Muffin - for most of us, this phrase is associated with home, childhood, grandmother and mother. Who cooked the most delicious butter dough for buns and baked sweet, tasty, lush and ruddy buns or pies on weekends. Yes, and in stores used to be sold quite tender and delicious pastries from butter yeast dough, manufactured according to Soviet GOSTs.

Many people think that messing with yeast dough, and even more so, rich, is difficult. Don't be afraid! Enough to know the principles, buy fresh food and set aside time, because the longer the yeast does its job, the tastier the baked goods.

What is the difference between good dough and not good dough

What yeast dough and muffin? Understand the terms and get started delicious pies, buns.

Yeast dough is flour, water (for rich pastries, warm milk, cream are taken instead of water), dry or pressed yeast, a little salt. By far the easiest way is to use dry activated (instant) yeast. Simple yeast dough after kneading and fermentation (this is the stage when it “fits”, that is, due to the work of the yeast, it is saturated with bubbles of oxygen and carbon dioxide) turns out to be sour and insipid. And we're going to make a sweet, rich dough. To do this, we will add muffin.

Baking is what makes yeast dough hearty, sweet and fragrant. These are eggs, butter and sugar. It would seem that it could be easier, mix all the ingredients at once, add vanillin or spices, knead and wait until it "fits". Yes, they also do this, but the taste and properties are as complete as possible. sweet dough open if you first let the yeast grow and create the necessary structure in it, and then add the baking. Therefore, they use such a trick - first they put yeast dough, then it, already ready and ripe, is flavored.

Classic Yeast Dough Recipe

For the preparation of yeast dough: live, pressed yeast - 70 g (or 20-25 g dry)
sugar - 25-30 grams;
warm water or milk - 250 ml;
For yeast dough: butter- 175 g;
milk at room temperature - 500 ml;
3 eggs;
sugar - 50-60 grams (to taste);
vanilla sugar - 20 grams;
flour - about 1.5 kg;
salt - 5-10 grams.

We prepare the basis for the dough using the sponge method
Take a bowl large enough so that the dough can increase 2-3 times in it. Pour water / milk there and add instant yeast, wait a couple of minutes until they swell and dissolve. Stir the liquid and combine with about half the flour required by the recipe. Flour may take a little more or a little less, depending on the properties of the flour itself.

The result should be a porridge-like mixture that is thick enough to not drip off a spoon, but is easy to stir. Leave the dough for 10-15 minutes, then cover the container with the dough cling film or put in a bag so that it does not dry out. We are waiting for her to gain strength. This will happen in 3-4 hours if you leave the dough warm (about + 30C) or 8-12 hours if the dough ripens in a slightly cool room or in the cold (for example, in a kitchen with an open window, or in a refrigerator) .

The latter option is even preferable, because, firstly, you can use less yeast, secondly, it allows you to make the schedule more convenient, and most importantly, it allows the sponge dough to reveal all the flavor without peroxidizing.

The readiness of the dough is determined by the smell and appearance. It should have a distinct alcohol smell, the surface will be covered with bubbles and wrinkles, the dough will begin to fall off (it can be seen that the trace of the dough on the walls will be higher than the level of the dough). A distinct filamentous skeleton can be seen inside the dough.

Cooking delicious and tender rich yeast dough
Now we combine the dough with eggs, sugar and a small amount of salt, you can mix or beat them in advance, add vanilla and spices and the remaining flour there. Mix everything and start kneading the sweet dough. This should be done for a long time, at least 10 minutes, and preferably 15-20. It is most convenient to lay out the test mass on a table greased with oil.

Traditionally, the work surface is sprinkled with flour, but one must remember that the rich yeast dough will pick up this flour and may become coarser. As you knead, you will see that the dough mass changes, becomes less sticky, more plastic and smooth, lags behind the table and hands. Only now is the time to add softened (but not liquid!) Butter, butter or ghee in parts, kneading thoroughly each time until the oil is distributed in the dough.

The more eggs and flour in the dough, the more rich it is.

