How to cook pastry for pies in the oven or sweet buns - step by step recipes with photos. Sweet dough for pies and buns

Pies, pies, sweet pastries, loaves of bread are traditional dishes of Russian cuisine that every housewife used to be able to cook. In Russia, a variety of pastries are held in high esteem. Open and closed yeast pies, all kinds of pies, buns, shanezhki, cheesecakes, pies and kulebyaki. Not so long ago, pizza was added to this list, which can also be cooked on yeast dough.

In addition to the daily menu, pies were included in the list of festive dishes and had a sacred meaning. For example, a wedding chicken was traditionally served at a wedding, and a loaf was also baked to receive dear guests. Everyone knows the folk custom to meet dear guests with bread and salt. The birth of a new family member was celebrated with the so-called Babkin's pies. These are buns, bagels, pretzels and other pastries that were treated to all the neighbors.

Make dough with yeast or buy ready-made? Everyone decides for himself. You can, of course, buy ready-made. However, every self-respecting housewife at least once tried to make yeast dough herself. There are now raw and dry, fast-acting yeasts and various kitchen utensils for making simple and delicious baked goods.

On water or milk, on kefir or on sour cream, on dry or raw yeast, you still need to know how to make yeast dough. I have already written about cooking. In this article, I describe in detail how to make dough on dough from flour, water and yeast, as well as in a non-dough way. Consider also how to choose the right products.

The preparation of yeast dough has many nuances, so high skill can only be achieved with considerable experience. Some young housewives do not dare to mess with yeast dough, and in vain. Of course, it requires some skill. But after trying once or twice, you will be able to comprehend all the subtleties that allow you to make a tender, soft, very tasty dough.

The hut is not red in the corners, but red in the pies.

Your hut will be red with a variety of pies - with potatoes, with meat, with fish and cabbage. Or sweet with apples, jam, jam or cottage cheese. And each pie with a new filling will be perceived as a new dish. You will be known as a noble culinary specialist and will regularly pamper your family with delicious pastries.

16 secrets of fluffy yeast dough

Before proceeding with the preparation of the dough, it is necessary to evaluate all the nuances, the implementation of which guarantees an optimal result.

1. Yeast can be both dry and raw, pressed. But in any case, they must be fresh and of high quality. All failures in the preparation of yeast dough most often occur precisely because of low-quality yeast.
2. The temperature of water or milk for breeding yeast should be between 28-36 degrees. Otherwise, the fungi will simply die or never become active.
3. An important secret of the airy, fluffy dough is the equally warm temperature of all the ingredients being mixed. That is why it is necessary to first get milk and eggs out of the refrigerator so that everything warms up to room temperature.
4. The kneading process does not tolerate fuss, drafts and other facts that can spoil the whole result.
5. Before adding flour to milk, it is necessary to sift it. So it is enriched with oxygen, which makes the dough more magnificent.
6. To make the yeast dough more elastic and tender, it is worth adding to it a small amount of vegetable oil.
7. To get fluffy pies in the process of raising the dough, you need to make several punches. It is not necessary to close the pan with a lid, otherwise the dough will suffocate, it is enough to cover the container with a towel.
8. The contact of yeast and fats is unacceptable, which inevitably causes a decrease in the activity of fungi. Therefore, add oil after the dough has risen.
9. The kneading bowl should not be too wide, otherwise the dough does not rise well, just flattened along the bottom.
10. When proofing, the pan should be in a warm place. If the batteries are no longer working in the house, then you can put the container in a bowl with warm water.
11. It is necessary to knead the dough for at least 10-15 minutes - this has a positive effect on the activity of the yeast.
12. You do not need to add a lot of flour to the dough, hammering it, because it does not rise well, and the pastry turns out to be tough.
13. You should also not keep it warm, otherwise the cake will be sour. It rose, kneaded twice and on the third rise it is already possible to start cooking products.
14. Modern housewives can store yeast dough in the freezer - it will not deteriorate from this. After defrosting, it will rise like fresh.
15. Having formed buns or pies, it is necessary to leave the products for proofing for 15-20 minutes, only after that you can send the baking sheet to the oven.
16. The baking temperature is directly related to the sweetness. Sweet dough is baked at a temperature of 180-200 degrees Celsius, while lean dough requires a higher temperature, up to 240 degrees.

Sweet dough for pies and buns on sour cream

Baking according to this recipe is soft and fluffy. Knead with flour premium with good gluten.

