Yeast dough: basic rules. Yeast dough for fried and baked pies

Today there are so many recipes for yeast dough - in books and on the Internet - that a novice cook's head can go spinning.

We tried to read through the eyes of beginners - and came to the conclusion that we wouldn’t risk taking on this dough, with all the cooking rules, warnings, etc., even though we know how to bake. By the way, this imaginary complexity scares off most young housewives.

We did it simply: we visited many culinary forums and chose those recipes that, having been published, were tested by many - including beginners - users and received the best reviews for their simplicity and excellent baking quality.

For beginners, we explain: yeast dough is made in two ways - with and without dough. Sponge To prepare it, first a sponge is made - a batter made from warm liquid, yeast and half the amount of flour - which must ferment for quite a long time, and only then all the other ingredients are added to it. Products prepared using the sponge method have a larger volume, i.e. the air bubbles in them are larger. The dough is more elastic and not crumbly. Straightforward Mixes right away, you just need to wait for it to fit well, i.e. rose. The main difference here is the following. If we want the dough to be rich - i.e. it contained more eggs, sugar, butter, milk - we make sponge dough. We bake pies, braids, and buns from it.

Unleavened dough is more suitable for baking pies, buns, and yeast dough. We also use this dough if we are going to deep fry - for example, donuts.

In fact, this border is quite arbitrary. Experienced housewives are most often able to bake anything using straight dough.

Unleavened yeast dough

500-600 g flour
20-30 g of fresh yeast or half a standard packet of dry yeast (weighing 11 g)
1 glass of milk or water
1 egg
4 tbsp. tablespoons vegetable or butter or margarine
1-2 teaspoons sugar (for sweet dough - about half a glass)
about half a teaspoon of salt

If we use fresh yeast, first stir it in warm, 37-38°, milk or water until it dissolves. Dry, as recommended on the bag, mix immediately with flour or water.
It is better to first grind the eggs with sugar and salt, then mix with milk or water.
Sift flour through a sieve. Melt margarine or butter and let cool.
Now pour a mixture of water (or milk) with sugar, salt, egg (and yeast, if using fresh) into a bowl with flour, and knead the dough. When the mass becomes homogeneous, pour out the oil and knead again. Directly in a bowl - if it is convenient for us - or on a table sprinkled with flour, knead the dough with your hands for at least 5 minutes, or even better - 10-15 minutes. Properly kneaded dough should not stick to your hands at the end of this process. If it sticks, add a little flour.
After this, put the dough back into the bowl or pan, remembering that it will at least double in volume. Cover with a damp towel or napkin, or a lid, and place in a warm place. Those. either in a slightly heated and turned off oven, or on a bowl-pan with hot water, which must be changed periodically, or next to a heating radiator, then the bowl must be leaned against the other side from time to time.
The rising time of the dough depends on the quality of the ingredients and other details, but usually takes 1-2 hours. When the dough has risen, we briefly knead it with our hands again and leave it to rise a second time. After this, you can put it on the table and cut it.
When we have already shaped our pastry and placed it on a baking sheet, let it stand for another 15-20 minutes, the dough will rise again and will definitely be fluffy and light.

Sponge yeast dough

500-600 g flour
50 g fresh yeast or 11 g packet of dry yeast
1 glass of milk
4-6 eggs
2.5 tbsp. tablespoons vegetable oil, or 100 butter, or 100 g margarine
1-2 tbsp. spoons of sugar (or from 0.5 to a whole glass, if you want sweet dough)
half a teaspoon of salt

First we make the dough. Dissolve yeast - any kind - in warm milk, a tablespoon of sugar and enough flour to make a dough like pancakes (the consistency of sour cream). Usually this is 1 cup of flour. We introduce it gradually, preferably sifting through a sieve so that there are no lumps.
And put it in a warm place for an hour and a half to rise. The dough is ready when it has risen as much as possible, and then falls, and something like wrinkles appears on the surface.
Prepare the pastry: grind the eggs with sugar and mix thoroughly. Melt butter or margarine and let cool.
Pour the baking mixture into the risen dough, stirring, add the remaining flour, stir until smooth, and at the very end add the butter. Like straight dough, we also knead with our hands, adding flour if necessary, until the dough stops sticking to our hands.
Place the dough back into the bowl and place in a warm place to rise for 1.5-2 hours.
And the same recommendation: the products on the baking sheet should be spaced, approximately double in volume, and then put in the oven.

