Russian cuisine has always been famous for its pies. The hostesses invariably prepared yeast dough for pies for all the holidays. And the word pie itself most likely comes from the word "feast" - a festival. And the saying "The hut is not red with the corners, but red with pies" says that pies were a symbol of prosperity.

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

And what a variety of pies in Russian cuisine - these are open or closed pies, pies, pies, chicken pies, rolls, pies, shanies, 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 lush yeast dough. Even from my own experience, I can say that according to the same seemingly proven recipe, yeast dough might not have worked out earlier. I began to read a lot about him and realized that yeast dough for pies requires a reverent attitude towards itself, 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 cooking methods

Yeast dough can be unpaired and sponge. Let's consider how to make yeast dough for a pie and how the sponge dough differs from the bezoparny dough.

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

For the preparation of the sponge dough, the dough is previously prepared. To do this, 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 butter dough with the addition of butter, margarine, sour cream, then such a baked pastry "weighs down" the dough, and it simply won't rise without dough. For pastries, dough dough is more suitable. Pies and pies are also made from unpaired yeast dough, but more bland.

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

The process of preparing unpaired yeast dough consists of just one stage - to 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 warm up the milk a little, the temperature of the milk should be no more than 30 ° C, i.e. slightly lukewarm.

Important! You cannot overheat the milk, so do not leave it while heating.

2. Put yeast in warm milk, grind 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 moody. The indicated proportions should be strictly observed. If you overdo it with yeast, the dough rises faster, but the pies will have a pungent yeast odor. If you add more sugar than the norm, the dough fermentation process 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. The turn has come to add flour. Be sure to sift the flour through a sieve, so it is saturated with oxygen and the dough is airy. Knead the dough with your hands.

5. Add fats to the dough. To do this, I pre-soften the butter (I sometimes use margarine) until soft. 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 disrupt 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 the rising of the dough - avoid drafts, keep warm and sufficient air at all times.

8. When the dough rises, knead it slightly. Thus, we free it from accumulated gases and enrich it with oxygen.

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

10. After shaping the pies or pies, let them stand for another 15 minutes.

Unpaired yeast dough for pies with dry yeast

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

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

Ingredients:

• milk - 1/2 stack.
• 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 in flour, previously sifted through a sieve. Knead the not steep 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 kneading.

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

5. Put the dough on the table, stir it with your 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 knead once, put it back 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 cakes.

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

Spicy yeast dough for pies

Yeast dough on a dough differs from a dough without dough in that first a dough is prepared, consisting of yeast, water or milk and flour. The dough must ferment, and only then add the rest of the rich ingredients - fats, sugar, eggs and the remaining flour. Pies or pies, in the recipe of which there is a lot of baking - butter, margarine, eggs, sugar, etc. it is better to cook from sponge dough.

Ingredients:

• flour - 600 gr.
• yeast (dry) - 1 tsp
• milk - 300 ml.
• egg - 1 pc.
• sugar - 1 tbsp. l.
• salt - 1 tsp.
• butter - 100 gr.

1. Cooking dough. To do this, add dry yeast to warm milk, mix well until the yeast dissolves.

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

2. Pour sugar, salt and 3 tbsp. To milk and yeast. l. flour, mix again.

3. Leave the dough in a warm place for “ripening” for 30-40 minutes.

The dough increases in size by about 2-3 times and looks like this:

4. Now drive the egg and pre-melted butter into the dough.

5. Add the pre-sifted flour in small portions.

6. Pour out all 600 gr. flour, stir, and when the dough becomes thick, put it on the table, dusty with flour, and knead the dough for 10-15 minutes.

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

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

9. When the dough has increased by 2-3 times, be sure to knead it - gently slap the dough with our fists. It will settle, then cover it again and leave it to rise again for 30-40 minutes. You can do it 2-3 times, but I get around 1-2 times.

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

Bun yeast dough

This recipe makes rich, fluffy and delicious buns. These buns are baked in the oven. We will cook the dough with 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 a portion - 2.5 gr.), Mix everything.

Please note: we use half of these products for dough.

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 mature longer than a traditional, more liquid one.