We put the finished rich yeast dough in the form of a kolobok ball into a large container, greased with oil. The surface of the ball is also lubricated with oil and left at room temperature or warm for 1-3 hours for fermentation. We cover the container again with a film or bag. During this time, we fold the dough several times: take it out on a table or board, flatten it with our hands into a cake and fold it like an envelope and give it the shape of a ball. Then we return again to the container to rise.

When the yeast dough has risen several times, it is rolled into one bun if there is a large pie or roll, or divided into small koloboks if buns are needed, and left on a floured table under a film for 10-15 minutes to lie down. The most delicious sweet pastry is ready. Now you can roll it out and put the filling, cover it with a second layer, fold it into a mold - there will be a yeast pie made from rich dough.

After the product is finally formed from the dough, it must be left to stand for 20-30 minutes, covered with a film, at room temperature. After sending to a well-heated oven. If your oven has a steam function, use it for the first 10 minutes. The steam will allow the product to rise well and evenly in the oven.

Delicious pastry pies are baked for 25-40 minutes, depending on their size, at a temperature of 170-180C ( medium fire).

The most delicious sweet dough for buns

Dough prepared according to the classic recipe is much faster to cook. Buns are tender, soft and fragrant.

Sweet Dough Ingredients:

400-500 g flour.
2 chicken eggs;
150 ml of milk;
100 grams of butter;
0.5 cups of granulated sugar;
10 g vanilla sugar;
1 teaspoon dry yeast;
a pinch of salt;

Cooking process:
Preparing the dough for the sweet pastry
All prepared for kneading pastry should be at room temperature.
Yeast for kneading is desirable to take live. Lightly warm the milk. Pour yeast into warm milk, 5 grams of sugar (or a teaspoon). Mix thoroughly, cover the dish with the dough with a clean cotton towel and set aside for 30 minutes.
In a separate bowl, mix eggs with sugar, mix thoroughly. Add sweet egg mixture into a bowl and mix well. When the yeast "fits" and the surface is covered with foam, add the sifted flour constantly stirring. Melt the butter and pour it into the yeast dough.

Make sure the oil is not hot.

Knead the rich yeast dough for 15 minutes, if necessary, add flour.
Sweet dough will be soft and elastic. Put the almost ready yeast dough into a deep bowl, cover and put in a warm place. The test mass should double in size.

Sweet dough for buns with yeast is ready. You can cook soft sweet buns, Easter cakes, bagels.

Sweet yeast dough for pies in the oven

There are a million recipes for pastry products, and knowing the basic principles, you can easily bake anything you want.

From my personal experience of making yeast dough, I concluded that the most delicious dough This dough is not cooked quickly. The more we let the dough rise, the more times we punch it, the more magnificent and tastier the pies and other dough products turn out.
The law that you need to cook in a good mood especially applies to yeast dough. Cook with joy and you will succeed! 'Cause it's so great that we have good flour, high-quality yeast and the desire to please yourself and your loved ones with delicious pies :-).

Ingredients:

• wheat flour - 1-1.2 kg;
• dry yeast - 1 sachet;
• margarine or butter - 200g;
• milk - 500 ml;
• salt -1.5 tsp;
• sugar - 5 tbsp. spoons;

Yeast I took "Saf - moment" high-speed. Usually on the packaging of yeast it is written how much flour they are designed for. About what yeast are and how they differ, quality test.

Butter dough is a dough with the addition of fats and is used to make pies with sweet stuffing. This recipe makes a light yeast dough without eggs.

Cooking:

To make a good yeast dough, the milk must be warm. Mix 6 tbsp. spoons of flour, add yeast, salt and 1 tbsp. a spoonful of sugar. Add 200 ml. mixing milk with a spoon batter. Put in a warm place covered with a towel.

If you have pressed yeast, you need 50-60g. dilute in warm milk with sugar, then add flour through a strainer.

After 20 minutes, the dough will rise with a bubble cap.
I use a 4.5 liter pan to prepare the dough.

Add the remaining milk, sugar and softened margarine to the dough. I alternate: part of the flour (necessarily sifted), part of the milk, etc. Gradually add the flour until a soft, not sticky, elastic dough is obtained. Cover with a damp towel and put in a warm place. (I have a warm place on the battery). You can put the pan with the dough in a container of warm water and constantly maintain its temperature.

