Making dough at home is a very exciting process. By mixing simple ingredients, you can get amazingly delicious dishes and please your family and guests with fragrant pies, crispy biscuits or tender dumplings. How to make dough at home, read our material.

There are several basic types of dough that you can easily prepare at home. These are yeast dough, puff, biscuit, shortbread, custard, butter, dumpling dough and pizza dough. The main ingredient for making dough is flour. Depending on the type of dough, eggs, milk or water, sugar, butter or vegetable oil, yeast or baking powder should be used along with flour. To make the dough, it is important to follow the recommendations indicated in the recipe.

Puff pastry at home

From the presented ingredients, 700 g of the finished dough is obtained. To prepare this type of dough, all the necessary products must be chilled.

You will need 260 g butter, 350 g flour, 8-10 tbsp. ice water 1 tsp salt.

Cooking. In a deep bowl, mix the sifted flour, salt and 60 g of chilled and grated butter with your hands. Add water one tablespoon at a time and knead into a stiff dough. Form the dough into a ball and place in the refrigerator for 15 minutes. Then roll it out on a floured surface into a rectangle, sprinkle two-thirds of this rectangle with 100 g of chilled grated butter. Cover with the butter-free end of the rectangle and roll out the dough well again. Repeat the process using the remaining oil. Roll out the dough again into a rectangle, fold in half and repeat the process two more times. Refrigerate puff pastry for at least 4 hours before using. Store the finished dough in the freezer, wrapped in plastic wrap.

Yeast dough at home

The whole process of preparing yeast dough will take about 2 hours. Consider this moment when you are going to please the household with lush pastries.

You will need 2/3 st. milk, 7 g active dry yeast, 6 tsp. butter, 1/4 tbsp. sugar, 3/4 tsp salt, 1 egg, 3 tbsp. flour, plus a little for kneading.

Cooking. Heat the milk without boiling, and pour in the dry yeast, leave for 5 minutes. In a separate bowl, mix softened butter, sugar, salt and egg. Continuing to mix, pour in the milk and add the flour. Knead the dough, adding a little more flour if necessary. Transfer the finished lump to a clean bowl, cover with a kitchen towel and leave for 1.5 hours in a warm place. The finished yeast dough should double in size.

Choux pastry at home

To prepare the custard dough, you must strictly follow the recommendations indicated in the recipe.

You will need 120 g butter, 1 tbsp. water, 1.4 tsp salt, 1 tbsp. flour, 4 eggs.

Cooking. Pour water into the pan, put the oil and put on low heat. While stirring, bring the mixture to a boil. Add salt and flour and quickly mix with a wooden (or silicone) spatula until a dense, smooth lump of dough forms. Transfer the batter to a clean bowl, cool to room temperature and beat in the eggs one at a time, beating well each time (you may not need to use all of the eggs). The finished custard dough should not be too thin or too tight, but it should hold its shape well. Place the dough in the refrigerator for half an hour before using.

Phyllo dough at home

Phyllo dough is ideal for making various pies, cakes and snacks. It is quite easy to prepare it at home.

You will need 480 g flour, 3 eggs, 200 ml boiled water, 2 tbsp. vegetable oil, 1 tsp 9% vinegar, ½ tsp salt.

Cooking. Dissolve salt in warm water, add vinegar and egg yolks. Sift the flour directly onto the work surface, make a well and carefully pour in the egg mixture and vegetable oil. Knead the dough, beating it well on the surface. Then wrap in cling film and leave for an hour at room temperature. After that, divide the dough into 12 parts, roll each thinly, gently stretching with your hands, and put it on parchment. Do the same with the remaining dough, lining each layer with parchment paper. Roll the finished phyllo dough into a roll with paper and wrap in a damp towel. You can also shift the layers of dough with plastic wrap, carefully roll into a roll and place in the freezer. Defrost the dough before using.

Pizza dough at home

Using this recipe, you can cook pizza like in a restaurant. Just don't forget to add your favorite toppings!

You will need 2 tbsp. flour, 7 g dry yeast, 1 tsp. sugar, 1/2 tsp salt, 2/3 tbsp. warm water, 1 tbsp. olive oil.

Cooking. In one bowl, mix water and oil, in another - flour, yeast, sugar and salt. Make a well in the center of the flour mixture and pour in the oil and water. Knead the dough, adding more flour if necessary. The dough should be smooth, elastic and springy when pressed. Place the ball of dough in a greased bowl, cover with cling film and leave in a warm place for about an hour. Press the risen dough with your hands and start cooking pizza.

Dough for dumplings at home

Just four simple ingredients are enough to make a delicious dough for homemade dumplings.

You will need 3 art. flour, 0.5 tbsp. warm milk, 0.5 tbsp. warm water, a pinch of salt.