Flour for sweet products must be of impeccable quality, only in this case the pastry will turn out perfect.

Make even baked pies with a sweet filling from it, even buns with raisins. Cheesecakes with cottage cheese are also good from it. They will be tasty and soft. You can bake the product in the oven or in a slow cooker.

What you need:

Cooking:

First you need to wake up the pressed yeast. You will need a spoonful of sugar, warm milk and the yeast itself, which we mix in a container and leave for 15 minutes.

To the resulting mixture, add the sifted wheat flour. It must be added in small portions, carefully. Now you can add salt. I mix everything step by step until smooth. This method avoids lumps. When the dough is thick enough, leave the whisk and knead with your hands.

Now he needs to be allowed to rest, and so that the surface does not wind, I cover the bowl with a napkin. After 15 min. you need to add vegetable oil heated to room temperature. And knead again with your hands for 10 minutes.

Cover the container with cling film and leave in a warm place for an hour. During this time, the volume will increase by 2 times.

Sprinkle the table with flour and put the risen dough on it. It is necessary to carefully flatten it into a rectangle with your hands.

I fold the finished layer into a flat roll, which, in turn, also folds into a flat roll, but already across.

Place the roll on a floured table and cover with a bowl. I leave it for 20 minutes. I repeat the manipulations with the dough and again let it rest for 20 minutes.

After that, lush, rich yeast dough is ready for making pies and buns.

Many recall their childhood, which fell on the times Soviet Union. Surely, many people remember delicious yeast pastries, all kinds of buns, pretzels or donuts, wickerwork, gingerbread, sour cream, etc.

Unified Soviet baking guaranteed the expected taste and high quality of baking. At the same time, it was the same in any store across the country. If you want to revive the taste of Soviet childhood in your kitchen, then prepare yeast dough in accordance with GOST. An excellent ratio of up to grams of verified products guarantees a successful result.

The video from the Eda TV channel shows in detail how to make a dough so that the dough is soft and fluffy like fluff.

For pizza at home

If earlier pizza was an exotic and foreign dish, now it has firmly entered the daily menu. Therefore, it is worth pampering yourself and your family with delicious homemade pizza on a day off, the more it is prepared quite simply.

The best and healthiest fast food is made only at home.

Of the many options for the test, it is worth choosing yeast. Despite the length of the preparation steps for such a test, the process is not difficult. Even a teenager can get it. Follow the directions in the recipe and you'll be fine.

What you need:

Cooking:

First you need to mix sugar, dry yeast and water. After 10 minutes in warm water, dry yeast comes to life and begins to bubble.

And immediately you need to add salt, butter and sifted flour to the bowl with yeast. I knead all the ingredients until an elastic dough is obtained. The process continues until it stops sticking to the hands.

The bowl must be covered with cling film or a towel and left for 35 minutes. During this time, the dough will rise and rise a little.

Here it is, ready to bake pizza. Soft, tender, elastic, the dough is perfectly rolled out and rises during baking, providing a soft, fluffy and at the same time quite thin cake.

Yeast pies on kefir

Delicate, mouth-watering pies baked in the oven. We are always glad to see them. Whether it's a homemade breakfast, lunch or a picnic outside the city. Therefore, every housewife should learn how to prepare a simple yeast dough on kefir for pies.

The dough is extremely easy to prepare, neutral in taste and can be combined with both sweet and salty fillings. Such pies are soft, tasty and keep their flavor for a long time. taste qualities and don't get stale.

What you need:

Cooking:

To begin with, I sift the flour and add a bag of instant, dry yeast to it.

Remember that all foods must be at room temperature.

After that, you need to mix kefir and vegetable oil. The mixture is heated to a temperature of about 38 degrees. Add salt and sugar to it, mix until smooth. After that, it remains to mix the dry and wet ingredients to obtain a dough.

I knead first with a spoon, and then I start kneading with my hands. The resulting soft, elastic ball must be laid out on a floured surface and kneaded for 8-10 minutes.

I leave the finished dough at room temperature for half an hour for proofing. In order not to wind, I cover it with a towel. The towel will not become an obstacle to natural moisture and air exchange.

After half an hour, you need to knead the dough and leave for another half an hour for the next rise. When it rises well again, I crush it again.

Now you can divide into portioned pieces. From the dough prepared from these components, you get 12 pies weighing about 70 grams.

