Recipes for making the perfect baking dough. How to make simple dough quickly - recipes for smart housewives. Unleavened yeast dough

It’s hard to even count the number of shortcrust pastry recipes. Each recipe has its own characteristics, but they all have one thing in common - the mandatory presence of a large amount of oil.

The basic recipe for making shortcrust pastry uses a minimum of ingredients, and based on it you can prepare a wide variety of desserts.

The standard set of products consists of 12 tbsp. l. high-grade flour, 200 g fatty oil, 4 tbsp. l. Sahara. Vanillin is added at your discretion.

Instead of butter, it is permissible to take high-quality margarine, and instead of sugar, powdered sugar. Large crystals make the mass more rigid, so it is even better to grind regular coarse sugar in a coffee grinder until it becomes powdery.

Preparation:

Remove the oil until it reaches room temperature.
Sift the flour. Add the rest of the dry ingredients and mix.
Grind the flour with the butter, being careful not to overcrowd the mixture. Cookie dough should not be kneaded vigorously like yeast dough. The mass should be soft and elastic. Sometimes a little ice water is added to the mixture for this purpose.
Form a ball, carefully roll it in flour, cover with film and put in the refrigerator for ½ hour. It is not recommended to keep it in the cold for longer, as the butter will begin to harden, and then it will be difficult to roll out such a mass into a cake of the required thickness.

The finished dough can be frozen or used immediately for its intended purpose.

Recipe for making pies

Based on this dough, you can bake open and closed pies with different salty and sweet fillings. For salty baked goods, you need to remove sugar from the list of ingredients.

In addition to standard products (4 tbsp. flour, 1 stick of butter and 25 g of sugar), you will also need the following components:

eggs – 2 pcs.;
baking powder – 5 g;
vanilla sugar - at personal discretion.

The preparation algorithm is not at all complicated:

Melt the butter on a barely warm stove in a suitable container.
Add sugar and stir. Wait until the mixture has cooled completely.
Beat the eggs into the cooled mixture and stir.
Combine the sifted flour with other bulk products.
Combine all components and knead an elastic mass.

Roll it up and put it in a cold place for 25 minutes so that it compresses better. Then the shortbread dough for the pie needs to be rolled out into a layer of the required thickness, sides formed along the edges and the pre-prepared filling laid out.

It is desirable that the filling is not too liquid, but has a thick consistency.

The pie must be baked in the lower part of the oven, otherwise the top will be covered with a burnt crust and the bottom will not have time to bake. If the top of the cake is already burnt, but the inside is still wet, the situation is quite easy to correct - just cover the top of the baked goods with foil.

Classic shortbread cookie dough

Every housewife needs to know the classic shortcrust pastry recipe for making cookies.

Ingredients:

flour – 12 tbsp. l.;
butter – 1 pack;
powdered sugar – 4 tbsp. l.;
2 yolks or 1 whole egg.

Baking powder is not needed, as the baked goods are loose due to the large amount of fat.

Preparation:

Place the butter in the freezer until it becomes hard. Grind on a coarse grater.
Sift flour and mix with sugar. Add the crushed butter and rub with your hands until crumbs form.
Add the yolks and knead into an elastic but dense dough. Cool.

The mass can be rolled into a sausage and cut into thin pieces or rolled into a layer and cut out cookies using cutters. The pieces are placed on a baking sheet and baked for 10-15 minutes at a temperature of 220 degrees. There is no need to grease the baking dish with oil, since there is plenty of fat in the products, they will not stick.

Sour cream based option

The dough made with sour cream is more tender and soft. It stays fresh longer and is good for making cakes and soft pies.

In addition to Art. 12 l. flour, 100 g butter and 3 tbsp. l. sugar you will also need the following products:

sour cream - 10 tbsp. l.
lemon zest;
baking powder - 2 tsp.

Preparation:

Cut the butter into small squares and leave until softened.
Remove the peel from the lemon using a fine grater.
Add sour cream, sugar and lemon zest to the butter. Mix with a spoon.
Add sifted flour with baking powder and knead the dough. The mass should be homogeneous, soft and not stick to your hands.

Yeast base for baking

Shortbread yeast dough combines the best qualities of both types. Such products do not have a specific fat content. But since the mass is very dense, you should not expect the dough to rise much. It will just be more tender and layered.

In addition to 500 g of flour, 250 g of butter and 2 eggs, you will need the following products:

water - 4 tbsp. l.;
dry yeast - 2 tsp;
sugar - 2 tbsp. l.;
salt and vanillin.

Preparation:

Dissolve yeast in warm water.
Chop the butter into cubes and knead the dough. Gather the mixture into a ball, cover with a clean towel and let rise for 2 hours.
Roll out the dough into a layer 5 mm thick. If necessary, add flour. Cut out shaped cookies using cookie cutters. If desired, sprinkle with cinnamon and sugar.

Bake for no more than 10-12 minutes at 180 degrees. As soon as the baked goods are browned, it’s time to remove them from the oven.

Mix without eggs

Without eggs, baked goods are no less tasty.