Cooking. Sift flour. Mix water with milk, dissolve salt in the resulting mixture. Add flour and knead into a smooth elastic dough. Leave the dough to rest for half an hour, covered with a towel.

Dough for buns at home

This versatile dough recipe is perfect for making sweet buns, pretzels and pies.

You will need 2/3 st. milk, 5 tbsp. sugar, 7 g active dry yeast, 2 eggs, 330 g flour, 1 tsp. salt, 120 g butter.

Cooking. Pour 1 tbsp into warm milk. sugar and yeast, mix and leave for 5 minutes. Add eggs, beat until smooth. Mix the remaining sugar, salt and flour. Vanillin can also be added at this stage if desired. Add milk-egg mixture and mix thoroughly. Add half of the melted butter. If the dough is too dense, add a little more butter and knead well. Lubricate the bowl with oil, place a lump of prepared dough there, cover with a film and leave in a warm place for 1-1.5 hours.

Shortcrust pastry at home

Shortcrust pastry can be used to make homemade cookies, as well as pies. If desired, spices can be added to these ingredients and baked, for example, gingerbread Christmas cookies.

You will need 300 g butter, 2 eggs, 1 tbsp. sugar, 1 sachet of vanilla, 3 tbsp. flour, a pinch of salt.

Cooking: In a deep bowl, mix the flour, after sifting it, sugar, salt and vanilla. Add chilled butter cut into pieces and rub everything into crumbs. Then add eggs and knead the dough. Roll it into a ball, wrap in cling film and refrigerate for 1 hour.

Biscuit dough at home

Making good biscuit dough is an art. To master it, follow the instructions in the recipe.

You will need 4 eggs, 120 g sugar, a pinch of salt, 120 g flour.

Cooking. Use only fresh eggs to prepare the biscuit. Carefully separate the whites from the yolks. Beat the yolks with 2/3 of the sugar until white. Separately, in a clean bowl, beat the egg whites to stiff peaks, add the remaining sugar and beat again until smooth. Transfer the whites to the yolks and gently mix, moving the spatula from top to bottom. Add the sifted flour, stir quickly, and bake immediately using a flare tin.

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Even a novice hostess can handle the preparation of yeast dough with dry yeast. I’ll tell you how I cook it and share some of the features of baking delicious pies and pies from such a dough.

Yeast dough with high-speed yeast

The recipe uses fast-acting (there is a risk of running into a fake or low-quality product, which is sad), or better - instant yeast (I have not seen their fakes). They are able to raise any dough and do not give the products a characteristic yeasty smell.

When using fast-acting dry yeast, it is recommended to add it directly to the flour.

Ingredients

• 4 cups flour
• 1 st. teaspoon instant dry yeast
• 1 st. a spoonful of sugar
• 1 teaspoon salt
• 1.5 cups warm milk or water
• 1 sachet (1.5 g) vanillin
• 2-3 tbsp. tablespoons of vegetable oil

Cooking method

Mix flour, yeast, salt and sugar in a bowl.

Pour in warm milk or water.

You can add 1-2 eggs.

Start kneading the dough, at the end of the kneading add 2-3 tbsp. tablespoons of vegetable oil so that the dough does not stick to hands and dishes.

After kneading, cover the dish with the dough with a towel or tighten it with cling film and put it in a warm place.

After about 1.5-2 hours, the dough should double in size.

You need to crush it and put it on the rise again.

This time the dough should rise faster.

Knead the finished dough again a little on a floured table and you can start cutting the products.

Cooking features

When you change the yeast dough recipe, the following happens:

• excess water- the dough is poorly formed, the products are flat, vague;
• lack of water the dough does not ferment well, the finished products are hard;
• replacing water with milk or cream finished products have a beautiful appearance, their taste improves;
• increase in fat products are more crumbly and tasty, do not get stale for a long time;
• an excess of salt the dough ferments poorly, the products acquire a salty taste;
• not enough salt products are vague, tasteless;
• large amount of sugar the surface of the product during baking is quickly fried, and the middle is baked slowly. In addition, the dough does not ferment well;
• not enough sugar products are pale and not sweet enough;
• an increase in the number of eggs products are more magnificent and tasty;
• replacing eggs with egg yolks products are more crumbly, beautiful yellow color;
• increase in yeast fermentation speeds up. Too much yeast gives the products an unpleasant yeasty smell.

proofing

After punching and during cutting, the dough becomes denser.

To prevent the products from turning out dense, baking sheets with cut dough should be placed in a warm, draft-free place and covered with a napkin. Under these conditions, additional fermentation will occur in the dough, which is called proofing. During proofing, the products increase in volume and become lush due to the formation of carbon dioxide inside them.

The proofing of small and rich products lasts longer than large and less rich ones.

If the proofing is insufficient, the products are small, not lush, poorly baked, heavy and cracked.

With excessive proofing, the products are vague, and the crumb has uneven large pores.

