The airy, melt-in-your-mouth sweet dough can be unleavened and yeasty; it is used to make sweet buns with raisins, elegant Easter cakes and homemade pies with fruit and berry filling. From the dough, which is called patty, products of various shapes and sizes are formed, after which they are baked in the oven. A few simple recipes will help you make delicious pastries and turn a boring tea party into a family ceremony.

How to make sweet dough

Sweet rich yeast dough for buns, lush curd cheesecakes and candied buns, which Carlson liked to indulge in so much, is distinguished by a high content of baking - sugar, eggs, butter, sour cream or milk. Before preparing the dough, make a dough and leave it in a place protected from drafts. In a separate bowl, mix other ingredients, combine with dough and knead the dough.

Sweet dough recipes

Butter is considered one of the most high-calorie types of dough. There are many options for making muffins with any fillings, but not everyone gets the dough for sweet buns the first time. In order for the finished dish to be no different from colorful photos from culinary magazines, it is important to strictly follow the recommendations. Desserts and pastries love precision, so you need to add as many grams of flour, yolks, margarine as required by the recipe.

For buns

• Cooking time: 3 hours 30 minutes.
• Number of servings: 15 persons.
• Cuisine: international.

Sweet buns are good even without filling. They are served with tea, for breakfast with a glass of cold milk. To make sweet pastries brown and not turn jet black, you can cover them with parchment paper. The dish will be tasty and snow-white in the fault, if you give preference to premium flour. It is believed that the process of preparing the dough requires a special attitude, so it is not recommended to quarrel, shout and be in a bad mood.

Ingredients:

• wheat flour (highest grade) - 550 g;
• milk - 250 ml;
• sugar - 120 g;
• butter - 60 g;
• chicken eggs - 2 pcs.;
• yeast - 1 tsp;
• salt - 0.5 tsp;
• vanilla (pod) - 1 pc.

Cooking method:

1. Sift flour. If you don't have a scale, use 2 cups of flour, then add as needed.
2. Add yeast, salt, sugar.
3. Heat milk, add vanilla seeds. Cool down. Crack an egg.
4. Break the second egg, separate the yolk from the protein. Mix the yolk with a spoonful of vanilla milk, put in the refrigerator. Add protein to milk. Whisk.
5. Make a well in the flour, pour in the milk-egg mixture. Mix.
6. Melt the butter, add to the dough base. Knead for 10 minutes. The dough may be slightly sticky to your fingers. If it turns out liquid, add the rest of the flour.
7. Roll up a ball, put in heat for an hour. Punch down, remove again for an hour. It should rise and increase by 2-2.5 times. Knead the dough again.
8. Divide into 15 pieces, make balls or roses.
9. Transfer to a baking sheet. Cover with a napkin, let it brew for 40 minutes. Lubricate with milk-yolk mixture, sprinkle with sugar.
10. Bake buns for 30-45 minutes (180-185 degrees).

For pies

• Servings: 10 persons.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: difficult.

Butter pies with a sweet filling are a hearty dish that many associate with a vacation in the village with their grandmother. They are prepared from available products and are delicious in combination with natural juice or steamed warm milk. Such pastries go stale quickly, it should be stored in the refrigerator. Before you cook rich yeast dough for pies in the oven, you need to close all the windows - it does not tolerate drafts.

Ingredients:

• wheat flour (highest grade) - 3 tbsp.;
• milk - 3/4 tbsp.;
• sugar - 6 tbsp. l.;
• butter - 75 g;
• chicken eggs - 3 pcs.;
• dry yeast - 2 tsp;
• salt - to taste;
• apples - 400 g.

