How to prepare rich, fluffy, sweet yeast dough for pies and buns

Anyone who has ever been a student will never understand how delicious freshly baked pies can be, especially after prolonged mental work. Stand in line to buy the desired pie and enjoy the taste. How great it was. This is the real nostalgia. What if you get nostalgic and try to make the same pies at home? You can try it, and if you try, you can make it even tastier!

Yeast dough. Photo under standard license @protesto.ru

The history of baking

In Rus', rye bread, which was baked from fermented dough, was especially popular. And in the 11th century, special starters already appeared, the recipes of which were a closely guarded secret and were under no circumstances disclosed. Thanks to the accumulated experience of bread makers in Rus', who carefully passed on the secrets of craftsmanship from generation to generation, the skills and knowledge of bakers were preserved and increased. The Russian assortment of bread was not limited to only rye varieties. In the chronicles of the 11th century, baked goods made from wheat were mentioned: prosphora, rolls, saiki, pies and other delicacies. Of course, such products were prepared mainly on holidays.

It is no coincidence that baked goods are constantly present in our diet.

After all, they contain essential amino acids (methionine, lysine, etc.), microelements necessary for our body (potassium, magnesium, phosphorus, iron, calcium), vitamins A, B1. These foods are also rich in fiber, which is essential for normal digestion. Fiber helps remove everything harmful and unnecessary, creates a favorable environment in the intestines, which allows beneficial microorganisms to develop. It is worth teaching children to eat bread and baked goods from childhood, as they are necessary for normal growth, digestion, and strengthening the immune and nervous systems. Times and habits change, but bread will always remain the greatest value for a person.

Light, tender yeast dough

Ideal for any baked goods, be it rolls, pies, bagels, buns, buns and many, many other goodies. This dough recipe will make your baked goods soft and airy. First you need to prepare the dough. Yeast sponge dough is used when the dough for future baking needs to be prepared with a large amount of baking. Straight yeast dough will not be able to loosen it, and the baked goods will turn out to be harsh. The sponge dough is prepared in two stages. First, the liquid mash (dough) is mixed.

Take the full amount of flour from the recipe and the entire amount of liquid and yeast. The liquid for the dough is heated to 30 degrees and the yeast is added. The ratio of dry yeast to fresh yeast is 1:3. There are 4 g of dry yeast per level teaspoon. Pour heated liquid with a teaspoon of granulated sugar into the sifted flour and mix to obtain a homogeneous mass. The result was a dough. It should be fermented in a dark place for a couple of hours. The room temperature should be 25-30 degrees and without drafts.

During the fermentation process, our dough will begin to grow, increasing 2-3 times, and will gradually fall off. This means she is ready. Now let's move on to the main test. The tender dough recipe consists of the following components:

• milk – 0.5 l;
• butter or margarine – 175 g;
• granulated sugar – 1 cup;
• chicken egg – 3 pcs.;
• salt – 1 tsp;
• vanilla sugar – 10 g;
• flour – 2 kg;

For the dough:

• pressed yeast – 70 g;
• water – 1 glass;
• sugar – 1 tbsp. l.;

We also need 4 tbsp. l. vegetable oil.

How to prepare the most delicious and tender butter dough for buns with sprinkles

Number of products:

• 1000-900 grams of butter dough;
• 350 grams of jam;
• 30 grams of butter;
• 60 grams of wheat flour;
• 60 grams of granulated sugar;

Cooking method:

Place the prepared bun dough according to the recipe written above on a work board sprinkled with flour.

Separate a small portion and roll into a long round strip.

Cut into portions. Roll each piece into a ball, the size of a medium-sized apple.

Then use a rolling pin to shape it into a thin cake.

Place jam in the middle, seal the edges tightly so that the jam does not leak out.

Place the formed buns on a baking sheet and leave to rise. When the buns are ready, brush them with the egg-milk mixture. For the mixture, take the yolk of a chicken egg and a couple of tablespoons of milk. Mix with a fork, breaking the yolk well.

For topping, take soft butter, cut into small pieces. / Remove the butter from the refrigerator approximately 30 minutes before cooking./

Add flour and granulated sugar to the butter. Rub everything well with your hands until all the flour and sugar are absorbed into the butter until smooth.

Then the mass is ground into crumbs between your palms on a baking sheet with rolls.

The raw workpiece is placed in a preheated oven. Bake for 25 to 30 minutes at a temperature of 180-200 degrees.

