Yeast dough: recipe with photo

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

Yeast dough is the most famous type of dough, which produces fragrant and fluffy pastries. From this type of dough, you can bake sweet pies, buns, puffs, tubes, dumplings, pies and much more.

There are many types of yeast dough. Let's consider some of them in detail. Recipes with photos of yeast dough are given below.

French pastries

When we think of France, we most often imagine the Eiffel Tower and a table in a cafe where a traditional French breakfast is served - coffee with a croissant. French pastries are known all over the world, and they are very diverse.

Croissant

The most famous French bakery is the croissant. By the way, such buns were invented in Austria, and they came to France thanks to Marie Antoinette, but unlike Viennese buns, her French counterparts are made of puff pastry, which gives them airiness. It is croissants that are the traditional food for breakfast in France, and they are washed down with hot chocolate or coffee.

Forcroissant baking uses only natural fresh products and oil of a certain fat content.

Brioche

Another famous French pastry is brioche. These buns began to be baked in Normandy in the 17th century from rich yeast dough with butter. The dough is divided into pieces, left in the cold, then joined together in 6 and baked in the oven. In Paris, brioche is baked differently - on top of a large ball of dough lies a small one. Chocolate and raisins are often added to brioches.

French Baking Features

When traveling in France, you will certainly notice people with paper bags with a baguette peeking out (especially in the morning). Such long rolls were invented in the 1920s, when bakeries were banned from working before 4 o'clock in the morning. Because of this ban, bakers did not have time to prepare traditional bread and invented the baguette, which, due to its shape, quickly rose and baked. By the way, almost all bakery products in France become stale by the end of the day, and the baguette is no exception, so you need to eat it right away. And do not forget that traditionally baguettes are not cut, but broken.

If you come to France, you simply must visit the bakery, which is in all cities and villages. There you will find not only baguettes, croissants and brioches, but also cakes, and pies, and quiches, and much more delicious. And do not be afraid to try, look at the French: despite the fact that they consume pastries in large quantities every day, they rarelymeet fat people.

Quick yeast dough

Photo of this test can be seen below. It is prepared without sourdough, takes very little time to prepare, and can be stored in the refrigerator for a long time (two days).

This dough is recommended for cooking beginners and people who are afraid to work with yeast dough.

This recipe is suitable for making pies, pies with various fillings, whites, buns, tortillas and pizza.

Ingredients you will need:

• Flour - 500 g (may need a little more or less flour).
• Milk - 260 ml.
• Sugar - 1.5 tbsp. l.
• S alt - 1/2 tsp
• Vegetable oil - 3 tbsp. l.
• Yeast - 8g

Into the dough container, sift the flour through a sieve to enrich it with oxygen. In another container, mix warm milk (about 35-40 ° C, not higher), sugar, s alt, yeast and butter. Knead the dough thoroughly, but do not hammer it with excess flour.

A clean large container should be lightly oiled and put the dough in, cover and leave for 40-50 minutes to rise.

After the specified time, the dough is ready to work.

After the products are formed, they need to be put in a baking dish lined with parchment, covered with a towel and left warm for 20-30 minutes.

After the specified time, grease the products with a mixture of yolk and a tablespoon of milk.

Bake products in a preheated oven.

Pie "Sunflower"

This is another yeast dough recipe. You can bake a wonderful cake in the oven.

Ingredients:

For the test:

• 250 ml potato broth;
• 1 packet dry yeast (11g);
• 1 tbsp l. sugar;
• 3 tbsp. l. flour for dough and another 500 g for kneading;
• 1 egg;
• s alt - 1/2 tsp;
• 50 g melted margarine.

Filling:

• 700 g peeled potatoes;
• 2 bulbs;
• 0.5 tsp turmeric;
• s alt;
• pepper;
• 700 g fried mushrooms.

Bake for 40 minutes at 180°C.

First of all, you need to prepare the filling for the pie, to do this, boil the potatoes, drain the broth into a separate container (you will need 250 ml of broth for the dough), mash the potatoes, season with s alt and pepper to taste.

Cut 2 onions into small cubes and fry them in a small amount of vegetable oil. Add the onion and turmeric to the mashed potatoes and mix thoroughly.

