Airy, melting in the mouth sweet dough is fresh and yeasty, used to make sweet buns with raisins, elegant Easter cakes and homemade pies with fruit and berry filling. Products are formed from the dough, which is called pie different forms and sizes, after which they are baked in the oven. Several simple recipes help make delicious pastries and turn a boring tea party into a family ceremony.

How to make sweet dough

Sweet Butter yeast dough for buns, lush curd cheesecakes and candied buns, which Carlson loved to indulge in so much, it 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. To ready meal was 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 dough requires a special mood, so quarreling, screaming and being in bad mood Not recommended.

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 affordable products, 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 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. Add 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 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. Easier to buy ready product in the store than baking on your own. There are recipes for step by step photos, which will help you easily determine the readiness of the dough and add such an amount of muffin that the homemade butter cake is 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 fruit.
  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 turns out to be more fluffy and ripens faster. If the pastry dough starts to tear, you can put a little warm water 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 fermented milk product that acts in an ensemble with sweet sweet 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. Punch down, leave again 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 sweet 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 pack 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.

kneading the dough, detailed recipe I present 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. Used instead of water or milk pumpkin puree which can be prepared quickly and easily in your own kitchen.

You will be surprised how bright and tempting pastries from such 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 pot vegetable oil and put it there. 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.

Liked this one unusual recipe test? 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 yet:

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 from elastic, soft dough, place it in a container right 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 dough for baking should take place in an atmosphere of calm in good mood so that the cook enjoys what he does. 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 are working with yeast in a compressed form, stir the mass in milk and sugar, and add a little bit of 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 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. need to heat up plain water, in which subsequently mix 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 leaving it for a while again, 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 preparation recipes delicious dough have come 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!


To make pastries tasty, you need to prepare a good, airy and soft dough. After all, it is by him that not only baked goods are evaluated, but also the hostess herself: how skillful she is.

There are a lot of recipes. After all, it happens not only for buns, but also for pies, pizza, Easter cakes. The list can be very long. Also, the flour mixture can be both shortbread and butter.

Many use the methods that they inherited from their mothers and grandmothers. But not everyone is so lucky. Novice housewives are constantly looking for their own option. They are looking for, interested in friends or relatives. But even kneading it exactly according to the recipe, there is a chance that it will not work for you.

After all, even an experienced hostess sometimes fails. You don't always want to show the result of your masterpiece. And all because the products came out not quite so airy and tasty.

There are simply rules that you need to know and always apply. The exception of any item will lead to another failure.

Today I will share with you not only my cooking secrets, but also several recipes that will not leave you indifferent. And you will definitely want to bake something!

Many of us make our own instead of buying it from the store. And of course, they are faced with the fact that it does not always turn out the way we would like. It's simple, there are a few rules, the observance of which will help us make it lush and soft.

1. Yeast: They should only be fresh. Always check the date of manufacture and expiration date. Believe me, but in the store you can really buy them already expired.

2. Milk or any other liquid that you use in cooking should be warm. Never use food from the refrigerator for steaming. Yeast starts to work only when warm temperature. Warm up a little more than room temperature. It will be the perfect environment for them.

3. Butter also should not be cold or hot. It is melted in a water bath so that it is not lost. beneficial features, and cool a little. Hot yeast will simply die and you will have to start all over again.

5. Flour: always pass it through a sieve. Do not neglect this point. Since in the process it is saturated with oxygen, which gives our products splendor and airiness. It would be better if you do this more than once.

6. Eggs: the product itself depends on their quantity. If you need butter, then they put more than usual for pies. For 3 pieces you need 20 grams of yeast.

7. Severity: the dough will take longer to rise if you overdo it with sugar, eggs and butter.

8. Salt: don't neglect it. It gives the products a taste, as if shading sugar. Even a very small amount of it will not allow the product to become insipid.

9. Temperature: In order for the dough to ferment well, it needs warmth. Choose the warmest place in the room and use it to raise. If not, then use the oven. Warm it up for two minutes, check the temperature with your hand (it should not be hot in it). This method allows you to reduce the time of infusion.

10. Mixer: when mixing, do not use mechanical devices. Of course, they make our task much easier, but the dough loves affection. Therefore, it is better to use a whisk or a spoon, and when their use becomes impossible, use your hands.

11. A flour product is considered ready when it is sticky, but does not stick to the hands. If it's not like that, then there's not enough flour.

12. Time: the longer we crumple it, the more carbon dioxide comes out, which helps oxygenate our mass.

13. Draft: The dough does not like it when the room is windy. This cools him, which means that he will not be so obedient and will not be lush. The oven should also not be opened, so as not to cool it. Avoid temperature fluctuations.

14. Mood: always cook only with good mood. Then not only the products will be tasty, but also everything that you cook.

The recipe for a delicious yeast dough in milk

This recipe is also called sponge, but it does not take much time to rise. On average, it takes about 1.5 hours of the total time.

From it you can make not only buns, but also pies, pies, cheesecakes and many other pastries.

Ingredients:

  • Milk - 2 cups;
  • Pressed yeast - 30 gr. (11 gr. dry);
  • Flour - 700 gr.;
  • Sugar - 5 tablespoons;
  • Salt - 1 teaspoon;
  • vegetable oil - 1/3 cup;
  • Vanillin - 1 pinch (optional)

Cooking:

1. Take a small cup. We put the yeast in it and pour 1 tablespoon of sugar. Add 3 tablespoons of warm milk. We begin to rub everything thoroughly until completely dissolved. Then add 2 tablespoons of flour and mix. Let stand for 10-15 minutes. The mass should rise like a cap.

2. Sift all the flour into a deep bowl and pour the remaining dry ingredients into it: salt, sugar and vanillin. Stir lightly. Make a well in the middle and pour in the milk and vegetable oil. We also transfer the finished dough to them. Mix first with a spoon. Then grease your hands with oil and continue to knead. We shift the finished dough into a larger container and cover with a clean towel. Let rise for 1 hour. Then again we wring our hands and begin to cook delicious rolls.

The next recipe will be just as delicious.

Yeast dough on kefir for buns

I really like this method. After all, you can make anything out of it. Buns are the most delicious and stay soft for a long time.

A flour product using kefir can be used for pancakes, pancakes, pies and more. I think you will find many uses for it.

Ingredients:

  • Kefir - 300 ml;
  • Flour - 550 gr.;
  • Pressed yeast - 15 gr. (5 gr. dry);
  • Butter - 50 gr.;
  • Chicken egg - 1 pc.;
  • Salt - 0.5 teaspoon;
  • Sugar - 100 gr.

Cooking:

1. Warm up kefir a little. We crumble the yeast into a container in which we will knead the dough. Add kefir to them and stir with a whisk until they are completely dissolved.

2. Melt the butter in a water bath and cool. Pour it into the yeast mixture. Now we send all the remaining ingredients to them: salt, sugar, sunflower oil, an egg and part of the sifted flour. Mix first with a spoon and then with your hands.

So that the dough does not stick to your hands, grease them with vegetable oil.

3. Sprinkle the table with flour and continue kneading on it for 5-7 minutes. After that, it will become soft and obedient.

4. Lubricate the cup with vegetable oil and transfer the mass into it. Cover with cling film. Leave to infuse for 1.5 hours at room temperature. During this time, it will increase in volume by 2 times. Keep this in mind when choosing your bowl size.

Over time, we crush it a little and you can form buns.

How to make sweet dough with sugar

This recipe will be made the easy way. It turns out it is quite sweet, since quite a lot of sugar is used here. Products will be incredibly tasty.

Ingredients:

  • Water - 100 ml;
  • Milk - 200 ml;
  • Pressed yeast - 15 gr. (2 teaspoons dry);
  • Chicken egg - 2 pcs.;
  • Flour - 800 gr.;
  • Butter - 100 gr.;
  • Sugar - 150 gr.;
  • Salt - 0.5 teaspoon;
  • Vanillin - 2 pinches;
  • Vegetable oil - 2 tablespoons.

