Fluffy Bun Dough
Rich, fluffy, and airy using inexpensive ingredients! Fluffy Bun Dough is simple to make and creates very tender and airy baked goods that children and adults will enjoy.
Updated : 02 October, 2025
Easy
More than 1 hour.
Ingredients
2
Eggs
65 grams
Sugar
0.5 teaspoon
Salt
100 milliliters
Milk
50 grams
Butter
7 grams
Vanilla sugar
380 grams
Wheat flour
Starter
100 milliliters
Water
5 grams
Dry yeast
1 teaspoon
Sugar
70 grams
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, measure the necessary ingredients for the starter. Warm the water slightly. Use wheat flour of the highest grade (or extra) - it’s ideal for rich dough.
Step 2
Dissolve the yeast and sugar in warm water. The liquid should be pleasantly warm, no higher than 104°F (40°C). This is important because yeast activates well in warmth, dies in heat, and won’t work in cold.
Step 3
Sift the flour into the dissolved yeast. Sifting enriches the flour with oxygen, improving yeast activity and helping the sponge rise faster.
Step 4
Mix well with a whisk until no lumps remain. The mixture should be homogeneous, with the consistency of thick sour cream. Cover the sponge with a towel and leave in a warm place to rise for 20 minutes.
Step 5
Meanwhile, prepare the remaining ingredients for the dough. Remove the butter from the refrigerator in advance so it softens. Warm the milk slightly to about 98-100°F (37-38°C).
Step 6
Sift the flour into a large bowl with high sides to enrich it with oxygen. This will make the dough lighter and help the buns rise better.
Step 7
Choose a large enough bowl for kneading, considering the dough will increase in volume. Combine the ingredients for the enriched dough. Whisk the eggs with sugar, salt, and vanilla sugar until smooth.
Step 8
Pour in the warm milk and stir lightly.
Step 9
The sponge should have risen well with many “living” bubbles on the surface, showing the yeast is active. If not, the yeast may be expired or spoiled, and you should use fresh yeast to ensure success.
Step 10
Add the sponge to the prepared enriched mixture and mix.
Step 11
Add about ¾ of the flour. Don’t add all the flour at once - you may need more or less depending on the flour quality. Excessive flour will make the dough stiff and heavy, ruining the fluffiness of the buns.
Step 12
Mix the dough first with a spoon. It will still be quite sticky.
Step 13
Add the softened butter to the dough and mix it in.
Step 14
Add the remaining flour in small portions, mixing the dough by hand. Observe the texture and add flour if necessary. Initially, the dough will stick to your hands, but as you knead, it will become smoother and less sticky, with a firmer structure.
Step 15
The dough should be soft, tender, and slightly sticky. Grease the bottom and sides of the bowl with a little vegetable oil, place the dough inside, cover it with a towel, and leave in a warm place to rise.
Step 16
After 30-40 minutes, the dough should rise slightly. Gently punch it down in the bowl and leave it to rise for another 60-70 minutes.
Step 17
When the dough has risen well and increased about 2.5 times, bubbles on the surface indicate it’s ready to shape. You can form buns of any shape with or without filling.
Step 18
The buns will be very tender, soft, and airy with a porous crumb. Enjoy your baking!