Yeast dough for pies, buns and buns

Yeast dough for pies, buns and buns

Category: Bakery products

Ingredients
premium wheat flour	600-650 g
sugar	6 tbsp. l.
salt	1/3 tsp
dry yeast	1 tbsp. l.
milk (or water)	200 g
egg SB	4 things.
butter (or margarine), melted	8 Art. l.
For glaze:
egg yolk	1 PC.
salt	1/3 tsp
the water is cold	2-3 st. l.
To finish the finished cake:
butter	taste
or sweet water (2 tablespoons sugar in an incomplete glass of water)	taste

Cooking method

• Dissolve salt and 1 tsp in warm milk. sugar, add yeast and leave to activate. Milk can, if desired, be replaced with milk powder (2 tbsp. L milk powder per 1 tbsp. Water) or water. Meanwhile, whisk the eggs with the remaining sugar.

• Add suitable yeast and butter.

• Then, gradually adding the sifted flour ~ 500 g, stir the dough well with a spatula.

• Add the rest of the flour in small portions, continue kneading with your hands, placing the dough on the work surface. The finished dough is smooth, elastic and does not stick to your hands. Add more flour if necessary, and you may need a little less flour to knead the dough.

• Transfer the dough into a large bowl greased with vegetable oil (you don't need to sprinkle the dough with flour), cover with a linen napkin or plastic wrap and leave to ferment for 2-2.5 hours. Adjust the time according to the ambient temperature.

• Dough after 2 hours of fermentation.

• Lightly knead the dough that has come up and leave it for another 40 minutes, covered with a napkin. Next, do one more wrinkle and start shaping the cake, buns or buns. The photo shows the dough immediately after kneading.

• The dough is very well suited for various pies, buns and buns, especially Moskovskie buns are good. For the upcoming winter holidays, I tried a new cake mold, for which chocolate paste or very thick berry jam would be good as an interlayer. Divide the dough that came up after the second kneading into 4 equal parts, round, and leave for 10 minutes, covered with a napkin. Next, roll out the dough with a rolling pin and cut out a circle with a diameter that matches your baking sheet (in the photo, a circle of dough with a diameter of 26 cm). Transfer the TK to a baking sheet, brush the surface of the dough with a thin layer of jam. Repeat steps for the remaining 3 pieces of dough (folding the next on top of the first), the last of which do not grease with jam. Collect the dough scraps, round and leave, covered with a napkin, while the cake is forming. Set a round shape (glass) in the center of the future cake and carefully, starting from the walls of the shape, cut the dough into 16 equal parts.

• Next, separate the 2 pieces and rotate them twice towards the outer sides (apart). Carefully, continuing to turn, connect the ends of the strips together. Repeat the steps for the remaining strips of dough to form a cake.

• Cover the cake with plastic wrap and let it rest for about 30 minutes. From the remaining dough, make buns or another similar cake with a smaller diameter. Turn the oven on to preheat at 180 aboutC. At the end of the proofing brush, brush the cake with yolk beaten with salt and water.

• Open the oven door, release the heat and place a baking sheet with a pie in the oven, but do not close the door for another 3 minutes. Next, carefully, without knocking, close the door and bake the cake for 40 minutes, until tender. Adjust the baking time according to your oven and the cake size you choose.A small pie made from the remaining dough was ready about 25 minutes from the start of baking.

• Brush the finished pie, immediately after baking, with sweet water or butter.

[Corsica]

Corsica, The beauty... ! Smart girl!

[Natalia]

Natalia, Thank you !

[Corsica]

Corsica, Ilona, a beautiful pie!
Wonderful master class! Delight!

[Anatolyevna]

Anatolyevna, Antonina, Thank you !

