Yeast dough for sweet pastries

Yeast dough for sweet pastries

Category: Bakery products

Ingredients
Flour	1 kg.
Milk	0.5 l.
Sugar	250 gr.
Yeast	50 gr.
Butter / Margarine	100 g
Salt	pinch

Cooking method

• Very tasty, tender, light, airy yeast dough for baking in the oven.
• We take 0.5 liters. milk
• 
• Melt 100 gr. butter or margarine
• 
• 
• Add butter to milk
• 
• We put 50 gr. yeast
• 
• Add 250 gr. sugar and a pinch of salt
• 
• Stir everything false until completely dissolved
• 
• We take 1 kg. flour and sift it into our mixture in small portions. Stir each portion well with a spoon.
• 
• 
• After we stirred 1 kg of flour, we got this dough
• 
• Lubricate the pan with rast. butter and put the dough there
• 
• Cover with foil and forget for about 40-60 minutes
• 
• Once the dough has risen strongly. get it out and crush it
• 
• Put the dough in the pan again and cover with foil
• 
• 
• We are waiting for the dough to be raised the second time, put it on the sprinkle table. flour and knead on the table for about 5-10 minutes
• 
• Cover with foil right on the table and give 15-20 minutes to "rest"
• 
• The dough is ready
• 
• Turn on fantasy
• 
• etc…..
• The result is like this
• 

Note

For making yeast dough, you can use flour of any quality. which is slightly sieved before kneading. Salt is stirred in the flour, sometimes the flour is sieved in a mixture with salt.When mixing sweet yeast dough, 10 g of salt is added to 1 kg of flour; when preparing salty flour products, the salt norm doubles (for 1 kg of flour - 20 g of salt).

When kneading yeast dough, add egg yolks or whole eggs, powdered sugar or granulated sugar.

Butter or margarine is used in yeast dough melted, slightly warm. In yeast dough, vegetable oil or animal fat (lard) can be used instead of butter or margarine. Whole milk OR dry milk is saved into the dough, which is diluted with water, yeast is fresh or dry, and it is recommended to take 40-50 g of fresh yeast per 1 m of flour. First, you should prepare products for kneading the sourdough - dough: slightly warm milk, yeast, sugar and flour ... While the dough ferments, prepare the rest of the components for kneading the dough, knead the dough, then add the dough to its sourdough and knead the dough thoroughly with a wooden spoon or hand. Well-kneaded dough should not stick to the sides of the pan with a wooden spoon, it looks glossy, without lumps. Yeast dough is also perfectly kneaded in a mixer, an electric kneader, and very quickly and without effort on the part of the hostess. The kneaded dough is lightly sprinkled with flour, covered with a napkin or towel and left in a warm place (but 1C on a hot stove or on a heating system battery!) To ferment. To make sure that the dough ferments, you need to press on it with your finger: if the notch remains, the dough does not ferment.

The products are baked first in a hot oven, then the fire in the oven is reduced, the product is baked until cooked. To find out if the product is ready, it is recommended to pierce it with a thin wooden stick. The stick or needle can be easily removed from the baked product, moreover. it does not stick. The finished product is immediately removed from the oven, leaving to cool, then sprinkled with powdered sugar.

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Simple, fast and probably delicious!
The pies are straight calibrated!)))
I think if you knead with a combine, it won't get any worse?)))

The beauty! Just a song! , a solemn hymn to bread in all its forms.

And what is not necessary to knead? Just stir?

And what is not necessary to knead? Just stir?

I am also interested in this question

the pies in the photo are just super! I used to make the dough in the same way as I was taught. But with the advent of the bread machine, I changed the order of kneading: first, I mix milk + flour + sugar, and only after the first kneading I add butter. This is by no means a reproach, I just liked it better, the crumb turns out a little different. Grandma cooks the old fashioned way and is also very tasty! But that’s grandma’s pies, it’s difficult to compare something with them

We are waiting for the dough to be raised the second time, put it on the sprinkle table. flour and knead on the table for about 5-10 minutes

It's all

It looks delicious, I'll try the yeast in place of the yeast, I think it won't get any worse.

to bookmarks!!! : girl_love: thanks for the recipe and affordable, step-by-step cooking !!!

