Russian cuisine has always been famous for pies. Housewives invariably prepared yeast dough for pies for all holidays. And the word pie itself most likely comes from the word “feast” - celebration. And the saying “A hut is not red in its corners, but red in its pies” suggests that pies were a symbol of prosperity.

In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of bread and salt, and they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor’s children to “grandmother’s pies” - buns, bagels, pretzels and witushki.

And what a variety of pies there are in Russian cuisine - open or closed pies, pies, kulebyaki, kurniks, kalachi, pies, shanezhki, cheesecakes. And every good housewife tries to surprise guests and loved ones with her culinary masterpiece.

Pies are baked from yeast or unleavened dough. Yeast dough for pies is still considered the highest culinary skill, since its preparation requires culinary experience and knowledge of the secrets of making fluffy yeast dough. Even from my own experience, I can say that even with the same seemingly proven recipe, yeast dough might not have worked out earlier. I started reading a lot about it and realized that yeast dough for pies requires a careful attitude and does not tolerate fuss and drafts. We'll talk about the secrets of its preparation a little later.

Now let's look at a few proven recipes.

Types of yeast dough and methods of preparation

Yeast dough can be straight or sponged. Let's look at how to prepare yeast dough for a pie and how sponge dough differs from unpaired dough.

For straight yeast dough, the yeast is diluted with milk and immediately mixed with all the other ingredients. The dough is left to rise for about 1-1.5 hours.

To prepare sponge dough, the dough is first prepared. To do this, yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.

So why, you ask, complicate your life with dough, because the same dough can be obtained using a straight method. And the trick here is that if you decide to make pies or pies from butter dough with the addition of butter, margarine, sour cream, then such baking “weights” the dough, and without dough it simply will not rise. For rich pies, dough based on sponge is more suitable. Pies and pies are also made from straight yeast dough, but they are more bland.

Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That’s why I tried to describe in detail the entire sequence of its preparation step by step and with photos.

The process of preparing straight yeast dough consists of only one step - dilute the yeast and combine all the components.

Ingredients:

• milk or water - 250 ml
• flour - 500 gr.
• yeast - 50 gr.
• egg - 1 pc.
• sugar - 60 gr.
• butter- 100 gr.
• salt - 3 gr.

1. We warm up the milk a little, the temperature of the milk should be no more than 30 °C, i.e. a little warm.

Important! Milk cannot be overheated, so do not move away from it while it is heating.

2. Place the yeast in warm milk, grind it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very capricious. The specified proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you add more sugar, the fermentation process of the dough will slow down.

3. Beat 1 egg into the milk-yeast mixture. If you want a more crumbly dough, then instead of 1 egg you can beat in 2 yolks.

4. It’s time to add flour. Be sure to sift the flour through a sieve, so it is saturated with oxygen and the dough turns out airy. Knead the dough with your hands.

5. Add fats to the dough. To do this, soften the butter (I sometimes use margarine) until soft. In some recipes, the butter is melted until liquid, but I still recommend heating the fats just a little so as not to disturb the structure of the dough. Mix the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Place the dough in a pan and leave to rise for about 1.5 hours in a warm place.

Try to maintain comfortable conditions for rising the dough - avoid drafts, keep warm and have enough air at all times.

8. When the dough has risen, knead it slightly. Thus, we free it from accumulated gases and enrich it with oxygen.

9. Leave it to rise for another 40-50 minutes. After this, you can start baking pies or pies.

10. After you form the pies or pies, let them rest for another 15 minutes.

Yeast straight dough for pies with dry yeast

This recipe is suitable for rich, sweet pies. However, if you remove vanillin from the recipe, then it is quite possible to make unsweetened pies.

We will use dry yeast for the dough. The ratio of dry and fresh yeast is approximately 1:3, i.e. for 1 gr. dry yeast is 3 grams. fresh. 1 teaspoon contains approximately 3.5 grams. dry yeast.

Ingredients:

• milk - 1/2 cup.
• flour - 500 gr.
• dry yeast - 1.5 tsp.
• egg - 1 pc.
• sugar - 1 tbsp. l.
• vanilla sugar - 1 tsp.
• margarine - 2 tbsp. l.
• salt - a pinch

1. Add dry yeast to warm milk and mix well until the yeast is completely dissolved.

2. Beat 1 egg, add sugar and salt, vanilla sugar.

3. Add flour, previously sifted through a sieve. Knead the soft dough. If you knead with a food processor, 6-7 minutes will be enough. You will have to work with your hands for 10-15 minutes. If the dough is not too soft, you can add a couple of tablespoons of warm milk during the kneading process.

4. At the end of kneading, add softened margarine.

5. Place the dough on the table, knead it with your hands and leave it in a bowl covered with cling film for 1.5-2 hours in a warm place.

6. After the dough has risen, knead it once and put it back in a warm place for another hour.

7. When the dough rises again, you can roll out and prepare pies and pies, cheesecakes and donuts, buns and Easter cakes.

Do not forget that all dough products, before putting them in the oven, must “puff” a little and rest for a while.

Sponge yeast dough for pies

Yeast dough on dough differs from straight dough in that the dough is first prepared, consisting of yeast, water or milk and flour. The dough must be fermented, and only then the remaining rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies, the recipe of which contains a lot of baked goods - butter, margarine, eggs, sugar, etc. It is better to cook from sponge dough.

Ingredients:

• flour - 600 gr.
• yeast (dry) - 1 tsp.
• milk - 300 ml.
• egg - 1 pc.
• sugar - 1 tbsp. l.
• salt - 1 tsp.
• butter - 100 gr.