Products made from both doughs are baked at a temperature of 200-220°; in a gas oven it is better to set it to 180°. Time - from 10-15 minutes for small products to 50 minutes for large ones. It all depends on the oven.
To prevent it from burning and drying out, the best way is to place a frying pan or something else with boiling water on the bottom of the oven.
If you brush the products with beaten egg before baking, they will be shiny and rosy.
And after baking, be sure to grease with oil or at least tea, warm water, place immediately on a dish and cover with a napkin or towel. Otherwise, in the heat of the moment, they will steam and dry out instead of becoming soft.
By the way, if you have problems with the oven, for example, you can simply fry the pies in a frying pan.

Simple sponge yeast dough

Is on one of the forums or more simple sponge yeast dough, which everyone praises very much. This is how it is done.

500-600 g flour
1 packet of yeast “Saf-moment” (11 g)
1 cup (250 ml) warm water
1 egg
7 teaspoons sunflower oil
1 tbsp. spoon of sugar
half a teaspoon of salt

From half the liquid (it can be milk or kefir), 1 teaspoon of sugar, part of the flour and yeast, make a dough, put it in a warm place, it rises in 10 minutes.
Stir the rest of the water, sugar, salt, egg, and flour in a bowl.
Pour the risen dough into a bowl, knead the soft dough, and place in a warm place.
After 20-30 minutes the dough is ready and ready to bake.

Lenten yeast dough

And finally, a recipe for lean yeast dough, the baked goods from which do not go stale for a long time, because there is almost no baking in it.

3-3.5 cups flour
half (5.5 g) packet of Saf dry yeast
glass of water
3-5 tablespoons vegetable oil
1-1.5 teaspoons salt
from 0.5 tbsp. spoons up to 3-5 tbsp. spoons of sugar

Pour warm water (all of it) into a large bowl, add sugar and yeast and stir until everything dissolves. Leave in a warm place. As soon as a fluffy foam appears, add sunflower oil and salt, add a glass of flour, stir.
Add another glass and stir again. If the dough is already thick and difficult to stir, pour the third glass onto the table, place the dough on it and knead with your hands until it becomes smooth and not sticky.
Leave the covered dough to rise. When it increases by 1.5 times, knead it again and wait for the second rise. Now you can mold the products.

Important! If we took the yeast not just “Saf”, but “Saf-moment”, then the products must be molded immediately after the first rise of the dough.

As easy as shelling pears

We would call the last recipe “easy as pie.” Good for fairly quickly preparing savory pies, pies and crumpets.

0.5 liters of curdled milk or

Place the dough, knead it twice, leave it in a warm place for a couple of hours, and only then proceed to baking... If this pace of cooking is not acceptable for you, you can try a quick recipe for pie dough. There are many options, and in each case you will get tender and aromatic pastries. By the way, thanks to such universal methods, you can refuse pies made from ready-made yeast dough, which rarely turn out soft and crispy.

Kefir dough recipes

The advantages of these dough options for kefir pies are quick preparation and the ability to combine with different types of fillings. If you need a base for sweet baked goods, you can add a little more sugar; for fresh baked goods, reduce the amount to a minimum.

Quick dough for fried pies

You will need:

kefir - 200 ml;
vegetable oil - 100 ml;
sugar - a tablespoon;
salt - teaspoon;
dry yeast - a teaspoon;
flour - 2.5 cups.

Preparation

Dissolve the yeast in warm water, leave for 10 minutes.
Add all ingredients (last of all flour), knead.
Leave for an hour in a warm place. You can start making pies!

This quick yeast pie dough is also perfect for any savory baked goods. It turns out fluffy, non-greasy, with a neutral taste.

Five-minute dough

You will need:

kefir - 200 ml;
eggs - 2 pcs.;
flour - a glass;
soda - teaspoon;
salt - half a teaspoon.

Preparation

Quench soda with kefir.
Mix with eggs and salt, add flour.
Knead, you can start making pies.

