Cooking sweet sweet dough. Sweet yeast dough for pies in the oven

In my old notes, I found a recipe for a yeast dough called "Air", which at first glance combines incompatible - yeast and soda. I rummaged through books and walked through the expanses of the Internet, read reviews and discussions on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine this combination is traditional. And according to this, I concluded that until you try it, you won’t understand anything (it’s not for nothing that I once wrote down the recipe). I made it once and the dough turned out just a fairy tale!
It's with apples.

Thought it might just be a coincidence, lucky? Yesterday I made the dough again and baked pies out of it. The result exceeded all my expectations - pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it fits very quickly, literally in 30-40 minutes at room temperature and has no yeast or soda flavor.

Yeast dough with the addition of soda "Air"

It will take
2 tbsp milk, 200 g margarine, 3 tbsp odorless sunflower oil, 2 tsp dry yeast, 1 tsp baking powder or 0.5 tsp soda, 2 tbsp sugar, 1 teaspoon salt, 2 eggs + 1 egg for lubrication, 1 kg 50 gr - 1 kg 200 gr flour or if in glasses (250 gr), then 6.5 - 7.5 glasses.

Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, so that the dough will become more airy and fluffy.
The amount of flour needed to knead the dough depends on the quality of the flour. The best flour is high in gluten. For this reason, the recipe does not contain exact data on the required amount of flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and mix everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, mix well, then add two tablespoons of sunflower oil and add the rest of the flour little by little, stirring well. The dough should be elastic and homogeneous, but it still sticks to the hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with a film or a napkin and leave for 30-40 minutes.

If the dough has risen, but the filling is not yet ready, the dough should be kneaded, covered again with a film and set aside.
When everything is ready, you can start sculpting pies,

As soon as they come up, gently brush them with egg. And so that the pies turn out to be more beautiful and shine better, brush with an egg again.
I really regret that I didn’t write about the temperature regime earlier and because of this, not everyone got pies, but better late than never
Bake pies at a temperature of 200 degrees for 15 - 20 minutes, until golden brown. The baking time depends on the oven. If the pies are browned on top and pale on the bottom, then cover them with a sheet of paper and continue baking until the bottom of the pies is ready.

Any filling for pies will do. But I liked the non-sweet one more with this test.

Calories: Not specified
Cooking time: Not indicated

Butter dough has always been considered the best for making homemade pies. You can use any filling, but if the dough turned out to be unsuccessful, then no filling will save the dish. Therefore, today let's learn how to cook real pastry, the most delicious and tender, which you can easily cook at home. The dough according to this recipe is very tasty and tender, and this is the most important thing for baking. If someone does not know, then the dough is considered rich, to which milk, eggs, butter are added. These are the products we will be using today. Stock up on fresh milk, butter, and eggs to make a great one. What is important for sweet dough is the observance of the temperature regime. All ingredients should be either warm (milk, butter) or room temperature (eggs, yeast). Since I store yeast (both dry and raw) in the refrigerator, they also need to be taken out in advance and put on the table. We do not take the products immediately from the refrigerator, but take them out in advance so that they lie on the table for about 30 minutes.

Required products:
- 550-580 grams of flour,
- 180 grams of milk,
- 100 grams of butter,
- 8 grams of dry yeast,
- 1 chicken egg,
- 1 tables. l. granulated sugar,
- 0.5 tsp. l. salt.

Recipe with photo step by step:

I heat the milk, then pour granulated sugar into it to make a dough.




I add yeast to the sweetened milk, stir several times and leave, covered with a towel, so that the dough rises and becomes more magnificent. It takes 15-20 minutes for the yeast to activate.




When the dough rises, add melted, but already cooled butter to it.




I add half the flour to the dough to first knead the liquid dough and not overdo it. It is better to add flour a little later so that the dough does not come out clogged and tight. Butter dough should be tender, soft and airy. Then the pies will be delicious.






I crack one chicken egg. I use both protein and yolk for dough. I salt the dough a little to improve its taste.




Add the remaining flour with spoons, knead the dough into a homogeneous lump. I leave the ball of dough to rise.




It is convenient to put a bowl of dough in a deep bowl with warm water, cover it all with cling film, while creating a vacuum for the dough. After 50 minutes, the dough will rise three to four times.




Prepare delicious and lush dough from such a dough.

Although it is believed that regular dough is suitable for pies, I do not really agree with this. Much tastier cooking is obtained from rich dough. It is excellent for both pies and rolls. And any filling is suitable for him, whether it is sweet or salty. So, I'm sharing my recipe for sweet pastry.

