How to bake sweet pies. What is the difference between good dough and not good dough

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!

Baking is a delicate matter, the end result of which can only be predicted by an experienced housewife or cooks “from God”. Therefore, this section of cooking scares some hostesses, especially beginners. But this is not a reason to despair or postpone the development of this art for later. Any successful baking depends on several important factors: the quality of the products, the dough recipe, the baking conditions and, of course, the mood and skills of the hostess herself. We will help you with dry yeast dough preparation by offering some especially successful recipes for delicious homemade muffins.

Quick and easy dry yeast dough

1. Type of dish: pastry
2. Subtype of dish: dough.
3. Number of servings per outlet: 10-15 servings.
4. Weight of the finished dish: 500-700 g.
5. Cooking time: .
6. National cuisine to which the dish belongs: Russian.
7. Energy or nutritional value of the dish:

This recipe is perfect for any pastry - pies, pies, homemade loaves, donuts or ordinary small buns. It is good to start with it for everyone who is just entering the world of yeast muffin.

Required ingredients for the dough

• flour - 0.4-0.5 kg
• salt - 10 g
• dry yeast - 1 tbsp. l.
• sugar - 50 g
• vegetable oil - 1/3 tbsp
• water or milk (when warm) - 0.3 l

Dough preparation method

1. mix flour (3 tablespoons), sugar, water or milk, yeast and leave for 15 minutes to approach (in heat);

1. then mix salt and butter into the dough, as well as the rest of the flour (in small portions). We knead our quick dough from dry yeast and again set it aside in heat for the same 15 minutes. It should come up about one and a half to two times;

1. now you can form your muffin from it.

Sweet dough made from dry yeast

A good pastry dough is the key to successful, lush and tasty baking. Try our recipe and it will become your favorite.
Required Ingredients:

• flour - 6.5 tbsp
• salt - 10 g
• sugar - 50 g
• milk (kefir, liquid sour cream, whey) - 1 tbsp
• dry yeast - 20 g
• butter (melted) - ½ tbsp
• eggs - 2 pcs
• vegetable oil
• water (warm) - ½ tbsp

Cooking method:

1. let's start by making the dough: mix the yeast, a teaspoon of sugar, flour (3 tablespoons) and half the volume of warm water well. After pouring the rest of the water, using a whisk, bring our dough to homogeneity, cover and mix in a warm place for a quarter of an hour. The signal that the dough is ready to “work” will be bubbles on its surface;

1. now you can move on to the most delicious dough: mix the selected dairy product (in a warm form) and butter into the dough, then sugar, salt and beaten eggs. And already in this homogeneous mixture, in one fell swoop, add 4 cups of flour, knead (preferably with a wooden spoon) sticky dough and, continuing to add flour, bring it to the point where it will no longer be possible to interfere with everything with a spoon;

1. lay out our dough and continue to knead it until it is beautifully smooth, form it into a ball, coat it with butter, put it in a bowl, cover it and let it “ripen” in heat;

1. when it rises twice, we lightly crush it and leave it to rise again, after which you can already work with it in terms of baking.

Dry yeast dough

We invite you to try the always obtained dry yeast dough - simple and guaranteed to be successful.
Required Ingredients:

• dry yeast - 11 g
• milk (kefir, whey) - 0.5 l
• salt - 10 g
• eggs (room temperature) - 2 pcs
• margarine or butter (room temperature) - 150 g
• sugar - 50 g
• flour - 1000 g

Cooking method:

1. mix warm milk with sugar and yeast, and put our dough in a warm place for 10-15 minutes;

1. let's move on to the test: in the container chosen for kneading, mix our dough with slightly beaten eggs, then add salt and grated margarine there. Mix everything well and gradually add the sifted flour (about 2/3 of the package). As a result, our yeast dough should be elastic, but not very dense. We knead it thoroughly, collect it in a ball;

1. now we “drown” our ball in very cold water, simply lowering it into a pot or bucket filled with water until it floats (this is for 10-20 minutes);

1. take it out and blot it with a towel, knead it again, adding a little flour, and let it rest under a napkin for about 10 minutes. And now it is ready to become a delicious muffin.

