Not a single baked product is complete without yeast dough, be it bread, pies, pizza or fragrant buns. At the same time, there are many ways to prepare it: sponged and straight, with fresh yeast and dry, for regular pies or for baked goods. In all cases, yeast plays the main role in the recipe. It is thanks to them that the dough turns out so tender and airy, and the products made from it are soft and incredibly tasty!

When kneading, you must remember that the flour for yeast dough must be sifted, and the room for aging the product must be warm. As the dough “rises,” it needs to be kneaded twice: the first time - immediately after the start of fermentation (usually this happens 1-1.5 hours after you start the dough); The second kneading should be done after waiting approximately the same time, after which you can immediately begin modeling and baking the products.

A safe way to prepare yeast dough
This recipe is convenient because it takes much less time than when preparing it using the sponge method. Use a wooden spatula for kneading; At the same time, make sure that the rotation of the blade is always carried out in the same direction. This contributes to better swelling and elasticity of the dough.

Ingredients for preparing regular straight dough:

• flour - 800 g;
  
• water or milk - 1 tbsp.;
  
• raw yeast - 20 g;
  
• egg - 1 pc.;
  
• melted butter or margarine, cooled until warm - 50 g (can be replaced with 4 tablespoons of vegetable oil);
  
• sugar - 100 g (if you need unsweetened dough, it will be enough to wait 2 teaspoons);
  
• 1/2 tsp salt.
  

Cooking technology:

1. Heat the milk or water to about 36 degrees (maintain the temperature; hot liquid may kill the yeast) and add the yeast. Stir thoroughly until the yeast is completely dissolved in the liquid.
   
2. Add eggs, previously beaten with sugar and salt.
   
3. Gently stir in the flour.
   
4. At the end of kneading, add butter or vegetable oil to the mixture and knead thoroughly until the dough comes off your fingers.
   
5. Form a ball, put it in a saucepan and, covering it with a napkin, put it in a warm place to “reach”.
   

Sweet sponge method
The dough prepared in this way, although it requires more time and attention during the preparation process, the pies from it also turn out incredibly appetizing and airy!

Ingredients for sponge dough:

• flour - 3 tbsp;
  
• milk - 300 ml;
  
• raw yeast - 50 g;
  
• eggs - 5 pcs.;
  
• sugar - 300 g (for unsweetened dough, limit yourself to 2 tablespoons);
  
• butter - ½ pack;
  
• margarine - ½ pack;
  
• vegetable oil - 4 tbsp. spoons;
  
• salt - ½ teaspoon.
  

Cooking technology:

1. In a small container, heat the milk to 36 degrees.
   
2. Add the yeast to the liquid and stir well until it is completely dissolved.
   
3. Add 1/2 tbsp sugar and mix thoroughly again.
   
4. Cover the container with the yeast mixture with a napkin and leave in a warm place for 40 minutes. This time is necessary for the yeast to activate.
   
5. Since the dough will rise and increase significantly in volume, take a large enamel pan or basin and pour in the liquid yeast.
   
6. Add another 1/2 tbsp sugar and half the flour. Knead the dough well. Cover with a towel and leave for another 40 minutes. During this time, the dough should increase in volume by 2-3 times.
   
7. Add all other ingredients to the dough, leaving only the flour, and mix thoroughly.
   
8. Now start mixing in the flour little by little. This should be done until the dough comes off your fingers.
   
9. Make a ball of dough, brush it with vegetable oil and, cover with a lid, leave to rise for 1 hour.
   

Your dough is ready to use! It's time to roll it out and shape future buns and fragrant pies!

Hi all. Today we’ll talk about yeast dough, and offer a simple recipe for its preparation. This yeast dough is universal, i.e. it is suitable for both sweet baked goods (pies with jam, marmalade, fruit pies, cheesecakes) and non-sweet baked goods (pies with cabbage, potatoes, meat). This dough does not go stale for a long time, it is soft, fluffy and you can even bake pizza with it.

Any yeast is also suitable, you can use both dry and fresh. Any yeast must be stored in the refrigerator, then it will be effective for a very long time.

