Pies in the oven from yeast dough: recipes. Cooking sweet yeast dough buns: recipe with photo

Classic puff pastry is quite difficult to prepare. It's easier to buy ready-made, and get it when you want to bake something. But, if you are a supporter of everything homemade, look on the Internet for simplified ways to make puff pastry. The recipes below assume you already have it.

tablespoon.com

Ingredients:

• 200–300 g puff pastry;
• chicken eggs;
• bacon slices;
• Parmesan;
• salt, pepper and herbs (parsley, dill, basil).

Cooking

Roll out the dough and cut it into squares 7–10 centimeters wide. Lay them out on a baking sheet lined with parchment paper. Make borders about 1 centimeter high along the edges of the squares.

Break one egg into each of your squares and lay out a few slices of bacon. Salt, pepper and sprinkle with chopped herbs and grated Parmesan (can be replaced with other cheese).

Preheat oven to 200°C. Bake puffs for 10-15 minutes. The dough should turn golden brown. But you can take the puffs out early if you want the egg to stay runny.

Clarkscondensed.com

Ingredients:

• 400 g puff pastry;
• 200 g sausage;
• 200 g cheddar;
• 4 eggs;
• 1 tablespoon ranch sauce;
• 3 tablespoons of salsa sauce;
• Parmesan.

Cooking

Roll out the dough to make a circle with a diameter of about 30 centimeters. Place a glass in the center of this circle and cut out another circle. Cut the resulting ring into triangular wedges. It should look like a flower.

You can also cut the dough into triangles and shape into a ring as shown.

Brush the ring with ranch sauce. If it is not there, then simply mix equal proportions of sour cream and mayonnaise with various spices (dried parsley, dried dill, salt, pepper, garlic powder, and so on).

Cut the sausage and lightly fry. Then break the eggs into the pan and fry, stirring constantly. At the end, add three tablespoons of salsa.

Spread the filling around the ring so that later it is convenient to bend the “petals”, and after cooking, cut the puff. Close the ring by bending all the "petals" and sprinkle it with grated parmesan. Bake the puff in the oven for 10-15 minutes at 200°C. Serve hot for breakfast.

Patsy/Flickr.com

Ingredients:

• 400 g yeast-free puff pastry;
• 250 g cream cheese;
• 150 g sugar + 2-3 tablespoons for sprinkling;
• 80 g butter;
• 1 teaspoon vanilla sugar.

Cooking

Roll out the dough into two large layers. Put one of them on a round or rectangular baking dish. Beat cream cheese, butter, sugar and vanilla sugar until smooth. Pour the mixture into the mold.

Lay the second layer of dough on top. Seal the edges. If desired, you can make braids or a lattice from the rest of the dough and decorate the cheesecake with them. Sprinkle the top of the cake with sugar. If you like cinnamon, then you can sprinkle it with it too.

Bake the cheesecake for half an hour in an oven preheated to 180 ° C until golden brown. When it cools down, send it to the refrigerator for a couple of hours, and then cut and serve.

minadezhda/depositphotos.com

Ingredients:

• 500 g puff pastry;
• 130 g butter;
• 1 small fork of cabbage;
• 7 eggs;
• 3 teaspoons of salt.

Cooking

Finely chop the cabbage and sprinkle with salt. Leave for 15-20 minutes for it to give juice. Boil the eggs and chop finely too.

Squeeze cabbage and combine with eggs. Melt the butter and pour into the filling.

Roll out the dough to the size of the pan. You should have two identical layers. Line a baking sheet with one of them and lay out the filling. Place the second layer of dough on top. Pinch the edges. Lubricate the surface of the pie with a beaten egg and bake in the oven for 30-40 minutes at a temperature of 180 ° C.

The-girl-who-ate-everything.com

Ingredients:

• 100 g puff pastry;
• 100 g cream cheese;
• 2 tablespoons of sugar;
• 1 tablespoon lemon juice;
• 1 teaspoon grated lemon zest;
• fresh or frozen berries.

For glaze:

• 1 glass of powdered sugar;
• 1-2 tablespoons of milk.

Cooking

Using a mixer, mix cream cheese, sugar, lemon juice and zest until smooth. Roll out the dough and brush it with the butter mixture. Spread the berries on top and wrap the roll. Cut it into small pieces and transfer them to a round baking sheet.

