1. Warm milk to room temperature, up to about 37 degrees and put sugar. Stir until it dissolves completely.

2. Next add dry yeast.

3. And stir again until they are completely dissolved.

4. When the yeast dissolves, pour vegetable oil into the milk and stir again so that it disperses throughout the liquid.

5. Beat the egg there.

6. Stir the food again. All ingredients must be at room temperature so as not to cool the temperature of the milk. Otherwise, the yeast in a cold environment will not work well and the dough will not rise well.

7. Sift the flour into a bowl through a fine sieve so that it is enriched with oxygen and the pies are more magnificent. Gradually add the liquid base and knead the dough with your hands. Even if you use a bread machine for kneading, after that you still crush it with your hands.

8. Knead the dough well, at least 5 minutes. It should not stick to the walls of dishes and hands. Place the dough in a bowl, cover with a cotton towel and leave in a warm place. Stand for one hour so that the dough doubles in volume. Knead again for 5 minutes and proceed to the formation of pies.

Note: put the formed pies on a baking sheet at a small distance from each other, because. they will expand during baking. After laying the pies on a baking sheet, leave them to lie down for about half an hour and only then send them to the brazier.

1 liter of milk
2.5 tbsp Sahara,
25 gr fresh yeast (or dry sachet)
500 gr flour
1 tsp salt,
2 large eggs
3 tbsp vegetable oil.

I could not resist the temptation to bake yeast pancakes at Butter Week. This is the easiest recipe I've been using for years and I finally decided to write it down so I don't get lost. Pancakes according to this recipe are soft, airy, with a delicious yeasty aroma. The most important thing in this recipe is fresh yeast, and milk and eggs are at room temperature.

Ingredients:

1. First, make a dough: with a whisk, mix 1 cup of very warm milk (about 40 degrees) with 1 tbsp. sugar, 1 tbsp. flour and 25 grams of yeast. Cover with a towel and put in a warm place for 15-20 minutes.
You can skip the dough if you are 100% sure of the yeast. Then just mix the ingredients in the following order: milk, yeast, eggs, sugar, salt, flour and butter.

2. I put the dough outside in the sun and it rises in just 15 minutes.

3. Pour the remaining milk, eggs, sugar and salt into the dough. Mix everything with a whisk and sift the flour there through a sieve. Mix well with a whisk so that there are no lumps.
If the milk is only from the refrigerator, you need to slightly warm it up.

4. Lastly, add 3 tbsp. vegetable oil. If you like, you can take creamy ghee instead of vegetable. Put the bowl with the dough back in a warm place for 20-30 minutes.

5. We wait until the dough doubles, as in this photo. It should turn out to be the consistency of thin sour cream, if the dough is too thick, add a little (necessarily warm) milk or water, mix with a whisk.

6. We heat the pan, grease it with vegetable oil, quickly and evenly distribute the dough in the pan using a measuring cup or ladle.

7. Bake until the pancake becomes perforated, the edges should “grab”, and the middle of the pancake should remain watery, then quickly, using a spatula, turn over and fry for a few more seconds.

8. This is how they turn out from below. If desired, you can coat each pancake with butter, it will be even tastier!

9. Everything! Yeast pancakes are ready! You can serve with any filling, for example, jam (especially strawberry), honey, condensed milk, sour cream with sugar, pate, meat, cheese and mushrooms, red or black caviar. Whatever your heart desires!
Delicious Maslenitsa everyone!

The yeast dough in milk, in addition to the main products (yeast and milk), includes: flour, sugar, salt. May include: eggs, vegetable or any other oil. It is suitable for a variety of pastries, both sweet and savory. It can be liquid or thick - its consistency depends on the type of end product. For example, a jellied pie is prepared on a batter, and an open wicker pie is made on a thick one. May include additional baking or do without it.

The five most commonly used ingredients in milk yeast dough recipes are:

A simple recipe for yeast dough in milk is as follows:

Mix active yeast with sugar and pour a small amount of warm water, leaving to come up warm.

Crack an egg into warm milk.

Add melted butter, salt and sugar, mix.

Pour in the risen yeast, mix.

Add flour in small portions to such an extent that the dough becomes elastic, elastic and well behind the hands.