Be sure to try making yeast dough, even though you haven’t succeeded in making it before, you will definitely succeed. Because pies and pies are always a lifesaver.

To prepare the dough we will need:

• 0.5 liters of warm liquid
• dry yeast 1 sachet per 1 kg of flour or 25-30 g fresh
• 2 tbsp. l sugar
• salt 1 tsp. with a slide
• flour 850-1000 gr
• vegetable oil 50-100 ml

How to make the most delicious yeast dough

We take a large bowl and pour two glasses of any liquid into it, i.e. milk, sour milk, yogurt, kefir, fermented baked milk, you can even sour milk. If there is nothing dairy, then we just do it with warm water. You can also have a mixture of all of the above. The liquid must be warm, but under no circumstances hot.

Place the yeast in warm water and stir until it is completely or almost completely dissolved. Then add two tablespoons of sugar and 1 teaspoon of salt and stir. If there are small lumps of yeast left, it’s okay.

Next we will add flour. The simplest, cheapest flour will do. We sift the flour through a sieve so that it is saturated with air, so that as many air bubbles as possible get into the dough, and it is airy. First, add a couple of glasses of flour and start kneading first with a spoon. It is difficult to say the exact amount of flour; it also depends on the flour itself. Then you'll figure it out. Add a couple more glasses of flour and continue kneading.

We never add eggs. If you need dough for buns, then there are eggs and sour cream.

Never add too much flour at once; it's never too late to add it. If the dough turns out to be too thick, then making it more liquid will be problematic.

At this stage, you can already add a quarter cup of oil. And look, there may still be torment. Don't be afraid to add oil, it won't be felt in the dough. We continue to knead with our hands. The oiled dough does not stick either to your hands or to the walls of the dishes, and kneading it is a pleasure. At this point, the dough becomes elastic and springy, which means that the dough begins to rise and the yeast begins to work. This dough does not need to be made as dense and hard as for dumplings, for example. It should be pleasant to the touch, like elastic young female breasts))).

If the dough sticks to your hands, you can add a spoon or two of flour. But the dough still shouldn't be too thick.

Well, the dough is ready. Leave it in a bowl, cover with a lid or something. Or you can put it in a plastic bag without tying it and leave it in a warm place. The dough will rise in about 1-2 hours, during which time prepare the filling for the pies.

Try, learn and you will definitely succeed.

Not every housewife risks messing with yeast dough. After all, there is always a fear that it will not rise and will be completely unsuccessful. And then the products will simply have to be thrown away. But in fact, yeast baking is not such a difficult task, especially if you stick to proven recipes and use modern scientific advances. Dry yeast can certainly be classified as such. Let’s clarify how to knead yeast dough using dry yeast.

Dry yeast is actively used by home confectioners. But it is not always possible to prepare truly delicious baked goods with their help. In order for culinary experiments with dry yeast to be truly successful, you need to know several basic features of such a product and have information about the rules for its use.

Thus, culinary experts recommend using exclusively fresh dry yeast (from just an open bag). Do not store such a product for a long time, and if it was not possible to completely consume it, carefully ensure that not a single gram of moisture gets into it. Of course, you should not use expired yeast for baking.

If you purchased active dry yeast, dilute it in warm milk or warm water (temperature about 35-42C). After five to ten minutes, the yeast activation process should begin, and if this does not happen, it is better to stop using it altogether. And instant dry yeast does not require activation; it can simply be combined with other dry ingredients for your dough. Let's talk about methods of kneading dough with such products in a little more detail.

How to knead dough with yeast at home?

Very quick yeast dough

To make dough with dry yeast, you should stock up on a tablespoon of dry yeast (optimally instant), a couple of tablespoons of sugar, three tablespoons of flour and three hundred milliliters of warm water or milk. For the second stage of preparing the dough, use a teaspoon of salt, a third of a glass of vegetable oil and a certain amount of flour - about two to two and a half glasses (the amount of flour may vary depending on its characteristics).

Combine all the ingredients from the first part of the recipe (yeast, sugar, flour and water or milk), mix well and leave for a quarter of an hour in a fairly warm place. After fifteen minutes, proceed to the second stage. First add butter and salt to the prepared mixture. Mix well.
Then gradually add flour in small portions. The dough must be stirred until it stops sticking to the skin of your hands. Then it should be covered with a clean piece of fabric and sent to a fairly warm place for a quarter of an hour.

