Hello. Back in the old days, when I was just a child, my mother baked delicious homemade cookies every weekend. And my sister and I ate them with pleasure, singing with cold milk. Now each of us already has our own family and our own children, but when we visit our parents (although this does not happen often), this tradition is preserved. And mom, as always, pleases us with her pastries.

I myself am a small love kneading sweet dough. But my daughter went all in me to taste, and she likes non-store products. Therefore, like it or not, I have to cook treats for her.

Of course, this type of baking is quite whimsical, and not everyone can succeed the first time. However, it is worth understanding some of the nuances of cooking, a little practice and everything will work out!

Secrets of making sweet yeast dough:

  • The first is very important rule is that you need to always prepare fresh and high-quality products. This is especially true for yeast.
  • The optimum temperature for yeast is 25-34 degrees, so it is better to breed them in a liquid with this temperature.
  • It is best to first make a dough, and then start the mass itself on its basis.
  • Be sure to sift the flour so that it is saturated with oxygen.
  • Knead by hand and do not spare time for this.
  • If your mass sticks to your hands, then add a little more flour, and if it breaks, then a little water.
  • Allow time for the dough to rise, but do not overdo it, otherwise it will fall off in the oven.
  • Pressed yeast adds a deep flavor to baked goods, but it rises more slowly.
  • Be sure to ensure that there are no drafts in the room where the dough is proofed and that it is warm.
  • Always cook with good mood and fighting spirit!


Usually kneading is done with water or milk. But I really like the way of cooking with the addition of ryazhenka. The delicacy is then very tender and soft.

Ingredients:

  • Flour - 500 gr.;
  • Sugar - 2 tbsp. spoons;
  • Salt - 1/4 teaspoon;
  • Vanilla sugar - 1 sachet;
  • Dry yeast - 1 tbsp. spoon;
  • Ryazhenka - 200 ml;
  • Milk - 50 ml;
  • Butter - 50 gr.;
  • Eggs - 2 pieces.

Cooking method:

1. Warm the milk to a warm state and dilute the yeast in it. Leave our dough for 15 minutes in a warm place so that the yeast starts to play.


2. Melt butter and cool it down. Beat eggs with vanilla sugar and salt. Heat the ryazhenka a little too and pour the dough, melted butter into it and add the beaten eggs.


3. Mix everything well and begin to gradually add the sifted flour, continuously stirring the mass.


4. Then transfer the dough to the work surface, and knead it thoroughly with your hands. Put in a clean deep plate, cover with a towel. Leave in a warm place for 1.5 hours. When the consistency rises, knead it with your hands and form the products you need in shape.


Sweet dough for tender kefir buns

In principle, any fermented milk product in such a muffin gives a winning result. Therefore, do not be lazy! And try kneading the dough on kefir.

Ingredients:

  • Flour - 500 gr.;
  • Sugar - 60 gr.;
  • Salt - 0.5 tsp;
  • Kefir - 200 ml;
  • Dry yeast - 1 tbsp. spoon with a slide;
  • Vegetable oil - 100 ml.

Cooking method:

1. Heat kefir to 36 degrees. Then add sugar and yeast, mix. Leave the consistency for 15 minutes in a warm place, this will activate the yeast.


2. At the end of time, it should form a “cap” on the surface. This means that the dough has come up.


3. Now add salt to the dough, pour vegetable oil and mix everything well.


4. Sift the flour in advance and gradually introduce it into the kefir mixture. Stir continuously while doing this.



6. Cover the mass with a towel and leave in a warm place until rising. When the dough rises for the first time, it will need to be knocked out and left for another 1 hour.


But after the second rise, you can begin to form products, and then leave for 20 minutes for proofing, and only after that you can bake everything.

How to make dough for buns as soft as fluff

If you are still afraid of something, and the text is not so clear to you, then I suggest you watch the next video. I hope it will increase your confidence and you will prepare products yourself.

You will need: 0.5 liters of warm milk; 1/3 pack (33g) raw fresh yeast or 11g. dry yeast; 5 st. spoons of sugar; 1 teaspoon of salt; 1/3 cup vegetable oil; 700 gr. flour; vanillin optional.

