Shortbread dough in vegetable oil for sweet rolls and pies

Category: Bakery products
Shortbread dough in vegetable oil for sweet rolls and pies

Ingredients

Dough:
Warm water) 100 ml
Pressed yeast 10 g
Sugar 1 tbsp. l.
Semolina (regular, brand M) 1 tbsp. l.
Dough:
Flour / s 280-300 g
Baking powder 1 tsp
Sugar 1-2 tbsp. l.
Salt pinch
Vanillin, cinnamon taste
Vegetable oil (odorless) 100 ml
Opara

Cooking method

  • If you are not yet familiar with pastries made from such a dough, I highly recommend giving it a try! For those who have already tried it, I offer my own, more simplified and lean version in vegetable oil. Even if you do not have the skill of working with yeast dough, there will be no difficulties here. Everything is extremely simple and fast enough!
  • Rolls and pies with sweet fillings from such dough are tasty and not stale for a long time. Yeast gives this dough airiness and porosity, and the baking powder dampens the excess yeast flavor and makes it similar to shortbread dough. Baking from it turns out to have a very interesting light structure and no less tasty than from the usual yeast, and it cooks much faster - the baking powder helps to speed up the fermentation of the yeast!
  • The dough rolls out easily to the desired thickness and molds perfectly. Forming options will depend on the chosen product, and the filling can be of any different - poppy, cottage cheese, nut, sugar and butter, or the simplest one - with jam, as I have this time.
  • Let's get started.
  • First, we need a dough. Don't worry - everything is very simple and quick: we mix yeast, semolina, sugar and water until the yeast dissolves. We leave for 15 minutes in a warm place. I just put a bowl of dough in the switched off microwave oven, preheating a glass of water in it.
  • Shortbread dough in vegetable oil for sweet rolls and pies
  • At this time, you can slowly prepare the rest of the products:
  • Sift flour with baking powder, add sugar, salt, vanillin. Mix.
  • Shortbread dough in vegetable oil for sweet rolls and pies
  • Our dough has already risen with a "hat".
  • Shortbread dough in vegetable oil for sweet rolls and pies
  • Pour vegetable oil into the prepared flour, rub it into crumbs by hand.
  • Shortbread dough in vegetable oil for sweet rolls and piesShortbread dough in vegetable oil for sweet rolls and pies
  • Now add the dough and quickly knead the dough.
  • Shortbread dough in vegetable oil for sweet rolls and pies
  • The dough is soft, buttery and not sticky. If suddenly it turned out to be sticky and viscous, you can add a little flour. We leave our kolobok for 30 minutes in a covered bowl in a warm place (you can use the microwave again).
  • There is time to do stuffing if it requires preliminary preparation. The filling should be thick enough and not very moist, therefore, to thicken it, you may need to add starch: either by interfering with the filling itself, or by sprinkling the surface of the rolled dough.
  • The rested dough managed to increase slightly in half an hour, but we do not expect a further increase, we slightly mix the dough and start molding. If it is a closed pie, then we divide the dough into three parts, into three "cakes". For rolls, divide the dough in half - you can make 2 small ones with different fillings. Or it will be one large roll from the whole portion of the dough - whatever you like!
  • Shortbread dough in vegetable oil for sweet rolls and pies
  • Add a little flour to the rolling mat, although the dough is very plastic and you can roll it out quite thinly. We roll it into a layer of any thickness you need (recommended thickness ≈ 0.5 cm). I have less than 0.5 cm.
  • I took homemade thick plum jam as a filling. We smear the surface with it slightly indented from the edges. The jam does not need to be put in a thick layer so that the excess does not come out when twisting the roll. You can sprinkle the filling with ground white bread crumbs, chopped nuts or raisins.
  • Shortbread dough in vegetable oil for sweet rolls and piesShortbread dough in vegetable oil for sweet rolls and pies
  • We roll up more tightly with a roll, crush the ends, pinch the edge, tighten the side ends and also pinch to the common seam so that they turn out to be rounded in the finished roll.
  • Shortbread dough in vegetable oil for sweet rolls and piesShortbread dough in vegetable oil for sweet rolls and pies
  • Put the prepared roll on a baking sheet with the seam down. I am laying a Teflon mat. We do the same with the second piece of dough.
  • Shortbread dough in vegetable oil for sweet rolls and pies
  • We let our rolls come up for 20-30 minutes under the film.
  • Shortbread dough in vegetable oil for sweet rolls and pies
  • We bake for 25-30 minutes in an oven preheated to 190-200 degrees until browning.
  • Sprinkle the finished rolls with icing sugar.
  • Shortbread dough in vegetable oil for sweet rolls and piesShortbread dough in vegetable oil for sweet rolls and pies
  • Help yourself!!
  • Shortbread dough in vegetable oil for sweet rolls and pies
  • * Pie with the same filling in a pizza maker - more details here
  • Shortbread dough in vegetable oil for sweet rolls and piesShortbread dough in vegetable oil for sweet rolls and pies
  • * Rolls in a pizza maker - more details here
  • Shortbread dough in vegetable oil for sweet rolls and piesShortbread dough in vegetable oil for sweet rolls and pies

The dish is designed for

1-2-3 rolls / 1 pie

Time for preparing:

45 min dough + 20-30 min. proofing of finished products

Cooking program:

for baking in the oven / in a pizza maker

Note

I first got acquainted with this amazing dough on the say7 website in the recipe "Sandy-yeast banniki" from Lika Torzhevskaya (Akilezhna), for which many thanks to her! So my, leaner version of this test, is inspired by her rolls - "banniki". I highly recommend trying the original recipe!
Freshly baked rolls have a slightly crispy and slightly flaky crust, reminiscent of strudel and a soft tender crumb, on the second and third days the softness is transferred to the crust, and the roll remains just as tasty. The author of the original recipe assures that baked goods made from this dough can be stored for up to 10 days. I haven't kept it for so long! But for three days without losing taste, I will vouch too!

***
The dough recipe does not require compliance with the limiting accuracy in ml and g, having done it once you can adjust the amount of butter and sugar in the dough to your taste. But if it is more convenient for you to weigh, and not measure with spoons, then in grams the recipe will look like this:
Dough: 100 g water + 10 g (pressed) yeast + 15 g sugar + 15 g semolina.
Dough: 280-300 g flour + 15-30 g sugar + 5 g baking powder + salt (pinch) + vanillin (to taste) + 90-100 g vegetable oil.
Start flour with 280-290 g, since everyone has different flours (I have Makfa - usually 290 g is enough). During the butter crumb mashing step, you will see whether there is enough flour or not. The crumb should turn out to be crumbly buttery, if it turns out to be too sticky, then it is better to immediately add a spoonful of flour before adding the dough.

Filling options:
Cinnamon (cinnamon with sugar and butter)
Cheese (Adyghe and processed cheese with garlic and dill)
Poppy (ground poppy with sugar and jam)

ang-kay
Yulia, an interesting version of the test. Thank you)
Yuliya K
Angela, thanks for stopping by! I am very glad that the recipe is interesting!
Trishka
I will take such beauty to the bins, thanks to Yulechka for sharing!
I love Likin's recipes!
Yuliya K
Quote: Trishka
I also love Likin's recipes!
Ksyusha, yeah, she has a lot of cool recipes! I would be glad if you like my "lean" version too !!
kavmins
I have never met such a test variant - I will definitely try it !!! Thank you)))
kristina1
Yuliya K, Yulia, what cool and interesting rolls and recipe, bookmark, thanks ..
Albina
Yulia, I will definitely try this version of the roll. I love rolls 🔗
Yuliya K
kavmins, kristina1, Albina, girls, thanks for your attention to the recipe! I would be glad if you like the rolls of this dough too! For me, at one time, Likin's recipe was also a discovery!
Ivanovna5
Yuliya K, Yulechka, thanks for the interesting recipe. I didn't think to bake anything, but your rolls look so appetizing that I'm already leaving for the kitchen to start a dough. I have a pack of cottage cheese that needs to be used, I will have a roll with cottage cheese and raisins.
lady inna
Yuliya K, Yulechka, the cover photo fully confirms that the recipe is very successful! The roll is great, so porous and the recipe is interesting! And also lean! Thank you for opening your next secret!
Yuliya K
Anna, thanks for your attention to the recipe, I really hope you like the result!
Inna, the dough is really unusual, try it, the butter can also be slightly reduced to your liking!
And today I baked it in the form of a pie, since only two edges remained from the roll! I decided to bake in a pizza maker and make it a pie, because it seemed to me that it would not be very convenient to roll it ... Baking in the GF.
In addition to vanillin, I added a little Ceylon cinnamon to the dough. The aroma when baking was magical!
Divided the dough into three parts. She rolled the first cake on a Teflon rug, put it together with the rug into the oven (at the bottom there is a Teflon mesh), spread it with jam, sprinkled with breadcrumbs and nuts. I rolled out the second cake already on a silicone mat of approximately the same size d = 25 cm, transferred it and laid it on top of the first one, spread it with the filling too. She rolled out the third cake, covered the lower ones and walked along the edges with her fingers. She closed the stove and left the pie to come up in it. After half an hour, I punctured the holes so that the upper cake would not be lifted much and did not fry with the upper ten, again walked along the edges. I turned on the timer for 20 minutes, first set the temperature to 195, after the green light came on (6 minutes to go to the mode), set it to 180 degrees. But I think it was possible to calmly and immediately bake 180 degrees, as usual. Opened 5 minutes after off. stoves. Everything was evenly browned and baked perfectly!

