A clear knowledge of the recipe, dexterity and skillful hands - all this is not enough to know how to make homemade dough. This process is full of mysteries and secrets. Making homemade dough is like a leisurely conversation with a person you love, in which every word has its own meaning and is pronounced at the right moment, where sincerity and warmth are put into what is said. This is the case with the dough - each ingredient has its own meaning and is added in its own time, and then, kneading the dough, giving it a little of your feelings, in response you feel its softness, and warmth, and gentle pliability to good hands.

How do you make homemade dough, you ask, if there is literally no time for anything? Do it easier: set aside one day convenient for you and cook a little more dough than usual. Part of the dough can be used immediately, and the other put in the refrigerator, there it will calmly wait for its finest hour. And what kind of homemade dough is not possible: yeast, and unleavened, and rich, and puff, and sand, and for pizza, and for dumplings and dumplings ... In general, what to cook is up to you to choose, and our job is to tell you, how to make homemade dough.

Yeast dough

Ingredients:
3 stacks flour,
300 ml of milk
50 ml of vegetable oil,
1 sachet of dry yeast,
1 tsp Sahara,
½ tsp salt.

Preparation:
Heat the milk to about 40 ° C, add yeast, sugar and 1 tbsp. flour, stir until smooth and leave for 20 minutes. In the risen dough, add vegetable oil, the rest of the flour, salt and knead the dough well, adding more flour if necessary. The dough should not be too tight, medium density. Cover the finished dough with cling film and leave at room temperature for 40 minutes to come up.

Lean yeast dough

Ingredients:
6 stacks wheat flour,
1.5 stack. water,
½ stack. sunflower oil,
25 g of compressed yeast,
1 tsp Sahara,
1 tsp salt.

Preparation:
Dissolve yeast in half a glass of warm water with 1 tsp. Sahara. Diluted yeast, oil, ⅔ stack. warm water, salt (and for products with sweet filling + another 1-2 tablespoons of sugar), mix, add sifted flour and knead the dough. During kneading, add a little ⅓ stack. boiling water. The dough is considered ready when it easily falls behind the walls of the dishes and from the hands. Place the finished dough in a warm place for fermentation. Crumple the dough when it doubles in volume. When the dough rises again, start making cheesecakes or pies.

Unleavened dough with sour cream

Ingredients:
2.5 stacks flour,
200 g sour cream,
100 g butter
1 tbsp Sahara,
1 tsp salt,
1 tsp soda.

Preparation:
Mix the sifted flour with baking soda and butter and chop with a knife. Then pour in the sour cream mixed with salt and sugar and knead a not very tough dough. Put the finished dough in the refrigerator for 20-30 minutes. When the time is up, take out the dough and proceed with further steps.

Puff pastry (recipe number 1)

Ingredients:
1 kg of flour
800 g butter or margarine,
400 ml of water,
2 eggs,
2 tbsp table vinegar
1 tsp salt.

Preparation:
Chill all food well, including water, and keep the oil in the freezer. Stir part of the flour and all the butter, rubbing it on a coarse grater (rubbing the butter, sprinkle it with flour constantly). When you have rubbed all the butter, add the remaining flour, and then, with light movements of your hands, combine everything into a ball without kneading. Beat eggs lightly with vinegar and salt, add enough water to them so that the volume of the mass turns out to be 500 ml. Then, gradually, in portions, pour them into the butter-flour mixture and quickly knead the dough so that the products remain cold.Collect the finished dough in a large lump, divide it into 3 parts, put each in a separate bag and remove before further use for 2 hours in the cold ... This crumbly and tender dough can be used to make any baked goods.

Puff pastry (recipe number 2)

Ingredients:
2 stacks flour + another 4-5 tablespoons,
⅔ stack. water or milk
1 egg,
⅓ tsp salt,
1 tsp lemon juice or 3% vinegar,
300 g butter.

Preparation:
Pour the sifted flour in a heap on the surface of the table. Make a depression in the center and gently pour cold water mixed with egg, salt and lemon juice into it. Use a knife to mix the flour and water, then knead the dough with your hands until it comes off your hands and tabletop. Roll the finished dough into a ball, cover with a napkin and refrigerate for 15-20 minutes. Meanwhile, add 4-5 tablespoons of flour to the softened butter, mix thoroughly and also refrigerate. Remove the prepared dough from the refrigerator and roll it into a rectangular layer, the center of which is thicker than the edges. Use the chilled butter to make a square cake, place it in the center of the rolled dough and cover with the overlapping edges of the dough in the form of an envelope. Pinch all edges to prevent oil squeezing out. Turn the resulting blank with the pinched side down, sprinkle with flour and roll it into a rectangular layer 1 cm thick.Then fold the dough in three, cover with a napkin and refrigerate for 5-10 minutes. Then again roll the dough into a thin rectangular layer, fold it in three and in the refrigerator. Repeat this procedure 4-5 times and send the dough one last time in the refrigerator for 15-20 minutes, and then start cooking the products.

