The most delicious pastry. Sweet dough for buns: proven recipes for successful baking

Recipes for delicious buns and bread

10-15

2 hours

340 kcal

5/5 (1)

You can make both sweet and savory pastries from pastry. I know that many housewives are not friends with yeast dough, but I want to please loved ones with delicious buns. Now I will share with you a few simple recipes for a tender dough that you will definitely succeed.

Recipe for pastry for buns in the oven

We will need: bowls, clean kitchen towel.

Ingredients

Cooking steps

Milk dough video recipe

This video will introduce you to a gentle pastry dough with milk and mayonnaise.

Sweet dough with sour cream

• Cooking time: 150 minutes.
• We will need: whisk, bowls, cling film.

Ingredients

Cooking steps

1. First you need to make a dough. To do this, mix yeast, 25 grams of sugar and warm milk. Mix and set aside for 15 minutes.
   
   
2. Separately, mix sour cream, eggs, sugar, vanilla sugar and beat with a whisk to dissolve the sugar.
   
   
3. We mix the egg-sour cream mixture with the dough, add the sifted flour gradually, mix and set aside for 15 minutes.
   
   
   
4. Then add salt, melted butter, knead for at least 10 minutes.
   
   
5. Then cover the dough with cling film and set aside for an hour.
   
   
6. We crush the table with flour, put the finished dough on it, form a large rectangle with our hands, fold it with an envelope, cover with a bowl and leave for twenty minutes.
   
   
7. Then we repeat the same procedure again and we can start cooking buns.
   
   

Video recipe for delicious and tender pastry

This video will tell you how to knead the butter dough with sour cream.

Sweet dough on kefir

• Cooking time: 105 minutes
• We will need: bowls, cling film, spoon.

Ingredients

Cooking steps

Video recipe for a simple pastry

In this video you will learn how to knead the dough on kefir.

https://youtu.be/rU5Wb4Uodnk

Dough for buns in a bread machine

• Cooking time: 205 minutes.
• We will need: a bowl with a lid, a bowl, a bread machine.

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 liked 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 fruit.
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. Knead, again leave 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).

Video

Best Butter Yeast Dough for Sweet Baking! Watch the video

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

Products made from yeast dough, prepared by the caring hands of the hostess and warmed by the warmth of the hearth, have occupied a place of honor on the dining table since ancient times. In Rus', girls enthusiastically baked fragrant and hot pies, rolls of various sizes. Such products on the kitchen table were an indispensable attribute of the holiday, symbolizing the hospitality and cordial attitude of the owners of the house.

1. Pour a glass of pasteurized milk into a small saucepan and heat the contents of the container over medium heat. When your milk is heated to 45 degrees, warm to the touch, add the amount of dry baker's yeast and granulated sugar specified in the recipe to the pan with it.
2. Leave the pan on the kitchen table, let its contents brew a little. After a few minutes you will see the milk rising. Immediately add melted butter or margarine, raw eggs, refined butter, table salt, vanilla and wheat flour to the container. Use a food processor, blender, or mixer to beat chicken eggs until fluffy.
3. Thoroughly mix the contents of the pan and pay attention to the consistency of the resulting dough. If it turns out to be too runny, add more wheat flour to the pan and immediately start kneading the dough. The resulting product should be infused in a warm place, well protected from drafts and sunlight. The dough you prepared will certainly reach the required condition within 20-30 minutes. After this period, put the yeast dough on the kitchen table.
4. Wrap a long and elastic roll of cooked dough. Cut off small pieces from this product and use a silicone rolling pin to quickly roll out cakes from them. The size of each of the cakes should not exceed the approximate size of a tea saucer. To lubricate the cake, you will need a small piece of margarine for baking or butter, previously softened and made from quality cream.
5. Sprinkle a small amount of granulated sugar on the surface of each cake, then shape it into a roll. In the middle of it, you need to make a small cut, which will be used to turn one of the edges of the roll you have formed. You can give the buns any shape and size, connect your imagination and be creative in creating your culinary masterpiece.
6. Now is the time to bake your creations in the oven. Gently grease a baking sheet with refined oil or line it with parchment paper and place the buns you have prepared. At a temperature of 20–25 degrees, the products should stand for 15 minutes. Watch out for the buns to rise and expand a little.
7. Be sure to grease them with a wide culinary brush dipped in an egg, previously beaten with a blender or mixer. Place the heat-resistant baking sheet with the buns in the hot oven. At a temperature of 180 degrees, you will need to bake them for 20-30 minutes. Once the cake has risen, take it out of the oven immediately.
8. Transfer the finished buns to a clean linen cloth and cover them on top with a large towel made of natural fabric. You will remember for a long time the amazing and slightly festive taste of buns prepared according to this homemade recipe. Taste them in a cheerful and friendly company, recharge with positive emotions surrounded by close and dear people.

Express option for making homemade buns

If you do not have enough free time or do not like to fiddle with yeast dough for a long time, try baking fluffy, beautiful buns according to a quick recipe at home, in a hurry.

Ingredients

• flour - 350 grams;
• natural fruit yogurt - 350 grams;
• refined oil - one tablespoon;
• granulated sugar - 2.5 teaspoons;
• table salt - one teaspoon;
• baking powder - one sachet.

Manufacturing procedure

• Mix all the starting ingredients and knead an elastic dough.
• Put it on the surface of the baking sheet and divide the dough into several parts (8 or 10).
• Shape the buns and bake them at a high temperature of 220 degrees for 20 minutes.

Eat buns with pleasure and enjoy chatting with your best friends at home.

You may be interested in the recipe for dough for buns with cheese.

Bon appetit!

The success of any baking depends not only on the oven and the abilities of the hostess, but also on the correct recipe. Also, sweet dough for buns is the most delicious, tender can only be obtained if it is kneaded with good mood and love. Therefore, you should never start working with the dough if your heart is restless, or in a bad mood, or chaos reigns in the house. does not like it, and your labors will be in vain. Proven by time.
Required products:
- milk - 250 ml,
- chicken eggs - 2 pcs.,
- wheat flour - 680 -700 g,
- dry yeast - 10 g,
- butter or margarine - 120 g,
- sugar - 100 g,
- salt - 1/2 tsp.,
- vanilla essence - to taste.

Recipe with photo step by step:

1. Mix the sifted wheat flour (650g) and instant dry yeast in a bowl.




2. In a separate bowl, combine butter (or good margarine) with sugar.




3. Boil milk and pour into a bowl of butter. From the warmth of the milk, it will melt, the sugar will dissolve, and the milk will cool a little.




4. When the liquid ingredients are warm (40-45%), add eggs, salt, vanilla essence and mix thoroughly until the mass becomes homogeneous.






5. Pour the resulting mixture (not cold, but warm) into a bowl with dry ingredients.




6. Knead a soft, uniform, elastic dough. You can add a little more flour if needed. It is worth kneading for 10-15 minutes - the quality of baking will depend on this. The longer the dough is kneaded, the smoother and more pliable it becomes. Roll into a ball, cover with a kitchen towel and place in a warm place for 1-1.5 hours to "rise". During this time, the dough should double in volume. Then knead the dough again and roll into a ball. Also cover and leave warm for a while so that it "rises".




7. After the second “approach”, the pastry dough for buns is ready for use as intended. It is very pleasant to work with him - it is gentle and elastic.




From this amount of ingredients, 15-18 are obtained.

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. The method of preparing delicious dough with additives is also different. You will find answers to questions on how to make the most delicious pastry for buns, step-by-step recipes and useful tips 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. 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.

Photo of a quick kefir dough 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 glass
• 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. Do not knead the finished dough, but just punch down 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. 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.