This instant pie dough is fluffy and very light. What is very important, it contains absolutely no fat, so it is perfect for children's baking. You can also make pies with it and try it as a base for light pizza. The only caveat is that you cannot use wet products as filling.

Milk dough recipes

The advantage of this test is that it can be made in advance and stored in the refrigerator. And when necessary, take it out and make delicious, tender pastries.

Quick dough for pies in the oven

You will need:

milk - 300 ml;
dry yeast - a teaspoon;
margarine - 250 g;
eggs - 3 pcs.;
sugar - half a glass;
flour - 4 cups;
salt - half a teaspoon.

Preparation

Dissolve yeast in warm water.
Melt the margarine.
Mix all ingredients, add flour and knead into a thin mass.
Put it in the refrigerator.

The peculiarity of the method is that prolonged exposure to cold only improves the quality of the mass. It is very pleasant to work with and can be used for sweet and savory dishes.

Unleavened yeast dough

You will need:

milk - half a liter;
egg - 1 pc.;
vegetable oil - 1/3 cup;
salt - half a teaspoon;
sugar - a tablespoon;
flour - 4 cups;
wet yeast - 30 g.

Preparation

Dissolve the yeast in warm milk.
Add salt, sugar, butter, stir.
Add flour, stir.
Transfer the mixture into a bag and tie it so that there is room at the top. And put it in the refrigerator overnight. In the morning you can already work with it.

This quick pie dough recipe is great for both frying and baking. If you suddenly change your mind about baking, it will stay in the refrigerator for several days.

Sour cream dough recipes

Baking made with sour cream turns out tender and delicate. Many housewives prefer such options because of their reliability. Baking cannot fail, as we invite you to see for yourself!

Unleavened dough

You will need:

sour cream - a glass;
flour - 2 cups;
milk - 100 ml;
margarine (melted) - 50 g;
sugar - 2 heaped tablespoons;
salt and soda - a teaspoon each;
egg - 1 pc.

Preparation

Heat the milk, add sugar and salt, stir well until dissolved.
Mix sour cream with egg, margarine, pour in milk, stir. Add soda.
Gradually add the sifted flour into the mixture and begin kneading. The mixture can be used immediately after preparation.

The huge advantage of this option is the simplest set of products. They can be found in every housewife's home. Therefore, if the idea of baking pies comes suddenly, you can definitely do it.

Yeast dough

You will need:

sour cream - a glass;
margarine - 150 g;
eggs - 2 pcs.;
sugar - glass;
wet yeast - 50 g;
soda and salt - half a teaspoon each;
flour - approximately 4 cups.

Preparation

Soak the yeast in a small volume of warm water (about 50 ml).
Melt the margarine and add to the yeast.
Mix the mixture with eggs, sour cream, add salt and soda.
Stir and gradually add sifted flour. The resulting mass should not be steep.
Leave it to rest for 10 minutes.
When you have made the pies, leave them to stand under a towel for about 40 minutes, after which they can be fried or baked.

The advantage of this method is its versatility and reliability. This option will never let you down! It allows you to bake sweet pies, and if you need a fresh base, just don’t add sugar to the mixture.

As you can see, there are a lot of quick and simple recipes for making pie dough. And after trying at least a couple of them, you are unlikely to ever return to ready-made puff pastry pies.

Quick video recipes for pie dough

Now I will tell you the recipe for dough for pies. Pies from this dough can be fried and baked. This will be a basic recipe, which means it will be very simple.

How to make pie dough - video recipe:

Ingredients for pie dough:

flour 800 gr-1 kg

salt - one teaspoon with a small slide

two to three tablespoons of sugar

dry yeast (Saf Moment) pack 11 gr.

milk - 400 gr

two tablespoons of vegetable oil

Preparation of dough for pies:

Modern industry has made the life of cooks much easier by releasing dry yeast. But they differ significantly in quality. After many years of experimentation, I settled on French yeast: “Saf Moment”. With them, the dough rises as it should and without any foreign odors, which is not always the case with other yeasts.
Take a large saucepan or cup and mix all the liquid and bulk ingredients except flour. Then add 2/3 of the flour and knead the dough.