4. Cover the dough with foil 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. The result is a liquid mixture.

6. Separately prepare a dry mixture of the remaining flour (250 g) and yeast (2.5 g).

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

8. Knead the dough.

9. Mix margarine or butter into the dough in small portions. 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 is watery, irregular in shape. This dough is different from the elastic traditional dough, but do not add more flour.

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

12. Put the dough in a bowl greased with vegetable oil for 3 hours. The yeast dough for pies should be 2-3 times larger.

13. Divide the dough into equal portions, form buns. We spread the buns on a baking sheet sprinkled with flour, cover with foil and leave to stand for another 30 minutes. During this time, the buns will increase by 2 times, so when placing them 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 long 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 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 a crumbly dough. Pour it with boiling water and stir thoroughly until the lumps disappear. Leave to cool slightly for 5-10 minutes.

4. Pour the diluted yeast into this dough.

5. Add flour (2-2.5 cups) and stir. When the dough has absorbed all the flour, add about 1 more glass. You have to feel when there is enough flour for the dough. But do not overdo it, otherwise the dough will turn out too steep and the pies will turn out to be 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 onto your hands and mix it into the dough.

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

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, one might say deep-fried. Put the pies in the pan with the seam down, so they will not creep.

Lean yeast dough

During the fast, there are restrictions on the use of certain foods - meat products, dairy products, fats and eggs are prohibited. On my blog there is, there you can choose to your liking. And if you wanted pies for a post, this is quite possible. Prepare delicious pies according to Father Hermogenes recipe in 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 lush and very tasty.

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

1. Yeast dough is based on yeast. The quality of the test depends on them. The yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated by 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 solidify or cook and the dough will not rise.
3. Already by the way the liquid with yeast foams, you can determine the quality of the future dough.
4. All dough products must be warm. Prepare eggs, flour in advance, let them be at room temperature.
5. When kneading yeast dough, there should be no drafts in the kitchen - close all windows and doors.
6. I have heard a belief that even loud noises can "frighten off" 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. While raising the dough, do 1-2-3 workouts.
10. Avoid direct contact of yeast and fats, otherwise yeast activity may decrease.
11. Never cover the kneaded dough with a lid, it should breathe. Cover the pot with a kitchen towel or cling film.
12. Choose a dough pan that is not too wide, otherwise the dough will flatten out along the bottom and will not find support for lifting.
13. Keep the dough pot in a warm place. You can wrap it up with something warm, you can put it in a basin of warm water, keeping the temperature warm 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 tight dough. Firstly, it will not rise well, and secondly, products made from such dough will be tough.
16. Don't overdo the dough. Watch it rise, exercise and start cooking on time. If the dough is too old, the cakes can be sour and tough.
17. Yeast dough keeps well in the freezer. If there is a lot of test, save a part for the next time, very convenient.
18. Be sure to leave the formed products for proofing for 15-20 minutes before sending to the oven.
19. Brush the top of the pie with an egg or yolk. I recommend greasing pies baked in the oven with melted butter.
20. The baking temperature of pies made from butter yeast dough is slightly lower (190-210 ° С) than non-tasty (220-240 ° С).

I hope that making yeast dough did not seem too tedious to you. After all, the result is such delicious culinary masterpieces 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.

Yeast dough... Yeast dough is, as the name suggests, a dough that is prepared using yeast and following certain rules. You cannot do without yeast dough in cooking, because bread, various flour dishes, and all kinds of confectionery are made from it.

Contrary to popular belief that yeast dough is quite difficult to make, it is actually quite a simple task.

Yeast is a yeast fungus (microorganism) that grows when optimal conditions are created for it. And you need a little for this - water or milk, flour, sugar and a warm environment. Flour must be sieved before use - this simple procedure allows you to saturate it with oxygen. During the reaction, alcohol, carbon dioxide and acid are formed, thanks to which the dough rises.

It is very easy to prepare yeast dough for baking bread. Enough flour, water, yeast and salt. If you add eggs, butter, sugar, cream, or sour cream to the recipe, you get a baking recipe.

The different ratio of components allows you to prepare soft, steep, sponge or batter. All kinds of pies, buns, pies, cheesecakes, buns, muffins are baked from yeast dough. Liquid yeast dough is used to make real Russian pancakes. Soft and sponge doughs can only be stored for a couple of days. But products made from steep dough (for example, gingerbread) are usable for more than two weeks.

