Recipe for sweet pies with dry yeast

Fresh yeast is very rarely used nowadays, so first I’ll tell you how to make yeast dough for pies with high-speed yeast. This method will save you a lot of time.

Ingredients

• 4 cups flour
• 1 st. a spoonful of sugar
• 1 teaspoon salt
• 1 sachet (1.5 g) vanillin
• 1 glass of warm milk or water
• 1-2 eggs
• 100 g butter

Cooking method

Mix the flour with sugar, salt, vanilla and instant dry yeast (read the instructions on the package!).

Pour in warm milk or water and beat in 1-2 eggs.

Mix.

Then add softened butter.

Knead the dough.

Or here is another version of the dry yeast test, using melted butter.

Ingredients

• 4 cups flour
• 1 st. a spoonful of sugar
• 1 teaspoon salt
• 1 st. teaspoon instant dry yeast
• 1 sachet (1.5 g) vanillin
• 1-2 eggs
• 200 g butter
• 1 glass of warm milk

Cooking method

Melt butter in a bowl, cool until warm.

Mix flour with sugar, salt, instant dry yeast and vanilla.

Separately mix warm milk, eggs and melted butter.

Pour into flour mixture.

Knead the dough.

Whichever of these two options you choose, then you need to give the test time to rise.

Wrap the dough bowl with cling film or cover with a towel and put it in a warm, draft-free place.

After an hour and a half, the dough should increase in volume.

You should knead it and leave it to rise again.

The second time, the yeast dough will rise faster.

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

After cutting, be sure to leave the products for proofing for 15-20 minutes.

Then brush them with a beaten egg and bake in a preheated oven at 180 degrees for 15-20 minutes.

Yeast dough for sweet pies with fresh yeast

For supporters of the old classic way of making dough with fresh yeast, I can offer the following recipe.

Ingredients

for steam:

• 50 g yeast
• 0.5 cup milk
• 1 teaspoon sugar
• 1 st. spoonful of flour

for the test:

• 0.5 liters of milk (you can use curdled milk)
• 3 eggs
• 1 teaspoon salt
• 0.5 cup sugar
• 100 g butter
• 500-600 g flour
• zest of 1 lemon
• vanillin

Cooking

For dough, dissolve yeast in warm milk, add sugar and flour. Mix, put in a warm place.

Beat eggs into milk, add salt, sugar, soft butter, vanillin and lemon zest. Mix.

Then pour in the risen brew.

Pour flour, knead thoroughly by hand or with a mixer.

The dough should not be too steep, then it will rise better.

Cover the dish with the dough with a clean towel, put in a warm place.

The dough should rise by about three times. If watery, you can add flour.

When the dough rises again, it must be kneaded again and proceed to cutting the pies.

After cutting the pies, they must be allowed to distance so that they rise.

I have always wanted to learn how to bake real yeast pies. Fluffy, fluffy, delicious! Like in the oven. Or at least almost like that. Because with pies from a real oven, no other can be compared. I was lucky to try some cherry pies in the village, I still remember this incomparable taste! My respect and admiration for those who know how to bake pies in the oven!

But if you find a common language with your oven, you will also get very tasty homemade cakes. Especially if you knead the yeast dough according to this recipe!

For a long time my pies turned out to be somehow thin, harsh and practically not fluffy ... But one day I found a piece of paper in my home archive with a recipe for pies with cherries from yeast dough. The recipe was new, and I immediately wanted to try it out, which I did, making some adjustments to the recipe.

Ingredients for Sweet Yeast Dough:

Initial variant:

• 100 g fresh yeast;
• 5 eggs;
• 150 g of sugar;
• a pack of margarine 250 g;
• ½ cup sunflower oil;
• 2 tablespoons of condensed milk;
• flour.

I didn’t have condensed milk then, and I also decided to add a little milk to the dough (how could it be without it?). It turned out like this:

• 100 g of yeast;
• ¼ cup warm milk or water;
• 5 eggs;
• 150 g of sugar;
• 250 g margarine or butter;
• half a glass of sunflower oil;
• salt to taste (I think 1/4 teaspoon is enough);
• flour, as it was possible to establish experimentally, you need about 5 - 6 glasses. Of course, you need to choose the best flour, wheat flour of the highest grade.

