What to cook from leftover yeast dough. Pancakes and Patties on an old yeast dough What to do if there is dough left

There are several types of yeast dough: classic, rich and puff. What to cook from it depends on what kind of dough the hostess prefers.

The classic is a dough with a small amount of sugar and fat. He also has a classic bready taste. This dough makes excellent homemade bread or pizza. The basis of the usual yeast dough is yeast (1 tablespoon) and flour (3 cups). Add salt (1 teaspoon) and quite a bit of sugar (1 tablespoon) - to "introduce" the yeast. If you pour a couple of tablespoons of vegetable oil into this dough, it will become more elastic and is perfect for pizza. Knead the same dough in sparkling water and add olive oil - that's the basis for the Italian foccacia bread. After spreading the dough in the form of a cake on a sheet, make indentations in it with your fingers. Next, grease the surface with melted butter and sprinkle with coarse salt, crushed garlic and finely chopped dill. After baking, you will have fragrant and delicious Italian bread on your table.

Like to experiment - add finely chopped olives, fried onions, any spices to your taste to the dough. Every time you get a brand new bread. You can bake it in a special bread form or simply on a sheet in the form of pita bread or a long loaf.

Butter yeast dough requires more complex recipes - there are many of them. Now we will give you the simplest, but time-tested:

Mix 4 tablespoons of yeast with one glass of warm milk. Add 1 cup sugar and 1 cup flour. It will be a dough, and let it ferment.
While the dough is rising, beat 4 eggs with six tablespoons of sugar and half a teaspoon of salt.
Mix the dough and egg mixture and add 150 grams of margarine, softened to a creamy state.
Pour flour into the base for the dough, it will take 1.3-1.8 kg. Let the dough rise twice, and then proceed to culinary creativity.

From rich yeast dough, you can bake a variety of buns (sprinkle them with cinnamon, poppy seeds, brown sugar), pies with berries and fruits, cheesecakes with cottage cheese or jam. This dough is perfect for pies with fish, pies with meat, mushrooms, cabbage - just reduce the amount of sugar by half. The most difficult to prepare is puff yeast dough. Not every even an experienced housewife can cook it. Therefore, buy puff yeast dough in the store and surprise your loved ones with airy pies, buns and pies that melt in your mouth. Airiness and fragility of puff pastry is given by layers of butter between the layers of dough. And the filling in puff products can also be the most diverse: berry, fruit, mushroom, meat.

If you have learned how to make yeast dough and bake bread, buns and pies from it, now you will always have fresh homemade cakes on your table. Enjoy your meal!

Author Katya Kolesnikova asked a question in Desserts, Sweets, Pastries

Leftover yeast dough from pies! What can I do? and got the best answer

Answer from Olga Armisheva[active]
cakes

Answer from Xina Markesh[guru]
pizza

Answer from Yotarushka IzVergil[guru]
Freeze next time.

Answer from Moon*)[newbie]
cakes with honey 🙂

Answer from Larisa Serafimina[guru]
Roll out, brush with butter, sprinkle with sugar and cinnamon (poppy seeds), roll up and cut in 3-4 cm. Close up one edge, straighten the other - you get buns in the form of roses.

Answer from juicy fruit[guru]
If I have dough left, I make sweet pies (the filling is any jam), or I just fry the rolls.

Answer from tatyana larina[guru]
dilute with milk and bake sour thick pancakes. then grease with unrefined butter and sprinkle with sugar.

Answer from Victor[guru]
Pampushki with garlic
Preparing the recipe for Pampushka with garlic:
1) In half a liter of milk, dry yeast (I have it in granules) must be dissolved. Milk must first be heated, it should be warm, but not hot. If you pour yeast into hot milk, they will not swell. After 15 minutes, add sugar, salt, butter, flour, knead the dough in a combine and let stand warm for 50 minutes (an hour). The dough increases very much in volume, initially I had the dough on the floor of the pan, as a result it kicked out through the top.
2) Pieces of dough, the size of a small chicken egg, pinch off and knead well in your hand. If necessary (so as not to stick) - add a little flour. We make a ball and leave it on the table. So we sculpt the required number of balls of the same size. Scissors need to make cuts (cross).
3) After 15 minutes, our donuts should double in size. Carefully transfer them to a baking sheet (I line baking paper). Baking time 30 - 35 minutes, I'm guided by the golden crust. Temperature + 185 degrees.
4) Put the finished donuts in a wide dish.
5) Press the garlic through a press, mix with butter (melt the butter) and grease the donuts with this fragrant mixture.
Ingredients for Garlic Pampushka Recipe:
flour 850 gr, 2 eggs, sugar 1.5 tbsp. spoons, a pinch of salt, 75 gr. butter, half a liter of milk, 2 teaspoons of dry yeast. Garlic, butter for greasing ready-made donuts.

