Quick without yeast is made on the basis of margarine or butter, easily rolled out, after baking it remains thin and turns out to be slightly crispy.

Looking at a piece of cake from the side, we see an impressive layer of filling between two thin layers of dough, which means that you can feast on the cakes with the hope of maintaining harmony and not much tormented by thoughts of "evil calories". This dough makes great big closed cakes. We feel that this version of the crunchy dough is more suitable for sweet cakes such as. And for savory pies, it is better to use another version of yeast-free dough, which also includes sour cream, as a result of which after baking the dough remains tender and soft (you can see the recipe for this dough). However, experiment! You may not agree with us.

Necessary:

• Wheat flour - about 4.5 cups (this is about 600 grams)
• Margarine (better "Creamy", you can generally replace with butter) - 300 grams
• Cold boiled water - half a glass, about 4/5 cup (about 180 grams / ml)
• Chicken egg - 1 piece
• Baking powder - 10 grams (about 1 teaspoon), can be replaced with 0.5 teaspoon of baking soda, "quenched" in 1 tablespoon of vinegar (comment "for dummies": put the required amount of baking soda in a tablespoon and pour vinegar - foam forms , then we shake the contents of the spoon into a bowl with the future dough).

Preparation:

Cut margarine (or butter) with a knife into small pieces in a large bowl (in the one in which we will make the dough). We put the bowl on the stove on the minimum heating level and, always stirring constantly and not allowing it to boil, melt the margarine until it is liquid, and then remove the bowl from the stove.

Add cold water and an egg to a bowl with melted margarine (after "loosening", stirring the egg white and yolk in a cup), then add the baking powder OR add the soda "quenched" with vinegar and stir (this produces a certain amount of foam). Mix everything until smooth.

After vigorous stirring, the foam will quickly disappear.

Gradually add flour to the bowl (we admit, we usually don't sift it!).

First stir the dough with a spoon, while it is still relatively liquid and "sticky".

Then knead the dough with your hands (do not forget to lightly dust your hands with flour before starting this process so that the dough does not stick so much to your hands). We knead until the dough begins to peel off from the hands and from the sides of the bowl (don't be alarmed, this whole process takes literally a few minutes). We form two lumps out of the dough: one larger for the base of the pie, the second smaller for the top layer - the “lid” of the pie, sprinkle them with flour a little so that they do not stick together ( watch our recipe video!), put in the same bowl.

Cover the bowl with the dough with a lid or plate and put it in the refrigerator for 40-45 minutes. After this time, our quick yeast-free is ready to roll. By the way, if more time passes and the dough is supercooled, it will be difficult to roll it out. If this does happen, let the dough lie on the table at room temperature for 5-7 minutes, and then roll it out.

This is a wonderful dough, just a lifesaver. Cooking it is elementary, probably, and 10 minutes is a lot ... and the result is incredible, soft and at the same time crispy, layered and tasty. You do not need to ply, roll out, you do not need a lot of movements. I just mixed everything one by one and sent it to the refrigerator. If you are going to cook something for several days, it will be perfectly preserved in the bag, in the refrigerator, if you are cooking for the future, you can send it to the freezer. Another plus is that the ingredients are approximate, we perfectly replace sour cream with kefir or yogurt, add flour if it sticks a little to our hands. We also use any fat or combine it, you can take margarine, butter, lard, whatever. It rolls out very easily as the dough is soft and elastic. From this norm, you will get puff tongues with a caramel crust, 4 baking sheets. My friend cooked chicken from this dough and said that she would never cook with the purchased one again, it turned out much tastier. A recipe from my mother’s culinary notebook, for which many thanks to her.

It makes a great dough for pies and pies, but only for the oven. Here is his recipe. And by the way, the older the kefir, the better the dough.
For 0.5 l of kefir, 2 eggs, 200 g of melted butter (margarine), 1 tbsp of sugar sand, 1 tsp of salt. How much flour the dough will take. About a cup 3. Knead the dough. It should be cool but soft. Roll it out on the table, sprinkle with a little baking soda and fold it into an envelope. Then roll it out again and so on three times. For an hour in the refrigerator. And I make the filling from fresh cabbage, herbs (dill, green onions and cilantro) and slice. oils. Believe me, the pie turns out to be fragrant and tasty.
***
1 glass of kefir (sour cream) (the older the kefir, the better)
1/2 tsp soda
1/2 pack margarine (melted)
2.5 cups flour
Dough before baking for 30 minutes in the cold
***
Dough for cookies, muffins and pies on kefir

2 glasses of flour, 200 ml of kefir, 50 ml of butter, ½ tsp. salt, 2 tsp. sugar, ½ tsp. baking powder

Tatar pies (I often do)

Roll a layer out of the dough, cut into square cakes, put the filling and pinch into the triangles with a seam on top. Bake in the oven for 30 minutes at 200 °.

