It seems to many housewives that yeast dough is difficult to prepare, they prefer to buy semi-finished products or already finished goods.

In fact, making it is easy if you skillfully use yeast and perform certain rules... Yeast is yeast, that is, microorganisms that, when optimal conditions begin to grow. And you need very little for this - a warm environment, milk or water, oxygen and food in the form of sugar and flour. The ingredients react to form alcohol, carbon dioxide and acid.

The typical sour smell is given by alcohol, the dough is raised by carbon dioxide and carbon dioxide. The simplest dough to make for bread is flour, yeast, salt and liquid. Flavoring additives turn it into a muffin, it can be butter, eggs, sugar, sour cream or cream.

With different ratios of components, steep, soft, sponge or batter... Before use, flour should be sieved to saturate it with oxygen. Pastries made from soft or sponge dough not stored for more than a few days. Tough dough can be used to bake, for example, gingerbreads, gingerbread - they can be stored for more than two weeks.

Yeast dough - what is made from it

It is rather difficult to list all dough products - every country in the world has its own traditions, recipes and preferences. Bread is baked from the simplest bread dough. Today, on store shelves, we can find dozens of types of bread - almost all varieties can be baked at home. Butter yeast dough is used for the manufacture of confectionery and bakery products(buns, cheesecakes, muffins, buns, pies, pies and much more). Safe and in a dough way you can get the dough with different amounts muffins. If you are planning a lot of baking, it is better to prepare the dough in a sponge way in several stages. Real Russian pancakes are baked using liquid yeast dough.

Recipe 1: Sponge yeast dough in the sponge way

This dough is made when sweet cakes or rolls are to be baked. There are many varieties of it, but the principle of preparation is the same. First, make a dough, then knead the dough on it. We choose butter, eggs, sugar as a muffin. Dissolve yeast with lukewarm (not hot!) Milk.

Ingredients:

Dough: flour (1 cup), milk or water (0.7 cups), sugar (1 tablespoon), yeast (20 grams).
Dough: eggs (4 pcs.), Flour (2 cups), milk (0.5 cups), salt (on the tip of a knife), vegetable oil (50 grams), sugar (100 grams), butter or margarine (70 grams).

Cooking method

In the process of dissolving the yeast, you should get a dough, like a pancake. To do this, dissolve yeast in milk with a spoonful of sugar and gradually introduce flour, it is better to sift it through a sieve (about 1 glass). The dough is placed in a warm place for about an hour and a half. Having reached the maximum rise, it will begin to settle, wrinkles appear on the surface. Prepare buns: grind eggs with sugar and salt in a separate bowl, mix well. Melt butter or margarine, cool until room temperature, add the muffin to the finished dough. Gradually add the remaining flour. Mix the dough and baked goods well. At the very end, pour in the cooled vegetable oil, knead the dough until it stops sticking to the hands and walls of the dishes.

The main point in the procedure for making yeast sponge dough is kneading. We knead with our hands for about 20 minutes. Cover it with a napkin and put it in a warm place, crush it 2 times. Ready dough should be elastic and pleasant to the touch. If you press on it, a pit will form, which will slowly align.

Recipe 2: Butter yeast dough in a safe way

This test requires no a large number of muffins, flour and yeast. Most often it is used for making pies and pies with big amount fillings.

Ingredients: wheat flour (700 grams, about 4 cups), sugar (2 tablespoons), vegetable oil or margarine (4 tablespoons, or 60 grams), egg (1 pc.), fresh yeast (or dry, 20 grams), milk (1 glass), salt (half a teaspoon).

Cooking method

Dilute yeast warm milk or water (about 30 degrees), salt, add sugar, mix well to dissolve. Add eggs and flour. Knead the dough, add softened margarine or butter at the end. Knead the dough in the same way as in the dough method - for a long time, until it begins to lag behind the hands and dishes. Cover with a clean cloth and set for 3-4 hours to ferment. We crush 2-3 times, as soon as it doubles in volume. The first workout will be in about an hour and a half, then again after the same time.

