Baked goods prepared on yeast dough cold fermentation, is not inferior in taste, aroma and airiness to dishes from its warm counterpart. On the contrary, it turns out even better and does not go stale within a week. To preserve the taste of the dough and prevent it from fermenting, storage conditions must be observed.

How to store yeast dough in the refrigerator

Cold yeast dough is usually prepared in the evening to please your family with fresh baked goods the next morning. You can store it in the following ways:

1. In container. To do this, knead the mass well, sprinkle with flour and transfer it to the selected container, which is also sprinkled with it beforehand. Cover the top of the container with cling film and make holes in it. Choose a container that is at least twice the volume of the mass, since in the cold the yeast continues to ferment and it increases significantly.
2. In the package. The dough is kneaded, greased with vegetable oil and transferred to a bag. It must be dense and large, otherwise the mass will tear it apart and “run away”. Holes are made in the top of the bag to allow air access.

After refrigeration, the dough is kneaded again and then left in a warm place to warm up and rise. They make the preparations, let them brew for some more time, and then bake them.

Test shelf life

The shelf life of the dough directly depends on what it is stored in and at what temperature:

Soft, tender and airy, like fluff, dough. You can use it to make delicious fried and baked pies, buns, and pies. Let the mixture sit for 4 hours, but you can leave it overnight. It is prepared with:

• flour – 5 tbsp;
• butter – 200 g;
• eggs – 2 pcs.;
• sugar – 0.5 tbsp., for unsweetened baked goods – 1-1.5 tbsp.;
• milk – 1 tbsp.;
• dry yeast – 11 g;
• salt – 0.5 tsp.

Preparation:

The flour is sifted and yeast is added to it. Milk is mixed with eggs, sugar and salt, mixed thoroughly until the sugar is completely dissolved. Melt the butter over medium heat, cool slightly, and add to the milk mixture. Stir and gradually add flour and yeast. Knead the dough first with a spoon and then with your hands. Knead for 15-20 minutes, transfer to a container, cover with film and put in the refrigerator for at least 4 hours. Take out, leave at room temperature for 30-60 minutes, form blanks, let sit for another 30 minutes, and then put in oven.

Quick dough in a bag

Quick yeast dough rises in the refrigerator in just 30-40 minutes. This recipe is a great option for lazy housewives. You can use it to make delicious, aromatic pies, pies and buns. Mix it with:

• water – 1 tbsp.;
• egg – 1 pc.;
• sugar – 1 tbsp;
• salt – 0.5 tbsp;
• vegetable oil – 2-2.5 tbsp;
• dry yeast – 0.5 tbsp;
• flour – 400-450 g.

How to cook:

Pour salt, sugar and yeast into a container, beat in an egg, add 1/3 of the flour. Stir and gradually add warm water. Mix the ingredients, add flour in parts, knead the dough. Then pour in the oil and mix. There is no need to knead the mixture with your hands; this is done with a spoon. The resulting mass is transferred into a large bag, wrapped so that there is room left, otherwise it will “come out”, and put in the refrigerator for a while.

Pie and pizza dough

This dough is ideal for making pies and pizza. During baking, an appetizing, crispy crust forms on it. It is prepared with:

• milk – 1 tbsp.;
• butter – 200 g;
• flour – 550-600 g;
• dry yeast – 7 g;
• granulated sugar - 2 tbsp;
• salt – 0.5 tsp;
• eggs – 2 pcs.

Preparation:

Remove the butter from the refrigerator in advance and leave it to soften at room temperature. Heat the milk to 30 °C, add it to the yeast and sugar, and then stir until the latter is completely dissolved. Place in a warm place for 15-20 minutes until bubbles form on the surface. Carefully sift the flour, rub it with butter into crumbs with your hands. Add eggs and mix evenly. Pour in the yeast and knead the mixture with your hands for 5 minutes. It should be dense, otherwise add a little more flour. The resulting lump is transferred to a container, covered with film, and refrigerated for 3 hours or overnight.

