First you need to prepare the dough. If using dry yeast, combine the flour, sugar and yeast in a large bowl, add half the warm water used and mix well. Then pour in the rest of the water and stir again until completely homogeneous - it is appropriate to use a whisk for this. If fresh yeast is used, it should be placed in a large bowl, lightly mashed with a fork, and then add flour, sugar and all the warm water - and mix until smooth. Cover the bowl with the dough with a napkin and leave in a warm place until bubbles appear, about 15-20 minutes. The appearance of bubbles means that the yeast has “woke up” and is ready to work.
Now you can start preparing the dough itself. Add the liquid used (also warm) and melted butter to the bowl with the dough. Stir, beat in eggs, add salt and sugar. Stir again until smooth. Then add 4 cups of flour at one time. Stir with a wooden spoon. You should have a sticky dough.
Then, without stopping kneading the dough with a spoon, add the remaining flour to it in small portions until the dough becomes so thick that mixing it with a spoon becomes difficult. By this point you should have about 0.5 cups of flour left.
Lightly flour your work surface. Place the dough from the bowl onto it. Then, gradually sprinkle the dough ball with flour, start kneading the dough with your hands. Continue until the dough no longer sticks to your hands or work surface and is completely smooth. You may need a little more flour (depending on its quality), but no more than 0.5 cups. After reaching the required consistency, the dough should be kneaded for another 3-4 minutes.
Then the dough must be allowed to rest. Grease a large clean bowl with vegetable oil. Shape the dough into a ball and place it in a bowl. Cover with a clean towel and leave in a warm place, completely isolated from drafts (we recommend using a low-heat and cooling oven as such a place) for 1 hour. We do not recommend covering the dough with a metal lid or plate, since condensation will inevitably begin to accumulate on them, drops of which may disrupt the dough ripening process.
When the dough has doubled in volume, punch it down, cover again and leave until it rises again, 1-1.5 hours. The dough that has risen a second time can be used according to the recipe being used.
If you add eggs and fats to regular yeast dough, it becomes more aromatic and crumbly. This yeast dough is used for baking cheesecakes and other products. In addition to vanilla, raisins, cardamom, and candied fruits are added to it.
While kneading yeast dough, tune in to a positive wave, not to mention that quarrels and other negativity should remain outside the kitchen. And honestly, avoid them in your daily life.
As for yeast dough, for better rise I advise you to leave it in a carefully selected place where there are no drafts.
You can prepare delicious butter dough not only using milk, sour cream or kefir. There is a known recipe for a dough where vegetable purees, such as pumpkin, are used instead of dairy products. The baked goods come out with an amazing color that just begs to be put into your mouth.
I think it is unnecessary to talk about the usefulness of a treat made from such dough, because everyone knows about the beneficial properties of pumpkin. Don’t neglect the opportunity to prepare something from this bright orange vegetable, including yeast dough.
Butter pies
5 eggs; half a liter can of milk; kilogram of flour; ¾ stick of butter; 2 tablespoons of fat sour cream; 2 tbsp. spoons of fast-acting dry yeast; half a teaspoon of salt; 100-110 g granulated sugar and vanillin.
Knead the dough, I present the detailed recipe below:
- Heat a glass of milk to 36-37 degrees.
- Add the yeast and stir until it dissolves.
- Set the mixture aside while you work on the other ingredients.
- Beat the eggs with a whisk, adding granulated sugar to them.
- Melt the butter in the microwave or in a water bath, cool to room temperature.
- Mix eggs and butter together, add salt and vanilla sugar. Pour in the yeast and stir thoroughly.
- Add flour little by little and knead into a soft dough.
- Transfer it to a large container in which it will sit for an hour, and place it in a warm place.
- After 60 minutes, knead it with your hands and leave it alone for another hour.
- Place on a work surface sprinkled with a little flour and you can begin to shape any baked goods.
