Recipe for making rich yeast dough. How to prepare the most delicious and tender bun dough according to a step-by-step recipe with photos. How to knead rich yeast dough so that it is soft and does not go stale for a long time

All housewives should know the recipe for rich yeast dough. After all, such a base is extremely necessary for preparing all kinds of buns, pies, croissants, pies, etc. If you do not have this information, we will provide it right now.

Making pastry for pies

Yeast dough for savory or sweet pies is quite simple to make. But in order for it to reach the desired state, it must be kept warm for about an hour and a half. However, before this process it needs to be thoroughly mixed.

To make rich dough for pies (yeast), you should prepare in advance:

• medium fat milk - about 700 g;
• melted margarine - 150 g;
• fresh egg - small pcs.;
• sugar - about 2 large spoons;
• salt - a large pinch;
• white flour, sifted twice - from 700 g;
• water (warm boiling water) - a full glass.

Knead the base

The presented recipe for rich yeast dough is excellent for making pies. It is not too sweet and rises well during baking.

To knead such a base, you should combine cold milk with warm boiling water, and then dissolve regular sugar in them. Next, add a pinch of salt and granulated yeast to the resulting mass. In this form, the ingredients must be left to swell for exactly ¼ hour.

After the specified time has passed, you need to break an egg (chicken) to the products, and also pour in pre-melted and slightly cooled margarine. After mixing all the ingredients, add twice-sifted white flour. As a result, you should get a not very thick dough that will slightly stick to your hands. If you make a steeper base, the pie may turn out to be too tough.

Exposure time

Now you know how to make rich yeast dough. Once it is mixed, it must be placed in a large saucepan and then covered with a waffle towel and a lid. It is recommended to keep the base in this form in a warm place for no more than one and a half hours. In this case, the dough should be beaten with your fist every 30 minutes. This process will cause the base to settle and then it will rise again.

How to form pies from a butter base?

Now you know the recipe for rich yeast dough. After the base has risen several times in a warm place, it can be safely used to make delicious pies. To do this, the dough must be divided in half, and then, sprinkled with flour, rolled out into two layers. Place one of them on a baking sheet and spread the filling over it. After this, you need to cover it with a second sheet and pinch the edges nicely.

This dish must be baked at 200 degrees for 55 minutes. During this time, the cake will rise well, become fluffy and rosy.

Step-by-step recipe for rich yeast dough for buns

The base intended for making buns should be sweet and very fluffy. To knead it yourself, we may need the following products:

• high fat milk - about 500 g;
• granulated yeast of the “Pakmai” type - a small spoon;
• butter (pre-soften) butter - 180 g;
• fresh egg - small pcs.;
• sugar - about 3 large spoons;
• salt - a large pinch;
• white flour, sifted twice - from 800 g;
• water (warm boiling water) - 2 cups.

Making the base

Sweet yeast dough for buns is kneaded just as easily and simply as the above-presented base. However, the set of ingredients included in its composition is somewhat different. We will tell you exactly what below.

So, to knead rich yeast dough for buns, you should combine warm boiled water with milk, and then dissolve a large spoonful of granulated sugar in them. Next, you need to add dry yeast to the resulting mixture and mix the products thoroughly by tilting the dishes in different directions. In this form, the contents of the pan must be left alone for exactly ¼ hour.

After the specified time has passed, you need to break a chicken egg into the base, add the remaining sugar and salt, and also add very soft butter. It should not be pre-heated. In this form, the ingredients must be mixed well with your hands, making the mass more homogeneous. Next, you need to add twice-sifted flour to it.

As a result of intensive and long mixing of all components, you should form a thick and homogeneous base. You should not make it too hard, as your buns may turn out tough and tasteless.

How long should you keep it warm?

Having received a soft dough, it should be pressed to the bottom of a deep pan, which should subsequently be covered with a towel and a lid. Next, the dishes with the base need to be placed next to the heating radiator and kept in this way for about 80 minutes. In this case, every 27-33 minutes the dough must be beaten vigorously with a fist, which is recommended to be moistened in sunflower oil (to prevent sticking).

As a result of this aging, you should get a very fluffy and aromatic base, which can be used as a cut for making homemade baked goods.

Forming buns

Butter buns made from yeast dough are easy and simple to make. To do this, the finished base must be divided into several parts, and then formed into balls using vegetable oil. In this form, the product must be placed in any form (frying pan). If desired, semi-finished products can be brushed with beaten egg and sprinkled with a mixture made from ground cinnamon and sugar.