Bake the rolls for 15-20 minutes at 180°C. While they are baking, prepare the glaze. To do this, mix a glass of powdered sugar with 1-2 tablespoons of milk. Let the mixture stand for a while so that the powder is completely dissolved. If the frosting is too thick, add another tablespoon of milk. You can also add a pinch of vanilla if you like.

Take the rolls out of the oven and brush them with glaze. Can be served both hot and cold.

Dream79/Depositphotos.com

Ingredients:

• 1 kg puff yeast-free dough;
• 500 g pork or ground beef;
• 50 g butter;
• 2 onions;
• 5 cloves of garlic;
• salt, pepper, spices to taste;
• vegetable oil for frying.

Cooking

Grind the onion with a blender or meat grinder, mix it with minced meat. Salt, pepper, add minced garlic and spices that you like.

Cut the dough into small balls, roll each of them. Put a couple of tablespoons of minced meat and a small piece of butter on one half of the circle. Cover the minced meat with the second half of the dough and pinch it.

Fry pasties in hot vegetable oil until golden brown on both sides. After frying, lay the pasties on paper towels to remove excess fat.

Thefoodcharlatan.com

Ingredients:

• 200 g puff pastry;
• 2 bananas;
• "Nutella";
• sugar;
• cinnamon.

Cooking

Roll out the dough and cut into triangles. Brush the base of each with Nutella (about half a tablespoon per triangle). See how to make this chocolate paste at home.

Peel bananas and cut into quarters. Divide the banana pieces into triangles. Roll up the puffs, seal the open edges so that the filling is not visible. It should be something like pies. Roll each of them first in sugar, and then in cinnamon. Lay out on a baking sheet lined with parchment.

Bake puffs for 10-15 minutes at 190°C. Best eaten hot so Nutella flows like hot chocolate.

Ginny/Flickr.com

Ingredients:

• 220 g puff pastry;
• 100 g mozzarella;
• 1 teaspoon chopped parsley;
• 1 clove of garlic.

Cooking

Roll out the dough and cut it into triangles. Place a slice of cheese (if you don't have mozzarella, use any other softer variety) at the base of each triangle and fold over the bagels. Brush them with a mixture of melted butter and minced garlic and parsley.

Preheat oven to 190°C and line a baking sheet with parchment paper. Bake the bagels for 10 minutes.

vkuslandia/depositphotos.com

Ingredients:

• 500 g puff pastry;
• a can of canned pineapples (rings);
• powdered sugar.

Cooking

Remove pineapple from jar and pat dry on paper towels. Cut the rolled out dough into strips 2-3 cm wide. Wrap each pineapple ring with a strip of dough (much like we did with bacon) and spread on a baking sheet (don't forget the baking paper).

Bake the puffs in the oven at 180°C for 15-20 minutes. Sprinkle the baked goods with powdered sugar. You can also use sesame seeds or poppy seeds as a topping.

bhofack2/depositphotos.com

Ingredients:

• 250 g puff pastry;
• 200 g feta cheese;
• 200 g frozen spinach;
• 4 tablespoons of olive oil;
• 2 chicken eggs;
• 1 onion;
• 1 clove of garlic;
• parsley, dill and green onions to taste.

Cooking

Spanakotiropita is a traditional Greek spinach and feta pie. To make portioned spanakothyropites, defrost, dry and chop the spinach. Fry the onion in olive oil (two tablespoons) until golden brown. In a separate bowl, beat the eggs and combine them with the feta. Mix everything thoroughly until smooth. Add the fried onion, remaining olive oil, finely chopped herbs and garlic.

Roll out the dough thinly and cut into squares 10-12 centimeters wide. Put two tablespoons of filling on each of them. Wrap the pies in triangles. Lay them out on a baking sheet lined with parchment paper.

Bake the pies in an oven preheated to 180°C for 20-25 minutes.

esimpraim/Flickr.com

Ingredients:

• 250 g puff pastry;
• 100 g of powdered sugar;
• 100 g fresh strawberries;
• 3 tablespoons of sour cream;
• 4 tablespoons of strawberry jam;
• 2 bananas;
• 1 apple;
• 1 kiwi.

Cooking

Roll out the dough into a layer about 0.5 cm thick. You can make small bumpers around the edge.