Chocolate puff pastry

Ingredients:
1.75 stack flour,
80 ml of water,
240 g butter
2 tbsp cocoa powder
½ tbsp Sahara,
1 pinch of salt.

Preparation:
Mash softened butter (200 g) with your hands, add cocoa and mix thoroughly until smooth. Collect the chocolate butter in a 3 cm thick rectangular block, place on a piece of parchment and refrigerate. Chop the remaining butter into small pieces. Sift flour with a slide, add salt, sugar and butter. Make a depression in the center and, pouring in water, knead the dough. Then roll it into a ball, cover and refrigerate for 15 minutes. Then roll out the dough into a 3 cm thick rectangle, put the chocolate butter in the center. Roll the dough into an envelope so that the butter is inside, cover and refrigerate for 30 minutes. Sprinkle flour on the table and roll out the dough into a rectangular layer 60 cm long, fold the layer in three, then turn it 90 ° and roll it out again to a length of 60 cm.Fold it again in three, cover and refrigerate for 30 minutes. This rolling of the dough in perpendicular directions is called "giving the dough 2 turns".
Repeat this operation 2 more times with an interval of 30 minutes, and the dough is ready for baking.

Choux pastry for dumplings and pasties

Ingredients:
3 stacks flour,
1 egg,
1 tbsp vegetable oil,
1 stack. boiling water,
salt to taste.

Preparation:
Add salt to the egg and beat well with a fork. Then add flour and vegetable oil. Mix well and pour in a glass of boiling water. First stir everything with a spoon, then knead the dough with your hands, if necessary, add a little flour and the dough is ready.

Dough for dumplings

Ingredients:
3 stacks flour,
1 egg,
½ stack. milk,
½ stack. water,
a pinch of salt.

Preparation:
Beat the egg until froth. Pour the water and milk into another, deeper bowl and stir the salt in the liquid. Then add the beaten egg there and mix again. Then add 2 cups of flour to the mixture at once and knead very thoroughly. Add the rest of the flour little by little. Put the finished dough on a wooden board, cover with a clean towel or cloth and leave to ripen for 40 minutes, then you can start sculpting dumplings.

Shortcrust pastry

Ingredients:
3 stacks flour,
300 g butter or margarine,
2 eggs,
1 stack. Sahara,
1 tsp lemon juice
1 pinch of baking soda
1 pinch of vanilla sugar

Preparation:
Sift flour in a heap, add plain and vanilla sugar, put butter on top, grated or cut into pieces, add soda and lemon juice and chop it all with a knife. Then beat the eggs into the resulting crumb and quickly knead a homogeneous dough with your hands, roll it into a ball and, wrapped in cling film, remove for 1 hour in the cold. Next, roll out the finished dough into a layer 4-8 mm thick (thicker layers are poorly baked) and start making products.

Curd dough

Ingredients:
300 g flour
250 g of cottage cheese,
100 g sugar
50 g butter
1 egg,
1 tsp baking powder.

Preparation:
Sift flour and stir in baking powder. Melt the butter over the lowest heat in a skillet and let cool slightly. Rub the curd through a sieve or blender and add it along with the butter and stir. Beat the egg with sugar using a mixer, pour into the curd dough and knead until smooth. This dough is perfect for products that can be baked and fried.

Honey dough

Ingredients:
2.5 stacks flour,
3 eggs,
1 stack. Sahara,
2 tbsp honey,
1 tsp soda.

Preparation:
Mix eggs with sugar and honey. Place the mixture in a water bath and stir until the sugar dissolves. Then add baking soda. The mixture will foam and expand greatly. Then add flour and mix well. The dough should be thick enough to stir with a spoon. On a greased baking sheet, spoon the dough with a spoon, sprinkle with flour on top and use your hands to shape the products you want to cook.

"MMS" (flour, margarine, sour cream)

Ingredients:
400 g flour
200 g margarine,
250 g sour cream
1 tsp baking powder.

Preparation:
Mix all of the above ingredients, knead the dough and refrigerate for 1-1.5 hours. The dough turns out to be quite crumbly, you can store it in the refrigerator for up to 3 days or prepare it for future use and store it in the freezer for much longer. You can bake cookies or cakes from this dough.

