Yeast pies in the oven are rich. Making sweet dough for pies

This recipe for making rich yeast pie is very simple, and is suitable for those novice housewives who want to learn how to make delicious sweet pastries from rich yeast dough in the future. The absence of any filling in this pie in no way makes it less tasty and attractive. Yeast dough is so rich and tasty that this pastry will appeal to everyone without exception. I really like that during the formation of this cake you can fantasize and experiment, and its appearance will completely depend on your mood. The use of sesame seeds in this recipe is not essential, but they add a wonderful aroma and a slight nutty flavor. Yeast dough for a rich pie is prepared quite simply and it is very pleasant to work with it, it is silky to the touch, does not stick to hands at all and is very well parted before baking. Of course, any pies are very tasty immediately after baking, but if you need to make them in advance, then you can safely use this recipe. Even the next day, such a rich cake will be soft, tender, airy and very tasty.

Ingredients:

• about 500 gr flour
• 250 ml warm milk
• 20 gr fresh yeast (or 9 - 11 dry)
• 100 gr butter
• 150 gr sugar (to taste)
• 1-2 tbsp vegetable oil if needed
• a pinch of salt
• 1-2 tablespoons melted butter for greasing the top
• 1-2 tablespoons sesame seeds (optional)

Cooking method

To prepare a rich yeast dough, first dissolve the yeast in half the amount of warm milk, add 1 tablespoon of sugar and let it activate. In the second half of the milk, melt the butter and let cool slightly. Then we mix the active yeast with the milk-butter mixture, add the remaining sugar, salt and mix. Add flour to this mixture in small portions and knead the usual rich yeast dough, first with a wooden spatula, then with your hands. If the dough sticks to your hands at the beginning of the kneading, do not rush to add flour - an excessive amount of it will make the cake more dense and it will lose its tenderness. It is best to pour a little vegetable oil into the palm of your hand and continue to knead the dough. After 7-10 minutes you will see that it has become very pleasant to the touch, tender, uniform and soft. We put the rich yeast dough for the pie in a warm place for proofing for one hour, after covering it with a clean towel. During this time, it should approximately double in volume.

I used a round pizza pan to form the yeast cake. We roll out the dough into a cake a little less than one centimeter thick and fantasize. I cut the mugs with a regular glass and laid them out slightly overlapping along the edge of the pie. Then, with a curly knife, I made stripes and made a semblance of a flower already inside our baking. I repeat, you can make any shapes and lay them out in any order, but not very close to each other, the dough will increase in volume during the last proofing. When the cake is already formed, let it stand for about 20 minutes, then very carefully grease its top with melted butter using a cooking brush, and sprinkle with sesame seeds. We bake a rich yeast pie in a well-heated oven to 190 C for about 40 minutes, until it is ready and beautifully golden. Bon appetit.

To prepare rich yeast dough for pies in the oven, you need the most common products that can always be found in any kitchen. But from it you can already bake pies with different fillings, buns or pies. It's interesting and not hard work.

Not only the appearance, but also the taste of baking depends on it. Today, perhaps, I will tell you (no, not a fairy tale) about the secrets of making delicious rich yeast dough. I think you should like baking from it. I got this recipe from my mom and she got it from my grandmother. The recipe has been tested by time and generations. Now you will know about it.

What is sweet yeast dough?

Lush rich yeast dough is prepared on the basis of dry or fresh yeast. They make pastries porous and fluffy. Personally, I most often use dry yeast, as it is more convenient to store and has a long shelf life. If the usual yeast dough is prepared for bread, donuts, pizza and tortillas, then dough with a lot of muffin is suitable for making sweet pastries. It makes delicious pies, pies, rolls and buns.

Baking is eggs, butter, margarine, milk, vegetable fat, sugar. These ingredients should be quite a lot (depending on the recipe).

It is worth noting that the yeast dough on margarine will not be as tender as on homemade butter. For most recipes, I try to use real butter and not replace it with cheap margarine.

