Yeast dough is a universal thing and that’s all, because it can be made and prepared in any way. How to make yeast dough? You can choose and make a recipe with milk, knead with water, or make a light yeast dough with sour cream. One of the main nuances is choice good yeast. You can make do with either dry or live ones, it all depends on the recipe you choose. Of course, yeast dough is not particularly fast, but this does not prevent it from being used in large quantities dishes. How many pies, pies and other products can be baked from it! How many fried and baked delicacies can be made from this dough! Everything depends only on the skills of the hostess.
Cooking time: 20 minutes for kneading + 60 for rising dough
Calorie content: 296 kcal per 100 grams
Feature of this yeast dough is that it is very obedient. The recipe allows you to make buns, pies from it, and make a lot of pies, and it won’t be difficult at all. From it real ones are created culinary masterpieces- from fried to baked. The fastest and most delicious, and a pleasure to cook.
Product Set
- 500 grams of wheat flour;
- 250–350 grams of milk or water;
- 80 grams of sugar;
- 50 grams of butter;
- 25 grams of pressed (fresh) yeast;
- 0.5 teaspoon of salt.
Recipe
- Preparing and putting the dough on the pies is quite simple. You just need to take fairly warm milk, but not hot, add a teaspoon of sugar to it and do not touch it for 15–20 minutes, until the yeast begins to rise and forms a foam or “cap.”
- Now it's time to make the dough! Take a bowl for kneading the dough and put the remaining ingredients into it: sugar, flour and salt. Then pour the yeast into this mass and mix thoroughly. Now that there is very little left until the dough is ready, you need to add vegetable oil to the bowl and knead for about 2 minutes in a food processor or in a bread maker (your choice). You can also knead the yeast dough by hand, however, it will be much more difficult and longer.
- Ready kneaded pie dough you need to cover it with a towel on the table or put it in a bowl and cover it with gauze on top, and then send it to rise in a warm place for 20 minutes. After the time has elapsed, you need to knead the dough and give it another 30 minutes so that it can rise.
Thus, it is easy to quickly and simply prepare delicious yeast dough that will appeal to everyone, without exception. Pies and pies made from such dough with milk or water turn out very tender, juicy, tasty and fluffy, and also very beautiful.
Advice: you only need to prepare and put the dough for pies if you have everything necessary ingredients. If you miss any part of the recipe, then it will be almost impossible to make the dough, and making the pies will be much more difficult.
How to make yeast dough with kefir?
Preparation time: 20 minutes for kneading + 30–40 for “resting” the dough
Calorie content: 316.6 kcal per 100 grams
This recipe allows you to knead and prepare excellent yeast dough with kefir for perfect fried pies. You need to make it with the addition of dry yeast; if dry yeast is a problem, then you can use regular pressed (live) yeast, they are interchangeable. This dough needs to be made in advance, since it will only be possible to cook from it after some time, this is the recipe.
Set of products for cooking
- 3 cups wheat flour;
- 1 glass of kefir;
- ½ cup vegetable oil;
- 2 teaspoons sugar;
- 1 teaspoon salt;
- 10 grams of dry yeast.
Recipe
Another characteristic of this dough is that it turns out incredibly light and retains its properties for a very long time. taste qualities. In appearance it resembles fresh - yeast or even butter dough, and it’s a pleasure to do it.
Advice: Before you start preparing and placing the dough for pies, make sure that the yeast you have chosen has a valid expiration date, otherwise you cannot use the dough. This is because expired yeast may not rise, and making pies from dough that has not risen is very bad. Be sure to check before installing.
Yeast dough is the best of all that can be made, prepared and prepared at home, especially if you make the dough with kefir. This recipe allows you to do the most delicious dough for perfect fried pies, because its lightness cannot be compared with any other. Only using this recipe, preparing and putting the dough becomes not easy, but interesting.