During this time, the dough should rise about one and a half times. Of course, from the proposed volume of products, not much dough will be obtained. It can be enough for one and a half trays of pies.

Yeast dough with egg

To prepare this version of the dough, you should use five hundred and fifty grams of flour, three hundred milliliters of water or milk, twenty-five grams of granulated sugar and twelve grams of dry yeast. Also stock up on fifty grams of butter, one egg and half a teaspoon of salt.

Add yeast to flour and mix well. Then heat the milk to about 40C, add salt and sugar. Stir. Beat in the egg and mix well again. Gradually add flour and yeast to the milk mixture and knead the dough.

Place the resulting dough into the mold, cover with a towel and leave for a couple of hours to rise.

Ideal butter dough with dry yeast and kefir

To get yeast dough from a bag, you should stock up on six and a half glasses of flour, ten grams of salt and fifty grams of sugar. Also use a glass of kefir (it can be replaced with liquid sour cream or whey), twenty grams of dry yeast, half a glass of butter (melted), a couple of chicken eggs, some vegetable oil and half a glass of warm water.

First of all, prepare the dough: mix the yeast with a teaspoon of sugar, flour (three tablespoons) and warm water (37-42C). Using a whisk, bring the dough until smooth, cover and place in a fairly warm place for a quarter of an hour. Once small bubbles appear on the surface of the dough, it can be considered ready. Next, mix in kefir (or other dairy product), butter and sugar with salt. Beat a couple of eggs and add them to the rest of the ingredients. Pour four cups of flour into the resulting homogeneous mixture and knead the dough using a wooden spoon. Gradually add flour until mixing is no longer possible.

Place the dough on a suitable surface and continue kneading until it reaches a nice consistency. Form the dough into a ball, coat it with vegetable oil and place in a bowl. Cover the container with a piece of clean cloth and leave it warm. Once the dough has doubled in volume, knead it lightly and leave it to rise again. Further, the dough can be used to prepare various baked goods.

Thus, kneading dough with dry yeast and using dry yeast is not such a complicated science. And if desired, every woman can cook amazingly delicious baked goods with them.

Pies, pies, rich pastries, loaves of bread - these are traditional dishes of Russian cuisine, which every housewife should have been able to cook in the past. In Russia, a variety of baked goods are at a premium. Open and closed yeast pies, all kinds of pies, buns, shanezhki, cheesecakes, pies and kulebyaki. Not long ago, this list was supplemented by pizza, which can also be prepared with yeast dough.

In addition to the daily menu, pies were included in the list of holiday dishes and had a sacred meaning. For example, wedding chicken was traditionally served at a wedding, and a loaf of bread was also baked to welcome dear guests. Everyone knows the folk custom of greeting dear guests with bread and salt. The birth of a new family member was celebrated with so-called Grandma's pies. These are buns, bagels, pretzels and other baked goods, the baked goods of which were treated to all neighbors.

Make yeast dough or buy ready-made? Everyone decides for themselves. You can, of course, buy ready-made ones. However, every self-respecting housewife has at least once tried to make yeast dough herself. Nowadays, raw and dry yeast, instant yeast and various kitchen tools are available for making simple and delicious baked goods.

Whether with water or milk, kefir or sour cream, dry or raw yeast, you still need to know how to make yeast dough. I have already written about cooking. In this article I describe in detail how to make dough using flour, water and yeast using a sponge dough, as well as using a straight method. Let's also consider how to choose the right products.

Preparing dough with yeast has many nuances, so high skill can only be achieved with considerable experience. Some young housewives do not dare to mess with yeast dough and it is completely in vain. Of course, it requires some skill. But after trying once or twice, you will be able to comprehend all the subtleties that allow you to create a tender, soft, very tasty dough.

The hut is not red in its corners, but red in its pies.

Your hut will be red with a variety of pies - with potatoes, with meat, with fish and cabbage. Or sweet with apples, jam, jam or cottage cheese. And each pie with a new filling will be perceived as a new dish. You will be known as a great cook and will regularly pamper your family with delicious pastries.

