what to make from rich yeast dough

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.

Prepare the dough. Photo under standard license @protesto.ru

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.

For pies

Products for the 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.

Products made from butter dough (2 recipes)

Brioche bun Wheat flour 3760, granulated sugar 670, butter 925, melange 552, yeast 158, salt 30, water 1340. For lubrication: melange 146, fat for sheets 20. Yield 100 pcs. to 65

From yeast dough prepared using the sponge method, round buns weighing 73 g are formed on a floured table and placed on greased sheets. Buns are baked in various shapes.

First way. A piece of dough is shaped into a ball, placed on a greased baking sheet and left to rise for 20-30 minutes. Then, using a blunt notch (2-3 cm in diameter) dipped in butter, press into the middle of the bun.

Second way. The formed balls of dough (50 g each) are placed on a baking sheet prepared as described above and indentations are made in the middle of each bun, and their edges are cut in three places with scissors. Then a second ball of dough weighing 23 g is placed in the middle of the bun.

Third way. A piece of dough is divided into 3, 4 or 5 parts, rolled into balls and formed into buns. After proofing, the buns are brushed with egg 5-8 minutes before baking. It is better to use the yolk for lubrication and add the white to the dough. Bake them for 10-12 minutes at a temperature of 270-280'C. Butter buns can be baked in corrugated pans. The same dough can be used to form custom pretzels.

Saffron bun

Flour 2800, butter 800, granulated sugar 500, melange 250, yeast 130, salt 30, milk 700, raisins 670, saffron 2,

vodka (40′) - 10. For lubrication: melange 150, fat for sheets 20.

Syrup: sugar 80, water 88. Yield 100 pcs. 50 g each

The dough is prepared using the sponge method. During kneading, place raisins into the ripened dough and leave to proof for 20-30 minutes. The dough is cut into balls weighing 56-57 g on a flour-dusted table and placed on greased sheets. 10 minutes before baking, the buns are greased with melange (egg) and baked at 260-1 270'C. After baking, brush with sugar syrup. Dry saffron is infused with vodka, and the saffron solution is added to the dough during kneading.

Bun with poppy seeds

For the dough: premium flour 720, yeast 30, water 300. For the dough: premium flour 1280, granulated sugar 500, butter 670, melange 301, salt 20. For filling: granulated sugar 100, butter 100, eggs 80, poppy seed 500, honey 100. For lubrication: melange 120, fat 10. For lipstick: granulated sugar 100, cocoa 10, water 130. For syrup (soaking): granulated sugar 200, wine 100, water 140. Yield 100 PC. 50 g each

A bun with poppy seeds is baked from rich sponge dough. The finished dough is rolled out to a thickness of 0.5 cm and strips are cut 25 cm wide. They are evenly covered with poppy seed filling, rolled into a roll and cut into pieces weighing 46 g. The pieces, without turning, are pressed on top with a rolling pin with a diameter of 1.5 cm, due to then a layer of dough with poppy seeds is squeezed out on both sides. The buns are placed on greased sheets, left to rise for 40-50 minutes, brushed with egg and baked. After cooling, the top of the buns are soaked in sugar syrup and glazed with heated fondant.

Baking “Forest Round Dance*

Flour 3900, granulated sugar 800, butter 670, melange 240, salt 50, yeast 100, vanillin 0.3, raisins 20, nuts 20. Yield 100 pcs. 50 g each

Prepare yeast dough using a straight method, divide it into pieces weighing 55 g. “Mushrooms” are formed from the pieces: roll out an oval piece up to 1 cm thick, then cut off two “hats” from the oval on one side and the other. From the remaining part, 1.5-2 cm is cut off on one side and several cuts are made - “grass”, and then the remaining rectangle is cut diagonally - “legs”.

All parts are connected so that you get two “mushrooms” with “grass” and glued together with melange. After proofing, they are greased with melange, and the “hats” are decorated with raisins and nuts. Bake at a temperature of 240-250*C.