Ingredients

• Milk - 1 l.,
• 3 eggs,
• 1 st. lies. salt,
• 200 grams of sugar (almost a glass),
• Yeast - 1 full tbsp. spoon,
• Flour (we add enough so that pies can be formed from the dough),
• Creamy. oil - 200 gr,
• Sunflower little - 100 gr.

Cooking progress

Pour beaten eggs into warm milk. Add salt, sugar, yeast and flour. We mix everything well. Melt the butter and add it to the dough along with vegetable oil.

Knead the dough, cover with a linen towel and send to a warm place. Butter dough should rise 3 times, and only then you can start cooking. The first 2 times it needs to be lowered, kneading a little at the same time. If time is extremely short, then you can skip one rise and start cooking after the 2nd.

Before you start cooking, grease your hands, the working area of ​​\u200b\u200bthe table and the baking sheet with vegetable oil so that our future pies do not stick to anything.

Anything is suitable as a filling: cabbage, onion with an egg, jam, cottage cheese and more.

I also bake a fish pie from this dough and cook ordinary buns. I don’t add anything to the buns, I just dip the top in sugar. I form buns very simply: I make a sausage out of the dough and twist it into a “muzzle”.

In a preheated oven, pies and pastry buns are baked very quickly - in about 15 minutes.

Also, this dough is great for freezing. So, I usually make a fairly large portion, divide it into parts, pack it into plastic bags and send it all to the refrigerator. At the right time, I no longer have to mess with the dough, just take it out, defrost it in the microwave and wait for the third rise.

Cabbage filling for pies: how to fry

For the filling, you can use both fresh and sauerkraut. True, the processing methods are different, each of them is described in detail below.

Fresh cabbage filling

Ingredients:

• fresh cabbage,
• butter.

Cut the cabbage. Melt the butter in a frying pan and start frying the cabbage over low heat under a closed lid. Stir occasionally. After about half an hour (depending on the amount of cabbage), the cabbage will become soft. Now it can be turned off and left under the lid to cool.

Stuffing for sauerkraut pies

Ingredients:

• cabbage,
• 2 eggs,
• oil.

Rinse the sauerkraut and fry in oil so that the pies are tastier, it is better to fry in butter, but vegetable oil is also suitable. When the cabbage is ready, break two eggs into it and mix everything quickly. There is a more aesthetic way - boil the eggs, cut and add to the cabbage. But I like the first one more, it is faster and the filling in this form is more uniform and convenient for wrapping in a pie.

Fresh pastries are not only a delicious addition to tea drinking, but also an indicator of the culinary talents of the hostess. The smell of delicious muffin, spreading not only throughout the house, but also outside it, causes an irresistible desire to immediately enjoy buns, pies, pies and other home-made goodies. To prepare delicious pastries, you need quite a bit: a little desire, a little bit of inspiration and a recipe for delicious dough. Difficulties often arise with the latter: one turns out to be too hard, the second rises poorly, the third becomes stale within a few hours after the products are taken out of the oven. To avoid all these problems, use the recipe for pastry for pies. It always turns out soft, fragrant, quickly approaches, does not fall off and remains fresh for several days. From such a dough, you can cook not only pies, but also large pies, loaves, buns, cheesecakes, bagels, bagels and much more. The recipe involves the use of the simplest and most inexpensive products that every thrifty hostess has in the kitchen. And even an inexperienced cook can cope with the cooking process.

Taste Info Dough

Ingredients

• Chicken eggs - 3 pcs.;
• Dry yeast - 10 g;
• Milk - 1.5 tbsp.;
• Wheat flour - 650-700 g;
• Salt - 1/3 tsp;
• Sugar - 1.5 tablespoons;
• Butter - 4.5 tbsp.

How to make yeast dough for pies with dry yeast

Pour warm milk (about 40 degrees) into a deep bowl, convenient for kneading dough. The fatter the ingredient, the more delicious the future baking will turn out. Add salt.

Pour in the sugar. It takes a little, because. this ingredient, used in large quantities, slows down the fermentation process.

Beat in chicken eggs. It is better to take this product out of the refrigerator a few hours before the start of cooking - so that it warms up enough.

Stir the mass well with a whisk so that all the components are evenly combined into a homogeneous mixture.

Enter the sifted flour. To make the dough more tender and tasty, the ingredient should be passed through a sieve several times.

In the formed flour slide, make a small indentation with a tablespoon, and pour dry yeast into it.

Start kneading the dough with a hand whisk.

When the dough acquires the consistency of thick sour cream, add melted butter to it.

Now continue kneading the dough with your hands. Thanks to butter, it will not stick to the palms. The finished dough is soft and slightly elastic. If the kneading is over, but the desired result could not be achieved, add more flour, bringing the workpiece to the required state. Pour the product should be in small portions, so as not to overdo it. Otherwise, the finished muffin will be tough and stale quickly.