Dry yeast pie dough

This recipe for yeast pie dough will delight you with its simplicity and at the same time the excellent taste of the final product, that is, pies.
Required Ingredients:

• dry yeast - 11 g
• sugar - 50-75 g
• vegetable oil - 35 ml
• salt - 10 g
• flour - 1000 g
• eggs - 2 pcs
• milk - 0.4 l

Cooking method:

1. mix eggs, yeast and milk, add salt, butter, sugar to them and, having mixed all the ingredients well, add about 2/3 of the flour volume. Mix everything again, add the rest of the flour and knead our dough;

From my personal experience of making yeast dough, I concluded that the most delicious dough is dough that is not cooked quickly. The more we let the dough rise, the more times we punch it, the more magnificent and tastier the pies and other dough products turn out.
The law that you need to cook in a good mood especially applies to yeast dough. Cook with joy and you will succeed! After all, it's so great that we have good flour, high-quality yeast and a desire to please ourselves and our loved ones with delicious pies :-).

Ingredients:

• wheat flour - 1-1.2 kg;
• dry yeast - 1 sachet;
• margarine or butter - 200g;
• milk - 500 ml;
• salt -1.5 tsp;
• sugar - 5 tbsp. spoons;

Yeast I took "Saf - moment" high-speed. Usually on the packaging of yeast it is written how much flour they are designed for. About what yeast are and how they differ, quality test.

Butter dough is a dough with the addition of fats and is used to make pies with a sweet filling. This recipe makes a light yeast dough without eggs.

Cooking:

To make a good yeast dough, the milk must be warm. Mix 6 tbsp. spoons of flour, add yeast, salt and 1 tbsp. a spoonful of sugar. Add 200 ml. milk with a spoon knead the batter. Put in a warm place covered with a towel.

If you have pressed yeast, you need 50-60g. dilute in warm milk with sugar, then add flour through a strainer.

After 20 minutes, the dough will rise with a bubble cap.
I use a 4.5 liter pan to prepare the dough.

Add the remaining milk, sugar and softened margarine to the dough. I alternate: part of the flour (necessarily sifted), part of the milk, etc. Gradually add the flour until a soft, not sticky, elastic dough is obtained. Cover with a damp towel and put in a warm place. (I have a warm place on the battery). You can put the pan with the dough in a container of warm water and constantly maintain its temperature.

When the dough comes up (about 1-1.5 hours), you need to put it on a floured table and knead well. I do this for 10-15 minutes. If necessary, add more flour.

This dough can already be used for fried pies.

Baking dough needs more time. We put the dough in a warm place until the next rise.

There should be no drafts in the room where you work with the dough. The test temperature should be 29-32°C.

When the dough rises again, we punch it and you can start forming pies, cheesecakes, buns and other products with a sweet filling. Do not forget to let the pies stand for about 15 minutes before baking. So that they do not become covered with a dry crust during this time, you need to sprinkle them with water or cover with a damp towel.

These ingredients make about 35 medium pies.

The recipe is circulating on the Internet, the buns are easy to prepare, and the result exceeds all expectations. There are many options, I settled on this:
Ingredients:
Dough
375 gr. flour
5 gr. dry yeast (2 teaspoons)
75 gr. sugar
1/3 tsp salt
12 gr. milk powder
40 gr. sl. butter - melt
1 small egg
195 ml. water or milk

Cream
350 ml. milk
2 yolks
2 full tablespoons flour
4 tbsp Sahara
vanillin or vanilla sugar
40 gr. butter

These buns are very tender, soft, airy. They are made quite easily, it takes more time to proof the dough. Try it, you won't regret it.


Ingredients (for 16-18 buns):
21 gr. fresh yeast or 7 gr. dry (the amount of yeast in the original recipe was 2 times more. I reduced the amount of yeast and increased the proofing time a little. But even with less yeast, the dough grew very quickly)
125 ml. warm milk
1 st. l. Sahara
150 ml. kefir or Buttermilch
1 egg
0.5 tsp salt
150 gr. mashed potatoes (I had some mashed potatoes from the previous day. You can boil 150 gr. potatoes and mash)
60 gr. melted butter
650-675 gr. flour

For the topping (I had half the cinnamon rolls and the other half with walnuts):
50-75 gr. melted butter
cinnamon, sugar
75 gr. chopped walnut

Pies with very tasty dough

An excellent dough recipe for sweet and savory pies, buns and other products. I found it on the Internet, copied the recipe with my slight changes. It turns out the most magnificent pastry for anything (pies, buns, rolls).

