Sweet pastries - recipes for every taste! How to cook rich yeast dough for pies in the oven.

The airy, melt-in-your-mouth sweet dough is fresh and yeasty, used to make sweet buns with raisins, elegant Easter cakes and homemade pies with fruit and berry filling. From the dough, which is called patty, products of various shapes and sizes are formed, after which they are baked in the oven. A few simple recipes will help you make delicious pastries and turn a boring tea party into a family ceremony.

How to make sweet dough

Sweet rich yeast dough for buns, lush curd cheesecakes and candied buns, which Carlson loved to indulge in so much, is distinguished by a high content of baking - sugar, eggs, butter, sour cream or milk. Before preparing the dough, make a dough and leave it in a place protected from drafts. In a separate bowl, mix other ingredients, combine with dough and knead the dough.

Sweet dough recipes

Butter is considered one of the most high-calorie types of dough. There are many options for making muffins with any fillings, but not everyone gets the dough for sweet buns the first time. In order for the finished dish to be no different from colorful photos from culinary magazines, it is important to strictly follow the recommendations. Desserts and pastries love precision, so you need to add as many grams of flour, yolks, margarine as required by the recipe.

For buns

• Cooking time: 3 hours 30 minutes.
• Number of servings: 15 persons.
• Cuisine: international.

Sweet buns are good even without filling. They are served with tea, for breakfast with a glass of cold milk. To make sweet pastries brown and not turn jet black, you can cover them with parchment paper. The dish will be tasty and snow-white in the fault, if you give preference to premium flour. It is believed that the process of preparing the dough requires a special attitude, so it is not recommended to quarrel, shout and be in a bad mood.

Ingredients:

• wheat flour (highest grade) - 550 g;
• milk - 250 ml;
• sugar - 120 g;
• butter - 60 g;
• chicken eggs - 2 pcs.;
• yeast - 1 tsp;
• salt - 0.5 tsp;
• vanilla (pod) - 1 pc.

Cooking method:

1. Sift flour. If you don't have a scale, use 2 cups of flour, then add as needed.
2. Add yeast, salt, sugar.
3. Heat milk, add vanilla seeds. Cool down. Crack an egg.
4. Break the second egg, separate the yolk from the protein. Mix the yolk with a spoonful of vanilla milk, put in the refrigerator. Add protein to milk. Whisk.
5. Make a well in the flour, pour in the milk-egg mixture. Mix.
6. Melt the butter, add to the dough base. Knead for 10 minutes. The dough may be slightly sticky to your fingers. If it turns out liquid, add the rest of the flour.
7. Roll up a ball, put in heat for an hour. Punch down, remove again for an hour. It should rise and increase by 2-2.5 times. Knead the dough again.
8. Divide into 15 pieces, make balls or roses.
9. Transfer to a baking sheet. Cover with a napkin, let it brew for 40 minutes. Lubricate with milk-yolk mixture, sprinkle with sugar.
10. Bake buns for 30-45 minutes (180-185 degrees).

For pies

• Servings: 10 persons.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: difficult.

Butter pies with a sweet filling are a hearty dish that many associate with a vacation in the village with their grandmother. They are prepared from available products and are delicious in combination with natural juice or steamed warm milk. Such pastries go stale quickly, it should be stored in the refrigerator. Before you cook rich yeast dough for pies in the oven, you need to close all the windows - it does not tolerate drafts.

Ingredients:

• wheat flour (highest grade) - 3 tbsp.;
• milk - 3/4 tbsp.;
• sugar - 6 tbsp. l.;
• butter - 75 g;
• chicken eggs - 3 pcs.;
• dry yeast - 2 tsp;
• salt - to taste;
• apples - 400 g.

Cooking method:

1. Prepare steam. Pour yeast and 2 tablespoons of sugar into milk. Stir until dry ingredients are dissolved.
2. Enter 2 eggs, mix.
3. Soften butter. Enter into the steam.
4. Pour in the flour. Knead with your hands until the pastry dough is smooth. It should turn out more abruptly in order to hold the filling. Roll into a ball, cover, leave warm for an hour.
5. Wash the apples, remove the cores, chop. To make the pies beautiful in the cut, the fruit should be cut into cubes or slices. Add the remaining sugar, mix. If apples darken quickly, drizzle with lemon juice.
6. Divide the dough into 10 parts, roll out each or knead by hand until the state of the cake. Put the filling, form pies.
7. Arrange on a baking sheet, brush with egg.
8. Bake for 25-30 minutes (200 degrees).

For pies in the oven

• Cooking time: 1 hour 40 minutes.
• Servings: 12 persons.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: medium.