A quick way to make dough with dry yeast

Usually, the yeast mass is still planted with dry yeast. And this is all because they are activated very quickly. Read the following technology with a photo description, I think there will definitely be no more questions.

Ingredients:

  • Milk or water - 250 ml;
  • Flour - 500 gr.;
  • Yeast - 11 gr.
  • Egg - 1 pc.;
  • Sugar - 60 gr.;
  • Butter - 100 gr.;
  • Salt - a pinch.

Cooking method:

1. Milk (water) should be slightly warm, not cold and not hot. Place yeast and sugar in warm liquid. Stir until the products are completely dissolved.


2. When the dough comes up, beat in the egg.


To get a crumbly muffin, you can drive in not 1 egg, but two yolks.


4. Soften the butter in advance and gradually introduce it when kneading the mass.


5. Then add salt and knead for another 10 minutes.


6. Take a deep container and put our dough there. Leave it for 1.5 hours in a warm place to rise.


7. When the mass rises, it will need to be knocked out again and left for another rise.

Air dough on milk, according to which the buns melt in your mouth

Here is another option, according to which the kneading will take place not manually, but with the help of technology. You can also choose the manual method. Also, no steam is made here. But if you are not sure about the freshness of the yeast, then I advise you to cook it first, and only then do everything according to the recipe.

Ingredients:

  • Warm milk - 300 ml;
  • Flour - 600 gr.;
  • Salt - 2/3 tsp;
  • Sugar - 70 gr.;
  • Dry yeast - 2 teaspoons;
  • Egg - 1 pc.;
  • Vegetable oil - 1 tbsp. spoon;
  • Butter - 50 gr.;
  • Vanillin - optional.

Cooking method:

1. Pour milk into the bowl in which you will knead the dough.


2. Then add dry yeast.


3. And salt the mass.


4. Next beat in the egg.


5. Pour in sugar and flour.


6. Now pour in the vegetable oil.


7. Using the appliance, knead the dough.


8. At the very end, pour in the melted and drained butter in a thin stream. Continue kneading.


9. This is the consistency you should end up with.


10. Now knead the dough with your hands and put it in a container in which it will rise. Close with cling film.


11. Leave the mass to rise for 1 hour in a warm place. And then roll out in the format you need and bake in the oven.


Step-by-step recipe for a bread maker from YouTube video recipe

To avoid failure, you can also use a bread maker. The plot is very detailed, and the pastries are unusually tasty.

Butter dough with sour cream and pressed yeast

Ingredients:

  • Milk - 145 ml;
  • Sour cream - 145 gr.;
  • Flour - 660 gr.;
  • Butter - 110 gr.;
  • Sugar - 85 gr.;
  • Fresh yeast - 22 gr.;
  • Eggs - 3 pcs.;
  • Vanilla sugar - 11 gr.;
  • Salt - a pinch.

Cooking method:

1. Break the yeast into pieces and dilute in warm milk, add sugar (25 gr.). Stir and leave for 15 minutes.


2. In a separate bowl, combine sour cream, sugar, vanilla sugar and eggs. Whisk everything with a whisk.


3. Mix this mixture with the dough and pour in the sifted flour. Stir and leave again for 15 minutes.



5. Put the dough into a cup and cover with cling film. Leave in a warm place for 1 hour. When the mass increases significantly, you can start sculpting products.


How to make yeast dough for buns in the oven

And to consolidate the result, I advise you to try this recipe. Everything is elementary and simple!

Ingredients:

  • Eggs - 2 pcs.;
  • Sugar - 1 tbsp.;
  • Milk - 2 tbsp.;
  • Butter - 200 gr.;
  • Salt - a pinch;
  • Dry yeast - 11 gr.;
  • Vegetable oil - 2 tbsp. spoons;
  • Flour - about 1 kg.

Cooking method:

1. Warm up the milk a little. Pour half a glass and dilute the yeast in it by adding 1 teaspoon of sugar. Leave for 10 minutes for the yeast to “play”.


2. In a separate bowl, beat the eggs and pour the remaining sugar, mix everything thoroughly. Melt butter or margarine, judge. Whisk the butter together with the egg-sugar mixture.


