Recipes for pastry with dry or live yeast. How to make sweet dough

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many people love baking, but do not quite know how such a dough differs from the usual, bread. Rather, the taste speaks for itself. Delicate, airy, as if a little oil products literally melt in your mouth. Yes, and the muffin stale slower than regular bread. But how to achieve such a basis for our pies and buns? You will find a selection of pastry recipes below. We will immediately warn you that such a base is not always made with yeast. Many housewives, especially those with limited time, do not like to mess with this capricious colony of microorganisms. But there is also “unleavened”, that is, yeast-free pastry. In this case, the role of baking powder is played by soda slaked with vinegar, lactic acid bacteria, which are found in kefir, yogurt, sour cream, or in wine and beer. We will tell you in detail about how to cook butter dough in a sponge and non-dough way. After reading this article, you will learn how to make Slavic pies and donuts, French brioches, Viennese pastries.

What is muffin and how is it differentfrom another test

First, let's allow ourselves a little educational program. Many yeast dough recipes begin with the words: "Make the dough …". What it is? This is the name of the semi-finished product - the basis of the future test. Opara is always liquid and consists of yeast, warm water (or milk) and a small amount of flour. What is it for? To start the yeast activation process. The dough is also used for baking ordinary bakery products. But it is certainly mandatory if we are planning to cook a muffin. Why? In rich yeast dough, we use eggs and fat, and in sweet buns there is also a large amount of sugar. All these products create a not very favorable environment for the vital activity of bacteria. Therefore, with the help of dough, we first activate the colony. What is the difference between sweet dough? After all, there is also a yeast base for other products. The fact is that at the stage of the dough, we introduce milk, cream or sour cream into the “semi-finished product”. The fat in them is already bound, so it won't harm the bacteria. And sugar (molasses or honey) will only spur the process of yeast reproduction. As a result, the dough will rise perfectly and turn out to be airy, soft and tender. Fat and sugar in the base should be at least 14 percent of the total mass. Only such a dough has the right to be called rich. And we add these products to the dough. Such an action is called a backfill.

Very fast dough

Think it takes a whole day off to make delicious buns? You are wrong. There is a recipe for a quick pastry dough, which we here andapplicable. He will help you out if time is running out, but suddenly you want buns or pies. The main thing is that all the ingredients are at room temperature, and the yeast is dry (they rise faster than fresh ones). We heat a glass of milk a little - so that the finger is warm, but not scalding hot. In a bowl, add a pack (10 g) of dry yeast, a tablespoon of sugar and a teaspoon of s alt. We stir. After five minutes, pour in 180 grams of melted butter. Stir again. We begin to slowly add flour. At the same time we sift it so that it is enriched with oxygen. In total, up to half a kilogram of flour can go. The dough should be soft, still warm, not sticky to the fingers. Let's leave it to rest for ten minutes. Now you can form products - buns, buns, pies.

Dough for brioche. Preparing the dough

Those who happened to visit France must have tasted delicious bread, sweet, tender, almost never stale. This product is called "brioche". It can be made interspersed with chocolate drops, but without any filling, it is also incredibly tasty. The recipe for brioche pastry is quite complicated, but the result is worth the effort and time spent. First of all, we take out a pack (200 g) of butter from the refrigerator. We need it soft, but not melted on fire. We heat a glass of milk to a temperature comfortable for the yeast. It's 38-45 degrees. Remove the bowl of milk from the heat and add two teaspoons of dry yeast. We mix. Immediately pour 35 grams of sugar and a soup spoon of flour. Mix again. Leave the bowl forfive minutes.

