Culinary recipes yeast dough. Step-by-step recipe with photos. Preparation of yeast dough

Yeast dough is kneaded in two ways: sponged and straight. The sponge method of preparing dough is divided into two stages: preparation and fermentation of the dough, preparation and fermentation of the dough. Dough is a liquid dough that is kneaded using the full amount of liquid, half the amount of flour and the full amount of yeast. It is better to use dough for butter dough, since baking slows down the rise of the dough. Knowing some of the subtleties when kneading sponge dough, you can prepare high-quality butter dough for pies, pies and buns.

Ingredients

• Wheat flour – 500-580 g
• Liquid (milk or water) – 1 cup
• Egg – 2 pcs.
• Butter or margarine – 70 g
• Sugar – 2 tbsp. spoons
• Pressed yeast – 15 g
• or Dry yeast – 5 g
• Salt – ½ teaspoon

How to cook

First you need to “feed” the yeast. To do this, dilute the yeast in 1/3 cup of warm water or milk.

Add a teaspoon of sugar and half a glass of flour, mix well until the sour cream becomes thick.

Place the mixture in a warm place until a “head” appears or the volume of the mass increases 3-4 times (with fed yeast, the future dough ripens faster and thus the quality of the yeast used is checked).

To prepare the dough, pour the remaining liquid into the fed yeast, add half the amount of flour and stir until smooth.

Place the dough in a warm place to ferment for 40-60 minutes until the volume increases 2-3 times and small bubbles appear on the surface. When the dough begins to fall off, add all the other products according to the recipe:

Eggs, remaining sugar, salt, butter (butter should have the consistency of thick sour cream), mix thoroughly.

Sift most of the remaining flour into the mixture and knead the dough.

Then place the dough on the board and, adding the rest of the flour as needed, beat the dough with your hands until it becomes elastic, that is, until it begins to easily come off your hands.

I was really interested in the recipe for this dough, there was some fresh cabbage, I quickly stewed it and made pies... what I want to say... the author is not exaggerating... it’s something fabulous, the dough is so tasty, tender, airy, soft... there are simply no words!!!

And it’s done very quickly, you don’t need anything... I kneaded it, made the pies, and baked them according to the instructions, Very tasty! I recommend! This recipe is definitely a favorite!!!

Air Express dough

When making buns or ready-made filling, the entire process of making pies from the moment of kneading to the moment of eating takes a maximum of 45-50 minutes!

For yeast dough in my practice, this is an absolute record. This is the first time I have come across such a rise and structure of dough - this is exactly what I dreamed of getting from pies - airiness, fluffiness, tenderness, deliciousness and softness.

Even the next day the pies were the softest, despite the fact that we forgot them on the table without even putting them in a bag. The main secret is in the raising procedure, although the composition of the dough is excellent.

Ingredients

• 350 ml of water (you can use milk - it will rise less, but will be more tender)
• 0.5 tsp salt
• 3 tbsp. sugar (necessarily this much for any filling)
• 4 tbsp. vegetable oil
• 80 grams of butter (during Lent, you can replace it with an additional 4 tablespoons of vegetable oil)
• 33 grams of raw yeast or dry yeast Saf-Moment - 11 grams (1 sachet)
• approximately 700 g of flour so that the dough does not stick to your hands, add the last portions a little at a time (the flour is very different). The consistency should be soft and tender.

Recipe

1. Heat the water with butter a little so that it is warm. We mix everything quickly, without expecting anything. We immediately form the pies, place them on a greased baking sheet, leaving distances between them, and then pay attention - the secret.

When it comes to yeast dough, yeast pies, pies and buns, we certainly remember our home, everything that is so near and dear to our hearts. And this is not surprising, because yeast dough combines not only flour, milk, eggs and yeast, sunlight and the freedom of endless fields, but more importantly, it contains the warmth of home, maternal love and care. Therefore, please your loved ones with yeast baked goods more often, especially since preparing yeast dough is not so difficult. And my yeast dough recipes will help you with this.

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This delicious yeast pie with meat filling will delight your family for lunch, dinner, or just a snack. Ingredients: chicken meat, eggs, onions, spices, flour, yeast, milk...

My grandmother used to bake this pie, it’s incredibly tasty and juicy. You can take almost any fish, as long as it is boneless. Ingredients: pike perch, onion, dill, yeast dough...

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Semi-liquid yeast dough

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We have collected the best yeast dough recipes for you in one place. Using them you will definitely get fluffy, tender and truly airy pies. Try it, it’s perfect for tea or coffee!

General cooking principles

To prepare yeast dough, you will need the simplest ingredients: milk (or water), vegetable oil, flour, yeast, fresh chicken eggs, a little sugar and salt to taste.

All components must be thoroughly mixed until smooth and put in a warm place for two hours. At this time, the yeast will just raise the entire mass, and you can start working with it.

Quick yeast dough for making pies

Cooking time

calorie content per 100 grams

How to cook:

Tip: it is advisable to knead the mixture with warm hands so that the yeast continues to be active.

Dough with dry yeast for pies

They say dry yeast is much easier to use. If you like it this way, be sure to save this recipe, it will come in handy!

How much time - 55 minutes.

What is the calorie content - 211 calories.

How to cook:

1. Heat the water slightly until it is warm.
2. Pour it into a saucepan, add sugar, dry yeast and a little flour (40-50 g).
3. Stir and refrigerate for a quarter of an hour.
4. When time has passed, pour oil into the dough, add salt in parts, add flour.
5. It must be added through a sieve and after each “stage” the mass must be mixed until smooth to avoid the formation of lumps.
6. Knead into a smooth, homogeneous dough and place it in a warm place until it rises.

