Yeast dough in the refrigerator - what is cold fermentation and step-by-step recipes with photos. Overnight dough or pies for breakfast Dough that fits in the refrigerator overnight

OVERNIGHT DOUGH

To grab attention: the age-old cinnamon buns. Also from the night test

I have already talked about the wonderful “overnight” test more than once. I thought that I had already buzzed all your ears, but it turned out that many missed these hundred buzzes, so I’m buzzing on the hundred and first. For order.
It is a rich dough, very similar to brioche dough - but all it takes is a small amount of eggs and butter. I use it to bake pies and pies with sweet fillings, buns, donuts, brioche - in general, almost everything.

The baked goods are soft, tender and fluffy. Largely due to the excellent quality of the dough, which slowly rises in the refrigerator all night - that's why I call it that.

Night kneading is a complete convenience, because in the morning you no longer have to bother with the dough. All that remains is to come up with the filling, roll out the dough - and full speed ahead. And then all day long you can easily overeat with fresh buns or other tasty treats.

Moreover, the “overnight” dough can be stored in the refrigerator for two days - if you do not use the entire portion in the morning, then the next batch of pies can be baked the next day. The risen dough can also be frozen.

Before using, do not forget to transfer the frozen dough from the freezer to the refrigerator overnight. In the morning you can work with the dough calmly.

The only negative (and for some a definite plus) is that you need a mixer, preferably a stationary one, which will help you knead the dough quickly and without problems. The fact is that it turns out to be quite sticky (and should be so); kneading such dough by hand is not at all easy.
And filming the process in the evening in a dark kitchen is also problematic, so there’s some tension with the illustrations:((

For the test:
1 cup (250 ml) warm milk
25 g fresh yeast
2 eggs, beat with a fork
530 g flour + flour for work
80 g (just under 1/2 cup) sugar
75g unsalted butter, room temperature, cut into cubes
1/4 tsp. salt
grated lemon or orange zest (optional)

For lubrication:
egg (or yolk, mashed with a little milk or water)

1. Pour warm (almost room temperature) milk into a small bowl, crumble the yeast and stir with a wooden spoon. Pour the milk and yeast into the mixer bowl, add the eggs, zest and mix with the hook attachment at low speed. Add sifted flour, then sugar and mix at low speed for about 4 minutes until all ingredients are combined.

2. With the mixer running, gradually add pieces of butter and mix at moderate speed for another 5-6 minutes, until it is completely absorbed and most of the dough begins to gather around the nozzle. Add salt and stir for another minute or two. The dough will look like a thick, soft and sticky mass. You can leave the dough in the bowl or transfer it to a deep bowl. Cover the container with the dough with cling film and put it in the refrigerator - let it rise there slowly all night.

3. Remove the risen dough from the refrigerator, place it on a floured work surface, divide into two parts, punch down and knead vigorously. While you work with one portion of dough, return the second portion to the refrigerator or freeze immediately by wrapping the dough in cling film. Working with cold dough is very comfortable - it easily rolls out into a layer 3 mm thick. (Dust your rolling pin with flour and be careful not to let the dough stick to the work surface.)

4. Grease the formed products with yolk, ground with a tablespoon of water, place on a baking sheet covered with baking paper or in a mold (depending on what exactly you are going to bake) and leave to rise until the products have doubled in volume.

5. A quarter of an hour before baking, heat the oven to 180 degrees (for larger products you can do 200, then reduce the temperature), grease the surface with yolk and, if desired, sprinkle with poppy seeds, regular or crushed sugar and bake until golden brown, magical aroma and readiness.

I hope I didn't miss anything. If you have any questions, ask. So now the magazine has a new tag "overnight dough". It will also be supplied to existing recipes for various varieties from the “night”.

Over time, I plan to add the same special posts dedicated to different types of dough. Thank you for your attention and patience! Mine is already at its limit because of the machinations of SOUP, damn him.

