Having learned to knead the right yeast dough with milk for pies, it will be a little task: fill the portions of the flour base with the desired stuffing and cook the items in the oven or fry them in oil in a pan. The abundance of numerous variations of the creation of the foundation will allow each hostess to find the most suitable version.
How to make a yeast dough with milk?
Studying the best recipes of yeast dough on milk, the basic rules of process execution accompanying each technology become evident.
- Before use, the milk base must be heated to a temperature of 40 degrees.
- Dry or fresh yeast is initially activated by dissolving the component in a liquid base with the addition of sugar.
- Flour before addition in pirozhkovoe yeast dough on milk necessarily sift, sating with oxygen.
- Stir the dough until it detaches from the hands and walls of the dishes, lubricating the palms with oil. Try not to add a lot of flour, not superseding the base, but leaving it soft and plastic.
- After kneading the dough is placed in heat for proofing and increasing in volume at least twice.
Dough on milk and dry yeast
It is easy and simple to prepare yeast dough on milk with dry yeast. The amount of sugar can be increased by 2-4 times, if it is supposed to make baking with sweet stuffing or just more priority products from the sweetish flour base. Milk will suit any fat content, and instead of vegetable oil you can take cream or margarine.
Ingredients:
- eggs - 3 pieces;
- dry yeast - 1 sachet;
- flour - 1 kg;
- Milk - 0.5 liters;
- sugar - 3-4 tbsp. spoons;
- vegetable oil - 50 ml;
- salt - 1 teaspoon.
Preparation
- In warm milk, dissolve sugar and yeast, leave for 15 minutes in the heat.
- Add the beaten eggs salt, butter.
- Portions pour in flour and knead the soft dough.
- Leave weight for an hour in the heat.
- They knead the dough that came up on milk and yeast, give it one more time and use it to make pies.
Yeast dough with live yeast on milk
The yeast dough on milk with live yeast is also prepared at least elementary. If the additive is fresh and of good quality, under suitable temperature conditions, the flour base rises superbly, increasing three times in volume. In this case, you can do without preliminary proofing of the sponge.
Ingredients:
- eggs - 2 pieces;
- fresh yeast - 50 g;
- flour - 1 kg;
- Milk - 0.5 liters;
- sugar - 2/3 cup;
- vegetable oil and cream - 50 g;
- salt - 1 teaspoon.
Preparation
- In warmed milk, yeast is dissolved.
- Add the sugar and stir until the crystals dissolve.
- Whisk the eggs with salt, add to the dough together with the melted butter.
- Pour the sifted flour, mix thoroughly, add vegetable oil and at the same time lubricate their hands.
- Leave the yeast dough on the milk for patties in the heat for a couple of hours, once during this time it is kneaded.
Yeast dough on sour milk
Especially lush, soft and air can yeast dough on sour milk for pies. Products made from such a base are more porous, perfectly lend themselves to shaping. Another undeniable advantage of such a flour base - it can be frozen and stored in the freezer for up to three weeks, using as needed.
Ingredients:
- eggs - 2 pieces;
- fresh yeast - 50 g;
- flour - 1 kg;
- water - 200 ml;
- sour milk 0.5 liters;
- sugar - 2/3 cup;
- vegetable oil - 100 ml;
- salt - 1 teaspoon.
Preparation
- Dissolve yeast and sugar in warm water, leave for 15 minutes.
- Add the sour milk, whipped with salt eggs.
- Pour in the oil, pour in a little flour, mix it.
- Leave the yeast dough on sour milk for pirozhki in the heat for an approach for 1.5 hours, after which it is used for the intended purpose.
Yeast dough on dry milk for pies
If a fresh milk base was not available, you can knead the yeast dough on dry milk, dissolving it in a glass of water. The technique of recipe execution will be outlined in the recommendations below, which will help to prepare a tasty and high-quality base for rosy pies with any filling.
Ingredients:
- eggs - 2 pieces;
- flour - 600 g;
- water - 300 ml;
- milk is dry - 2 tbsp. spoons;
- butter - 50 g;
- sugar - 2-3 tbsp. spoons;
- salt - 2/3 tsp.
- dry yeast - 2 tsp.
Preparation
- In warm milk, pour warm water and stir intensively until the powder is completely dissolved.