Universal lean dough

Suitable for preparing any baked goods. It turns out very soft, elastic and airy. Mix it with:

• flour – 500 g;
• water – 300 ml;
• dry yeast – 5 g (1 tsp);
• sugar – 2 tbsp;
• salt – 1/4 tsp;
• vegetable oil – 60 ml.

How to cook:

Yeast is dissolved in warm water, sugar is added, and mixed thoroughly. Cover with cling film and leave for 10 minutes. Add salt and stir. Sift 1 tbsp. flour, mix the mass, dissolving the lumps as much as possible. Pour in the oil and add, sifting, the remaining flour. Knead for 10 minutes, place in a large bag, and transfer to the refrigerator for 2 hours.

Quick lean dough is ready in the refrigerator in 1 hour. It makes very tasty fried pies. It is prepared with:

• vegetable oil – 2 tbsp;
• salt – 1 tbsp;
• sugar – 1 tsp;
• water – 250 ml
• yeast – 50 g;
• flour – 600 g.

Preparation:

Add sugar, salt and butter to the water, bring to a boil, and cool. When the mixture has become warm, add yeast to it, stir and leave for 30 minutes. Pour into sifted flour, knead the dough thoroughly. Transfer to a bag and place in the refrigerator for 30 minutes. Take it out, knead it again and return it for another 30 minutes. Roll out, make pies and leave for another 20 minutes, and then fry.

Cold-fermented yeast dough requires less time for preparation and kneading. It can be made ahead and then stored in the refrigerator or freezer.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

It is believed that dough prepared with yeast is suitable only in a warm place. It is customary to place the workpiece closer to the stove or radiator, and cover it with a towel. Few housewives know that you can leave yeast dough to ferment in the refrigerator, and the growth process will slow down, but this will improve baking in many respects. It is used to bake delicious airy bread, fragrant buns and other baked goods, which are no worse, and even better, than the usual warm fermentation method.

What is cold fermentation of dough

Leaving the dough overnight, long-term dough proofing or cold fermentation of the dough is one process that can be characterized by a simple rule: less yeast, more time to rise the flour mass. Yeast grows slower in cold air than in warm air, but the process itself is no different. Baking prepared using this method has many advantages:

1. does not go stale for 7 days or more;
2. there is no need to use additional improvers;
3. quality and taste are noticeably improved.

The idea of ​​cold fermentation dates back to ancient times. This process made it possible to saturate the future baked goods with aroma and taste, making it as healthy as possible. In the summer, fermentation occurred with an increase in the temperature of the product; it spoiled and quickly turned sour. With the advent of the refrigerator, the problem was solved: you can regulate the fermentation temperature and not allow it to rise above 4-8 degrees Celsius. The method has become widespread not only in the hands of skilled housewives, but also on a production scale.

How to store yeast dough in the refrigerator

Ready and unused dough can be stored in the refrigerator, but, like any food product, it has a limited shelf life. Therefore, if you have excess viscous mass left, do not throw it away, but put it away for later. In this way, you can prepare semi-finished products for future use. The main thing is to remember how to properly store them in the refrigerator. Before putting the product away, be sure to include a note in the bag indicating the date of manufacture. You can defrost the mass only once.

Baking dough in the freezer

Yeast dough retains its properties well in the freezer. The finished mass is stored here, which does not require further fermentation. Such a semi-finished product can be found today in any store where freezers are installed. Before freezing the product, first roll it into thick layers (up to 1-1.5 cm) for convenience, cut into pieces, generously sprinkle with flour, wrap with parchment paper or wrap with cling film. You can store the blanks in plastic containers.

Pancake dough

Housewives prefer to use pancake dough right away rather than leave it for later, but it’s so nice to eat fresh baked goods for breakfast or an afternoon snack without having to stand at the stove for an hour. Yeast preparation for pancakes is stored in the refrigerator for two days. If you add kefir to the dough, do not leave it for more than a day. You need to bake pancakes from the preparation with vinegar and soda immediately, otherwise you will be disappointed; the dish will not be tasty. Before putting the mixture in the refrigerator, cooks are advised to first pour the mixture into a regular bottle with a lid.