Shortbread dough in vegetable oil for sweet rolls and piesShortbread dough in vegetable oil for sweet rolls and piesShortbread dough in vegetable oil for sweet rolls and piesShortbread dough in vegetable oil for sweet rolls and piesShortbread dough in vegetable oil for sweet rolls and piesShortbread dough in vegetable oil for sweet rolls and pies
***Note:
To reduce the amount of dough without filling and so that excessively dense empty edges do not spoil the taste of the cake, you can choose other options for shaping it:
1. Make the middle cake with a diameter equal to the spread on the first cake and spread it over the entire surface, and then fasten only the upper and lower layers. Then the edges of the cake will be less dense.
2. Roll out only the lower one with a large diameter d = 27 cm, grease its surface with a diameter of 23-25 ​​cm with the filling and roll out the next two circles of dough d = 23 cm. Grease the second circle completely, cover with the last one and pinch the cake, lifting the bottom layer for this and fastening him at the top with the top cake.
3. You can try and not fasten at all. Roll out the same cakes and cover the two bottom cakes with jam completely, cover with a third on top, chop it and bake as it is. If the jam is thick, then the filling will not flow, especially if it is sprinkled with breadcrumbs, nuts ...
For example, according to this principle, from a more rich shortbread and yeast dough (also according to Likin's recipe), it is baked with one pie of three layers and cut into cakes Gerbeau cake at Mani-Sonadora... And what prevents us from doing the same here? So there are plenty of ideas for pie molding in a pizza maker too!
Just comparing yesterday's piece of pie and the day before yesterday's piece of roll, I realized that the roll still wins in terms of softness and taste of the edges !!!
It is certainly better to store cooled baked goods in a closed container !!
lou
Yulechka, you're on time with a pie. Just straining my brain, as if to portray in a pizza oven. And then, once, get it, sign. Tomorrow I'll picture, today an apple pie on kefir-yeast-free baking (thanks, it turned out great).
Rituslya
Yulyashik, well, generally !!!
What a beautiful roll and gorgeous dough!
I don't know how to roll rolls. I don't know how.
I will try, Yulenka!
Thank you!
Yuliya K
Natalia, I am very glad that I liked the quick yeast-free dough! I hope you enjoy both this dough and such a pie!




Ritulya, Thank you! Try it - the dough turns out to be unusual! And it rolls out and twists with a roll it is much easier than ordinary yeast, the main thing is that the filling is not fluid!
win-tat
Yulichka, the cuts are stunned! I have never tried yeast with sand, it is very interesting, the composition is good and it seems to take a short time to prepare.
lady inna
Yulia, listen, this is just great! Multilayer yeast cake was only in my thoughts ... Now I see that it is real.
Sonadora
Yuliya K, Yulechka, cool rolls! Thank you for sharing your work. I love very shortbread yeast dough. I will be happy to try your version.