Dough: 2 cups flour, 200 g butter, 2 eggs, 2 tbsp. sugar, 100 g sour cream, 100 g cream, salt

Minced meat: finely chop 250 g of fatty lamb and 2 onions, cut 2 raw potatoes into small cubes. Season with salt, pepper and stir.
***
Tatar pie
Dough: 0.5 kg of flour, 0.5 cups of water each, and sunflower oil, 125 g of margarine or light butter - tastier with butter 1 tablespoon of vodka 1 egg for greasing salt to taste
Filling 0.5 kg raw potatoes, chopped finely, 1 chicken cube, 200 g minced meat, 2 bay leaves, 2 tablespoons of butter, salt
Knead the dough, divide into 2 parts -1 part roll out put the minced meat with fried onions on top of the potatoes sprinkle with a cube covered with the second half of the dough the edges pinch make 4 holes in them bay leaf and pieces of butter and bake the meat with onions until half cooked
the pie can also be made if you take fried mushrooms instead of minced meat, or you can mix mushrooms and minced meat with onions and so delicious the pie is good both hot and cold
eaten instantly
***

Balish pie with meat and potatoes (Tatar cuisine).
Filling: 200 g of beef and 200 g of lamb with fat, 200 g of onion, pepper, salt, 2 bay leaves. Dough: 150 g of margarine, 150-200 g of fermented (fresh) kefir, 1 egg, 2 tbsp. mayonnaise, 2 tbsp. sour cream, 100 g. butter, 1/2 tsp. salt, 1/2 tsp. soda, extinguish with vinegar, flour (how much will go in).
Prepare the dough: melt the margarine, pour kefir into it, beat in an egg and add the rest of the ingredients (except flour). Stir everything, add flour and knead until the dough stops sticking to your hands. The dough turns out to be fat, you need to put it in the freezer and start filling. For the filling: chop the meat (with small bones and cartilage), potatoes and onions, add spices. Once the filling is done, remove the dough from the freezer. Divide it into two parts (about one to two). Roll out the larger part and place in a skillet so that the edges of the dough extend beyond the edges of the pan. Grease the dough with vegetable oil and add the filling. Roll out the other part of the dough, cover the filling on top and pinch the edges tighter so that the resulting broth does not flow out. Make a hole on top through which pour 1/2 cup of meat broth or boiled water into Balish. Close the hole with a small piece of dough. Place the pan with the contents in a well-preheated oven. Once Balish is browned, reduce heat to low. After about an hour, open the hole and pour another 1/2 cup of broth into Balish, close the hole. If Balish is very reddened, then cover it with foil. Balish should be laid out on plates like this: first, the lid is cut off and cut to the number of those present at the table, then the filling is also laid out on plates, cut off the high edges of the bottom and divide it between those present. The most delicious is the bottom.
Bon Appetit!
***
"quick dough for fried pies".
Salt kefir (in any quantity, even a glass, even a liter), add flour and knead a soft dough (not liquid). Roll into a not thick pancake and sprinkle with soda (half a teaspoon per glass of kefir), fold in four and roll out again. Lightly grease with rast. butter and fold again. Fold and roll 2 more times (no need to smear and sprinkle). Leave for 30 minutes - the dough is ready. you cannot distinguish from yeast

Pie dough
We take 2 cups of sour cream 1 stk-sugar 3 yolk 200gr-margar. a pinch of salt 40-50gr of live yeast. This is all for 1kg flour. The filling is different. Add kefir instead of sour cream.

