Recipes for rich yeast dough - they always turn out great!

Baking - most of us associate this phrase with home, childhood, grandmother and mother.
Who prepared the most delicious pastry for buns and baked sweet, tasty, fluffy and rosy buns or pies on weekends. And stores used to sell quite tender and tasty baked goods made from rich yeast dough, made according to Soviet GOST standards. Many people think that fiddling with yeast dough, and even more so with butter dough, is difficult. Don't be afraid! It’s enough to know the principles, buy fresh ingredients and take the time, because the longer the yeast does its job, the tastier the baked goods will be.

Recipe for delicious soft bagels made from butter dough

Products:

margarine - 200 g;
eggs - 4 pcs.;
milk - 3 glasses;
4. sugar - 1 glass;
flour - approximately 1.5 kg;
vanillin or vanilla sugar - approx. 10 g;
dry yeast - 3 tbsp. spoons (if raw yeast - 100 g);
salt - a pinch.

To prepare the grease for bagels (can also be used for buns and pies), you need to prepare:

eggs - 2 pcs.;
sugar - 2 tbsp. spoons.

How to cook

Pour milk into a small saucepan, heat until warm, add sugar, add dry yeast. Using a whisk, carefully mix everything until smooth and leave on the turned off stove, covering with a lid, so that the yeast disperses. After about 15 - 20 minutes, the mass will begin to foam and rise.
Place 200 g of margarine in a glass bowl and melt until liquid, but do not overheat, so that it can be conveniently mixed with the rest of the dough.
Pour half of the total amount of flour into a deep bowl, beat in 4 eggs, pour in melted margarine, add a pinch of salt and vanilla. As soon as the yeast has foamed/risen, pour the yeast mass into the bowl of flour and mix everything thoroughly using a tablespoon. If the dough turns out too liquid, add a little more flour and knead. The dough should be as thick as sour cream.
Prepare a baking sheet in advance and line it with baking parchment. Grease the parchment with refined vegetable oil.
Sprinkle the surface of the table generously with flour, transfer the dough from the bowl to the table and knead thoroughly until the dough stops sticking to your hands. But don’t overdo it - make sure that the dough is not too dense and tough, because if you overdo it with the amount of flour, the baking will turn out to be rougher. Note: you can check the dough for readiness in this way - lightly press the surface of the dough with your finger, if it immediately springs back and takes on its previous shape, the dough is ready for use.
The finished butter dough should be divided into 4 equal parts. You roll out each part in the shape of a circle, about 1 cm thick. Then, using a sharp knife, make horizontal and vertical cuts on the circle so that you have 8 triangles of dough.
Grease each triangle with filling, wrap it like a bagel, or shape it into a bun or pie.
Place the bagels on a baking sheet, grease them with vegetable oil first, keeping some distance between the products - the bagels will rise and expand. It is necessary to cover the baking sheet with bagels/buns with a paper napkin and place on the table to rest for approximately 25 - 35 minutes.
Beat 2 eggs with sugar using a whisk, brush the pastries with the egg mixture using a special silicone brush.
Set the oven temperature to 185 degrees, place the baking tray with bagels in the oven and bake for about 25 minutes.
When the baking is ready, you can sprinkle the bagels with powdered sugar. You can serve bagels with tea. Bon appetit!

Note: The above quantities of ingredients make more than 20 bagels. If desired, you can reduce the amount of ingredients by half. You can make different fillings for bagels or buns.

Latvian rich yeast dough for sweet cakes and buns

Based on this dough, you can prepare any baked goods: they turn out incredibly tender and airy, they lie well for several days without drying out on top, which is facilitated by a relatively large amount of butter. In addition, there is a very interesting proofing scheme, thanks to which, if you have used good yeast, the dough will rise quickly and retain its airiness during subsequent baking.

Ingredients:

wheat flour varieties - 500 g;
“live” yeast – 25 g;
butter – 130 g;
milk – 75 ml;
eggs 1 cat. - 2 pcs.;
granulated sugar – 90 g;
warm water - half a glass;
vanillin - a pinch;
salt – 5 g.

Cooking method:

Grind the yeast and flour with a fork until crumbly.
Sprinkle with granulated sugar, salt, vanillin.
Warm the milk to 40 degrees. The water should have the same temperature.
Pour both liquids into the dough and mix gently.
Add soft butter, separately beaten eggs and knead the dough with your hands. You need to work with it until it begins to separate from the walls of the bowl on its own and stops sticking to them. If necessary, add more flour, being sure to sift it well.
Cover the container with the dough and place it in an oven preheated to 50 degrees (turned off!) for 3 hours. During this time, you can “deflate” it 1-2 times by poking it with your fingers (no need to knead it!) when it begins to rise strongly.
Gently dust the surface with flour, place the dough on it, and roll it out into a pie as desired. Transfer to a parchment-lined baking sheet.
Now put the baking sheet in a large bag, tie it well, keeping the air inside.
Boil 4-5 liters of water in a large saucepan and place it on the lower level of the oven. Place a baking sheet (in a bag) on the top and leave for half an hour to an hour. The cake will rise to 2-3 times its size, after which you can start baking it. It is very important when removing the bag and then placing the baking sheet in a hot oven (remove the pan) not to shake the baking sheet, otherwise the dough may fall off.

