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.

Summary

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.

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Instructions

1. Cooking dough. To do this, pour warm water (about 40 degrees) into a deep container. Add sugar and stir until completely dissolved.
2. 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.
3. 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.
4. 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.

   

5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

   

10. Serve the buns with tea, adding jam or butter if desired.

Bon Appetit!