 minutes.

Sprinkle the finished buns with powdered sugar.

I don't know about you, but I'm always on the hunt for a good pastry. I try new recipes all the time, trying to change something in cooking for the best result, rummaging through the Internet, asking all my grandmothers and friends I know, reading books by Molokhovets and Zelenko ... And it seems to me that this cycle and constant search will never end!

At the moment, the best rich yeast dough for pies and buns is the one whose recipe I will share today. I use it for both sweet and savory pies in the oven (I love when the dough is not bland, but a little sweet even in pies with hearty fillings). That is, such a dough is perfect if you want to cook pies with cherries, with or with.

So let's start cooking shall we?

The most delicious pastry for buns and pies

• Warm milk - 250 ml.
• Flour - 500 g (the amount of flour varies, may be a little more or less)
• Dry yeast - 7 g (a little more than half of a small bag) If you do it fresh, then take 20 g
• Yolk chicken egg- 1 PC.
• Salt - 1 tsp
• Sugar - 1/2 cup
• Butter - 75 g
• Vegetable oil - 25 g

From this amount of dough, 16-18 medium-sized pies are obtained, if you need more, increase the ingredients by 2 times.

How to cook delicious sweet dough with dry yeast

And now be careful and follow the cooking technology, this is very important. Warm milk (250 ml). It shouldn't be at room temperature, but it shouldn't be too hot either. If you own a pastry thermometer, check the temperature of the milk with it, it should be 40 ° C. If there is no thermometer, dip your finger, the milk should be in a pleasant comfortable state, a little hot, but not scalding. We will be combining milk with yeast, which is known to be living organisms. Our task is not to kill them with hot temperatures, but also not to slow them down with cold milk. Only at a comfortable and pleasant temperature, the yeast will actively multiply and raise the dough for buns.

You can see in a separate article (click on the active link to go).

In a separate bowl, prepare everything for the dough. Put salt (1 tsp),

sugar (1/2 cup), dry yeast (7 g), mix with a spoon and pour in the milk.

We also send the yolk of the egg here. Mix, stir cling film and put for 20-25 minutes in a warm place where there are no drafts. I put it in the oven (it is turned off). The closet has the perfect atmosphere for the test: calm, quiet, no wind =).

After some time, we take out the dough (I’ll immediately warn you: you won’t see any foamy cap, there is too much milk for the visual effect of yeast growth), but nevertheless, this time is necessary for the yeast to “play”, to wake up. Now add flour. Sift the flour in advance - this will add airiness to our dough. All pies and buns that we will make from it will receive porosity and airiness. But, of course, just sifting flour is not enough. For airy pastry, you need to follow the cooking technology in everything else.

When adding flour, pay attention to the consistency of the dough. Add flour little by little, in parts, so as not to accidentally exceed the norm. After all, if you add too much of it, the dough will become dense, it will not rise well. You can knead the dough with your hands or with a planetary mixer with a special dough attachment. For a hand mixer, there are also special nozzles (they look like a hook). I love kneading with my hands (although, I will not hide, it is a little tiring, it takes effort to knead perfectly). But all my bright thoughts and energy that I put into the process will definitely interfere with the dough and the pies will be tastier. Even my grandmother always said: "the dough loves hands."
First you need to knead with a spoon or spatula.

Then dust the surface with flour and put the dough on the table, start kneading the dough further. After adding flour, the dough should be left directly on the table for 10-15 minutes, so that the flour is properly soaked in milk, the gluten swells. This is very important point. All textbooks on the technology of making yeast dough write that oils should be added last.

While you are melting the butter (75 g) and measuring out the vegetable oil (25 g), the dough lies, rests, the flour swells. And in all other recipes, girls, where oil is indicated, do the same. First mix the flour with the liquid, and only then, when the flour is moistened, add the fats. In today's recipe, the liquid is milk, in some other recipes it is water or kefir, it doesn't matter. If we immediately pour fats into dry flour, the fat particles will begin to envelop the gluten molecules in the flour, and then it is very difficult to wet. The dough will end up being rough and fluffy. When I learned this subtlety, I began to put it into practice with all types of dough: pizza dough, dough for pies, and even when I cook, I also do this. I let the flour soak, its starches swell, and only then add the oil. The result has become much better.

Now that the dough has rested, start mixing in the butter. Do this on a tablespoon, in small portions. At first it will seem to you that the oil cannot be mixed in, that it “crawls” over the dough, that “the oil is separate and the dough is separate”. Yes, it is, but only the first 1-2 minutes. The more you mix, the better ingredients will connect and as a result you will get a homogeneous, soft, elastic dough, which is convenient and easy to work with.

And now we will grease the bowl in which the dough will stand, vegetable oil and put the ball of dough in a bowl. We tighten with cling film and put in a place without drafts. If your apartment is cold, you can do this: heat the oven to 50 ° C and turn it off. Put the rich yeast dough into a slightly preheated oven and close it quickly. The remaining heat will help the dough rise.

Yeast dough should stand for 1 hour. There is no need to knead and re-stand it in this recipe! Well-suited dough immediately begins to cut into buns or pies. If for some reason the dough has not risen in an hour (too cold in the apartment, you are in a bad mood, low-quality yeast, etc.), give it more time. Be guided in recipes (not only mine, but in general, in all recipes), not for time, but for the state of the test. If it took me an hour to proof, this does not mean at all that absolutely everyone who will cook according to this recipe will also spend an hour. This time may be longer, may be a little less. But in an ideal situation (if the yeast is of high quality, you did not overheat the milk and created a warm environment for raising the dough), it takes no more than an hour to proof.

To make the pies the same size, you can divide the dough like this: first cut it into two equal parts.

Then divide each of the two into two more parts, it turns out four. Each of the four - two more. Thus, you get as many pieces (future pies) as you need and they will be very similar in weight. For a more accurate weight, use a kitchen scale.

From this test norm, I get 16 pies (or buns). That is, the pieces that you see in the photo, I usually divide by two more each, and it turns out 16.

Today I will spend butter dough on pies with potatoes and pies with cherries. Despite the fact that the dough is sweetish, I like how it sets off the taste. hearty stuffing, so I use it for both sweet and hearty pies.

We form pies from yeast dough

When you form pies, make sure that they seem small to you. The pies increase greatly in size when they are parted, then "grow up" additionally in the oven. Therefore, if you now make them medium in size, you will end up with bast shoes. Sculpt small patties to get medium sized patties after the oven.

So, slightly roll out a piece of dough with a rolling pin. You can not roll it out with a rolling pin, but flatten it with your palm - whoever is used to it. We spread the filling (a little).

We connect the edges of the dough and press tightly to each other. It turns out a seam along the pie.

Now we connect the opposite ends to get a round pie.

It's the way you see it in the photo. You can crush the barrel a little more in the finished pie, giving it a perfect round shape. The surface of the pie should be smooth, beautiful, without a single crack.

Now put the pies on a baking sheet covered with good quality parchment or on a silicone mat. The pies should be seam side down. When the patties have formed, cover with a light towel and leave directly on the counter for 15-20 minutes so that they rise properly.

Do not skip this step, even if you are in a hurry. The lack of proofing of pies leads to tearing of the dough (it often cracks on the sides, at the base).

Before sending the pies to the oven, grease them with the yolk of one egg, mixed with 2 tbsp. spoons of water. Be careful while lubricating! The dough is very tender and airy: from rough touches, the shape of the pie may be blown away or broken.

So, the pies are ready to go into the oven!

Attention! Pies should be placed in a well-heated oven. If you will oven with convection - set 180 ° C, if without it - 190 ° C. I bake at 180°C for 17-20 minutes. The surface of the pie should be glossy brown. When I put the oven on preheat, I put an empty baking sheet on the lowest level, which I will use for steam.

I bake pies with steam. If your oven has such a built-in function, use it! If not, I'll tell you how I do it. With a special pulverizer (I bought one for flowers, but I use it only for the kitchen), I sprinkle lightly on the surface of the pies. Then, I set the baking sheet with pies to the middle level, and on the lower empty baking sheet, which will stand under the pies all the time baking, I pour a glass of water and quickly close the oven.

The steam and humidity created in the oven during this time prevents the baking surface from drying out. It remains as soft as a baby's skin.

We take out the baked pies from the baking sheet on the wire rack, cover with a towel to cool.

I really hope that everything turned out well, and this rich yeast dough pleased you with its taste and lightness!
For those who prefer video recipes, I recorded step by step master class and posted on the channel in You Tube, I wish you a pleasant viewing:

If you plan to post photos of pies or buns according to this recipe on Instagram, please indicate the tag #pirogeevo or #pirogeevo so that I can find your photos on the net and share your joy! Thank you!

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Butter dough differs from the usual amount of additives. From this, the name “butter”, which means WITH ADDITIONS. Eggs, butter or margarine, sour cream, sugar, various flavorings - vanilla sugar, cinnamon, nuts, dried fruits are added to the pastry in large quantities. As a result, it is not difficult to guess that muffin is much tastier and more nutritious than a simple dough.

You can make buns, rolls, pies and pies, muffins, cookies from pastry. The usual dough is used for making bread, lean pastries, pizza and pies. This is not to say that lean dough is less tasty. It is lighter, fits better, makes an excellent tandem with fillings, and is also more useful. But muffin is definitely tastier.

Butter dough can be yeast and yeast-free. It rises harder, but products from it are fatter, richer, more fragrant. Cooking method delicious dough with additives is also different. Answers to questions on how to make the most delicious pastry for buns, step by step recipes and helpful tips you will find in this post.

Photo of a simple sweet dough with dry yeast

A distinctive feature of this recipe is the speed of preparation. The dough is put quickly, approaches actively, it turns out really rich. For cooking, it is recommended to use French Saf Moment yeast. The dough with them rises well and does not have a strong smell of yeast, which is often the case with yeast from other manufacturers. Learn how to make a simple butter dough without the hassle.

Ingredients for the recipe:

• flour 500 g
• milk 1 glass
• dry yeast 7 g.
• eggs 3 pcs.
• butter (margarine) 150 g.
• sugar 1 tbsp. the spoon
• salt 1/2 teaspoon

How to make dough for dry yeast buns:

1. Boil the milk, add the butter (margarine) cut into pieces and sugar. If you like sweet dough, the amount of sugar should be increased. Stir until sugar dissolves. Let the mixture cool down. Beat the eggs into the cooled milk, stir with a whisk until smooth.
2. Mix the dry ingredients in a large bowl - sifted flour, salt, yeast. Make a funnel in the center. Pour the milk-egg mixture into the flour. Knead the dough right in the bowl.
3. When there is no flour left in the bowl, beat the dough. To do this, lift the dough and slap it back into the bowl. As a result, the dough should become soft and elastic. The dough for this recipe can be kneaded in a bread machine.
4. Place the bowl of dough in heat for an hour. During this time, it should increase in volume by 2-3 times. Knead the dough and you can start forming buns. Before putting the buns in the oven, let them rise for 30-40 minutes on a baking sheet.

A photo quick test on kefir for buns

Butter dough on kefir is more elastic than dough on milk. Kefir promotes fermentation, the pulp of ready-made buns comes out a little denser, but just as tender. It is easy and pleasant to work with the dough prepared according to this recipe and form buns of bizarre shape - pigtails, snails, curls. Be sure to learn how to put the dough on kefir, and take the recipe into service.

Ingredients for the recipe:

for steam:

• milk 1/2 cup
• fresh yeast 15 g
• sugar 1 teaspoon
• flour 2-3 tbsp. spoons

for the test:

• sugar 2/3 cup
• kefir 1 cup
• eggs 2 pcs.
• flour 3-4 cups
• butter (margarine) 100 g
• salt 1/2 teaspoon

How to make kefir pastry dough for buns:

1. Remove butter (margarine), kefir and eggs from the refrigerator in advance. Food should be at room temperature.
2. Grind the yeast with sugar into a gruel, add warm milk and a few tablespoons of flour. You should get a dough like pancakes. Leave the dough to rise in a warm place for 30 minutes. It should increase by 2-3 times and become covered with holes.
3. Mix butter, eggs and sugar until smooth. Add kefir and brew. Stir again.
4. Sift the flour and gradually add 3 cups to the dough first. If the dough is sticky and sticky, add a little more flour. Turn the dough out onto a floured board and knead until the dough is no longer sticky to your hands. If possible, do not add more flour. At the very end of the kneading, it is better to grease your hands with vegetable oil.
5. Transfer the dough to a bowl and let rise in a warm place for an hour and a half. At this stage, the dough increases in volume by 3-4 times, it becomes simply airy. Ready dough no longer knead, but just knead and proceed to the formation of buns. From the dough according to this recipe, you can bake Easter cakes for Easter, you should add raisins, candied fruits, cinnamon or cardamom to the dough.

Photo of delicious dough for buns on sour cream

Cooking pastry has a pattern - the fatter, the tastier, longer stored, but instantly eaten. If there is sour cream with an expiration date in the refrigerator, do not rush to throw it away. Try making delicious pastry.

Ingredients for the recipe:

for steam:

• water (milk) 1/2 cup
• granulated yeast 2 tbsp. spoons
• sugar 1 teaspoon

for the test:

• water (milk) 1/2 cup
• sour cream 1 cup
• granulated sugar 1 cup
• butter 200 g
• eggs 3 pcs.
• flour 3-4 cups
• vanilla sugar 1 tbsp. the spoon
• salt 1/2 teaspoon

Cooking method:

1. Mix yeast, sugar and water (milk) heated to 36 ° C. Leave the dough to rise for 15 minutes.
2. Melt butter, add water (milk), eggs, sour cream and other ingredients except flour. Pour in the steam. Gradually add the sifted flour.
3. The dough should be soft, not tough, elastic. Cover it with a towel and let it rise for an hour and a half. Knock down the finished dough and you can bake buns.

Yeast dough is considered by many to be capricious. In fact, it just requires attention and respect. If you know the features and secrets of how to make pastry dough for buns, it is perfect, it will reward you with a wonderful taste, aroma, delicate, airy, porous structure:

• Yeasts are fungi, living things that thrive in a moist, warm environment, as long as they are alive and have not died before the dough is made. When buying yeast, pay attention to its expiration date. Check for doneness of yeast before mixing. To do this, grind a grain of yeast with a pinch of sugar, add water and leave to stand in a warm place. Live yeast will begin to "grow" in the form of a foamy cap.

• All products for making dough should be warm 37-45°C, but not more than 50°C, as the yeast will die and the fermentation process will stop.

• More yeast is added to pastry because fat, eggs, and sugar make the dough heavy and harder to rise. For 1 kilogram of flour, you need to put 50 grams of yeast, and if more than 3 eggs are added to the dough, then all 100 grams.

• To make the dough more elastic and tender, you need to add a tablespoon of vegetable oil.

• Flour must be sifted through a sieve. It is saturated with oxygen, the dough is airy and porous.

• The dough does not like temperature changes, and therefore does not tolerate drafts. When airing, the temperature in the room drops, which can damage the fermentation process.

Looking for the perfect cookie dough? Try to cook it according to our family recipe with detailed photo and video descriptions on cooking.

50 min

250 kcal

5/5 (3)

Fragrant muffin is a frequent guest on our table. I really like to start and put the dough on the weekend, and then bake a mountain of ruddy rolls or pies. People often ask me: how do you decide to experiment with sweet yeast baking so quickly? After all, there is always a risk that the dough will not “fit”, the dough will not work and all hours of work will go to waste. The answer to this question is very easy: I choose only the most proven recipes and always follow the cooking recommendations from my mother.

She often prepares relatively simple and delicious pastry for buns in the oven or bread machine according to her own, hundred times proven recipe - I assure you, you get delicious, tender and sweet products!

To make this dough, you do not need to be a professional culinary specialist or take lessons from grandmothers: it always turns out, even if you have started baking for the first time.
Today I'm going to share with you my mom's experience of making classic, delicious buns so you never have to look for a recipe that is sure to meet your expectations.

Did you know? The main rule in the successful preparation of the perfect yeast dough is not to rush. According to my personal statistics, it is the haste and inattention in the process of kneading the dough that lead to disastrous results, after which few people take up yeast baking a second time. Set aside enough time to cook the buns, and everything will definitely work out!

Preparation time: 60-120 minutes

Kitchen appliances

Carefully select the appliances, tools and utensils that you will absolutely need in the process of preparing the perfect yeast dough for buns:

• several capacious bowls with a volume of 400-800 ml,
• teaspoons and tablespoons
• plug,
• steel or wooden whisk
• towels (preferably linen or cotton),
• baking sheet or bun pan with non-stick coating,

• baking paper if needed
• sieve,
• sharp knife,
• kitchen potholders,
• also, keep your blender or food processor ready with the ability to switch speeds.

You will need

Dough

Leaven

• 7 g fresh yeast;
• 3 g of granulated sugar;
• 50 ml of purified water.

Additionally

• 1 st. a spoonful of creamy margarine.

Important! The presented proportions of the ingredients are designed for several sweet buns, with which you can not only pamper your family, but also treat guests who have dropped in “at the light”. If this is too little for you, then feel free to increase the number of components, just do it proportionally.

Leaven

Important! The most important thing in yeast-free dough is sourdough, so make sure that during its proofing there are no drafts in the room, and the doors are always tightly closed. If you break this rule, your buns may turn out to be less airy and not “rise”, or even quickly deteriorate, become very hard and hard.

Dough

1. Break the eggs into a deep bowl, shake them slightly with a whisk.
   
   
2. Then add granulated sugar, set to beat at low speed until the grains dissolve.
   
   
3. Pour salt, mix thoroughly with a spoon.
   
   
4. We spread the margarine in a suitable dish and melt it a little in the microwave or in a water bath.
   
   
5. Add it to the egg-sugar mixture, mix a little.
6. Sift wheat flour several times through a sieve, add sourdough to it, mix.
   
   
   
   
7. Pour in the egg mass with margarine.
   
   
8. Knead the dough first in a bowl, then on a floured kitchen table.
9. After making sure that the mass has become homogeneous and does not stick to surfaces, return it to the bowl.
   
   
10. Cover with a towel or plastic wrap, place in a warm place for an hour or an hour and a half.
11. After that, we crush the dough that has come up and knead it again for at least three minutes.
12. We put on the second proofing, it will take about half an hour or an hour.
13. Then we knead the dough again and begin to form buns.

Assembly and baking

Did you know? How to check the readiness of buns? Just take a wooden skewer or toothpick and poke your little ones 5-10 cm deep. Then pull out the skewer and use your fingers to touch the part of it that was just inside the product. If the stick is wet to the touch, then it is too early to remove the pastries from oven, and if dry, then the bun is ready!

That's all! Your amazing buns are completely ready! It remains only to arrange and decorate them properly, since multi-colored cheerful decorations give a festive look to such pastries.

My mom usually cooks classic protein glaze- earlier, in order to make it, it was necessary to grind whites with sugar with a whisk for a long time, and now we knead the icing in five minutes using modern kitchen equipment. Try making this frosting too!

Icing for simple buns

Time for preparing: 5 minutes.
Servings: 8-10 buns.
Calories per 100 g: 180 kcal.

You will need

• 2 egg whites;
• 2-3 tbsp. spoons of sugar or 5 tbsp. spoons of powdered sugar.

Cooking sequence

Important! If your frosting is too thin, add a few more tablespoons of sugar to it, but don't make it too thick as it won't stick to the surface.

Ready! Now your products have acquired a familiar, very appetizing festive look. Sprinkle the top of the buns with plain multi-colored confectionery powder or ground nuts, and your pastries will simply be swept off the table.

There is another option: you can make pastries simply incredibly beautiful by sprinkling them with multi-colored candied fruits or marmalade ground into dust. Try to keep your ready-made pastries in a cool place, since yeast dough buns spoil very quickly in the heat.

We watch the video recipe

In the video below, you can see that the preparation of pastry for buns is very easy and fast.

Finally, I would like to advise dear readers to prepare some more amazing options for buns that will surely delight your loved ones and friends. For example, try delicious, very tender and sweet - buns with jam - and are famous for their ease and speed of preparation.