How to knead the dough more conveniently and. We knead the dough correctly

Today, there are so many recipes for yeast dough - in books and on the Internet - that a novice cook's head can go round.

We tried to read through the eyes of beginners - and came to the conclusion that we would not dare to take on this dough, with all the rules of preparation, warnings and other things, although 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, when published, were tested by many - including beginners - users and received the best reviews for their simplicity and excellent baking quality.

For beginners, we explain: yeast dough is made in two ways - with and without dough. Dough For its preparation, first a dough is made - batter from warm liquid, yeast and half the norm of flour - which must ferment for quite a long time, and only then all the other ingredients are added to it. Products prepared by the sponge method have a larger volume, i.e. the air bubbles are larger. The dough is more elastic and not crumbly. Bezoparnoe It is kneaded immediately, you only 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 make sponge dough. We bake kulebyaki, braids, buns from it.

Bezopare dough is more suitable for baking pies, buns, yeast. We also use this dough if we are going to deep-fry - for example, donuts.

In fact, this boundary is rather arbitrary. Experienced housewives are most often able to bake anything from doughless dough.

Unleavened yeast dough

• 500-600 g flour
• 20-30 g fresh yeast or half a standard packet of dry yeast (weighing 11 g)
• 1 glass of milk or water
• 1 egg
• 4 tbsp. tablespoons of vegetable, or butter, or margarine
• 1-2 teaspoons of sugar (for sweet dough - about half a glass)
• about half a teaspoon of salt

1. 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.
2. It is better to grind the eggs first with sugar and salt, then mix with milk or water.
3. Flour - sift through a sieve. Melt margarine or butter and let cool.
4. Now, pour a mixture of water (or milk) with sugar, salt, egg (and yeast, if we use fresh ones) into a bowl of flour, knead the dough. When the mass becomes homogeneous, pour the oil and knead again. Directly in a bowl - if it is convenient for us - or on a table sprinkled with flour, we knead the dough with our hands for at least 5 minutes, and even better - for 10-15 minutes. Properly kneaded dough should not stick to your hands by the end of this process. Sticky - add a little flour.
5. After that, again put the dough in a bowl or pan, remembering that it will increase in volume at least twice. Cover with a damp towel or napkin, you can use a lid, and put in a warm place. Those. either in a slightly heated and turned off oven, or on a bowl-pan with hot water, which must be changed periodically, or next to the radiator, then the bowl must be leaned on the other side from time to time.
6. The rise 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 again briefly knead it with our hands and leave it to rise a second time. After that, you can put it on the table and cut it.
7. When we have already formed our pastry and put it on a baking sheet, let it stand for another 15-20 minutes, the dough will rise again and will definitely be lush and light.

Yeast dough

• 500-600 g flour
• 50 g fresh yeast or dry yeast 11 g
• 1 glass of milk
• 4-6 eggs
• 2.5 st. tablespoons vegetable, or 100 butter, or 100 g margarine
• 1-2 tbsp. tablespoons of sugar (or from 0.5 to a whole glass if we want a sweet dough)
• half a teaspoon of salt

1. First we make a brew. We dissolve yeast in warm milk - any, a tablespoon of sugar and so much flour to make a dough, like on pancakes (in consistency, like sour cream). Usually it is 1 glass of flour. We introduce gradually, best of all - sifting through a sieve so that there are no lumps.
2. And put for an hour and a half in a warm place to rise. The dough is ready when it has risen to its maximum, and then falls, and something like wrinkles appear on the surface.
3. We prepare the muffin: rub the eggs with sugar and knead properly. Melt butter or margarine and let cool.
4. Pour the muffin into the risen dough, stirring, add the remaining flour, mix until smooth, pour in the oil at the very end. Knead with your hands, adding flour if necessary, until the dough stops sticking to your hands.
5. We put the dough back into the bowl and put it in a warm place to rise for 1.5-2 hours.
6. And the same recommendation: the products on the baking sheet should be spaced, approximately doubled in volume, and then put in the oven.

• Products from both doughs are baked at a temperature of 200-220 °, in a gas oven it is better to set 180 °. Time - from 10-15 minutes for small items to 50 minutes for large ones. It all depends on the oven.
• In order not to burn and dry out, the best way is to put a frying pan or something else with boiling water on the bottom of the oven.
• If you grease the products with a beaten egg before baking, they will be shiny and ruddy.
• And after baking, be sure to grease with oil or at least tea, warm water, put it immediately on a dish and cover with a napkin or towel. Otherwise, they, from the heat of the heat, will steam and dry out, instead of becoming soft.
• By the way, if you have problems with the oven - pies, for example, you can just fry in a pan.

