Baking is a delicate matter, the end result of which can only be predicted by an experienced housewife or culinary specialists “from God.” Therefore, this section of cooking scares some housewives, especially beginners. But this is not a reason to despair or put off mastering this art for later. Any successful baking depends on several important factors: the quality of the products, the dough recipe, baking conditions and, of course, the attitude and skills of the housewife herself. We will help you regarding the preparation of dough from dry yeast, offering several special good recipes for delicious homemade baked goods.

Quick and easy dry yeast dough

1. Type of dish: baked goods
2. Subtype of dish: dough.
3. Number of servings out: 10-15 servings.
4. Weight of the finished dish: 500-700 g.
5. Cooking time: .
6. National cuisine to which the dish belongs: Russian.
7. Energy or the nutritional value dishes:

This recipe is ideal for any baked goods - pies, pies, homemade loaves, crumpets or ordinary small buns. It’s a good place to start for anyone just entering the world of yeast baking.

Required ingredients for the dough

• flour – 0.4-0.5 kg
• salt – 10 g
• dry yeast – 1 tbsp. l.
• sugar – 50 g
• vegetable oil – 1/3 tbsp
• water or milk (warm) – 0.3 l

Dough preparation method

1. mix flour (3 tbsp), sugar, water or milk, yeast and leave to rise for 15 minutes (warm);
2. then mix salt and butter into the dough, as well as the rest of the flour (in small portions). Knead our quick dough from dry yeast and put it back in the heat for the same 15 minutes. It should fit about one and a half to two times;
3. Now you can form your baked goods from it.

Sweet dough made from dry yeast

good butter dough- the key to successful, lush and delicious baked goods. Try our recipe and it will become your favorite. Required ingredients:

• flour – 6.5 tbsp
• salt – 10 g
• sugar – 50 g
• milk (kefir, liquid sour cream, whey) – 1 tbsp
• dry yeast – 20 g
• butter (melted) – ½ tbsp
• eggs – 2 pcs.
• vegetable oil
• water (warm) – ½ tbsp

Method of preparation: 1. Let's start by preparing the dough: mix well the yeast, a teaspoon of sugar, flour (3 tablespoons) and half the volume of warm water. Then pour in the rest of the water, use a whisk to bring our dough until smooth, cover and stir in a warm place for a quarter of an hour. The signal that the dough is ready to “work” will be bubbles on its surface; 2. Now you can move on to the dough itself: mix the chosen one into the dough milk product(warm) and butter, then sugar, salt and beaten eggs. And in one fell swoop, add 4 cups of flour to this homogeneous mixture, knead (preferably with a wooden spoon) the sticky dough and, continuing to add flour, bring it to the point where it is no longer possible to mix everything with a spoon; 3. lay out our dough and continue kneading it until beautifully smooth, form it into a ball, coat it with butter, place it in a bowl, cover it and let it “ripen” in the warmth; 4. When it has doubled in size, knead it lightly and leave it to rise again, after which you can work with it in terms of baking.

Yeast dough made from dry yeast

We invite you to try the dough we always get from dry yeast - simple and guaranteed to be successful.

Required ingredients:

• dry yeast – 11 g
• milk (kefir, whey) – 0.5 l
• salt – 10 g
• eggs (room temperature) – 2 pcs.
• margarine or butter (room temperature) – 150 g
• sugar – 50 g
• flour – 1000 g

Method of preparation: 1. mix warm milk with sugar and yeast, and put our dough in a warm place for 10-15 minutes; 2. move on to the dough: in the container chosen for kneading, mix our dough with slightly beaten eggs, then add salt and grated margarine. Mix everything well and add sifted flour little by little (about 2/3 of the packet). As a result, our yeast dough should be elastic, but not very dense. Knead it thoroughly, collect it into a ball; 3. now we “drown” our ball in a very cold water, simply lowering it into a pan or bucket filled with water until it floats up (this is for 10-20 minutes); 4. take it out and blot it with a towel, knead it again, adding a little flour, and let it rest under a napkin for about 10 minutes. And now it’s ready to become a delicious pastry.

Pie dough made from dry yeast

This recipe for yeast pie dough will delight you with its simplicity and at the same time great taste the final product, that is, pies.