Cold kneaded yeast dough

Ingredients:
3.5 stack. flour,
1 stack. milk,
200 g softened margarine,
50 g fresh yeast
2 tbsp Sahara,
½ tsp salt.

Preparation:
Mash the yeast with salt, then add milk, sugar, margarine and flour. You can not add flour a little - the dough will be sticky at first, but then, by the end of the kneading, it will already be easy to come off your hands. You should get it soft and not too steep. Place it in a bowl and refrigerate for 4 hours or even overnight.

Biscuit dough

Ingredients:
150 g flour
8 eggs
150 g sugar
¼ a bag of vanilla sugar.

Preparation:
Crack the eggs and separate the whites from the yolks. Beat the whites with a mixer until they foam, mash the yolks in a separate bowl with sugar. Gently add ⅓ whipped whites to the yolks, stir gently, then add sifted flour and vanilla sugar. Then add the remaining whipped egg whites and knead the dough to a uniform consistency. Put the finished dough in a greased and sprinkled with breadcrumbs or flour form and bake the sponge cake in an oven preheated to 200 ° C for 25-30 minutes.

Cabbage dough

Ingredients:
200 g cabbage
2 stacks flour,
1 clove of garlic
1 tsp dry yeast,
2 tbsp vegetable oil,
1 tsp salt.

Preparation:
Chop finely or finely grate the cabbage. Heat vegetable oil in a skillet, add cabbage, whole garlic clove and fry until soft (about 10 minutes). Dissolve the yeast in 160 ml of warm water and let rise. Mix flour with salt, add dough and knead the dough. Then add cabbage to the finished dough and, after kneading well, leave for 1.5 hours, then begin to form buns or pies.

Onion Cracker Dough

Ingredients:
1 onion
1.5 stack. flour,
200 g margarine,
6 tbsp kefir,
2 tbsp vegetable or butter,
½ tsp soda,
1-2 tbsp lemon juice
salt to taste.

Preparation:
Peel the onion, cut it into cubes and fry over medium heat in oil until soft, let cool. Pour flour on the table, make a hole in the center, grate margarine there, pour in kefir, add salt, soda, lemon juice, cooled onion and knead the dough.

Viennese dough for airy pies, Easter cakes and khachapuri

Ingredients:
3 stacks flour,
1 egg,
1 tsp Sahara,
1.5 tsp yeast

Preparation:
Dissolve ½ teaspoon dry yeast in a glass of warm milk. Then add ½ teaspoon of salt, 1 egg and 1 teaspoon of sugar. Pour in the flour and knead with your hands to a soft, non-sticky dough.

Pizza dough

Ingredients:
300 g flour
6 g dry yeast
slightly less than a glass of warm water,
2 tbsp vegetable oil,
½ tsp salt.

Preparation:
Combine flour, yeast and salt. Separately mix vegetable oil and water in a bowl and, pouring the resulting mixture into the dry mixture, knead the dough. Place it in a deep bowl, brush with vegetable oil on top, cover the bowl with a towel or cling film and let it sit for 40 minutes so that the dough fits well. When the time is up, knead the dough again, then roll out a circle from it and, laying out the prepared filling, bake the pizza.

Dear hostesses, do not be afraid of the test! Knowing how to make homemade dough and investing in it your sincere and kind attitude towards it, you will get amazing results!

Larisa Shuftaykina

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 extraordinary 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 oil 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?

Yeast dough is a dough that is fluffy due to the addition of yeast. It can be kneaded in 2 ways: sponge and unpaired.

How to make yeast dough in a sponge way?

To prepare the dough in this way, first knead the dough (liquid dough), and then, when the dough rises and a lot of bubbles appear, add all the products prepared for the dough to the dough and knead it. Such dough can be used to bake pies, pies, pies, rolls and Easter cakes.

Here are some useful tips that come in handy for a dough test:

• The dough prepared with the sponge method is more airy and less crumbly than the dough without steam.
• If you want to get butter dough, you need to add more eggs with sugar and butter to it, then only the sponge kneading method is suitable.

Ingredients for the dough:

• 0.5-0.6 kg of flour;
• 4-6 eggs;
• 1 glass of milk;
• 2-3 st. l. vegetable oil or 100 g of margarine (preferably butter);
• for savory products - 1-2 tbsp. l. sugar, for sweets - 0.5-1 glass of sugar;
• 0.5 teaspoon l. salt.

