Preparation of dough from dry yeast. Which yeast to choose: regular or dry

To prepare the dough, pour yeast and 1 tablespoon of sugar into warm milk, mix and leave for 10 minutes so that the yeast activates and a fluffy cap appears. Then add the remaining 2 tablespoons of sugar, vanilla sugar, salt and beat in the egg, mix well with a whisk. Then pour in vegetable oil and mix well again. Pour the sifted flour in parts and knead a soft yeast dough that does not stick to your hands. Lubricate the bowl with vegetable oil and put the dough into it.

Then knead the dough and leave for another 30-40 minutes. The dough should become more elastic and double in size.

Wash the berries. Remove pits from apricots and cherries. Cut apricots into small pieces.

Seal the edges of each tortilla to form a patty. Thus blind all the pies.

Butter pies with dry yeast, baked in the oven, are very tasty and airy. They need to be removed from the parchment immediately after baking so that they do not stick to the juice that stands out from them during the cooking process. When the pies have cooled down a bit, they can be served on the table with a cup of aromatic tea or milk.

Bon appetit!

Russian cuisine has always been famous for its pies. Housewives invariably prepared yeast dough for pies for all holidays. And the word pie itself most likely came from the word "feast" - a festival. And the saying “The hut is not red with corners, but red with pies” suggests that pies were a symbol of well-being.

In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of "bread and salt", they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor's kids with "grandmother's pies" - buns, bagels, pretzels and vitushki.

And what a variety of pies in Russian cuisine - these are open or closed pies, pies, kulebyaki, kurniki, kalachi, pies, shanezhki, cheesecakes. And every good hostess tries to surprise guests and loved ones with her culinary masterpiece.

Pies are baked from yeast or unleavened dough. Yeast dough for pies is still considered the highest culinary skill, since its preparation requires culinary experience and knowledge of the secrets of making magnificent yeast dough. Even from my own experience, I can say that according to the same, it would seem, proven recipe, yeast dough might not work out earlier. I began to read a lot about him and realized that yeast dough for pies requires a reverent attitude, does not tolerate fuss and drafts. We will talk about the secrets of its preparation a little later.

Now let's look at a few proven recipes.

Types of yeast dough and methods of preparation

Yeast dough is non-dough and sourdough. Let's consider how to prepare yeast dough for a pie and how sponge dough differs from doughless dough.

For unpaired yeast dough, the yeast is diluted with milk and immediately mixed with all other ingredients. The dough is left to rise for about 1-1.5 hours.

To prepare the sponge dough, the sponge is pre-prepared. To do this, the yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.

So why, you ask, complicate your life with dough, because the same dough is obtained in a safe way. And the trick here is that if you decide to make pies or pies from rich dough with the addition of butter, margarine, sour cream, then such a muffin "weights" the dough, and without dough it simply will not rise. For rich pies, sourdough dough is more suitable. Pies and pies are also prepared from non-dough yeast dough, but more insipid.

Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That's why I tried to describe in detail the entire sequence of its preparation step by step and with a photo.

The process of preparing a non-dough yeast dough consists of only one step - dilute the yeast and combine all the components.

Ingredients:

• milk or water - 250 ml
• flour - 500 gr.
• yeast - 50 gr.
• egg - 1 pc.
• sugar - 60 gr.
• butter - 100 gr.
• salt - 3 gr.

1. We heat the milk a little, the temperature of the milk should be no more than 30 ° C, i.e. a little warm.

Important! Milk cannot be overheated, so do not move away from it during heating.

2. Put the yeast in warm milk, chop it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very capricious. The indicated proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you put more sugar than normal, the fermentation process of the dough will slow down.

3. Drive 1 egg into the milk-yeast mixture. If you want to get a more crumbly dough, then instead of 1 egg, you can drive in 2 yolks.

4. It's the turn to add flour. We must sift the flour through a sieve, so it is saturated with oxygen and the dough turns out to be airy. We knead the dough with our hands.

5. Add fats to the dough. To do this, butter (I sometimes use margarine) is pre-softened to softness. In some recipes, the butter is melted to a liquid state, but still, I recommend heating the fats quite a bit so as not to disturb the structure of the dough. Stir the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Put the dough in a saucepan and leave to rise for about 1.5 hours in a warm place.

Try to maintain comfortable conditions for raising the dough - avoid drafts, keep warm and have enough air at all times.

8. When the dough has risen, it needs to be lightly kneaded. Thus, we release it from accumulated gases and enrich it with oxygen.