3. Pour the approached dough into the resulting mixture of eggs and butter, add salt and pour the remaining milk. Then gradually add the sifted flour and knead the dough with your hands. Cover it with a clean towel and leave it in a warm place for 40-60 minutes.


Muffin - for most of us, this phrase is associated with home, childhood, grandmother and mother. Who prepared the most delicious pastry for buns and baked sweet, tasty, lush and ruddy buns or pies on weekends. Yes, and in stores used to be sold quite tender and delicious pastries from rich yeast dough, made according to Soviet GOSTs.

Many people think that messing with yeast dough, and even more so, rich, is difficult. Don't be afraid! It is enough to know the principles, buy fresh products and take the time, because the longer the yeast does its job, the tastier the baked goods.

What is the difference between good dough and not good dough

What is yeast dough and muffin? Let's deal with the terms and start cooking delicious pies, buns.

Yeast dough is flour, water (for rich pastries, warm milk, cream are taken instead of water), dry or pressed yeast, a little salt. By far the easiest way is to use dry activated (instant) yeast. Simple yeast dough after kneading and fermentation (this is the stage when it “fits”, that is, due to the work of the yeast, it is saturated with bubbles of oxygen and carbon dioxide) turns out to be sour and insipid. And we're going to make a sweet, rich dough. To do this, we will add muffin.

Baking is what makes yeast dough hearty, sweet and fragrant. These are eggs, butter and sugar. It would seem that it could be easier, mix all the ingredients at once, add vanillin or spices, knead and wait until it "fits". Yes, they do this too, but the taste and properties of the pastry are revealed to the fullest if you first let the yeast grow and create the necessary structure in it, and then add the pastry. Therefore, they use such a trick - first they put a yeast dough, then it, already ready and ripe, is flavored.

Classic Yeast Dough Recipe

For the preparation of yeast dough: live, pressed yeast - 70 g (or 20-25 g dry)
sugar - 25-30 grams;
warm water or milk - 250 ml;
For yeast dough: butter - 175 g;
milk at room temperature - 500 ml;
3 eggs;
sugar - 50-60 grams (to taste);
vanilla sugar - 20 grams;
flour - about 1.5 kg;
salt - 5-10 grams.

We prepare the basis for the dough using the sponge method
Take a bowl large enough so that the dough can increase 2-3 times in it. Pour water / milk there and add instant yeast, wait a couple of minutes until they swell and dissolve. Stir the liquid and combine with about half the flour required by the recipe. Flour may take a little more or a little less, depending on the properties of the flour itself.

The result should be a porridge-like mixture that is thick enough to not drip off a spoon, but is easy to stir. We leave the dough for 10-15 minutes, then cover the container with the dough with cling film or place it in a bag so that it does not dry out. We are waiting for her to gain strength. This will happen in 3-4 hours if you leave the dough warm (about + 30C) or 8-12 hours if the dough ripens in a slightly cool room or in the cold (for example, in a kitchen with open window or in the refrigerator).

The latter option is even preferable, because, firstly, you can use less yeast, secondly, it allows you to make the schedule more convenient, and most importantly, it allows the sponge dough to reveal all the flavor without peroxidizing.

The readiness of the dough is determined by the smell and appearance. It should have a distinct alcohol smell, the surface will be covered with bubbles and wrinkles, the dough will begin to fall off (it can be seen that the trace of the dough on the walls will be higher than the level of the dough). A distinct filamentous skeleton can be seen inside the dough.

Cooking delicious and tender rich yeast dough
Now we combine the dough with eggs, sugar and a small amount of salt, you can mix or beat them in advance, add vanilla and spices and the remaining flour there. Mix everything and start kneading the sweet dough. This should be done for a long time, at least 10 minutes, and preferably 15-20. It is most convenient to lay out the test mass on a table greased with oil.

Traditionally, the work surface is sprinkled with flour, but one must remember that the rich yeast dough will pick up this flour and may become coarser. As you knead, you will see that the dough mass changes, becomes less sticky, more plastic and smooth, lags behind the table and hands. Only now is the time to add softened (but not liquid!) Butter, butter or ghee in parts, kneading thoroughly each time until the oil is distributed in the dough.

