Soft Enriched Yeast Dough for Sweet Buns
This soft, rich yeast dough is easy to prepare and works well for a variety of homemade sweet bakes, including buns, pies and filled pastries. It can be baked in the oven or used in a bread machine.
Updated : 05 October, 2026
Easy
More than 1 hour.
Ingredients
250 milliliters
Milk
1
Eggs
100 grams
Butter
2 tablespoon
Sugar
10 grams
Dry yeast
500 grams
Wheat flour
0.4 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Sift the flour once or twice beforehand to remove any lumps and aerate it.
Step 2
First, prepare the yeast starter. Warm the milk to 95–104°F and pour it into a large bowl. Add the dry yeast, 2 tablespoons of the sugar and 3–4 tablespoons of the flour. Mix well, cover with a towel and leave in a warm place for 15–20 minutes. Once the mixture is foamy and bubbly, continue with the recipe.
Step 3
While the yeast mixture is resting, melt the butter and allow it to cool until just warm.
Step 4
Pour the melted butter into the yeast mixture. Add the egg and salt and stir to combine.
Step 5
Gradually add the sifted flour and knead the dough. You may need slightly more or less flour than stated, so judge by the consistency. Once the dough begins to come together, lightly grease your hands with vegetable oil if needed rather than adding too much extra flour.
Step 6
Cover the bowl with a towel and leave the dough in a warm place for approximately 1 hour, until risen.
Step 7
Once the dough has increased noticeably in volume, it is ready to shape into buns.
Step 8
The original recipe uses dulce de leche as the filling, but you can choose another filling if preferred.
Step 9
After shaping the buns, arrange them in the baking dish and leave them to proof for approximately 15 minutes. Brush the tops with egg yolk before baking.
Step 10
Bake the buns in an oven preheated to 350°F for approximately 25–30 minutes. Adjust the baking time as needed for your oven and the size of the buns.
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