And one more thing: the success of yeast baking depends not only on the set of ingredients. To make the pies a success, your good mood is very important! If you cook with joy, love and respect in yeast dough, everything will definitely work out!

The pies exceeded all expectations! Fluffy, soft, ruddy and very tasty - it was my dream :)
Since then, I have been taking this wonderful dough recipe for all yeast baking. You can make not only sweet buns, but also unsweetened ones, for example, with an egg and herbs - just then take less sugar, not 150 g, but 2-3 tablespoons.
And now let's take a closer look at how to make homemade yeast dough.

How to knead yeast dough

Crumble fresh yeast into a bowl with your hands, rub with a small part of sugar (1 - 1.5 tablespoons). When the yeast has melted, add a little water or milk - be sure to warm (not hot and not cold!) - yeast is very fond of sugar and warm milk.

Then add a little flour and mix so that there are no lumps. It will turn out a little sparse dough - dough. Since yeast loves heat, put the bowl of dough in a container of warm water and cover with a clean towel.

While the dough is rising, beat the eggs and the rest of the sugar with a mixer. You can also blather with a fork, but with a mixer it will be faster and more magnificent.
Melt margarine or butter until liquid in the microwave or over low heat on the stove.

10 - 15 minutes, and now the dough came up. We mix together the dough, beaten eggs and melted margarine (it should not be hot, but lukewarm).

Add sunflower oil, mix and begin to gradually add flour. It will be great to sift it through a sieve or colander: then the flour will be enriched with oxygen, which our yeast needs for fermentation. Simply put, the flour will become airy, and it will be easier for the yeast to raise the dough. Pies will turn out hoo!

After kneading the dough, cover it again and put it in a warm place for about 15 minutes. Gently knead the risen dough - and you can sculpt pies! Or buns, or a roll, or a huge pie!
We will definitely try all these goodies! And in each recipe we will use a proprietary yeast dough recipe.

I also offer you a recipe for yeast lean dough, also very fluffy and tasty!

Before sculpting pies, let's watch a delicious video with a cool song about these same pies!

Hello, our dear readers! Frankly, this article turned out to be voluminous, however, for those who want to learn how to make rich yeast dough, I recommend reading it in full, as all the nuances and step-by-step photographs are detailed in it.

Now I have prepared several recipes for you with yeast dough - these are delicious yeast pies with various fillings, sweet pastries and buns. To be honest, the procedure is always the same for such recipes, so I decided to describe in detail once the process of how to make pastry dough for yeast pies using the sponge method. I remember how I was afraid to cook anything from yeast dough at all, it was heavy, clogged, and the pastry did not rise. It is a pity that in my youth there was no Internet and I had to learn from my mistakes.

Yeast dough can be rich, regular and puff. What is the difference? We will not discuss puff pastry now. From ordinary yeast dough, products such as bread, pizza, flat cakes, fried pies, pies in the oven with salty filling, etc. are prepared. And sweet buns, cheesecakes, rolls, pies with fruit, jam, etc. etc. These are different recipes and differ in the amount of muffin.

In simple words, baking is eggs, sugar, butter, sour cream. Since such components make the process of yeast reproduction more difficult, 1.5 - 2 times more yeast is added to the rich dough than to the usual one. In other words, the richer the amount of baking, the more you need the amount of yeast. The most delicious dough is considered to be dough for Easter cakes, which are baked for Easter.

Sweet yeast dough for buns, as a rule, is prepared in the sponge method, it all depends on the amount of muffin. The yeast needs to be given a “push” so that they start working, but I’ll talk about this a little later. Okay, something I delved into the theory, I’ll tell you more clearly and show the whole process in practice. Recipes are different, all vary slightly in the amount of sugar and butter, but the processes are always the same.