Yeast dough recipe

Yeast dough is prepared in a cold way depending on the type. It comes in lean, puff, instant, and sweet or salty. The variety is due to the prevalence of yeast dough in the refrigerator in many cuisines around the world, its long history of use and versatility. Careful introduction of the flour mass makes the baked goods airy and voluminous. Try using the slow fermentation method in the refrigerator to preserve taste and nutritional properties, and prepare this version:

• on milk, eggs;
• with the addition of kefir,
• with butter or vegetable oil.

With milk

• Time: 1 hour, plus overnight fermentation.
• Number of servings: 10 servings.
• Calorie content of the dish: 320 kcal/100 g.
• Purpose: baking.
• Cuisine: European.
• Difficulty: medium.

This recipe for yeast dough is prepared in the refrigerator for sweet baked goods. It makes excellent bagels, buns, and bases for sweet pies. If you add raisins to the list of ingredients, you will get delicious Easter cakes. Yeast loves sugar, which is abundant here, so future baked goods feel great in the cold. Fermentation takes several hours at a temperature of 6-7 degrees.

Ingredients:

• flour – 1 kg;
• milk – 1.5 tbsp;
• eggs – 6 pcs.;
• butter or margarine – 300 g;
• yeast – 70 g;
• sugar – 2 tbsp;
• salt - a pinch;
• sunflower oil – 1 tbsp. spoon.

Cooking method:

1. It is better to sift the flour before use. It will be saturated with oxygen, the dessert will come out more magnificent.
2. Heat the milk to 30 degrees. Add one tablespoon of sugar and yeast. Stir until smooth.
3. In a separate bowl, beat eggs with sugar. To do this, use a blender.
4. Melt margarine or butter. Be careful, the product should not boil. Cool.
5. Mix the milk mixture, beaten eggs with sugar, melted margarine. Stir, salt and add flour. When the mixture can no longer be turned with a spoon, transfer it to a floured surface, such as a table, and continue working here until the mixture no longer sticks to your hands.
6. Transfer everything to a pan greased with sunflower oil, and in the evening put it in the refrigerator to cool, covering the top with cling film. Make sure the bowl you choose has room for lifting.
7. In the morning, the workpiece needs to be taken out and kept at room temperature for an hour and a half.

Quick yeast dough for pies in the refrigerator

• Time: 1 hour, plus 2 hours for fermentation.
• Number of servings: 10 servings.
• Calorie content of the dish: 290 kcal/100 g.
• Purpose: baking.
• Cuisine: European.
• Difficulty: easy.

The aroma of pies from the oven creates a homely feeling, but fiddling with them is time-consuming and difficult. This recipe for the lazy with two types of cottage cheese filling (sweet and unsweetened) will delight the household and save the housewife from unnecessary trouble. The refrigerator dough for pies is prepared with the addition of milk, vegetable oil and yeast. You can use a different filling, it’s a matter of taste. Jam, fresh fruit, boiled potatoes, boiled eggs with green onions, and peas work well here.

Ingredients:

• flour – 3-4 tbsp;
• yeast – 50 g;
• milk – 1 tbsp.;
• vegetable oil – 4 tbsp. spoons;
• egg – 2 pcs.;
• salt - a pinch;
• sugar – 3 tbsp. spoon;
• cottage cheese – 500 g;
• raisins – 50 g;
• dill greens - a small bunch.

Cooking method:

1. Prepare the dough. To do this, heat the milk, add 1 tablespoon of sugar and yeast. Beat the egg with a fork and fold into the mixture. Add salt, add vegetable oil and knead the dough.
2. Refrigerate the mixture in a bowl with room for two hours.
3. At this time, prepare the filling. Divide the cottage cheese into two parts. Mix one part with the rest of the sugar and steamed raisins, the other with finely chopped dill.
4. After the time has passed, remove the dough from the refrigerator, roll out the sausage, cut into small portions and form into pies.
5. Bake in the oven on a baking sheet at 220 degrees until done.

