The dough is better with eggs, too, quickly!
bag (10-11g) dry yeast
1.5 cups warm milk
4 (or 2) tablespoons of sugar
6 tablespoons + 3-4 cups flour
2 eggs
a pinch of salt
2/3 cup (two thirds of a cup, or about 140 ml) sunflower oil

(from this amount of products, about 20 pies are obtained) I think there will be those who contemptuously reject dry yeast, so I will make a reservation especially for them. Instead of dry, you can take 50 g of fresh yeast. The cooking process will increase by only 30 minutes - nothing for yeast dough, right? ;)

First, we prepare the dough (do not be alarmed, everything is elementary). For dough, mix yeast, milk, sugar, 6 tablespoons of flour. We do this: we slightly heat the milk (to the temperature of "steam"), mix flour, sugar and dry yeast in a bowl, slowly add milk and stir, you get a dough without lumps, like liquid sour cream. This is our brew.

If the yeast is fresh, we dilute it in milk, and add everything else mentioned in the previous paragraph.

Let the dough stand in a warm place without drafts for 15 minutes (or 30 minutes for fresh yeast).

Time has passed, the dough foamed. Now it remains to knead the dough. I will knead with a mixer. But you can, of course, with your hands.

But first, beat 2 eggs with a pinch of salt in a separate bowl - not to a persistent foam, as for a biscuit, for example, but just until a light homogeneous mass. Add eggs to the dough, mix. Pour in 3 cups of flour, begin to knead, gradually adding vegetable oil (2/3 cup). You need to knead not steep (not like dumplings !!), but elastic, not sticking to your hands, the dough lagging behind the walls of the bowl and knocked down into one lump, it will take 5-6-7 minutes of work with a mixer. If you knead by hand, trust the sensations, the dough should not stick to your hands. The dough will take three glasses of flour for sure, the fourth is an additional one, you can add a little from it, if it seems that you need.

Is the dough ready? If it is with fresh yeast, cover it and leave on the board for 15 minutes. If with dry, you can immediately sculpt pies and put them on a baking sheet.

The following moment is important here: we try not to burden the dough with flour anymore. That is, we will slightly dust the board and hands with flour, it should not stick (we kneaded it well :)) Or this way: we grease the table and hands with vegetable oil, and so we sculpt, the dough is guaranteed not to stick either to the hands or to the table.

So, we light the oven, let it heat up to 180-220 degrees, and let the baking sheet with pies stand for 20-30 minutes in a warm place. When the pies are fine and ready to bake, brush them over with a slightly beaten egg for a beautiful color. And - in the oven!

By the way, this quick dough for pies is quick not only in preparation, it bakes quickly, 20, 25, maximum 30 minutes.

I hope you will find this quick yeast dough recipe useful more than once;)

By the way, it is also perfect for rolls and large pies.

Even a novice housewife 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.

Fast-acting yeast dough

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

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

Ingredients

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

Cooking method

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

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

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

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

The dough should rise faster this time.

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

Cooking features

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

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

Proofing

After kneading and during cutting, the dough becomes denser.

To prevent the products from becoming dense, baking trays 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.

Proofing of small and rich products lasts longer than large and less rich products.

If the proofing is insufficient, the products will be small, not fluffy, poorly baked, heavy and cracked.

With excessive proofing, the products are fuzzy, and the crumb has irregular large pores.

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

Lubrication and sprinkling of products

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

Pour the egg into a cup and mix the yolk with the protein thoroughly with a fork. Then gently grease the surface with a brush or a rolled-up gauze tube, making sure that the dough is not crumpled and the egg does not spill onto the baking sheet.

To save eggs, you can dilute the grease with water or milk, but this will deteriorate the shine of the product. The best shine is obtained when lubricated with yolks only.

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

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

Baking time

The baking time of yeast dough products depends on the richness, shape and size of the product. Small, short, and lightly baked items are baked faster than large, tall ones with a lot of baking.

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

The readiness of the product is determined by the color of the crust or using an unpainted wooden stick. If the stick, inserted into the product and immediately taken out, remains dry and the raw dough does not stick to it, then this indicates the end of baking.

It is very simple to make yeast dough, for this it is enough to know only a few secrets and the process of preparing and working with such a dough will be a sheer pleasure. A properly made dough turns out to be tasty and plastic. And those who constantly work with dough say that the dough as a living being feels the mood of the cook. But this is just talk. Below we will reveal some of the main secrets of making yeast dough.

Yeast

In order to make a quality and good dough, it is best to use fresh yeast (using dry yeast from bags is best avoided). Now many have wondered where to get fresh yeast. You can find them in grocery stores and the general market. If you bake quite often, it is best to have several packs of yeast in your home, which are purchased from different places. It is important to remember - when buying yeast, be sure to look at its expiration date. You should not buy old or near the end of the shelf life packs with yeast - money is down the drain.