Photo gallery

How to prepare filling for bagels, buns, pies

Apple filling. Cut the apple into small cubes, put them in a saucepan, add a little sugar, simmer for 5-7 minutes over low heat, stirring gently.
Cheese filling. You need to grate the cheese on a fine grater, sprinkle the surface of the triangle, roll it into a bagel, and sprinkle the bagels with confectionery poppy seeds.
Cottage cheese filling. Prepare the curd mass by grinding the cottage cheese with sugar and fresh fruit.

The above baking recipe is one of the fastest for preparing yeast dough at home.

The calorie content of a rich bun is approximately 339 kcal per 100 g. A savory bun has less sugar and butter in the dough than, for example, fried pies with apples.

Butter dough recipe

There is another cooking option, as baking was previously made according to GOST. If you want to learn how to bake really delicious buns, use this recipe.

We prepare the dough from the following list of ingredients:

milk – 112 mg;
water – 90 ml;
fresh yeast – 15 g;
flour – 232 g.

For the test you will need:

ready-made dough;
water – 75 – 95 ml;
salt – 15 g;
fresh yeast – 15 g;
vanillin – 3.5 g;
eggs – 2 pcs.;
flour – 518 g;
melted margarine - 112 g.

Cooking technology

Prepare the dough - stir the heated milk and water, add yeast and flour. Mix all products until smooth, leave to ferment for 2 - 3 hours.
Prepare the dough. Stir the specified amount of sugar, yeast, and salt in heated water, pour this mixture into the dough, beat in the eggs, add flour, kneading the dough. Knead the dough for about 15 minutes, after kneading add chilled margarine and knead. Leave the dough to rest for 2.5 hours.
After proofing, divide the dough into 16 balls and form them into buns. The buns need to be placed on a baking sheet, which has been previously lined with baking parchment. Leave the baking sheet with the buns to rise for 1 hour, during which time they will increase in volume.
Heat the oven to 18 0 - 200 degrees, brush the buns with beaten egg, place the baking sheet with the buns in the oven for 25 minutes.

The buns according to the Soviet recipe are ready. Enjoy your tea!

What is the difference between butter dough and not butter dough?

What is yeast dough and baking? Let's understand the terms and start preparing delicious pies and buns.

Yeast dough is flour, water (for baking, use warm milk and cream instead of water), dry or pressed yeast, and a little salt. Currently, it is easiest to use dry activated (instant) yeast. Simple yeast dough after kneading and fermentation (this is the stage when it “fits”, that is, due to the work of yeast it is saturated with bubbles of oxygen and carbon dioxide) turns out sour and bland. And we're going to make a sweet, rich dough. To do this, we will add baking.

Baking is what makes yeast dough rich, sweet and aromatic. These are eggs, butter and sugar. It would seem that it could be simpler, mix all the ingredients at once, add vanillin or spices, knead and wait until it “fits.” Yes, they do this too, but the taste and properties of the dough are revealed to the fullest extent if you first allow the yeast to grow and create the necessary structure in it, and then add the baking. Therefore, they use this trick - first they put in a yeast dough, then it, already ready and ripe, is flavored.

Recipe for bun dough with sour cream

For those who don’t want to spend a lot of time with baking, here is an example of a quick dough for buns with sour cream. Its main advantage is that it can be used immediately after preparation!

To prepare a quick dough with sour cream, you need to take:

sour cream - 1 tbsp.;
flour - 2 tbsp;
milk - 100 ml;
margarine - 60 g;
sugar - 2 tbsp. spoons;
salt - 1 tsp,
soda - 1 tsp;
egg – 1 pc.

Cooking process

Add salt, sugar to the heated milk and mix everything well.
Grind the egg with sour cream, dilute with melted margarine, warm milk, add soda - mix well.
Gradually add the specified amount of flour into a homogeneous mass, mixing well. Knead the soft dough.
Form pies or buns, place the products on a baking sheet covered with parchment (soaked in vegetable oil).
Bake at 190 degrees until fully cooked. Serve hot to the table.

This recipe is suitable even for a beginner - every housewife will have this set of ingredients in her kitchen.

Custard delights

For lovers of eclairs, profiteroles and custard pies with cream, we offer a recipe for choux pastry. First of all, bring 250 ml of water to a boil, dissolve 130 g of butter and a pinch of salt in it, then pour in a glass of flour and cook over low heat for about a couple of minutes. Stirring the thick mass intensively, add 5 eggs one at a time and continue stirring until it becomes elastic and viscous. Grease a baking sheet with butter and, using a teaspoon, place the finished dough on it, forming small buns. Place them in an oven preheated to 200°C. When the buns are browned and risen, reduce the temperature to 150 °C. Bake them for a total of 20–25 minutes. Cool the finished buns slightly, carefully cut them in half, fill them with filling and connect the halves. It can be protein cream, chocolate mousse, fruit and berry soufflé and any other filling.

Don't forget about important details when preparing choux pastry. Flour should be added quickly and immediately to avoid lumps. The eggs must be taken out of the refrigerator in advance and held under running warm water so that they have time to reach room temperature. You need to stir the dough vigorously and continuously - this is the only way it will cook evenly, acquire a smooth, uniform consistency and not burn. To prevent the dough from sticking to the spoon when you place it on a baking sheet, just moisten it with water. And remember that the buns will at least double in size during baking, so don’t overdo the original dough.