General recommendations
Here are some secrets of making yeast dough, the complexity of which is quite exaggerated. First, stock up on a good mood. This, honestly, is important. There is constant debate about the amount of yeast that a recipe for pies from a yeast dough requires. The only thing the hostesses agree on is that the cook should have a flair. The more solid the proportion of muffin in the test, the more yeast should be put, because eggs, butter, sugar significantly burden their work. However, if there is too much yeast, the dough will not be successful, and the recipe for pies from the yeast dough will be not only useless, but also in every way undeservedly cursed.
Temperature mode
The dough loves heat, like people. Remember how bad the body is in heat and cold. People get sick from drafts, but the dough does not rise. Cover the window. Or put the dough in the microwave off. You can in the oven, slightly heated. But only slightly, even fifty degrees, will already ruin the dough. After rolling, when the pies fit on a baking sheet or in shape, even tip-toe past as the dough may fall. And in no case do not open the oven in the first 10 - 15 minutes of cooking. Treat the dough like a pea princess. All products laid in it should be at least room temperature, better - warmer. Hot milk will kill the yeast immediately. After melting, the oil must be cooled.
To improve the structure, be sure to salt the dough! Even if it is intended for sweet fillings and the recipe for pies from the yeast dough does not provide salt. Be sure, you just forgot about it. You need to knead the dough thoroughly, preferably with your hands. Be sure to add vegetable oil, even if this is not indicated in the recipe. The taste improves, the structure of the dough becomes more tender and elastic. When wringing, you need to get rid of carbon dioxide and enrich the dough with oxygen, for this it is necessary to mash it again manually. When it rises a second time, increasing its volume three times, poke your finger. If the dent does not tighten for several minutes, it's time to roll out. If it drags on quickly, the yeast has not yet "tired", they must continue to work. An incomplete dough will give the products a hard crust and taste very different from the one that is rolled out ready. Protect the structure of the dough when rolling, move the rolling pin in one direction.
Recipe
For a pleasant meal, the recipe for pies from yeast dough we suggest you take the following: half a liter of warm milk, 1 teaspoon of sugar, 25 grams of fresh or 2.5 teaspoons of dry active yeast, 3 eggs (it is better to take only yolks), 150 grams of butter , 2 tablespoons of vegetable oil, half a teaspoon of salt, another 2 tablespoons of sugar and 7 to 8 glasses of flour (about a kilogram).
Kneading, fermentation and warming
Activate the yeast: mix half a glass of warm milk, 1 teaspoon of sugar and 25-30 grams of raw yeast and wait 15 minutes until bubbles and foaming appear. Dry yeast need not be activated. Yeast dough dishes require patience. There are two ways of kneading - unpaired and unpaired. Opaque is more ancient, when they did not spare time for the pies from the yeast dough to turn out not only beautiful, but also tasty. In modern cooking is not used. Maybe in vain. The unpaired method is considered more economical and less durable.
Yeast and flour
Melt the butter in a large saucepan, add the remaining sugar and salt, stir and cool to a warm state. Add the rest of the liquid, i.e. milk. We sift half the flour (this enriches it with oxygen!) Directly on top of the butter and milk, pour the activated yeast onto the flour, gently mix them with the flour, without lowering the spoon or spatula below and without catching the fat from below. So it is necessary - the yeast must first be mixed with flour so that the oil does not reduce their activity. By doing this, you can raise the oil from the bottom. Then we enter into the pan and mix everything else: half the flour and yolk remain. First, we mix the flour very carefully, then add the yolks. Do not overdo it with flour, let the dough not be too steep. It's time to add vegetable oil. Pour it a little directly on the cutting table and stir. The dough will not stick to your hands, it will become more elastic. After kneading, form a ball out of it, place in a pan and cover with a canvas napkin. After one and a half to two hours, make the first wake. After another half - two - the second. Check if the yeast has worked: poke your finger. Here, you can roll out and sculpt pies!
Plenty of room for imagination
You can cook a variety of dishes from yeast dough. Closed and open pies, snack cakes, buns, cheesecakes, kulebyaki, rolls - all that the hospitable Russian table is famous for. Small pies made from yeast dough with a wide variety of fillings for soups and snacks are formed in the form of a boat, shuttle, crescent, sajka, bagel, they are round and oblong, open like pies and whites, and closed. The main thing is that they are all very tasty!