Cooking:

1. In a deep container, crush the yeast and pour warm water into it. Stir and add milk, which is slightly warmed up.

2. Melt the butter and cool. Pour into our mixture. We also send eggs, sugar, salt and vanillin to the container. We beat.

3. Sift the flour through a sieve and mix it into the mass in parts. The amount of flour is given approximate, as it is different for everyone. If it's runny, add more. At the end, add vegetable oil.

The flour mass should be soft and elastic.

4. We shift it into a larger container, after lubricating it with vegetable oil. Cover with cling film or lid. We leave to increase in volume. Then crush again and cover again. After 40 minutes, you can sculpt whatever you want from it.

bread maker dough recipe

Kneading this method is not done by hand, but in a bread machine it is very simple. Because we don't need to put a lot of effort into it. It turns out just as tasty and airy.

Ingredients:

  • Flour - 500 gr;
  • Water - 100 ml;
  • Milk - 150 ml;
  • Chicken egg - 1 pc.;
  • Sugar - 3 tablespoons;
  • Salt - 1 teaspoon;
  • Butter - 70 gr.;
  • Dry yeast - 2.5 teaspoons.

Cooking:

1. Pour water and milk into the container. We send the egg and salt there.

2. Sift the flour and pour it into the bowl along with sugar and yeast. Put soft butter in there.

3. We put the container in the bread machine and turn on the “Yeast Dough” mode. Now we just have to wait for the sound signal, notifying us of readiness.

Quick sweet dough with dry yeast

This recipe is perfect for those who are in a hurry or do not like to wait for the dough tincture. It is also good for pies, buns baked both in the oven and in a pan.

Ingredients:

  • Water - 3 glasses;
  • Flour - 6 tablespoons + 8 glasses;
  • Sugar - 4 tablespoons;
  • Dry yeast - 1 tablespoon;
  • Salt - 1 pinch;
  • Vegetable oil - 1 cup.

Cooking:

1. First we will prepare the dough. To do this, pour warm water into a deep cup. Add 6 tablespoons of flour, salt, sugar and yeast to it. Stir with a whisk and leave for 10 - 15 minutes so that a yeast cap appears.

2. Pour the vegetable oil into the prepared dough and pour the flour. Knead the mixture first with a spoon, then with your hands on a floured table. Ready dough does not stick to hands.

It can be used immediately or wrapped in a pouch and refrigerate until needed.

Such wonderful recipes, and I am sure any of them will become your favorite. Now you can always please your loved ones with delicious buns.

And I wish you a pleasant tea party!

Often in the proposed recipes for pies or buns, we read "make the usual yeast dough". And what is this "usual", the housewives, who for the first time decided to bake pies or buns, are perplexed. We will try to help you. And consider several options for the most common yeast dough for pies, pies and buns. Well, you already choose the option to your liking.

Safe dough for buns from Ksenchik

To prepare this dough, it is advisable to use a mixer with dough attachments.

Dough:

  • 0.5 liters of milk
  • 30g fresh yeast
  • 1 teaspoon knife salt
  • 0.5 cups of sugar (if the buns are without filling, you can add more)
  • 1 egg
  • 1 sachet of baking powder (11g)
  • 1 sachet of vanillin or vanilla sugar
  • 125g butter
  • 800g - 1 kg flour
  • 30g vegetable oil

