Products from ready-made yeast dough. What to cook from yeast dough

Before embarking on mastering complex baking, a novice housewife should study 5 simple recipes with ready-made puff pastry, which include puffs, cookies, pies and buns. The easiest way to learn how to cook different dishes is from photo or video recipes. In addition, you can experiment with types of toppings and spices to make the dish special.

What can be done with puff pastry

This type of dough, like puff pastry, is the basis for dishes of different nations due to its fine structure and pleasant crunch. A store-bought product is more commonly used for sweet pastries, although it is also suitable for making pies with savory fillings. The following types of confectionery are prepared from it:

cakes;
pies;
biscuit;
tubules;
croissants;
buns;
rolls.

from yeast

The finished dough with the use of yeast has a characteristic sour taste. Products from it after cooking are more magnificent and tasty. They make good buns and savory meat and fish pies. Unlike the fresh version, the layers here are several times smaller, they do not turn out so light and crispy, but the number of calories is slightly less.

From yeast-free

A fresh or yeast-free product is more often used to make sweet confectionery. The tongues, corners and puffs are crispy and tastier because of the thin layers. However, for those who are trying to adhere to proper nutrition, it is better to refrain from eating such delicacies - the product turns out to be more nutritious due to the fact that it contains more oil.

Recipes with ready-made puff pastry

When you urgently need to cook something, different recipes from ready-made puff pastry become a real lifesaver. Beginners will be helped by the recommendations of experienced chefs:

Pre-defrost the dough in the microwave or leave it on the table 2-3 hours before cooking.
Yeast dough after thawing should be kept warm for at least 1 hour.
Before you cook anything, you need to carefully roll out the dough into a thin layer.
Baked puff pastry is best when placed on a sheet of parchment paper soaked in oil. On a baking sheet, puffs often burn.
Products can be filled with any ingredients, both sweet and savory.
During the final stage, the filling is placed, the product is placed in a hot oven. The average baking temperature is 180-220 degrees.
If a meat filling is used, the cooking time will increase.

Puff pastry with filling

Time: 45 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 180 kcal / 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

You can cook a dish from ready-made puff pastry with any salty or sweet filling - vegetable, cottage cheese, fruit, meat, egg, so long as it does not blur after cooling the dish. The simplest version of a confectionery product from such a dough is apple cinnamon roll. With its simplicity, the dish can decorate any table. For it, a yeast type of product is used.

Ingredients:

a package of ready-made dough in a roll - 500 g;
apples - 400 g;
butter- 50 ml;
powdered sugar - 100 g;
vanilla sugar - 1 sachet.

Cooking method:

Unroll the roll, flatten slightly with a rolling pin.
Peel apples, chop.
Mix with half the powdered sugar and cinnamon.
Put the apples in the middle of the layer, carefully roll into a roll, pinch the edges.
Cut into portions and place on a baking sheet.
Bake 30 minutes.

Pie

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 250 kcal / 100 g.
Purpose: for dinner.
Cuisine: Azerbaijani.
Difficulty: easy.

For this type of pastry, like a puff pastry pie, you can also choose different fillings. It turns out very tasty samsa from meat, formed in the form of a pie. This is a dish from Azerbaijani cuisine. It is prepared very simply, even the hostess can handle it with minimal culinary skills, but it looks festive. The main secret of success is the exact observance of the recipe.

Ingredients:

dough - 500 g;
minced pork and beef - 500 g;
onions - 4 pcs.;
hard cheese - 200 g;
a mixture of spices (coriander, pepper) - 3 g;
butter - 50 g;
salt - 2 g;
green onions, dill - 1 bunch.

Cooking method:

Roll out the dough (yeast or yeast-free) into a layer 5 mm thick.
Finely chop greens and onions, mix with minced meat and spices.
Put the dough in a round shape, form the sides.
Put the stuffing on top, sprinkle with grated cheese.
Cover with a second layer on top, carefully pinch the edges.
Let the oven heat up to 180-200 degrees.
Put the mold with samsa in the oven, bake for 25 minutes.