Ingredients:

• wheat flour (highest grade) - 450 g;
• milk - 250 ml;
• apricot jam - 150 g;
• sugar - 5 tbsp. l.;
• vanilla sugar - 10 g;
• butter - 50 g;
• refined sunflower oil - 50 ml;
• chicken eggs - 1 pc.;
• yeast - 10 g;
• salt - 0.5 tsp.

Cooking method:

1. Before you prepare a rich pie, make a dough - heat the milk, pour in the yeast, sugar. Stir, leave for 10 minutes. The amount of yeast may vary, depending on the species.
2. Enter salt, vanilla sugar, sunflower oil. Melt butter, add to yeast. Pour in the flour.
3. Knead the dough. Form a ball, put in heat for an hour. The baked goods rise very quickly.
4. Divide the ball into 2 parts. Roll out the first into a thin, but not transparent layer, shift into a mold.
5. Cover the layer with jam. Homemade spreads easily and is evenly distributed with a spoon. Store thicker, it can first be cut with a knife into plates or cubes.
6. Roll out the second layer, cut into strips with a curly or kitchen knife. Form a lattice over the jam. Fix the edges. Due to the absence of eggs, the rich cake does not get stale for a long time.
7. Beat the yolk, grease. Leave for half an hour.
8. Bake for 40-45 minutes (175-180 degrees).

For Easter cakes

• Cooking time: 2 hours.
• Servings: 12 persons.
• Calorie content of the dish: 330 kcal per 100 g.
• Purpose: baking, for tea, for the holiday.
• Cuisine: Orthodox.
• Difficulty of preparation: difficult.

Easter is a bright holiday during which Orthodox housewives can compete with each other in the art of baking Easter cakes. Even experienced chefs do not always know how long it takes for yeast to ferment, how to knead the dough and at what stage to add baking. It is easier to buy a finished product in a store than to bake on your own. There are recipes with step-by-step photos that will help you easily determine the readiness of the dough and add such an amount of muffin that the homemade muffin cake turns out perfect.

Ingredients:

• wheat flour (highest grade) - 4 tbsp.;
• baked milk - 1 tbsp.;
• sugar - 3/4 tbsp.;
• vanilla sugar - 10 g;
• cinnamon - 1 tbsp. l.;
• butter - 100 g;
• olive oil - 2 tbsp. l.;
• chicken eggs - 4 pcs.;
• pressed yeast - 50 g;
• raisins - to taste;
• candied fruits - to taste.

Cooking method:

1. Warm up the milk. Add some sugar.
2. Add yeast to milk mixture. Stir, leave for 10 minutes.
3. Separately beat the remaining sugar with eggs, cinnamon, vanilla sugar.
4. Add butter, olive oil, mix.
5. Introduce suitable yeast. Stir.
6. Pour raisins, candied fruit.
7. Enter flour. If the consistency and amount of muffin do not suit you, add a little more flour.
8. Grease the molds, fill up to the middle. Cover, leave for an hour.
9. Lubricate the surface with yolk.
10. Bake for about an hour (180 degrees). After cooling, decorate the rich cake with icing or powdered sugar.

With dry yeast

• Cooking time: 1-1.5 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 240 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.

Ingredients:

• wheat flour (highest grade) - 500 g;
• milk - 1 tbsp.;
• sugar - 1 tbsp.;
• margarine - 100 g;
• vegetable oil - 1 tbsp. l.;
• chicken eggs - 2 pcs.;
• dry yeast - 1 tbsp. l.;
• fresh cherries - to taste.

Cooking method:

1. Make a dough for butter pies - add a little flour and sugar to the milk, add dry yeast. Let come.
2. Remove margarine and eggs from the refrigerator. It is better to do this in advance, because yeast starters do not perceive cold ingredients well.
3. Beat eggs into the mixture, add soft margarine.
4. Knead the dough.
5. Without standing, divide into portions. From each form a cake, put a pitted cherry, fix. If the cherry is too sour, it can be sweetened.
6. Arrange in rows on a greased baking sheet.
7. Bake for about 30 minutes (90 degrees).

On live yeast

• Cooking time: 3 hours 15 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: easy.

The taste of rich pastries largely depends on the type and quality of yeast. Experienced housewives prefer live yeast, rather than dried or granulated. They are sold in briquettes, have a shorter shelf life, but contain active microorganisms, due to which the dough turns out to be more fluffy and ripens faster. If the dough for a rich pie begins to tear, you can add a little warm water to it, if sticky - a spoonful of flour.