Dough:
500 ml warm milk 1 kg flour (you may need to add 50 grams)
50 g of fresh or 1.5 sachets of dry yeast (my packages are Saf-moment 11g each) - my comments: - I took 4 hours. spoons of dry yeast
1 egg
2 tsp salt
1/2 to 3/4 cup sugar (according to your taste. I put 3/4 cup) - my comments: I measured in a measuring cup at the 50 ml mark of sugar
150 g soft butter
50 g vegetable oil
From this amount of ingredients, I get two full baking sheets (30 pieces).

Sweet pie with jam


My dough turned out to be too much for one pie and I stuck pies out of the remaining dough. Instead of jam, I took plum confiture.

Ingredients:
250 ml warm water
5 g dry yeast
1 egg
40 g sugar
50 ml vegetable oil,
500 g of wheat flour.
350-400 g jam (jam or confiture).

Buns with poppy seeds


I brought you a recipe for simple, but very tasty buns with poppy seeds.
The buns are tender, soft, rich, and inside there are a lot of juicy poppy seeds!
There is a lot of writing, but everything is not so difficult!

Ingredients
For 12 pieces (1 baking sheet):

For test:
500 g flour (wheat, premium)
185 ml milk
3 eggs (put 2.5 eggs into the dough, and the remaining 0.5 eggs will go to grease the buns)
100 g sugar
60 g butter
6 g dry yeast
1/3 (third) teaspoon salt

For filling:
150 g poppy
70 g honey
80 g sugar

Glazed roses with cinnamon


God, what a smell is in the apartment)))) Neighbors, probably can’t sleep))))))))


Ingredients:
Dough:
dry yeast - 5 gr.
wheat flour - 450 gr.
sugar - 80 gr.
salt - 1/4 tsp
butter - 30 gr.
milk - 200 ml
egg - 1 pc.
I made the dough in HP on the "Basic" mode - 2 hours 20 minutes. (with lifts)

Filling:
butter (very softened) -25g.
sugar - 100 gr.
cinnamon - 3 tsp
Mix sugar and cinnamon until smooth.

Glaze:
milk - 1/2 tbsp.
water - 1/4 tbsp.
sugar - 1/2 tbsp.
Mix everything, bring to a boil on the stove, hold for 2-3 minutes on fire.

Brioche buns with patissier cream


Dough Ingredients:
500 gr. flour
60 gr. Sahara
60 gr. soft butter
1 egg
250 ml. warm milk
0.5 tsp salt
21 gr. fresh yeast or 1 pack dry (7-9 gr.)

Cream Ingredients:
250 ml. milk
2 yolks
20 gr. starch
40 gr. Sahara
1 p. vanilla sugar or vanilla on the tip of a knife

Yolk for lubrication
pieces of chocolate optional (I had special drips for baking)

For filling:
200 gr. frozen berries, you can also fresh (blueberries, blueberries, raspberries, I had a mixture of different berries)
1 st. l. Sahara
half a pack of vanilla pudding, about 20 gr. (if you do not have pudding, then you can take 20 grams of starch and add more vanilla aroma)

To brush the buns:
1 yolk
2-3 tbsp. l. milk

Wicker with poppy


I want to treat you to a delicious basketry. Recipe from the Culinary Collection book.

Ingredients:
For test:
flour - 2 cups
milk - 200ml
eggs -1 pc
butter - 50 g
salt - ½ tsp
sugar - 1 tablespoon
dry yeast - ½ sachet

For filling:
poppy - 200 g
sugar - 1/2 cup
honey - 1 tablespoon
eggs - 1 pc.

Croissants for breakfast


Often on weekends I am too lazy to get up early in the morning and bake fresh buns or croissants for breakfast, or even go to the bakery. Somehow I found a recipe for croissants on the Internet, which should be prepared in the evening and baked in the morning for breakfast. Now this is my lifesaver when you want hot homemade croissants in the morning. And you can also make such a morning surprise for your loved ones on Valentine's Day

I make half the norm from these products, this is enough for us for breakfast.
And so we need for the test:
500 gr. flour of the first grade (In Germany, type 550)
350 ml. cold milk
8 gr. salt
1 st. l. Sahara
21 gr. fresh yeast or 1 pack dry (7 gr.)
1 st. l. malt (I always bake without it)
For brushing:
1 yolk
3 art. l. milk

Chocolate buns "Rosochki"


I want to offer you a recipe for simple and delicious buns. They can be made not only with chocolate, but also with sugar and cinnamon, for example.

