Yeast dough comes in handy for making pies, pancakes, pizzas, and rolls.
Knowing how to make yeast dough always comes in handy in the household. It can be used to make amazing pies, pizzas, buns, and bread. This type of dough is considered quite capricious.
All-purpose yeast dough: a simple recipe
- Flour – 450 g.
- Eggs – 1 pc.
- Dry yeast – 7 g.
- Milk – 250 ml.
- Salt – 1 teaspoon.
- Sugar – 2 teaspoons.
- Vegetable oil – 3 tablespoons.
Heat milk and lightly beat with an egg with a whisk. Then add sugar and yeast. Stir the mixture until homogeneous. Then mix it again with sunflower oil. Add salt and gradually add flour sifted through a sieve. Knead the dough with a spoon first and then with your hands. The dough should be slightly sticky.
Place the dough in a large bowl and leave it in a warm place for an hour, such as in a lightly heated oven. The dough should rise twice. Sprinkle the dough with flour and knead. After this, you can shape the dough into the desired product.
A simple recipe for yeast puff pastry
- Flour – 750 gr.
- Butter – 200 gr.
- Salt – 1 tsp.
- Sugar – 3 tsp.
- Dry yeast – 7 gr.
- Warm water – 85 ml.
- Warm milk – 120 ml.
- Egg – 1 egg.
Warm up a little water, and dissolve yeast and a spoonful of sugar in it. Leave in a dry place for 15-20 minutes. Sift flour, salt, and the rest of the sugar onto the table. Grate the butter into the flour. Rub the flour and butter with your hands until fine crumbs form. Into the yeast sourdough, beat the egg and pour the milk, and stir.
Make a well in the middle of the flour crumbs and pour the sourdough with milk. Knead a smooth and soft dough. Wrap in clingfilm and place in the refrigerator for 2 hours. The dough can be kept in a freezer – to do this you need to roll it out thinly, put clingfilm on top and wrap it in a roll.
Why yeast dough does not work: common mistakes
Let’s list common mistakes that cause the dough not to rise or turn out too “clogged”.
- Improper shelf life of yeast. Dry yeast in an open package is stored from a couple of days (inactive) to 1 month (active). If you store yeast longer, it will not activate and the vapor will not turn out.
- Incorrect temperature of water or milk. Yeast must be added to a warm, but not hot liquid, otherwise, it will not activate.
- The dough may not rise if you do not let it stand in a warm place for 1 hour after kneading.
If too much sugar or salt is added to the dough, it will stop fermenting and will not rise.
- If the dough has too strong a yeast smell – you have added too much yeast. For 500 grams of dough, take 5 grams of yeast.