Pie (or pizza) "Sloth".
Mix two eggs with a tablespoon of sugar. Stir in a glass of kefir. Now gradually add sifted flour - 250 grams. Stir in half a teaspoon of slaked soda and one tablespoon of vegetable oil.
Pour the finished dough into the mold. The dough rises twice. Consider this when choosing a baking dish. Lay out the filling on top. Your choice and taste. Cottage cheese with sugar or, conversely, with salt and green onions. Green onions with boiled egg.
Stewed cabbage with fish. Boiled chicken with rice. You can also make pizza. Spread pieces of food on top of the dough - paprika, cheese, mushrooms, sausage, tomatoes.
But the threshold, which the Tatar girl did?
Belesh cut potatoes and meat (beef, lamb, goose - any meat) into cubes. finely chop 2-3 onions. we prepare shortbread dough - kefir, katyk, at least fermented milk, vegetable oil, salt, soda and flour. Put the rolled dough on a greased deep frying pan. add salt and ground pepper to the filling to taste. close the edges of the dough, and in the oven for 2 hours at a temperature of 250-280. real jam. 15-20 minutes before readiness, you can add broth inside.

Shortbread cookie recipes solve two problems at once: spend a minimum of money and serve a delicious treat for tea. The structure of such baked goods is crumbly, and it itself has a very delicate taste. Cookies are even more appetizing with a filling of jam, raisins, cottage cheese, nuts or jam. The recipes with the photo below will help you prepare any of them.

How to make margarine cookies

An important step is kneading the shortcrust pastry. In the classic version, it is prepared on the basis of butter, but it is often replaced with margarine. You can diversify the dessert by adding cocoa, kefir, condensed milk, chocolate chips or sour cream to the dough. How to make margarine cookies? The recommendations and the recipes themselves will help you with this.

Features of dough preparation

The secret to making delicious margarine cookies is to properly knead the dough. The oil ingredient must be purchased of the highest quality. For the dough, margarine must be frozen in the freezer, and only then processed with shavings. This must be done quickly, otherwise the product will begin to thaw. Then the dough will no longer be crumbly. It is also necessary to mix the rest of the components quickly.

The dough must be rolled into a bun and then put into the refrigerator. The product should be there for at least half an hour. The optimal time for cooling is 2 hours. This procedure is also necessary to obtain a crumbly dough structure. It is important to remember not to let the margarine melt. Otherwise, shortbread dough will not work, so you will not be able to bake cookies.

Cookies on margarine - recipes with photos

Even with all their simplicity, cookies on margarine can look very original. In the classic version, these are ordinary circles, but when using various shapes, more interesting figures are obtained. It can be stars, hearts, buttons, flowers or some pretty curls. It all depends on your imagination. Choose any margarine cookie recipe below and start cooking.

Shortbread

The simplest margarine shortbread recipe requires a minimal set of foods. Thanks to this, such a delicacy is not only one of the most delicious, but also affordable. You will find almost all the necessary products in your kitchen, so you can bake cookies at any time, because it will not take too much time. The instruction is very simple.

Ingredients:

• egg - 1 pc.;
• sugar - 0.2 kg;
• flour - 0.4 kg;
• milk - a little for lubrication;
• soda - 0.5 tsp;
• margarine - 0.25 kg.

Cooking method:

1. Take a separate bowl where you beat the egg with sugar. The latter should completely dissolve.
2. Slightly soften the margarine, add to the egg mass. Stir the ingredients until the consistency is similar to curd.
3. Sift the flour, then gradually add to the rest of the products. Send soda there, then knead the dough.
4. Send the resulting mass for half an hour in the refrigerator.
5. After that, roll out on the table in layers, make blanks with molds.
6. Cover the baking sheet with parchment paper, lay out the future cookies.
7. Grease each with either milk or a beaten egg.
8. Send to bake in the oven for 20 minutes. The recommended temperature is 180 ° C.

Simple

In the following recipe, a simple margarine cookie takes on a vanilla chocolate flavor. All by adding cocoa and vanilla sugar. So a simple delicacy becomes more appetizing, and the aroma beckons even during baking. It turns out even better than with butter. A similar dessert goes well with black tea with lemon, berry juice or fruit compote.

Ingredients:

• cocoa powder - 1 tsp;
• granulated sugar - 0.5 tbsp.;
• egg - 1 pc.;
• baking soda - 0.5 tsp;
• creamy margarine - 125 g;
• vanilla sugar - 1 pack;
• wheat flour - 2 tbsp.