Brioche dough kneading

While the dry yeast wakes up and begins to multiply in the dough, beat five eggs in a separate container. We are not especially zealous - it is enough to achieve light foam. After five minutes, we will see that bubbles have appeared in the dough. This means that the yeast normally woke up and began its work. Add eggs to the dough and another 35 grams of sugar. Mix well. Now we introduce half a pack of soft butter into the dough. Immediately pour 300 grams of flour. Knead the sweet rich yeast dough. Gradually add another 300 grams of flour. Knead until the dough stops sticking to the palms. It can take some time. Then add the remaining oil. Knead again until the fat is completely absorbed into the dough. Continue to knead for another five minutes. The dough should not only not stick to your hands, but also well behind the walls of the bowl. Only then do we cover the bun with cling film and put it in the refrigerator for four to five hours. After that, you can already form products and bake them. This dough is not only suitable for brioches. It makes delicious croissants as well as Viennese pastries.

Baby dough for buns

First of all, prepare the dough. To do this, heat a glass of milk and dilute the yeast in it. Earlier we gave recipes where a dry product, a powder, was used. But now let's try to use fresh yeast. They will need more - for a glass of milk 50 grams. Mix well so that there are no lumps left. Put a bowl of milkin a warm place, away from drafts. Sweet dough with dry yeast rises faster. But with a fresh product, you can be sure of the result - a living culture will definitely “work”. Melt butter or spread (150 grams) in a water bath. It is important that the fat does not boil over. In a bowl, beat the egg with a fork. In the dough, add 150 grams of sugar, a pinch of s alt, a bag of vanillin and oil that has cooled slightly to 45 degrees. Knead. Then add the egg. Sift 700 grams of flour into a wide bowl. Pour in the liquid mixture. Quickly knead the dough, cover with a towel and put in a warm place. When the base increases in size by two and a half or even three times, we crush it and form products. Buns already placed on a baking sheet must rest a little longer before entering the oven. They should expand slightly.

Opara on the water

Above, we gave recipes in which butter dough was kneaded with milk. But this environment is not exactly suitable for yeast. We will also use milk in baking, but later. In the meantime, we will make the dough according to the classic bread recipe - on a glass of water. We heat the liquid, as usual, up to 40 degrees. We dilute in it 70 grams of fresh yeast cut into pieces. Add a tablespoon of sugar and two cups of flour. Stir and put the dough in a warm place. Warm up half a liter of milk. We dilute in it two glasses of sugar and 175 grams of butter or margarine. Be sure to wait until the milk reaches a comfortable temperature for the yeast. And only then thinpour it in a trickle into the dough. Stir gently with a wooden spatula or hand. Whisk three eggs in a separate bowl. We introduce them into the dough along with a bag of vanilla sugar and a teaspoon of s alt. We start sifting flour. It should take ten glasses. Mix strictly in one direction with your hand. When the dough becomes elastic, grease the work surface and palms with vegetable oil, put the bun out of the bowl and continue to knead. From time to time we hit them on the table with force. This will release more gluten into the flour. After that, it is worth letting the dough rest in a warm place under a towel for two hours. During this time, it should increase three times. We bake products for a quarter of an hour at 180 degrees.

Butter dough for pies

Now let's look at how to make the basis for stuffed products. If you want to not only bake pies, but also fry them, the dough for them should be especially greasy. But we prepare the dough according to the classic recipe: in a deep bowl, dissolve a bag (10 grams) of dry yeast in half a glass of warm boiled water. Add a spoonful of sugar. We mix the dough and put it in a warm place without drafts for a quarter of an hour. A glass of sour cream must be brought to room temperature in advance. Crack an egg into a bowl and add two pinches of s alt. We add sour cream. We stir. Add this liquid mass to the dough. Pouring gradually a pound of sifted flour of the highest grade, knead the pastry on sour cream. We roll up a bun, wrap it in a towel and put it in a warm place for an hour and a half. During this time it is necessaryunroll the dough and punch it down. The base should double in size. This dough will keep the filling inside well. It is sticky and sticks beautifully. If you are planning to fry pies, then you need to add a little vegetable oil to the dough.

Is there a muffin without using eggs?