When the dough comes up (about 1-1.5 hours), you need to put it on a floured table and knead well. I do this for 10-15 minutes. If necessary, add more flour.

This dough can already be used for fried pies.

Baking dough needs more time. We put the dough in a warm place until the next rise.

There should be no drafts in the room where you work with the dough. The test temperature should be 29-32°C.

When the dough rises again, we punch it and you can start forming pies, cheesecakes, buns and other products with a sweet filling. Do not forget to let the pies stand for about 15 minutes before baking. So that they do not become covered with a dry crust during this time, you need to sprinkle them with water or cover with a damp towel.

These ingredients make about 35 medium pies.

Pies, pies, sweet pastries, loaves of bread is traditional dishes Russian cuisine, which every housewife used to be able to cook. In Russia, a variety of pastries are held in high esteem. open and closed yeast pies, all kinds of pies, buns, shanezhki, cheesecakes, pies and kulebyaki. Not so long ago, pizza was added to this list, which can also be cooked on yeast dough.

In addition to the daily menu, pies were included in the list festive dishes and had a sacred meaning. For example, a wedding chicken was traditionally served at a wedding, and a loaf was also baked to receive dear guests. Everyone knows the folk custom to meet dear guests with bread and salt. The birth of a new family member was celebrated with the so-called Babkin's pies. These are buns, bagels, pretzels and other pastries that were treated to all the neighbors.

Make dough with yeast or buy ready-made? Everyone decides for himself. You can, of course, buy ready-made. However, every self-respecting housewife at least once tried to make yeast dough herself. There are now raw and dry, fast-acting yeasts and various kitchen utensils for making simple and delicious baked goods.

On water or milk, on kefir or on sour cream, on dry or raw yeast, you still need to know how to make yeast dough. I have already written about cooking. In this article, I describe in detail how to make dough on dough from flour, water and yeast, as well as in a safe way. Consider also how to choose the right products.

Making yeast dough has many nuances, so high skill can only be achieved with considerable experience. Some young housewives do not dare to mess with yeast dough, and in vain. Of course, it requires some skill. But after trying once or twice, you will be able to comprehend all the subtleties that allow you to make a tender, soft, very tasty dough.

The hut is not red in the corners, but red in the pies.

Your hut will be the reddest different pies- with potatoes, meat, fish and cabbage. Or sweet with apples, jam, jam or cottage cheese. And each pie with a new filling will be perceived as a new dish. You will be known as a noble culinary specialist and will regularly pamper your family with delicious pastries.

16 secrets of fluffy yeast dough

Before proceeding with the preparation of the dough, it is necessary to evaluate all the nuances, the implementation of which guarantees an optimal result.

1. Yeast can be both dry and raw, pressed. But in any case, they must be fresh and of high quality. All failures in the preparation of yeast dough most often occur precisely because of low-quality yeast.
2. The temperature of water or milk for breeding yeast should be between 28-36 degrees. Otherwise, the fungi will simply die or never become active.
3. An important secret of air, fluffy dough- this is the same warm temperature of all mixed ingredients. That is why it is necessary to first get milk and eggs out of the refrigerator so that everything warms up to room temperature.
4. The kneading process does not tolerate fuss, drafts and other facts that can spoil the whole result.
5. Before adding flour to milk, it is necessary to sift it. So it is enriched with oxygen, which makes the dough more magnificent.
6. To make the yeast dough more elastic and tender, it is worth adding a small amount of vegetable oil to it.
7. To receive lush pies In the process of raising the dough, you need to do a few stretches. It is not necessary to close the pan with a lid, otherwise the dough will suffocate, it is enough to cover the container with a towel.
8. The contact of yeast and fats is unacceptable, which inevitably causes a decrease in the activity of fungi. Therefore, add oil after the dough has risen.
9. The kneading bowl should not be too wide, otherwise the dough does not rise well, just flattened along the bottom.
10. When proofing, the pan should be in a warm place. If the batteries are no longer working in the house, then you can put the container in a bowl of warm water.
11. It is necessary to knead the dough for at least 10-15 minutes - this has a positive effect on the activity of the yeast.
12. You do not need to add a lot of flour to the dough, hammering it, because it does not rise well, and the pastry turns out to be tough.
13. You should also not keep it warm, otherwise the cake will be sour. It rose, kneaded twice and on the third rise it is already possible to start cooking products.
14. Modern housewives can store yeast dough in the freezer - it will not deteriorate from this. After defrosting, it will rise like fresh.
15. Having formed buns or pies, it is necessary to leave the products for proofing for 15-20 minutes, only after that you can send the baking sheet to the oven.
16. The baking temperature is directly related to the sweetness. Sweet dough is baked at a temperature of 180-200 degrees Celsius, while lean dough requires a higher temperature, up to 240 degrees.