Cooking method:

1. Prepare steam. Pour yeast and 2 tablespoons of sugar into milk. Stir until dry ingredients are dissolved.
2. Enter 2 eggs, mix.
3. Soften butter. Enter into the steam.
4. Pour in the flour. Knead with your hands until the pastry dough is smooth. It should turn out more abruptly in order to hold the filling. Roll into a ball, cover, leave warm for an hour.
5. Wash the apples, remove the cores, chop. To make the pies beautiful in the cut, the fruit should be cut into cubes or slices. Add the remaining sugar, mix. If apples darken quickly, drizzle with lemon juice.
6. Divide the dough into 10 parts, roll out each or knead by hand until the state of the cake. Put the filling, form pies.
7. Arrange on a baking sheet, brush with egg.
8. Bake for 25-30 minutes (200 degrees).

For pies in the oven

• Cooking time: 1 hour 40 minutes.
• Servings: 12 persons.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: medium.

Ingredients:

• wheat flour (highest grade) - 450 g;
• milk - 250 ml;
• apricot jam - 150 g;
• sugar - 5 tbsp. l.;
• vanilla sugar - 10 g;
• butter - 50 g;
• refined sunflower oil - 50 ml;
• chicken eggs - 1 pc.;
• yeast - 10 g;
• salt - 0.5 tsp.

Cooking method:

1. Before you prepare a rich pie, make a dough - heat the milk, pour in the yeast, sugar. Stir, leave for 10 minutes. The amount of yeast may vary, depending on the species.
2. Enter salt, vanilla sugar, sunflower oil. Melt butter, add to yeast. Pour in the flour.
3. Knead the dough. Form a ball, put in heat for an hour. The baked goods rise very quickly.
4. Divide the ball into 2 parts. Roll out the first into a thin, but not transparent layer, shift into a mold.
5. Cover the layer with jam. Homemade spreads easily and is evenly distributed with a spoon. Store thicker, it can first be cut with a knife into plates or cubes.
6. Roll out the second layer, cut into strips with a curly or kitchen knife. Form a lattice over the jam. Fix the edges. Due to the absence of eggs, the rich cake does not get stale for a long time.
7. Beat the yolk, grease. Leave for half an hour.
8. Bake for 40-45 minutes (175-180 degrees).

For Easter cakes

• Cooking time: 2 hours.
• Servings: 12 persons.
• Calorie content of the dish: 330 kcal per 100 g.
• Purpose: baking, for tea, for the holiday.
• Cuisine: Orthodox.
• Difficulty of preparation: difficult.

Easter is a bright holiday during which Orthodox housewives can compete with each other in the art of baking Easter cakes. Even experienced chefs do not always know how long it takes for yeast to ferment, how to knead the dough and at what stage to add baking. It is easier to buy a finished product in a store than to bake on your own. There are recipes with step-by-step photos that will help you easily determine the readiness of the dough and add such an amount of muffin that the homemade muffin cake turns out perfect.

Ingredients:

• wheat flour (highest grade) - 4 tbsp.;
• baked milk - 1 tbsp.;
• sugar - 3/4 tbsp.;
• vanilla sugar - 10 g;
• cinnamon - 1 tbsp. l.;
• butter - 100 g;
• olive oil - 2 tbsp. l.;
• chicken eggs - 4 pcs.;
• pressed yeast - 50 g;
• raisins - to taste;
• candied fruits - to taste.

Cooking method:

1. Warm up the milk. Add some sugar.
2. Add yeast to milk mixture. Stir, leave for 10 minutes.
3. Separately beat the remaining sugar with eggs, cinnamon, vanilla sugar.
4. Add butter, olive oil, mix.
5. Introduce suitable yeast. Stir.
6. Pour raisins, candied fruits.
7. Enter flour. If the consistency and amount of muffin do not suit you, add a little more flour.
8. Grease the molds, fill up to the middle. Cover, leave for an hour.
9. Lubricate the surface with yolk.
10. Bake for about an hour (180 degrees). After cooling, decorate the rich cake with icing or powdered sugar.

With dry yeast

• Cooking time: 1-1.5 hours.
• Number of servings: 15 persons.
• Calorie content of the dish: 240 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.

