The bun dough is like fluff: soft, tender and airy

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Hello, friends!

Once again today we will learn how to make dough for buns. After all, it is what is responsible for the final taste of donuts. We all love our buns to be soft and airy. For variety, we make them with different fillings, or sprinkle them with cinnamon or vanilla sugar for flavor.

Therefore, in order for rich pastries to turn out exactly like this, you need to make the dough according to all the rules so that it turns out fluffy and tastes amazing. To do this, you need to take fresh yeast, sift the flour, etc. Read about all this further in the note. Only thanks to all this, you will get delicious and airy buns that melt in your mouth, and they will be light in weight, like fluff.

You can, of course, buy ready-made dough in the store and make bagels and buns from it, but for me, it’s not the same as something you made yourself. Homemade baked goods are always better and more flavorful, they don’t even smell the same. Do you agree?

So let's choose your favorite recipe from this post and bake for everyone's joy.

Perhaps you already have your own proven cooking options, which you can share below at the bottom of the article. I'll be glad.

How to knead the dough so that the buns come out soft and fluffy

Have you ever wanted to bake a bunch of buns so that their dough turns out fluffy and airy? Would they melt in your mouth? Of course yes, this is probably the recipe you came for. So he was found, and he is one of the best. Prepare buns using chicken yolks with butter and milk.

We will need:

Stages:

1. Pour warm milk into a clean deep bowl, just like that, not cold. Then add sugar (1 tbsp), and 10 grams of dry yeast. Stir with a spoon and leave to stand for 10-15 minutes until a fluffy cap forms.

If the milk is cold, the yeast will not begin to actively work.

2. Meanwhile, place two chicken yolks in another container. Add the remaining granulated sugar and vanilla. Beat the egg mixture with a whisk.

3. Next, combine the dough with the egg mixture and mix gently with a whisk. Add wheat flour in small portions. Knead into a soft and manageable dough.

Important! The flour must be sifted through a sieve several times, and then the baked goods will turn out airy, since this action helps saturate the flour with oxygen.

4. As soon as the mass is difficult to knead with a tablespoon, place it on a surface sprinkled with flour and continue kneading there. Next, add soft butter and knead it into the dough for 10 minutes.

5. After all the movements, cover the dough in the bowl with cling film and leave in a warm place, for example near a radiator, for 1.5 hours. Or you can turn on the oven, preheat it (turn it off) and put a cup in there.

6. The dough should double in size during this time. That's how it fit.

7. Place it on the table and cut it into pieces, fashion various kinds of culinary preparations, then cover them with a towel and leave for 30 minutes. Well, then bake at 180 degrees for 20-30 minutes. Bon Appetit everyone! Be careful not to swallow your fingers!

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Lazy yeast dough in the refrigerator for pies overnight

You can’t find anything simpler than a “lazy” yeast dough, with a minimum of ingredients and time spent.

Product components:

flour – 0.6 kg;
warm water – ½ l;
yeast “Saf-moment” - 1 sachet;
granulated sugar – 30 g;
salt – 2 pinches;
refined vegetable oil – 20 ml.

Preparation:

In the bowl, immediately begin kneading. To do this, sift the entire amount of flour presented in the recipe.
Pour in the contents of a packet of instant dry yeast.
Pour the composition with warm water at room temperature.
Sprinkle with granulated sugar and add salt.
Pour in slightly warmed vegetable oil.
Knead with a spoon, as soon as this becomes difficult to do, add a handful of flour and continue kneading with your hands.
Spray your hands with sunflower oil and form into a ball.
Place in a bag; you don’t have to tie it so it can expand in volume.
Place in the refrigerator overnight, total preparation time 8-10 hours.

To prepare, you will only need 15-20 minutes of free time, the dough will “reach” on its own overnight and for breakfast you will be able to please your loved ones with very tasty and aromatic pies!

Yeast dough with dry yeast and water - it turns out quickly and tasty

There is nothing simpler than making dough with dry yeast and using ordinary drinking water rather than kefir. It turns out very tasty, but it’s also very important to make it quickly, so to speak, a quick recipe.

In addition, this version of the dough is also without eggs and milk. What will make many people happy now, I suggest, so as not to forget, put this recipe in your piggy bank.