Buns

Time: 35 minutes.
Servings: 7 persons.
Calorie content of the dish: 150 kcal / 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

The collection, which includes recipes from ready-made puff yeast dough, would be incomplete without mentioning the buns. This option will help out in a situation where you need to urgently bake something for tea. The dish is prepared very quickly, it turns out tasty and fragrant. Before preparing yeast dough buns, you need to take the bag out of the freezer in advance, and then put it in a cup, putting it in a warm place so that the product doubles in size.

Ingredients:

powdered sugar - 50 g;
yolk - 1 pc.;
butter - 50 g;
dough - 500 g.

Cooking method:

Roll out the dough to 3 mm.
Melt the butter, grease the layer.
Roll the dough into a tight roll, pinch the edge.
Cut into portions, 8-10 cm long.
In the middle of each piece, make a slit with a knife so that it does not reach the edge.
Expand the slot to make a "heart".
Place buns on parchment paper.
Lubricate with yolk, sprinkle with powder.
Bake 25 minutes.

Puff tongues

Time: 25 minutes.
Servings: 12 persons.
Calorie content of the dish: 120 kcal / 100 g.
Purpose: for dessert.
Cuisine: Russian.
Difficulty: easy.

In the 5 easiest recipes with ready-made puff pastry, you must definitely include the preparation of tongues. This type of quick baking got its name because of the similarity with the real language. Puffs are prepared in an elementary way - you only need purchased puff pastry without yeast, sugar, an oven and a few minutes. Some gourmets prefer to sprinkle the finished cakes with salt, then they can be used as a beer snack.

Ingredients:

dough in a roll - 700 g;
sugar - 400 g.

Cooking method:

Expand the roll, roll the layer with a rolling pin, up to a thickness of 5 mm.
Cut with a knife into small pieces, round the edges of the dough strips.
Sprinkle sugar on top.
Put on a baking sheet, put in the oven.
Bake for 15-20 minutes.

Biscuit

Time: 35 minutes.
Servings: 10 persons.
Calorie content of the dish: 130 kcal / 100 g.
Purpose: for an afternoon snack.
Cuisine: Russian.
Difficulty: easy.

Ear biscuits made from this type of yeast-free dough are a variant of classic pastries. The delicacy is suitable for baby food, because it does not contain products that cause allergies. Children enjoy eating crispy biscuits with cocoa or warm milk. Before you make puffs from ready-made puff pastry, you need to wait until all the ingredients have warmed up to room temperature and only then start baking.

Ingredients:

dough - 500 g;
sugar - 500 g;
water - 100 g;
cocoa - 1 tbsp. l.

Cooking method:

Boil water, add sugar.
Cook until the liquid has reduced in volume by half.
Add cocoa, cool to room temperature.
Roll out the layer into a rectangle 3 mm thick, 15 cm wide.
Roll the pastry from the edges to the middle, cut into pieces 1 cm wide.
Put on a baking sheet, put in the oven for 15 minutes.
Take out, pour over the icing while the homemade puffs are still warm.

Video

Unleavened yeast dough.
The doughless dough is prepared when we add a little muffin to the dough: butter, eggs. We knead such a dough immediately, in one step.
Dissolve the yeast in warm milk or water (temperature 35-37°C) and stir until the yeast is completely dissolved in the water.
Add the egg, sugar, salt, gradually add flour and knead the dough (it is better to grind the egg with salt and sugar first, and then add it to the dough).
At the end of the kneading, add melted and cooled butter and vegetable oil and knead until the dough stops sticking to the bowl and hands (the dough should not be steep).
Lubricate the finished dough with vegetable oil, put in a large bowl, cover with a napkin or towel and put in a warm place.
Once the dough has risen, punch it down and let it rise again. Then you can start baking.

Sweet yeast dough.
Sponge dough is prepared when you need to put more muffins - butter, eggs, sugar, for example, for sweet pies, buns, etc.

Examination yeast quality.
Pour 50 ml of warm milk (35-37 ° C) into a small deep bowl, add 1 tablespoon of sugar and mix.
Crumble the yeast into the milk and stir to dissolve the yeast (it is convenient to mix with your fingers or a wooden spoon).