You should learn how to correctly determine the end of proofing - when you press your finger on the dough, a dent should remain on it.

Lubrication and sprinkling of products

To improve the appearance of products, their surface is smeared with an egg at the end of proofing.

You need to pour the egg into a cup and mix the yolk with the protein thoroughly with a fork. Then, with a brush or a tube folded from gauze, carefully grease the surface, making sure that the dough does not wrinkle and the egg does not spill onto the baking sheet.

To save eggs, you can dilute the lubricant with water or milk, but this will worsen the gloss of the product. The best gloss is obtained by lubricating only with yolks.

After lubricating the dough with an egg, it is sprinkled with finely chopped nuts or sugar.

Products that, after baking, are glazed with fondant or sprinkled with powdered sugar, are lubricated not with an egg, but with butter. It gives the products a pleasant aroma.

Baking time

The baking time for yeast dough products depends on the richness, shape and size of the product. Small, low and low-fat products are baked faster than large, tall and with a lot of muffin.

• Small products (weighing up to 100 g) are baked for 10-15 minutes at a temperature of 200-240 degrees.
• Large products (weighing 500-1000 g) - for 20-50 minutes at a temperature of 200-240 degrees.

The readiness of the product is determined by the color of the crust or with the help of a wooden unpainted stick. If the stick, stuck into the product and immediately removed, remains dry and raw dough does not stick to it, then this indicates the end of baking.

The dough for the preparation of any pastry is of paramount importance. Often you can hear "Oh, what a tasty dough you have." And in fact, the success of any baking depends on a properly prepared, tasty preparation.

There are many of his recipes. These are recipes for pies and pies, dumplings and manti, pizza and bread, cookies and cakes, biscuits and rolls ...

Yeast, yeast-free, rich, unleavened, sourdough, unsweetened, shortbread .... And this list can be continued.

And each housewife, of course, has her favorite recipes that she inherited from her mother or grandmother.

But not everyone knows how to cook it deliciously .. And therefore they are looking for, trying, asking for recipes. Especially young housewives. They try to gain experience, and for them any new recipe is a good lesson in the treasury of culinary knowledge.

And in this case, there are no trifles. You need to pay attention to everything, correctly follow all the steps. You can not skip any details, considering that this is optional. If it is written in the recipe that knead it for 10-15 minutes. This means that you need to spend a lot of time on this activity.

The preparation of the dough should always be approached only with a good mood. Say - "prejudice", maybe so, but I do not agree with you. She herself has a rich personal experience when it does not rise when necessary, falls - when it is unnecessary.

But what to tell, everyone who deals with baking has faced similar problems more than once. It seems that the recipe is the same, and the products are good, but no, yesterday there was a pie - what you need, but today you don’t even want to put it on the table.

And no matter what they say, I believe that the mood and desire when working with him play a far from unimportant role.

Many will say: “Why bother with it, you can buy it in the store.” Yes, of course, and ready-made cake can be bought. But if two pies are placed in front of you, one is homemade and the other is from the store. Which one would you like to taste? Here you have answered your own question.

Today I will tell you a few basic dough recipes. And I will also reveal little secrets so that you always get what you need!

All recipes are proven. Pies prepared according to these recipes are excellent. Try which one you like best.

And so let's consider what types of tests exist.

The unpaired yeast method is the best suited when the recipe uses little muffin (eggs, sugar, fats). In addition, the steamless method is faster, since no extra time is spent on preparing the dough.

Bezopare yeast dough is used for making pies, pies, pies, cheesecakes, donuts and other baked goods.

• flour - 4 cups
• milk or water - 1 cup
• egg - 1 pc.
• fresh yeast - 20 gr.
• vegetable oil - 3-4 tbsp. spoons
• sugar - 1-2 tbsp. spoons
• salt - 0.5 tsp

1. Heat water or milk in a saucepan to 30 degrees. Dissolve yeast in milk or water.
2. Add sugar, salt, egg - mix, then add the sifted flour. Mix everything, knead not very cool dough. Knead for 7-8 minutes. It is necessary to knead until it begins to lag behind the bowl and hands.
3. Add warmed butter, and knead for another 5-6 minutes. It should become uniform and elastic.
4. Put it in a large bowl so that it has room to grow. It should almost double in size.

1. After about 2-2.5 hours, it will rise. Punch it on all sides, and again leave it under a towel for 50-60 minutes.
2. When it starts to fall off, then you can start making pies out of it.
3. Punch it down, grease the table with vegetable oil. Now post it and start creating.

Sweet yeast sponge

Ideal for any baked goods, be it rolls, pies, bagels, buns, buns and many, many other goodies.