Recipe 2: Yeast dough for traditional Russian pancakes

Russian pancakes differ from early ripening ones in that they are prepared with yeast dough. They turn out to be lush, soft, light, completely covered with an openwork pattern with small holes. These pancakes perfectly absorb sour cream and butter, become shiny and outrageously appetizing! In Russia, pancakes were baked from different flour- oat, wheat, buckwheat. On Shrovetide, they tried to outdo their neighbors, trying to amaze them with hot flashes and fillings. Yeast dough for pancakes it is quite possible to learn how to do it yourself. True, it will take time for fermentation - but real housewives spend it on cooking with great pleasure, because the reward is a huge mountain of pancakes, which you can feed the whole family and treat the guests.

Ingredients: milk (half a liter), yeast (1 sachet dry or 25 grams fresh), sugar (2-3 tsp, flour (two and a half glasses), boiling water (half a glass), eggs (2 pcs.), butter (100g).

Cooking method

To prepare the dough, choose enough a large pot as the volume will increase. We add yeast, salt, sugar, dilute them, constantly add a little flour. Stir the dough so that the flour lumps disperse, cover the pan with a napkin and put in a warm place so that it comes up within an hour. Stir constantly and pour in boiling water, eggs and butter. It will turn out tender dough, which must be used without residue, otherwise it may oxyderate. Pancakes should be baked in a thick frying pan, preferably cast iron.

Recipe 3: Yeast dough with kefir and vegetable oil

This dough is an excellent option for filled pies and pies. We use fast acting yeast and a safe dough preparation method.

Ingredients: wheat flour (600 grams), yeast (15 grams, or a tablespoon), sugar (2 tablespoons), salt (1 teaspoon), kefir (400 ml), vegetable oil (10 grams).

Cooking method

We mix sifted flour, salt, yeast, sugar. Mix kefir and vegetable oil in separate dishes... Pour the liquid into the flour gradually, knead elastic dough, transfer to a bowl and cover with a towel. This dough is early ripening and will mature in about an hour. We sit down several times with our hands. It is advisable to use it immediately. If, nevertheless, part of the dough remains, it is better to freeze it, otherwise it will ferment and lose its properties. In a bread maker, such a dough is prepared in the dumplings mode. Mix all the ingredients and leave in a sealed bread maker for 1 hour after the program.

If the dough doesn't ferment?

What to do when the dough does not rise? This can happen for various reasons, first of all - in case of non-compliance temperature regime... The optimum fermentation temperature is 30 degrees. If the dough is overheated, it should be cooled, the dough that is too cold should be warmed up and fresh yeast added, but so that it does not come into contact with objects that have a temperature above 50 degrees.

Fermentation slows down or stops if too much salt and sugar is added. You can knead a new dough with another batch of yeast, and mix with salted or oversweetened. The quality of the yeast plays an important role. To test the yeast, you can make a small batch of dough, sprinkle with flour and watch how it is understood. If no cracks appear after a few minutes, the yeast Low quality.

You also need to take into account the amount of ingredients:

- with an excess of water, the dough is poorly formed, the baked goods are flat and vague;
- with a lack of water, baked goods are tough, the dough ferments poorly;
- excess salt - a pale crust, an increase in the fermentation time;
- lack of salt - vague and tasteless products;
- oversaturation with sugar - the surface is quickly fried, and the middle is not baked, the dough ferments slowly and poorly, if sugar is added, fermentation stops altogether;
- with a lack of sugar, baked goods have a pale appearance;
- too much yeast - unpleasant alcoholic aftertaste of the products.

Hello Dear guests my blog. Do you know how to make yeast dough for pies so that it is fluffy and delicious?

Recently, I made my family quick. So this weekend I want to bake something, but so as not to cook for a long time. And I will make the filling different. In general, I personally love the filling that is not sweet, for example, with meat, or with an egg, or with the same cabbage, and my favorite is with cheese and ham, and also with chicken.

In order for you to be able to choose the recipe that suits you, I, as always, provide you with several cooking options. Or maybe you will like everything and you will try each method, not right away, of course, after all, it is time consuming. But, I hope you will take note. I have more quick recipes making puff pastry, you can see them.

Of course, we often like to do everything by eye, but still it is better to adhere to the proportions as in the description, and then you will definitely get the right dough).

It is imperative to sift the flour through a sieve, and preferably two or three times.

I like everything to be clear, so for each described action I definitely have a photo to make it clearer for you. Let's start with my favorite recipe.