• Time: 1 hour, plus rise time.
• Number of servings: 10 servings.
• Calorie content of the dish: 280 kcal/100 g.
• Purpose: baking.
• Cuisine: European.
• Difficulty: medium.

During fasting or dieting, simple yeast dough is prepared in the refrigerator. It makes delicious fried pies, pizza bases, pies and other delicious baked goods. The advantage of such baking is the absence of large amounts of fat, eggs and sugar. The dish will be as low-calorie as possible for baking in general, so for those who take care of their figure, but at the same time love to enjoy baked goods, this is the best option.

Ingredients:

• vegetable oil – 1/3 tbsp.;
• yeast – 25 g;
• flour – 500 g;
• salt - a pinch;
• sugar – 1 teaspoon.

Cooking method:

1. Heat 1 glass of water to 30 degrees, dissolve sugar, salt and yeast in it.
2. Add vegetable oil to the resulting mixture.
3. Prepare the dough. To do this, stir in a little flour, diluting the mixture to the consistency of liquid sour cream.
4. Wait half an hour. During this time, the dough should rise. This will be clearly visible by the increased volume and spongy surface.
5. Mix in the rest of the flour – the dough should be firm.
6. Place the dough in a deep bowl, the walls of which must first be greased with butter, cover the top with cling film so that it does not dry out, and put it in the refrigerator for several hours.
7. After the specified time has expired, you can make any suitable dish from the workpiece.

Dough in a bag in the refrigerator with dry yeast

• Time: 1.5 hours.
• Number of servings: 10 servings.
• Calorie content of the dish: 300 kcal/100 g.
• Purpose: baking.
• Cuisine: European.
• Difficulty: medium.

Housewives love to use dry yeast. They are convenient because they have a long shelf life and are suitable for the express method. This recipe for instant yeast dough in the refrigerator is very simple: the mixture rises in an hour and is ready for further processing. The amount of sugar is adjusted for the future dish. You can replace the water with milk, it will be more tender and tastier. Some housewives use margarine instead of vegetable oil.

Ingredients:

• flour – 4 tbsp;
• 2 teaspoons of dry yeast;
• salt – 1 teaspoon;
• eggs – 1 pc.;
• sugar - 150 g for baked products or 1 teaspoon - for fried ones;
• vegetable oil – 3 tbsp. spoons.

Cooking method:

1. Dissolve dry yeast, sugar and salt in water.
2. Beat the egg with a fork and add it along with the butter to the yeast mixture.
3. Knead the dough: it should stick to your hands a little, so it is very important not to overdo it with flour.
4. Wrap everything in cling film, but not too tightly, put it in the refrigerator for an hour.

Shelf life

Yeast dough should not be kept in the refrigerator for a long time, it may become acidic. The maximum permissible period allotted for storing this product is two days at a temperature not exceeding 8 degrees. If the semi-finished product contains fermented milk components, then the period is reduced to one day, otherwise it will turn sour. You can keep the flour mixture in the freezer for much longer. The shelf life here is 4 months.

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Yeast dough in the refrigerator - what is cold fermentation and step-by-step recipes with photos

Often in suggested recipes for pies or buns we read “prepare regular yeast dough.” And what kind of “ordinary” is this, housewives who decide to bake pies or buns for the first time are perplexed. We will try to help you. And let’s look at several proven options for the most common rich yeast dough for pies, pies and buns - with milk or kefir, sponged and straight, traditional or cold-cooked. Well, you choose the option you like.

To prepare this dough, it is advisable to use a mixer with dough hooks.

