In my old notes, I found a recipe for a yeast dough called “Air”, which at first glance combines the incompatible - yeast and soda. I rummaged through books and surfed the Internet, read reviews and discussions on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine such a combination is traditional. And therefore I concluded that until you try it, you won’t understand anything (it’s not for nothing that I once wrote down the recipe). I made it once and the dough turned out just fabulous!
It's with apples

I thought maybe it was just an accident, lucky? Yesterday I made the dough again and baked pies from it. The result exceeded all my expectations - the pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it comes together very quickly, literally in 30-40 minutes at room temperature and does not have a yeast or soda taste.

Yeast dough with the addition of soda "Air"

Will need
2 tbsp milk, 200 g margarine, 3 tbsp sunflower oil odorless, 2 teaspoons of dry yeast, 1 teaspoon of baking powder or 0.5 teaspoon of soda, 2 tablespoons of sugar, 1 teaspoon of salt, 2 eggs + 1 egg for greasing, 1 kg 50 g - 1 kg 200 g flour or if for glasses (250 g), then 6.5 - 7.5 glasses.

Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, making the dough more airy and fluffy.
The amount of flour required for kneading the dough depends on the quality of the flour. Flour with a high gluten content is considered the best. For this reason, the recipe does not contain exact information about required quantity flour.

Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and stir everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, stir well, then add two tablespoons of sunflower oil and add the rest of the flour little by little, stirring well. The dough should be elastic and homogeneous, but it still sticks to your hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with film or a napkin and leave for 30-40 minutes.

If the dough has risen, but the filling is not yet ready, knead the dough, cover again with film and set aside.
When everything is ready, you can start making pies,

Once they are ready, gently brush them with egg. And to make the pies more beautiful and shiny, brush them with egg again.
I really regret that I didn’t write earlier about temperature conditions and because of this, not everyone’s pies turned out well, but better late than never
Bake the pies at 200 degrees for 15 - 20 minutes, until golden brown crust. Baking time depends on the oven. If the pies are browned on top and pale on the bottom, then cover them with a sheet of paper and continue baking until the bottom of the pies is done.

Any filling for pies is suitable. But with this dough I liked the non-sweet one more.

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

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


Grease an oblong muffin tin vegetable oil. Cut the dough into squares suitable size(according to the size of the form). Place the pieces of dough in a horizontal stack, alternating pieces with different fillings. “Rumble” the tops of the dough pieces a little.


Cover the dough with cling film and let rise for 1 hour. 20 minutes before the end of 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 on a medium level at 200 degrees. Check for redness. Remove the finished bun and cool for about 10 minutes. Remove from pan and cool on a wire rack.

Anyone who has ever been a student will never understand how delicious freshly baked pies can be, especially after prolonged mental work. Stand in line to buy the desired pie and enjoy the taste. How great it was. This is the real nostalgia. What if you get nostalgic and try to make the same pies at home? You can try it, and if you try, you can make it even tastier!

This baked pie dough 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. for the filling. The main thing is to make a tasty 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 sugar;
  • 300 grams of butter (you can use margarine);
  • 50 grams of fresh yeast (11 grams of dry);
  • 1 teaspoon 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 dough. Take heated milk, dissolve the yeast in it and add a little flour, no more than 2 glasses. Mix everything well, cover with gauze and put in warm place closer to the battery.
  • Step 4. Separate egg yolks from whites. Divide them into different bowls. Grind the yolks with sugar.
  • Step 5. Melt the margarine on the stove, however, it should not be too hot so that the yeast does not cook.
  • Step 6. When the dough rises, you need to take it out, add salt, add yolks with sugar, vanillin and warm margarine (butter). Mix everything until smooth.
  • Step 7 Beat the whites until foamy. This can be done either with a whisk or with a mixer. The main thing is to do it quickly.
  • Step 8 Gently fold the whites into the dough, and then add some of the remaining flour.
  • Step 9 Mix the dough. Knead it better with your hands, this makes it easier to feel the dough, and therefore easier to understand when it is ready. The finished dough should lag behind the walls of the dish and not stick too much to your palms.
  • Step 10 After the dough is completely kneaded, you need to cover it on top with a towel, gauze or napkin and put it in a warm place.
  • Step 11 When the dough rises, you will need to settle it. It's better to do this twice. Then the butter dough will be much softer and airier. Of course, this way the dough will not turn out so quickly, but it will be incredibly tasty.
  • Step 12 Pies made from this dough should be baked in the oven at maximum temperature 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 make Easter cakes from this dough in the oven. But then you need to add raisins or dried apricots to the dough recipe. And adding vanillin will be mandatory.