Ingredients:

flour - 250 g;
butter - 125 g;
water - 70 ml;
powdered sugar - 25 g;
salt - on the tip of the knife.

Shortbread dough without eggs is in no way inferior to its “brothers”.

Preparation:

Remove the butter from the refrigerator in advance and grind with sifted flour.
Add salt and sugar to the water, stir until dissolved. Pour into remaining ingredients.
Place the mixture on the table and knead until it stops sticking to your hands. This will take 1-2 minutes.
Place the rolled out dough into the prepared pan and fill with any filling. Sliced fruits - apples, pears, plums - work well with this dough. They are beautifully laid out in the form of a circle. It is advisable to sprinkle the fruit slices with a little sugar and place shavings of butter on top.

Bake for 30-35 minutes at 200 degrees. The finished product should be browned around the edges.

The Lazy Way to Cook in a Food Processor

Housewives who have a food processor at home are very lucky. This machine can knead dough in minutes.

Ingredients:

flour - 300 g;
butter - 150 g;
sugar - 150 g;
cold water - 90 ml;
salt - to taste.

Preparation:

Cut the cold butter into pieces.
Sift the flour.
Add ingredients to food processor bowl and pulse to form crumbly crumbs. There is no need to knead for a long time.
Dissolve salt and sugar in water. Pour into the crumbs in small portions and stir.
Transfer the mixture to another container, cover with film and place in a cool place for ½ hour.

After this, the dough can be used for its intended purpose.

Unusual chopped shortbread dough

Chopped dough is the best choice for preparing bases for various desserts.

Ingredients:

flour - 12 tbsp. l.;
butter - 150 g;
egg - 1 pc.;
sour cream - 30 g;
sugar - 0.5 tbsp;
salt - on the tip of the knife.

Using this recipe, you can prepare unsweetened chopped dough by removing sugar from the list of ingredients.

Preparation:

Sift flour and salt onto the table. Add sugar.
Cut the pre-chilled butter into cubes. It is better to do this on a large wooden board with a knife. Mix the flour and butter with your hands or use a food processor.
Beat in the egg and mix. The mass should not be homogeneous, the main thing is that it is thick and crumbly. If it crumbles too much, you can add a little sour cream or the yolk of one egg.
Wrap the dough ball in film and place in the refrigerator.

The main thing is not to knead the dough, collecting it into a ball. It just needs to be compressed.

Cooking with cottage cheese - step-by-step recipe

Cottage cheese gives the dough unusual softness and tenderness. You can use it to prepare both sweet and savory products, which will be lower in calories.

Required components:

flour - 300 g;
butter - 1 pack;
cottage cheese - 200 g;
sugar - 50 g;
salt - to taste.

Preparation:

Cut the butter into pieces.
Place all ingredients except cottage cheese in a food processor bowl and grind into fine crumbs. This will take no more than a minute.
Grind the cottage cheese through a sieve and add to the rest of the mixture. Mix with a food processor for no more than 10 seconds. The mass should gather into a lump.

All that remains is to carefully assemble the dough, wrap it in film and refrigerate.

Plastic and soft shortcrust pastry

Plastic dough that melts in your mouth is prepared according to this simple recipe.

Ingredients:

flour - half a kilogram pack;
powdered sugar - 1 tbsp;
butter - 1 pack;
2 eggs or 4 yolks - your choice.

Preparation:

Remove the butter from the freezer an hour before cooking.
Grind it with sugar with a spatula or spoon.
Add flour and eggs.
Carefully form a ball and put it in the cold.

You can first give the dough the desired shape, and only then put it in the refrigerator. The main thing is that the products get into the oven cooled.

Ideal dough for cakes and tarts

You need to know that it is almost impossible to get the perfect dough for baskets in the heat. It does not tolerate high temperatures, so it must be done in a cool room.

Required components:

flour - 7 tbsp. l.;
butter - ½ pack;
egg - 60 g without shell;
water - 15 ml;
sugar - 1 tbsp. l.;
salt - to taste.

The main thing is that all components are cold.

Preparation:

Sift the flour and mix it with the rest of the dry ingredients.
Cut the butter into cubes.
Place the prepared foods in a container and place in the refrigerator.
Beat the eggs with a whisk with water and also refrigerate.
Rub the flour and butter into crumbs using your palms. It is better if a mixer does this so that the oil does not come into contact with warm hands.
If the butter does not melt, you can immediately add the egg mixture. Has the baby become warm? This means that before adding the eggs it needs to be cooled and only then stirred for a few seconds at low speed.
Quickly knead the dough without unnecessary movements. The mass should not stick to the table, and if it sticks, it means the dough is overheated.
Place the dough on baking paper dusted with flour, roll it out, cover with another sheet and refrigerate for 1 hour.
Roll out the dough a little if necessary and place in the pan. Wait until it settles, then gently press it against the walls. Cut off the protruding sides and prick the bottom with a fork.

French confectioners cover the dough with a special film, cover it with rice, and then put it in the refrigerator for 1-1.5 hours. After this, the form with the dough is sent to an oven preheated to 170 degrees and baked until browned. Then the film with rice is removed, and the base itself is baked for another 10 minutes. At the very end, it is carefully laid out on the wire rack and used for its intended purpose.

