Someday each of us has a desire to repeat this masterpiece in our kitchen. And then we start looking for a recipe for the very dough that always turns out. You're in luck, you found it.

The pastry that you make according to our recipe will delicate and tasty, creamy, fragrant and finely porous... The way it should be.

Every dough has its own secrets, and rich dough has twice as many of them. Which yeast is correct, when to add butter and how much sugar is needed in a pastry dough if the filling is sweet? You will receive answers to all these questions. But let's start in order.

Butter dough is different from usual yeast dough for pies with an additional amount of sugar, enough big amount butter... Knead it in warm milk and add vanillin. And most importantly, for him always use "extra" or premium flour and add more yeast than usual.

For fermentation of the dough, it is important that it is in a bowl of sufficient volume and in a warm, draft-free place... Conventions are enough, but they are easy to follow. And further. Butter yeast is slow, does not tolerate fuss, and if you do not have three or four hours of time, then it is better not to start it. That is why pastries are baked on weekends, when there is no need to rush on business. The most important thing on a day like this is butter cake.

Let's get down to a fun process. Yes exactly!

Dough

We need:

• wheat flour of the highest grade - 250-300 g
• milk - 100 ml
• softened butter - 50 g
• chicken egg - 1 pc
• granulated sugar - 50 g
• dry instant yeast "Saf-moment for baking" - 5 g
• salt - on the tip of a knife
• vegetable oil - 1 tablespoon

Recipe

Get all the products in advance, measure them on a kitchen scale and leave at room temperature for an hour. For kneading, it is better to take a large pot with lid.

Heat the milk until warm (about 30 degrees) in a large saucepan (about 5 liters). Add butter and melt in milk. Add sugar and yeast, stir until sugar and butter are completely dissolved. You will get a rich base for the dough, sweet and oily, already very tasty!

For baking, it is best to use special yeast from Saf-moment, vanillin and a little dye are added to them. It will be fragrant, and the color scheme will give it a richer and more appetizing color. If using regular yeast, add a packet of vanillin.

Mix flour with salt, add to the base.

Do not neglect the additive not a large number salt in butter dough, so small, but its taste will be richer.

Knead a soft, slightly sticky dough with your hands. Grease the pot vegetable oil, roll the dough into a ball and place on the bottom. To cover with a lid. Leave to proof for 90 minutes.

If you have a bread maker with a separate setting for raising the dough, then it is best to use it and select the setting with the highest proofing temperature. Butter dough is quite heavy due to the large amount of sugar and butter; additional "heating" will only benefit it. If there is no bread maker and you are afraid of drafts, put the pan with the dough in the closed, switched off oven.

During this time, the dough will come up and increase at least twice. The volume of the pan should be sufficient.


Remove the dough from the pan, roll into a ball, cover cling film using the same saucepan and let it rest for 10 minutes. This is important for any dough, and even more for "heavy" pastries. After such a short rest, it is much more pleasant to work with the dough.

Ready! You can start baking any cake.

If you haven't decided what kind of cake you want to bake, let me offer you an unusual pastry. Everything in it is unusual, both the filling and the molding method, and even the serving!

How to bake a beautiful harmonoshka cake

Soulful home gatherings over an unusual or completely new cake, which have never been baked before - is this not the best pastime on a weekend? And if you have guests, then such a cake on the table will make a splash, and for you it will consolidate your reputation as a skilled cook. Everything in this cake is unusual: shape, taste, and serving! Down with stereotypes, we are baking a cake of a new format!

Ingredients

Recipe Information

• Type of dish: pie
• Cooking method: kneading, baking
• Servings: 6
• 4 h

• butter dough according to the main recipe (see above)

For filling:

• lemon - 1 piece
• sugar - 3 tablespoons
• ginger - thumb-sized root
• farin sugar (or brown) - 2 tablespoons
• cinnamon - 1 sachet
• vegetable oil for lubricating the mold - 2 tablespoons
• sugar for sprinkling - 1 tbsp.
• chicken egg - 1 pc
• icing sugar - 30 g.

Recipe

Ready dough split into two, roll into a ball, cover with cling film and rest for 10 minutes.


At this time, prepare the filling. Peel the ginger. Wash the lemon, cut into segments, if there are seeds, remove. Mash the lemon and ginger in a blender. Add sugar and stir.
Roll out the dough into two layers. One to lubricate lemon filling... Sprinkle the second with cinnamon and brown sugar.


Grease oblong muffin loaf with vegetable oil. Cut the dough into squares of a suitable size (according to the size of the mold). Fold the pieces of dough into a horizontal stack, alternating pieces with different fillings. Slightly "ruffle" the tops of the pieces of dough.


Cover the dough with cling film and let rise for 1 hour. 20 minutes before the end of the time, put the oven to preheat to 200 degrees. Before baking, grease the roll with the yolk of one egg and sprinkle with sugar.