Dough based on pumpkin puree and cottage cheese
The pumpkin butter dough contains the following ingredients:
250 g fermented milk cheese; 20 g vegetable oil and 120 g butter; a teaspoon of salt; 100-110 g sugar; 2 fresh chicken eggs; 40 g pressed yeast; 200 g boiled pumpkin puree; a bag of vanilla sugar and 550 g of premium flour.
As you may have noticed, the recipe does not include any liquid component. Instead of water or milk, pumpkin puree is used, which can be quickly and easily prepared in your own kitchen.
You will be surprised how bright and tempting baking from such a rich dough will turn out to be, but let’s not get distracted and let’s study the cooking process directly.
Step by step plan:
- Peel and seed the pumpkin and cut into medium cubes.
- Fill the pumpkin with water until it slightly protrudes above the surface and boil for 15 minutes over medium heat.
- Without draining the water, cool the fruits slightly at room temperature and puree with a blender until a homogeneous paste is obtained. I would like to note that the mass should not be thick, its consistency will resemble low-fat sour cream.
- While the puree is still warm, crumble the yeast into it and add sugar. Wait until the reaction occurs and foam appears on the surface of the mass.
- Mash the cottage cheese for the dough and beat it with a blender, mix with eggs and pumpkin puree.
- Add flour, sifted several times through a fine sieve, salt and vanilla.
- At the end of kneading, add melted warm butter and knead the yeast dough, first with a spatula and then with your hands.
- Grease a large pan with vegetable oil and place it there. Cover with a napkin and leave to rise for an hour and a half.
- When the dough has increased in volume, place it on the table and begin forming buns, bagels or filled pies.
Did you like this unusual dough recipe? There is still a lot of interesting things ahead, and now we will study:
Recipe for yeast dough prepared using the sponge method
The product list is divided into two parts. One of them is intended for dough:
a glass of milk; a tablespoon of granulated sugar; 3 of the same spoons of flour and 30.0 yeast.
To knead a rich airy dough, you will need more:
480 g flour; 100 g each of sugar and butter; 2 raw eggs; 2 tbsp. spoons of olive or vegetable oil; a teaspoon of salt and a packet of vanilla flavored sugar.
Recipe for kneading dough. To make the dough work perfectly, stick to it as precisely as possible:
- First, you need to stir warm milk with granulated sugar and yeast.
- After adding flour to the mixture, let the dough rise, choosing a warm place for this process.
- After half an hour, air bubbles should appear on the surface, which means the dough is ready and you can start adding the remaining ingredients.
And for this:
- In a separate container, mash the eggs with sugar, salt and vanilla.
- Pour in the melted butter and, stirring, add to the sifted flour in the amount the recipe contains.
- Then pour in the dough and knead it.
- Roll into a ball, place it in a large bowl greased with vegetable oil and cover with a napkin.
- The buttery soft dough should spend at least one and a half hours in a warm place, during which time it will rise and be ready to form baked goods.
Preparing yeast sponge dough takes more time, but you will be rewarded for your efforts. After all, buns, pies and pies turn out very tasty and airy. I suggest you consider another recipe, this:
Yeast dough on kefir with added baking
The recipe requires the following ingredients:
half a liter of kefir; two eggs; half a standard stick of butter; 2 tbsp. spoons of sunflower oil; 50 g yeast; 80 g sugar; a pinch of salt; 800 g of premium white flour.
To knead correctly, first heat the kefir while stirring. When its temperature reaches 30 degrees, take the following steps:
- Add yeast and a large spoonful of granulated sugar to the kefir.
- Sift the flour and mix with sugar and salt.
- After 20 minutes, when the yeast mass foams, pour it into the flour. Beat the eggs into the dough and mix with a spatula.
- At the end of kneading, add in melted butter. If you feel that the dough is too soft, add sifted flour.
