Recipe for buns without yeast - they are so quick! Easy and simple recipes for buns without yeast with milk, water, eggs, sour cream

As soon as the thought of baking buns appears, many housewives begin to drive it away. Kneading, maturing and rising the dough, modeling, proofing again before baking and many more stages that require time and attention. Buns without yeast are much easier and faster to make. They can be sculpted, greased and baked immediately after kneading. Comfortable? Not that word!

Buns without yeast - general principles of preparation

If yeast is not added to the buns, then some kind of leavening agent is always added. This could be baking powder from packets or baking soda. In the second case, the product requires quenching. If this is not done, the baked goods and dough will have an unpleasant taste and smell. You can extinguish with any acid or fermented milk products, if they are present in the recipe.

What else is added to the dough without yeast:

• sugar, honey;

• dairy products;

• eggs or egg powder;

• flour;

• margarine, different types of butter.

It is advisable to use products of the same temperature. The dough is usually kneaded with a spoon, then with your hands. For aroma, vanilla is added to it; you can use other spices: cinnamon, ground ginger, saffron, zest. For taste, dried fruits, nuts, fresh fruits or berries, and jam are also placed in the buns.

It is better to make small products from dough without yeast that rise quickly in the oven and bake well. Before sending them to the oven, they need to be greased with milk, egg, syrup, and, if necessary, sprinkled with sesame seeds, sugar or poppy seeds.

Cooking with milk

Small, fluffy English muffins are usually served with butter or jam for breakfast. They are quite soft on the inside with a crispy outside. You can add raisins to baked goods.

Ingredients for milk buns:

• 2–3 cups flour;
• 1 tbsp. l. Sahara;
• 150 ml warm (not hot) milk;
• 2–3 tsp. flour baking powder with soda or the same amount of powder slaked with vinegar;
• ½ tsp. salt;
• 2 tbsp. l. vegetable oil.
• 1 egg;
• 2. Art. l. raisins

How to cook:

1. Mix flour and baking powder, sugar, salt in a bowl.
2. Add butter and mix until the dough is smooth.
3. Form 8–10 buns.
4. Brush the top with beaten egg.
5. Bake for 10–12 minutes.
6. If desired, add raisins and eggs to the dough before kneading.

Ready-made yeast-free bun dough can be stored in the refrigerator. There are recommendations for freezing this product. It is important to observe the deadlines: 7 days for storage on the refrigerator shelf, 4 weeks in the freezer.

From dough with sour cream

Experienced housewives remember that baked goods taste better with added sugar and fat. But then the buns are difficult to rise. Sour cream dough is usually thick and plastic.

Ingredients:

• 2 cups of flour;
• 4 tbsp. l. sour cream;
• ½ glass of water;
• 2 eggs;
• ½ tsp. salt;
• ½ tbsp. l. soda

How to cook:

1. Mix water, sour cream, eggs, soda and salt in a bowl with a spoon until smooth.
2. Add flour to this mixture in portions with constant stirring.
3. After thickening, place the dough on the table and knead with your hands.
4. Leave it to “rest” for 10–15 minutes under a clean napkin or cover with a bowl.
5. Form buns and bake at 190–200°C for 20–30 minutes.

The treat turns out delicious, with an appetizing golden brown crust. The calorie content of the product is quite high, which should be taken into account by those who are trying not to gain weight or are on a diet.

Variety of recipes

The simplest dough at home usually takes 15 minutes to prepare. The same amount of time will be required for baking in the oven. Of course, you can spend even less time preparing the dessert if you buy ready-made dough in the store, divide into portions and bake in a preheated oven.

Quick tea buns involve preparing lean or rich dough without yeast. The yeast must work, and this takes a long time, at least 1 hour. They are difficult for a beginner to handle, and yeast dough is not entirely healthy.

The most convenient and inexpensive base for buns can be the following products:

• cottage cheese;
• milk;
• kefir;
• yogurt;
• sour cream.

Baking soda acts as a leavening agent and yeast substitute. Some recipes can do without it. In order for the baked goods to be airy, be sure to sift the flour, beat the eggs well and follow the technology for mixing the ingredients specified in the recipe.

Tea buns can come in a variety of shapes. For example, traditional, round, sprinkled with sugar or powder on top. These can be airy carved buns, rolls, braids. It’s easy to give yeast-free dough any shape, and the housewife’s imagination is limitless.

The most delicious buns with custard and coconut flakes

These yeast dough buns will require more of your time. You will need to boil the cream and make a simple glaze. But the result is gorgeous: both tasty and beautiful.

Ingredients for the dough:

• warm milk - 250 ml
• egg - 1 pc.
• flour - 500 gr.
• sugar - 150 gr.
• vanilla sugar - 15 gr.
• salt - 0.5 tsp.
• dry yeast - 7 gr.
• butter - 75 gr.

for cream:

• milk - 250 ml
• egg - 1 pc.
• starch - 30 gr.
• sugar - 80 gr.
• vanilla sugar - 10 gr.
• butter - 50 gr.

for glaze:

• lemon juice - 15 gr.
• water - 15 g.
• powdered sugar - 80-100 gr.

for sprinkling:

coconut flakes - 50 gr.

