Fluffy Bun Dough: Easy and Affordable

Rich, fluffy and airy, made from cheap ingredients! The dough for buns like fluff is mixed quite easily, using available ingredients. It produces very tender and fluffy baked goods that both children and adults will love.
cook time: 2h 30 min
Ruby Colston
Fluffy Bun Dough: Easy and Affordable

Nutrition Facts (per serving)

286
Calories
7g
Fat
43g
Carbs
8g
Protein

Ingredients (14 portions)

Basic:

Eggs 2 pc
Sugar 65 g
Salt 0.5 tsp
Milk 100 ml
Butter 50 g
Vanilla sugar 7 g
Wheat flour 380 g

For the dough:

Water 100 ml
Dry yeast 5 g
Sugar 1 tsp
Wheat flour 70 g

Recipe instructions

Step 1

Step 1
How to make bun dough like fluff? First, measure out the necessary ingredients to prepare the dough. Heat the water slightly. Use wheat flour of at least the highest grade (or extra). It is well suited for butter dough.

Step 2

Step 2
Dissolve yeast and sugar in warm water. The liquid in which the yeast is diluted should be pleasant to the touch, not higher than 40 degrees. Why is it important? In a warm environment, yeast activates well, in a hot environment it will die, and in a cold environment it simply does not work.

Step 3

Step 3
Sift flour into dissolved yeast. Sifting will enrich the flour with oxygen. This will improve the functioning of the yeast and the dough will rise faster.

Step 4

Step 4
Mix everything well with a whisk until the lumps of flour disappear. The mass should be completely homogeneous, the consistency of thick sour cream. Cover the dough with a towel and leave in a warm place to rise for 20 minutes.

Step 5

Step 5
Meanwhile, prepare the remaining ingredients for the dough. Remove the butter from the refrigerator in advance so that it becomes soft. Warm the milk slightly (up to 37-38C).

Step 6

Step 6
Sift the flour into a wide container with high sides to saturate it with oxygen. As a result, the dough will rise easier and better, and the baked goods will turn out fluffy and airy.

Step 7

Step 7
To knead the dough, choose a container that is large enough, taking into account that the dough will increase in volume. Combine baking ingredients. Beat the eggs with a whisk with sugar, salt and vanilla sugar until smooth.

Step 8

Step 8
Pour in warm milk, stir lightly.

Step 9

Step 9
The dough rose well. Many “living” bubbles appeared on the surface. This means that the yeast has activated and started working. If this does not happen, then the fermentation process has not begun (the yeast is expired or spoiled). In this case, you should use other yeast, otherwise baking will not work.

Step 10

Step 10
Add the dough to the prepared butter mixture and mix.

Step 11

Step 11
Add about 3/4 of the flour. Do not pour out all the flour at once; you may need more or less than the specified amount. It all depends on the properties and quality of the flour. Adding too much flour will make the dough stiff and difficult to rise. It will not make airy and tender baked goods.

Step 12

Step 12
Mix the dough first with a spoon. Itʼs still quite viscous.

Step 13

Step 13
Stir softened butter into the dough.

Step 14

Step 14
Add the rest of the flour in small portions, while mixing the dough with your hands. Watch its consistency and add flour if necessary. At first, the dough noticeably sticks to your hands, but as you knead, it will better lag behind the walls of the bowl and its structure will become denser.

Step 15

Step 15
The dough turns out very tender, soft, slightly sticky. Grease the bottom and sides of the bowl with a small amount of vegetable oil and lay out the dough. Cover it with a towel and leave it in a warm place to rise.

Step 16

Step 16
After 30-40 minutes the dough will rise a little. Gently knead the dough. You can do this right in the bowl, pressing it against the sides. Leave the dough to rise further for about 60-70 minutes.

Step 17

Step 17
The dough rose well and increased in volume by 2.5 times. Bubbles breaking through on the surface serve as a signal that it is ready for cutting. You can form buns of any shape with or without filling.

Step 18

Step 18
The buns turn out very tender, soft, with a porous crumb, truly airy. Happy baking!

Additional rubrics

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