Spread the dough first with sour cream (it is better to take fat), and then with strawberry jam. If there is no strawberry, you can take any other of your choice. Arrange thinly sliced ​​fruit on top. Fantasize to make it not only tasty, but also beautiful.

Send the dish to the oven, heated to 200 ° C, for 15-20 minutes. Sprinkle the finished biscuit with powdered sugar.

Kasza/Depositphotos.com

Ingredients:

• 400 g puff pastry;
• 200 g of ham;
• 150 g of hard cheese;
• 1-2 tablespoons of mayonnaise;
• 1 clove of garlic;
• greens (dill, parsley, basil).

Cooking

Roll out the dough into a rectangle measuring approximately 30 x 45 centimeters. Cut the ham (you can use doctor's and any other sausage of your choice) and cheese into thin slices.

Chop the herbs and garlic, mix them with mayonnaise and spread this layer of dough, retreating 3-5 centimeters from the edge. Spread the ham and cheese evenly over the dough. Leave the ungreased edge free. Roll up the roll so that this strip of dough is on the outside. It can be moistened with water to seal the roll tightly.

Cut the roll into pieces 4-6 centimeters wide. Lay them out on a baking sheet lined with parchment paper. From above, the roll can be greased with yolk and sprinkled with poppy seeds or sesame seeds. Bake the rolls in the oven at 180°C for 20-25 minutes.

p.studio66/depositphotos.com

Ingredients:

• 6 sausages;
• 100-150 g of hard cheese;
• 1 egg;
• sesame seeds, sauce and spices to taste.

Cooking

Roll out the dough and cut into strips 3-4 centimeters wide. Grease each of them with your favorite sauce, sprinkle with spices and finely grated cheese. Wrap the sausages in the dough strips and place the hot dogs on a parchment-lined baking sheet. Brush the top with beaten egg and sprinkle with sesame seeds (optional).

Bake the sausages in the dough for 20 minutes at 180°C.

Ken Hawkins/Flickr.com

Ingredients:

• 200 g puff pastry;
• 200 g of chocolate;
• 50 g of powdered sugar;
• 1 chicken egg.

Cooking

Roll out the dough no more than 0.5 cm thick and cut into triangles. Place 1-2 pieces of chocolate at the base of the triangles. Roll up the triangles, place on a parchment-lined baking sheet and brush with the beaten egg.

Bake the croissants in the oven for 20 minutes at 220°C.

uroszunic/Depositphotos.com

Ingredients:

• 300 g of yeast-free puff pastry;
• 300 g smoked chicken breast;
• 200 g of hard cheese;
• 1 egg.

Cooking

Roll out and cut the puff pastry into strips about 2 centimeters wide. Take one strip and put finely chopped chicken breast and grated cheese on it. Cover with another strip, fasten them together at the base. Carefully twist the puff in a spiral. Repeat the same for all remaining strips.

Put the finished pigtails on a baking sheet (do not forget about baking paper!) And put in the oven, heated to 200 ° C, for 15 minutes.

Alattefood.com

Ingredients:

• 250 g puff pastry;
• 2-3 apples;
• 5 tablespoons of cane sugar;
• 3 tablespoons of regular sugar;
• 2 tablespoons of butter;
• 2 teaspoons of cinnamon;

For glaze:

• ½ cup powdered sugar;
• 2-3 teaspoons of milk;
• ½ teaspoon vanilla extract.

Cooking

In Denmark, puff pastry apple pie is popular. We suggest you make its variation in the form of braids.

To do this, apples need to be peeled, core removed and cut into cubes. Then they must be caramelized over low heat: cook them in a saucepan along with cane sugar, vanilla extract and a teaspoon of cinnamon for 5 minutes.

Roll out the dough, grease it with melted butter, sprinkle with regular sugar and the remaining cinnamon. Lay out the apples and cover with another layer of dough on top. Then cut it into strips, put them on a baking sheet with parchment and carefully twist each of them in a spiral.

Bake the pigtails for 10-15 minutes in the oven at 180°C. While they are baking, make the glaze. Combine powdered sugar, milk and vanilla extract. You can adjust the thickness of the glaze by adding either powder or milk.

Pour the finished braids with glaze and serve.

sweetmusic_27/Flickr.com

Ingredients:

• 400 g puff pastry;
• 100 g of hard cheese;
• 100 g salami;
• 1 tomato;
• 1 egg;
• olives;
• spices to taste.