The following problems may arise during fermentation. If the dough does not rise, it is likely that the temperature is not being observed. For example, if the dough is overheated. In this case, it must be cooled. If the temperature is below 30 degrees, the dough needs to be warmed up and only then add yeast to it.

Also, excess salt or sugar interferes with fermentation. In this case, it is better to knead a little more dough in order to dilute the "spoiled" with it.

To test the yeast, it is recommended to prepare a very small portion of the dough, add a little flour and see how it is understood. If after a couple of minutes the cracks still do not appear, the yeast is of poor quality. Better not to use them.

The quality of yeast dough and finished products is directly influenced by the amount of ingredients used. There should be enough water for the dough to rise well and the baked goods to be soft. However, if there is too much water, the dough will not form well. Excess salt increases the fermentation period, but its lack impairs the taste of baked goods. If you add too much sugar, the dough will ferment slowly and the middle will not bake well. However, if you add sugar directly to the dough, it stops fermenting altogether. You cannot overdo it with yeast - this will give the baked goods an unpleasant aftertaste.

Follow proven recipes and you will always have excellent yeast dough!

With all the wealth of pastries that can be purchased in any supermarket, any housewife sometimes wants to pamper households with her own pastries.

The word itself, then, what: "baking"! Delicious, fragrant, aromatic and homely cozy. Yeast dough is perfect for delicious homemade baked goods. You can buy it ready-made in the store, you can cook it yourself.

Dissolve 50 grams of yeast in one and a half to two glasses of warm milk, add a glass of flour. The dough should be like sour cream in consistency. This mixture (called dough) is placed in a warm place for 1.5 hours.

Then eggs are introduced into it (4-6 pieces are needed), 1 glass of sugar - if the baked goods are sweet, if not, then 2 tablespoons are enough. Add 200 grams of butter or margarine, 0.5 teaspoon of salt. Flour is sifted through a sieve (4.5-5 glasses will be needed) and poured into the dough.

The resulting dough must be kneaded, adding a little flour, until it sticks to your hands. The dough must be kneaded for a long time, at least 15-20 minutes, so that it is filled with air.

After that, the test must be allowed to come up again. They put it in a warm place for a couple of hours, covered with a napkin. When the dough has come up, you can start cooking.

What did the hostesses not come up with for the centuries-old history of yeast dough! Pies, donuts, pies and pies, cheesecakes and pies, rolls and bagels - just countless.

A sausage in dough is perfect for a hearty breakfast. The dough is divided into several parts (according to the number of sausages). Roll out the pieces of dough so that you get thin ribbons with which you can wrap the sausages. Swaddled sausages are laid out on a greased baking sheet, after 30-40 minutes they will be ready. If the dough is rolled out not into ribbons, but into square "rags", then stew or sauerkraut can be added to the sausage. You can take such a sausage in the dough for lunch, give your child to school.

For a family meal, you can prepare a fish pie with potatoes. The dough is rolled out in a thick layer, placed in a greased frying pan. Reconciliation is placed in thin slices of potatoes. The next layer is fish deboned, then onions cut into rings. Top it is necessary to close the pie with a second layer of dough, pinching along the edges. In an hour, which the pie is held in a hot oven, simply unearthly smells will spread through the apartment!

If the hostess has time, then you can cook chicken. For him, you need to fry 6-8 pancakes and cook a few mincemeats: the first is rice mixed with chopped herbs; the second is mushrooms fried with onions and carrots; the third is boiled chopped chicken.

One half of the yeast dough is rolled into a large thin cake, a pancake is placed on it, the first minced meat is on top of it, so all the pancakes are laid out, interspersed with different minced meat. When all the pancakes and minced meat are stacked, everything is covered with the second half of the yeast dough. It splits at the edges - and in the oven for 50 minutes.

But yeast pies can be prepared with any filling! Meat, chopped herbs with an egg, cottage cheese, jam and jam, mushrooms, berries - everything will do. You can even make several fillings in small quantities and make pies to everyone's taste. And in order not to confuse them later, you can make them in different shapes.

