Pies can be made from any kind of dough. But if you are planning to please your loved ones or guests with gourmet pastries, you should stop the choice on sweet yeast dough for the cake. Such dough is universal, and besides cakes it is suitable for baking delicate pies, buns, Easter cake and wedding loaf.
Often the housewives are afraid to start a yeast baking, considering the technology of preparation of such dough is too complicated. But to cook the cake on the yeast dough is not difficult if you follow simple tips by kneading and baking.
1. Knead the dough and put it in a warm place, do the first punch after the increase in half, and the second (if you need a prescription) - after an increase of 2-3 times.
2. The optimum temperature for dissolving the dough is 25-30 degrees.
3. Do not stop the dough so that it does not settle when baking.
4. Do not change the temperature when baking the cake. Cover a burnt cake with foil or baking paper.
5. During kneading, add flour to the sticky dough, to the tearing - water (little by little). Liquid dough fill with oxygen, throwing a lump on the table.
6. Fresh yeast will give a deep aroma to baking, although it will be slower.
7. Do not overheat the yeast dilution liquid (water, milk, kefir), as the yeast fungus will die and the dough will not rise. Butter for the dough can be replaced with margarine. Vegetable oil use no odor.
We offer a recipe for yeast sweet dough for pie
Yeast Pastry Recipe
It will take:
- flour - 1 kg
- milk - 1,5-2 glasses
- butter (or margarine) - 300 g
- eggs - 6 pcs.
- sugar - 1-1,5 glasses
- fresh yeast - 40-50 g (or dry 11 g)
- salt - 1 tsp
- vanilla sugar - to taste and desire
Cooking Yeast sweet dough for pie
1. Crumble into warm milk fresh yeast, add 1 tbsp. Spoonful of sugar, flour, about 1.5 cups and mix until smooth, thick sour cream. Cover the brew with a towel and place in a warm place for fermentation.
2. Separate the whites from the yolks. Grind the yolks with sugar. Melt butter or margarine.
3. When the sponge will double, pour it into a mixing bowl, add salt, yolks with sugar, vanilla, warm (but not hot) butter. Mix thoroughly. Whip squirrels into foam. Add to the mixture.
4. Gradually sprinkle the remaining sifted flour, kneading the dough. When the dough gathers in one and stops sticking to the hands, knead it well. When the dough lags behind the walls of the bowl, cover it with a towel and place in a warm place until the volume doubles. During this time, with a good rise, you can press it once.
5. Yeast butter dough is ready for baking cake. For the cake in the dough you need to add raisins.
Good luck to you dough and delicious cake!
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I will share with you the recipe for a very good butter yeast dough for sweet pastrycooked straight way.
This dough produces wonderful cakes, rolls, buns, buns, cheesecakes, and pies.
Ingredients
- flour, 1 kg
Cooking method
Below is a detailed step by step video recipeI recommend for viewing!
List of ingredients:
To prepare two kilograms of dough, we need:
• 1 kg. flour
• 0.5 liters. of milk
• 100 gr. butter
• 200 gr. Sahara
• 2-3 eggs
• 40 gr. fresh pressed yeast
• 1 tsp. salt
• Vanillin or vanilla extract
• 40 gr. vegetable oil
In a bowl in which we will knead the dough, pour the milk, heated to a temperature of 37-38 ° C.
We add to it fresh pressed yeast, if you use dry, fast-acting yeast, you will need them 3 times less, and mixing the yeast well, dissolve the yeast in milk.
Pour salt, sugar, lightly stirred eggs with a whisk, melted butter in a bowl, it should be warm, but not hot, and since this is a pastry dough, add vanilla extract or vanillin diluted in a tablespoon of brandy.
Now pour flour in small portions, and while the mass is soft, whisk knead the dough.
As soon as it will be difficult to interfere, we continue this procedure manually, gradually adding all the flour.
If it is convenient for you to knead in a bowl - knead, if uncomfortable, put the dough on a table, sprinkled with flour, and knead on the table.
The dough should be soft, elastic, but not hammered.
It may seem that it is watery, and I want to add flour, but this should not be done.