Pie yeast dough is something incredible because with its help it is possible to make almost any dish, the main thing is to choose the right one for yourself the right recipe with milk and water or kefir. Only if you use the right recipe is it possible to produce the best and simplest yeast dough, as well as prepare the most delicious dishes. Only sweet pastry can be more interesting than this.
Cook deliciously and enjoy your meal!
Many housewives, especially beginners, are afraid to “mess with” yeast dough, considering it capricious and unpredictable. And, indeed, if you do not take into account some nuances, baking from this type of dough turns out simply terrible. And in order to prevent such troubles, you should avoid gross mistakes that are so often made by inexperienced or careless housewives.
One of the typical mistakes made by most housewives is failure to comply the right technology combining flour with liquid ingredients for dough. Many people simply throw all the ingredients included in the recipe into one cup and knead the dough. But for any type of test there is mandatory rule: Having made a depression (funnel) in the flour, slowly, in modest portions, pour the separately mixed liquid ingredients into it, constantly stirring the mass and gradually kneading the dough.
Yeast dough typical mistakes and cooking secrets on the site The second mistake in preparing yeast dough is failure to comply with the amount of yeast required by the recipe. That is, many people add yeast “by eye”, so to speak, without suspecting that baker's yeast in yeast dough they are one of the key components, since they act as a kind of leavening agent. And an excess, as well as a deficiency, can significantly deteriorate the quality of the test. A lack of yeast will affect the slow and poor-quality fermentation process of the dough, and an excess, on the contrary, will lead to rapid acidification of the dough, giving it unpleasant smell and taste. Therefore, it is still not worth experimenting, but it is better to obey the requirements of the recipe and not put more than 50 g of yeast and less than 20 g of yeast per kilogram of flour.
Yeast dough, typical mistakes and cooking secrets on the site Of course, making products from yeast dough requires much more time and labor than, say, from unleavened or shortbread dough. But the baked goods made from it are much more fluffy and airy, more aromatic, softer and tastier. Well, is it really the sight of joyful and satisfied faces absorbing delicious pies, scones or pies aren't worth a little effort. To help every housewife, we offer several simple but quite significant tricks, mastering which will greatly facilitate working with yeast dough:
The first thing you need to know is that there are two types of yeast dough, distinguished by the method of preparation:
1. Safe way involves mixing all the components specified in the recipe at once and kneading the dough to the required consistency.
2. The sponge method requires a lot of effort and time. First, the dough is prepared by mixing water (or other liquid), yeast and a small part of flour, and placed in a warm place for fermentation. Then the dough is mixed with the remaining ingredients and the dough is kneaded. From this test the products are more voluminous.
So, before you start kneading the dough, you need to clearly decide on the method of preparing it.
Regardless of the method, you need to start preparing yeast dough by preparing a liquid base, consisting of a mixture of all the liquids provided for in the recipe (water, milk, kefir, eggs, fats) and yeast. Additives (sugar, spices, salt) are also added here in accordance with the recipe. If the dough is prepared using the sponge method, then in this liquid foundation The prepared dough is poured in.
It is advisable to beat the raw eggs provided for in the recipe first, beating the whites (to foam) and yolks separately. Then the dough will turn out much fluffier and airier.
Any yeast dough requires the addition of vegetable fats (olive or sunflower oil) or animal fats (butter or margarine). Since animal fats have a solid structure, immediately before adding them to the dough they should be melted until liquid state, but without allowing it to boil.
Yeast dough, typical mistakes and cooking secrets on the site One of the main and nothing essential components For the preparation of any type of dough, flour is used, therefore, when purchasing, you should pay special attention to its choice. As a rule, the gluten content is indicated on the packaging. For wheat flour premium it should not be less than 24%. The quality of yeast dough depends to a large extent on the quality of flour. In addition, the flour should not be wet or have a bitter taste. Before “introducing” flour into the dough, it must be sifted (even if this procedure has already been performed the day before). This will eliminate existing debris from the flour (unfortunately, it is in this product happens a lot) and saturate it with oxygen, due to which the baked goods will turn out more magnificent.