Sweet yeast dough recipe

Here is my tried-and-tested favorite yeast dough recipe that I always use to make sweet yeast pies and pies:

Dough Ingredients

• Milk - 250 ml
• Yeast - 30 g (or 11 g dry)
• Sugar - 1 tbsp. a spoon
• Flour - 3 tbsp. l. with a slide

Baking Ingredients

• Sugar - 100 g
• Eggs - 2 pcs.
• Butter - 100 g
• Salt - a pinch
• Vanilla sugar - optional
• Vegetable oil - 1 table. a spoon
• Flour - 3 cups (250 ml volume) = approximately 450 g flour

Cooking

First we prepare the steam. In a warm liquid 35 - 40 ° C, add a spoonful of sugar, yeast (see the quantity according to your recipe) and a little flour. Mix everything to dissolve the yeast and sugar.

I usually cook with milk, while baking is soft, airy, sometimes with kefir or sour milk. There is an opinion that baking on kefir does not get stale for a long time. In practice, it was not possible to check, usually sweets do not stay stale for a long time, they are eaten quickly. Sometimes, when there is neither milk nor kefir, I take a glass of water and dissolve a couple of tablespoons of sour cream.

Set aside the dough in a place where there are no drafts for 30 minutes. During this time, the yeast will begin to “work” and you will get such a magnificent “hat”.

Later, the hat will fall off, and such bubbles will appear. This means that the dough is ripe. Now, in a separate bowl, mix all the baking: eggs, sugar and soft butter. It is not necessary to beat strongly into foam, just mix so that the components are combined.

When the dough has come up, we combine the dough together with the muffin and mix. If the recipe provides for the addition of vanilla sugar, salt, then you need to add at this moment.

Sometimes they write in books that when kneading dough, liquid components are added to dry ones, make a hill out of flour, make a hole in it and ... I don’t do that. I explain! Different flour works differently and absorbs liquid, so I gradually add the sifted flour one glass at a time to the liquid and mix with a spoon in one direction.

For some reason, it is believed that yeast dough should be mixed in one direction. In general, hostesses have accumulated a lot of warnings and recommendations: you need to cook in a good mood, with love and not on critical days. Yes, the mass is alive, but what, I wonder, does it matter to yeast what days the hostess has?

So that the dough does not clog too much with flour and it does not stick to my hands, I use vegetable oil. I just grease my hands with vegetable oil and knead. So it doesn’t stick to my hands, and I don’t add extra flour. You need to knead for about five minutes so that it becomes smooth, elastic, but soft and fluffy. The consistency must be learned to determine intuitively, it is difficult to describe, well, like the soft part of the earlobe. After a couple of successful batches, your hands will remember what density should be. I wrote the approximate amount of flour in the recipe, but sometimes it turns out to be not enough. For pies and pies, I knead a soft dough, and for yeast rolls a little denser. Our sweet yeast dough is kneaded, but not ready yet. I put the mixed smooth lump in a bowl or pan, cover with a clean towel, put in a warm place for 1 - 2 hours.

Now you can knead it, knead it again (do not add flour) and you can use it, make various loaf pretzels out of it. Yeast dough for pies can be set to approach twice. After the first wash, I make it, put it on proofing and bake.

• Milk (or other liquid: kefir, yogurt, whey) for dough must not be overheated, otherwise the yeast will burn and not rise. Try the temperature in such a popular way as they check the milk formula before giving it to the baby - drop a drop of warmed liquid on your wrist, if not hot, then what you need.
• To make the dough fluffy, light, the quality of the flour is important. Choose flour of the highest grade and be sure to sift it. Pastry chefs advise sifting flour twice to enrich it with oxygen.
• The butter should be at room temperature, you can melt it, but the butter should not be added hot to the dough.
• Butter can be replaced with margarine or vegetable-cream mixture.
• Be sure to pay attention to the expiration date of the yeast, they must be fresh. As, however, and all products.
• If you knead the dough, but the mass does not fit in any way, put it in the refrigerator for 20 minutes, and then in a warm place. The temperature difference should "wake up" the yeast.
• Yeast dough is afraid of drafts and noise, the best place for it is the oven. I don't heat up the oven, I just put the bowl in there and wait.
• In order not to oversaturate the dough with flour, instead of dusting your hands and the table, grease with vegetable oil when kneading. Vegetable oil should be odorless and quite a bit. Then the yeast dough buns will be lush, airy.

