Cold yeast dough (without kneading)

Category: Bakery products
Cold yeast dough (without kneading)

Ingredients

Flour 2 tbsp.
Cold milk mixed with water 1 glass
Fresh yeast 15 g
Melted butter
(I always have it in the fridge)
2 tbsp. l.
with a small pea
Yolk 1 PC.
Salt 0.5 tsp
Sugar
(more is possible, if necessary)
1 tbsp. l.

Cooking method

  • Glass per recipe = 250 ml
  • Grind yeast with sugar, and dissolve in milk and water.
  • Grind the yolk with salt and oil, pour in the yeast mixture.
  • Pour in all the flour, and stir with a spoon until such a state:
  • Cold yeast dough (without kneading)
  • It is not necessary to mix thoroughly, it is enough until the dough is uniform.
  • Now I cover the bowl with a lid and put it in the refrigerator.
  • After a couple of hours, I take out the dough from the refrigerator:
  • Cold yeast dough (without kneading)
  • I spread it on an oiled board and cut it up.
  • Now I melt and bake in the oven for 10 minutes at a temperature of 220 degrees.
  • It is noticeable how much the dough has increased in size.
  • Now I leave the donuts to cool down on a towel. After 40 minutes I break the donuts, put them in a bowl and pour garlic sauce.
  • Cover with a lid and leave to cool completely.
  • Cold yeast dough (without kneading)

Note

I got this version of the dough by accident, after I realized that I had made a lot of pancake dough, but had not yet added egg whites to it.

Then I remembered one of my favorite recipes dough for whites and pies ... And the excess pancake dough was turned into cold baking dough in the oven. The result pleased my family so much and takes so little time to prepare that I want to offer the recipe to you.

Now I have this dough in the refrigerator every day. I make at one time some pampushkas or buns for lunch from half the recipe, or pies from the whole portion. The dough increases in size greatly at the time of baking.
The product is lush, with a layered crumb. Stay soft the next day.
Bon Appetit !

Lor7ik
Qween, and fresh yeast must be used? Can't you replace them with dry ones? I'm not very friendly with fresh ones
Qween
Lor7ik , I don't bake with dry yeast. But you can put it down if you're used to it.
Lor7ik
Qween, thank you very much. The buns are delicious, however, I used dry yeast and 1 egg instead of the yolk. Unfortunately, there is no photo, since all the buns were eaten at breakfast with butter.
Qween
Lor7ik , to your health!
We also eat them quickly.
rinishek
I want to thank the author of the recipe
from this dough I made pizza, the dough turned out to be soft and airy. Thank you, such a simple recipe!
one bad luck, while I was visiting the guests, the pizza ended and there was nothing to photograph - so the recipe is AWESOME
Elenka
Qweenand I am grateful to you for this recipe.
I put the dough in the hall yesterday. Today I made donuts with garlic for borscht. Amazing!
Today, just in case, I made more dough. It will come in handy tomorrow, I'll think of something out of it!
Qween
rinishek, Elenka69 , I am very glad that you liked this recipe! To your health!
shuska
Qween, but something I did not understand. Can I keep the dough in the refrigerator? If so, what time is it? Or should you use it right away?
Qween
shuska , why would you keep?
Elenka
And today we indulge in cheesecakes! Here ...
Cheesecakes from this very dough.
Very soft, tasty, put vanilla in the dough and 3 tbsp. l. Sahara.

Cold yeast dough (without kneading)
Qween
Elenka69 , how did you know that I want cheesecakes!
I can imagine how delicious they turned out ...
Crochet
Quote: Lor7ik

I used dry yeast
Lor7ik
How much dry yeast did you put in?
Elenka
Qween , help yourself!
Itself 3 days worn with the idea of ​​baking cheesecakes, but so that it was not troublesome and so that HP would not take. (I usually bake bread in the afternoon).
The dough is beauty, it made itself, while I was doing other things. The result is very light and soft! True, the filling is not very sweet, I was afraid that the cottage cheese would float. Sprinkled powder on top.
shuska
Quote: Qween

shuska , why would you keep?
There is simply not always time to knead the dough. So I thought, maybe you can knead and use for a couple of days
metel_007
Girls, tell me, I kneaded the dough, but it seems to me it is liquid. So it should be, or add flour?
Elenka
Quote: shuska

There is simply not always time to knead the dough. So I thought, maybe you can knead and use for a couple of days
The dough is not kneaded for a long time, at most 5 minutes. I did a couple of times late in the evening, and during the day I did something out of it. It doesn't make sense to keep it longer, you can do it with a new one.
rinishek
Quote: metel_007

Girls, tell me, I kneaded the dough, but it seems to me it is liquid. So it should be, or add flour?
if for pizza - then this will go, and if for buns-donuts, then you probably need to add flour
Qween
shuska, you can knead in the evening and cook from this dough the next day. Nothing will happen to him - that's for sure.

metel_007, the dough looks thin, but don't let that confuse you. Firstly, after standing in the refrigerator, it will become thicker. And secondly, you will cut the dough on a plank greased with vegetable oil or sprinkled with flour, and nothing will stick.