How to bake?

Butter buns made from yeast dough must be cooked in the oven for 45-48 minutes. After the specified time, they should rise well, become fluffy, rosy and very soft. Next, they should be removed and cooled. However, some housewives prefer to eat such baked goods warm.

Let's sum it up

If you don’t want to knead the base for pies and buns yourself, we suggest making rich yeast dough in a bread maker. To do this, you need to put all the necessary ingredients into the mentioned device, and then set the kneading program. As a result, you will get a soft and fluffy base that can be used for making any homemade baked goods.

When planning to make buns or pies from yeast dough, you should definitely remember that all the ingredients included in such a base must be warm. After all, this is the only way it will rise properly and make your baked goods fluffy and soft.

Thus, before preparing rich yeast dough, you should remove the eggs and cooking fat from the refrigerator in advance. Also, only warm liquid (milk, water, kefir, fermented baked milk, etc.) should be used as a base.

The secret of homemade yeast dough (so that it turns out soft, tender, elastic and rises well when baking) is long kneading. The most successful recipe for butter dough is the one that is prepared in a bread machine with a mode lasting at least two hours.

The five most commonly used ingredients in homemade dough recipes are:

What is butter dough?

According to the classical definition, butter dough must necessarily contain sugar and fats in a volume of at least 14 percent of the total weight of flour. The rest of the products in it can be absolutely anything, these are:

• all dairy
• eggs or egg powder
• any fillings such as jam, nuts, dried fruits, fresh berries and so on
• yeast (fresh or dry)

Our grandmothers can tell you how to make butter dough at home. They will say that baking dough loves your hands - and they will be right. After all, it is grandmothers who make such baked goods the most delicious. This is explained not only by diligence and skill, but also by a certain attitude, a good mood - try to throw a scandal next to the rising dough, you will see what happens in the end.

Five of the fastest recipes for butter dough at home:

• Be sure to sift the flour for the pastry
• don't try baking when you're in a bad mood

I spent my entire childhood in the village. When my mother was kneading yeast dough and baking homemade bread, neighbors often came in to hear the aromatic smells that wafted around the area.

She generously shared her baking knowledge with her friends, but still, the most delicious pies and buns were always in our house. She believed that the secret lay in the wooden barrel in which the sauerkraut was started. The tub was made of cedar and held three buckets.

From one batch, 6 large round loaves of bread were baked, which was enough for our family of six people for a week. Taking into account the fact that additional butter was also mixed for buns, pies, and kulebyak.

The second secret of the unusually tender and fluffy products was that all the bread was baked in a Russian oven, right on bricks. Previously, all the coals were removed from them and the ash was swept away.

Mom deftly planted dough balls after proofing with a wooden shovel onto hot bricks in the stove. She kept some of the dough as leaven for bread for the next week.

There are so many varieties of products made from fluffy dough that it is impossible to list them. Dishes made from it are popular all over the world. It is boiled or steamed, baked in ovens, or fried in a frying pan.

The sponge method is used when you need to prepare a product with sweet fillings. Then they put in more muffins. Add milk, sugar, butter or sour cream, which loosens the structure.

It is used for confectionery, sweet pastries served with tea and coffee (cheesecakes, buns, muffins, rum baba). When baking, grains, fruits, nuts, and cinnamon are added to improve the taste.

For kneading you will need the following ingredients:

• water or milk - 125 g;
• raw yeast - 20 g (if dry, then - 11 g);
• wheat flour - 650 g;
• sour cream - 125 g (fat content 20%);
• butter - 100 g;
• chicken eggs - 3 pcs;
• salt - 4 g;
• granulated sugar - 70 g;
• vanilla - 10 g;

Step-by-step cooking recipe:

Prepare the dough using raw yeast: Add pressed yeast to warm milk.

Mix in a tablespoon of sugar and a little flour. Stir and leave for 15 minutes.

To knead the dough: Mix eggs and sour cream.

Add sugar (vanilla and sand). Whisk until smooth.

Add activated yeast.

Add flour in small portions and knead the dough. Cover with a napkin and leave for 15 minutes to rise.

Now add salt and softened butter. Knead the dough well. This procedure should take at least 10 minutes.

Cover the bowl with cling film and leave for 60 minutes.

It should double in volume. Place it on a table sprinkled with flour. Distribute into a large rectangle

Fold the rectangle into three layers. First, wrap one end of it and place the other half on it. Repeat folding the layer again.

Cover with a bowl and leave for 20 minutes.