[Corsica]

All TRICKS !!!
Corsica, the beauty is indescribable, but I'm stupid, I did not understand anything about the molding .... you can link to the video if it is on the network. In advance huge

I was not banned on Google, but I really don't know where to look at such a form

[Ilona]

Such a beautiful tanned pie. Ilona, Thank you)

[Umka]

Umka, ang-kayThank you for your interest in the recipe!

but I'm stupid, I didn't understand anything about molding .... you can link to the video, if it's online.

Ludmila, in the process of work, it is easier to understand the direction by how the lines with a layer will fit into the drawing, it is not at all difficult, just compare it with a photograph. A quick look at the information on the Internet produced a rather long video, molding from 05:47 to 06:53:

V9CvQ9VbX6E

, yes, when shaping, be careful when cutting the dough into strips so as not to ruin the baking mat (mold).

[Ilona]

Ilona, very nice! And design and molding .. THANKS! : girl_love: Do you do all this without devices? And you knead too
And could you add the diameter of yours?

[Olya]

OlyaThanks for your interest in the recipe!

Are you doing all this without instruments? And you knead too

yes, I wrote about everything that I used in the recipe.

And could you add the diameter of yours?

Yes OK. The diameter is 26 cm. I will add the recipe, thanks.

[Ilona]

Ilona, horror! How do you do all this with your hands? is it just like that? I try to cook all the recipes first as the author advises, but can I make dough in Kenwood? and, excuse me, am I meticulous eggs 0, 1,2 or 3? or it doesn't really matter here. In many recipes, adding more eggs will result in a tougher dough.

[Olya]

Ilona, ​​horror!

if there is time and mood, then everything is not so difficult. In general, according to this recipe, at one time, I learned to work with yeast dough after the dough for pizza and Easter cake.

but can I make dough in Kenwood?

yes, adjust the amount of flour down.

or it doesn't really matter here.

An egg of the CO category, just a little more or less flour will not spoil this dough. Thank you, I will add the recipe.

In many recipes, adding more eggs will result in a tougher dough.

probably depends on other factors, time for fermentation, amount of kneading, butter and sugar. Olya, in terms of structure and taste, how to explain the Moskovskie buns from a good bakery, I'm sorry, I don't know what else to say. True, usually, buns are molded in vegetable oil.

[Corsica]

Corsica, Ilona, ​​what a beautiful pie!

[Ilona]

how to explain

Ilona, thank you, I understood: girl-yes: I'm with the dough, especially with yeast, for YOU already ... 40 years! I feel it well, but I don't really like eggs in the test.

[lettohka ttt]

lettohka ttt, Natalia, Thanks for the kind words !

already so ... 40

Olya, it is necessary to warn. I understand, but in this recipe they do not interfere, although it all depends on personal taste.

[Ilona]

Ilona, what a beauty! I also want such a loaf!
Thanks for the recipe!

In many recipes, adding more eggs will result in a tougher dough.

There is one secret from Chuchelka - add only one yolk to the dough, then there will be no hardness or rubberiness.

[Ilona]

Ilona, very nice cake!
A delight to the eyes!
It is unlikely that I can make such a cake, but I will definitely bake buns from this dough.
Thanks for the recipe!

How beautiful! Corsica,

[Ilona]

Ilona, what a New Year's and generally winter beauty, I'll take on such a molding After all, you can do without jam, but like buns, butter, sugar and cinnamon I took it to your bookmarks, the main thing is to find there

add only one yolk

In 1982, my girlfriend (the head of the production of the confectionery shop, or, I don't remember what they called it then, but not the essence) told me this, and then Chuchelka reminded me.I love to mess with the test, I cured my arthritis.

new year

Lyudochka! So it seemed to me that you can decorate, paint and in general there will be an optad!

[Natasha * Chamomile]

Natasha * Chamomile, Rituslya, Wiki, Mandraik Ludmila, thank you for your interest in the recipe and kind words!

but I will definitely bake buns

Rita, good mood and delicious buns for you!

New Year's and generally winter beauty

Buttercup, thanks for considering it, it means that I am planning to form for the holidays.