Knead the dough well and lay in a warm place to rise.

Knead again and leave.

You can cook pastries from the dough.

The five most nutritious milk and yeast dough recipes:

• so that the dough does not stick to your hands when kneading, grease your hands with vegetable oil periodically
• all ingredients for the dough must be warm
• the dough should come up in a cozy warm place without drafts
• sugar makes the yeast rise faster, so it is good to add it to the dough and for savory pastries, but not much

I like to make yeast dough myself in a straight-forward way, and not buy ready-made.

And this is how I do it:

The ratio of flour and water should be one to two. For one glass of water or milk - 2 glasses of flour. For one liter of water - 2 kilograms of flour. When measuring flour and water, use the same containers: then the dough will be kneaded the first time and there will be no need to add liquid or add flour.
Breeding yeast, first heat the water to a temperature of 30-40 degrees, no more. Check the temperature of the water with your hand - you should feel an equal warmth. If the water is slightly hotter or colder than 36.6 degrees (i.e. human body temperature), you will immediately feel it. In hot water, the yeast will boil, in cold it will not sprout, so pour the yeast only into the water brought to the desired temperature.

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Together with the yeast, add a little granulated sugar and, after stirring, leave for 5-10 minutes.

When the yeast rises to the top, forming a foam, knead the dough.

Add salt, if necessary, more sugar and, adding flour, mix.

Baking (eggs and fat) is kneaded into the dough last. The fat must not be mixed directly with the yeast, otherwise it will begin to envelop them with a film and slow down their growth.

Do not knead the dough right away.

Let it stand for another 20 minutes - this time is enough for the gluten, the substance that gives the dough elasticity, to swell.

After that, put the dough on a table or cutting board and knead well.

Then cover it with a clean towel and leave it for a while again.
After the dough has risen (doubled in volume), knead it well again and let it rise again. The finished dough makes a characteristic sound when kneading, and looks porous when cut.
Yeast dough should not be kneaded with a mixer, otherwise you risk breaking the mixer. Only special production machines with metal blades are suitable for kneading dough. At home, knead the dough only by hand.

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tell me, please, when adding butter (and eggs), the amount of flour remains unchanged? no need to sleep more? if needed, how much?
Also, is the flour added all at once? then when kneading the dough will not be sticky and will not need to be sprinkled a little?

I have been baking for a long time and quite a lot. I know a lot of different dough recipes. But this recipe is especially good! The dough turned out elastic, not sticky either to the hands or to the rolling pin!!! Just great!!! I recommend!
but I did it with a slight deviation from what was written:
the first time I kneaded the dough without eggs and butter, but added them before all the flour was poured out. Then I gave the test 1 time to come up. while it was parting, bungled the filling. Then she made pies and the second time the dough was already in pies. I made a test for 0.5 liters of liquid and 1 kg of flour. 2 small pies came out (1 closed, and the second open sweet, with pigtails on top)

I just put the last batch of buns from this dough into the oven. already baked baguettes and meat pies - the baguettes are awesome! even from not the best flour (the bread machine does not like it), delicious bread turned out.
I haven't tried pies yet, I'm waiting for my husband)
the only thing, even with a rather high temperature, the buns are pale. but it's probably I was too lazy to mess with the yolk)

Let's bake pies!

When kneading the dough, you need to focus on the amount of milk.
For example, for 0.5 liters of milk, calculate the amount of other products: eggs, sugar, salt, fat, flour and yeast.

It is undesirable to arbitrarily change the dough recipe, since a violation of the composition and quantity of products can affect the quality of the dough.

If too much sugar or salt is added to the dough, it will slowly rise, and when frying, the products will brown quickly, but the inside will remain raw.

If there is little sugar, the pies are pale and tasteless.

Excess salt worsens not only the taste of pies, but also their appearance: the crust does not brown.

Too steep dough (with a lack of liquid) ferments poorly, baking turns out to be tough, and with an excess of liquid, the dough is poorly formed, spreads, the pies turn out to be flat, blurry.

If you increase the amount of yeast, fermentation is accelerated, but the dough may acquire an unpleasant yeasty smell.

1. Dough

For 0.5 liters of milk you need to take:

• 4 eggs,
• 100 grams of granulated sugar,
• 1 teaspoon salt
• 1 pack of creamy margarine,
• 50 g yeast
• 900 grams of wheat flour of the highest or first grade.

