Buns from yeast dough without milk. Recipe for yeast-free buns - they are so fast! Easy and simple recipes for yeast-free buns with milk, water, eggs, sour cream

How to knead the dough for buns with dry yeast? It would seem, what could be easier? Mix all the ingredients and wait until the base rises. However, it often happens that the dough does not rise properly or settles during baking. To avoid such troubles, consider how to properly knead the yeast base.

Classic yeast base recipe

Buns with sugar from yeast dough are tender and airy inside, and outside are covered with a crispy beautiful crust. However, for this it is important to knead, as they say, the right foundation. It's easy to do. Shall we try?

Compound:

• 3 and ½ st. sifted flour;
• 2 tsp dry yeast;
• 4 tbsp. l. granulated sugar;
• ½ tsp salt;
• 1 st. milk;
• 200 g creamy margarine.

Cooking:

Sweet dough for fluffy buns

And now knead the sweet dough for buns with sugar. With the specified number of components, a lot of buns are obtained, if necessary, you can reduce it by half. And for splendor, add a little vodka to the base.

Compound:

• 1 liter of milk;
• 28 g dry yeast;
• 750 g of creamy margarine;
• 10 eggs;
• 0.5 kg of granulated sugar;
• vanilla to taste;
• salt;
• 100 ml of vodka;
• 3.5 kg of sifted flour.

Cooking:

The baker comes to the rescue

Yeast dough for buns can also be kneaded in a bread machine. This kitchen assistant will greatly facilitate our culinary process. And the buns will turn out incredibly fragrant and tasty!

Compound:

• 0.5 st. sifted flour;
• 2/3 parts tsp dry yeast;
• 120 ml of milk;
• 50 g creamy margarine;
• egg;
• 1 st. l. granulated sugar;
• 1 tsp vanilla;
• ½ tsp salt.

Cooking:

Advice! At the beginning of the process, it is important to follow the foundation. We need neither dry nor liquid dough, but something in between. If necessary, add a little milk or sifted flour.

Grandma's Secrets

Very tasty and lush buns are obtained according to the grandmother's recipe. And their whole secret lies in the technology of mixing the base.

Compound:

• milk - 400 ml;
• 2 eggs;
• 6 art. l. granulated sugar;
• 1 st. l. table salt;
• dry yeast - 1 pack;
• sifted flour - 1.5-2 tbsp.

Advice! Choose milk with 2.5% fat.

Cooking:

On a note! To make the dough rise faster, you can put the container with it on a regular heating pad.

Perhaps, every hostess faces such a question at least once in her life. Let's find out the common mistakes made when kneading the yeast base and how to correct them:

• Failure to meet the required temperature threshold. The required temperature for dough fermentation is 30°. If you overheat it, cool it down. And in case of hypothermia of the base, it should be warmed up and supplemented with fresh yeast. Make sure that the dough does not touch objects that are over 50 ° temperature.
• A large amount of granulated sugar and salt is detrimental to the yeast base.
• Yeast, of course, plays a huge role. They must be of the highest quality. Checking this is easy: make a small portion of dough, sprinkle with flour and watch it. Yeast is considered bad when no cracks appear on the dough after 4-5 minutes.

Let's pay attention to the number of added components:

• Lots of liquid - the buns will be flat and vague.
• Not enough liquid - the base ferments poorly, and the pastries are tough.
• Too much salt will result in longer fermentation time and a paler crust on the buns.
• If there is too little salt, the baked goods will be tasteless.
• A lot of yeast - buns have an unpleasant alcohol taste.

Particular attention should be paid to the amount of granulated sugar. So, its excess will lead to the fact that the buns on top will quickly fry, and inside they will be damp. Moreover, the base does not ferment well. And if there is not enough sugar, the pastry will look pale.

Many recipes have already accumulated on the site, but I have not yet had time to tell you how to cook buns from yeast dough. And by the way, this is the most popular dish for tea in our family. The recipe for dough for buns I use is the same as for baking the rest of the muffin.

Having mastered the preparation of simple pastry dough, you can always prepare excellent airy buns - buns with sugar, cinnamon, poppy seeds and other additives. Buns can be in the form of butterflies, snails, curls, hearts.

