Baking from lean dough without yeast. Lenten yeast dough
Despite all restrictions, Lent is not a reason to retreat from delicious dishes. In particular, from baking.
Now I will tell you what kind of dough can be prepared, adhering to the strict rules of fasting. And what goodies can be made using this dough.
In fact, you can make almost any baked product - from buns and cookies to pie and pies. And also dumplings. Therefore in Lent You can delight yourself and your family with simple but delicious dishes.
I collected here various recipes- both with and without yeast. After all, you can prepare such a dough using mineral water, or with semolina, etc.
Lenten dough for dumplings
Dumplings with cherries - very tasty dish, which everyone loves. Fortunately, cherries can now be bought frozen, and many housewives freeze these themselves summer berry. Lenten dumplings with cherries they turn out fragrant and appetizing.
Products:
- Water (hot) - 200 ml.
- Salt - 0.5 teaspoon
- Flour - approximately 2.5 cups + a little for dusting
- Cherry - to taste
- Sugar - 1 teaspoon + for filling to taste
1. Let's start by preparing the dough. Mix a teaspoon of sugar and half a teaspoon of salt in a container.
2. Fill hot water. Stir until the sugar is completely dissolved.
3. Sift the flour in advance. Or sift directly into a bowl while stirring the dough. Stir with a whisk until the dough thickens. Next, you need to knead the dough with your hands.
The dough does not need to be filled with flour, otherwise the dumplings will turn out tough.
4. The resulting dough should be springy to the touch and perhaps stick a little to your hands.
5. Sprinkle the table and rolling pin with flour. If the dough sticks to your hands, you can also lightly coat it with flour.
6. Roll out the dough into a circle about 2 mm thick.
7. Using a glass or cookie cutter, cut out circles. Remove excess dough.
8. Place a little cherry in the middle of each circle, about 1 tsp. Sprinkle with sugar or fructose. Add a little flour, because... it will absorb excess cherry juice.
9. Sprinkle the board generously with flour. Place the formed dumplings on it. In this form they can be frozen for storage. Or immediately prepare dumplings from lean dough, putting them in a large number of boiling water.
Lenten pie dough without yeast
We all love lush pies that just melt in your mouth. And every housewife should know that such a pie can be made without the use of yeast. And now I’ll tell you how you can lean dough for a cake without yeast.
Products:
- Water - 200 ml.
- Oil (vegetable) - 50 ml.
- Vinegar 9% - 1 tbsp.
- Baking powder - 0.5 teaspoon
- Soda - 0.5 teaspoon
- Granulated sugar - 130 gr.
- Vanilla sugar - 2 teaspoons
- Flour - 200 gr.
- Cocoa - 3 tablespoons
Dry and liquid ingredients are mixed separately, so liquid ingredients take a larger bowl, dry ones will be added to it.
1. Mix oil, vinegar, water in one bowl.
2. Mix flour (sifted), cocoa (sifted), sugar, vanilla sugar, baking powder and salt in another bowl.
3. Add dry ingredients to liquid ingredients and mix.
4. Mix to consistency thick sour cream. At this time, you can turn on the oven to heat up.
5. Grease the mold with vegetable oil, sprinkle a small amount semolina.
6. Pour the dough into the mold and place in the oven at 200 C° for 20 minutes. Test with a dry toothpick. Decorate as desired.
Lenten dough for charlotte
Charlotte is the simplest and famous recipe pirogue. It is prepared from apples, flour, sugar and apples. During Lent, we are forced to give up eggs, and how, you ask, should we cook charlotte? And it's very simple! Next recipe will tell unusual way prepare lean dough for charlotte.
If you don't have it at hand sour apples, then you can take sweet ones, but then you need to reduce the amount of sugar in the dough.
Products:
- Apples - 3-4 pcs.
- Semolina - for sprinkling the mold
- Powdered sugar - for decoration
- Flour - 1¾ cups
- Salt - 0.5 teaspoon
- Orange juice without sugar - ¾ cup
- Sugar (can be brown) - ¾ cup
- Oil (vegetable) - ⅓ cup
- Vinegar ( lemon juice) - 30 ml.