16 secrets to fluffy yeast dough

Before you start preparing the dough, you need to evaluate all the nuances, the implementation of which guarantees an optimal result.

1. Yeast can be either dry or raw, pressed. But in any case, they must be fresh and of high quality. All failures in preparing yeast dough most often occur precisely because of low-quality yeast.
2. The temperature of water or milk for breeding yeast should be between 28-36 degrees. Otherwise, the fungi will simply die or never become active.
3. An important secret to airy, fluffy dough is the equally warm temperature of all mixed ingredients. That is why it is necessary to first remove milk and eggs from the refrigerator so that everything warms up to room temperature.
4. The kneading process does not tolerate fuss, drafts and other factors that can spoil the entire result.
5. Before adding flour to milk, you need to sift it. This way it is enriched with oxygen, which makes the dough more fluffy.
6. To make the yeast dough more elastic and tender, add a small amount of vegetable oil to it.
7. To obtain fluffy pies, you need to do several kneadings while rising the dough. There is no need to cover the pan with a lid, otherwise the dough will suffocate; just cover the container with a towel.
8. The contact of yeast and fats is unacceptable, which inevitably causes a decrease in fungal activity. Therefore, add oil after the dough has risen.
9. The kneading bowl should not be too wide, otherwise the dough will not rise well, simply spreading out along the bottom.
10. When proofing, the pan should be in a warm place. If the batteries in the house no longer work, then you can put the container in a bowl of warm water.
11. You need to knead the dough for at least 10-15 minutes - this has a positive effect on the activity of the yeast.
12. You don’t need to add a lot of flour to the dough, hammering it, because it doesn’t rise well and the baked goods turn out tough.
13. You should also not keep it warm, otherwise the pie will be sour. It rose, kneaded it twice and on the third rise you can already start cooking the products.
14. Modern housewives can store yeast dough in the freezer - it will not spoil. Once defrosted, it will rise as fresh.
15. Having formed buns or pies, you need to leave the products to proof for 15-20 minutes, only after that you can put the baking sheet in the oven.
16. The baking temperature directly depends on the richness. Butter dough is baked at a temperature of 180-200 degrees Celsius, while soft dough requires a higher temperature, up to 240 degrees.

Butter dough for pies and buns with sour cream

Baking according to this recipe turns out soft and fluffy. Mix with high quality flour with good gluten.

Flour for sweet products must be of impeccable quality, only in this case the butter dough will turn out perfect.

Make baked pies with sweet filling or buns with raisins from it. Cheesecakes with cottage cheese are also good from it. They will be tasty and soft. You can bake the product in the oven or in a slow cooker.

What you will need:

Preparation:

First you need to wake up the pressed yeast. You will need a spoonful of sugar, warm milk and the yeast itself, which we mix in a container and leave for 15 minutes.

Add sifted wheat flour to the resulting mixture. It must be added in small portions, carefully. Now you can add salt. I mix everything step by step until smooth. This method avoids lumps. When the dough becomes dense enough, leave the whisk and knead with your hands.

Now you need to let it rest, and to prevent the surface from winding, I cover the bowl with a napkin. After 15 min. it is necessary to add vegetable oil heated to room temperature. And knead again with my hands for 10 minutes.

Cover the container with film and leave in a warm place for an hour. During this time, the volume will increase by 2 times.

I sprinkle flour on the table and place the risen dough on it. You need to carefully flatten it into a rectangle with your hands.

I fold the finished layer into a flat roll, which, in turn, is also rolled into a flat roll, but this time across.

I place the roll on a floured table and cover it with a bowl. I leave it for 20 minutes. I repeat the manipulations with the dough and again let it rest for 20 minutes.

After this, the fluffy, rich yeast dough is ready for making pies and buns.

Many people remember their childhood, which occurred during the Soviet Union. Surely, many people remember delicious yeast baked goods, all kinds of buns, pretzels or donuts, braids, gingerbreads, sour cream, etc.