Dough:

• 0.5 liters of milk
• 30 g fresh yeast
• 1 teaspoon salt under knife
• 0.5 cups sugar (if the buns are unfilled, more is possible)
• 1 egg
• 1 packet of baking powder (11g)
• 1 sachet vanillin or vanilla sugar
• 125 g butter
• 800 g - 1 kg flour
• 30 g vegetable oil

Place the yeast in a small bowl and add 0.5 cups of warm milk and 1 tablespoon of sugar. Wait until the yeast rises or bubbles.
Heat the butter in the microwave until completely dissolved, add the remaining cold milk to the butter, the mixture should be warm. Add sugar, salt, eggs, baking powder to the warm mixture, beat.
Add a little sifted flour (1 cup) and yeast from the bowl to the mixture.
Beat, add the remaining sifted flour and beat well with a mixer, last add vegetable oil (I beat with special dough attachments with hooks). I beat for a long time, about 15 minutes. Then I put it on the table. If necessary, I add flour and mix with my hands.
I knead the dough, put it in a bowl, cover it and put it in a warm place to rise. The dough should double in volume and may take 1 to 2 hours to rise.
Place the finished dough on the table. The dough may spread across the table, sprinkle it with flour and gather it into a ball. Grease your hands and the surface of the table with vegetable oil, cut the dough into koloboks and let them rise a little. While I am forming the last bun, the first ones can already be cut into flat cakes.
I never roll out the buns with a rolling pin, but simply “stretch” them with my fingers, giving them the desired shape. We form buns from these flatbreads.
I place the formed buns on a baking sheet and let them rise for about 15 minutes.
I bake in an oven preheated to 170-180 degrees for 15-20 minutes (it depends on the oven).
You can bake any kind of baked goods from this dough.
The baked goods tolerate deep freezing well. If necessary, take it out, transfer it to a baking sheet and heat it up. Or heated in the microwave.

Dough:

• 1 glass of kefir
• 0.5 cups refined oil
• 2-3 tbsp. Sahara
• 1 tsp salt
• 1 packet 11g dry instant yeast
• 3 cups flour

Heat kefir and butter until warm, add sugar, salt, mix.
Mix the yeast with flour (be sure to sift the flour) and add to this mass.
Knead the dough and leave to rise (about 30 minutes).
Form the buns and leave to rise for a while while the oven heats up. Place in the oven for 15-20 minutes at 200 degrees.
I use the same dough for filled pies, I just reduce the amount of sugar.
The dough is universal, quick, and easy to prepare.

Amazing dough for fried or baked pies and buns from Mirage

According to the proposed recipe, the dough is simply amazing! It is easy to work with and gentle. The seams do not open at all during frying! Even in pies with sweet filling. From this dough you can make not only fried pies and belyashi, but also baked pies, as well as buns.

Dough:

• 1 glass of milk
• 1 egg (room temperature)
• 1 packet of yeast Saf-moment (11g)
• 1 tablespoon sugar (no peas)
• 0.5 teaspoon salt
• 6-7 tablespoons of odorless vegetable oil
• 2.5-3 cups flour

Heat the milk until it is warm. Mix sugar and dry yeast, stir in warm milk. Place in a warm place for 15 minutes until the top rises.
Sift the flour into a separate bowl and set aside 1 cup. Today I only needed 2 glasses and a tablespoon! And if you make the dough too dense, you won’t get tender baked goods. Place salt in a bowl.
When the dough is ready, make a funnel in the flour, add a lightly beaten egg, dough and vegetable oil into it. Using a wooden spoon, quickly knead the dough. Do not knead too long or too much! Will the dough seem very sticky? Not scary. Knead it a little with your hand: if it comes off by hand, great. If it sticks too much, add flour very little. I coat the finished dough with vegetable oil (you can sprinkle it with flour) and put it in a warm place.
My dough took an hour to rise. It has more than doubled.

We form pies or whites for frying. And immediately fry them, don’t let them melt.

We also make baked pies. Immediately form, place on a baking sheet, bake until golden brown at 180-200 C.

