Buns and pies love, perhaps, everything. Recipes for a delicious yeast dough will tell you below.
Recipe for sweet yeast dough for sweet pies
Ingredients:
For opary:
- fresh pressed yeast - 25 g;
- milk is warm - 220 ml;
- sugar - 30 g;
- Wheat flour - 40 g.
For the test:
- refined vegetable oil - 20 ml;
- sand sugar - 100 g;
- chicken eggs large - 2 pcs .;
- flour - 530 g;
- margarine or oil - 90 g;
- sugar vanilla - 10 g.
Preparation
First we make the spit - add fresh yeast, flour and sugar in warm milk. Stir it all to homogeneity. We remove the spoon for half an hour in heat. It is important that there were no drafts. When the yeast "works", you get a frothy hat. Now we separately mix eggs with granulated sugar, put soft butter or margarine. Oparu combine with baking and stir. Add vanilla sugar and stir again. Add the sifted flour in pieces and knead the dough, stirring it in one direction. When the mass becomes so thick that it will not be possible to knead it, we spread it on the table and continue kneading our hands. And to prevent the dough from "hammering" with flour and it did not go too steep, we lubricate our hands with vegetable oil. So, the finished dough is covered with a clean napkin and put into heat for a couple of hours. When it is suitable, we embed it and form the products.
Yeast dough is a recipe without any opaque
Ingredients:
- vegetable oil refined - 100 ml;
- eggs - 6 pcs .;
- wheat flour sifted - 1.4 kg;
- yeast dry fast action - 20 g;
- margarine - 350 g;
- sand sugar - 280 g;
- cow milk - 700 ml.
Preparation
In warmed to a pleasant temperature milk add sugar, eggs and intensively rub. Add dry fast-acting yeast, flour, previously sifted and a thin trickle of melted melted margarine. Thoroughly knead the dough. It should well lag behind the stenochek and be without lumps. At the very end, we pour in vegetable oil. We cover the container with the test lid and put it away in the heat. After 40 minutes it will fit for the first time, we knead it and put it for another time in heat. After the second ascent, it is again kneaded and now the dough is completely ready for further work - we begin to form products of the desired shape and size from it.
This recipe for yeast dough is perfect for baking delicious buns.