Answer from Klava Ruberoid Shiferova[active]
make sausages in the dough, or sweet roses: roll out the dough, spread the dough with pre-melted butter and sprinkle with sugar, then roll the dough into a tube and cut the tube like a sausage, press the cut pieces on one side with your fingers to the center and put this place on a baking sheet and bake

Answer from User deleted[guru]
Small cake "Napoleon".

Answer from Olga[guru]
Put in freezer for next time

Answer from Tina Kelven[guru]
Roll with any filling, for example, with nuts: chopped nuts, 2/3 of the volume of nuts - sugar, 2 tbsp. tablespoons of cocoa, a pinch of salt, vanilla sugar, beaten raw egg. Mix the nuts with sugar, vanilla sugar, salt, add the egg (leave a little egg mass for lubricating the roll) - mix. If it's too dry, add a couple of tablespoons of water. Roll out the dough, evenly distribute the filling over the layer, leaving 2 cm without filling on one side (roll this edge thinner and brush with egg). Roll into a roll: first, bend 2 cm on the sides, and then roll it to the end, put it on a baking sheet greased with vegetable oil and let it rest for about 20 minutes so that the dough comes up. Brush the roll with egg and bake until tender.

Answer from 2 answers[guru]

Fritters on the old test.
For the first time, I made dough for pancakes at night, in which about 1/4 was old yeast dough (the old dough was made sourdough, 48 hours before the new one, it spent most of the time in the refrigerator). She added unheated milk to the old dough in the bowl and vigorously swirled the dough in the milk with a fork. I added salt, sugar, vegetable oil to the bowl, blabbed it. Sprinkled with sifted flour, stirred with a fork, added flour to make the dough like rather thick sour cream, mixed with a fork until it was close to smoothness. She covered it with a wet, double-folded cotton non-terry towel and put it in the refrigerator on the bottom shelf.
In the morning I took out a bowl, the dough came up almost twice during the night. I left it in the kitchen, after 2 hours it bubbled.

Baked in a very hot frying pan with very hot vegetable oil. I took the dough with a wet tablespoon and let it fall freely into the pan from the spoon, so the pancakes are irregular in shape, but so tasty. After I put the dough on the pancakes in the pan, I lowered the fire to medium, after I turned the pancakes over, I lowered the fire to a small one (otherwise, how would I photograph them in the pan? :)). I turn them over to the other side, starting with the smallest pancake, and ending with the largest one.
Tasty... I like to sprinkle them with cinnamon.

Pies on the old dough.
Dough
Mixture from the old dough with milk (Into a bowl in which there was a little dough from the pancakes (for one large pancake), poured about 1/2 cup of milk, let stand under a damp towel. When the mixture bubbled, added the rest)
~ 4.5 cups of flour (I knead with my hands to feel the dough and not spill flour)
1 cup (240 ml) milk
1/4 cup vegetable oil
1 tsp salt
3 tsp Sahara
black pepper

Filling
1/2 large head of cabbage
4 large eggs
salt
black pepper
nutmeg

I mixed everything for the test. I kneaded with my hands until smooth and kneaded a little more. It turned out a soft dough that did not stick to my hands. I formed the dough into a ball, covered the bowl with a wet non-terry towel, left it to come up.
The dough grew by about 2.5 times in approaches.
Wrapped it up twice.
I pinched off pieces of dough for pies from the total mass of the dough, rolled them into balls, again let a drop come up (while I was shaping everything, the first ones had already come up). She didn’t roll it with a rolling pin, but spread it with her hands. All the same, it turned out quite thinly and there was no "dome" in the finished pies.

Cabbage was shredded, blanched in boiling salted water, thrown into a colander, allowed to drain and cool completely.

Hard boiled eggs, peeled and chopped. I added cabbage, salted, added pepper and nutmeg so that the filling had a strongly pronounced taste. Let the stuffing cool down completely.
Formed pies, gave a distance of 1 hour.
Lubricated pies before baking with milk.
Baked 22-24 minutes in the middle of the oven at a temperature of 180 C, on baking sheets covered with baking paper. Cooled on baking sheets on a cooling rack.
The pies are tasty, the dough is quite thin.

Leftover yeast dough from pies! What can I do? and got the best answer

Answer from Olga Armisheva[active]
cakes

Answer from Xina Markesh[guru]
pizza

Answer from Yotarushka IzVergil[guru]
Freeze next time.

Answer from Moon*)[newbie]
cakes with honey 🙂

Answer from juicy fruit[guru]
If I have dough left, I make sweet pies (the filling is any jam), or I just fry the rolls.

Answer from tatyana larina[guru]
dilute with milk and bake sour thick pancakes. then grease with unrefined butter and sprinkle with sugar.

Answer from User deleted[guru]
Small cake "Napoleon".