You can knead this dough in five minutes; the only time it takes to proof is 1 hour. This recipe is universal and is suitable for pies, pies and even pizza.

We will need:

Stages:

1. Add dry yeast and sugar with a pinch of salt into warm water. Stir with a kitchen whisk and leave for 12 minutes to allow the yeast to start actively working.

2. Then pour in odorless vegetable oil and lightly beat with a whisk so that the oil combines with the dough and a little foam forms. Add 200 g of flour to the mixture and start kneading the dough. Next, add more flour.

3. You will get a soft, but not tough and slightly sticky dough, either for buns or for other delicacies. Roll it into a ball; it should hold its shape well.

4. Then cover it with a towel or film and let it rise and double in size in a warm place.

5. After 1.5 hours have passed, the dough becomes bubbly, place it on the work surface and roll it out, make buns and other delicacies. Then place on a baking sheet, let rise one more time (20-30 minutes) and bake in a preheated oven.

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Yeast dough for kefir pies

Appetizing, soft “like fluff” with a golden crust, the pies are a real lifesaver for every housewife. Easy to prepare, they will be appropriate at any time of the year. Dough prepared with kefir is usually very manageable, neutral in taste, so it goes perfectly with both salty and sweet fillings, and is pleasant to work with. Products made from it remain soft and do not become stale for a long time.

Necessary:

7-10 g active yeast;
3 stacks (it may take more) flour;
½ cup sunflower oils;
stack kefir;
table. l. sugar sand;
tea l. salt;
any filling.

Sift the flour, add yeast and stir thoroughly.
Mix butter with kefir and heat to 36-38 degrees.
Salt, sprinkle sugar. Stir until the grains dissolve.
Add the heated liquid mixture.
Stir and knead, gradually forming the dough into a ball. Transfer to a comfortable work surface and knead for another 8-10 minutes.
Cover with a towel and leave for half an hour at room temperature.
We crush the standing workpiece and divide it into portions. Flatten each portion (or roll it out) and add the filling to your liking. We pinch the edges and give the desired shape.
Place on a baking sheet lined with parchment paper, seam side down. Cover again and leave for ten minutes to rise. Bake at 200 degrees.

Delicious yeast dough for buns with milk, sugar and dry yeast

There is nothing better when buns and cheesecakes are prepared at home. Many housewives are convinced that the most delicious bun dough is the one made with milk and yeast. But there are still debates: some people prefer to add dry yeast to baked goods, while others like to add live yeast. I prefer the second option most of all, but again, dry ones are easier to store, and they can always lie on the shelf without any problems. What are your preferences regarding this?

However, with both options, the baked goods turn out tender and airy, so start cooking.

We will need:

Wheat flour - 450 g
Milk – 200 ml
Chicken egg - 1 pc.
Dry yeast - 1 sachet 5 g or pressed - 15 g
Butter - 40 g
Granulated sugar - 80 g
Salt - a pinch

Stages:

1. To activate the yeast, pour warm milk into a bowl (40 degrees, but not hot!). And add a packet of dry yeast. Plus add 2-3 tablespoons of flour, mix and move aside to stand and swell.

2. After time, a bubbly mass like this should appear. This means your dry yeast has come to life and has dissolved well, move on to the next step.

3. Now add one chicken egg, bubbling with a fork, into the mixture.

4. Then add flour in parts until you have used it all.

5. Knead the dough and gather it into one lump; it will turn out slightly sticky, so pour melted cooled butter onto it and knead again. You will get an elastic mass. Knead for 5-7 minutes, the dough will be soft and pleasant to the touch.

6. Then place it in a clean bowl and cover with a towel to rise (for 1-1.5 hours).

7. After the dough has increased in volume, knead it and make buns or any other buns. Don’t forget to let it rest for 20-30 minutes after rolling out, and then bake the pastry in the oven. Good luck!

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How to make rich, fluffy and sweet yeast dough

This universal recipe is suitable for all occasions. You can use it to bake pies and pies with any filling.

Required:

flour - 1 kg;
milk - 0.5 l;
margarine or butter - 200 g;
granulated sugar - 5 tablespoons;
vegetable oil - 2-3 tablespoons;
active yeast - 1 sachet;
salt.

Step-by-step preparation:

Since the batch is used without steam, the yeast must be tested. Or first fill them with warm water for 15 minutes and see if they start to “play”. When a foamy mass appears, it can be used to prepare dough.

Sift the flour, add sugar, salt, dry yeast. Melt the margarine; its temperature should not be higher than 40 degrees. Add to flour.

Knead the mixture well and place in a warm place. During the proofing process, knead the mixture once or twice.

The richest and most delicious dough for kefir buns in the oven

The next version of the buns is characterized by unprecedented fluffiness, because it is simple, but with the addition of a fermented milk product such as kefir. In general, another successful recipe, add it to your bookmarks.

We will need:

Stages:

1. Bring the cow's milk in a bowl until warm, only then add the yeast. Then add 1 tbsp of sugar, because this component is yeast’s best friend. Stir and leave to stand for 10 minutes.

Then sift the wheat flour in advance.

2. Next, pour the yeast mass into a deeper bowl and add vanilla sugar, salt and the remaining sugar. Stir and pour in kefir at room temperature.

3. Now in another cup, beat a chicken egg with a fork and pour 1/2 part into the dough, move the other part, it is recommended to grease the buns (their surface) that are ready before baking.

4. Next, add flour and melted butter, stir and knead the dough until smooth.

Knead with your hands for 10 minutes, greasing them with vegetable oil. The table can also be oiled.

Afterwards, grease the bowl with oil, round the dough into a ball and cover with cling film for 1.5 hours to rise.

Next, punch down the dough and make confectionery tricks (then cover them with a napkin, let them rest for 20 minutes) and bake in the oven.

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The dough is like fluff for pies in the oven:

This method is very simple. This dough makes excellent pies in the oven. Although you can do whatever you want from this. It is very airy and tender. Definitely do this.

Ingredients:

Pressed yeast – 21 gr.;
Flour – 550 gr. + 4 tbsp. l.;
Water – 300 ml;
Sugar – 2 tbsp. l.;
Salt – 1 tsp;
Vegetable oil – 80 gr.

Preparation:

1. Pour warm water into a cup. Pour sugar into it and stir until it is completely dissolved. Then add yeast. They need to be thoroughly dissolved in water. Now add 4 tablespoons of flour. Knead again and put in a warm place for 10 minutes.

2. Pour salt and part of the flour into the prepared dough. Knead the dough first with a spoon. Then pour in the vegetable oil and now you can start kneading with your hands. We also continue to add wheat. But you don't need all of it. Reserve 2 - 3 tablespoons to use later.

3. Place the finished product in a bag or bowl, greased with vegetable oil and send it to a warm place to rise. This can be a multicooker in yogurt mode, the yogurt maker itself, a microwave or an oven at minimum temperature. It will take 1 hour to climb.

4. After time has passed, sprinkle the table with the remaining flour and place the dough on it. We knead it a little and start preparing our pies.

Delicate dough with sour cream for baked goods without yeast

The recipe is as simple as two, but the baked goods turn out very aromatic and truly homemade, although without yeast. The secret is of course in the dough. And your unexpected guests will be completely delighted with what they ate.

We will need:

Sour cream – 180 g
Vegetable oil – 100 ml
Granulated sugar - 60 g
Vanilla sugar - 1 sachet
Baking powder - 1 sachet
Flour - 330 g
Salt - on the tip of a knife

Stages:

1. Pour sour cream into a cup and add vegetable oil, granulated sugar, vanillin and salt. Stir with a spoon.

Since the dough is quick, turn on the oven in advance and preheat it to 180 degrees.

2. Add flour in small portions and stir until smooth.

3. Oh, and be sure to add baking powder for the dough.

Since the dough contains a large amount of vegetable oil, it turns out to be quite pliable and elastic.

4. Hands play with it with pleasure. It doesn't stick to them. Roll it into a ball and place it in a bowl.

5. Then carefully pinch off a piece and form a bun. There is no need to wait time, since the dough is not yeast; immediately bake the dough pieces in a preheated oven.

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Puff pastry for pies

Many people do not prepare puff pastry because of the mistaken belief that it is a lot of hassle. Yes, there is a lot of hassle, but not so much that you wouldn’t cook it at all. After all, all the effort expended is more than repaid by the finished baked goods.