Quote: kavmins

never met such a test
kavmins, Marin, there is such a recipe for "Pie Gerbeau" from Lika (Akilezhna) https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=377039.0
Yuliya K
Quote: win-tat
the composition is good and does not seem to take long to prepare.
Tanya, well, in time it will certainly give way to yeast-free, but also completely unblemished! And even though there is practically no baking, but the taste is interesting! So the semolina here, too, turned out to be in place, so that you could do without yolks and eggs. And so, you can also adjust it for every taste and make it more rich!
Inna, yeah, this dough can be easily rolled out "cakes", it really turned out great. For pizza makers, this is a better option in my opinion than a roll! Moreover, you can make different thicknesses of the dough to your liking.
Manya, thanks for stopping by! And at the same time she reminded me of another Likin recipe - a delicious cake made from shortcrust yeast dough!
By the way, I read that in Hungarian cuisine the combination of yeast + baking powder / soda is used very often!
Sonadora
Yulia, I must say that your version of the test is very useful. For a long time I wanted to make sandy yeast rolls.
Yuliya K
Quote: Sonadora
For a long time I wanted to make sandy yeast rolls.
Manya, and according to Lika's recipe you didn't make them? Apparently due to the fact that I am not indifferent to poppy rolls, her "sandy yeast banniki" - this was her first recipe that I made! I made one roll with poppy seeds, the other with jam. And for some reason the home-grown people liked the option with one jam, without poppy. Since then, I do it most often! Simple and fast! You still need to cook the poppy seed filling, and the jam is always at hand!
And now I wanted to experiment, to make the dough simpler in terms of products. And my substitution was not found !! So everything worked out !!
OlgaGera
I already want such a roll!
Bookmarked for now, but not for long.




Yulia, and if semolina is replaced with grains? I don't hold semolina, don't eat it
Sonadora
Yulia, Nope, I didn't, although I looked at them several times.
It seems to me that your rolls are better than the Likins, they are more airy.
Yuliya K
OlgaGera, of course you have to bake !!
I won't tell you about the grain, I’m never familiar with it ... Manka know that it improves the crumb structure - I’ve already convinced of this on a yeast-free dough, so I put it here too. And grit - does it also happen in different grinding? You can try it with it, of course, or you can just try a spoonful of ordinary flour - like in Lika's recipe.
Manya, Thank you!!! But in the comments to Likin's recipe, if you look at the reporting photos - there are such classy cuts !!!
Although it may still depend on the thickness of the rolling of the dough ... I now want to try this dough on small rolls!
marina-mm
Yulia, thanks for the recipe! I will definitely try, especially the lean version is relevant for me.
Yuliya K
Marina, I'm glad that the recipe is interesting! Hope you enjoy the dough !!
Bul
Yulia, Again with yummy? Thank you!
Will it be interesting with meat or potatoes? The meat must be ready?
Yuliya K
Bul, thanks for your attention to the recipe! For baked pies with savory fillings, shortbread dough is also used of course - but yes, ready-made or semi-ready fillings are needed, since it bakes quickly!
I myself tried only sweet options - as I met this dough on rolls, I only made rolls !!
True, margarine (as in Lika's original recipe) was often replaced with butter, and made in a mixture of butter and vegetable, so that the dough, if desired, can be adjusted to your taste!
Bul
Yulia, my second morning starts with your recipes. Yesterday I baked pies with potatoes, today I cooked pizza on kefir dough, and on shortbread dough today I put a pie in the Princess with plum and chocolate jam filling, and sprinkled with seeds. I'm ready now. Cools down.
Leka_s
Yuliya K, Yulia, thanks for the recipe! Very tasty and not confusing! We will repeat it unambiguously!
Shortbread dough in vegetable oil for sweet rolls and pies
Yuliya K
Julia, thank you very much for trusting my recipes, I am very pleased !! And to me for "you", okay?
I hope you enjoy this dough too! Of course, from this test, I liked the version with a roll more - the cake has more empty edges - it is probably necessary to make the middle "cake" still better with a smaller diameter, and coat it almost over the entire surface, and connect only the upper and lower layers - then the dough on the edges it will not feel so ... So we still need to think about shaping it in pizza makers ...