Our dear housewives and ordinary readers of the site, do not worry about preparing yeast dough. Let the first time be a trial for you, but in the future everything will definitely work out. We hope that our recipe will help you make delicious baked goods.

Preparing sponge dough for baking

We begin the recipe for preparing the dough, as always, with the main thing - sifting the flour. We have already used half to prepare the dough, and the second should be put aside in a bowl for now. Cut margarine or butter into small pieces. Pour half the milk into the saucepan, add margarine there. Place on low heat, stir, wait for the margarine to melt and immediately remove. Do not bring to a boil! Add salt, sugar, vanilla sugar to our liquid. Stir until the sugar is completely dissolved. The resulting mixture should be the same temperature as fresh milk.

Next, take a deep plate or bowl, break the eggs and lightly beat them. Add the remaining milk and stir some more. Add the resulting liquid to the prepared milk mixture. Using a whisk, mix until smooth. Now it’s time for them to make friends with the finished dough. Mix the two ingredients and mix everything together.

And this is where the remaining flour comes in handy. Before you start kneading the yeast dough, you need to prepare the surface of the table by greasing it with vegetable oil so that our dough does not stick. You should knead it, gradually adding flour so that it does not stick to your palms. As a result of kneading, the dough should be soft and elastic. The important thing here is to add flour little by little. It’s better to pour the flour through a sieve, so the flour is enriched with oxygen and lies more evenly on the dough in the kneaded mass. The kneaded dough needs to be beaten on the table. To do this, lift it up and forcefully throw it onto the table.

Such actions must be done 40 times. This helps the dough become softer and denser. Form a ball from the dough. Now it’s time to put our rich yeast dough in a spacious bowl, greased with vegetable oil. Grease the top of the dough with vegetable oil and cover with a waffle towel. Leave in a warm, quiet place until its volume triples. Then the dough will be ready. It should be kneaded and the products can be formed. Before baking, the products should be allowed to rise on the baking sheet.

Recipe for making bun dough

Number of products:

Recipe information

• Cuisine:Russian
• Type of dish: dessert
• Cooking method: in the oven
• Servings:15
• 2 hours

for dough

• 250 ml cow's milk;
• 7 grams of dry yeast;
• 25-30 grams of wheat flour;
• 20-25 grams of granulated sugar;

for test

• 650-700 grams of flour;
• 50 grams of butter;
• 100 grams of granulated sugar;
• 4 medium-sized chicken eggs;
• 5 grams of vanillin;
• 30 ml vegetable oil;
• 5 grams of table rock salt;

Cooking method:

Only the highest grade flour is used for kneading. Mostly, the recipes use wheat, however, if you replace a small part of the wheat with something else (buckwheat, oatmeal, corn), the taste of the buns will only benefit from this.

Pour the milk into a bowl with high walls, convenient for work.

Add granulated sugar according to the norm and quick-acting yeast.

Stir the mixture with a whisk until the yeast is completely dissolved. To stir, you can use a mixer with a whisk attachment.

Add a tablespoon of sifted flour. sweet dough for buns is the most delicious and tender

Stir everything again, not paying attention to the remaining lumps.

Thus, you have “started” the dough. Now cover the cup with the dough with cling film and leave for 20 minutes for the yeast to come to life.

Tip: in winter and autumn, before the start of the heating season, you can put the dough on the stove and turn on the oven on low heat. You can place the bowl of dough in a large pan of hot water or next to the radiator on a kitchen stool. It fits perfectly there because it is warm and there are no drafts.

While the dough is fermenting, prepare the rest of the ingredients: release the eggs into a container, melt the butter.

Add the rest of the sugar, salt, melted and slightly cooled butter to the egg.

Stir everything and pour it into the fermented dough. Mix, adding flour in small portions, add vanillin along with the flour. Knead until the dough stops sticking to your hands. The lump should be soft, not elastic.

We cover it again with cling film / lid, kitchen napkin / and put it in a warm place for a second time.

The butter dough should rise 3 times, and only then can you start cooking. The first 2 times you need to lower it, stirring it a little. If you have very little time, then you can skip one rise and start cooking after the 2nd one.

To cut into buns, take the mass out of the bowl and knead for a little while on the table for two to three minutes.

We tear off small portions from the whole piece, roll it into a ball in our palms and place it on a baking sheet.

We give the buns time to rise, after 10-15 minutes you can treat the product with egg yolk, and only then put it in the oven. Do not open the oven at first to prevent the dough from sinking again.