- Soda - 1 teaspoon
1. Cut the apples into small pieces, removing the core.
2. Sprinkle the charlotte mold with semolina or breadcrumbs. Place apples in the pan to completely cover the bottom.
3. Mix sugar, salt, Orange juice, vinegar, vegetable oil. Beat until sugar dissolves.
4. Sift the flour and add to the bowl. Stir until smooth. You can stir with a mixer at low speed.
5. Stir soda in water. And pour into the mass. Pour the resulting dough into the mold with apples. Flatten.
6. Bake the charlotte in the oven at 190 degrees for 1 hour. Check readiness with a toothpick.
7. If desired, sprinkle the charlotte with powdered sugar.
Dough for dumplings or manti without eggs
The taste, speed of preparation and variety of flavors have made dumplings one of the most popular dishes. And homemade dumplings are valued even more. Therefore, here is a recipe for lean dough for dumplings, which is also suitable for dumplings, manti and other similar dishes.
Remember this Lenten dumplings, so the filling can be made from mushrooms, pumpkin, etc.
Products:
- Flour - 10 heaped tablespoons
- Water - 0.5 tablespoon
- Oil (vegetable) - 2 tablespoons
1.Put flour and a tablespoon of salt into a bowl. Mix.
2. Pour vegetable oil and a little water into the flour. You can knead the dough first with a spoon, and then with your hands.
It is better to add water in several stages, since different flours absorbs different quantities water.
3. Before using, the test should be allowed to rest for about 30-40 minutes. While the dough is resting you can make the filling.
4. To check if the dough has rested, you can pinch or press down. If the shape is preserved, then the dough is ready.
5. Tear off a small piece from the total mass and roll it out very thin. Using a glass or special form make rounds and remove the remaining pieces.
6. Place the filling in each circle and form a dumpling. Boil, fry or steam.
Lenten shortbread dough and nut cookie recipe
Products:
- Flour - 2 cups
- Mineral water - 0.5 cups
- Vegetable oil - 0.5 cups
- Walnuts -100 gr.
- Granulated sugar - 100 gr.
1. Nuts need to be crushed with a rolling pin. Or in another convenient way.
2. Add sugar to the chopped nuts and stir until smooth.
3. Mix oil and mineral water.
4. Add the flour sifted in advance into the container and knead the dough.
5. Divide the resulting dough into three approximately equal parts.
6. Roll out each part to a circle shape and cut into eight triangles.
7. Place the filling on the edges of the triangles and fold towards the center.
8. Place the finished tubes in the oven for 20 minutes at 180 degrees.
9. Sprinkle powdered sugar on top.
Lenten dough for pies with potato broth
Often, when boiling potatoes, we don’t think that we can use the resulting broth to prepare some other dish. For example, pies with the same potatoes.
In this recipe, I will tell you how to make dough for pies using potato broth. And for the filling you can use not only potatoes, but also cabbage, mushrooms, etc.
Products:
- Potatoes - 7-8 pcs. medium size
- Salt - 1 teaspoon
- Onion (medium) - 1 pc.
- Vegetable oil)
- Potato broth – 350ml
- Sugar without a slide - 1 tablespoon
- Dry yeast - 1 pack
- Flour - 4 heaped cups
1. It is very important to start cooking with the filling. For us it will be potatoes with onions. Boil peeled potatoes in salted water.
2. When the potatoes are cooked, pour the broth into a container. You should get approximately 350 ml. It will be useful for the test.
3. Knead boiled potatoes until pureed.
4. Finely chop the onion and fry until golden crust. Place in puree along with the oil in which the onions were fried. Stir.
5. Add sugar and yeast to the warm potato broth. Stir and leave the dough to cook for 20 minutes.
Cold or hot broth interferes with normal fermentation, so yeast should only be diluted in warm liquid.
6. In a deep container, mix two glasses of flour and the prepared dough. Readiness is determined by the presence of a yeast cap on the broth.
7. Gradually add salt, butter and the rest of the flour to the bowl. Knead the dough well. The resulting dough should be pliable and not stick to your hands. Cover with a towel and place in a warm place for 30-40 minutes.
8. When the dough has risen, you can make pies.
Yeast dough for buns or pies without eggs
The sugar bun is an essential part of any bakery. The bizarre shapes of these buns amaze the imagination. And what a taste they have! And here are the recipes for lean dough for these wonderful buns. By the way, I have similar recipe.
Products:
- Yeast (live) - 25 gr.
- Sugar - 100 gr. + 2 tablespoons
- Water - 250 ml.