For cooking, we will use high-grade flour. Before cooking, it will need to be sifted to saturate with air. This will help the pastry to be more fluffy even despite the fact that it will have a lot of fat.

Cooking methods

Sweet yeast dough can be prepared in two ways: sponge and non-dough.

Moreover, the more fat is used in the dough, the more expedient it is to use the opal method of preparing the dough. It is used more often.

The sourdough method of preparation involves the preparation of sourdough, from which rich yeast dough is kneaded. To do this, dissolve the yeast in warm milk, add a little flour and sugar. It turns out a very liquid mass (like pancakes). It should wander a little in a warm place, after which the rest of the ingredients and the remaining flour are added to it. After kneading, the yeast dough is left to rest for 1 hour and then used.

The steamless cooking method can be used when a lot of muffin is not used. This method is easier than the previous one. Warm milk is poured into the flour, in which fresh yeast is dissolved, the remaining ingredients are added and a soft elastic pastry is kneaded. Leave it for an hour in heat, after which it is used for its intended purpose.

The secrets of making delicious rich yeast dough

1. We take the highest grade wheat flour. It must be sieved before use.
2. Do not replace sugar with sweeteners. Sugar in the dough is used not only for sweetness, but also to "feed" the yeast.
3. Yeast can be used both fresh and dry. Fresh ones should be dissolved in warm water or milk, and active dry yeast should be mixed with flour. For 0.5 kg of flour, take 20-30 g of fresh yeast or 2 tsp. dry. In 1 tsp. 1.7 g dry yeast is placed (corresponds to 6 g fresh).
4. To dissolve the yeast, we use water or milk, the temperature of which should not exceed 40 degrees. If the liquid is hot, the yeast will die and the cake will not rise during cooking.
5. Even in sweet dough, you need to add at least a pinch of salt to make it tastier.

Recipe for making rich yeast dough for pies in the oven in a non-pigmented way

• 2 eggs
• 4 tbsp homemade butter
• 1 tsp salt
• 6 tbsp Sahara
• 300 ml full fat milk
• 5 cups flour
• 2 tsp dry yeast

Let's start cooking with the simplest - we need to sift the flour. We take 4 cups of flour to start, and then we will add along the way.

Pour milk into the recess in the flour, which is heated to 40 degrees.

We break the eggs.

Add sugar to feed the yeast.

Add salt to improve the taste.

We send the butter in the microwave for 1 minute or in a water bath to melt it. Pour in warm butter.

Pour dry yeast into flour.

Knead the soft dough for a long time, adding the remaining flour.

Cover the container with a towel and leave it in a warm place to rest for an hour.

After the specified time, we make a punch, and use the dough for its intended purpose. It makes excellent buns and pies, rolls and pies.

Now you know how to make sweet butter yeast dough. I hope your baking always turns out lush and delicious!

Butter dough is considered the most suitable for baking pies, and all due to the fact that it is able to maintain its softness for a long time. A similar ability to the test is provided by the presence of butter, eggs (especially yolks), sour cream and sugar - this, in fact, is baking. Baking makes the dough tastier and softer, but also harder to proof, which is why more yeast is put in such a dough and handled very delicately. Below we will discuss all the nuances of kneading rich yeast dough for pies in the oven.

Secrets of yeast dough

Let's start with the basic principles of cooking any muffin. There are not many of them, but they are very important:

1. 1.5 or even 2 times more yeast is added to the rich base than the dough would need in its absence.
2. Often, before starting kneading, the yeast must be given time to activate, so kneading the dough is often preceded by the preparation of dough. It also helps heavy rich dough to rise better.
3. In no case should the dough be hammered with flour, even if it remains slightly sticky, but after baking it will retain its splendor and softness.

Sweet yeast dough recipe

Let's start with a simple sweet pastry. There is not much muffin itself, so this is a relatively simple and quick recipe that is ideal for beginners.