Baking

A pastry is the content in the dough of such components as sugar, vanillin, baking powder, eggs and butter. Remember, the higher the content of these components, the harder it is for the dough to rise. In order for the dough to rise properly into the dough, it is necessary to add more yeast. For example, if eggs are not added to the dough, then you need about half a standard yeast stick per 1 kilogram of flour, and if you add 3-4 chicken eggs, the whole yeast stick will go away.

Fermentation temperature

Having started a yeast dough and leaving it to rise, make sure that cold temperatures and drafts do not fall on it (yeast dough is very sensitive to low temperatures). In order for the dough to come up faster, the container with the dough is placed in warm water or a barely heated oven (no more than 40 degrees). At a temperature of 50 degrees, the fermentation process stops, and the yeast simply dies.

Milk and butter

The specified components should be warm. It is very important to comply with this condition - since highly heated components will provoke the death of the yeast. In many recipes they write that the butter needs to be melted - this means that it needs to be melted, cooled and only then added to the dough.

Salt

It's not just yeast dough that requires salt. Any dough must be kneaded with salt - no matter what will be made of it - pies or sweet buns.

Kneading dough

Yeast dough, like any other, must be very well kneaded. It is best to do this with your hands, for example, if you compare hand-kneaded and machine-kneaded dough, the difference is palpable: hand-kneaded dough is much softer, softer and more elastic, and its taste is more intense. It is here that you start thinking - it is not for nothing that they say that you need to put a piece of your soul into the dough (no matter how funny it sounds). You can, of course, find a compromise option - knead the dough with a mixer, and stir by hand.

Add vegetable oil

A small amount of refined vegetable oil can make the dough much softer and more elastic - it won't stick to your hands. By the way, the taste of the dough will also become much better.

In other words, knead the dough a little with your hands, for example, form a ball and knead it again. This is done in order to get rid of all available carbon dioxide and enrich it with oxygen.

Before rolling

How to understand if the dough is ready for rolling or not? To do this, simply press lightly on the dough with your finger. If the resulting notch remains on the dough for 4-5 minutes, then you can safely start rolling the dough. If the time is more than 5 minutes, then you still need to wait since the dough has not risen yet.

Roll out the dough very carefully and in one direction. Avoid rolling the dough in different directions - this can damage its structure and the product will not rise.

Quick yeast dough

The cooking time for this type of yeast dough is no more than 60 minutes.

Required Ingredients:

• half a liter of milk;
• 2 chicken eggs;
• 3 tbsp. tablespoons of sunflower oil;
• 1 tbsp. a spoonful of sugar (without a slide);
• 1 teaspoon salt
• 1 stick of yeast;
• 500 grams of sifted flour.

1. Milk needs to be heated a little, then add yeast, previously diluted with a small amount of warm water, into it, mix everything well.
2. Beat eggs with sugar, then add salt and butter. Mix everything until smooth. Pour milk with yeast into the resulting mixture.
3. Sift the flour well (preferably several times - this is to saturate it with oxygen), make a small depression and pour the resulting mixture of eggs, milk and yeast into it.
4. Wrap the kneaded dough in cheesecloth and place in a saucepan with warm water (no more than 40 degrees).
5. After the dough comes up, roll it out in the desired shape and size. That's all - you can sculpt pies!

Every hostess probably wants to learn how to cook really delicious pies, but unfortunately, not everyone succeeds in doing it right? as well as cooking In fact, there is nothing difficult in this procedure, all we need is a little free time and, of course, the desire for this.

Yeast dough can be prepared in many different ways, which is why it can take different times. The output pies are very soft, fragrant and even more magnificent, but only if everything was cooked correctly, taking into account all the subtleties and nuances, without which you simply cannot get the perfect result.

So, in today's article we will look at recipes for making yeast dough, which we will cook at home, and to make it more understandable, we will definitely illustrate them with step-by-step photos!

Ingredients:

• Dry yeast - 1 rounded teaspoon
• sugar - 2 tbsp. l
• warm water - 50 ml
• chicken eggs - 2 pcs.
• margarine - 80 gr
• warm kefir or milk - 170 ml
• flour - 500 gr
• salt - 1 tsp.

Cooking method:

For this recipe, first of all we need to start yeast. And for this, in a small bowl or cup, combine 1 teaspoon of dry yeast, a pinch of sugar, 50 milliliters (required) of warm water and mix well.

Then add the flour sifted through a sieve here, the risen yeast, warm kefir or milk, and mix.

Now heat the margarine a little, put it in the dough and knead it thoroughly, first with a spoon, then with your hands on the work surface. You need to knead the dough until it becomes tender and stops sticking to your hands.

Then we transfer it to a bowl, cover it tightly with cling film and leave it at room temperature for 1.5 hours.

After the expiration of time, remove the film and pour one tablespoon of vegetable oil onto the raised mass.

