Yeast buns with filling

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make buns from yeast dough with filling? Prepare your food. For yeast dough, it is important that they are all at room temperature, then it will rise faster and better. We will heat the milk, melt the butter, and remove the eggs from the refrigerator in advance. If you don’t have time for this, then put them in warm water.

2. STEP 2

   

   Heat the milk to 40 degrees. This is when it is not hot, but pleasantly warm. Put a tablespoon of sugar in it and add yeast. Stir. Leave for 10 minutes. During this time, the yeast should activate. A foamy cap will rise on top of the milk. if this does not happen, then replace the yeast with others.

3. STEP 3

   

   While the yeast is waking up, sift the flour. Be sure to do this with any baking. Sifting enriches the flour with oxygen, which makes products made from it more fluffy.

4. STEP 4

   

   Add the remaining sugar and salt to the flour. Stir.

5. STEP 5

   

   Break the eggs into a separate bowl and beat lightly with a whisk. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

6. STEP 6

   

   Make a hole in the center of the flour. Pour in the eggs, then the pre-melted and cooled butter. Next comes milk with yeast. Here you can see how the cap should rise.

7. STEP 7

   

   Gently start mixing the dough with a spatula.

8. STEP 8

   

   Then I kneaded the dough with a mixer. But you can knead it with your hands. This will be a longer process. The dough is very sticky at first, but do not rush to add flour, too much flour makes the baked goods tough.

9. STEP 9

   

   I did the final kneading on a table sprinkled with flour. The dough should become homogeneous, smooth and almost non-sticky.

10. STEP 10

    

    Gather the dough into a ball and place in a bowl greased with vegetable oil. Cover the bowl with a towel or cling film. Place in a warm place for an hour. I put it in the oven with the light on. The dough should rise, that is, grow in size.

11. STEP 11

    

    Place the risen dough on the work surface. Form a rectangle out of it using your hands. Divide into 15 pieces.

12. STEP 12

    

    Round each piece - gather the edges towards the center, turn it seam side down and roll it into a ball, rotating but not turning it over with your hand on the table.

13. STEP 13

    

    Form buns. Take the blank. Flatten it into a circle with your fingers.

14. STEP 14

    

    Place a teaspoon of jam in the center.

15. STEP 15

    

    Pinch into a pie shape.

16. STEP 16

    

    Also pinch the edges of the pie towards the center.

17. STEP 17

    

    Turn seam side down and round the bun again.

18. STEP 18

    

    Place the finished buns on a baking sheet: either on parchment, or on a Teflon mat, or on a greased surface. Cover the baking sheet with a towel. Leave the buns to rest for half an hour. Beat the egg and a little milk. Grease the tops of the buns, then they will brown very nicely.

19. STEP 19

    

    Bake the buns in a preheated oven at 190°C. The first 20 minutes in top-bottom mode, then another 10 minutes in convection mode. On convection, it is better to watch the buns more closely, otherwise they may get slightly tanned. Remove the finished buns from the oven, cool and serve. Bon appetit!

Comments on the recipe

zliuka17

03.08.2023

4.9

How delicious! Prepare the custard buns.

Eleno4ka

03.08.2023

4.9

I decided to bake buns from yeast dough with filling. I kneaded the dough exactly according to the author’s recipe, I didn’t have to adjust anything. For the filling I used homemade apple jam and used only apple slices. Some of the buns were left without filling, some were lightly sprinkled with poppy seeds. I placed the cut buns on one standard baking sheet, but during baking they expanded significantly and stuck together in places. But this is not critical at all. The most important thing is that they turned out delicious, soft, perfectly baked, and rosy. Thanks for the recipe, katushafin!