We make pies in the following way. We roll a piece of dough into a ball, and then gently knead it into a cake up to 0.5 cm thick. For this, a rolling pin is used. After we put the filling on the blanks and pinch the edges, giving the pie the desired shape.

Line a baking sheet with parchment paper and lay out the pies.

Products should be laid with the seam down, so appearance will be the most beautiful and the filling will not spread.

I cover the baking sheet with a towel for 15 minutes for proofing. During this time, the pies will acquire a magnificent, expected shape.

Before sending to the oven, I grease each cake with yolk. When baking, the yolk will turn into a delicious glossy crust. Such pies are baked for 15-20 minutes at temperatures up to 200 degrees. Depending on the characteristics of the oven, it is difficult to predict the exact time for baking, so you should focus on the appearance of finished products.

Homemade bread from Yulia Vysotskaya

I couldn't miss this video from Yulia Vysotskaya. I decided to insert it into this article, because I myself also bake a loaf in the oven when I have time. I don't want a bread maker. I love when bread dough is kneaded by hand. As they say, with love.

This concludes my article on yeast dough. See you in the next recipes. Thanks to everyone who cooked with me today!

Unleavened yeast dough.
The doughless dough is prepared when we add a little muffin to the dough: butter, eggs. We knead such a dough immediately, in one step.
Dissolve the yeast in warm milk or water (temperature 35-37°C) and stir until the yeast is completely dissolved in the water.
Add the egg, sugar, salt, gradually add flour and knead the dough (it is better to grind the egg with salt and sugar first, and then add it to the dough).
At the end of the kneading, add melted and cooled butter and vegetable oil and knead until the dough stops sticking to the bowl and hands (the dough should not be steep).
Lubricate the finished dough vegetable oil, put in a large bowl, cover with a napkin or towel and put in a warm place.
Once the dough has risen, punch it down and let it rise again. Then you can start baking.

Sweet yeast dough.
Sponge dough is prepared when you need to put more muffins - butter, eggs, sugar, for example, for sweet pies, buns, etc.

Examination yeast quality.
Pour 50 ml of warm milk (35-37 ° C) into a small deep bowl, add 1 tablespoon of sugar and mix.
Crumble the yeast into the milk and stir to dissolve the yeast (it is convenient to mix with your fingers or a wooden spoon).

Put the yeast mixture in a warm place for 10-20 minutes. The yeast should foam up and rise in a "cap".

Cooking sourdough.
Sift flour (150-200 g) into a large bowl, pour in the remaining milk (400-450 ml) and mix - the dough should turn out like pancakes.
Stir the foamed yeast with a fork or small whisk and pour into the milk-flour mixture.

Mix well and put the dough in a warm place for 40-60 minutes.

During this time, the dough should double in volume, "wrinkle" and begin to fall off.
As soon as the dough begins to fall off, it is ready.

Prepare muffin.
In a separate bowl, grind the eggs well with sugar and salt (you can also add vanilla sugar, vanilla, saffron and other additives for flavor).

Melt the butter and cool to room temperature (so as not to burn the yeast).
Add pounded eggs to the prepared dough and mix.
Gradually adding, in small portions, flour, knead a soft, elastic dough.
In the process of kneading the dough, grease your hands and the table, alternately, with melted butter and vegetable oil.
Kneading the dough is one of the main points when kneading yeast dough. The dough loves to be kneaded by hand for a long time. Knead the dough, preferably at least 20 minutes.

Then put it back into the bowl, cover with a napkin or towel and put in a warm place to rise for 1.5-2 hours.

Hello, our dear readers! Frankly, this article turned out to be voluminous, however, for those who want to learn how to make rich yeast dough, I recommend reading it in full, as all the nuances and step-by-step photographs are detailed in it.

Now I have prepared several recipes for you with yeast dough - these are delicious yeast pies with various fillings, sweet pastries and buns. To be honest, the procedure is always the same for such recipes, so I decided to describe in detail once the process of how to make pastry dough for yeast pies using the sponge method. I remember how I was afraid to cook anything from yeast dough at all, it was heavy, clogged, and the pastry did not rise. It is a pity that in my youth there was no Internet and I had to learn from my mistakes.

Yeast dough can be rich, regular and puff. What is the difference? Puff pastry we will not discuss now. From ordinary yeast dough, products such as bread, pizza, flat cakes, fried pies, pies in the oven with salty filling, etc. are prepared. And sweet buns, cheesecakes, rolls, pies with fruit, jam, etc. d This is different recipes and differ in the amount of muffin.