9. Leave for another 40-50 minutes to rise. After that, you can start baking pies or pies.

10. After you form pies or pies, let them rest for another 15 minutes.

Yeast-free dough for pies with dry yeast

This recipe is suitable for rich, sweet pies. However, if you remove vanillin from the recipe, then it is quite possible to cook savory pies.

We will be using dry yeast for the dough. The ratio of dry and fresh yeast is approximately 1:3, i.e. for 1 gr. dry yeast accounts for 3 gr. fresh. In 1 teaspoon approximately 3.5 gr. dry yeast.

Ingredients:

• milk - 1/2 cup
• flour - 500 gr.
• dry yeast - 1.5 tsp
• egg - 1 pc.
• sugar - 1 tbsp. l.
• vanilla sugar - 1 tsp
• margarine - 2 tbsp. l.
• salt - a pinch

1. Add dry yeast to warm milk and mix well until the yeast is completely dissolved.

2. Drive in 1 egg, add sugar and salt, vanilla sugar.

3. Pour the flour, previously sifted through a sieve. Knead the soft dough. If you knead with a combine, 6-7 minutes will be enough. Hands will have to work for 10-15 minutes. If the dough is not too soft, you can pour in a couple of tablespoons of warm milk during the kneading process.

4. At the end of the batch, add softened margarine.

5. We spread the dough on the table, knead it with our hands and leave it in a bowl covered with cling film for 1.5-2 hours in a warm place.

6. After the dough has risen, we do a punch-down once, put it again in a warm place for another hour.

7. When the dough rises again, you can roll out and cook pies and pies, cheesecakes and donuts, buns and Easter cakes.

Do not forget that all dough products, before sending them to the oven, should “puff” a little, distance themselves.

Yeast dough for pies

Yeast dough on dough differs from doughless dough in that dough is first prepared, consisting of yeast, water or milk and flour. The dough should ferment, and only then the rest of the rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies that contain a lot of muffin in the recipe - butter, margarine, eggs, sugar, etc. it is better to cook from sponge dough.

Ingredients:

• flour - 600 gr.
• yeast - 15 gr. (dry - 5 gr.)
• milk - 300 ml.
• eggs - 2 pcs.
• sugar - 1 tbsp. l.
• salt - 1 tsp
• butter - 100 gr.

1. First, let's feed the dough. To do this, add yeast to 100 ml of warm milk, mix well until it dissolves.

Milk should be only slightly warm, not higher than 30 ° C, so heat it on low heat and not be distracted by other things.

2. Pour 1 tsp into milk and yeast. sugar and 3 tbsp. l. flour, mix again.

3. Thus, our top dressing will quickly rise, increase in size by about 2-3 times and look like this:

4. After that, prepare the dough - add the remaining milk and add half the flour. Mix the weight well and leave in a warm place, covered with a clean towel, for about 1 hour. The dough will increase by 3-4 times, and small bubbles will appear.

5. As soon as the dough starts to sink, beat the eggs into the dough, add the remaining sugar, salt and pre-melted butter.

6. Add the sifted flour in small portions.

7. Mix all the ingredients thoroughly, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.

8. Knead the dough until it becomes elastic and does not stick to your hands.

9. Cover with cling film and leave in a warm place for 1-1.5 hours.

10. When the dough has increased by 2-3 times, be sure to do a punch down - gently pat the dough with fists. It will settle, then cover again and leave to rise again for 30-40 minutes. Warm-up can be done 2-3 times, but I manage 1-2.

11. When the dough rises again, you can cook pies or pies.

Yeast dough for buns

According to this recipe, rich, soft as fluff and very tasty buns are obtained. These buns are baked in the oven. We will cook the dough on the dough.

Ingredients:

• flour - 500 gr.
• dry yeast - 5 gr.
• milk - 65 gr.
• water - 150 gr.
• egg - 1 large or 2 small
• sugar - 130 gr.
• salt - 5 gr.
• margarine or butter - 75 gr.
• vanilla extract or vanilla sugar to taste

1. Sift flour (250 gr.) Through a sieve and add dry yeast (half portion - 2.5 gr.), Mix everything.

I draw your attention: for the dough we use half of the indicated products.

2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.

3. Knead the dough, the dough turns out to be unusually thick. We form a lump of dough from it. Such a dough will ripen longer than the traditional, more liquid one.

4. Cover the dough with a film and leave for 4 hours in a warm place.

5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. It's a liquid mixture.

6. Separately, prepare a dry mixture from the remaining flour (250 gr.) And yeast (2.5 gr.).

7. When the dough rises, add the liquid sugar mixture to it, then add the flour with yeast, vanilla sugar and combine all the ingredients.

8. Knead the dough.

9. In the dough in small portions, “mix” margarine or butter. To do this, break off a piece from the softened margarine and stir the dough to a uniform consistency, and so on until the end of the margarine.

