Home baking can compete with store products. Its main advantage is the absence of harmful additives and a huge assortment. It is prepared on a butter, yeast-free, shortbread, sour cream or curd basis with fruit, chocolate or any other suitable filling. This article describes how to make sweet dough.
On sour cream
Using the methodology described below, a very soft base for dessert cakes is obtained. It goes well with various toppings and is equally peerless in combination with fresh fruit or thick jam. To prepare it, you will definitely need:
- 100 g non-acidic sour cream;
- 100 g unsalted butter;
- 2 cups baking flour;
- 1 raw egg;
- ¼ teaspoon of outstanding baking soda;
- ½ cup sugar.
To start making yeast-free pastry, you need to work with oil. It is taken out of the refrigerator in advance and kept on the table for a short time. As soon as it becomes soft enough, it is supplemented with sour cream, eggs, quicklime soda, sugar and flour enriched with oxygen (sifted). Everything is well treated with a mixer and used as intended.
With honey
This recipe will be a good find for young housewives who do not know how to make sweet dough without yeast. To play it you need:
- 250 g baking flour;
- 250 g ordinary sugar;
- 30 g of honey;
- 5 ml of lemon juice;
- 20 ml of good olive oil;
- 3 yolks;
- 4 eggs;
- a pinch of ginger.
The eggs are combined with yolks and sugar, and then carefully rubbed and supplemented with honey, olive oil and lemon juice. The resulting mass is thoroughly mixed with ginger and oxygen-fortified flour, and then used as the basis for pies.
With cottage cheese and pumpkin
The option described below is useful for those who want to figure out how to make dough for sweet buns. The pastries made from it are incredibly tasty and remain fresh for a long time. To knead it you will need:
- 255 g of cottage cheese;
- 124 g unsalted butter;
- 105 g of sugar;
- 555 g baking flour;
- 205 g pumpkin puree;
- 41 g of fresh compressed yeast;
- 20 ml of any vegetable oil;
- 2 raw eggs;
- salt and vanillin.
Warm pumpkin puree is combined with crushed yeast and sugar, and then briefly set aside. Fifteen minutes later, the foaming mass is supplemented with melted butter, mashed cottage cheese, salt, eggs, vanilla and oxygen-enriched flour. All is thoroughly mixed, transferred to an oiled container, covered with a clean napkin and left to fit. An hour and a half later, buns or bagels are formed from the dough that has increased in volume.
In milk
Mistresses, whose families are very fond of homemade cakes, can be advised to pay attention to another recipe. The yeast sweet dough made by the sponge method is extremely soft and lush. So, it’s perfect for making different pies and rolls. The composition of the sponge includes:
- 225 ml pasteurized cow's milk;
- 110 g baking flour;
- 31 g of yeast;
- 25 g of ordinary sugar.
To knead the pastry, you have to additionally prepare:
- 105 g unsalted butter;
- 105 g of sugar;
- 480 g baking flour;
- 2 raw eggs;
- salt and vanillin.
First you need to do dough. To obtain it in a deep container, slightly warmed milk, crushed yeast, sugar and flour are combined. They shake everything well and put it into the heat for a short while. After about thirty minutes, the foaming dough is sent to a bowl in which there is already melted butter, eggs, salt, vanillin and sugar. The resulting mass is supplemented with flour enriched with oxygen, carefully kneaded and sent to a warm corner where there is no draft. After one and a half or two hours, the dough will be completely ready for further use.
On milk and sour cream
Beginners who want to figure out how to make dough for sweet cakes should try to knead it according to the method described below. To do this, you will need:
- 1 kg of baking flour;
- 495 ml of pasteurized milk;
- 150 g unsalted butter;
- 110 g ordinary sugar;
- 25 g sour cream;
- 5 raw eggs;
- 2 tablespoons of dry yeast;
- salt and vanillin.
Yeast is dissolved in warmed milk and briefly set aside. After about ten minutes, the foaming liquid is poured into a large bowl, in which there are already beaten eggs with sugar. Melted oil, salt, vanillin, sour cream and flour saturated with air bubbles are sent there. All intensively knead, cover with a clean cloth and placed in heat. After about an hour, the enlarged dough is crushed and left to re-rise.
On milk and kefir
This method is sure to come in handy for those who love rich homemade cakes. Before making a delicious sweet dough, be sure to check whether you have at hand:
- 60 ml of whole cow's milk;
- 250 ml of fresh kefir;
- 15 g of yeast;
- 70 g unsalted butter;
- 4 cups baking flour;
- 1 cup of sugar;
- 2 raw eggs;
- salt.
Yeast, 1 teaspoon of sweet sand and 3 tablespoons of flour are dissolved in warmed milk. All this is mixed, covered with a towel and briefly left warm. After about thirty minutes, the foaming dough is supplemented with soft butter, beaten eggs, salt, kefir and sugar. All this is mixed with pre-sifted flour and left in a warm place. After an hour and a half, the increased dough volume can be safely used for its intended purpose.