Ingredients:

• wheat flour (highest grade) - 1 kg;
• milk - 500 ml;
• sugar - 5 tbsp. l.;
• margarine - 150 g;
• salt - 1/2 tbsp. l.;
• chicken eggs - 3 pcs.;
• vegetable oil - 1 tsp;
• sesame - to taste;
• live yeast - 25 g.

Cooking method:

1. Dilute some sugar with warm milk.
2. Mix yeast with a couple of tablespoons of flour, add to milk. Mix and keep warm.
3. Whisk the eggs with the remaining sugar. Mix with dough for rich pastries.
4. Add margarine to the milk-egg mixture.
5. Add salt, flour. Knead.
6. Pour a spoonful of vegetable oil into a deep bowl, grease the bottom and edges. Transfer the dough. To prevent it from crusting, use cling film.
7. Let it come up twice warm.
8. Divide into equal parts. Make balls, brush with egg, sprinkle with sesame seeds. Transfer to a baking sheet, leave for half an hour.
9. Bake round buns for 15 minutes (250 degrees).

On the water

• Cooking time: 2 hours 15 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 250 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: easy.

There are many advantages to baking on water. This is ideal for those who are lactose intolerant for a number of reasons, and a real salvation for those with a sweet tooth when you want something special, but there is no milk in the refrigerator. If the finished pies do not move well from the baking paper, water will come to the rescue - the pastries must be removed from the baking sheet along with the parchment and briefly put on a wet towel.

Ingredients:

• water - 500 ml;
• sugar - 2 tbsp. l.;
• salt - 1.5 tbsp. l.;
• chicken eggs - 3 pcs.;
• vegetable oil - 6 tbsp. l.;
• poppy food - to taste;
• yeast - 10 g.

Cooking method:

1. Beat 2 eggs with salt and sugar, add warm water.
2. Sprinkle dry yeast over flour. Mix. Add to water, knead.
3. Add vegetable oil to the dough.
4. Roll up a ball, cover. Leave warm.
5. After an hour, divide into 12 parts, roll a round bun from each. Transfer to a baking sheet, leave for half an hour.
6. Whisk an egg. Using a silicone brush, cover the surface of pastries, sprinkle with poppy seeds.
7. Bake for 25-30 minutes (200 degrees.)

On kefir

• Cooking time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 260 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: easy.

Kefir is a useful sour-milk product, which acts in an ensemble with sweet rich pastries in two versions. The first is that they are pleased to drink a still warm bun, recently taken out of the oven. Second - it is one of the main components for a good dough, which helps the dough rise high and fill with air bubbles.

Ingredients:

• wheat flour (highest grade) - 800 g;
• kefir - 500 ml;
• sugar - 4 tbsp. l.;
• salt - 1 tsp;
• chicken eggs - 2 pcs.;
• vegetable oil - 80 ml;
• poppy food - to taste;
• fresh yeast - 40 g.

Cooking method:

1. Warm up kefir. Introduce yeast, a couple of tablespoons of sugar.
2. Add some flour to the mixture. Mix, leave for 15 minutes.
3. When the dough is suitable, beat in the egg, add salt, the remaining sugar, vegetable oil.
4. Enter flour. The dough should not be too tight - otherwise, the pastry will be clogged, heavy.
5. Divide into 10 parts, leave for an hour. Punch down, leave again for half an hour. Divide each piece into 3 parts, roll into identical sausages with your hands, braid pigtails. Transfer carefully to a baking sheet.
6. Lubricate with yolk, sprinkle with poppy seeds.
7. Bake rich pigtails for 15-20 minutes (180 degrees).

On dough

• Cooking time: 1 hour 45 minutes.
• Servings: 16 persons.
• Calorie content of the dish: 200 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: easy.

Ruddy buns are equally good with hot sweet tea, cold milk, freshly squeezed fruit juices. To make them tall and light, like fluff, it is necessary to observe the proportions, prepare the dough correctly and not keep it in a too warm place - yeast microorganisms can die at temperatures above 38 degrees, and are active already at 10 degrees.

Ingredients:

• wheat flour (highest grade) - 700 g;
• milk - 180 ml;
• water - 180 ml;
• sugar - 100 g;
• salt - 1 tsp;
• chicken eggs - 2 pcs.;
• butter - 100 g;
• dry yeast - 5 tsp

Cooking method:

1. Add water, sugar, salt to milk. Warm up over medium heat.
2. Remove from stove, add yeast.
3. Beat eggs, add to mixture.
4. Make a hill of flour, form a depression. Pour in milk with yeast. Cover and leave for half an hour without stirring.
5. Add melted butter. Mix. Let rise twice in warmth for 30 minutes.
6. Divide the dough into 16 parts, roll each into a ball. Put on a baking sheet, grease with yolk.
7. Bake buns for 15-20 minutes (200 degrees).