Ingredients:

flour - 3 tbsp;
butter - 200 g;
mayonnaise - 200 ml;
sugar - 11 tbsp. l;
large egg;
vanillin - sachet;
baking soda and vinegar or lemon juice.

Preparation:

Combine sugar with eggs and mayonnaise. Add vanillin, quench the soda with lemon juice.
Add flour in small portions, stirring constantly.
Cut the softened butter into pieces and stir quickly. The mass should be soft, and in no case hard.

This dough can be used to make any desserts.

Shortbread dough for one, two, three

The good thing about this recipe is that the quantities of ingredients can be easily remembered once and for all.

The dough itself is prepared using simple technology:

1 serving of sugar;
2 servings of fat;
3 servings of flour.

Sometimes egg yolks are added for binding. The cooking principle is completely similar to the previous recipes. Thanks to this simple formula, you can make exactly the amount of dough you need.

Kurnik dough - what is special?

Kurnik dough is prepared with margarine or butter.

Products:

flour - 2 tbsp;
butter - 200 g;
sugar - 2 tsp;
egg - 1 pc.;
salt - 0.5 tsp;
a little soda and lemon juice.

Preparation:

Combine butter with sugar and salt. Stir with a fork.
Beat in the egg and mix again.
Add flour in small portions and add slaked soda.
Quickly knead the dough and refrigerate.

After this, the dough is used according to the recipe. It is divided into 2 parts, rolled out into 2 layers, and then one of them is laid out in a mold. Form the sides and distribute the meat filling. The second layer is laid on top and several holes are made in it. The pie takes no more than 40 minutes to prepare.

You can make a huge variety of savory snacks and sweet desserts from regular shortcrust pastry. And the recipe is easy to choose from those proposed in accordance with your own preferences and the availability of the necessary ingredients in the kitchen.

Dough for baking in the oven can be rich, puff pastry or shortbread, sweet or unleavened, yeasted or yeast-free - there are a great many recipes. Ultimately, everything is determined by the specifics of the dish and its place on the common table. We have put together five of the most successful, in our opinion, recipes that will help diversify the menu and will pleasantly surprise you with their originality, simplicity and taste.

This recipe is suitable for preparing potatoes, liver, mushrooms and other hearty fillings. The pie will turn out soft, tender, with an appetizing crust. You will need:

First, mix the flour with baking powder and sift through a fine sieve. Pour sour cream into a large bowl, add egg and salt, beat thoroughly until smooth and mix it with melted margarine. To make the taste of the pie more vibrant and rich, you can use butter instead of margarine. All that remains is to add flour, knead the dough and put it in the refrigerator for 45-60 minutes. Two thirds will serve as the bottom crust, one third will cover the filling on top. You can leave a little dough for decoration.

For a pie with a sweet filling

This melt-in-your-mouth sponge dough will be best combined with fruits and berries: pears, plums, apricots, currants. An excellent filling would be thick or jam, chocolate or condensed milk, so the recipe can safely be called universal. The following ingredients are needed:

Separate the whites from the yolks and put them in the refrigerator. Gradually mix the melted butter with sugar, vanilla sugar, and yolks. Add sour cream and mix with a mixer until completely homogeneous. Gradually add the flour mixed with baking powder, stirring constantly. In a separate bowl, beat the egg whites until they form a stable white foam, add them little by little and fold them into the dough. If the filling is fruity, you can limit yourself to one cake layer, lightly pressing pieces of fruit into it. The dough, rising in the oven, will envelop them with crispy crusts.

If the filling is soft, bake the sponge cake separately, cut it into two layers, going deeper towards the center, and place the filling between the layers.

Dough dishes always help out the hostess, because... they are very filling, tasty and inexpensive. We bring to your attention the TOP 11 best proven dough recipes! Try making dishes from them, and we are sure that they will become your favorite!

It’s hard to even imagine a person who doesn’t like dough products. Dumplings, dumplings, cheesecakes…. Surely, the memory of these dishes makes you hungry. And the smell of homemade baking is always associated with comfort and a warm family hearth. Here are simple recipes for various types of dough, which will certainly be useful to housewives.

Instant simple puff pastry

Products made from such dough are not as tender and less crumbly than those made with long-term dough. But, nevertheless, they are still very tasty and aromatic!

200 g margarine or butter
2 cups of flour
½-1/3 cup flour
1 tsp Sahara
¼ tsp. salt

Sift the flour into a deep bowl. Add butter and margarine cut into small pieces. Chop the butter (margarine) and flour with a knife.
Place salt in cool boiled water and stir sugar until completely dissolved.
Pour cold water into the flour and butter and knead the dough very quickly. Cover it with a towel or damp cloth and leave it in a cool place for 2-3 hours. You can leave it in the refrigerator overnight.
Remove the dough from the refrigerator, roll it out to about 0.5 cm thick, and fold it into three or four layers. Repeat this procedure 2 - 3 times. The dough is ready. You can make puff pastries with potatoes, meat, apples or jam. Bon appetit!