Washed and peeled mushrooms should be cut and fried until cooked, add spices to taste.

When forming the pie, the filling must be cooled to room temperature!

Now you can start preparing the dough.

Cooking the dough. Add warm potato broth, yeast, sugar to the container and mix until completely dissolved. Sift 3 tablespoons of flour into this mass, mix everything and leave for 30 minutes in a warm place, covering the container with a towel.

After 30 minutes have passed and the dough has risen, you can continue cooking the dough. Crack an egg into the bowl, mix. Add the melted cooled margarine, s alt and gradually sift the flour into the mass.

Don't add all the flour at once. A thick dough is kneaded in a container, flour is sifted onto the work surface, and then the dough is kneaded on the work surface. It should not be tight.

Lubricate a large container, put the dough in it, cover with a towel and leave to rise.

You need to form the cake immediately on a baking sheet lined with parchment paper.

Knead the dough, divide into 2 equal parts and roll one into a round layer, transfer to a baking sheet (the dough layer can be made perfectly shaped using a round plate with a diameter of 28-30 cm. Put a plate on top of the rolled layer and draw along the edge plates with a knife. Remove excess dough).

In the center of the circle you need to put all the stuffing from the mushrooms. Put the potatoes along the edge of the dough.

Roll out the second part of the dough and cover it with the first part with the filling, pinch the edges. The top layer does not need to be pulled too tight so that the cake does not burst during baking.

Forming sunflower petals. With a knife, cut the outer part of the pie into segments (where the potatoes are). Turn the segments on their side so that they are shaped like sunflower petals.

Brush the entire surface of the pie with a mixture of yolk and a spoonful of milk, and sprinkle the middle with poppy seeds or black sesame if desired.

Bake for 40 minutes at 180 degrees.

Puff yeast dough recipe

This dough is incredibly airy andease. From it you can bake puffs, croissants, pies, pies and much more! It is very important to use quality yeast.

Ingredients:

• 500g flour (+ some for dusting);
• 12g s alt;
• 11g dry yeast;
• 55g sugar;
• 150ml warm water;
• 100ml warm milk;
• 350g butter;

Add yeast and a little sugar to warm water, mix until smooth and leave for 10-15 minutes in a warm place.

Sift flour into a deep bowl, add s alt and remaining sugar. Make a well in the flour mixture, pour in the yeast mixture, warm milk and gently start kneading the dough, add 100 grams of softened butter and knead the elastic dough.

Shape the dough into a rectangular layer, wrap it in a bag or film and refrigerate (minimum four hours and maximum 24 hours).

200 grams of butter should be turned into an even square layer. To do this, you can use a rolling pin and parchment paper.

10 minutes before the start of work, both the dough and butter must be taken out of the refrigerator.

Sprinkle the work surface with flour and roll out the prepared dough so that the layer of butter is the same width as the dough, and half the length. Put the butter on one side and cover the other. Butter with dough needs to be rolled out in two directions: away from you and towards you, and as a result you get an elongated rectangle.

Now the two edges need to be wrapped towards the middle to get 2layers and fold in half to make 4 layers. Pack the dough in parchment and send to a cold place for an hour.

Roll out the dough again into a long rectangle. Fold over a third and cover the third, pack and put in a cold place for another hour.

Delicious yeast dough is finally ready, all layers are formed! It remains to carefully roll it out and form the desired products. The shaped product should be left at room temperature for an hour so that it rises and becomes fluffier.

Fillings for puff pastry

Puff yeast dough is best for croissants, and the filling for them can be made to any taste or even different. Suitable chocolate, chocolate paste, boiled condensed milk, jams, caramelized apples, fresh berries and fruits, custard and everything that fantasy is capable of!

You can also use savory fillings. For puff pastries, ham and cheese, chicken with mushrooms, curd cheese with herbs, stewed cabbage, mashed potatoes, fish, minced meat can be suitable.

Tips for housewives

• Shaped products should be lubricated with a beaten egg or yolk.
• Sprinkle for beauty can be poppy or sesame seeds.
• Before baking, yeast dough must rise for 20-40 minutes in a warm place.
• You need to bake products on parchment paper, without lubricating or sprinkling it with anything (products do not stick to high-quality parchment paper).