Cooking method:

1. As happens most often, you need to make a dough. Pour half the milk (125 ml), add a tablespoon of sugar from the total amount for the dough and add dry yeast.

2. Stir and add 3 tablespoons of flour (take 0.5 kg from the selected). Stir, cover with a lid or film and place in a warm place for 20 minutes to rise.

3.And while the dough is fermenting, you can have time to cook the custard. Place milk on the stove. Bring it to a boil and turn it off. At the same time, pour sugar, starch and egg into a saucepan

Mix thoroughly so that there are no lumps, this is important

4.Pour milk into the eggs in small portions and stir vigorously with a whisk so that the egg does not curdle and lumps do not form.

5.When all the milk has been added, put the saucepan on the fire. Cook over medium heat, stirring constantly, until thickened. And this will happen quite quickly, in about three minutes.

6.When the cream becomes thick enough, remove it from the heat. Add vanilla sugar and butter to the hot mixture and stir vigorously. At first it will separate, but then it will become homogeneous.

7. Transfer the finished filling to a deep plate, cover with film end to end to prevent a crust from forming, and let cool.

8. Sift all the flour into a large container. Add salt to it and stir. Make a well in the middle and crack the egg into it. Also add both plain and vanilla sugar.

9.Pour in the remaining warm milk and stir the liquid ingredients with a spoon.

10.By this time, the dough will rise well, become porous and airy. Add it to the dough and start mixing with a spoon, gradually grabbing the flour.

11.When it is already difficult to mix with a spoon, place the mixture on the table and continue kneading with your hands. Do not mix in all the flour at once, leave a little for the final stage. Make sure the dough is almost non-sticky. Flatten it and add soft butter. Continue kneading, gradually adding the remaining flour.

12.Kneading will take about 15 minutes. The result should be a soft dough that sticks to your hands just a little.

13. Grease a bowl with vegetable oil and place the workpiece in it. Cover with a lid or film and place in a warm place for 1.5 hours to ferment.

14.When the dough has risen, place it on the table. Grease your hands with oil and divide the mixture into equal pieces. Approximately 12-13 pcs.

15. Roll each part into a ball and leave them on the table under the film for 15 minutes.

16. Cover a baking sheet with parchment. Place the ball on it and stretch it into a cake with your hands.

17.Take a container of a suitable size, dip its bottom in flour and make a depression in each flatbread where the filling will be placed.

18.Fill the niches with cooled cream (about 1 tsp at the top), smooth it out. Cover with film and leave to proof for 20-30 minutes.

19.Preheat the oven to 180º and bake the buns for 20 minutes. They will become beautiful and rosy.

20. Leave the finished buns to cool on a wire rack.

21.Prepare the glaze. Everything is simple here: you need to pour water and lemon juice into the powdered sugar and mix. You should get a medium thick mass that flows easily from a spoon.

22.Immediately brush the icing onto the buns using a brush. In this case, the baking should be slightly warm, not hot, otherwise the glaze will melt and drip.

23.Sprinkle the anointed areas with coconut shavings and let the cheesecakes dry. This glaze hardens quite quickly.

Look how beautiful the buns turn out. So tender and very tasty. This recipe is definitely worth making.

Baking with poppy seeds

Poppy seeds are used to decorate buns and for filling. This pastry has an original taste and is loved by children and adults. Poppy seeds are prepared in advance: boil the grains in milk for 15 minutes over low heat, remove and leave to swell for 2 hours. Then the filling is filtered through a strainer.

Ingredients:

• ½ kg of yeast-free dough;
• 2 tbsp. l poppy for food purposes;
• 80 ml milk;
• ¼ stick of butter;
• 2 tbsp. l. Sahara;
• 1 egg;
• vegetable oil.

How to cook:

1. The dough is rolled out into a thin layer and greased with butter.
2. The poppy seeds are placed on the dough and sprinkled with sugar.
3. Fold the edges of the layer overlapping.
4. Cut into equal parts.
5. Each piece is carefully twisted and rolled into a round bun.

Then the workpieces are brushed with beaten yolk and sent to the oven.

Calorie content of foods possible in the dish

• Condensed milk 7.5% fat – 140 kcal/100g
• Milk 1.5% fat – 47 kcal/100g
• Milk 2.5% fat – 54 kcal/100g
• Milk 3.2% fat – 60 kcal/100g
• Milk 3.5% fat – 64 kcal/100g
• Whole cow's milk – 68 kcal/100g
• Sugar – 398 kcal/100g
• Granulated sugar – 398 kcal/100g
• Peasant unsalted butter – 661 ​​kcal/100g
• Peasant salted butter – 652 kcal/100g
• Amateur unsalted butter – 709 kcal/100g
• Butter 82% – 734 kcal/100g
• Ghee – 869 kcal/100g
• Vegetable oil – 873 kcal/100g
• Salt – 0 kcal/100g
• Wheat flour – 325 kcal/100g
• Chicken egg – 80 kcal/100g
• Dry yeast – 410 kcal/100g

Calorie content of foods: Wheat flour, Milk, Butter, Vegetable oil, Chicken eggs, Dry yeast, Sugar, Salt

Nutritional and energy value: