This recipe is very easy to prepare.Using it, even the most inexperienced housewives will be able to surprise their loved ones and treat them with amazing buns that will delight them with their fragile creamy edges and the most delicate fluffy dough inside. You will definitely have to share this recipe, so do not put it away. The dough turns out to be the most delicious, tender and appetizing. If you wish, you can experiment with the filling. Before cutting the rolled dough into pieces, add raisins, poppy seeds, cinnamon, vanilla or chocolate chips. Or you can add a completely unsweetened filling: garlic, cheese, pieces of sausage. Perhaps you want to bake simple pies with various fillings, and this recipe is also suitable for this! The only thing you need to consider is that this dish is far from dietary, but sometimes you want to pamper yourself and your loved ones with the most delicious, and believe me, this recipe will not let you down. Recipes for yeast dough are divided by the method of preparation: sponge and non-sponge. Here we will consider both methods. Sponge dough for making yeast dough is very widely used in cooking.
Ingredients for making dough
A small amount is added to this doughbuns: butter, granulated sugar and chicken eggs. The whole trick of this recipe is that the buns are mixed at once. So, to prepare this wonderful recipe for bundt dough, we will need: milk (fat content at your discretion) - 2 cups; chicken eggs - 3 pieces; butter (can be replaced with margarine) - 100 g; granulated sugar - 1 cup (without a slide); fresh yeast - 30 g (alternative - 12 g dry); wheat flour; vegetable oil; a pinch of salt. Information for ladies Contents in the product:
- Proteins - 7 g;
- Fats - 8 g;
- Carbohydrates - 45 g.
Caloric content of yeast dough:
Recipe
Warm up half a glass of milk in a microwave oven or on a plate to a temperature of about 36 degrees (if you drop on your wrist, you will not feel any heat or cold).
In warm milk, dissolve the yeast and add one tablespoon of sugar and flour. All leave in a warm place for about 15 minutes.
While our yeast starts to "ferment", turn on the oven. The temperature at which the buns are baked is 180 degrees.
Melt in a water bath oil or margarine (let cool to avoid scalding the yeast). Whisk the eggs with 3 tablespoons of sugar whisk to a homogeneous mass.
After 15 minutes, the yeast in the glass should rise. Take a deep bowl, pour out the contents of the glass, add 1.5 cups of remaining milk, carefully lay out the beaten eggs, a pinch of salt and mix.
Pour in a small amount of sifted flour (thiswill give the dough a special splendor, and the buns will be airy). Flour must be so much that when kneading the dough a little sticks to the hands. The dough should be elastic and soft, a large amount of flour will make the baking roast, and it will not be able to rise. The finished dough should be covered with a towel and left for 20 minutes in a warm place.
This point in the recipe can be omitted, but the main thing is to remember that the rich dough does not like haste. To make the buns airy, it is better to knead the dough after 20 minutes and leave for another 15 minutes.
After our dough has approached, it must be divided into two equal halves.
Lubricate the surface, which will roll out the dough, and the rolling pin with vegetable oil.
Melt butter on a water bath (forfillings) and let cool. This is the secret of the recipe for the most delicious buns, as many housewives use vegetable oil, and the effect is not the same.
Roll out evenly our sweet dough about 2 cm thick.
Brush or hands evenly apply melted butter on dough.
We divide the dough the way we need it (depending on what you decided to bake).
On a baking sheet lubricated with vegetable oil, you need to lay buns, taking into account the fact that according to this recipe they should rise well.
Now we leave our dough to "rest" for 15 minutes in a warm place.
Separate the yolk from the protein. Whisk the yolks and apply them with a brush (we will not need the protein, since it starts to burn very quickly and spoils the appearance of buns). The remaining dough is rolled out, we form buns from the dough and put them on the second baking tray.
After the time has come, we set the panat number one in a preheated to 180 degree oven, close and wait about 10 minutes. While our buns are sitting in the oven, it should not be opened, since the dough will settle and will not rise again, and the buns will lose their splendor.
Readiness of rolls can be checked by punching them with a toothpick. If the dough is baked, it will be evenly ruddy on all sides and there will not be any sticky wet dough on the toothpick.
After we baked buns, take them out of the oven, cover with a towel and give the baking to rest once again (10 minutes will be enough).
With a tracer at number two we do all the same simple manipulations.
The odorless way to make a dough
Ingredients for making yeast dough(sponge method): Cow's milk (fat content at your discretion) - 2 full glasses, premium flour - 550 g, pressed yeast - 50 g, chicken eggs - 5-6 pieces; granulated sugar - 1-1.5 glasses; butter or margarine - 100 g, more margarine - 100 g, vegetable oil - 50 g, 0.5 teaspoon of salt. This dough is prepared in several stages: First, prepare the sponge, then knead the rich dough on its basis. This version of the dough is suitable in the case when the housewife needs to put a large amount of baked goods - butter, chicken eggs, granulated sugar. For example, for those who love sweet pies.
So, we will need warm milk (attemperature 36 degrees) dissolve yeast - about 20 g, one tablespoon of granulated sugar and flour, so that you get a dough of the consistency of regular pancakes (about one glass).
The dough needs to be sprinkled with flour, covered with a towel andleave in a warm place for 1.5 hours, maybe more, at a temperature of about 30 degrees (dear housewives, keep in mind that the dough will not rise if you leave it in the sunlight, even though it is warm, it does not like it at all; the best place is next to the radiator). The dough can be considered ready when it rises as much as possible, after which it will begin to fall and the surface will begin to be covered with small wrinkles.
In a separate bowl, beat the chicken eggs with sugar.sand and salt, mix. Melt 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). Add the pastry to the fermented dough, gradually add all the remaining flour, mix the dough with the pastry well. At the very end, add warm melted butter and knead the dough (it is better to do this on the table, having previously greased it with sunflower oil), during the kneading process it is necessary to add a small amount of flour until the pastry stops sticking to your hands. Kneading the dough is the main moment when kneading yeast pastry. Pastry incredibly loves when it is kneaded for a very long time by hand. Pastry must be kneaded for at least 25 minutes.
After the dough is put back in a deep bowl, cover with a napkin or waffle towel, let stand in a warm place for 1.5-2 hours.
Ready-made dough should be elastic and fluffy. In no case should it stick to your hands and easily lag behind the walls of the dishes.
You can start cutting and baking, as described in the recipe above.
As you have noticed, dear housewives, the recipe turned out to be very simple, the pastry is prepared from ordinary products, but the buns always turn out very tasty. Enjoy your meal!
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