Pies are just a sight for sore eyes. I envy those who can sculpt such perfect pies. Mine are good to taste, but all kind of erratic. The recipe is uniquely bookmarked.

But with the advent of the bread machine, I changed the order of kneading: first, I mix milk + flour + sugar, and only after the first batch I add butter.

And this is not only with the advent of the bread machine. This makes it easier for the yeast to work. Butter, sugar (baked goods) and yeast need strength to process it.
The pies, well, just perfect, you still need to fill your hand to make them so the same. Such ruddy (you still need an additional smile, which in one fell swoop eats up the entire baking sheet of pies)

[August]

August, thanks for the easy to prepare and delicious dough recipe. I am very pleased with the result. And the pets too.
Here is the dough I got after laying on the table.



Well, the end result itself.

Excellent result!

For patties, always weigh the dough pieces and filling. Yes, it takes a long time, but the result is the same cakes

Thanks for the recipe, the dough is very tasty and sweet in sweetness like my family loves a sweet tooth, I mixed the liquid in HP directly according to the instructions, then flour and yeast on top, kneading for 15 minutes, turned off the mode and turned on the heating (temperature equalization) for 30 minutes, I waited until it was raised and once with my hands laid it down, then pulled it out, molded it and baked two rolls with poppy seeds in hb)) I made the dough full of norms, the remaining dough successfully lay in the refrigerator for a day in cellophane, then again baked two rolls with poppy seeds, the family said that after the refrigerator it is also tastier - fluffier and softer

And something in the recipe did not find how long and at what temperature to bake? The first time I baked it at 200 *, well, until cooked. In general, are there any recommendations for this particular test?

thanks for the recipe and master class. I made 1/3 servings for a sample. Everything worked out, the dough is pleasant to work with
Baked a few rolls, a couple of pies and a peanut pie

Have tried it. Delicious. Spas for

Good day. And sugar directly 250g? I knead and take doubts, I have never done something so sweet. I sprinkle and doubt

[Alla]

Alla, everyone succeeded

In this recipe, for example, 600g. flour too 250 sugar
https://Mcooker-enn.tomathouse.com/in...ic=2728.0

Thanks for such a wonderful recipe!

Thank you very much for such a wonderful recipe! Baked pies and rose well and easy to work !!!

not at all without salt

In general, I'm not friends with the dough. I want to try making it according to your recipe.

I usually add butter at the end of the batch, but here the yeast is dipped directly into the butter and this does not affect the rise of the dough at all. Maybe it all depends on the yeast? I use only Saf Moment dry yeast and Makfa flour. I would like to try the recipe with pressed yeast like the Author and the method of its preparation. It is a pity that he did not write at what temperature he baked his pies. Thanks a lot for the recipe!

at what temperature did he bake his pies

Well, usually 200-220 hail is baked ...

Thanks for the recipe.

Added Saturday 13 Aug 2016 02:41 PM

Thanks for the recipe.

[August]

August, Made the dough according to you, only for 500 grams of flour. Everything turned out great! Thank you for the recipe for an unusually rich dough. Today I will bake pies with apples and cherries.

usually 200-220 hail is baked

I bake no higher than 160 * (convection), otherwise, the products will acquire a charcoal color, moreover, in this test, frankly, there is a lot of sugar ...

Well, of course, it depends on the oven ...

Today

With cherries

















With apricot jam

[August]

August, Oh, I want, I want. With cherries, my favorite filling. How cool you came up with the pie shape. The cherry did not run away at all

[August]

AugustThank you very much for your dough. I will bake pies next weekend and stuffed with homemade apricot jam pies, and just pies with cabbage or meat. Thank you for your skill and for sharing it with us. I also always use a scale when cutting dough. It's boring of course, but worth it.

Try to make open cakes with this filling. Nothing will ever run away

Please advise on the time of proving the finished pies before baking in this recipe.

Again there was a desire to use the recipe, but I did not know the time of proofing ...
If not spaced, the crumb may turn out to be glittery. what I would like to avoid.
Tell me please.