Super bun dough. Tender bun dough

04.08.2021

The aroma of just cooked baking will rarely leave anyone indifferent. And nowadays, a favorite delicacy is a bun: fluffy, airy, with sugar, raisins, jam, poppy seeds or cinnamon ... Butter dough is ideal for all kinds of sweet pies and pies. With this type of dough, the baking is much more fluffy when baked. To make your pastries tasty, you need to make a good, fluffy and soft dough. After all, it is according to him that not only baked products are evaluated, but also the hostess herself: how skillful she is.

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

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

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

How to make bun dough?

Basic recipe for butter yeast dough

Ingredients:

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

Cooking method:

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

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

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

Cover the kneaded dough with a napkin and place in a warm place to fit. The dough should triple in volume. When this happens, wrap your hand around it, wetting it with cold water. Then put it back in a warm place. When the dough comes up a second time, it is ready to be cut. Place the loosened dough on a baking sheet, carefully greased with vegetable oil, so that later you will not have problems removing the finished products from the baking sheet.

Allow the cut dough to rise for another 10-15 minutes before placing it in the oven - this will be the third approach, or proofing. After that, place the baking sheet in an oven preheated to 200 or 220 ° C, depending on the temperature indicated in each specific recipe.

Butter yeast dough in vegetable oil

Ingredients:

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

Cooking method:

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

Cover the dough with a napkin, put in a warm place to fit. After it has increased in volume two to three times, wrap your hand dipped in cold water around it. Just do not get too carried away, since the pastry does not like to be crushed for a long time, because at the same time it loses some of its properties and will fit for a long time the second time, it will not be so soft and airy. When it comes up a second time, you can start cutting.

Butter yeast-free dough

The opinion that rich dough without yeast is inferior to yeast dough is absolutely wrong. Sugar, eggs and butter, being rich ingredients, make the dough soft and elastic, and such an additive as a baking powder copes with the function of yeast with dignity. This dough requires minimal proofing and impresses with its convenience and simplicity.

Ingredients:

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

Preparation

Toss the flour, sugar and baking powder.
Add oil, then grind into crumbs.
Whisk the egg and water.
Add the mixture to the flour and knead the dough.
Refrigerate for 25 minutes.
After, use the tastiest, most tender, buttery bun dough to shape and bake.

The most delicious and tender pastry for buns

Ingredients:

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

Preparation:

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

How to make dough for kefir buns

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

Ingredients:

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 dry yeast
Two eggs
Half a glass of hot water

Cooking process:

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

Quick pastry with dry yeast

Ingredients:

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

Cooking method:

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

Sweet pastry in a bread maker

It is much easier to prepare dough in a bread maker. All that is needed is to put the ingredients in the machine and enjoy the process.

Ingredients:

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

Cooking method:

Heat the milk and melt the butter.
Beat eggs with salt.
Send food to container.
Sift flour through a sieve twice. Add to mixture. Pour dry yeast on top.
Close the lid of the bread machine and select the "Dough" program.
Check the operation of the machine periodically. It happens that the flour is not completely taken away. Then remove the residues from the walls with a wooden spatula so that the product gets into the dough.
The machine will stop working after 15 minutes. Do not open the lid, let the contents stand for 1.5 hours and increase in size.

Do not forget to observe the temperature regime when baking so that the products do not settle. This will give you crusty and fluffy buns.

Sponge way of making butter dough

Ingredients:

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

Cooking method:

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

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

Most popular toppings for buns

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

Good luck with your kitchen experiments and bon appetit!

I don’t know about you, but I’m in a constant search for a good pastry dough. All the time I try new recipes, trying to change something in cooking for a better result, I rummage on the Internet, I ask all my acquaintances grandmothers and girlfriends, I read the books of Molokhovets and Zelenko ... And it seems to me that this cycle and constant search will never end!

