All-purpose Sweet Dough Peter Reinhart

interesting baking option

The house is full of bells and whistles. Well, I decided to try this option ... I really liked it ... I'll have to try it with cabbage ... And if you also sprinkle something on top ... with seeds or sesame seeds ... It's good to surprise guests with such buns ...

Here are my postcoats:

and this is the dough from the refrigerator:

Anya, thank you!

[Merri]

Merri, Ira, what curls, cheesecakes are wonderful! It turned out very nicely!
There are such nice holes in the dough from the refrigerator!

Thank you, Ira, for showing wonderful pastries!

[Anya]

AnyaThank you for introducing me to this wonderful recipe!

[Anya]

Anya, me too with great gratitude !!!
I baked buns today, violating all recommendations, but the result is simply amazing!
It didn't work out from the start. At first, there was no place in the refrigerator, so I decided on the balcony. During the night, the dough is not something that has not risen, but, in my opinion, is still a bit and froze. Was upset. ABOUT put it on the table, and she went to work for 8 hours. It came, but the dough rose well, and everything came out in bubbles, and soft and tender to the touch.
Here I have baked these fintiflyushki, and now they are simply baked with apple filling.
Sooo delicious !!!
Thank you, Anya!

[Merri]

Merri, Rituslya, the beauty.

[Rita]

Rita, I'll do it for the weekend too I really liked the dough

Devuli, the dough is just incomparable !!! And what kind of soft plumes came out! Oh!
Even I, who is distinguished by congenital curvature, coped.
Very good!
Anechka, thank you very much !!!

[Rituslya]

Rituslya, Rita, sooo soulful buns turned out! In the end, everything worked out wonderfully well!
Thank you for your feedback, I am very glad that I liked the recipe!

Girls, I'm with you too, today I was preparing things from this dough (I don't know how to call this molding correctly) with apple filling, help yourself!

[Anya]

Anya, oh! Oh oh oh! And tell me, please, how do you get such beauty?
Well, incredibly beautiful!
I’m all a dude, but delicious to madness!
Now we will eat these piles, and only then with all the fillings and more, more!
Thank you, Anya !!!
I'm just sooo happy.

[Anise]

Anise, Anechka, this is a masterpiece, not just buns! And the molding is perfect, and the blush, and even with apples! Bravo!

[Rituslya, AnastasiaK]

Rituslya, AnastasiaK, girls, thanks!

And tell me, please, how do you get such beauty?

Rituslya, Rita, honestly spied the molding in this video, formed one to one, only I have applesauce in the filling, not cheese:


Dough scissor:


For each bun I took 50 g of dough and a full teaspoon of filling.

[Anya]

Anya, that's so beautiful!

[Anya]

Anya, thanks for the dough recipe! The buns are incomparable, my daughter takes to school. May the bakers with bread makers forgive me, who measured everything in grams and transferred them to measuring containers. I knead with my hands. Happened
Flour - 4 cups
sugar - 2 tbsp. l.
dry yeast - 1.5 tsp.
Water, milk - 2 glasses
Salt - 1.5 tsp l.
Oil - 80g. (180g in a pack - a little less than half.
The first time I used the zest. Very aromatic. Second time lavender sugar. I do it myself. I dry lavender flowers and mix with sugar or powdered sugar, then add to baked goods, desserts.
I copied the recipe into my notebook as if it had been checked. The dough will be on duty in the refrigerator.

[Nataliya]

Nataliya, sugar is not enough?

[Albina]

Albina, was wrong !!! Of course 3 tbsp. l.! I'll go and check how I wrote it down in a notebook.

It seems to me that 3 tbsp. l. will not be enough.I have somewhere a recipe that I used before the Internet, it went in the book of recipes for HP. There are 5 tbsp. l. sugar in a bun recipe. In principle, this is a matter of taste. 🔗

[Anise]

Anise, Anya once again wanted to thank for the sooooo delicious dough.
It never fails !!! Thank you!

[Vasyutka]

... For the second time, lavender sugar. I do it myself. I dry lavender flowers and mix with sugar or powdered sugar, then add to baked goods, desserts.

Vasyutka, Natasha, lavender sugar ... How interesting! But somehow I haven't had a chance to try baked goods with lavender, I can't even imagine how tasty it is.
Natasha, thanks for the tip!