Simple yeast dough

Is on one of the forums and more simple yeast dough which is highly praised by all. It is done like this.

• 500-600 g flour
• 1 sachet of Saf-moment yeast (11 g)
• 1 cup (250 ml) warm water
• 1 egg
• 7 teaspoons sunflower oil
• 1 st. a spoonful of sugar
• half a teaspoon of salt

1. From half of the liquid (it can be milk or kefir), 1 teaspoon of sugar, part of flour and yeast, make a dough, put in a warm place, it rises in 10 minutes.
2. Stir the rest of the water, sugar, salt, egg, flour in a bowl.
3. Pour the risen dough into a bowl, knead the uncooked dough, put in a warm place.
4. After 20-30 minutes the dough is ready - you can bake.

Lean yeast dough

And, finally, a recipe for lean yeast dough, pastries from which do not get stale for a long time, because there is almost no muffin in it.

• 3-3.5 cups flour
• half (5.5 g) package of dry yeast "Saf"
• glass of water
• 3-5 tablespoons vegetable oil
• 1-1.5 teaspoons of salt
• from 0.5 st. spoons up to 3-5 tbsp. spoons of sugar

1. In a large bowl, pour warm water (all), add sugar and yeast and stir until everything dissolves. We leave in a warm place. As lush foam appears - add sunflower oil and salt, pour a glass of flour, stir.
2. Add another glass, stir again. If the dough is already thick and difficult to stir - pour the third glass on the table, put the dough on it and knead with your hands until it becomes smooth and not sticky.
3. Leave the covered dough to rise. When it increases by 1.5 times, we will crush again and wait for the second rise. Now you can mold products.

Important! If we took the yeast not just “Saf”, but “Saf-moment”, then it is necessary to mold the products immediately after the first rise of the dough.

As easy as pie

The last recipe we would call "easier than simple". Good for fairly quick preparation of savory pies, pies and donuts.

• 0.5 l of curdled milk or

There are many homemade baking recipes that can be used to bake various products. The dough for them is also prepared from different ingredients, but one thing unites all the recipes: any dough needs to be kneaded, the quality of which largely determines the final result. Most questions are caused by yeast dough.

To prepare a delicious yeast dough you will need:

0.5 kg of premium wheat flour; - 30 g fresh yeast or 1 packet (11 g) dry yeast; - 1 glass of milk; - 2–3 tbsp. l. vegetable oil; - 1 tsp Sahara; - 2 eggs; - 0.5 tsp salt.

If the dough is being prepared for later use along with sweet fillings, you can add more sugar, increasing the amount to 2 tablespoons.

How to Mix the Ingredients Properly

Before kneading the dough, prepare all the ingredients in advance, since only at room temperature the yeast will work quickly and efficiently, raising the dough. Dilute the yeast in warm milk with sugar dissolved in it. In order for them to dissolve evenly and quickly, chop the yeast in the form of a briquette with a knife into small pieces.

Sift the flour through a sieve, saturating it with oxygen, in this case, the baking will turn out to be more tender and airy. Pour the yeast into a well made in the center of the flour, then add the eggs, beaten with salt, and vegetable oil to the dough. It will help to give the dough a more elastic consistency and simplify the subsequent procedure for working with it.

How to knead the dough

You can knead the dough either by hand or with a food processor. In the first case, think in advance whether you have enough strength, since this process will take at least a quarter of an hour. The criterion for the readiness of the test is an elastic consistency, in which it does not stick either to the hands or to the container where it is kneaded.

You can use a wooden spatula or spoon as improvised items, but it is more convenient to use a device with a longer handle, as your hands get less tired. For example, in the old days, the dough was kneaded in a bucket with a wooden shovel, which looked like a miniature paddle, since the latter was ideal for working with large volumes of products.

If you plan to use a food processor, choose the right attachment that is designed specifically for the dough, since you cannot beat stiff dough with light whisks.

After the dough becomes elastic, beat it on a table or other cutting surface for several minutes, this will allow it to be saturated with oxygen additionally. Form the finished dough into a ball and cover with a paper towel or towel, leave to rise for half an hour. Then you can use it both for making pies, and for any other delicious yeast baked goods.

