Often, poorly prepared dough can ruin not only holiday baking, but also your mood for a long time. To prevent this from happening, you need to choose a suitable recipe and quality products. Of course, you can avoid trouble by going to the nearest store, but the baked goods will turn out much more appetizing and tastier if you do all the processes yourself. If you follow the step-by-step guide accurately and diligently, you are guaranteed a successful result on the table in the form of fragrant pies, buns and cheesecakes.

Lazy dough

Since the ingredients are simple, you can even prepare delicious pies or buns during Lent. You can put any filling: sweet, cabbage or meat - there is plenty of room for your imagination; nothing can spoil the unleavened dough.

Ingredients:

• 12 g dry yeast;
• 5 g salt;
• 900 g of wheat flour (depending on quality, more may be needed);
• 240 ml sunflower oil;
• 80 g sugar;
• 550 ml of water (mineral can be used).

Preparation:

1. Heat the water a little and dissolve the yeast and sugar in it. Add several cups of flour at the same time. Stir until the lumps disappear completely, set aside in a warm place.
2. When it has fermented, add the remaining ingredients and knead into a soft, homogeneous dough. You can start shaping any baked goods in the oven.

Simple yeast dough

A very simple recipe.

Ingredients:

• 270 g flour;
• 80 g vegetable oil;
• 5 g soda;
• salt;
• 120 ml kefir (can be replaced with sour milk);
• 30 g sugar;
• 50 ml milk;
• 14 g dry yeast.

Preparation:

1. Make a dough. To do this, combine flour, sugar, warmed milk and yeast in a small container. Send to a warm place.
2. Mix kefir, soda, salt, vegetable oil. Grind.
3. Combine both masses and knead into a tight dough.
4. Let it rise until it doubles in size.

The figures from this dough do not spread on the baking sheet and always remain fluffy and tall.

"Cold" dough

A super solution for those who find preparing dough at home difficult and difficult. Having once used a simple recipe, now every weekend you can pamper yourself and your household with aromatic delicacies.

Ingredients:

• 750 g flour;
• 2 eggs;
• 9 g dry yeast;
• 220 g margarine;
• 6 g salt;
• 40 g sugar;
• 270 ml milk.

Preparation:

1. In a small wide-bottomed saucepan, dissolve sugar and margarine in milk over low heat. Cool the hot milk a little.
2. Beat the eggs separately and pour in a thin stream into the warm milk mixture, stirring the mixture with a whisk.
3. Place flour and yeast in the container you use to knead the dough. Pour in the egg-milk mixture and knead the dough until it pulls away from the sides of the bowl.
4. Cover tightly and refrigerate for 50 minutes. If it is not possible to cool it in the refrigerator, you can simply put it in a cool place.

Cutting the finished product should occur immediately after the mass has doubled.

Filo dough (stretched)

Ingredients:

• 110 ml vegetable oil;
• 13 g salt;
• 480 g flour;
• 90 g butter;
• 260 ml water.

Preparation:

1. Stir flour with salt, pour vegetable oil and water into this mixture and mix thoroughly with a spoon.
2. Knead the dough on the board without adding more flour.
3. Wrap in plastic, checking for tightness.
4. Place in a container of warm water. Take it out in half an hour.
5. Divide into small round pieces. Using your hands, stretch them into thin layers without using a rolling pin.
6. Sprinkle each layer with melted butter and place one on top of the other.
7. You can start forming pies or buns.

Mineral water dough

This option is perfect for baked pies, buns and even pizza.

Ingredients:

• 1 liter of mineral water;
• 950 g flour;
• 2 chicken eggs;
• 10 g salt;
• 50 g sugar;
• 130 ml water;
• 90 g yeast (pressed).

Preparation:

1. Dissolve the yeast in plain water.
2. Beat salt, eggs, sugar with a whisk. In the starter that has already fermented, stir the egg mixture until smooth.
3. Pour mineral water into the mixture and stir well.
4. Add flour in small portions, kneading the dough well with your hands after each addition.
5. It is better to put it in a water bath.

It must rise at least three times, only then can you make simple pies, beautiful buns or other products.

Milk dough for buns

This recipe always produces delicious buns. This is confirmed by numerous reviews from housewives.