- Flour - 3-4 cups + 2 tablespoons
- Salt - 0.5 teaspoon
- Oil (vegetable) - 50 ml.
- Vanillin - to taste (read the application on the package)
1. Before kneading the dough, you need to prepare the dough. To do this, you need to grind the yeast and sugar and add water. Stir until the yeast and sugar are completely dissolved. Add two tablespoons of flour and stir well. Leave the dough for 15-20 minutes for the yeast to start working.
Today we are preparing the perfect Lenten meal yeast dough at home: I will share with you my recipe for dough for pies, pies or buns! The recipe will be based on water and vegetable oil. By the way, lean doesn’t mean it’s tasteless! Any homemade baking This dough turns out very airy and appetizing, even without eggs and milk! Besides: to make it, special effort no need to add to cooking. This dough is like “fluff”: it is very easy to prepare - this is the simplest recipe for lean dough. The ingredients for yeast dough are the most minimal: it means it is economical and practical, accessible to everyone! Delicious lean dough, which we will prepare with our own hands, is perfect for homemade fragrant baked goods. And if you also include your imagination in the process of making pies, you can get not only tasty, but also beautiful, fluffy pastries!
Ingredients:
- Wheat flour- 500 grams;
- warm water - 300 milliliters;
- dry yeast - 5 grams (fresh - 15 grams);
- sugar - 2 tablespoons;
- salt - 0.25 teaspoon;
- vegetable oil - 60 milliliters.
Ideal lean yeast dough for pies. Step by step recipe
- Let's prepare the dough: mix yeast with sugar in a small cup, add a teaspoon of flour and first a little warm water. Mix, not necessarily until a homogeneous consistency. During the process of kneading the dough, these lumps will disappear. Add the rest of the water. Leave the dough for 10 minutes in a warm place to rise.
- After some time, the dough rises, bubbles form on top - this indicates that we have good yeast, and they are active. If the dough does not rise, then it is better to replace the yeast: since lush baked goods It won't work out for sure anymore.
- Mix the dough and pour into a more convenient large cup. Add salt and mix again. Do not add salt to the dough immediately; it will promote a slow rise. And one more thing: if you want sweet pastries, then at this stage add sugar.
- Add a glass of sifted flour to the dough and mix thoroughly. The flour must be sifted: we will remove any possible debris, and the flour will become more airy. Cover again and leave for a second time for 30 minutes. It is possible to immediately add all the other ingredients, but the dough will not turn out as fluffy as we want.
- After half an hour, the dough should have at least doubled in size. If the room is cool enough, fill a large cup with warm water and place a cup of dough in it. And yet, there should be no draft in the room: since a crust may form on top of the dough, and it will not rise well.
- Add butter to the ingredients, gradually add the rest of the flour. First, knead in a cup, then move to a work surface.
- Knead the dough until the flour is completely incorporated: the dough should become more or less homogeneous. Yeast dough loves to be kneaded for a long time. You can wash your hands and continue kneading. Knead for about 10 minutes.
- Lightly grease the top of the dough with vegetable oil. Place it in a cup, also greased with a little oil, cover and leave again (for 1 hour) in a warm place.
The dough is ready to use: tender, soft and airy. Punch down and cut into pies or buns. For better effect finished goods leave to proof for 20-30 minutes before baking. If you follow all the steps, then you will definitely succeed! Cook with me on the “Food for Every Taste” channel: by the way, there are buns with poppy seeds made from this dough. And on the website “Very tasty” you will always find the right recipe! Creative inspiration to you! Great baking!
On the eve of the great holiday, when most of us observe fasting, it would be very opportune lean dough. You can use it to make pies, pies, dumplings, manti, pasta, etc.
Lenten yeast dough for pies
- instant dry yeast – 7 g
- flour – 480 g
- water – from 350 to 600 g
- vegetable oil – 40 g
- sugar – 40 g
- salt - teaspoon
Preparation:
1. Add yeast and sugar to a warm bowl, dissolve, leave to activate for 15 minutes. A cap of bubbles should form on the surface.
2. Sift the flour into the suitable yeast, add salt.
3. Pour in vegetable oil, knead soft dough.
4. Place the dough in a pre-greased bowl, cover with film, and leave in a warm place to ferment for one hour.
5. Place the risen dough on a table dusted with flour and form into a ball. The dough is ready!
Lenten homemade pasta.
