Hi all. Today we’ll talk about yeast dough, and offer a simple recipe for its preparation. This yeast dough is universal, i.e. it is suitable for both sweet baked goods (pies with jam, marmalade, fruit pies, cheesecakes) and non-sweet baked goods (pies with cabbage, potatoes, meat). This dough does not go stale for a long time, it is soft, fluffy and you can even bake pizza with it.
Any yeast is also suitable, you can use both dry and fresh. Any yeast must be stored in the refrigerator, then it will be effective for a very long time.
Be sure to try making yeast dough, even though you haven’t succeeded in making it before, you will definitely succeed. Because pies and pies are always a lifesaver.
To prepare the dough we will need:
- 0.5 liters of warm liquid
- dry yeast 1 sachet per 1 kg of flour or 25-30 g fresh
- 2 tbsp. l sugar
- salt 1 tsp. with a slide
- flour 850-1000 gr
- vegetable oil 50-100 ml
How to make the most delicious yeast dough
Take a large bowl and pour two glasses of any liquid into it, i.e. milk, sour milk, yogurt, kefir, fermented baked milk, you can even sour milk. If there is nothing dairy, then we just do it with warm water. You can also have a mixture of all of the above. The liquid must be warm, but under no circumstances hot.
Place the yeast in warm water and stir until it is completely or almost completely dissolved. Then add two tablespoons of sugar and 1 teaspoon of salt and stir. If there are small lumps of yeast left, it’s okay.
Next we will add flour. The simplest, cheapest flour will do. We sift the flour through a sieve so that it is saturated with air, so that as many air bubbles as possible get into the dough, and it is airy. First, add a couple of glasses of flour and start kneading first with a spoon. It is difficult to say the exact amount of flour; it also depends on the flour itself. Then you'll figure it out. Add a couple more glasses of flour and continue kneading.
We never add eggs. If you need dough for buns, then there are eggs and sour cream.
Never add too much flour at once; it's never too late to add it. If the dough turns out to be too thick, then making it more liquid will be problematic.
At this stage, you can already add a quarter cup of oil. And look, there may still be torment. Don't be afraid to add oil, it won't be felt in the dough. We continue to knead with our hands. The oiled dough does not stick either to your hands or to the walls of the dishes, and kneading it is a pleasure. At this point, the dough becomes elastic and springy, which means that the dough begins to rise and the yeast begins to work. This dough does not need to be made as dense and hard as for dumplings, for example. It should be pleasant to the touch, like elastic young female breasts))).
If the dough sticks to your hands, you can add a spoon or two of flour. But the dough still shouldn't be too thick.
Well, the dough is ready. Leave it in a bowl, cover with a lid or something. Or you can put it in a plastic bag without tying it and leave it in a warm place. The dough will rise in about 1-2 hours, during which time prepare the filling for the pies.
Try, learn and you will definitely succeed.
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
Even a novice housewife can handle preparing yeast dough with dry yeast. I’ll tell you how I prepare it and share some of the features of baking delicious pies and pies from such dough.
Yeast dough with instant yeast
The recipe uses fast-acting yeast (there is a risk of running into a fake or low-quality product, which is sad), or better yet, instant yeast (I have never seen any counterfeits). They are able to raise any dough and do not give the products a characteristic yeasty smell.
When using instant dry yeast, it is recommended to add it directly to the flour.
Ingredients
- 4 cups flour
- 1 tbsp. spoon of dry instant yeast
- 1 tbsp. spoon of sugar
- 1 teaspoon salt
- 1.5 cups warm milk or water
- 1 sachet (1.5 g) vanillin
- 2-3 tbsp. spoons of vegetable oil
Cooking method
Mix flour, yeast, salt and sugar in a bowl.
Pour in warm milk or water.
You can add 1-2 eggs.
Start kneading the dough, at the end of kneading add 2-3 tbsp. spoons of vegetable oil so that the dough does not stick to your hands and dishes.