Bun dough recipe

The number of ingredients is indicated for 8 large buns.

For steam:

• Yeast - 25 g pressed or 7 g dry;
• Sugar - 1 tbsp. spoon;
• Flour - 3 tbsp. spoons;
• Warm milk - 250 ml.

For test:

• Vegetable oil (I use refined sunflower oil) - 0.5 cups;
• Chicken eggs - 1 pc.;
• Salt -0.5 tsp;
• Flour - 3.5 cups (about 400 g);
• Sugar - 3 tbsp. spoons;

Stuffing for buns:

• Melted butter - 30 g.
• Sugar - to taste
• Cinnamon - to taste

How to make buns with sugar from yeast dough

I prepare the dough for buns in the sponge method.
So, we measure 250 ml. milk.


Milk is the basis for our dough, it should not be hot (at a temperature of 50 C, the yeast dies, we must not allow this). But in cold milk, the yeast will not start working, so we heat the milk so that it is slightly hotter than room temperature.
Our buns will be prepared with pressed yeast, we break off 25 g.

If desired, raw pressed yeast can be replaced with dry instant, in this case, you need to take 7 g of dry yeast.

Knead the yeast with a fork, add 1 tbsp. a spoonful of sugar.


We send half a teaspoon of salt to the dough for dough. The resulting mixture is crushed with a fork.


Add warm milk to the bowl.


Yeast should disperse well in milk. Mix into a homogeneous liquid mass.


Add flour to the resulting mixture (3 tablespoons).

All flour that will be used for yeast dough must be sifted beforehand. This will saturate the flour with air and make the dough more tender and airy.

So, stir the mixture with flour, we get a blank for dough.




We remove the dough in a warm place without drafts for 20-25 minutes. You can cover the dough with cling film or a clean towel.

How to cook can be found in a separate article.

How to make bun dough

While the dough reaches the lush foam we need, we will break the egg.

The remaining sugar (2 tablespoons) is added to the egg, rubbed.


It is not necessary to beat the egg with sugar until fluffy foam, just stir until smooth.


Pour vegetable oil (110 g) into the dough. This is about half of an ordinary faceted glass.


Now we need our dough, which by this time has increased in size.

Note: The dough recipe can be used to make delicious and other pastries.

Mix the dough and start adding flour in parts. A small part was added - stirred. Again added - stirred. In total, you should have 3.5 cups of flour. But, given that everyone's flour is different, it may take a little more or a little less. Focus on the consistency of the dough.


At first, the dough for yeast buns will look like this.


Then it will be difficult to knead with a spatula or spoon and you will have to put everything aside, move on to kneading the dough with your hands.


When the dough becomes thick, spread it on a surface sprinkled with flour and start kneading with your hands. You need to knead for about 10-12 minutes, until the dough becomes plastic. The dough will be sticky, this is normal. Even if it sticks to the hands a little, there is nothing to worry about.

Of course, with the help of flour we can achieve a result so that the dough does not stick to our hands at all, but in this case we will get a dense dough clogged with flour, which in the finished baking will not be airy, but heavy.

Then put the dough in a bowl, grease it on top with a palm dipped in vegetable oil, cover with a towel and put it in a draft-free place for 1.5 hours.
After the allotted time, the dough will increase in size, you need to knead it and send it to the refrigerator for another 2 hours.

We spread the dough that has risen well on a surface sprinkled with flour (or greased with vegetable oil).

The dough needs to be divided by the number of buns you plan. With this amount, I get 8 large buns. They get big and fluffy. So we first divide the dough into two equal parts, then each of the two parts into two more pieces.

We divide each part by two more, we get 8 blanks for buns.

One part of the dough will be one bun, and the shape can be made very different - in the form of hearts, snails, butterflies.

The most popular and romantic are heart-shaped buns.

Buns with a heart

Heart-shaped buns are very reminiscent of a Soviet-era bun called Moskovskaya bun (by the way, they are still sold in stores).