Ingredients:
- boiled water - half a glass
- flour - one glass
-salt
- vegetable oil
To prepare the sauce:
- parsley
-vegetable oil
- garlic
- turmeric
- vegetable oil
Preparation:
1. Brew a glass of flour with boiling water. Mix the flour with salt, and pour a couple of tablespoons of vegetable oil into the boiling water. Mix the whole mixture vigorously, put it in a bag, and leave to cool.
2. Roll out the dough into diamond shapes, leave for an hour, let it rest.
3. Boil the pasta (it should be al dente), discard.
4. Heat vegetable oil in a frying pan, add turmeric, crushed garlic, add paste, heat in spices.
5. Sprinkle with parsley, turn off, serve with sweet soy sauce.
Lean yeast dough
- water – 3 glasses
- flour – 6 tablespoons + 8 cups
- sugar – 4 tablespoons
- sunflower oil – one glass
- fresh yeast – 120 g
Preparation:
1. 6 tablespoons of flour, granulated sugar, water and fresh yeast mix, leave for 15 minutes.
2. Add a glass sunflower oil, salt, 8 cups flour, stir. That's all - in just a couple of minutes you're ready lean pie dough!
Lenten dough recipe
- fresh yeast – 35 g
- sugar - tablespoon
- flour – 6 cups
- salt
- vegetable oil – 3 tablespoons
Preparation:
1. Flour for cooking dough will do, both rye and wheat. Oil can also be either olive or sunflower.
2. Crumble the yeast into a bowl with your hands, rub it with the sugar until the yeast becomes quite liquid and the sugar grains completely “melt”.
3. Sift one and a half cups of flour into a bowl and stir. Sift the flour first.
4. As a result, you will get a dough - a thin dough.
5. Place the bowl on water bath for half an hour. Once the dough has doubled in size, continue the cooking process.
6. Pour in the second glass of flour, stir.
7. Sift 4 cups of flour into the dough (one after the other), pour in vegetable oil, stir with a spoon, place on a table sprinkled with flour, add the remaining flour, knead the dough for several minutes until it becomes thick and homogeneous.
8. Sprinkle the dough with flour, place in a bowl, and place in a water bath for 20 minutes.
9. After the dough has risen a second time, knead it with your hands. Lenten dough for pies ready!
And if you want something sweet for Lent, try cooking.
Lenten manti.
Traditionally, this dish is filled with chopped meat, however, you can use cereals and vegetables instead. Such manti will turn out no less tasty.
Recipe: lean dough
- flour – 355 g
- salt, water - ½ cup each
- oil - two tablespoons
Preparation:
1. Knead the dough from the listed ingredients, transfer it to a container that has been greased with vegetable oil in advance, and leave for half an hour.
2. Roll out the dough thinly, cut into squares with sides of 10 cm, lay out the filling, form envelopes, pinch the edges diagonally.
3. Manti can be cooked in a double boiler in just 25 minutes. ready!
Here are a few filling options:
Manti with cabbage and potatoes.
Ingredients:
- potatoes – 4 pieces
- white cabbage – 1/3 heads
- carrot
- onion
- vegetable oil
- salt
Preparation:
Chop the vegetables, stir, season with oil and add salt. If desired, add various seasonings.
Manti with mushrooms and potatoes.
Ingredients:
- champignons – 320 g
- vegetable oil
- onions – 1 piece
- potatoes – 5 pieces
- salt pepper
Preparation:
Chop all products and mix. Instead of champignons, you can use other mushrooms. For example, white.
Manti with lentils.
Ingredients:
- onion
- lentils – 120 g
- garlic cloves – 3 pieces
- salt pepper
Preparation:
1. Boil the lentils in advance, add garlic and sauteed onion, salt and pepper.
2. Add champignons to the filling.
3. Serve manti hot with sour cream and tomato sauce.
4. Decorate with greens on top.
And in common days cook .
Lean puff pastry
- salt, sugar
- baking powder - teaspoon
- vegetable oil – 0.25 cups
- wheat flour – 3 cups
Preparation:
1. Mix baking powder and flour in a bowl. If you are going to make sweet baked goods, add sugar. If your baked goods will contain potatoes or meat, add salt.
