Sweet dough - 12 recipes of the most delicious. Sweet buns and the most delicious tender sweet dough for buns

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 little fond of 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 very important rule is that you should 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 a 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. a 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 the butter and let it cool. 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 to knead 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. After the expiration 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. a 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.

Divide the finished dough into two parts, roll into a ball, cover with cling film and let rest for 10 minutes.

At this time, prepare the filling. Cleanse ginger. Wash the lemon, cut into segments, if there are seeds, remove. Puree lemon and ginger in a blender. Add sugar and stir.
Roll out the dough into two layers. Spread one with lemon filling. Sprinkle the second with cinnamon and brown sugar.

Lubricate the oblong form "loaf" for muffins with vegetable oil. Cut the dough into squares of a suitable size (according to the size of the mold). Fold the pieces of dough into a horizontal stack, alternating pieces with different fillings. Slightly "tousle" the tops of the pieces of dough.

Cover the dough with cling film and let rise for 1 hour. 20 minutes before the end of the time, preheat the oven to 200 degrees. Before baking, brush the bun with the yolk of one egg and sprinkle with sugar.

Bake the bun for about 40 minutes at an average level at 200 degrees. Check for redness. Take out the bun and let it cool for about 10 minutes. Take out of the mold and cool on a wire rack.

I have always wanted to learn how to bake real yeast pies. Fluffy, fluffy, delicious! Like in the oven. Or at least almost like that. Because with pies from a real oven, no other can be compared. I was lucky to try some cherry pies in the village, I still remember this incomparable taste! My respect and admiration for those who know how to bake pies in the oven!

But if you find a common language with your oven, you will also get very tasty homemade cakes. Especially if you knead the yeast dough according to this recipe!

For a long time my pies turned out to be somehow thin, harsh and practically not fluffy ... But one day I found a piece of paper in my home archive with a recipe for pies with cherries from yeast dough. The recipe was new, and I immediately wanted to try it out, which I did, making some adjustments to the recipe.

Ingredients for Sweet Yeast Dough:

Initial variant:

100 g fresh yeast;
5 eggs;
150 g of sugar;
a pack of margarine 250 g;
½ cup sunflower oil;
2 tablespoons of condensed milk;
flour.

I didn’t have condensed milk then, and I also decided to add a little milk to the dough (how could it be without it?). It turned out like this:

100 g of yeast;
¼ cup warm milk or water;
5 eggs;
150 g of sugar;
250 g margarine or butter;
half a glass of sunflower oil;
salt to taste (I think 1/4 teaspoon is enough);
flour, as it was possible to establish experimentally, you need about 5 - 6 glasses. Of course, you need to choose the best flour, wheat flour of the highest grade.

And one more thing: the success of yeast baking depends not only on the set of ingredients. To make the pies a success, your good mood is very important! If you cook with joy, love and respect in yeast dough, everything will definitely work out!

The pies exceeded all expectations! Fluffy, soft, ruddy and very tasty - it was my dream :)
Since then, I have taken this wonderful dough recipe for all yeast baking. You can make not only sweet buns, but also unsweetened ones, for example, with an egg and herbs - just then take less sugar, not 150 g, but 2-3 tablespoons.
And now let's take a closer look at how to make homemade yeast dough.

How to knead yeast dough

Crumble fresh yeast into a bowl with your hands, rub with a small part of sugar (1 - 1.5 tablespoons). When the yeast has melted, add a little water or milk - be sure to warm (not hot and not cold!) - yeast is very fond of sugar and warm milk.

Then add a little flour and mix so that there are no lumps. It will turn out a little sparse dough - dough. Since yeast loves heat, put the bowl of dough in a container of warm water and cover with a clean towel.

While the dough is rising, beat the eggs and the rest of the sugar with a mixer. You can also blather with a fork, but with a mixer it will be faster and more magnificent.
Melt margarine or butter until liquid in the microwave or over low heat on the stove.

10 - 15 minutes, and now the dough came up. We mix together the dough, beaten eggs and melted margarine (it should not be hot, but lukewarm).

Add sunflower oil, mix and begin to gradually add flour. It will be great to sift it through a sieve or colander: then the flour will be enriched with oxygen, which our yeast needs for fermentation. Simply put, the flour will become airy, and it will be easier for the yeast to raise the dough. Pies will turn out hoo!

After kneading the dough, cover it again and put it in a warm place for about 15 minutes. Gently knead the risen dough - and you can sculpt pies! Or buns, or a roll, or a huge pie!
We will definitely try all these goodies! And in each recipe we will use a proprietary yeast dough recipe.

I also offer you a recipe for yeast lean dough, also very fluffy and tasty!

Before sculpting pies, let's watch a delicious video with a cool song about these same pies!

To prepare rich yeast dough for pies in the oven, you need the most common products that can always be found in any kitchen. But from it you can already bake pies with different fillings, buns or pies. It's interesting and not hard work.

Not only the appearance, but also the taste of baking depends on it. Today, perhaps, I will tell you (no, not a fairy tale) about the secrets of making delicious rich yeast dough. I think you should like baking from it. I got this recipe from my mom and she got it from my grandmother. The recipe has been tested by time and generations. Now you will know about it.

What is sweet yeast dough?

Lush rich yeast dough is prepared on the basis of dry or fresh yeast. They make pastries porous and fluffy. Personally, I most often use dry yeast, as it is more convenient to store and has a long shelf life. If the usual yeast dough is prepared for bread, donuts, pizza and tortillas, then dough with a lot of muffin is suitable for making sweet pastries. It makes delicious pies, pies, rolls and buns.

