Recipes for a delicious yeast dough

Centuries have passed, giving us a wide variety of variants of the yeast test: on an opaque and unpaired way. Of course, every cook has his own favorites in the list of recipes for cooking yeast. Often they are called "brand family".

We, in turn, want to offer to court culinary craftsmen several non-trivial recipes of yeast dough. Perhaps, they will rightly occupy not the last place in the list of your "favorites".

Universal dough

This unique dough allows not only to bake products, but also to fry in a frying pan in oil. It is not whimsical at all and can be approached both in warmth and cold. And the mixing process in the bag allows you to keep your hands clean and not to spoil the manicure.

Ingredients:
  • 150 ml of milk + 150 ml of water (in a warm form, 30-35 degrees)
  • 6-7 tbsp. l. vegetable refined oil
  • 2 tbsp. l. Sahara
  • 0, 5 tsp. salt
  • 7 g. fast-acting yeast
  • 450 gr. flour (sift must for oxygen saturation)
You can use only water or only milk. If you plan to bake in the oven - it is worth giving preference to milk. And to get the muffin, you can add vanilla sugar or natural vanilla. If you plan to fry in oil - you can do a test on the water. Flours indicated the minimum amount (450 grams). If after the approach of the test it is liquid, you can add more flour and knead well.
Preparation:
  • For batching, you need a strong food cellophane bag or a bag with a clip for freezing (to avoid a rupture when mixing and approaching).
  • We take a bowl and install a package in it.
  • We put into the package ingredients: vegetable oil, water, milk, salt, yeast and flour.
  • Gently pull the bag out of the bowl and, holding it by the top, let the air out of it. We begin simply to gently knead the dough, so that the package does not break, periodically releasing the formed air. The package can be turned for a quality kneading so that there are no lumps left in the test.
  • After making sure that the dough in the bag is well kneaded and there are no lumps in it, we fasten the bag over the top edge with a special clamp (or simply tie it) to keep the package tight with the dough.
That the dough has approached it is possible:
  • Leave it at room temperature for 1 hour.
  • Or put in the refrigerator for 3-4 hours.
Cutting products:

We spread the dough on the table, slightly powdered with flour (or we grease the hands with vegetable oil), and a bit of kneading. Cut the pieces of dough and form the products.
Reference: After the formation of products from the "cold test" you need to leave them for proofing at room temperature for 20-30 minutes before baking.

In the liquid after the dough approach, add a little flour and mix well

Dough "Drowned"

Its ambiguous name was given by the method of approach. According to the technology of preparation, the kneaded dough is lowered into a container with cool water. First, the dough drops to the bottom, and in the process is saturated with oxygen (carbon dioxide) and slowly rises to the surface of the water.

Ingredients:
  • 200 gr. margarine or butter
  • 2, 5 cups of flour (optional)
  • a packet of dry yeast (11 grams)
  • 0, 5 glasses of warm water
  • 1 teaspoon sugar
  • 1 egg
  • a pinch of salt
Preparation:
  • Cold margarine (or butter), together with flour, chop into small crumbs.
  • Dry yeast along with sugar stir in half a glass of warm water and put in a warm place to go.
  • Introduce the yeast that came up in margarine flour, crush the egg, salt. knead elastic dough, roll into a ball.
  • The dough should be immersed in a pre-prepared bowl of water (room temperature).
  • After a certain time, the dough will burst.
  • Pull the dough onto a table, dusted with flour and lightly dry in flour. Let stand for another 10 minutes (can be more).

Products from any yeast dough should be left on the table for 15-20 minutes for proofing

Dough in 5 minutes

Those who do not want to mess with the test, you can do it in 5 minutes.

Ingredients:
  • 5 stacks. flour
  • 0, 5 liters. milk
  • 0, 5 tsp. Sahara
  • 2 tbsp. l. olive oil
  • 11 g. dry yeast
Preparation:
  • Connect 4 stacks. flour and yeast.
  • Introduce the milk and mix again.
  • To introduce in the total mass of sugar, salt and vegetable oil.
  • Bring 1 cup of flour and mix well.
  • Lubricate the hands with sunflower oil and divide the dough into 2 parts; put in separate cellophane bags. Send to the shelf of the refrigerator (not in the freezer!) For 3 hours.
  • Approached in the cold, the dough is spread on the flour-topped countertop (chopping board) and lightly kneaded, so as not to stick to your hands. The dough is ready. We cut into the necessary portions and form the conceived pastries.
And what is your favorite yeast dough, what are you making pies and pastries from?
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About the author

Julia Nice

I'm fond of cooking and computer graphics, design. I appreciate decency, kindness, creativity and ingenuity in people.

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