Butter dough is the richest basis for baking. It is seasoned with fats (butter or spreads), sugar and egg yolks, which can neither affect the taste and culinary properties of the finished baking. The aroma of hot muffin spreads throughout the house, beckons and calls. The dough is fried, porous, elastic and has a particularly bright taste. Baking can be eaten with sweet and salty fillings or even without it at all.

Universal baking dough

We offer a method for preparing dough suitable for any occasion. With it, it’s easier to make closed and open pies, rolls without filling or pies with many toppings. You will need up to three glasses of premium flour, 1.5 tsp. dry yeast, a couple of eggs and a glass of milk. From loose, take only a spoonful of sugar and a pinch of salt.

This dough is cooked in an uncooked way.

  1. Flour and dry yeast are immediately placed in a bowl. In another container, milk is heated, 2 eggs are introduced into the liquid, salt and sugar are added.
  2. A mixture of milk and eggs is added to the flour with yeast. The dough is gently kneaded with a whisk. When all the lumps are gathered together, you can add a couple of spoons of oil dissolved in the bath to them.
  3. Now, from all that is in the bowl, you need to form a lump and send it to the work surface. Introducing flour a little, to form an elastic, not sticky dough.
  4. We remove the buns where it is warmer, and cover with a clean cloth so as not to wind up. We are waiting for about 3 hours. We knead the dough right in the same bowl in which it was insisted, and let it rise for the last time.

In less than an hour, it will be possible to extract the dough from a bowl and use it as intended

Cooking for pies

The pastry for pies should be sticky, and the consistency is slightly denser than the base for buns. It is important that the billets do not float during baking and do not lose their appearance.

  1. First, mix all the loose ingredients: a pound of flour, three tablespoons of sugar, a bag of dried yeast and salt on the tip of a knife.
  2. Heat the milk to body temperature. We put a little liquid on the wrist. If the degree of heating is normal, the hand will not feel either cold or heat. Pour such milk into the flour mixture.
  3. Introduce 2 chicken eggs into the future dough. In the same way as milk, we heat half a glass of vegetable oil. We will send the liquid ingredients into a common bowl and stir with a silicone spatula.
  4. We scrape the shapeless lump from the bowl, send it to the work surface and knead the soft, supple dough with our hands. We will form a ball out of it, put it back in a bowl, tighten it with cling film and put it in a warmer place.
  5. Let's wait about an hour. The dough is filled with air bubbles and doubled. Let’s release excess gas from it, close it with a film again and let it rise a second time.
  6. We will take out the finished base from the bowl, knead it from all sides and divide it into pieces convenient for further purposes.

Knead in a bread machine

Cooking dough in a bread machine is a pleasure. While the equipment is doing business, you have a lot of free time.

  1. Pour a glass of milk into the appliance bowl.
  2. Add one beaten egg, 50 g of melted butter (add it slightly cooled) and a pinch of salt.
  3. Immerse half a kilogram of flour in the container.
  4. Sprinkle the entire contents of the breadmaker with a tablespoon of granulated sugar and yeast. For such an amount of flour there will be enough sachet.
  5. Select the "Dough" mode and the automatic program will do everything by itself. Butter base will be prepared in about 1 h 20 min.

Lush Sweet Yeast Dough

Sweet yeast dough is the best base for homemade muffins and pies with fruit or jam.

  1. For kneading, we will use quick dry yeast (11 g). They must be filled with half a glass of heated water and activated with sugar (just a spoon). You need to let the yeast work for 20 minutes.
  2. In the meantime, sift a pound of flour and heat a couple of glasses of milk. Mix the ingredients. Let’s introduce the yeast mixture here, cover the blank with a film and let it rise. This process takes 30 minutes.
  3. The next step is to introduce another pound of flour, a little sweet sand, a pinch of salt and a couple of spoons of butter dissolved in the bath.
  4. We collect the resulting mass with a spoon and begin to knead. We will continue until she stops clinging to her hands.
  5. We remove the lump in the heat and cover with a towel. Let's wait until it doubles. In an hour we will take out the dough, ready for molding.

Kefir Recipe

Kefir dough is convenient to cook in the evening. You can forget it in the refrigerator until morning, and when you wake up, stick delicious cakes with sweet and salty filling.

Prescription uses active yeast (11 g). They are put in heated kefir (330 ml). To this mixture add 50 g of granulated sugar, 50 g of sunflower oil and sift the entire portion of flour (600 g).

Knead the dough first with a spatula, and then with your hands. It turns out a little sticky - it should be so. Put the base in the refrigerator for the night, and by morning it will rise and will be ready for molding.

How to make a base for buns

For the preparation of the most delicious pastry we will use pressed baking yeast.

  1. We heat half a liter of milk and crack a whole briquette (50 g) of yeast into it. Let's dissolve them with a whisk.
  2. In another dish, we turn two chicken eggs with a glass of granulated sugar into a stable foam.
  3. Combine the resulting mass with milk sourdough. Add 2 tablespoons of sunflower and ghee, the contents of a packet of vanilla and about a kilogram of flour.