Sweet dough for pies and buns on sour cream

Baking according to this recipe is soft and fluffy. Knead with flour premium with good gluten.

Flour for sweet products must be of impeccable quality, only in this case the pastry will turn out perfect.

Make it at least baked pies with sweet stuffing, even buns with raisins. Cheesecakes with cottage cheese are also good from it. They will be tasty and soft. You can bake the product in the oven or in a slow cooker.

What you need:

Cooking:

First you need to wake up the pressed yeast. You will need a spoonful of sugar, warm milk and the yeast itself, which we mix in a container and leave for 15 minutes.

To the resulting mixture, add the sifted wheat flour. It must be added in small portions, carefully. Now you can add salt. I mix everything step by step until smooth. This method avoids lumps. When the dough is thick enough, leave the whisk and knead with your hands.

Now he needs to be allowed to rest, and so that the surface does not wind, I cover the bowl with a napkin. After 15 min. add warmed to room temperature vegetable oil. And knead again with your hands for 10 minutes.

Cover the container with cling film and leave in a warm place for an hour. During this time, the volume will increase by 2 times.

Sprinkle the table with flour and put the risen dough on it. It is necessary to carefully flatten it into a rectangle with your hands.

I fold the finished layer into a flat roll, which, in turn, also folds into a flat roll, but already across.

Place the roll on a floured table and cover with a bowl. I leave it for 20 minutes. I repeat the manipulations with the dough and again let it rest for 20 minutes.

After that, lush, rich yeast dough is ready for making pies and buns.

Many recall their childhood, which fell on the days of the Soviet Union. Surely, many in the memory remained delicious yeast baking, all kinds of buns, pretzels or donuts, braids, gingerbread, sour cream, etc.

Unified Soviet baking guaranteed the expected taste and high quality muffins. At the same time, it was the same in any store across the country. If you want to revive the taste in your kitchen Soviet childhood, then prepare the yeast dough according to GOST. An excellent ratio of up to grams of verified products guarantees a successful result.

The video from the Eda TV channel shows in detail how to make a dough so that the dough is soft and fluffy like fluff.

For pizza at home

If earlier pizza was an exotic and foreign dish, now it has firmly entered into daily menu. Therefore, it is worth pampering yourself and your family with delicious homemade pizza on a day off, the more it is prepared quite simply.

The best and healthiest fast food is made only at home.

Of the many options for the test, it is worth choosing yeast. Despite the length of the preparation steps for such a test, the process is not difficult. Even a teenager can get it. Follow the directions in the recipe and you'll be fine.

What you need:

Cooking:

First you need to mix sugar, dry yeast and water. After 10 minutes in warm water, dry yeast comes to life and begins to bubble.

And immediately you need to add salt, butter and sifted flour to the bowl with yeast. I knead all the ingredients until an elastic dough is obtained. The process continues until it stops sticking to the hands.

The bowl must be covered with cling film or a towel and left for 35 minutes. During this time, the dough will rise and rise a little.

Here it is, ready to bake pizza. Soft, tender, elastic, the dough rolls out perfectly and rises during baking, providing a soft, fluffy and at the same time quite thin cake.