Unified Soviet baking guaranteed the expected taste and high quality of the baked goods. At the same time, it was the same in any store throughout the country. If you want to revive the taste of Soviet childhood in your kitchen, then prepare yeast dough according to GOST. An excellent ratio of up to grams of verified products guarantees a successful result.

The video from the EDa TV channel shows in detail how to make a dough so that the dough is soft and fluffy like fluff.

For pizza at home

If pizza used to be an exotic and foreign dish, now it has firmly entered the everyday menu. Therefore, it’s worth pampering yourself and your family with delicious homemade pizza on your day off, especially since it’s quite simple to prepare.

The best and healthiest fast food is made only at home.

From the many dough options, it is worth choosing the yeast one. Despite the length of the stages of preparing such a dough, the process is not complicated. Even a teenager can do it. Follow the recipe directions and you will succeed.

What you will need:

Preparation:

First you need to mix sugar, dry yeast and water. After 10 minutes in warm water, the dry yeast comes to life and begins to bubble.

And immediately add salt, butter and sifted flour to the bowl with yeast. Knead all the ingredients until an elastic dough is obtained. The process continues until it stops sticking to your hands.

Cover the bowl with cling film or a towel and leave for 35 minutes. During this time, the dough will proof and rise a little.

Here it is ready for baking pizza. Soft, tender, elastic, the dough rolls out perfectly and rises during baking, providing a soft, fluffy and at the same time quite thin cake.

Yeast pies with kefir

Delicate, delicious pies baked in the oven. We are always happy to see them. Whether it's a home-cooked breakfast, lunch or a picnic outside the city. Therefore, every housewife should learn how to prepare a simple yeast dough with kefir for pies.

The dough is extremely easy to prepare, neutral in taste and can be combined with both sweet and savory fillings. Such pies turn out to be soft, tasty and retain their taste for a long time and do not go stale.

What you will need:

Preparation:

First, I sift the flour and add a packet of instant, dry yeast to it.

Don't forget that all products should be at room temperature.

After this, you need to mix kefir and vegetable oil. I heat the mixture to a temperature of about 38 degrees. Add salt and sugar to it, stir until smooth. After this, it remains to mix the dry and wet ingredients to obtain a dough.

I knead first with a spoon, and then I start kneading with my hands. The resulting soft, elastic ball must be placed on a floured surface and kneaded for 8-10 minutes.

I leave the finished dough at room temperature for half an hour to proof. To prevent it from getting too windy, I cover it with a towel. The towel will not become an obstacle to natural moisture and air exchange.

After half an hour, knead the dough and leave for another half hour for the next rise. When it has risen well again, I knead it again.

Now you can divide it into portions. The dough prepared from the indicated ingredients will yield 12 pies weighing about 70 grams.

We make pies as follows. Roll a piece of dough into a ball, and then gently knead it into a flat cake up to 0.5 cm thick. For this, use a rolling pin. Then we put the filling on the pieces and pinch the edges, giving the pie the desired shape.

Line a baking tray with baking paper and place the pies.

The products should be laid with the seam down, so the appearance will be most beautiful and the filling will not spread.

Cover the baking sheet with a towel for 15 minutes to proof. During this time, the pies will acquire the fluffy, expected shape.

Before putting it in the oven, I brush each pie with yolk. When baked, the yolk turns into an appetizing glossy crust. Such pies are baked for 15-20 minutes at temperatures up to 200 degrees. Depending on the characteristics of the oven, it is difficult to predict the exact baking time, so you should focus on the appearance of the finished products.

Homemade bread from Yulia Vysotskaya

I couldn’t miss this video from Yulia Vysotskaya. I decided to insert it into this article because I myself also bake a loaf of bread in the oven when I have time. I absolutely do not want a bread machine. I love it when I knead the bread dough with my own hands. As they say, with love.

This is where I will finish my article about yeast dough. We'll see you in the next recipes. Thank you to everyone who cooked with me today!

Every housewife probably wants to learn how to cook truly delicious pies, but unfortunately, not everyone gets it right? just like cooking. In fact, there is nothing complicated in this procedure, all we need is a little free time and, of course, the desire for this.

