Dry Yeast Milk Dough for Filled Buns
Surprising your family with airy pastries for tea is easy and simple! Milk Dough for Filled Buns with Dry Yeast works equally well for the oven and for the pan. The filled buns turn out soft and stay that way even the next day. The dough is made with a sponge, which takes time, but the result is worth it!
Updated : 20 July, 2026
Easy
About 1 hour.
Ingredients
400 milliliters
Milk
15 grams
Dry yeast
2 tablespoon
Sugar
2
Eggs
100 grams
Vegetable oil
700 grams
Wheat flour
5 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you knead a simple sponge dough for filled buns with dry yeast and milk? Prepare the necessary ingredients. All products should be at room temperature. The milk should be warm, about 30°C / 86°F. First, you need to make the sponge. Pour half of the warm milk into a bowl for making the dough and add the sugar. Then add the dry yeast, 2 tablespoons of flour, and mix everything. Cover the bowl with a towel and leave it in a warm place for 20–30 minutes.
Step 2
After some time, bubbles will start appearing on the surface and fermentation will begin, releasing carbon dioxide. The more bubbles there are, the fluffier and airier the baked goods will be. The finished sponge will look like foam. If this does not happen, the yeast will need to be replaced.
Step 3
Add the eggs, the remaining milk, a pinch of salt, and the vegetable oil to the sponge. Sift the flour for the dough through a sieve a couple of times. This is necessary so it becomes aerated. Thanks to this, the finished pastries will be very airy. Add about 500 g / about 4 cups of flour to the dough and start kneading. During kneading, gradually add the remaining flour little by little.
Step 4
Knead the dough until it almost stops sticking to your hands. Remember that you may need a little more or a little less flour than the amount stated. Lightly dust the finished dough with flour on top, cover with a towel, and leave in a warm place to rise.
Step 5
This will take about 1 hour. The exact time will depend on the activity of the yeast and the room temperature. The dough should increase in size 2–2.5 times.
Step 6
The finished milk dough for filled buns with dry yeast gives plenty of room for imagination. Shape filled buns with potatoes and mushrooms, cabbage, meat, or organ meat for a hearty dinner. For those with a sweet tooth, fillings with apples, cottage cheese with raisins, or thick fruit preserves will work well. Serve the golden filled buns with sour cream, cold milk, or aromatic broth. Enjoy!
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