For 12 buns we need:
500 gr. flour
1/2 tsp salt
70 gr. Sahara
21 gr. fresh yeast or 1 packet dry
2 eggs
100 gr. melted butter
200 ml. warm milk
For layer:
100 gr. chocolate (I use bitter)

Amazing dough! It is done easily and at the same time, which is important for me, you do not need to knead for a long time, that is, you practically do not need to knead, and then wash the surface from the dough and flour. And the result is simply excellent. Products from it are very delicate and airy.
I make the dough in the evening, leave it on the table in the kitchen for an hour, and then in the refrigerator until the next day.
This time I made cheesecakes and walnut buns - turntables from this dough. The taste is completely different, but at the same time, both cheesecakes and spinners are very tasty! I recommend.

Ingredients:
For test:
1 kg plain flour
130 gr. Sahara
2 teaspoons of salt without a slide
20 grams of dry yeast or 42 gr. fresh yeast
500 ml. a little warm milk
150 gr. soft plum. oils
2 tablespoons unscented sunflower oil
2 eggs
vanilla

For curd filling:
300 gr. ricotta or cottage cheese
30 gr. soft butter
50-75 gr. sugar (or to taste)
2 egg whites (yolks will be used for coating)
vanilla
1 tbsp cornstarch (I didn't have cornstarch, I added flour)

For the nut filling:
50 gr. drain. oils,
200 gr ground nuts (any and raisins optional) - I only have roasted walnuts
80 gr. sugar (or to taste)
some milk (just to dilute the stuffing a bit)
1 teaspoon cinnamon (or to taste)

Two in one: delicious yeast dough on kefir and incomparable apple pie with prunes

Ingredients:
Dough:
600 gr. flour
60 gr. Sahara
0.5 tsp salt
200 gr. kefir
50 gr. milk
25 gr. pressed yeast (1 tbsp with a slide of dry)
75 gr. margarine
2 eggs

Cocoa and turmeric for coloring the dough

Filling:
apples
prunes

Pies are soft


I spread the recipe for pies, the dough is wonderful - soft, tender, airy. Just very tasty. This dough is suitable for any filling.


Ingredients:
flour - 600 gr
granulated sugar - 4 tbsp.
eggs - 2 pcs.
margarine - 50 gr (can be replaced with plum oil)
milk - 250 ml (can be replaced with water + dry milk 2 tablespoons)
salt - 1 tsp
yeast - 2 tsp (dry)
vanillin - 1 tsp (possible without it)
Filling - whatever your heart desires! Pictured is cherry.

The interesting shape of these buns does not allow even a juicy fruit or berry filling to flow out, and at the same time there is nothing particularly complicated about them. Even if you are too lazy to learn, rich yeast dough is suitable for various pies and pies - it is very tasty in itself :).

Compound:
Butter 75 g
Chicken egg 3 pcs.
Granulated sugar 100 g
Salt ½ tsp
Milk 250 ml
Wheat flour 500 g
Yeast dry fast acting 5 g
Apples (160 g) 3 pcs.
Ground cinnamon 1 tsp

I had leftover yeast dough from pizza making, I decided to bake a simple fruit pie a la pizza. You can take ready-made puff or shortcrust pastry. The pie is very cute and tasty, it is done quickly, from the category of “guests on the doorstep”. Berries and fruits can be taken arbitrarily, which are available. I had strawberry, orange and apricots.

Products:
the dough is ready (I have yeast)
strawberries, apricots, orange
cottage cheese 150 g
egg 1 pc.
sugar 3 tbsp. l.
mint
berry waiting (raspberries, strawberries) 3-4 tbsp. l.
rum 2-3 tbsp

Pies, pies, sweet pastries, loaves of bread - these are traditional dishes of Russian cuisine, which every housewife used to be able to cook. In Russia, a variety of pastries are held in high esteem. Open and closed yeast pies, all kinds of pies, buns, shanezhki, cheesecakes, pies and kulebyaki. Not so long ago, pizza was added to this list, which can also be cooked on yeast dough.

In addition to the daily menu, pies were included in the list of festive dishes and had a sacred meaning. For example, a wedding chicken was traditionally served at a wedding, and a loaf was also baked to receive dear guests. Everyone knows the folk custom to meet dear guests with bread and salt. The birth of a new family member was celebrated with the so-called Babkin's pies. These are buns, bagels, pretzels and other pastries that were treated to all the neighbors.

Make dough with yeast or buy ready-made? Everyone decides for himself. You can, of course, buy ready-made. However, every self-respecting housewife at least once tried to make yeast dough herself. There are now raw and dry, fast-acting yeasts and various kitchen utensils for making simple and delicious baked goods.