10. The dough itself turns out to be watery, irregular in shape. This dough is different from the elastic traditional, but still do not add more flour.

11. To knead such a batter, we use French technology - we raise the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end, it should no longer stick to your hands.

12. Put the dough in a bowl greased with vegetable oil for 3 hours. Yeast dough for pies should increase by 2-3 times.

13. Divide the dough into equal portions, form buns. We spread the buns on a baking sheet sprinkled with flour, cover with a film and leave for another 30 minutes to distance. During this time, the buns will still increase by 2 times, so when laying in a mold or on a baking sheet, leave a distance between them.

14. Lubricate the buns with a beaten egg.

15. Bake in an oven preheated to 180-200 ° C for about 30 minutes. It turns out soft, like fluff, rich and tasty buns.

Quick yeast dough for pies - choux pastry recipe

And another great recipe for pies for those who do not want to wait a long time for the dough to rise.

Ingredients:

• flour - 3.5 cups
• dry yeast - 11 gr.
• warm water -1 glass
• boiling water - 200 ml
• sunflower oil - 4 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1 tsp

1. Pour dry yeast into a glass and pour 1 glass of warm water. We leave aside for now to activate.

2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp salt and 3 tbsp. l. sunflower oil.

3. It turns out crumbly dough. Pour boiling water over it and stir thoroughly until the lumps disappear. Let it cool down a bit for 5-10 minutes.

4. Pour diluted yeast into this dough.

5. Pour flour (2-2.5 cups) and stir. When the dough absorbs all the flour, add about 1 cup more. You need to feel when the dough will have enough flour. But do not overdo it, otherwise the dough will turn out too steep and the pies will turn out tough.

6. The dough turns out to be quite sticky, and so that it does not stick to your hands, pour a little vegetable oil directly on your hands and mix it into the dough.

7. You also need to grease the cutting board with sunflower oil.

8. Divide the dough into portions and form thick pancakes. We spread any filling on them and pinch like dumplings.

9. We fry such pies in a large amount of sunflower oil, you can say deep-fried. Lay the pies in the pan with the seam down, so they do not spread.

Lean yeast dough

During fasting, there are restrictions on the use of certain products - meat products, dairy products, fats and eggs are prohibited. There is on my blog, there you can choose to your liking. And if you want pies in the post, it is quite possible. Prepare delicious pies according to the recipe of Father Hermogenes on water without eggs and milk. You can also come up with a very tasty filling for lean pies - with mushrooms, cabbage, apples or jam.

20 secrets of fluffy yeast dough

It is believed that yeast dough for pies is very capricious and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.

I hasten to assure you that there is nothing complicated here. And in order to make delicious pies or pies, you just need to know some cooking secrets.

1. The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
2. Correctly maintain the temperature of water or milk - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either freeze or boil and the dough will not rise.
3. Already by the way the liquid with yeast foams, you can determine the quality of the future test.
4. All products for the test must be warm. Prepare eggs, flour in advance, let them be at room temperature.
5. When kneading yeast dough in the kitchen, there should be no drafts - close all windows and doors.
6. I heard a belief that even loud noises can “frighten away” the dough.
7. Be sure to sift the flour through a sieve to enrich it with oxygen.
8. Add a little vegetable oil to the dough - the dough will become more elastic and tender.
9. During the rise of the dough, do 1-2-3 stretches.
10. Avoid direct contact of yeast and fats, otherwise the activity of the yeast may decrease.
11. In no case cover the kneaded dough with a lid, it must breathe. Cover the pot with a kitchen towel or cling film.
12. Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for lifting.
13. The bowl with the dough should be kept in a warm place. You can wrap it with something warm, you can put it in a basin of warm water, maintaining a warm temperature all the time.
14. Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more active the yeast will work.
15. Do not knead a tight dough. Firstly, it will not rise well, and secondly, products made from such a dough will be tough.
16. Don't overcook the dough. Watch his rise, do a warm-up and start cooking in time. If the dough is left to rest, pies can be sour and tough.
17. Yeast dough keeps well in the freezer. If there is a lot of dough, save some for next time, very convenient.
18. Be sure to leave the formed products for proofing for 15-20 minutes before sending them to the oven.
19. Brush the top of the pie with egg or yolk. I recommend greasing pies baked in the oven with melted butter.
20. The baking temperature for pies made from rich yeast dough is slightly lower (190-210 ° C) than for non-baking dough (220-240 ° C).

I hope you didn't find the yeast dough preparation too tiring. Indeed, as a result, such delicious culinary masterpieces are obtained that any housewife can be proud of her skill.