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.

The dough is an indispensable ingredient in most dishes in any cuisine of the world, and not only the appearance, but also the taste of the final product depends on its proper preparation. In this article, I will share with you a few secrets that will help you prepare the right dough to please yourself, your near and dear guests.

How to knead yeast dough

Yeast dough is one of the most versatile. From this dough you can cook sweet buns, pizza, pies and even bread. To make the yeast dough soft and airy, there are several secrets that every hostess should know. First of all, you need to know that yeast can be fresh and dry. When preparing the dough, you can use both, just remember, when calculating the yeast in the recipe, you need to take into account that 100 grams of fresh equates to four tablespoons of dry. Now, here are some helpful tips:

• In which case is it better to use fresh, and in which - dry yeast? If you need to cook Easter cake, pie or bread, it is advisable to use fresh ones, dry ones are used for quick cooking - pancakes, pizza, buns.
• In order for products made from yeast dough to remain soft and airy after the dish has cooled down even the next day, the dough must stand for at least 15 minutes before cooking.
• After cooking, the dough must be sprayed with cold water and covered with a linen cloth, you can use a towel.
• Yeast is a living microorganism that dies at high temperature, therefore, when kneading the dough, you need to use water or milk no higher than 30 degrees.
• Fresh eggs should only be added to tough dough that will be used to make bread or a pie; in other cases, a standard set is enough to knead the dough - salt, sugar, a little vegetable oil.
• Yeast dough is best taken with wet hands, for this you need to put a cup of water and dip your hands - this way the dough will not stick to your hands and will be quite soft and airy. If flour is used, the dough may be tough.
• Yeast dough must be prepared in a warm room, then it will rise well and be more airy.
• The hostess's hands should also be warm, so rub your palms together before kneading.

How to knead a cool dough for dumplings and dumplings

• Everyone loves dumplings, but it is not very pleasant when they fall apart during cooking. To avoid this, only sifted flour should be used when kneading the dough.
• To make the dough cool and elastic, so that you can roll it thin enough and not tear it, you do not need to pour flour into water.
• You need to start kneading the dough by pouring water into the flour, and not vice versa.
• The water for kneading the dough must be used very cold, for this, put it in the refrigerator before cooking.
• Before you take on the modeling of dumplings or dumplings, put the dough in the refrigerator for 20-30 minutes. This will make the dough even more elastic, but remember to wrap it in a plastic bag, otherwise it will become weathered and a crust may appear on it.

Choux pastry for cakes

Gorgeous eclairs and gourmets, profiteroles and cakes cannot be made from ordinary dough. To do this, you need to use only custard dough. This is the easiest dough to prepare, but at the same time, the most capricious. Here are a few secrets that will help make choux pastry tender and airy:

• When kneading, only vegetable oils should be used. In hot water, you need to add butter or margarine, in no case use butter. Otherwise, the dough will break and crumble, and you will not be able to put the filling into it.
• Choux pastry can be cooked in a water bath and over an open fire, but it must not be overcooked. As soon as the margarine with water is heated, it is necessary to stir in the flour and immediately remove from heat.
• Eggs for kneading dough should be added only to the cooled oily-flour mass.
• It is necessary to bake the custard dough on medium heat without opening the oven.
• To conveniently put the dough on a baking sheet, you need to moisten a spoon in water - it will move away well.

Cook the dough with pleasure - the only way you can please yourself and your loved ones. Do not be afraid to experiment - dough prepared with love will always turn out the way you dreamed.

A clear knowledge of the recipe, dexterity and skillful hands - all this is not enough to know how to cook homemade dough. This process is full of mysteries and secrets. Making homemade dough is like a leisurely conversation with a person dear to you, in which every word has its own meaning and is pronounced at the right moment, where soulfulness and warmth are invested in what has been said. So it is with the dough - each ingredient has its own meaning and is added at the right time, and then, kneading the dough, giving it a fraction of your feelings, in response you feel its softness, and warmth, and gentle pliability to kind hands.

How to cook homemade dough, you ask, if there is literally not enough time for anything? Do it easier: select one day that is convenient for you and cook a little more dough than usual. Part of the dough can be used immediately, and put the other in the refrigerator, where it will calmly wait for its finest hour. And no matter how homemade dough is: both yeast, and unleavened, and rich, and puff, and shortbread, and for pizza, and for dumplings and dumplings ... In general, what to cook is up to you, and our business is to tell you, how to make homemade dough.