Cooking method:

1. Break the egg into a separate bowl, beat together with granulated sugar using a whisk or fork.
2. Mash the margarine separately, then add to the sugar and egg mixture. Beat the ingredients again so that their mass begins to resemble cottage cheese.
3. Sift the flour with a fine sieve, then pour into a bowl in small portions. At the same stage, add a teaspoon of baking soda.
4. Knead the dough until the mixture stops sticking and is soft. Divide in half, add cocoa to one part and vanilla to the other. Knead again, and then soak for about half an hour in the refrigerator.
5. Next, roll out layers about 3-4 mm thick, using molds to squeeze out the figures.
6. Spread the blanks on a baking sheet lined with parchment paper.
7. Place the cookies in the oven. Bake for 10 minutes at 180 ° C.

With eggs

Eggs, flour and sugar are added to margarine cookies in almost all recipes. If only they are present in the list of products, then the delicacy is prepared very quickly. Although with the addition of other ingredients, the dough kneading technology remains the same. The main thing for any recipe is to properly prepare the main products so that the cookies end up as they should be: crumbly and just melt in your mouth.

Ingredients:

• granulated sugar - 3 tbsp. l .;
• egg yolk - 3 pcs.;
• salt - on the tip of a knife;
• flour - how much the dough will take;
• margarine - 0.3 kg.

Cooking method:

1. Hold the margarine at room temperature for a bit, then cut into small slices.
2. Then add sugar, yolks and salt to it.
3. Gradually adding flour, knead the dough until elastic. Let it stand on the refrigerator shelf for about half an hour.
4. Roll out medium-thick layers, form cookies, put them on the parchment with which the baking sheet is lined.
5. Soak in the oven for 15 minutes. at a temperature of 150 degrees.

On kefir

The difference between the recipe for cookies on margarine and kefir is the lightness and tenderness of the finished delicacy. Even adults will appreciate this sweetness, because it comes from their childhood. The list of necessary products remains practically unchanged and remains the same unassuming. This recipe for homemade cookies will help you replenish your piggy bank of culinary masterpieces.

Ingredients:

• salt - a small pinch;
• flour - 0.45 kg;
• egg - 2 pcs.;
• granulated sugar - 120 g;
• kefir - 180 ml;
• cottage cheese, dried apricots, raisins or chocolate - a little for the filling;
• margarine - 150 g.

Cooking method:

1. First, beat the eggs until foamy, then add sugar, pour in kefir, mix everything again.
2. Sift flour, gradually add to all products. Add the filling here.
3. Wrap the kneaded dough in foil and keep in the refrigerator for half an hour.
4. Next, form cookies from the rolled layers using a glass or molds.
5. Put the blanks on a baking sheet. If desired, anoint the top with yolk or milk.
6. Bake in the oven at 200 degrees for 20 minutes.

Hastily

For almost any recipe, such cookies are prepared very quickly. All due to the simplicity of the ingredients and the technology itself. Although there are other cooking options, they also produce shortbread cookies with margarine, because this is the main component. One of these recipes is presented below. The zest in it are nuts, which are sprinkled with cookies.

Ingredients:

• vanillin - a pinch;
• almonds or other nuts - 2 tsp for sprinkling;
• egg - 1 pc. + 1 pc. for lubrication;
• flour - 2.5 tbsp.;
• margarine - 150 g;
• soda or baking powder - 0.25 tsp;
• salt - a pinch;
• granulated sugar - 0.5 tbsp.;
• salt is a small pinch.

Cooking method:

1. Turn on the oven to heat up to 220 degrees.
2. Before whitening, beat granulated sugar with margarine and egg, add vanillin, salt.
3. Mix flour with baking soda or baking powder, then gradually pour into the egg mass.
4. Knead a soft, elastic dough, roll out layers about 3 mm thick.
5. Take molds or a glass, cut out the blanks, put them on a baking sheet, previously covered with parchment.
6. Bake for no more than 10-15 minutes.

From sour cream

A special feature of ready-made biscuits with sour cream and margarine is a very delicate taste and soft structure. Thanks to the addition of this fermented milk product, baked goods simply melt in your mouth. If you are still in search of something to please yourself and your loved ones, then try this recipe. It doesn't take a lot of time and products here. The result is simply excellent cookies.