Bake the loaf for about 40 minutes on a medium level at 200 degrees. Check for blush. Take out the finished roll and cool for about 10 minutes. Remove from the mold and cool on a wire rack.

For more festive option serve, you can beat the remaining eggs with the addition of icing sugar... Remove the finished roll from the oven, grease the top with the resulting meringue and put it back. Switch off the oven immediately. Take out the roll after 10 minutes and cool.

Serve with tea or compote. It is very tasty and very unusual!

Other options

If we talk about pies with a more traditional filling, then the most common option is with apples.

Apples for such a cake should be chosen sweet and sour, given that there is already a lot of sugar in the dough. If the skin is dense enough, it is better to cut it off, otherwise it will be inconvenient to eat such pastries. To prevent apples from darkening during laying and baking, they can be sprinkled with lemon juice or mixed with a little sour cream and vanilla sugar, this cake will be even tastier.


If you decide to bake a pie with jam or jam, then this dough is also great! Make sure that the jam is not too runny, it will be difficult to eat such a pie and it will be difficult to stay clean. The most important tip for such a cake is to bake it in a form with high sides, then the filling is guaranteed to remain inside and will not burn during baking. It is better to choose the filling with a sour taste: if jam, then plum, and if jam, then currant, for example.

If you started baking with such a dough in the summer, then it's a sin not to use fresh berries... And even in winter, such a cake is useful, if there is part of the harvest in the freezer! Life hack of such a cake in a couple of tablespoons of cornstarch mixed with the same amount of powdered sugar. Make this magical base and mix it with the berries before adding to the cake. All the juices that berries will surely produce will absorb starch, and the powder compensates for the acid contained in any berries. It will turn out to be tasty and beautiful, and the filling will not flow out. You just need to let this cake cool down!

We love no less curd baked goods! Perhaps, the curd pastry takes a solid second position after the apple pie. Especially if the filling of this cake is correct. Cottage cheese for the filling must be wiped through a sieve, then it will be smooth, airy. Add the yolk, a couple of tablespoons of vanilla sugar. If you like, you can add a handful of scalded raisins or dried apricots, even poppy seeds! Sprinkle with a couple of tablespoons of sugar on top just before baking.

The most dubious thing is the cabbage pie. Or you need to put less sugar in the dough. So that there is no too bright dissonance in taste.

As you can see, a fairly simple dough recipe can inspire grandiose experiments in your kitchen. Go for it! And airy dough for you for seven fillings!

Hello, our dear readers! Frankly, this article turned out to be voluminous, but for those who want to master how to cook butter yeast dough I recommend reading it in full, as it details all the nuances and step-by-step photographs.

Now I have prepared for you several recipes with yeast dough - these are delicious yeast cakes with different fillings, sweet butter brass pies and buns. Honestly, the procedure is always the same for such recipes, so I decided to describe in detail once the process of how to make yeast pastry dough for pies in a sponge way. I remember how I was afraid to cook anything from yeast dough at all, it was heavy, clogged, and the baked goods 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, plain and flaky. What is the difference? Puff pastry we will not discuss now. From ordinary yeast dough, products such as bread, pizza, tortillas, fried pies, pies in the oven with salty filling, etc. And sweet buns, cheesecakes, rolls, pies with fruit, with jam, etc. are prepared from butter yeast dough. different recipes and differ in the amount of baking.

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

Butter yeast dough for buns, as a rule, is prepared in a sponge way, it all depends on the amount of baking. Yeast needs to be given a "push" to start working, but I'll talk about this a little later. Okay, something I delved into the theory, I will tell you more clearly and in practice I will show the whole process. The recipes are different, all slightly different in the amount of sugar and butter, but the processes are always the same.

Recipe for butter yeast dough on dough

Here is my proven favorite yeast dough recipe that I always use to make sweets. yeast pies and pies:

Dough ingredients

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

Ingredients for baking

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

Preparation

First, we prepare the dough. Add a spoonful of sugar, yeast (see the amount according to your recipe) and a little flour to a warm liquid 35 - 40 ° C. Stir everything to dissolve the yeast and sugar.

I usually cook with milk, while the baked goods are soft, airy, sometimes with kefir or sour milk. There is an opinion that pastries do not stale for a long time on kefir. In practice, it was not possible to check, usually the sweets do not stay stale for a long time, they are eaten quickly. Sometimes, when there is no milk or kefir, I take a glass of water and dissolve a couple of tablespoons of sour cream.

Leave 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 cap will fall off, and such bubbles will appear. This means that the dough is ripe. Now, in a separate bowl, mix all the baked goods: eggs, sugar and soft butter. You do not need to whip strongly into foam, just stir so that the components combine.

When the dough has come up, combine the dough with the baking and mix. If the recipe provides for the addition of vanilla sugar, salt, then add it at this moment.