1. Let's prepare the dough. To do this, add dry yeast to warm milk and mix well until the yeast dissolves.

The milk should only be slightly warm, not higher than 30 °C, so heat it over low heat and without being distracted by other matters.

2. Add sugar, salt and 3 tbsp to the milk and yeast. l. flour, mix again.

3. Leave the dough in a warm place to “ripen” for 30-40 minutes.

The dough increases in size by about 2-3 times and looks like this:

4. Now beat the egg and pre-melted butter into the dough.

5. Add pre-sifted flour in small portions.

6. Pour out all 600 g. flour, stir, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.

7. Knead the dough until it becomes elastic and does not stick to your hands.

8. Cover with cling film and leave in a warm place for 1-1.5 hours.

9. When the dough has increased by 2-3 times, be sure to knead it - gently pat the dough with your fists. It will settle, then cover again and leave to rise again for 30-40 minutes. The warm-up can be done 2-3 times, but I get by with 1-2.

10. When the dough rises again, you can prepare pies or pies.

Yeast dough for buns

This recipe makes rich, soft as feathers and very tasty buns. These buns are baked in the oven. We will prepare the dough using dough.

Ingredients:

• flour - 500 gr.
• dry yeast - 5 gr.
• milk - 65 gr.
• water - 150 gr.
• egg - 1 large or 2 small
• sugar - 130 gr.
• salt - 5 gr.
• margarine or butter - 75 gr.
• vanilla extract or vanilla sugar to taste

1. Sift flour (250 g) through a sieve and add dry yeast (half the portion - 2.5 g), mix everything.

Please note: for the dough we use half of the indicated products.

2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.

3. Knead the dough; the dough turns out unusually thick. We form a ball of dough from it. This type of dough will take longer to mature than traditional, more liquid dough.

4. Cover the dough with film and leave for 4 hours in a warm place.

5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. The result was a liquid mixture.

6. Separately prepare a dry mixture from the remaining flour (250 g) and yeast (2.5 g).

7. When the dough rises, add the liquid sugar mixture to it, then add flour with yeast, vanilla sugar and combine all the ingredients.

8. Knead the dough.

9. Mix margarine or butter into the dough in small portions. To do this, break off a piece of softened margarine and stir the dough until it has a uniform consistency, and so on until the margarine runs out.

10. The dough itself turns out watery and irregular in shape. This dough differs from the elastic traditional one, but still do not add more flour.

11. To knead such a liquid dough, we will use the French technology - we lift the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end it should no longer stick to your hands.

12. Place the dough in a bowl greased with vegetable oil for 3 hours. Yeast dough for pies should increase 2-3 times.

13. Divide the dough into equal portions and form buns. Place the buns on a baking sheet sprinkled with flour, cover with film and leave for another 30 minutes. During this time, the buns will double in size, so when placing them in a mold or on a baking sheet, leave a distance between them.

14. Brush the buns with beaten egg.

15. Bake in an oven preheated to 180-200°C for about 30 minutes. The results are soft, like downy, rich and tasty buns.

Quick yeast dough for pies - choux pastry recipe

And another great recipe for pies for those who don’t want to wait a long time for the dough to rise.

Ingredients:

• flour - 3.5 cups
• dry yeast - 11 gr.
• warm water -1 glass
• boiling water – 200 ml
• sunflower oil - 4 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1 tsp.

1. Pour dry yeast into a glass and pour 1 glass of warm water. Let's leave it aside for now to become more active.

2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp. salt and 3 tbsp. l. sunflower oil.

3. The dough becomes crumbly. We fill it boiling water and stir thoroughly until the lumps disappear. Leave to cool slightly for 5-10 minutes.

4. Pour the diluted yeast into this dough.

5. Add flour (2-2.5 cups) and stir. When the dough has absorbed all the flour, add about 1 more cup. You need to feel when the dough has enough flour. But don’t overdo it, otherwise the dough will be too stiff and the pies will be tough.

6. The dough turns out to be quite sticky, and to prevent it from sticking to your hands, pour a little vegetable oil directly onto your hands and mix it into the dough.

7. You also need to grease the cutting board with sunflower oil.

8. Divide the dough into portions and form thick pancakes. We put any filling on them and seal them like dumplings.

9. We fry these pies in a large amount of sunflower oil, one might say deep-frying. The pies should be placed seam side down in the pan to prevent them from unraveling.

Lenten yeast dough

During fasting, there are restrictions on the consumption of certain foods - meat products, dairy products, fats and eggs are prohibited. There is one on my blog where you can choose according to your taste. And if you want some pies during Lent, it’s quite possible. Prepare delicious pies according to the recipe of Father Hermogenes using water without eggs and milk. You can also come up with a very tasty filling for Lenten pies with them - with mushrooms, cabbage, apples or jam.

20 secrets to fluffy yeast dough

It is believed that yeast dough for pies is very tricky and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.

I hasten to assure you that there is nothing complicated here. And to ensure you get delicious pies or pies, you just need to know some cooking secrets.