The buns are baked at a temperature of 180 degrees. The baking tray is placed in the center of the oven. It is not advisable to “overdo it” with the temperature, otherwise the middle will not be baked inside and the crust will burn.

Before putting the products in the oven, you need to turn it on to warm up. As soon as there are the first signs of a crust, you can open the door and move the pan. According to the standard, the product needs to be baked for an average of 40 minutes to be ready. The time depends on the size of the baked goods. For example, small pies will be ready in 25 minutes, a loaf will be ready within an hour. For buns, 20-25 minutes is enough.

The most delicious and tender bun dough is suitable not only for baking vanilla buns. You can also bake other types of buns from it. You just need to add the filling of jam, marmalade or marmalade and butter powder.

Dough for sweet pies

You need to prepare the most delicious dough slowly, give it the opportunity to rest, calmly approach it, and knead it more than once. Then it will thank us with its splendor, lightness and taste. A particularly important note is that you need to cook in a good mood and in a calm environment. It's better to cook with love! I offer the following recipe for yeast dough for delicious sweet pies.

Ingredients:

• wheat flour – 1-1.5 kg;
• margarine – 200 g;
• milk – 0.5 l.;
• yeast – 1 sachet (dry) or 60 g (fresh);
• table salt – ½ tsp;
• granulated sugar – 5 tbsp. l.

To make a good yeast dough, you need to mix 6 tablespoons of flour, add yeast, salt and a tablespoon of sugar. Heat 200 ml of milk. Add to other ingredients and mix the batter with a spoon. Leave in a warm place, covered with a towel. In the case of compressed yeast, you need to stir it (you can use a fork) in warm milk with sugar and add flour through a strainer. After about 20 minutes, the dough will rise with a cap of bubbles. Therefore, when choosing a container for kneading the dough, you need to take into account that it will rise. Add the remaining milk, softened margarine and sugar. Add the sifted flour little by little until you get a soft, non-sticky, elastic dough. Cover the pan with a damp kitchen towel and leave in a warm place.

After about an hour and a half, the dough should rise well. Now it's time to knead it thoroughly. Grease the countertop with vegetable oil and place the dough on it. You can also grease your hands with oil, so the dough will not stick. Let's start kneading. If necessary, you can add flour. It is better to knead for 10-15 minutes. For fried pies, this dough is already ready, but if you decide to make oven-baked pies, then the dough should be kept for longer. We put him to approach again. There should be no drafts in the room. The dough temperature should be maintained around 30 degrees. The dough has risen again, knead it. Now you can make oven pies. We form products. While the oven is heating up, the pies will still rise. At this time, they can be left on the sheet covered with a damp towel. This recipe makes 35 medium pies.

With curdled milk

This method will certainly be appreciated by those who are trying to figure out how to make a sweet dough that is equally suitable for baking buns, as well as open and closed pies. To prepare it you will need:

• 1 kg of baking flour;
• 20 g raw compressed yeast;
• 500 ml yogurt;
• ½ pack of margarine;
• ½ cup regular sugar;
• 1 fresh egg;
• salt, water and vanillin.

You need to start the process by processing the yeast. They are diluted in a small amount of warm, slightly sweetened water. Just a few minutes later, all this is poured into a large container filled with yogurt. A beaten egg, sugar, softened margarine, salt and vanillin are also added there. At the next stage, all this is supplemented with pre-sifted flour, stirred thoroughly, covered with a clean linen napkin and kept warm, away from drafts. Not earlier than an hour later, the dough that has increased in size can be used for its intended purpose.

Pie dough without yeast

Pies made from unleavened dough come out fluffy and beautiful. This rich pie dough is ideal if you don't like fiddling with yeast, but want to bake fluffy pies that are rich in ingredients. Sweet unleavened dough is a dough that is prepared with sour cream, kefir, milk or water with the addition of a small amount of sugar, eggs, butter and baking powder. The recipe for such a butter dough is suitable for making various delicious pies and pies. Making this type of pie dough is easy. The main thing is to adhere to some rules.

1. Prepare fattier dough without baking powder; if the dough is less fatty, add soda and ammonium.
2. Add baking powder to the dough if you are not cooking with fermented milk products.
3. Knead the rich unleavened dough very quickly.
4. It must be prepared from chilled products at a room temperature of no more than 20 degrees. Sweet unleavened dough does not like warm foods.
5. Fattier dough should be kneaded like shortbread.

You can make pies using the following recipe quite quickly, and they will turn out very tasty.