Making a heart out of dough is easy! Follow my step by step instructions.
So, a piece of dough from our blanks is rolled into a circle. If you don’t get the shape of an even circle, it doesn’t matter, the heart from the dough will still come out wonderful.


Now grease the entire surface of the dough with melted butter with a brush.

Butter can be replaced with vegetable oil according to your taste.

Sprinkle with sugar (you can use cinnamon or brown sugar). I will use regular sugar.
In the photo it may seem that sugar is poured in a pile in one place, in reality the sugar is distributed evenly over the entire surface.
For better indentation of sugar, you can run a rolling pin over the dough.


We begin to roll the cake into a roll.


We pinch the edge of the roll so that the dough does not disperse.


Now fold the roll in half and lightly pinch the edge.

With a sharp knife we ​​cut through the “puffy” part of the roll, not reaching 1.5 cm to the edge.

Now we turn the cut edges inside out, we get a heart.

In finished form, the bun looks like this:

Butterfly buns

Butterfly-shaped buns are very fond of children. You can involve the kids in making them: roll the dough into rolls, grease the surface of the dough with butter with a brush - even a child can do it, and the pleasure will be over the edge!

To make butterfly buns, we do the same steps, roll out the cake, grease with oil, sprinkle with sugar, then roll up the roll, pinch it ..

We turn the edges of the roll “under ourselves” and fasten it, as shown in the photo:

Using a knife, cut the edges of the roll on each side, not reaching the middle of the roll.

We open the wings of a butterfly with the inside facing us.

There are a huge number of ideas on the Internet on what shape to make buns and buns. One has only to try once - and a variety of spirals, snails, hearts, butterflies and pigtails will appear on your table. Experiment and delight your loved ones!


Now put the buns on a baking sheet covered with parchment, cover with a towel and let them rest for 15-20 minutes. Before baking, grease with yolk mixed with milk and send to the oven at 180 C.
The oven must be preheated.
After 20 minutes, the buns are ready!

In contact with

Sugar buns are small buns made from yeast or unleavened dough without filling. Instead of filling, the dough is sprinkled with sugar before baking. As a result, the finished product is covered with a seductive, shiny, crispy sugar crust. Another distinctive feature of the buns is their unusual shape. The dough is rolled up, cut, curled with hearts or bows. Looking at the finished products, it seems that only experienced bakers can make such buns. In fact, the preparation of buns is not difficult. It is enough to try once.

The dough for buns can be anything - yeast, yeast-free, rich or puff. The dough is prepared from the usual ingredients - flour, butter, eggs, milk. There is nothing unusual in its preparation, so the dish is convenient for its availability. If desired, raisins, nuts, candied fruits are added to the dough.

Buns are good for breakfast, for evening tea, they can be taken to work or wrapped for children at school. It is better to use buns warm, but when cold they do not lose their taste.

We will tell you how to make sugar buns from different types of dough so that it is easier for you to choose a recipe to your liking.

Photo of air buns with sugar from yeast dough

Yeast buns are a budget option for home baking. To cook about 20 pieces of small fragrant buns, you will need the simplest products that can be found in the kitchen of any housewife. A little patience, and you can invite relatives and friends for tea.

Ingredients for the recipe:

• flour 600 g
• milk 1 glass
• eggs 3 pcs.
• sugar 150 g.
• dry yeast 1 sachet (11 g)
• butter 70 g.
• vanilla sugar 1 sachet
• salt to taste

How to make buns with sugar from yeast dough:

1. Dissolve a tablespoon of sugar, salt, dry yeast in warm milk. Let the yeast rise for 15 minutes.
2. Melt the butter. Beat 2 eggs with 100 grams of sugar and vanilla sugar. Add 50 grams of melted butter. Set aside 1 tablespoon of oil for greasing the buns. Stir.
3. Gradually pour milk with yeast into the resulting mixture. Stir. Add sifted flour. Knead in a bowl and then on a floured board until the dough is smooth. Transfer the dough to a deep bowl, cover with a damp towel and put in a warm place to rise for an hour and a half. The dough should triple in size during this time.
4. Put the dough on the table. Pinch off small pieces and form buns. To do this, flatten a piece of dough into a small cake. Lubricate it with the remaining melted butter, sprinkle with sugar. Next, roll the dough into a tube. Then roll the resulting tube with a snail. Make an incision to the middle and unfold the halves like a book.
5. Put the finished buns on a greased baking sheet at a distance from each other. Leave to approach for 15 minutes. Lubricate the products with a beaten egg. Place in preheated oven (190°C). Bake 20-25 minutes until golden brown. Transfer the finished buns to a wire rack and cool.