Video

Butter buns are very often present on our table. And how can you do without them if friends have come and you want to treat them to tea?

They love yeast dough buns for their airy structure and great taste.

And what they will look like depends only on the hostess, who decided to show off her culinary talent.

Some nuances of making pastry buns that you need to remember

How to make delicious buns to impress your guests. In a good way, of course. There are several secrets that will come in handy and that should be remembered.

Firstly, airy buns are obtained if dough was used for their preparation. This is a mixture of warm milk, yeast, a small amount of sugar and three to four tablespoons of sifted flour.

The dough is infused in a warm place for 15 minutes (if you have dry yeast at your disposal) or half an hour (if the yeast was pressed) and only then the rest of the room temperature ingredients are added to it.

The dough is considered ready when you notice a foamy “cap” of air bubbles on its surface. When the dough is kneaded and well behind the walls of the dishes, it is covered with a towel and set to rise for two hours.

During this time, you need to visit the test twice and knead it with your hands. After the third rise, the mass is spread on the work surface and buns or other pastries are formed.

Yeast buns are flavored with vanilla, extracts, citrus zest.

You can get buns with a glossy sheen by lubricating the surface with sugar water, milk or whipped yolk. The process is carried out before the baking is left in the oven.

Formed yeast buns (they can be with or without filling) are laid out on a baking sheet and given time to distance. Depending on the size of the pastry, you need to wait 15-30 minutes, and only then send it to the oven.

Some recipes for delicious pastries you have to learn today. All of them are not difficult, and you will find products if in the kitchen, then certainly in the nearest store.

Recipe for buns stuffed with poppy seeds

In a delicious sweet dough for buns, put:

half a kilogram of flour; some salt; a glass of milk; a spoonful of vanilla sugar; 7 art. spoons of sugar; dry yeast - a small bag; 100 g of oil; 1 egg.
The filling consists of: 100 g poppy seeds; 70 g is small; 180 g of sugar and one egg.

Recipe for sweet buns:

1. Punch down the steam. Heat the milk, then add dry yeast, 2 tablespoons of flour and a spoonful of granulated sugar. Whisk the mixture until it is smooth and allow time to rise.
2. When foam appears on the surface, continue kneading the dough, and first melt the butter.
3. While it is cooling, beat the egg with the sugar, vanilla and salt.
4. Pour flour into a bowl, make a funnel and send the egg mixture, liquid butter and brew there.
5. Knead a soft sweet dough. If you need more flour, you can add, but not much. The main thing is that the yeast dough does not stick to your hands.
6. Form a ball from the yeast dough, put it in a large saucepan and cover.
7. After an hour, the mass will come up and be ready for the formation of blanks.
8. Start preparing the filling by steaming poppy seeds. Pour poppy seeds, sorted and washed, into a deep plate with boiling water. Soak for 10 minutes under the lid, then drain the liquid, and crush the poppy seeds in a mortar. If you decide to do everything with a blender, things will go faster. Add sugar and mix well.
9. Remove the risen yeast dough from the pan and divide in half.
10. Roll out a layer 5 mm thick and brush with soft butter.
11. Spread the poppy seed filling over the surface, smooth with a spatula and roll up the roll.
12. Divide the roll into 2 cm wide rolls and place cut-side down on a baking sheet.
13. Let the buns stand under a napkin for a quarter of an hour, and when they “grow up”, brush with a beaten egg.
14. For full readiness, it will take 20 minutes if the oven was 200 degrees.

You can find recipes for baking with poppy seed filling on other pages of my site.

Sweet cinnamon bun recipe

Yeast sweet buns stuffed with ground cinnamon and sugar won't take up much of your time. Yeast sweet dough can be easily prepared from simple products, fortunately, the era of scarcity is far behind.

Baking received a second name - buns, and it turns out with a sweet crispy crust. You only need to follow my recommendations, time and kitchen appliances can do the rest for you.

Ingredients for making buns:

Half a glass of vegetable oil; one glass of milk; a bag of dry yeast or 40 g pressed; 40 g of sugar; 1/3 teaspoon of salt; 40 g of sugar; 10 g of baking powder and half a kilogram of white flour. This is for a sweet test. Prepare the filling from: 1⁄4 pack of butter; take sugar and cinnamon to taste.

Knead yeast dough:

1. Combine milk and butter in one bowl, heat.
2. When the products are heated to 40 degrees, remove from the stove and add dry yeast, ground with granulated sugar.
3. Sift flour, then mix with baking powder and salt.
4. Gradually pour the mixture into the diluted yeast.
5. Knead a soft and tender dough, which should never be too hard.

