The fluffiest tea buns

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make airy and tender tea buns in the oven? First make the dough. Measure out the necessary ingredients for it. Also prepare the ingredients for the dough in advance; they should be at room temperature. Warm the milk slightly. It should be warm, but not scalding, otherwise the yeast in it will die later. Dry yeast can be replaced with fresh yeast. How to do this correctly, read the article at the link at the end of the recipe.

2. STEP 2

   

   Combine yeast, sugar and milk in a bowl and stir.

3. STEP 3

   

   Sift flour into liquid mixture. Mix everything with a whisk until smooth.

4. STEP 4

   

   Cover the dough with a towel or cling film and leave in a warm place for about 20 minutes.

5. STEP 5

   

   The dough will rise to form a fluffy cap. If this does not happen, then the yeast will have to be replaced.

6. STEP 6

   

   You can start preparing the dough. Take odorless vegetable oil. Melt the butter first in a microwave oven or in a water bath and cool to room temperature. Read about how to do this correctly at the end of the recipe.

7. STEP 7

   

   In a large bowl, beat the egg with salt, sugar and vanilla sugar until smooth. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

8. STEP 8

   

   Add the dough to the resulting mixture and mix lightly.

9. STEP 9

   

   Add vegetable oil and melted, non-hot butter, stir.

10. STEP 10

    

    Sift flour into a bowl. Be sure to sift the flour so that it is saturated with oxygen. Thanks to this, the dough will rise easier, and the baked goods will turn out fluffy and airy. Do not pour out all the flour at once. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe. Mix the dough first with a spoon.

11. STEP 11

    

    Add the rest of the flour little by little, in small portions, while mixing the dough. Watch its consistency. It is important not to make the dough too tight from too much flour.

12. STEP 12

    

    The dough should be homogeneous, soft, pliable. Cover the dough with a towel and leave in a warm place to rise for 70-90 minutes.

13. STEP 13

    

    When the dough has increased in volume by at least 2 times, you can begin to form the buns. Turn on the oven to 180 degrees in advance.

14. STEP 14

    

    Gently knead the dough and place it on a table sprinkled with flour. Divide the dough into equal parts, the number of which will depend on the desired size of the buns. Roll each part into a ball.

15. STEP 15

    

    You can leave the buns just round or give them any shape you want. You can make buns in the shape of a flower. Press a piece of dough lightly. Place the bottom of any suitable object with a diameter of 1.5-2 cm in the center of a piece of dough and press down lightly. Make 8-9 cuts around, getting “petals”.

16. STEP 16

    

    Form buns from all the dough pieces. Place them on a parchment-lined baking sheet at a distance from each other. Cover the pieces with a light towel and leave to proof for 15-20 minutes. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe.

17. STEP 17

    

    Brush the tops of the pieces with egg yolk. Sprinkle the center with poppy seeds.

18. STEP 18

    

    Bake the buns in an oven preheated to 180 C for 25-30 minutes until golden brown. The cooking time and mode may be different, as they depend on the operating characteristics of the oven. Be sure to take this into account and install them based on your technique. For useful information about this, read the article at the link at the end of the recipe.

19. STEP 19

    

    Remove the finished buns from the oven, cool and serve. Enjoy your tea!

Comments on the recipe

Moderator Ksenia

04.11.2023

5

I baked the fluffiest tea buns for tea. I used 380 grams of flour (with a high protein content). The dough was still a little sticky, and in order not to overload it with flour, I greased my hands and bowl with vegetable oil when kneading. The dough took me about an hour and a half to rise. It turned out very soft, tender, elastic. I divided the dough into 12 parts. I didn’t have a Mac, so I couldn’t replace it with anything. I baked the buns on siliconized parchment for 20 minutes: 10 minutes on the middle level of the oven and 10 minutes on the highest one. The buns turned out golden brown, beautiful, soft, fluffy. They don't taste very sweet, which I liked. I served the buns sprinkled with powdered sugar. The whole family liked these buns, especially my husband. He asked to bake these kind of things more often. Julia, thank you very much for the wonderful recipe!