Yeast Buns in a Pan
by Editorial Staff
Delicious and soft yeast dough buns do not have to be baked in the oven – they can be cooked in a pan. Buns are airy, tender, porous, with a golden crust, and do not stale for a long time. Such pastries can not only be served with morning tea or coffee but also be used as an alternative to bread.
Cook: 30 minutes
Servings: 5
Ingredients
- Egg – 1 pc.
- Water – 200 ml
- Sugar – 1 tbsp
- Flour – 420 g
- Dry yeast – 6 g
- or pressed yeast – 12 g
- Salt – 1 pinch
- Vegetable oil – 1 tbsp
This is a basic recipe for yeast buns in a skillet. They taste bland, like bread, but if desired, they can be made sweet by increasing the amount of sugar. You can add the filling inside – jam, cheese, cottage cheese, or sausage. Or you can prepare an analog of garlic donuts – for this, you just need to combine a couple of tablespoons of vegetable oil with garlic passed through a press, and grease the finished buns with this mixture.
Directions
- Cooking dough. To do this, pour warm water (about 40 degrees) into a deep container. Add sugar and stir until completely dissolved.
- Then add yeast and stir. Leave in a warm place for 5-7 minutes, until a yeast cap appears. Add an egg and a pinch of salt. Mix with a whisk until light foam. In parts, stirring each time, add flour, sifting through a fine sieve.
- As soon as the dough begins to gather into a lump, transfer it to the table and knead thoroughly for about 5-6 minutes. The dough should be elastic and not sticky to your hands. We form a bun out of it, put it back in the bowl.
- Cover the bowl with a bag or cling film and leave in a warm place to rise for about 1 hour. After the time has passed, the dough has risen well. We take out the dough from the bowl, knead it, roll it into a roll, and divide it into 5 equal parts.
- Grease a deep frying pan with vegetable oil. Roll the dough pieces into balls and put them in the pan. Cover with a towel and leave for 15 minutes.
- Then put the pan on minimum heat and fry the buns for about 7 minutes, until golden brown.
In a teapot or saucepan, bring about 400-500 ml of water to a boil. - Raise the edge of the bun with a spatula. If the bottom of the bun is browned well, pour boiling water into the pan with buns so that it covers the bottom of the pan by about 1.5 cm.
- Cover the pan with a lid and cook the yeast dough buns over low heat until the liquid evaporates in the pan. Yeast buns in a pan are ready. Put the buns out of the pan and let them cool slightly.
- You can put the buns upside down on a dish. With a golden crust, they look more appetizing. The pulp is airy and porous inside.
- Serve the buns with tea, adding jam or butter if desired.
Bon Appetit!
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