Break eggs into a bowl with a capacity of about 5 liters, add salt, granulated sugar, add melted margarine.
Slightly warmed milk is divided into two parts: pour half into a bowl, and dilute the yeast in the other part and also pour into a bowl.
Sift the flour, also pour it into a bowl, mix well and knead the dough until it leaves your hands.

Knead the dough for at least 15 minutes.
Then cover the bowl with a clean towel and put in a warm place so that the dough comes up.

When done, punch down the dough and put it back in the bowl.
Let him rise a second time, knead again and again put in a warm place.
When the dough rises for the third time, you need to put it on a clean table, sprinkled with flour.
Then, cutting off small pieces, cut the whole dough into small balls of equal size. While you are rolling the last balls, the first ones will already fit, and you can make pies out of them.

Now sprinkle your hands with flour, take a ball and make a round cake 1 cm thick out of it. You can roll out the dough for the thresholds with a rolling pin, or you can stretch or knead the dough with your fingers. Put the filling on the cake, tightly connect and pinch the edges. 2. Stuffing

Pies can be made with different fillings:

• with meat;
• with meat, with green onions and eggs;
• with cabbage, onion and egg;
• with apples
• with mushrooms,
• with cottage cheese.

To prepare the filling of rice with eggs, you must first wash the rice, boil it, put it in a colander so that the water is glass. Then mix rice in a bowl with chopped hard-boiled eggs, butter, salt.

Delicious and filling of cottage cheese with herbs.
Cottage cheese needs to be kneaded, salt to taste, add finely chopped dill and onion leaves and one raw egg per 0.5 kg of cottage cheese to it, mix.

If you want to make a filling from fresh cabbage, you need to chop the cabbage, pour over it first with boiling water and then with cold water, put it in a colander, squeeze it, fry for a few minutes in vegetable oil, add salt and ground pepper and use it for the filling.

Quite tasty is the filling of buckwheat porridge with liver.
Soak the liver a little in milk and fry in butter along with chopped onions, then pass through a meat grinder, salt, pepper, mix with chopped eggs and, if desired, with crumbly buckwheat porridge.

It should be borne in mind that salty meat, mushroom and fish fillings are not suitable for sweet dough, just as salt dough cannot be prepared for sweet fillings.

3. Baking

On a greased baking sheet, lay the finished pies seam down, leaving three finger gaps between them so that the dough fits freely. In this case, it must be borne in mind that the baking sheet is lubricated evenly, otherwise the pies will spread in a large accumulation of fat or burn on insufficiently lubricated areas of the baking sheet.

Then a baking sheet with pies should be placed in a warm place for 20-30 minutes for proofing, that is, so that they come up.
During this time, the products increase in volume and become lush. It is necessary to protect baking sheets with pies from drafts, which can be caused by an open door or window, so that a crust does not dry on the surface of the dough, which will make the pies taste worse.

The oven must be preheated to a temperature of 230-250 degrees.
To make the pies beautiful, ruddy and appetizing, they must be greased with a raw egg after proofing. To do this, pour the egg into a cup and beat with a fork so that the yolk is mixed with the protein. Better yet, just brush with beaten yolk.

Lubricate the pies carefully so as not to crush them, and so that the egg does not fall on the baking sheet, otherwise the pies will stick to it during baking. Try to put the baking sheet in the oven carefully, without pushing, otherwise the pies may settle.

Bake pies on medium heat for 10-15 minutes.
Baked pies should be immediately laid out on a large dish covered with paper napkins.
To make the pies tastier, they can be greased with butter when hot.
Then cover them with a clean towel and leave for 10-15 minutes.

Russian dough pies in French
For the test in French required: milk - 1 cup
margarine - 1 pack
eggs - 2 pcs.
fresh yeast - 1 pack (100 g)
sugar - 5 tbsp. l.
flour - 3 cups + 1 cup or a little more for mixing

Boil milk, turn off and dip margarine into it - you can whole, but to speed things up, it is better to cut it into pieces. Margarine has melted, add sugar. While stirring it, the milk cools down so that you can introduce lightly beaten eggs - they will no longer curdle. We don't stop stirring. Milk by this time becomes warm, and we are not afraid to dissolve the yeast. Crumble with left hand, stir with right hand.