2. Pour one glass of flour into the flour and knead the dough. The dough should be dense and elastic.
3. Pour flour onto a cutting board and roll out the dough on it. You should end up with a layer thinner than 2 mm. Grease the entire layer with vegetable oil.
4. Cut the layer in half, place one part on top of the other, smooth it with your hand, and roll it up on one side.
5. Ready roll put it in the refrigerator for half an hour.
6. Take out the roll, flatten it, roll out the dough again, bake the products you want.
You will definitely like it.
Lean yeast-free dough.
Ingredients:
- flour – 1 kilogram
- salt, vegetable oil - 3 tablespoons each
- warm water – 255 ml
Preparation:
1. Sift the flour into a bowl, gradually add warm water, salt, vegetable oil, knead into a homogeneous dough, cover with a towel, and place in a warm place for 10 minutes.
2. After the specified time has passed, roll out the dough again with a rolling pin, cover with a towel, and leave for another 15 minutes. Lenten dough for pies and the pies are ready!
Lenten dough for dumplings.
Ingredients:
- flour – 520 g
- water - one glass
- vegetable oil - a couple of tablespoons
- a pinch of salt
Preparation:
Mix vegetable oil, salt, warm water and flour into a stiff dough, put it in a plastic bag, and let it rest for about an hour. The dough turns out to be very thin and elastic, so you can easily make dumplings and dumplings from it.
Lenten puff pastry .
Ingredients:
- wheat flour – two tablespoons
- water – 125 ml
- sunflower oil – 125 g
Preparation:
1. Sift the flour.
2. Combine salt in a blender bowl, ice water and sunflower oil.
3. Beat the mixture until a fluffy white mass is formed.
4. Pour the foam into the flour, knead the dough.
5. The dough turns out elastic and soft. It can be used to prepare salty or sweet products. This dough will turn out great!
Lenten pie dough.
Ingredients:
- yeast – 35 g
- wheat flour – 4 cups
- vegetable refined oil– half a glass
- salt - a quarter teaspoon
- granulated sugar - half a glass
Preparation:
1. Add the listed ingredients to one and a half glasses of water, knead the mass until it becomes elastic and easily comes off your hands.
2. Place the resulting dough in a warm place for 3 hours to ferment.
3. Prepare pie filling:
Apple: cut half a kilogram of apples, mix with half a glass of chopped walnuts, breadcrumbs, sprinkle with sugar, cinnamon, stir everything.
Potato: Boil the potatoes and mash them with a potato masher. Rings onions fry in sunflower oil, add crushed garlic, stir everything.
For the filling you can also use carrots, raisins, buckwheat with mushrooms, stewed cabbage.
Lean pizza dough.
Ingredients:
- vegetable oil – 3 tablespoons
- cold water – 120 ml
- flour – 1.5 cups
- ground black pepper
Preparation:
1. Sift the flour, add pepper, salt, pour in water, oil, mix with a spoon, transfer to a flat surface previously sprinkled with flour. Knead the dough for at least 7 minutes. The dough should be smooth and homogeneous, wrap it in film, and put it in the refrigerator for 40 minutes.
2. After resting in the cold, the dough will become pliable and elastic. Roll it out, brush with tomato sauce, put the filling on top, bake until the cheese melts at 180 degrees.
3. To ensure that the dough absorbs the sauce as best as possible, make holes in it.
Lenten pie with spinach.
Ingredients:
For the test:
- warm water - a couple of glasses
- a packet of dry yeast
- sugar - teaspoon
- sugar - tablespoon
- salt - half a teaspoon
- vegetable oil – 1/3 cup
- flour – 720 g
For filling:
- frozen spinach – 1 package
- onion
- vegetable oil
Preparation:
1. Dissolve a packet of dry yeast, a teaspoon of sugar in half a glass of warm water, stir, let it brew, pour in one and a half glasses of warm water, a third of a glass of vegetable oil, add half a teaspoon of salt, a tablespoon of sugar, stir.
2. Add 700 g of flour, knead the dough, put it in a warm place for an hour, let it settle, and start cooking.
3. Prepare the filling: take a small onion, chop it, fry it.
4. Add frozen spinach, let the liquid evaporate, and add salt.
5. Roll out half the dough, place the filling on it, cover with another layer, pinch the edges, bake.
As you can see, there are a large number of options for preparing lean dough. You can use it to make dumplings, manti, pies, pizza, etc. At the same time, lean dough does not mean tasteless dough.