At what temperature should you bake yeast dough products?

• Usually it is necessary to bake at a temperature of 160-180 degrees. It is advisable to use the "Confectionery baking" mode, modern models have such a mode.
• Place pastries in the middle. If baked at a very high temperature, the product may turn out to be fried on the outside and damp inside.
• Before cutting dough products, turn on the oven to warm up. At this time, they put the blanks prepared for baking for proofing so that they rise in front of the oven. After 15-20 minutes, the products are smeared with beaten egg yolk and sent to the oven.
• At first, in no case should you open the oven, otherwise the dough will fall from the flow of cold air. When the dough is already browned and seized with a crust, then you can already open the door and move the baking sheet or form where the pastry is located.
• Baking time is usually from 20 minutes to an hour, depending on the size of the baked product. Small pies, for example, can be baked in 25 minutes, a roll with poppy seeds in about 40 minutes, and a loaf will take even more time.

Dear readers, hostesses, do not be afraid to cook from yeast dough, just a couple of practices and you will learn to delight your loved ones with awesome fragrant lush pastries. I hope this recipe for sweet yeast dough will help you. Next, I plan to teach you how to cook yeast dough for pizza and for fried pies, whites, do not miss new articles.

Do your pies come out thin, tough, not fluffy? This happens sometimes. But not with my test. Today I want to tell you how easy it is to make rich yeast dough yourself, which is ideal for sweet pastries, pies, rolls. Baking from this dough always turns out to be lush, soft and very tasty. You will succeed, the main thing is to take on the yeast dough in a good mood, and then your whole family will be in a good mood after eating delicious buns and pies.

Ingredients:

• milk - 200 ml (kefir is possible)
• butter or margarine - 100 g
• dry yeast - 2-2.5 tsp (I have Saf-Moment)
• sugar - 100 g
• egg - 2 pcs
• vanillin - 1 g
• a pinch of salt
• flour - 650-700 g

Sweet yeast dough for pies in the oven recipe:

Dissolve the yeast in warm milk, add one tablespoon of sugar and three to four tablespoons of flour. Mix. Cover the dough with a clean cloth, put in a warm place for 30 minutes. If there is no warm place in the house, put the bowl of dough in a container of warm water.

Beat eggs with sugar and vanilla.

Melt butter.

Pour beaten eggs and melted butter into the approached dough, mix, add flour in portions, knead a soft elastic dough.

Cover the dough with a kitchen towel and put it in a warm place, about 1-1.5 hours. The dough should increase in volume by 2-3 times.

Butter dough is the richest base for baking. It is seasoned with fats (butter or spreads), sugar and egg yolks, which cannot but affect the taste and culinary properties of the finished baking. The aroma of hot baking spreads throughout the house, beckons and calls. The dough turns out to be fried, porous, elastic and has a particularly bright taste. Baking can be eaten with sweet and savory fillings or even without anything at all.

We offer a way to prepare a dough suitable for any occasion. With it, it’s easier than ever to make both closed and open pies, rolls without filling or pies with many fillings. You will need up to three glasses of flour in / c, 1.5 tsp. dry yeast, a couple of eggs and a glass of milk. From bulk, take only a spoonful of sugar and a pinch of salt.

This dough is prepared in a steamless way.

1. Place the flour and dry yeast into the bowl. In another container, milk is heated, 2 eggs are introduced into the liquid, salted and sugar is added.
2. A mixture of milk and eggs is added to the flour with yeast. The dough is gently kneaded with a whisk. When all the lumps are collected together, you can add a couple of tablespoons of oil dissolved in the bath to them.
3. Now, from everything that is in the bowl, you need to form a lump and send it to the work surface. Gradually introducing flour, form an elastic, not sticky dough.
4. We remove the muffin to where it is warmer, and cover it with a clean cloth so that it does not wind up. We are waiting for about 3 hours. We crush the dough right in the same bowl in which it was insisted, and let it rise for the last time.