1. The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
2. Maintain the temperature of water or milk correctly - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either harden or cook and the dough will not rise.
3. Just by the way the liquid with yeast foams, you can determine the quality of the future dough.
4. All products for the test must be warm. Prepare eggs and flour in advance, let them be at room temperature.
5. When kneading yeast dough, there should be no drafts in the kitchen - close all windows and doors.
6. I heard a belief that even loud noises can “scare away” the dough.
7. Be sure to sift the flour through a sieve to enrich it with oxygen.
8. Add a little vegetable oil to the dough - the dough will become more elastic and tender.
9. While rising the dough, do 1-2-3 kneads.
10. Do not allow yeast and fats to come into direct contact, otherwise yeast activity may decrease.
11. Never cover the kneaded dough with a lid; it must breathe. Cover the pan with a kitchen towel or cling film.
12. Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for rising.
13. The pan with the dough should be kept in a warm place. You can wrap it in something warm, you can put it in a basin with warm water, maintaining a warm temperature all the time.
14. Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more actively the yeast will work.
15. Do not knead the dough tightly. Firstly, it will not rise well, and secondly, products made from such dough will be tough.
16. Don't overbake the dough. Watch his rise, do a stretch and start cooking on time. If the dough is too long, the pies may be sour and tough.
17. Yeast dough stores well in the freezer. If there is a lot of dough, save some for next time, it’s very convenient.
18. Be sure to leave the formed products for 15-20 minutes to proof before putting them in the oven.
19. Brush the top of the pie with egg or yolk. I recommend brushing pies baked in the oven with melted butter.
20. The baking temperature for pies made from rich yeast dough is slightly lower (190-210 °C) than from unbaked ones (220-240 °C).

I hope you didn't find making the yeast dough too tedious. After all, the result is such delicious culinary masterpieces that any housewife can be proud of her skill.

Bon appetit and delicious pies!

And if you liked the recipes and tips, then share them with your friends.

Before starting to master complex baking, a novice housewife should learn 5 simple recipes with ready-made puff pastry, including puff pastries, cookies, pies and buns. The easiest way to learn how to cook different dishes is through photo or video recipes. In addition, you can experiment with types of fillings and spices to make the dish special.

What can be made from puff pastry

This type of dough, such as puff pastry, is the basis for dishes of different nations due to its fine structure and pleasant crunch. The store-bought product is more often used for sweet baked goods, although it is also suitable for making pies with savory filling. The following types of confectionery products are prepared from it:

• cakes;
• pies;
• cookie;
• tubes;
• croissants;
• buns;
• rolls.

From yeast

The finished dough using yeast has a characteristic sour taste. After cooking, products made from it turn out more fluffy and tasty. They make good buns and savory meat and fish pies. Unlike the fresh version, there are several times fewer layers; they do not turn out as light and crispy, but the number of calories is slightly less.

From yeast-free

Unleavened or yeast-free product is more often used to make sweet confectionery products. The tongues, corners and puffs are crispier and more delicious due to the thin layers. However, for those who are trying to adhere to proper nutrition, it is better to refrain from consuming such delicacies - the product turns out to be higher in calories due to the fact that it contains more oil.

Recipes with ready-made puff pastry

When you urgently need to cook something, different recipes made from ready-made puff pastry become a real lifesaver. Recommendations from experienced chefs will help beginners:

1. Pre-defrost the dough in the microwave or leave it on the counter 2-3 hours before cooking.
2. After thawing, yeast dough should be kept warm for at least 1 hour.
3. Before you cook anything, you need to carefully roll out the dough into a thin layer.
4. Baking from ready-made puff pastry turns out better if you place it on a sheet of parchment paper soaked in oil. Puff pastries often burn on a baking sheet.
5. Products can be filled with any ingredients, both sweet and salty.
6. During the final stage, the filling is added and the product is placed in a hot oven. The average baking temperature is 180-220 degrees.
7. If meat filling is used, the cooking time will increase.

Puff pastry with filling

• Time: 45 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 180 kcal/100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

You can prepare a dish from ready-made puff pastry with any salty or sweet filling - vegetable, cottage cheese, fruit, meat, egg, as long as it does not spread after the dish cools. The simplest version of a confectionery product made from this dough is apple cinnamon roll. Despite its simplicity, the dish can decorate any table. It uses a yeast type of product.

Ingredients:

• package of ready-made dough in a roll – 500 g;
• apples – 400 g;
• butter – 50 ml;
• powdered sugar – 100 g;
• vanilla sugar – 1 sachet.

Cooking method:

1. Unroll the roll and flatten it slightly with a rolling pin.
2. Peel the apples and chop.
3. Mix with half the powdered sugar and cinnamon.
4. Place the apples in the middle of the layer, carefully roll them into a roll, pinch the edges.
5. Cut into portions and place on a baking sheet.
6. Bake for 30 minutes.

Pie

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 250 kcal/100 g.
• Purpose: for dinner.
• Cuisine: Azerbaijani.
• Difficulty: easy.

For this type of baked goods, such as a pie made from ready-made puff pastry, you can also choose different fillings. Meat samsa, shaped like a pie, is very tasty. This is a dish from Azerbaijani cuisine. It is prepared very simply, even a housewife with minimal culinary skills can handle it, and it looks festive. The main secret of success is strict adherence to the recipe.

Ingredients:

• dough – 500 g;
• minced pork and beef – 500 g;
• onions – 4 pcs.;
• hard cheese – 200 g;
• spice mixture (coriander, pepper) – 3 g;
• butter – 50 g;
• salt – 2 g;
• green onions, dill - 1 bunch.

Cooking method:

1. Roll out the dough (yeast or non-yeast) into a layer 5 mm thick.
2. Finely chop the greens and onions, mix with minced meat and spices.
3. Place the dough into a round pan and form sides.
4. Place the minced meat on top, sprinkle with grated cheese.
5. Cover with a second layer on top, carefully pinch the edges.
6. Allow the oven to warm up to 180-200 degrees.
7. Place the pan with samsa in the oven and bake for 25 minutes.

Buns

• Time: 35 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 150 kcal/100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

A collection that includes recipes for ready-made puff pastry dough would be incomplete without mentioning buns. This option will help out in a situation when you urgently need to bake something for tea. The dish is prepared very quickly, it turns out tasty and aromatic. Before preparing buns from yeast dough, you need to remove the bag from the freezer in advance, and then put it in a cup, placing it in a warm place so that the product doubles in size.

