TOP 4 recipes with photos of making yeast dough at home. Culinary tips and secrets. Video recipes.
Many housewives, especially beginners, are afraid to cook pastries from yeast dough, considering it capricious. But it's actually quite easy to knead. You just need to know some culinary tips and secrets. Then the pastries from this type of dough will turn out to be very tasty. Therefore, in this material we will tell not only the main secrets of making homemade yeast dough, but also share the TOP-4 different recipes.
Culinary tips and secrets
- There are 2 types of yeast dough, unpaired and sponge, which differ in the way they are prepared. Safe - all products are mixed at once and the dough is kneaded. Sponge - first, a sponge is prepared from water (or other liquid), yeast, sugar and a small part of flour. The mass is left in a warm place for fermentation, and then the dough is mixed with the rest of the products and the dough is kneaded.
- It is preferable to use fresh yeast rather than dry packaged yeast.
- The more baking (eggs, butter and sugar), the harder the dough to rise. Therefore, put more yeast. If baked goods are without eggs, add half a stick of yeast per kilogram of flour. If there are 3-4 eggs, then a whole stick.
- Temperature is important for the fermentation of the dough. It does not like drafts and temperature changes. The dough will work faster if you put the saucepan with the dough in warm water or in a preheated oven up to 40 ° C. At temperatures above 50 ° C, the fermentation process stops and the yeast dies.
- Milk and butter should be warm. Hot foods will kill the yeast. If the butter needs to be melted, then cool it down, and only then send it to the dough.
- Be sure to salt any dough, regardless of whether you will bake from it: sweet rolls or pies with meat.
- The dough will become more tender and elastic, and will lag behind your hands if you add a spoonful of vegetable oil.
- Knead the dough well with your hands so that it is soft, tender, and the taste is rich. Machine kneading cannot be compared to manual kneading. To compromise, you can first knead the dough with a mixer or processor, and then with your hands. Yeast dough is the only one for which it is important to put a piece of soul into it. After crushing the dough with your hands, shape it into a ball to rid it of excess carbon dioxide and enrich it with oxygen.
- Check the dough before rolling. Use your finger to make a small notch in it. If it stays for 5 minutes, then the dough is as close as possible and it's time to roll it out. If the notch is noticeably tightened, you can wait a little longer.
- Roll the homemade dough to one side. in different directions will destroy its structure.
Yeast dough on dough
The recipe for yeast dough on dough is more laborious, but as a result, baking from it always turns out to be bulkier and more luxuriant. The recipe is simple, and the baked goods are easy to digest and do not cause heartburn.
- Caloric content per 100 g - 489 kcal.
- Servings - 1.5 kg
- Cooking time - 2 hours 20 minutes
Ingredients:
- Water - 450 ml
- Butter - 100 g
- Dry yeast - 10 g
- Salt - 1.5 tsp
- Wheat flour - 1 kg
- Sugar - 2 tablespoons
- Eggs - 1 pc.
Cooking yeast dough on dough:
- For yeast dough, prepare a dough. To do this, mix warm water heated to 35-37 degrees, yeast and sugar. Then add about 150-200 g of flour to make a dough with a pancake-like consistency. Cover the container with a napkin and place in a warm place for 1 hour.
- Mix eggs with melted butter cooled to room temperature and add the resulting mixture to the dough.
- Add salt to the mass and gradually the remaining flour.
- Knead the elastic dough, place in a bowl, cover with a napkin and leave in a warm place to rise for 1 hour. Then knead the dough again.
- The finished yeast dough on the dough should turn out to be elastic, not stick to your hands and easily lag behind the walls of the dishes. However, it should not be tight, otherwise the baking will come out tough.
Yeast dough without eggs
Yeast dough, prepared without adding eggs, is suitable for making pies, pies, buns, rolls. Any baked goods made from it will turn out to be airy and soft, tasty and aromatic.
Ingredients:
- Flour - 2 tbsp.
- Milk or water - 0.5 l
- Fresh yeast - 25 g
- Sugar - 2 tablespoons
- Salt - 0.5 tsp
- Vegetable oil - 2 tablespoons
Making yeast dough without eggs:
- Pour milk or water for lean dough into a bowl and heat slightly to 36-38 ° С.
- Add yeast, sugar, salt, a little flour to warm water and mix well so that the workpiece resembles the consistency of pancake dough.
- Leave the dough in a warm place for 15-20 minutes to come up.
- Add vegetable oil to the resulting mass and mix.
- Sift the flour and gradually add it to the liquid.
- Knead the dough well until elastic and leave it in a warm place for 2 hours, covered with a clean napkin, so that it expands and fits.
- Knead the increased yeast mass again to add airiness and start baking.
Yeast dough with kefir
Yeast dough on kefir is easy to knead, fits quickly, and most importantly is easy to use. The dough is plastic and pliable, does not stick to hands and work surface. And the baked goods made from it are fluffy, soft and do not stale for a long time.
Ingredients:
- Wheat flour - 3 tbsp.
- Kefir - 250 ml
- Dry yeast - 11 g
- Sugar - 1 tablespoon
- Salt - 1 tsp
- Refined oil - 100 ml
Cooking yeast dough with kefir:
- Heat kefir to 30-35 ° С, add sugar, salt, dry yeast and stir to disperse.
- Pour in 2 tablespoons. sifted flour, whisk and leave warm for 10 minutes for the yeast to start working.
- Then pour in vegetable oil at room temperature.
- Gradually add the remaining sifted flour and stir with a whisk to loosen any lumps. When all the flour has been added, knead the dough with your hands until it is soft and not sticky to your hands.
- Place it in a bowl, cover with a towel, and leave in a warm place for 30 minutes for the dough to come up and double in size.
- The finished yeast dough on kefir is very soft and it remains to form products from it.
Dry yeast dough
Dry yeast dough recipe will be an excellent option for any housewife. All you need to get a great baking is just the ingredients you need and a minimum of effort. This is an easy version of the test, with which you need to start acquaintance with inexperienced housewives.
Ingredients:
- Flour - 0.5 kg
- Milk - 0.3 l
- Sugar - 50 g
- Dry yeast - 1 tablespoon
- Vegetable oil - 1/3 tablespoon
- Salt - a pinch
Preparation of yeast dough with dry yeast:
- Warm the milk to room temperature. If the milk is cold, the yeast will not rise, hot - it will cook.
- Pour sugar, yeast, 3 tbsp into milk. flour and stir. Leave the mixture in a warm place for 15-20 minutes for the yeast to rise.
- When the dough rises, add salt, pour in the oil and stir.
- Then add the remaining flour in small portions and knead the dough until smooth and elastic.
- Put the kneaded dough in a warm place to rise and leave for 15 minutes.
- Then precipitate it and repeat the kneading and holding process 2-3 more times.
