Sugar Buns from Enriched Yeast Dough
Very tasty, fragrant, soft, airy, and appetizing! These sugar buns from enriched yeast dough are a beloved grandma-style classic. Even a beginner can bake them at home—just shape them nicely.
Updated : 14 January, 2026
Easy
More than 1 hour.
Ingredients
Dough
460 grams
Wheat flour
24 grams
Fresh yeast
1
Eggs
150 milliliters
Milk
100 milliliters
Water
120 grams
Sugar
60 grams
Butter
1 grams
Vanillin
to taste
Salt
2 tablespoon
Vegetable oil
Filling
70 grams
Butter
120 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make beautiful, tasty sweet sugar buns from yeast dough? Prepare the ingredients - everything should be at room temperature. I use fresh pressed yeast; you can use dry yeast, but you need 3× less (about 8 g). Use fast-acting yeast that you activate in warm water or milk - then the process stays the same. From the total milk amount, set aside 1 dessert spoon (about 2 tsp / ~10 ml) to brush the buns.
Step 2
Make the yeast sponge. Crumble the yeast into a fairly deep cup and add 1 spoon of sugar. Warm the water and milk until just warm (35-38°C / 95-100°F). Pour in a little water, mash the yeast into a smooth slurry, then add the remaining water and the milk. Stir well and leave for 15-20 minutes to activate. A foamy “cap” should appear; if it doesn’t, the yeast is inactive and must be replaced.
Step 3
Melt the butter and let it cool.
Step 4
Mix the egg well and pour off 1 tbsp - you’ll use it to brush the buns.
Step 5
Start the dough. Add the remaining egg to the sugar, add salt, pour in the risen yeast mixture, and mix.
Step 6
Sift wheat flour with vanillin into a separate bowl.
Step 7
Make a well in the flour, pour in the liquid mixture, and knead the dough.
Step 8
At the end of kneading, add the cooled melted butter. Knead for 7-10 minutes (lightly grease the table and your hands with vegetable oil). The dough is ready when it’s smooth and no longer sticks to your hands or the table.
Step 9
Grease a clean bowl with vegetable oil. Shape the dough into a ball and place it in the bowl. Cover with plastic wrap and a towel; let rise in a warm place for 1-1.5 hours. It’s ready when it has increased about 2.5× and is just about to start settling.
Step 10
Lightly grease the table with vegetable oil, place the dough on it, and gently shape it into a log. Divide into 16 pieces (about 60-63 g / 2.1-2.2 oz each). Round each piece by tucking the dough underneath. Cover with plastic wrap so it doesn’t dry out.
Step 11
How to shape pretty buns from yeast dough? Lightly grease the table or mat with vegetable oil. Press a dough ball into a small flat round and roll it out to about 0.5 cm / ¼ inch thick. Brush with soft or melted butter and sprinkle with sugar (about 3-4 pinches).
Step 12
Roll the round into a log. Fold the log in half with the seam inside and pinch the ends together. Cut from the opposite side (away from the joined ends), but not all the way through. Open the bun with the cut side up and gently spread the layers - this makes a cute heart shape.
Step 13
Place the buns on a baking sheet lined with parchment (or a baking mat). Shape all the buns the same way. Cover with plastic wrap and proof for 15-20 minutes. Whisk the reserved 1 tbsp egg with the reserved 1 dessert spoon milk and gently brush the buns; you can sprinkle extra sugar on top.
Step 14
Bake immediately in a preheated oven at 190°C / 375°F for about 16 minutes, until golden. Exact time depends on your oven. Cover the baked buns with a towel and let cool. While the first batch bakes, shape the remaining 8 buns the same way and leave them to rise. The buns expand a lot - leave plenty of space. I ended up with 2 large baking sheets.
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