Fragrant pies from the oven will gather the whole family around the table. There is nothing better than drinking tea or coffee with loved ones, while at the same time enjoying buns or pies from yeast dough with a variety of fillings.
Yeast classic dough
This dough is most often used to make pies and rolls. Knead it in water or milk. The amount of liquid depends on the consistency of the dough. Depending on the recipe, eggs, butter, sugar and other products are added to the dough. The main component of this test, in addition to flour, is yeast. This dough can be sweet, sweet or savory.
The dough is prepared in two ways - unpaired and unpaired.
Ingredients:
- 0.5 l of water or milk;
- 25-30 g of yeast;
- 1 tbsp Sahara;
- 1 tsp salts;
- 50 g of margarine or fat;
- 900 g of flour.
Cooking in a steam-free way:
Heat the liquid to a temperature of 28-30 degrees. Dissolve the yeast, add sugar, salt, fat and eggs. To stir thoroughly. Gradually introduce flour into the mixture and knead until the dough starts to lag behind the walls of the bowl.
Cover the bowl with the dough with a clean cloth and place in a warm place for 30-40 minutes. When the dough starts to rise, hug it. Repeat the procedure 2-3 times.
Opaque cooking:
Heat the fluid to a temperature of 30 degrees. Dissolve the yeast. Introduce half the flour, stirring constantly. Cover with a clean cloth, put in a warm place for fermentation.
When the dough begins to fall, add the remaining flour, add sugar, salt, eggs and fat, knead until the dough starts to lag behind the walls of the bowl. Cover with a cloth and place in a warm place. Knead the dough 2-3 times.
Fast yeast dough
When preparing the yeast dough, it is not at all necessary to wait 40-60 minutes until it rises. There are recipes for quick yeast dough, from which you can bake pies immediately after cooking.
Ingredients:
- 0.5 l of water;
- 4 tbsp vegetable oil;
- 50 g of yeast;
- 2 tbsp granulated sugar;
- ¼ tsp salts;
- 4 tbsp. flour.
Cooking:
Boil the water. Add oil, sugar to it.
For sweet cakes, an increase in the amount of granulated sugar to 0.5 cups is allowed. Also for pies with savory filling, you can increase the amount of salt to taste.
Cool the resulting liquid to a temperature of 28-30 degrees. Dissolve yeast in it. Flour is introduced gradually, if necessary, the amount of flour can be increased or decreased. Knead the dough thoroughly to keep it off the sides of the dishes. Pies can be shaped and baked immediately. When forming products, it should be noted that their volume will increase by 2-2.5 times.
Yeast Puff Pastry
Ingredients:
1 kg of classic yeast dough; 500 g of oil.
