Yeast buns with milk

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make rich yeast buns with milk in the oven? Measure out the necessary products. Milk is suitable for any fat content. It just needs to be warmed up slightly. Take the highest grade wheat flour. You will learn all the intricacies of working with flour by reading the article at the end of the recipe on this topic. Vanilla sugar can be replaced with vanillin.

2. STEP 2

   

   Sift the flour into a suitable size bowl. This must be done so that the flour is enriched with oxygen. This will make the dough more airy, fluffy and easier to rise.

3. STEP 3

   

   First activate the yeast. This will also allow you to check their quality. In a small bowl, combine the yeast, 1 tsp. sugar and about half of lukewarm milk. Stir and leave the mixture for 10-15 minutes. A foam “cap” should appear on the surface. If this does not happen or the yeast rises weakly, it means that it is of poor quality and it is better to replace it. The dough will not be successful with such yeast. Read all about yeast in the article at the end of the recipe.

4. STEP 4

   

   Melt the butter over low heat, let cool slightly.

5. STEP 5

   

   To knead the dough, choose a spacious, wide, stable bowl so that it is convenient to knead. Using a whisk, beat the eggs with sugar, salt and vanilla sugar until smooth.

6. STEP 6

   

   Pour in the remaining milk and stir.

7. STEP 7

   

   Add the appropriate yeast mixture and mix well.

8. STEP 8

   

   Pour in the butter, stir until smooth.

9. STEP 9

   

   Add about 3/4 of the sifted flour, you can do this through a sieve. Repeated sifting will not be superfluous. Do not add all the flour at once; you may need more or less of the specified amount. It depends on the quality and properties of the flour used. 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.

10. STEP 10

    

    Mix the dough first with a spoon. It is still quite sticky and viscous.

11. STEP 11

    

    Add the remaining flour in small portions, while mixing the mixture with your hands. At the same time, control the consistency of the dough. Do not add too much flour so that the dough does not turn out tight and heavy.

12. STEP 12

    

    The dough should be soft and pliable. It may stick to your hands quite a bit. Form the dough into a ball, cover the top with a towel or cling film. Leave the dough in a warm place to mature.

13. STEP 13

    

    While the dough is rising, prepare the streusel. The oil should be cold, but not frozen.

14. STEP 14

    

    Sift the flour into a bowl.

15. STEP 15

    

    Add sugar to flour and stir.

16. STEP 16

    

    Add cold butter to flour mixture.

17. STEP 17

    

    Grind everything with your hands until you get crumbly butter crumbs. If the crumbs are not crumbly enough, add a little flour. Cover the finished streusel and put it in the refrigerator so that the butter does not melt.

18. STEP 18

    

    The dough has risen, increasing in volume by about 2.5 times. This usually happens in 1 hour-1 hour 30 minutes. Rising time depends on ambient temperature and yeast activity.

19. STEP 19

    

    Gently knead the dough and place it on a table sprinkled with flour. Divide the dough into equal pieces depending on the desired size of the buns.

20. STEP 20

    

    Roll each piece of dough into a log. Place the formed buns on a parchment-lined baking sheet. You can make buns with any sweet filling: jam, thick jam, raisins. 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.

21. STEP 21

    

    Cover the buns with cling film or a light towel and leave to proof for 15 minutes.

22. STEP 22

    

    Beat the egg with a fork until smooth.

23. STEP 23

    

    Brush the surface of the buns with beaten egg.

24. STEP 24

    

    Sprinkle the tops of the buns generously with streusel.

25. STEP 25

    

    Bake rich yeast buns with milk in an oven preheated to 180C for about 25 minutes until golden brown. Cooking time will depend on the operating characteristics of the oven, so adjust the baking mode and duration based on this. Read more about how ovens work in the article at the end of this recipe.

26. STEP 26

    

    Bon appetit!

Comments on the recipe

Natalia M

21.11.2023

4.7

My husband was getting ready to go visit his relatives and I decided to treat them to baked goods. The road is long, so I baked rich yeast buns in the oven with milk according to this recipe. I liked the recipe and it was immediately clear that the result would be excellent fluffy products. I kneaded two portions of dough. But I left one serving of streusel, I even had a little extra left, and froze the rest. The dough rose very well and quickly, bubbling. I divided all the dough into twenty balls, I think this is just the right size. I baked until golden brown without looking at the time. The buns increased in size and turned out very soft, light and airy. Real homemade baked goods! At the same time, they are so tasty and creamy. I liked working with this dough and the quantities of ingredients were chosen exactly; I will definitely bake this recipe again. Thanks for the recipe!

Dashulya

21.11.2023

4.5

The yeast buns with milk turned out delicious, fluffy, moderately sweet, I’ve never baked something like this before, it turned out to be very simple, although something went wrong with the streusel, but it didn’t spoil the taste, thanks for the recipe

Testomania

21.11.2023

4.6

The buns turned out very tender and fluffy. The dough is great! Instead of two eggs I put one very large one, otherwise everything was according to the recipe. I froze the leftover streusel. Thank you for the great recipe for yeast buns in the oven with milk!

Anastasia

21.11.2023

5

In the evening I really wanted simple buns, like in canteens, without fillings. I found this recipe. Everything is very clear, without dancing with a tambourine. It turned out very tasty, just right with butter and tea)

Anastasia

21.11.2023

4.7

It all depends on the flour. I did everything according to the recipe, it turned out sticky and watery, but it rose well, I rolled the balls with my hands and dipped them in butter, they rose well during proofing. 17 minutes in my oven and they’re ready, I got distracted by the kids and forgot about them, they stood there for another 5 minutes, but they looked nice and delicious!

I don't know how to cook but I love it

21.11.2023

4.9

Nice recipe, thanks! The buns turned out fluffy. I have dry yeast “instantly, they are added directly to the flour, without any problems with brewing. The dough of the buns is almost not sweet, so don’t hesitate to add filling (I added raisins to half the buns, the taste is much more interesting) I made streusel for the first time, it wasn’t very crumbly, it stuck together all over, but I froze it and ground it again. It worked!.

dgorr

21.11.2023

4.6

My first experience with yeast dough! Thanks for the recipe! It turned out great!