- Roll the elastic, soft dough into a ball and place it in a container of a suitable size. Please note that it will increase in size by 2-2.5 times, so choose a large bowl or pan. Grease the inner walls of the dish and the surface of the ball with oil and, covering with a towel, place the yeast dough in a warm place.
- After an hour, knead it with your hands, cover it again with a towel and time it for 60 minutes.
- After the specified time has passed, you can take out the soft dough and form the baked goods. If you have planned pies with a sweet filling, then it should already be ready.
Good luck in your culinary career and bon appetit.
Delicious dough for sweet pies
You can prepare delicious dough even at home. It won't be difficult to do this.
But know that it is important to give the dough time to rise and stand before kneading it several times. In this case, the dough will be fluffy, light and very tasty.
I would like to note that any preparation of baking dough should take place in an atmosphere of calm and in an excellent mood, so that the cook enjoys what he is doing. Below is the recipe.
Ingredients: 1.5 kg flour; 200 gr. margarine; 50 ml milk; 60 gr. St. yeast or 1 pack. dry; 5 tbsp. sah. sand; ½ tsp. salt.
Cooking algorithm:
- 6 tbsp. flour, salt, yeast, 1 tbsp. sugar - knead together. I heat 0.2 liters of milk and mix with other ingredients. Cover with a napkin and leave aside. If you are working with compressed yeast, stir the mixture in milk and sugar, and add flour a little at a time through a sieve. You need to let the mixture stand for about 20 minutes, this will be enough for it to begin to rise, becoming covered with bubbles. When choosing a container for mixing, consider this fact.
- I add margarine, milk and sugar. I soften the margarine in advance. Sift the flour and mix it with the mixture. Knead soft dough. The pan should be covered with a towel, slightly damp, and left in a place where there is no draft. After just 1.5 hours, you can knead the perfectly suitable composition. I lubricate the surface of the table with a solution. butter, spread the dough on it. I also smear my palms with oil so that the mixture does not stick. I knead. 10 minutes of kneading will be enough. If you are making fried pies, then the dough is ready; in the case of oven baked goods, you should let the dough rise some more. The dough temperature is kept within 30 degrees.
- When the dough has risen, knead it again. You can make preparations for pies. While the oven is heating up, the pies will become larger; to aid the process, cover them with a damp towel. On average, this set of components will yield 35 medium-sized pies.
Sweet pastries are ideal for sharing tea with the whole family. Try this recipe yourself to see that homemade pies are much tastier than store-bought ones.
Yeast-based butter dough prepared in 2 ways
Components: 600 gr. psh. premium flour; 20 gr. margarine; 40 gr. sugar. sand; 10 gr. table salt; 20 gr. yeast; 330 ml water and 1 pc. chickens testicle.
There are two ways to prepare the dough. I suggest you find out each of them.
A safe way to prepare yeast dough:
- Up to 40 gr. you need to heat plain water, in which you then mix yeast, salt, sugar, flour and melange. You need to add margarine to the dough (melt it in advance). I stir until it becomes soft with a homogeneous structure.
- When finishing the kneading, I leave the mixture alone at room temperature for 3-4 hours. This time will be enough for the yeast fermentation process to begin. When the mass has doubled, you should knead it for a couple of minutes and leave it again for a while, and do this a few more times.
A similar method is possible when preparing baked goods with a small content of baked goods (sugar and margarine). When there is more baking, I advise you to make the dough using the sponge method.
Preparing the dough using the sponge method:
- I heat half the specified amount of water to 40 degrees. I put yeast in there. I add flour and stir. I sprinkle flour on the dough and leave it for 3 hours, covered with a napkin in a draft-free room.
- When the dough begins to increase in size, it will fall off. So it's time to act. In the remaining water you need to dissolve sugar and salt, chicken. egg (beat it in advance), stir, add flour, knead the dough.
- I introduce margarine in advance (melt it). I put the mixture in a bowl coated with vegetable oil. oil The dough should be allowed to stand aside for at least a few hours to start the fermentation process. During this time it will increase several times, and therefore you will need to knead it.