If we make buns, then give them time to proof (20 minutes). Then we bake in the oven at 220 C until beautifully colored. Baked pies and buns can be greased with yolk mixed with milk before baking.

The dough will rise in the refrigerator. Of course, it can be suitable as usual, warm. But the refrigerator dough option is suitable for those who, for example, want to bake buns early in the morning. Make the dough in the evening and put it in the refrigerator. And in the morning it is ready! Using this test as an example, I want to show the technology of its preparation.

Dough:

• 1 glass of milk
• 200 g butter or margarine
• 2 eggs
• 3/4 cup sugar
• 0.5 teaspoon salt
• 40 g “wet” yeast or a pack of 11 g SAF moment
• 5 cups flour

Place butter, milk, sugar and salt in a saucepan, bring to a boil, cool to room temperature.
Sift the flour into a bowl, set aside 1 cup.
Grind the yeast in a small bowl with a teaspoon of sugar and dilute (so that there are no lumps) 1/4 cup of warm water. Place the dough in a warm place to form a fluffy “cap”.

After 15 minutes, when the dough is ready, make a well in the flour.

Lightly beat the eggs with a fork and pour into the flour along with the milk-butter mixture.

There's some dough there too.
Knead the dough. If the dough sticks to your hands STRONGLY, add flour, which was set aside. You may need to add a little more. The dough should eventually be soft after kneading and come away from your hands, no longer sticking to death. I’ll try to show you if it’s clear (after all, it’s difficult to photograph with one hand).

Here the dough is very sticky:

Here it lags well behind the hands:

Pour odorless vegetable oil onto your hand and coat the dough ball on all sides (and below too). Cover the bowl with cling film (I put a T-shirt bag over the top) and put it in the refrigerator for at least 3 hours. The dough will work, don't worry! And if you leave it all night, it will grow even more!

This is the size of the dough ball BEFORE the refrigerator:

Here it is after 4 hours:

When we put the container with the dough in the refrigerator, be sure to cover it with cling film, otherwise the surface will dry out. And so that the dough has plenty of space, we choose a large container for it.

We took the dough out of the refrigerator, divided it into portions, and formed buns. Let it rest on the baking sheet for about 20 minutes. And bake in the oven at 200 C until golden brown.

Very important information about yeast dough!

We often hear regrets that everything was done according to the recipe, but the dough turned out to be too liquid. Or too tight. And the buns are either impossible to shape properly, or they are stone after baking.

So... You can’t blindly follow the proportions in yeast dough recipes! Each housewife who bakes pies or buns according to the same recipe will turn out different baked goods. Moreover, one will be successful, and the other will be the opposite.

Why?

Because yeast dough has its own characteristics!

The housewife can take milk or kefir for dough of different fat content. Or replace milk with whey or water.

If the dough has added butter or margarine, the housewife can take butter or margarine of different fat content.

The housewife can take eggs of different sizes for the test. Rarely does a recipe specify the size of the eggs. To be honest, I don’t even pay attention to this.

Different housewives may have different degrees of moisture content.

And it’s these seemingly little things that can ruin the final result if the housewife has not yet “made friends” with yeast dough and has not learned to feel it with her hands. Yes, yes, an experienced housewife feels yeast dough with her hands. And sometimes you may even realize with annoyance that you kneaded too hard and the buns won’t be fluffy.

If we put everything into the dough according to the written recipe, then sift the flour into a separate bowl and... set aside a glass of flour from this bowl. Let him stand aside.

And we knead the dough. And, if there is clearly not enough flour, add a little (necessarily a little) from the glass. I had different cases: when no more flour was needed at all, when there was enough flour, as in the recipe, when there was not enough flour. Then I sifted it into a separate bowl and added it. Butter yeast dough should be soft and sticky. At the end of the kneading, I pour a little unscented vegetable oil into my palm and coat the entire ball of dough with oil. And for proofing. After proofing, the dough will change its structure and become stronger. But if you see that it is too soft, then you can dust the table with flour and roll out the workpieces using this additional flour. Or grease with vegetable oil (and the rolling pin too). Then there will be no extra flour at all.