Yeast puff pastry

We offer housewives a recipe for an unusual dough. It produces very delicate, soft and crumbly products that remain fresh for a long time and do not become stale. The dough is absolutely not capricious; even an inexperienced housewife can prepare it.

The only condition is this: after kneading, the dough must rise in a cold place. The longer the proofing time, the more tasty and flaky the products will be. The minimum required proofing time is 1.5-2 hours, the optimal is about 12 hours.

If you put the dough in a warm place, the rising time will be significantly reduced, but you will end up with an ordinary rich yeast dough.

To prepare a simple dough you will need:

200 g butter (margarine)
3 cups flour
5-7 g dry yeast or 25 g fresh yeast
1 cup liquid (egg, milk, water)
3 tsp Sahara

Simple dough recipe

Dissolve yeast in 1/3 cup of warm water, add 1 tsp. Sahara.
Sift the flour, combine it with the remaining sugar, salt and chop with margarine or butter. If desired, you can do this with your hands, but the oil should not be soft! It is best to use frozen butter by grating it and combining it with flour.
Place an egg into the water with yeast and stir the contents of the glass with a fork until smooth.
Add warm milk until the glass is full.
Pour the liquid into the flour mixture and knead into a smooth dough. If the dough turns out a little dry, add 1-2 tbsp. water, if wet - a little flour.
Wrap the dough in film and place it in the refrigerator for at least 1.5 hours, preferably overnight. Form the dough into products and bake them, after brushing them with egg and adding a couple of drops of sunflower oil or water.

Simple shortbread dough

Shortbread dough is one of the most popular. Sweet pastries are made from it, and if you exclude sugar and replace it with a couple of pinches of salt, you can make a delicious pie filled with mushrooms, potatoes or meat.

To prepare a simple dough you will need:

300 g butter (margarine)
3 cups flour
1 cup of sugar
2 eggs

Simple dough recipe

Place sugar, eggs and butter in a saucepan or bowl. Using a wooden spatula, mix all the contents to form a homogeneous mass.
Add to this mixture and knead the dough with your hands. Leave the dough for 1-2 minutes in a cold place, and then you can start shaping the products.

Here's another recipe for shortcrust pastry. Products made from it are also very crumbly and tender.

To prepare a simple dough you will need (sweet):

150 g butter
260 g flour
1 egg (optional, you can use just the egg yolk)
1 tbsp. l. sour cream (it is advisable to use full-fat sour cream, homemade is better)
2-3 tbsp. Sahara
1 tsp vanilla sugar
a pinch of salt
1 tsp lemon zest (optional)

To prepare a simple dough you will need (unsweetened):

260 g flour
150 g butter
1 egg yolk (whole egg)
1 tbsp. full fat sour cream
a pinch of salt

Recipe for simple dough (sweet)

Sift flour and salt onto the table. Add vanilla and regular sugar. Add lemon zest if desired. Place butter cut into small cubes on top.
Chop the flour and butter with a knife. As a result, you should get homogeneous flour crumbs. You can do the procedure in a combine.
Break the egg into a clean cup and beat it lightly with a fork or whisk. Pour the egg into the flour crumbs.
Stir. If the dough crumbles, add 1 tbsp. sour cream. When preparing this dough, you can add eggs and sour cream at once. If you want to make lean dough, you can replace sour cream and eggs with 5-6 tablespoons of cold water.
Knead the dough, roll it into a ball and wrap it in cling film. Keep it in the refrigerator for at least 40-60 minutes (longer if possible).

Unsweetened dough is prepared in the same way, but you need to exclude: sugar, vanilla sugar and lemon zest.

Lenten yeast dough

For those who adhere to Lent, we offer a recipe for Lenten dough; the ingredients do not contain milk or eggs. Products made from it, unlike ordinary yeast dough, are more coarsely porous. They remain soft longer and do not mold.

To prepare a simple dough you will need:

5-7g dry yeast or 25g live yeast
3 tsp Sahara
1 glass of water
1.5 tsp. salt
3-3.5 cups flour
3-5 tbsp. vegetable oil

Simple dough recipe

Pour warm water into a deep bowl, add yeast and sugar, stir until they are completely dissolved.
Place the dishes in a warm place, wait until fluffy foam appears. In the warm season, you can leave the dough at room temperature; in winter, bring it closer to the heat source.
Put salt into the yeast mass and pour in vegetable oil. Add 1 cup flour and stir the dough with a spoon until smooth.
Add another glass of flour. Stir it again with a spoon. You should get a thick dough.
Sprinkle the table with 1 cup of flour and lay out the dough. Knead it with your hands. The dough should be smooth and moist, but not sticky. Otherwise, add more flour. Cover the dough with film and leave to rise.
When the mass increases in volume by 1.5 times, it should be kneaded with your hands and left to rise again. After this, you can begin to form the products.

Simple yeast dough

Everyone has probably heard that dough loves to be worked with in a good mood. The dough senses our mood very well. It is advisable when you knead the dough that there are no sharp or very loud sounds, otherwise it may fall off or fit poorly.