Ingredients:

• wheat flour (highest grade) - 500 g;
• milk - 1 tbsp.;
• sugar - 1 tbsp.;
• margarine - 100 g;
• vegetable oil - 1 tbsp. l.;
• chicken eggs - 2 pcs.;
• dry yeast - 1 tbsp. l.;
• fresh cherries - to taste.

Cooking method:

1. Make a dough for butter pies - add a little flour and sugar to the milk, add dry yeast. Let come.
2. Remove margarine and eggs from the refrigerator. It is better to do this in advance, because yeast starters do not perceive cold ingredients well.
3. Beat eggs into the mixture, add soft margarine.
4. Knead the dough.
5. Without standing, divide into portions. From each form a cake, put a pitted cherry, fix. If the cherry is too sour, it can be sweetened.
6. Arrange in rows on a greased baking sheet.
7. Bake for about 30 minutes (90 degrees).

On live yeast

• Cooking time: 3 hours 15 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 350 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: easy.

The taste of rich pastries largely depends on the type and quality of yeast. Experienced housewives prefer live yeast, rather than dried or granulated. They are sold in briquettes, have a shorter shelf life, but contain active microorganisms, due to which the dough is more fluffy, ripens faster. If the dough for a rich pie begins to tear, you can add a little warm water to it, if sticky - a spoonful of flour.

Ingredients:

• wheat flour (highest grade) - 1 kg;
• milk - 500 ml;
• sugar - 5 tbsp. l.;
• margarine - 150 g;
• salt - 1/2 tbsp. l.;
• chicken eggs - 3 pcs.;
• vegetable oil - 1 tsp;
• sesame - to taste;
• live yeast - 25 g.

Cooking method:

1. Dilute some sugar with warm milk.
2. Mix yeast with a couple of tablespoons of flour, add to milk. Mix and keep warm.
3. Whisk the eggs with the remaining sugar. Mix with dough for rich pastries.
4. Add margarine to the milk-egg mixture.
5. Add salt, flour. Knead.
6. Pour a spoonful of vegetable oil into a deep bowl, grease the bottom and edges. Transfer the dough. To prevent it from crusting, use cling film.
7. Let it come up twice warm.
8. Divide into equal parts. Make balls, brush with egg, sprinkle with sesame seeds. Transfer to a baking sheet, leave for half an hour.
9. Bake round buns for 15 minutes (250 degrees).

On the water

• Cooking time: 2 hours 15 minutes.
• Servings: 12 persons.
• Calorie content of the dish: 250 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: international.
• Difficulty of preparation: easy.

There are many advantages to baking on water. This is ideal for those who are lactose intolerant for a number of reasons, and a real salvation for those with a sweet tooth when you want something special, but there is no milk in the refrigerator. If the finished pies do not move well from the baking paper, water will come to the rescue - the pastries must be removed from the baking sheet along with the parchment and briefly put on a wet towel.

Ingredients:

• water - 500 ml;
• sugar - 2 tbsp. l.;
• salt - 1.5 tbsp. l.;
• chicken eggs - 3 pcs.;
• vegetable oil - 6 tbsp. l.;
• poppy food - to taste;
• yeast - 10 g.

Cooking method:

1. Beat 2 eggs with salt and sugar, add warm water.
2. Sprinkle dry yeast over flour. Mix. Add to water, knead.
3. Add vegetable oil to the dough.
4. Roll up a ball, cover. Leave warm.
5. After an hour, divide into 12 parts, roll a round bun from each. Transfer to a baking sheet, leave for half an hour.
6. Whisk an egg. Using a silicone brush, cover the surface of pastries, sprinkle with poppy seeds.
7. Bake for 25-30 minutes (200 degrees.)

On kefir

• Cooking time: 3 hours.
• Servings: 10 persons.
• Calorie content of the dish: 260 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: easy.

Kefir is a useful sour-milk product, which acts in an ensemble with sweet rich pastries in two versions. The first is that they are pleased to drink a still warm bun, recently taken out of the oven. Second - it is one of the main components for a good dough, which helps the dough to rise high and fill with air bubbles.