On water or milk, on kefir or on sour cream, on dry or raw yeast, you still need to know how to make yeast dough. I have already written about cooking. In this article, I describe in detail how to make dough on dough from flour, water and yeast, as well as in a non-dough way. Consider also how to choose the right products.

The preparation of yeast dough has many nuances, so high skill can only be achieved with considerable experience. Some young housewives do not dare to mess with yeast dough, and in vain. Of course, it requires some skill. But after trying once or twice, you will be able to comprehend all the subtleties that allow you to make a tender, soft, very tasty dough.

The hut is not red in the corners, but red in the pies.

Your hut will be red with a variety of pies - with potatoes, with meat, with fish and cabbage. Or sweet with apples, jam, jam or cottage cheese. And each pie with a new filling will be perceived as a new dish. You will be known as a noble culinary specialist and will regularly pamper your family with delicious pastries.

16 secrets of fluffy yeast dough

Before proceeding with the preparation of the dough, it is necessary to evaluate all the nuances, the implementation of which guarantees an optimal result.

1. Yeast can be both dry and raw, pressed. But in any case, they must be fresh and of high quality. All failures in the preparation of yeast dough most often occur precisely because of low-quality yeast.
2. The temperature of water or milk for breeding yeast should be between 28-36 degrees. Otherwise, the fungi will simply die or never become active.
3. An important secret of the airy, fluffy dough is the equally warm temperature of all the ingredients being mixed. That is why it is necessary to first get milk and eggs out of the refrigerator so that everything warms up to room temperature.
4. The kneading process does not tolerate fuss, drafts and other facts that can spoil the whole result.
5. Before adding flour to milk, it is necessary to sift it. So it is enriched with oxygen, which makes the dough more magnificent.
6. To make the yeast dough more elastic and tender, it is worth adding a small amount of vegetable oil to it.
7. To get fluffy pies in the process of raising the dough, you need to make several punches. It is not necessary to close the pan with a lid, otherwise the dough will suffocate, it is enough to cover the container with a towel.
8. The contact of yeast and fats is unacceptable, which inevitably causes a decrease in the activity of fungi. Therefore, add oil after the dough has risen.
9. The kneading bowl should not be too wide, otherwise the dough does not rise well, just flattened along the bottom.
10. When proofing, the pan should be in a warm place. If the batteries are no longer working in the house, then you can put the container in a bowl of warm water.
11. It is necessary to knead the dough for at least 10-15 minutes - this has a positive effect on the activity of the yeast.
12. You do not need to add a lot of flour to the dough, hammering it, because it does not rise well, and the pastry turns out to be tough.
13. You should also not keep it warm, otherwise the cake will be sour. It rose, kneaded twice and on the third rise it is already possible to start cooking products.
14. Modern housewives can store yeast dough in the freezer - it will not deteriorate from this. After defrosting, it will rise like fresh.
15. Having formed buns or pies, it is necessary to leave the products for proofing for 15-20 minutes, only after that you can send the baking sheet to the oven.
16. The baking temperature is directly related to the sweetness. Sweet dough is baked at a temperature of 180-200 degrees Celsius, while lean dough requires a higher temperature, up to 240 degrees.

Sweet dough for pies and buns on sour cream

Baking according to this recipe is soft and fluffy. Knead with premium flour with good gluten.

Flour for sweet products must be of impeccable quality, only in this case the pastry will turn out perfect.

Make even baked pies with a sweet filling from it, even buns with raisins. Cheesecakes with cottage cheese are also good from it. They will be tasty and soft. You can bake the product in the oven or in a slow cooker.

What you need:

Cooking:

First you need to wake up the pressed yeast. You will need a spoonful of sugar, warm milk and the yeast itself, which we mix in a container and leave for 15 minutes.

Add the sifted wheat flour to the resulting mixture. It must be added in small portions, carefully. Now you can add salt. I mix everything step by step until smooth. This method avoids lumps. When the dough is thick enough, leave the whisk and knead with your hands.

Now he needs to be allowed to rest, and so that the surface does not wind, I cover the bowl with a napkin. After 15 min. you need to add vegetable oil heated to room temperature. And knead again with your hands for 10 minutes.

Cover the container with cling film and leave in a warm place for an hour. During this time, the volume will increase by 2 times.

Sprinkle the table with flour and put the risen dough on it. It is necessary to carefully flatten it into a rectangle with your hands.