The more eggs and flour in the dough, the more rich it is.

We put the finished rich yeast dough in the form of a kolobok ball into a large container, greased with oil. The surface of the ball is also lubricated with oil and left at room temperature or warm for 1-3 hours for fermentation. We cover the container again with a film or bag. During this time, we fold the dough several times: take it out on a table or board, flatten it with our hands into a cake and fold it like an envelope and give it the shape of a ball. Then we return again to the container to rise.

When the yeast dough has risen several times, it is rolled up into one bun if there is a large pie or roll, or divided into small koloboks if buns are needed, and left on a floured table under a film for 10-15 minutes to lie down. The most delicious sweet pastry is ready. Now you can roll it out and put the filling, cover it with a second layer, fold it into a mold - there will be a yeast pie made from rich dough.

After the product is finally formed from the dough, it must be left to stand for 20-30 minutes, covered with a film, at room temperature. After sending to a well-heated oven. If your oven has a steam function, use it for the first 10 minutes. The steam will allow the product to rise well and evenly in the oven.

are baked delicious pies from pastry for 25-40 minutes, depending on their size, at a temperature of 170-180C (medium heat).

The most delicious sweet dough for buns

Dough prepared according to the classic recipe is much faster to cook. Buns are tender, soft and fragrant.

Sweet Dough Ingredients:

400-500 g flour.
2 chicken eggs;
150 ml of milk;
100 grams of butter;
0.5 cup granulated sugar;
10 g vanilla sugar;
1 teaspoon dry yeast;
a pinch of salt;

Cooking process:
Preparing the dough for the sweet pastry
All prepared for kneading pastry should be at room temperature.
Yeast for kneading is desirable to take live. Lightly warm the milk. Pour yeast into warm milk, 5 grams of sugar (or a teaspoon). Mix thoroughly, cover the dish with the dough with a clean cotton towel and set aside for 30 minutes.
In a separate bowl, mix eggs with sugar, mix thoroughly. Add the sweet egg mixture to the batter and stir well. When the yeast "fits" and the surface is covered with foam, add the sifted flour constantly stirring. Melt the butter and pour it into the yeast dough.

Make sure the oil is not hot.

Knead the rich yeast dough for 15 minutes, if necessary, add flour.
Sweet dough will be soft and elastic. Put the almost ready yeast dough into a deep bowl, cover and put in a warm place. The test mass should double in size.

Sweet dough for buns with yeast is ready. You can cook soft sweet buns, Easter cakes, bagels.

Sweet yeast dough for pies in the oven

There are a million recipes for pastry products, and knowing the basic principles, you can easily bake anything you want.

In my old notes, I found a recipe for a yeast dough called "Air", which at first glance combines incompatible - yeast and soda. I rummaged through books and walked through the expanses of the Internet, read reviews and discussions on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine this combination is traditional. And according to this, I concluded that until you try it, you won’t understand anything (it’s not for nothing that I once wrote down the recipe). I made it once and the dough turned out just a fairy tale!
It's with apples.

Thought it might just be a coincidence, lucky? Yesterday I made the dough again and baked pies out of it. The result exceeded all my expectations - pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it fits very quickly, literally in 30-40 minutes at room temperature and has no yeast or soda flavor.

Yeast dough with the addition of soda "Air"

It will take
2 tbsp milk, 200 g margarine, 3 tbsp odorless sunflower oil, 2 tsp dry yeast, 1 tsp baking powder or 0.5 tsp soda, 2 tbsp sugar, 1 teaspoon salt, 2 eggs + 1 egg for lubrication, 1 kg 50 gr - 1 kg 200 gr flour or if in glasses (250 gr), then 6.5 - 7.5 glasses.

Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, so that the dough will become more airy and fluffy.
The amount of flour needed to knead the dough depends on the quality of the flour. The best flour is high in gluten. For this reason, the recipe does not contain exact data on required quantity flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and mix everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, mix well, then add two tablespoons of sunflower oil and add the rest of the flour little by little, stirring well. The dough should be elastic and homogeneous, but it still sticks to the hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with a film or a napkin and leave for 30-40 minutes.