The pies made from it are incredibly tasty, and they just melt in your mouth. I highly recommend this recipe to you.

Ingredients:

• Flour - 6-7 cups
• Dry yeast - 2 tsp
• Milk - 1 glass
• Water - 1 glass
• Eggs - 2 pieces
• Sour cream - Art. spoon
• Vegetable oil - 100 ml
• Salt - 1 tsp
• Sugar - 2 tbsp. spoon

Cooking method:

1. We start by breeding yeast. Put them in a dish, add 1 teaspoon of sugar and warm water.

Yeast should only be diluted in warm water or milk, not hot.

2. Stir and leave for 10-15 minutes, until the yeast begins to rise with a "cap".

3. When they are activated, add salt, the remaining sugar, eggs, sour cream and vegetable oil there.

4. Stir all this and add warm milk, mix again.

5. Then start adding flour in portions, stirring.

Flour is always best added last.

6. Knead until thick.

5. Pour some flour on the table, and lightly grease your hands with vegetable oil. Then we continue to knead on the table for 4-5 minutes.

6. Then put such a bun in a bowl and close cling film, put it in a warm place and leave it for 1-1.5 hours to double it.

In order for it to fit, many housewives put it in an off microwave. There's a perfect micro mode for that. You can also put a glass next to hot water.

7. When it rises, pull it out.

8. Knead it a little more and leave to rest for another 10 minutes, cover it with a towel.

The dough is ready and you can bake the pies. Look how lush it has become, but porous inside. Baking from it will be simply airy.

A quick recipe for cooking with kefir

Now let's try another way of making the dough - with kefir.

Ingredients:

• Flour - 600 gr. (about 5.5 glasses)
• Eggs - 2 pcs.
• Sugar - 3 tablespoons
• Salt - 0.5 teaspoon
• Kefir - 200 gr.
• Milk - 50 gr.
• Dry yeast - 1 pack
• Butter - 75 gr.

1. Pour heated kefir and heated milk into a bowl.

2. Add salt, sugar and melted butter there.

3. Stir slightly.

4. Then break the eggs there.

5. Stir it all well.

6. Now add dry yeast and mix.

7. Add the sifted flour, in portions and mix.

8. As you add flour, the dough becomes thicker, start kneading it with your hands well.

9. This is how it becomes.

10. Cover it with something, such as a towel, and keep it warm for 1.5 hours to warm up.

11. After 1.5 hours, the dough doubles.

12. Look what it has become inside, the pastries from it will be simply gorgeous.

If you do not immediately use the whole mass, then it will be wonderfully stored in the refrigerator for up to two days, just put it in plastic bag and leave some room for lifting. And in freezer can be stored for a little over a week.

Video on how to knead the dough with water and dry yeast

This is a recipe without eggs and milk. And without this, you can get an ideal lean yeast blank for pies.

Ingredients:

• Flour - 500 gr.
• Water - 300 ml
• Dry yeast - 1 teaspoon
• Sugar - 2 tablespoons
• 1/4 teaspoon salt
• Vegetable oil - 60 ml.

And how to cook, watch the video

As you can see, it turns out just as well. The same airy and light. And the preparation is fast. For those who are fasting, this is a very good solution.

Delicious milk dough with mayonnaise

But this recipe is very unusual. For me, at least, I have not tried it with mayonnaise yet. It's always like this when I'm looking for you good selection recipes, I will definitely stumble upon something completely unusual.

Ingredients:

• Flour - 4 cups
• Milk - 250 ml.
• Mayonnaise - 250 gr.
• Dry yeast - 8 gr.
• Starch - 1 tablespoon
• Sugar - 3 tablespoons
• Salt - 0.5 teaspoon

Cooking method:

1. Put yeast in milk and add 1 teaspoon of sugar.

2. Put salt, sugar, starch into flour, pour all mayonnaise and milk with yeast.

3. And start mixing the dough, first with a spatula, then with your hands, until we get a homogeneous thick mass. Knead for about 5 min.

4. Transfer it to a dish oiled with vegetable oil. Cover with foil, in which poke a few holes with a knife.

5. You can put it in a warm place for 1.5 hours, or you can put it in the refrigerator overnight. And so, and so it will rise well.