Many vegetarians don't know that they can enjoy delicious fluffy buns too. But there are recipes for pastry that do not involve the use of eggs. True, the list of ingredients includes dairy products, in particular, butter. But vegans can replace this product with vegetable fat margarine. And the muffin turns out to be just as tasty and tender as the usual one, on eggs. Let's heat half a liter of milk to 40 degrees. Vegans can replace this product with water, but increase the proportions of margarine. Dissolve three teaspoons of natural dry yeast in milk. If you purchased a "quick" product, reduce the quantity to a standard sachet (10 grams).

Vegetarian muffin kneading process

In a small saucepan, melt 125 grams of butter or margarine. And in a large bowl, where we will knead the tender rich dough, sift five glasses of flour. Mix it with two teaspoons of s alt, one hundred grams of sugar and a bag of vanillin. Pour the dough (milk with yeast) to the dry ingredients. Mix well. Pour in melted butter. First, knead with a spoon, and then, when the dough is no longer too sticky, with your hands. Sometimes we lift the bun, and with force we hit it on the countertop. Processcontinuous kneading should last at least a quarter of an hour. Only then will the dough become very elastic and pleasant to the touch. Sprinkle two tablespoons of flour on the table. Continue kneading until the dough completely absorbs it. Grease a large bowl with vegetable oil. We put a bun in there. Cover with cling film and leave warm for two hours. During this time, pastry dough for buns, rolls or pies should double in size. When this happens, move the bowl with the bun, without removing the film, to the refrigerator. The base needs to spend four hours there, or even better - a night.

How to work with this dough before baking products

Vegetarian muffin differs from the usual one not only because there are no eggs in the list of ingredients. If you let the dough warm up, it will become too soft and stick to your hands. Therefore, we take out a small amount of it from the refrigerator. A high-quality, well-fitted dough is recognized by the fact that on its cut you will see small pimples that look like frozen foam. When cold, such a base is perfectly rolled out and molded. Working with her is a pleasure. The dough holds the filling well, and the edges of the pies are well pinched. But it should be remembered that products need to be formed smaller. When we place them on a baking sheet, the dough will need to be given two hours for it to heat up and grow 2 times more. Therefore, you need to place the pies away from each other so that they do not stick together in tight quarters. For baking, preheat the oven to 180 degrees. We prepare depending on the size of the products. Buns and pies are baked for half an hour, androlls - 40 minutes. Sweet dough for pies with filling will be ready in an hour. After all, the contents, as a rule, dilute the base, and therefore the product is baked longer.

Cooking in a bread maker

Don't neglect electric kitchen helpers. If a person invented them, then only in order to make dishes of high quality, and the work of a cook is easier. If the bread machine, in addition to its direct function, also knows how to knead the dough, let it do it! And you just put the necessary ingredients in its bowl and turn on the desired program. What? It depends on the brand of your unit. Here we will look at how to make pastry dough in Panasonic and Redmont bread machines. Pour half a glass of warm milk into a bucket. Beat in the egg (before that, you need to hold it for an hour at room temperature). Add 40 grams of softened butter and two teaspoons of vegetable oil. Do not forget to s alt and add two soup spoons of sugar. We stir the ingredients. Pour 280 grams of sifted wheat flour. And finally, add one and a half teaspoons of dry natural yeast. As you can see, the sequence of laying products in the bread machine is fundamentally different from kneading pastry in the usual way. However, always follow the instructions supplied with your type of implement. Select the program "Yeast dough". After an hour and a half, the bread machine will knead the base for the pies and let it stand.

Kefir recipe

Want to enjoy softand tender, like fluff, rich dough? Then use kefir instead of milk. The bifidobacteria contained in it will help the yeast fluff up the dough even more. First, heat 300 milliliters of kefir. We dilute in it 5 grams of dry yeast or 15 g of fresh. Stir until smooth. Immediately add an egg, a pinch of s alt, melted butter (50 g) and half a glass of sugar to this mixture. Pour in 550 g of flour and knead-knead-knead. After 10 minutes, you will get a bun made of delicious pastry that does not stick to your hands. We put it in a bowl, cover with a film and put it for an hour and a half in a warm place. And only after that we begin to form products.