Let's start cooking:

• Dough. In a deep bowl with sifted flour, make a deepening and add yeast, 1 tbsp. a spoonful of sugar, warm milk and stir by hand until the yeast dissolves. The dough should be very thin. We leave the dough to rise until a lot of bubbles appear, and the dough itself begins to fall off, about 15-20 minutes.
• Add eggs mixed with the rest of the sugar and salt to the dough, and stir.
• Then pour in the dissolved warm oil and continue to knead the dough until it lags behind the hands (10-15 minutes). If you are baking cakes, and according to the recipe you need to add raisins, add it at the end of kneading the dough.
• Put the dough in a warm place until it doubles (about 1 hour).
• From the risen dough, we cut up buns, pies, let rise in the form for 10-15 minutes, set to bake in the oven at an average temperature for 10 minutes, take it out, grease it with yolk, and put it in the oven again until browning, about 10 minutes. Buns smeared with yolk will be golden brown and shiny.
• If you have not smeared it with yolk during baking, you can grease it to give a beautiful color and softness, and cover the finished products with a towel after baking. In this case, grease with oil, warm tea, or water.

How to make yeast dough in a safe way?

A safe method of kneading dough is when all products for the dough are mixed at once. Buns, pizza, pancakes, pancakes are baked from unpaired dough, and pies and donuts are also fried in a large amount of vegetable oil.

Ingredients for the dough:

• 0.5-0.6 kg of flour;
• 1 glass of milk (water can be used);
• 1 egg;
• 4 tbsp. l. oils (vegetable, butter, margarine can be used);
• 20-30 g of yeast (fresh) or 1 package (11 g) dry;
• 1-2 tea l. sugar - for savory products, 0.5 cups - for sweet;
• 0.5 teaspoon l. salt.

Let's start cooking:

• In a deep bowl, sift the flour and make a depression in it.
• Dissolve the pressed yeast in warm milk (water can be used), temperature 37-38 ° C, dry - stir in flour.
• Stir the egg with sugar, add salt and also add to the flour, knead.
• Let the melted butter cool to a warm state - and also to the flour (we do not heat the vegetable oil), knead the dough for about 10-15 minutes, until it starts to lag behind the hands.
• Cover the dough in a bowl with a towel and put it in a warm place until it doubles (about 1 hour).
• We cut the risen dough into pies, buns, let them rise for 15-20 minutes, and bake at an average temperature of 180-200 ° C, small products - 15-20 minutes, a large bun - about 50 minutes. (The roasting pies go up on the table, the rolls in the mold).

Note. A warm place can be:

• Barely warm oven.
• In a covered saucepan with warm water.
• Not far from the radiator.
• Wrap up with a warm blanket.

If you are kneading yeast dough, there should be no drafts in the house, otherwise the dough may not rise.

So, making yeast dough is not difficult if you follow some tips.

For many housewives, the process of making yeast dough seems complicated and time-consuming. However, it is not! Use my recipe, and such myths will disappear forever, and you will be happy to cook yeast baked goods.

Photo of finished yeast dough

Recipe content:

There are two types of yeast dough: sponge and bezoparnoe. Dough is a fermented base mixed with yeast, warm liquid and flour. It will take several hours to cook. After that, other ingredients are added to it. As a result, the sponge dough makes excellent buns, cakes, crackers, pies, rolls, etc. Bezoparny dough is prepared much faster and is used for baking donuts and buns. It is not worth it to be afraid that cooking yeast dough is long and difficult. The main thing is to follow the recipe and the baking will meet all your efforts and expectations.

Popular mistakes in making yeast dough

• Products are flat and fuzzy if a lot of liquid is added.
• If there is not enough liquid, then the dough will ferment poorly, from which the baked goods will turn out to be tough.
• There is an unpleasant yeast aftertaste in baked goods, which means that a lot of yeast has been added.
• If there is not enough yeast, then the dough will not ferment well, or will not ferment at all.
• The pastry is salty and pale - a lot of salt.
• Low salt will result in blurry and tasteless baked goods.
• The middle of the product is not baked, and the crust is very browned - a lot of sugar.
• The pastries are pale and unsweetened, which means too much sugar.

• To make the dough rise faster, put it in a warm water bath and remove it from drafts, you can place it in a switched-off oven or a drawer.
• If you make the dough in advance, keep it in the refrigerator, then it will take longer, about a day.
• To make the product tastier and more beautiful, replace the water with milk or cream.
• To make the baking more dietary, replace the fat with refined vegetable oil.
• For a more crumbly baking, add more fat (butter or margarine) to the dough. This will still prevent the product from hardening.
• To get beautiful pastries, you should grease them with milk, egg or egg yolk before going into the oven.

You are familiar with all the secrets and mistakes, now you can start making yeast dough.