Ingredients:

• sour cream - 150 ml;
• flour - 400 g;
• vanilla - 1 pinch;
• margarine - 250 g;
• baking powder for dough - 12 g;
• flour - 400 g;
• sugar - 150 g

Cooking method:

1. Let the margarine soften a little at room temperature, then grind together with granulated sugar until a thick consistency.
2. Then add sour cream with baking powder. Stir again.
3. Without stopping whisking, add small handfuls of flour.
4. Wrap the resulting mass with cling film. In this form, send to the refrigerator.
5. After half an hour, roll out the dough, make cookies with a glass, place them on a baking sheet covered with parchment.
6. Cook for 20 minutes. in the oven. For baking, a temperature of 180 degrees is enough.

Many sweets familiar today have remained popular since the Soviet era. One of them is crumbly cookies filled with jam or preserves. Most often they are referred to as oriental sweets, but they are popular almost everywhere. Such a cookie on margarine with kurabye jam is called. Even with such an intricate name, it is easy to prepare at home.

Ingredients:

• flour - 160 g;
• egg - 1 pc.;
• jam - 2 tbsp. l .;
• powdered sugar - 40 g;
• starch - 0.5 tsp;
• margarine - 100 g;
• vanillin is a small pinch for flavor.

Cooking method:

1. Keep all products at room temperature for about 40 minutes.
2. Turn on the oven immediately, let it warm up to 220 degrees.
3. Take a separate container where to place the margarine, add powder to it, beat until smooth.
4. Then add egg white, vanillin, mix again.
5. Gradually adding flour, start kneading the dough to an elastic consistency.
6. Next, you need a piping bag with an asterisk attachment. It needs to be filled with dough.
7. Oil a baking sheet, then squeeze out the greased surface of the cookie with a cornet, as shown in the photo.
8. Then mix the starch with the jam. Place this filling in the center of each cookie.
9. Place the baking sheet for 12 minutes. into the oven.

By leaps and bounds

Another very interesting option for preparing something for tea is yeast and margarine cookies. This dessert can surprise not only home, but also guests. Even beer can replace yeast in this recipe, because it also contains them. The cooking technology practically does not change, so it will not take much time to bake cookies.

Ingredients:

• flour - 2.5 tbsp.;
• margarine - 150 g;
• milk - 1/3 tbsp.;
• salt - a small pinch;
• powdered sugar - a little for sprinkling;
• fresh yeast - 20 g.

Cooking method:

1. Grind salt, yeast and sugar together. Then pour cold milk over them, stir.
2. Melt margarine in a skillet over low heat. When it cools down, send it to the milk formula.
3. Then gradually introduce the sifted flour, mix again.
4. Put the resulting mass on the table, start kneading the dough. When it becomes clear that you can roll it out, put it back in the bowl and let it lie down for a while.
5. Next, roll out the layers, make blanks with molds, put them on a baking sheet.
6. Cook in the oven for about 12 minutes. The optimum temperature for this is 180 degrees.
7. Sprinkle the prepared cookies with powder.

Meat grinder with mayonnaise

In another equally interesting recipe for baking such cookies, mayonnaise is used. This product cannot be associated with sweets in any way, but even under this condition, it gives the delicacy a special taste that cannot be achieved by adding other components. In addition, even a day after baking, cookies with mayonnaise and margarine do not become stale and do not damp.

Ingredients:

• white coarse sugar - 2/3 tbsp.;
• margarine - 100 g;
• sifted flour - 2 tbsp.;
• light mayonnaise - 100 g;
• egg - 2 pcs.;
• slaked soda - 1 dessert spoon;
• thick sour cream - 100 g.

Cooking method:

1. Turn on the oven immediately so that it warms up to 190 degrees.
2. To knead the base, beat the eggs well, and together immediately with granulated sugar. It is better to do this with a mixer.
3. Add margarine to the resulting mass, beat the products again.
4. Then add sour cream with mayonnaise, add flour.
5. Send the already kneaded dough to the refrigerator for half an hour.
6. Roll out not very thick layers on the table, squeeze out cookies with molds.
7. Put all the blanks on an oiled baking sheet, send to bake for 50 minutes.

Curd

If you want to make a dessert that is not only tasty, but also healthy, then use the recipe for cookies from cottage cheese and margarine. This delicacy turns out to be no less fragrant, and its structure also turns out to be crumbly. In this form, it will be much easier for children to feed cottage cheese, because not all babies like it in its pure form. Try it and see for yourself.