Baking is eggs, butter, margarine, milk, vegetable fat, sugar. These ingredients should be quite a lot (depending on the recipe).

It is worth noting that the yeast dough on margarine will not be as tender as on homemade butter. For most recipes, I try to use real butter and not replace it with cheap margarine.

For cooking, we will use high-grade flour. Before cooking, it will need to be sifted to saturate with air. This will help the pastry to be more fluffy even despite the fact that it will have a lot of fat.

Cooking methods

Sweet yeast dough can be prepared in two ways: sponge and non-dough.

Moreover, the more fat is used in the dough, the more expedient it is to use the opal method of preparing the dough. It is used more often.

The sourdough method of preparation involves the preparation of sourdough, from which rich yeast dough is kneaded. To do this, dissolve the yeast in warm milk, add a little flour and sugar. It turns out a very liquid mass (like pancakes). It should wander a little in a warm place, after which the rest of the ingredients and the remaining flour are added to it. After kneading, the yeast dough is left to rest for 1 hour and then used.

The steamless cooking method can be used when a lot of muffin is not used. This method is easier than the previous one. Warm milk is poured into the flour, in which fresh yeast is dissolved, the remaining ingredients are added and a soft elastic pastry is kneaded. Leave it for an hour in heat, after which it is used for its intended purpose.

The secrets of making delicious rich yeast dough

We take the highest grade wheat flour. It must be sieved before use.
Do not replace sugar with sweeteners. Sugar in the dough is used not only for sweetness, but also to "feed" the yeast.
Yeast can be used both fresh and dry. Fresh ones should be dissolved in warm water or milk, and active dry yeast should be mixed with flour. For 0.5 kg of flour, take 20-30 g of fresh yeast or 2 tsp. dry. In 1 tsp. 1.7 g dry yeast is placed (corresponds to 6 g fresh).
To dissolve the yeast, we use water or milk, the temperature of which should not exceed 40 degrees. If the liquid is hot, the yeast will die and the cake will not rise during cooking.
Even in sweet dough, you need to add at least a pinch of salt to make it tastier.

Recipe for making rich yeast dough for pies in the oven in a non-pigmented way

2 eggs
4 tbsp homemade butter
1 tsp salt
6 tbsp Sahara
300 ml full fat milk
5 cups flour
2 tsp dry yeast

Let's start cooking with the simplest - we need to sift the flour. We take 4 cups of flour to start, and then we will add along the way.

Pour milk into the recess in the flour, which is heated to 40 degrees.

We break the eggs.

Add sugar to feed the yeast.

Add salt to improve the taste.

We send the butter in the microwave for 1 minute or in a water bath to melt it. Pour in warm butter.

Pour dry yeast into flour.

Knead the soft dough for a long time, adding the remaining flour.

Cover the container with a towel and leave it in a warm place to rest for an hour.

After the specified time, we make a punch, and use the dough for its intended purpose. It makes excellent buns and pies, rolls and pies.

Now you know how to make sweet butter yeast dough. I hope your baking always turns out lush and delicious!

Unleavened yeast dough.
The doughless dough is prepared when we add a little muffin to the dough: butter, eggs. We knead such a dough immediately, in one step.
Dissolve the yeast in warm milk or water (temperature 35-37°C) and stir until the yeast is completely dissolved in the water.
Add the egg, sugar, salt, gradually add flour and knead the dough (it is better to grind the egg with salt and sugar first, and then add it to the dough).
At the end of the kneading, add melted and cooled butter and vegetable oil and knead until the dough stops sticking to the bowl and hands (the dough should not be steep).
Lubricate the finished dough with vegetable oil, put in a large bowl, cover with a napkin or towel and put in a warm place.
Once the dough has risen, punch it down and let it rise again. Then you can start baking.

Sweet yeast dough.
Sponge dough is prepared when you need to put more muffins - butter, eggs, sugar, for example, for sweet pies, buns, etc.

Examination yeast quality.
Pour 50 ml of warm milk (35-37 ° C) into a small deep bowl, add 1 tablespoon of sugar and mix.
Crumble the yeast into the milk and stir to dissolve the yeast (it is convenient to mix with your fingers or a wooden spoon).

Put the yeast mixture in a warm place for 10-20 minutes. The yeast should foam up and rise in a "cap".

Cooking sourdough.
Sift flour (150-200 g) into a large bowl, pour in the remaining milk (400-450 ml) and mix - the dough should turn out like pancakes.
Stir the foamed yeast with a fork or small whisk and pour into the milk-flour mixture.

Mix well and put the dough in a warm place for 40-60 minutes.

During this time, the dough should double in volume, "wrinkle" and begin to fall off.
As soon as the dough begins to fall off, it is ready.

Prepare muffin.
In a separate bowl, grind the eggs well with sugar and salt (you can also add vanilla sugar, vanilla, saffron and other additives for flavor).

Melt the butter and cool to room temperature (so as not to burn the yeast).
Add pounded eggs to the prepared dough and mix.
Gradually adding, in small portions, flour, knead a soft, elastic dough.
In the process of kneading the dough, grease your hands and the table, alternately, with melted butter and vegetable oil.
Kneading the dough is one of the main points when kneading yeast dough. The dough loves to be kneaded by hand for a long time. Knead the dough, preferably at least 20 minutes.