Working with shortbread yeast dough is a pleasure, it is docile, does not deform in the oven, and the products turn out crumbly. But there is one BUT: given that the dough is still shortbread, you don’t need to knead it for a long time, otherwise you won’t get the crumbly structure of the finished baked goods.

Before starting to prepare the dough, put the butter in the freezer to freeze it a little. This will make it easier to grate the butter.

Combine sour cream, dry yeast and half the sugar. Mix everything, cover and leave in a warm place for 1 hour. I placed the dishes with the yeast mixture in the sun, the process of activating the yeast lasted about 45 minutes. During this time, the mass will not foam much, but the consistency will noticeably change - it will become more airy.

Place the yeast mixture, remaining sugar and egg yolks into the bowl for kneading the dough. Mix everything until smooth.

Let's grate the frozen butter here and mix everything again.

It's time for flour: we start kneading the dough with 350 grams of flour, gradually adding it as needed. You may need more or less of it. The result should be a soft, non-sticky, very pleasant dough that easily gathers into a ball and does not crumble. It took me exactly 400 grams of flour.

Knead the dough briefly, once all the ingredients are mixed, form a ball, cover the dough and put it in the refrigerator for at least 1 hour.

The shortbread yeast dough is ready, and you can give free rein to your culinary imagination.

It is easier to work with the dough while it is chilled. There are no problems with rolling out, but you can dust the surface with flour (just a little bit). If you need to roll out the dough thinner, for example for a tart, then it is more convenient to do this between two sheets of parchment.

From the resulting dough I made a tart with apples and cherries, as well as a small tray of bagels with marmalade (12 pieces). And I still have a piece of dough left for tomorrow. What will I do with it? Perhaps a galette with cheese filling. But I'll think about it tomorrow!

Bon appetit!

Everyone is familiar with yeast baking. From time to time we enjoy fluffy buns, pies or cheesecakes. Some people's grandmother or mother bakes excellently, while others like to tinker with yeast dough themselves in order to please their relatives with delicious products made from yeast dough. And someone is afraid to prepare yeast dough, because... finds this process quite difficult and thinks that he will not cope. Today we want to offer you a recipe for yeast cookies that even a novice housewife can handle. Yes, yes, exactly cookies...

Ingredients

For the test: __NEWL__

• Margarine or butter - 250 g__NEWL__
• Eggs – 3 pcs__NEWL__
• Sugar – 1 cup__NEWL__
• Salt – 0.5 tsp.__NEWL__
• Yeast – 20 g__NEWL__
• Warm water – 0.5 cup__NEWL__
• Milk – 0.5 cup__NEWL__
• Flour – 3 cups__NEWL__
• Powdered sugar for dusting__NEWL__
• Vanilla sugar – 1 sachet or vanillin – 0.5 tsp.__NEWL__

Due to the fact that yeast is used in the dough, the cookies are tender and loose. And to add originality to our cookies, we’ll also make them flaky. To do this, simply roll out our dough 2-3 times. These cookies remain soft and fresh for a long time. It will certainly be approved by your family and will definitely please your friends over evening tea.

Recipe:

Make sure you have all the ingredients you will need to make shortbread cookies.

Grind some yeast and pour into a bowl. Then add 1 tbsp. l. Sahara.

Pour the yeast and sugar into the water and stir until completely dissolved.

Add a little flour to make a dough, like not very thick sour cream. Place in a warm place for 30 minutes. During this time, the dough should fit well.

Now stir the dough and add eggs to it.

Add softened margarine to the dough.

And then pour in the sugar and stir everything well.

Now gradually add flour and mix well.

When the dough is thick, start kneading with your hands on a floured surface. You should get a soft, elastic dough.

Place the dough in a warm place for 25 minutes to rise.

Now place the dough on a table sprinkled with flour and roll it out into a layer 2-3 mm thick. Then fold it in half and roll it out again. And repeat the same thing again.

Now, using molds, cut out the figures and place them on a baking sheet greased with sunflower oil. After cutting, immediately place the cookies in the oven so that the layers do not stick together and the cookies turn out flaky.

Is there a more wonderful aroma in the world than the aroma of homemade baking! In this age, when you need to get everything done quickly, buying baked goods in a store or cafe seems attractive. But today, being able to cook, including using dough, is a sign of caring for your family. After all, store-bought products are full of all sorts of unnecessary additives. This dough is simply amazing in its ease of preparation, set of necessary products and versatility. If you have never dealt with yeast dough, we recommend starting with this recipe. And there are so many things you can prepare based on this dough: pies, pies, sochni, baklava, rolls... Create with us and bon appetit!

Necessary:

• Butter (or margarine) 200 g
• Flour – 2 cups (350 g)
• Pressed yeast 10 g (dry 1 tsp without a slide)
• Salt – ½ tsp
• Sugar – 2 tbsp (can be varied as desired)
• Warm water – 60 ml

Preparation:

Dissolve yeast in warm water and add 1 tbsp sugar. Leave for 10-15 minutes.

Grind the butter with flour, salt and 1 tbsp sugar into crumbs.

Pour water with yeast into the crumbs and knead the dough. It should not be tight, but flexible. The exact amount of flour depends on its properties, so if the dough seems soft to you, then add a little to make it easier to work with.

Carve immediately.

Baking from this dough turns out very tasty. Roll it out to a thickness of up to 1 cm, for juiciness 0.5 cm.

After cutting the dough, cover it and leave it to rise for 40 - 60 minutes. Then brush with egg and bake until golden brown.

Have fun and enjoy your meal!

Pie with apples. Can be used

• Add a teaspoon of sugar and dry yeast to warm water, mix and leave for 10 minutes for the yeast to come to life. A characteristic foam should appear.
• Break the eggs into a separate bowl, add three tablespoons of sugar, salt and vanilla sugar. Mix everything well and set aside for now.
• Add cooled, diced butter to the sifted flour (380 g). Grind into fine crumbs.
• Mix the egg mass with the revived yeast, pour it into the butter-flour crumbs and knead a soft dough that does not stick to your hands. If you feel that there is not enough flour, that is, if the dough is sticky, then you can add a little flour. Usually it always takes 380-400 grams. You don’t need to knead the dough for a long time, as soon as it comes together in a lump, that’s enough, that’s enough.

• Cover the dough and leave it on the table for one hour. This dough will not rise or expand in volume like pure yeast dough; it will fluff up a little and become softer.
• Divide the dough into two identical pieces, roll each into a circle, the height of the dough is approximately 3 mm, cut into 16 triangles. Place the filling on the wide part and roll it into a bagel.
• If desired, each bagel can be dipped in sugar or greased with a beaten egg, or without grease at all, and after baking, sprinkle with powdered sugar while still warm.
• Place the bagels on a parchment-lined baking sheet and bake in a preheated oven at 170-180 degrees for about 20 minutes. Keep an eye on the bottom; as soon as it starts to brown, the bagels are ready.

The bagels are fine-layered, light, soft, just airy and very similar to croissants. If you have never made these bagels, I highly, highly recommend them, you won’t regret it one bit.

Video recipe:

Shortbread yeast dough:

• Warm water – 50 ml
• Dry yeast – 1.5 tsp.
• Sugar – 2 tbsp. + 1 tsp. into the dough
• Vanilla sugar – 10 g
• Chicken eggs – 2 pcs.
• Salt - a pinch
• Flour – 380-400 g
• Chilled butter – 150 g (margarine can be used)

Filling:

• Thick jam or to your taste

Before baking, bagels can be sprinkled with sugar or greased with a beaten egg or not greased with anything, and after baking, sprinkle with powdered sugar