It is easier to knead the dough first with a spoon or a special spatula, and then with your hands. Mixers won't help here. Gradually add all the flour. The dough should stick slightly to your hands. If it is very steep, it will not be able to rise.
Leave the dough in a warm place to rise for an hour and a half. If the dough is in a pan, sprinkle it with flour and cover with a clean towel.
To form pies, the dough is sprinkled with flour so that it does not stick. More about this in the following recipes.

This dough can be used to make fried or baked pies, pies, pizza, various buns and other yeast dough products. The pie dough recipe is essentially similar to the yeast dough recipe, compare. If you haven't used all the dough, you can freeze the leftovers until next time. Bon appetit!!!

How to make pie dough? In preparation, there are classic recipes based on water, flour, eggs and salt, express recipes (for example, with sour cream), complex and multi-ingredient recipes for preparing delicious and unusual baked goods in conditions when the housewife is not in a hurry.

The ability to make delicious pies at home is a sign of the high skill of the housewife. The process requires patience, attentiveness, precise adherence to the ratio of ingredients, and execution of actions in strict sequence. One of the most difficult moments when preparing homemade pastries is preparing the dough base.

Calorie content of dough

The calorie content of pie dough depends on many factors: the cooking technology (in a frying pan, in a bread machine, in the oven), the ingredients used (sour cream, margarine, milk, water), the amount of sugar, etc.

Standard yeast dough for pies on water, with 2 large spoons of granulated sugar and 100 ml of vegetable oil has a caloric value of 280-300 kilocalories per 100 grams of product.

How to prepare yeast dough for pies - 4 recipes

With milk

Ingredients:

Milk – 300 ml,
Flour – 600 g,
Sugar - 2 large spoons,
Yeast – 20 g,
Salt – 1 teaspoon.

Preparation:

I let the milk heat up on the stove. 3-5 minutes over medium heat is enough. I put yeast in slightly warmed milk, add 4 tablespoons of flour (not the entire amount from the recipe). Salt.
Mix thoroughly. I leave the mixture alone for 20-25 minutes. I wait until the dough starts to bubble, just like when preparing pancake dough.
Gradually add vegetable oil, without stopping kneading. You should get a soft base that does not stick to your hands.
I mix it carefully one last time. Leave in a warm place for 60 minutes, covered with a kitchen towel. Once the dough has risen, I start making the pies.

Video recipe

On kefir

A simple recipe for cooking with kefir and vegetable oil with the addition of dry yeast, which does not require prior activation.

Ingredients:

Flour - 3 cups,
Kefir – 1 glass,
Sugar – 1 large spoon,
Salt – 1 teaspoon,
Vegetable oil - half a glass,
Dry yeast (“fast-acting”) – 1 sachet.

Preparation:

In a saucepan, mix kefir with vegetable oil. I put it on the stove for 3-4 minutes. I bring the liquid to a warm state, remove it from the stove, add sugar and salt.
Mix flour and yeast in a separate bowl. I pour over the heated mixture of butter and kefir.
I start kneading. I form a spherical mass and leave it to rise in a warm place. To prevent the dough from drying out, I cover it with a plastic bag (cling film or towel).
The rate at which the baking base rises directly depends on the temperature in the place where it will be left. At 35-40 degrees, 30-40 minutes is enough, as for sausages in dough.

Useful advice. To make the pies even tastier, leave the pieces on a baking sheet for proofing (additional fermentation) for 15 minutes in a warm place. The absence of drafts is a necessary condition. Cover the top of the workpieces with napkins to prevent them from weathering.

On the water

Ingredients:

Premium wheat flour – 500 g,
Warm boiled water – 250 ml,
Salt – 1.5 teaspoons,
Dry yeast - 1 small spoon,
Sugar – 1.5 teaspoons,

Preparation:

Useful advice. Before preparing the dough, you need to sift the flour.

I pour warm water (leave 100-120 ml) into the kneading dish. I add granulated sugar and salt as in the play dough recipe. I stir.
I dilute the yeast in a separate container. I dissolve in a 100mm volume of warm water.
I pour the yeast into sweet-salty water. Gradually pour in the grain processing product. I stir carefully, avoiding the formation of lumps. The finished mixture (at the third stage of preparation) should resemble thick sour cream in consistency.
I cover the workpiece with a clean kitchen towel or gauze. I leave it in a warm, unventilated room for 40-45 minutes.
Add oil and mix gently. I leave it alone for half an hour. In the allotted time, homemade preparations should increase in volume by 2-3 times.