Then cover the dish with the dough with a towel and let it rise for 30-40 minutes.

If you want to cope with kneading yeast dough faster and without problems, then entrust this work to the bread machine - in an hour and a half you will have a tender mass ready to form buns.

We make delicious buns with yeast:

1. Punch down the dough and divide into equal balls. The most convenient way to do this is as follows: roll 2-3 rolls of yeast dough and cut them into pieces 3 cm wide.
2. Roll out cakes from balls, they need to be greased with oil and sprinkled with a mixture of sugar and cinnamon. Adjust the amount of filling to your liking.
3. Roll up the rolls, tuck the edges inward.
4. Make cuts on opposite sides (as in the photo) and turn them up and to the sides. The result was a bun resembling a butterfly with open wings. Very beautiful!
5. According to the same scheme, do the work with all the blanks, and immediately lay out the buns on a baking sheet.

By the time you finish the formation of baking, the first buns will already be separated, they will need to be greased with yolk and baked.

Recipes for baking from yeast dough suggest the following action: before removing ready-made lush buns from the baking sheet, they are covered with a towel and allowed to rest for 15 minutes.

Recipe for orange buns from yeast dough

You can make a sweet dough from: 5 and a half glasses of flour; packs of oil; vanilla sugar; a large glass of whole milk; four eggs; 0.5 teaspoon of salt; 9 g of loose yeast; 2.5 spoons of sugar.

For the filling, you should have the following products: 0.6 kg of dark sugar; 70 g nuts; 130 g of honey; 0.350 kg of oil; 20 g orange peel and 60 ml orange juice; 2 sachets of vanilla sugar.

Step by step preparation:

1. Knead the dough in the bowl of a food processor. To do this, add the sifted flour there, add soft butter, eggs, all bulk ingredients.
2. Turn on the technique at a slow speed and gradually pour in warm milk, knead the dough.
3. Do not stop the harvester and keep it on for another 10 minutes. As a result, you will get a smooth homogeneous mass, which should be given one hour to rise. To keep it from getting windy in the open air, cover it with a napkin.
4. Put all the ingredients for the filling, except for the nuts, in a mixer bowl and beat until a homogeneous mixture is formed. Put it in a cold place, but for now take care of the nuts. Dry the nuts in the oven, cool and chop in a tight plastic bag using a rolling pin.
5. Take the form and line it with baking paper, but so that it protrudes beyond the sides (as in the photo).
6. Lay out 2/3 of the filling, level the surface.
7. Separate a third of the chopped nuts and sprinkle on top.
8. Form a rectangle from the yeast dough, lay out the filling that remains.
9. Grind the surface with nuts and roll the roll, and, in turn, divide it into parts. There should be 12 of them.
10. Put delicious tasty buns in a mold on the filling, press a little with your palm, as if melting.
11. Cover the form with a napkin to protect it from the formation of a dry crust, and leave for one hour in a warm place.
12. Preheat the oven to 180 degrees. Put the form with buns and wait for readiness, determining it by the resulting ruddy surface.

Recipes for baking in the oven, which is cooked at the same time as pouring, see other pages of the site.

Recipe for honey buns from yeast dough

The aroma and taste of honey pastries remain in the memory for a long time. To bake this dish, you will need:

2.5 teaspoons of loose yeast; 1 egg and 1 yolk; a glass of milk; 100 ml vegetable oil; 2 large spoons of honey; one and a half teaspoons of salt; 3.5 cups white flour

Glaze make from: a tablespoon of honey; one third of a glass of white fine-grained sugar; two tablespoons of melted butter and one protein.

Knead the dough by following simple processes:

1. Warm milk to 37-38 degrees, pour into a large bowl.
2. Add dry yeast, honey, vegetable oil, an egg with yolk and salt there.
3. Shake well to make the mixture homogeneous.
4. Introduce flour in parts so that the mass does not “clog” and get a delicate consistency.
5. Finish kneading by placing the dough on a floured board and rolling it into a ball.
6. Cover it with a clean kitchen towel and let it sit for 10 minutes.
7. Grease dry and clean baking sheets with vegetable oil and fill with round blanks, which should turn out to be 24 pieces.
8. Cover baking sheets with napkins, put in a warm place for half an hour.
9. When the rich delicious buns rise and double in volume, turn on the oven, it requires heating to 180 degrees.
10. In the meantime, make the frosting. Mix all the ingredients that the recipe calls for in a small saucepan or saucepan. The mixture does not need heat treatment, so immediately apply it with a brush on raw buns.
11. In the oven, the muffin will spend from 20 to 25 minutes, that is, until it acquires a golden shiny crust (see photo).