Ingredients:

flour 500 gr.
dry yeast 10 gr.
sugar 50 gr.
salt half a teaspoon
milk 500 ml.
butter 300 gr.
eggs 2 pcs.

Cooking process:

We will prepare the dough without leaven. Sift the flour into a bowl, add sugar, yeast, salt, milk, 50 grams of butter, two yolks and half a liter of milk. Mix the dough. If it turns out too liquid, you can add a little flour.

Knead the dough for 15 minutes until it becomes elastic and stops sticking to your hands. After that, put it in a bag and put it in the refrigerator for 5-6 hours, or better yet, overnight.

Place the remaining butter in the freezer for an hour. Then take it out and chop it finely. You can grate it. Add about 40 grams of flour to the resulting shavings and mix well.

Roll out the resulting mass into a thin layer, place it on parchment and place it in the refrigerator for at least an hour.

In the meantime, you can take out the main dough to warm it up a little. Then we stretch it and roll it into a thin layer.

Place the frozen butter layer on top of the dough layer and wrap it with the main dough.

We pinch the edges, turn them over and roll them out using a rolling pin, pressing lightly to release all the remaining air.

Then we cut the rectangle into four parts and place them on top of each other. Wrap it in a bag and put it back in the refrigerator for 1 hour.

After an hour, take out the bag of dough and roll it into a large thin layer. Then divide it into 4 parts again and put it back into the bag and into the refrigerator for an hour. We repeat this operation 3-4 times. For the fourth time, leave the bag in the refrigerator overnight.

In the morning, the puff pastry is completely ready. Now you can use it to do whatever your heart desires. You can also divide it into portions and put it in the freezer until better times.)))

Quick recipe for yeast dough on water without milk in a bread machine

For those who like to work in a bread machine rather than by hand, I offer this unconventional recipe. It is important here to follow the entire sequence of actions for adding ingredients and choose the right mode.

We will need:

chicken egg - 2 pcs.
flour - 500 g
salt - 1 tsp
sugar - 3 tbsp
butter - 50 g
water - 220 ml
dry yeast - 2 tsp

Stages:

1. So, strictly follow this sequence, put it in this order:

first dry yeast;
sifted flour, salt, sugar.

2. And then:

chicken eggs;
butter and water.

3. Place the mold in the bread maker and close the lid. Set the program time to 2 hours 20 minutes. Click on program once, mode three times, and start once. This program includes temperature equalization, rising and kneading. At the end of the program a beep will sound.

Do not remove from the mold immediately, wait 15-20 minutes.

4. Well, then put the dough on the work surface and start kneading and molding treats. Then place them on a baking sheet and use as intended. Good luck.

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Making dough in water

Everything is very simple here:

10 g quick yeast from a bag;
60 ml grows. oils;
300 ml of warm water;
0.5 kg flour + 60 g per dough;
1 tsp. l. salt;
35 g sugar.

In a suitable container, mix 60 grams of sifted flour, sugar and yeast. Add heated water, stir, cover and place in a warm place for fifteen minutes. Next, pour oil into the increased mixture, add salt and stir carefully. We begin to carefully add flour and knead first in a cup. Then we put it on the table, dusted with flour, and knead it on the table. We want the dough to be easy to release from your hands and surface.
Coat a cup with a little butter and transfer our dough piece into it. Wrap it well and set it for 15-20 minutes. This is enough time to get up. The dough will be soft, elastic, you can roll it out even thinly without tearing. The pies are easy to pinch and will not open during baking.
Here's a quick version of kneading. Just fifteen minutes and you can start forming the pies. But before putting it in the oven, you should allow the products to “rise” for some more time.

Dough for sweet buns in the oven - it turns out quickly and tasty

Another egg and dairy free recipe. Not a recipe, but a find of the century or, as young people say, a bomb). The main components are water and flour.

We will need:

Stages:

1. Mix dry yeast and granulated sugar in a cup.

2. Then pour 300 ml of warm water and wait 10 minutes for bubbles to appear on the surface.

3. Stir and add salt and 60 ml of vegetable oil. Add flour, sifting it through a sieve.

4. Next, knead the dough and dust the work surface with flour. Gradually, the dough will begin to stick to your hands less.

