When someone thinks of freshly baked buns, yeast dough most often comes to mind. But you can bake this treat from any other dough, luckily the recipe for bun dough is at hand. You must knead it with premium-grade flour — it guarantees quality baking. The rest of the rules and tips will apply to specific cooking methods.
The five most commonly used ingredients in recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Milk | 68 | 3.2 | 3.6 | 4.8 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Dry yeast | 410 | 49 | 6 | 40 |
| Wheat flour | 325 | 12 | 1 | 67 |
The ideal option is a rich bun dough that contains sugar and butter (whether vegetable or dairy butter isn't especially important). You can knead it with or without yeast. If the first option is chosen, the yeast must be activated or "woken up" before use. In any case, you need to knead the dough for at least 20 minutes so it becomes more tender and easier to work with.
If the question is how to make bun dough quickly, when there's no time at all, an excellent cooking method will save you. Warm water, flour, sponge starter and sugar are combined into one mass, then oil and salt are added. Knead by hand until the stickiness disappears. Leave for 15 minutes. A rise of one and a half to two times is guaranteed. This method suits a recipe for bun dough in the oven. You can supplement it with various fillers: raisins, dried apricots, candied fruit. But it's better to mix them in right before baking.
The five fastest recipes:
| The name of the dish | Cooking time | Calories per 100g | User rating |
|---|---|---|---|
| Quick puff pastry without yeast in butter | 25 min | 381 | +6 |
| Sugar-free dough | 30 min | 417 | +39 |
| Yeast-free dough on kefir | 30 min | 244 | +82 |
| Greek kataifi dough | 30 min | 185 | +61 |
| Quick dough on yogurt without yeast for buns | 30 min | 225 | +24 |
Tip:
focus not on the dough's proofing time but on how much it has risen — the first by one and a half times, the second by two times
the temperature of the ingredients should not exceed 38 degrees
dough for buns must not be over-proofed
dough that sticks to your hands is "fixed" with flour
Find out how to make bun dough using recipes from alittlelunch.com!