From it, the pies should turn out to be just very tasty and they remain soft for a long time. I will definitely try to cook using this method at least once.

Well that's all for today. Try my selection. The main thing is to adhere to the proportion. If there is an excess of flour or liquid, the dough may not turn out so fluffy.

But I'm sure you will succeed right, I tried to paint everything down to the smallest detail, so that it is clear, especially to those who have not been involved in baking before, but want to try. And the most important rule is that you need to cook in a good mood.

I wish you all the best. Come to me again, there is still a lot to come interesting recipes... And write soy comments. Goodbye.

I noticed this recipe for buns for a long time. Let's try super today puff buns of two types of dough! And the filling is so tasty that I had to save it. :) I almost ate it! Buns with nut filling- beautiful, fragrant, and with a very interesting technology cooking! These are the buns we will have for tea.

milk, eggs, sour cream, butter, flour, dry yeast, sugar, salt, cocoa, walnuts, raisins, milk, powdered sugar, starch, butter, yolk

This wonderful yeast cake looks like a flower and is convenient because it doesn't need to be cut. it tear-off cake made from yeast dough, it consists of small buns, inside which are pieces of sausages. Separately, I would like to note the dough - it is perfect, smooth, tasty, and it can be successfully used for making other baked goods, for example, pizza. Cook it unmistakably - I highly recommend this sausage pie recipe!

sausages, water, milk, sunflower oil, butter, dry yeast, sugar, flour, salt, yolk, sesame seed

As a mother of two school-age children, every day I puzzle over what to give the kids to school with me for a snack. This cheese and sausage pie is an option that suits both the kids and me. The kids got their hot dogs, and I got the confidence that they were made from quality products, because I cooked this hot dog yeast pie myself.

kefir, vegetable oil, yeast, wheat flour, salt, sugar, sausages, hard cheese, eggs, protein

Take a look and try to repeat the recipe for delicious homemade flower buns made from yeast dough! The dough is the most tender! The buns are filled with your favorite sausages (sausages). The view is amazing, the taste is wonderful! Excellent buns with sausages for breakfast, snack or tea with friends!

flour, milk, dry yeast, eggs, butter, sugar, salt, sausages, yolk, ketchup, mayonnaise

Try to cook these yeast buns with raisins once! And every weekend you will be asked to make a dough. At home, such pastries are called "morning tenderness", and it's true! Soft as fluff, tasty as the whole homemade baking! These are definitely the most beloved baby buns! Bake to your health, everything is very simple!

flour, dry milk, eggs, milk, sugar, salt, dry yeast, butter, raisins, vegetable oil, yolk

Delicious homemade pizza on yeast soft and air test... I suggest making pizza with white sauce, and not with tomato sauce, as we are all used to. White sauce perfectly harmonizes with both seafood and mushrooms, turning the usual pizza into original dish... When baking pizza in the oven at home, we will try to get as close as possible to the conditions of a real oven. The heart-shaped pizza is perfect for a romantic dinner.

flour, water, dry yeast, salt, sugar, vegetable oil, milk, butter, flour, garlic, salt, nutmeg, ground black pepper, hard cheese ...

Making yeast dough pizza at home is easy! The main thing is that the dough is successful, then the pizza will disappear from the table before it has cooled down. The dough that I will show you today is one of those. It will work equally well as a thick one and thin base for pizza. And the filling in this case is traditional - sausage, Bell pepper, tomatoes and cheese. Yeast pizza was a success!

flour, dry yeast, water, sunflower oil, salt, sugar, hard cheese, sausage, tomatoes, ketchup, red bell pepper, butter, green onion

Fried meat pies are very, very tasty. But because of the time and fat content of this dish, we can rarely afford them. Still, sometimes you can. The dough according to this recipe turns out to be soft and airy, the filling is juicy, and cooking takes relatively little time. Be sure to pamper the whole family simply perfect pies from yeast dough.

wheat flour, milk, dry yeast, water, salt, sugar, vegetable oil, pork, onions, milk, butter, wheat flour, vegetable oil, salt ...