Required ingredients:

• dry yeast – 11 g
• sugar – 50-75 g
• vegetable oil – 35 ml
• salt – 10 g
• flour – 1000 g
• eggs – 2 pcs.
• milk – 0.4 l

Method of preparation: 1. mix eggs, yeast and milk, add salt, butter, sugar to them and, having thoroughly mixed all the ingredients, add about 2/3 of the volume of flour. Mix everything again, add the rest of the flour and knead our dough; 2. cover it with a towel and place it in a warm place for an hour and a half; 3. after which we knead and proceed to the pies.

Yeast dough is a dough that is fluffy due to the addition of yeast. It can be kneaded in 2 ways: sponged and straight.

How to make yeast dough using the sponge method?

To prepare the dough using this method, first knead the dough (liquid dough), and then, when the dough rises and a lot of bubbles appear, add all the products prepared for the dough to the dough and knead it. From this dough you can bake pies, pies, kulebyaki, buns and Easter cakes.

Some useful tips which will be useful for the sponge test:

• Dough prepared using the sponge method is more airy and less crumbly than straight dough.
• If you want to get a rich dough, you need to add more eggs with sugar and butter to it, then only the sponge kneading method is suitable.

Ingredients for the dough:

• 0.5-0.6 kg flour;
• 4-6 eggs;
• 1 glass of milk;
• 2-3 tbsp. l. vegetable oil or 100 g margarine (preferably butter);
• for unsweetened products – 1-2 tbsp. l. sugar, for sweets – 0.5-1 glass of sugar;
• 0.5 tsp. l. salt.

Let's start cooking:

• Opara. In a deep bowl with sifted flour, make a well and add yeast, 1 tbsp. a spoonful of sugar, warm milk and stir with your hand until the yeast dissolves. The dough should be very liquid. Let the dough rise until a lot of bubbles appear and the dough itself begins to fall, about 15-20 minutes.
• Add the eggs mixed with the rest of the sugar and salt to the dough and stir.
• Then pour in the dissolved warm oil and continue kneading the dough until it comes off your hands (10-15 minutes). If you are baking Easter cakes and the recipe calls for adding raisins, add them at the end of kneading the dough.
• Place the dough in a warm place until it doubles in size (about 1 hour).
• Cut buns and pies from the risen dough, let them rise in the pan for 10-15 minutes, put them in the oven at medium temperature for 10 minutes, take them out, brush them with yolk, and put them back in the oven until browned, about 10 minutes. The buns greased with yolk will be rosy and shiny.
• If you did not smear the yolk during baking, you can grease it to give it a beautiful color and softness, and cover the finished products with a towel after baking. In this case, lubricate with oil, warm tea, or water.

How to make yeast dough using a straight method?

A safe way to knead dough is when all the ingredients for the dough are mixed at once. Buns, pizza, pancakes, pancakes are baked from straight dough, and also fried in large quantities vegetable oil pies and donuts.

Ingredients for the dough:

• 0.5-0.6 kg flour;
• 1 glass of milk (or water);
• 1 egg;
• 4 tbsp. l. oils (can be vegetable, butter, margarine);
• 20-30 g yeast (fresh) or 1 package (11 g) dry;
• 1-2 tsp. l. sugar - for savory products, 0.5 cups - for sweet ones;
• 0.5 tsp. l. salt.

Let's start cooking:

• In a deep bowl, sift the flour and make a well in it.
• Dissolve pressed yeast in warm milk (or water), temperature 37-38°C, dry yeast - mix in flour.
• Mix the egg with sugar, add salt and also add to the flour, knead.
• Let the melted butter cool to a warm state - and also add to the flour (do not heat the vegetable oil), knead the dough for about 10-15 minutes until it starts to come off your hands.
• Cover the dough in a bowl with a towel and let it rise in a warm place until it doubles in size (about 1 hour).
• We cut the risen dough into pies and buns, let them rise for 15-20 minutes, and bake at an average temperature of 180-200°C, small products - 15-20 minutes, large rolls - about 50 minutes. (Pies for frying rise on the table, buns - in the form).

Note. A warm place could be:

• Barely warm oven.
• Cover a saucepan with warm water.
• Not far from the radiator.
• Wrap yourself in a warm blanket.

If you are kneading yeast dough, there should be no drafts in the house, otherwise the dough may not rise.

So, preparing yeast dough is not difficult if you follow some tips.