Yeast dough, typical mistakes and cooking secrets on the site You should also remember that all ingredients for the dough, including flour, must be fresh and warm (30°C or at least room temperature). Otherwise, the dough rise time will increase.
You need to knead the dough thoroughly until it becomes elastic and stops sticking to your hands. It is not recommended to use different devices (beaters, mixers, combines and other inventions) when kneading yeast dough. modern technology). Only through contact with warm and gentle human hands can you get good quality dough.
For a more successful and faster rise of the dough, it is necessary to prevent the formation of drafts in the room, and place the dish with the dough, covered with a towel, in a warm place (near a radiator or radiator).
Yeast dough, typical mistakes and cooking secrets on the site When working with ready-made yeast dough, there should also be no drafts.
After the dough has risen (doubled in size), knead it with dry hands and put it back into the heat until it rises again.
If you plan to introduce any additives into the dough (candied fruits or raisins), then they must first be washed and dried, mixed with a small amount of flour, and then added to the risen and kneaded dough. The same applies to additives in the form of spices (cocoa powder, cinnamon, cardamom) - they also need to be mixed with sugar or flour and mixed into the dough.
The quality of the finished dough, which has stood without “attention” for more than three hours, deteriorates.
Therefore, it is not advisable to overcook it, postponing the preparation of products from it.
Before removing the ready-made yeast dough from the container in which it was rising, you should carefully separate it with a knife from the walls of the dish, and with a wooden spatula from the bottom. And only after that put the dough on the surface cutting board or table, sprinkled with flour.
Yeast dough, typical mistakes and cooking secrets on the site
Otherwise, precious pieces of dough will remain on the dishes, which will go “nowhere”. And it will be more difficult to wash the dishes.
Immediately before sending the baking sheet or form with blanks ( raw pies, buns, pies) from yeast dough into the oven, be sure to let them rest for at least a quarter of an hour. Otherwise, during the baking process, the product will not rise well and will not be completely baked.
Using this recipe, you will get a simple yeast dough for pies, which will make excellent baked and fried pies.
Ingredients:
- sugar – 2-3 tbsp. spoons;
- salt – 1 teaspoon;
- dry yeast – 1 sachet;
- flour – 800 g;
- vegetable oil – 2 tbsp. spoons;
- milk – 400 ml;
- egg – 2 pcs.
Preparation
In a saucepan, combine all of the above ingredients except flour. Mix them well, then add two-thirds of the flour and knead the dough. Start with a spoon or spatula, then it’s better to knead with your hands. Add all the flour little by little to the dough, it should turn out a little sticky.
Sprinkle the finished dough with flour, cover with a towel and place in a warm place for an hour and a half. After that, start making pies.
This dough recipe is quite old, but at the same time simple, and the pies made from it turn out very tasty and airy.
Ingredients:
- milk – 500 ml;
- sour cream – 200 g;
- egg – 3-4 pcs.;
- flour – 1.8 kg;
- yeast -50 g;
- margarine – 200 g;
- sugar – 1 tbsp;
- salt – 1 teaspoon.
Preparation
Dissolve yeast in warm milk. Melt the margarine and add it to the milk along with all the other ingredients except flour. Mix well, then add the sifted flour. Knead a homogeneous dough, knead it well, wrap it in a blanket or towel and put it in a warm place for several hours until the dough rises. When the time is up, cut the dough into portioned pieces and prepare pies.
Yeast dough for fried pies
If you prefer fried pies rather than baked ones, then we will share a way to prepare yeast dough just for them.
Ingredients:
- milk – 1.25 tbsp;
- egg – 1 pc.;
- butter– 50 g;
- flour – 3.5 tbsp;
- yeast – 30 g;
- salt – ½ teaspoon.