I fold the finished layer into a flat roll, which, in turn, also folds into a flat roll, but already across.

Place the roll on a floured table and cover with a bowl. I leave it for 20 minutes. I repeat the manipulations with the dough and again let it rest for 20 minutes.

After that, lush, rich yeast dough is ready for making pies and buns.

Many recall their childhood, which fell on the days of the Soviet Union. Surely, many people remember delicious yeast pastries, all kinds of buns, pretzels or donuts, wickerwork, gingerbread, sour cream, etc.

Unified Soviet baking guaranteed the expected taste and high quality of baking. At the same time, it was the same in any store across the country. If you want to revive the taste of Soviet childhood in your kitchen, then prepare yeast dough in accordance with GOST. An excellent ratio of up to grams of verified products guarantees a successful result.

The video from the Eda TV channel shows in detail how to make a dough so that the dough is soft and fluffy like fluff.

For pizza at home

If earlier pizza was an exotic and foreign dish, now it has firmly entered the daily menu. Therefore, it is worth pampering yourself and your family with delicious homemade pizza on the day off, especially since it is prepared quite simply.

The best and healthiest fast food is made only at home.

Of the many options for the test, it is worth choosing yeast. Despite the length of the preparation steps for such a test, the process is not difficult. Even a teenager can get it. Follow the directions in the recipe and you'll be fine.

What you need:

Cooking:

First you need to mix sugar, dry yeast and water. After 10 minutes in warm water, dry yeast comes to life and begins to bubble.

And immediately you need to add salt, butter and sifted flour to the bowl with yeast. I knead all the ingredients until an elastic dough is obtained. The process continues until it stops sticking to the hands.

The bowl must be covered with cling film or a towel and left for 35 minutes. During this time, the dough will rise and rise a little.

Here it is, ready to bake pizza. Soft, tender, elastic, the dough rolls out perfectly and rises during baking, providing a soft, fluffy and at the same time quite thin cake.

Yeast pies on kefir

Delicate, mouth-watering pies baked in the oven. We are always glad to see them. Whether it's a homemade breakfast, lunch or a picnic outside the city. Therefore, every housewife should learn how to prepare a simple yeast dough on kefir for pies.

The dough is extremely easy to prepare, neutral in taste and can be combined with both sweet and salty fillings. Such pies are soft, tasty and retain their taste for a long time and do not get stale.

What you need:

Cooking:

To begin with, I sift the flour and add a bag of instant, dry yeast to it.

Remember that all foods must be at room temperature.

After that, you need to mix kefir and vegetable oil. The mixture is heated to a temperature of about 38 degrees. Add salt and sugar to it, mix until smooth. After that, it remains to mix the dry and wet ingredients to obtain a dough.

I knead first with a spoon, and then I start kneading with my hands. The resulting soft, elastic ball must be laid out on a floured surface and kneaded for 8-10 minutes.

I leave the finished dough at room temperature for half an hour for proofing. In order not to wind, I cover it with a towel. The towel will not become an obstacle to natural moisture and air exchange.

After half an hour, you need to knead the dough and leave for another half an hour for the next rise. When it rises well again, I crush it again.

Now you can divide into portioned pieces. From the dough prepared from these components, you get 12 pies weighing about 70 grams.

We make pies in the following way. We roll a piece of dough into a ball, and then gently knead it into a cake up to 0.5 cm thick. For this, a rolling pin is used. After we put the filling on the blanks and pinch the edges, giving the pie the desired shape.

Line a baking sheet with parchment paper and lay out the pies.

Products should be laid with a seam down, so the appearance will be the most beautiful and the filling will not spread.

I cover the baking sheet with a towel for 15 minutes for proofing. During this time, the pies will acquire a magnificent, expected shape.

Before sending to the oven, I grease each cake with yolk. When baking, the yolk will turn into a delicious glossy crust. Such pies are baked for 15-20 minutes at temperatures up to 200 degrees. Depending on the characteristics of the oven, it is difficult to predict the exact time for baking, so you should focus on the appearance of finished products.

Homemade bread from Yulia Vysotskaya

I couldn't miss this video from Yulia Vysotskaya. I decided to insert it into this article, because I myself also bake a loaf in the oven when I have time. I don't want a bread maker. I love when bread dough is kneaded by hand. As they say, with love.

This concludes my article on yeast dough. See you in the next recipes. Thanks to everyone who cooked with me today!