This concludes the recipes for preparing delicious dough. Try any of the above methods, following all the step-by-step tips.
You are sure to get wonderful baked goods that will certainly delight the whole family.
And what housewife wouldn’t be happy when her food is devoured by her loved ones on both cheeks! Bon appetit everyone!
Rich yeast dough is the key to delicious, fluffy and tender baked goods, be it bagels, buns, pies or any other confectionery products. It also makes an excellent choice for savory pies and pizza, no matter what filling you choose for them. Really correct butter dough will require patience and increased attention from the housewife, but the resulting result will certainly delight others.
Sweet yeast dough is made from eggs, sugar and fat. The latter is suitable for butter, margarine, sour cream, etc. Also, the recipe for butter dough necessarily includes a large amount of liquid. This could be dairy products or plain water. Dry or fresh yeast is bred in them with a small addition of sugar. After kneading, give the dough time to rise. This usually takes from one and a half to two hours. During the process, the dough is kneaded several times and greased with vegetable oil or sprinkled with flour.
Ready-made rich yeast dough can be used immediately for any baking or stored in the freezer for several days until needed.
This dough is perfect for pies, pies and rolls. In this case, you can choose absolutely any filling and impregnation, or prepare baked goods exclusively from the dough itself. The recipe includes a large amount of baking, so the dish must be prepared using the sponge method.
Ingredients:
- 500 g flour;
- 3 eggs;
- 20 g vanilla sugar;
- 30 g fresh yeast;
- 1 tbsp. l. vegetable oil;
- 150 g butter;
- 7 tbsp. l. Sahara;
- 200 ml milk;
- 5 g salt.
Cooking method:
1. Heat 100 ml of milk a little, dissolve yeast in it, 4 tablespoons of flour and 3 tablespoons of sugar.
2. Leave the dough in a warm place for 40 minutes.
3. Pour the second part of the milk into the saucepan, add vanilla and all the remaining white sugar.
4. Add a little salt and softened butter.
5. Heat the resulting mixture, completely melting the butter, then cool.
6. Beat eggs into the dough and pour in the milk-butter mixture.
7. Gradually add flour and knead soft elastic dough (knead for 15-20 minutes).
8. Grease the dough on all sides with vegetable oil and cover with a towel.
9. Leave the dough for an hour and a half in a warm place, then knead it.
Interesting from the network
Sweet, rich yeast dough for buns
Many people have loved confectionery products made from rich yeast dough since early childhood. Surely, one of the most favorite delicacies of every child were buns and buns with various fillings, prepared exactly according to this recipe. Baking them at home is not at all difficult, the main thing is to spend a little time preparing the dough.
Ingredients:
- 120 g butter;
- 2 eggs;
- 1 packet of dry yeast;
- 250 g sugar;
- 1 tsp. salt;
- 500 ml milk;
- 1 kg flour;
- Vegetable oil.
Cooking method:
1. Dissolve a teaspoon of sugar and yeast in warm milk, leave the dough for a quarter of an hour.
2. Break the eggs into a separate bowl, add butter and beat.
3. Mix the flour with the remaining sugar and salt, form it into a mound and make a depression at the top.
4. Pour the dough and egg-oil mixture into the resulting hole, knead the dough.
5. Continue kneading the dough for another 10 minutes, sprinkling with flour.
6. Grease a deep plate with vegetable oil and transfer the dough into it.
7. Cover the bowl with a towel and put it in a warm place for an hour and a half.
8. Before preparing the buns, knead the dough again and roll it into a layer of medium thickness.
Now you know how to prepare rich yeast dough according to the recipe with photo. Bon appetit!