To make work not boring and pleasant, turn on calm, the best option is classical music. And you will see, your products will certainly be very tasty and fluffy! Cook with love - and then everything will work out for you!

To prepare a simple dough you will need:

1 glass of water or milk
20-30 g fresh yeast
4 cups flour
1 egg
4 tbsp. vegetable oil (you can use margarine, butter)
½ cup sugar (if you are making unsweetened dough, add only 1-2 tsp)
¼ tsp. salt

Simple dough recipe

Unleavened yeast dough. This method is used when a little baking is put into the dough - sugar, butter, eggs. The dough is kneaded in one step.
Dissolve the yeast in warm water or milk (temperature approximately 35-37°C). Add sugar, salt, eggs, add flour and knead the dough.
At the end of kneading, add vegetable or melted and cooled butter or margarine and knead the dough until it stops sticking. At the same time, the dough should not be steep!
Sprinkle the finished dough a little with flour or grease with vegetable oil. Cover it with a towel or napkin and place it in a warm place. When the dough has risen, punch it down lightly and let it rise one more time. After this, you can start molding.

Gingerbread simple dough

There is, perhaps, no simpler baking than gingerbread! They cook very quickly, and the finished product tastes to die for! From the specified number of products, a large number of gingerbread cookies are obtained. If desired, reduce the amount of ingredients, respecting the proportions.

To prepare a simple dough you will need:

250g honey
100 g butter
250g sugar
3 eggs
7.5 cups flour
1 tsp with a pile of soda
spices (optional: cinnamon, cardamom, cloves, nutmeg, vanilla)

Simple dough recipe

3 tbsp. Melt the sugar in an aluminum saucepan until it turns brown. Remove from heat and cool slightly, stirring constantly. Take precautions! If you add boiling sugar to water, the hot liquid will splash violently.
When the sugar has cooled, pour in 0.3 cups of boiling water, mix well, add all the sugar and put the pan on the fire. Bring the mixture to a boil. The sugar should completely dissolve.
Place butter and honey in a large bowl. If the honey is heavily sugared, then first melt it in a water bath.
Pour boiling syrup into honey. The oil and honey should be completely dissolved and a homogeneous mass should be obtained. Cool until warm.
Add eggs and beat lightly. Add soda and flour (leave half a glass). Knead the dough. Pour half of the remaining flour onto the table and turn out the dough. Flour must be stirred if necessary.

Simple dumpling dough

You will need:

0.5 kg flour;
200 g cold water;
2 eggs;
1 spoon of oil;
0.5 spoon of salt.

How to prepare dough for dumplings

Water, salt and eggs are mixed together and cooled.
A depression is made in the mound of flour and the finished mixture is poured in in a thin stream. When the dough is smooth but not sticky, add oil. Continuing to knead, you need to achieve an elastic consistency.
Place the dense dough in the cold for 30 minutes.

Simple choux pastry for pasties

You will need:

2 stacks flour;
3 tablespoons of vegetable oil;
1 stack water;
½ spoon of salt.

How to prepare the dough

Bring a glass of water to boil and dissolve salt in it.
Pour boiling water into a bowl with prepared flour, add oil.
Mix everything quickly with a spoon, and when it cools down a little, use your hands.
Wrap the dough in film and leave to “rest” for half an hour.

Simple yogurt dough

You will need:

600 g flour;
250 ml yogurt;
80 ml oil;
2 eggs;
5 g salt;
7.5 g dry yeast;
80 g sugar.

How to make simple dough

Add sugar, yeast and salt to the sifted flour.
Pour yogurt and butter into the mixture, beat in the eggs.
Mix the dough and leave in a warm place for 40 minutes.
Punch down the dough again and let it rise again.

How often do you cook dough dishes? Do you have any secrets?

Date of publication: 02/28/2017

What could be better homemade baked goods? Even those who try not to eat flour will not refuse products baked at home. Here are 8 simple recipes that will help you bake the most delicious culinary masterpieces with ease.

Take these recipes into your arsenal and cook with confidence. Even if you haven’t been able to make good dough before, with these recipes you can do anything, because it’s all about the right proportions.

Kefir dough with cheese

INGREDIENTS

1 cup kefir
1 cup grated cheese
0.5 tsp. salt
2/3 tsp. soda
1 tsp. Sahara
2 tbsp. flour

COOKING

If you grate the cheese on a coarse grater, you will get an excellent dough for flatbreads and sausages in the dough, and if you grate it on a fine grater, you will get a good dough for other smaller products. For example, bagels.

Unleavened dough with sour cream

INGREDIENTS

1 tbsp. sour cream
2 tbsp. flour
2 tbsp. l. Sahara
1 tsp. salt
1 tsp. soda
1 egg
100 g milk
50 g melted margarine

COOKING

Every home has products for this test. It is especially suitable for pies with different fillings.

