Yeast dough (sour)

For pies, pies and buns

To prepare yeast, or sour, dough, use from 20 to 50 g of yeast for every kilogram of flour.
The more baking you put in the dough, the more yeast you need. The yeast should be fresh, with a pleasant alcoholic smell. When kneading, the yeast is diluted with milk or warm water at approximately 25-30°C. Before kneading, flour must be sifted 2-3 times to remove lumps and introduce air, which improves fermentation.

To prevent the yeast from drying out, it is recommended to put it in a cup, close it and place the cup in a plate with cold water, which is changed daily. If they still dry out, they must be filled with cold water and kept in it until they turn white and dissolve in the water.

Sugar must be taken strictly according to the norm. Too much sugar makes the dough very heavy, it does not rise well, and it spreads when baked.

It is recommended to add cold potatoes, cooked the day before and grated, to the dough (100-250 g of potatoes per 1 kg of flour).

This dough is made thicker because it liquefies during fermentation. To eliminate the potato taste, you need to add a little potato flour to the dough. The potato dough is softer and requires less fat and eggs.

1st method (safe).

Pour milk or water into the pan and heat it up (to 30-35°), dissolve the yeast, add sugar, salt, eggs, and mix. Add the sifted flour, knead the dough, place it on a floured table and knead until smooth until the dough sticks to your hands and the table. Pour vegetable oil into the dough, knead it and place it in a bowl, grease the top with oil or lightly sprinkle with flour, cover with a lid or thick cloth and place in a warm place for 1.5 - 2 hours. Knead the rising dough once or twice and let it rise again. The dough is kneaded to remove some of the carbon dioxide, which is replaced by air, which enhances fermentation and improves loosening.

2nd method (sponge).

Prepare the dough, i.e., liquid dough: heat milk or water, add diluted yeast, almost all the sugar, 1/3 of the required flour and place in a warm place. An hour later, after the dough has risen, bubbles will appear on it and it will begin to settle, add the rest of the flour, add butter, the rest of the sugar, eggs, knead the dough and put in a warm place for 1.5 hours.

Next proceed in the same way as in the first method.

It should be taken into account that fat retards the development of yeast, so the more baked goods (butter, eggs, sugar) are added to the dough, the more yeast must be added. If you increase the amount of eggs and butter, then reduce the amount of milk or water accordingly.

The dough prepared using the second method is more fluffy.

Ingredients:

• 500 g flour
• 2/3 cup water or milk
• 2-4 eggs
• 15-25 g yeast
• 50 g butter
• 20-50 g sugar
• 1/2 teaspoon salt

Don't let the dough sit too long - it will become sour. It takes 3 hours to climb it.

Cooking and recipes: Sour dough

Dough and baking
Sour dough
The method of preparing sour dough for pies and kulebyak, fried and baked pies is the same, but fried pies should be made from a less rich dough - with less butter and eggs.

To get a good dough, you need to knead it thoroughly. Poorly kneaded dough will not make a successful pie or pie. The dough is ready when it is kneaded until smooth, does not stick to your hands and easily comes away from the walls of the dish. Sour dough is made with or without dough. It is recommended to put the dough on the dough, then the pies will turn out tastier.

To make the dough rise faster, you need to use fresh, unstagnant yeast. The richer the dough, the more yeast is added to it. The dough should rise in a warm place. The bowl with the dough should be covered with a clean napkin or towel.

It is completely unnecessary to make the dough the night before. 2.5-3 hours is enough for the dough to rise. Dough placed long before baking may become sour.

Sour dough for fried pies

Pour 2.5 cups of warm milk (or water) into a saucepan, dilute the yeast in it and, stirring, pour in half of the flour taken. Stir to avoid lumps, cover the bowl with the dough with a napkin and place in a warm place for 40-60 minutes. When the dough is ready, put eggs, sugar, salt, butter (melted cow's, vegetable or margarine) into it and stir it all. Then add the remaining flour, kneading the dough thoroughly, straighten it, sprinkle a little flour on top, cover, put in a warm place for 1-2 hours.

After rising, lower the dough and let it rise again, then place it on a board or clean kitchen table sprinkled with cutting flour.
The same dough can be prepared without dough: dissolve the yeast in milk or water, add butter, eggs, sugar and salt and, adding flour, knead well, let rise twice. Wheat flour 1 kg Milk or water 2.5 cups Butter 2 tbsp. spoons Egg 2 pcs. Sugar 1 tbsp. spoon Salt 1 teaspoon Yeast 30 g Sour dough for baked pies and pies
This dough is prepared in the same way as for fried pies, but it needs to be made more rich - add 4 tablespoons of butter and 3 eggs. You need to take 40 g of yeast. This dough should be kneaded a little more steeply than the dough for fried pies. For this, take only 2 glasses of milk or water.

Sour dough for kulebyak

For kulebyak, the dough is prepared in the same way as for pies, but it is made even stiffer and richer.
Flour 1 kg Milk 1.75 cups Butter 150 g Egg yolks 4-5 pcs. Sugar 2 tbsp. spoons Salt 1 teaspoon Yeast 50 g

Sponge dough with pumpkin

Cut the pumpkin, peeled and seeded, into small pieces, place in a saucepan, add a little milk or water and cook in the oven for 1-1.5 hours. Then grind the pumpkin, cool, add yeast dissolved in milk, half the amount of flour and put the dough in a warm place.

After the dough has risen, add eggs mashed with sugar, vanilla or nutmeg, salt, the rest of the flour, then melted butter, knead the dough and leave in a warm place. After 1-1.5 hours, when the dough has risen and doubled in volume, knead it and cut it into buns and rolls. This dough is very aromatic and does not lose freshness for a long time.