One more wonderful recipe yeast dough pie! The dough is super! The formation is interesting, such beautiful pie it turns out that I really want to try! And the prepared coconut filling amazed everyone, very tasty! The guests were delighted! I advise you to cook this yeast cake with coconut filling!

flour, milk, eggs, butter, sugar, dry yeast, vanilla sugar, salt, coconut flakes, sugar, butter, protein, yolk, milk, butter

We bake often, try different recipes and ways. But we haven't baked like that yet! The crust of the bread is golden, thin and crunchy! And the taste is like a rustic bread: real, alive! Try it, it's very simple!

wheat flour, water, vegetable oil, dry yeast, sugar, salt

After you try the curd yeast dough pies prepared according to this recipe, you will stop preparing another type of dough for sweet pastries... Despite the small amount butter, curd dough it turns out sweet, rich, airy and incredibly tasty. Such curd pies with apples, you can cook both in a slow cooker and in the oven. Try both!

Today, there are so many recipes for yeast dough in books and on the Internet that a novice cook's head can go dizzy.

We tried to read through the eyes of beginners - and came to the conclusion that taking on this dough, with all the rules of preparation, warnings and so on, we would not risk it, although we know how to bake. By the way, this imaginary complexity scares off the majority of young housewives.

We did it simply: we visited many culinary forums and chose those recipes that, having been published, were tried by many - including beginners - by users and received best reviews for their simplicity and great quality baking.

For beginners, we explain: yeast dough is made in two ways - with and without dough. Dough For its preparation, first a dough is made - a batter made of warm liquid, yeast and half the norm of flour - which should ferment quite long time, and only then all other ingredients are added to it. Products prepared by the sponge method have a larger volume, i.e. air bubbles they are larger. The dough is more elastic and not crumbly. Bezoparnoe Mixes immediately, you only need to wait for it to fit well, i.e. rose. The main difference is as follows. If we want the dough to be rich - i.e. it had more eggs, sugar, butter, milk - we make sponge dough. We bake kulebyaki, braids, buns from it.

Bezoparnoe dough is more suitable for baking pies, buns, yeast. We also use this dough if we are going to deep-fry it - for example, donuts.

In fact, this border is rather arbitrary. Experienced housewives most often from unpaired test able to bake anything.

Unopened yeast dough

• 500-600 g flour
• 20-30 g fresh yeast or half a standard dry bag (weighing 11 g)
• 1 glass of milk or water
• 1 egg
• 4 tbsp. tablespoons of vegetable, or butter, or margarine
• 1-2 teaspoons of sugar (for sweet dough - about half a glass)
• about half a teaspoon of salt

1. If we use fresh yeast, first stir it in warm, 37-38 °, milk or water until it dissolves. Dry, as recommended on a bag, mix immediately with flour or water.
2. It is better to grind eggs first with sugar and salt, then mix with milk or water.
3. Flour - sift through a sieve. Melt margarine or butter and let cool.
4. Now pour a mixture of water (or milk) with sugar, salt, egg (and yeast, if we use fresh) into a bowl of flour, knead the dough. When the mass becomes homogeneous, pour out the oil and knead again. Directly in a bowl - if it is convenient for us - or on a table sprinkled with flour, knead the dough with our hands for at least 5 minutes, and even better - 10-15 minutes. A properly kneaded dough should not stick to your hands by the end of this process. Sticks - add a little flour.
5. After that, put the dough in a bowl or pan again, remembering that it will at least double in volume. We cover with a damp towel or napkin, you can use a lid, and put in a warm place. Those. either in a slightly heated and turned off oven, or on a bowl-pan with hot water, which must be changed periodically, or next to a heating battery, then the bowl must be leaned against its other side from time to time.
6. The rise time of the dough depends on the quality of the ingredients and on other little things, but it usually takes 1-2 hours. When the dough has risen, we again knead it with our hands for a short time and leave it to come up a second time. After that, you can lay out on the table and cut.
7. When we have already shaped our pastries and laid them on a baking sheet, let it stand for another 15-20 minutes, the dough will rise again and it will definitely be fluffy and light.