Yeast dough with kefir

INGREDIENTS

1 tbsp. kefir
0.5 tbsp. vegetable oil
1 tbsp. l. Sahara
1 tsp. salt
1 tsp. dry yeast
2.5 tbsp. flour

COOKING

The dough is not greasy, fluffy, good for unsweetened pastries. Dissolve yeast in kefir at room temperature. Then add the rest of the ingredients and knead the dough. Leave it for an hour and a half to rise.

Kefir-based dough (five minutes)

INGREDIENTS

2 eggs
0.5 tsp. salt
1 tbsp. flour
1 tbsp. kefir
1 tsp. soda

COOKING

Quench the soda with kefir, add eggs, salt, flour and mix thoroughly. The dough turns out fluffy and not at all greasy. The filling for products made from it should not be wet.

Unleavened yeast dough

INGREDIENTS

300 ml whey (you can use milk or kefir)
yeast (50 g fresh or 1 tsp dry)
250 g margarine
0.5 tsp. salt
0.5 tbsp. Sahara
4-5 tbsp. flour
3 eggs

COOKING

Dissolve the yeast in the warm whey. Melt the margarine. Knead the dough from all the ingredients and put it in the refrigerator. Do not make the dough thick, because margarine hardens quickly in the refrigerator. It’s better to make it overnight, then you can start baking in the morning.

Unleavened yeast dough

INGREDIENTS

0.5 l milk
1 egg
0.5 tsp. salt
1 tbsp. l. Sahara
1/3 tbsp. vegetable oil
4-5 tbsp. flour
30 g wet yeast

COOKING

Dissolve yeast in warm milk, add salt, sugar, butter and flour. Mix everything thoroughly, place it in a bag and tie it at the top, leaving room for lifting. Place the dough in the refrigerator overnight. This dough is suitable for baking, but frying flatbreads from it and similar dishes is also a pleasure.

Yeast dough with soda that never fails

INGREDIENTS

2 eggs
150 g margarine
200 g sour cream
1 tbsp. Sahara
0.5 pack of wet yeast (50 g)
0.5 tsp. soda
4 tbsp. flour (approximately)
0.5 tsp. salt

COOKING

Dissolve the yeast in 50 g of warm water, add melted margarine, eggs beaten with sugar, sour cream with soda and salt. Mix thoroughly and add flour. The dough should not be steep. Leave the mixture to rest for 10 minutes. Form the dough into pieces, cover them with a towel and leave for about 40 minutes. After 40 minutes you can already bake.

Curd dough

INGREDIENTS

2 tbsp. (250 ml) flour
200 g cottage cheese
100 g soft butter
2/3 tsp. soda
0.5 tsp. salt
1 egg
100 g sugar

A clear knowledge of the recipe, dexterity and skillful hands - all this is not enough to know how to make homemade dough. This process is full of mysteries and secrets. Preparing homemade dough is like a leisurely conversation with someone dear to you, in which every word has its own meaning and is spoken at the right moment, where soulfulness and warmth are put into what is said. It’s the same with dough - each ingredient has its own meaning and is added at its own time, and then, kneading the dough, giving it a bit of your feelings, in return you feel its softness, warmth, and gentle pliability to kind hands.

How to make homemade dough, you ask, if you literally don’t have time for anything? Keep it simple: set aside one day that’s convenient for you and prepare a little more dough than usual. Part of the dough can be used immediately, but put the other in the refrigerator, where it will calmly wait for its finest hour. And what kind of dough can be made at home: yeast, and unleavened, and rich, and puff pastry, and shortbread, and for pizza, and for dumplings and dumplings... In general, what to cook is up to you to choose, and our job is to tell you, how to make homemade dough.

Yeast dough

Ingredients:
3 stacks flour,
300 ml milk,
50 ml vegetable oil,
1 packet of dry yeast,
1 tsp Sahara,
½ tsp. salt.

Preparation:
Heat the milk to approximately 40ºС, add yeast, sugar and 1 tbsp. flour, stir until smooth and leave for 20 minutes. Add vegetable oil, the rest of the flour, salt to the risen dough and knead the dough well, adding more flour if necessary. The dough should not be too tight, but of medium density. Cover the finished dough with cling film and leave at room temperature for 40 minutes to rise.

Lenten yeast dough

Ingredients:
6 stacks wheat flour,
1.5 stack. water,
½ cup sunflower oil,
25 g pressed yeast,
1 tsp Sahara,
1 tsp salt.

Preparation:
Dissolve the yeast in half a glass of warm water with 1 tsp. Sahara. Diluted yeast, oil, ⅔ cup. warm water, salt (and for products with a sweet filling + another 1-2 tablespoons of sugar), stir, add sifted flour and knead the dough. While kneading, add ⅓ cup little by little. boiling water The dough is considered ready when it easily comes away from the walls of the dish and from your hands. Place the finished dough in a warm place to ferment. Punch down the dough when it has doubled in volume. When the dough rises again, start making cheesecakes or pies.

Unleavened dough with sour cream

Ingredients:
2.5 stacks. flour,
200 g sour cream,
100 g butter,
1 tbsp. Sahara,
1 tsp salt,
1 tsp soda

Preparation:
Mix the sifted flour with soda and butter and chop with a knife. Then pour in sour cream mixed with salt and sugar and knead into a not very stiff dough. Place the finished dough in the refrigerator for 20-30 minutes. When the time is up, take out the dough and proceed to further steps.