Bon appetit and delicious pies!

And if you liked the recipes and tips, then share them with your friends.

With the invention of dry yeast by the modern food industry, working with dough has become easier. After all, dry yeast dough is not characterized by extraneous odors, it rises well and is faster in cooking than fresh yeast dough. And these pies are delicious.

Not all housewives unconditionally trust dry yeast, continuing to knead only fresh. Although there are more and more supporters of dry yeast over time. If you also decide to knead the dough from dry yeast, use these simple rules and notes.

1. When replacing fresh pressed yeast with dry yeast in a recipe, keep the ratio 4:1 accordingly.

2. The fermentation process of dry yeast dough is reduced compared to fresh yeast dough by at least 30 minutes.

3. When making dough, the type of dry yeast is important. Active yeast should be dissolved in warm water or milk, while instant yeast can be added immediately with the rest of the dry ingredients.

4. If you purchased Saf Moment dry yeast (not just Saf), then the dough will be ready for making pies after the first rise.

5. All products used in dry yeast dough should be at approximately the same temperature.

6. Be sure to sift the flour before kneading.

Recipe for dry yeast pies

There are many recipes for dough for dry yeast pies, which differ in the set of ingredients and cooking technology. As an example, consider a recipe that does not require long kneading and standing.

You will need:
- dry yeast "saf-moment" - 1 sachet (12 g)
- salt - 1 teaspoon
- sugar - 2 tbsp. spoons
- egg - 1 pc.
- milk - 1 glass
- refined sunflower oil - 6 tbsp. spoons
- flour - 3 cups

Cooking process

1. Mix in a deep bowl an egg at room temperature, slightly warm milk, salt, sugar, sunflower oil, yeast.

2. Pour in about 2/3 of all the sifted flour and stir.

3. Add the rest of the flour in small portions (1-2 tablespoons each), and stop the kneading process as soon as the dough starts to fall behind your hands.

4. Cover the dough in the bowl with cling film or a plastic bag.

5. Turn on the oven at full power for 2 minutes, then turn it off and place the covered dough in it for 30 minutes. During this time, the dough should increase by about 2 times.

Here is an excellent yeast dough. It will make delicious buns, cheesecakes, as well as pies with various fillings. You can bake pies in the oven or fry in a pan, they will still turn out lush, soft and tasty.

Bon appetit and delicious pies!

Looked 358483 once

A good housewife often smells of fresh pastries: cookies, cakes, gingerbread. But the real aroma of prosperity, full, thick, intoxicating, comes from yeast muffins, from which pies, buns, and sweet buns are baked. Butter products are the pinnacle of Russian cuisine, but you are quite capable of mastering it.

How to cook

Large pies, kulebyaki, shangi, small pies, buns, cheesecakes have one thing in common: dough, which is based on living microorganisms. There are two ways to make yeast dough for pies. The first, unpaired, is simpler, the second, paired, is more reliable. The classic method is the sponge method, when live yeast is activated by dissolving in a warm liquid and mixing with sugar. Waking up in advance, they better raise baking, make pies and buns soft, airy.

For sweet pastries

For every purpose - its own dough. For bread and simple pies with filling, the simplest set of products is prepared: water, flour, vegetable oil. For sweet pastries, the composition is “flavored”, expensive, festive products are added. Homemade yeast dough for sweet baking in the oven may include sour cream or kefir, butter, eggs. Vanilla sugar, fruit essences are added to the dough, which give the dishes an unforgettable aroma. The quality of flour for sweet products must be impeccable, only in this case the muffin will fit perfectly.

Recipe

An excellent dough for yeast pies can be prepared according to different recipes, each housewife will have her own proprietary secrets associated with its manufacture. You will need more than one recipe for yeast dough for pies , but a few. Cooked for meat, vegetable dishes, it will be very different from muffins for cheesecakes or envelopes with poppy seeds. Try different ways to find the best recipe for your favorite pastries.

With dry yeast

• Servings Per Container: 12-15 pcs.
• Calorie content of the dish: 228 kcal.
• Cuisine: Russian.
• Difficulty of preparation: medium.

With the advent of yeast powders, the process of making pies has accelerated. In addition, the dry yeast dough described below can be entrusted to a “professional” - your bread machine will cope with the task no worse than you. Bread, loaves, buns are baked from such dough, it also looks great in pies with vegetable, meat, fish, cereal filling. You can wrap fruit, jam and other sweets in it, if you double the initial amount of sugar. The recipe is simple: no milk, no eggs, only flour, water, vegetable oil.