Preparation
Take some warm milk or water and stir it into yeast. Separately mix the milk, salt, egg and sifted flour, and then combine this with the yeast. Knead a homogeneous dough, not very steep. A couple of minutes before the end of kneading, add softened butter to the dough. Cover it all with a napkin and place it in a warm place for 2-3 hours. An hour after placing it, do a warm-up and repeat this manipulation several more times. These pies can have any filling, but before frying, let them rest for another 20 minutes.
From the dough prepared according to this recipe you get lush pies, which can be prepared with both sweet and regular fillings.
Ingredients:
- flour – 2 kg;
- milk – 1 l;
- dry yeast – 28 g;
- sugar – 3 tbsp. spoons;
- egg – 3 pcs.;
- butter – 200 g;
- salt – 1 teaspoon.
Preparation
Beat eggs with salt and sugar. Pour warmed milk into them, and then add melted butter. Add the yeast there and mix everything thoroughly. Sift the flour and combine with the rest of the ingredients, knead the dough with your hands for 10-15 minutes. Place it in a warm place for 2 hours and stir every 30 minutes. After this, you can prepare delicious homemade pies.
8 secrets of proper yeast dough
- For the dough to rise well, the milk, water and oil must be warm, low and high temperatures kills yeast.
- The dough doesn't like drafts or cold, so close the windows while it rises and cover the bowl with a towel.
- To make the dough tasty, be sure to use salt, no matter whether the baked goods are sweet or not.
- The dough loves kneading, you need to do this with your hands, with gentle movements, putting love into them.
- To make the dough elastic and not stick to your hands, add a spoonful of odorless vegetable oil.
- While the dough is rising, knead it several times to remove excess carbon dioxide, keeping your hands dry.
- It’s easy to determine if the dough is ready - press it with your finger, and if the notch lasts 3-5 minutes, you can start rolling out.
- Roll out the dough with gentle movements in one direction so as not to spoil the structure.
Today there are so many recipes for yeast dough - in books and on the Internet - that a novice cook's head can go spinning.
We tried to read through the eyes of beginners - and came to the conclusion that we wouldn’t risk taking on this dough, with all the cooking rules, warnings, etc., even though we know how to bake. By the way, this imaginary complexity scares off most young housewives.
We did it simply: we visited many culinary forums and chose those recipes that, having been published, were tested by many - including beginners - users and received best reviews for their simplicity and excellent baking quality.
For beginners, we explain: yeast dough is made in two ways - with and without dough. Sponge To prepare it, first make a sponge - batter from warm liquid, yeast and half the norm of flour - which should ferment quite for a long time, and only then all other ingredients are added to it. Products prepared sponge method, have a larger volume, i.e. the air bubbles in them are larger. The dough is more elastic and not crumbly. Straightforward Mixes right away, you just need to wait for it to fit well, i.e. rose. The main difference here is the following. If we want the dough to be rich - i.e. it had more eggs, sugar, butter, milk - we do sponge dough. We bake pies, braids, and buns from it.
Unleavened dough is more suitable for baking pies, buns, and yeast dough. We also use this dough if we are going to deep fry - for example, donuts.
In fact, this border is quite arbitrary. Experienced housewives Most often they can bake anything from straight dough.
Unleavened yeast dough
- 500-600 g flour
- 20-30 g of fresh yeast or half a standard packet of dry yeast (weighing 11 g)
- 1 glass of milk or water
- 1 egg
- 4 tbsp. tablespoons vegetable or butter or margarine
- 1-2 teaspoons sugar (for sweet dough - about half a glass)
- about half a teaspoon of salt
- If we use fresh yeast, first stir it in warm, 37-38°, milk or water until it dissolves. Dry, as recommended on the bag, mix immediately with flour or water.
- It is better to first grind the eggs with sugar and salt, then mix with milk or water.
- Sift flour through a sieve. Melt margarine or butter and let cool.
- Now pour a mixture of water (or milk) with sugar, salt, egg (and yeast, if using fresh) into a bowl with flour, and knead the dough. When the mass becomes homogeneous, pour out the oil and knead again. Directly in a bowl - if it is convenient for us - or on a table sprinkled with flour, knead the dough with your hands for at least 5 minutes, or even better - 10-15 minutes. Properly kneaded dough should not stick to your hands at the end of this process. If it sticks, add a little flour.