Preparation: 2 hours 30 minutes
Recipe for: 10 servings
The dough is universal; you can make both sweet and savory baked goods. The only difference will be in the amount of sugar. Since I was baking savory pies, then I only added one spoonful of sugar, but if you are planning sweet baked goods, you should add 3 tablespoons. Now I'll move on to the recipe.
Lenten yeast dough recipe
For lean yeast dough you need six glasses of flour, two glasses of water, a spoonful of salt and a spoonful of sugar, a spoonful of dry yeast or 20 grams of fresh yeast, and two tablespoons of sunflower oil.
Ingredients
- Flour - 5 cups
- Water - 2 glasses
- Salt - level teaspoon
- Sugar - 1 tablespoon
- Yeast - 30 grams
- Vegetable oil - 70 ml
Step-by-step cooking recipe
Lenten yeast dough for pies
How to cook pies? For example for Lenten menu You can make pies with mushrooms.Filling ingredients
- champignon mushrooms 600 grams
- onion 2 pcs.
- sunflower oil 40 grams
- salt to taste
Lenten yeast dough for pie
Divide the dough into two parts and roll out. Place one sheet in a baking dish and place the mushrooms on it. Cover the pie with the second sheet. Bake in spirituality until done. If a crust forms, then 5 minutes before cooking, sprinkle with water and turn off the oven. Ready pie cover with a towel, leave for 10-15 minutes and then serve.It's Lent and if you decide to fast, you need to follow its rules by consuming lean food, but at the same time, sometimes you really want something tasty, some kind of baked goods, so much so that you just can’t afford any sweets. What to do? First of all, don’t bring yourself to the point where you start dreaming about delicious buns and pies even in your sleep. Even though most of our favorite sweets are prohibited during Lent, this does not mean that we need to give up baking altogether. Do not sacrifice yourself, fasting is a voluntary and conscious abstinence from the main familiar products, but in no way a hunger strike or self-torture.
During the fasting period you can prepare and delicious bread, And great pies and pies, and wonderful buns, cheesecakes, pies, pasties, dumplings... One condition - you need to cook all this on lean dough, which, as you know, does not contain eggs, milk and butter. But believe me, the dough, which can be kneaded with water and soda or with yeast, makes excellent baked goods. And tasty, and healthy, and no remorse.
There are several types of lean dough. This unleavened dough, and puff pastry, and yeast. Preparing lean dough is not at all difficult, but some of its features need to be kept in mind. Due to the lack of baking, this dough rises faster, so you should not leave it unattended for a long time. Products made from lean dough bake much faster than butter dough and go stale very quickly, so they need to be stored in in a plastic bag, pre-wrapped in a linen towel. There is no need to tie the bag; it is advisable to leave it open.
Yeast dough
Ingredients:
1 kg flour,
2 stacks water,
150 g vegetable oil,
2 tsp Sahara,
40 g yeast,
salt - to taste.
Preparation:
Add salt, yeast and sugar to a bowl of heated water. Stir until the yeast is completely dissolved in the water. Add the yeast to the flour and pour in the vegetable oil. Knead the dough and leave it for 1 hour in a warm place to rise. When it rises, knead it and repeat this procedure again. The dough is ready. Form it into products and bake.
Yeast dough with vodka
Ingredients:
4 stacks flour,
1.5 stack. water,
2 tbsp. vodka,
2 tbsp. vegetable oil,
100 g melted lean margarine,
1 tsp Sahara,
1 tsp salt,
1 packet of dry yeast.
Preparation:
Pour water and vodka into the sifted flour, then vegetable oil and melted margarine, add salt, sugar and yeast. Knead a thin dough and leave it warm. To prepare chebureks, the dough must stand in a warm place for 1 hour, and to prepare pizza it will take 3 hours.
Yeast choux pastry 
Ingredients:
1 kg flour,
3 stacks water,
1.5 stack. Sahara,
150 g vegetable oil,
100 g lean margarine,
100 g regular yeast(or 1 bag of dry),
salt - to taste.
Preparation:
First, boil water with sugar, salt and vegetable oil. Cool to the temperature of fresh milk and add margarine and yeast. Gradually adding sifted flour, knead a thin dough. It is advisable to knead the dough for at least 30-45 minutes. Then put the dough in the refrigerator for 3 hours. From this dough you can bake buns without filling, sprinkled with sugar, cinnamon, vanilla and cocoa, and buns with sweet and savory fillings. If the filling is supposed to be unsweetened, add less sugar to the dough.
