When someone remembers freshly baked buns, yeast dough comes to mind most often. But you can bake this delicious dish from any other, the benefit is that the recipe for the dough for buns is at hand. It is necessary to knead it with premium flour - it guarantees high-quality baking. The rest of the rules and tips will relate 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 pastry dough for buns, which contains sugar and butter (vegetable or butter is not particularly important). You can knead it with or without yeast. If the first option is selected, then the yeast must be activated or “awakened" before use. In any case, you need to knead the dough for at least 20 minutes to make it more tender and easier to work with.
If there is a question of how to make dough for buns quickly, when there is no time at all, a great way of cooking will save you. Warm water, flour, sourdough and sugar are combined into a total mass, oil and salt are added. Knead with your hands until the stickiness disappears. Leave for 15 minutes. A rise of one and a half to two times is provided. This method is suitable for a recipe for dough for buns in the oven. It can be supplemented with various fillers: raisins, dried apricots, candied fruits. But it's better to mix them 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 time of proofing the dough, but on the amount of its rise, the first one is one and a half times, the second one is two times
the temperature of the products should not exceed 38 degrees
the dough cannot be overexposed on buns
dough that sticks to your hands is “fixed" with flour
Find out how to make dough for buns according to recipes from 1000.menu!