It is associated with a warm place in which it fits, comes to life, and grows. There is a significant amount of truth in this belief; most recipes actually recommend this particular method of ripening. But few people know that you can prepare yeast dough in the refrigerator. And the result will be no worse!

Those who are faced with the need to save a piece of dough for later use should not be afraid of the refrigerator. It is perfectly acceptable to keep it refrigerated. But this must be done competently, taking into account the features of the product and strictly following the technology.

Let's look into everything in detail. Let's talk about recipes for yeast dough, the technology of which involves cooling, and also consider ways to preserve the semi-finished product in the refrigerator and freezer.

Recipes for hot summer

When it’s +30 outside, the last thing you want is to spend a long time fiddling around in the kitchen. But no one has canceled the love for homemade delicacies! Try making yeast dough in the refrigerator. This can be a great solution for the hot season. Don’t worry, the recipe does not imply any complex processes, and the list of products will seem quite accessible and familiar to you.

Special recipe

Required Products

To prepare yeast dough in the refrigerator, prepare the following ingredients:

0.5 l of water;
2 tsp. dry yeast;
1 tsp. salt;
1 large egg (2 small);
2 tsp. Sahara;
4 tbsp. l. oils;
4 cups flour.

If you plan to cook, add more sugar - up to half a glass. You can also use regular yeast, you will need about 50 g of it.

Cooking process

Pour the yeast with a small amount of warm water (about 30 o C), add sugar and salt. Let me stand. There is no need to add flour, even if the yeast manufacturer recommends doing so. The mixture will quickly bubble and become covered with a cap of bubbles. When it has doubled in size, pour it into a large bowl and add the rest of the water, also slightly warmed. Beat the egg, pour in the oil.

Pre-sieve the flour so that it becomes fluffy and enriched with oxygen. Add to the dough gradually, one glass at a time, kneading well each time. You may not use the entire amount of flour recommended in the recipe. You need to stop when the dough begins to lag behind your hands, but still does not stop dirtying them a little, sticking in thin layers. It doesn’t matter if it seems a little runny to you - but the products will come out tender.

By this point, the dough will have cooled completely until it's time to put it in the refrigerator. How long can yeast dough be stored in the refrigerator before modeling? The optimal time is considered to be an hour and a half. You can extend the time to several hours, but in this case, you will have to knead the dough periodically, otherwise it will begin to become willful.

When the allotted time has expired, take it out, knead it, using vegetable oil to lubricate the table and hands, and form the products.

Sweet fillings for yeast pies

You can prepare a huge number of different dishes based on this recipe. While our yeast dough is settling in the refrigerator, you can make the filling for the pies. Whether to fill them all the same way or prepare several types is up to you. You can use any favorite products: fresh and frozen fruits and berries, jam and marmalade, nuts, cottage cheese. You can bake them in an oven preheated to 180°C or fry them in vegetable oil in a frying pan.

Salty fillings for baking

If you leave yeast dough in the refrigerator, it will not develop a characteristic smell, which not everyone likes. Therefore, it is ideal for even the most delicate and delicate fillings. You can make pies with salty spicy cottage cheese, eggs and herbs, meat, mushrooms, mashed potatoes, peas, rice and any other filling. The result will certainly please you, because the dominant taste will be the taste of the filling, not the yeast.

dough in the refrigerator

Sometimes it becomes necessary to postpone the preparation of pies to the next day. For example, when one of the ingredients runs out or urgent matters arise. In this case, there are several storage methods that are suitable for almost any yeast dough.

If you plan to leave the yeast dough in the refrigerator overnight, knead it and brush it with butter on all sides. For storage, use new, clean bags, always dry. Just place a lump of dough in a bag, pierce it in several places, tie a knot, leaving enough space inside. Place in the refrigerator, away from the freezer. Keep in mind that when cooling, the yeast does not die - its vital processes slow down, but do not stop. What does it mean? And the fact that the next day you will take a larger lump out of the refrigerator than you put there the day before.