Put the yeast in a small bowl and add 0.5 cups of warm milk and 1 tablespoon of sugar. Wait until the yeast rises with a cap or bubbles.
Heat the butter in the microwave until completely dissolved, add the remaining cold milk to the butter, the mixture should be warm. Add sugar, salt, eggs, baking powder to the warm mixture, beat.
Add some sifted flour (1 cup) and yeast from the bowl to the mixture.
Beat, add the remaining sifted flour and beat well with a mixer, add vegetable oil last (I beat with special dough hooks). I beat for a long time, about 15 minutes. Then I put it on the table. If necessary, I add flour and knead with my hands.
I knead the dough, put it in a bowl, cover and put in warm place for lifting. The dough should double in size and may take 1 to 2 hours to rise.
Put the finished dough on the table. The dough may spread on the table, sprinkle it with flour, collect it in a ball. We grease the hands and the surface of the table with vegetable oil, cut the dough into koloboks and let them come up a little. While I am forming the last bun, the first ones can already be cut into cakes.
I never roll out koloboks with a rolling pin, but simply "stretch" them with my fingers, giving the desired shape. From these cakes we form buns.
I put the formed buns on a baking sheet, let them rise for about 15 minutes.
I bake in an oven preheated to 170-180 degrees for 15-20 minutes (it depends on the oven).
From this dough you can bake any sweet products.
Muffin perfectly tolerates deep freezing. If necessary, it gets, shifted to a baking sheet and warmed up. Or heated in the microwave.

Butter dough on kefir from Ksenchik

1 glass of kefir
0.5 cup refined oil
2-3 tbsp Sahara
1 tsp salt
1 pack 11g instant dry yeast
3 cups flour
Heat kefir with butter until warm, add sugar, salt, mix.
Mix the yeast with flour (be sure to sift the flour) and add to this mass.
Knead the dough and leave to rise (about 30 minutes).
Shape into buns and leave to rise while the oven heats up. Send to the oven for 15-20 minutes at 200 degrees.
I use the same dough for stuffed pies, only I reduce the amount of sugar.
The dough is versatile, quick, easy to prepare.

Dough for fried or baked pies, buns from Mirage


According to the proposed recipe, the dough is simply amazing! It is easy to work with and gentle. The seams do not open when frying! Even in pies with a sweet filling. From this dough, you can make not only fried pies and belyashi, but also baked piroki, as well as buns.

Dough:

  • 1 glass of milk
  • 1 egg (room temperature)
  • 1 sachet Saf-moment yeast (11g)
  • 1 tablespoon sugar (no peas)
  • 0.5 teaspoon salt
  • 6-7 tablespoons of unscented vegetable oil
  • 2.5-3 cups flour

Heat milk until warm. Mix sugar and dry yeast, stir in warm milk. Leave for 15 minutes in a warm place to rise with a hat.
Sift the flour into a separate bowl and set aside 1 cup. I only needed 2 glasses and a tablespoon today! And if you make the dough too dense, you will not get tender pastries. Put salt in a bowl.
When the dough comes up, make a funnel in the flour, drive in the lightly beaten egg with a fork, the dough and vegetable oil. Knead the dough quickly with a wooden spoon. Do not knead for a long time and strongly! Will the dough be very sticky? Not scary. Let's knead a little by hand: if it comes off by hand, great. If it sticks too much, add flour very little. I coat the finished dough with vegetable oil (you can sprinkle with flour) with flour and put it in a warm place.
My dough has risen for an hour. More than doubled.

We form pies or whites for frying. And immediately fry, do not let them part.

We also make baked pies. Immediately form, put on a baking sheet, bake until golden brown at 180-200 C.

If we make buns, then we give them time for proofing (20 minutes). Then we bake in the oven at 220 C until a beautiful color. Baked pies and buns can be smeared with yolk mixed with milk before baking.

Butter dough for buns from the refrigerator from Mirage

The dough will fit in the refrigerator. Of course, it can also be suitable, as usual, in warmth. But the variant of the dough in the refrigerator is suitable for those who, for example, want to bake buns early in the morning. We make the dough in the evening, put it in the refrigerator. And in the morning it's ready! On the example of this test, I want to show the technology of its preparation.