Yeast cold dough for chebureks
Ingredients:
1 kg flour,
300 ml cold water,
1 tsp. Sahara,
1 packet of dry yeast,
a pinch of salt.
Preparation:
Add yeast, salt, sugar, water to the flour and knead the dough as thick as dumplings. Ready dough Cover and place in the refrigerator. You can start preparing chebureks after 2-3 hours, but it is better to let the dough sit in the refrigerator overnight. This dough can be stored in the refrigerator for several days (it will make it even better), so you can take some of it and save the rest for later.
Puff pastry dough
Ingredients: the same as in recipe No. 1.
Preparation:
Prepare the yeast dough, knead it thoroughly and leave it warm for 1-1.5 hours. When the dough has risen, knead it once, then again. Roll out the resulting dough into a very thin layer, brush with vegetable oil, sprinkle with sugar and fold into an envelope. Repeat these steps 4 times. Sprinkle the dough with flour. Puff pastry is ready for further use. Use a cookie cutter to cut out the buns various shapes or use a sharp knife to cut the dough into ropes and make buns from them in the form of rings or ropes.
Sweet yeast dough (recipe from the monastery)
Ingredients:
900 g flour,
2.5 stacks. water,
⅓ glass vegetable oil,
¼ pack of fresh compressed yeast,
½ cup Sahara,
1 tsp dry hop cones,
½ tsp. salt.
Preparation:
First prepare the hop infusion. To do this, pour 1 cup of boiling water over the hops and let it brew for 30 minutes. Then strain and add 1 tsp to the infusion. granulated sugar. Prepare the dough: dilute the yeast in half a glass of warm water, add 1 tsp. sugar and 2 tbsp. flour, mix well and leave to rise for 20-30 minutes. Pour the hop infusion into a deep bowl, add a glass of warm water, salt, remaining sugar, suitable dough and flour. Mix thoroughly with a wooden spoon. Gradually pour in the vegetable oil and mix it into the dough. Flour your work surface, place the dough on it and knead well. From ready dough form into a ball and let rise for 1.5 hours or until almost doubled in size. From this dough you can make many small pies with with different fillings, a large open jam pie or roll. Before baking, the products should be allowed to rest on the baking sheet until they have almost doubled in volume. After baking, grease the warm pies with vegetable oil.
Yeast dough for unsweetened pastries(recipe from Richard Bertinet)
Ingredients:
500 g wheat flour,
320 ml water,
20 g semolina,
50 g olive oil,
15 g fresh compressed yeast,
1 tsp salt.
Preparation:
Mix flour with semolina and sift into a deep bowl. Using your fingertips, rub the yeast into the semolina flour until fine crumbs form. Then add olive (vegetable oil), salt, and warm water. Knead the dough with a bench scraper, then turn it out onto a work surface and knead until smooth. Try not to add flour; excess flour will make the product dense and heavy. Soon the dough will be saturated with oxygen and will stop sticking to your hands. Roll the finished dough into a ball and place in a warm place for 1 hour to rise.
Potato yeast dough
Products made from it are soft and delicate. This dough is great for baking pies and pies with lean filling.
Ingredients:
2 stacks wheat flour,
100 g potatoes,
20 g fresh yeast,
1 tbsp. Sahara,
a pinch of salt.
Preparation:
Grind the yeast with sugar and place in a warm place for 10 minutes. Mash the potatoes boiled until tender; be sure to save the broth. Add 150 ml of warm yeast to the yeast. potato broth, mashed potatoes, 2 tbsp. flour, stir and place in a warm place for 20 minutes. During this time, the dough should come up. Gradually stir in flour and knead into a soft dough. Cover it with a towel and leave it warm for 45 minutes. During this time, knead the dough 2 times, which should double in volume.
Unleavened dough
Ingredients:
1 kg flour,
250 ml water,
3 tbsp. vegetable oil,
salt - to taste.
Preparation:
Sift the flour and pour warm water into it. Add salt and oil. Knead the dough. Cover it with a towel and place it in a warm place for 15 minutes. Then roll out with a rolling pin, cover and leave for another 15 minutes. The dough is ready.