Vanilla bun Flour 6755, granulated sugar 1150, margarine 855, melange 595, salt 95, yeast 135, water 3000, vanillin 5. Yield 10,000 (1 piece 1(10 g).

The products are prepared in the same way as a homemade bun, but vanillin is added to the dough and the bun is greased with melange before baking.

Bun with nuts

Flour 5265, granulated sugar 1315, margarine 920, melange 1055, milk 1055, raisins 1280, nut kernels (for finishing) 106, salt 55, yeast 265, vanillin 10. Yield 10,000 (1 piece 100 or 50 g).

Yeast dough is prepared in milk with the addition of raisins, cut and baked in the same way as a homemade bun, but the surface before baking is usually greased with melange and sprinkled with crushed nuts.

Travel bun

Flour 6300, granulated sugar 1200, margarine 1500, salt 60, yeast 150, water 3050. For crumbs: flour 202, margarine 202.

Yield 10,000 (1 piece 100 or 50 g).

The finished dough is cut into pieces, giving them an oval shape, 3-4 transverse cuts are made on the surface, and rested for 30-40 minutes. Before baking, the buns are greased and sprinkled with crumbs. Bake the products on greased sheets for 10-12 minutes at a temperature of 230-240'C.

Children's bun

Flour 5405, granulated sugar 649, vegetable oil 162, skimmed milk powder 1081, yeast 162, salt 81, water 3290.

Yield 8000 (1 piece 80 g).

Yeast mixture is prepared from first grade wheat flour, formed into balls, placed on sheets greased with vegetable oil for 30-40 minutes and baked in a humidified chamber for 14-16 minutes at a temperature of 180-190C.

Cheesecake

Flour 3800, table margarine 200, melange 200, salt 40, yeast 100, water 1500. Minced curd or jam 3000. For lubrication: fat for sheets 25, melange 150. Yield 100 pcs. to 75

Yeast dough for cheesecakes is prepared using a straight method. The finished dough is rolled out into a rope with a diameter of 3 cm, divided into pieces weighing 58 g and rolled into balls. They are placed on a pastry sheet at a distance of 6-8 cm from each other and pressed lightly with your hand. After proofing for 15 minutes, use a wooden pestle or the end of a rolling pin with a diameter of 5 cm to make a depression in the buns; the thickened edges are greased with egg, and minced meat or jam is released into the recess from a pastry bag. Cheesecakes with minced curd need to be greased with egg after filling with minced meat and proofing. Cheesecakes are baked at 230-240'C for 6-8 minutes.

Loaf "Serpukhov"

For the dough: 1st grade flour 5300, granulated sugar 950, margarine 550, melange 1100, milk 1000, raisins 500, salt 70, water 300, yeast 150. For lipstick: granulated sugar 4900, water 168, essence 1.

For soaking: granulated sugar 500, water 520, essence 2, wine 48.

Output 100 pcs. 100 g each

The dough is prepared using the sponge method. The dough is placed on water mixed with 2/3 of milk. When kneading the dough, add the remaining milk, baked goods, raisins and knead the dough. The finished dough is stirred into pieces weighing 95 g, rolled into balls and placed seam side down in cylindrical molds, pre-greased, left to proof and baked at 180-200°C. The baked products are shaken, removed from the mold, and cooled. The upper part of the loaf is dipped into syrup and pressed lightly. The soaked products are glazed on top with lipstick. Instead of raisins, you can add orange zest to the dough.

Nut bagel

Flour 320, yeast 10, milk 160, granulated sugar 75, margarine 40, melange 50, cream margarine 15, nut kernels 125, vanillin, lemon-sugar glaze. Yield 500.

Yeast dough is prepared using a straight method. Salt, sugar, yeast and eggs are mixed with milk and combined with flour. At the end of kneading, the dough is mixed with butter and placed in a warm place to rise.

