Sometimes you want to pamper your family and friends with pies, pies, pies, but it can be difficult for a young and inexperienced hostess to venture into such "experiences". Having mastered the proposed recipes for different types of dough for buns and pies, you can pleasantly surprise your household and guests. Try it, you won't regret it!
Yeast dough for buns and pies
Making a successful yeast dough for pies and rolls is not an easy task. The dough according to this recipe always turns out to be fluffy, soft, tasty. Product consumption: 0.5 liters of milk; 0, 5 packs of margarine plus 2 tbsp. tablespoons of vegetable oil; salt and sugar are optional; 1 kg of flour; 1 sachet of dry yeast.
Sift flour, heat milk to 37-40˚C, add salt, eggs, sugar, sunflower oil, melted margarine and yeast. Start the dough, cover it with a towel and place it somewhere warm so that the dough rises faster. After two hours, do the first workout, after another two hours - the second. The dough is ready, you can bake or fry the pies.
Lean yeast dough
In fasting, you can make pie dough according to this recipe. Consumption of products: 0.5 cups of mineral water; 10 g fast-acting yeast; a pinch of salt; 1 tbsp. a spoonful of sugar; 2 tbsp. tablespoons of any vegetable oil; 2 faceted glasses of flour.
Heat the mineral water slightly, dissolve the yeast in it, add sugar, vegetable oil, do not forget to salt. Sift flour and knead the dough. Top it up with flour and let it ferment. After 1, 5 hours, do the first workout, after 2, 5 hours, the second.
Kefir dough
If there is kefir or fermented baked milk in the refrigerator, you can quickly "figure out" the dough for pies. You will need: 0.5 liters of fermented milk product; 3 eggs; 1 teaspoon baking powder (baking soda); 1 tbsp. a spoonful of sugar; a pinch of salt; 2 tbsp. tablespoons of lean oil; flour.
Put soda or baking powder in kefir, then salt, add eggs, sugar, vegetable oil. Add flour and make a not very tough dough. Knead it well with your hands, let it stand for 1-1.5 hours in a warm place.
Classic puff pastry
Puff pastry is universal; you can make pizza, samsa, all kinds of pies and buns from it. Consumption of products: 400 g of flour, premium; 4 yolks; 400 g of natural cow oil; 100 g of dry white wine or 1 tbsp. dissolve 1-2 pieces of refined sugar in a spoonful of wine vinegar; 0.5 cups sour cream (can be replaced with milk).
Pour flour on a plate or a flat plate, make a hole in it and pour a mixture of yolks, wine, sour cream, salt there. Knead the dough well, it should become elastic and not stick to your hands. Collect it in a bun and put it in the refrigerator. After 20-30 minutes, take out the dough and roll it out thinly, about 4-5 mm thick.
Put half of the cooked butter in the middle and cover it with one half of the layer, put the rest of the butter on top and cover with the other half of the dough. Connect the edges and roll out the layer as thin as possible. Roll it into 4 layers and place it in the refrigerator again for 10-15 minutes, then roll it out again. Repeat the operation 4 times. Note. It is advisable to cook puff pastry in a cool room.
Early ripening puff pastry
It takes a long time to make the classic puff pastry. Those who do not have time to bother with it can make a quick puff pastry according to this recipe: 2 cups flour; 150 g slightly frozen butter; 0.5 cups of fatty sour cream; 1 yolk; salt; h. a spoonful of lemon juice or table vinegar; a little soda.
Sift the flour, add butter to it and chop finely with a knife into a homogeneous cereal. Add a mixture of yolk, salt, soda, lemon juice, sour cream to the hole made in flour and butter. To prevent the dough from heating up, knead it as quickly as possible, roll it into a bun and place in the refrigerator. After 30-60 minutes, the dough is ready.
Sour cream dough
The sour cream dough turns out to be tender, crumbly. It is suitable for pies with any filling; delicious rolls are obtained from such dough. Products: 2 cups flour; 200 g sour cream; 1 egg; salt.
Make a soft dough from the listed products, put it in a bag and refrigerate for one hour. The dough is ready.
Dough according to old recipes
And here is how our great-grandmothers made the dough: take 5 pounds of cereal flour and make a dough in the evening: put 1 pound of flour in a container and pour 4 glasses of warm water, break it well so that there are no lumps. Put 2 tablespoons of yeast in a warm place.
In the morning, when the dough rises, add a pound of good melted cow butter, 5 fresh eggs and stir with the jelly until it lags behind the jars and the edges of the tub. Put in warm again, when it rises, mix well again and let rise again.
Millet dough: Take half a pound of millet and cook a thick porridge with milk. Rub it through a fine sieve, add a teacup of cream, half a pound of butter, floured 2 tablespoons of yeast. When the dough rises, add 4 eggs, knead the dough and place in a warm place until it rises again.
Note. One pound equals 0.454 kg.
The recipes are taken from Gerasim Stepanov's book "The Newest Additions to an Experienced Chef" published in 1835.