To prepare it, you first need to take the following ingredients:

• 350 finely ground wheat flour;
• 75 grams of granulated sugar;
• Butter 72 percent fat in an amount of 75 grams. If desired, it can be replaced with the same amount of margarine;
• Pasteurized milk 2.5% fat – 100 grams;
• One egg;
• 250 grams of regular yeast;
• Half a teaspoon of table salt;
• Vanillin according to taste preferences, but not more than 10 grams.

The preparation of this test should be carried out strictly in the following sequence:

1. Pre-sift the wheat flour.
2. Take a saucepan and pour all the milk into it.
3. Dissolve the yeast in milk. To do this, you need to put this mixture in a warm room.
4. After this, you need to add salt with sugar, vanillin and butter to the pan. First, the butter should be melted in a water bath.
5. After this, add the egg, which is pre-beaten.
6. While mixing these ingredients, slowly add the flour.
7. Now you will need to knead the dough. Then it is covered with a towel and placed in a warm place.

After some time it will fit and be ready for use.

Beer dough "Drowned"

A wonderful recipe for lovers, because the structure of the delicacy is exactly the same if you make it with beer. If after preparing pies or buns there is a lot of dough left, you can freeze it in the refrigerator: it will not lose its properties, it will remain just as light and fluffy.

Ingredients:

• 10 g salt;
• 210 g margarine;
• 260 ml beer;
• 700 g flour (premium grade).

Preparation:

1. Cool the margarine thoroughly. Rub it with your fingers into fine crumbs on the board along with the flour.
2. Pour in beer and knead into a nice tight dough.
3. Wrap the dough hermetically in polyethylene and place in a bucket of cold water. After half an hour you can take it out.

"Five Minute"

Already from the name itself you can understand that it will take very little time to prepare the dough. This is a godsend for those who don’t like to spend a lot of time fiddling with baking, and experienced housewives will certainly take note of it due to its ease of preparation.

Ingredients:

• 40 g sugar;
• 6 g salt;
• 30 ml sunflower oil;
• 530 ml milk;
• 970 g flour;
• 11 g yeast (dry).

Preparation:

1. Mix all ingredients. It makes no difference in what order you add them, the dough will turn out fluffy in any case.
2. Add flour to the dough and knead until it comes off your hands.
3. Place in a plastic bag or wrap in cling film.
4. Put it in the cold, preferably in the refrigerator.

After just two hours you can start working on the pies.

Downy dough

This dough is prepared very quickly and does not require many ingredients. At the same time, it produces buns with excellent taste and can become a decoration for any table.

You need to take the following components:

• One glass of kefir 2.5 percent fat;
• Vegetable oil - half a glass. You can use both refined and unrefined oil;
• Dry yeast - one sachet;
• Table salt – 15 grams;
• Granulated sugar – 15 grams;
• Three cups of plain flour.

Prepare in the following order:

1. Initially, we mix kefir with sunflower oil.
2. Now heat this mixture slightly over the fire.
3. Now combine sugar and salt. Add flour and yeast there.
4. While mixing these components, add a mixture of kefir and butter in small portions.
5. We knead the dough. Now you need to leave him alone for half an hour.

“Knead and forget” dough

The peculiarity of this dough is that after its preparation it is sent to the refrigerator, you can use it even the next day.

Ingredients:

• 60 ml vegetable oil;
• 2 eggs;
• 15 g salt;
• 65 g sugar;
• a packet of dry yeast;
• 320 ml kefir;
• 850 g flour;
• vanillin (if the products are sweet).

Preparation:

1. Dissolve yeast and sugar in heated kefir. Leave to ferment.
2. Add eggs and butter to the dough, add salt and vanilla.
3. Knead the dough, adding flour little by little. It should not stick to your hands.
4. Place the bowl of dough in the refrigerator, covering with film or a lid.

Perfect pie dough

Most often, the recipe is used for making pies with meat or vegetable filling. Amazing taste!

Ingredients:

• 23 g salt;
• 30 g cane sugar;
• 90 ml rapeseed oil;
• 310 ml whey;
• 7 g yeast (dry);
• 140 g semolina;
• 410 g wheat flour;
• 60 g – whole grain;
• 110 g – corn.

Preparation:

1. Combine dry yeast with wheat flour.
2. Pour whey into the mixture. Mix thoroughly with a spatula.
3. Add all other ingredients except whole wheat flour: you will need it when rolling out the dough.
4. Knead your hands into a fluffy, dense dough and leave to rise.
5. Dust the board with whole grain flour, lay out the dough, roll it out, cut out circles, and fashion the products. Wait a little and send to bake, not forgetting to brush with egg.