Ingredients:

• powdered sugar – 50 g;
• yolk – 1 pc.;
• butter – 50 g;
• dough – 500 g.

Cooking method:

1. Roll out the dough to 3 mm.
2. Melt the butter, grease the layer.
3. Roll the dough into a tight roll, pinch the edge.
4. Cut into portions 8-10 cm long.
5. Make a slit in the middle of each piece with a knife so that it does not reach the edge.
6. Unfold the slit to make a “heart”.
7. Place the buns on parchment paper.
8. Grease with yolk, sprinkle with powder.
9. Bake for 25 minutes.

Puff tongues

• Time: 25 minutes.
• Number of servings: 12 persons.
• Calorie content of the dish: 120 kcal/100 g.
• Purpose: for dessert.
• Cuisine: Russian.
• Difficulty: easy.

In the 5 simplest recipes with ready-made puff pastry, you must include the preparation of tongues. This type of quick baking got its name because of its similarity to a real tongue. Puff pastries are prepared simply – all you need is store-bought puff pastry without yeast, sugar, an oven and a few minutes. Some gourmets prefer to sprinkle the finished cakes with salt, then they can be used as a beer snack.

Ingredients:

• dough in a roll - 700 g;
• sugar - 400 g.

Cooking method:

1. Unfold the roll, roll the layer with a rolling pin to a thickness of 5 mm.
2. Cut into small pieces with a knife, round the edges of the dough strips.
3. Sprinkle sugar on top.
4. Place on a baking sheet and place in the oven.
5. Bake for 15-20 minutes.

Cookie

• Time: 35 minutes.
• Number of servings: 10 persons.
• Calorie content of the dish: 130 kcal/100 g.
• Purpose: for afternoon tea.
• Cuisine: Russian.
• Difficulty: easy.

Ear cookies made from this type of yeast-free dough are a variant of classic baked goods. The treat is suitable for baby food because it does not contain allergy-causing products. Children enjoy eating crispy cookies with cocoa or warm milk. Before making puff pastry from ready-made puff pastry, you need to wait until all the ingredients have warmed up to room temperature and only then start baking.

Ingredients:

• dough – 500 g;
• sugar – 500 g;
• water – 100 g;
• cocoa – 1 tbsp. l.

Cooking method:

1. Boil water, add sugar.
2. Cook until the liquid has reduced in volume by half.
3. Add cocoa and cool to room temperature.
4. Roll out the layer into a rectangle 3 mm thick, 15 cm wide.
5. Roll the layers of dough from the edges to the middle, cut into pieces 1 cm wide.
6. Place on a baking sheet and place in the oven for 15 minutes.
7. Remove and pour glaze over while the homemade puff pastries are still warm.

Video

Classic puff pastry is quite difficult to prepare. It’s easier to buy ready-made and take it out when you want to bake something. But, if you are a supporter of everything homemade, look on the Internet for simplified ways to prepare puff pastry. The recipes below assume you already have it.

Tablespoon.com

Ingredients:

• 200–300 g puff pastry;
• chicken eggs;
• bacon slices;
• Parmesan;
• salt, pepper and herbs (parsley, dill, basil).

Preparation

Roll out the dough and cut it into squares 7–10 centimeters wide. Place them on a baking sheet lined with parchment paper. Make borders about 1 centimeter high along the edges of the squares.

Break one egg into each of the resulting squares and lay out a few slices of bacon. Salt, pepper and sprinkle with chopped herbs and grated Parmesan (can be replaced with other cheese).

Preheat oven to 200°C. Bake the puff pastries for 10–15 minutes. The dough should turn golden brown. But you can remove the puff pastry early if you want the egg to remain runny.

Clarkscondensed.com

Ingredients:

• 400 g puff pastry;
• 200 g sausage;
• 200 g cheddar;
• 4 eggs;
• 1 tablespoon ranch sauce;
• 3 tablespoons salsa;
• Parmesan.

Preparation

Roll out the dough to form a circle about 30 centimeters in diameter. Place a glass in the center of this circle and cut out another circle. Cut the resulting ring into triangular wedges. It should look something like a flower.

You can also cut the dough into triangles and shape into a ring as shown.

Spread ranch dressing on the ring. If you don’t have it, then simply mix sour cream and mayonnaise in equal proportions with various spices (dried parsley, dried dill, salt, pepper, garlic powder, and so on).

Slice the sausage and lightly fry. Then crack the eggs into the pan and fry, stirring constantly. Finally, add three tablespoons of salsa.

Arrange the filling around the ring so that it is convenient to bend the “petals” later, and after cooking, cut the puff pastry. Close the ring by bending all the “petals” and sprinkle it with grated Parmesan. Bake the puff pastry in the oven for 10–15 minutes at 200°C. Serve hot for breakfast.

Patsy/Flickr.com

Ingredients:

• 400 g yeast-free puff pastry;
• 250 g cream cheese;
• 150 g sugar + 2–3 tablespoons for sprinkling;
• 80 g butter;
• 1 teaspoon vanilla sugar.

Preparation

Roll out the dough into two large layers. Place one of them on a round or rectangular baking dish. Beat cream cheese, butter, sugar and vanilla until smooth. Pour the mixture into the mold.

Place the second layer of dough on top. Seal the edges. If desired, you can use the leftover dough to make braids or a lattice and decorate the cheesecake with them. Sprinkle sugar on top of the pie. If you like cinnamon, you can sprinkle it on as well.

Bake the cheesecake for half an hour in an oven preheated to 180°C until golden brown. When it has cooled, place it in the refrigerator for a couple of hours, then cut and serve.

minadezhda/Depositphotos.com

Ingredients:

• 500 g puff pastry;
• 130 g butter;
• 1 small fork of cabbage;
• 7 eggs;
• 3 teaspoons salt.