Lush sweet buns with cottage cheese from yeast dough

Required ingredients: 0.450 kg of fine flour; 0.150 l cream; 5 g fast acting yeast; three eggs; 60 g coconut flakes; half a glass of milk; 400 g of sour milk cheese; 6 art. spoons of white crystalline sugar; 70 g of peasant butter and 100 g of sour cream.

Step by step preparation:

1. Pour dry yeast and sugar (2 tablespoons) into milk heated to a temperature of 37 degrees. Stir and soak the mixture for 30 minutes under a napkin.
2. Sift the flour into a deep bowl, make a well in the center and beat in the eggs.
3. Next, send softened butter and diluted dry yeast.
4. Mix thoroughly, cover the resulting mass with a towel, transfer to a warm place and soak for 40 minutes.
5. Without wasting time, make the curd filling. To do this, mix the cheese, eggs, coconut and sugar with a spatula. You should get a homogeneous smooth mass.
6. Roll out the dough on the table, giving it a rectangular shape.
7. Spread the filling over the surface and smooth it out.
8. Roll up the roll, pressing down the layers tightly.
9. Divide into parts 3 cm wide, put each of which in a round shape, greased with fat.
10. Place the sweet rolls on the rack in the oven. At 180 degrees they will be ready in half an hour.
11. Take out the form, but it's too early to serve the most delicious treat. Pour the cream over the pastries, sprinkle with granulated sugar and hold in the oven for another 10 minutes.

• To make yeast buns very tender and airy, be sure to let the dough rise well.
• Flour for sweet pastries should be of the highest grade.
• You will add gloss and shine to pastries by lubricating the surface with milk or a beaten egg. Only after this procedure, send delicious buns to the oven.

My video recipe

Butter dough is the richest base for baking. It is seasoned with fats (butter or spreads), sugar and egg yolks, which cannot but affect the taste and culinary properties of the finished baking. The aroma of hot baking spreads throughout the house, beckons and calls. The dough turns out to be fried, porous, elastic and has a particularly bright taste. Baking can be eaten with sweet and savory fillings or even without anything at all.

Universal pastry dough

We offer a way to prepare a dough suitable for any occasion. With it, it’s easier than ever to make both closed and open pies, rolls without filling or pies with many fillings. You will need up to three glasses of flour in / c, 1.5 tsp. dry yeast, a couple of eggs and a glass of milk. From bulk, take only a spoonful of sugar and a pinch of salt.

This dough is prepared in a steamless way.

1. Place the flour and dry yeast into the bowl. In another container, milk is heated, 2 eggs are introduced into the liquid, salted and sugar is added.
2. A mixture of milk and eggs is added to the flour with yeast. The dough is gently kneaded with a whisk. When all the lumps are collected together, you can add a couple of tablespoons of oil dissolved in the bath to them.
3. Now, from everything that is in the bowl, you need to form a lump and send it to the work surface. Gradually introducing flour, form an elastic, not sticky dough.
4. We remove the muffin to where it is warmer, and cover it with a clean cloth so that it does not wind up. We are waiting for about 3 hours. We crush the dough right in the same bowl in which it was insisted, and let it rise for the last time.

In less than an hour, it will be possible to remove the dough from the bowl and use it for its intended purpose.

Cooking for pies

The dough for pies should be sticky, and slightly denser than the basis for buns. It is important that the blanks do not float during baking and do not lose their appearance.

1. First, mix all the bulk ingredients: half a kilogram of flour, three tablespoons of sugar, a bag of dry yeast and salt on the tip of a knife.
2. Let's heat the milk to body temperature. Drop some liquid on your wrist. If the degree of heating is normal, the hand will not feel either cold or hot. Pour this milk into the flour mixture.
3. Let's introduce 2 chicken eggs into the future dough. In the same way as milk, heat half a glass of vegetable oil. We send the liquid ingredients to a common bowl and stir with a silicone spatula.
4. We scrape out a shapeless lump from the bowl, send it to the work surface and knead with our hands a tender, pliable dough. We form a ball out of it, put it back in a bowl, tighten it with cling film on top and put it in a warmer place.
5. Let's wait about an hour. The dough will fill with air bubbles and double in size. Let's release excess gas from it, cover it again with a film and let it rise a second time.
6. We take the finished base out of the bowl, crush it from all sides and divide it into pieces convenient for further purposes.

Mixing in a bread maker

Making dough in a bread machine is a pleasure. While the technique is doing business, you have a lot of free time.