Quick yeast-free dough (video)

By adopting one of these recipes, you can prepare delicious pastries almost every day. Ease of preparation will certainly make pies or buns a frequent guest in your home. Put in a little effort and diligence, and your dough will definitely be the most delicious and amazing. Come up with your own filling options, try something new, and simple recipes will help bring your culinary fantasies to life.

Pour sparkling water into a bowl (I used lemonade), add dry yeast, sugar and salt. Mix well, cover with a towel and leave in a warm place for 15-20 minutes to activate the yeast. Use lemonade at room temperature and preferably without bright colors.

After time, you should have a foam cap formed. This indicates that the yeast is good and the baking will be successful.

Add ready-made mustard (mustard will give the dough a subtle note of spiciness, which goes very harmoniously with the light sweetness of the dough). Pour vegetable oil into the dough. Oil should be used without odor.

Gradually add sifted flour. Add flour in parts; you may need a little more or less than the specified amount.

Knead a soft dough that does not stick to your hands. Cover with a towel and leave for 30 minutes in a warm place.

Then we cut the dough into pieces.

I divided the dough into two parts. From one I made pies stuffed with cabbage.

And fried it in vegetable oil.

I formed pies from the other part of the dough and placed them in a baking dish, left them to rise for 20 minutes, brushed them with beaten egg and sprinkled them with sesame seeds. Bake at 180 C until golden brown.

Both options are delicious and this is without exaggeration. Bon appetit!!!

Step-by-step recipe with photos especially for the Well-Fed Family website. Sincerely, Elena Gorodishenina.

Lenten dough for pies, prepared according to any recipe, will provide an opportunity not to indulge in the pleasure of enjoying your favorite pastries during Lent. A similar base is also suitable for decorating items from a vegetarian menu, since it does not contain prohibited products.

How to make lean dough for pies?

Any recipe for lean dough for pies must be compiled taking into account the established requirements, which are decisive for obtaining the correct composition and excellent taste characteristics of baked goods.

1. The dough cannot contain eggs, dairy products or animal fats: only components of plant origin.
2. Depending on the recipe, dry or fresh pressed yeast, soda quenched with vinegar or other leavening agents are added to the base to make the products more fluffy.
3. Using various tricks, you can significantly improve the bland taste of products: excellent lean pie dough can be made using potato broth, brine, and mineral water.
4. Don't forget to sift the flour before kneading - this will improve the structure of the dough and make it more tender and soft.

Lenten dough for pies without yeast

Lean, yeast-free dough for pies is prepared with the addition of soda, which must be quenched with vinegar or lemon juice. You can also use baking powder, increasing the amount of product by one and a half times. If desired, you can add a little vanillin or vanilla sugar to the base, which will enrich the taste of the finished products.

Ingredients:

• flour - 3 cups;
• water – 1 glass;
• vegetable oil – ¼ cup;
• granulated sugar – 2-4 tbsp. spoons;
• soda – 1 teaspoon without a slide;
• salt – ¼ teaspoon.

Preparation

1. Sift the flour, mix with salt and quenched soda.
2. Add oil and water and knead.
3. Divide the lump into 2 portions, roll each to a thickness of 1 cm and stack on top of each other.
4. Press the layers, roll them up and place the lean pie dough in film in the refrigerator for 30 minutes.

Lenten yeast dough for pies in the oven

Lenten dough for pies with dry yeast will be an excellent basis for products baked in the oven. The main thing is not to oversaturate the mass with flour, so that it remains soft and pliable, even a little sticky, then the products will turn out fluffy and will delight you with an excellent taste, which will be practically not inferior to products with a large amount of baking.

Ingredients:

• flour – 1 kg;
• water – 2 glasses;
• dry yeast – 1 sachet;
• vegetable oil – ½ cup;
• sugar – 4 tbsp. spoons;
• vanilla sugar – 1 sachet;
• salt – ½ teaspoon.

Preparation

1. Yeast, sugar and salt are dissolved in water heated to 40 degrees.
2. Add flour, add oil and knead the mixture with a spoon and then with your hands for at least 10 minutes.
3. Leave the lump under a towel in a warm bowl for at least an hour.
4. Knead the lean pie dough for five minutes and use as intended.