It is difficult for a person who has never encountered yeast to decide to prepare yeast dough on their own. Meanwhile, there is nothing complicated about this. You just need to follow the recipe exactly, and do not forget that yeast are living organisms that actively reproduce in the presence of favorable conditions. Well, for beginners it is still better to use dry yeast at first; it is somewhat easier to work with them than with fresh ones.

Dry yeast dough

Required Ingredients

From fluffy dough With dry yeast you can make various types of flatbreads, use it for pies, buns or pizza.

To do this you will need the following products:

• 20 grams of dry yeast
• 500 grams of flour
• 1 pinch of salt
• 2 tablespoons vegetable oil
• 300 ml warm water

Kneading

Before you start preparing the dough for yeast baking, sift the flour through a sieve, this will enrich it with oxygen and make future products lighter and airier. Mix dry yeast with sifted flour, add a pinch of salt, gather the mixture into a mound, and use your fist to form a depression in the middle so that it looks like a low but fairly wide volcano. In small portions, over and over again, pour warm water into the “mouth” of the volcano, mixing it with the flour that makes up the inner surface of its crater. If the dough turns out liquid, sprinkle it with flour scooped from the outside of the slide. Continue kneading the dough in this manner until all the flour has been combined with the water. Give the dough elasticity by adding a little vegetable oil to it and knead thoroughly again.

You should have a dough consistency that is neither liquid nor thick, slightly sticky to your hands, but at the same time capable of forming into a lump.

Proofing the dough

Now you should let the yeast, as they say, work. In other words, leave the dough to stand for some time, during which, under the influence of the multiplying yeast, carbon dioxide it will begin to rise and increase in volume by 2-3 times. Place the dough in a container with enough room to rise, cover with a clean kitchen towel and leave in a warm, draft-free place for 40-60 minutes.

Check back in the bowl with the dough after 20-30 minutes. Yeast activity may vary depending on the variety and age, and over-stood dough, if not kneaded in time, acquires an unpleasant sourish taste.

Warm-up

Remove the risen dough from the bowl onto a floured counter and knead a little until it has reduced almost to its original size. Do not be afraid that all the air bubbles will leave it. The dispersed yeast will immediately resume its work and the dough will begin to rise again. After each kneading, the bubbles will become larger and larger, they will continue to grow in volume, making the dough fluffier and fluffier. Of course, you can form products after the first rise, but it is better to perform 2-3 cycles. Bread, buns or pies made from this dough will stay fresh longer and will not go stale.

For many housewives, the process of preparing yeast dough seems complicated and time-consuming. However, it is not! Use my recipe, and such myths will forever be dispelled, and you will enjoy preparing yeast baked goods.

Photo of the finished yeast dough

Recipe contents:

There are two types of yeast dough: sponge and unpaired. Opara is a fermented base mixed with yeast, warm liquid and flour. It will take several hours to prepare. Then other ingredients are added to it. As a result, sponge dough produces excellent buns, Easter cakes, crackers, pies, rolls, etc. Sponge dough is prepared much faster and is used for baking donuts and buns. You shouldn’t be afraid that preparing yeast dough is long and difficult. The main thing is to follow the recipe and the baked goods will meet all your efforts and expectations.

Popular mistakes in preparing yeast dough

• Products are flat and blurry if a lot of liquid is added.
• If there is not enough liquid, the dough will not ferment well, which will make the baked goods tough.
• There is an unpleasant yeasty taste in the baked goods, which means that a lot of yeast has been added.
• If there is not enough yeast, the dough will not ferment well or will not ferment at all.
• The pastry is salty and pale - a lot of salt.
• Too little salt will result in mushy and tasteless baked goods.
• The middle of the product is not baked, and the crust is very browned - a lot of sugar.
• The baked goods are pale and unsweetened, which means there is too much sugar.

• To make the dough rise faster, place it in a warm water bath and remove it from drafts; you can place it in a switched off oven or a table drawer.
• If you make the dough ahead of time, keep it in the refrigerator, then it will take longer to rise, about a day.
• To make the product more tasty and beautiful, replace the water with milk or cream.
• To make the baking more dietary, replace the fat with refined vegetable oil.
• For a more crumbly pastry, add more fat (butter or margarine) to the dough. This will also prevent the product from becoming dull.
• To get beautiful baked goods, you should brush them with milk, egg or egg yolk before putting them in the oven.