After kneading, cover the bowl with the dough with a towel or cover it with cling film and put it in a warm place.
After about 1.5-2 hours, the dough should double in size.
You need to crush it and put it on the rise again.
This time the dough should rise faster.
Knead the finished dough a little again on a floured table and you can start cutting the products.
Cooking features
When changing the yeast dough recipe, the following happens:
- excess water– the dough is poorly formed, the products turn out flat and blurry;
- lack of water - the dough does not ferment well, the finished products are hard;
- replacing water with milk or cream - finished products have a beautiful appearance, their taste improves;
- increase in the amount of fat - the products are more crumbly and tasty, and do not go stale for a long time;
- excess salt - the dough does not ferment well, the products acquire a salty taste;
- insufficient amount of salt - the products turn out vague and tasteless;
- large amount of sugar - When baking, the surface of the product is quickly fried, and the middle is baked slowly. In addition, the dough does not ferment well;
- not enough sugar - the products turn out pale and not sweet enough;
- increase in the number of eggs – the products are more fluffy and tasty;
- replacing eggs with egg yolks - the products are more crumbly and have a beautiful yellow color;
- increasing the amount of yeast – fermentation accelerates. Too much yeast gives products an unpleasant yeasty smell.
Proofing
After kneading and during cutting, the dough becomes denser.
To prevent the products from becoming dense, the baking sheets with the divided dough should be placed in a warm, draft-free place and covered with a napkin. Under these conditions, additional fermentation will occur in the dough, which is called proofing. During proofing, the products increase in volume and become fluffy due to the formation of carbon dioxide inside them.
Proofing of small and rich products takes longer than large and less rich products.
If the proofing is insufficient, the products will be small in volume, fluffy, poorly baked, heavy and with cracks.
If the product is over-proofed, it becomes blurry and the crumb has uneven large pores.
You should learn to correctly determine the end of proofing - when you press your finger on the dough, there should be a dent on it.
Lubrication and coating of products
To improve the appearance of the products, their surface is brushed with egg at the end of proofing.
You need to pour the egg into a cup and thoroughly mix the yolk and white with a fork. Then, using a brush or a rolled-up gauze tube, carefully grease the surface, making sure that the dough does not wrinkle and the egg does not spill onto the baking sheet.
To save eggs, you can dilute the lubricant with water or milk, but this will reduce the shine of the product. The best shine is obtained when lubricated only with yolks.
After brushing the dough with egg, sprinkle it with finely chopped nuts or sugar.
Products that are glazed with fondant or sprinkled with powdered sugar after baking are greased not with egg, but with butter. It gives the products a pleasant aroma.
Baking time
The baking time for products made from yeast dough depends on the richness, shape and size of the product. Small, low and low-bread products are baked faster than large, tall and with a lot of baked goods.
- Small products (weighing up to 100 g) are baked for 10-15 minutes at a temperature of 200-240 degrees.
- Large products (weighing 500-1000 g) - for 20-50 minutes at a temperature of 200-240 degrees.
The readiness of the product is determined by the color of the crust or using an unpainted wooden stick. If a stick, inserted into the product and immediately removed, remains dry and no raw dough sticks to it, then this indicates the end of baking.
Yeast dough is kneaded in two ways: sponged and straight. The sponge method of preparing dough is divided into two stages: preparation and fermentation of the dough, preparation and fermentation of the dough. Dough is a liquid dough that is kneaded using the full amount of liquid, half the amount of flour and the full amount of yeast. It is better to use dough for butter dough, since baking slows down the rise of the dough. Knowing some of the subtleties when kneading sponge dough, you can prepare high-quality butter dough for pies, pies and buns.
Ingredients
- Wheat flour – 500-580 g
- Liquid (milk or water) – 1 cup
- Egg – 2 pcs.
- Butter or margarine – 70 g
- Sugar – 2 tbsp. spoons
- Pressed yeast – 15 g
- or Dry yeast – 5 g
- Salt – ½ teaspoon
How to cook
First you need to “feed” the yeast. To do this, dilute the yeast in 1/3 cup of warm water or milk.