Alyona, this is a handsome man! Thanks for the great photo report! I am very glad that I liked the roll of this dough !!
Ivanovna5
Yuliya K, Yulechka, came to you again with gratitude, I really, really liked this dough! Fast, easy and delicious! I made two rolls, as you recommended, but baked in Princesse, everything worked out great, but maaaalo Next time I will make a double portion. or even triple, because when we gather at the dacha with relatives, there are a lot of people and everyone has excellent appetite for the air
I take the recipe to my piggy bank for permanent use, I will try with different fillings, tk. the dough is universal, thank you very much again for sharing with us And this is my report: Shortbread dough in vegetable oil for sweet rolls and pies
Leka_s
Yulia, maybe you can add to the recipe the weight of vegetable oil 100 ml = 90 g ... I think it will be more convenient for many to weigh
Yuliya K
Anna, thanks for the feedback and photo report of the curd-raisin roll !!! Oh, how glad I am that I liked the dough, and there were no problems with the rolls in Princeska !!! Yes, of course, this portion is sooo little for a large company !!! Aha, this dough is suitable for many fillings! : girl-yes: Be sure to try with jam, too, very, very tasty!




Alyona, yes, I think everyone will decide for himself according to his taste, for someone and 80 g will seem enough! It seems to me that a small +/- does not play a special role here, I honestly do not even hesitate to translate on the scales in ml and pour. I read that the weight and volume of oil may differ for different vegetable oils, depending on the density ... I'll try in the next. just make a little less oil, compare!
Leka_s
Quote: Yuliya K
Alena, yes, I think everyone will decide for himself according to his taste, for someone and 80 g will seem enough!
Yul, this is understandable, but here for the first time at least to orientate ... I really don't like to wash measuring cups from oil
Yuliya K
Quote: Leka_s
I really don't like washing measuring cups from oil
This is a very good reason !! I also do not like to wash unnecessary bells and whistles, especially from oil! I also added the weight!
marina-mm
Julia, baked a pie in Tristar, just like in the recipe. It turned out very tasty.
Shortbread dough in vegetable oil for sweet rolls and pies
Yuliya K
Marina, thanks for the review and for the photo !! Cool pie turned out !! I'm glad I liked the dough !!
marina-mm
YuliaI liked it, I will still bake
Shortbread dough in vegetable oil for sweet rolls and pies
Yuliya K
Quote: marina-mm
I liked it, I will still bake
Hurrah!! Excellent cutter !!
marina-mm
Yulia, but I'm so happy
You can quickly depict a pie in a pizza oven, do not drive the oven, and the result is pleasing. Only the upper and lower layers were fastened together.
Yuliya K
Quote: marina-mm
Only the upper and lower layers were fastened together.
Clever girl !! And how is the edge? Not very tight?
Valkyr
Today I baked two pies according to this recipe. Open cheesecake
🔗

and roll with young cabbage. Yes, the cabbage filling turned out to be juicy, so the roll inside turned out to be as if unbaked. 🔗
but the recipe is interesting, I will bake some more.
Yuliya K
Maria, it is a pity that the result of the first test was not entirely pleasing, but the photos turned out to be very picturesque, and the execution is very original! Yes, with a juicy filling, this dough may not behave very smoothly, especially in rolls, with a large number of layers - since its porous structure will absorb the juice from the filling like a sponge. Here, only sprinkling the entire surface with starch can somehow help. I hope further use will please more!
marina-mm
Quote: Yuliya K
And how is the edge? Not very tight?
Yulia, the edge turned out great, not thick and filled with the middle layer. The main consumer appreciated the cake perfectly
Yuliya K
Quote: marina-mm
The main consumer appreciated the cake perfectly
Marina, this is the best praise !!!
marina-mm
Yulia,, I will bake again, if it goes so
Yuliya K
Marina, of course!!! You can now try to make rolls, maybe you will like it even more! Once at Anna in Princesk everything worked out great, so it should work out great in Tristar too !!
marina-mm
Yulia, for some reason it seems to me that the height for the roll will not be enough and it will stick to the lid Although, maybe I have a bad idea of ​​what roll should be in diameter and how much will it rise?
Yuliya K
Quote: marina-mm
there is not enough height for the roll
Because of this, I also decided to bake a pie in the GFK, but since Anna did it well and roll in a pizza maker, now I also want to try it. Any diameter can be made, it will depend on the width of the layer and the thickness of the rolling ... I'll try - I'll tell you!

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