Ingredients:

• flour - 2 tbsp.;
• salt - 0.25 tsp;
• cottage cheese - 0.5 kg;
• soda - 0.5 tsp;
• egg - 3 pcs.;
• sugar - 100 g.

Cooking method:

1. Preheat the oven to a temperature of 200 degrees.
2. Melt margarine in the microwave or in a water bath, then let cool and beat in the eggs, adding a little sugar, but not all.
3. Then add cottage cheese, mix the mass until smooth. At the same stage, add soda slaked with vinegar.
4. Roll out thin layers from the kneaded dough, make molds or a glass of blanks, dip each in sugar, and then put on a baking sheet.
5. Bake in the oven. For this, half an hour is enough.

Video

It is difficult even to imagine a person who does not like dough products. Dumplings, dumplings, cheesecakes…. Surely, the memory of these dishes makes you hungry.

A simple dough will help everyone out!

Dough dishes always help out the hostess, since they are very satisfying, tasty and inexpensive. And the smell of homemade baked goods is associated with coziness and a warm family hearth.

Here are simple recipes for various types of dough, which, for sure, will be useful to hostesses.

Simple instant puff pastry

Products made from such a dough are not as tender and less crumbly than with a long-term production dough. But, nevertheless, they are still very tasty and aromatic!

• 200 g margarine or butter
• 2 cups of flour
• ½-1/3 cup flour
• 1 tsp Sahara
• ¼ tsp salt

Yeast puff pastry

We offer the hostesses a recipe for an unusual dough. Very delicate, soft and crumbly products are obtained from it, which remain fresh for a long time and do not stale. The dough is absolutely not capricious, even an inexperienced hostess can cook it.

The only condition is that the dough after kneading should be suitable in a cold place. The longer the proofing time is, the more delicious and layered the products will be. The minimum required proofing time is 1.5-2 hours, the optimal one is about 12 hours.

If you put the dough in a warm place, the approach time will be significantly reduced, but you will get an ordinary rich yeast dough.

To prepare a simple dough you will need:

• 200 g butter (margarine)
• 3 cups flour
• 5-7 g dry yeast or 25 g fresh yeast
• 1 glass of liquid (egg, milk, water)
• 3 tsp Sahara

Simple dough recipe

1. Dissolve yeast in 1/3 cup of warm water, add 1 tsp. Sahara.
2. Sift the flour, combine it with the remaining sugar, salt and chop with margarine or butter. If desired, you can do this with your hands, but the oil should not be soft! It is best to use frozen butter by grating it and combining it with flour.
3. In water with yeast, put the egg and stir the contents of the glass with a fork until smooth.
4. Add warm milk to keep the glass full.
   Pour the liquid into the flour mixture and knead to a smooth dough. If the dough is dry, add 1-2 tbsp. water, if wet - a little flour.

   Wrap the dough in plastic wrap and refrigerate for at least 1.5 hours, preferably overnight. Form products from the dough and bake them, having previously greased them with an egg with the addition of a couple of drops of sunflower oil or water.

Simple shortbread dough

Shortcrust pastry is one of the most popular. Sweet pastries are made from it, and if you exclude sugar, replacing it with a couple of pinches of salt, you can make a delicious pie stuffed with mushrooms, potatoes or meat.

To prepare a simple dough you will need:

• 300 g butter (margarine)
• 3 cups flour
• 1 cup of sugar
• 2 eggs

Simple dough recipe

1. Place sugar, eggs and butter in a saucepan or bowl. Stir all the contents with a wooden spatula to get a homogeneous mass.
2. Add to this mass and knead the dough with your hands. Leave the dough for 1-2 minutes in a cold place, and then you can start forming the products.
3. Here is another recipe for shortcrust pastry. Products made from it are also very crumbly and delicate.