If the dough has risen, but the filling is not yet ready, the dough should be kneaded, covered again with a film and set aside.
When everything is ready, you can start sculpting pies,

As soon as they come up, gently brush them with egg. And so that the pies turn out to be more beautiful and shine better, brush with an egg again.
I'm sorry I didn't write earlier. temperature regime and because of this, not everyone got pies, but better late than never
Bake pies at a temperature of 200 degrees for 15 - 20 minutes, until golden brown. The baking time depends on the oven. If the pies are browned on top and pale on the bottom, then cover them with a sheet of paper and continue baking until the bottom of the pies is ready.

Any filling for pies will do. But I liked the non-sweet one more with this test.

We hear about the dangers of a lush bun from everywhere, but we cannot refuse it. Especially when it is ruddy, lush, just out of the oven and spreads the magical smell of vanilla or cinnamon around the house! Well, who can refuse it?

All housewives have their own secrets on how to cook pastry for pies. And each secret has its own zest, and no matter how hard we try, two hostesses never get the same. As they say: one torment, but not those pens. We will also try to cook the butter that my first mentor Valentina Taluzhina, a pastry chef from the distant Ural village of Pervomaisk, gave me.

Butter dough is better to cook on a dough, which helps to improve the structure and the formation of gas bubbles of the same size inside the dough.

For the test we need:

Milk 500 ml;

Flour from 1 to 1.3 kg;

Dry yeast 11 grams or 50-60 grams pressed;

Sugar 150 grams, ¾ cup;

Butter or margarine 200 grams (one pack);

Vanillin.

Pour the yeast into a deep bowl and pour 500 grams of warm milk, add half the flour. Mix everything thoroughly and put in a warm place, covered with a clean napkin. We leave the dough for ripening for an hour, during which time it rises and increases in size by one and a half to two times. Opara and pastry dough for pies should not be left alone, this causes a deterioration in their quality. If the opara rests, then lactic acid bacteria multiply in the dough, and the pastry acquires a sour taste.

When the fermentation of the dough stops and it starts to fall, at this moment you need to introduce baking into the dough. Grind the eggs with sugar, vanilla and mix with salt, put the mixture into a dough and mix gently. Enter the remaining flour and also mix thoroughly. Melted butter is introduced last (its temperature should not exceed 30-40 degrees), add it to the dough and knead until a homogeneous mass is obtained, which is easily separated from the walls of the dish. Butter should not be steep, softer dough rises more easily, baking from it turns out to be lush and tender. Cover the dish on top with a napkin and place in a warm place for one and a half to two hours. During this time, the dough will double in volume. Ready dough you can start cutting into buns or pies.

Pastry pies are best made with a sweet filling, such as jam or marmalade. Fresh apples with sugar, lemon zest and cinnamon, peaches and not quite ripe plums are good in the filling, boiled carrots and pumpkin porridge with rice.

Sugar pie filling contains a large number of the juice that flows out burns, and the pies have a very blackened bottom. In this case, do not pinch the pies completely, but leave a hole and put them on a baking sheet in this form. You can use foil to protect your baking sheet from burnt sugar.

Sweet dough for pies is used to make large pies according to the size of the baking sheet. The dough is rolled out into a cake of the appropriate size and laid out on a baking sheet so that the edges of the dough are raised and form a recess into which the filling is laid out. On top, you can put a second layer of dough, with symmetrical slots and gently pinch the edges, or you can decorate the cake with flowers, leaves or a lattice from the same dough.

For the filling, any fruit with sugar, cut into small slices, is suitable, which are laid out on the dough in dense rows, forming different patterns of colorful fruits. The cake will turn out airy with a rich fruit syrup that will stick to your fingers, you really will lick your fingers!


To make pastries tasty, you need to prepare a good, airy and soft dough. After all, it is by him that not only baked goods 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 both shortbread and butter.

Many use the methods that they inherited from their mothers and grandmothers. But not everyone is so lucky. Novice housewives are constantly looking for their own option. They are looking for, interested in friends or relatives. But even kneading it exactly according to the recipe, there is a chance that it will not work for you.