The best yeast dough for pies and buns so far is the recipe for which I will share today. I use it for both sweet and savory pies in the oven (I like it when the dough is not bland, but a little sweet, even in pies with hearty filling). That is, such a dough is perfect if you want to make pies with cherries, with or with.

So let's start cooking?

The most delicious pastry for buns and pies

Warm milk - 250 ml.
Flour - 500 g (the amount of flour varies, maybe a little more or less)
Dry yeast - 7 g (a little more than half of a small bag) If you do it on 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 patties are obtained, if you need more, double the ingredients.

How to make delicious dry yeast dough

Now, be careful and follow the cooking technology, this is very important. Heat the milk (250 ml). It shouldn't be at room temperature, but it shouldn't be very 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, slightly hot, but not scalding. We will combine milk with yeast, which are known to be living organisms. Our task is not to kill them with hot temperatures, but also not to inhibit them with cold milk. Only at a comfortable and pleasant temperature will yeast begin to actively multiply and raise the dough for buns.

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

Prepare everything for the dough in a separate bowl. Put salt (1 tsp),

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

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

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

Pay attention to the consistency of the dough when adding flour. Add flour little by little, in portions, 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. There are also special attachments for a hand mixer (they look like a hook). I love to knead 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: "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 melt the butter (75 g) and measure out the vegetable (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, liquid is milk, in some other recipes - water or kefir, it doesn't matter. If we immediately pour fat into dry flour, the fat particles will begin to envelop the gluten molecules in the flour, and then it becomes very hard to wet. The dough will end up being rough and airy. When I learned this subtlety, I began to apply it in 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 I add the oil. The result is much better.

And now, when the dough has rested, we begin to stir in the butter. Do this in a tablespoon, in small portions. At first it will seem to you that the butter cannot be mixed in, that it “crawls” over the dough, that “the butter is separate - and the dough is separate”. Yes, it is, but only for the first 1-2 minutes. The more you knead, the better the ingredients will combine and the end result is a smooth, soft, elastic dough that is comfortable and easy to work with.

And now we grease the bowl, in which the dough will be brewed, with vegetable oil and put the dough bun in the bowl. Tighten with cling film and put in a draft-free place. If your apartment is cold, you can do this: heat the oven to 50 ° C and turn it off. Put the yeast dough in a slightly preheated oven and close it quickly. Remaining heat will help the dough rise.

The yeast dough should be proofed for 1 hour. You don't need to crumple and re-stand it in this recipe! We immediately begin to cut the well-suited dough into buns or pies. If for some reason the dough does not rise in an hour (it is 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 dough. If it took me an hour to proof it, 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, maybe a little less. But in an ideal situation (if the yeast is of high quality, you have not overheated the milk and created a warm environment for raising the dough), it takes no more than an hour to proof it.

To make the pies the same in 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 norm of dough, I get 16 pies (or buns). That is, the pieces that you see in the photo, I usually divide by two each, and it turns out 16.

Today I will spend my batter on potato pies and cherry pies. Despite the fact that the dough is sweet, I love how it sets off the flavor of the filling, so I use it for both sweet and hearty pies.

We form pies from yeast dough

When you shape the patties, make sure they seem small to you. The pies grow very much in size when they are parted, then "grow" additionally in the oven. Therefore, if you now make them medium in size, you will end up with sandals. Sculpt small patties for medium patties after the oven.

So, lightly 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 - as you are used to. We spread the filling (a little).

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

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

This is how you see in the photo. You can crush the barrel a little more in the finished pie, giving it an ideal 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 down. When the patties are formed, cover with a light towel and leave directly on the table for 15-20 minutes to rise properly.

Don't skip this step, even if you're in a hurry. The lack of proofing of the pies leads to tearing of the dough (often cracking on the sides, at the base).

Before sending the pies to the oven, brush them with the yolk of one egg mixed with 2 tbsp. spoons of water. Be careful when lubricating! The dough is very tender and airy: rough touches can deflate or disrupt the shape of the pie.