After all, you can do without jam, but like buns, butter, sugar and cinnamon

yes, a great option, if the dough is according to your recipe without sugar, you can use pesto or tapenade as a filling:

KL1-IIE71H8

however, I like the way the Christmas tree with a star looks better.

add only one yolk

To me in 1982, my girlfriend

you get a different recipe. I got this recipe from Nosova Irina Ivanovna, who works as a head. dining room, and in my opinion it is well balanced in technology and taste. I have not changed the recipe for many years and always remember it with a kind word, a fond memory of a person.

So it seemed to me that you can decorate, paint and in general there will be an optad!

Olya, will you share your options later? So far, I've settled on a little powdered sugar and ribbon with bows.

lHbSYHbeSkE

Yes, maybe someone else will be interested in the option of forming a "star" from quadrangular layers of dough.

🔗

[Ilona,]

Ilona, you are so sick of the result with your heart, and such a very beautiful product you have, immediately attracts attention

[Lena]

Ilona, ​​you are so sick of the result

Lena, Thank you. Yes, indeed, I wish you all excellent dough and delicious pies.

[manually]

So that there is no need to remove proteins, I want to write that:
if done strictly according to the recipe manually, then all the ingredients are in place and there is no need to remove proteins.
The problem of "hard" dough due to egg white can arise only on strong flour from 11 protein and machine kneadingwhich also enhances the properties of flour. Protein is the hardest in the egg and only over-amplifies the strong flour, not the delicate one.
To ensure that the eggs do not give a harsh effect with machine assistance in cooking, you just need to choose not only 10 flour, but the weakest flour in this category, with delicate gluten. Alas, this is selected only in practice. The only one, as a rule, flour from the general purpose or extra category, is delicate and delicate. Then the whole eggs + flour will only be very tasty.
Otherwise, it is possible to remove protein from the recipe. Leave only the yolks (it is the yolk that has a concentrated egg taste, it is he who is responsible for the egg taste balance in the recipe). And replace the protein with another tasty liquid. Alas, today we are so dependent on the strength of the purchased flour and our mechanical units, our mothers did not have such problems.

[Lena]

Lena, I understand what you are talking about, but as far as I remember, for yeast baking, I just take flour from 13 protein, but for shortbread it will not go, for bread, of course, HE flour.
Ilona! I always cook the first time only according to the author's recipe, STRICTLY following all the recommendations, and only then .. if everything is fine, why be wise.

but as far as I remember, for yeast baking, I just take flour from 13 protein

Is it possible to announce the brand and price of such flour? And then I only meet expensive semolina T with protein 13 and flour of the 1st grade with 11%, the rest is almost all from 10.

[elastic]

We are looking for special flour for the cake for the splendor of the product, and there 13 squirrels are a dream, will allow you to get a lush cake with a bunch of muffins. But without options, on such a powerful flour you will have to remove proteins and reduce flour, such flour will obviously not have moisture capacity for any recipe.

But this recipe assumes flexible dough and delicate taste, the amount of baking is moderate, it does not require the search for strong flour at all, increased fluffiness is not needed. It is not at all critical to the ingredients.
On very strong flours above 11, more protein is obtained elastic crumb in pies - twisted buns. At 10 - it will be softer and more delicate to the bite, it will also be easier to mold, on delicate flour the dough is more flexible.
But this is actually a matter of taste.

[Ilona]

Ilona, beautiful bun

[Albina]

Albina, Thank you!

Whoever bakes a lot, he understands what I am crucifying here about. Worse for those with less experience.

I always cook for the first time only according to the author's recipe STRICTLY following all the recommendations

Olya, I do not care about the exact adherence to the recipe, since there will always be deviations and features that are difficult to foresee in advance, but can be adjusted in the process. In general, since in a sense we agree on the issue of adding eggs to the dough, I shared my opinion regarding this recipe, noting that "in this test they do not interfere." In my opinion, if you need to reduce the amount of proteins, then, accordingly, reduce the amount of egg yolks, since otherwise the dough may acquire excessive friability. See for yourself, you have experience, taste too, adjust the recipe as you wish.