After all, even an experienced hostess sometimes fails. You don't always want to show the result of your masterpiece. And all because the products came out not quite so airy and tasty.

There are simply rules that you need to know and always apply. The exception of any item will lead to another failure.

Today I will share with you not only my cooking secrets, but also several recipes that will not leave you indifferent. And you will definitely want to bake something!

Many of us make our own instead of buying it from the store. And of course, they are faced with the fact that it does not always turn out the way we would like. It's simple, there are a few rules, the observance of which will help us make it lush and soft.

1. Yeast: They should only be fresh. Always check the date of manufacture and expiration date. Believe me, but in the store you can really buy them already expired.

2. Milk or any other liquid that you use in cooking should be warm. Never use food from the refrigerator for steaming. Yeast starts to work only when warm temperature. Warm up a little more than room temperature. It will be the perfect environment for them.

3. Oil also should not be cold or hot. It is melted in a water bath so that it is not lost. beneficial features, and cool a little. Hot yeast will simply die and you will have to start all over again.

5. Flour: always pass it through a sieve. Do not neglect this point. Since in the process it is saturated with oxygen, which gives our products splendor and airiness. It would be better if you do this more than once.

6. Eggs: the product itself depends on their quantity. If you need butter, then they put more than usual for pies. For 3 pieces you need 20 grams of yeast.

7. Severity: the dough will take longer to rise if you overdo it with sugar, eggs and butter.

8. Salt: don't neglect it. It gives the products a taste, as if shading sugar. Even a very small amount of it will not allow the product to become insipid.

9. Temperature: In order for the dough to ferment well, it needs warmth. Choose the most warm place indoors and use it to lift. If not, then use the oven. Warm it up for two minutes, check the temperature with your hand (it should not be hot in it). This method allows you to reduce the time of infusion.

10. Mixer: when mixing, do not use mechanical devices. Of course, they make our task much easier, but the dough loves affection. Therefore, it is better to use a whisk or a spoon, and when their use becomes impossible, use your hands.

11. A flour product is considered ready when it is sticky, but does not stick to the hands. If it's not like that, then there's not enough flour.

12. Time: the longer we crumple it, the more carbon dioxide comes out, which helps oxygenate our mass.

13. Draft: The dough does not like it when the room is windy. This cools him, which means that he will not be so obedient and will not be lush. The oven should also not be opened, so as not to cool it. Avoid temperature fluctuations.

14. Mood: always cook only in a good mood. Then not only the products will be tasty, but also everything that you cook.

The recipe for a delicious yeast dough in milk

This recipe is also called sponge, but it does not take much time to rise. On average, it takes about 1.5 hours of the total time.

From it you can make not only buns, but also pies, pies, cheesecakes and many other pastries.

Ingredients:

  • Milk - 2 cups;
  • Pressed yeast - 30 gr. (11 gr. dry);
  • Flour - 700 gr.;
  • Sugar - 5 tablespoons;
  • Salt - 1 teaspoon;
  • vegetable oil - 1/3 cup;
  • Vanillin - 1 pinch (optional)

Cooking:

1. Take a small cup. We put the yeast in it and pour 1 tablespoon of sugar. Add 3 tablespoons of warm milk. We begin to rub everything thoroughly until completely dissolved. Then add 2 tablespoons of flour and mix. Let stand for 10-15 minutes. The mass should rise like a cap.

2. Sift all the flour into a deep bowl and pour the remaining dry ingredients into it: salt, sugar and vanillin. Stir lightly. Make a well in the middle and pour in the milk and vegetable oil. We also transfer the finished dough to them. Mix first with a spoon. Then grease your hands with oil and continue to knead. We shift the finished dough into a larger container and cover with a clean towel. Let rise for 1 hour. Then again we wring our hands and begin to cook delicious rolls.

The next recipe will be just as delicious.

Yeast dough on kefir for buns

I really like this method. After all, you can make anything out of it. Buns are the most delicious and stay soft for a long time.

A flour product using kefir can be used for pancakes, pancakes, pies and more. I think you will find many uses for it.