I make almost all the dough, including for bread, very soft, sticky. We like finished products made from such dough.
metel_007
She did not add flour. The dough really became denser, but did not rise at all. I did it with dry yeast, probably a mistake here. I will try to do more. Thanks for answers.
Qween
metel_007, oh how awful the dough.
I do not bake with dry yeast, but I can assume that you put in a fast-acting yeast that needs to be mixed with flour.

Good luck next time!
metel_007
Qween, yes really fast. I didn't even think that they should have been mixed with flour.
shuska
Qween, Elenka69, girls, thanks. Understood
NIZA
While sorting through my culinary archives, I came across a recipe for this cold dough, I want to say that at one time I used it quite actively, but over time I absolutely did not deserve to somehow move away from it, in general, I decided to improve and today I had pies with cherries, the dough is really lush and tender, I defrosted the cherries at room temperature, removed excess moisture with a napkin, sprinkled with sugar and rolled in a mixture of semolina and starch, to my surprise, the pies practically did not flow and were not wet inside, I made a few things with jam, also everything turned out just super
Cold yeast dough (without kneading)
I did not warm the dough after the refrigerator, I cut the pies right away, gave proofing for 15-20 minutes, all the same, the baking rose perfectly.
Elenka
NIZA... what pies!
I also undeservedly forgot this dough. It's time to remember!
Omela
At first I wanted donuts, then pies, and the result was a plum cake with cream filling! The dough is the most delicate !!! Qween Thanks a lot for the recipe! Now I will want donuts again!

Cold yeast dough (without kneading)
Oksana73
Qween, good day!!! thanks for your recipes, they are simple and delicious! only my yeast was not fresh and the dough rose badly, but the taste was delicious!
May I ask you what kind of oven do you have?
Qween
Oksana73, good day .
I am pleased that you like my recipes.
To your health!

At the moment, the oven is gas.
Oksana73
Thank you! I will seek a quality test, like yours, then I will report!
fomca
And today I have donuts with a surprise, ha! ... with sausages !!! ... I made the dough for the first time - I kneaded it in five minutes, I was late for training with my son, I had to do it quickly, shoved it into the refrigerator, came, after 1.5 hours - it had already risen well, stuck it - and VOIL! Soft and tasty! The son asked to put him in school tomorrow! ... Thank you! Already gave the recipe to my sister!

Cold yeast dough (without kneading)
Qween
fomca, to your health!
You can clearly see that very airy and soft buns with sausages turned out.
Lili aleshi
Girls, tell me who made this dough on dry yeast. It has been in the refrigerator for 5 hours already, but the result is 0, not a drop has risen, what to do
Qween
Lili aleshi, wait, maybe someone else will answer, but I recommend getting the bowl of dough out of the refrigerator and putting it in another bowl with hot water (but not boiling water). If after 20-30 minutes the dough does not rise, then the yeast has not worked.
Lili aleshi
Quote: Qween

Lili aleshi, wait, maybe someone else will answer, but I recommend getting the bowl of dough out of the refrigerator and putting it in another bowl with hot water (but not boiling water). If after 20-30 minutes the dough does not rise, then the yeast has not worked.
The dough was still reanimated. After your message, I took it out of the refrigerator and put it in the oven, where the buns were only baked. In a warm oven, the dough came to life and rose. During the kneading, I had to add more flour, but it did so. Somehow I twisted koloboks and voila, a kind of buns turned out. They are not as lush as yours (the dough has survived so much stress), but my husband likes these more, more plump.
Thank you, I will try with live yeast, all the same I really liked the method and I hope I will succeed (and dry yeast is definitely not suitable for this method of making dough)

Cold yeast dough (without kneading)
Cold yeast dough (without kneading)
fomca
Girls, I want to say, I already made this dough with live yeast twice and was 100% satisfied, but my sister and mother-in-law tried to do everything with dry yeast and nothing! And they mixed flour with yeast, and put it in the heat after the refrigerator - the result is not the same! So, most likely the recipe is ideal only for live yeast!
Lili aleshi
Quote: fomca