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

Shortcrust pastry for pies

This recipe can be very unusual, since shortbread pies are very rare. Pies are a different matter, but pies are something new. Can't believe this is possible? Then take the recipe, ingredients, try cooking shortbread dough for pies and make sure that nothing is impossible!

Set of products for preparing 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 first or highest grade, sift it and pour it onto the prepared work surface.
  • Step 2. Make a small depression in the poured flour, into which you need to pour melted margarine, break the egg, add salt and sugar.
  • Step 3. Start kneading the shortbread dough. 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 expired, you need to take out the shortbread dough, roll it into a sausage and cut it into several pieces. After this you can make pies.

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

Often in suggested recipes for pies or buns we read “prepare regular yeast dough.” And what kind of “ordinary” is this, housewives who decide to bake pies or buns for the first time are perplexed. We will try to help you. And let's look at several options for the most common rich yeast dough for pies, pies and buns. Well, you choose the option you like.

Unleavened bun dough from Ksenchik

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

Dough:

  • 0.5 liters of milk
  • 30g fresh yeast
  • 1 teaspoon salt under knife
  • 0.5 cups sugar (if the buns are unfilled, more is possible)
  • 1 egg
  • 1 packet of baking powder (11g)
  • 1 sachet vanillin or vanilla sugar
  • 125g butter
  • 800g - 1 kg flour
  • 30g vegetable oil

Place the yeast in a small bowl and add 0.5 cups of warm milk and 1 tablespoon of sugar. Wait until the yeast rises 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 a little sifted flour (1 cup) and yeast from the bowl to the mixture.
Beat, add the remaining sifted flour and beat well with a mixer, last add vegetable oil (I beat with special dough attachments with hooks). I beat for a long time, about 15 minutes. Then I put it on the table. If necessary, I add flour and mix with my hands.
I knead the dough, put it in a bowl, cover it and put it in a warm place to rise. The dough should double in volume and may take 1 to 2 hours to rise.
Place the finished dough on the table. The dough may spread across the table, sprinkle it with flour and gather it into a ball. Grease your hands and the surface of the table with vegetable oil, cut the dough into koloboks and let them rise a little. While I am forming the last bun, the first ones can already be cut into flat cakes.
I never roll out the buns with a rolling pin, but simply “stretch” them with my fingers, giving them the desired shape. We form buns from these flatbreads.
I place the formed buns on a baking sheet and 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).
You can bake any kind of baked goods from this dough.
The baked goods tolerate deep freezing well. If necessary, take it out, transfer it to a baking sheet and heat it up. Or heated in the microwave.

Butter dough with kefir from Ksenchik

1 glass of kefir
0.5 cups refined oil
2-3 tbsp. Sahara
1 tsp salt
1 packet 11g dry instant yeast
3 cups flour
Heat kefir and 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).
Form the buns and leave to rise for a while while the oven heats up. Place in the oven for 15-20 minutes at 200 degrees.
I use the same dough for filled pies, I just reduce the amount of sugar.
The dough is universal, quick and easy to prepare.

Dough for fried or baked pies and 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 at all during frying! Even in pies with sweet filling. From this test you can make not only fried pies and belyashi, but also baked pies, as well as buns.

Dough:

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

Heat the milk until it is warm. Mix sugar and dry yeast, stir in warm milk. Place in a warm place for 15 minutes until the top rises.
Sift the flour into a separate bowl and set aside 1 cup. Today I only needed 2 glasses and a tablespoon! And if you make the dough too dense, you won’t get tender baked goods. Place salt in a bowl.
When the dough is ready, make a funnel in the flour, add a lightly beaten egg, dough and vegetable oil into it. Using a wooden spoon, quickly knead the dough. Do not knead too long or too much! Will the dough seem very sticky? Not scary. Knead it a little with your 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 it with flour) and put it in a warm place.
My dough took an hour to rise. It has more than doubled.

We form pies or whites for frying. And immediately fry them, don’t let them melt.

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

If we make buns, then give them time to proof (20 minutes). Then we bake in the oven at 220 C until beautifully colored. Baked pies and buns can be greased with yolk mixed with milk before baking.

Butter dough for buns from the refrigerator from Mirage

The dough will rise in the refrigerator. Of course, it can be suitable as usual, warm. But the refrigerator dough option is suitable for those who, for example, want to bake buns early in the morning. Make the dough in the evening and put it in the refrigerator. And in the morning it is ready! Using this test as an example, 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

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

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 along with the milk-butter mixture.

There's some dough there too.
Knead the dough. If the dough sticks to your hands STRONGLY, add flour, which was set aside. You may need to add a little more. The dough should eventually be soft after kneading and come away from your hands, no longer sticking to death. I’ll try to show you if it’s clear (after all, it’s difficult to photograph with one hand).