In less than an hour, it will be possible to remove the dough from the bowl and use it for its intended purpose.

Cooking for pies

The dough for pies should be sticky, and slightly denser than the basis for buns. It is important that the blanks do not float during baking and do not lose their appearance.

1. First, mix all the bulk ingredients: half a kilogram of flour, three tablespoons of sugar, a bag of dry yeast and salt on the tip of a knife.
2. Let's heat the milk to body temperature. Drop some liquid on your wrist. If the degree of heating is normal, the hand will not feel either cold or hot. Pour this milk into the flour mixture.
3. Let's introduce 2 chicken eggs into the future dough. In the same way as milk, heat half a glass of vegetable oil. We send the liquid ingredients to a common bowl and stir with a silicone spatula.
4. We scrape out a shapeless lump from the bowl, send it to the work surface and knead with our hands a tender, pliable dough. We form a ball out of it, put it back in a bowl, tighten it with cling film on top and put it in a warmer place.
5. Let's wait about an hour. The dough will fill with air bubbles and double in size. Let's release excess gas from it, cover it again with a film and let it rise a second time.
6. We take the finished base out of the bowl, crush it from all sides and divide it into pieces convenient for further purposes.

Mixing in a bread maker

Making dough in a bread machine is a pleasure. While the technique is doing business, you have a lot of free time.

1. Pour a glass of milk into the machine bowl.
2. Add one beaten egg, 50 g of melted butter (introduce it slightly cooled) and a pinch of salt.
3. Immerse half a kilogram of flour in a container.
4. Sprinkle the entire contents of the bread machine with a tablespoon of granulated sugar and yeast. A sachet will be enough for this amount of flour.
5. Select the "Dough" mode and the automatic program will do everything by itself. The sweet base will cook in about 1 hour and 20 minutes.

Lush sweet yeast dough

Sweet yeast dough is the best base for homemade buns and pies with fruit or jam.

1. For kneading, we will use quick dry yeast (11 g). They must be poured with half a glass of heated water and activated with sugar (a spoon is enough). Let the yeast work for 20 minutes.
2. In the meantime, sift a pound of flour and heat a couple of glasses of milk. Let's mix the ingredients. We introduce the yeast mixture here, cover the workpiece with a film and let it rise. This process will take 30 minutes.
3. The next step is to introduce another half a kilogram of flour, a little sweet sand, a pinch of salt and a couple of tablespoons of oil dissolved in the bath.
4. We collect the resulting mass with a spoon and begin to knead. We will continue until it stops sticking to our hands.
5. Remove the lump in heat and cover with a towel. Let's wait until it doubles. After an hour, we will take out the dough, ready for molding.

Recipe for kefir

Kefir dough is convenient to prepare in the evening. You can forget it in the refrigerator until the morning, and when you wake up, stick delicious pies with sweet and salty fillings.

The recipe uses active yeast (11 g). They are placed in heated kefir (330 ml). 50 g of granulated sugar, 50 g of sunflower oil are added to this mixture and the entire portion of flour (600 g) is sifted.

The dough is first kneaded with a spatula and then with your hands. It turns out a little sticky - as it should be. Put the base in the refrigerator overnight, and by morning it will rise and be ready for molding.

How to make a bun base

For the preparation of the most delicious pastry, we will use pressed baker's yeast.

1. We heat half a liter of milk and crumble a whole briquette (50 g) of yeast into it. Dissolve them with a whisk.
2. In another bowl, turn two chicken eggs with a glass of granulated sugar into a stable foam.
3. Combine the resulting mass together with milk sourdough. Add 2 tablespoons of sunflower and melted butter, the contents of a pack of vanilla and about a kilogram of flour.

Sweet dough for buns will knead easily. It will acquire a smooth texture and a yellowish color. A lot of bubbles form in the crumb. You need to let the dough stand warm for about an hour, and then it will be possible to cook buns from it.

Fresh sweet dough

Unleavened dough is suitable for molding pies and closed pies. It has no sugar, so it goes well with minced meat and fish, as well as with porridge stuffing, with the addition of cabbage, mushrooms or eggs.

