The aroma of pies is one of the symbols of home comfort. And one of the secrets of successful baking is delicious dough. Yeast dough can be made in a steamed and unpaired way, based on fresh or dry yeast. Bake cakes according to any recipe you like, give your loved ones the warmth of their home!
Pick your recipe
Light yeast dough
Ingredients:
- 30 g of fresh yeast;
- 500 g flour;
- 250 ml of milk;
- 1 egg
- 5 tbsp butter;
- 5 tbsp vegetable oil;
- 0.5 tbsp. Sahara;
- 0.5 tsp salt.
When preparing a yeast dough according to this recipe, milk can be replaced with water. If you plan a cake not with a sweet filling, then the amount of granulated sugar can be reduced to 1-2 teaspoons.
Prepare a gingerless dough if you add few eggs and butter to it, i.e. muffins. It mixes quickly.
Before kneading, the liquid should be heated to a temperature of 35-40 ° C. It should not be too hot, otherwise the yeast will die and the dough will not rise. In this case, you have to start the process again.
Place the yeast in warm milk, stir until completely dissolved. It is more convenient to first put the yeast, then pour the liquid in small portions, rubbing the mixture with a spoon until smooth.
Grind the egg with salt and granulated sugar. Add the resulting mixture to the yeast base of the dough.
Sift flour to enrich it with oxygen and get a lighter dough structure. Add 400 g of flour to the milk-egg base of the dough in small parts, knead it.
Melt the butter, cool it a little. Combine two types of oil, mix. Pour oil into the dough, continuing to knead it. At this point, it will be difficult to make it with a spoon, continue kneading with your hands. Add the rest of the flour and continue kneading. The dough should not stick to the dishes, be too steep, heavy. The amount of flour should be adjusted based on the plasticity of the dough. Depending on the gluten, variety, moisture, it may require a little more or less than normal.
Then the dough should be collected in a ball, grease its surface with vegetable oil, leave to rise. When the dough increases in volume by 1.5-2 times, gently knead it with your hands. Then leave the dough to rise again. After this, the dough will be ready for further work, you can proceed to the formation of the product and its baking.
Butter dough dough
- 50 g of fresh yeast;
- 400 ml of milk;
- 850 g of flour;
- 4 eggs;
- 1 cup of sugar;
- 150 g butter;
- 50 g of vegetable oil;
- 1 tsp salt.
From this test, sweet cakes, rolls, cakes are made. For Easter cakes, you can increase the amount of sugar to 1.5 cups, eggs to 6-10 (depending on the recipe), butter to 200-300 g. If the pies are with savory filling, then sugar can be reduced to 1-2 tbsp.. It should be remembered that the more baking (butter, eggs, sugar) in the dough, the heavier it is. And he needs more time to get up.
Before kneading the dough, check the quality of the yeast. To check, heat 50-70 ml of milk to 35 ° C. Pour 1 tablespoon into it. sugar, add crushed yeast, mix. Put the dishes in a warm place for 15-20 minutes. The reaction between yeast and sugar should begin, the mass will go in bubbles and rise. This means that the yeast is of good quality and you can continue to work with them.
To prepare the dough in a large pan, sift 200 g of flour. Add to it the remaining milk, which must be preheated a little. Stir the resulting mass thoroughly, break all the lumps of flour. Gently stir the yeast, pour into the pan to milk and flour, mix.
Leave the dough in for 1 hour. Readiness can be judged by the fact that it doubled in volume and began to decline.
The second step is to make the muffin. Take clean dishes, put eggs, salt and sugar there, mix them.
Combine the dough and baking, mix. Melt the butter, cool it to a temperature at which you can add it to the dough, kneading by hand, without fear of getting burned.
Knead the dough, adding a little flour. In this case, several tablespoons of vegetable and butter should be infused alternately. Hand kneading the dough is a very important process. It should last at least 15-20 minutes. The result should be a soft airy dough. During kneading and raising the dough there should be no sharp loud sounds, drafts. This will interfere with the process of raising the dough.
Leave to rise for 2 hours. Keep in mind: the dough will increase significantly in volume, there should be a place in the dishes for this, otherwise it will be on the table. Do not forget to cover it with a cloth. This will protect the surface of the dough from airing.
After the specified time, the dough needs to be kneaded. Gumming helps release carbon dioxide. Then leave the mass alone for another 2-3 hours. Delicious pastry is ready.
Lean yeast dough
This recipe is useful to those who decide to pamper their family with pies in the post. Easy to prepare, it will help out with intolerance to dairy products.
Ingredients:
- 50 g of fresh yeast;
- 1 tbsp granulated sugar;
- 100 ml of vegetable oil;
- 1 tsp salts;
- 0.5 l of water;
- 800 g of wheat flour.
In a deep dish mix sugar, salt, yeast. When they spread, add the remaining ingredients and knead the dough. For proofing, dishes with dough covered with cling film are placed for 2 hours in the refrigerator. The dough will rise, it is not necessary to crush it, you can immediately form pies. Please note that the dough may stick to your hands, so they must be lubricated with vegetable oil.
Dry yeast dough
Ingredients:
- 11 g of dry yeast;
- 1 tbsp. milk;
- 1 egg
- 100 g butter;
- 3-5 tbsp granulated sugar;
- 450 g of flour;
- 0.5 tsp salt.
Prepare all the products necessary for making the dough. Heat the milk. Melt the butter, cool slightly.
Pour granulated sugar into milk and stir until completely dissolved. Add yeast, leave the mass for 15 minutes in a warm place. It is not necessary to cover the dishes; oxygen is needed for the reaction.
Mix butter, eggs and salt until smooth.
Combine the milk and egg mixture, pour the flour into it in parts. Knead soft dough.
Leave the dough to rise for 1 hour, knead it, leave for another hour. Then you can safely proceed to the manufacture of pies.
Keep in mind:
The quality of baking depends on the quality of the yeast. Yeast is diluted with warm liquid, activated with granulated sugar.
Vegetable and butter reduce yeast activity. Therefore, muffin elements are added after the yeast has begun to work.
During proofing, dishes with dough should not be tightly closed by a lid. A cloth or cling film will allow the dough to breathe and the yeast to work.
Dishes for proofing the dough should be high, but not have too wide a bottom. The dough in this case will rise better.
If the apartment is cold, the dishes with the dough can be put in a basin with warm water, periodically adding it.
The activity of yeast depends on the time of kneading the dough. The longer the batch, the more active the yeast.
To give the test taste, color and a characteristic smell, you can add vanillin, vanilla sugar, saffron, cinnamon or any spices to your taste.
Products from fancy pastry are baked at a temperature of 200-2110 ° C, from non-fat yeast dough - 220-240 ° C.
On the test that came up twice, make a small notch with your finger. If in five minutes it has not dragged on, the dough is ready for rolling. If the notch has disappeared, let the dough stand still for a while.