In simple words, baking is eggs, sugar, butter, sour cream. Since such components make the process of yeast reproduction more difficult, 1.5 - 2 times more yeast is added to the rich dough than to the usual one. In other words, the richer the amount of baking, the more you need the amount of yeast. The most delicious dough is considered to be dough for Easter cakes, which are baked for Easter.

Sweet yeast dough for buns, as a rule, is prepared in the sponge method, it all depends on the amount of muffin. The yeast needs to be given a “push” so that they start working, but I’ll talk about this a little later. Okay, something I delved into the theory, I’ll tell you more clearly and show the whole process in practice. Recipes are different, all vary slightly in the amount of sugar and butter, but the processes are always the same.

Sweet yeast dough recipe

Here is my tried-and-tested favorite yeast dough recipe that I always use to make sweet yeast pies and pies:

Dough Ingredients

• Milk - 250 ml
• Yeast - 30 g (or 11 g dry)
• Sugar - 1 tbsp. the spoon
• Flour - 3 tbsp. l. with a slide

Baking Ingredients

• Sugar - 100 g
• Eggs - 2 pcs.
• Butter - 100 g
• Salt - a pinch
• Vanilla sugar - optional
• Vegetable oil - 1 table. the spoon
• Flour - 3 cups (250 ml volume) = approximately 450 g flour

Cooking

First we prepare the steam. In a warm liquid 35 - 40 ° C, add a spoonful of sugar, yeast (see the quantity according to your recipe) and a little flour. Mix everything to dissolve the yeast and sugar.

I usually cook with milk, while baking is soft, airy, sometimes with kefir or sour milk. There is an opinion that baking on kefir does not get stale for a long time. In practice, it was not possible to check, usually sweets do not stay stale for a long time, they are eaten quickly. Sometimes, when there is neither milk nor kefir, I take a glass of water and dissolve a couple of tablespoons of sour cream.

Set aside the dough in a place where there are no drafts for 30 minutes. During this time, the yeast will begin to “work” and you will get such a magnificent “hat”.

Later, the hat will fall off, and such bubbles will appear. This means that the dough is ripe. Now, in a separate bowl, mix all the baking: eggs, sugar and soft butter. It is not necessary to beat strongly into foam, just mix so that the components are combined.

When the dough has come up, we combine the dough together with the muffin and mix. If the recipe provides for the addition of vanilla sugar, salt, then you need to add at this moment.

Sometimes they write in books that when kneading dough, liquid components are added to dry ones, make a hill out of flour, make a hole in it and ... I don’t do that. I explain! Different flour works differently and absorbs liquid, so I gradually add the sifted flour one glass at a time to the liquid and mix with a spoon in one direction.

For some reason, it is believed that yeast dough should be mixed in one direction. In general, hostesses have accumulated a lot of warnings and recommendations: you need to cook with good mood, with love and not on critical days. Yes, the mass is alive, but what, I wonder, does it matter to yeast what days the hostess has?

So that the dough does not clog too much with flour and it does not stick to my hands, I use vegetable oil. I just grease my hands with vegetable oil and knead. So it doesn’t stick to my hands, and I don’t add extra flour. You need to knead for about five minutes so that it becomes smooth, elastic, but soft and fluffy. The consistency must be learned to determine intuitively, it is difficult to describe, well, like the soft part of the earlobe. After a couple of successful batches, your hands will remember what density should be. I wrote the approximate amount of flour in the recipe, but sometimes it turns out to be not enough. For pies and pies, I knead a soft dough, and for yeast rolls a little denser. Our sweet yeast dough is kneaded, but not ready yet. I put the mixed smooth lump in a bowl or pan, cover with a clean towel, put in a warm place for 1 - 2 hours.

Now you can knead it, knead it again (do not add flour) and you can use it, make various loaf pretzels out of it. Yeast dough for pies can be set to approach twice. After the first wash, I make it, put it on proofing and bake.