Dough:

  • 1 glass of milk
  • 200g butter or margarine
  • 2 eggs
  • 3/4 cup sugar
  • 0.5 teaspoon salt
  • 40g "wet" yeast or a pack of 11g SAF moment
  • 5 cups flour

Put butter, milk, sugar and salt in a saucepan, bring to a boil, cool to room temperature.
Sift flour into a bowl, set aside 1 cup.
Pound the yeast in a small bowl with a teaspoon of sugar and dilute (so that there are no lumps) 1/4 cup of warm water. Put the dough in a warm place to form a fluffy "hat".

After 15 minutes, when the dough is ready, make a well in the flour.

Lightly beat the eggs with a fork, and pour into the flour together with the milk-butter mixture.

There - steam.
Knead the dough. If the dough STRONGLY sticks to your hands, add flour, which is set aside. Might have to add a little more. The dough should eventually be soft after kneading and lag behind the hands, no longer sticking to death. I'll try to show if it's clear (after all, it's hard to take pictures with one hand).

Here the dough is very sticky:

Here it is already well out of hand:

Pour odorless vegetable oil on your hand and coat with a test lump on all sides (and from the bottom too). We close the bowl with cling film (I pull the “t-shirt” bag on top) and put it in the refrigerator for at least 3 hours. The dough will "work", don't worry! And if you leave it all night, how else will it grow!

This is the size of the dough ball BEFORE the refrigerator:

Here it is after 4 hours:

When we put the container with the dough in the refrigerator, be sure to cover it with cling film, otherwise the surface will wind. And to make the dough feel free, we choose a large capacity for it.

We took the dough out of the refrigerator, divide it into portions, form buns. We give on a baking sheet to distance for about 20 minutes. And bake in the oven at 200 C until a ruddy color.

Very important information about yeast dough!

One often hears regrets that everything was done according to the recipe, and the dough turned out to be too liquid. Or too tight. And the buns are either impossible to form properly, or they are stone after baking.

So... You can't blindly follow the proportions in yeast dough recipes! Each housewife who bakes pies or buns according to the same recipe will have different pastries. And one will be successful, and the other vice versa.

Why?

Because yeast dough has its own characteristics!

The hostess can take milk or kefir for dough of different fat content. Or replace milk with whey, with water.

If the dough is with the addition of butter or margarine, the hostess can take butter or margarine of different fat content.

The hostess can take eggs of different sizes for the test. Rarely, the size of the eggs is indicated in the recipe. To be honest, I don't even pay attention to it.

Different housewives may have flour of varying degrees of moisture.

And such seemingly trifles can spoil the final result, if the hostess has not yet "made friends" with yeast dough, has not learned to feel it with her hands. Yes, yes, an experienced hostess feels the yeast dough with her hands. And maybe even sometimes with annoyance to understand that it was kneaded a bit, the rolls will not be airy.

If we put everything in the dough according to the written recipe, then sift the flour into a separate bowl and ... set aside a glass of flour from this bowl. Aside from him, let him stand.

And we knead the dough. And, if there is clearly not enough flour, add a little (necessarily a little) from a glass. I had different cases: when flour was no longer required at all, when the flour was in moderation, as in the recipe, when there was not enough flour. Then I sifted it into a separate bowl and added it. Butter yeast dough should be soft, sticky. At the end of the kneading, I pour a little odorless vegetable oil into my palm and coat the entire dough ball with oil. And for proofing. After proofing, the dough will change the structure, it will be stronger. But if you already see that it is too soft, then you can dust the table with flour, roll out the blanks on this additional flour. Or grease with vegetable oil (and a rolling pin too). Then there will be no more pain.

Happy baking!

11.05.2016

The selection was Mirage,

Novosibirsk

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Divide the finished dough into two parts, roll into a ball, cover with cling film and let rest for 10 minutes.

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


Lubricate the oblong form "loaf" for muffins 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 "tousle" 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, preheat the oven to 200 degrees. Before baking, brush the bun with the yolk of one egg and sprinkle with sugar.


Bake the bun for about 40 minutes at an average level at 200 degrees. Check for redness. Take out the bun and let it cool for about 10 minutes. Take out of the mold and cool on a wire rack.