You are familiar with all the secrets and mistakes, now you can start preparing yeast dough.

• Calorie content per 100 g - 274 kcal.
• Number of servings - 1 kg
• Cooking time - 1.5 hours

Yeast dough is a universal thing and that’s all, because it can be made and prepared in any way. How to make yeast dough? You can choose and make a recipe with milk, knead with water, or make a light yeast dough with sour cream. One of the main nuances is the choice of good yeast. You can make do with either dry or live ones, it all depends on the recipe you choose. Of course, yeast dough is not particularly fast, but this does not prevent it from being used in a large number of dishes. How many pies, pies and other products can be baked from it! How many fried and baked delicacies can be made from this dough! Everything depends only on the skills of the hostess.

Cooking time: 20 minutes for kneading + 60 for rising dough

Calorie content: 296 kcal per 100 grams

The peculiarity of this yeast dough is that it is very docile. The recipe allows you to make buns, pies from it, and make a lot of pies, and it won’t be difficult at all. Real culinary masterpieces are created from it - from fried to baked. The fastest and most delicious, and a pleasure to cook.

Product Set

• 500 grams of wheat flour;
• 250–350 grams of milk or water;
• 80 grams of sugar;
• 50 grams of butter;
• 25 grams of pressed (fresh) yeast;
• 0.5 teaspoon salt.

Recipe

1. Preparing and putting the dough on the pies is quite simple. You just need to take fairly warm milk, but not hot, add a teaspoon of sugar to it and do not touch it for 15–20 minutes, until the yeast begins to rise and forms a foam or “cap.”
2. Now it's time to make the dough! Take a bowl for kneading the dough and put the remaining ingredients into it: sugar, flour and salt. Then pour the yeast into this mass and mix thoroughly. Now that there is very little left until the dough is ready, you need to add vegetable oil to the bowl and knead for about 2 minutes in a food processor or in a bread maker (your choice). You can also knead the yeast dough by hand, however, it will be much more difficult and longer.
3. The finished kneaded pie dough must be covered with a towel on the table or transferred to a bowl and covered with gauze on top, and then sent to rise in warm place for 20 minutes. After the time has elapsed, you need to knead the dough and give it another 30 minutes so that it can rise.

Thus, it is easy to quickly and simply prepare delicious yeast dough that will appeal to everyone, without exception. Pies and pies made from this dough with milk or water turn out very tender, juicy, tasty and fluffy, and also very beautiful.

Advice: You only need to prepare and put the dough for pies if you have all the necessary ingredients. If you miss any part of the recipe, then it will be almost impossible to make the dough, and preparing the pies will be much more difficult.

How to make yeast dough with kefir?

Preparation time: 20 minutes for kneading + 30–40 for “resting” the dough

Calorie content: 316.6 kcal per 100 grams

This recipe allows you to knead and prepare excellent yeast dough with kefir for perfect fried pies. You need to make it with the addition of dry yeast; if dry yeast is a problem, then you can use regular pressed (live) yeast, they are interchangeable. This dough needs to be made in advance, since it will only be possible to cook from it after some time, this is the recipe.

Set of products for cooking

• 3 cups wheat flour;
• 1 glass of kefir;
• ½ cup vegetable oil;
• 2 teaspoons sugar;
• 1 teaspoon salt;
• 10 grams of dry yeast.

Recipe

Another characteristic of this dough is that it turns out incredibly light and retains its taste for a very long time. In appearance, it resembles unleavened - yeast or even butter dough, and it is a pleasure to make.

Advice: Before you start preparing and placing the dough for pies, make sure that the yeast you have chosen has a valid expiration date, otherwise you cannot use the dough. This is because expired yeast may not rise, and making pies from dough that has not risen is very bad. Be sure to check before installing.

Yeast dough is the best of all that can be made, prepared and prepared at home, especially if you make the dough with kefir. It is this recipe that allows you to make the most delicious dough for perfect fried pies, because its lightness cannot be compared with any other. Only using this recipe, preparing and putting the dough becomes not easy, but interesting.

Yeast pie dough is something incredible, because with its help it is possible to make almost any dish, the main thing is to choose for yourself the right recipe using milk and water or kefir. Only if you use the right recipe, it is possible to produce the best and simplest yeast dough, as well as prepare the most appetizing dishes. Only sweet pastry can be more interesting than this.

Cook deliciously and enjoy your meal!