[Girls]

Girls, I actually wrote not in vain, in principle, about "machine kneading", because this beautiful bun is actually not only can be made in Kenwood, it's just that the owners of HP haven't pulled up here
Ilonadon't faint. Well, there are a lot of us - lazy, who do not like pens.

[Ilona]

so no cake right there

No, I'm certainly not talking about this recipe! Here I will cook everything up to the letter by author! And I will take 10 flour
Ilona, I didn't see your message, we just deviated from the topic, you can clean up us without regret! I repeat for the hundred thousandth time! I ALWAYS cook STRICTLY according to the recipe, right down to the gram! I just made a braid from Mani, so I observe everything there 4g)

can you announce the brand and price of such flour?

now .. here! Price, somewhere around 50 or 60 rubles.

[zvezda]

zvezda, thank you, the flour is good and the price is also good, but I haven't seen one here, I'll try to take a closer look. We only have Nordic on c. rubles 150-170 per kg., at this price it is easier to use a good semolina.
Corsica, sorry for this involuntary flood, no longer a boom.
It is simply impossible to pass by your recipes indifferently!

kill 150-170 per kg

Galya, this is the price for 2kg!

[Olya]

Olya, I suppose I bought it in Narodnoye, I have not seen the same on sale

[Buttercup]

Buttercup, how did you guess?

[Olya]

Olya,

by the duductive method Olya, well, if we, none of the Leningraders have seen this flour, and you constantly buy it, then what store do you have next to which we do not have?

[Olya]

And I will take 10 flour

Once a very successful "Makfa" was caught on sale, of excellent quality, not inferior to more "strong" flour, the croissants were great, and why not keep this quality constantly? Thanks for the information about "Kuban" flour. Olya, there is no need to observe "to the gram" and will not work, the dough is so ordinary, homemade, without claims to modern "air-cotton" bread crumbs.
Crown, Galina , information about good and high-quality flour is never superfluous. It's easy for me to be "you" if this form of communication is convenient for you.

[Ilona]

Ilona, Lena was also interesting for me to read. And where is everything? Lena! Put it back (as long as the author permits)
I'm not a tough specialist, but I understand and know the terms, I follow the rules and regulations (where required), although I cook more often .. well, how to put it more correctly, I feel the recipe with my fingertips, I can't explain it) You have an excellent recipe, you can see it right away ! Clearance just dump your head off! I will do it either with pear + nuts, or with chocolate or marzipan. So I got stuck here.
This I love emoticons, emotional me. I removed everything.

[Olya]

Put it back in place

add the magic word please.
Olya, and you, please, return the emoticons ("some emoticons" referred to Lena, who replaced the text with emoticons in her messages).

I will do it either with pear + nuts, or with chocolate or marzipan.

Great options! For a simpler pie, dried apricots, slightly boiled and chopped with a little sugar, are well suited.

I can feel the recipe with my fingertips

that's why some find it difficult to get used to kneading yeast dough in a food processor.With manual kneading, it is easier to navigate, but the main thing is not to rush to add the amount of flour remaining after 500 g in both versions. One friend shared that with the help of a mixer she kneaded dough from 570 g and 700 g flour with equal success, both options were tasty, but with different degrees of "airiness". Alternatively, you can always use the molding on your "proven" recipe.

and everyone forgot about the poppy? I also love citrus fillings
The simplest primitive option - just pour the fondant from sweets with a mesh and crushed nuts on top.

[Lena]

Lena, I don't like poppies, but citrus rules! I have a Kurd too .. it seems
Ilona

[Lena]

I actually wrote not in vain, in principle, about "machine kneading", because this beautiful bun is actually not only can be made in Kenwood, it's just that the owners of HP haven't pulled up here

Lena , of course, not in vain, the information will definitely come in handy. It is not a very convenient option for a bread maker if it is not possible to make individual settings, since the fermentation time before the first kneading is longer than that set by the standard program.