Here the dough is very sticky:

Here it lags well behind the hands:

Pour odorless vegetable oil onto your hand and coat the dough ball on all sides (and below too). Cover the bowl with cling film (I put a T-shirt bag over the 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, it will grow even more!

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 dry out. And so that the dough has plenty of space, we choose a large container for it.

We took the dough out of the refrigerator, divided it into portions, and formed buns. Let it rest on the baking sheet for about 20 minutes. And bake in the oven at 200 C until golden brown.

Very important information about yeast dough!

We often hear regrets that everything was done according to the recipe, but the dough turned out to be too liquid. Or too tight. And the buns are either impossible to shape 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 turn out different baked goods. Moreover, one will be successful, and the other will be the opposite.

Why?

Because yeast dough has its own characteristics!

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

If the dough has added butter or margarine, the housewife can take butter or margarine of different fat content.

The housewife can take eggs of different sizes for the test. Rarely does a recipe specify the size of the eggs. To be honest, I don’t even pay attention to this.

Different housewives may have different degrees of moisture content.

And it’s these seemingly little things that can ruin the final result if the housewife has not yet “made friends” with yeast dough and has not learned to feel it with her hands. Yes, yes, an experienced housewife feels yeast dough with her hands. And sometimes you may even realize with annoyance that you kneaded too hard and the buns won’t be fluffy.

If we put everything into 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. Let him stand aside.

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

Happy baking!

11.05.2016

The selection was compiled by Mirage,

Novosibirsk

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Fresh pastries are not only a tasty addition to tea drinking, but also an indicator of the culinary talents of the hostess. The smell of delicious baked goods, spreading not only throughout the house, but also outside it, evokes an irresistible desire to immediately enjoy buns, pies, pies and other home-made delicacies. To prepare delicious pastries, you need very little: a little desire, a little inspiration and a recipe delicious dough. It’s with the latter that difficulties often arise: one turns out to be too hard, the second rises poorly, the third becomes stale within a few hours after the products are taken out of the oven. To avoid all these problems, use the recipe butter dough for pies. It always turns out soft, aromatic, rises quickly, does not fall off and remains fresh for several days. From this dough you can make not only pies, but also large pies, loaves, buns, cheesecakes, bagels, bagels and much more. The recipe involves using the simplest and most inexpensive products that every thrifty housewife has in her kitchen. And even an inexperienced cook can handle the cooking process.

Taste Info Dough

Ingredients

  • Chicken eggs – 3 pcs.;
  • Dry yeast – 10 g;
  • Milk – 1.5 tbsp;
  • Wheat flour – 650-700 g;
  • Salt – 1/3 tsp;
  • Granulated sugar – 1.5 tbsp;
  • Butter – 4.5 tbsp.


How to prepare yeast dough for pies using dry yeast

Pour warm milk (about 40 degrees) into a deep bowl suitable for kneading dough. The fattier the ingredient, the more delicious the future baked goods will be. Add salt.

Fill up granulated sugar. A little bit of it is required, because... this ingredient used in large quantities, slows down the fermentation process.

Drive in chicken eggs. It is better to remove this product from the refrigerator several hours before cooking so that it warms up enough.

Mix the mixture thoroughly with a whisk so that all components are evenly combined into a homogeneous mixture.

Add sifted flour. To make the dough more tender and tasty, the ingredient should be passed through a sieve several times.

In the resulting flour mound, make a small depression using a tablespoon and pour dry yeast into it.

Start kneading the dough with a hand whisk.

When the dough reaches the consistency of thick sour cream, add melted butter to it.

Now continue kneading the dough with your hands. Thanks to butter, it will not stick to your palms. The finished dough is soft and slightly elastic. If the kneading is completed, but the desired result was not achieved, add more flour, bringing the workpiece to the required state. The product should be added in small portions so as not to overdo it. Otherwise, the finished baked goods will be tough and quickly become stale.

Cover the bowl with the dough with a clean kitchen towel or cling film and place in a warm place for 3 hours. During this time, the volume of the workpiece should increase three times.

Yeast pastry for pies is ready for homemade baking.

Teaser network

Move it to the work surface, knead it with your hands, and begin to form the desired products.

We made pies and fried them in a frying pan. This yeast dough also makes delicious baked pies in the oven. Bon appetit!

Note to the owner:

  • If you plan to make sweet pastries, add a little vanillin or vanilla extract to the dough. This will give the baked goods a dizzying aroma.
  • This dough can be used to prepare not only baked goods in the oven. The preparation is great for creating fried pies or whites.
  • After the pies (or any other products) are formed, place them on a tray or baking sheet and leave for 15-20 minutes to proof. This will make the baked goods more fluffy and airy.
  • To make the bakery look more appetizing, brush the surface of the product with beaten egg, milk or strong, sweet tea. The baked goods will acquire a beautiful glossy crust.