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

Attention! Put the pies in a well-preheated oven. If you will be a convection oven, set it to 180 ° С, if without it - 190 ° С. I bake at 180 ° C for 17-20 minutes. The surface of the patty should be glossy brown. When I put the oven on preheating, on the lowest level I put an empty baking sheet that I will use for steam.

I bake pies with steam. If you have such a built-in function in the oven, use it! If not, I'll tell you how I do it. With a special puller (I bought one for flowers, but I use it only for the kitchen), I slightly spray 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 of baking, I pour a glass of water and quickly close the oven.

The steam and moisture generated in the oven at this time prevents the surface of the baked goods from drying out. It remains as soft as baby's skin.

Remove the baked pies from the baking sheet onto the wire rack, cover with a towel until they cool.

I really hope that everything turned out well, and this rich yeast dough delighted you with its taste and airiness!
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 a photo 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 network and share your joy! Thanks!

In contact with

The success of any baking depends not only on the oven and the skills of the hostess, but also on the correct recipe. Also, bun dough is the most delicious, tender can only be obtained if it is kneaded with a good mood and love. Therefore, you should never start working with a dough if your soul is restless, or in a bad mood, or chaos reigns in the house. he does not like this, and your labors will be in vain. Time-tested.
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. Combine sifted wheat flour (650g) and instant dry yeast in a bowl.

2. Combine butter (or good margarine) with sugar in a separate bowl.

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

4. When the liquid ingredients are warm (40-45%), add eggs, salt, vanilla essence and mix thoroughly to smooth the mixture.

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

6. Knead a soft, homogeneous, elastic dough. You can add a little more flour if necessary. It is worth kneading for 10-15 minutes - the quality of the baking will depend on this. The longer the butter dough is kneaded, the smoother and more pliable it becomes. Roll into a ball, cover with a tea towel and place in a warm place for 1-1.5 hours to "lift". During this time, the dough should increase in volume two to three times. Then knead the dough again and roll into a ball. Also cover and keep warm for a while to "rise".

7. After the second “set”, the bun dough is ready for use as intended. It is very pleasant to work with it - it is soft and elastic.

From this amount of ingredients, 15-18 are obtained

In this detailed article, you will learn how to make the most delicious yeast dough for pies, pies, rolls and other flour baked goods. Today we will tell you how to make butter dough.

Pastry video

Let's figure out the essence, the features of such a test. I will also provide several step-by-step recipes with photos and videos, and I will also add a few culinary tips, secrets and notes that will help make the dough tastier and more varied.

Yeast dough

Before moving on to the recipes themselves, let's figure out the terminology and cooking principles.

The fact that the dough is yeast is understandable. Remember that the presence or absence of yeast does not in any way affect the “richness of the dough”. It can be rich and yeast-free. It's just that some people consider "yeast" and "butter" to be practically the same, synonyms. Therefore, I decided to start with such a correction.

From yeast to baking. A pastry is everything fatty, sweet, aromatic, tasty, and so on that can be added to the dough. Milk, sour cream, sugar, honey, cream and even dried fruits.

But the pastry does not have to be sweet, it happens without sugar, if the filling is also planned to be savory. But for me, baking is always associated with something dessert.

By the way, this is not the first article about the test. If you are planning to cook savory pastries (with meat, fish, vegetables, etc.), then you should definitely look at this page:. There is a huge guide that will not only teach you how to knead a wonderful dough, but also broaden your horizons. In general, I advise!

What is baking

We figured out the terminology, now it is clear that any yeast dough can be made rich by adding fatty or sweet ingredients to it. In fact, recipes are no longer needed if you have kneaded the dough more than once before. Just add one of the ingredients below.

Bread can be classified according to several criteria:

Liquid and dry baking;
Sweet and savory pastry;

Moreover, these types of muffins can intersect with each other, since sugar is a dry substance and at the same time it is sweet.

