Name: Yeast buns that stay soft even the next day
Prep time: 120 min
Cook time: 120 min
Total time: 120 min
Yield: 10
Ingredients: 700 g plain flour; 3 tablespoons baby semolina; a pinch of salt; 2 eggs; 300 ml lukewarm milk; 30 g fresh yeast (or 1 packet dry yeast); 3 tablespoons granulated sugar; grated zest of 1 lemon; 150 g butter or margarine; 1 egg yolk; 1 tablespoon milk; thick jam (plum, apricot) or lemon cream

Preparation procedure

Preparing the dough: Sift the flour into a large bowl, add the baby semolina, a pinch of salt and the grated lemon zest. Make a well in the center, add the eggs, the yeast mixed with sugar in the lukewarm milk and the melted fat. Work into a smooth, elastic dough, cover it and let it rise in a warm place for about 1 hour.
Shaping the buns: Turn the risen dough out onto a floured work surface and knead briefly. Roll it into a sheet about 0.5 cm thick and cut into smaller rectangles. Place a teaspoon of filling in the center of each piece, fold over and seal the edges firmly.
Baking: Arrange the buns close together on a baking sheet lined with parchment paper. Brush them with the beaten yolk mixed with milk and let them rise a little longer. Bake in an oven preheated to 170 °C (with fan) for about 30 minutes, until they are golden.

Preparation time and number of servings

Total preparation time: approximately 2 hours (including rising)
Number of servings: about 20 buns

Conclusion

Homemade yeast buns are fluffy, tender and stay moist even on the second day. They taste best fresh, but are also great as a snack for the road or a sweet breakfast. If you want to vary the recipe, try different fillings – from traditional jam through quark to poppy seed. This recipe will become a beloved part of your family baking.

Yeast buns that stay soft even the next day recept

For 10 portions

Ingredients

Ingredients for brushing:

Ingredients for the filling:

Preparation procedure

Preparation time and number of servings

Conclusion

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