Then again, knead it well, put it in a bowl, cover it tightly with cling film and leave it for 50 minutes.

After the dough rises, we knead it again and start sculpting our favorite pies.

Quick Pie Dough Recipe

Ingredients:

• Flour - 9 glasses
• warm water - 3 glasses
• sugar - 4 tbsp. l
• dry yeast - 1 tbsp. l
• vegetable oil - 1 glass
• salt - 1 pinch.

Cooking method:

First of all, we prepare all the necessary ingredients and start making the dough. Pour the above amount of warm water into the basin, add sugar, salt, dry yeast and one glass of flour.

Then mix thoroughly until smooth and leave for 15 minutes until a cap characteristic of yeast appears on the surface of the basin.

The kneaded dough turns out to be very tender, elastic and should not stick to your hands.

We leave him to rest for five or ten minutes and proceed to making our favorite products.

Lush dough for pies with milk - recipe with step by step photos

Ingredients:

• Flour - 7 cups
• warm milk - 200 ml
• warm water - 200 ml
• chicken eggs - 2 pcs.
• sour cream - 2 tbsp. l
• dry yeast - 2 tsp
• vegetable oil - 100 ml
• sugar - 2 tbsp. l
• salt - 1 tsp.

Cooking method:

In a deep bowl, combine yeast, half a tablespoon of sugar, warm water and stir it all well. Leave for 15 minutes for the yeast cap to form.

Bring to homogeneity and pour in lukewarm milk.

Now add the sifted flour in parts and begin to knead.

We bring the dough to such a thickness, after which we begin to knead it with our hands on a table sprinkled with flour.

Carrying out this procedure, which takes about 4-5 minutes, you need to know that you should not hammer the dough with much flour, otherwise it will not be soft, porous and airy.

Then we transfer it to a bowl, seal it tightly with cling film and leave it at room temperature for 1.5 hours in order for the mass to rise properly.

After the expiration of time, we shift the resulting mass on the table, beat slightly and start cooking the pies.

Dough for pies on water without eggs

Ingredients:

• Flour - 6 glasses
• dry yeast - 15 grams
• warm water - 500 ml
• sunflower oil - 100 gr
• sugar - 3 tbsp. l
• salt - 1.5 tsp.

Cooking method:

1. To prepare the dough according to this recipe, you must first sift the flour and add dry yeast to it.

2. Pour sunflower oil, salt, sugar into the prepared warm water and mix the resulting mass well with a whisk.

3. Combine this mixture with flour and yeast, knead the dough until it stops sticking to your hands.

4. We leave it for 10 minutes so that it is infused a little, then we form a favorite dish from it.

The big advantage of this recipe is that not only pies, but also buns and pies can be made from such a dough.

Kefir yeast dough recipe (video)

Having cooked according to this recipe, your pies will turn out to be unusually soft and tender, like fluff.

Enjoy your meal!!!

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

We tried to read through the eyes of beginners - and came to the conclusion that taking on this dough, with all the cooking rules, 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, after being published, have been tried by many users - including beginners - and received the best reviews for their simplicity and excellent baking quality.

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 liquid dough from warm liquid, yeast and half of the flour norm - which should ferment for quite a 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 in them 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 are most often able to bake anything from unpaired dough.

Safe yeast dough

• 500-600 g flour
• 20-30 g fresh yeast or half a standard dry sachet (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 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, or even better - 10-15 minutes. Correctly 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 again in a bowl or pan, remembering that it will at least double in volume. We cover with a damp towel or napkin, you can use a lid, and put it 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 the radiator, 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 has risen to the maximum, and then it goes down, and something like wrinkles appear on the surface.
3. 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, add the remaining flour, mix until smooth, pour oil at the very end. Like bezoparny dough, we also knead it with our hands, adding flour if necessary, until the dough stops sticking to our 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 °, it is better to put 180 ° in a gas oven. Time - from 10-15 minutes for small items to 50 minutes for large ones. It all depends on the oven.
• In order not to burn and dry out, the best way is to 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, they will be shiny and ruddy
• And after baking, it is imperative to grease with oil or at least tea, warm water, put it right on the dish and cover with a napkin or towel. Otherwise, they, in the heat of the heat, will come out with steam and dry out, instead of becoming soft.
• 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 doughwhich everyone praises very much. It is done this way.

• 500-600 g flour
• 1 sachet of Saf-moment yeast (11 g)
• 1 cup (250 ml) warm water
• 1 egg
• 7 teaspoons of 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, part of the 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 a 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) a packet of dry Saf yeast
• glass of water
• 3-5 tablespoons of 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 dissolves. 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 should be molded immediately after the first rise of the dough.

Easy peasy

The last recipe we would call "as easy as shelling pears". Good for fairly quick cooking of savory pies, pies and crumpets.

• 0.5 l of curdled milk or