Puff pastry (recipe No. 1)

Ingredients:
1 kg flour,
800 g butter or margarine,
400 ml water,
2 eggs,
2 tbsp. table vinegar,
1 tsp salt.

Preparation:
Cool all products well, including water, and keep the oil in the freezer. Mix part of the flour and all the butter by grating it on a coarse grater (while grating the butter, constantly sprinkle it with flour). When you have grated all the butter, add the remaining flour, and then with light hand movements, combine everything into a ball without kneading. Lightly beat the eggs with vinegar and salt, add enough water to them so that the volume of the mass is 500 ml. Then, gradually, in portions, pour them into the butter-flour mixture and quickly knead the dough so that the products remain cold. Collect the finished dough into a large lump, divide it into 3 parts, put each in a separate bag and put away in the cold for 2 hours before further use . This crumbly and tender dough can be used to prepare any baked goods.

Puff pastry (recipe No. 2)

Ingredients:
2 stacks flour + another 4-5 tbsp.,
⅔ stack. water or milk,
1 egg
⅓ tsp salt,
1 tsp lemon juice or 3% vinegar,
300 g butter.

Preparation:
Pour the sifted flour onto the table surface. Make a well in the center and carefully pour cold water mixed with egg, salt and lemon juice into it. Using a knife, mix the water into the flour, then knead the dough with your hands until it comes away from your hands and the surface of the table. Roll the finished dough into a ball, cover with a napkin and place in the refrigerator for 15-20 minutes. Meanwhile, add 4-5 tablespoons of flour to the softened butter, mix thoroughly and also put in the refrigerator. Remove the prepared dough from the refrigerator and roll it into a rectangular layer, the center of which is thicker than the edges. Make a rectangular cake from the cooled butter, place it in the center of the rolled out dough and cover with the edges of the dough, overlapping it in the form of an envelope. Pinch all edges so that the butter does not squeeze out. Turn the resulting workpiece over with the pinched side down, sprinkle with flour and roll out into a rectangular layer 1 cm thick. Then fold the dough in three, cover with a napkin and place in the refrigerator for 5-10 minutes. Then roll out the dough again into a thin rectangular layer, fold it in three and put it in the refrigerator. Repeat this procedure 4-5 times and place the dough one last time in the refrigerator for 15-20 minutes, and then start preparing the products.

Chocolate puff pastry

Ingredients:
1.75 stack. flour,
80 ml water,
240 g butter,
2 tbsp. cocoa powder,
½ tbsp. Sahara,
1 pinch of salt.

Preparation:
Knead the softened butter (200 g) with your hands, add cocoa and mix thoroughly until completely smooth. Collect the chocolate butter into a 3cm thick rectangular block, place on a piece of parchment and refrigerate. Chop the remaining butter into small pieces. Sift the flour in a heap, add salt, sugar and butter. Make a well in the center and pour in water to knead the dough. Then roll it into a ball, cover and refrigerate for 15 minutes. Then roll out the dough into a rectangle 3 cm thick and place chocolate butter in the center. Fold the dough into an envelope so that the butter is inside, cover and refrigerate for 30 minutes. Sprinkle the table with flour and roll out the dough into a rectangular layer 60 cm long, fold the layer in thirds, then turn it 90° and roll it out again to a length of 60 cm. Fold it in thirds again, cover and refrigerate for 30 minutes. This rolling out of the dough in perpendicular directions is called “giving the dough 2 turns.”
Repeat this operation 2 more times with an interval of 30 minutes, and the dough is ready for baking.

Choux pastry for dumplings and pasties

Ingredients:
3 stacks flour,
1 egg
1 tbsp. vegetable oil,
1 stack boiling water,
salt - to taste.

Preparation:
Add salt to the egg and beat well with a fork. Then add flour and vegetable oil. Mix well and pour in a glass of boiling water. Mix everything first with a spoon, then knead the dough with your hands, if necessary, add a little flour, and the dough is ready.

Dough for dumplings

Ingredients:
3 stacks flour,
1 egg
½ cup milk,
½ cup water,
a pinch of salt.

Preparation:
Beat the egg until foamy. Pour water and milk into another, deeper bowl and stir salt into the liquid. Then pour in the beaten egg and mix again. Then pour 2 cups of flour into the mixture at once and knead very thoroughly. Add the rest of the flour little by little. Place the finished dough on a wooden board, cover with a clean towel or cloth and leave to ripen for 40 minutes, after which you can start making dumplings.

Shortbread dough

Ingredients:
3 stacks flour,
300 g butter or margarine,
2 eggs,
1 stack Sahara,
1 tsp lemon juice,
1 pinch of soda,
1 pinch vanilla sugar.