Ingredients:

• 500 g flour
• 100 g milk and butter each
• 5 g vanillin or nutmeg
• 100 g pumpkin and sugar each
• 2 eggs
• 15-20 g yeast
• 5 g salt

Recipe for sour dough pies stuffed with fresh cabbage

In A.N. Andreev’s book “Homemade Bread and Baking” this dough is number 1. I have already tested it for making bread. The bun turned out to be extremely tasty; everyone ate it literally down to the last crumb. The pies will also be irresistible, rest assured. So let's bake!

The amount of ingredients is designed to prepare 24-25 filled pies.

Opara

Ingredients

Instead of dry yeast, you can use regular pressed yeast, but you need to take more of it - 12.5 g.

Preparation

The process of preparing dough for cabbage pies is simple; it contains only two points:

1. Mix the yeast with flour, add water and knead the dough at a temperature of 30-35℃. Since this is a hard dough, it needs to be beaten thoroughly, for about 8-10 minutes at medium speed, and in a bread machine even twenty.
2. Cover the container with the dough and leave it to rise for two hours; in the middle of fermentation, do one kneading. In the bread machine, cook the dough in the “Dough” mode for two hours.

Dough

Ingredients

If the flour is unsweetened (the label says less than 2-3% sugar), then add 20-30 g of colorless maltose molasses or simple sugar to the recipe.

Preparation

• Mix the dough and all ingredients except oil. Knead the dough until smooth for 10-12 minutes. Leave to rise for 1 hour.
• Add cold butter in chunks and knead it into the mixture. In a dough mixer this will take 10 minutes, and in a bread machine 15. As a result, the dough should be silky, non-sticky, with well-developed gluten.
• Let the dough rest and cool in the refrigerator for an hour to a day. All that remains is to prepare the filling and you can make our pies from yeast dough with cabbage. Even if they will not be the same as in the canteen of the era of developed socialism, but, in the end, we do not lose anything.

In a separate article, he writes that when frozen, such dough can retain its properties for up to two weeks. But with one condition: it must be prepared with Saf-Instant dry yeast in a red package - they are quite suitable for this purpose.

Important! When the dough is prepared in advance, and it will stand in the cold for a day, then when kneading the dough, add an additional 40-50 g of maltose molasses or a tablespoon of sugar. This will provide more food for the yeast to keep active.

Yeast dough with potatoes (cheap sponge dough)

Grind the yeast with sugar, add 2 tbsp. spoons of warm milk, 1 tbsp. spoon of flour and prepare the dough (see 2nd method, sponge).

After raising the dough, add the rest of the flour, grated cold potatoes, and pour warm milk with salt and beaten yolk. Knead a stiff dough and make cheesecakes, babas, and loaves from it.

Ingredients:

• 500 g flour
• 200 g boiled potatoes
• 80 g fat
• 80 g sugar
• 1 egg
• 30 g yeast
• 125 ml milk
• 10 g salt

Pancake batter

Dissolve the yeast in half the heated required amount of milk and add half the amount of flour. Cover the mixed dough with a towel and place in a warm place for 1-1.5 hours. When the dough rises, add raw yolks, sugar, salt, stir, add the rest of the flour, stir again, pour in a little melted butter and the rest of the warm milk. Mix the dough and place, covered with a napkin, in a warm place for 1 - 1.5 hours.

Pour the whites, whipped in the cold, into a dense fluffy foam into the risen dough and mix carefully. After 10-15 minutes, the pancakes can be fried in a very hot frying pan.

Ingredients:

• 500 g flour
• 500 ml milk
• 15 g yeast
• 2 eggs
• 60 g butter
• 50 g sugar
• salt

Quick dough with sour milk

You should start preparing sour milk dough for pies in the oven with bulk ingredients.

1. The first step is to sift the flour into a bowl using a sieve or a special device with a mesh bottom and an iron handle.
2. Add soda to the flour and stir everything well. Meanwhile, beat the egg in a mixer bowl, add salt and sugar.
3. Beat the egg mixture a little until light foam appears. Then form a mound from the flour and make a small depression inside.
4. Pour the beaten eggs into the resulting hole. After this, immediately pour vegetable oil into the well and mix it with the egg mixture inside the flour.
5. The next step in preparing dough without yeast for pies is to add warmed sour milk in portions to the flour.
6. At the same time, you need to start mixing the dough with a wooden spoon. In this way, gradually pour in the entire volume of sour, not forgetting to stir the dough.
7. Next, the yeast-free base needs to be transferred to a flour-dusted surface (cutting board).
8. All that remains is to knead the dough well with your hands so that it becomes elastic, pliable and does not stick to your hands. You can add a little more flour if the base turns out liquid. But you don’t need to make the dough too tight, as it won’t rise well and the baked goods will be tough.
9. The last step of the dough recipe for fried pies with sour milk is to put the yeast-free base back into the bowl, cover well with a towel and leave in a warm place for 30 minutes to separate. For example, put it in a multicooker and set the “Dough” program.

After the specified time, you can start preparing pies with sour milk.

Pancake batter

Heat 1/10 of the required amount of milk in a deep saucepan, dissolve the yeast in the milk, add flour (1/4 of the required amount) and mix well. Cover the pan with a towel and place in a warm place for 1.5 hours. After the dough has risen and bubbles appear on it, add egg yolks, melted butter, sugar, salt, the rest of the flour and milk. Mix everything well and put in a warm place for 1.5-2 hours.

Carefully add beaten egg whites and cream, chilled to a fluffy foam, into the risen dough, stirring the dough from bottom to top.