Tip: instead of vegetable oil, you can use butter, but you will first have to melt it and cool it to room temperature.

Airy yeast dough for pies

According to this recipe, each of you will definitely get a light and fluffy mass from which you can make unforgettable pies, buns and other pastries. Just don’t forget to add a little love as one of the main ingredients.

How long is it - 2 hours and 15 minutes.

What is the calorie content - 249 calories.

How to cook:

1. Heat the water a little (you can use a microwave).
2. Dissolve sugar and dry yeast in it.
3. Add a third of the flour, but using a sieve.
4. Mix everything and put in a warm place for a few minutes.
5. When the dough rises like a cap, add salt and remaining flour to it.
6. Knead into a homogeneous dough and add butter at the end.
7. Place the finished ball in a bowl, cover and place in a warm place for two hours.

Tip: you can use fresh yeast, but then you will need twice as much.

Lenten option

Do you want something tasty while fasting? Don't worry, we have prepared a simple recipe for this case too. No dairy products, everything is fair!

How long is it - 2 hours and 20 minutes.

What is the calorie content - 280 calories.

How to cook:

1. Pour water into a saucepan and place on the stove for a short time.
2. Heat until warm and pour into a bowl.
3. Dissolve yeast, sugar and salt in it.
4. Add all the flour in parts, but through a sieve to avoid lumps.
5. At the end, pour in the oil and knead the dough so that it does not stick to your hands.
6. Cover with a towel and place in a warm place for two hours.
7. When time has passed, you can use the mass for its intended purpose.

Tip: you can add a little cocoa to the dough, then the pies will be chocolate.

For puff pastries

How long is it - 1 hour and 55 minutes.

What is the calorie content - 343 calories.

How to cook:

1. Heat milk until warm.
2. Pour it into a deep container, add salt, sugar and yeast.
3. Mix everything and pour half of the flour through a sieve.
4. Combine everything with a spatula or whisk.
5. Cover the mixture and place it in a warm place for half an hour.
6. When time has passed, add a fifth of soft butter and eggs.
7. Combine all this and add the remaining flour.
8. Knead into a soft, homogeneous dough.
9. Place it in a bowl and put it in a warm place for thirty minutes.
10. When time has passed, roll it out into a layer.
11. Brush with remaining soft butter.
12. Sprinkle the surface with vodka and sprinkle with flour.
13. Fold the layer in half, then in half again.
14. The result will be a square; you need to fasten all the edges together.
15. Roll out the resulting layer and fold it again in the same way.
16. Repeat the process a few more times, then wrap in film and put in the freezer.
17. After thirty minutes, the mass can be used for its intended purpose.

To ensure the mass rises well, we advise you to use all ingredients at the same temperature. It will be ideal if it is indoor. This does not apply to those cases when the recipe asks for some ingredients to be preheated or, conversely, cooled.

If your pies (or other baked goods) are sweet, you can add slices of dried fruits, nuts or spices to the dough. This could be vanilla, cinnamon, cocoa, nutmeg, etc. If the baked goods are salty, you can add olives and/or black olives, sesame seeds, poppy seeds, again nuts, and so on.

To make the baked goods as fluffy as possible, let the finished products rise for another twenty minutes, when they are already in the mold or on the baking sheet. Don't forget to cover with a clean towel. Only after this, brush everything with yolks, butter or eggs and put it in the oven.

Homemade yeast dough always turns out fluffy and light. That is why the pies made from it are the same. We have given you a lot of advice and shared the most valuable recipes - use them to make the most delicious pies of your life.

In the arsenal of every person who cooks more or less regularly, there are always basic recipes - simple, win-win and reliable. This yeast dough recipe is just that: it can be used to make countless variations of buns, large pies, small pies, cookies and sweet breads, but the basis of all these delicacies will still be the same universal butter dough.

Like any yeast dough, you can make the dough with yeast or with sourdough, so I included instructions for making both options in the recipe. This dough is sweet, but not too much, so it can be used in savory pies, or baked buns or pies with berry or fruit filling. Or, for example, .

Basic recipe for rich yeast dough for buns and pies

Low

10 minutes + 1 hour

Ingredients

12-14 buns or 2-4 pies

260 g wheat flour

85 g milk

'75 butter

1 chicken egg

1.5 tbsp. Sahara

1 tsp salt

for the yeast dough:

another 25 g of wheat flour

another 25 g milk

3 years instant yeast

for sourdough dough:

A basic recipe for rich yeast dough for making countless variations of buns, large pies, small pies, cookies and sweet breads.
Alexey Onegin

If you are preparing butter dough with yeast, pour 3 g of instant yeast into 110 g of milk at a temperature of 38-40 degrees. Leave for 10-15 minutes until the yeast starts to bubble, indicating its awakening. Instead of instant yeast, you can use any other yeast - in this case you need to take 30% of the amount calculated for 1 kg. flour.

To make rich sourdough, use an active starter, or if you store the starter in the refrigerator, start feeding the starter 24 hours before making the dough.

Sift the flour into a mixer bowl or onto the table, making a “well” in the mound of flour into which we will add the rest of the ingredients. Add milk, beaten egg, room temperature butter, sugar, and sourdough starter (if using). Knead the dough, kneading, stretching and folding it until it becomes elastic and no longer sticks to your hands. If necessary, you can add a little more flour, but remember: the less stiff the dough is, the more tender your baked goods will be.

Roll the dough into a tight ball, place in a bowl, cover with a towel and leave in a warm place for 40-60 minutes, or until the dough ball has doubled in size (note that sourdough takes longer to rise). Punch down the dough, divide into pieces if necessary and use immediately for baking according to the recipe or freeze for long-term storage.