Puff pastry dough (store bought)

Surely you have paid attention to frozen dough. And if you tried to cook with it, you were able to see that it behaves perfectly: it has plasticity, fluffiness, grows strongly and obeys. Therefore, the freezer does not harm the dough components at all? The answer to the question of how long yeast dough can be stored in the refrigerator at subzero temperatures is written on its packaging: the lower the temperature, the longer the shelf life. Deep freezing allows you to store the product for six months or more.

Is it possible to repeat this at home? The answer is yes, but do not forget that yeast dough cannot be re-frozen. Buy packages as large as you can use at one time.

How to preserve yeast dough for a long time?

If you are convinced that nothing bad happened to your dough overnight, you may have a question: how long can yeast dough be stored in the refrigerator without losing quality? Experts do not recommend extending the shelf life for a long time. In the most unexpected cases, a balcony is preferable. In any case, place the dough in a deep pan, leaving at least half of the volume free. Be sure to cover with a lid or film. Do not seal or the dough will sour. A living yeast culture needs access to air.

You can store the dough in the refrigerator for no more than three days. Knead it thoroughly before use.

Can I use a freezer?

As we see from the experience of manufacturers of semi-finished products, freezing does not harm the product. The dough is prepared from ingredients, each of which tolerates sub-zero temperatures quite well.

You already know whether you can store yeast dough in the refrigerator and how to do it. Now let's look at the features of freezing.

Roll out the dough into a layer. Place a layer of cling film tightly over it, pressing with your fingers to prevent any bubbles. Roll the dough into a roll and wrap it in a layer of film. Place in the freezer. But what about air access? At temperatures below 0 o C, biological processes in the yeast strain stop, so they do not need oxygen. But when defrosting, you must give the dough the opportunity to breathe.

Defrosting

If you are working with your own frozen dough, don’t expect that you can just lay it out on the table and start modeling a few hours later. The process of thawing homemade dough is different from working with semi-finished products. Raise the temperature gradually: let it “wake up” in the refrigerator, only then take it out. The dough should be defrosted at room temperature, in a place where there are no drafts or excessive lighting.

When the dough has thawed, knead it again, cover with a towel and let it gain strength in the warmth. Delicious pies will serve as the best proof that neither low positive nor even negative temperatures are destructive. The main thing is to follow simple rules.

My family loved pies and knew how to bake them. And I also love and know how to bake pies. I have many recipes for yeast dough for all occasions. Some were inherited, and some were invented by herself.

Cold yeast dough stands apart in my collection of recipes. I have a reverent attitude towards him, as towards a living person. When you prepare it, the dough reacts vividly to all my manipulations. At first it sticks mercilessly to your hands, then it starts to squeak and creak, and after proofing it becomes soft and pliable like plasticine. Cold yeast dough is very fun to work with - you don’t need to knead it long and thoroughly, and it works not warm, but in the refrigerator. It's always amazing for me to open the refrigerator and see a puffed up ball of dough. The finished dough does not stick to your hands or the table, rolls out to any thickness and is easy to mold. One batch of cold yeast dough produces delicious pies, thin pizza, and lush open pies. And everything is delicious. By the way, pizza made from cold yeast dough turns out perfectly, with a thin and crispy crust.
The composition of products for cold yeast dough is similar to the composition for regular yeast dough. The difference lies in the mixing technology. Cold yeast is quickly mixed with warm milk and left in the refrigerator for 2-3 hours. I knead the dough only with my own hands, with love and a good mood. And it always answers me with lush pies and buns. Just a dream, not dough.
Preparation time: 30 minutes of kneading and 2-3 hours of rising in the refrigerator
Difficulty: medium
Ingredients: for 32 pies or 4 large pizzas
Milk – 1 glass
Butter or margarine – 200g
Flour – 550-600 gr
Dry yeast – 7g
Granulated sugar – 2 tbsp. spoons
Salt – 0.5 teaspoon
Egg – 2 pcs