- After this, put the dough back into the bowl or pan, remembering that it will at least double in volume. Cover with a damp towel or napkin, or a lid, and place in a warm place. Those. either in a slightly heated and turned off oven, or in a bowl-pan with hot water, which must be changed periodically, or next to a heating radiator, then the bowl must be leaned against the other side from time to time.
- The rising time of the dough depends on the quality of the ingredients and other details, but usually takes 1-2 hours. When the dough has risen, we briefly knead it with our hands again and leave it to rise a second time. After this, you can put it on the table and cut it.
- When we have already shaped our pastry and placed it on a baking sheet, let it stand for another 15-20 minutes, the dough will rise again and will definitely be fluffy and light.
Sponge yeast dough
- 500-600 g flour
- 50 g fresh yeast or 11 g packet of dry yeast
- 1 glass of milk
- 4-6 eggs
- 2.5 tbsp. tablespoons vegetable oil, or 100 butter, or 100 g margarine
- 1-2 tbsp. spoons of sugar (or from 0.5 to a whole glass, if you want sweet dough)
- half a teaspoon of salt
- First we make the dough. Dissolve yeast - any kind - in warm milk, a tablespoon of sugar and enough flour to make a dough like pancakes (the consistency of sour cream). Usually this is 1 cup of flour. We introduce it gradually, preferably sifting through a sieve so that there are no lumps.
- And put it in a warm place for an hour and a half to rise. The dough is ready when it has risen as much as possible, and then falls, and something like wrinkles appears on the surface.
- Prepare the pastry: grind the eggs with sugar and mix thoroughly. Melt butter or margarine and let cool.
- Pour the baking mixture into the risen dough, stirring, add the remaining flour, stir until smooth, and at the very end add the butter. Like straight dough, also knead with your hands, adding flour if necessary, until the dough stops sticking to your hands.
- Place the dough back into the bowl and place in a warm place to rise for 1.5-2 hours.
- And the same recommendation: the products on the baking sheet should be spaced, approximately double in volume, and then put in the oven.
- Products made from both doughs are baked at a temperature of 200-220°, in gas oven It's better to set it to 180°. Time - from 10-15 minutes for small products to 50 minutes for large ones. It all depends on the oven.
- To prevent it from burning and drying out, The best way- place a frying pan or something else with boiling water on the bottom of the oven.
- If you brush the products with beaten egg before baking, they will be shiny and rosy.
- And after baking, be sure to grease with oil or at least tea, warm water, place immediately on a plate and cover with a napkin or towel. Otherwise they, with blazing hot, will steam and dry out instead of becoming soft.
- By the way, if you have problems with the oven, for example, you can simply fry the pies in a frying pan.
Simple sponge yeast dough
Is on one of the forums or more simple sponge yeast dough, which everyone praises very much. This is how it is done.- 500-600 g flour
- 1 packet of yeast “Saf-moment” (11 g)
- 1 cup (250 ml) warm water
- 1 egg
- 7 teaspoons sunflower oil
- 1 tbsp. spoon of sugar
- half a teaspoon of salt
- From half the liquid (it can be milk or kefir), 1 teaspoon of sugar, part of the flour and yeast, make a dough, put it in a warm place, it rises in 10 minutes.
- Stir the rest of the water, sugar, salt, egg, and flour in a bowl.
- Pour the risen dough into a bowl, knead the soft dough, and place in a warm place.
- After 20-30 minutes the dough is ready and ready to bake.
Lenten yeast dough
And finally, a recipe for lean yeast dough, the baked goods from which do not go stale for a long time, because there is almost no baking in it.- 3-3.5 cups flour
- half (5.5 g) packet of Saf dry yeast
- glass of water
- 3-5 tablespoons vegetable oil
- 1-1.5 teaspoons salt
- from 0.5 tbsp. spoons up to 3-5 tbsp. spoons of sugar
- Pour warm water (all of it) into a large bowl, add sugar and yeast and stir until everything dissolves. Leave in a warm place. As soon as a fluffy foam appears, add sunflower oil and salt, add a glass of flour, stir.