• Caloric content per 100 g - 274 kcal.
• Servings - 1 kg
• Cooking time - 1.5 hours

Ingredients:

• Flour - 2 cups
• Milk - 1 glass
• Dry yeast - 2 sachets, 11 g each
• Egg - 1 pc.
• Salt - a pinch (if you cook dough with salted filling, then you need to put more salt)
• Sugar - 2-3 tablespoons (if the product is with a sweet filling, then add sugar to taste)
• Refined vegetable oil - 3 tablespoons (you can replace 50 g of butter or margarine)

Making yeast dough

1. Pour 1/4 of warm milk into the dough container so that you can hold your finger in it. Put 1 tsp. sugar and yeast. Stir everything well so that the yeast is completely dissolved, there are no grains and lumps.

2. Then beat in an egg, pour in refined vegetable oil, add salt and sugar. Whisk all food well.

3. Pour one of the flour into one machine and start kneading the dough. To prevent the dough from sticking to your hands, lightly grease your palms with vegetable oil.

No baked goods can do without yeast dough, be it bread, pies, pizza or fragrant buns. At the same time, there are many ways to prepare it: sponge and bezoparny, with fresh yeast and dry, for ordinary pies or for baked pastries. In all cases, yeast plays a major role in the recipe. It is thanks to them that the dough turns out to be so tender and airy, and the products made from it are soft and incredibly tasty!

When kneading, it must be remembered that the flour for the yeast dough must be sifted, and the room for keeping the product warm. As the dough "comes up", it must be kneaded twice: for the first time - immediately after the start of fermentation (usually this happens 1-1.5 hours after you start the dough); the second kneading should be done after waiting about the same time, after which you can immediately start sculpting and baking products.

A safe way to prepare yeast dough
This recipe is convenient in that it takes much less time than cooking with the sponge method. Use a wooden spatula to knead; at the same time, make sure that the rotation of the blade is always carried out in the same direction. This contributes to better swelling and elasticity of the dough.

Ingredients for making a regular unpaired dough:

• flour - 800 g;
  
• water or milk - 1 tbsp.;
  
• raw yeast - 20 g;
  
• egg - 1 pc.;
  
• melted and cooled to a warm state butter or margarine - 50 g (you can replace with 4 tablespoons of vegetable oil);
  
• sugar - 100 g (if you need unsweetened dough, 2 teaspoons will be enough);
  
• 1/2 tsp salt.
  

Cooking technology:

1. Heat milk or water to about 36 degrees (hold temperature; hot liquid may kill yeast) and add yeast. Stir well until the yeast is completely dissolved in the liquid.
   
2. Add eggs, pre-beaten with sugar and salt.
   
3. Stir in flour gently.
   
4. At the end of kneading, add butter or vegetable oil to the mass and knead thoroughly until the dough begins to lag behind your fingers.
   
5. Form a ball, put in a saucepan and, covered with a napkin, put in a warm place to "reach".
   

Sweet sponge way
The dough prepared in this way, although it requires more time and attention in the cooking process, but also the pies from it turn out to be incredibly appetizing and airy!

Ingredients for sponge dough:

• flour - 3 tbsp.;
  
• milk - 300 ml;
  
• raw yeast - 50 g;
  
• eggs - 5 pcs.;
  
• sugar - 300 g (for unsweetened dough, limit yourself to 2 tablespoons);
  
• butter - ½ pack;
  
• margarine - ½ pack;
  
• vegetable oil - 4 tbsp. spoons;
  
• salt - ½ tsp.
  

Cooking technology:

1. In a small container, heat the milk to 36 degrees.
   
2. Put the yeast in the liquid and mix well until it is completely dissolved.
   
3. Add 1/2 tablespoon sugar and mix thoroughly again.
   
4. Cover the container with the yeast mixture with a napkin and leave in a warm place for 40 minutes. This time is needed to activate the yeast.
   
5. As the dough will rise and expand significantly, take a large enamel pot or bowl and pour in the liquid yeast.
   
6. Add another 1/2 tablespoon sugar and half flour. Knead the dough well. Cover with a towel and let sit for another 40 minutes. During this time, the dough should increase in volume by 2-3 times.
   
7. Put all the other ingredients in the dough, leaving only the flour, and mix thoroughly.
   
8. Now, little by little, start stirring in the flour. This should be done until the dough begins to lag behind your fingers.
   
9. Make a lump out of the dough, brush it with vegetable oil and, covered with a lid, leave to rise for 1 hour.
   

Your dough is ready to use! It's time to roll it out and shape future buns and flavorful pies!