Bun for tea

Category: Bakery products
Bun for tea


Live yeast 20 gr.
Sugar 3 tbsp. l.
Milk 200 ml.
Wheat flour of the highest grade 150 gr.
Egg (protein) 1 PC.
Dough all
Wheat flour of the highest grade 250 gr.
Sugar 4 tbsp. l.
Vanilla sugar 1.5 - 2 gr.
Salt 3/4 tsp
Melted butter 50 gr.

Cooking method

I have long wanted to find a recipe for buns like "Calorie" or "Freckle". I went through and tried different recipes from the site, but nothing worked. I had two requirements for a bun:
1. The weight of the finished bun is 55 - 60 grams. As the writer Alexander Bushkov says "to the plepation", for one person.
2. 100% repeatability of the result.
As a result, through the selection of recipes and the number of ingredients, I got my own recipe for 12 buns in the oven. I used to knead everything in a bread maker, but switched to a planetary mixer.


Put yeast, sugar in a bucket and start the mixer with a whisk at medium speed until the yeast dissolves. After that, add the protein and beat well again at high speed. Add flour and warm milk. Mix everything thoroughly until smooth. Cover the bucket with a towel and let the dough come up for 15 - 20 minutes. The volume of the dough will increase 2 - 3 times and the whole mass will bubble.


Without removing the whisk, add sugar, salt, vanilla sugar to the dough and mix everything at medium speed. We change the whisk to the hook. Add 200 grams of flour and mix everything until smooth at the recommended medium speed of the mixer for kneading. Add melted butter in small portions so that it does not splash. After mixing in the butter, the dough becomes elastic (moves away from the walls), but liquidish. Add the remaining flour and knead the dough well until smooth. Cover the bucket with a towel and let the dough rest for 15 minutes. After that, knead it for another 5 minutes at medium speed.
We take out the bucket of dough from the mixer (we no longer need it), cover it with a towel and let the dough stand for an hour in a warm place.

Bakery products

Put the finished dough on a board dusted with flour. Pinch off a piece of dough weighing ~ 65 grams, flatten it on a dusty board and form a rolled ball. Put all 12 balls in a deep baking sheet, previously greased with vegetable oil.
Bun for tea
Cover with a towel and let stand for 30 minutes.
Bun for tea
After proofing
Turn on the oven 180 degrees up / down.
Lubricate the buns with a solution of the remaining yolk, a tablespoon of sugar and 10 ml. milk (we prepare the solution at the stage of preparing the dough, then we just used protein). If desired, the buns can be sprinkled with sesame seeds or whatever you like.
After the oven reaches the mode, place the baking sheet on the wire rack, just below the middle and bake for 30 minutes. I usually set a timer for 25 minutes and then add more time depending on the color of the crust.
Bun for tea
Option without powder

The dish is designed for


Cooking program:



The recipe is for 12 rolls of 55 - 60 grams each.
Cooking time about 4 hours

What beautiful buns! Andrey, but there is no oil at all ?!
Andrey, the recipe misses the amount of butter and does not indicate the time for kneading the dough
Yes. 50 grams of melted butter.

I corrected the recipe
First knead until the dough is homogeneous and smooth. It should feel soft, slightly sticky to the touch. A bit like shortcrust pastry due to the high amount of sugar. If you put less sugar, the buns will be fluffier, but not as tasty
andre-ks, beautiful buns! Another recipe for yeast dough with the addition of egg whites, interesting. I'll put the bookmark until a more appropriate time. Thanks for the recipe!

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