Ingredients:

• wheat flour (highest grade) - 800 g;
• kefir - 500 ml;
• sugar - 4 tbsp. l.;
• salt - 1 tsp;
• chicken eggs - 2 pcs.;
• vegetable oil - 80 ml;
• poppy food - to taste;
• fresh yeast - 40 g.

Cooking method:

1. Warm up kefir. Introduce yeast, a couple of tablespoons of sugar.
2. Add some flour to the mixture. Mix, leave for 15 minutes.
3. When the dough is suitable, beat in the egg, add salt, the remaining sugar, vegetable oil.
4. Enter flour. The dough should not be too tight - otherwise, the pastry will be clogged, heavy.
5. Divide into 10 parts, leave for an hour. Knead, again leave for half an hour. Divide each piece into 3 parts, roll into identical sausages with your hands, braid pigtails. Transfer carefully to a baking sheet.
6. Lubricate with yolk, sprinkle with poppy seeds.
7. Bake rich pigtails for 15-20 minutes (180 degrees).

On dough

• Cooking time: 1 hour 45 minutes.
• Servings: 16 persons.
• Calorie content of the dish: 200 kcal per 100 g.
• Purpose: baking, for tea.
• Cuisine: European.
• Difficulty of preparation: easy.

Ruddy buns are equally good with hot sweet tea, cold milk, freshly squeezed fruit juices. To make them tall and light, like fluff, it is necessary to observe the proportions, prepare the dough correctly and not keep it in a too warm place - yeast microorganisms can die at temperatures above 38 degrees, and are active already at 10 degrees.

Ingredients:

• wheat flour (highest grade) - 700 g;
• milk - 180 ml;
• water - 180 ml;
• sugar - 100 g;
• salt - 1 tsp;
• chicken eggs - 2 pcs.;
• butter - 100 g;
• dry yeast - 5 tsp

Cooking method:

1. Add water, sugar, salt to milk. Warm up over medium heat.
2. Remove from stove, add yeast.
3. Beat eggs, add to mixture.
4. Make a hill of flour, form a depression. Pour in milk with yeast. Cover and leave for half an hour without stirring.
5. Add melted butter. Mix. Let rise twice in warmth for 30 minutes.
6. Divide the dough into 16 parts, roll each into a ball. Put on a baking sheet, grease with yolk.
7. Bake buns for 15-20 minutes (200 degrees).

Video

If you put eggs and fats in ordinary yeast dough, then it becomes more fragrant and crumbly. This yeasty pastry is used for baking cheesecakes and other products. In addition to vanilla, they put raisins, cardamom, candied fruit in it.

While kneading the yeast dough, tune in to a positive wave, I'm not talking about the fact that quarrels and other negativity should remain outside the kitchen. And to be honest, avoid them in your daily life.

As for the yeast dough, for a better rise, I advise you to leave it in a carefully selected place where there are no drafts.

You can cook delicious pastry not only on the basis of milk, sour cream or kefir. A dough recipe is known, where instead of dairy products, vegetable purees are used, for example, from pumpkin. Baking turns out to be an amazing color, which just asks in your mouth.

Talking about the usefulness of treats from such a test, I think, is unnecessary, because everyone knows about the beneficial properties of pumpkin. Don't miss the opportunity to make something from this bright orange vegetable, including yeast-raised pastry.

Butter pies

5 eggs; half-liter can of milk; a kilogram of flour; ¾ packs of butter; 2 tablespoons of fat sour cream; 2 tbsp. spoons of high-speed dry yeast; half a teaspoon of salt; 100-110 g of granulated sugar and vanillin.

Knead the dough, I present the detailed recipe below:

1. Heat a glass of milk to 36-37 degrees.
2. Add yeast and stir until it dissolves.
3. Set the mixture aside while you move on to other ingredients.
4. Beat the eggs with a whisk, adding sugar to them.
5. Melt the butter in the microwave or in a water bath, cool to room temperature.
6. Combine eggs and butter together, add salt and vanilla sugar. Pour in the yeast and stir thoroughly.
7. Gradually add the flour and knead into a soft soft dough.
8. Transfer it to a bulky dish, in which it will fit for an hour, and put it in a warm place.
9. After 60 minutes, knead it with your hands and leave it alone for another hour.
10. Place on a work surface dusted with a little flour, and you can begin to form any pastry.