Ready! Feel free to begin the process of making pies.

With sour cream

Ingredients:

Sour cream 15% fat – 125 g,
Fresh yeast – 15 g,
Flour – 500 g,
Margarine – 60 g,
Sugar – 3 teaspoons,
Salt – 1 small spoon,
Water – 180 ml,
Vegetable oil – 1 large spoon.

Preparation:

I take a large dish. Pour warm boiled water (60 ml). Dissolve sugar (1 small spoon) and yeast. I add 2-3 large spoons of sifted flour. I cover it with gauze. I install it in a warm place without drafts for 20 minutes.
In a separate bowl, mix sour cream and melted margarine. Add warm water (120 ml) mixed with sugar and salt. I put flour on top (almost the entire remaining volume). I stir carefully so that the bottom layer does not mix with the top.
I pour in vegetable oil. Now I carefully and thoroughly mix all the ingredients.
I sprinkle flour on the kitchen board. I lay out the preparation for baking. I knead with my hands until the flour is completely absorbed.
Cover the mixture with a kitchen towel. I leave it in the kitchen (in a warm place) for 35 minutes. Then I crush the workpiece. I wait an additional half hour.

Useful advice. For baking sweet buns and pies, it is better to increase the amount of sugar to 3 large spoons.

How to make pie dough without yeast - 2 recipes

With milk

Ingredients:

Butter – 150 g,
Flour – 600 g,
Water – 400 ml,
Soda - half a teaspoon,
Salt – 1 large pinch.

Preparation:

I dissolve salt in warm boiled water, add butter and stir.
I add 300 grams of the product obtained from grinding grains (half of the total volume). I mix thoroughly. I extinguish the baking soda to make the pies fluffy. Gradually add the remaining 300 grams of flour.
I thoroughly knead the mixture until smooth. To simplify the process of making pies, I put the dough in the freezer for 8-12 minutes.
I’m waiting for the base for the pies to “ripen”. I'm preparing the filling.
I roll out the finished dough base into a layer no more than 4 mm thick. I make round shaped socchi using a large mug or a special mold.

Kefir recipe

Ingredients:

Flour - 4 cups,
Kefir – 1 glass,
Margarine – 200 g,
Sugar - 4 large spoons,
Eggs – 2 pieces,
Soda – 1 teaspoon,
Vinegar – 1 large spoon.

Preparation:

I sift the flour in a large, deep bowl. Add sugar and mix.
I cut margarine from the refrigerator into small pieces. I add it to the flour and gently rub it into fine crumbs with my hands.
I break eggs. I pour in the baking soda that has been quenched with vinegar.
Gradually add kefir. I knead a dense mass that does not stick to my hands. When adding kefir, I don’t forget about flour. I introduce the ingredients gradually, mixing until the required consistency.

Video cooking

Useful advice. Use the remaining margarine (50 grams from a standard 250-gram pack) to grease the baking sheet when baking pies.

Puff pastry recipes for pies

Lenten puff pastry

Ingredients:

Flour – 330 g,
Water – 1 glass,
Vegetable oil – 150 g,
Citric acid - half a small spoon.

Preparation:

I add citric acid to a glass of boiled water. I put it in the freezer.
I put salt in a dish with 2 cups of sifted powdered product (300 grams).
Gradually add cooled water with citric acid. Stir gently for 5-7 minutes. I achieve a homogeneous mass that does not stick to my hands or the edges of the dish.
I roll a big ball. I put it in a clean plastic bag. I put it in the refrigerator for half an hour.
Mix the remaining flour (30 grams) with vegetable oil. I put it in the refrigerator for 20-25 minutes.
Roll out the chilled dough (large ball) into a thin 1.5 mm layer.
I grease the top with a mixture of flour and vegetable oil. I carefully roll it into a roll. I cover it with a damp cloth. I put it in the refrigerator for half an hour.
I take out the workpiece and roll it out into a thin layer. I fold the mass 4 times. I wrap it in a dampened napkin. I put it in the freezer for 10-15 minutes. I take it out and start the baking process.