- Add another glass and stir again. If the dough is already thick and difficult to stir, pour the third glass onto the table, place the dough on it and knead with your hands until it becomes smooth and not sticky.
- Leave the covered dough to rise. When it increases by 1.5 times, knead it again and wait for the second rise. Now you can mold the products.
As easy as pie
We would call the last recipe “easy as pie.” Good for pretty instant cooking savory pies, pies and crumpets.- 0.5 liters of curdled milk or
Not a single baked product is complete without yeast dough, be it bread, pies, pizza or fragrant buns. At the same time, there are many ways to prepare it: sponged and straight, on fresh yeast and dry, for regular pies or for baked goods. In all cases, yeast plays the main role in the recipe. It is thanks to them that the dough turns out so tender and airy, and the products made from it are soft and incredibly tasty!
When kneading, you must remember that the flour for yeast dough must be sifted, and the room for aging the product must be warm. As the dough “rises,” it needs to be kneaded twice: the first time - immediately after the start of fermentation (usually this happens 1-1.5 hours after you start the dough); The second kneading should be done after waiting approximately the same time, after which you can immediately begin modeling and baking the products.
A safe way to prepare yeast dough
This recipe is convenient because it takes much less time than when preparing it using the sponge method. Use a wooden spatula for kneading; At the same time, make sure that the rotation of the blade is always carried out in the same direction. This contributes to better swelling and elasticity of the dough.
Ingredients for preparing regular straight dough:
- flour - 800 g;
- water or milk - 1 tbsp.;
- raw yeast - 20 g;
- egg - 1 pc.;
- melted butter or margarine, cooled until warm - 50 g (can be replaced with 4 tablespoons of vegetable oil);
- sugar - 100 g (if you need unsweetened dough, it will be enough to wait 2 teaspoons);
- 1/2 tsp salt.
- Heat the milk or water to about 36 degrees (maintain the temperature; hot liquid may kill the yeast) and add the yeast. Stir thoroughly until the yeast is completely dissolved in the liquid.
- Add eggs, previously beaten with sugar and salt.
- Gently stir in the flour.
- At the end of kneading, add butter or vegetable oil to the mixture and knead thoroughly until the dough comes off your fingers.
- Form a ball, put it in a saucepan and, covering it with a napkin, put it in a warm place to “reach”.
The dough prepared in this way, although it requires more time and attention during the preparation process, the pies from it also turn out incredibly appetizing and airy!
Ingredients for sponge dough:
- flour - 3 tbsp;
- milk - 300 ml;
- raw yeast - 50 g;
- eggs - 5 pcs.;
- sugar - 300 g (for unsweetened dough, limit yourself to 2 tablespoons);
- butter - ½ pack;
- margarine - ½ pack;
- vegetable oil - 4 tbsp. spoons;
- salt - ½ teaspoon.
- In a small container, heat the milk to 36 degrees.
- Add the yeast to the liquid and stir well until it is completely dissolved.
- Add 1/2 tbsp sugar and mix thoroughly again.
- Cover the container with the yeast mixture with a napkin and leave in a warm place for 40 minutes. This time is necessary for the yeast to activate.
- Since the dough will rise and expand significantly, use a large enamel pan or basin and pour in liquid yeast.
- Add another 1/2 tbsp sugar and half the flour. Knead the dough well. Cover with a towel and leave for another 40 minutes. During this time, the dough should increase in volume by 2-3 times.
- Add all other ingredients to the dough, leaving only the flour, and mix thoroughly.
- Now start mixing in the flour little by little. This should be done until the dough comes off your fingers.
- Make a ball of dough and brush it vegetable oil and cover with a lid and leave to rise for 1 hour.
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