Lenten dough for fried pies

Unleavened lean dough for pies, prepared according to the following recipe, does not require long proofing and is suitable for decorating fried products. In this case, vodka is used as a leavening agent, which can be replaced with cognac, rum, brandy, which will give the baked goods additional taste and aroma.

Ingredients:

• flour - 4 cups;
• water – 250 ml;
• vodka – 1 teaspoon;
• vegetable oil – 8 tbsp. spoon;
• sugar – 1 teaspoon;
• salt – ½ teaspoon.

Preparation

1. Make a hole in the sifted flour, add water, having previously dissolved salt and granulated sugar in it.
2. Pour in vodka and oil and knead a homogeneous dough.
3. Leave the flour ball under a towel for 30 minutes.
4. Use lean unleavened dough for pies for its intended purpose.

Lenten choux pastry for pies

Lenten will become the basis for surprisingly soft and fluffy products that can be decorated with any filling. The non-traditional technology for preparing the base gives excellent results that will please even the most demanding and fastidious connoisseurs of home-baked goods.

Ingredients:

• flour – 600 g;
• water – 1 glass;
• boiling water – 1 cup;
• fresh or dry yeast - 50 g or 1.5 packs;
• sugar – 1 tbsp. spoon;
• salt – 1 teaspoon.

Preparation

1. Mix sugar, salt, 3 tbsp. spoons of flour, pour a glass of boiling water, stir, let cool.
2. Yeast, water and flour are stirred into the warm custard mixture.
3. Knead the delicious lean pie dough thoroughly with your hands, divide into portions and roll them into balls.
4. Allow the pieces to rest a little (5-15 minutes) and begin to decorate.

Lenten dough with mineral water for pies

Lenten dough for pies in mineral water turns out fluffier and softer than usual. The miraculous effect of gas bubbles has a beneficial effect on the structure of the base, further loosens it and allows the finished product to remain soft and appetizing longer. This dough is perfect for decorating bread, flatbreads and large portioned pies with filling.

Ingredients:

• flour – 500-600 g;
• sparkling mineral water – 50 ml;
• dry instant yeast - 2 teaspoons;
• vegetable oil – 2 tbsp. spoons;
• sugar – 1 tbsp. spoon;
• salt – 1 teaspoon.

Preparation

1. Dissolve yeast and sugar in half a portion of water and leave in a warm place for 15 minutes.
2. Pour flour, salt into the dough, add water and oil, knead.
3. Leave the base under a towel for an hour in a warm place.

Lenten sourdough dough for pies

Lush lean dough for pies can be prepared on a mature one. Products in this composition are not only tasty and soft, but also extremely healthy, which will be especially appreciated by supporters of a healthy diet. They can be baked on a baking sheet in the oven or deep-fried.

Ingredients:

• flour – 600 g;
• water – 180 ml;
• active bread starter – 350 g;
• vegetable oil – 3 tbsp. spoons;
• sugar – 4-5 tbsp. spoon;
• salt – 1 teaspoon.

Preparation

1. Warm water with sugar and salt dissolved in it is poured into the starter.
2. Add flour, add butter, knead the dough and leave in a warm place for 3 hours.

Lenten dough with potato broth for pies

Lenten pastry for pies will be one of the best bases for decorating baked goods during Lent. Using potato decoction in combination with vegetable pulp as a liquid base gives incredible results: the products are not only fluffy, soft and airy, but also more tasty and aromatic.

Ingredients:

• potato decoction – 300 ml;
• flour – 650-700 g;
• boiled potatoes – 300 g;
• vegetable oil – 3 tbsp. spoons;
• granulated sugar - 2 tbsp. spoons;
• dry yeast - 2.5 teaspoons;
• salt – 10 g.

Preparation

1. Boil potatoes in their jackets.
2. The required amount of fruit is peeled, mashed with a masher, and mixed with vegetable oil.
3. Dissolve sugar, salt, yeast in the required amount of warm broth, add flour and stir in potato pulp.
4. Knead the dough for at least 10 minutes, let it rest for 2 hours, and knead it once during this time.

Lenten dough for pies in brine

Preparing lean dough for pies according to the following recipe takes only a few minutes, and the result surprises with the excellent taste of the finished products. In this case, the soda is quenched by the acid present in the brine and does not require the additional use of vinegar. The specified quantity will yield approximately 20 medium-sized pies.