With milk, yeast and butter

Ingredients:

Butter – 250 g,
Granulated sugar – 80 g,
Milk – 250 ml,
Flour – 500 g,
Dry yeast – 7 g,
Salt – 1 pinch,
Vanilla – 1 pinch,
Lemon zest – 1 small spoon.

Preparation:

Softening the butter.
I put the milk on the stove. I heat it up for a few minutes. I dissolve the yeast in warm milk.
In a separate bowl I sift the flour. I add vanilla and granulated sugar. I stir.
I add softened and melted butter (50 grams) to the milk with yeast. I stir.
Gradually add flour, remembering to stir.
I knead until it forms a dense yeast dough. I let you come up and hug me. I put it in a cold place.
I spread parchment paper on the kitchen board. I spread the rest of the butter. I roll it out into a rectangular layer of uniform thickness. I put it in the refrigerator so that the temperature of the oil and dough are the same.
I knead the mixture. I roll it out carefully. I put a layer of butter on top so that the edges of the dough can be rolled up.
I cover the butter with dough, roll it out and fold the resulting pie dough 3 times. I put it in the refrigerator for 20 minutes.
I repeat the rolling and folding processes 2 times. I put it in the refrigerator for 20-25 minutes.
I cut the dough for making pies.

The fastest dough recipe

A very simple technology for preparing dough based on kefir. Perfect for children's baking, as it does not contain excess fat, like cottage cheese casserole. The only note is that the filling should be dense. Jam or jam may spread.

Ingredients:

Kefir – 200 ml,
Flour – 1 glass,
Eggs – 2 pieces,
Soda – 1 teaspoon,
Salt - half a small spoon.

Preparation:

I quench soda with kefir.
I break eggs. I add salt. Gradually add flour.
I knead thoroughly and slowly.
I'm starting to make some delicious homemade pies.

How to make delicious pie dough in the oven

Ingredients:

Premium flour – 500 g,
Fresh yeast – 30 g,
Sugar - 3 large spoons,
Salt – 1 teaspoon,
Chicken egg - 2 pieces,
Butter – 100 g,
Vegetable oil – 3 large spoons.

Preparation:

Useful advice. The better quality yeast you choose, the faster the fermentation process will begin. A good dough will instantly “bubble” and increase in volume.

I heat up fresh milk on the stove. I pour it into a deep bowl. I breed yeast. I put sugar (1 tablespoon), a glass of powdered grain product. I stir. I cover the dish with a towel. I put it in any warm place where there is no wind for 30 minutes.
I add salt to the mixture (1 small spoon is enough), the remaining sugar, and break 2 chicken eggs.

Useful advice. Add eggs at room temperature. Otherwise, cold animal product will slow down the fermentation.

I pour vegetable oil into the mixture and add melted butter.
Mix thoroughly, add 2 cups of flour. I take my time, pour the ingredient in parts to mix with the liquid.
I spread the resulting dough for pies on a kitchen board, previously sprinkled with flour.
I knead. Gradually add flour. The dough should not stick to your hands or the wooden kitchen board.
The workpiece will turn out soft and viscous, which will simplify the rolling process as much as possible.

Useful advice. If you are going to bake pies with sweet filling, increase the amount of sugar to 5-6 tablespoons.

Happy cooking!

Dough for pies in a bread machine

Ingredients:

Water – 240 ml,
Vegetable oil - 3 large spoons,
Chicken eggs – 2 pieces,
Flour – 500 g,
Powdered milk - 2 tablespoons,
Sugar – 1 large spoon,
Salt – 1 small spoon,
Dry yeast - 2 teaspoons.

Preparation:

I add the ingredients to the bread machine. I start with warm water, vegetable oil and 2 chicken eggs beaten with a whisk.
I sift the ground grain product. I pour it into the cooking tank. I make 4 indentations for the remaining ingredients: sugar, salt, yeast and milk powder.
I add the ingredients. I insert the bucket into the bread maker. I close the lid. I turn on the “Dough” program.
When the bread machine finishes operating (standard time is 90 minutes), a beep will sound.
The preparation for the pies will turn out tender and fluffy. I transfer it to a large board, the surface of which is sprinkled with flour.
I divide the workpiece into 12-14 equal parts. I cover it with cling film or a cut plastic bag.
I'm starting to make homemade pies.