Flour is different for everyone, so look at your flour, I left exactly 1 kg.
Knead the dough for at least 5-7 minutes, and then pour in the vegetable oil and continue kneading the dough until the butter is completely mixed.
The dough is soft, elastic, it does not stick to the walls of the dish.
Lightly grease the dough with oil to prevent the formation of a dry crust during lifting.
Cover the bowl with cling film and send the dough to approach.
I do it in the oven, in which only the bulb is turned on.
When the door is closed, it creates a temperature of 35-40 ° C, which is optimal for raising the dough.
The dough should increase several times.
In many recipes of yeast dough, it is pinched 2-3 times, I do not do this, because after each punching the yeast loses its strength.
I let the dough come very well once and after the first ascent I proceed to the molding.
In the meantime, our dough was perfect, it was in a closed oven for 1 hour and 20 minutes, at a temperature of about 40 ° C, and we took it out.
The dough came very well, and, in spite of the fact that I didn’t do a single punch, baking from such a dough turns out to be completely not sour!
Lightly sprinkle the table with flour and lay out the dough.
We select the edges to the center and turn it over.
Our sweet yeast dough for sweet pastries ready!
This amount of dough is enough for you to bake, 30-35 buns, 35-40 cakes or cheesecakes, as well as 2 cakes or 2 rolls.
On the cut, the dough is not clogged, porous, airy and light.
Cook for health, bake with pleasure, treat your loved ones homemade pastries.
Enjoy your meal!
Watch the video recipe for cooking dough, and in order not to miss my new video recipes subscribe to the YouTube channel “Recipes Collection” - https://www.youtube.com/channel/UCOJf39BZ-T8DVRqflg5enGw
02 July 2017 142
To always have something to treat unexpected guests, be sure to write down the following three recipes, which will definitely not save you once.
We offer you test recipes. It is muffin and at the same time yeast, as a part of which there are a lot of tasty and fragrant components that make it lush, delicate, airy and light.
In addition to recipes, we will also share with you really important and necessary tips that will be useful to you in the future. This applies to the test in general, the individual ingredients and the method of their preparation. Everything will be useful and easy to remember.
What is the difference between pastry from the usual
Muffin can be very easily distinguished from the usual version. And it's not at all yeast, as many believe. Like, if it is rich, then without yeast and vice versa.
The point here is quite in other components. And if to speak in simple language, then we can formulate it like this: butter dough is something that includes everything that is impossible during fasting. That is, it is milk and dairy products like sour cream, kefir, yogurt.
Also eggs, butter. If you see these ingredients in the recipe, then immediately know that you have to knead the baking. Which, by the way, can be with or without yeast.
Classic cooking method
- 260 g of milk;
- 65 g of flour;
- 25 grams of sugar;
- 11 g dry yeast;
- 3 eggs;
- 25 g vanilla sugar;
- 15 g of sunflower oil;
- 125 g of granulated sugar;
- 1 pinch of salt;
- 2 cups of flour;
- 135 g butter.
Time - 3 hours.
Calorie - 317 calories.
Sweet yeast dough for pies in the oven classic recipe is prepared as follows:
Sweet yeast pastry on sour cream for pies in the oven
- 130 g butter;
- 35 g of compressed yeast;
- 520 g of flour;
- 235 g of sugar;
- 2 eggs;
- 220 ml sour cream.
Time - 1 hour and 25 minutes.
Calorie - 334 calories.
Cooking:
- Measure out 150 g of flour, pass through a sieve and pour into a blender;
- Remove the oil from the refrigerator and cut into cubes;
- Give it to the flour and smash it well, to get a crumble (baby);
- Warm up half of the sour cream and put chopped yeast into it;
- Give a spoonful of sugar, mix and set aside in a warm place for a quarter of an hour;
- Next, mix the crumb with the remnants of sour cream, sugar residues, egg and yolk (the second protein will go to lubricate the finished cakes);
- Add yeast and mix well;
- Now pour flour into several stages, passing it through a sieve;
- Knead the dough and set aside for an hour in a warm place;
- After an hour, you can begin to work with the filling.
