Write a comment
Buns made from rich yeast dough
Working with dough is a whole science that not every housewife can master. But what to do if you want to enjoy the taste of your own baked goods? It's time to learn the culinary subtleties of dough, so below you will find out how to make buns from rich yeast dough with jam. At the heart of the recipe is rich yeast dough, which is also quite suitable for pies. Add the recipe to your notebook and head to the kitchen to create culinary wonders!
Caloric content: 291 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- 75 ml milk;
- 250 g flour;
- 3 g dry yeast (6 g fresh);
- 50 g sugar;
- ½ tsp salt;
- ½ tsp vanillin (vanilla sugar);
- 35 g softened butter;
- 2 eggs C1;
- 70 g jam.
Preparation
- Prepare the ingredients for work; take all the ingredients out of the refrigerator in advance. They should be at room temperature, so the buns made from rich yeast dough will have the correct porosity. You can slightly warm the milk to 30-40 degrees.
- In a bowl, dissolve the yeast with sugar. If you are using fresh yeast, crush it with a spatula together with the sugar; it will start to melt, preventing any lumps from forming later. If you chose dry yeast, combine them with sugar and pour warm milk over them immediately. For a pleasant aroma, add vanilla sugar or vanillin, and don't forget to salt the future dough. Break 1 egg into the milk-sugar mixture, then mix well.
- Gradually sift the flour and start kneading the dough. This can be done by hand, as the dough is not complicated, or you can use a special mixer. The ingredients list indicates an approximate amount of flour, but keep in mind that everyone’s flour varies, and its amount may differ slightly. Never pour all the flour in at once! When the dough gathers into a single lump and doesn't stick to your hands, it’s enough flour, and you shouldn't add more.
- Add softened butter to the dough and continue kneading the mixture until fully homogeneous. This process usually takes about 5 minutes. The entire kneading of the dough takes approximately 10 minutes. Gather it into a ball and leave it in a bowl greased with oil. Cover with plastic wrap and let it rise for an hour. We are making rich dough, so don't rush and let it rise.
- After that, deflate the dough to remove all the air. This way, the buns will have an even porosity. Roll the dough into a rectangle, then fold it like an envelope and let it rest under a towel for another 10 minutes. During this time, the gluten will relax, and it will be much easier to shape the buns.
- Roll out the 'rested' dough into a wide rectangle about 3 mm thick. Try to ensure that the shape is truly close to rectangular so that the buns will look beautiful. Spread jam over the dough in an even layer, leaving 1-2 cm from the edges. By the way, you can use poppy seeds or regular sugar mixed with cinnamon as a filling.
- Visually divide the rectangle of dough into 3 equal parts and fold the edges of the dough towards the center. Pinch the edges with your fingers to prevent the filling from spilling out. Roll the dough slightly with a rolling pin to make it thinner and to better bond the layers together.
- Cut the envelope into strips. For convenience, you can use a special pizza cutter. Take one strip, slightly stretch it, twist the ends into a rope, and form a ring, pinching the edges together.
- Transfer the blanks onto a parchment-lined baking sheet and let them rise for about 30 minutes, covering them with a towel or plastic wrap. Since the buns will increase in volume, they should not be placed too close to each other. Preheat the oven to 180 degrees. Brush the buns with the yolk of the remaining egg. Send the preparation into the hot oven for approximately 15 minutes.
- Buns made from rich yeast dough with jam are ready. Look how beautiful and golden they turn out!
