Yeast buns without eggs and milk

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make buns without eggs and milk using yeast? Prepare and measure food. I use cane sugar for the filling; it gives the baked goods a caramel taste. You can bake just buns, without filling, shaping them as you wish, but then I advise you to increase the amount of sugar in the dough.

2. STEP 2

   

   How to make the dough? Take a large bowl, pour water into it, heated to a temperature of about 40 degrees. It should be pleasantly warm, but not hot, otherwise the yeast will die. Add yeast and a little sugar, not all of it, into the water. Stir and leave for five minutes. You will learn a lot of useful information about yeast by reading the article, link at the end of this recipe.

3. STEP 3

   

   As time passes, activation will begin, the yeast will come to life and the whole mass will bubble. If this does not happen, you will have to take other yeast - this one is dead and will not work.

4. STEP 4

   

   Add salt, remaining sugar, pour in butter. Mix the mixture well with a whisk.

5. STEP 5

   

   Gradually begin adding the sifted flour, stirring the mixture first with a whisk, then with your hand.

6. STEP 6

   

   When the mass becomes thick enough, place it on a table sprinkled with flour and begin kneading, adding flour as needed. Be prepared for the fact that a different amount of flour may be used than what is indicated in the recipe. Focus on the consistency of the dough. Read more about the properties of flour in the article on this topic, the link is at the end of this recipe.

7. STEP 7

   

   The dough should become smooth and not sticky. Roll it into a ball, put it back in the bowl, cover with a towel and put it in a warm place for an hour. In winter I place it next to the radiator, in summer in a non-working oven.

8. STEP 8

   

   After an hour, the dough will rise well and bubble. Place it back on the table and knead a little.

9. STEP 9

   

   Cover the dough with a bowl directly on the counter and let rest for another five minutes.

10. STEP 10

    

    Then roll out the dough into a rectangular shape about 5 mm thick.

11. STEP 11

    

    Lubricate the layer with oil; it is more convenient to do this with a pastry brush.

12. STEP 12

    

    Mix sugar and cinnamon. Sprinkle this mixture evenly over the dough.

13. STEP 13

    

    Fold the layer along the long side towards the middle on both sides.

14. STEP 14

    

    Grease the top with oil again.

15. STEP 15

    

    Fold the workpiece in half, butter inside.

16. STEP 16

    

    Cut the workpiece into equal pieces 5 cm wide. I got 12 pieces.

17. STEP 17

    

    Form buns. Take the dough and use the back of the knife to press firmly in the middle without cutting through the dough.

18. STEP 18

    

    Fold it in half along the strip while stretching it to the sides.

19. STEP 19

    

    Twist the dough, moving the ends in different directions.

20. STEP 20

    

    Roll the resulting rope into a circle, forming a bun. You can make buns in other ways, just in the form of curls or standard buns, it doesn’t matter.

21. STEP 21

    

    Place the buns on a parchment-lined baking sheet, spacing them out as they will expand as they bake. Let them rest for about five minutes while the oven preheats. Brush the tops of the buns with beaten egg, this will make them golden brown.

22. STEP 22

    

    Bake the buns in an oven preheated to 180 degrees for about half an hour until golden brown. Your baking time and temperature may vary; read more about this in the article, link at the end of the recipe. Cool the finished buns a little and serve. They are delicious both warm and cold. Bon appetit!

Comments on the recipe

katyshaa

28.07.2023

4.8

Successful recipe! Thanks to the author! I know a similar recipe for yeast buns. The dough is also kneaded with yeast and without milk or eggs.

tatyanochka2022

28.07.2023

4.9

I baked buns for the evening without eggs and milk using yeast. In fact, the dough for such buns is my favorite. It is insipid, with the smell of bread, and goes well with any filling, especially sweet ones. My buns came out soft, with a thin crispy crust. The raisins that I added to the buns, replacing cinnamon with them, set off the unsweetened crumb; I really like this flavor contrast. I also liked the way the buns were formed, very interesting! Everything turned out right the first time, the buns came out quite nice and tasty. Thank you very much for the recipe!

Unicorn Steak

28.07.2023

4.7

I didn’t really understand how to twist the bun after pressing with a knife. “Fold in half along the strip” - is this perpendicular to the strip? Like "connect the ends"? Could you explain in more detail?