Knead on the dough
- 75 g of compressed yeast;
- 430 g of flour;
- 220 ml of milk;
- 20 g sugar;
- 3 eggs;
- 430 ml of milk;
- 5 g vanillin;
- 1900 g of flour;
- 5 g of salt;
- 185 g butter;
- 430 grams of sugar.
Time - 3 hours and 25 minutes.
Calorie - 308 calories.
The recipe for yeast dough on a cake pan in the oven, in steps:
- Preheat a smaller part of the milk (220 ml) to warmth;
- Dissolve the yeast in it, scattering them into small chips with dry hands;
- Give a small portion of sugar (20 g), stir until dissolved;
- And there is a small part of the flour (430 g), passing it through a sieve;
- Knead the mass, cover it and put in heat for forty minutes;
- When the time is up, you will see the lush hat that the yeast has created;
- Cut butter into cubes and place it in a saucepan;
- Give him milk (430 ml) and sugar (430 g);
- Remove to the stove and heat until sugar and butter dissolve, but do not boil the mass in any way;
- After the mass has become homogeneous, remove it from the heat and allow it to cool;
- But while the mass is warm, add salt, vanilla sugar and let them melt;
- Beat eggs in a separate container into a light foam using a whisk or a mixer;
- Mix the eggs with the cooled mass, mix well;
- Combine the egg mass with brew, mix;
- Start adding flour, passing it through a sieve and adding it gradually;
- Knead a soft, elastic mass, put in a bowl and cover;
- Let rest until it rises two or three times;
- After that, with the test, you can continue to work.
For the preparation of pastry is very desirable to first get all the products from the refrigerator. Means: milk, sour cream, eggs and butter, especially. This is to ensure that all products are the same temperature with yeast.
If they are cold, they will suspend the yeast. Exceptions are those cases when the product needs to be specially (!) Cooled or, on the contrary, overheated (melt butter, boil milk, etc.).
To butter quickly melted and became soft, ready to work, it can be crushed a little. For example, cut into plates or cubes. So it will be easier for him to heat up.
It is known that the yeast dough is well raised, it needs to provide good conditions. Firstly, in the room where it is prepared, there must be heat, there must be neither wind nor drafts. The same applies to the time when the mass rises. It should grow in warmth and comfort.
No, of course, she may try to grow in a draft, but this is unlikely to be something worthwhile. And one more point, which concerns the baked yeast dough. It may sound ridiculous, but you need to cook it in a good mood.
If there is a fear that the sponge or the mass itself will stick to a clean towel, then you can use food wrap or oil the dough and sprinkle it with flour.
For baking on the basis of yeast be sure to pass the flour through a sieve. Because of the holes through which it passes, it is saturated with oxygen. And the oxygen in the flour will give future baking pomp, airiness, lightness.
Be sure to save yourself all the recipes and tips, so that if something happens, know what you treat to guests or what you serve for tea for dinner or breakfast. It is tasty, satisfying and varied, because the filling for pies in the oven can be absolutely any to your taste!
Sweet yeast dough is easy to do and always works! I propose a simple recipe for making such a dough, from which you can get delicious fragrant buns and pies. Be sure to try!
Yeast Dough Cooking Recipe
Ingredients:
- flour - 4-5 tbsp.
- milk - 1 tbsp. (can be whey or kefir)
- instant dry yeast - 1 tbsp. l
- butter - 100 g (you can margarine)
- sugar - 0.5 tbsp.
- egg - 2 pcs.
- vanillin
Cooking:
Heat the milk in the microwave to about 38-40 degrees (no more, so that the yeast does not boil!). Yeast pour into the milk and mix thoroughly. Doward leave for 10 minutes.
Melt the butter (or margarine).
Grind sugar with eggs.
Add butter, eggs with sugar, vanillin, salt to brew.
Gradually add flour and knead the elastic dough. The dough should be soft and should not stick to your hands.
Cover the resulting dough with a towel and leave in a warm place for 1-1.5 hours. The dough should increase in two!
If you are in a hurry, you can use the trick - put the container with the dough in a bowl with warm water, the dough will fit faster.
The pastry from such rich yeast dough turns out very fragrant and tasty!