Ingredients:

• milk - 145 ml;
• yeast - 10 g;
• egg - 1 pc.;
• butter - 45 g;
• sugar - 65 g;
• flour - 390 g.

Cooking

Before you prepare a rich fluffy sweet yeast dough, heat the milk to a temperature slightly above body temperature, dissolve a pinch of sugar in it and pour the yeast onto the surface. When the latter are activated (after 10 minutes), pour the solution into a third of the flour, and then beat in the egg and add the melted butter. Start kneading the dough and wait for it to come together. Then continue kneading, gradually adding all the remaining flour. When kneading is finished, cover the dough with a damp cloth and leave to proof for about an hour. Punch down the finished product and start molding. Before baking, you need to leave everything to rise again for half an hour.

Recipe for sweet yeast dough for sweet pies

This dough is prepared with a large amount of baking, and therefore the preparation of dough is necessary for it.

Ingredients:

For steam:

• milk - 235 ml;
• sugar - 10 g;
• flour - 35 g;
• yeast - 10 g

For test:

• sugar - 85 g;
• flour - 455 g;
• eggs - 2 pcs.;
• oil - 115 g.

Cooking

First of all, prepare the dough. To prepare it, sugar is diluted in warm milk and mixed with a small amount of flour, and then the yeast is poured. After re-mixing everything together, the dough is left for about half an hour, large bubbles on the surface and the volume that has fallen in the center will become evidence of the end of fermentation.

The remaining flour is added in portions to the dough that has come up, and then the eggs beaten with melted butter and sugar are poured in. Kneading should be difficult, so go to the work surface and knead it for about 5 minutes. Leave the dough to rise for an hour, and then punch down and start shaping.

Recipe for sweet yeast dough for pies on sour cream

Ingredients:

Cooking

Crumble the yeast into warm milk and leave to activate. Whisk eggs and sour cream together with sugar and melted butter, add yeast solution and start adding flour. When the sticky dough comes together, let it rest for 45 minutes before shaping and baking.

Hello, our dear readers! Frankly, this article turned out to be voluminous, however, for those who want to learn how to make rich yeast dough, I recommend reading it in full, as all the nuances and step-by-step photographs are detailed in it.

Now I have prepared several recipes for you with yeast dough - these are delicious yeast pies with various fillings, sweet pastries and buns. To be honest, the procedure is always the same for such recipes, so I decided to describe in detail once the process of how to prepare pastry dough for yeast pies using the sponge method. I remember how I was afraid to cook anything from yeast dough at all, it was heavy, clogged, and the pastry did not rise. It is a pity that in my youth there was no Internet and I had to learn from my mistakes.

Yeast dough can be rich, regular and puff. What is the difference? We will not discuss puff pastry now. From ordinary yeast dough, products such as bread, pizza, tortillas, fried pies, pies in the oven with salty filling, etc. are prepared. And sweet buns, cheesecakes, rolls, pies with fruit, jam, etc. etc. These are different recipes and differ in the amount of muffin.

In simple words, baking is eggs, sugar, butter, sour cream. Since such components make the process of yeast reproduction more difficult, 1.5 - 2 times more yeast is added to the rich dough than to the usual one. In other words, the richer the amount of baking, the more you need the amount of yeast. The most delicious dough is considered to be dough for Easter cakes, which are baked for Easter.

Sweet yeast dough for buns, as a rule, is prepared in the sponge method, it all depends on the amount of muffin. The yeast needs to be given a “push” so that they start working, but I’ll talk about this a little later. Okay, something I delved into the theory, I’ll tell you more clearly and show the whole process in practice. Recipes are different, all vary slightly in the amount of sugar and butter, but the processes are always the same.