Let's list the liquid pastry:

Sour cream is a wonderful base for dough.
Milk is customary, most often it is on it that they knead.
Kefir is also very popular.
Liquid cream - used less often, a substitute for sour cream.
Liquid whey.
Condensed milk. Condensed milk is put both ordinary and boiled.
Sour milk - they say it turns out delicious.
Butter (melted) is almost always added.
Margarine (spread) - although made from vegetable (lean) fats, it behaves like butter.
Yogurt - someone adds natural, and someone adds fruit with flavors.
Chicken eggs - yes, eggs are considered baked goods.
Cottage cheese - add a little for friability.
Honey, jam, jam, jam - however, they should be diluted with something.

Can I make butter dough with water? It turns out that you can if you add something from the above or below products.

And now let's briefly list the dry baked goods:

Sugar is one of the main ingredients. Moreover, I personally believe that if there is little sugar in the dough, then it cannot be called rich. Well, such a picture of the world is in my head. Put both white and brown sugar. Brown sugar makes the color of the baked goods more ruddy, caramelly.
Vanillin or vanilla sugar - a little to create a vanilla aroma.
Ground cinnamon, nutmeg, cardamom for flavor. Popular for desserts and all kinds of confectionery.
Zest of lemon, orange, lime. As an example, here's to you - very tasty!
Cocoa powder or chocolate (pieces) is both color, taste and pleasant aroma.
Coconut flakes, confectionery poppy. You can take a look at.
Nuts: walnuts, peanuts, hazelnuts, almonds, pistachios.
Various dried fruits: candied fruits, raisins, dried apricots, dates and so on. I advise you to pay attention to or later.
Maybe you will not believe it, but the pulp of fresh fruits is also added to the dough, they can also be considered baking. For an example, take a look at.

Recipes

Here I will share the most popular recipes, we can say that they are basic. Having studied them, you can further experiment and come up with your own test options. I would be glad if then add a couple of ideas in the comments below the article. Do not forget to also subscribe to the contact page to keep abreast of new materials.

Butter yeast dough for pies in the oven

Delicate pastry with sour cream, which is great for pies and brass pies.

This is the most delicious recipe for me! Here you can find butter, eggs, sour cream, and milk - in general, maximum baking! I note that there is a lot of sugar, but the dough cannot be called too sweet. If you reduce the sugar a little, then you can use it for any savory baked goods - everything is at your discretion.

Ingredients:

Milk - 130 ml.
Wheat flour - 660 g.
Sour cream (20%) - 130 g.
Butter - 100 g.
Chicken eggs - 3 pcs.
Dry yeast - 11 g.
Sugar - 70 g.
Salt - 5 g.

Cooking step by step

Since this amount of yeast is usually used for a larger volume of flour, the dough will have to stand a little longer than usual. But we are pursuing this goal, as a result, we need maximum airiness and tenderness.

Pour warm milk into a bowl, add dry yeast, 1 tablespoon of sugar, mix everything. Leave for 15 minutes in a warm place until yeast foam appears.

Drive eggs into another cup, add sour cream and add the remaining sugar.

Beat with a whisk until smooth as in the photo below.

Pour the yeast in milk into the egg mass, beat again with a whisk until smooth.

Add flour gradually and stir until the dough is so thick that you have to knead it with your hands. Knead and knead well. The dough should be soft and not sticky.

Leave the dough in a warm place for 20 minutes. You can cover with cling film so that it does not dry out on top.

Sprinkle the dough with a pinch of salt, put a softened piece of butter on top. We begin to knead thoroughly until the butter is completely absorbed into the dough. Cover with foil again and put in a warm place, but already for 1 hour.

This is how the dough turns out. Theoretically, you can already sculpt and cook something from it, but I advise you to do it again, knead it and insist, and this must be done in a certain way.

Pound the dough, lightly dust the table with flour, roll the dough on the table into a wide layer. Then this layer needs to be folded, pull the edges to the center, as if closing a cabinet.

And now we just roll up into a kind of roll and press lightly.