Sometimes in books they write 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. Explaining! Different flours work differently and absorb liquid, so I gradually add the sifted flour one glass to the liquid and stir with a spoon in one direction.

For some reason, it is believed that the 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 make a difference to the yeast what days the hostess has?

To prevent the dough from clogging up with flour and sticking to my hands, I use vegetable oil. I just grease my hands with vegetable oil and knead. It doesn't stick to my hands either, and I don't add extra flour. You need to knead for about five minutes to make it 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 kneading, 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 soft dough, and for yeast rolls a little denser. Our yeast dough is mixed, but it's not ready yet. I put the mixed smooth lump in a bowl or saucepan, cover it with a clean towel, put it 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 pretzels-loaves from it. The yeast dough for pies can be set twice. After the first dump, I dress it, put it on the proofer and bake it.

• Milk (or other liquid: kefir, yogurt, whey) for dough should not be overheated, otherwise the yeast will burn and will not rise. Try the temperature like this folk way how to test the formula before giving it to the baby - put a drop of the warmed liquid on your wrist, if it is not hot, then that is 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 the 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 to the dough hot.
• Butter can be substituted with margarine or vegetable-butter mixture.
• Be sure to pay attention to the expiration date of the yeast, it must be fresh. As, however, all products.
• If you knead the dough, and the mass does not fit in any way, put it in the refrigerator for 20 minutes, and then in a warm place. The temperature drop 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 burning your hands and the table, grease with vegetable oil while kneading. Vegetable oil should be odorless and very slightly. Then the buns from yeast dough will be fluffy, airy.

At what temperature should yeast dough be baked?

• Usually it is necessary to bake at a temperature of 160-180 degrees. It is advisable to use the "Pastry baking" mode, this mode is available in modern models.
• Place baked goods in the middle. If you bake at a very high temperature, then the product may turn out to be fried on the outside and damp on the inside.
• Before cutting dough products, turn on the oven for heating. At this time, they put the blanks prepared for baking on a proofer so that they rise in front of the oven. After 15-20 minutes, the products are smeared with whipped egg yolk and sent to the oven.
• At first, in no case should you open the oven, otherwise the dough will go down 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 the baking dish.
• The 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 for about 40 minutes, and for a loaf it will take even longer.

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

Bezoparny yeast dough.
A bezoparny dough is prepared when we add a little baking to the dough: butter, eggs. We knead such a dough at once, in one step.
Dissolve the yeast in warm milk or water (temperature 35-37 ° C) and stir until the yeast is completely dissolved in the water.
Add the egg, sugar, salt, gradually add flour and knead the dough (it is better to grind the egg with salt and sugar, and then add it to the dough).
At the end of kneading, add melted and cooled butter and vegetable oil and knead until the dough no longer sticks to the bowl and hands (the dough should not be steep).
Grease the finished dough with vegetable oil, put in a large bowl, cover with a napkin or towel and put in a warm place.
When the dough rises, knead it and let it come up again. Then you can start the oven.

Butter yeast dough.
Sponge dough is prepared when you need to put more muffins - butter, eggs, sugar, for example, for sweet pies, buns, etc.

Examination yeast quality.
Pour 50 ml of warm milk (35-37 ° C) into a small deep bowl, add 1 tablespoon of sugar and stir.
Crumble the yeast into the milk and stir to dissolve the yeast (it is convenient to stir with your fingers or a wooden spoon).

Put the yeast mixture in a warm place for 10-20 minutes. The yeast should froth and rise with a "cap".

Preparation dough.
Sift the flour (150-200 g) into a large bowl, pour in the remaining milk (400-450 ml) and mix - the dough should turn out like a pancake.
Stir the foamed yeast with a fork or a small whisk and pour into the milk-flour mixture.

Mix well and put the dough in a warm place for 40-60 minutes.

During this time, the dough should increase in volume by 2 times, "wrinkle" and begin to fall off.
As soon as the dough began to fall off, it is ready.

Prepare muffin.
In a separate bowl, grind eggs well with sugar and salt (you can also add vanilla sugar, vanilla, saffron and other additives for flavor).

Melt the butter and cool to room temperature (so as not to burn the yeast).
Add pounded eggs to the finished dough and mix.
Gradually adding flour in small portions, knead a soft, elastic dough.
In the process of kneading the dough, grease hands and table, alternately, with melted butter and vegetable oil.
Kneading the dough is one of the main points when kneading yeast dough. The dough is very fond of when it is kneaded for a long time by hand. Knead the dough, preferably for at least 20 minutes.

Then put it back in the dish, cover it with a napkin or towel and put it in a warm place to rise for 1.5-2 hours.