With cottage cheese

This simple recipe, which involves the use of a minimum set of easily accessible ingredients, will be a good help for young housewives who need to recycle sour milk that has been left in the refrigerator. Using it you can relatively quickly make dough for sweet fried or baked pies. To do this you will need:

• 500 g of cottage cheese (not the first freshness);
• 1 cup baking flour;
• 3 raw chicken eggs;
• a pinch of soda and a little clean water;
• salt and regular sugar (to taste).

First you need to process the cottage cheese. It is poured into a suitable large bowl and kneaded with a regular fork. Then add beaten eggs, soda diluted in a small amount of water, salt and sugar. All this is supplemented with pre-sifted flour and thoroughly stirred until an elastic, homogeneous mass is obtained. This curd dough will be a good basis for making pies with fruit and berry fillings.

Basic recipe for sweet unleavened dough

For the test you will need:

• flour – 350 g;
• sugar – 1 tbsp. l.;
• sour cream – 30 g;
• egg – 1 pc.;
• butter – 90 g;
• milk or cream – 75 g;
• soda – ¼ teaspoon;
• table salt – ½ teaspoon.

Let's move on to cooking. Melt the butter in a water bath. Add milk or cream, beaten egg, sour cream, sugar and salt. Mix everything well. Mix flour with soda and pour into the whipped mixture. Mix everything well again. That's all, the unleavened dough is ready. You can roll it out with a rolling pin and form pies with your favorite filling.

With margarine and sour cream

Those who have growing children in their families should definitely learn how to make sweet cookie dough. After all, homemade baked goods turn out much tastier, and most importantly, healthier than store-bought ones. To pamper your loved ones with a fragrant shortbread treat, you will need:

• 120 g low-fat sour cream;
• 130 g of good creamy margarine;
• 200 g ordinary sugar;
• 10 g baking soda;
• 3 selected raw eggs;
• 3 cups of baking flour;
• salt.

Combine sour cream with soda and put aside for a while. After ten minutes, the yolks beaten with sugar and soft margarine are added to the reacted mass. All this is salted, supplemented with pre-sifted flour and kneaded intensively with your hands.

Yeast dough for fried pies

This recipe contains the following ingredients:

• wheat flour (highest grade) – 600 g;
• granulated sugar – 40 g;
• margarine – 20 g;
• table salt – 10 g;
• yeast – 20 g;
• chicken egg – 1 pc.;
• water – 330 g.

This recipe can be prepared in two ways: straight or sponged. In the first (non-steamed) method, the dough is prepared primarily for the manufacture of products with a small content of baked goods (margarine, sugar). If the product contains a large amount of baked goods, it is better to cook it using the sponge method. Let's look at both cooking methods. Let's start with a straight dough. We heat the water to 40 degrees. We breed yeast in it. Add sugar, melange, salt, add flour and mix everything thoroughly. Melt the margarine and add it to the dough. Mix the dough. When the dough acquires a uniform consistency, becomes soft and not sticky, leave it in a large bowl for 3-4 hours to ferment at a room temperature of 35 degrees.

If you see that the dough has doubled in volume, you need to knead it for a few minutes and leave it to ferment again. We repeat these steps a couple of times, the dough is suitable - knead it.

Now we prepare the same recipe using the sponge method. We heat half the norm of water to 40 degrees. Add and dissolve yeast in it. Add half the flour and mix until smooth. Sprinkle the surface of the dough with flour. Leave the dough covered with a napkin in a warm room for 3 hours for fermentation. If the dough has increased 2-3 times in volume, it will begin to fall off. This means you need to continue preparing the dough. Dissolve salt and sugar in the remaining water. Beat the egg, pour water into it and mix everything. Add the remaining flour and knead the dough. When the dough is almost kneaded, add melted margarine. Knead and place the dough in a pan greased with sunflower oil. Leave in a warm place at a room temperature of at least 35 degrees for a couple of hours for fermentation. During the entire fermentation period, the dough must be kneaded a couple of times.

Recipe for buttery yeast dough

So, now we will prepare rich yeast dough for buns.

For this we need:

• half a liter of milk
• half a liter of water
• 1 pinch of salt
• three eggs
• two tablespoons of sour cream
• 100 grams of margarine
• 200 grams of sugar
• 2 packs of yeast
• 2 packs of vanilla
• 2 packs of baking powder

Cooking process

1. First we take the eggs and mix them with yeast, leave this mixture for 20 minutes.

2. After this time, we add all the ingredients to our dough, first pour half a liter of water, then half a liter of milk.