Dough based on pumpkin puree and cottage cheese

Pumpkin Butter Dough contains the following ingredients:

250 g of sour milk cheese; 20 g vegetable oil and 120 g butter; a teaspoon of salt; 100-110 g of sugar; 2 fresh chicken eggs; 40 g of pressed yeast; 200 g boiled pumpkin puree; a bag of vanilla sugar and 550 g of premium flour.

As you can see, the recipe does not include any liquid component. Instead of water or milk, pumpkin puree is used, which can be quickly and easily prepared in your own kitchen.

You will be surprised how bright and tempting the pastries from such a rich dough will turn out, but let's not be distracted and study the cooking process directly.

Step by step plan:

1. Peel the pumpkin from the peel and seeds, cut into medium cubes.
2. Pour the pumpkin with water so that it protrudes slightly above the surface, and boil for 15 minutes over medium heat.
3. Without draining the water, cool the fruits slightly at room temperature, and beat with a blender until a homogeneous slurry is obtained. I want to note that the mass should not be thick, its consistency will resemble low-fat sour cream.
4. While the puree is still warm, crumble the yeast into it and add the sugar. Wait until the reaction occurs and foam appears on the surface of the mass.
5. Mash the cottage cheese for the dough and beat with a blender, mix with eggs and pumpkin puree.
6. Pour the flour, sifted several times through a fine sieve, salt and vanilla.
7. At the end of the kneading, add melted warm butter and knead the yeasty pastry first with a spatula and then with your hands.
8. Grease a large saucepan with vegetable oil and place in it. Cover with a napkin and leave for an hour and a half to approach.
9. When the dough has increased in volume, spread it on the table and proceed to the formation of buns, bagels or pies with filling.

Did you like this unusual dough recipe? There is still a lot of interesting things ahead, and now we will study:

Recipe for yeast dough prepared by the sponge method

The product list is divided into two parts. One of them is for steam:

a glass of milk; a tablespoon of granulated sugar; 3 the same spoons of flour and 30.0 yeast.

To knead the rich airy dough, you will need more:

480 g flour; 100 g of sugar and butter; 2 raw eggs; 2 tbsp. tablespoons of olive or vegetable oil; a teaspoon of salt and a package of vanilla flavored sugar.

Recipe for kneading dough. To make the dough successful, stick to it as accurately as possible:

• First, you need to stir warm milk with granulated sugar and yeast.
• After adding flour to the mixture, set the dough to come up, choosing a warm place for this process.
• After half an hour, air bubbles should appear on the surface, which means that the dough is ready and you can start adding the rest of the ingredients.

And for this:

1. In a separate bowl, beat eggs with sugar, salt and vanilla.
2. Pour in the melted butter and, after mixing, add to the sifted flour in the amount that the recipe contains.
3. Then pour in the dough and knead it.
4. Roll into a ball, transfer it to a large, oiled bowl and cover with a napkin.
5. Sweet soft dough should spend at least one and a half hours in a warm place, during this period it will rise and be ready for baking.

Cooking yeast sponge dough takes more time, but you will be rewarded for your efforts. After all, buns, pies and pies are very tasty and airy. I propose to consider another recipe, this is:

Yeast dough on kefir with the addition of muffin

The recipe assumes the presence of such ingredients:

half a liter of kefir; two eggs; half a standard pack of butter; 2 tbsp. spoons of sunflower oil; 50 g of yeast; 80 g of sugar; a pinch of salt; 800 g white flour of the highest grade.