After 1.5-2 hours, the finished dough is rolled out into a layer, cut into triangles and brushed with melted margarine.

The nuts are ground with granulated sugar, lightly browned in a frying pan and crushed. Add a little water to the nuts and add vanillin to make a viscous mass.

The dough triangles are brushed with this mixture and rolled into a bagel shape. After proofing for 30 minutes, the products are baked at 230°C for 20 minutes until golden brown.

Warm products are coated with lemon glaze.

Barley bar

Barley flour 500, granulated sugar 25, milk 250, yeast 15, salt 0.25 teaspoon, lard 10. Yield 500.

Yeast dough is prepared using a straight method. Yeast, granulated sugar, salt are dissolved in milk heated to 35°C, flour is added and the dough is kneaded. The dough is placed in a warm place to ferment. After 1.5 hours it is crushed.

The finished dough is shaped into a loaf and placed in a greased pan. After 15-20 minutes of proofing, the product is baked for 40-50 minutes at a temperature of 200-220'C.

The hot baked bun is rubbed with bacon and served.

Ukrainian donuts

Yeast dough 500. For impregnation: garlic 0.5 heads, vegetable oil 40, salt 0.25 teaspoon, water 0.3 cups.

Pumpkin butter

Products for the 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 prescription

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 “ripe” 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, 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 recipes

(1283) The best selection of recipes for yeast dough is collected here. You will always find it in recipes made from butter dough. Also check out recipes for pies made from rich yeast dough. We also have one thousand one hundred and sixty-one recipes for pastry pies.

Yeast butter doughIngredients: Flour - 500 g, Milk - 250 ml, Dry yeast - 7 g, Sugar - 50 g, Eggs - 1 piece, Butter - 80 g, Salt - 1/2 tsp.1. Preparing the dough: Dilute dry yeast in 100 ml of warm milk, add 1 tsp. sugar, stir and leave for 10-15 minutes. The dough should rise. 2. Add 1 egg, remaining sugar and warm milk to the dough, mix everything well. 3. Add flour and...

Butter dough and a sweet bagel made from it Ingredients: dough: 350 gr. milk, 12 gr. dry yeast (saf-moment for baking), 1 tsp. salt, 200 gr. sugar, 100 gr. butter, 2 eggs, about 900 gr. flour, filling: 200 gr. cottage cheese, 1 egg, 1-2 tbsp. sour cream, sugar approx. 70 gr., for greasing: 1 yolk The dough turns out tender, soft, aromatic and resembles buns that 25-30 years ago were sold in a bread store in the wonderful city of my childhood on the very shore of the Caspian Sea... Heat the milk to 40 degrees Add salt and sugar and stir. Pour in...

Straight yeast dough Ingredients: whey/kefir - 300 ml, margarine - 250 g, yeast - 50 g, eggs - 3 pcs., flour - 4-5 cups, sugar - 1/2 cup, salt - 1/2 tsp. .Combine warm kefir or whey with yeast, let it sit for a couple of minutes for the yeast to swell. Beat eggs with sugar and add to kefir, add melted margarine and sifted flour. Knead into a loose dough and place in the refrigerator to harden. Without…

Butter roll with bananas, raisins and cinnamonIngredients: 3 large bananas, 2 generous handfuls of seedless dark raisins, 20-40g vanilla sugar (or 10g vanilla + regular), 1 tsp cinnamon, 1-2 tbsp vegetable oil Roll out the dough 0.4-0.5 cm thick. Grease with butter. Sprinkle with vanilla sugar and cinnamon. Cut the bananas in half lengthwise. And form a roll.. one layer of bananas and raisins.. Fold the edge and another layer.. Cover the top with dough, pinch the edges. Bake in preheated...