3. Add one pinch of salt and baking powder.

4. Next comes sugar and vanillin.

5. And at the very end, put two tablespoons of sour cream and 100 grams of margarine into a bowl.

6. Add flour and knead the dough

7. We leave our dough for half an hour until it rises, once it has risen, you can prepare various buns.

Yeast dough for bread machine

This pie recipe contains:

• wheat flour – 650 g;
• fresh yeast – 40 g;
• cow's milk – 250 g;
• granulated sugar – ½ cup;
• large chicken egg – 2 pcs.;
• vegetable oil – ¼ cup;
• butter – 50 g.

We prepare as follows. Heat the milk until hot, add butter and sunflower oil to it, pour it into a bucket. Without beating the eggs, stir them with sugar and add them to the bucket. We dilute yeast in a small amount of milk (50 ml), add sugar (1 tablespoon), mix and pour into a bucket. We wait until the foam cap rises. Meanwhile, sift the flour, add a pinch of salt to it, and mix everything. Leave for an hour and a half in the “Yeast dough” bread machine mode. The output will be a full bucket of dough. While the dough is rising, prepare any filling. You should not make changes to the recipe, as the dough may not be suitable and the pies will not be airy.

Dough for buns in a bread machine

Cooking time: 210-215 minutes. We need: a bowl, a bread machine.

Ingredients

Step-by-step preparation

1. Pour 250 grams of sifted flour into the bread machine bucket.

2. Combine with flour 60-65 grams of sugar, 90 milliliters of milk, 1 yolk, melted butter (15-20 grams), sunflower oil (20-25 milliliters).

3. On the bread machine, select the “Diet Bread” option (195 minutes).

4. 50-55 minutes after the start of the program, we make the dough. Combine 75 milliliters of milk, 4-5 grams of dry yeast, 5 grams of flour and sugar. Stir the resulting mixture until all lumps are completely broken.

5. Leave the finished dough under the lid for 15 minutes.

6. 5-7 minutes before the start of kneading, pour the prepared dough into the bread machine bucket and close the lid.

7. After completing the program, we take the dough out of the bread machine and can start making buns.

Delicious meat pies in the oven

You can prepare any filling, and if you have boiled meat, this is an ideal option for filling.

We will need the following ingredients:

• boiled meat – 300-400 g;
• onions – ½ pcs.;
• small carrots – 1 pc.;
• medium-sized potatoes – 5-6 pcs.;
• butter;
• vegetable oil;
• fresh greens.

For the test you will need:

• fresh yeast – 50g;
• granulated sugar – 2 tbsp. l.;
• sour cream – ½ cup;
• chicken egg – 2 pcs.;
• wheat flour – ½ kg;
• margarine – 100 g;
• table salt – 1 tsp.

Let's prepare the dough. Gently mix half a glass of warm milk, a spoonful of sugar and fresh yeast. The yeast should “come to life” and begin to bubble. But it takes 10-15 minutes for it to become noticeable. Add 5 tablespoons of flour and knead. Cover with a damp towel and place in a quiet, draft-free place in a warm place for half an hour. Let's move on to the baking. Now we add baking to our dough, which has doubled in size. Mix the remaining milk, beaten yolks, salt, sugar, and flour with the dough, and finally add not hot, melted margarine. Knead well.

Form the resulting dough into a ball, place in a bowl, cover with a damp cloth and place in a warm place for an hour and a half.

Filling recipe

In the meantime, let's slowly prepare the filling. Grind the boiled meat with a blender. Grate the carrots on a fine grater and finely chop the onion. Place a frying pan on the fire, add butter with a spoonful of vegetable oil and fry the onions and carrots. When the vegetables are almost ready, add chopped meat to them. Salt, pepper and, stirring, cook for a couple more minutes. Next you need to peel and boil the potatoes. Grind it and mix it with meat. Beat the egg whites, chop your favorite herbs and add them to the meat, mix thoroughly. Ready! It's time to punch down the dough and shape the pies.

By this time the dough should have more than doubled in size. We knead it, squeeze out all the air bubbles that have collected in it. You can make pies. We take a piece of dough, cover the rest so that it can continue to rise, and place it on a table sprinkled with flour. Divide into equal small parts and form them into balls. Place them on the countertop away from each other and cover with cling film.

Grease a baking tray with vegetable oil. Turn on the oven to warm up to 180 degrees. After half an hour, roll out the balls, fill them with filling, shape and seal the edges and place them on a baking sheet, seam side down. Be sure to leave a distance between the pies. After all, they will fit and increase in size, and they need space to bake. Place the pies in a warm place for at least half an hour. We put it in the oven to bake and you can prepare the next portion. When baking, do not open the oven door for about 10 minutes. As soon as the pies are browned, they are ready! Grease the finished hot pies with oil, which will give them shine and make them even more appetizing.