To properly knead, first heat the kefir while stirring. When its temperature is at 30 degrees, take the following steps:

1. Add yeast and a large spoonful of granulated sugar to kefir.
2. Sift flour and mix with sugar and salt.
3. After 20 minutes, when the yeast mass foams, pour it into the flour. Beat the eggs into the dough, mix with a spatula.
4. At the end of the batch, add to the melted butter. If the dough seems too soft to you, add the sifted flour.
5. Roll up a ball of elastic, soft dough, place it in a container of a suitable size. Keep in mind that it will increase in size by 2-2.5 times, so choose a large bowl or pan. Lubricate the inner walls of the dish and the surface of the ball with oil and, covering with a towel, put the yeast dough in heat.
6. After an hour, crush it with your hands, cover it again with a towel and detect for 60 minutes.
7. After the specified time has elapsed, you can take out the rich soft dough and form pastries. If you have planned pies with a sweet filling, then it should already be ready.

Good luck in your culinary field and bon appetit.

Delicious dough for sweet pies

You can even make delicious dough at home. It will not be difficult to do this.

But know that it is important to give the dough time to rise and stand, and only then knead it several times. In this case, the dough will be lush, light and very tasty.

I want to note that any preparation of baking dough should take place in an atmosphere of calmness in a good mood so that the cook enjoys what he is doing. Below is the recipe.

Components: 1.5 kg of flour; 200 gr. margarine; 50 ml of milk; 60 gr. St. yeast or 1 pack. dry; 5 tbsp sugar sand; ½ tsp salt.

Cooking algorithm:

1. 6 tbsp flour, salt, yeast, 1 tbsp. sugar - knead together. I heat 0.2 liters of milk, mix with other components. Covered with a napkin, leave aside. If you work with yeast in a pressed form, stir the mass in milk and sugar, and add a little flour through a sieve. It is necessary to let the mixture stand for about 20 minutes, this will be enough for it to rise, becoming covered with bubbles. When choosing a container for batching, consider this fact.
2. I add margarine, milk and sugar. Soften the margarine ahead of time. Sift the flour and mix it into the mass. Knead soft dough. The pan should be covered with a towel, slightly damp, leaving it in a place where there is no draft. After 1.5 hours, you can knead a perfectly suited composition. I grease the surface of the table. oil, spread the dough on it. I also smear my palms with oil so that the mixture does not stick. I knead. 10 minutes of kneading will be enough. If you will cook fried pies, then the dough is ready, in the case of oven baking, it is worth letting the dough come up again. The temperature of the dough is kept within 30 gr.
3. When the dough rises, punch it down again. You can make blanks for pies. As the oven heats up, the pies will get bigger, to aid the process, cover them with a damp towel. On average, 35 medium-sized pies will be obtained from this set of components.

Sweet pastries are ideal for a joint tea party with the whole family. Try this recipe for yourself to make sure that homemade pies are much tastier than store-bought products.

Yeast-based sweet dough prepared in 2 ways

Components: 600 gr. psh. flour of the highest grade; 20 gr. margarine; 40 gr. sugar. sand; 10 gr. table salt; 20 gr. yeast; 330 ml of water and 1 pc. chickens. testicle.

There are two ways to prepare the dough. I suggest you get to know each of them.

A safe way to prepare yeast dough:

1. Up to 40 gr. you need to heat plain water, in which subsequently mix the yeast, salt, sugar, flour and melange. Add margarine to the dough (melt it in advance). I stir until it becomes soft with a homogeneous structure.
2. Finishing the kneading, I leave the mass alone at room temperature for 3-4 hours. This time will be enough for the yeast fermentation process to begin. When the mass has become 2 times larger, it is worth kneading it for a couple of minutes and again leaving it for a while, do this a few more times.

A similar method is possible in the case of baking with a small amount of baking (sugar and margarine). When there are more muffins, I advise you to make the dough using the sponge method.