Cooking

If you are a fan, then you will surely like these pies. Their filling goes well with foam. Salami, cheese, tomato and olives should be finely chopped and combined with an egg. If you want, you can add your favorite spices and herbs to the filling.

Roll out the dough, cut into squares and spread the filling. Blind pies. Bake at 180°C until golden brown.

Krzysztof_Jankowski/Shutterstock.com

Ingredients:

• 500 g of yeast-free puff pastry;
• 400 g of cottage cheese;
• a glass of sugar;
• 3 eggs.

Cooking

Using a mixer, beat two eggs with a half cup of sugar and cottage cheese. When the mass becomes homogeneous, add the remaining sugar and beat again.

Roll out the dough and cut into circles or squares. Put 1-2 tablespoons of curd mass on each of them. Wrap the edges of the cheesecake like pies. Place them on a parchment-lined baking sheet and brush with beaten egg.

Bake for 30-40 minutes at 180°C.

Scatteredthoughtsofacraftymom.com

Ingredients:

• 400 g yeast puff pastry;
• 200 g mozzarella;
• 3 tomatoes;
• 2 tablespoons of tomato sauce;
• 2 tablespoons of olive oil;
• greens and seasonings to taste;
• salt and pepper.

Cooking

Roll out the dough, make sides around the edges. If desired, you can make portioned mini-pizzas. Brush the dough with olive oil and tomato paste, sprinkle with seasonings to your liking.

Lay out the filling. Thinly sliced ​​tomatoes and mozzarella are enough for a Margarita pizza, but you can use any and all toppings (bacon, mushrooms, olives, and so on).

Sprinkle pizza on top with fresh herbs and bake for 20–25 minutes at 200°C.

Tarte Tatin

Joy/Flickr.com

Ingredients:

• 250 g yeast puff pastry;
• 150 g butter;
• 150 g cane sugar;
• 6 sweet and sour apples;
• a pinch of cinnamon.

Cooking

Tarte Tatin is a French apple pie where the filling is on top. Let's make a reservation right away: instead of apples, you can use pears, mangoes, peaches or pineapples.

Grease a baking dish well with butter and sprinkle with sugar. Peel the apples, remove the core and cut into slices. Arrange them in a baking dish and sprinkle with cinnamon. Cover the apples with a layer of rolled puff pastry.

Bake the cake for half an hour at a temperature of 180 ° C. When the finished tart has cooled slightly, invert the form onto a plate or tray so that the apples are on top. Serve warm. Maybe with ice cream.

If you have your own signature puff pastry recipes, then welcome to the comments. Let's share our culinary secrets with each other!

Yeast dough. Yeast dough is, as the name suggests, a dough that is prepared using yeast and following certain rules. You can’t do without yeast dough in cooking, because bread, various flour dishes, and all kinds of confectionery are made from it.

Contrary to popular belief that yeast dough is quite difficult to make, it is actually quite an easy task.

Yeast is a yeast fungus (microorganism) that begins to grow when the optimal conditions are created for this. And you need a little for this - water or milk, flour, sugar and a warm environment. Flour must be sifted before use - this simple procedure allows you to saturate it with oxygen. During the reaction, alcohol, carbon dioxide and acid are formed, thanks to which the dough rises.

It is very easy to prepare yeast dough for baking bread. Enough flour, water, yeast and salt. If you add eggs, butter, sugar, cream or sour cream to the recipe, you get a muffin recipe.

A different ratio of components allows you to prepare soft, steep, sponge or batter. All kinds of pies, buns, kulebyaki, cheesecakes, buns, muffins are baked from rich yeast dough. Liquid yeast dough is used to make real Russian pancakes. Baking from soft and sponge dough is stored for only a couple of days. But products made from steep dough (for example, gingerbread) are usable for more than two weeks.

During fermentation, the following problems may occur. If the dough does not rise, the problem is probably in non-compliance with the temperature regime. For example, if the dough is overheated. In this case, it must be cooled down. If the temperature is below 30 degrees, the dough needs to be warmed up and only then yeast is added to it.

Also, excess salt or sugar interferes with fermentation. In this case, it is better to knead a little more dough in order to dilute the “spoiled” with it.

To test the yeast, it is recommended to prepare a very small portion of the dough, pour in a little flour and see how it is understood. If after a couple of minutes the cracks still do not appear, the yeast is of poor quality. Better not to use them.