1. Pour a glass of milk into the machine bowl.
2. Add one beaten egg, 50 g of melted butter (introduce it slightly cooled) and a pinch of salt.
3. Immerse half a kilogram of flour in a container.
4. Sprinkle the entire contents of the bread machine with a tablespoon of granulated sugar and yeast. A sachet will be enough for this amount of flour.
5. Select the "Dough" mode and the automatic program will do everything by itself. The sweet base will cook in about 1 hour and 20 minutes.

Lush sweet yeast dough

Sweet yeast dough is the best base for homemade buns and pies with fruit or jam.

1. For kneading, we will use quick dry yeast (11 g). They must be poured with half a glass of heated water and activated with sugar (a spoon is enough). Let the yeast work for 20 minutes.
2. In the meantime, sift a pound of flour and heat a couple of glasses of milk. Let's mix the ingredients. We introduce the yeast mixture here, cover the workpiece with a film and let it rise. This process will take 30 minutes.
3. The next step is to introduce another half a kilogram of flour, a little sweet sand, a pinch of salt and a couple of tablespoons of oil dissolved in the bath.
4. We collect the resulting mass with a spoon and begin to knead. We will continue until it stops sticking to our hands.
5. Remove the lump in heat and cover with a towel. Let's wait until it doubles. After an hour, we will take out the dough, ready for molding.

Recipe for kefir

Kefir dough is convenient to prepare in the evening. You can forget it in the refrigerator until the morning, and when you wake up, stick delicious pies with sweet and salty fillings.

The recipe uses active yeast (11 g). They are placed in heated kefir (330 ml). 50 g of granulated sugar, 50 g of sunflower oil are added to this mixture and the entire portion of flour (600 g) is sifted.

The dough is first kneaded with a spatula and then with your hands. It turns out a little sticky - as it should be. Put the base in the refrigerator overnight, and by morning it will rise and be ready for molding.

How to make a bun base

For the preparation of the most delicious pastry, we will use pressed baker's yeast.

1. We heat half a liter of milk and crumble a whole briquette (50 g) of yeast into it. Dissolve them with a whisk.
2. In another bowl, turn two chicken eggs with a glass of granulated sugar into a stable foam.
3. Combine the resulting mass together with milk sourdough. Add 2 tablespoons of sunflower and melted butter, the contents of a pack of vanilla and about a kilogram of flour.

Sweet dough for buns will knead easily. It will acquire a smooth texture and a yellowish color. A lot of bubbles form in the crumb. You need to let the dough stand warm for about an hour, and then it will be possible to cook buns from it.

Fresh sweet dough

Unleavened dough is suitable for molding pies and closed pies. It has no sugar, so it goes well with minced meat and fish, as well as with porridge stuffing, with the addition of cabbage, mushrooms or eggs.

The recipe does not include the addition of yeast. All products must be refrigerated.

1. First sift 1 kg of flour.
2. Then I separately mix two glasses of milk, 2 teaspoons of salt, one egg and a spoonful of butter.
3. The chatter is combined with flour and a crumbly dough is kneaded. It will resemble sand in consistency.
4. The dough is allowed to stand under the film for 30 minutes.

On margarine

Fatty dough holds its shape well and does not fall apart when baking. Pies and buns are made from it.

Fats improve the binding ability of flour, which is why butter is added to the dough. But sometimes it is replaced with margarine. Buns from such a rich base are well browned in the oven.

1. It is necessary to sift half a kilogram of flour.
2. Stir it with a bag of fast-acting yeast, granulated sugar (60 g) and a pinch of salt.
3. Slightly warm milk (230 ml), two eggs and dissolved margarine (70 g) should be added to the mixture.
4. The ingredients are kneaded into a soft, non-sticky dough and form a bun.
5. The workpiece is sent to heat for an hour and a half to rest and come up. After increasing the number of bubbles, the dough is punched down and cut into pieces.

Sour cream option

Quick fragrant dough is prepared on sour cream. It is easy to mix, does not require special ingredients and has a pronounced creamy taste. In addition, it bakes well and forms a crispy crust.

The dough mix is ​​made very quickly:

1. From 0.5 kg of flour we will make a slide, we will push a recess in it.
2. Put all the ingredients in a hole at once (2 teaspoons of quick yeast, 3 tablespoons of sugar, a teaspoon of salt, 2/3 cups of water, an egg, 50 ghee and 100 g of sour cream).
3. Gather the dough with your hands and knead into a uniform ball.
4. Set aside for 30 min.

The dough rolls out well. Smooth, ruddy cakes come out of it.

Milk based

Milk is almost always present in the composition of the pastry. It helps to maintain the shape of the finished product. Most often, stuffed pies are made from such a semi-finished product. Prepare a savory milk-based dough.

