For the production of buns, yeast dough or pastry is mainly used. Dough preparation is preferred, especially if the dough is very rich, as in this recipe. This is due to the negative effect of baking on the fermentation activity of yeast. But, due to the fat content, the dough turns out to be softer, softer and more airy, and the finished products do not stale longer. Its fairly strong consistency allows you to mold buns in different variations and cook them with different fillings.
Ingredients:
Milk - 250 ml
Dry yeast - 1 tsp l.
Sugar - 2 tbsp. l.
Vanillin - 1 g
Chicken egg - 1 pc.
Chicken yolk - 1 pc.
Salt - 1 tsp l.
Wheat flour - 720 g
Butter - 100 g
Preparation:
Step 1: Prepare the required ingredients. To provide the dough with a better rise, wheat flour must be sifted through a sieve, enriching it with oxygen, and at the same time breaking the caked lumps.
Step 2: Warm the milk slightly, it is enough even to room temperature, but not higher than 38 degrees. Dissolve 1 tbsp in it. l. granulated sugar and dissolve the yeast. Pour flour (300 g) into the resulting cocktail and mix thoroughly until smooth.
Step 3: Tighten the container with the resulting dough with cling film and place in a warm place for 45-60 minutes. During this time, its volume will increase by 1.5-2 times.
Step 4: In another bowl, beat the remaining amount of granulated sugar until smooth with chicken egg and yolk. The leftover protein can be used to coat the pieces before baking.
Step 5: Add salt, vanillin and butter to the egg mixture, mix thoroughly. The oil must be preheated at room temperature so that it becomes such a structure as a paste.
Step 6: Combine the resulting mass with the increased dough. Mix thoroughly until the consistency becomes homogeneous.
Step 7: Add the remaining amount of flour and knead into a smooth dough that does not stick to your hands and comes off easily from the dishes. It should be soft and elastic, but with a strong consistency.
Step 8: Tighten the container with the dough with plastic foil and leave to rise in a warm place for 1.5–2 hours.
Step 9: Slightly knead the finished dough, cut into pieces of the desired volume and you can start forming the buns.
The blanks need to be spaced 30 minutes before baking. Spread them on a baking sheet at a distance of 2 cm from each other, because during baking they will increase even more. After proving, cover them with the remaining protein, which must be beaten with a whisk or fork.
Cook for fun and for fun! Delicious buns for you!
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