5. Eventually it will hold its shape and become soft. Cover it with a lid and leave in a warm place for 1.5 hours.

6. Well, then knead it again on the table and make rolls, leave them to proof for 15 minutes. Then pop into the oven and eat to your health! Happy discoveries.

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How to prepare the most delicious and tender yeast dough for pies

With the straight method, fewer rich ingredients are used or they are completely eliminated. However, this depends on individual preferences.

To get a good quality texture, you can mix fine flour (highest or first grade) with semolina flour. In this case, it is taken 30% of the main volume.

Ingredients for yeast straight version:

wheat flour - 3-4 cups;
milk - 250 ml;
yeast - 10 -15 g;
sugar - 2 tablespoons;
eggs - 2 pcs;
butter - 70 g;
vegetable oil - 3 tablespoons;
salt.

Using this method, dilute the yeast with warm milk (about 30 degrees).

If milk is overheated, the yeast will die and the division process will stop. Temperatures as low as 40 degrees can be fatal for them.

Add sugar to the mixture, stirring until it dissolves. As soon as bubbles appear in the starter, you can continue the process of kneading the dough. Bubbles mean that the fungi are alive and the process of dividing has begun.

Add flour in a pattern, beat in eggs, add salt and knead the dough. At the end of kneading, add vegetable oil or softened butter.

Cover it with a clean napkin and leave it in a warm place for 2-3 hours. It should rise and increase in volume by a factor of 2. So that during the proofing process the mass is saturated with oxygen and gas bubbles come out, it is kneaded. The first kneading is done after an hour, the second after 2 hours, before molding the products.

Milk dough for buns that melt in your mouth: recipe with live yeast

Many will probably say that baked goods made with pressed yeast are the most delicious. For me it is. Because the dough in such delicacies always turns out to be light and soft, which means the buns were a great success, and even if they are with jam or cinnamon, mmm... It really works up an appetite. Study this recipe with the owner of this video:

That's all, I hope now you won't have any problems with the bun dough. It will always delight you with its airiness and splendor, and the buns inside will be soft and delicate in taste. Have a great experience and a sunny day. Bye.

Best regards, Ekaterina

For pies

It is better to prepare dough for pies using yeast using the sponge method. This makes the baking process longer, but the splendor of the finished products more than justifies all the time spent.

For the dough you need to prepare:

150 ml water;
10 g sugar;
30 g fresh yeast.

The main batch includes:

300 ml milk;
5 g salt;
5 g sugar (for sweet baked goods, the amount of sweetener can be increased to 50 g);
1 egg;
30 ml vegetable oil;
600 – 650 g flour.

Sequence of actions:

Dissolve the yeast and sugar for the dough in cold water. Let this solution stand in a warm kitchen and become covered with a high cap of foam.
Next, the dough should be mixed with all the components of the main batch, except flour. All products should be at room temperature, and not from the refrigerator, so that the dough turns out fluffy and rises quickly.
The flour is not added all at once, but gradually, so as not to “clog” the dough with it. As soon as the mass stops sticking to your hands, it can be sent to a warmer place to ripen. All that remains is to knead the risen mass, divide it into parts and immediately use it to make pies.

Based on cottage cheese

Cottage cheese-based baked goods are very porous, with holes no smaller than those in Maasdam cheese. You can use this dough for pies, pies, buns, bagels and gingerbread.

For one serving of curd mix you will need:

250 g cottage cheese;
135 ml vegetable oil;
2 eggs;
100 g sugar;
3 g salt;
10 g slaked soda;
300 g flour.

Progress:

Twist dry cottage cheese through a meat grinder or press through a sieve, and simply mash soft cottage cheese with a fork.
Then add eggs and vegetable oil to it. Mash these ingredients with a fork or mashed potato masher until smooth.
Salt the resulting mass, add sugar and stir again until smooth.
After that, add slaked soda, followed by flour. The dough should be very soft. Before shaping the products, it should be allowed to rest at room temperature for about 20 minutes.

Curd dough can absorb different amounts of flour depending on the moisture content of the curd. The drier this product, the less it will be required for kneading.

But even with a wet, paste-like product, you need to be careful not to get carried away and overdo it with flour. In this case, there’s no point in dreaming about a “like a feather” test.