Ingredients:

• flour - 5 glasses or more;
• salt - 1 tsp;
• sugar - 2 tbsp. l.;
• water (you can milk) - 1.5 cups;
• dry yeast - 2 tsp;
• vegetable oil - 30 ml.

Cooking method:

1. Take half the flour, add yeast powder, sugar to it, mix the dry mass.
2. Dissolve salt in warm water, add oil, gradually add flour with additives, stir.
3. Add the remaining flour in small portions, stir first with a spoon, then with your hands until you get a soft, non-sticky, elastic ball. Cover it with an upturned saucepan and leave to approach for half an hour or an hour in a warm place.
4. Before preparing pies with filling, the mass needs to be kneaded a little.

On kefir for pies

• Cooking time: 40-60 minutes.
• Servings Per Container: 12-15 pcs.
• Calorie content of the dish: 262 kcal.
• Purpose: savory pastries.
• Cuisine: Russian.
• Difficulty: medium.

Many housewives consider the lush kefir yeast dough described in this section to be classic. It can be flavored with butter, contain more or less sugar - it depends on the filling. In some houses, eggs are added to the dish and they consider this a necessary condition for delicious pastries. The experience of others shows that such an additive is not necessary. It is better if the base for unsweetened pies (meat, vegetable, fish) contains few ingredients.

Ingredients:

• flour - 5 cups or more;
• salt - 1 tsp;
• sugar - 2 tbsp. l.;
• kefir (yogurt, fermented baked milk) - 1.5 cups;
• milk (water) - 50 ml;
• dry yeast - 1 tbsp. l.;
• margarine - 100 g;
• egg - 1 pc.

Cooking method:

1. Dissolve the yeast powder in warm milk or water. This is the simplest dough, it should stand for 10-15 minutes in heat until the microorganisms are activated.
2. Melt margarine. It shouldn't be hot. Pour in kefir at room temperature, egg, add yeast mixture.
3. Introduce flour in small portions, stir with a spoon. When the mixture becomes too thick, spread it on the table, knead with your hands. The mass is ready when it holds its shape and stops sticking to the fingers.
4. Cover the mass with a bowl and wait about half an hour until it starts to approach. Before making the pie, crimp and roll out the pastry layer.

Butter

• Cooking time: 1-1.5 hours.
• Servings Per Container: 15-20 pcs.
• Calorie content of the dish: 337 kcal.
• Cuisine: Russian.
• Difficulty: medium.

For apple pie, cheesecakes, pies with fruit filling, rich sweet dough is made. Before you prepare pastries for dessert, carefully study the recipe for rich yeast dough for sweet pies, which is somewhat more complicated than the previous ones. The muffin contains more sugar and eggs, butter or margarine. Cook the dough longer, knead the mass three times. This responsible business is sweet pies, you can’t do without a step-by-step recipe with a photo.

Ingredients:

• flour - 1 kg or more;
• milk - 500 ml;
• margarine - 250 g;
• dry yeast - 1 tbsp. l.;
• egg - 2 pcs.;
• sugar - 6 tbsp. l.;
• salt - 1 tsp;
• vanillin.

Cooking method:

1. Make the dough: in a portion of warm milk, dissolve the yeast, all the sugar and some flour, keep the mixture in a warm place until it foams.
2. Add soft or melted (not hot) margarine, warm milk, eggs, vanillin, salt to the dough.
3. Add flour in small batches until you can stir the mass with a spoon. Cover the bowl and let the muffin rise.
4. After half an hour or more, punch down the dough, put it on the table and knead. The mass is ready when it does not stick to the hands and retains a rounded shape.
5. The finished muffin should be allowed to come up, then knead again and form products.

Puff

• Servings Per Container: 8-10 pcs.
• Calorie content of the dish: 316 kcal (excluding toppings).
• Purpose: sweet pastries.
• Cuisine: Russian.
• Difficulty: high.

Puff layers bought in a supermarket are very helpful for busy wives, mothers, grandmothers. Meanwhile, kneading classic puff pastry at home is not a problem. Very tasty pies come out of it, an excellent solution for an apple pie, and unsweetened pastries work well. Before you make puff yeast dough at home, carefully read the instructions. You will have to tinker with rolling the muffin correctly to form a multi-layered layer, but the result will surely surprise you and your guests.

