Yeast dough is the most famous type of dough, from which aromatic and magnificent pastries are obtained. From this type of dough you can bake sweet cakes, rolls, puffs, rolls, donuts, pies and much more.
There are many types of yeast dough. Let's consider some of them in detail. Recipes with photos of yeast dough are given below.
French pastries
When we think of France, we most often imagine the Eiffel Tower and a table in a cafe on which stands a traditional French breakfast - coffee with a croissant. French pastries are known all over the world, besides it is very diverse.
Croissant
The most famous bakery representative of French pastries is a croissant. By the way, such buns were invented in Austria, and they came to France thanks to Marie Antoinette, however, unlike Viennese buns, her French counterparts are made of puff pastry, which gives them airiness. Croissants are the traditional breakfast food in France, and they are washed down with hot chocolate or coffee.
For baking croissants, only natural fresh products and oil of a certain fat content are used.
Brioche
Another famous French bakery product is brioche. These buns began to be baked in Normandy in the 17th century from butter yeast dough. The dough is divided into pieces, left in the cold, then combined together in 6 and baked in the oven. In Paris, brioche is baked differently - on a large bowl of dough a small one lies on top. Chocolate and raisins are often added to brioches.
Features of French Baking
When traveling in France, you will certainly notice people with paper bags from which a baguette peeks out (especially in the morning). Such long rolls were invented in the 20s, when a ban on the work of bakeries came before 4 o’clock in the morning. Because of this ban, bakers did not have time to cook traditional bread and invented a baguette, which, thanks to its shape, quickly rose and baked. By the way, almost all bakery products in France are stale by the end of the day, and a baguette is no exception, so you need to eat it right away. And do not forget that traditionally baguettes are not cut, but broken.
If you come to France, you simply must visit the bakery, which is in all cities and villages. There you will find not only baguettes, croissants and brioches, but also cakes, pies, and quiches, and much more delicious. And do not be afraid to try, look at the French: despite the fact that they absorb baked goods in large quantities daily, among them fat people are rarely found.
Fast yeast dough
A photo of this test can be seen below. It is cooked without dough, it takes very little time to cook it, and it can be stored in the refrigerator for a long time (two days).
This dough is recommended for beginners and people who are afraid to work with yeast dough.
This recipe is suitable for making pies, pies with various fillings, whites, rolls, cakes and pizza.
Of the ingredients you will need:
- Flour - 500 g (flour may need a little more or less).
- Milk - 260 ml.
- Sugar - 1.5 tbsp. l
- Salt - 1/2 tsp.
- Vegetable oil - 3 tbsp. l
- Yeast - 8 g.
Sift the flour through a sieve into a dough container to enrich it with oxygen. In another container, mix warm milk (approximately 35-40 ° C, not higher), sugar, salt, yeast and butter. Knead the dough thoroughly, but do not clog it with excess flour.
A clean large container should be lightly greased with oil and put the dough there, cover and leave for 40-50 minutes to raise.
After the specified time, the dough is ready for work.
After the products are formed, they need to be put in a baking dish, laid out with parchment, covered with a towel and left warm for 20-30 minutes.
After the specified time, grease the product with a mixture of yolk and a tablespoon of milk.
Bake items in a preheated oven.
Pie "Sunflower"
This is another recipe from yeast dough. You can bake a wonderful pie in the oven.
Ingredients:
For the test:
- 250 ml of potato broth;
- 1 bag of dry yeast (11 g);
- 1 tbsp. l Sahara;
- 3 tbsp. l flour for dough and another 500 g for kneading;
- 1 egg
- salt - 1/2 tsp;
- 50 g of melted margarine.
Filling:
- 700 g peeled potatoes;
- 2 onions;
- 0.5 tsp turmeric
- salt;
- pepper;
- 700 g of fried mushrooms.
Bake for 40 minutes at 180 ° C.
First of all, you need to prepare the filling for the pie, for this boil the potatoes, pour the broth into a separate container (for the test you need 250 ml of broth), knead the potatoes, season to taste with salt and pepper.
Chop 2 onions into small cubes and fry them in a small amount of vegetable oil. Add onion and turmeric to mashed potatoes and mix everything thoroughly.
Washed and peeled mushrooms need to be cut and fried until tender, add spices to taste.