Put the yeast mixture in a warm place for 10-20 minutes. The yeast should foam up and rise in a "cap".

Cooking sourdough.
Sift flour (150-200 g) into a large bowl, pour in the remaining milk (400-450 ml) and mix - the dough should turn out like pancakes.
Stir the foamed yeast with a fork or small whisk and pour into the milk-flour mixture.

Mix well and put the dough in a warm place for 40-60 minutes.

During this time, the dough should double in volume, "wrinkle" and begin to fall off.
As soon as the dough begins to fall off, it is ready.

Prepare muffin.
In a separate bowl, grind the eggs well with sugar and salt (you can also add vanilla sugar, vanilla, saffron and other additives for flavor).

Melt the butter and cool to room temperature (so as not to burn the yeast).
Add pounded eggs to the prepared dough and mix.
Gradually adding, in small portions, flour, knead a soft, elastic dough.
In the process of kneading the dough, grease your hands and the table, alternately, with melted butter and vegetable oil.
Kneading the dough is one of the main points when kneading yeast dough. The dough loves to be kneaded by hand for a long time. Knead the dough, preferably at least 20 minutes.

Then put it back into the bowl, cover with a napkin or towel and put in a warm place to rise for 1.5-2 hours.

During this time, the dough will increase in volume by 2-3 times.

WHAT CAN YOU PREPARE FROM YEAST DOUGH

You can make many delicious pastries from yeast dough. These are pies and cheesecakes and bagels, and much more with filling (see fillings) and without.
The methods of making pies and kulebyak are almost the same.
The difference is in fillings and shape. The dough for pies is rolled out in a thicker layer than for pies.
Kulebyaki have a higher round or oval shape and are distinguished by a complex and heterogeneous filling.
Moreover, the fillings in the kulebyaks should always be more than the dough. Kulebyaki are cut into pieces when serving.

Baked pies made from ordinary yeast dough. The prepared dough, doughy or uncooked, should be laid out on a board or table, sprinkled with flour. Cut or tear the dough into roughly equal pieces and shape them into a ball. Leave the balls on the table for 8-10 minutes. Then roll them into cakes 1 cm thick. Put the filling on each cake and connect. Pinch the edges well so that the filling does not leak out. Pies should be laid on a baking sheet greased with oil, with the junction down at a distance of 1-2 cm from each other. Let stand in a warm place for 15-20 minutes before placing the baking sheet in the oven, this will allow the pies to rise. Then grease them with an egg, and sweet pies can be smeared with a mixture of coffee and milk. Pies are served not only with tea or coffee, for example, fish pies are served with and .

From yeast dough we advise you to cook a delicious pie with any filling . We divide the prepared dough into two parts. Each part must be rolled out into a layer, giving it the correct shape and about 1 cm thick. Put one layer on a greased baking sheet and lay out the filling on it (see fillings), cover with another layer and pinch the edges. In this case, the cake must be given the desired shape. We decorate the cake with various dough figures, as the fantasy or fantasy of the child who helps you tells you. In order for the figures to hold well on the pie, their lower part must be greased with an egg. For the manufacture of figurines or flowers, trimmings of thesca from the edges of the cake are usually used. You can cut Christmas trees, stars, animals. This cake can be served at children's parties. After placing the figures, the cake must be greased, punctured to let air out and let it stand. To decorate the cake, you can simply make cuts with scissors in the form of triangles over the entire surface of the cake. This will decorate it and serve as holes for steam to escape. Pies are placed in a preheated oven for 25-30 minutes.

Yeast dough fish pie recipe.

It is necessary: 600 g of yeast dough, 600 g of carp or carp fillet, 2-3 onions, 3 potatoes. Divide the dough into two parts, roll out layers of 1 cm. Put one layer into a mold. Place thinly sliced potatoes on it, then thinly sliced fish fillets, salt and pepper. Top with thinly sliced onions and a little grated cheese and 2 tablespoons of mayonnaise or cream. Top with a second layer and pinch the edges. Make cuts for steam to escape and place in a preheated oven. Bake 40-45 minutes.

