Stuffed Yeast Dough Buns

Airy, soft, very tasty, made from ordinary products! Buns made from yeast dough with filling are simple, affordable, perfect for tea drinking or as a snack. They are prepared from rich dough, from which you can bake anything — buns with filling, without filling, buns, cheesecakes, and even loaves!
cook time: 2h
Miles Denholm
Stuffed Yeast Dough Buns

Nutrition Facts (per serving)

292
Calories
8g
Fat
44g
Carbs
8g
Protein

Ingredients (15 portions)

Basic:

Wheat flour 540 g
Eggs 2 pc
Sugar 120 g
Milk 250 ml
Butter 80 g
Dry yeast 8 g
Salt 0.5 tsp

For filling:

Jam 15 tsp

For lubrication:

Eggs 1 pc
Milk 1 tbsp

Recipe instructions

Step 1

Step 1
How to make buns from yeast dough with filling? Prepare your food. For yeast dough, it is important that they are all at room temperature, then it will rise faster and better. We will heat the milk, melt the butter, and remove the eggs from the refrigerator in advance. If you don’t have time for this, then put them in warm water.

Step 2

Step 2
Heat the milk to 40 degrees. This is when it is not hot, but pleasantly warm. Put a tablespoon of sugar in it and add yeast. Stir. Leave for 10 minutes. During this time, the yeast should activate. A foamy cap will rise on top of the milk. if this does not happen, then replace the yeast with others.

Step 3

Step 3
While the yeast is waking up, sift the flour. Be sure to do this with any baking. Sifting enriches the flour with oxygen, which makes products made from it more fluffy.

Step 4

Step 4
Add the remaining sugar and salt to the flour. Stir.

Step 5

Step 5
Break the eggs into a separate bowl and beat lightly with a whisk. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

Step 6

Step 6
Make a hole in the center of the flour. Pour in the eggs, then the pre-melted and cooled butter. Next comes milk with yeast. Here you can see how the cap should rise.

Step 7

Step 7
Gently start mixing the dough with a spatula.

Step 8

Step 8
Then I kneaded the dough with a mixer. But you can knead it with your hands. This will be a longer process. The dough is very sticky at first, but do not rush to add flour, too much flour makes the baked goods tough.

Step 9

Step 9
I did the final kneading on a table sprinkled with flour. The dough should become homogeneous, smooth and almost non-sticky.

Step 10

Step 10
Gather the dough into a ball and place in a bowl greased with vegetable oil. Cover the bowl with a towel or cling film. Place in a warm place for an hour. I put it in the oven with the light on. The dough should rise, that is, grow in size.

Step 11

Step 11
Place the risen dough on the work surface. Form a rectangle out of it using your hands. Divide into 15 pieces.

Step 12

Step 12
Round each piece — gather the edges towards the center, turn it seam side down and roll it into a ball, rotating but not turning it over with your hand on the table.

Step 13

Step 13
Form buns. Take the blank. Flatten it into a circle with your fingers.

Step 14

Step 14
Place a teaspoon of jam in the center.

Step 15

Step 15
Pinch into a pie shape.

Step 16

Step 16
Also pinch the edges of the pie towards the center.

Step 17

Step 17
Turn seam side down and round the bun again.

Step 18

Step 18
Place the finished buns on a baking sheet: either on parchment, or on a Teflon mat, or on a greased surface. Cover the baking sheet with a towel. Leave the buns to rest for half an hour. Beat the egg and a little milk. Grease the tops of the buns, then they will brown very nicely.

Step 19

Step 19
Bake the buns in a preheated oven at 190°C. The first 20 minutes in top-bottom mode, then another 10 minutes in convection mode. On convection, it is better to watch the buns more closely, otherwise they may get slightly tanned. Remove the finished buns from the oven, cool and serve. Bon appetit!

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