On margarine and sour cream
Those who have children growing up in the family should definitely learn how to make a sweet cookie dough. After all, homemade cakes turn out to be much tastier, and most importantly, more useful than the store. To pamper your family with a fragrant sand treat, you will need:
- 120 g low-fat sour cream;
- 130 g of good creamy margarine;
- 200 g ordinary sugar;
- 10 g of baking soda;
- 3 selected raw eggs;
- 3 cups baking flour;
- salt.
Sour cream is combined with soda and briefly removed to the side. In about ten minutes, the yolks and soft margarine are added to the reacted mass. All this is salted, supplemented with pre-sifted flour and intensively knead with hands.
On water and vegetable oil
The recipe considered below provides for the complete absence of eggs, milk and its derivatives. Therefore, he will surely fall into the personal collection of those who adhere to a vegetarian diet and consume pastries from lean dough. How much sugar and other components will be needed to create the basis for such cookies is indicated below. The composition of such a test includes:
- 200 ml of filtered drinking water;
- 200 ml of any deodorized oil;
- 150 g of ordinary sugar;
- 2.5 cups of baking flour;
- finely ground salt.
First you need to do water. It is cooled very much, and then combined with sugar, deodorized butter and salt. All this is intensively whipped with a mixer. As soon as the liquid turns white, it is mixed with pre-sifted flour until a tough but slightly sticky dough is obtained.
With lemon zest
Using the technology discussed below, you get an incredibly soft base for airy home baking. It has a light citrus flavor and combines well with various excipients. To prepare it, you will need:
- ½ cup of milk;
- 50 g of compressed yeast;
- 1 tablespoon of baking flour;
- 1 teaspoon of ordinary sugar.
All this is part of the dough. Therefore, you will have to add to the list:
- 500 ml pasteurized cow's milk;
- 500 g baking flour;
- 100 g unsalted butter;
- 3 raw fresh eggs;
- ½ cup sugar;
- salt, vanillin and zest of a whole lemon.
Having dealt with the required components, you need to figure out how to make a sweet dough. First you should do the dough. To obtain it in heated milk, yeast, flour and sugar are bred. Shake everything thoroughly and clean it in a warm corner. After twenty minutes, the foaming dough is poured into a large bowl, at the bottom of which there is already lemon peel, vanillin, soft butter, sugar, salt, beaten eggs and warm milk. The resulting liquid is supplemented with oxygen-rich flour and mixed well by hand. The resulting dough is covered with a clean linen cloth and kept warm away from drafts. As soon as it grows in size, it is slightly crushed and awaited a second rise.
On yogurt
This method will certainly be appreciated by those who are trying to figure out how to make a sweet dough that is equally suitable for baking buns, as well as open and closed pies. To prepare it, you will need:
- 1 kg of baking flour;
- 20 g of raw compressed yeast;
- 500 ml of yogurt;
- ½ pack of margarine;
- ½ cup ordinary sugar;
- 1 fresh egg;
- salt, water and vanillin.
You need to start the process with yeast processing. They are bred in a small amount of warm, slightly sweetened water. In just a few minutes, all this is poured into a bulk vessel filled with yogurt. A beaten egg, sugar, softened margarine, salt and vanilla are added there. At the next stage, all this is supplemented with sifted flour in advance, thoroughly stirred, covered with a clean linen napkin and kept warm, away from drafts. Not earlier than in an hour the dough which has increased in size can be used for its intended purpose.
With cottage cheese
This simple recipe, which provides for the use of a minimum set of readily available ingredients, will be a good help for young housewives who need to dispose of the sour milk that has been left in the refrigerator. Using it, you can relatively quickly make a dough for sweet fried or baked pies. To do this, you will need:
- 500 g of cottage cheese (not the first freshness possible);
- 1 cup baking flour;
- 3 raw chicken eggs;
- a pinch of soda and a little clean water;
- salt and regular sugar (to taste).
First you need to process the cottage cheese. It is poured into a suitable volumetric bowl and knead with an ordinary fork. Then beaten eggs, soda diluted in a small amount of water, salt and sugar are added to it. All this is supplemented with pre-sifted flour and thoroughly stirred until an elastic homogeneous mass is obtained. Such a curd dough will be a good basis for making pies with fruit and berry filling.
With butter
Using the methodology discussed below, a sufficiently strong shortbread dough is obtained that is optimally suitable for making pies with heavy filling, the top of which is covered with a "wire rack". To create it you will need:
- 400 g baking flour;
- 200 g unsalted cold butter;
- 120 g of powdered sugar;
- ½ teaspoon of kitchen salt.
Very cold, but not frozen butter is cut into small cubes and combined with salted sifted flour. All this is supplemented with the required amount of powdered sugar and beat thoroughly with a blender. The resulting dough is wrapped in polyethylene and sent to the refrigerator. Use it for its intended purpose not earlier than in half an hour. However, experienced chefs advise keeping it in the refrigerator for no longer than a day. Pies made from it will be a wonderful addition to evening gatherings over a cup of hot herbal tea and will worthily decorate any family celebration.