What can you bake from shortcrust yeast dough? Shortbread yeast dough: Crimean bagels
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!
Almost all housewives are familiar with shortbread dough first hand. But not everyone knows about its interesting version of cooking with yeast. This shortbread dough is even more crumbly and, at the same time, it is more tender and melting than prepared in the classical way. In this recipe I want to tell you about the features of making shortcrust pastry with yeast at home. Step-by-step photos will allow even novice housewives to master the recipe without any problems.
Let's prepare the necessary products:
- dry yeast - 7 g;
- sugar - 2 tbsp. with a slide;
- margarine - 250 gr;
- sour cream - 125 gr;
- flour - 500 gr;
- egg yolks - 2 pcs;
- salt - 1 pinch.
How to make shortcrust yeast dough for pie, pies, cookies or bagels
We begin preparation by grinding cold margarine with flour, achieving fine crumbs. This can be done the old fashioned way by hand or using kitchen helpers.
Add 2 yolks to the crumbs in a bowl (the whites will have to find some other use) and sour cream. As for the latter, the fattier it is, the better. Crumble pressed yeast (20 g) on top or sprinkle dry yeast evenly.
Try to knead the shortbread yeast dough as quickly as possible. Without overheating it with the warmth of your hands, gather it into a ball. If it crumbles, you need to add a little sour cream, it turns out too sticky - there is not enough flour, feel free to add it in minimal portions.
Place the finished dough in the refrigerator for an hour. That's right - sometimes yeast also needs refreshment. 🙂
After an hour, we take out our shortcrust pastry with yeast and, as you can see in the photo, its volume has practically not changed.
But its internal structure has changed greatly. It became a little porous and loose.
What to bake from easy-to-prepare and crumbly yeast - the choice is yours. Delicious baking!
Sorrel pie recipe
For those who are accustomed only to sorrel soups, it will probably be difficult to imagine a sweet sorrel pie! But, believe me, sweet and sour sorrel pie is just a fairy tale!
If you have never tried it before, you are just lucky - a unique discovery awaits you! Be sure to try it! This is our family's favorite! It flies away in one go! Moderately sweet, with a pleasant sourness, characteristic only of sorrel! Everyone will ask for the recipe)
This dough is perfect! Suitable for absolutely all pies: apple, cabbage, jam.
Ingredients:
- butter 200 gr
- water 125 ml (3/4 cup)
- dry yeast 1 tbsp.
- sugar 2 tsp
- salt (1 tsp)
Filling:
- sorrel 0.5 kg
- sugar 0.5 cups (glass volume 200 ml)
- semolina 3 tbsp.
Preparation:
Dissolve sugar (2 tsp) in warm water (125 ml) and add dry yeast (1-2 tsp).
Stir and leave the yeast to revive for 10-15 minutes.
In the meantime, let's prepare the dough.
Place pieces of soft butter and salt to taste (1 tsp) into the sifted flour. Using your hands, rub the butter and flour into crumbs.
The yeast was just right.
Make a well in the butter-flour crumbs and pour the yeast into it.
Gently knead the dough, adding more flour if necessary.
There is no need to knead for a long time; shortbread dough loves quick kneading. Form into a ball.
Place the dough in a bowl, cover cling film or a towel and leave to rise 30-40 minutes.
Don't forget to make holes in the film with a knife so that the dough can breathe.
Now let's take care of the sorrel. Cut off the tails and wash them.
Cut it into large pieces.
In a bowl with chopped sorrel add sugar(0.5 cups) and mix gently with your hands. If you want the cake to be sweeter, you can add 1 cup of sugar. Add 3 tbsp. semolina. Mix everything. The filling is ready.
Meanwhile, the dough has risen. Roll it out as usual and place it on parchment paper on a baking sheet. Place sorrel on top with your hands. I do not sprinkle the surface of the dough with semolina or starch, since we like juicy pies - the semolina that we have already added to the sorrel is enough.
Roll out the remaining dough and use a rolling pin to cover the top of the pie.
Seal the edges of the pie and make small cuts across the entire surface of the pie. Steam will escape through them.
Bake the pie in a preheated oven at 180°C for 30 minutes.
The pie will not be particularly brown due to the small amount of sugar in the dough. But this doesn’t spoil it at all!
The dough turns out very crumbly, tender and soft. It's simply magical!
Your wonderful pie is ready! Sprinkle with powdered sugar. Very simple and so tasty!
Let the pie cool slightly, otherwise the sorrel filling will leak. And you can call your family, in a couple of minutes there will be nothing left of the miracle pie!
Bon appetit! Your Julia.
- butter 200 gr
- premium wheat flour 3 cups (cup volume 200 ml)
- water 125 ml (3/4 cup)
- dry yeast 1 tbsp.
- sugar 2 tsp
- salt (1 tsp)
- 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)
- Thick jam or to your taste