Fluffy Slow Cooker Yeast Buns

Lush, tender and soft, from affordable products. Yeast buns rise perfectly in a slow cooker and turn out just as fluffy as in the oven! They can be baked with or without filling. The buns separate from each other, like a store-bought butter daisy, and all the filling remains inside.
cook time: 3h
Zoe Kendrick
Fluffy Slow Cooker Yeast Buns

Nutrition Facts (per serving)

316
Calories
8g
Fat
51g
Carbs
7g
Protein

Ingredients (7 portions)

Basic:

Sugar 5 tbsp
Wheat flour (+ a little dusty) 3 cup
Butter (+ a little for greasing the bowl) 60 g
Milk 150 ml
Eggs (C1 or C0) 1 pc
Egg yolks 1 pc
Jam (I have apple) 150 g
Dry yeast 1.5 tsp

Recipe instructions

Step 1

Step 1
How to bake yeast buns in a slow cooker? To begin, prepare all the necessary ingredients. Remove the butter from the refrigerator in advance so that it melts a little. In a separate bowl, combine warm milk, two tablespoons of granulated sugar and dry yeast. The milk should be warm, but not scalding. In hot milk the yeast will die, but in cold milk it will not activate. Stir the dough and leave it for 15 minutes in a warm place.

Step 2

Step 2
During this time, the yeast activates its work, forming a lush foamy cap on the surface of the milk.

Step 3

Step 3
Add the remaining sugar and salt, softened butter and egg to the dough.

Step 4

Step 4
Stir the mixture with a whisk or mixer until all ingredients are combined.

Step 5

Step 5
Sift premium wheat flour into a bowl in parts.

Step 6

Step 6
It will be better to first add half the flour listed here and then adjust the amount depending on the gluten properties and the size of the egg.

Step 7

Step 7
Knead the dough until it no longer sticks to your hands. Gather it into a ball and, covered with a towel, leave for an hour in a warm place.

Step 8

Step 8
The dough should rise well and increase in volume.

Step 9

Step 9
Punch down the dough with your hand to release carbon dioxide, and place the bowl again in a warm place to rise for 20 minutes.

Step 10

Step 10
Dust your work surface with flour and divide the dough into seven equal pieces. Form them into balls.

Step 11

Step 11
Generously grease the multicooker bowl with butter to prevent the buns from burning.

Step 12

Step 12
Roll out the dough into a circle half a centimeter high and place a teaspoon of any thick jam in the center. I have jam from heavenly apples. You can bake buns without any jam at all. Then immediately put them in the slow cooker.

Step 13

Step 13
Bring the edges of the dough up to the center and pinch securely. Whether the filling will leak out or not depends on how well the edges are joined.

Step 14

Step 14
Place the buns, seam side down, in the slow cooker. Leave them to proof for fifteen minutes, program "Dough". If there is no such program, then you can simply turn on the multicooker for heating.

Step 15

Step 15
Then brush the buns with egg yolk, set the "Baking" program and bake the buns for an hour. The time will be different for everyone, check the instructions for your multicooker. The buns should rise well and not burn on the bottom.

Step 16

Step 16
Perhaps the only disadvantage of such buns is that they are unlikely to turn out golden brown on top. This happens due to the design features of multicookers.

Step 17

Step 17
This can be easily corrected by simply turning the buns over, browned side up, or, as I did, after cooling, drizzle them with a regular lemon-sugar glaze. Bon appetit!

Additional rubrics

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