Ingredients:

• cucumber, tomato or cabbage brine – 300 ml;
• flour – 600 g;
• vegetable oil – 5 tbsp. spoon;
• granulated sugar – 1-2 tbsp. spoons;
• soda – 1.5 teaspoons.

Preparation

1. Sugar and soda are dissolved in brine.
2. Add vegetable oil and sifted flour, knead the mass until plastic and homogeneous and begin to decorate and fry the products.
3. To prepare lean dough for sweet pies, you need to double the amount of sugar.

Lenten dough for pies in a bread machine

The most convenient way to knead lean meat is in a bread machine. In this manner, you can not only save time and effort, but also improve the taste of the finished products. After all, a well-kneaded base will always give the desired result, which is much easier to achieve using kitchen appliances.

To obtain soft, airy baked goods, knead the dough using highly carbonated water. Yeast dough with sparkling water is kneaded very quickly and is suitable for any filling. In addition, this universal dough will make excellent pies, pizza, bread, and buns.

Yeast dough with sparkling water will always work if you follow some simple rules:

1 .Try not to “clog” the mineral water dough with excess flour, it should be soft.

2. Knead the dough vigorously; the delicate airy structure of the finished product depends on this.

3. It is better to use highly carbonated water, but you can also use slightly carbonated water.

4. Mineral water for mixing should not be cold (better than room temperature).

5. If you are short of time, you can immediately prepare pies from dough mixed with soda, but it is better to allocate the time specified in the recipe for rising and proofing.

Here is one of the recipes for yeast dough for pies with soda

You will need:
- mineral table water
highly carbonated – 1 glass
- butter – 1-2 tbsp. spoons
- eggs – 2-3 pcs.
- granulated sugar – 1 tbsp. spoon
- dry yeast – 1 teaspoon
- salt – ½ teaspoon
- flour - as much as needed for soft dough

Soda water dough

1. Pour the yeast into half a glass of water, adding a pinch of sugar. Then mix thoroughly and leave near the heat for 10-15 minutes so that the yeast dissolves and foam appears.

2. Pour the dough into a bowl, pour melted butter into it until warm, break the eggs, add salt, the rest of the sugar and the remaining half a glass of mineral water. Stir.

3. Add sifted flour little by little to the resulting liquid mixture, knead the dough with a spoon, then knead with your hands. It is better to have too little flour than too much flour. If you add too much flour, the dough will be dense and the products made from it will be tough. The correct dough is soft and slightly sticky.

Hello everyone!

It just so happens that many Turks live in our area. You may not believe me, but for some reason Turkish women bake closer to night. And then mind-blowing smells soar throughout the entire block. They get into your house, don’t let you sleep and shamelessly provoke you to ignore all the rules of decency and knock on your neighbor’s door under any pretext, even if only for salt! After all, Turkish pastries are... mmmmm...... soft, airy, aromatic... Who would refuse them? I - no way! Therefore, everyone who wants

required:

6 cups flour

1 packet (7g) dry yeast

1 glass of warm milk

1 cup vegetable oil

1 glass of sparkling mineral water

1 tbsp salt

2 tbsp. spoons of sugar

This recipe is good for pizza, pies and pies with savory filling. If you want to bake sweet buns, then simply add more sugar.

Add yeast to the sifted flour and mix.

Pour milk, butter and mineral water into a bowl, add salt and sugar,

flour and knead the dough.

Cover with a damp towel or cling film and leave for an hour and a half in a warm place.

risen dough

Knead well again, cover and leave for an hour.

The finished dough can be transferred to a plastic bag and sent to the refrigerator, where it can wait 3-4 days without losing its freshness. Or bake something delicious right away. For example, poppy seed rolls and buns.

Roll out the dough into a layer, approx. thick. 5 mm. Place the poppy seed filling (I used the ready-made mixture),

roll up.

Connect the ends of the roll and pinch to form a ring.

Use a knife to cut the roll into segments,

Turn each piece out a little.

Simply cut the second roll into buns and place on a baking sheet. I decided to play around a little and “planted” a couple of pieces in the center of the ring.

Leave for half an hour to proof, brush with egg yolk

and bake in a preheated oven at 180Oto the desired blush.