Preparing the dough is the most important stage in the preparation of any homemade baked goods. With this subcategory you will learn how to prepare dough for a wide variety of dishes. This is the dough for pizza, dumplings, manti, pies, pies, lasagna, whites, pasties, pancakes, dumplings and ravioli. For example, the dough for ravioli is very similar to ordinary unleavened dough, which is used to make your favorite dumplings, but it has some cooking features that must be taken into account. Therefore, only thanks to this subcategory you will be able to please your household with real Italian ravioli. Also in this subcategory are recipes on how to prepare quick dough, dough without yeast, thin dough, simple dough, sweet dough, batter and yeast dough recipes. Also for your convenience, simple dough recipes with photos are provided. Now preparing the right dough has never been easier. In addition, homemade dough can be prepared in advance. This dough will especially come in handy when friends unexpectedly drop by to visit you. In this case, you just need to take the finished dough out of the refrigerator and in half an hour the delicious baked goods will be ready to amaze everyone with their aroma and taste. Guests will be pleasantly surprised how you managed to prepare a real culinary masterpiece in a short period of time. Very unusual and delicious pastries are made from curd dough. But you can also find the correct preparation of curd dough here. Here, choose the most suitable recipe for you, how to make the dough and go ahead. Just remember, the dough doesn’t like to be rushed, so take a little time and patience so that you end up with the right dough and delicious dishes.

23.07.2018

Dough for dumplings in mineral water

Ingredients: flour, water, salt, oil

I consider the best dough for dumplings to be dough made with mineral water. The recipe is very simple and quick. Dumplings made with this dough will turn out incredibly tasty.

Ingredients:

- 4 cups flour,
- 1 glass of sparkling mineral water,
- half tsp salt,
- 4 tbsp. vegetable oil.

17.06.2018

How to decorate a yeast dough pie

Ingredients: dough

Now I will tell you how to beautifully decorate a pie made from yeast dough. For decoration we will use regular dough.

Ingredients:

- dough.

10.05.2018

Lenten dough for dumplings with potatoes

Ingredients: flour, vegetable oil, salt, water

I really like dumplings with potatoes, but I couldn’t always make good dough. Having studied many recipes and done no less experiments, I finally found an excellent recipe for the required dough.

Ingredients:

- flour - 350 grams,
- vegetable oil - 2 tbsp.,
- salt - half a tsp,
- water - 180 ml.

10.05.2018

Dough for dumplings with cottage cheese so that they don’t get overcooked

Ingredients: flour, eggs, salt, sugar, water

If you have made dumplings, then most likely you have encountered such a problem that the dough falls apart. Today we will prepare a dough that will not fall apart.

Ingredients:

- flour - 550 grams,
- egg - 1 pc.,
- salt - a third tsp,
- sugar - a quarter tsp,
- water - 1 glass.

10.05.2018

Dough for dumplings in boiling water

Ingredients: flour, water, salt, egg, vegetable oil

To make delicious dumplings, you not only need to choose good minced meat, but also prepare a tasty dough. Today I bring to your attention an excellent recipe for dough for dumplings in boiling water.

Ingredients:

- flour - 650 grams,
- boiling water - 200 grams,
- salt - 1 tsp,
- egg - 1 pc.,
- vegetable oil - 4 tbsp.

30.04.2018

Viennese pastry for sweet pastries

Ingredients: flour, sour cream, yeast, salt, egg, milk, sugar, butter, vegetable oil

If you want to make tender, soft yeast dough for sweet pastries, then our Viennese dough recipe will come in handy. We will tell you about all the intricacies of its preparation, so you will certainly succeed!

Ingredients:
- wheat flour – 420-440 g;
- sour cream – 1.5 tbsp;
- dry yeast – 5 g;
- salt – 1 pinch;
- eggs – 2 pcs;
- milk – 140 ml;
- sugar – 2-4 tbsp;
- butter – 50 g;
- vegetable oil – 1 tbsp.