To prepare a simple dough, you will need (sweet):

• 150 g butter
• 260 g flour
• 1 egg (if you wish, you can take only an egg yolk)
• 1 tbsp. l. sour cream (preferably fatty, preferably homemade)
• 2-3 tbsp Sahara
• 1 tsp vanilla sugar
• a pinch of salt
• 1 tsp lemon zest (optional)

To prepare a simple dough, you will need (unsweetened):

• 260 g flour
• 150 g butter
• 1 egg yolk (whole egg)
• 1 tbsp fat sour cream
• a pinch of salt

Simple dough recipe (sweet)

1. Sift flour and salt with a slide on the table. Add vanilla and regular sugar. Add lemon zest if desired. Place butter, cut into small cubes, on top.
2. Chop the flour and butter with a knife. As a result, you should have a homogeneous flour crumb. You can do the procedure in a combine.
3. Break the egg into a clean cup and beat lightly with a fork or whisk. Pour the egg over the flour crumbs.
4. Stir. If the dough is crumbling, add 1 tbsp. sour cream. When preparing this dough, you can add eggs and sour cream right away. If you want to make lean dough, you can substitute 5-6 tablespoons of cold water for sour cream and eggs.
5. Knead the dough, roll it into a ball and wrap it in plastic wrap. Keep it in the refrigerator for at least 40-60 minutes (longer).
6. Unsweetened dough is prepared in the same way, but you need to exclude: sugar, vanilla sugar and lemon zest.

Lean yeast dough

For those who adhere to Fasting, we offer a recipe for lean dough, there are no milk and eggs in the ingredients. Products made from it, in contrast to ordinary yeast dough, are more coarse-porous. Lean dough products are better stored: they stay soft longer and do not grow moldy.

To prepare a simple dough you will need:

• 5-7g dry yeast or 25g live yeast
• 3 tsp Sahara
• 1 glass of water
• 1.5 tsp. salt
• 3-3.5 cups flour
• 3-5 tbsp vegetable oil

Simple dough recipe

1. Pour warm water into a deep bowl, put yeast and sugar in it, stir to dissolve completely.
2. Place the dishes in a warm place, wait until fluffy foam appears. In the warm season, you can leave the dough at room temperature; in winter, bring it closer to a heat source.
3. Put salt in the yeast mass and pour in vegetable oil. Add 1 cup flour and stir the dough with a spoon until smooth.
4. Add another glass of flour. Stir it again with a spoon. You should get a thick dough.
5. Sprinkle the table with 1 glass of flour and lay out the dough. Knead it with your hands. The dough should be smooth, moist, but not sticky. If not, add more flour. Cover the dough with plastic wrap and leave to rise.
6. When the mass has increased in volume by 1.5 times, it should be wrinkled with your hands and left to rise again. After that, you can already start forming products.

Simple yeast dough

Everyone has probably heard that the dough is very fond of being worked with in a good mood. The dough feels our mood very well. It is advisable when you knead the dough so that there are no sharp and very loud sounds, otherwise it may fall off or do not fit well.

To make it not boring and pleasant to work, turn on calm, the best option is classical music. And you will see that your products will certainly be very tasty and airy! Cook with love - and then you will succeed!

To prepare a simple dough you will need:

• 1 glass of water or milk
• 20-30 g fresh yeast
• 4 cups flour
• 1 egg
• 4 tablespoons vegetable oil (you can use margarine, butter)
• 1/2 cup sugar (if you are making unsweetened dough, put in just 1-2 tsp)
• ¼ tsp salt

Simple dough recipe

Gingerbread simple dough

There is, perhaps, no simpler baking than gingerbread. They cook very quickly, and the taste of the finished products will make you lick your fingers! From the specified number of products, a large number of gingerbreads are obtained. Reduce the ingredients in proportions if desired.

To prepare a simple dough you will need:

• 250g honey
• 100 g butter
• 250g sugar
• 3 eggs
• 7.5 cups flour
• 1 tsp with a slide of soda
• spices (optional: cinnamon, cardamom, cloves, nutmeg, vanilla)

Simple dough recipe

1. 3 tbsp Melt sugar in an aluminum saucepan until it turns brown. Remove from heat and cool slightly, stirring constantly. Observe precautions! If added to water in boiling sugar, the hot liquid will spray violently.
2. When the sugar has cooled, pour in 0.3 cups of boiling water, mix well, add all the sugar and put the pan on fire. Bring the mixture to a boil. The sugar should be completely dissolved.
3. Place butter and honey in a large bowl. If the honey is heavily sugared, then pre-melt it in a water bath.
4. Pour boiling syrup into the honey. The butter and honey should be completely dissolved and a homogeneous mass should be obtained. Cool to keep warm.
5. Add eggs and beat lightly. Add baking soda and flour (leave half a glass). Knead the dough. Pour half of the remaining flour onto the table and lay out the dough. Flour should be stirred if necessary.
6. And in what cases do you cook from a simple dough? Are there any tricks?