The quality of yeast dough and finished products is most directly affected by the amount of ingredients used. There should be enough water so that the dough rises well and the pastries are soft. However, if there is too much water, the dough will be poorly formed. An excess of salt increases the fermentation period, but its lack impairs the taste of baking. If you add too much sugar, the dough will ferment slowly and the middle will not bake well. However, if you add sugar directly to the dough, it will stop fermenting altogether. You can not overdo it with yeast - this will give the baking an unpleasant aftertaste.

Follow proven recipes and you will always get excellent yeast dough!

When it comes to yeast dough, yeast pies, pies and buns, we certainly remember our home, everything that is so close and dear to our hearts. And this is not surprising, because not only flour, milk, eggs and yeast, sunlight and the freedom of endless fields are brought together in a yeast dough, but more importantly, the warmth of a native home, motherly love and care are invested in it. Therefore, often please your family with yeast pastries, especially since it is not so difficult to prepare yeast dough. And my yeast dough recipes will help you with this.

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Semi-liquid yeast dough

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There is nothing tastier and more appetizing than baking from yeast dough! Hot, freshly baked delicious buns, pies fill the house with an indescribable magical aroma, which no other dish can repeat. Beautiful pastry from yeast dough always adds festivity to any table, makes it solemn and at the same time homely, family.

Delicious pastries from yeast dough should definitely be mastered by any hostess. It is not difficult, even a novice cook will not encounter difficulties, it's all about practice. Some housewives buy dough in the store, this is quite acceptable if you are limited in time. Baking from ready-made yeast dough is just as tasty and fragrant.

Making yeast dough at home is easy if you follow certain rules. This will require a warm room, milk or water, yeast, oxygen and nutrition for them in the form of sugar and flour. Reacting with each other, these ingredients form alcohol, carbon dioxide and acid - essential components of a quality yeast dough. Products from such a dough can be very diverse both in taste and in appearance. There are sweet yeast dough pastries, rich yeast pastry pastries, puff pastry pastry, etc. The simplest dough is yeast bread dough: a mixture of flour, yeast, salt and liquid. Various flavorings, such as eggs, sugar, butter, sour cream, make baking from this dough.

Baking a pie from yeast dough is a fascinating, festive, creative process. The result of such work is always the pride of any hostess. Learn how to cook yeast dough pastries, the recipes on our website will help you with this. It is very convenient to use recipes with photos in the process of baking yeast dough, they are very visual and easy to learn.

Our tips will also help you:

The yeast fermentation temperature in the dough should be around 30 degrees. The overheated dough should be cooled, the cold one should be warmed up and fresh yeast should be added;

Too much sugar or salt stops fermentation. This can be corrected by making a new dough and mixing with the first batch of dough;

With an excess of water, dough and pastries will not work out of it;

With a lack of water, baking will be tough, the fermentation of such a dough is weak;

Excess salt will give a pale crust on the product, the fermentation time will increase;

Lack of salt will also spoil the dough and make products from it tasteless;

With excess sugar, the surface of the products is quickly fried, and the middle does not have time to bake, the dough ferments poorly;

Lack of sugar makes pastries look pale;

Too much yeast will add an unpleasant sour alcohol smell and taste to your baked goods;

With a different ratio of components, you can get a steep, soft, sponge or batter;

Baking flour should be well sifted to saturate it with oxygen;

Baked goods made from soft or sponge dough only last a few days.

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 (dry) - 1 tsp
• milk - 300 ml.
• egg - 1 pc.
• sugar - 1 tbsp. l.
• salt - 1 tsp
• butter - 100 gr.

1. I'm preparing the steam. To do this, add dry yeast to warm milk, mix well until the yeast 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 sugar, salt and 3 tbsp to milk and yeast. l. flour, mix again.

3. Leave the dough in a warm place to "ripen" for 30-40 minutes.

The dough increases in size by about 2-3 times and looks like this:

4. Now we drive the egg and pre-melted butter into the dough.

5. Add the pre-sifted flour in small portions.

6. Pour out all 600 gr. flour, stir, and when the dough becomes thick, put it on a table dusted with flour, and knead the dough for 10-15 minutes.

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

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

9. 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.

10. 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 cup
• 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 of 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 a large amount of sunflower oil, you can say 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 dough.
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 made 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!

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