Then repeat the dough folding procedure. Make a rectangular layer out of it again with your hands. And fold twice into three layers. Leave for another 20 minutes.

The rich yeast dough, like fluff, with raw yeast, is ready. It is lush, with a delicate texture. You can start molding the products. Calorie content - 306 kcal. per 100 g of product.

Modern housewives rarely use the sponge method. After all, it requires more attention and time. However, this depends on individual preferences.

How to prepare the most delicious and tender yeast dough for pies

With the straight method, fewer rich ingredients are used or they are completely eliminated. However, this depends on individual preferences.

To get a good quality texture, you can mix fine flour (highest or first grade) with semolina flour. In this case, it is taken 30% of the main volume.

Ingredients for yeast straight version:

• wheat flour - 3-4 cups;
• milk - 250 ml;
• yeast - 10 -15 g;
• sugar - 2 tablespoons;
• eggs - 2 pcs;
• butter - 70 g;
• vegetable oil - 3 tablespoons;
• salt.

Using this method, dilute the yeast with warm milk (about 30 degrees).

If milk is overheated, the yeast will die and the division process will stop. Temperatures as low as 40 degrees can be fatal for them.

Add sugar to the mixture, stirring until it dissolves. As soon as bubbles appear in the starter, you can continue the process of kneading the dough. Bubbles mean that the fungi are alive and the process of dividing has begun.

Add flour in a pattern, beat in eggs, add salt and knead the dough. At the end of kneading, add vegetable oil or softened butter.

Cover it with a clean napkin and leave it in a warm place for 2-3 hours. It should rise and double in volume.
To ensure that during the proofing process the mass is saturated with oxygen and gas bubbles come out, it is kneaded. The first kneading is done after an hour, the second after 2 hours, before molding the products.

Kneading rich yeast dough for buns using dry yeast

The yeast mass prepared with kefir is compared to fluff. It is so saturated with air gas bubbles.

Important: The flour is sifted before kneading. This process saturates it with oxygen, which increases the splendor of baked goods. And kefir should be warm before diluting yeast.

What you need to prepare:

• kefir - 1 glass;
• dry yeast - 1 sachet;
• flour - 3 cups;
• sugar and salt - 1 l.h.;
• vegetable oil - 100 ml;

Kneading the dough:

Heat the kefir slightly and add oil. Sift the flour and mix with yeast, sugar and salt. Pour the kefir mixture into the flour and knead. It should move well away from the walls of the floor and not stick to your hands.

Place in a warm place to prove, covered with a napkin. While lifting the mass, do a warm-up. The duration of the fermentation process depends on the temperature (from 40 minutes to an hour).

The baking base can be used to form buns, rolls, kulebyak, and pies.

Rich, fluffy and sweet yeast dough for pies in the oven

This universal recipe is suitable for all occasions. You can use it to bake pies and pies with any filling.

Required:

• flour - 1 kg;
• milk - 0.5 l;
• margarine or butter - 200 g;
• granulated sugar - 5 tablespoons;
• vegetable oil - 2-3 tablespoons;
• active yeast - 1 sachet;
• salt.

Step-by-step preparation:

Since the batch is used without steam, the yeast must be tested. Or first fill them with warm water for 15 minutes and see if they start to “play”. When a foamy mass appears, it can be used to prepare dough.

Sift the flour, add sugar, salt, dry yeast. Melt the margarine; its temperature should not be higher than 40 degrees. Add to flour.

Knead the mixture well and place in a warm place. During the proofing process, knead the mixture once or twice.

How to knead rich yeast dough so that it is soft and does not go stale for a long time

The most important feature of this recipe is that the baked goods are prepared with the addition of mashed potatoes. I often use this miracle recipe if I bake products for a week at once.

The thing is that buns and pies remain soft for a long time and do not become stale. The taste cannot be distinguished from ordinary ones, which are cooked only with flour. They are just as light and airy.

What is necessary:

• flour - 600 - 800 g;
• mashed potatoes - 400 g;
• potato broth - 200 ml;
• dry yeast - 1 sachet;
• vegetable oil - 100 ml;
• egg - 1 pc;
• sugar - 30 g;
• salt - 9 g.

Preparation:

Crush the boiled potatoes into a puree or rub through a sieve to eliminate lumps. Add warm broth and softened butter to it. Mix.

Mix flour with sugar, salt, yeast. Pour the potato mixture into the flour, add the egg. Add flour little by little and knead so that the mixture does not stick to your hands.

