Tasty yeast dough is prepared with and without dough . The first option is a bit more complicated and longer. The second one contains less baking. Which one is right for you - choose. I will tell you in detail about both.
How to make yeast dough - the first way.
In order to get 600 grams of output, you will need: two to three glasses of flour, three to four tablespoons of sugar, the same margarine or butter, three eggs, 10-15 gr. yeast, 1-2 pinches of salt, 0.5 cups of milk.
The first step is to prepare the dough. Combine milk, yeast and a glass of flour. In a warm place, the dough will roam for three hours. As soon as the bubbles with carbon dioxide disappear, start kneading the dough.
Mix eggs with sugar, salt, vanilla. Pour in flour gradually. Knead for 8 minutes. At the end of the process, add butter or margarine, preheating it, but not melting. Put the resulting dough in a pan. Cover it with a lid or a kitchen towel and place it in a warm place to ferment. After an hour, the dough should rise as much as possible. Lay it down and lay it on the table.
How to make yeast dough faster or slower? By changing the temperature. That is, the pan must be placed in a cooler or warmer place.
How to make yeast dough - the second way.
For the same number of products at the output as in the first recipe, you will need: two-
three glasses of flour, one or two tables. tablespoons of sugar, the same amount of vegetable oil, one or two eggs, 10-15 gr. yeast, 0.5 cups of milk, a pinch of salt.
Warm, but do not boil milk. Dissolve the yeast in it. Add eggs, sugar, salt, flour, vanillin to the resulting mixture. Knead the dough. It should not be very cool. Put the resulting dough in a pan. Cover it with a lid or a kitchen towel and place it in a warm place for fermentation, which will last about two hours. After which the dough must be kneaded. And give him a good fortune for another forty minutes. Then sprinkle flour on the table, put the dough in it and knead it.
Unlike the first (sponge) method, in the second, the cooking time can be adjusted not by temperature, but by the amount of yeast.
How to make pizza yeast dough.
This Italian dish tasted good almost all over the world. Russia was no exception. There are objective reasons for this. Pizza is a delicious and hearty meal. At the same time, there are many recipes for its quick preparation. For yeast pizza, both recipes are suitable. But the first way is better to use for the preparation of products with a sweet filling. The second is good for pizza with mushrooms, ham, salt, chicken, olives and seafood.
In the end I will give a couple of tips on how to make yeast dough very quickly. In terms of taste, it will slightly differ from the “full-fledged” one, but the question of time is quite relevant today. So.
Take a small bag of dry yeast, dissolve it in one and a half glasses of water (milk, kefir, yogurt). Warm up slightly and set aside. Melt the margarine. To speed up the process, this can be done not in a water bath, but in the microwave. Combine the margarine with the set mixture. Add flour and sugar. You can knead the dough.