It also happens that you need to cook something very quickly from purchased yeast dough. An excellent solution is cheesecakes. The dough is divided into small balls, they are rolled out, cottage cheese is placed in the center.

Another quick recipe is apple and cinnamon roll. Apples cut into thin slices and sprinkled with cinnamon are laid out on a rolled layer of toast. The dough is rolled up and put into the oven for 40-55 minutes.

Family members and egg pies will be appreciated. The dough is rolled into small boats with a depression in the center. Gently drive a raw egg into it - and into the oven. After 40 minutes, the pies will be ready.

It's even easier to make buns. The dough is formed into balls, laid out on a greased baking sheet. Sprinkle each bun on top with sugar or poppy seeds, sesame seeds.

Whatever is prepared from yeast dough, baked goods will delight everyone: the hostess, family members, and guests. Each hostess has a lot of secrets to make the baking lush and tasty. But they are all united in one thing: yeast dough should be done in a good mood, without fuss and bad thoughts.

Hello everyone. Today we'll talk about yeast dough and offer a simple recipe for making it. This yeast dough is universal, that is, it is also suitable for sweet pastries (pies with jam, jam, marmalade, pies with fruit, cheesecakes) and for non-sweet pastries (pies with cabbage, potatoes, meat). This dough does not stale for a long time, it turns out soft, fluffy and you can even bake pizza with it.

Any yeast is also suitable, you can take both dry and fresh. Any yeast must be kept in the refrigerator, then they will be effective for a very long time.

Be sure to try to put yeast dough, although you did not succeed in it before, it will definitely work. Because pies, pies are always a lifesaver.

To prepare the dough, we need:

• 0.5 liters of warm liquid
• dry yeast 1 sachet per 1 kg of flour or 25-30 gr fresh
• 2 tbsp. l sugar
• salt 1 tsp with a slide
• flour 850-1000 gr
• vegetable oil 50-100 ml

How to make the most delicious yeast dough

We take a large bowl and pour into it two glasses of any liquid, i.e. milk, sour milk, yogurt, kefir, fermented baked milk, you can even sour. If there is nothing dairy, then we just do it with warm water. You can also mix all of the above. The liquid must be warm, but not hot in any way.

Dip the yeast into warm water and stir until it is completely or almost completely dissolved. Then put two tablespoons of sugar 1 teaspoon of salt and stir. If there are small lumps of yeast left, that's okay.

Next, we will add flour. The simplest, cheapest flour will do. Sift the flour through a sieve so that it is saturated with air, so that as many air bubbles as possible get into the dough, and it is airy. First, add a couple of glasses of flour and start kneading with a spoon first. The exact amount of flour is difficult to say, it also depends on the flour itself. Then you will figure it out. Add a couple more glasses of flour and continue to knead.

We never add eggs. If you need dough for buns, then there are eggs and sour cream.

Never add a lot of flour at once, it is never too late to add it. If the dough is too thick, then making it thinner will be problematic.

At this point, you can already add a quarter cup of oil. And look, maybe even more flour. Don't be afraid to add butter, it won't feel in the dough. We continue to knead with our hands. The oiled dough does not stick either to the hands or to the walls of the dishes; kneading it is a pleasure. By this point, the dough becomes elastic and springy, which means that the dough begins to come up, the yeast begins to work. This dough does not need to be made as dense and firm as for dumplings, for example. It should be pleasant to the touch, like an elastic young female breast))).

If the dough sticks to your hands, you can also add a spoon or two flour. But the dough should still not be too thick.

Well, the dough is ready. We leave it in a bowl, cover with a lid or something else. Or you can put it in a plastic bag without tying it and leave it in a warm place. The dough will come up in about 1-2 hours, during this time prepare the filling for the pies.

Try, learn and be sure to succeed.

When it comes to yeast dough, yeast pies, pies and buns, we certainly remember our home, everything that is so close and dear to our hearts. And this is not surprising, because in the yeast dough not only flour, milk, eggs and yeast, sunlight and the freedom of endless fields are brought together, but more importantly, the warmth of the home, mother's love and care is invested in it. Therefore, often please your family with yeast baked goods, especially since making yeast dough is not so difficult. And my recipes for yeast dough will help you with this.

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