Ingredients:

• flour - 500 g;
• butter - 350 g;
• milk - 300 ml;
• sugar - 60 g;
• pressed yeast - 12 g;
• salt - 1 tsp

Cooking method:

1. Prepare the base in a sourdough way. A dough of milk (100 ml), yeast, sugar is placed for half an hour in a warm place until a thick foam cap forms.
2. Add the remaining milk, 50 g of soft butter, flour in small portions to the dough and knead the mass, which should rise slightly.
3. Send the finished mixture to the refrigerator for 2-2.5 hours. Butter chilled, but not frozen, put between two sheets of baking parchment and roll out with a rolling pin, giving it the shape of a flat square. The layer thickness is about 5 mm. Put the oil in the fridge too. You need to get it 10-15 minutes before the start of processing the muffin.
4. Roll out the cold dough with a layer of 1 cm. From one of its edges, lay a layer of butter, which should fill 2/3 of the area. Bend the remaining third of the layer onto the oil layer. Lay 1/3 of the layer covered with oil on it. It turned out a kind of sandwich with two oil layers.
5. Gently roll out the dough into one layer of centimeter thickness, fold it into thirds. Roll and fold again. If the workpiece has become warm (and this is most likely the case), send it to the refrigerator.
6. After half an hour of cold exposure, roll out the sheet and fold it three times again. After that, you can form puff products from it.

• Servings Per Container: 12-15 pcs.
• Calorie content of the dish: 234 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

A simple and quick recipe for fasting housewives contains a secret ingredient that makes pies extraordinarily fluffy. Before you make lean yeast dough for the pie, boil the potatoes in mashed potatoes. For baking, you will need half a liter of potato broth, drained and cooled. In addition to it, you need sugar, salt, sunflower oil and fast-acting yeast. The set of products is very simple, and the result is amazingly tasty.

Ingredients:

• potato broth - 0.5 l;
• sugar - 4 tbsp. l.;
• sunflower oil - 5-6 tbsp. l.;
• dry yeast - 2 tsp;
• flour - ok. 700

Cooking method:

1. Prepare the dough without dough. If the potatoes were not salted during the cooking process, salt should be added to the broth. The liquid should be warm - from 30 to 35 degrees.
2. Mix flour with sugar and yeast. Introduce the mixture in parts into the potato broth and stir with a spoon. When the mass becomes thick - spread it on the table and knead.
3. Leave for half an hour warm, do not forget to cover with a bowl. Before making pies or a pie, knead the dough a little more.

with cabbage

• Cooking time: 40 min.
• Servings Per Container: 6-8 pcs.
• Calorie content of the dish: 280 kcal.
• Purpose: savory pastries.
• Cuisine: Russian.
• Difficulty: easy.

Jellied pie with savory filling is an excellent dish that is prepared in haste. A quick recipe that allows you to prepare liquid yeast dough for a pie with cabbage, other vegetables, meat, fish. Since it has the consistency of sour cream and bakes quickly, think over the filling ready. Cabbage in the pie should be stewed, potatoes - boiled or fried, meat - in the form of boiled or fried minced meat.

Ingredients:

• kefir - 200 ml;
• flour - 350 g;
• egg - 1 pc.;
• dry yeast - 1 tsp;
• sugar - 30 g;
• salt - 1/2 tsp;
• water - 150 ml;
• vegetable oil - 50 ml.

Cooking method:

1. Combine sugar, yeast powder and a couple of tablespoons of flour with warm water and leave in a warm place, the microorganisms need to “wake up”. It will take no more than 10-15 minutes.
2. Mix kefir, egg, oil, salt, add flour. You will get a mass like for making pancakes. Ingredients should be at room temperature, and preferably a little warm. Add the risen dough to the prepared mixture, mix.
3. Leave the container in a warm place for 20-30 minutes. During this time, you will have time to prepare the filling. Before baking the cake, preheat the oven to 180 degrees. Before pouring the finished mixture - mix it.

On milk

• Cooking time: 40 minutes.
• Servings Per Container: 6-8 pcs.
• Calorie content of the dish: 262 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

For pies, sweet and savory pies, housewives of different generations made yeast dough in milk or yogurt. They also made it on powdered milk, condensed milk, infant formula. The quality of pies depends more on the freshness of the yeast products and the quality of the flour than on the liquid base. Don't be afraid to experiment with dairy products, they can't ruin your muffin.

Ingredients:

• milk - 1 glass;
• flour - ok. 2 glasses;
• egg - 1 pc.;
• sugar - 2 tbsp. l.;
• dry yeast - 1 tsp;
• salt - 1/2 tsp.

Cooking method:

1. Grind the egg with sugar and salt, add yeast dissolved in warm milk to them.
2. Gradually add flour to the liquid, stir.
3. Spread the thick mass on a table sprinkled with flour. Knead it, let it rise for half an hour and knead again. You can create products.

• Cooking time: 1.5-2 hours.
• Servings Per Container: 6-8 pcs.
• Calorie content of the dish: 268 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

Dry yeast is used more and more often, displacing pressed yeast. This is understandable, it is easier to store yeast powder, it is consumed less, the shelf life is long, it is faster and more pleasant to work with it. But many housewives who know how to bake delicious pies are sure that dough with live yeast is ideal for this. It is softer, more magnificent and smells of home, comfort, goodness. It takes more time to knead such a dough, but it is worth the extra hassle.

Ingredients:

• milk (yogurt) - 1 cup;
• flour - ok. 500 g;
• live yeast (pressed) - 25 g;
• salt - 1/2 tsp;
• sugar - 2 tbsp. l.;
• egg - 1 pc.;
• margarine - 50 g.

Cooking method:

1. Dilute the yeast stick with warm milk, add half the sugar, leave for half an hour.
2. Rub the egg, the rest of the sugar, the melted margarine in a deep container, add the milk-yeast mixture to them, mix half the flour in parts. Cover and leave for 30-40 minutes.
3. Knead the risen dough, add the rest of the flour, knead on the table. Once again, let the dough rise before baking pies from it.

Simple

• Cooking time: 40-60 minutes.
• Servings Per Container: 12-15 pcs.
• Calorie content of the dish: 232 kcal.
• Purpose: savory pastries.
• Cuisine: Russian.
• Difficulty: medium.

For fish pie, pizza, pies with potatoes, rice, meat, you can use a simple yeast dough . For pies baked and fried it is done the same way. A simple recipe with dry yeast is described above, with pressed pastries it comes out no worse. Unleavened dough without dairy, eggs and margarine, perfectly emphasizes the taste of the filling, making it the main part of the dish.

Ingredients:

• flour - ok. 5 glasses;
• salt - 1 tsp;
• sugar - 2 tbsp. l.;
• water (kefir, milk) - 1.5 cups;
• pressed yeast - 25 g;
• vegetable oil - 50 ml.

Cooking method:

1. “Wake up” the yeast by diluting it with warm water and sugar, let it stand warm for about thirty minutes.
2. Add butter, salt and gradually introduce flour, kneading a tight, elastic ball. Before preparing the cake, let the dough rise and knead well again.

classic

• Cooking time: about 2 hours.
• Servings: 10-15 pcs.
• Calorie content of the dish: 312 kcal.
• Purpose: sweet pastries.
• Cuisine: Russian.
• Difficulty: medium.

Since in the past sweet pies were a solemn, festive dish, the classic recipe for yeast dough included expensive products that did not hit the table every day. So the baking for the holiday was made on sour cream, a large number of eggs were added to it. From such a dough they baked buns, kalachi, pies with sweet filling, which were the main, trump dish of the banquet. Now, according to this recipe, only wedding loaves are baked.

Ingredients:

• milk - 1/2 cup;
• sour cream - 1 cup;
• egg - 4 pcs.;
• butter - 200 g;
• sugar - 6 tbsp. l.;
• salt - 1 tbsp. l.;
• pressed yeast - 30 g.

Cooking method:

1. Prepare the steam. Warm milk, half the sugar, yeast, a little flour, stir and keep warm.
2. In a deep bowl, mix eggs, sugar, add sour cream, salt. Pour the dough there and stir in the flour.
3. The finished dough should be suitable and kneaded several times so that the products are soft, but dense. Between approaches, the muffin is allowed to rise for half an hour.

cooking secrets

It will only seem at first that it is difficult to bake a cake on yeast dough. By following the recipe, you can easily cope with this task. Secret one: take your time. Give yourself the opportunity to deal with pies calmly, and muffins - to approach the proper amount of time. Do not rush to form products from ill-fitting dough, enjoy kneading the fragrant elastic mass. Cook with a good mood and good thoughts, then the products will come out well.

Check out other recipes.

Video

In order to regularly delight your family with successful “downy” pastries, it is enough to thoroughly study how to prepare dough for pies with dry yeast. In stock, every housewife should have his best recipes. Several successful variants of such a test are published below.

Dough for pies with dry yeast in milk

Ingredients: 380-390 ml full fat milk, 15 g instant yeast, 2 eggs, 2-4 tbsp. tablespoons of granulated sugar, ½ teaspoon of table salt, a pound of high-grade flour, 110 ml of refined oil.

1. Half of the milk is slightly warmed up. By dipping her finger into the liquid, the hostess should not feel a sharp change in temperature.
2. Yeast mixed with sand is poured into milk.
3. Half a glass of flour (pre-sifted) is poured into the mass. After thoroughly mixing, the future dough without lumps is covered with a towel and put away in heat.
4. In a separate bowl, beat eggs with salt. This mixture is combined with the bubbly dough and the rest of the milk.
5. With the constant addition of flour, the dough is kneaded.

When the dough will easily lag behind the walls of the bowl, you can leave it to rest for 15-17 minutes.

On sour cream

Ingredients: 820 g of high-grade flour, 420 g of medium-fat sour cream, 3 chicken eggs, 75 g of granulated sugar, 1 teaspoon with a slide of “fast” yeast, 95 ml of filtered water.

1. Yeast dissolves in lukewarm water. The mass should stand for about 20 minutes.
2. Eggs are beaten with a mixer until fluffy. At the end, sour cream is added to the mixture.
3. The prepared products from the first two steps are mixed, and wheat flour begins to be added to them.
4. The kneaded elastic dough is left for an hour in a draft-free place.

When the mass fits well and increases in size, you can begin to form the basis for baking.

With dry yeast in water

Ingredients: a pound of high-grade flour, 1 faceted glass of warm boiled water, 1 teaspoon of "fast" yeast, 1.5 teaspoons of table salt and granulated sugar, 1 tbsp. a spoonful of refined oil.

1. Dry yeast is diluted in 100 ml of warm water. Bulk components, except for flour, are mixed in the rest of the water. All crystals must be completely dissolved.
2. The liquids from the two bowls are combined. Flour begins to gradually pour in to them. When mixing, be careful not to form lumps.
3. During the kneading process, the water should remain warm.
4. The result is an elastic soft yeast dough for pies.

The mass is left under gauze in a place without drafts for 40-45 minutes.

No added eggs

Ingredients: 460 g of high-grade flour, a full faceted glass of not cold milk, 1 tbsp. a spoonful of granulated sugar, a pinch of salt, 7 g of dry yeast, 4 tbsp. spoons of refined oil.

1. All dry ingredients from the recipe are poured into non-cold milk, except for flour. All components are thoroughly mixed. Next, add 2 tbsp. spoons of flour.
2. The mass moves to a place without drafts for 10-15 minutes.
3. The remaining flour is sifted into the infused dough. When the dough thickens as a result of mixing, you can add oil to it.

The mass will be infused warm for about an hour. Then you can cook any pastries from it.

On kefir for pies

Ingredients: 1 standard glass of medium-fat kefir, half a glass of vegetable oil, 3 glasses of high-grade flour, 1 teaspoon of table salt, 1 tbsp. a spoonful of granulated sugar, 11-12 g of high-speed yeast.

1. For the test, you will need to use heated kefir. It is most convenient to bring the liquid to the desired temperature in an enameled bowl. Kefir should not become scalding.
2. When the fermented milk product is removed from the stove, butter and dry ingredients are added to it, except for yeast and flour. This component is sifted into a separate bowl. In the process, the product will be saturated with oxygen and become more airy.
3. Yeast is added to flour. The components mix well.
4. The liquid from the second step is poured into the prepared flour with yeast.
5. It remains to knead the elastic non-sticky dough.

The mass will be infused in heat for 40-45 minutes.

How to cook in a bread machine?

Ingredients: a cup of warm filtered water, 1 chicken egg and one protein, 3 tbsp. tablespoons refined oil, 3.5 cups high-grade flour, 2 tbsp. tablespoons of powdered milk, from 1 to 4 tbsp. tablespoons of granulated sugar (depending on whether the pies are planned to be sweet), 2 teaspoons of “fast” yeast and half as much salt. A 240 ml container is used.

1. First, all the liquid components declared in the recipe are alternately poured into the bowl of the kitchen assistant. These are warm water, refined oil, raw egg and protein. The remaining yolk can be used for greasing pastries.
2. The flour is sifted over the liquid components. With a spoon, 4 indentations are made on its surface. Sugar, milk powder, salt, yeast are alternately poured into them.
3. The bowl is inserted into the bread machine and left in the "Dough" mode for 90 minutes.

While the dough is kneading, you can work on the filling.

Recipe for custard yeast dough

Ingredients: 680-710 g of high-grade flour, a full faceted glass of warm water, the same amount of boiling water, 1 tbsp. a spoonful of high-speed yeast, a similar amount of granulated sugar, 3 tbsp. spoons of refined oil, 1 tsp. table salt.

1. Half a glass of sifted wheat flour, all the indicated amount of yeast and other dry ingredients are mixed in a deep bowl.
2. Warm water is poured into the mass. The ingredients are mixed well with a whisk.
3. In a separate bowl with boiling water, brew 3-4 tbsp. spoons of wheat flour with butter. The hot mixture quickly combines with the mass from the first two steps.
4. It remains only to add the rest of the batch of flour.
5. First, knead the dough with a spatula until smooth, then with your hands.