Place in a warm place for 40 minutes. During the rise, do a warm-up.

The products are obtained with a neutral taste. You can add any additional ingredients (milk, sour cream), aromatic additives, spices. When baking sweet products, increase the amount of sugar in the bookmark.

From the video you will learn what yeast dough is suitable for

The video presents a recipe for successful yeast dough for sweet pastries. What products can be baked from it and how to make a batch so that it is fluffy and tasty.

Useful tips for preparing and using yeast dough

Baking will become more tender and airy if you use some clever tips. They are used by professional confectioners and housewives who love delicious products. Maybe you will find interesting points for yourself:

• When kneading yeast dough, use products at room temperature (not cold).
• The flour is sifted before kneading. This process saturates it with oxygen, which increases the splendor of baked goods.
• If you add a little crushed potatoes during the kneading process, the finished products will not only become soft and fluffy. They won't go stale for a long time. The addition of starch gives the same fluffiness to finished products.
• A temperature of 30-35 degrees is favorable for yeast to rise.
• Kvashnya does not like drafts and temperature fluctuations. It may settle. The secondary rise will take longer, and the finished products will not be tasty.
• With a large amount of sugar, products burn faster.
• The baked goods will be more tender and fluffy if only egg yolks are used in the filling.
• When you lubricate the products (with milk or yolk) before putting them in the oven, the finished baked goods turn out rosy and appetizing.
• An increase in the amount of fat in the layout makes the products more crumbly.

When baked, rich yeast dough greatly increases its volume. Will it be lush and light?

This depends not only on the correct layout of products. Using the advice of culinary experts, you can bake delicious pastries at home.

Cook with pleasureviem, dear readers!

Divide the finished dough into two parts, roll into a ball, cover with cling film and let rest for 10 minutes.

At this time, prepare the filling. Peel the ginger. Wash the lemon, cut into segments, remove seeds if there are any. Grind the lemon and ginger into a puree in a blender. Add sugar and stir.
Roll out the dough into two layers. Coat one with lemon filling. Sprinkle the second one with cinnamon and brown sugar.


Grease an oblong loaf pan with vegetable oil. Cut the dough into squares of a suitable size (according to the size of the mold). Place the pieces of dough in a horizontal stack, alternating pieces with different fillings. Lightly “dishevel” the tops of the dough pieces.


Cover the dough with cling film and let rise for 1 hour. 20 minutes before the end of time, preheat the oven to 200 degrees. Before baking, brush the bun with the yolk of one egg and sprinkle with sugar.


Bake the bun for about 40 minutes on a medium level at 200 degrees. Check for redness. Remove the finished bun and cool for about 10 minutes. Remove from pan and cool on a wire rack.

Butter dough differs from regular yeast dough by the mandatory presence of butter and eggs. It is more crumbly, aromatic and sweeter than regular yeast.

Yeast dough for Easter cakes is especially revered. It is believed that when preparing it you should not swear, you need to cook in a good mood. Probably this principle can be applied to the preparation of all dishes. But yeast dough is truly special and a hasty, inattentive person will never master the art of making it. Yeast dough does not like drafts and cold. The room where you will knead it should be warm. Especially a lot of seasonings are put into Easter cakes. This is not only vanillin, but also turmeric to give the dough a pleasant yellow color, as well as cardamom and raisins.

Baking in the dough can be added in different ratios of food components, depending on the requirements of the recipe. Instead of water, milk, kefir or sour cream is usually added to this dough. But there are original varieties with pumpkin puree and cottage cheese. How to make delicious butter dough? Try preparing different options and choose the best for yourself.

Products per recipe

• milk 495 ml;
• eggs 5 pcs.;
• butter 150 g;
• salt 5 g;
• flour 1000 g;
• sugar 110 g;
• sour cream 25 g;
• yeast 2 tbsp. l.;
• vanillin.

Recipe

1. Milk is heated to 30 degrees. Pour half of it and dissolve the yeast in it. While they are rising, about 10 minutes, mix the remaining dough components.
2. Beat eggs with sugar.
3. Melt the butter.
4. Mix butter with sugar, eggs, vanillin and salt.
5. The flour is sifted.
6. Add milk with yeast to eggs and butter.
7. Add flour and knead into a soft dough.
8. Form a ball of dough, place it in a container with high edges, and place it in a warm place to rise.
9. After an hour, the dough is kneaded to improve its structure.
10. After another hour, you can prepare sweet pies from the dough.