• flour - 4 cups
• eggs -2-8 pcs.
• milk - 100 ml.
• butter -4-8 tbsp. spoons
• fresh yeast - 20 gr.
• sugar - 4-8 tbsp. spoons
• salt - 0.5 tsp
• vanillin, cardamom, cinnamon - optional

1. Prepare a dough from warm milk, yeast dissolved in it, half sugar, and half flour. Take a large dish so that the dough has room to rise.

1. Leave for fermentation. The fermentation process can take a different amount of time for everyone. It depends on the freshness of the yeast, the heat in the room. On average, it takes from 1 hour to 2.5 hours.
2. Watch the dough, as soon as it starts to settle (and you will see it right away), you can knead the dough.
3. To do this, add all the other ingredients to the dough. Cook them ahead of time so they are at room temperature.
4. Optionally, you can add vanilla sugar, cardamom, cinnamon.
5. Add the remaining flour and knead.
6. Knead for 7-8 minutes.
7. Add warmed butter, and knead for another 5-6 minutes. The mass should become homogeneous and elastic.
8. Put it in a large bowl so that it has room to grow.
9. Put in a warm place with a temperature not lower than 25 degrees (not higher than 30), and cover with a towel on top.
10. When the dough has risen and doubled in volume, punch it down and let it rest for a while. When it rises again, punch down, and you can start cooking the pie.

Yeast on kefir

Yeast dough on kefir is very fond of our housewives. Because, having tried it once, you want to bake everything from it, for which there is only enough imagination. Baking from it does not get stale for a long time, and it turns out just delicious!

Kefir-based dough is used to make fritters, pancakes, pies, belyashi, pies, donuts and as a pizza base.

• flour -600 gr.
• eggs - 2 pcs.
• kefir - 200 ml.
• milk - 50 ml.
• butter - 75 gr.
• fresh yeast - 25 gr. (or 1 tablespoon dry)
• sugar - 60 gr.
• vegetable oil 1-2 tablespoons
• salt - 0.5 teaspoon

1. Heat the milk to 30 degrees and dissolve the yeast in it.

1. Melt butter in a water bath. Mix kefir, eggs, sugar, salt until smooth.
2. Combine everything and mix well.
3. Gradually add the sifted flour into the mixture. Knead the dough. Add vegetable oil.
4. Knead it for at least 10 minutes to make it elastic and smooth.
5. Put it in a large bowl so that it has room to grow.
6. Put in a warm place with a temperature not lower than 25 degrees (not higher than 30), and cover with a towel on top.
7. When it fits, it should be kneaded, and once again left to part.
8. Then knead it again, knead it again, and start cooking the pie.

All the secrets of working with the dough

1. Always work with the dough only in a good mood, enjoy the process, and put your soul into the preparation of any dish.

2. Dissolve the yeast in warm milk or water, the fermentation process requires a temperature of 25-30 degrees.

3. Oil is added warm for the same reason. It is better to warm the oil in a water bath. In this case, all the beneficial properties of the oil are preserved.

4. It is better to use fresh yeast, it is not difficult to buy them.

5. The more muffin it contains, i.e. eggs, butter, sugar, the more difficult it is to rise. Therefore, if you use 2-3 eggs, then 20-25 grams of yeast will be enough, and if 5-6, then twice as much.

6. Where there are 2-8 eggs in the recipe, this means what kind of muffin you want to get. Usually, more eggs are added for sweet pies. And for ordinary - less.

7. Do not add a lot of yeast, otherwise the pies may acquire a characteristic yeasty smell, and the taste will seem insipid.

8. Add salt and vegetable oil to any dough.

9. Always sift the flour, it is necessary that it be saturated with air, then the pastries will be tastier.

10. When mixing, do not use a mixer. The dough recognizes only manual kneading.

11. Knead it until it starts to fall behind the bowl and hands.

12. If you used all the flour specified in the recipe for kneading, and the mass is still sticky, add a little vegetable oil to your hands and table.

13. The ideal temperature for fermentation is 25-30 degrees.

14. Each time we knead the dough, we rid it of carbon dioxide and help to saturate it with oxygen.

15. How to determine readiness. Make a small notch with your finger. If it stays on the dough for 5 minutes, then it has already come up and it's time to roll it out. If it is delayed, then you can wait more.

16. It should be rolled out carefully and carefully. Don't push hard. Try to roll in one direction.

17. While doing it, close all windows, this process does not like drafts.

18. When baking a product, do not open the oven once again - the pastry will fall off. And do not knock the oven door loudly, she does not like sharp sounds.

That's all the secrets of a delicious, live dough. From which you will always get delicious pastries.

Bon appetit!

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 not only flour, milk, eggs and yeast, sunlight and the freedom of endless fields are brought together in a yeast dough, but more importantly, the warmth of a native home, motherly love and care are invested in it. Therefore, often please your family with yeast pastries, especially since it is not so difficult to prepare yeast dough. And my yeast dough recipes will help you with this.

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