Preparation

Finely chop the cabbage and sprinkle with salt. Leave it for 15-20 minutes so that it produces juice. Boil the eggs and chop finely too.

Squeeze the cabbage and combine with the eggs. Melt the butter and pour into the filling.

Roll out the dough to the size of the baking sheet. You should have two identical layers. Line a baking sheet with one of them and add the filling. Place the second layer of dough on top. Seal the edges. Brush the surface of the pie with beaten egg and place in the oven to bake for 30–40 minutes at 180°C.

The-girl-who-ate-everything.com

Ingredients:

• 100 g puff pastry;
• 100 g cream cheese;
• 2 tablespoons sugar;
• 1 tablespoon lemon juice;
• 1 teaspoon grated lemon zest;
• fresh or frozen berries.

For the glaze:

• 1 cup powdered sugar;
• 1–2 tablespoons of milk.

Preparation

Using a mixer, mix cream cheese, sugar, lemon juice and zest until smooth. Roll out the dough and brush it with the cream mixture. Place berries on top and roll up. Cut it into small pieces and place them on a round baking sheet.

Bake the rolls for 15–20 minutes at 180°C. While they bake, prepare the glaze. To do this, mix a glass of powdered sugar with 1-2 tablespoons of milk. Let the mixture sit for a while until the powder is completely dissolved. If the glaze is too thick, add another spoonful of milk. If desired, you can also add a pinch of vanilla.

Remove the rolls from the oven and spoon the glaze over them. Can be served both hot and cold.

Dream79/Depositphotos.com

Ingredients:

• 1 kg puff pastry without yeast;
• 500 g minced pork or beef;
• 50 g butter;
• 2 onions;
• 5 cloves of garlic;
• salt, pepper, spices to taste;
• vegetable oil for frying.

Preparation

Grind the onion using a blender or meat grinder, mix it with the minced meat. Salt, pepper, add chopped garlic and spices that you like.

Cut the dough into small balls and roll each of them out. Place a couple of spoons of minced meat and a small piece of butter on one half of the circle. Cover the minced meat with the second half of the dough and seal it.

Fry the pasties in hot vegetable oil until golden brown on both sides. After frying, place the pasties on paper towels to remove excess fat.

Thefoodcharlatan.com

Ingredients:

• 200 g puff pastry;
• 2 bananas;
• "Nutella";
• sugar;
• cinnamon.

Preparation

Roll out the dough and cut into triangles. Spread the base of each with Nutella (about half a tablespoon per triangle). How to make this chocolate spread at home, see.

Peel the bananas and cut into four parts. Arrange the banana pieces into triangles. Roll the puff pastry into a roll, pinching the open edges so that the filling is not visible. It should look something like pies. Roll each of them first in sugar and then in cinnamon. Place on a baking sheet lined with parchment.

Bake the puff pastries for 10–15 minutes at 190°C. It’s better to eat it hot so that the Nutella flows out like hot chocolate.

Ginny/Flickr.com

Ingredients:

• 220 g puff pastry;
• 100 g mozzarella;
• 1 teaspoon chopped parsley;
• 1 clove of garlic.

Preparation

Roll out the dough and cut it into triangles. Place a piece of cheese (if you don't have mozzarella, use any other soft variety) at the base of each triangle and wrap the bagels. Brush them with a mixture of melted butter and chopped garlic and parsley.

Preheat the oven to 190°C, line a baking sheet with parchment. Bake the bagels for 10 minutes.

vkuslandia/Depositphotos.com

Ingredients:

• 500 g puff pastry;
• a can of canned pineapples (in rings);
• powdered sugar.

Preparation

Remove the pineapples from the jar and dry on a paper towel. Cut the rolled out dough into strips 2-3 centimeters wide. Wrap each pineapple ring with a strip of dough (much like we did with bacon) and place on a baking sheet (don't forget about baking paper).

Bake the puff pastries in the oven at 180°C for 15–20 minutes. Sprinkle the finished baked goods with powdered sugar. You can also use sesame or poppy seeds as a topping.

bhofack2/Depositphotos.com

Ingredients:

• 250 g puff pastry;
• 200 g feta cheese;
• 200 g frozen spinach;
• 4 tablespoons olive oil;
• 2 chicken eggs;
• 1 onion;
• 1 clove of garlic;
• parsley, dill and green onions to taste.

Preparation

Spanakotiropita is a traditional Greek spinach and feta pie. To prepare portioned spanakotiropita, defrost, dry and chop the spinach. Fry the onion in olive oil (two tablespoons) until golden brown. In a separate bowl, beat the eggs and combine them with the feta. Mix everything thoroughly until smooth. Add the fried onion, remaining olive oil, finely chopped herbs and garlic.

Roll out the dough thinly and cut into squares 10–12 centimeters wide. Place two tablespoons of filling on each of them. Wrap the pies in triangles. Place them on a baking sheet lined with parchment paper.

Bake the pies in an oven preheated to 180°C for 20–25 minutes.

esimpraim/Flickr.com

Ingredients:

• 250 g puff pastry;
• 100 g powdered sugar;
• 100 g fresh strawberries;
• 3 tablespoons sour cream;
• 4 tablespoons strawberry jam;
• 2 bananas;
• 1 apple;
• 1 kiwi.

Preparation

Roll out the dough into a layer about 0.5 centimeters thick. You can make small sides around the edge.

Spread the dough first with sour cream (it’s better to use fat), and then with strawberry jam. If you don’t have strawberry, you can take any other of your choice. Place thinly sliced ​​fruit on top. Use your imagination to make it not only tasty, but also beautiful.