The other day I decided to bake donuts for borscht and remembered a forgotten recipe for “refrigerator dough”. I’ve had this recipe for about 15 years; I baked mostly sweet pastries and pizza.

Ingredients: 500 ml of warm water (you can use milk), 100 g of vegetable oil (this time I put butter because the only vegetable oil was mustard, and it doesn’t go into sweet baked goods; it has a very specific smell), 3 tbsp sugar, 1 tsp sea ​​salt, 50 grams of fresh yeast (I don’t recommend replacing dry yeast; my experience was disastrous), 1 kg of flour (about 6 glasses).

Preparation:

First, I dilute the yeast with half of all the warm water in a jar or saucepan, add 1 tablespoon of sugar and put the container with the yeast in another with warm water (so that the process goes faster). I check for “germination”; if they hiss and rise like a cap, then they are good; this process takes about 15 to 30 minutes. If after 30 minutes the yeast is “silent” like partisans in ambush

Feel free to throw them away and buy fresh ones.

Sift the flour into a bowl or on the table (as you are used to), mix salt and sugar with yeast and the remaining water (stir well until completely dissolved), pour it all into the flour, mix lightly and add vegetable or melted butter and knead the dough. It’s better to have too little flour than too much flour, but somehow I always fit in 6 cups of flour. I buy general-purpose flour or the most inexpensive gray flour (I do a test on dumpling dough; if it doesn’t “creep” in different directions, then everything is fine with gluten, just not refined, and this, in my opinion, is good - less chemicals, more nature).

We kneaded it and tied it in a bag so that there was air (the bag turned out like a bubble) and put it on the warmest shelf in the refrigerator for about 30-40 minutes (don’t forget to keep an eye on it, otherwise it will burst and flutter all over the shelves, you won’t be able to catch it)

)
Got it and you can work. I divided the dough in half and made donuts from one into roses.

For the donuts, I divided the dough into 16 parts, shaped it into buns, and turned on the oven at 200 degrees. I covered the baking tray with the donuts with cling film and left it to rise on the stove (the oven is heating up; the donuts “grow”). Next, a little secret (or maybe not a secret at all) I put a container for water on the bottom of the oven (I have a broken 15 cm pp25 baking dish) before putting the baking sheet in the oven I pour 750-1000 ml of hot water (almost boiling water) into the container. water. And then we put the baked goods, bake for 10-15 minutes, remove the water, and finish baking without water. Yeast baked goods do not dry out, but turn out with a ringing and crispy crust. About 10 minutes before they are ready, grease the donuts with a mixture of garlic squeezed through a press (5 cloves), half an egg, and a teaspoon of vegetable oil (mustard is just what you need here) and finish baking in the oven.

While the donuts are baking, make roses.

For the filling I used the leftovers:
walnuts about 100 grams, raisins 100 grams, dried apricots 5.4 tablespoons of coconut flakes and a couple of tablespoons of sugar (I didn’t put a lot and so everything is sweet and raisins and dried apricots), I twisted everything in a meat grinder.

Roll out the remaining dough into a thinner layer (I made two layers, the size of the table does not allow me to roll out one) grease
thicker melted butter, sprinkle with filling, roll up and cut into pieces (I divided it into 16 pieces because it doesn’t fit on the baking sheet anymore, but in my opinion the size turned out to be suitable)

Cover with cling film and let rise. And then as with donuts, just grease with the remaining half of the egg.
We take it out and before everyone in the household comes running to the smell, we manage to eat a piece of each

My family loved pies and knew how to bake them. And I also love and know how to bake pies. I have many recipes for yeast dough for all occasions. Some were inherited, and some were invented by herself.