- Pour the resulting liquid base into a mixture of yeast with sugar, stir, leave for 15 minutes in the heat.
- Add the melted butter, beaten with salt eggs, flour.
- Mix the soft yeast dough with dried milk for pies, leave it in the heat for proofing for a couple of hours.
Yeast dough on kefir and milk
The prepared yeast dough on milk with the addition of kefir will allow you to bake surprisingly soft, tender and ruddy patties, which for a long time remain fresh and do not stale. Obtained by the execution of the following recipe, the base should be smooth, elastic, not tight, and well detached from the hands.
Ingredients:
- eggs - 2 pieces;
- flour - 600 g;
- milk - 50 ml;
- kefir - 250 ml;
- butter or margarine - 75 g;
- sugar - 2-3 tbsp. spoons;
- salt - 2/3 tsp.
- fresh yeast - 30 g.
Preparation
- Dissolve in warm milk, yeast and sugar.
- Add eggs, salt, kefir, butter and flour, knead thoroughly with a spoon, and then with your hands.
- After the yeast dough on milk for pies will increase in volume in 2-3 times, it is kneaded and again given to understand.
Recipe for yeast dough on condensed milk
The prepared yeast dough on the condensed milk for pies will allow you to get the most aromatic and unusually tasty products, filling them with any stuffing to your choice and taste. Condensed milk neutralizes the yeast flavor and changes the characteristics of the dish for the better. This version will please more than those who like baking with a sweet sweet flour base.
Ingredients:
- flour - 600 g;
- evaporated milk - 100 g;
- water - 150 ml;
- natural yogurt - 250 g;
- sugar - 20 g;
- egg - 1 piece;
- salt - 0,5 tsp.
- vegetable oil - 40 ml;
- fresh yeast - 30 g.
Preparation
- Mix the condensed milk with hot water, allow to cool slightly, dissolve yeast and sugar in the mixture.
- Add yogurt, egg, salt, butter and flour, mix the mass thoroughly.
- Leave the resulting lump in the package in the fridge for 3 hours, then use it for the intended purpose.
Milk dough with margarine and yeast
Yeast dough on milk and margarine can be cooked without adding eggs. The structure of finished products will be slightly different, but no less attractive, and the taste is even more interesting and tender. The melted margarine should not be hot when added to a flour base, but only a little warm.
Ingredients:
- flour - 800 g;
- milk - 1.5 cups;
- sugar - 3 tbsp. spoons;
- salt - 1 teaspoon;
- margarine - 200 g;
- fresh yeast - 30 g.
Preparation
- In warm milk, yeast is dissolved and sugar is dissolved.
- Add salt, melted margarine and flour.
- Thoroughly knead the dough with your hands until smooth.
- Leave the flour for a proofing in a warm place for a couple of hours.
- The dough can be stored for several days in a package on the shelf of the refrigerator.
Yeast dough with melted milk
The air yeast dough on the patty milk, cooked according to the following recipe, will be an excellent basis for dessert products with sweet fillers. The melted milk will give baking an unusual taste, vanillin will make it incredibly fragrant, and the yolks are more friable and tender.
Ingredients:
- flour - 600 g;
- milk melted - 280 ml;
- sugar - 4 tbsp. spoons;
- yolks - 4 pieces;
- salt - 0,5 tsp.
- butter - 150 g;
- fresh yeast - 30 g;
- vanillin - 2-3 pinch.
Preparation
- In warm melted milk, yeast is dissolved and sugar is dissolved.
- Add yolks with vanillin and salt, melted butter, flour.
- Thoroughly knead the dough with your hands until smooth and homogeneous, put in warmth for aging and proofing for at least an hour.
Yeast dough with milk in a bread maker
If you have a bread maker, you can knead the dough with milk and yeast for pies with this kitchen gadget. Depending on the model of the device, it may be necessary to lay products in a different sequence: initially all liquid components, including melted butter, and then dry.
Ingredients:
- flour - 500 g;
- sugar - 3 tbsp. spoons;
- yeast dry - 2 tsp.
- salt - 1 teaspoon;
- butter or margarine - 45 g;
- milk - 220 ml;
- eggs - 2 pcs.
Preparation
- In the bucket of the device lay sifted flour, yeast, salt and sugar.
- Add butter, milk and eggs.
- Turn on the device by setting the main mode "Dough".