Butter yeast dough can rightfully be called the most delicious base for home baking. Many housewives do not use it only because preparation requires too much time and effort. Nevertheless, there are some simple secrets that tell you how to prepare rich yeast dough without any difficulties:
- Yeast for the dough should be diluted in warm milk, but under no circumstances in hot milk;
- Yeast dough must be kneaded well before baking. The longer you do this, the tastier the dish will be;
- The butter dough must be rolled out very carefully and intensively, otherwise it will return to its previous shape;
- Butter in recipes can be replaced with any other cooking fat;
- It is better to take full-fat milk for the dough and always fresh;
- Butter or margarine should only be slightly softened, but not melted;
- When preparing rich yeast dough, it is important to strictly observe the proportion of baking and yeast, otherwise the latter may simply not work due to the large amount of fat and sugar;
- For baking with salty fillings, you will need very little sugar, but the dough will still be rich.
Nowadays you can buy everything or almost everything in stores, but despite the abundance, no purchased bun or kalach can even come close to the taste of homemade baked goods. And what’s most offensive is that those recipes that our grandmothers and our mothers used to cook are gradually being replaced by simpler and faster ones that are not as tasty. Therefore, for true lovers of baking, I decided to tell you how to make real butter dough.
Ingredients:
(2-3 butter pies)
- 3.5 cups flour (500g)
- 1 glass of milk
- 2 eggs or 5 pcs. egg yolks
- 45-50 gr. fresh pressed yeast
- 1 cup of sugar
- 1/2 tsp. salt
- 100 gr. butter
- 15 gr. vanilla (optional)
- 3 tbsp. sunflower oil
- 1 yolk for coloring the pastry
- 100 gr. raisins, nuts or dark chocolate
- First of all, let's prepare the dough. Perhaps this is the most crucial moment, since the airiness of the dough depends on how well the dough fits. So, dissolve the yeast in warm milk at about 37-38°C. Fresh yeast kneads well and quickly dissolves in milk.
- Add a spoonful of sugar and a well-heaped spoonful of flour. Stir, cover with a clean napkin and place in a warm place for 30-45 minutes. If the kitchen is cool, you should turn on the oven or place the vessel with the dough in warm water.
- In a warm environment, yeast begins to grow intensively, as a result the dough becomes covered with numerous bubbles and begins to increase in volume. If the yeast was fresh and the temperature conditions were observed, then the dough rises several times.
- The dough could have been made a little differently, as for example in the Easter dough, but I like this method better. Maybe a little longer, but more reliable)))
- Add sifted flour, salt, sugar, vanilla, vegetable oil, and heated butter. Mix everything thoroughly and then add beaten eggs or yolks.
- Mix. If desired, you can add raisins or nuts. It is important not to overdo it with additives, otherwise they can “sag” the dough.
- Place the dough on a floured table.
- Knead the dough thoroughly for at least 20 minutes. In this case, your hands should be moistened several times in sunflower oil. Well-kneaded butter dough is easily separated from hands and utensils.
- But the process of preparing yeast dough does not end there. Place the butter dough in a saucepan or deep bowl. Cover with a towel and put in a warm place again for a couple of hours. In the warmth, the yeast fermentation process continues, and the dough rises again, increasing in volume.
- During these two hours, the dough should be kneaded a couple of times to release the accumulated carbon dioxide. The fact is that when a lot of carbon dioxide accumulates in the dough, it inhibits the growth of yeast. And when we knead the dough, the yeast again begins to divide intensively.
- If the yeast dough rises quickly and rises again quickly after kneading, then two hours in a warm place is enough. If the yeast was not very good, it will take more time.
- Knead the finished dough thoroughly again. By the way, they knead the dough thoroughly not so that all the ingredients are well mixed, but so that the yeast dough is filled with air. And the more air it “takes”, the more airy the baking becomes. You usually don’t need to add flour, but you can grease your hands and table with vegetable oil to make it easier to work with.
- Divide the rich yeast dough into several parts depending on what you plan to bake: Easter bread, buns or rolls with poppy seeds. From this proportion I get 2 large rolls or 3 butter braids.
