Dough for buns and pies
12 servings
120 minutes
Dough for buns and pies is the foundation of Russian baking, airy and tender with a light creamy hint. Its roots go back to Slavic culinary traditions where warm, aromatic dough products symbolized home comfort. Yeast gives the dough fluffiness while milk and butter add softness and richness of flavor. Such buns can be enjoyed on their own or used for pies with various fillings—from sweet jams to hearty meat and vegetable fillings. This versatile dough is perfect for festive baking as well as cozy family dinners. The secret to its success is the proper proofing that gives the dough a lively structure and wonderful airiness.
1
Dissolve 2 tablespoons of sugar in 0.5 liters of warm milk.
- Milk: 0.5 l
- Sugar: 3 tablespoons
2
Mix 25 g of fresh yeast (or about 1/2 packet of dry active yeast 'Saf-Moment') with 4 tbsp of flour and add to milk. Mix well. Place in a warm place.
- Dry yeast: 6 g
- Wheat flour: 1 kg
3
When the dough rises (foams), add 3 eggs beaten with 1 tbsp of sugar.
- Chicken egg: 3 pieces
- Sugar: 3 tablespoons
4
Then add 150 g of melted butter or margarine.
- Butter: 150 g
5
Add the remaining flour, salt, and knead the dough (about 1 kg of flour should be used).
- Wheat flour: 1 kg
- Salt: 1 teaspoon
6
Place in a bowl greased with vegetable oil, cover with plastic wrap.
7
Let the test sit twice in a warm place.
8
Make pies or buns (consider that the product will increase and rise 3 times in the oven).
9
Place on a baking sheet, cover with a kitchen towel or plastic wrap, and let rise again for 20-30 minutes.
10
Bake at 250° C for about 15 minutes.
