Buns that don't get stale for a long time: what's the secret to perfect dough

Immediately after baking, any buns will be tasty, flavorful, and fluffy. But the very next day, they start to get harder and, as a result, become stale. Therefore, to prevent this from happening, it is worth making the right dough. Seasonal apples are ideal for the filling.

The idea of making fluffy buns with apples was published on the Instagram page of food blogger Anna with the nickname annet_days. The secret of the dough is that yeast and sugar should be diluted in warm milk. Also, the dough should be kneaded as much as possible with your hands to make it elastic.

Ingredients for the dough:

• milk - 150 ml
• dry yeast - 6-7 g (or 20 g of fresh yeast)
• butter - 100 g
• eggs - 3 pcs
• sugar - 4 tbsp
• salt - 1/3 tsp
• flour - 500-550 g

Method of preparation:

1. Dissolve 1 tbsp of sugar and yeast in warm milk. If you use fresh yeast, let it stand in a warm place for 30 minutes.

2. Add eggs, sugar, melted butter. Mix.

3. Gradually add 500 g of flour and mix. Use another 50 g when kneading on the table, then grease your hands with oil and knead the dough well with a spatula.

4. Let it rise in a warm place for 1 hour. Then knead the dough and leave it again for an hour.

5. Form the buns.

6. Take a piece of dough, knead it into a circle with your fingers. Put the filling and pinch the edges.

7. Place in a baking dish with parchment paper with the seam facing down.

8. Grease the buns with egg yolk.

9. Bake for 30-35 minutes at 180 degrees.

10. Cover the buns with a towel and let them cool.