Sweet yeast dough - a pledge of delicious, lush and delicate pastries, whether bagels, buns, cakes or any other pastry. Also, salty pies and pizza are excellent with him, no matter what the filling is chosen for them. Indeed, the right pastry will require patience and increased attention from the hostess, but the result will surely delight others.
Yeast dough is made on the basis of eggs, sugar and fat. As the latter, suitable butter, margarine, sour cream, etc. Also, a large amount of liquid is always included in the recipe for pastry dough. This may be dairy products or plain water. They are bred dry or fresh yeast with a little added sugar. After kneading, the dough is allowed to rise. It usually takes from one and a half to two hours. In the process, the dough is kneaded and greased several times. vegetable oil or sprinkled with flour.
Ready-made yeast dough can be immediately used for any baking or stored for several days in the freezer until it is requested.
This dough is perfect for pies, pies and rolls. In this case, you can choose absolutely any filling and impregnation, or make pastries exclusively from the dough itself. The recipe includes a large amount of muffin, so the dish must be prepared in this sponge manner.
Ingredients:
- 500 g of flour;
- 3 eggs;
- 20 g vanilla sugar;
- 30 g fresh yeast;
- 1 tbsp. l vegetable oil;
- 150 g butter;
- 7 tbsp. l Sahara;
- 200 ml of milk;
- 5 g of salt.
Cooking method:
1. Heat 100 ml of milk a little, dilute the yeast in it, 4 tablespoons of flour and 3 spoons of sugar.
2. Leave the brew warm for 40 minutes.
3. Pour the second part of the milk into the saucepan, pour the vanilla and all the remaining white sugar.
4. Add a little salt and softened butter.
5. Heat the resulting mixture, melt the oil completely, then cool.
6. Hammer the eggs into the dough and pour in the milk-oil mixture.
7. Gradually add flour and knead soft elastic dough (knead for 15-20 minutes).
8. Brush the dough on all sides with vegetable oil and cover with a towel.
9. Leave the dough for half an hour in a warm place, then knead.
Interesting from the network
Sweet muffin dough for buns
Many pastry made from pastry yeast dough are loved by many since early childhood. Surely one of the most favorite treats of each child was buns and buns with various fillings, prepared according to this recipe. It is not difficult to bake them at home, the main thing is to spend some time preparing the dough.
Ingredients:
- 120 g butter;
- 2 eggs;
- 1 bag of dry yeast;
- 250 g of sugar;
- 1 tsp salts;
- 500 ml of milk;
- 1 kg of flour;
- Vegetable oil.
Cooking method:
1. In a warm milk, dissolve a teaspoon of sugar and yeast, leave the dough for a quarter of an hour.
2. Break eggs into a separate bowl, add butter and beat.
3. Mix the flour with the remaining sugar and salt, form a slide from it and make a recess at the top.
4. Pour the dough and the egg-oil mixture into the hole, knead the dough.
5. Continue kneading dough for another 10 minutes, sprinkling with flour.
6. Grease a deep plate with vegetable oil and put dough into it.
7. Cover the bowl with a towel and put in heat for an hour and a half.
8. Before cooking the buns, knead the dough again and roll it into a layer of medium thickness.
Now you know how to make sweet yeast dough with a photo recipe. Enjoy your meal!
Sweet yeast dough can be deservedly called the most delicious basis for home baking. Many housewives do not use it just because cooking requires too much time and effort. Nevertheless, there are some simple secrets that tell you how to make yeast dough without any difficulties:
- Dough yeast should be diluted in warm milk, but in no case hot;
- Yeast dough, before cooking pastries, you need to knead well. The longer you do this, the tastier the meal will turn out;
- Butter dough must be very carefully and intensively rolled, otherwise it will return to its previous form;
- Butter in recipes can be replaced with any other cooking oil;
- Milk for dough is better to take fat and always fresh;
- Butter or margarine should only be slightly softened, but not melted;
- During the preparation of yeast pastry, it is important to accurately observe the proportion of pastry and yeast, otherwise the latter may simply not work because of the large amount of fat and sugar;
- It will take quite a bit to bake with salty sugar fillings, but the dough will not stop being rich.