Butter bun dough will knead easily. It will acquire a smooth structure and a yellowish color. Many bubbles form in the crumb.You need to let the dough stand in the heat for about an hour, and then you can cook buns from it.

Unleavened pastry

Unleavened dough is suitable for making pies and closed pies. It has no sugar, so it goes well with minced meat and fish, as well as cereal filling, with the addition of cabbage, mushrooms or eggs.

The recipe does not include the addition of yeast. All products must be refrigerated.

  1. First, sieve 1 kg of flour.
  2. Then I separately mix two glasses of milk, 2 teaspoons of salt, one egg and a spoonful of butter.
  3. The mash is combined with flour and a crumbly dough is kneaded. By consistency, it will resemble a shortbread.
  4. The test is allowed to infuse under the film for 30 minutes.

On margarine

Fatty dough keeps its shape well and does not fall apart when baked. Pies and burgers are prepared from it.

 

Fats improve the binding ability of flour, which is why butter is added to the dough. But sometimes it is replaced with margarine. Buns from such a rich base are well browned in the oven.

  1. It is necessary to sift half a kilogram of flour.
  2. Stir it with a bag of fast-acting yeast, granulated sugar (60 g) and a pinch of salt.
  3. Into the mixture should be added slightly warm milk (230 ml), two eggs and dissolved margarine (70 g).
  4. Of the ingredients, a soft, non-sticky dough is kneaded and a gingerbread man is formed.
  5. The workpiece is sent to heat for an hour and a half to relax and come up. After increasing the number of bubbles, the dough is crushed and cut into pieces.

It is interesting:sweet pastry for buns - the most delicious tender

Cooking option on sour cream

Quick flavored dough is cooked on sour cream. It is easily kneaded, does not require special ingredients and has a pronounced creamy taste. In addition, it is well baked and forms a crisp.

The dough mix is ​​made very quickly:

  1. From 0.5 kg of flour we’ll make a slide, in it we will sell a depression.
  2. Put all the ingredients in a hole at once (2 teaspoons of fast yeast, 3 tbsp.spoons of sugar, a teaspoon of salt, 2/3 glasses of water, an egg, 50 ghee and 100 g sour cream).
  3. We collect the dough with our hands and knead in a homogeneous lump.
  4. Set aside for 30 minutes.

The dough rolls well. Smooth, rosy cakes come out of it.

Milk based

Milk is almost always present in butter dough. It helps maintain the shape of the finished product. Most often, pies with filling are made from such a semi-finished product. Let's make unsweetened dough based on milk.

  1. Combine 150 g of flour with 5 g of dry yeast, a teaspoon of granulated sugar and 200 ml of milk.
  2. We stir the dough until the consistency of sour cream and wait until the foamy “cap” rises above its surface.
  3. In the next 350 g of flour, we will break 2 eggs and put an additional yolk. We will send 70 g of refined oil and a pinch of salt to the mixture.
  4. We collect the lumps with a spoon and add the matching dough. Tilt the dough onto the countertop and knead until it turns into a homogeneous, smooth bun.
  5. Put it back in a bowl and send for proofing. After an hour and a half it will rise and be ready for cutting.

Butter dough on mayonnaise

It is a pleasure to work with mayonnaise dough. It leaves the most pleasant experience - it is molded well, it turns out to be soft and elastic. Pies from it do not stale for several days.

You do not need to add butter and eggs to this dough, as they are already present in mayonnaise.

  1. Mix half a glass of milk and water. In a liquid, we dilute 25 g of fresh yeast and 4 tablespoons of flour, add 10 g of granulated sugar and leave the dough to rise under the film.
  2. After falling off the “cap”, we sift another 4 cups of flour into the sourdough and put 150 g of mayonnaise there.
  3. On the table we knead the elastic dough and remove it in heat for 1.5 hours.
  4. The yeast base should be allowed to rise once, after which it should be kneaded, let out all the excess air and put on the workpieces.

Whip recipe

We conclude a series of tips with an unusual recipe for yeast pastry. It doesn’t mix up soon, but it rises very quickly.In order to get a ready-made semi-finished product, you need to wait only 20 minutes.

  1. We grate 20 g of pressed yeast with a tablespoon of granulated sugar. Pour a glass of warm milk and mix 70 g of flour. Opara will rise in 15 minutes.
  2. Add to it 100 g of melted butter, a chicken egg whipped with a pinch of salt and 450 g of sifted wheat flour.
  3. We will collect the dough in a lump, knead it with our hands and put it in a bag. Put it on the bottom of a deep pan filled with cold water. After 20 minutes, the workpiece will significantly increase in volume.
  4. After that, the dough can be removed from the bag and allowed to form unsweetened pies.

Rate the proposed recipes and try to cook your most delicious dough. You can rest assured that it will turn out great!

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