Yeast dough baked goods have an amazing taste. Delicate fluffy dough literally melts in your mouth. Pies and buns are especially tasty, the dough for which is prepared with your own hands.
Butter yeast dough made with dough
To prepare a dough for butter yeast dough, you will need the following ingredients: 1 glass of wheat flour, 0, 7 glasses of milk, 1 tbsp. l. granulated sugar, 20 g of fresh or dry yeast.
To prepare the dough: 2 cups of wheat flour, 0.5 cups of milk, 4 chicken eggs, 100 g of sugar, 70 g of butter, 2 tbsp. l. vegetable oil, a pinch of salt.
Yeast, granulated sugar are stirred in warm milk and sifted flour is gradually introduced. It is advisable to sift the flour at least 2-3 times. The dough should stand in a warm place, free from drafts, for about 1-1, 5 hours. At the end of this time, it will rise, increasing in volume by about 2 times.
The eggs are ground with granulated sugar until a white mass is obtained. Melted butter, pre-cooled to room temperature, is added to it. The prepared pastry is mixed with the dough, achieving a uniform consistency. Sifted flour is gradually introduced into the dough and kneaded thoroughly.
Already at the end of the process, oil, previously melted and cooled to a temperature of no higher than 30 ° C, is poured into the mass. Knead the dough until it stops sticking to the sides of the container and to your hands. It will take 15-20 minutes to properly knead the dough.
Cover the finished dough with a clean towel, and then remove the container to a warm place. As soon as the dough has risen enough, it is kneaded. After the second kneading, you can start baking delicious rolls and pies.
Bezoparny yeast dough recipe
To prepare the dough, you will need: 700 g of wheat flour, 2 tbsp. l. granulated sugar, 60 g butter, 1 chicken egg, 20 g yeast, 1 glass of milk, a pinch of salt.
Yeast and sugar are added to warm milk. After 10 minutes, salt is added to the milk. All components must be mixed until completely dissolved. Then the liquid is mixed with the egg. Wheat flour must be sifted through a fine sieve and gradually introduced into the egg-milk mixture, stirring thoroughly. At the end of the batch, add soft butter to the dough.
Knead the dough with your hands until it acquires the necessary elasticity. When pressed with a finger, the hole formed on the dough should quickly level out. Sprinkle the dough with flour or grease its surface with vegetable oil. Covering the container with the prepared dough with a clean cloth, it is removed to a warm place for 1-1.5 hours.
After that, knead the dough again. Cooking yeast dough in a safe way is in demand when baked goods must contain a large amount of filling.