Whoever was a student will not understand how delicious freshly baked pies can be, especially after a long mental work. Stand in line to buy the desired pie, enjoy the taste. How great it was. Here she is the real nostalgia. But what if you feel nostalgic and try to make the same pies at home? You can try, but if you try, you will be able to make it even tastier!

This oven baked pie dough is incredibly tasty and simple. You can make a variety of delicious sweet buns and pies with it. You can choose apples, pears, condensed milk, jam, etc. as a filling. The main thing is to make delicious dough and not be mistaken with the ingredients.

A set of products for cooking

• 1 kilogram of flour;
• 2 glasses of milk;
• 6 chicken eggs;
• 1.5 cups of sugar;
• 300 grams of butter (you can take margarine);
• 50 grams of fresh yeast (11 grams dry);
• 1 teaspoon salt
• Vanillin or vanilla sugar to taste.

Recipe

• Step 1. Take a clean deep bowl and sift flour into it.
• Step 2. Meanwhile, heat the milk in another saucepan.
• Step 3. Start making dough. Take warmed milk, dissolve yeast in it and add a little flour, no more than 2 glasses. Mix everything well, cover with gauze and put it in a warm place close to the battery.
• Step 4. Separate the egg yolks from the whites. Divide them into different bowls. Grind the yolks with sugar.
• Step 5. Melt the margarine on the stove, however, it should not be too hot to prevent the yeast from boiling.
• Step 6. When the dough rises, you need to take it out, add salt, add yolks with sugar, vanillin and warm margarine (butter). Mix everything until smooth.
• Step 7. Beat the whites until lather. This can be done with both a whisk and a mixer. The main thing is to do it quickly.
• Step 8. Gently mix the whites into the dough and then add some of the remaining flour.
• Step 9. Stir the dough. Knead it better hands, this makes the dough easier to feel, and therefore easier to understand when it is ready. The finished dough should lag behind the walls of the dishes and not stick too much to the palms.
• Step 10. After the dough is completely kneaded, you need to cover it on top with a towel, gauze or napkin and put it in a warm place.
• Step 11. When the dough rises, you will need to settle it. Better to do this two times. Then the pastry will be much softer and more airy. Of course, this way the dough will turn out not so fast, but incredibly tasty.
• Step 12. Pies from such a dough must be baked in the oven at the maximum temperature for a certain time. The length will depend on the size of the patties and their shapes. You need to take it out when a characteristic smell appears, and the pies themselves are covered with an appetizing crust.

Advice: in addition to pies and pies from such dough in the oven, you can also cook Easter cakes. But then you need to add raisins or dried apricots to the dough recipe. And the addition of vanillin will be required.

Such a rich yeast dough for pies is relatively quick, of course, you have to work a little, but the result will justify all even the most daring expectations. The pies will simply melt in your mouth, and this is what the recipe achieves.

Shortcrust pastry for pies

This recipe can be very unusual, as shortbread- very rare. Pies are another matter, but pies are already something new. Can't believe it's possible? Then take the recipe, ingredients, try to cook shortcrust pastry for pies and make sure that nothing is impossible!

A set of products for making dough

• 200 grams of flour;
• 100 grams of margarine;
• 50 grams of sugar;
• 1 chicken egg;
• 1 pinch of salt.

Recipe

• Step 1. Take flour, preferably the first or top grade, sift it and pour it onto a prepared work surface.
• Step 2. Make a small depression in the poured flour, into which you need to pour melted margarine, break an egg, add salt and sugar.
• Step 3. Start kneading the shortbread dough. This should be done with a large knife.
• Step 4. Put the kneaded dough in the refrigerator for half an hour.
• Step 5. After the expiration of the time, the dough needs to be taken out of the shortbread dough, rolled into a sausage and cut into several pieces. After that, you can sculpt pies.

Shortcrust pastry for pies must be baked in the oven, so it will not lose its taste qualities and will remain the same crumbly. In addition, this dough is perfect for making pies.

To prepare the dough, pour yeast and 1 tablespoon of sugar into warm milk, mix and leave for 10 minutes so that the yeast is activated and a fluffy cap appears. Then add the remaining 2 tablespoons of sugar, vanilla sugar, salt and beat in an egg, mix well with a whisk. Then pour in vegetable oil and mix well again. Pour in the sifted flour in parts and knead into a soft yeast dough that does not stick to your hands. Grease a bowl with vegetable oil and put the dough in it.

Then knead the dough and leave for another 30-40 minutes. The dough should become more elastic and double in volume.

Wash the berries. Remove pits from apricots and cherries. Cut the apricots into small pieces.

Pin the edges of each flatbread together to form a patty. Thus, blind all the pies.

Butter pies on dry yeast baked in the oven are very tasty and airy. They must be removed from the parchment immediately after baking so that they do not stick to the juice that is released from them during the cooking process. When the pies have cooled down a little, you can serve them on the table with a cup of aromatic tea or milk.

Bon Appetit!