Yeast water buns

Step-by-step preparation

Cooking time: 2 hr 20 mins

1. STEP 1

   

   How to make water yeast buns with dry yeast in the oven? Measure out the required ingredients for the dough. Sift the flour. This must be done to saturate it with oxygen. The dough will rise well and the baked goods will turn out fluffy and airy. Heat the water slightly. Melt the butter in the microwave or in a water bath and cool to room temperature.

2. STEP 2

   

   First, prepare the water bun dough. Combine yeast in a bowl, 1 tsp. sugar and half the volume of water. Mix well and leave the mixture for 10-12 minutes until a foamy “cap” forms. This means the yeast is active and ready to work. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

3. STEP 3

   

   In a large, spacious bowl, beat the egg with salt, sugar and vanilla sugar until smooth.

4. STEP 4

   

   Pour in the remaining warm water and stir.

5. STEP 5

   

   Add activated yeast, stir.

6. STEP 6

   

   Add melted, non-hot butter to the resulting mixture and stir.

7. STEP 7

   

   Add sifted flour. But don’t pour it all out at once; you may need less than what is indicated in the recipe. Mix the dough first with a spoon.

8. STEP 8

   

   Add the rest of the flour in small portions while mixing the dough. Focus not on the amount of flour, but on the consistency of the dough. Too much flour will make the dough tight and heavy. You can read more about flour and its properties in a separate article, link at the end of the recipe.

9. STEP 9

   

   Knead a homogeneous, soft, tender dough that does not stick to your hands. Cover the dough with a towel and leave in a warm place for 70-80 minutes to rise.

10. STEP 10

    

    Prepare ingredients for streusel. The butter should be cold.

11. STEP 11

    

    In a bowl, combine sifted flour, sugar and cold butter.

12. STEP 12

    

    Grind everything with your hands until you get crumbly crumbs. If the crumbs are not crumbly enough, add a little more flour. Place the finished streusel in the refrigerator to prevent the butter from melting.

13. STEP 13

    

    When the volume of the dough increases by 2-2.5 times, it is ready for cutting. 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. Roll out the dough into a rectangular layer.

15. STEP 15

    

    Brush the dough with soft butter.

16. STEP 16

    

    Cut the dough into strips of approximately the same width. The length of the strips depends on the desired size of the buns. I cut the dough into 14 pieces.

17. STEP 17

    

    Roll each part of the dough into a roll so that the bun looks like a “rose.” Pinch the edge of the “rose” well so that the dough does not unfold during baking.

18. STEP 18

    

    Place the formed buns on a baking sheet lined with parchment, at some distance from each other. 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. Cover the pieces with a light towel and leave to proof for 15-20 minutes. During this time, the buns will “grow up”.

19. STEP 19

    

    Lubricate the workpieces with yolk mixed with milk.

20. STEP 20

    

    Sprinkle the top with streusel. I have some streusel left. It can be frozen and used for baking at the right time.

21. STEP 21

    

    Bake the buns in an oven preheated to 180 C until golden brown, about 25 minutes. The cooking time and mode may differ from those indicated in the recipe and depend on the operating characteristics of a particular oven. Be sure to take this into account. For more information about this, see the link at the end of the recipe. During baking, the buns rose and turned out to be very “restless”). Some of the buns tilted, but this did not affect the taste.

22. STEP 22

    

    Let the finished buns cool and serve. Bon appetit!

Comments on the recipe

Maystin

28.10.2023

4.6

Today I baked yeast buns for tea. I kneaded the dough, it took me a little more flour, but the dough remained soft and not clogged. When I formed the buns, I did not shape the top like a rose, but left it as is. I brushed the dough with egg yolk mixed with a small amount of sour cream, since I didn’t have any milk. And sprinkled streusel on top. Baked the buns until golden brown. I let them cool and served them to the table. The dough is delicate, soft, airy. The kids really enjoyed the streusel. The recipe is just great! Julia, thank you, I’ll put it in my recipe storage box