Yeast pies on kefir

Delicate, mouth-watering pies baked in the oven. We are always glad to see them. Whether it's a homemade breakfast, lunch or a picnic outside the city. Therefore, every housewife should learn how to prepare a simple yeast dough on kefir for pies.

The dough is extremely easy to prepare, neutral in taste and can be combined with both sweet and salty fillings. Such pies are soft, tasty and keep their flavor for a long time. taste qualities and don't get stale.

What you need:

Cooking:

To begin with, I sift the flour and add a bag of instant, dry yeast to it.

Remember that all foods must be at room temperature.

After that, you need to mix kefir and vegetable oil. The mixture is heated to a temperature of about 38 degrees. Add salt and sugar to it, mix until smooth. After that, it remains to mix the dry and wet ingredients to obtain a dough.

I knead first with a spoon, and then I start kneading with my hands. The resulting soft, elastic ball must be laid out on a floured surface and kneaded for 8-10 minutes.

I leave the finished dough at room temperature for half an hour for proofing. In order not to wind, I cover it with a towel. The towel will not become an obstacle to natural moisture and air exchange.

After half an hour, you need to knead the dough and leave for another half an hour for the next rise. When it rises well again, I crush it again.

Now you can divide into portioned pieces. From the dough prepared from these components, you get 12 pies weighing about 70 grams.

We make pies in the following way. We roll a piece of dough into a ball, and then gently knead it into a cake up to 0.5 cm thick. For this, a rolling pin is used. After we put the filling on the blanks and pinch the edges, giving the pie the desired shape.

Line a baking sheet baking paper and lay out the pies.

Products should be laid with the seam down, so appearance will be the most beautiful and the filling will not spread.

I cover the baking sheet with a towel for 15 minutes for proofing. During this time, the pies will acquire a magnificent, expected shape.

Before sending to the oven, I grease each cake with yolk. When baking, the yolk will turn into a delicious glossy crust. Such pies are baked for 15-20 minutes at temperatures up to 200 degrees. Depending on the characteristics of the oven, it is difficult to predict the exact time for baking, so you should focus on the appearance of finished products.

Homemade bread from Yulia Vysotskaya

I couldn't miss this video from Yulia Vysotskaya. I decided to insert it into this article, because I myself also bake a loaf in the oven when I have time. I don't want a bread maker. I love when bread dough is kneaded by hand. As they say, with love.

This concludes my article on yeast dough. We'll meet you at following recipes. Thanks to everyone who cooked with me today!

Butter dough is the richest base for baking. It is seasoned with fats (butter or spreads), sugar and egg yolks, which cannot affect the taste and culinary properties. 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 fillers. 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 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 making pies and closed pies. It has no sugar, so it goes well with meat and minced fish, as well as stuffed with porridge, 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

Rapid fragrant dough prepared with sour cream. It mixes easily, requires no 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. Let's cook savory dough based on milk.

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 unusual recipe yeast dough. 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 add 100 g of melted butter, whipped with a pinch of salt egg 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.

The recipe for rich yeast dough should be known to all housewives. After all, such a base is essential for the preparation of all kinds of buns, pies, croissants, pies and so on. If you do not own this information, then we will present it right now.

Making sweet dough for pies

Yeast dough for savory or sweet pies is quite simple to make. But in order for it to reach the desired state, it must be kept warm for about an hour and a half. However, prior to this process, it must be thoroughly mixed.

To make pastry dough for pies (yeast), you should prepare in advance:

• medium fat milk - about 700 g;
• melted margarine - 150 g;
• fresh egg - a small piece;
• sugar - about 2 large spoons;
• salt - a large pinch;
• white flour twice sifted - from 700 g;
• water (warm boiling water) - a full glass.

We knead the base

The presented recipe for rich yeast dough is great for making pies. It turns out not too sweet, and also rises well during the baking process.

To knead such a base, you should combine cold milk with warm boiling water, and then dissolve ordinary sugar in them. Next, it is required to pour a pinch of salt and granulated yeast into the resulting mass. In this form, the ingredients must be left to swell for exactly ¼ hours.