Sweet yeast dough recipe

Here is my tried-and-tested favorite yeast dough recipe that I always use to make sweet yeast pies and pies:

Dough Ingredients

• Milk - 250 ml
• Yeast - 30 g (or 11 g dry)
• Sugar - 1 tbsp. spoon
• Flour - 3 tbsp. l. with a slide

Baking Ingredients

• Sugar - 100 g
• Eggs - 2 pcs.
• Butter - 100 g
• Salt - a pinch
• Vanilla sugar - optional
• Vegetable oil - 1 table. spoon
• Flour - 3 cups (250 ml volume) = approximately 450 g flour

Cooking

First we prepare the steam. In a warm liquid 35 - 40 ° C, add a spoonful of sugar, yeast (see the quantity according to your recipe) and a little flour. Mix everything to dissolve the yeast and sugar.

I usually cook with milk, while baking is soft, airy, sometimes with kefir or sour milk. There is an opinion that baking on kefir does not get stale for a long time. In practice, it was not possible to check, usually sweets do not stay stale for a long time, they are eaten quickly. Sometimes, when there is neither milk nor kefir, I take a glass of water and dissolve a couple of tablespoons of sour cream.

Set aside the dough in a place where there are no drafts for 30 minutes. During this time, the yeast will begin to “work” and you will get such a magnificent “hat”.

Later, the hat will fall off, and such bubbles will appear. This means that the dough is ripe. Now, in a separate bowl, mix all the baking: eggs, sugar and soft butter. It is not necessary to beat strongly into foam, just mix so that the components are combined.

When the dough has come up, we combine the dough together with the muffin and mix. If the recipe provides for the addition of vanilla sugar, salt, then you need to add at this moment.

Sometimes they write in books that when kneading dough, liquid components are added to dry ones, make a hill out of flour, make a hole in it and ... I don’t do that. I explain! Different flour works differently and absorbs liquid, so I gradually add the sifted flour one glass at a time to the liquid and mix with a spoon in one direction.

For some reason, it is believed that yeast dough should be mixed in one direction. In general, hostesses have accumulated a lot of warnings and recommendations: you need to cook in a good mood, with love and not on critical days. Yes, the mass is alive, but what, I wonder, does it matter to yeast what days the hostess has?

So that the dough does not clog too much with flour and it does not stick to my hands, I use vegetable oil. I just grease my hands with vegetable oil and knead. So it doesn’t stick to my hands, and I don’t add extra flour. You need to knead for about five minutes, so that it becomes smooth, elastic, but soft and fluffy. The consistency must be learned to determine intuitively, it is difficult to describe, well, like the soft part of the earlobe. After a couple of successful batches, your hands will remember what density should be. I wrote the approximate amount of flour in the recipe, but sometimes it turns out to be not enough. For pies and pies, I knead a soft dough, and for yeast rolls a little denser. Our sweet yeast dough is kneaded, but not ready yet. I put the mixed smooth lump in a bowl or pan, cover with a clean towel, put in a warm place for 1 - 2 hours.

Now you can knead it, knead it again (do not add flour) and you can use it, make various loaf pretzels out of it. Yeast dough for pies can be set to approach twice. After the first wash, I make it, put it on proofing and bake.

• Milk (or other liquid: kefir, yogurt, whey) for dough must not be overheated, otherwise the yeast will burn and not rise. Try the temperature in such a popular way as they check the milk formula before giving it to the baby - drop a drop of warmed liquid on your wrist, if not hot, then what you need.
• To make the dough fluffy, light, the quality of the flour is important. Choose flour of the highest grade and be sure to sift it. Pastry chefs advise sifting flour twice to enrich it with oxygen.
• The butter should be at room temperature, you can melt it, but the butter should not be added hot to the dough.
• Butter can be replaced with margarine or vegetable-cream mixture.
• Be sure to pay attention to the expiration date of the yeast, they must be fresh. As, however, and all products.
• If you knead the dough, but the mass does not fit in any way, put it in the refrigerator for 20 minutes, and then in a warm place. The temperature difference should "wake up" the yeast.
• Yeast dough is afraid of drafts and noise, the best place for it is the oven. I don't heat up the oven, I just put the bowl in there and wait.
• In order not to oversaturate the dough with flour, instead of dusting your hands and the table, grease with vegetable oil when kneading. Vegetable oil should be odorless and quite a bit. Then the yeast dough buns will be lush, airy.

