Recipes and secrets of dough dough for pies and rolls

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Tasty pies are obtained not due to the filling, but precisely because of the method of preparing the dough. There are many ways, but consider cooking with dough. Dough dough is used for butter baking, while garnish dough is used more for deep fat.


Preparing the dough on a dough in two stages:

  1. Making and fermenting dough.
  2. Making and fermenting dough.

Opara is a rather fluid consistency of dough. To create, use either milk or water. The only condition is that the liquid should be warm, about 30-40 degrees. Next, flour and yeast are combined in it, everything is mixed. Then it is covered with a napkin and left in a warm place for about an hour or two. For easier pairing, add sugar or granulated sugar. Flour and yeast are added in proportion: 20-40 grams of yeast per kilogram of flour.

When the dough is cooked, you can add the necessary ingredients according to the recipe. Then you should knead the dough. To do this, you need to put it on a board or table, then knead it with your hands until it stops sticking to your fingers.

The more you knead the dough, the more it will be more magnificent, softer, tastier.

When the dough is sufficiently mashed, you can move it back into the bowl, cover with something and let stand again in a warm place, about two hours. For two hours, it should be washed a couple of times.


  1. Before kneading the dough, it is better to grease your hands and surface with vegetable oil. After this, the dough will not stick.
  2. For greater splendor, sift the flour carefully.
  3. All components of pies or rolls should be at room temperature.
  4. Sugar is better to put in a small amount, then the baking will be moderately ruddy and baked evenly.
  5. If during cooking you use only egg yolks without proteins, then the rolls and pies will have a ruddy top, and the dough will turn out friable.
  6. Pies in the oven require a more saturated dough texture than pies fried in a pan.

Common mistakes

  1. If the dough mixes poorly or floats away, this indicates a large amount of added liquid or a small amount of salt.
  2. If the fermentation process does not sufficiently raise the mass, and the cooked pies are tough, then little liquid is added.
  3. A pale baking indicates a small amount of sugar or egg yolks.
  4. With a large amount of yeast used, the dish will be sour and smell unpleasant.

Recipes for making different types of dough

Each type has its own recipe. And it is prepared at different temperature conditions. For example, sour yeast dough should be cooked warm, fresh at room temperature, pastry or puff in a cool place.

But all ingredients for any yeast dough should be taken only at room temperature. This means that butter, milk, eggs and other products should be laid out in advance from the refrigerator.

Dough yeast sour dough: recipe for the oven


  • flour - 1 kg;
  • water - 300 ml;
  • milk - 0.2 l;
  • eggs - 2 pcs.;
  • oil - 200 g;
  • yeast - 25 g;
  • salt - 5 g;
  • sugar - 10 g.

Cooking method:

  1. We begin to cook the dough: you should dilute the yeast in warm water and mix them with half the flour. Mix thoroughly and cover the bowl with a napkin, leaving for a couple of hours. During this time, the sponge will double in size.
  2. Add eggs to the dough, add 5 grams of salt and 10 grams of sugar, pour everything with milk heated to 30 degrees. Stir thoroughly and add another 500 grams of flour, mix again.
  3. Almost finished dough should be laid out on a surface sprinkled with flour and knead (beat) thoroughly with pressure. Before such work, you need to add 100 grams of butter (for pies) to the dough. For buns you need 200 grams of oil, then the base will be more butter. Beat off until the dough starts to lag behind the table and hands itself.
  4. Put the beaten dough in a pan and cover with a towel, leaving it for a couple of hours.
  5. After a few hours, the dough should rise. Everything will be ready when it begins to gradually descend. If the lowering process is very slow, you can put in a pinch of soda, but soaked in warm water.

Bake it in the oven at medium temperature.

French sour dough on pastry for pies and rolls

The ingredients are similar to the first recipe.

The advantage of this method is the lack of an acidic taste.

Cooking method:

  1. On the table you need to pour 500 grams of flour, make a hole in the middle of the slide and pour in the diluted yeast. Then stir them with a knife, and then with your hands. Then the batch is placed in a pot with a little warm water. This will be a couple.
  2. While the dough is growing, you can cook the dough itself from the remnants of flour. To do this, flour is poured onto the table, a hole is made in it, where you need to pour sugar with salt and pour milk with mixed eggs. Mix everything thoroughly.
  3. After the dough begins to float, it should be removed and allowed to drain water. Next, the dough is mixed with the dough, first you need to put the oil. All this is beaten off, put in a saucepan and left in a warm place for a couple of hours.

Dough dough recipe for fried pies


  • flour - 0.5 kg;
  • oil - 1 tsp;
  • water - 0.3 l;
  • eggs - 2 pcs.;
  • yeast - 25 g;
  • sugar - 10 g;
  • salt - 5 g.


  1. Yeast dissolves in water, then is filled with half the flour, everything is mixed. Leave for an hour, covering with a napkin.
  2. After the mass began to rise, you need to pour salt and sugar, add all the other ingredients. Knead well and leave to rise again.
  3. Now the dough can be taken out and cut into portions. Then with your hands create cakes, in the middle of which put the filling (minced meat, etc.), close all the edges and leave for a few minutes so that they rise a little.

Sour dough in butter: a simple recipe


  • flour - 1 kg;
  • water - 400 ml;
  • oil - 3 tbsp. l .;
  • yeast - 25 g;
  • sugar - 10 g;
  • salt - 5 g.


  1. Dough should be made using yeast, 0.5 kg of flour and slightly warmed water.
  2. When the dough rises, add salt and sugar, add oil and add the rest of the flour. Mix everything and beat off.
  3. Leave the dough for two hours and let it grow.

Sour and puff pastry on a dough for pies and rolls


  • flour - 0.5 kg;
  • water - 300 ml;
  • oil - 100 g;
  • yeast - 15 g;
  • eggs - 2 pcs.;
  • sugar - 10 g;
  • salt - 5 g.


  1. For the test, you should use the methodology described in detail in the first recipe.
  2. During beating, add only 25 grams of oil. Let the dough stand and rise.
  3. Roll it out. The thickness of the sheet should be about 2 cm. After that, the entire surface is coated with oil and doubled. Then it is again smeared and wrapped up four times. Grease the top with oil and put in a cold place for 10 minutes.
  4. After the dough has cooled, you need to roll it again, and by analogy grease it with oil.
  5. Now the product can be used for cooking.

Yeast dough on dough (video)

Perhaps these are all popular methods for making dough dough. It is worthwhile to adhere to all points and tips in this material and carefully knead. Then the pastries will be delicious and magnificent.


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