Add a teaspoon of sugar and half a glass of flour, mix well until the sour cream is thick.
Place the mixture in a warm place until a “head” appears or the volume of the mass increases 3-4 times (with fed yeast, the future dough ripens faster and thus the quality of the yeast used is checked).
To prepare the dough, pour the remaining liquid into the fed yeast, add half the amount of flour and stir until smooth.
Place the dough in a warm place to ferment for 40-60 minutes until the volume increases 2-3 times and small bubbles appear on the surface. When the dough begins to fall off, add all the other products according to the recipe:
Eggs, remaining sugar, salt, butter (butter should have the consistency of thick sour cream), mix thoroughly.
Sift most of the remaining flour into the mixture and knead the dough.
Then place the dough on the board and, adding the rest of the flour as needed, beat the dough with your hands until it becomes elastic, that is, until it begins to easily come off your hands.
Making dough at home is a very exciting process. By mixing simple ingredients, you can get amazingly tasty dishes and delight your family and guests with aromatic pies, crispy cookies or tender dumplings. Read about how to make the dough at home in our material.
There are several basic types of dough that you can easily prepare at home. These are yeast dough, puff pastry, biscuit, shortbread, choux, butter, dumpling dough and pizza dough. The main ingredient for making the dough is flour. Depending on the type of dough, you should use eggs, milk or water, sugar, butter or vegetable oil, yeast or baking powder along with flour. To make the dough work, it is important to follow the recommendations in the recipe.
Homemade puff pastry
From the presented ingredients you get 700 g of finished dough. To prepare this type of dough, all necessary products must be chilled.
You will need 260 g butter, 350 g flour, 8-10 tbsp. ice water 1 tsp. salt.
Preparation. In a deep bowl, use your hands to mix the sifted flour, salt and 60 g of cooled and coarsely grated butter. Add water one spoon at a time and knead into a tight dough. Form the dough into a ball and place in the refrigerator for 15 minutes. Then roll it out on a floured surface into a rectangle, sprinkle two thirds of this rectangle with 100 g of cooled grated butter. Cover the butter-free end of the rectangle and roll out the dough well again. Repeat the process using the remaining oil. Roll out the dough into a rectangle again, fold in half and repeat the process two more times. Refrigerate puff pastry for at least 4 hours before using. Store the finished dough in the freezer, wrapped in plastic wrap.
Yeast dough at home
The entire process of preparing yeast dough will take about 2 hours. Take this point into account when planning to please your household with sumptuous pastries.
You will need 2/3 tbsp. milk, 7 g active dry yeast, 6 tsp. butter, 1/4 tbsp. sugar, 3/4 tsp. salt, 1 egg, 3 tbsp. flour plus a little for kneading.
Preparation. Heat the milk, without bringing it to a boil, and pour in the dry yeast, leave for 5 minutes. In a separate bowl, mix softened butter, sugar, salt and egg. Continuing to stir, pour in the milk and add the flour. Knead the dough, adding a little more flour if necessary. Transfer the finished lump to a clean bowl, cover with a kitchen towel and leave for 1.5 hours in a warm place. The finished yeast dough should double in size.
Homemade choux pastry
To prepare the choux pastry, you must follow the recipe instructions exactly.
You will need 120 g butter, 1 tbsp. water, 1.4 tsp. salt, 1 tbsp. flour, 4 eggs.
Preparation. Pour water into the pan, add oil and place on low heat. Stirring, bring the mixture to a boil. Add salt and flour and quickly mix with a wooden (or silicone) spatula until a dense, smooth ball of dough forms. Transfer the dough to a clean bowl, cool to room temperature and beat in the eggs one at a time, stirring well each time (you may not have to use all the eggs). The finished choux pastry should not be too runny or too tight, but it should hold its shape well. Before using, place the dough in the refrigerator for half an hour.