How to Prepare Cold Yeast Dough:

Remove the butter from the refrigerator in advance and leave it to soften at room temperature.
Heat a glass of milk to 30 degrees.
Mix warm milk, yeast and granulated sugar in a bowl until completely dissolved.
Place in a warm place for 15-20 minutes until foam from the yeast appears on the surface.
While the yeast is rising, sift the flour.
Rub the softened butter and flour into crumbs using your hands.
Mix eggs into the dough.
Pour the risen yeast into the dough. Knead fanaticism for about 5 minutes. When kneading, the dough will strongly stick to your hands, flake and squeak. The dough should be dense and sticky. If necessary, add a little flour. After refrigeration, the dough will stop sticking.
Form a ball of dough and refrigerate for 2-3 hours. In the refrigerator the dough will rise and become plasticine.
After three hours the dough is ready.

Well, then, sprinkle the table with a little flour, or pour a little oil and go ahead. The dough is very easy to work with. It doesn't stick, it molds well and rolls out just great. I think you can do whatever you want with this test. One caveat: when sculpting, the dough must be kept in the refrigerator, taking it out in small portions. Quickly mold and bake without proofing.
Now, when I want pies or pizza, I no longer think about the difficulties of kneading the dough. I just enjoy making cold yeast dough. And most importantly, it is universal. You can bake pizza, pies with cabbage, and even a sweet pie in one fell swoop.

How I prepare Cold Yeast Dough:

I take the butter out of the refrigerator and leave it at room temperature to soften. I will need exactly this for the test.
I heat a glass of milk to about 30 degrees. This is the optimal temperature for yeast development

In a bowl, mix warm milk, yeast and granulated sugar until completely dissolved. Place in a warm place for 15-20 minutes until a cap of yeast appears on the surface.

While the yeast is rising, I sift the flour so that it absorbs air and breaks up the lumps.

With my hands and in a good mood, I grind the softened butter and flour into crumbs.

Add eggs and mix evenly.

Meanwhile, the yeast has risen and I add it to the dough. I knead the dough with my hands without fanaticism for about 5 minutes. When kneading, it exfoliates and squeaks invitingly. The dough should be dense. If not, add a little flour. Please note that when kneading, the dough initially sticks strongly to your hands, then less. After it sits in the refrigerator, this disgrace will stop.

I quickly form a ball and put the dough in the refrigerator for 2-3 hours. You can even overnight. My experience has shown that the perfect dough is ready in about 3 hours. During this time, the dough will rise and become truly plasticine.
The dough is ready!

Bon appetit! If you have any questions, ask, I will definitely help.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

It is believed that dough prepared with yeast is suitable only in a warm place. It is customary to place the workpiece closer to the stove or radiator, and cover it with a towel. Few housewives know that you can leave yeast dough to ferment in the refrigerator, and the growth process will slow down, but this will improve baking in many respects. It is used to bake delicious airy bread, fragrant buns and other baked goods, which are no worse, and even better, than the usual warm fermentation method.

What is cold fermentation of dough

Leaving the dough overnight, long-term dough proofing or cold fermentation of the dough is one process that can be characterized by a simple rule: less yeast, more time to rise the flour mass. Yeast grows slower in cold air than in warm air, but the process itself is no different. Baking prepared using this method has many advantages:

does not go stale for 7 days or more;
there is no need to use additional improvers;
quality and taste are noticeably improved.

The idea of cold fermentation dates back to ancient times. This process made it possible to saturate the future baked goods with aroma and taste, making it as healthy as possible. In the summer, fermentation occurred with an increase in the temperature of the product; it spoiled and quickly turned sour. With the advent of the refrigerator, the problem was solved: you can regulate the fermentation temperature and not allow it to rise above 4-8 degrees Celsius. The method has become widespread not only in the hands of skilled housewives, but also on a production scale.