At what temperature should you bake yeast dough products?

• Usually it is necessary to bake at a temperature of 160-180 degrees. It is advisable to use the "Confectionery baking" mode, modern models have such a mode.
• Place pastries in the middle. If baked at a very high temperature, the product may turn out to be fried on the outside and damp inside.
• Before cutting dough products, turn on the oven to warm up. At this time, they put the blanks prepared for baking for proofing so that they rise in front of the oven. After 15-20 minutes, the products are smeared with beaten egg yolk and sent to the oven.
• At first, in no case should you open the oven, otherwise the dough will fall from the flow of cold air. When the dough is already browned and seized with a crust, then you can already open the door and move the baking sheet or form where the pastry is located.
• Baking time is usually from 20 minutes to an hour, depending on the size of the baked product. Small pies, for example, can be baked in 25 minutes, a roll with poppy seeds in about 40 minutes, and a loaf will take even more time.

Dear readers, hostesses, do not be afraid to cook from yeast dough, just a couple of practices and you will learn to delight your loved ones with awesome fragrant lush pastries. I hope this recipe for sweet yeast dough will help you. Next, I plan to teach you how to cook yeast dough for pizza and for fried pies, whites, do not miss new articles.

Unleavened yeast dough.
The doughless dough is prepared when we add a little muffin to the dough: butter, eggs. We knead such a dough immediately, in one step.
Dissolve the yeast in warm milk or water (temperature 35-37°C) and stir until the yeast is completely dissolved in the water.
Add the egg, sugar, salt, gradually add flour and knead the dough (it is better to grind the egg with salt and sugar first, and then add it to the dough).
At the end of the kneading, add melted and cooled butter and vegetable oil and knead until the dough stops sticking to the bowl and hands (the dough should not be steep).
Lubricate the finished dough with vegetable oil, put in a large bowl, cover with a napkin or towel and put in a warm place.
Once the dough has risen, punch it down and let it rise again. Then you can start baking.

Sweet yeast dough.
Sponge dough is prepared when you need to put more muffins - butter, eggs, sugar, for example, for sweet pies, buns, etc.

Examination yeast quality.
Pour 50 ml of warm milk (35-37 ° C) into a small deep bowl, add 1 tablespoon of sugar and mix.
Crumble the yeast into the milk and stir to dissolve the yeast (it is convenient to mix with your fingers or a wooden spoon).

Put the yeast mixture in a warm place for 10-20 minutes. Yeast should foam and rise in a "cap".

Cooking sourdough.
Sift flour (150-200 g) into a large bowl, pour in the remaining milk (400-450 ml) and mix - the dough should turn out like pancakes.
Stir the foamed yeast with a fork or small whisk and pour into the milk-flour mixture.

Mix well and put the dough in a warm place for 40-60 minutes.

During this time, the dough should double in volume, "wrinkle" and begin to fall off.
As soon as the dough begins to fall off, it is ready.

Prepare muffin.
In a separate bowl, grind the eggs well with sugar and salt (you can also add vanilla sugar, vanilla, saffron and other additives for flavor).

Melt the butter and cool to room temperature (so as not to burn the yeast).
Add pounded eggs to the prepared dough and mix.
Gradually adding, in small portions, flour, knead a soft, elastic dough.
In the process of kneading the dough, grease your hands and the table, alternately, with melted butter and vegetable oil.
Kneading the dough is one of the main points when kneading yeast dough. The dough loves to be kneaded by hand for a long time. Knead the dough, preferably at least 20 minutes.

Then put it back into the bowl, cover with a napkin or towel and put in a warm place to rise for 1.5-2 hours.