Butter dough piesIngredients: Milk 500 Milliliters, Flour 1.5-1.6 Kilograms, Egg 5 Pieces, Sugar 250-300 Grams, Butter 250 Grams, Yeast 1.5 Art. spoons, Vegetable oil 3 tbsp. spoons The indicated amount of ingredients assumes a fairly large amount of dough, which means you can use the recipe for making pastry pies for several types of filling. It could be cabbage, potatoes, fresh berries or jam, and so on...

Quick butter dough for piesIngredients: Flour 500 grams, Yeast 30 grams, Milk 250 Milliliters, Sugar 1 teaspoon, Salt 0.5 teaspoons, Egg 1 piece, Vegetable oil 2 tbsp. spoons Yeast dough is usually associated with long cooking times. But it is not always the case. I love making the dough using this simple recipe: the resulting baked goods are rich and very tasty. To prepare a quick, rich yeast dough for pies, we need…

Butter dough in a bread machine Ingredients: Wheat flour - 450 g, Eggs - 2 pcs., Milk - 200 ml, Sugar - 50 g, Butter - 50 g, Salt - 2.5 g, Dry yeast - 5 g What could be tastier than aromatic homemade baked goods? ! Soft pies and buns are the perfect complement to a cup of tea and milk. Usually sweet pastries are made from butter dough. It differs from regular dough in that it contains eggs, creamy...

Butter dough for sweet buns with yeast Ingredients: Wheat flour - 500 g, Milk - 1 cup. (200 ml), Chicken eggs - 2 pcs., Butter - 100 g, Dry yeast - 1 tsp, Sugar - 3 tsp, Salt - 0.5 tsp. Ingredients for preparing butter dough with dry yeast only 7: flour, milk, eggs, yeast, sugar, salt and butter. This is the best kit for making butter dough. Lump “live” yeast is not available in every store now...

Butter dough with kefir for buns Ingredients: Kefir - 1 cup. (200 ml), Vegetable oil - 1 cup. (200 ml), Wheat flour - 2 cups. (200 ml), Baking soda - 0.5 teaspoon, Sugar - 0.5 cup. (200 ml), Salt - 0.5 teaspoon. Let's start preparing butter dough using kefir without yeast. The dough will definitely turn out airy and fluffy, but with a few subtleties. Firstly, all ingredients for the dough must be warm, at least room temperature (kefir is still...

Pies with jam on butter dough Ingredients: Milk - 1.5 cups. (200 ml), Yeast - 7 g, Sugar - 1 tablespoon, Chicken eggs - 2 pcs., Vanilla sugar - 1 packet, Butter - 100 g, Table salt - 0.5 teaspoon, Flour - 600 gr, Vegetable oil - 100 ml For the butter dough you need to prepare a dough. It is advisable that the products are at room temperature and the butter is soft. 1. Add yeast and 1 tbsp sugar to warm milk. and sifted flour. The dough should be as thick as sour cream. We leave the dough in t...

Yeast dough with kefir

Products per prescription

• 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.

Instructions for kneading dough

Yeast baking base loves attention and precision when it is prepared. Follow the recipe for rich yeast dough for pies - and everything will work out. The room temperature should be between 23-37 degrees. Be sure to remove all ingredients from the refrigerator two hours before starting to create the dough so that they reach ambient temperature. Now let's get started.

Sifting flour is one of the main points. The level of oxygen in it increases, and small inclusions remaining during the grinding process are separated.

Warm the milk slightly. You can’t make it too hot, 35-38 degrees is enough. In the milk we put a cut cube of raw yeast and a teaspoon of sugar, taken from the total quantity. Leave the products in a warm place until the yeast blooms, which dissolves and covers the milk with a layer of foam.

Let's melt the butter. Pour it into milk with prepared yeast. We will also send salt, remaining sugar, egg and vanillin here. Mix the ingredients.

Pour flour into liquid products and combine all components into a single mass. Cover the dish with a lid or a clean kitchen towel. Leave until risen. It is better to place the dishes in a warm, but not hot place. Now our dough is ready according to the recipe for butter pies with different delicious fillings.