Yeast dough pies can be prepared with a sweet filling - these are sweet pies. We will teach you how to make an open sweet pie.

Sweet pie recipe. Sweet pies are usually made open. For the filling, you can use any delicious jam, jam, apples and berries. The dough for the pie is rolled out into a 1 cm layer. The layer is placed on a baking sheet and then the filling is laid out in a thin layer. The edges are cut off. On such an open pie, a dough lattice is usually made. The rest of the dough is rolled out and thin strips are cut from it, then they must be laid on the surface of the filling and the tips pinched to the edges of the pie. The strips must be placed obliquely so that rhombuses are obtained from them.

Recipe for sweet horns from yeast dough.

If you have dough, but no filling, it doesn’t matter, you can cook delicious cones for tea or coffee without filling. Roll out the dough into a layer and cut into narrow strips about 10 cm long. Take two strips and twist them together. Then shape into a sickle. Bake. Grease the finished horns with an egg and sprinkle with cinnamon sugar or vanilla and grated nuts.

Don't know how to make cheesecakes? Let's learn together, we advise you to make delicious cheesecakes with cottage cheese, apples or jam according to the recipe. From the prepared yeast dough, form small balls of approximately the same size. And put them on a greased baking sheet at a distance of 3 cm from each other. A baking sheet with blanks should be placed in a warm place for 10-15 minutes. The dough has risen. Now, with the bottom of the glass, we make a recess in each ball, this is done by pressing the glass on the dough. The main thing is not to do it right away, but only when the dough in the form of balls stands a little. In the resulting recesses, you can put the filling. Grease the prepared cheesecakes with an egg and put in a preheated oven for 15-20 minutes.

We advise you to cook very tasty fried pies, donuts and donuts from yeast dough. We reveal the secret why donuts are so lush. The secret is simple, for fried pies and donuts, the dough should be less thick and less rich than for baked ones. To do this, prepare a sponge or non-dough dough by changing the proportions. If you decide to cook fried pies or cook donuts, you need to apply the dough recipe for pies and donuts. It is necessary to take to prepare the dough for 1 kg of flour 2.5 cups of milk, 1.5 tbsp. tablespoons of butter, 2 yolks, 1 tbsp. a spoonful of sugar, 1 teaspoon of salt and 30g of yeast. Strict adherence to the recipe will allow you to get delicious and lush donuts and pies.

You can use a variety of fillings for fried pies (see fillings). The filling is prepared in advance. Cutting the dough is usually done in the same way as for baked pies.

Donuts can be made with a sweet filling or cooked without a filling. Finished donuts should be sprinkled with powdered sugar.

Donuts are always made without filling. The old rustic way to make donuts. The donuts should be the size of a pancake, but they are thick due to the use of a different dough. Yeast dough, but such as for pies. After frying, donuts should be sprinkled with powdered sugar. You can add cinnamon or vanilla to the powder. Donuts are stacked on a plate one on top of the other and each must be greased with sour cream and sprinkled with sugar. Usually such donuts are cooked in the village, unfortunately, the tradition is being lost. We advise you to cook you will not regret it.

Pies and donuts are fried in a large amount of fat or oil. So that the pies do not take a lot of fat, 1 tbsp is added to the fat. a spoonful of vodka for 300g of fat. Products must be constantly rotated so that they are evenly fried, they are fried very quickly. If everything is done according to the recipe, the pies and donuts will be airy and very tasty.

Yeast dough. Yeast dough is, as the name suggests, a dough that is prepared using yeast and following certain rules. You can’t do without yeast dough in cooking, because bread, various flour dishes, and all kinds of confectionery are made from it.

Contrary to popular belief that yeast dough is quite difficult to make, it is actually quite an easy task.

Yeast is a yeast fungus (microorganism) that begins to grow when the optimal conditions are created for this. And you need a little for this - water or milk, flour, sugar and a warm environment. Flour must be sifted before use - this simple procedure allows you to saturate it with oxygen. During the reaction, alcohol, carbon dioxide and acid are formed, thanks to which the dough rises.