Yeast dough

Ingredients:
3 stack. flour,
300 ml milk
50 ml vegetable oil,
1 sachet dry yeast
1 tsp Sahara,
½ tsp salt.

Cooking:
Heat milk to approximately 40ºС, add yeast, sugar and 1 tbsp. flour, mix until smooth and leave for 20 minutes. In the risen dough, add vegetable oil, the rest of the flour, salt and knead the dough well, adding more flour if necessary. The dough should be not too tight, medium density. Cover the finished dough with cling film and leave at room temperature for 40 minutes to rise.

Lean yeast dough

Ingredients:
6 stack wheat flour
1.5 stack. water,
½ stack sunflower oil,
25 g pressed yeast
1 tsp Sahara,
1 tsp salt.

Cooking:
Dissolve the yeast in half a glass of warm water with 1 tsp. Sahara. Diluted yeast, oil, ⅔ stack. warm water, salt (and for products with a sweet filling + another 1-2 tablespoons of sugar), mix, add the sifted flour and knead the dough. While kneading, add little by little ⅓ stack. boiling water. The dough is considered ready when it easily lags behind the walls of the dishes and hands. Put the finished dough for fermentation in a warm place. Punch down the dough when it doubles in size. When the dough rises again, start making cheesecakes or pies.

Unleavened dough with sour cream

Ingredients:
2.5 stack. flour,
200 g sour cream
100 g butter,
1 tbsp Sahara,
1 tsp salt,
1 tsp soda.

Cooking:
Mix the sifted flour with soda and butter and chop with a knife. Then pour in the sour cream mixed with salt and sugar, and knead a not very stiff dough. Put 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 number 1)

Ingredients:
1 kg flour
800 g butter or margarine
400 ml of water
2 eggs,
2 tbsp table vinegar,
1 tsp salt.

Cooking:
Cool all foods well, including water, and keep the oil in the freezer. Mix part of the flour and all the butter by rubbing it on a coarse grater (rubbing the butter, constantly sprinkle it with flour). When you have rubbed all the butter, pour in 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. Gather the finished dough in a large lump, divide it into 3 parts, put each in a separate bag and put it away for 2 hours before further use in the cold . This crumbly and tender dough can be used to make any pastry.

Puff pastry (recipe number 2)

Ingredients:
2 stack flour + another 4-5 tablespoons,
⅔ stack. water or milk
1 egg
⅓ tsp salt,
1 tsp lemon juice or 3% vinegar,
300 g butter.

Cooking:
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 with the flour, then knead the dough with your hands until it lags behind your hands and the surface of the table. Roll the finished dough into a ball, cover with a napkin and refrigerate for 15-20 minutes. In the meantime, add 4-5 tablespoons of flour to the softened butter, mix thoroughly and refrigerate as well. Remove the prepared dough from the refrigerator and roll it into a rectangular layer, in which the center is thicker than the edges. From the chilled butter, make a square cake, place it in the center of the rolled out dough and cover the edges of the dough with an overlap in the form of an envelope. Pinch all edges so that the oil does not squeeze out. Turn the resulting workpiece with the pinched side down, sprinkle with flour and roll into a rectangular layer 1 cm thick. Then fold the dough in three, cover with a napkin and refrigerate for 5-10 minutes. Then roll out the dough again into a thin rectangular layer, fold in three and refrigerate. Repeat this procedure 4-5 times and send the dough for the last time in the refrigerator for 15-20 minutes, and then start cooking the products.

Chocolate puff pastry

Ingredients:
1.75 stack. flour,
80 ml of water
240 g butter,
2 tbsp cocoa powder
½ tbsp Sahara,
1 pinch of salt.

Cooking:
Mash the softened butter (200 g) with your hands, add cocoa and mix thoroughly until completely smooth. Gather the chocolate butter into a 3 cm thick rectangular block, place on a piece of parchment paper and refrigerate. Chop the remaining butter into small pieces. Sift flour with a slide, add salt, sugar and butter. Make a well in the center and add 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, put chocolate butter in the center. Roll the dough into an envelope so that the butter is inside, cover and refrigerate for 30 minutes. Dust the table with flour and roll out the dough into a 60 cm rectangular layer, fold the layer into thirds, then unfold it 90 ° and roll it out again to a length of 60 cm. Fold it into thirds again, cover and refrigerate for 30 minutes. This rolling of the dough in perpendicular directions is called "give 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 chebureks

Ingredients:
3 stack. flour,
1 egg
1 tbsp vegetable oil,
1 stack boiling water,
salt - to taste.