Sponge yeast dough

• 500-600 g flour
• 50 g fresh yeast or dry sachet weighing 11 g
• 1 glass of milk
• 4-6 eggs
• 2.5 tbsp. tablespoons of vegetable, or 100 butter, or 100 g of margarine
• 1-2 tbsp. tablespoons of sugar (or from 0.5 to a whole glass, if we want a sweet dough)
• half a teaspoon of salt

1. First, we make a dough. Dissolve yeast in warm milk - any, a tablespoon of sugar and so much flour to make a dough, like for pancakes (in consistency like sour cream). Usually this is 1 glass of flour. We introduce gradually, best of all - sifting through a sieve so that there are no lumps.
2. And we put for an hour and a half in a warm place to get up. The dough is ready when it rises as much as possible, and then drops, and something like wrinkles appear on the surface.
3. We prepare the baking: grind the eggs with sugar and knead well. Melt butter or margarine and let cool.
4. Pour the pastry into the risen dough, stirring occasionally, add the remaining flour, mix until smooth, pour in the butter at the very end. As well safe dough, also knead with your hands, adding flour if necessary, until the dough stops sticking to your hands.
5. Put the dough back in the bowl and put it in a warm place to rise for 1.5-2 hours.
6. And the same recommendation: the products on the baking sheet should be spaced apart, approximately doubled in volume, and then put in the oven.

• Products from both doughs are baked at a temperature of 200-220 °, in gas oven it is better to put 180 °. Time - from 10-15 minutes for small items to 50 minutes for large ones. It all depends on the oven.
• So that it does not burn and dry out, The best way- put a frying pan or something else with boiling water on the bottom of the oven.
• If you grease the products with a beaten egg before baking, then they will be shiny and ruddy.
• And after baking, be sure to grease with oil or at least tea, warm water, fold directly onto a dish and cover with a napkin or towel. Otherwise they, with in the heat will steam and dry instead of softening.
• By the way, if you have problems with the oven, for example, you can simply fry pies in a pan.

Simple yeast dough

There are more on one of the forums simple sponge yeast dough which everyone praises very much. It is done like this.

• 500-600 g flour
• 1 packet of Saf-moment yeast (11 g)
• 1 cup (250 ml) warm water
• 1 egg
• 7 teaspoons sunflower oil
• 1 tbsp. spoonful of sugar
• half a teaspoon of salt

1. From half of the liquid (it can be milk and kefir), 1 teaspoon of sugar, a part of flour and yeast, make a dough, put it in a warm place, it rises in 10 minutes.
2. Stir the rest of the water, sugar, salt, egg, flour in a bowl.
3. Pour the risen dough into a bowl, knead the dough, put it in a warm place.
4. After 20-30 minutes, the dough is ready - you can bake it.

Lean yeast dough

And, finally, a recipe for lean yeast dough, the baked goods from which do not stale for a long time, because there is almost no baking in it.

• 3-3.5 cups flour
• half (5.5 g) of a packet of dry Saf yeast
• glass of water
• 3-5 tablespoons vegetable oil
• 1-1.5 teaspoons of salt
• from 0.5 st. spoons up to 3-5 tbsp. tablespoons of sugar

1. Pour warm water (all of it) into a large bowl, add sugar and yeast and stir until everything is dissolved. We leave in a warm place. As a lush foam appears - add sunflower oil and salt, add a glass of flour, stir.
2. Add another glass, stir again. If the dough is already thick and it is difficult to stir, pour the third glass on the table, put the dough on it and knead it with your hands until it becomes smooth and not sticky.
3. We leave the covered dough to rise. When it increases by 1.5 times, we will puff again and wait for the second rise. Now you can mold products.

Important! If we took the yeast not just "Saf", but "Saf-moment", then the products must be molded immediately after the first rise of the dough.

As easy as pie

The last recipe we would call "as easy as shelling pears". Good for pretty fast food savory pies, pies and donuts.

• 0.5 l of curdled milk or

2 years ago

7,365 Views

For many people, the aroma of pies is a real symbol of home comfort. The ability to work with yeast dough opens up endless possibilities for the hostess for culinary creativity. Yeast dough can be used to make the most different pastries-, buns, pizza, rolls, donuts, pies, brass and fried pies and much more. Novice culinary experts believe that cooking dough with yeast is very long and difficult, if you do not know all the secrets and subtleties, it will not rise, it will be too sticky or dense. In fact, kneading yeast dough is not difficult if you master the basic technology and follow a few simple rules.