Yeast dough can be prepared in different ways, which is why different times can be spent. The resulting pies turn out to be very soft, aromatic and even more fluffy, but only if everything was prepared correctly, taking into account all the subtleties and nuances, without which it is simply impossible to get the perfect result.

So, in today’s article we will look at recipes for making yeast dough, which we will prepare at home and to make it more clear, we will definitely illustrate them with step-by-step photographs!

Ingredients:

• Dry yeast - 1 heaped teaspoon
• sugar - 2 tbsp. l
• warm water - 50 ml
• chicken eggs - 2 pcs
• margarine – 80 gr
• warm kefir or milk - 170 ml
• flour - 500 gr
• salt - 1 tsp.

Cooking method:

For this recipe, first of all we need to make yeast. And to do this, in a small bowl or cup, combine 1 teaspoon of dry yeast, a pinch of sugar, 50 milliliters (required) of warm water and mix well.

Then add flour sifted through a sieve, risen yeast, warm kefir or milk, and mix.

Now heat the margarine a little, put it into the dough and knead it thoroughly, first with a spoon, then with your hands on the work surface. You need to knead the dough until it becomes soft and stops sticking to your hands.

Then transfer it to a bowl, cover tightly with cling film and leave at room temperature for 1.5 hours.

After the time has passed, remove the film and pour one tablespoon of vegetable oil onto the risen mass.

Then knead it thoroughly again, put it in a bowl, which we cover tightly with cling film and leave for 50 minutes.

After the dough has risen, knead it again and begin making our favorite pies.

Recipe for quick dough for pies

Ingredients:

• Flour - 9 cups
• warm water - 3 glasses
• sugar - 4 tbsp. l
• dry yeast - 1 tbsp. l
• vegetable oil - 1 cup
• salt - 1 pinch.

Cooking method:

First of all, prepare all the necessary ingredients and start making the dough. Pour the above amount of warm water into the basin, add sugar, salt, dry yeast and one glass of flour.

Then mix thoroughly until smooth and leave for 15 minutes until the characteristic yeast cap appears on the surface of the bowl.

The kneaded dough is very soft, elastic and should not stick to your hands.

We leave it to rest for five or ten minutes and begin making your favorite products.

Fluffy dough for pies with milk - recipe with step-by-step photos

Ingredients:

• Flour - 7 cups
• warm milk - 200 ml
• warm water - 200 ml
• chicken eggs - 2 pcs
• sour cream - 2 tbsp. l
• dry yeast - 2 tsp
• vegetable oil - 100 ml
• sugar - 2 tbsp. l
• salt - 1 tsp.

Cooking method:

In a deep bowl, combine the yeast, half a tablespoon of sugar, warm water and stir it all well. Leave for 15 minutes for a yeast cap to form.

Bring until smooth and add warm milk.

Now add the sifted flour in parts and begin to knead.

We bring the dough to such a thickness, after which we begin to knead it with our hands on a table sprinkled with flour.

When carrying out this procedure, which takes about 4-5 minutes, you need to know that the dough should not be filled with too much flour, otherwise it will not be soft, porous and airy.

Then we transfer it into a bowl, seal it tightly with cling film and leave at room temperature for 1.5 hours so that the mass rises properly.

After the time has passed, transfer the resulting mass to the table, lightly beat and begin preparing the pies.

Dough for pies on water without eggs

Ingredients:

• Flour - 6 cups
• dry yeast - 15 grams
• warm water - 500 ml
• sunflower oil - 100 g
• sugar - 3 tbsp. l
• salt - 1.5 tsp.

Cooking method:

1. To prepare the dough according to this recipe, you must first sift the flour and add dry yeast to it.

2. Pour sunflower oil, salt, sugar into the prepared warm water and mix the resulting mass thoroughly using a whisk.

3. Combine this mixture with flour and yeast, knead the dough until it stops sticking to your hands.

4. Leave it for 10 minutes so that it infuses a little, then form it into your favorite dish.

The big advantage of this recipe is that this dough can be used to make not only pies, but also buns and pies.

Recipe for yeast dough with kefir (video)

Having prepared according to this recipe, your pies will turn out unusually soft and tender, like fluff.

Bon appetit!!!