1. Combine 150 g of flour with 5 g of dry yeast, a teaspoon of granulated sugar and 200 ml of milk.
2. Stir the dough to the consistency of sour cream and wait until a foamy “cap” rises above its surface.
3. In the next 350 g of flour, break 2 eggs and put an additional yolk. We will send 70 g of refined oil and a pinch of salt to the mixture.
4. We collect the lumps with a spoon and pour the approached dough. We turn the dough over onto the countertop and knead until it turns into a uniform, smooth bun.
5. We put it back in the bowl and send it to proofing. After an hour and a half, it will rise and be ready for cutting.

Sweet pastry with mayonnaise

Mayonnaise dough is a pleasure to work with. It leaves the most pleasant impressions - it is well molded, it turns out tender and elastic. Pies from it do not get stale for several days.

You do not need to add butter and eggs to this dough, as they are already present in mayonnaise.

1. Mix half a glass of milk and water. We dilute 25 g of fresh yeast and 4 tablespoons of flour in a liquid, add 10 g of granulated sugar and leave the dough under the film to rise.
2. After the “cap” has fallen off, sift another 4 cups of flour into the sourdough and put 150 g of mayonnaise there.
3. On the table, knead the elastic dough and put it in heat for 1.5 hours.
4. The yeast base must be allowed to rise once, after which it should be kneaded, all excess air should be released and put on the blanks.

Quick recipe

Let's finish the series of tips with an unusual yeast dough recipe. It does not mix quickly, but rises very quickly. In order to get a ready-made semi-finished product, you need to wait only 20 minutes.

1. Let's grind 20 g of pressed yeast with a tablespoon of granulated sugar. Pour in a glass of warm milk and mix in 70 g of flour. The dough will rise in 15 minutes.
2. To it we add 100 g of melted butter, a chicken egg beaten with a pinch of salt and 450 g of sifted wheat flour.
3. Gather the dough into a ball, knead with your hands and put in a bag. Put it in the bottom of a deep saucepan filled with cold water. After 20 minutes, the workpiece will increase significantly in volume.
4. After that, the dough can be removed from the bag and used to form savory pies.

Pies, pies, sweet pastries, loaves of bread - these are traditional dishes of Russian cuisine, which 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 a small amount of vegetable oil to it.
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 of 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 premium flour 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.

Add the sifted wheat flour to the resulting mixture. 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 days of the 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, especially since 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 retain their taste for a long time and do not 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 a seam down, so the 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!

In my old notes, I found a recipe for a yeast dough called "Air", which at first glance combines the incompatible - yeast and soda. I rummaged through books and walked through the expanses of the Internet, read reviews and discussions on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine this combination is traditional. And according to this, I concluded that until you try it, you won’t understand anything (it’s not for nothing that I once wrote down the recipe). I made it once and the dough turned out just a fairy tale!
It's with apples.

Thought it might just be a coincidence, lucky? Yesterday I made the dough again and baked pies out of it. The result exceeded all my expectations - pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it fits very quickly, literally in 30-40 minutes at room temperature and has no yeast or soda flavor.

Yeast dough with the addition of soda "Air"

It will take
2 tbsp milk, 200 g margarine, 3 tbsp odorless sunflower oil, 2 tsp dry yeast, 1 tsp baking powder or 0.5 tsp soda, 2 tbsp sugar, 1 teaspoon salt, 2 eggs + 1 egg for lubrication, 1 kg 50 gr - 1 kg 200 gr flour or if in glasses (250 gr), then 6.5 - 7.5 glasses.

Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, so that the dough will become more airy and fluffy.
The amount of flour needed to knead the dough depends on the quality of the flour. The best flour is high in gluten. For this reason, the recipe does not contain exact data on the required amount of flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and mix everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, mix well, then add two tablespoons of sunflower oil and add the rest of the flour little by little, stirring well. The dough should be elastic and homogeneous, but it still sticks to the hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with a film or a napkin and leave for 30-40 minutes.

If the dough has risen, but the filling is not yet ready, the dough should be kneaded, covered again with a film and set aside.
When everything is ready, you can start sculpting pies,

As soon as they come up, gently brush them with egg. And so that the pies turn out to be more beautiful and shine better, brush with an egg again.
I really regret that I didn’t write about the temperature regime earlier and because of this, not everyone got pies, but better late than never
Bake pies at a temperature of 200 degrees for 15 - 20 minutes, until golden brown. The baking time depends on the oven. If the pies are browned on top and pale on the bottom, then cover them with a sheet of paper and continue baking until the bottom of the pies is ready.

Any filling for pies will do. But I liked the non-sweet one more with this test.