30.04.2018

Homemade puff pastry dough

Ingredients: butter, flour, milk, water, eggs, yeast, salt, sugar

Puff pastry dough - great option for home baking. Many people buy it in the store, but you can make this dough yourself, and then freeze it in the freezer and take it out as needed.
Ingredients:
- butter - 200 gr;
- wheat flour - 3.5 cups;
- milk - 150 g;
- warm water - 70 g;
- egg - 1 pc;
- fresh yeast - 12 g;
- salt - 1 pinch;
- sugar - 1.5 tbsp.

12.04.2018

Vienna pastry

Ingredients: flour, milk, butter, fresh yeast, eggs, sugar, raisins, vanilla sugar

The main attribute of the Easter menu is Easter cakes. Today we will prepare Easter cakes using Viennese dough. I have described the recipe for this classic dough in detail for you.

Ingredients:

- flour - 500 grams,
- milk - 150 grams,
- butter - 150 grams,
- yeast - 15 grams,
- eggs - 2 pcs.,
- sugar - 150 grams,
- raisins - 150 grams,
- vanilla sugar - half a tsp.

11.04.2018

Alexandria dough for Easter cakes

Ingredients: baked milk, yeast, flour, margarine, egg, sugar, raisins, salt, sunflower oil

Today I will teach you how to prepare Alexandria dough for Easter cakes. Easter cakes always turn out very tasty and airy.

Ingredients:

- baked milk - 80 ml.,
- yeast - 12 grams,
- flour - 200 grams,
- butter or margarine - 45 grams,
- egg - 1 pc.,
- sugar - 75 grams,
- raisin,
- salt,
- sunflower oil - 20 grams.

08.04.2018

Lenten pie dough

Ingredients: flour, water, yeast, butter, sugar, salt

Having given up animal products during fasting days, many people think that they won’t be able to make pie dough either. However, this is not true. We offer an excellent option.

Products for the recipe:
- 250 g flour,
- 150 ml water,
- 1 teaspoon of yeast,
- vegetable oil – 3 tbsp. spoons,
- sugar – 10 g,
- salt – 5 g.

02.04.2018

Dough for real Italian pizza

Ingredients: water, yeast, salt, flour, oil

To make delicious real pizza, you first need to learn how to prepare delicious real Italian pizza dough.

Ingredients:

- 125 ml. water,
- 1.25 tsp. yeast,
- 1 tsp. salt,
- 230 grams of flour,
- 1 tbsp. olive oil.

02.04.2018

Dough for pasties on water

Ingredients: flour, water, vegetable oil, salt

For those who want to quickly prepare chebureki, we recommend using water dough. In a short time you will knead the dough and fry the most delicious pasties. And no matter what season it is, or what time of year it is outside, delicious fried pasties can always bring the whole family together at the table.

Products for the recipe:
- flour - 2.5 cups,
- water - 1 glass,
- 20 ml vegetable oil,
- 1/2 teaspoon of salt.

21.03.2018

Bun dough

Ingredients: flour, warm milk, sugar, vegetable oil, dry yeast, salt

Today we will prepare the most delicious bun dough. I have described the cooking recipe in detail for you.

Ingredients:

- flour - 3 cups,
- milk - 250 ml.,
- sugar - 3 tbsp,
- vegetable oil - 1 tbsp.,
- dry yeast - half a tsp,
- salt.

05.03.2018

Mayonnaise dough

Ingredients: milk, water, salt, mayonnaise, sugar, flour, yeast

Today I will tell you how to prepare an unusual, but very tasty and tender dough for pies with mayonnaise. Be sure to use my recipe, you won’t regret it.

Ingredients:

- milk - half a glass,
- water - half a glass,
- salt - a pinch,
- mayonnaise - 3 tbsp.,
- sugar - 3 tbsp,
- flour - 500 grams,
- yeast - 1 tsp.

03.03.2018

Lenten shortbread dough with vegetable oil

Ingredients: flour, vegetable oil, sugar, water, baking powder, vanillin

For those who are fasting, lean shortbread dough with vegetable oil will be a real lifesaver: after all, with it you can not deny yourself delicious and appetizing pastries. Preparing such dough is not difficult, our recipe will help you with this.
Ingredients:
- wheat flour - 1.5 cups;
- vegetable oil - 0.5 cups;
- sugar - 180 gr;
- water - 100 g;
- baking powder - 1 tsp;
- vanillin - 1-2 pinches.