After the specified time has elapsed, it is required to break an egg (chicken) to the products, as well as pour in pre-melted and slightly chilled margarine. After mixing all the ingredients, add the double-sifted white flour to them. As a result, you should get a not very thick dough that will slightly stick to your hands. If you make a steeper base, then the cake may turn out to be too hard.

holding time

Now you know how to make sweet yeast dough. After it has been mixed, it must be placed in large saucepan and then cover with a towel and lid. In this form, it is recommended to keep the base in a warm place for no more than one and a half hours. In this case, the dough should be beaten every 30 minutes with a fist. This process will force the base to settle, and then it will rise again.

How to form pies from a rich base?

Now you know the recipe for rich yeast dough. After the base has risen several times in the heat, it can be safely used to make delicious pies. To do this, the dough must be divided in half, and then, sprinkled with flour, rolled into two layers. One of them should be laid out on a baking sheet and spread the filling over it. After that, it is required to close it with a second sheet and pinch the edges beautifully.

It is necessary to bake such a dish at a temperature of 200 degrees for 55 minutes. During this time, the cake will rise well, become lush and rosy.

Step-by-step recipe for rich yeast dough for buns

The base intended for making buns should be sweet and very fluffy. To knead it yourself, we may need the following products:

• high-fat milk - about 500 g;
• granulated yeast of the Pakmai type - a small spoon;
• butter (pre-soften) butter - 180 g;
• fresh egg - a small piece;
• sugar - about 3 large spoons;
• salt - a large pinch;
• white flour twice sifted - from 800 g;
• water (warm boiling water) - 2 cups.

We make the basis

Sweet yeast dough for buns kneads just as easily and simply as the above base. However, the set of ingredients that make up its composition is somewhat different. What exactly, we will tell below.

So, to knead rich yeast dough for buns, you should combine warm boiled water with milk, and then dissolve a large spoonful of granulated sugar in them. Next, you need to add dry yeast to the resulting mixture and mix the products well by tilting the dishes in different directions. In this form, the contents of the pan must be left alone for exactly ¼ hours.

After the named time has passed, it is required to break the chicken egg into the base, add the remaining sugar and salt, and also lay out very soft butter. It should not be preheated. In this form, the ingredients must be mixed well with your hands, making the mass more homogeneous. Next, you need to pour in the double-sifted flour.

As a result of intensive and long mixing of all components, you should form a thick and homogeneous base. It should not be made too steep, as your buns may turn out tough and tasteless.

How long to keep warm?

Having received soft dough, it should be pressed to the bottom of a deep pan, which should then be covered with a towel and a lid. Next, the dishes with the base must be placed next to the heating radiator and soaked in this way for about 80 minutes. At the same time, every 27-33 minutes the dough must be strongly beaten with a fist, which is recommended to be moistened with sunflower oil(to prevent sticking).

As a result of such exposure, you should get a very lush and fragrant base, which can be used for making homemade cakes.

We form buns

Sweet yeast dough buns are easy and simple to make. To do this, the finished base must be divided into several parts, and then balls are molded from them using vegetable oil. In this form, the product must be placed in any form (pan). If desired, semi-finished products can be greased with a beaten egg and sprinkled with a mixture made from ground cinnamon and sugar.

How to bake?

Sweet yeast dough buns must be cooked in the oven for 45-48 minutes. After the specified time, they should rise well, become lush, ruddy and very soft. Then they should be taken out and cooled. However, some housewives prefer to use such pastries warm.

Summing up

If you do not want to knead the base for pies and buns yourself, then we suggest making rich yeast dough in a bread machine. To do this, it is required to put into the mentioned device all necessary ingredients, and then install the kneading program. As a result, you will get a soft and fluffy base that can be used to make any homemade baking.

Having decided to cook buns or pies from yeast dough, you should definitely remember that all the ingredients that make up such a base must be warm. After all, this is the only way it will rise properly and make your pastries fluffy and soft.

Thus, before preparing rich yeast dough, eggs and cooking oil should be removed from the refrigerator in advance. Also, only warm liquid (milk, water, kefir, fermented baked milk, etc.) should be used as a base.