When the yeast has dissolved, we begin to introduce flour - in small portions, and again without ceasing to stir. I warn you that the result will not be pie dough at all - it is too liquid for this, and if you also used a combine, then it’s completely. But don't let that bother you!

We put the dough in the refrigerator for 25-30 minutes.
Three or four times during this time we look into the refrigerator and crush the dough with a spoon or spatula.
After half an hour we continue the work. Pour enough flour on the cutting board and spread the dough. Gradually adding flour, bring the dough to the desired consistency.

There is no salt in the recipe. Its absence in the test is not felt in any way. But the filling should be salted in moderation or a little more. It also does not interfere with adding sugar, even if you use a bitter filling, for example, with onions. Sugar helps the dough "work".

Seems like too much yeast? But, apparently, due to their pies, they do not stale for a long time.

The filling is mashed potatoes with onions and mushrooms.
They eat pies with milk or tea.

The dough can be made ahead of time and is good after defrosting.

Yeast dough from the fridge

Yeast dough that fits in the fridge.
Convenient for any baking, it always turns out incomparably.

Ingredients:

* Milk - 0.5 l
* Yeast (fresh) - 100 g
* Vegetable oil - 200 ml
* Egg - 3 pcs
* Sugar - 4-5 tbsp. l.
* Salt (to taste)
* Flour - 7-8 stack.
Recipe:

Dissolve yeast in warm milk, add beaten eggs with sugar, vegetable oil, salt and flour.
Knead the dough.
Put the dough in a plastic bag, tie it so that there is room, and put it in the refrigerator for an hour and a half (you can also overnight).
When the dough has risen, sculpt what you want!

shortcrust pastry

• For shortcrust pastry, flour with a small amount of gluten is more suitable. But since under normal conditions it is not possible to check the quality of the flour, a small amount of starch can be added to the dough. It will become more crumbly.
• It is very important to use high-quality fat, as it significantly affects the taste of the dough. Natural butter with a fat content of 82% is best suited. Depending on the recipe, the butter is used chilled or softened, but never too cold or melted. Friability and plasticity also depend on the oil. If there is less oil than needed, the dough will turn out dense and hard.
• To make the dough more crumbly, you can use only egg yolks (baking powder is not necessary in this case).
• The layer of dough during baking must have the same thickness, otherwise it will bake unevenly.
• The finished dough should be put in the refrigerator for at least half an hour, so that it is easier to roll out and so that it does not crack during baking. If you suddenly change your mind about baking a pie, don’t worry, shortcrust pastry can be stored in the refrigerator for up to three days, or you can even freeze it.
• Shortbread dough does not need to be kneaded for a long time: it will lose its plasticity, and the pastry will turn out to be tough.
• Before baking, shortbread dough can also be laid out in a mold and put in the freezer, then it is less likely that it will “slip”. To prevent the sides of the dough from moving out, you can put baking paper and beans on the bottom of the mold directly on the dough.
• Best of all, the dough sets in the oven with convection and a high temperature of 200-220 degrees.