Cold yeast dough stands apart in my collection of recipes. I have a reverent attitude towards him, as towards a living person. When you prepare it, the dough reacts vividly to all my manipulations. At first it sticks mercilessly to your hands, then it starts to squeak and creak, and after proofing it becomes soft and pliable like plasticine. Cold yeast dough is very fun to work with - you don’t need to knead it for a long time and thoroughly, and it works not warm, but in the refrigerator. It's always amazing for me to open the refrigerator and see a puffed up ball of dough. The finished dough does not stick to your hands or the table, rolls out to any thickness and is easy to mold. One batch of cold yeast dough produces delicious pies, thin pizza, and lush open pies. And everything is delicious. By the way, pizza made from cold yeast dough turns out perfectly, with a thin and crispy crust.
The composition of products for cold yeast dough is similar to the composition for regular yeast dough. The difference lies in the mixing technology. Cold yeast is quickly mixed with warm milk and left in the refrigerator for 2-3 hours. I knead the dough only with my own hands, with love and a good mood. And it always answers me with lush pies and buns. Just a dream, not dough.
Preparation time: 30 minutes of kneading and 2-3 hours of rising in the refrigerator
Difficulty: medium
Ingredients: for 32 pies or 4 large pizzas
Milk – 1 glass
Butter or margarine – 200g
Flour – 550-600 gr
Dry yeast – 7g
Granulated sugar – 2 tbsp. spoons
Salt – 0.5 teaspoon
Egg – 2 pcs

How to Prepare Cold Yeast Dough:

Remove the butter from the refrigerator in advance and leave it to soften at room temperature.
Heat a glass of milk to 30 degrees.
Mix warm milk, yeast and granulated sugar in a bowl until completely dissolved.
Place in a warm place for 15-20 minutes until foam from the yeast appears on the surface.
While the yeast is rising, sift the flour.
Rub the softened butter and flour into crumbs using your hands.
Mix eggs into the dough.
Pour the risen yeast into the dough. Knead fanaticism for about 5 minutes. When kneading, the dough will strongly stick to your hands, flake and squeak. The dough should be dense and sticky. If necessary, add a little flour. After refrigeration, the dough will stop sticking.
Form a ball of dough and place in the refrigerator for 2-3 hours. In the refrigerator the dough will rise and become plasticine.
After three hours the dough is ready.

Well, then, sprinkle the table with a little flour, or pour a little oil and go ahead. The dough is very easy to work with. It doesn't stick, it molds well and rolls out just great. I think you can do whatever you want with this test. One caveat: when sculpting, the dough must be kept in the refrigerator, taking it out in small portions. Quickly mold and bake without proofing.
Now, when I want pies or pizza, I no longer think about the difficulties of kneading the dough. I just enjoy making cold yeast dough. And most importantly, it is universal. You can bake pizza, pies with cabbage, and even a sweet pie in one fell swoop.

How I prepare Cold Yeast Dough:

I take the butter out of the refrigerator and leave it at room temperature to soften. I will need exactly this for the test.
I heat a glass of milk to about 30 degrees. This is the optimal temperature for yeast development

In a bowl, mix warm milk, yeast and granulated sugar until completely dissolved. Place in a warm place for 15-20 minutes until a cap of yeast appears on the surface.

While the yeast is rising, I sift the flour so that it absorbs air and breaks up the lumps.

With my hands and in a good mood, I grind the softened butter and flour into crumbs.

Add eggs and mix evenly.

Meanwhile, the yeast has risen and I add it to the dough. I knead the dough with my hands without fanaticism for about 5 minutes. When kneading, it exfoliates and squeaks invitingly. The dough should be dense. If not, add a little flour. Please note that when kneading, the dough initially sticks strongly to your hands, then less. After it sits in the refrigerator, this disgrace will stop.

I quickly form a ball and put the dough in the refrigerator for 2-3 hours. You can even overnight. My experience has shown that the perfect dough is ready in about 3 hours. During this time, the dough will rise and become truly plasticine.
The dough is ready!

Bon appetit! If you have any questions, ask, I will definitely help.