Vanilla buns 🥐 Very airy and soft!
Vanilla buns are very airy and soft!
Delicious, tender and soft tea buns for breakfast!
🥐To make vanilla buns:
Warm milk - 250 g
Dry yeast - 6 g or 18 g of live yeast
Egg - 1 pc.
Sugar - 80-100 g
Vanilla sugar - 20 g
Salt - 0.5 tsp
Flour - about 500 g
Vegetable oil - 40 g
Butter - 60 g
For lubrication:
1 yolk + 1 tablespoon milk
1. Dissolve yeast in warm milk, add a little sugar and flour from the general rate. Leave in a warm place for 5-10 minutes to activate the yeast. The yeast should begin to foam, if this has not happened, then the yeast is inactive, and you cannot use it further, because the dough will not rise.
2. Add egg, sugar, vanilla sugar, salt, vegetable oil to milk with yeast. Gradually add flour, kneading soft dough. All ingredients for making yeast dough should be at room temperature, so the dough will fit faster. At the end, stir in soft butter into the dough. Knead the dough for 5-10 minutes, until smooth and smooth. Don't add too much flour to make the buns airy. Round the dough, put in a bowl, cover with cling film and leave in a warm place for 1-1.5 hours. The dough should increase in volume at least 2 times.
3. Divide the dough into 12 equal parts, roll each into a ball. Cover the balls with cling film so that they do not dry out.
4. Roll the ball into an elongated oval, roll it in half from the extended side, roll it into a roll.
5. Put the buns on parchment, cover with a towel, leave to proof for 30-40 minutes.
6. Grease the buns with yolk mixed with milk. Bake for about 25 minutes at 180 degrees.
Sprinkle the finished buns with water and cover with a towel for 15 minutes. This will keep the buns soft.
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