Place the dish in the oven preheated to 200°C for 15–20 minutes. Sprinkle the finished galette with powdered sugar.

Kasza/Depositphotos.com

Ingredients:

• 400 g puff pastry;
• 200 g ham;
• 150 g hard cheese;
• 1–2 tablespoons of mayonnaise;
• 1 clove of garlic;
• greens (dill, parsley, basil).

Preparation

Roll out the dough into a rectangle measuring approximately 30 x 45 centimeters. Cut ham into thin slices (you can use doctor's sausage and any other sausage of your choice) and cheese.

Chop the greens and garlic, mix them with mayonnaise and spread it on the dough layer, retreating 3-5 centimeters from the edge. Scatter the ham and cheese evenly over the dough. Leave the ungreased edge free. Roll the roll so that this strip of dough is on the outside. It can be moistened with water to seal the roll tightly.

Cut the roll into pieces 4–6 centimeters wide. Place them on a baking sheet lined with parchment paper. The top of the roll can be greased with yolk and sprinkled with poppy seeds or sesame seeds. Bake the rolls in the oven at 180°C for 20–25 minutes.

p.studio66/Depositphotos.com

Ingredients:

• 6 sausages;
• 100–150 g hard cheese;
• 1 egg;
• sesame seeds, sauce and spices to taste.

Preparation

Roll out the dough and cut into strips 3-4 centimeters wide. Grease each of them with your favorite sauce, sprinkle with spices and finely grated cheese. Wrap the hot dogs in strips of dough and place the hot dogs on a parchment-lined baking sheet. Brush top with beaten egg and sprinkle with sesame seeds (optional).

Bake the sausages in the dough for 20 minutes at 180°C.

Ken Hawkins/Flickr.com

Ingredients:

• 200 g puff pastry;
• 200 g chocolate;
• 50 g powdered sugar;
• 1 chicken egg.

Preparation

Roll out the dough to a thickness of no more than 0.5 centimeters and cut into triangles. Place 1-2 pieces of chocolate at the base of the triangles. Roll the triangles into a roll, place on a baking sheet lined with parchment and brush with beaten egg.

Bake the croissants in the oven for 20 minutes at 220°C.

uroszunic/Depositphotos.com

Ingredients:

• 300 g yeast-free puff pastry;
• 300 g smoked chicken breast;
• 200 g hard cheese;
• 1 egg.

Preparation

Roll out and cut the puff pastry into strips about 2 centimeters wide. Take one strip and place finely chopped chicken breast and grated cheese on it. Cover with another strip, fasten them together at the bases. Gently twist the puff pastry into a spiral. Repeat the same with all remaining strips.

Place the finished braids on a baking sheet (don't forget about baking paper!) and place in the oven preheated to 200°C for 15 minutes.

Alattefood.com

Ingredients:

• 250 g puff pastry;
• 2–3 apples;
• 5 tablespoons cane sugar;
• 3 tablespoons regular sugar;
• 2 tablespoons butter;
• 2 teaspoons cinnamon;

For the glaze:

• ½ cup powdered sugar;
• 2–3 teaspoons milk;
• ½ teaspoon vanilla extract.

Preparation

Apple pie made from puff pastry is popular in Denmark. We suggest you make a variation of it in the form of braids.

To do this, apples need to be peeled, cored and cut into cubes. They then need to be caramelized over low heat: simmer them in a saucepan along with the cane sugar, vanilla extract and a teaspoon of cinnamon for 5 minutes.

Roll out the dough, brush it with melted butter, sprinkle with regular sugar and the remaining cinnamon. Place the apples and cover with another layer of dough on top. Then cut it into strips, place on a baking sheet with parchment and carefully twist each of them in a spiral.

Bake the braids for 10–15 minutes in the oven at 180°C. While they are baking, make the frosting. Combine powdered sugar, milk and vanilla extract. You can adjust the thickness of the glaze by adding either powder or milk.

Drizzle glaze over finished braids and serve.

sweetmusic_27/Flickr.com

Ingredients:

• 400 g puff pastry;
• 100 g hard cheese;
• 100 g salami;
• 1 tomato;
• 1 egg;
• olives;
• spices to taste.

Preparation

If you are a fan, then you will definitely love these pies. Their filling goes well with foam. Salami, cheese, tomato and olives need to be finely chopped and combined with the egg. If you want, you can add your favorite spices and herbs to the filling.

Roll out the dough, cut into squares and spread out the filling. Make the pies. Bake at 180°C until golden brown.

Krzysztof_Jankowski/Shutterstock.com

Ingredients:

• 500 g yeast-free puff pastry;
• 400 g cottage cheese;
• a glass of sugar;
• 3 eggs.

Preparation

Using a mixer, beat two eggs with half a glass of sugar and cottage cheese. When the mass becomes homogeneous, add the remaining sugar and beat again.

Roll out the dough and cut into circles or squares. Place 1-2 tablespoons of curd mixture on each of them. Fold the edges of the cheesecake like a pie. Place them on a baking sheet lined with parchment and brush with beaten egg.

Bake for 30–40 minutes at 180°C.

Scatteredthoughtsofacraftymom.com

Ingredients:

• 400 g yeast puff pastry;
• 200 g mozzarella;
• 3 tomatoes;
• 2 tablespoons of tomato sauce;
• 2 tablespoons olive oil;
• herbs and seasonings to taste;
• salt and pepper.

Preparation

Roll out the dough and make edges around the edges. If desired, you can make portioned mini-pizzas. Brush the dough with olive oil and tomato paste, and sprinkle with seasonings to suit your taste.

Spread out the filling. For a pizza a la Margherita, thinly sliced ​​tomatoes and mozzarella are enough, but you can use any and all toppings (bacon, mushrooms, olives, etc.).