Preparing the dough in the sourdough method:

1. I heat half of the indicated amount of water to 40 gr. I put yeast in there. I add flour and stir. I sprinkle the dough with flour and leave it for 3 hours, covered with a napkin in a room without a draft.
2. When the dough begins to increase in size, it will fall off. So, it's time to act. In the rest of the water, you need to dissolve sugar and salt, chickens. an egg (beat it in advance), I interfere, I add flour, I knead the dough.
3. I introduce margarine in advance (melt). I put the mass in a bowl, smeared with rast. oil. Let the dough stand aside for at least a few hours to start the fermentation process. During this time, it will increase several times, and therefore it will be necessary to knead it.

On this, the recipes for preparing a delicious dough came to an end. Try any of the above methods, following all the step by step instructions.

You are sure to get a wonderful pastry that will surely please the whole family.

And what hostess will not be happy when her dishes are devoured by loved ones on both cheeks! Bon appetit everyone!

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.

Whoever was a student cannot 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. That's real nostalgia. And what if you get nostalgic and try to cook the same pies at home? You can try, and if you try, you will be able to make it even tastier!

This pastry dough for pies in the oven is incredibly tasty and simple. You can make many delicious sweet buns and pies from it. You can choose apples, pears, condensed milk, jam, etc. as a filling. The main thing is to make a delicious dough and not make a mistake with the ingredients.

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 of dry);
• 1 teaspoon of salt;
• Vanillin or vanilla sugar to taste.

Recipe

• Step 1. Take a clean deep bowl and sift the flour into it.
• Step 2 Meanwhile, heat the milk in another saucepan.
• Step 3 Start preparing the brew. Take warmed milk, dissolve the yeast in it and add a little flour, no more than 2 cups. Mix everything well, cover with gauze and put in a warm place closer to the battery.
• Step 4 Separate egg yolks from whites. Divide them into different bowls. Rub the yolks with sugar.
• Step 5 Melt margarine on the stove, however, it should not be too hot so that the yeast does not cook.
• Step 6 When the dough rises, you need to get it, add salt, add the yolks with sugar, vanillin and warm margarine (butter). Mix everything until smooth.
• Step 7 Whisk egg whites into foam. You can do this with a whisk or a mixer. The main thing is to do it quickly.
• Step 8 Gently fold the egg whites into the batter, then add some of the remaining flour.
• Step 9 Mix the dough. It is better to knead it with your hands, so the dough is 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 besiege it. It's better to do this twice. Then the sweet dough 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 need to be baked in the oven at the maximum temperature for a certain time. The length will depend on the size of the pies 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, you can also cook Easter cakes from such a dough in the oven. But then you need to add raisins or dried apricots to the dough recipe. And the addition of vanilla will be a must.

Such rich yeast dough for pies is relatively fast, of course, you have to work a little, but the result will meet all even the wildest expectations. The pies will simply melt in your mouth, which is exactly what this recipe does.

Shortcrust pastry for pies

This recipe can be very unusual, as shortbread pies are a rarity. Pies are a different matter, but pies are something new. Can't believe this is possible? Then take the recipe, the ingredients, try making 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 highest grade, sift it and pour it onto the prepared work surface.
• Step 2 Make a small indentation in the poured flour, into which you need to pour the melted margarine, break the egg, add salt and sugar.
• Step 3 Start kneading the shortcrust pastry. This should be done with a large knife.
• Step 4 Place the kneaded dough in the refrigerator for half an hour.
• Step 5 After the time has elapsed, the dough must 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 needs to be baked in the oven, so it will not lose its taste and remain just as crumbly. In addition, this dough is perfect for making pies.

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

Many people think that messing with yeast dough, and even more so, rich, is difficult. Don't be afraid! It is enough to know the principles, buy fresh products and take the 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 is yeast dough and muffin? Let's deal with the terms and start cooking 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 do this too, but the taste and properties of the pastry are revealed to the fullest if you first let the yeast grow and create the necessary structure in it, and then add the pastry. Therefore, they use such a trick - first they put a 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. We leave the dough for 10-15 minutes, then cover the container with the dough with cling film or place it 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 up 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 heat).

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 the sweet egg mixture to the batter and stir 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.