Homemade phyllo dough
Filo dough is ideal for making a variety of pies, cakes and snacks. It is not difficult to prepare it at home.
You will need 480 g flour, 3 eggs, 200 ml boiled water, 2 tbsp. vegetable oil, 1 tsp. 9% vinegar, ½ tsp. salt.
Preparation. Dissolve salt in warm water, add vinegar and egg yolks. Sift the flour directly onto the work surface, make a well and carefully pour in the egg mixture and vegetable oil. Knead the dough, beating it well on the surface. Then wrap in film and leave for an hour at room temperature. After this, divide the dough into 12 parts, roll each thinly, gently stretching with your hands, and place on parchment. Do the same with the remaining dough, placing each layer with parchment paper. Roll the finished phyllo dough along with the paper and wrap it in a damp towel. You can also transfer the layers of dough with plastic wrap, carefully roll them into a roll and place them in the freezer. The dough should be thawed before use.
Homemade pizza dough
Using this recipe, you can make restaurant-style pizza. Just don't forget to add your favorite toppings!
You will need 2 tbsp. flour, 7 g dry yeast, 1 tsp. sugar, 1/2 tsp. salt, 2/3 tbsp. warm water, 1 tbsp. olive oil.
Preparation. In one bowl, mix water and oil, in another - flour, yeast, sugar and salt. Make a well in the center of the flour mixture and pour in the water and oil. Knead the dough, adding a little more flour if necessary. The dough should be smooth, elastic and spring back when pressed. Place the lump of dough in a greased bowl, cover with film and leave in a warm place for about an hour. Press the risen dough with your hands and start making the pizza.
Dough for dumplings at home
You only need four simple ingredients to make delicious homemade dumpling dough.
You will need 3 tbsp. flour, 0.5 tbsp. warm milk, 0.5 tbsp. warm water, a pinch of salt.
Preparation. Sift the flour. Mix water with milk, dissolve salt in the resulting mixture. Add flour and knead into a smooth elastic dough. Leave the dough to rest for half an hour, covered with a towel.
Homemade bun dough
This versatile dough recipe is perfect for making sweet rolls, pretzels and pies.
You will need 2/3 tbsp. milk, 5 tbsp. sugar, 7 g active dry yeast, 2 eggs, 330 g flour, 1 tsp. salt, 120 g butter.
Preparation. Pour 1 tbsp into warm milk. sugar and yeast, stir and leave for 5 minutes. Add eggs, beat until smooth. Mix the remaining sugar, salt and flour. At this stage, you can also add vanillin if desired. Add the milk-egg mixture and mix thoroughly. Add half the melted butter. If the dough is too dense, add a little more oil and knead well. Grease a bowl with oil, place a lump of prepared dough there, cover with film and leave in a warm place for 1-1.5 hours.
Homemade shortbread dough
You can make homemade cookies and pies from shortcrust pastry. If desired, you can add spices to these ingredients and bake, for example, ginger Christmas cookies.
You will need 300 g butter, 2 eggs, 1 tbsp. sugar, 1 packet of vanillin, 3 tbsp. flour, a pinch of salt.
Preparation: In a deep bowl, mix the flour, after sifting it, sugar, salt and vanillin. Add the chilled butter cut into pieces and grind everything into crumbs. Then add eggs and knead the dough. Roll it into a ball, wrap it in film and place it in the refrigerator for 1 hour.
Homemade biscuit dough
Making good biscuit dough is an art. To master it, follow the recommendations in the recipe.
You will need 4 eggs, 120 g sugar, a pinch of salt, 120 g flour.
Preparation. To prepare the sponge cake, use only fresh eggs. Carefully separate the whites from the yolks. Beat the yolks with 2/3 sugar until white. Separately, in a clean bowl, beat the whites until stiff peaks form, add the remaining sugar and beat thoroughly again until smooth. Transfer the whites to the yolks and mix gently, using a spatula from top to bottom. Add the sifted flour, stir quickly and bake immediately using a springform pan.
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