Fluffy Buns
Tender, fluffy, airy, and weightless! These buns turn out incredibly light, soft as down! The dough is made with a sponge method, which gives a porous and fluffy texture. Though they take time, the effort is rewarded with the wonderful taste of homemade pastries.
Updated : 03 October, 2025
Easy
More than 1 hour.
Ingredients
Starter
100 milliliters
Water
1 teaspoon
Sugar
5 grams
Dry yeast
70 grams
Wheat flour
Dough
2
Eggs
65 grams
Sugar
0.5 teaspoon
Salt
100 milliliters
Milk
50 grams
Butter
7 grams
Vanilla sugar
380 grams
Wheat flour
Brushing
1
Egg yolks
1 tablespoon
Milk
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 sponge starter. Warm the water slightly. Use high-grade wheat flour (premium or extra) - best for sweet dough.
Step 2
Dissolve the yeast and sugar in the lukewarm water, stir.
Step 3
Sift flour into the yeast mixture.
Step 4
Whisk everything until smooth with no lumps. Cover with plastic wrap or a towel and let rise in a warm place for about 20 minutes.
Step 5
Meanwhile, prepare ingredients for the dough. Take butter out in advance to soften. Warm the milk slightly.
Step 6
Sift flour into a large bowl with high sides to aerate it. This helps the yeast work better, making the dough rise faster and the buns fluffier.
Step 7
Combine the dough ingredients: whisk eggs with salt, sugar, and vanilla sugar until smooth.
Step 8
Add warm milk and stir.
Step 9
The sponge should be risen with many “live” bubbles on the surface.
Step 10
Add the sponge to the sweet mixture and stir.
Step 11
Add about ¾ of the sifted flour. Don’t add it all at once - flour varies. Too much flour will make dough stiff and buns dense.
Step 12
Stir the dough with a spoon first. It will still be very sticky.
Step 13
Mix in the softened butter.
Step 14
Gradually add the remaining flour in small portions, kneading with your hands. At first, it will stick, but as you knead, it will become smoother and pull away from the bowl.
Step 15
The dough should be soft and only slightly sticky. Grease the bowl with vegetable oil, place dough inside, cover with a towel or wrap, and let rise in a warm place.
Step 16
After 30-40 minutes, punch down the dough gently. Let rise again for about 60-70 minutes.
Step 17
When it increases 2.5 times in size, it’s ready to shape.
Step 18
Place dough on a floured surface, divide into equal parts, and roll into balls. The number depends on size preference. About 14 buns of 70 g (2.5 oz) each.
Step 19
Bake on a tray or in a baking form. Line bottom with parchment and grease sides. Arrange buns with space between them. Let proof for 20-25 minutes.
Step 20
In a small bowl, whisk yolk with milk.
Step 21
Brush the risen buns with this egg wash.
Step 22
Bake in a preheated oven at 350°F (180°C) for about 20 minutes until golden brown.
Step 23
Cool completely before serving. Enjoy!