If you need a recipe in cups / spoons from the author himself, then I can repeat it (only here the portion is slightly larger than in the first post of the topic):

Wheat flour for general use - 6 ¼ cup (this is 794, to be exact)
Salt - 2 tsp
Sugar - 6 tbsp. l.
Dry yeast (Saf-moment) - 5 tsp.
Water or milk (warm) - 2 cups + 2 tbsp. l.
Vegetable oil or softened butter - ½ cup (113 g)
Zest of half a lemon (optional)
(the amount of yeast can be reduced at will)

... wanted to thank you for the sooooo delicious dough.
It never fails !!! Thank you!

yudinel, Elena, thank you, I am very pleased that I liked the recipe!

the amount of yeast can be reduced at will

Of course, this is a lot, and if you still leave the dough overnight, then even more so.

made a lean version - delicious!

[Anise]

Anise, Anya, I thank you: rose: for the dough, which often helps out, and for the molding that you showed.

[Kirks]

Kirks, Natasha, this is beauty!
Gorgeous buns, just a picture from the video and even better! It turned out very well!
Thank you, dear, very nice to admire them!

Thank you so much for the dough, in the refrigerator the dough increased 4 times, today I made a pie with jam, so airy and delicious, the dough is very good, tomorrow I will make a cheesecake from the remaining half of the dough. I found my dough

[brena]

made a lean version - delicious!

Yes, and this version of this test works very well. Thanks for the feedback, brena!

... I found my dough

Sedne, Svetlana, I am very glad that everything worked out and I liked the dough!

[Anise]

Anise, but can this dough be stored in the frost? If so, when will it go there, when will it rise or immediately? I had a neighbor, she always had dough in reserve in the cold. No, to stock up on the recipe on time. But then I was not friends with the dough, but she moved.

... but can this dough be stored in the frost? If so, when will it go there, when will it rise or immediately? ...

Specifically, I did not find anything from the author for this recipe, but I think that you can try. In the book from which the recipe comes from, there are general recommendations on how to freeze dough prepared using a similar technology:
1. Knead it, put it in the refrigerator for overnight fermentation (or just for 8-10 hours), that is, let the dough ripen.
2. On the next day, put the finished dough in a bag for freezing (grease the bag from the inside with vegetable oil), close it tightly and put it in the freezer. The dough can be divided into portions, so it will defrost later and faster.
3. In order to bake from the "frozen" dough, it is necessary to transfer it to the usual refrigerator compartment a day before the intended baking. The dough should thaw slowly. And in a day to get it and cut it, as usual.
Do not store the dough in the freezer for a long time, 2-3 weeks is enough.

[Anise]

Anise, Anechka, how much sugar to put in the pizza dough? I want to bake at my daughter's tomorrow (until the fast begins)

[Natalia]

how much sugar to put in the pizza dough?

NataliaDo you want to use this dough for baking pizza? If so, well, take 30 grams of sugar. Although the dough is not sweet, it turns out with 60 g of sugar.
Natasha, take a better look at this recipe for pizza dough, the technology of its preparation is similar, but it is for pizza (although I baked bread from it):
Neo-Neopolitan Pizza Dough by Peter Reinhart (Anise)

Anya, thanks for the advice! : girl-yes: The dough in the bread maker -Neapoletan. From yours to the next. once bake buns.

[Natasha]

Natasha.. I wish you delicious pastries!

What should be the dough if you take it out of the refrigerator and leave it warm for 30-40 minutes?
I took it out of the fridge yesterday and forgot it. So it became so soft - I could hardly make pies. Previously molded as written on page 1 - it is elastic

Today is such bread ...

[gawala]

gawala, Galina, oh, what a gorgeous bread!
You baked it in a special form, did I understand correctly? It worked very well! The reliefs are beautiful!

You baked it in a special form, did I understand correctly?

Yes, this is a form for loaves ... The volume in it is large, so when you need a lot of bread, then I make it in it, and if you don't need a lot, then I get by with the usual cake pan ...

[Anise]

Anise, Anechka, the dough didn't rise at all in my refrigerator, it's heavy as a sole. I did everything according to the recipe and hung it on the scales. My tested yeast, I bake on them constantly. I got it to warm up, has been building for the 3rd hour and not murmur
So I unsubscribe further. I had to dilute a little more yeast with water and flour, and add it to the dough. It stood and began to rise. The pies with apple filling came out delicious, my husband really liked it - more than half of them were hot.
Anya, thank you very much for the recipe. Next time in front of the refrigerator I will keep the dough warm for 30 minutes, and add half a spoonful of yeast.