• Milk (or other liquid: kefir, yogurt, whey) for dough must not be overheated, otherwise the yeast will burn and not rise. Try the temperature like this folk way how to check the milk formula before giving it to the baby - drop a drop of warm liquid on your wrist, if not hot, then what you need.
• To make the dough fluffy, light, the quality of the flour is important. Choose flour of the highest grade and be sure to sift it. Pastry chefs advise sifting flour twice to enrich it with oxygen.
• The butter should be at room temperature, you can melt it, but the butter should not be added hot to the dough.
• Butter can be replaced with margarine or vegetable-cream mixture.
• Be sure to pay attention to the expiration date of the yeast, they must be fresh. As, however, and all products.
• If you knead the dough, but the mass does not fit in any way, put it in the refrigerator for 20 minutes, and then in a warm place. The temperature difference should "wake up" the yeast.
• Yeast dough is afraid of drafts and noise, the best place oven for him. I don't heat up the oven, I just put the bowl in there and wait.
• In order not to oversaturate the dough with flour, instead of dusting your hands and the table, grease with vegetable oil when kneading. Vegetable oil should be odorless and quite a bit. Then the yeast dough buns will be lush, airy.

At what temperature should you bake yeast dough products?

• Usually it is necessary to bake at a temperature of 160-180 degrees. It is advisable to use the "Confectionery baking" mode, modern models have such a mode.
• Place pastries in the middle. If baked at a very high temperature, the product may turn out to be fried on the outside and damp inside.
• Before cutting dough products, turn on the oven to warm up. At this time, they put the blanks prepared for baking for proofing so that they rise in front of the oven. After 15-20 minutes, the products are smeared with beaten egg yolk and sent to the oven.
• At first, in no case should you open the oven, otherwise the dough will fall from the flow of cold air. When the dough is already browned and seized with a crust, then you can already open the door and move the baking sheet or form where the pastry is located.
• Baking time is usually from 20 minutes to an hour, depending on the size of the baked product. Small pies, for example, can be baked in 25 minutes, a roll with poppy seeds in about 40 minutes, and a loaf will take even more time.

Dear readers, hostesses, do not be afraid to cook from yeast dough, just a couple of practices and you will learn to delight your loved ones with awesome fragrant lush pastries. I hope this recipe for sweet yeast dough will help you. Next, I plan to teach you how to cook yeast dough for pizza and for fried pies, belyashi, do not miss new articles.

Russian cuisine has always been famous for its pies. Housewives invariably prepared yeast dough for pies for all holidays. And the word pie itself most likely came from the word "feast" - a festival. And the saying “The hut is not red with corners, but red with pies” suggests that pies were a symbol of well-being.

In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of "bread and salt", they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor's kids with "grandmother's pies" - buns, bagels, pretzels and vitushki.

And what a variety of pies in Russian cuisine are open or closed pies, pies, kulebyaks, kurniki, kalachi, pies, shanezhki, cheesecakes. And every good hostess tries to surprise guests and loved ones with her culinary masterpiece.

Pies are baked from yeast or unleavened dough. Yeast dough for pies is still considered the highest culinary skill, since its preparation requires culinary experience and knowledge of the secrets of making magnificent yeast dough. Even from my own experience, I can say that according to the same, it would seem, proven recipe, yeast dough might not work out earlier. I began to read a lot about him and realized that yeast dough for pies requires a reverent attitude, does not tolerate fuss and drafts. We will talk about the secrets of its preparation a little later.

Now let's look at a few proven recipes.

Types of yeast dough and methods of preparation

Yeast dough is non-dough and sourdough. Let's consider how to prepare yeast dough for a pie and how sponge dough differs from doughless dough.

For unpaired yeast dough, the yeast is diluted with milk and immediately mixed with all other ingredients. The dough is left to rise for about 1-1.5 hours.

To prepare the sponge dough, the sponge is pre-prepared. To do this, the yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.

So why, you ask, complicate your life with dough, because the same dough is obtained in a safe way. And the trick here is that if you decide to make pies or pies from pastry with the addition of butter, margarine, sour cream, then such pastry “weights” the dough, and without dough it simply will not rise. For rich pies, sourdough dough is more suitable. Pies and pies are also prepared from non-dough yeast dough, but more insipid.

Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That's why I tried to describe in detail the entire sequence of its preparation step by step and with a photo.

The process of preparing a non-dough yeast dough consists of only one step - dilute the yeast and combine all the components.

Ingredients:

• milk or water - 250 ml
• flour - 500 gr.
• yeast - 50 gr.
• egg - 1 pc.
• sugar - 60 gr.
• butter - 100 gr.
• salt - 3 gr.

1. We heat the milk a little, the temperature of the milk should be no more than 30 ° C, i.e. a little warm.

Important! Milk cannot be overheated, so do not move away from it during heating.