Answer from Olga[guru]
Put in freezer for next time

Answer from 2 answers[guru]

WHAT TO PREPARE FROM THE RESIDUE OF THE DOUGH

Often they bought or made yeast dough themselves, prepared the desired pie and you were left with a piece of dough, which is called “neither here nor there”. And there is not enough for the second pie, and the filling is over, and you don’t know what to cook from the rest of the dough. For such cases, use the advice from the chef. From a small amount of dough, you can cook products without filling, and it can be a lot of trouble to make buns, pretzels, bagels, crackers, which can be prepared not only from the remnants of bread, but also from the remnants of yeast dough. Well, if you have left then the pastries will turn out even tastier.

Prepare cakes or cakes from the rest of the dough

Homemade simple ones, let them turn out only 2-3 small ones. Divide the rest of the dough into equal parts and give them the shape of a ball. Then roll out the dough in the form of a cake with a thickness of 1.5-2 cm. Prick the center of the cake so that the cake does not lose its shape during baking, and has an appetizing patterned appearance after baking. Put the formed cakes on a baking sheet and let stand for 15 minutes. Then put in the oven and bake until done.

Yeast dough pretzels

Small pretzels are something that can be made from a small piece of dough. Put the dough on the table, sprinkled with flour and giving it the shape of a ball, roll it into a tourniquet so that the middle is wider than the ends. The rolled tourniquet must be laid on a baking sheet and shaped into a pretzel; on top, the pretzel can be decorated with a Christmas tree cut from the rest of the dough. A pretzel can be woven from three strands in the form of a pigtail and the resulting braid can also be bent into a pretzel in the form of a heart.

The pretzels on the baking sheet should be allowed to stand for 30 minutes, during which time the pretzels will increase in volume and become fluffy after baking. Prepared pretzels should be greased with a beaten egg and sprinkled with chopped nuts or then put in the oven and bake for 30 minutes at a temperature of 200-210 degrees. If the pretzel was not sprinkled before baking, it can be sprinkled with powdered sugar after baking.

You can also use leftover dough to make horns. To do this, roll out the dough into a layer 5-6 mm thick, cut into pieces in the form of a wedge. A useful tip from the chef, to make it easier to make wedges for bagels of the same size, the layer of dough should be given a round shape and cut into even segments. Then roll each wedge into a roll. If there is marmalade or candied fruit, you can put them on the wide edge of the wedge and get stuffed horns. Laying the horns on a baking sheet, bend the horns in the form of a crescent. To make pastries varied, the outer side of the bagel can be cut with a knife. Let stand and bake at 240 degrees for 20 minutes. Sprinkle ready-made horns from the rest of the dough with powdered sugar, even without filling they are perfect for tea.

Yeast dough fingers. The fingers do not need a lot of dough, so they can be easily prepared from the leftover dough from the preparation of pies, if there is not enough filling. Roll the dough into a tourniquet and cut into small pieces, shape each piece into a ball, and shape the ball into a finger 8-12 cm long. Dip the fingers in melted butter and put on a baking sheet, in rows. Let the fingers rest for 50-60 minutes and bake at 220 degrees for 20-25 minutes.

Dough figurines for children. From the leftover yeast dough, you can make figures in the form of animals, birds, flowers and mushrooms. It is easy to make fish or cherries on a twig and even a squirrel. You need to add a little flour to the rest of the dough to make it more steep, then the figures will turn out more natural. Roll out the dough into a layer 8-10 mm thick and cut it out with tin molds or mold with your hands what figures you want. Ready-made figures should be laid out on a baking sheet and brushed with egg. You can decorate the figures by sprinkling with grated nuts, poppy seeds or raisins.

The figurines should be allowed to stand for some time, until they rise well and take on a natural shape. Then you can bake in a preheated oven at a temperature of 220-230 degrees for 15 minutes.

Homemade dough croutons

Crackers can be prepared not only from but also from the remnants of yeast dough, of course, the dough can be put in the freezer until the next time, but it is better to use it. After all, you can cook excellent crackers that can be served with tea or . This is especially interesting for children.

Roll out the dough into bundles of 10 cm and lay on a baking sheet, press their edges, let them stand until they rise well. Lubricate with beaten egg. Then bake at 220 degrees until done. Let the ready harnesses stand for about a day. The next day, cut the tows into thin slices and spread them on a dry baking sheet, dry for 20 minutes at a temperature of 190 degrees in the oven.

You can cook croutons with raisins, if you mix it with the rest of the finished non-butter dough. You can cook crackers with sugar if the dough is simple. To do this, slices of crackers after cutting the tourniquet with one side should be dipped in a mixture of milk and eggs (1 egg per 0.5 cups of milk) and dipped in sugar, and then put on a baking sheet to dry with the sugar side up.

Small cinnamon buns

If you have some dough left and have cinnamon, then you can make buns. Divide the dough into small pieces and give them a rounded shape. Shake off excess flour. Pour sugar mixed with ground cinnamon on a plate. Dip the dough balls into the sugar and press lightly until they are half covered with the mixture. Then put the buns on a greased baking sheet, sprinkled side up. Make an indentation in the center of each bun with your finger and put a jam cherry or candied fruit in it. Let the buns rest, then bake at 210 degrees for 20 minutes.