Sprinkle fresh herbs on top of the pizza and bake for 20–25 minutes at 200°C.

Tarte Tatin

Joy/Flickr.com

Ingredients:

• 250 g yeast puff pastry;
• 150 g butter;
• 150 g cane sugar;
• 6 sweet and sour apples;
• a pinch of cinnamon.

Preparation

Tarte Tatin is a French apple pie with the filling on top. Let's make a reservation right away: instead of apples, you can use pears, mangoes, peaches or pineapples.

Grease the baking dish well with butter and sprinkle with sugar. Peel the apples, remove the core and cut into slices. Place them in a baking dish and sprinkle with cinnamon. Cover the apples with a layer of rolled out puff pastry.

Bake the pie for half an hour at 180°C. Once the tart has cooled slightly, invert the pan onto a plate or tray so that the apples are on top. Serve warm. Maybe with ice cream.

If you have your own signature puff pastry recipes, then welcome in the comments. Let's share culinary secrets with each other!

For many housewives, cooking yeast dough seems like something from the realm of fantasy and as a result, many refuse to deal with it and thereby limit their family to delicious baked goods based on it. As you understand, this type of dough cannot be prepared without the main component - yeast. In order for the dough to turn out great, it is important to choose the right yeast.

Regardless of whether you use dry yeast or wet (in the form of cubes), it is very important that it is fresh. It is also important to remember that wet yeast rises an order of magnitude better than dry yeast due to better fermentation activity, which is why they are more popular.

In fact, yeast dough recipes are very diverse. Among them there are those that do not require special products or time. Baking from such dough will be no worse than those made from yeast dough, which can take almost a whole day to knead.

You won’t believe it, but yeast dough mixed with just yeast and water can be many times more fluffy than the one the recipe includes. a large number of eggs, milk and butter. This clearly indicates that in the process of its creation, not only the constituent ingredients are important, but also the method of preparation. Today we offer you best yeast dough recipes, with which you can bake delicious pies, buns, cheesecakes, rolls, pizza and many other pastries.

Yeast dough. The best recipes with photos

Yeast dough - recipe

Ingredients:

• yeast – 1 pack
• kefir – 0.5 l.
• egg – 1 pc.
• flour – 1 kg.
• sugar – 2 tsp.
• salt – 1.5 tsp.
• sunflower oil – 2 tbsp.

Let's consider recipe for yeast dough with kefir. First make a dough. First, dilute 1 packet of yeast in water and add sugar and salt, then cover it and set it aside for 10-15 minutes. Tremors should increase in volume during this time. Bring kefir to room temperature and add the egg there, mix well with the rest of the sugar. It is worth remembering that you do not need to be overzealous with sugar, since if there is a lot of sugar in the dough, it will slow down the fermentation.

Add the risen yeast and stir further. Pour 2 tablespoons of sunflower oil into this mixture. Adding a little flour, knead the dough; the exact amount of flour is difficult to guess, so you need to look at its appearance. Yeast dough (photo) It should be light and soft. Cover it with a towel, move the dough to a place with a higher temperature and wait until it rises. This process will take about 40-50 minutes.

Now let's look at yeast dough recipe with photo, which is prepared without eggs.

Yeast dough without eggs

Ingredients:

• milk – 500 ml
• flour – 250 g.
• sugar – 0.5 tbsp.
• dry yeast – 3 tsp.
• butter – 120 g.
• salt – 2 tsp.

Pour the milk into a saucepan and heat it to 40 degrees. Dissolve yeast in it and then add sugar. Move the pan to a warm place for a few minutes. Take a clean bowl and melt the butter in it. Pour the flour into a deep bowl, and then add salt and sugar there. Pour 500 ml into the flour mixture. prepared milk and then mix everything well, add melted butter and start kneading the dough.

The oil will prevent the dough from sticking at first. Knead without stopping until it sticks to your hands. After this, continue kneading the dough for another 10-15 minutes. Observing all these subtleties, the dough will turn out airy and soft. Form it into a ball and then place it in a greased bowl. Cover it with a towel. Leave yeast dough for pies for 2 hours until it rises.

Yeast dough (safe method) - recipe

Ingredients:

• milk - 1 tbsp.
• dry yeast - 5 g.
• egg - 2 pcs.
• flour – 3-4 tbsp.
• sugar – 4 tsp.
• butter (melted) - 3 tablespoons
• salt - a pinch

To prepare straight milk, you do not need to put the milk in a warm place, just heat it first and then add the yeast there, and only after that add the rest of the ingredients, and it is best to beat the eggs in a separate bowl in advance and add salt there and melt the butter separately. Then knead the dough at the very end and add chilled butter to it. Knead until the dough sticks well from your hands and, accordingly, from the dishes.

Grease the dough with oil and sprinkle with flour, then cover it with a warm cloth and leave to rise for a few minutes. Then knead it slightly again and leave it to rise again for a couple of minutes. Yeast dough pies (photo) This recipe always turns out very fluffy and soft.

Yeast dough in the oven - recipe

Ingredients:

• Water or milk - 1 tbsp.
• Sugar 1 tbsp. l.
• Dry yeast – 2-2.5 tsp.
• Salt - to taste
• Vegetable oil – 3 tbsp
• Egg – 2 pcs.
• Flour – 500 g.

So, let's prepare yeast dough in the oven. First, heat the water or milk until warm. It is important that the liquid is not too hot. Next, add yeast, salt and sugar to warm milk or water. Then put it all in a preheated oven for 5-7 minutes to form a “cap” of dissolved yeast. While the mixture is in the oven, mash the eggs with a whisk, adding vegetable oil and a pinch of salt, and then some of the flour. Sift the flour for better kneading.

