Recipe: Simple everyday yeast dough step by step with pictures | Handy.Recipes

Simple everyday yeast dough

Cooked plain plain everyday yeast dough

Time to cook: 120 minutes

Total Servings: 22

Nutritional Value

It's all about easy recipes and easy to make. Tasty, soft and fluffy yeast dough without eggs, butter and almost no milk! I make it for sweet and savoury baked goods, with variations in the amount of sugar and yeast. Everyone chooses the filling according to his or her taste. This time I have it with cabbage, cabbage and mushrooms, stuffing and rice. I made the pastry twice (the amount of stuffing is mentioned for twice the amount of pastry).

Author of the recipe

Ingredients for a simple everyday yeast dough:

  • Water (dough) - 330 ml
  • Vegetable oil (dough) - 2 tablespoon
  • Milk powder (dough) - 2 tablespoon
  • Salt (dough) - 1.5 teaspoon
  • sugar (dough) - 1 tablespoon
  • Wheat flour / Flour (baking flour; into the dough) - 605 g
  • Yeast (quick-acting; into dough) - 1-4 teaspoon
  • White cabbage / Cabbage (medium) - 1 fork
  • Onions (medium) - 3 pcs
  • Chicken egg (stuffing) - 3 units
  • Mushrooms (any kind; I have frozen butter mushrooms) - 200 g
  • Ground meat - 500 g
  • Rice - 150-200 g
  • Sesame (optional) - 1 package.

How to cook plain everyday yeast dough step by step with photos

We start with the dough. I trust my bread maker (I have a Moulinex Homebread). The ingredients in the recipe are in the order of the products in my oven. For other bakeries, put them in the order recommended by the manufacturer. Mode "Dough" - "The basic". If kneading by hand: in warm water (or milk, but then Powdered Milk is NOT ADDED), add sugar and yeast, let stand for a while, then add salt, powdered milk (MAY add DIRECT BLEND, the dough will still turn out fine, I do so when the store has no powdered milk, but only cream - we want cakes!), vegetable oil and gradually add flour. Place the dough in a warm place for about an hour and a half. During this time, make two crumbles. If you have a dough for sweet baking - the amount of yeast is minimal - 1-2 teaspoons, increase the sugar, reduce the salt. You can add vanillin to taste. If the dough is not sweet, let's add 4 to 1 tbsp. l - you won't taste it in the dough. Sugar and salt - as per recipe. My filling is unsweetened.

While the dough is kneading or proofing, it's time for the filling. Cut onion (all onions at once) in half rings, shred the cabbage. Pour oil in a heated frying pan, put 1/3 of the onions, a little parboil, pour a glass of water and stew, do not forget to salt to taste. Forgive me for not recording the process, I made the cabbage the day before.

We boil the eggs, cut them into medium sized cubes and add them to the cabbage. The cabbage is ready.

Add half of the rest of the onions to the frying pan, stir-fry until the color of the stuffing changes firmly. The second stuffing is almost done.

And we put the rest of the onions in the pan with the mushrooms, and we fry them well.

Boil some rice and we are ready with this assortment of stuffing.

Then we add rice and cabbage in suitable proportions to the stuffing.

In the mushrooms add the cabbage also to your taste - I have here so much. All 3 stuffing ready: 1. - stuffing, rice, cabbage 2. - cabbage, mushrooms 3. - cabbage To get a pie with exactly the filling you like, I advise you to form pies with different fillings in different shapes - seam up, seam down, with different sprinkles.

At this point our dough has come up.

Take it out of the bucket or the bowl where you thawed it out.

You can cut it into small thin slices right away, or you can cut it a little at a time for each pie, or shape it into kulebyaka, pie, triangles - whatever you like. The dough is tender, elastic, appreciative, and a pleasure to work with. It may stick to your hands a little - no problem, sprinkle your hands with flour. Don't add too much flour to the dough - it loses its lightness and fluffiness, it becomes coarser.

Roll out a small piece of dough thinly and arrange the filling.

Pinch the edges nicely.

Shape the patties and place them on a parchment-lined baking sheet greased with oil.

It is more convenient to use 2 trays at once. You put the first portion (I have 10 patties on the tray, assuming that they do not stick together and everyone has enough space when increasing in volume). I make 20 patties from 1 portion of dough (the quantity of ingredients is the same as in the recipe). 10 on one sheet and 10 on the other. I put the oven on 50 degrees and put them on the rise. I.e. you fill up the first tray and put it in the oven to rise, meanwhile you fill the second tray. You take out the first one (they have enough time) and put the second tray in its place.

When both pies have baked, put oven on the temperature 180-200, smear pies with egg or whatever you like - with custard, sweet syrup...

Sprinkle with sesame seeds (it is absolutely not necessary), it is possible to sprinkle nothing, and it is possible to sprinkle with greens, poppy-seeds, cheese and so on!

And in the oven, bake until golden crust! The time varies depending on your oven - I have an electric oven and pies are good for 15 minutes.

are browned? Remove the first baking tray and put the second one in. I do not advise to put 2 at once, the result is not the same at all. 10 patties from the first tray are ready.

Result: 44 patties from double quantity of dough. Today, 22 patties came out of each portion of the dough, instead of the usual 20! That's the meaning of flour and its quality, comrades!

Serve with a cup of tea or milk!

The patties in a slice. They are wonderful, soft and fluffy! My favorite pastry on weekdays and holidays! I'm including in the recipe pics what I've been making with it lately.

Nutritional Value:

Whole Dish:
4743.3 Calories
154.9 g
87.4 g
698.3 g
Per Serving:
215.6 Calories
7 g
4 g
31.7 g
123.2 Calories
4 g
2.3 g
18.1 g

Salt, Flour, Wheat Flour, Sugar, Tasty, Onions, Light, Eggs, Rice, Chicken, Mushrooms, Cabbage, Sesame, Bread, Yeast, Fluffy, Cakes, Ground Meat, Dough, Dry Milk, Vegetable Dough

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