Cooking:
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. First mix everything 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 stack. flour,
1 egg
½ stack milk,
½ stack water,
a pinch of salt.

Cooking:
Whisk the egg into foam. In another, deeper bowl, pour the water and milk and stir the 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. Put the finished dough on a wooden board, cover with a clean towel or cloth and leave to ripen for 40 minutes, then you can start making dumplings.

shortcrust pastry

Ingredients:
3 stack. flour,
300 g butter or margarine
2 eggs,
1 stack Sahara,
1 tsp lemon juice,
1 pinch of soda
1 pinch of vanilla sugar.

Cooking:
Sift flour in a heap, add regular and vanilla sugar, put butter on top, grated or cut into pieces, add soda and lemon juice and chop it all with a knife. Then beat eggs into the resulting crumb and quickly knead a homogeneous dough with your hands, roll it into a ball and, wrapping it in cling film, put it in the cold for 1 hour. Next, roll out the finished dough into a layer 4-8 mm thick (thicker layers are poorly baked) and proceed to the manufacture of products.

curd dough

Ingredients:
300 g flour
250 g cottage cheese,
100 g sugar
50 g butter,
1 egg
1 tsp baking powder.

Cooking:
Sift flour and stir in 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 with a blender and, adding it along with butter, mix. Beat the egg with sugar using a mixer, pour into the curd dough and knead it until smooth. This dough is perfect for products that can be baked and fried.

honey dough

Ingredients:
2.5 stack. flour,
3 eggs,
1 stack Sahara,
2 tbsp honey,
1 tsp soda.

Cooking:
Mix eggs with sugar and honey. Put the mixture in a water bath and stir until the sugar dissolves. Then add soda. The mixture will froth and will increase in volume. Next add flour and mix well. The dough should be thick enough to be stirred with a spoon. On a greased baking sheet, put the dough with a spoon, 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.

Cooking:
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 such dough.

Cold kneaded yeast dough

Ingredients:
3.5 stack. flour,
1 stack milk,
200 g softened margarine
50 g fresh yeast
2 tbsp Sahara,
½ tsp salt.

Cooking:
Mash yeast with salt, then add milk, sugar, margarine and flour. You can not add flour a little - the dough will be sticky at first, but then, by the end of the kneading, it will already be easy to come off your hands. It should be soft and not too hard. 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 sachet of vanilla sugar.

Cooking:
Crack the eggs and separate the whites from the yolks. Beat the whites with a mixer until foamy, pound the yolks in a separate bowl with sugar. Carefully add ⅓ of the beaten egg whites to the yolks, mix gently, then add the sifted flour and vanilla sugar. Then add the remaining whipped proteins and knead the dough of a uniform consistency. Put the finished dough in a greased and sprinkled with breadcrumbs or flour form and bake the biscuit in an oven preheated to 200 ° C for 25-30 minutes.

cabbage dough

Ingredients:
200 g cabbage
2 stack flour,
1 garlic clove
1 tsp dry yeast,
2 tbsp vegetable oil,
1 tsp salt.

Cooking:
Finely chop or grate cabbage on a fine grater. Heat the vegetable oil in a frying pan, put the 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 the dough and knead the dough. Then add cabbage to the finished dough and, after kneading well, leave for 1.5 hours, after that start forming 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.

Cooking:
Peel the onion, cut it into cubes and fry over medium heat in oil until soft, let cool. Pour flour on 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 air pies, Easter cakes and khachapuri

Ingredients:
3 stack. flour,
1 egg
1 tsp Sahara,
1.5 tsp yeast

Cooking:
Dilute ½ teaspoon 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 a soft, non-sticky 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.

Cooking:
Mix flour, yeast and salt. Separately, mix vegetable oil and water in a bowl and, pouring the resulting mass into a dry mixture, knead the dough. Put 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 so that the dough fits well. When the time is up, knead the dough again, then roll out a circle from it and lay out the prepared filling, bake the pizza.

Dear hostesses, do not be afraid of the test! Knowing how to make homemade dough, and putting your sincere and kind attitude towards it into it, you will get amazing results!

Larisa Shuftaykina