2. Put the yeast in warm milk, chop it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very capricious. The indicated proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you put more sugar than normal, the fermentation process of the dough will slow down.

3. Drive 1 egg into the milk-yeast mixture. If you want to get a more crumbly dough, then instead of 1 egg, you can drive in 2 yolks.

4. It's the turn to add flour. We must sift the flour through a sieve, so it is saturated with oxygen and the dough turns out to be airy. We knead the dough with our hands.

5. Add fats to the dough. To do this, butter (I sometimes use margarine) is pre-softened to softness. In some recipes, the butter is melted to a liquid state, but still, I recommend heating the fats quite a bit so as not to disturb the structure of the dough. Stir the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Put the dough in a saucepan and leave to rise for about 1.5 hours in a warm place.

Try to maintain comfortable conditions for raising the dough - avoid drafts, keep warm and have enough air at all times.

8. When the dough has risen, it needs to be lightly kneaded. Thus, we release it from accumulated gases and enrich it with oxygen.

9. Leave for another 40-50 minutes to rise. After that, you can start baking pies or pies.

10. After you form pies or pies, let them rest for another 15 minutes.

Yeast-free dough for pies with dry yeast

This recipe is suitable for rich, sweet pies. However, if you remove vanillin from the recipe, then it is quite possible to cook savory pies.

We will be using dry yeast for the dough. The ratio of dry and fresh yeast is approximately 1:3, i.e. for 1 gr. dry yeast accounts for 3 gr. fresh. In 1 teaspoon approximately 3.5 gr. dry yeast.

Ingredients:

• milk - 1/2 cup
• flour - 500 gr.
• dry yeast - 1.5 tsp
• egg - 1 pc.
• sugar - 1 tbsp. l.
• vanilla sugar - 1 tsp
• margarine - 2 tbsp. l.
• salt - a pinch

1. Add dry yeast to warm milk and mix well until the yeast is completely dissolved.

2. Drive in 1 egg, add sugar and salt, vanilla sugar.

3. Pour the flour, previously sifted through a sieve. Knead the soft dough. If you knead with a combine, 6-7 minutes will be enough. Hands will have to work for 10-15 minutes. If the dough is not too soft, you can pour in a couple of tablespoons of warm milk during the kneading process.

4. At the end of the batch, add softened margarine.

5. We spread the dough on the table, knead it with our hands and leave it in a bowl covered with cling film for 1.5-2 hours in a warm place.

6. After the dough has risen, we do a punch-down once, put it again in a warm place for another hour.

7. When the dough rises again, you can roll out and cook pies and pies, cheesecakes and donuts, buns and Easter cakes.

Do not forget that all dough products, before sending them to the oven, should “puff” a little, distance themselves.

Yeast dough for pies

Yeast dough on dough differs from doughless dough in that dough is first prepared, consisting of yeast, water or milk and flour. The dough should ferment, and only then the rest of the rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies that contain a lot of muffin in the recipe - butter, margarine, eggs, sugar, etc. it is better to cook from sponge dough.

Ingredients:

• flour - 600 gr.
• yeast - 15 gr. (dry - 5 gr.)
• milk - 300 ml.
• eggs - 2 pcs.
• sugar - 1 tbsp. l.
• salt - 1 tsp
• butter - 100 gr.

1. First, let's feed the dough. To do this, add yeast to 100 ml of warm milk, mix well until it dissolves.

Milk should be only slightly warm, not higher than 30 ° C, so heat it on low heat and not be distracted by other things.

2. Pour 1 tsp into milk and yeast. sugar and 3 tbsp. l. flour, mix again.

3. Thus, our top dressing will quickly rise, increase in size by about 2-3 times and look like this:

4. After that, prepare the dough - add the remaining milk and add half the flour. Mix the weight well and leave in a warm place, covered with a clean towel, for about 1 hour. The dough will increase 3-4 times, and small bubbles will appear.

5. As soon as the dough starts to sink, beat the eggs into the dough, add the remaining sugar, salt and pre-melted butter.

6. Add the sifted flour in small portions.

7. Mix all the ingredients thoroughly, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.

8. Knead the dough until it becomes elastic and does not stick to your hands.

9. Cover with cling film and leave in a warm place for 1-1.5 hours.

10. When the dough has increased by 2-3 times, be sure to do a punch down - gently pat the dough with fists. It will settle, then cover again and leave to rise again for 30-40 minutes. Warm-up can be done 2-3 times, but I manage 1-2.