The recipe does not include the addition of yeast. All products must be refrigerated.

1. First sift 1 kg of flour.
2. Then I separately mix two glasses of milk, 2 teaspoons of salt, one egg and a spoonful of butter.
3. The chatter is combined with flour and a crumbly dough is kneaded. It will resemble sand in consistency.
4. The dough is allowed to stand under the film for 30 minutes.

On margarine

Fatty dough holds its shape well and does not fall apart when baking. Pies and buns are made from it.

Fats improve the binding ability of flour, which is why butter is added to the dough. But sometimes it is replaced with margarine. Buns from such a rich base are well browned in the oven.

1. It is necessary to sift half a kilogram of flour.
2. Stir it with a bag of fast-acting yeast, granulated sugar (60 g) and a pinch of salt.
3. Slightly warm milk (230 ml), two eggs and dissolved margarine (70 g) should be added to the mixture.
4. The ingredients are kneaded into a soft, non-sticky dough and form a bun.
5. The workpiece is sent to heat for an hour and a half to rest and come up. After increasing the number of bubbles, the dough is punched down and cut into pieces.

Sour cream option

Quick fragrant dough is prepared on sour cream. It is easy to mix, does not require special ingredients and has a pronounced creamy taste. In addition, it bakes well and forms a crispy crust.

The dough mix is ​​made very quickly:

1. From 0.5 kg of flour we will make a slide, we will push a recess in it.
2. Put all the ingredients in a hole at once (2 teaspoons of quick yeast, 3 tablespoons of sugar, a teaspoon of salt, 2/3 cups of water, an egg, 50 ghee and 100 g of sour cream).
3. Gather the dough with your hands and knead into a uniform ball.
4. Set aside for 30 min.

The dough rolls out well. Smooth, ruddy cakes come out of it.

Milk based

Milk is almost always present in the composition of the pastry. It helps to maintain the shape of the finished product. Most often, stuffed pies are made from such a semi-finished product. Prepare a savory milk-based dough.

1. Combine 150 g of flour with 5 g of dry yeast, a teaspoon of granulated sugar and 200 ml of milk.
2. Stir the dough to the consistency of sour cream and wait until a foamy “cap” rises above its surface.
3. In the next 350 g of flour, break 2 eggs and put an additional yolk. We will send 70 g of refined oil and a pinch of salt to the mixture.
4. We collect the lumps with a spoon and pour the approached dough. We turn the dough over onto the countertop and knead until it turns into a uniform, smooth bun.
5. We put it back in the bowl and send it to proofing. After an hour and a half, it will rise and be ready for cutting.

Sweet pastry with mayonnaise

Mayonnaise dough is a pleasure to work with. It leaves the most pleasant impressions - it is well molded, it turns out tender and elastic. Pies from it do not get stale for several days.

You do not need to add butter and eggs to this dough, as they are already present in mayonnaise.

1. Mix half a glass of milk and water. We dilute 25 g of fresh yeast and 4 tablespoons of flour in a liquid, add 10 g of granulated sugar and leave the dough under the film to rise.
2. After the “cap” has fallen off, sift another 4 cups of flour into the sourdough and put 150 g of mayonnaise there.
3. On the table, knead the elastic dough and put it in heat for 1.5 hours.
4. The yeast base must be allowed to rise once, after which it should be kneaded, all excess air should be released and put on the blanks.

Quick recipe

Let's finish the series of tips with an unusual yeast dough recipe. It does not mix quickly, but rises very quickly. In order to get a ready-made semi-finished product, you need to wait only 20 minutes.

1. Let's grind 20 g of pressed yeast with a tablespoon of granulated sugar. Pour in a glass of warm milk and mix in 70 g of flour. The dough will rise in 15 minutes.
2. To it we add 100 g of melted butter, a chicken egg beaten with a pinch of salt and 450 g of sifted wheat flour.
3. Gather the dough into a ball, knead with your hands and put in a bag. Put it in the bottom of a deep saucepan filled with cold water. After 20 minutes, the workpiece will increase significantly in volume.
4. After that, the dough can be removed from the bag and used to form savory pies.