- For the braid, we divide each part into three more equal pieces, from which we form long strands. We braid the strands into a loose braid. To prevent the butter dough braid from unraveling, lightly press down the beginning and end of the braid.
- It is convenient to form the braid either immediately on a greased baking sheet, or first braid the braid on the table, and then transfer it to a special paper baking dish.
- Place the baking tray in a warm place for half an hour. The dough should rise at least twice in size.
- Place the well-suited baked goods in a preheated oven. Bake for 30-40 minutes at a temperature of 200-220°C. About 15 minutes after the start of baking, brush the pastry with whipped yolk, and then put it in the oven again.
- Remove the finished rosy braids and rolls from the oven and leave to cool.
- To keep pastries made from butter dough soft, cover them with a cloth. Some of the baked goods can be packaged in food-grade plastic (to prevent other odors from penetrating) and frozen. Then, if necessary, remove, defrost and treat yourself to homemade buns. I also recommend trying
Dough for sweet pies with dry yeast
Fresh yeast is used very rarely these days, so first I’ll tell you how to prepare yeast dough for pies using quick-acting yeast. This method will significantly save your time.
Ingredients
- 4 cups flour
- 1 tbsp. spoon of sugar
- 1 teaspoon salt
- 1 sachet (1.5 g) vanillin
- 1 glass of warm milk or water
- 1-2 eggs
- 100 g butter
Preparation
Mix flour with sugar, salt, vanillin and dry instant yeast (read the instructions on the package!).
Pour in warm milk or water and beat in 1-2 eggs.
Mix. Then add softened butter.
Knead the dough.
Or here is another version of the dough using dry yeast, using melted butter.
Ingredients
- 4 cups flour
- 1 tbsp. spoon of sugar
- 1 teaspoon salt
- 1 tbsp. spoon of dry instant yeast
- 1 sachet (1.5 g) vanillin
- 1-2 eggs
- 200 g butter
- 1 glass of warm milk
Preparation
Melt the butter in a bowl, cool until warm.
Mix flour with sugar, salt, dry instant yeast and vanilla.
Separately mix warm milk, eggs and melted butter.
Pour into flour mixture.
Knead the dough.
Whichever of these two options you choose, you need to give the dough time to rise.
Cover the bowl with the dough with cling film or cover with a towel and put it in a warm place without drafts. After an hour and a half, the dough should increase in volume.
You should knead it and leave it to rise again. The second time the yeast dough will rise faster.
Place the finished dough on a floured table, knead a little again and you can start cutting the products.
After cutting, be sure to leave the products to proof for 15-20 minutes. Then brush them with beaten egg and bake in a preheated oven at 180 degrees for 15-20 minutes.
Dough for sweet pies with fresh yeast
For supporters of the old classic method of preparing dough with fresh yeast, I can offer the following recipe.
Ingredients
For the dough:
- 50 g yeast
- 0.5 cups milk
- 1 teaspoon sugar
- 1 tbsp. heaped spoon of flour
For the test:
- 0.5 liters of milk (you can use curdled milk)
- 3 eggs
- 1 teaspoon salt
- 0.5 cups sugar
- 100 g butter
- 500-600 g flour
- zest of 1 lemon
- vanillin
Preparation
To make the dough, dissolve yeast in warm milk, add sugar and flour. Stir and place in a warm place.
Beat eggs into milk, add salt, sugar, soft butter, vanillin and lemon zest. Mix.
Then pour in the risen dough.
Add flour and knead thoroughly by hand or with a mixer.
The dough should not be too steep, then it will rise better.
Cover the bowl with the dough with a clean towel and place in a warm place.
The dough should rise about three times. If it’s runny, you can add flour.
When the dough rises again, knead it again and start cutting the pies.
After cutting the pies, they need to be allowed to rise so that they rise.
Loading...