Ingredients:

  • Kefir - 300 ml;
  • Flour - 550 gr.;
  • Pressed yeast - 15 gr. (5 gr. dry);
  • Butter - 50 gr.;
  • Chicken egg - 1 pc.;
  • Salt - 0.5 teaspoon;
  • Sugar - 100 gr.

Cooking:

1. Warm up kefir a little. We crumble the yeast into a container in which we will knead the dough. Add kefir to them and stir with a whisk until they are completely dissolved.

2. Melt the butter in a water bath and cool. Pour it into the yeast mixture. Now we send all the remaining ingredients to them: salt, sugar, sunflower oil, egg and part of the sifted flour. Mix first with a spoon and then with your hands.

So that the dough does not stick to your hands, grease them with vegetable oil.

3. Sprinkle the table with flour and continue kneading on it for 5-7 minutes. After that, it will become soft and obedient.

4. Lubricate the cup with vegetable oil and transfer the mass into it. Cover with cling film. Leave to infuse for 1.5 hours at room temperature. During this time, it will increase in volume by 2 times. Keep this in mind when choosing your bowl size.

Over time, we crush it a little and you can form buns.

How to make sweet dough with sugar

This recipe will be made the easy way. It turns out it is quite sweet, since quite a lot of sugar is used here. Products will be incredibly tasty.

Ingredients:

  • Water - 100 ml;
  • Milk - 200 ml;
  • Pressed yeast - 15 gr. (2 teaspoons dry);
  • Chicken egg - 2 pcs.;
  • Flour - 800 gr.;
  • Butter - 100 gr.;
  • Sugar - 150 gr.;
  • Salt - 0.5 teaspoon;
  • Vanillin - 2 pinches;
  • Vegetable oil - 2 tablespoons.

Cooking:

1. In a deep container, crush the yeast and pour it into it warm water. Stir and add milk, which is slightly warmed up.

2. Melt the butter and cool. Pour into our mixture. We also send eggs, sugar, salt and vanillin to the container. We beat.

3. Sift the flour through a sieve and mix it into the mass in parts. The amount of flour is given approximate, as it is different for everyone. If it's runny, add more. At the end, add vegetable oil.

The flour mass should be soft and elastic.

4. We shift it into a larger container, after lubricating it with vegetable oil. Cover with cling film or lid. We leave to increase in volume. Then crush again and cover again. After 40 minutes, you can sculpt whatever you want from it.

bread maker dough recipe

Kneading this method is not done by hand, but in a bread machine it is very simple. Because we don't need to put a lot of effort into it. It turns out just as tasty and airy.

Ingredients:

  • Flour - 500 gr;
  • Water - 100 ml;
  • Milk - 150 ml;
  • Chicken egg - 1 pc.;
  • Sugar - 3 tablespoons;
  • Salt - 1 teaspoon;
  • Butter - 70 gr.;
  • Dry yeast - 2.5 teaspoons.

Cooking:

1. Pour water and milk into the container. We send the egg and salt there.

2. Sift the flour and pour it into the bowl along with sugar and yeast. Put soft butter in there.

3. We put the container in the bread machine and turn on the “Yeast Dough” mode. Now we just have to wait for the sound signal, notifying us of readiness.

Quick sweet dough with dry yeast

This recipe is perfect for those who are in a hurry or do not like to wait for the dough tincture. It is also good for pies, buns baked both in the oven and in a pan.

Ingredients:

  • Water - 3 glasses;
  • Flour - 6 tablespoons + 8 glasses;
  • Sugar - 4 tablespoons;
  • Dry yeast - 1 tablespoon;
  • Salt - 1 pinch;
  • Vegetable oil - 1 cup.

Cooking:

1. First we will prepare the dough. To do this, pour warm water into a deep cup. Add 6 tablespoons of flour, salt, sugar and yeast to it. Stir with a whisk and leave for 10 - 15 minutes so that a yeast cap appears.

2. Pour the vegetable oil into the prepared dough and pour the flour. Knead the mixture first with a spoon, then with your hands on a floured table. The finished dough does not stick to your hands.

It can be used immediately or wrapped in a pouch and refrigerate until needed.

Such wonderful recipes, and I am sure any of them will become your favorite. Now you can always please your loved ones with delicious buns.

And I wish you a pleasant tea party!