How to store yeast dough in the refrigerator

Ready and unused dough can be stored in the refrigerator, but, like any food product, it has a limited shelf life. Therefore, if you have excess viscous mass left, do not throw it away, but put it away for later. In this way, you can prepare semi-finished products for future use. The main thing is to remember how to properly store them in the refrigerator. Before putting the product away, be sure to include a note in the bag indicating the date of manufacture. You can defrost the mass only once.

Baking dough in the freezer

Yeast dough retains its properties well in the freezer. The finished mass is stored here, which does not require further fermentation. Such a semi-finished product can be found today in any store where freezers are installed. Before freezing the product, first roll it into thick layers (up to 1-1.5 cm) for convenience, cut into pieces, generously sprinkle with flour, wrap with parchment paper or wrap with cling film. You can store the blanks in plastic containers.

Pancake dough

Housewives prefer to use pancake dough right away rather than leave it for later, but it’s so nice to eat fresh baked goods for breakfast or an afternoon snack without having to stand at the stove for an hour. Yeast preparation for pancakes is stored in the refrigerator for two days. If you add kefir to the dough, do not leave it for more than a day. You need to bake pancakes from the preparation with vinegar and soda immediately, otherwise you will be disappointed; the dish will not be tasty. Before putting the mixture in the refrigerator, cooks are advised to first pour the mixture into a regular bottle with a lid.

Yeast dough recipe

Yeast dough is prepared in a cold way depending on the type. It comes in lean, puff, instant, and sweet or salty. The variety is due to the prevalence of yeast dough in the refrigerator in many cuisines around the world, its long history of use and versatility. Careful introduction of the flour mass makes the baked goods airy and voluminous. Try using the slow fermentation method in the refrigerator to preserve taste and nutritional properties, and prepare this version:

on milk, eggs;
with the addition of kefir,
with butter or vegetable oil.

With milk

Time: 1 hour, plus overnight fermentation.
Number of servings: 10 servings.
Calorie content of the dish: 320 kcal/100 g.
Purpose: baking.
Cuisine: European.
Difficulty: medium.

This recipe for yeast dough is prepared in the refrigerator for sweet baked goods. It makes excellent bagels, buns, and bases for sweet pies. If you add raisins to the list of ingredients, you will get delicious Easter cakes. Yeast loves sugar, which is abundant here, so future baked goods feel great in the cold. Fermentation takes several hours at a temperature of 6-7 degrees.

Ingredients:

flour – 1 kg;
milk – 1.5 tbsp;
eggs – 6 pcs.;
butter or margarine – 300 g;
yeast – 70 g;
sugar – 2 tbsp;
salt - a pinch;
sunflower oil – 1 tbsp. spoon.

Cooking method:

It is better to sift the flour before use. It will be saturated with oxygen, the dessert will come out more magnificent.
Heat the milk to 30 degrees. Add one tablespoon of sugar and yeast. Stir until smooth.
In a separate bowl, beat eggs with sugar. To do this, use a blender.
Melt margarine or butter. Be careful, the product should not boil. Cool.
Mix the milk mixture, beaten eggs with sugar, melted margarine. Stir, salt and add flour. When the mixture can no longer be turned with a spoon, transfer it to a floured surface, such as a table, and continue working here until the mixture no longer sticks to your hands.
Transfer everything to a pan greased with sunflower oil, and in the evening put it in the refrigerator to cool, covering the top with cling film. Make sure the bowl you choose has room for lifting.
In the morning, the workpiece needs to be taken out and kept at room temperature for an hour and a half.

Quick yeast dough for pies in the refrigerator

Time: 1 hour, plus 2 hours for fermentation.
Number of servings: 10 servings.
Calorie content of the dish: 290 kcal/100 g.
Purpose: baking.
Cuisine: European.
Difficulty: easy.