It is very easy to prepare yeast dough for baking bread. Enough flour, water, yeast and salt. If you add eggs, butter, sugar, cream or sour cream to the recipe, you get a muffin recipe.

A different ratio of components allows you to prepare soft, steep, sponge or batter. All kinds of pies, buns, kulebyaki, cheesecakes, buns, muffins are baked from rich yeast dough. Liquid yeast dough is used to make real Russian pancakes. Baking from soft and sponge dough is stored for only a couple of days. But products made from steep dough (for example, gingerbread) are usable for more than two weeks.

During fermentation, the following problems may occur. If the dough does not rise, the problem is probably in non-compliance with the temperature regime. For example, if the dough is overheated. In this case, it must be cooled down. If the temperature is below 30 degrees, the dough needs to be warmed up and only then yeast is added to it.

Also, excess salt or sugar interferes with fermentation. In this case, it is better to knead a little more dough in order to dilute the “spoiled” with it.

To test the yeast, it is recommended to prepare a very small portion of the dough, pour in a little flour and see how it is understood. If after a couple of minutes the cracks still do not appear, the yeast is of poor quality. Better not to use them.

The quality of yeast dough and finished products is most directly affected by the amount of ingredients used. There should be enough water so that the dough rises well and the pastries are soft. However, if there is too much water, the dough will be poorly formed. An excess of salt increases the fermentation period, but its lack impairs the taste of baking. If you add too much sugar, the dough will ferment slowly and the middle will not bake well. However, if you add sugar directly to the dough, it will stop fermenting altogether. You can not overdo it with yeast - this will give the baking an unpleasant aftertaste.

Follow proven recipes and you will always get excellent yeast dough!

There is nothing tastier and more appetizing than baking from yeast dough! Hot, freshly baked delicious buns, pies fill the house with an indescribable magical aroma, which no other dish can repeat. Beautiful pastry from yeast dough always adds festivity to any table, makes it solemn and at the same time homely, family.

Delicious pastries from yeast dough should definitely be mastered by any hostess. It is not difficult, even a novice cook will not encounter difficulties, it's all about practice. Some housewives buy dough in the store, this is quite acceptable if you are limited in time. Baking from ready-made yeast dough is just as tasty and fragrant.

Making yeast dough at home is easy if you follow certain rules. This will require a warm room, milk or water, yeast, oxygen and nutrition for them in the form of sugar and flour. Reacting with each other, these ingredients form alcohol, carbon dioxide and acid - essential components of a quality yeast dough. Products from such a dough can be very diverse both in taste and in appearance. There are sweet yeast dough pastries, rich yeast pastry pastries, puff pastry pastry, etc. The simplest dough is yeast bread dough: a mixture of flour, yeast, salt and liquid. Various flavorings, such as eggs, sugar, butter, sour cream, make baking from this dough.

Baking a pie from yeast dough is a fascinating, festive, creative process. The result of such work is always the pride of any hostess. Learn how to cook yeast dough pastries, the recipes on our website will help you with this. It is very convenient to use recipes with photos in the process of baking yeast dough, they are very visual and easy to learn.

Our tips will also help you:

The yeast fermentation temperature in the dough should be around 30 degrees. The overheated dough should be cooled, the cold one should be warmed up and fresh yeast should be added;

Too much a large number of sugar or salt stops fermentation. This can be corrected by making a new dough and mixing with the first batch of dough;

With an excess of water, dough and pastries will not work out of it;

With a lack of water, baking will be tough, the fermentation of such a dough is weak;

Excess salt will give a pale crust on the product, the fermentation time will increase;

Lack of salt will also spoil the dough and make products from it tasteless;

With excess sugar, the surface of the products is quickly fried, and the middle does not have time to bake, the dough ferments poorly;

Lack of sugar makes pastries look pale;

Too much yeast will add an unpleasant sour alcohol smell and taste to your baked goods;

With a different ratio of components, you can get a steep, soft, sponge or batter;

Baking flour should be well sifted to saturate it with oxygen;

Baked goods made from soft or sponge dough only last a few days.