When forming a pie, the filling should be cooled to room temperature!
Now you can start preparing the dough.
Cooking dough. Add warm potato broth, yeast, sugar to the container and mix until completely dissolved. Sift 3 tablespoons of flour into this mass, mix everything and leave for 30 minutes in a warm place, covering the container with a towel.
After 30 minutes have passed and the dough has risen, you can continue to prepare the dough. Drive the egg into the dough, mix. Add the melted cooled margarine, salt and gradually sift the flour into the mass.
No need to add all the flour at once. Thick dough is kneaded in the container, flour is sifted onto the work surface, and then the dough is kneaded on the work surface. It should not be tight.
Grease a large container with oil, put the dough in it, cover with a towel and leave to rise.
It is necessary to form a pie immediately on a baking sheet laid out with parchment paper.
Knead the dough, divide into 2 equal parts and roll one into a round plate, transfer to a baking sheet (the dough sheet can be made perfect with a round plate with a diameter of 28-30 cm. Put a plate on top of the rolled plate and draw a knife along the edge of the plate. remove).
In the center of the circle you need to lay out the entire mushroom filling. Put the potatoes along the edge of the dough.
Roll out the second part of the dough and cover it with the first part with the filling, pinch the edges. The upper layer does not need to be pulled too hard so that the cake does not burst during baking.
We form the petals of a sunflower. With a knife, cut the outer part of the pie into segments (where the potatoes are). Turn the segments on their sides so that they resemble the shape of a petal of a sunflower.
Lubricate the entire surface of the cake with a mixture of yolk and a spoonful of milk, and sprinkle the middle if desired with poppy seeds or black sesame.
Bake 40 minutes at 180 degrees.
Puff yeast dough: recipe
This dough is incredible airiness and lightness. You can bake puffs, croissants, pies, pies and much more from it! It is very important to use high-quality yeast.
Ingredients:
- 500 g flour (+ a little to sprinkle);
- 12 g of salt;
- 11 g of dry yeast;
- 55 g of sugar;
- 150 ml of warm water;
- 100 ml of warm milk;
- 350 g butter;
In warm water add yeast and a little sugar, mix until smooth and leave for 10-15 minutes in a warm place.
Sift flour into a deep bowl, add salt and the remaining sugar. Make a deepening in the flour mixture, pour in the yeast mixture, warm milk and gently start kneading the dough, add 100 grams of softened butter and knead the elastic dough.
Form a rectangular layer from the dough, wrap it in a bag or film and send it to the refrigerator (at least four hours and a maximum of 24 hours).
200 grams of oil must be turned into an even square layer. You can use a rolling pin and parchment paper for this.
10 minutes before work, both the dough and the butter should be removed from the refrigerator.
Sprinkle the work surface with flour and roll out the prepared dough so that the oil layer in width is the same as the dough, and two times less in length. Put the oil on one side and cover the second. Butter with dough needs to be rolled out in two directions: from yourself and to yourself and get an elongated rectangle as a result.
Now you need to wrap the two edges in the middle to get 2 layers and fold them in half so that 4 layers come out. Pack the dough in parchment and send to a cold place for an hour.
Again roll the dough into a long rectangle. Bend the third and cover the third, pack and put in a cold place for another hour.
Tasty yeast dough is finally ready, all layers are formed! It remains to carefully roll it out and form the necessary products. The formed product should be left at room temperature for an hour, so that it rises and becomes more magnificent.
Puff pastry toppings
Puff yeast dough is best for croissants, and the filling for them can be made for every taste or even different. Chocolate, chocolate paste, boiled condensed milk, jams, caramelized apples, fresh berries and fruits, custard and all that imagination can do are suitable!
Unsweetened toppings can also be used. For puff pastries, ham and cheese, chicken with mushrooms, curd cheese with herbs, stewed cabbage, mashed potatoes, fish, and minced meat may be suitable.
Tips for Housewives
- Formed products need to be greased with a beaten egg or yolk.
- Sprinkle for beauty with poppy seeds or sesame seeds.
- Before baking, yeast dough must be suitable for 20-40 minutes in a warm place.
- Products must be baked on parchment paper, without lubricating it or sprinkling it (products do not stick to high-quality parchment paper).