When you have mixed everything, take out the milk and pour it into the dough, stir and add the rest of the flour. Knead the dough first in a bowl and then with your hands until it is elastic. There is no need to overdo it with flour and “clog” the dough. After kneading, return the dough to the oven at the lowest temperature and leave until it rises. When it has risen, knead it again, and leave it not in the oven, but simply covered and for fewer minutes, so that it increases a little again. ready for baking.

Puff pastry dough - recipe

Ingredients:

• Flour – 2 tbsp.
• Milk – 1 tbsp.
• Dry or fresh yeast – 10 g.
• Salt - a pinch
• Butter (margarine) – 300 g.
• Sugar – 3 tsp.

So let's start cooking puff pastry yeast. First, take butter (margarine) and soften it, cutting it into small pieces. Warm the milk to room temperature. Add yeast, then salt and sugar. The flour needs to be sifted into a separate container so that the dough kneads better and easier. Add a piece of butter (margarine), approximately 50 grams, to the dissolved yeast.

Stir thoroughly and start adding flour a little at a time. Next, knead the dough, let it rise a little, then put it in the refrigerator. Spread the rest of the butter (margarine) between two parchment sheets of paper into a rectangle shape and place it in the refrigerator with the dough.

Roll out the raised dough in the same way as before rolling out the butter on the parchment. Place the rolled out butter (margarine) on the dough and then fold it inside the edge. Fold this layer in thirds again and cool. Repeat this entire procedure two more times. Puff yeast dough ready to bake.

Yeast dough for pies - recipe

Ingredients:

• Wheat flour – 2.5 tbsp.
• Dry/fresh yeast – 8g/30g.
• Milk – 1 tbsp.
• Eggs – 2 pcs.
• Sugar – 3 tsp.
• Vegetable oil – 4 tbsp
• Salt – a pinch.

For cooking yeast dough for pies first set the dough to rise. To make the dough, dissolve dry or fresh yeast in milk at room temperature. Add a pinch of salt and sugar there. While the dough is rising, beat the eggs and add salt and vegetable oil. Pour the mixture into the eggs and slowly stir in the flour.

The flour must be thoroughly sifted before adding, then the dough will not be clogged, but will turn out airy and light. Knead it thoroughly first in a bowl, then with your hands, don’t be lazy, the dough loves warm hands and thorough kneading. When it becomes smooth and does not stick to your fingers, leave it to rise, covered with a warm cloth or terry towel. Then knead the yeast dough again and divide into balls. Yeast dough pies This recipe can be cooked both in the oven and in a frying pan.

And finally, let's look at recipe for yeast dough with mustard powder. This version of yeast dough with mustard powder is good for making loaves, bread, savory pastries with various fillings and spices. In addition, you can bake pizza with this dough; it will turn out very appetizing, aromatic and original.

The texture of the baked goods, due to the content of mustard powder in it, turns out to be very tender, airy, with a piquant taste and strong aroma (in which the spice itself is not captured). The creation time for this recipe is 50-70 minutes. You just need to add all the ingredients to a bowl, mix and leave for a while.

Many housewives consider yeast dough capricious and difficult to prepare. We will dispel the myth and tell you how easy it is to prepare varied and delicious baked goods from yeast dough.

Puff pastry pie with apples

For those who do not know how to prepare their own dough, a variation made from ready-made puff pastry is suitable.

Ingredients:

Sugar – 75 g;
ready-made puff pastry dough – 450 g;
butter;
apple – 4 pcs.

Preparation:

1. Defrost the dough in natural conditions in advance. Grease the mold with butter. Roll out the first layer. It should be thin and completely cover the baking pan.
2. Place the prepared dough layer in the mold. Remove the peel from the apples. Remove seeds and cut into pieces. Place on the dough and sprinkle with sugar.
3. Roll out the remaining piece of dough and cut out strips from it, which need to be laid out in a pattern on the surface of the apples.
4. Set the workpiece aside for half an hour. During this time, preheat the oven. For baking, the temperature will be 180 degrees. Time – half an hour.

Butter buns with jam

Try to prepare delicious baked goods that will bring joy and pleasure not only to children, but also to adults. We recommend making a double batch; the buns are flavorful and go down very quickly.

If you couldn’t use the buns right away, place them in a bag and hide them in the freezer. When you want to enjoy it, take it out and leave it in the refrigerator until completely thawed. Thanks to this manipulation, the baked goods will not become stale and will remain fresh and fragrant even after a few days.

Ingredients:

Flour – 50 g;
yeast – 25 g fresh;
milk – 180 ml;
sugar – 2 tbsp. spoons;
egg – 2 pcs.;
butter – 65 g;
salt – 0.5 teaspoon;
raspberry jam or jam - 1.5 cups.

Preparation:

1. Place yeast in three tablespoons of warm milk and grind. Set aside for a quarter of an hour.
2. Pour eggs into sugar. Add some salt. Melt the butter. Mix. Pour in the remaining warm milk. Add the yeast and some of the flour. Stir.
3. Add the remaining amount of flour in parts and knead the dough. The mass should be soft, elastic and not stick to your hands.
4. Cover with film or a bag and leave in a warm place for a couple of hours.
5. Knead the grown mass and set aside for another hour.
6. Roll out the finished dough into a layer and coat with jam. Leave the edges uncoated.
7. Fold the dough into thirds and pinch the edges. Press lightly with a rolling pin. Cut across. The width of the strip is needed about 2-3 centimeters.
8. Twist each strip several times and fold it into a ring, connecting the ends. Place on a baking sheet and bake in a preheated oven for a quarter of an hour.