Cover the bowl with the dough with a clean kitchen towel or cling film, and leave in a warm place for 3 hours. During this time, the volume of the workpiece should increase three times.

Yeast pastry dough for pies is ready to create homemade cakes.

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Move it to the work surface, knead it with your hands, and proceed to the formation of the desired products.

We made pies and fried them in a frying pan. Also, this yeasty pastry dough makes delicious baked pies in the oven. Bon appetit!

Note to the owner:

• If you plan to make sweet pastries, add some vanillin or vanilla extract to the dough. This will give the muffin a dizzying aroma.
• From such a dough, you can cook not only pastries in the oven. The blank is great for creating fried pies or whites.
• After the pies (or any other products) are formed, put them on a tray or baking sheet, and leave for 15-20 minutes to proof. This will make the cake more fluffy and airy.
• To make the muffin look more appetizing, grease the surface of the product with a beaten egg, milk or strong, sweet tea. Baking will acquire a beautiful glossy crust.

I have always wanted to learn how to bake real yeast pies. Fluffy, fluffy, delicious! Like in the oven. Or at least almost like that. Because with pies from a real oven, no other can be compared. I was lucky to try some cherry pies in the village, I still remember this incomparable taste! My respect and admiration for those who know how to bake pies in the oven!

But if you find a common language with your oven, you will also get very tasty homemade cakes. Especially if you knead the yeast dough according to this recipe!

For a long time my pies turned out to be somehow thin, harsh and practically not fluffy ... But one day I found a piece of paper in the home archive with a recipe for pies with cherries from yeast dough. The recipe was new, and I immediately wanted to try it out, which I did, making some adjustments to the recipe.

Ingredients for Sweet Yeast Dough:

Initial variant:

• 100 g fresh yeast;
• 5 eggs;
• 150 g of sugar;
• a pack of margarine 250 g;
• ½ cup sunflower oil;
• 2 tablespoons of condensed milk;
• flour.

I didn’t have condensed milk then, and I also decided to add a little milk to the dough (how could it be without it?). It turned out like this:

• 100 g of yeast;
• ¼ cup warm milk or water;
• 5 eggs;
• 150 g of sugar;
• 250 g margarine or butter;
• half a glass of sunflower oil;
• salt to taste (I think 1/4 teaspoon is enough);
• flour, as it was possible to establish experimentally, you need about 5 - 6 glasses. Of course, you need to choose the best flour, wheat flour of the highest grade.

And one more thing: the success of yeast baking depends not only on the set of ingredients. To make the pies a success, your good mood is very important! If you cook with joy, love and respect in yeast dough, everything will definitely work out!

The pies exceeded all expectations! Fluffy, soft, ruddy and very tasty - it was my dream :)
Since then, I have been taking this wonderful dough recipe for all yeast baking. You can make not only sweet buns, but also unsweetened ones, for example, with an egg and herbs - just then take less sugar, not 150 g, but 2-3 tablespoons.
And now let's take a closer look at how to make homemade yeast dough.

How to knead yeast dough

Crumble fresh yeast into a bowl with your hands, rub with a small part of sugar (1 - 1.5 tablespoons). When the yeast has melted, add a little water or milk - be sure to warm (not hot and not cold!) - yeast is very fond of sugar and warm milk.

Then add a little flour and mix so that there are no lumps. It will turn out a little sparse dough - dough. Since yeast loves heat, put the bowl of dough in a container of warm water and cover with a clean towel.

While the dough is rising, beat the eggs and the rest of the sugar with a mixer. You can also blather with a fork, but with a mixer it will be faster and more magnificent.
Melt margarine or butter until liquid in the microwave or over low heat on the stove.

10 - 15 minutes, and now the dough came up. We mix together the dough, beaten eggs and melted margarine (it should not be hot, but lukewarm).

Add sunflower oil, mix and begin to gradually add flour. It will be great to sift it through a sieve or colander: then the flour will be enriched with oxygen, which our yeast needs for fermentation. Simply put, the flour will become airy, and it will be easier for the yeast to raise the dough. Pies will turn out hoo!

After kneading the dough, cover it again and put it in a warm place for about 15 minutes. Gently knead the risen dough - and you can sculpt pies! Or buns, or a roll, or a huge pie!
We will definitely try all these goodies! And in each recipe we will use a proprietary yeast dough recipe.

I also offer you a recipe for yeast lean dough, also very fluffy and tasty!

Before sculpting pies, let's watch a delicious video with a cool song about these same pies!