Some tips for cooking pies in the oven

1. You should read the recipe carefully.
2. The dough for baked pies must contain baking.
3. If you decide to make the dough with butter instead of the margarine indicated in the recipe, then keep in mind that you need to put less butter, and you will also need to add a number of products to it, such as yolks, kefir, and salt. Dough made with margarine is better than dough made with butter, especially yeast dough.
4. You need to pay special attention to the proportions of liquid and flour. It is necessary to strictly observe the proportions, otherwise a good quality dough for pies in the oven will not come out.
5. All products must be warm, at least at room temperature.

Delicious yeast dough recipe with step-by-step photos

I've always wanted to learn how to bake real yeast pies. Lush, rich, delicious! Just like in an oven. Well, or at least almost like that. Because no other pies can compare to pies from a real oven. I was lucky to try cherry pies once in the village, I still remember this incomparable taste! My respect and admiration for those who know how to bake pies in the oven!

But if you find a common language with your oven, you will also get very tasty homemade baked goods. Especially if you knead yeast dough according to this recipe!

For a long time, my pies turned out to be somehow thin, harsh and practically not fluffy... But one day I found in the home archives a piece of paper with a recipe for pies with cherries made from yeast dough. The recipe was new, and I immediately wanted to try it, which I did, making some adjustments to the recipe.

Ingredients for rich yeast dough:

Initial version:

• 100 g fresh yeast;
• 5 eggs;
• 150 g sugar;
• a pack of margarine 250 g;
• ½ cup sunflower oil;
• 2 tablespoons condensed milk;
• flour.

I didn’t have condensed milk then, and I also decided to add a little milk to the dough (how could I live without it?). It turned out like this:

• 100 g yeast;
• ¼ glass of warm milk or water;
• 5 eggs;
• 150 g sugar;
• 250 g margarine or butter;
• half a glass of sunflower oil;
• salt to taste (I think 1/4 teaspoon is enough);
• flour, as we were able to establish experimentally, you need approximately 5 - 6 glasses. Of course, you need to choose the best flour, premium grade wheat.

And one more thing: the success of yeast baking depends not only on the set of ingredients. For the pies to be a success, your good mood is very important! If you cook with joy, love and respect in yeast dough, everything will definitely work out!

The pies exceeded all expectations! Fluffy, soft, rosy and very tasty - this was my dream :) Since then, I have been using this wonderful dough recipe for all yeast baked goods. You can make not only sweet buns, but also savory ones, for example, with eggs and herbs - just then take less sugar, not 150 g, but 2 - 3 tablespoons. Now let's take a closer look at how to make homemade yeast dough.

How to knead yeast dough correctly

Crumble fresh yeast into a bowl with your hands, rub with a small part of sugar (1 - 1.5 tablespoons). When the yeast has melted, add a little water or milk - always warm (not hot or cold!) - yeast really loves sugar and lukewarm milk.

Then add a little flour and stir so that there are no lumps. You will get a little thin dough - dough. Since yeast loves heat, place the bowl of dough in a container with warm water and cover with a clean towel.

While the dough is rising, beat the eggs and the rest of the sugar with a mixer. You can mash it with a fork, but it will be faster and fluffier with a mixer. Melt margarine or butter until liquid in the microwave or over low heat on the stove.

10 - 15 minutes, and then the dough arrived. Mix together the dough, beaten eggs and melted margarine (it should not be hot, but lukewarm).

Add sunflower oil, mix and begin to gradually add flour. It will be great to sift it through a sieve or colander: then the flour will be enriched with oxygen, which our yeast needs for fermentation. Simply put, the flour will become fluffy and it will be easier for the yeast to rise the dough. The pies will turn out great!

After kneading the dough, cover it again and put it in a warm place for about 15 minutes. Gently knead the risen dough - and you can make pies! Or buns, or a roll, or a huge pie! We will definitely try all these delicacies! And in each recipe we will use a proprietary yeast dough recipe.

I also offer you a recipe for lean yeast dough, which is also very fluffy and tasty!

Before making pies, let's watch a delicious video with a cool song about these same pies!

And in a separate article you can see what different shapes of buns can be made from yeast dough!

As recipes appear, I will treat you to fresh baked goods... that is, I will put links to them here.