Enriched Yeast Milk Buns
Very tasty, fluffy, budget-friendly, made from simple ingredients! These enriched yeast milk buns turn out wonderfully airy and beautiful. They look just like bakery buns, especially with streusel. You can also sprinkle them with sugar, brush with yolk, or drizzle with sugar icing.
Updated : 19 January, 2026
Easy
More than 1 hour.
Ingredients
Dough
2
Eggs
40 grams
Sugar
0.5 teaspoon
Salt
150 milliliters
Milk
55 grams
Butter
5 grams
Dry yeast
1 tablespoon
Vanilla sugar
350 grams
Wheat flour
Streusel
40 grams
Sugar
40 grams
Butter
80 grams
Wheat flour
Brushing
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to bake beautiful enriched yeast milk buns without filling in the oven at home? Measure out the ingredients. Warm the milk slightly. Use all-purpose flour (or bread flour) if you like. Vanilla sugar can be replaced with vanilla.
Step 2
Sift the flour into a suitable bowl - this aerates it and helps the dough rise better.
Step 3
First, activate the yeast (this also checks that it works). In a small bowl, combine the yeast, 1 tsp sugar, and about half of the lukewarm milk. Stir and leave for 10-15 minutes until a foamy “cap” appears. If it doesn’t foam, use different yeast.
Step 4
Melt the butter over low heat and let it cool slightly.
Step 5
For mixing, use a roomy, stable bowl. Whisk the eggs with sugar, salt, and vanilla sugar until smooth.
Step 6
Pour in the remaining milk and mix.
Step 7
Add the activated yeast mixture and mix well.
Step 8
Pour in the melted butter and stir until smooth.
Step 9
Add about 3/4 of the sifted flour. Don’t add all the flour at once - you may need a little more or less.
Step 10
Stir the dough with a spoon at first; it will still be sticky and thick.
Step 11
Add the remaining flour in small portions, mixing with your hands and watching the dough texture. Don’t overflour, so the dough doesn’t turn tough.
Step 12
The dough should be soft and pliable, and may stick just a little to your hands. Shape it into a ball, cover with a towel or plastic wrap, and leave in a warm place to rise.
Step 13
While the dough rises, make the streusel. The butter should be cold but not frozen. This makes quite a lot - leftovers can be frozen, or you can simply make half the amount.
Step 14
Sift flour into a bowl.
Step 15
Add sugar to the flour and mix.
Step 16
Add the cold butter to the flour mixture.
Step 17
Rub everything with your hands until you get a crumbly buttery mixture. If it isn’t crumbly enough, add a little flour. Cover and refrigerate the streusel so the butter doesn’t melt.
Step 18
The dough should rise to about 2.5 times its original size (usually 1-1.5 hours, depending on warmth and yeast activity).
Step 19
Gently punch down the dough and place it on a lightly floured surface. Divide into equal pieces based on your desired bun size.
Step 20
Roll each piece into a smooth ball. Place the buns on a parchment-lined baking sheet.
Step 21
Cover the buns with plastic wrap or a light towel and proof for 15 minutes.
Step 22
Beat the egg with a fork until smooth.
Step 23
Brush the buns with the beaten egg.
Step 24
Generously sprinkle the tops with streusel.
Step 25
Bake in a preheated oven at 180°C / 356°F for about 25 minutes, until nicely golden (adjust for your oven).
Step 26
Enjoy!
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