A properly prepared yeast dough is soft and pliable. It is pleasant to knead and roll it; from such a dough, fluffy and ruddy buns and pies with savory or sweet fillings are obtained. Each hostess has own recipe yeast dough, but it must include flour, pressed or dry yeast, salt, sugar, margarine or butter. The sugar in the dough serves to activate the yeast fungi - during the proofing process, the yeast releases carbon dioxide, which makes the baked goods airy and porous. Butter dough knead in milk or fermented milk products, it contains butter and eggs. This type of yeast dough is prepared in two stages - first, a dough is prepared so that the yeast activates and starts working. Then the eggs are added to the dough, pounded with sugar and soft butter or margarine. Sponge dough requires more time for proofing, products from it are more lush and aromatic.

If you need the dough for making fried cakes or lean baked goods, it is kneaded by the bezoparny method, that is, all the components are mixed, the dough is kneaded well and left to come up in a warm place, after which you can start sculpting the pies.

General recommendations when working with yeast dough

• Before kneading the dough, the flour should be sieved to get rid of lumps and impurities and enrich with air;
• The best conditions for the development of yeast are 35-37 ° C. Before kneading, water or milk should be warmed up, and butter and eggs should be taken out of the refrigerator in advance so that they reach room temperature;
• In the process of working with the dough, the room must be protected from drafts;
• Do not dissolve yeast in hot liquid - at temperatures above 50 ° C, yeast fungi die. If you accidentally overheat the milk for dough, cool it in a container with cold water to a temperature of no higher than 40 degrees, and then add sugar and yeast;
• Pressed yeast is preliminarily dissolved in warm liquid, to which flour is gradually added. Dry yeast in powder or granules can be immediately mixed with flour and a warm liquid is poured into this mixture;
• The yeast dough should not be too steep - the flour should be added gradually during the kneading process, the dough does not stick to the hands, but remains plastic;
• For making the dough the desired consistency after kneading, it is left for a certain time for proofing, covered with a napkin or cotton cloth;
• Do not overdo the dough or dough for longer than indicated in the recipe, otherwise the finished products will acquire a sour taste.

Yeast dough in a sponge way

We heat 0.5 liters of milk (whole or diluted with water), dissolve in it 2 tablespoons of sugar and 50 grams of compressed yeast, then add flour until a dough is formed with a consistency like for pancakes (about 500 grams). Mix everything and put the container in a warm place for 30-50 minutes, until the dough increases in size by 2-2.5 times. In a small bowl, grind 2 eggs with 2-3 tablespoons of sugar, a teaspoon of salt and add to the saucepan with dough. Pour in 100 grams of melted margarine or butter here, add 500 grams of flour and put it on the table. Knead to form plastic dough, not sticking to hands, adding flour as needed. Just 500 ml of liquid will require about 1-1.2 kilograms of flour. The dough is left for proofing in a warm place for 1.5-2 hours, covered with a towel, after which pies are sculpted or pies with any fillings are formed.

Yeast dough without dough

For savory items with a little baking yeast dough knead more often in a safe way - pour half a liter of milk or water into a saucepan, heat it to 40 ° C, add salt, 2-3 tablespoons of sugar and 40-50 grams of chopped pressed yeast, grind everything until smooth. Add a little melted margarine or vegetable oil to the yeast mixture, then add most of the sifted flour. Mix everything, put it on the table or cutting board and knead, adding flour until the dough begins to lag behind your hands. Cover the dough with a napkin, leave to rise for about an hour, then divide into parts and sculpt pies.

Quick yeast dough with dry yeast

If you want delicious pies, but there is no desire to mess around for a long time, you can knead a quick yeast dough. To do this, take half a liter of milk or kefir, slightly heat it up, add an egg, ground with two tablespoons of sugar and a teaspoon of salt, and about 60 grams to the mixture. soft margarine or sunflower oil. Pour a little less than a kilogram of flour mixed with an 11-gram bag of dry yeast into the liquid mixture. Knead the dough, leave it to rise for an hour while preparing the filling. Divide the finished yeast dough into pieces, roll it into circles, sculpt pies with a filling of your choice or bake.

Try making yeast dough different ways and with different ratio components to find your favorite recipe. Observing the basic rules, it is easy to learn how to make yeast dough and delight loved ones on weekends with delicious pies, buns and buns!

Dessert for today 🙂 - Amazing dough handling and kneading skills

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