Preparation:
Sift the flour in a heap, add regular and vanilla sugar, put grated or cut into pieces butter on top, add soda and lemon juice and chop it all with a knife. Then beat the eggs into the resulting crumbs and quickly knead a homogeneous dough with your hands, roll it into a ball and, wrapping it in cling film, refrigerate for 1 hour. Next, roll out the finished dough into a layer 4-8 mm thick (thicker layers are difficult to bake) and start making products.

Curd dough

Ingredients:
300 g flour,
250 g cottage cheese,
100 g sugar,
50 g butter,
1 egg
1 tsp baking powder.

Preparation:
Sift the flour and mix with baking powder. Melt the butter in a frying pan over low heat and let it cool slightly. Rub the cottage cheese through a sieve or using a blender and, adding it along with the butter, mix. Beat the egg with sugar using a mixer, pour into the curd dough and knead until smooth. This dough is perfect for products that can be baked or fried.

Honey dough

Ingredients:
2.5 stacks. flour,
3 eggs,
1 stack Sahara,
2 tbsp. honey,
1 tsp soda

Preparation:
Mix eggs with sugar and honey. Place the mixture in a water bath and stir until the sugar dissolves. Then add soda. The mixture will foam and greatly increase in volume. Next, add flour and mix well. The dough should be thick enough to be stirred with a spoon. Place the dough with a spoon on a greased baking sheet, sprinkle flour on top and use your hands to give the desired shape to the products you want to cook.

"MMS" (flour, margarine, sour cream)

Ingredients:
400 g flour,
200 g margarine,
250 g sour cream,
1 tsp baking powder.

Preparation:
Mix all the above ingredients, knead the dough and keep it in the refrigerator for 1-1.5 hours. The dough turns out to be quite crumbly; you can store it in the refrigerator for up to 3 days or prepare it for future use and store it in the freezer for much longer. You can bake cookies or cakes from this dough.

Cold kneaded yeast dough

Ingredients:
3.5 stacks flour,
1 stack milk,
200 g softened margarine,
50 g fresh yeast,
2 tbsp. Sahara,
½ tsp. salt.

Preparation:
Grind the yeast with salt, then add milk, sugar, margarine and flour. You don’t need to add a little flour - the dough will be sticky at first, but then, by the end of kneading, it will easily come off your hands. It should turn out soft and not too steep. Place it in a bowl and refrigerate for 4 hours or even overnight.

Biscuit dough

Ingredients:
150 g flour,
8 eggs
150 g sugar,
¼ packet of vanilla sugar.

Preparation:
Break the eggs and separate the whites from the yolks. Beat the whites with a mixer until foamy, grind the yolks in a separate bowl with sugar. Carefully add ⅓ of the beaten whites to the yolks, mix gently, then add the sifted flour and vanilla sugar. Then add the remaining whipped whites and knead the dough to a uniform consistency. Place the finished dough in a mold greased and sprinkled with breadcrumbs or flour and bake the sponge cake in an oven preheated to 200°C for 25-30 minutes.

Cabbage dough

Ingredients:
200 g cabbage,
2 stacks flour,
1 clove of garlic,
1 tsp dry yeast,
2 tbsp. vegetable oil,
1 tsp salt.

Preparation:
Finely chop or grate the cabbage. Heat vegetable oil in a frying pan, add cabbage, a whole clove of garlic and fry until soft (about 10 minutes). Dissolve the yeast in 160 ml of warm water and let rise. Mix flour with salt, add dough and knead the dough. Then add cabbage to the finished dough and, after kneading thoroughly, leave for 1.5 hours, after which begin to form buns or pies.

Onion cracker dough

Ingredients:
1 onion,
1.5 stack. flour,
200 g margarine,
6 tbsp. kefir,
2 tbsp. vegetable or butter,
½ tsp. soda,
1-2 tbsp. lemon juice,
salt - to taste.

Preparation:
Peel the onion, cut it into cubes and fry in oil over medium heat until soft, let cool. Pour flour onto the table, make a hole in the center, grate margarine there, pour in kefir, add salt, soda, lemon juice, cooled onion and knead the dough.

Viennese dough for airy pies, Easter cakes and khachapuri

Ingredients:
3 stacks flour,
1 egg
1 tsp Sahara,
1.5 tsp. yeast

Preparation:
Dissolve ½ teaspoon of dry yeast in a glass of warm milk. Then add ½ teaspoon salt, 1 egg and 1 teaspoon sugar. Add flour and use your hands to knead into a soft, non-stick dough.

Pizza dough

Ingredients:
300 g flour,
6 g dry yeast,
a little less than a glass of warm water,
2 tbsp. vegetable oil,
½ tsp. salt.

Preparation:
Mix flour, yeast and salt. Separately, mix vegetable oil and water in a bowl and, pouring the resulting mass into the dry mixture, knead the dough. Place it in a deep bowl, grease the top with vegetable oil, cover the bowl with a towel or cling film and leave for 40 minutes until the dough rises well. When the time is up, knead the dough again, then roll it out into a circle and, laying out the prepared filling, bake the pizza.

Dear housewives, do not be afraid of the test! Knowing how to make homemade dough, and putting your sincere and kind attitude into it, you will get amazing results!

Larisa Shuftaykina