Submission method: Serve sugar buns with tea or morning coffee. You can sprinkle the buns with cinnamon or powdered sugar.

Photo of sweet buns with sugar on kefir

The composition of butter buns on kefir includes vegetable oil, thanks to which the dough is more tender, nutritious, and ready-made buns do not get stale longer. You will be able to delight your family with delicious pastries with a crispy fragrant crust and a creamy aftertaste for more than one day. At the same time, do not forget that the calorie content of muffin is higher than that of a simple yeast or unleavened dough.

Ingredients for the recipe:

• flour 6 cups
• kefir 1/2 liter
• refined vegetable oil 250 ml.
• eggs 1 pc.
• fresh yeast 40 g
• salt to taste
• butter 50 g.
• sugar 1 cup

How to make sweet buns with sugar:

1. Mix vegetable oil and kefir. Heat the mixture over low heat. It should be warm, not hot, so that fresh yeast does not die. Beat the egg, add 1/2 cup sugar, salt. Whisk the mixture with a whisk.
2. Dilute fresh yeast in the resulting mixture, after crushing them. Add 1 cup sifted flour. Stir. Put in a warm place for 10 minutes.
3. After 10 minutes, add 4 more cups of flour to the dough. Add flour gradually, knead the dough thoroughly. Leave to approach for 30 minutes. In the meantime, turn on the oven, preheat it to 180°C and melt the butter.
4. Turn the risen dough out onto a work surface sprinkled with the remaining cup of flour. Knead the dough until it is smooth, but not hard, and you can sculpt the buns. In this recipe, we will show you how to make heart buns.
5. Divide the dough into small pieces. Take one piece. Roll it into a layer in the shape of a rectangle with a thickness of 0.5 centimeters. Brush the dough with butter and sprinkle generously with sugar. Roll up. Fold the resulting roll in half, fasten the ends together. Make an incision along the resulting roll in the middle. The incision should reach the middle of the folded roll. Turn the cut edges outward to make a heart shape.
6. Place the shaped buns on a greased baking sheet. Brush again with butter and sprinkle with sugar. Bake for 15-20 minutes until the buns are browned.

Photo of homemade buns with puff pastry sugar

When there is no time to prepare yeast dough, you can whip up buns from ready-made puff pastry. The advantage of puff pastry is the possibility of long-term storage without compromising taste. Ready-made dough for buns can be bought or prepared for future use. The main thing is to get the dough out of the refrigerator in advance so that it has time to defrost in a natural way. Defrost puff pastry in the microwave or on the battery is prohibited. The butter will melt, the dough will become tough, will not fit and certainly will not be flaky.

Ingredients for the recipe:

• yeast puff pastry 1 kg.
• sugar 1 cup
• cinnamon 1 teaspoon

How to make buns with sugar from puff pastry:

1. Defrost puff pastry. To do this, put it on the bottom shelf of the refrigerator in the evening, and 30 minutes before cooking, let the dough stand at room temperature.
2. Roll out the dough into a layer, 0.5-1.0 cm thick. Sprinkle the dough with sugar and cinnamon. Cut the layer into strips 3-5 centimeters wide. Twist each strip from the ends to the center.
3. Place the finished buns on a baking sheet lined with parchment paper or sprinkled with water. To get a shiny golden crust, you can grease the products with a lightly beaten egg. But this is optional. Bake at 220°C until the buns are browned.

Tips for making sugar buns

Buns with sugar - a simple dish. There are no special secrets in its preparation. It is enough to follow the recipe and the buns will turn out well. We will reveal some of the nuances of how to cook buns with sugar, which will help you not to spoil the pastries:

• To prevent the buns from burning, place a container of water under the baking sheet. This should be done if you do not have the most modern oven and it does not have a humidification function.
• Cooking buns does not tolerate contrasting temperatures. When baking, do not open the oven for the first 10 minutes. The buns will rise better.
• Do not cover the finished buns with a towel. This will "kill" the crisp. The buns will become soft, which is not desirable in the case of buns.
• Buns will be tastier if, along with sugar, sprinkle them with nuts, raisins, poppy seeds. Fans of experiments prepare buns with dried cranberries, cinnamon, finely chopped candied fruits.

1. The dough must be prepared on the basis of dough: in warm water, you need to dilute a tablespoon of sugar, 2 tablespoons of flour and yeast. Instead of water, you can take milk, the dough will turn out softer and tastier. Yeast should be mixed well with a whisk. Leave the dough for 30 minutes in a warm place. Flour even for dough needs to be sifted. When the dough is ready, add sugar, vegetable oil, salt, flour in the indicated amount. Start kneading the dough. The rising dough will need to be kneaded twice. Be sure to leave it in a warm place and avoid drafts.

2. Then take it out and punch it down on the table. When the dough becomes elastic and soft, it is ready for modeling.

3. This recipe makes 12 buns, so divide the dough into 12 equal parts.

4. Roll out each part thinly enough. If you do not have time to prepare the dough, use ready-made yeast dough. Immediately brush with egg (yolk) and generously sprinkle with sugar. Now wrap the dough in a tube.

5. Make a small incision in the middle in the center. And unfold the bun in the shape of a heart. At first glance it may seem that it is difficult to do this, but it is not. After the first preparations, you will see that it is very easy to cook buns. Lay the finished buns on a greased baking sheet. Send to the oven preheated to 180 degrees. Before sending, grease the surface with yolk and sprinkle with sugar. Buns are baked for about 30 minutes.

Calories: Not specified
Cooking time: Not indicated

This recipe is very useful for lovers of home baking. offered in this recipe are very lush, tasty and sweet. As a dessert for aromatic tea or coffee, such buns will come in handy. You can also serve them with milk - it will also be very tasty.



Ingredients:

- butter - 60 g,
- sugar - 50-75 g,
- vanilla sugar,
- yeast - 1 tbsp. l. with a slide
- milk - a thin glass,
- chicken eggs - 3 pcs.,
- wheat flour - 0.55–0.6 kg,
- salt,
stuffing ingredients:
- sunflower oil or butter - 3 tbsp. l.,
- granulated sugar - 1/2 thin glass.

Buns with sugar - photo-recipe of the day.

How to cook with a photo step by step

We dissolve 1 tbsp. l. granulated sugar in a glass of warm milk. Dilute dry yeast in milk. We leave for fifteen minutes. If a fluffy yeast cap appears, the dough is ready.

We melt the butter. Beat eggs with salt, as well as regular sugar and vanilla. Add oil and beat together again.

Add milk with yeast to the whipped mixture. We mix.

Then we transfer the dough to the table. There we continue to knead it until it stops sticking to the surface.

We shift the kneaded dough into a bowl, three times its volume in volume. Cover it with a cloth and place it in a warm place for an hour and a half. The volume of the test, after the specified time, should increase two or three times.

Lay the dough out on a hard surface. Cut off small pieces from it with a knife. To prevent the remaining dough from winding, cover it with a napkin for now.
We knead a piece of our dough into a cake. Lubricate the surface of the cake with vegetable or melted butter, and also sprinkle with sugar.

We unfold the dough like a book.

Grease a baking sheet with oil or cover with parchment. We put our buns on it. They have to stand like this for about twenty minutes to get up. Beat the egg with a fork and grease our blanks with it.

Bake the buns for 25 minutes in the oven at 190 degrees. They should brown and fill the entire kitchen with their aroma.
Delicious and fragrant buns are ready! You need to take them out of the oven and let them cool.

When the buns with sugar have cooled down, you can start eating them. To keep them from stale quickly, store them in a plastic bag. Please yourself and your loved ones with delicious and fragrant homemade cakes, and enjoy your meal!




Old Lesya