Shortcrust pastry (basic recipe for sweet pie) Ingredients: 2 cups flour, 200 g butter, 0.5 cup sugar, 1 egg (800 g dough). Cooking. Mix flour with sugar. Put the pieces of butter and grind the butter with the flour mixture. Add the egg and quickly knead with your hands until a homogeneous mass is obtained. Puff pastry
Puff pastry is made from flour, salt, water, butter (or margarine). When baking, it should disperse into many layers. “Lamination” is achieved by a special kneading method: butter is “rolled” in layers into a base of flour and water, then rolled out, folded, frozen and repeated 4-5 times. Puff pastry without yeast Ingredients:
3 cups flour (more may be needed), 1 egg, about 200-220 ml water, 200 g butter, 1/4 tsp. salt, 2 tsp vinegar 9%. Cooking.
Mix egg, water in a bowl, add salt and vinegar, stir. Pour in the flour gradually, knead a dense, but plastic dough. After wrapping the finished dough in a film, leave it for 30 minutes or 1 - 2 hours at room temperature.
Remove the butter from the refrigerator, cut into cubes, add flour (50 g of flour per 200 g of butter, 75 g of flour per 300 g of butter), mix everything, preferably with a combine.
Transfer the mass to a film or parchment paper. Cover with a second sheet of film and roll out a thin pancake. Place in refrigerator for 20 minutes.
The next step is to combine the dough and butter. To do this, roll out the dough with a thickness of 5 - 7 mm. Arrange an oil pancake on it so that it occupies 2/3 of the territory closer to one edge. The edge of the butter pancake should not be flush with the edge of the dough layer, indent 1 - 1.5 cm. Place the free 1/3 of the dough on the butter pancake and pinch the side edges. Now close the “envelope”: cover the top of the dough with the oil part and pinch the edges, put it in the refrigerator for 15-20 minutes.
The next step is to roll out the dough. When rolling out the puff pastry is placed with the short side facing you. You need to roll out with quick movements and in one direction. Fold the dough three times before each rolling. Triple folding: turn the dough with the wide side towards you, tuck the left third of the dough up, and cover the dough with the right. After the dough is rolled out into a layer of 8 - 10 mm and again folded in triple addition. The maximum number of possible rolls is 4. If the dough has warmed up after rolling, it should be put in the refrigerator for 15 - 20 minutes. Since the classic puff pastry requires a lot of time and remarkable physical strength, at home they often use simplified recipe. In this case, chopped cold butter is kneaded directly into the dough.
For a quick puff pastry, you need to sift the flour (6 cups), saturating it with oxygen. Then add 1 teaspoon of salt and grate 600 g of cold hard butter on a coarse grater (margarine is cheaper, but worse). Mix everything thoroughly and rub the mixture again until a homogeneous fatty mass is obtained.
Then separately beat 1.5 cups of cold water (or milk) with 4 yolks, pour in 1/2 teaspoon of diluted citric acid, mix well and carefully begin to pour this liquid into the butter and flour.
You should get a homogeneous plastic dough. The finished dough should be wrapped in cling film and put in the refrigerator for a couple of hours.

• You need to cook puff pastry in a cool room (17-20? C).
• Butter or margarine must be cooled to a temperature of 15-17? C, but not lower. If the oil is too cold, it will crumble when rolling and will leak out when baking. The dough itself must also be chilled.
• Baking trays for puff pastry should be greased with cold water, not grease.
• You need to cut the dough only with a well-honed knife so as not to break the layers.
• The edges of puff pastry should not be brushed with yolk before baking - this may prevent the dough from rising.
• Before baking, the dough can be pricked in several places with a knife so that there are no blisters.
• Puff pastry is not recommended for storage, as its taste deteriorates.

Dry yeast dough

• 1 sachet dry yeast
• 2 cups warm water
• 2 tsp Sahara
• 1 tsp alcohol
• 4 cups flour
• 3 - 4 tbsp. tablespoons of vegetable oil
• sugar - to taste

Dilute 1 bag of dry yeast in 2 glasses of warm water, with the addition of 2 tsp. sugar and 1st tsp. any alcohol.
When the yeast is suitable, add 4 cups of flour, 3-4 palms of vegetable oil, salt, sugar to taste (1 tablespoon of sugar and 2 pinches of salt, if the filling is sweet, then add more sugar) and knead the dough. The dough should be elastic and not stick to your hands.
Put the dough in the refrigerator for 30 minutes. Pies in five minutes (recipe for sloths)
Ingredients:

• - 4 tbsp. flour (sometimes you need a little more, because flour is different)
• - 2 tbsp. l sugar
• - 1\2 tsp salt
• - 2 tbsp. l. sunflower oil
• - 500 ml. milk (you can warm it, you can do it straight from the refrigerator, I tried it anyway, the result is the same)
• - a package of dry yeast 11 gr. (for example, a small bag of SafMoment)

Preparation: Stage 1.
Mix all ingredients until smooth. Fold the resulting mass into a bag and put in the refrigerator for 2 hours.
ALL! Stage 2.
After two hours, you take the dough out of the refrigerator, lightly crush it in flour and make pies with any filling. The dough is soft, does not stick to the hands, molds well and the pies do not fall apart. It can also be used for all types of pies and pizza.