Pumpkin butter

Products per recipe

• butter 124 g;
• cottage cheese 255 g;
• vegetable oil 20 g;
• salt 10 g;
• fresh yeast 41 g;
• sugar 105 g;
• eggs 2 pcs.;
• wheat flour 555 g;
• pumpkin puree 205 g;
• vanilla sugar 1 p.

Recipe

This interesting recipe does not contain liquid - milk or water. Pumpkin puree is used instead. The dough turns out an interesting orange color. Very tender and appetizing.

1. To prepare pumpkin puree, cut the pumpkin into cubes, add a small amount of water and simmer for about 15 minutes. Grind the pumpkin puree together with the liquid using a blender. It should not be thick, rather liquid like low-fat sour cream.
2. Add crushed yeast and sugar to warm pumpkin puree. Leave to stand for 15 minutes until the yeast foams.
3. Cottage cheese can be ground through a sieve or using a blender, mixing it with eggs. Add pumpkin puree with yeast to it. Sift the flour, mix with vanilla sugar and salt. Melt the butter. First, add flour to the liquid ingredients, mix the mixture with a spoon, then pour in the melted butter and knead the dough with your hands. If the dough turns out too liquid, you can add a little flour.
4. Having formed a soft dough ball, put it in a warm place in a large container greased with vegetable oil. After an hour and a half, the dough will increase in volume and will be tender and soft. You can form it into rich bagels or buns by greasing your hands with vegetable oil.

Recipe for rich yeast dough using the sponge method

Products per recipe

For the dough

• milk 255 ml;
• sugar 25 g;
• yeast 31 g;
• flour 110 g.

For the test

• sugar 105 g;
• butter 105 g;
• vanilla sugar 1 p.;
• flour 480 g;
• eggs 2 pcs.;
• salt 10 g;
• vegetable oil 20 g.

Recipe

1. For the rich yeast dough for this recipe, you need to prepare a dough. Mix warm milk with a spoon of sugar, add 30 g of regular yeast or 11 g of dry yeast. Add three heaped tablespoons of flour.
2. Place the dough in a warm place to rise for half an hour. Soon it will begin to rise and air bubbles will appear on the surface. You can prepare the baked goods and the remaining flour included in the butter dough recipe.
3. In a container, mix melted butter, sugar, vanilla sugar, salt and eggs. Sift the flour and add it, along with the slightly settled “ripened” dough, to the rest of the ingredients in the container. If there is not enough flour after kneading, you can add a little. Form a soft ball of dough and place it in a rising bowl. Place the container with the dough in a warm place for one and a half to two hours.
4. The recipe for sponge dough is more complex than for regular yeast dough, and it turns out fluffy and soft. You can make sweet rolls from it, it is perfect for pie, pies with sweet fillings will also turn out delicious.

Yeast dough with kefir

Products per recipe

• pressed yeast 52 g;
• butter 105 g;
• salt 3g;
• vegetable oil 20 g;
• kefir 495 ml;
• sugar 75 g;
• egg 2 pcs.;
• flour 810 g.

Recipe

1. Kefir needs to be slightly heated for kneading. When heating, you need to constantly stir the kefir with a spoon so that it does not curdle. When the temperature reaches 30 degrees, remove from heat and add yeast to kefir. Add a tablespoon of sugar along with the yeast.
2. Sift flour onto a board. Add the remaining sugar and salt to it, mix well. When the yeast foams (about 20 minutes after it is dissolved in kefir), make a mound in the flour and pour the dough into it, add the eggs. Knead soft dough. At the end of kneading, add softened butter. If there is not enough flour, you can add more.
3. Having formed an elastic, soft ball of dough, place it in a container greased with vegetable oil. Grease the surface of the dough with the remaining vegetable oil. Cover the container with a clean towel and place the dough in a warm place.
4. After an hour, you need to knead the yeast dough to remove the carbon dioxide that yeast produces during its life. Place the dough in the container again, cover and leave in a warm place for another hour. After this, you can form it into delicious baked goods and bake it in the oven.

Various recipes for rich yeast dough are similar to each other in the presence of baking. Its quantity may be more or less depending on the intended baking. Butter dough for pies with savory filling may contain a minimal amount of sugar. To improve the taste of the dough, add kefir or sour cream instead of milk.

It is believed that such baked goods do not go stale longer. There are original recipes that contain pumpkin puree instead of the milk part. Try baking from different types of rich yeast dough. A housewife who knows how to bake delicious pies always enjoys respect and honor.

Good luck in your culinary creativity!