11. When the dough rises again, you can cook pies or pies.

Yeast dough for buns

According to this recipe, rich, soft as fluff and very tasty buns are obtained. These buns are baked in the oven. We will cook the dough on the dough.

Ingredients:

• flour - 500 gr.
• dry yeast - 5 gr.
• milk - 65 gr.
• water - 150 gr.
• egg - 1 large or 2 small
• sugar - 130 gr.
• salt - 5 gr.
• margarine or butter - 75 gr.
• vanilla extract or vanilla sugar to taste

1. Sift flour (250 gr.) Through a sieve and add dry yeast (half portion - 2.5 gr.), Mix everything.

I draw your attention: for the dough we use half of the indicated products.

2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.

3. Knead the dough, the dough turns out to be unusually thick. We form a lump of dough from it. Such a dough will ripen longer than the traditional, more liquid one.

4. Cover the dough with a film and leave for 4 hours in a warm place.

5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. It's a liquid mixture.

6. Separately, we prepare a dry mixture from the remaining flour (250 gr.) And yeast (2.5 gr.).

7. When the dough rises, add the liquid sugar mixture to it, then add the flour with yeast, vanilla sugar and combine all the ingredients.

8. Knead the dough.

9. In the dough in small portions, “mix” margarine or butter. To do this, break off a piece from the softened margarine and stir the dough to a uniform consistency, and so on until the end of the margarine.

10. The dough itself turns out to be watery, irregular in shape. This dough is different from the elastic traditional, but still do not add more flour.

11. To knead such a batter, we use French technology - we raise the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end, it should no longer stick to your hands.

12. Put the dough in a bowl greased with vegetable oil for 3 hours. Yeast dough for pies should increase by 2-3 times.

13. Divide the dough into equal portions, form buns. We spread the buns on a baking sheet sprinkled with flour, cover with a film and leave for another 30 minutes to distance. During this time, the buns will still increase by 2 times, so when laying in a mold or on a baking sheet, leave a distance between them.

14. Lubricate the buns with a beaten egg.

15. Bake in an oven preheated to 180-200 ° C for about 30 minutes. It turns out soft, like fluff, rich and tasty buns.

Quick yeast dough for pies - choux pastry recipe

And another great recipe for pies for those who do not want to wait a long time for the dough to rise.

Ingredients:

• flour - 3.5 cups
• dry yeast - 11 gr.
• warm water -1 glass
• boiling water - 200 ml
• sunflower oil - 4 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1 tsp

1. Pour dry yeast into a glass and pour 1 glass warm water. We leave aside for now to activate.

2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp salt and 3 tbsp. l. sunflower oil.

3. It turns out crumbly dough. Pour boiling water over it and stir thoroughly until the lumps disappear. Let it cool down a bit for 5-10 minutes.

4. Pour diluted yeast into this dough.

5. Pour flour (2-2.5 cups) and stir. When the dough absorbs all the flour, add about 1 cup more. You need to feel when the dough will have enough flour. But do not overdo it, otherwise the dough will turn out too steep and the pies will turn out tough.

6. The dough turns out to be quite sticky, and so that it does not stick to your hands, pour a little vegetable oil directly on your hands and mix it into the dough.

7. You also need to grease the cutting board with sunflower oil.

8. Divide the dough into portions and form thick pancakes. We spread any filling on them and pinch like dumplings.

9. We fry such pies in in large numbers sunflower oil, deep-fried. Lay the pies in the pan with the seam down, so they do not spread.

Lean yeast dough

During fasting, there are restrictions on the use of certain products - meat products, dairy products, fats and eggs are prohibited. There is on my blog, there you can choose to your liking. And if you want pies in the post, it is quite possible. Prepare delicious pies according to the recipe of Father Hermogenes on water without eggs and milk. You can also come up with a very tasty filling for lean pies - with mushrooms, cabbage, apples or jam.

20 secrets of fluffy yeast dough

It is believed that yeast dough for pies is very capricious and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.

I hasten to assure you that there is nothing complicated here. And in order to make delicious pies or pies, you just need to know some cooking secrets.

