Yeast buns in a slow cooker

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to bake yeast buns in a slow cooker? To begin, prepare all the necessary ingredients. Remove the butter from the refrigerator in advance so that it melts a little. In a separate bowl, combine warm milk, two tablespoons of granulated sugar and dry yeast. The milk should be warm, but not scalding. In hot milk the yeast will die, but in cold milk it will not activate. Stir the dough and leave it for 15 minutes in a warm place.

2. STEP 2

   

   During this time, the yeast activates its work, forming a lush foamy cap on the surface of the milk.

3. STEP 3

   

   Add the remaining sugar and salt, softened butter and egg to the dough.

4. STEP 4

   

   Stir the mixture with a whisk or mixer until all ingredients are combined.

5. STEP 5

   

   Sift premium wheat flour into a bowl in parts.

6. STEP 6

   

   It will be better to first add half the flour listed here and then adjust the amount depending on the gluten properties and the size of the egg.

7. STEP 7

   

   Knead the dough until it no longer sticks to your hands. Gather it into a ball and, covered with a towel, leave for an hour in a warm place.

8. STEP 8

   

   The dough should rise well and increase in volume.

9. STEP 9

   

   Knead the dough with your hand to release carbon dioxide, and place the bowl again in a warm place to rise for 20 minutes.

10. STEP 10

    

    Dust your work surface with flour and divide the dough into seven equal pieces. Form them into balls.

11. STEP 11

    

    Generously grease the multicooker bowl with butter to prevent the buns from burning.

12. STEP 12

    

    Roll out the dough into a circle half a centimeter high and place a teaspoon of any thick jam in the center. I have jam from heavenly apples. You can bake buns without any jam at all. Then immediately put them in the slow cooker.

13. STEP 13

    

    Bring the edges of the dough up to the center and pinch securely. Whether the filling will leak out or not depends on how well the edges are joined.

14. STEP 14

    

    Place the buns, seam side down, in the slow cooker. Leave them to proof for fifteen minutes, program "Dough". If there is no such program, then you can simply turn on the multicooker for heating.

15. STEP 15

    

    Then brush the buns with egg yolk, set the "Baking" program and bake the buns for an hour. The time will be different for everyone, check the instructions for your multicooker. The buns should rise well and not burn on the bottom.

16. STEP 16

    

    Perhaps the only disadvantage of such buns is that they are unlikely to turn out golden brown on top. This happens due to the design features of multicookers.

17. STEP 17

    

    This can be easily corrected by simply turning the buns over with the bottom, golden side up, or, as I did, after cooling, pour them with the most ordinary lemon-sugar glaze. Bon appetit!

Comments on the recipe

Annelly

26.10.2023

4.7

Buns with jam or jam are very tasty. Here's a good recipe. I bake it in the oven. You should try baking it in a slow cooker.

Moderator Ksenia

26.10.2023

5

I have never made yeast baked goods in a slow cooker before. I left the dough kneading to the bread machine. The dough turned out to be very elastic, soft, and pleasant to the touch. For the filling, I used thick blackcurrant jam. I did not make any glaze for the buns. The buns rose very well during baking. They turned out lush and soft. And of course, the flower shape of the baked buns itself looks very beautiful and impressive. I am absolutely satisfied with the recipe for multicooker yeast buns. Thanks a lot!

Eleno4ka

26.10.2023

4.5

I love baking in a slow cooker, so today I chose a recipe for yeast buns in a slow cooker. I kneaded the dough according to the author’s recommendations, only I slightly reduced the amount of sugar, added 4 tablespoons and added a little salt when kneading. The dough turned out soft, not sticky, very pleasant to work with. I also used apple jam for the filling. I placed the formed buns in the multicooker bowl, turned on the “heating” for five minutes, then turned it off and left the buns to rise in the closed multicooker for 15 minutes. After that, I brushed the tops of the buns with egg yolk and sprinkled them with poppy seeds. Bake in the "Baking" mode at a temperature of 150 degrees for 45 minutes. During baking, the buns more than doubled in size! The dough is soft, airy, fibrous, and tastes excellent! Thanks to the author for the recipe!