All housewives should know the recipe for rich yeast dough. After all, such a basis is extremely necessary 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 batter for pies

Yeast dough for savory or sweet cakes is fairly easy 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, before this process, it must be thoroughly mixed.

To make a batter for pies (yeast), you should prepare in advance:

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

Knead the base

The presented recipe for butter yeast dough is great for making pies. It turns out to be 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, add a pinch of salt and granular yeast to the resulting mass. In this form, the ingredients must be left to swell for exactly ¼ hour.

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

Holding time

Now you know how to make yeast dough. Once it's mixed, place it in a large saucepan and then cover with a waffle towel and lid. In this form, it is recommended to keep the base in a warm place for no more than an hour and a half. In this case, beat the dough 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 butter base?

Now you know the recipe for butter yeast dough. After the base has risen several times in the heat, you can safely use it to make delicious pies. To do this, the dough must be divided in half, and then, sprinkled with flour, roll out into two layers. Put one of them on a baking sheet and distribute 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 fluffy and ruddy.

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

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

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

Making the foundation

Butter yeast dough for buns is kneaded just as easily as the above base. However, the set of ingredients included in its composition is somewhat different. What exactly, we will tell below.

So, to knead 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 hour.

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

As a result of intensive and long mixing of all components, you should have a thick and homogeneous base. Do not make it too steep, as your buns can turn out to be tough and tasteless.

How much to keep warm?

Having received a soft dough, it should be crushed to the bottom of a deep saucepan, which should subsequently be covered with a towel and a lid. Next, the dishes with the base must be placed next to the heating radiator and thus kept for about 80 minutes. In this case, every 27-33 minutes, the dough must be beaten vigorously with a fist, which is recommended to be moistened in sunflower oil (to prevent sticking).

As a result of this aging, you should get a very lush and aromatic base, which can be used in the cut for making homemade baked goods.

We shape buns

Butter buns made from yeast dough are easy and simple to make. To do this, the finished base must be divided into several parts, and then mold balls from them using vegetable oil. In this form, the product must be placed in any shape (frying pan). If desired, you can grease the convenience foods with a beaten egg and sprinkle with a mixture made from ground cinnamon and sugar.

How to bake?

Butter buns made from yeast dough 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 removed and cooled. However, some housewives prefer to use such baked goods warm.

Let's summarize

If you do not want to knead the base for pies and buns yourself, then we suggest making a yeast dough in a bread maker. To do this, you need to put all the necessary ingredients into the said device, and then set the kneading program. The end result is a soft and fluffy base that you can use to make any homemade baked goods.

Having conceived of making 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.

Therefore, remove eggs and cooking oil from the refrigerator before making the yeast dough. Also, only warm liquid (milk, water, kefir, fermented baked milk, etc.) should be used as a basis.