I also love citrus fillings

Can you share your recipe?

Ilona

It looks like I missed something again, there is nothing, and you will excuse me for the misunderstanding with the emoticons on the previous page.

Ilona, ​​today I baked a Sunday roll, molded it in the form and likeness of your beautiful product. I really liked the whole thing to cut, twist. I enjoyed it. Thank you.
One of these days I will expose my version (the dough is on sourdough there), so don't swear that you "slit" the idea)))

[Natasha]

Natasha, the beauty! Thanks for your feedback! The idea is not mine, I'm glad you liked it. I am interested in getting acquainted with your recipe, I can imagine what a fragrant cake you have turned out.

For citrus filling, my favorite with a bun

- pure citrus fillings like jam and always with zest. I even admit bitterness, I do not peel off the zest itself, but thicker, with a little white skin, so that they are like candied fruits.
The basis here
Orange jam for the cake layer
the same recipe can be made quickly in micro
Orange-lemon jam
And it is very cool when the mixture is oranges and lemons, and not one kind.
But it is made from what is at home. It is great to add lime, kumquats there.
This filling + walnuts are very tasty, you can have pine nuts (I don't really care, but they love mine). Not everyone likes nuts, but whoever likes them very much.
Instead of zhelfix, you can use regular pectin, that is, what you buy in the store. The gelling additive gives such a jelly consistency, without strong digestion, and also reinsures if the oranges have little of their pectin.
Once I made an experiment with gelatin, it turned out orange jelly with zest)))))). Pectins are more common.
If the citrus origin is unknown, then they must be washed well (it is better to use a brush to remove the wax that can cover the skin with natural soap), then pour boiling water over and hold in it for 5-10 minutes. During this time, the substances that we do not need to process fruits will pass into the water.
Generally, if not laziness, then you can leave in boiling water for 2 hours to reduce bitterness.
Mine are fine with bitterness, but if someone doesn't like it, then before using recipes with HP, you can reduce the bitterness, you need to remove the white layers + bones (bitterness in the peel, white layers - shells and bones), then lower the peel into a saucepan and pour cold water over it. We put on fire and cook for 10 minutes, then drain the water, pour the peel with fresh water and cook again for 10 minutes, then do it one more time, in total you need to cook the peel 3 times. Only after that you need to move on to the recipes. These dances are for removing bitterness from the zest, who really needs it.
In general, it will not hurt to taste the purchased oranges and lemons first and choose sweet ones for a quick filling, so that there is no fuss.

Those who want a delicate citrus cream for this bun should look at the forum "lemon Kurd", "lemon cream", and there is that lemon, that orange - one, the same can be mixed))). Our recipes are described in detail, and they get rid of bitterness in the same way.

[Ilona]

And here I am with the first report, made a snowflake pizza, unsweetened dough, no sugar at all, on 3 large eggs, the rest is in the dough as in the recipe. The filling, greased the first layer with ketchup + mayonnaise, put bacon on the second layer, like this

I missed the third layer with fused viola with chanterelles, it turned out to be just a huge snowflake, cut the middle and twisted it by pinching the center a little

IlonaI want the same sweet now

[Mandraik Ludmila]

Mandraik Ludmila, the beauty ! Thanks for your feedback! In your pie, the "snowflake" in the center is clearly visible due to the other pairwise combination of "petals", interesting.

Apparently I turned it the other way. It was probably more convenient for me. I liked the molding so much, I want to do it again. And the son said not this pizza, but a pie, well, dough for 4 pizzas, but fillings for one

And I fell for this beauty. It took a long time to buy normal yeast. I baked it, the cake turned out to be just huge. Next time I will do less or halve.
Excellent result: