Yeast dough buns. Homemade bun: recipe

I have a wonderful recipe that I got from my mother. Sweet yeast dough buns It's a holiday, almost like Easter.

To make buns tasty, airy, you need to take time to cook them. And it’s better to do baking buns on the weekend.

sweet buns recipe

sweet dough for buns

• milk 1 liter
• eggs 4 pcs.
• sugar 0.5 cup or 5 tbsp. l
• butter 50 gr.
• margarine 100 gr.
• sunflower oil 2 tbsp.
• dry yeast 3 tbsp. l.
• salt 1/2 tsp
• vanillin or vanilla sugar
• sesame (optional)
• flour about 2 kg.
• water for dough 0.5 tbsp.

For filling

• sugar
• sunflower oil

for brushing the buns

• eggs 2 pcs.

how to make sweet buns

It will not be difficult to prepare sweet buns according to the recipe with a photo. From this dough you can cook not only buns, but also rolls with poppy seeds or raisins, pies, buns. If this recipe has a lot of dough for you, take all the ingredients half as much.

1. Let's prepare the dough. We mix 3 tbsp. spoons of dry yeast, 2 tablespoons of sugar, 2 tbsp. flour with 0.5 cups of warm water. Cover the container with a clean towel and leave for 30 minutes to rise the dough.

2. Beat the eggs with sugar with a whisk or fork.

3. Melt butter and margarine, add sunflower oil.

4. Pour eggs with sugar, melted butter, dough into warm milk, add salt, vanillin or vanilla sugar, mix.

5. Gradually add the sifted flour, knead the dough, it should be softer than dumplings and not stick to your hands. We put the dough in a warm place.

6. The dough will rise, punch it down and leave it until the next rise.

7. After the second rise, knead the dough again and lay it out on the table in parts.

8. Roll up a sausage from a piece of dough and cut it into equal parts.

9. We turn each piece with our hands into a cake, pour out a teaspoon of sugar and an incomplete teaspoon of sunflower oil.

10. Connect the edges of the cake, pinch.

11. Fold in half and make a shallow incision, expand.

Put the prepared buns on a greased baking sheet. Leave for 20 minutes to rise the dough. Grease the buns with egg and send to the oven. We bake in the oven at 180 C.

After 20 minutes, we take out of the oven such ruddy fragrant delicious ones.

Home. Each hostess has her own recipe, as well as little secrets, tricks and subtleties, thanks to which her pastries remain amazingly tasty, fresh and lush day by day. Today we will try to tell you all the nuances of baking art so that you get a complete impression of how to create homemade culinary masterpieces. Many people think that fluffy buns can only be prepared in a production shop. In fact, this is not the case, it’s just that at home we often do not follow the basic rules, and as a result we get poor dough rise and stale pastries. Let's get down to business so that tomorrow everyone has fragrant buns on the table.

Ingredients used to make buns

Traditionally, it is believed that baking should be added to the dough, otherwise it is no longer a homemade bun. The recipe can be viewed anywhere, but each will contain almost the same composition: butter, milk, eggs, sugar. This is logical, because if you knead the base on water and flour, you get ordinary bread, but not a bun. On the other hand, experienced bakers say that too much baking is bad for the dough to rise, and this is true. Yeast is not active in an environment that contains too much fat, but they are very fond of sugar.

So, to business! You will need yeast, which is best diluted in warm milk. If you pour water, it will not be the same homemade bun. The recipe can be modified by removing or adding some components. So, the chicken egg, which is next on the list, improves the taste and gives a beautiful shade, but makes the dough heavier. As an option, it is proposed to reduce the number of eggs, take only the protein or beat them into a fluffy foam, like a biscuit.

The next ingredient is oil. It should not be taken more than necessary: ​​this will adversely affect the quality of the products. can be replaced with vegetable (very important during fasting), margarine or Sugar is a must, but if your loved ones are diabetic, you can take fructose. In addition, using brown sugar, you will reduce the calorie content of the dish. Wheat flour should be of the highest grade. In addition, it must be sieved.

Rules for making lush pastries

First of all, remember: only fresh products make a delicious homemade bun. The recipe always includes yeast, and it is on them that you need to pay special attention. Wet or dry, they should definitely be thrown away after the expiration date. Remember that the temperature of milk and yeast should be the same. Remove food from the refrigerator in advance. If you are using wet yeast, then immediately dissolve it in liquid, and dry pre-mix with sugar. By the way, the last in the yeast dough should not be too much.

Do not rush to pour out all the flour, introduce it in portions and knead well. Control the condition of the dough: it should be smooth, soft and elastic. In the process of lifting, the mass will drag on a little more, so do not overdo it with flour.

Today, there are many recipes that tell you how to make homemade buns. Moreover, delicious pastries can be obtained from both yeast and rich dough. If you are new to cooking, choose the first option. Even if you make the dough too dense, this is somewhat compensated when rising. By following all the recommendations, you will definitely get a good result.

An important point: the yeast dough needs time to rise, and it must be kept warm, and the usual one must be put in the refrigerator so that it fits a little and becomes elastic. The form of baking can be any, as well as the filling. As for the latter, both fresh berries and fruits are used. and jam, jams, marmalade, chocolate, but you never know what else! Just do not use too liquid, fluid stuffing. By the way, one more thing! If you are going to cook buns with filling, it is recommended to put quite a bit of sugar in the dough, just for the yeast to work.

How to bake buns

How to cook homemade buns tasty, fluffy and fragrant? For this you need to practice. The easiest option is classic roses. They turn out very beautiful, and making them is not difficult at all. To do this, first prepare the dough. Dissolve the yeast in milk, add a little sugar and flour, leave for 15 minutes to rise the hat. Now pour out the rest of the milk, beaten eggs, sugar, salt, add flour little by little. When the dough has become thick enough, pour in the melted butter and knead the base until cooked. How to define this moment?

The finished dough is smooth and elastic, it continues to stick to the hands a little, soft, not steep. Cover it and leave for 15 minutes. After the time has elapsed, it must be kneaded, rolled into a layer, brushed with pre-melted margarine or sunflower oil with a brush, sprinkled with sugar and rolled up. By cutting the roll into pieces, you get ready-made buns. Place them on a baking sheet and leave to rise for 30 minutes. During this time, you can preheat the oven. The baked goods take approximately 10 minutes. Hot buns can be smeared with whipped sugar.

Secrets of an unsurpassed hostess

Homemade buns, sweet and fragrant, are the taste of childhood, memories of a distant village, a small house and a beloved grandmother... In your kitchen you can cook pastries that are in no way inferior to fragrant and fluffy muffins. We have compiled a list of subtleties that you need to know about:

• The main thing that the hostess should strive for is the lightness and splendor of the dough. To do this, it is necessary to sift the flour (at least twice - the second time just before kneading) and add a little starch to it.
• In any dough, except for dumplings, custard and shortbread, you need to add semolina (a tablespoon per 0.5 liter of liquid). This will keep the cake from drying out for a long time.
• Milk should be present, but it is better to replace half a glass with mineral water. In extreme cases, make a "pop": half a glass of water is a teaspoon of vinegar.
• An equally important point is the correct proofing of the dough. The room should be warm, without drafts. Ideally, if the surface on which the buns are suitable is slightly warmed up. You can pour hot water into the basin (but not boiling water!), And put a baking sheet on top for proofing.
• Bake the buns on medium heat so that they bake evenly. It is very important that there is not too much sugar in the dough, otherwise the products will burn.
• Please note that fats, softened or melted, are introduced into the base at the end of the batch.
• Neither the dough nor the dough can be overexposed. Strictly follow the recipe! Dough left overnight will lose its characteristics. It should be suitable for a maximum of 3 hours (in heat), after which you must either put it in the refrigerator or start baking.
• If you want the buns to be more crumbly, then add more fat and less liquid to the base. If you want a bread structure, then change the proportion exactly the opposite.

The fastest buns

The very first problem that the hostess faces is the lack of time. Indeed, it is a pity to spend the only day off in the kitchen, even if only to bake a delicious treat. In fact, homemade buns (sweet or not) can be prepared quite quickly. How? Yes, very easy! Don't look for complicated recipes, look for regular sweets that don't take long to rise. We will give a recipe for kefir buns.

You will need the following ingredients:

• Kefir, curdled milk or low-fat sour cream - 250 g.
• Premium flour - 300 g.
• Sugar - 100 g.
• Salt - 0.5 teaspoon.
• Baking powder - 2 teaspoons.
• Vegetable oil - 1 tablespoon.

Procedure

Knead the dough, leave for 20 minutes to lie down. After that, cut into pieces, form buns and grease them with a beaten egg. You can sprinkle with sesame seeds or sugar. Bake for 30 minutes at 180 degrees.

The most valuable home baking recipes are those that are not too capricious and are successfully obtained even if small nuances are not observed. It is these examples that we provide here so that you can use them. But do not forget that flour is different, so never add all the indicated amount at once.

Recipe for simple sweet buns

Lush buns for tea are one of the most beloved desserts, which is so difficult to buy in the store. No, baking is sold quite a lot, but its taste leaves much to be desired. If guests unexpectedly rushed in, you can quickly prepare the next treat.

Mix 350 g of flour, vegetable oil, 2 teaspoons of baking powder and sugar, a pinch of salt. To this mixture should be added 300 g of yogurt or kefir. Divide the dough into 10 parts, roll the blanks in sugar or sprinkle with sesame seeds. Bake at 220 degrees for 20 minutes.

Home baking recipes often suggest using milk instead of kefir. You will need 2 cups flour, 2/3 cup milk, 60 g vegetable oil, 3 teaspoons baking powder. In order to prepare delicious buns, you need to mix all the ingredients, form a cake and cut out figures from it with a mold. We bake products for 20 minutes. Delicious homemade buns will surely delight your loved ones. In addition, their preparation does not take much time.

Delicious fruit flavored buns

What goes best with tea? Of course, baking! Homemade buns are usually made with cinnamon - this is a classic! But the flavor of orange is also great for baking, so we offer you the following recipe. Take 185 g of milk, warm it up a little and mix it with 1 teaspoon. Add 3 tablespoons of sugar and 110 g of butter. Knead the dough by adding about 300 g of flour. Divide into 8 balls. Now you need to prepare the orange zest and mix it with sugar. Roll the balls in this mixture and leave to rise for 1 hour. Bake 25 minutes. The aroma will be such that even the neighbors will come. And they will definitely demand to tell you how to bake homemade buns.

Burgers

If you want something more exotic, you can experiment with the fillings. Sweet homemade buns can be prepared with a variety of additives. It can be condensed milk and soft caramel, honey and nuts, sugar and butter, dried fruits, raisins, poppy seeds, chocolate, fresh fruits or berries, cheese and much more. The main thing is not to add something that will easily flow out. So, jam can be successfully used, but liquid jam will only spoil the pastries. You should also be careful with condensed milk: only a natural thick product goes into buns, and then in small quantities. You can choose any dough you like. Filled buns are good both from yeast and rich dough.

Summing up

Coming into a house that smells of freshly baked goods is a true bliss. An atmosphere of comfort, warmth is immediately created, it is felt that they were waiting for you here. Therefore, be sure to delight your loved ones with fragrant muffins. It's not that difficult and doesn't take too much time. You will have to customize each recipe a little, and for this you need to cook the dough several times, compare the results and make appropriate notes in the cookbook. Basically, we are talking about the amount of flour, since it is different for everyone. After several experiments, you will get buns at once!

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 high-quality and fresh yeast will give 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, be it 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.

To bake successfully, you need to make the most delicious pastry for buns. There are several cooking options.

Classic Yeast Dough Recipe

The easiest option. The resulting dough is considered universal.

Required products:

• Half a kilogram of premium flour;
• A little melted butter;
• A quarter of a small spoon of salt;
• Five grams of dry yeast;
• About 100 grams of sugar;
• A glass of milk.

Cooking process:

1. Take a medium bowl and mix all dry ingredients in it.
2. Melt the butter in another container and mix with the egg. We also add milk here. Please note that the temperature of the mixture should be about a few degrees higher than the room temperature.
3. Now mix all the ingredients from both bowls and mix well. At this time, add flour little by little so that the dough does not reach for your hands.
4. Leave the pre-covered container with the mass for an hour or an hour and a half to increase in volume.

The most delicious sweet dough for buns

Sweet yeast dough for buns according to a simple recipe that everyone can do.

Required Ingredients:

• Two glasses of not too fat milk;
• Three eggs;
• About 200 grams of sugar;
• A small package of butter or margarine;
• Dry yeast packaging. You can use fresh;
• A little salt;
• Flour - as much as needed.

Cooking process:

1. Start by warming up the milk. You can do this in the microwave or in a saucepan. And immediately dissolve the yeast in it with a large spoonful of sugar and flour. Leave for 15 minutes.
2. Bring the butter to a liquid state, beat the eggs with sugar.
3. Now take a large and deep container in which mix the contents of the glass with yeast, milk and eggs. Salt it all.
4. Begin to gently pour in the flour. You need to do this in small portions so that the dough is tender. The consistency should be slightly sticky to the hands. Cover it and let it steep for 30 minutes.

Steam cooking method

A more complex recipe, but better suited for muffin than a straight one.

Required products:

• A little sugar and salt;
• A glass of milk with a volume of 250 ml;
• 100 grams of oil;
• One egg;
• Half a kilogram of good grade flour;
• Fresh yeast - about 20 grams.

Cooking process:

1. First, heat the milk, cold will not work. It should be slightly warmer than the room temperature. Sugar is added to it, then yeast and about five large tablespoons of flour. The resulting mixture should be allowed to stand for about 20 minutes.
2. After the time has elapsed, the risen yeast must be poured into a large bowl, break the egg into the same place and knead everything.
3. Pour the remaining flour into a bowl with yeast and egg. Salt this whole mixture.
4. Bring the butter to room temperature so that it is not completely liquid, but soft enough. It must be mixed in parts with the rest of the products.
5. All that is left is to knead well, so that the resulting lump is smooth, not sticky.
6. Cover the bowl with something and leave for 60 minutes. Over the past time, the mass should double in size.
7. Slightly remember the lump and remove it again for an hour. After that, you can cook pies and other pastries.

Delicate dough on kefir

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

Products for cooking:

• A glass of low-fat kefir;
• 3-4 cups flour;
• 100 grams of softened butter;
• Two large spoons of sugar;
• A little salt;
• One and a half teaspoons of 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 in the eggs and sugar. Salt a little and stir well.
2. In a separate container, mix three cups of flour with yeast and 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.

On margarine

You can cook delicious buns from dough made with margarine. The recipe is suitable for the case when you need to urgently prepare the dough, but there was no butter at home. Here you will need the same ingredients as for the classic recipe. The only difference will be the absence of butter. In this version, it is replaced by margarine.

All other steps are repeated. Pour yeast into warm milk, add sugar and a little salt with salt here. Leave for fifteen minutes to rise. Flour is added, the products are mixed and brought to a homogeneous consistency so that the mass does not stick to the hands. It is put in a warm place for sixty minutes and after the time has elapsed it is ready for use.

On sour cream

Someone thinks that this cooking option is much better than the classic one. The dough is just amazing.

Required Ingredients:

• Two eggs;
• A glass of warm milk;
• Small package of sour cream;
• Two teaspoons of dry yeast;
• Half a kilogram of flour;
• Sugar to your taste;
• A little salt.

Cooking process:

1. Slightly warmed milk, but not hot, is mixed with sugar and yeast. A small amount of flour is also added here. The resulting mixture should be well mixed with a fork or whisk so that there are no lumps.
2. We cover the mass in the container with something and put it in a warm place for about 40 minutes so that it becomes larger.
3. When the allotted time has passed, all sour cream, salt and the contents of two eggs are added there.
4. Now you need to carefully pour in the remaining flour in small portions and knead the mixture. This must be done for at least ten minutes so that the lump stops sticking, but is soft and pleasant. After that, it is again removed for an hour and a half and then used for baking.

There are several options for the most delicious fillings:

1. The easiest option is with raisins. The taste of such buns is familiar to everyone since childhood. You can also use other dried fruits, such as dried apricots. They are simply added to the dough.
2. A more interesting version of a sweet bun is with a banana filling. For cooking, banana puree is used, which is filled with dough, as when sculpting pies.
3. A hearty option for breakfast or a snack - with bacon and cheese. Products can be either put inside or mixed with dough.
4. Sweet buns for children - with jam or jam. The filling can be put into the dough or decorate the top of the bun with it.
5. Everyone knows the combination of cheese with garlic and mayonnaise. Try to make the filling in sweet pastries. It will be not only an original taste, but also a hearty snack.
6. And, of course, cinnamon. An option for everyone. Fragrant seasoning is either poured directly into the dough along with butter or poured over pastries. But the first option is considered the best, since the taste of the buns is brighter, richer and more interesting.

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
• Chicken egg yolk - 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, tighten with 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, 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 a 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 knead, the better the ingredients will combine and you will end up with a smooth, soft, elastic dough that is comfortable and easy to work with.

And now we will grease the bowl in which the dough will be proofed with vegetable oil and put the bun of dough in the 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 be proofed 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 the pastry on potato pies and cherry pies. Despite the fact that the dough is sweet, I like how it sets off the taste of a hearty filling, 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.

Pies and buns from this rich dough are tender, airy, and very tasty.

I will show you the bottom of the pies - it does not burn, beautiful and ruddy.

The inside of the dough is airy and very tender.

I am very interested in what kind of pies you have. Tell and show in the comments! (you can attach a photo to your comment).

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 a step-by-step master class and posted it on the You Tube channel, 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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