Leave the dough for another 20 minutes.

Dough

Here we have such a beautiful and fluffy pastry. Whatever you make of it - everything will turn out as delicious as possible! If anything, you can look at different ideas, recipes on this site - a bunch of options!

Butter yeast dough for buns

And this sweet butter yeast dough, accordingly, it is more suitable for all kinds of dessert buns, buns and Ingredients:

Milk (or kefir) - 250 ml.
Dry yeast - 11 g.
Wheat flour - 500 g.
Sugar - 150-180 g.
Salt - 0.5 tsp;
Vanilla sugar - 15 g.
Chicken eggs - 2 pcs.
Margarine (butter) - 100 g.
Sunflower oil (odorless) - 2 tsp;

Preparation

Prepare all ingredients, if possible, warm them to room temperature.
Pour yeast into milk, add a few pinches of sugar and a couple of tablespoons of flour. Stir and leave this dough in a warm place for 20-25 minutes.
Drive eggs into a hotel cup, add melted margarine, sugar, vanilla sugar and salt. Stir well until the sugar dissolves, then pour the dough here. Stir again and start adding flour.
Add flour, stir first with a spatula, and then with your hands. Cover the dough with a towel and leave it alone for 40 minutes.
The dough has grown, we knead it and let it stand again for 50-60 minutes.

And you can watch a video on the topic

Pastry on dough

And we will make this butter dough using raw (live, pressed) yeast.

The ingredients are the same, the essence is about the same, but there are some nuances here, and we'll talk about them.

Ingredients:

For dough:

Water - 100 ml.
Milk - 150 ml.
Fresh yeast - 30 g.
Sugar - 1 tbsp. spoon;
Flour - 2 tbsp. spoons;

For the test:

Flour - 500 g.
Eggs - 2 pcs.
Sugar - 130 g.
Butter - 100 g.
Salt - 0.5 tsp;
Vanillin - 2 pinches;

Kneading process

We start with dough. Mash the yeast until smooth, add warm water and milk. Mix thoroughly with a fork until the yeast dissolves.
Now add a spoonful of sugar and two tablespoons of flour, stir again and leave warm for 30 minutes.
The dough will increase in volume, foam. When the foam starts to fall off, we can proceed to the next stage.
Sift flour through a sieve. It is not necessary to do this, but it is advisable, since sifting flour will saturate the dough with oxygen, which is necessary for the yeast.
Melt butter, add raw eggs to it. Add salt and sugar, beat with a whisk, but not until frothy. This is our muffin.
Pour the prepared dough into a bun, add a couple of pinches of vanillin and whisk lightly.
Mix in flour in parts, then knead the dough for 15-20 minutes. You should get an elastic, soft dough that does not stick to your hands. Roll the dough into a ball, cover with foil or a towel and put in a warm place for 1 hour. During this time, the dough will increase in size at least 2 times.

In order to save money, butter can be replaced with margarine or even liquid vegetable oil (odorless).
If you want to make the baked goods more original both in taste and appearance, add 2-3 tablespoons of cocoa to the liquid baking. You can add melted chocolate. I'm sure you haven't tried this yet!
If desired, yeast dough can be made without eggs, replace them with a comparable volume of butter or sour cream.
You can add raisins, dried apricots and other dried fruits to the dough. The same buns made from such dough will turn out much tastier!
If for some reason the dough does not rise or does not rise well, then you can add 1-2 teaspoons of baking powder at the stage of whipping liquid ingredients as a safety net.
Look video how to make butter dough

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

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

Grease oblong muffin loaf with vegetable oil. Cut the dough into squares of a suitable size (according to the size of the mold). Fold the pieces of dough into a horizontal stack, alternating pieces with different fillings. Slightly "ruffle" the tops of the pieces of dough.

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

Bake the loaf for about 40 minutes on a medium level at 200 degrees. Check for blush. Take out the finished roll and cool for about 10 minutes. Remove from the mold and cool on a wire rack.