1. The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
2. Correctly maintain the temperature of water or milk - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either freeze or boil and the dough will not rise.
3. Already by the way the liquid with yeast foams, you can determine the quality of the future test.
4. All products for the test must be warm. Prepare eggs, flour in advance, let them be at room temperature.
5. When kneading yeast dough in the kitchen, there should be no drafts - close all windows and doors.
6. I heard a belief that even loud noises can “frighten away” the dough.
7. Be sure to sift the flour through a sieve to enrich it with oxygen.
8. Add a little vegetable oil to the dough - the dough will become more elastic and tender.
9. During the rise of the dough, do 1-2-3 stretches.
10. Avoid direct contact between yeast and fats, otherwise the activity of the yeast may decrease.
11. In no case cover the kneaded dough with a lid, it must breathe. Cover the pot with a kitchen towel or cling film.
12. Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for lifting.
13. The bowl with the dough should be kept in a warm place. You can wrap it with something warm, you can put it in a basin of warm water, maintaining a warm temperature all the time.
14. Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more active the yeast will work.
15. Do not knead a tight dough. Firstly, it will not rise well, and secondly, products made from such a dough will be tough.
16. Don't overcook the dough. Watch his rise, do a warm-up and start cooking in time. If the dough is left to rest, pies can be sour and tough.
17. Yeast dough keeps well in the freezer. If there is a lot of dough, save some for next time, very convenient.
18. Be sure to leave the formed products for proofing for 15-20 minutes before sending them to the oven.
19. Brush the top of the pie with egg or yolk. I recommend greasing pies baked in the oven with melted butter.
20. The baking temperature for pies from rich yeast dough is slightly lower (190-210 ° C) than for non-baking dough (220-240 ° C).

I hope you didn't find the yeast dough preparation too tiring. Indeed, as a result, such delicious culinary masterpieces are obtained that any housewife can be proud of her skill.

Bon appetit and delicious pies!

And if you liked the recipes and tips, then share them with your friends.

Today we will cook rich yeast dough for savory pastries.

This test makes wonderful pies, kulebyaki, pies, with donuts in dough, cakes and bagels.

I will cook a double portion, this is almost 3 kg. finished test.

And in the recipe, which will be at the end of the video and in the description, I will indicate the number of products per serving.

List of ingredients:

For 1 serving (1.4 kg of dough)

• 700 gr. flour +50 gr. flour for sprinkling

• 250 ml. milk
• 125 gr. sour cream
• 100 gr. butter
• 50 gr. vegetable oil
• 50 gr. Sahara
• 2 eggs
• 1/2 tsp salt
• 30-35 gr. fresh yeast (or 11 gr dry yeast)

Sweet yeast dough for savory pastries - step by step recipe:

Let's start cooking.

Pour warm milk into the bowl in which we will knead the dough, pour a spoonful of sugar and add fresh yeast.

Stir thoroughly to dissolve the yeast.

Pour a few tablespoons of the sifted flour and mix well with a whisk.

We prepare the so-called dough to activate the yeast.

We remove the bowl in a warm place and literally after 10-15 minutes, if the yeast is fresh, a lush yeast “cap” will appear on them.

Add salt, the remaining sugar, lightly whisked eggs, sour cream to the bowl and pour in the melted butter, it should be warm, but not hot.

Mix everything thoroughly so that the salt and sugar are completely dissolved.

Then add the sifted flour in parts and begin to knead the dough.

While the mass is liquid, it is convenient to mix it with a whisk, as soon as the dough thickens, continue kneading with your hands.

Do not add all the flour at once, because. everyone's pain is different.

You can also knead the dough in a planetary mixer, but I like to do it by hand.

As soon as the dough absorbs all the flour, pour half of the vegetable oil into it and begin to knead intensively.

Knead the dough for at least 5 minutes, then grease the bowl and the dough itself well with the remaining vegetable oil so that it does not dry out and a crust does not form.

We cover the bowl with cling film, a damp towel or, as in my case, a lid and put it in a warm place to approach.

As usual, I use the oven with the light on or the “minimum heat” mode for this.

In this case, with the oven door closed, a temperature of 35-40°C (95-104°F) is created there, which is optimal for the dough to rise.

After 40 minutes, our dough came up perfectly, we take it out.

The dough turned out very fluffy!

Sprinkle the work surface with flour, carefully spread the dough out of the bowl, pick up the edges to the center and turn over.

Our sweet yeast dough for pies is ready!

If you noticed, then I did not make a single test.

I give him a good fit only once, because. With each punch, the yeast loses its strength.

I form products from a well-fitted dough, and the second time the dough will come up during their proofing.

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Sweet yeast dough for savory pastries - video recipe:

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