The aroma of pies from the oven creates a homely feeling, but fiddling with them is time-consuming and difficult. This recipe for the lazy with two types of cottage cheese filling (sweet and unsweetened) will delight the household and save the housewife from unnecessary trouble. The refrigerator dough for pies is prepared with the addition of milk, vegetable oil and yeast. You can use a different filling, it’s a matter of taste. Jam, fresh fruit, boiled potatoes, boiled eggs with green onions, and peas work well here.

Ingredients:

flour – 3-4 tbsp;
yeast – 50 g;
milk – 1 tbsp.;
vegetable oil – 4 tbsp. spoons;
egg – 2 pcs.;
salt - a pinch;
sugar – 3 tbsp. spoon;
cottage cheese – 500 g;
raisins – 50 g;
dill greens - a small bunch.

Cooking method:

Prepare the dough. To do this, heat the milk, add 1 tablespoon of sugar and yeast. Beat the egg with a fork and fold into the mixture. Add salt, add vegetable oil and knead the dough.
Refrigerate the mixture in a bowl with room for two hours.
At this time, prepare the filling. Divide the cottage cheese into two parts. Mix one part with the rest of the sugar and steamed raisins, the other with finely chopped dill.
After the time has passed, remove the dough from the refrigerator, roll out the sausage, cut into small portions and form into pies.
Bake in the oven on a baking sheet at 220 degrees until done.

Time: 1 hour, plus rise time.
Number of servings: 10 servings.
Calorie content of the dish: 280 kcal/100 g.
Purpose: baking.
Cuisine: European.
Difficulty: medium.

During fasting or dieting, simple yeast dough is prepared in the refrigerator. It makes delicious fried pies, pizza bases, pies and other delicious baked goods. The advantage of such baking is the absence of large amounts of fat, eggs and sugar. The dish will be as low-calorie as possible for baking in general, so for those who take care of their figure, but at the same time love to enjoy baked goods, this is the best option.

Ingredients:

vegetable oil – 1/3 tbsp.;
yeast – 25 g;
flour – 500 g;
salt - a pinch;
sugar – 1 teaspoon.

Cooking method:

Heat 1 glass of water to 30 degrees, dissolve sugar, salt and yeast in it.
Add vegetable oil to the resulting mixture.
Prepare the dough. To do this, stir in a little flour, diluting the mixture to the consistency of liquid sour cream.
Wait half an hour. During this time, the dough should rise. This will be clearly visible by the increased volume and spongy surface.
Mix in the rest of the flour – the dough should be firm.
Place the dough in a deep bowl, the walls of which must first be greased with butter, cover the top with cling film so that it does not dry out, and put it in the refrigerator for several hours.
After the specified time has expired, you can make any suitable dish from the workpiece.

Dough in a bag in the refrigerator with dry yeast

Time: 1.5 hours.
Number of servings: 10 servings.
Calorie content of the dish: 300 kcal/100 g.
Purpose: baking.
Cuisine: European.
Difficulty: medium.

Housewives love to use dry yeast. They are convenient because they have a long shelf life and are suitable for the express method. This recipe for instant yeast dough in the refrigerator is very simple: the mixture rises in an hour and is ready for further processing. The amount of sugar is adjusted for the future dish. You can replace the water with milk, it will be more tender and tastier. Some housewives use margarine instead of vegetable oil.

Ingredients:

flour – 4 tbsp;
2 teaspoons of dry yeast;
salt – 1 teaspoon;
eggs – 1 pc.;
sugar - 150 g for baked products or 1 teaspoon - for fried ones;
vegetable oil – 3 tbsp. spoons.

Cooking method:

Dissolve dry yeast, sugar and salt in water.
Beat the egg with a fork and add it along with the butter to the yeast mixture.
Knead the dough: it should stick to your hands a little, so it is very important not to overdo it with flour.
Wrap everything in cling film, but not too tightly, put it in the refrigerator for an hour.