[notka_notka]

the dough didn't rise at all

notka_notka, Natasha, something went wrong, apparently, I don't know what exactly. Maybe the yeast that you use was not enough. I'm sorry that it didn't work out right away.
In fact, this dough is not whimsical at all, really. I have been preparing it for several years now - it is a pleasure to work with it. And whatever flour I did not use, and dry or fresh yeast - it does not matter.
By the way, I had a case with this test, I kneaded it completely, prepared it for sending it to the refrigerator and by some miracle remembered that I didn't add yeast this time, although there was a recipe in front of my eyes, that's all on the scales, and like adding the ingredients in order, but it happened to miss. I had to breed them and mix them with the ready-made dough. It's good that I realized this "almost immediately", otherwise the next day I would have been surprised in the form of a dough that did not rise. It happens.

Good day to all! Anya, baked buns according to your recipe. Delicious, soft, but one serving is not enough. We must double! Thank you!

[Baba Nata, Natasha]

Baba Nata, Natasha, I am very glad that I liked the buns!
Thanks for your feedback! Now you can make a double portion at once, and if you don't use something, it will live fine in the refrigerator for up to four days

Good evening everyone! Today I baked a pie from this dough (potatoes + raw fish mince). Tasty .... .... no words! Anya, thanks again for such a wonderful dough! : girl_curtsey: Though sweet, though not sweet, delicious!

I kneaded the dough again, put it in the refrigerator. : kolobok: Tomorrow I'll wind up cinnamon rolls with sugar. The granddaughters will come. Painfully we liked the buns!

Oh, what are they "harmful": crazy: these fresh, warm, soft, delicious buns! Thanks again, Anya!

[baba nata]

baba nata, Natasha, it's very nice that you like the recipe! Thanks for your feedback!

Anis, thank you very much for this recipe! The dough is very pleasant and tasty. And incredibly comfortable. For a long time I did not approach the yeast dough, because it is difficult to allocate several hours for it - knead, crush, watch. And then mix in the evening and you're done. I kneaded it - a full portion - with the help of the baby bread maker Lentel, she is Supra, which is designed for a half a kilo loaf, but nothing - the bread maker coped with minimal help. I made pies out of such dough - for the first time in my life I decided on pies! baked in the airfryer, there were doubts whether they would bake. Everything worked out. The family ate and praised. The second time I decided to create cinnamon buns, I prepared everything exactly according to the recipe ...and missed the point "put 170 g of this mixture" (for caramel) - I stuck the whole thing on the bottom of the mold, and this is almost 2 times more ... the output, of course, was not caramel, but sweet butter-sugar syrup, and buns in it they were soaked and not baked (this time baked in the oven). In addition, a roll of the entire norm of flour (555 g) and such an amount of filling (as in the recipe) barely fit into a 24 cm mold - how did you fit everything into 20 cm? In two steps, probably? But even my unsuccessful immense sugar-cinnamon disgrace turned out to be very tasty. I will definitely try again. And I'll take a thinner form so that they can better grab the bottom.

[Beard]

Beard, Olya, even if something did not work out / worked out right away, everything can be corrected and taken into account, the main thing is that you already have experience with this test. I am very glad that I liked it to my taste, and then it was a matter of practice. Good luck and delicious pastries!

a roll of all the flour (555 g) and so much filling (as in the recipe) I barely fit into a 24 cm mold - how did you fit everything into 20 cm? In two steps, perhaps?

Yes, of course, not all the dough could fit into a 20-centimeter mold, the rest of the buns was baked in separate buns.

Anya, thank you very much for the dough recipe. Made exactly according to the recipe, measured on the scales. The dough was soft, spent the night in the refrigerator, then I pulled it out, 20 minutes. it stood and I cut it into cheesecakes. Cold is very easy to work with. The cheesecakes were baked for 1 hour and then baked in a hot oven on convection 160 ° for 20 minutes. The result is huge vatrukhs made of fluffy, sweet and fatty (very tasty) dough. The family dared in 3 minutes, there is even nothing to take a picture. I will always use it for events. Thanks again!

That is, for baking. Oh, these tablets, the devils climb out of them.

[detdok]

detdok, Welcome!
Thank you for your feedback! I am very pleased that I liked the recipe!

Anya, hello, how long have I not brought you reports, but this is your favorite and already the only dough !! Today I baked sausages in dough and buns, how can my little one live without them? Mom came to visit, she really liked the dough too



thank you very much !!!