Choux yeast-free dough
The dough got its name thanks to not quite the usual way preparations.
This type of dough is perfectly molded, rolled out and cooked. With its help you can prepare not only wonderful Lenten pies and pies, but also dumplings. The advantage of this type of dough is the variety of fillings in pies from a wide variety of fruits, since it can withstand even a wet filling, and after baking it becomes dense but soft.
Ingredients:
2 stacks flour (with a slide),
1 stack boiling water,
2 tbsp. vegetable oil,
½ tsp. salt.
Preparation:
Pour a mound of flour into a deep bowl. Pour vegetable oil into the center and add salt. Then slowly pour boiling water into the center of the slide, constantly stirring the flour with a spoon so that it brews evenly. Place a tablespoon of flour on the board, turn out the dough and knead it well with your hands. Before your eyes, the dough becomes pliable and elastic, does not crumble, and does not stick to the surface. Roll the finished dough into a ball, cover it with a hot bowl and leave it alone for 1 hour, after which you can start preparing products from it.
Cold yeast-free dough
Ingredients:
1 stack ice water,
1 tbsp. vegetable oil,
a pinch of salt,
a pinch of sugar
a pinch of soda,
flour - at your discretion.
Preparation:
Pour a glass of cold water into a bowl, add butter, sugar, salt, soda. Gradually add flour and mix first with a spoon and then with your hand until such a consistency that the dough does not stretch when trying to separate a small part, but immediately separates into a piece. When preparing the dough, a different amount of flour is used each time; this depends, first of all, on the stickiness of the flour. Roll the finished dough into a ball, cover with a warm bowl and leave for 30 minutes. As time passes, the dough will become more elastic.
Lenten shortbread dough
This version of lean dough can be used for sweet or savory baked goods or as a base for savory baked goods. open pies. If you add vanilla, orange or lemon zest, then this dough makes excellent cookies. Ready cookies You will need to sprinkle powdered sugar on top.
Ingredients:
300 g wheat flour,
120 g vegetable margarine,
2 tbsp. ice water.
Preparation:
Sift the flour twice, cut the margarine into cubes and add to the flour. Rub margarine and flour with your hands until smooth crumbs form. Then add ice water and knead the dough. Place the finished dough in the refrigerator for 30 minutes, and then use as intended.
Fresh dough with mineral water
Ingredients:
2.5 stacks. wheat flour,
250ml sparkling mineral water,
2 tbsp. refined vegetable oil,
2 tsp Sahara,
1 tsp salt.
Preparation:
Pour mineral water into the container where you will knead the dough, add sugar, salt, vegetable oil and mix everything thoroughly. Then sift the flour into it and knead it into a thick dough so that it does not stick to your hands.
Pumpkin lean dough
It's bright amazing dough Great for lean steamed pies or dumplings. The taste of pumpkin is practically not felt in the dough, although it acquires a slight sweetness. But this only adds a touch of piquancy to the finished dish.
Ingredients:
400 g wheat flour,
300 g pumpkin puree,
½ tsp. salt.
Preparation:
Peel and seed the pumpkin, cut into pieces and bake in foil in the oven until soft. The main thing is that the pulp does not dry out, but remains juicy. Rub the prepared hot pumpkin pulp through a sieve until smooth puree (you can use a blender). In the warm pumpkin puree add salt and sift flour. Knead the dough. The amount of flour can depend both on the quality of the flour and on the juiciness of the pumpkin. The finished dough should be soft, pliable and not sticky to your hands. Immediately place the finished dough in a plastic bag or wrap it in a towel so that it “rests” a little, and you can start preparing the filling yourself.
Swiss Lenten shortcrust pastry 
Ingredients:
2 stacks wheat flour,
125 ml cold water,
125 ml refined sunflower oil,
½ tsp. salt.
Preparation:
Sift the flour. In a blender bowl, combine ice water, vegetable oil and salt and beat this mass until white. lush foam. Pour in a lot of flour and knead the dough. It turns out soft and elastic.
In fact, ordinary lean dough is not as simple as it seems at first glance. By choosing a recipe to your liking, you can prepare dozens of tasty, nutritious, healthy dishes, and how much original recipes you can come up with it, and there is no need to talk.
Creative inspiration to you, successful dishes and bon appetit!
Larisa Shuftaykina