Buns like fluff

Step-by-step cooking

1. Step 1:

   

   How to make air buns like fluff? First, measure out the necessary ingredients for making sourdough. Heat the water slightly. Use wheat flour not lower than the highest grade (or extra). It is most suitable for pastry.

2. Step 2:

   

   Dissolve yeast and sugar in lukewarm water, mix.

3. Step 3:

   

   Add flour to the dissolved yeast by sifting it through a sieve.

4. Step 4:

   

   Mix everything with a whisk until smooth without lumps. Cover the sponge with cling film or a towel and leave in a warm place to rise for about 20 minutes.

5. Step 5:

   

   Meanwhile, prepare the ingredients for making the dough. Butter must be obtained in advance so that it becomes soft. Heat the milk slightly.

6. Step 6:

   

   In a wide bowl with high sides, sift the flour so that it is saturated with air bubbles. This will contribute to the full-fledged work of yeast. The dough will rise faster and easier, and the pastries will turn out lush and airy.

7. Step 7:

   

   Combine all the ingredients for the muffin. Beat the eggs with a whisk with salt, sugar and vanilla sugar until smooth.

8. Step 8:

   

   Pour in warm milk, mix.

9. Step 9:

   

   Sourdough rose well. Numerous "live" bubbles appeared on the surface.

10. Step 10:

    

    Add the sourdough to the prepared pastry mass, mix.

11. Step 11:

    

    Pour in about 3/4 of the sifted flour. Do not pour out all the flour at once, it may take less (or more) than the specified amount, since flour has different properties. We can make up for the lack of flour, but we will not be able to fix the excess. The steep dough will rise hard, and the buns will not be tender.

12. Step 12:

    

    Mix the dough first with a spoon. It turns out to be still very viscous.

14. Step 13:

    

    Mix the soft butter into the dough.

15. Step 14:

    

    Add the rest of the flour in small portions, mixing the dough with your hands each time. Observe its consistency. At first, the dough will stick to your hands noticeably, but as it is kneaded, it will begin to lag better behind the walls of the bowl and become denser.

16. Step 15:

    

    The dough turns out tender, quite a bit sticky to the hands. Lubricate the bottom and walls of the bowl with vegetable oil, lay out the dough. Cover it with a towel or cling film on top and leave it in a warm place to rise.

17. Step 16:

    

    After 30-40 minutes, knead the dough. I did it right in the bowl, gently kneading the dough against the walls. Leave the dough to rise further for about 60-70 minutes..

18. Step 17:

    

    When the dough increases in volume by 2.5 times, you can start cutting it.

19. Step 18:

    

    Put the dough on the table, sprinkled with flour. Divide the dough into equal parts. Roll each part of the dough into a bun. The number of pieces will depend on the desired size of the buns. I got 14 koloboks weighing about 70 grams each.

20. Step 19:

    

    You can bake buns on a baking sheet or in any convenient form. Cover the bottom of the baking dish with parchment, lubricate the walls with vegetable oil. Place the formed buns at some distance from each other. Leave the buns for proofing for 20-25 minutes.

21. Step 20:

    

    In a small bowl, whisk the yolk with milk until smooth.

22. Step 21:

    

    Smear the separated buns on top with the yolk mixture.

23. Step 22:

    

    Bake the muffin in a preheated 180C oven for about 20 minutes until the top is ruddy.

24. Step 23:

    

    Cool the finished buns completely and serve them to the table. Bon appetit!