Shelf life

Yeast dough should not be kept in the refrigerator for a long time, it may become acidic. The maximum permissible period allotted for storing this product is two days at a temperature not exceeding 8 degrees. If the semi-finished product contains fermented milk components, then the period is reduced to one day, otherwise it will turn sour. You can keep the flour mixture in the freezer for much longer. The shelf life here is 4 months.

Video

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You need a mixer, preferably a stationary one, that will help you knead the dough quickly and without problems. The fact is that it turns out to be quite sticky (and should be so); kneading such dough by hand is not at all easy.
For the test:

25 g fresh yeast
2 eggs, beat with a fork

1/4 tsp. salt
grated lemon or orange zest (optional)

For lubrication:
egg (or yolk, mashed with a little milk or water)

1. Pour warm (almost room temperature) milk into a small bowl, crumble the yeast and stir with a wooden spoon. Pour the milk and yeast into the mixer bowl, add the eggs, zest and mix with the hook attachment at low speed. Add sifted flour, then sugar and mix at low speed for about 4 minutes until all ingredients are combined.
2. With the mixer running, gradually add pieces of butter and mix at moderate speed for another 5-6 minutes, until it is completely absorbed and most of the dough begins to gather around the nozzle. Add salt and stir for another minute or two. The dough will look like a thick, soft and sticky mass. You can leave the dough in the bowl or transfer it to a deep bowl. Cover the container with the dough with cling film and put it in the refrigerator - let it rise there slowly all night.
3. Remove the risen dough from the refrigerator, place it on a floured work surface, divide into two parts, punch down and knead vigorously. While you work with one portion of dough, return the second portion to the refrigerator or freeze immediately by wrapping the dough in cling film. Working with cold dough is very comfortable - it easily rolls out into a layer 3 mm thick. (Dust your rolling pin with flour and be careful not to let the dough stick to the work surface.)
4. Grease the formed products with yolk, ground with a tablespoon of water, place on a baking sheet covered with baking paper or in a mold (depending on what exactly you are going to bake) and leave to rise until the products have doubled in volume.
5. A quarter of an hour before baking, heat the oven to 180 degrees (for larger products you can do 200, then reduce the temperature), grease the surface with yolk and, if desired, sprinkle with poppy seeds, regular or crushed sugar and bake until golden brown, magical aroma and readiness.

This is the original source.

My delights. I tried to bake buns, and they turned out very tasty. A distinctive feature of products made from this dough, in my opinion, is airiness. The buns turned out very soft, tender and downright weightless.
Ingredients for the dough:
1 cup (250 ml) warm milk
25 g fresh yeast
2 eggs, beat with a fork
530 g flour + flour for work
80 g (just under 1/2 cup) sugar
75g unsalted butter, room temperature, cut into cubes
1/4 tsp. salt
grated lemon or orange zest (optional)

I kneaded everything in the bread maker, covered it with cling film and put it in the refrigerator overnight.

This morning the dough looked like this

Place on a floured work surface, divide into two parts, punch down and knead vigorously. While you work with one portion of dough, return the second portion to the refrigerator or freeze immediately by wrapping the dough in cling film. Working with cold dough is very comfortable - it easily rolls out into a layer 3 mm thick. (Dust your rolling pin with flour and be careful not to let the dough stick to the work surface.)
Formed buns. I made “chrysanthemum” buns (chrysanthemums are made from a flagellum. The dough is rolled out into a flagellum, then it is laid in a mound and the petals are cut with scissors).

Reduced: 78% of [650 by 432] - click to view full image

Form the products and leave to rise until the products have doubled in volume.
A quarter of an hour before baking, heat the oven to 180 degrees, grease the surface with yolk and, if desired, sprinkle with poppy seeds, regular or crushed sugar and bake until golden brown, magically aroma and cooked.
When the buns were ready, I poured orange glaze over them.