Girls, I want to say, I already made this dough with live yeast twice and was 100% satisfied, but my sister and mother-in-law tried to do everything with dry yeast and nothing! And they mixed flour with yeast, and put it in the heat after the refrigerator - the result is not the same! So, most likely the recipe is ideal only for live yeast!
So I was lucky that at least something worked out. But I don't experiment with it anymore, next time only fresh yeast
fomca
Girls, I want to share this information - yesterday I again made such a dough, but I put in a little flour, as a result - the dough rose, but it was impossible to mold anything from it, I added flour until a normal consistency was obtained, kneaded a little, stuck my next sausages into dough and on a baking sheet for proofing. The result is excellent! Everything worked out!
By the way, I'm also happy with this test in the sense that on the second day it remains just as soft! Thank you, Qween
IRR
Anya,

behold

Cold yeast dough (without kneading)

they are like that, then I am too

dark, I added 2 varieties. As they rushed up in the oven, and as a result weightless, so I set the dough for the second time, with a cherry.

(the barn burned down, burned down and the hut)

Thank you dear, Quinnka (not very troublesome, but the result)
Qween
Ira, kaaakie pies turned out great! Is that sho, with eggs and onions? I love these! Well, you eat two for me, please. If you have borscht, then tada with borscht.
IRR


Lan, I'm eating ischo 2. And then look, New Post is at my side ...

Anechka, yes, with an egg, onion, dill, there were a couple of branches lying around and a little more salted cottage cheese. Beauty, not dough. But I followed the link to your fried, but I ended up here. Grilled next time. I will regret while the liver

ahh. still butcher, hands in oil and all the cases.
elen13
great recipe - no effort required !!! Even HP does not need to be included. I also wanted to make donuts out of it, but Koda took the dough out of the refrigerator, I realized by its consistency that a wonderful pie would come out of it. I put it in a mold, poured some prunes, some chocolate grain balls, sprinkled with cinnamon and sugar on top. And into the oven. What could be easier? Only I added vegetable oil
Cold yeast dough (without kneading)
Cold yeast dough (without kneading)
Cold yeast dough (without kneading)
TYSYA-1963
Thank you so much for the recipe: girl_skakalka: I just did it - well, I just really liked it. I did everything strictly according to the recipe, but next time I will add a little more flour - about 2.5 - 3 glasses.
fomca
And I just love this dough - for the speed and for its shadow! And as always - sausages in dough!

Cold yeast dough (without kneading)

Cold yeast dough (without kneading)

Cold yeast dough (without kneading)
Olyalya82
Made with a recipe. The dough is very tasty, but if the hands are made of priests, then how to sculpt it? It is so soft that I got 11 shapeless spreading pies with one serving. Teach! how to cut it so that there are small neat pies? and with what to anoint at what stage so that they are ruddy?
And still it is not clear. I have an ordinary gas oven Brest, the thermometer is about 230 degrees, and it was baked for about 25 minutes. In what devices does the author of the recipe bake in 10 minutes such beauty?
Qween
Girls, health!

Olyalya82, specifically those donuts that in the photo (on the first page) were baked in a Polish gas oven. In it, in 25 minutes, such a portion of baked goods would be dried into a stone. It all depends on the oven.

The dough according to this recipe turns out to be very soft, but it is perfectly cut if the hands and surface are greased with vegetable oil.

I grease the pies before putting them in the oven.

Try these cakes - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0 ... Very detailed master class, very suitable for beginners.
Ava11
Qween, thanks for the recipe, wandered through the breadth of the bread machine, found your recipe, made the dough last night, put it in the refrigerator, and today baked buns, the dough is wonderful, pliable, I'm happy with the result,: roseCold yeast dough (without kneading)
I will definitely do more, thank you
Olga Krasnoyarsk
And how to make garlic sauce, please tell me.
Guzel62
Girls, I also wanted to ask: in the recipe you need melted butter-where to get it (I do not have it and never was)? Buy? Where? Do it yourself? Can I replace with plain or margarine?
MariV
Guzel62, put any fat - butter, margarine, vegetable oil - no difference! or a mixture of the above.
Crochet
Quote: Olga Krasnoyarsk

And how to make garlic sauce, please tell me.

Olenka, I do this: 3 large cloves of garlic, 1/2 tsp. salt (or to taste), 2 tbsp. l. vegetable oil, 50 ml. cold boiled water. Grind garlic with salt, add oil, water - mix.

I put the pampushki in a saucepan, pour hot garlic gravy), shake the saucepan slightly so that the sauce is absorbed ...

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