How to make homemade dough - top 10 recipes

Today, many stores you can buy a variety of ready-made dough, from which then bake the house a variety of culinary products. But if you're not a fan of semi-finished products, the dough for cakes, muffins, cheesecakes, etc. do yourself. We'll tell you in detail how to easily make a homemade dough. So, the top 10 recipes.

1
Yeast dough for pies with milk

This dough is great choice for sweet pies and rolls. for him you need the most ordinary products. Stock up on them:

Milk temperature of about 40 degrees - 1 cup (or 250 ml);
Active dry yeast - 4 tablespoons with a slide (or 30 g of fresh yeast);
Sugar - 7 tablespoons with a slide;
Salt - a pinch;
No eggs from the refrigerator and room temperature - 4 pcs. large size;
Margarine creamy or special "Baking" consistency like thick cream - 150 g;
Wheat flour / s sifted through a sieve - 800-1000 g (depending on its quality).

The dough is made on the dough.

All yeast, a spoonful of sugar and whole milk mix until smooth and add to them 4 tablespoons flour.
Sponge, cover with a towel, put in a warm place and wait until it starts to bubble.
While dough is maturing, whisk until fluffy eggs, remaining sugar and salt.
Mix the fermented sponge, whipped with sugar eggs and 400 grams of flour. The test mass must get uniform and watery.
On a cutting board, and pour the remaining flour in it lay the dough. Knead the dough by hand, gradually interfering with his meal from the board.
Put the prepared dough into the pan, greased with vegetable oil and let it go twice. Each time the dough press down, and keep it in a warm place for fermentation quality.
After the second test obminki, make of it or pastry stuffed buns and place items on the list.
Patty cover with a towel and let them increase in the volume of one and a half or twice.
After that, placing the leaf with the products in the oven for baking.

2
Dough yeast on milk and kefir for pies

The yeast dough with the addition of kefir is much tender than milk. Products from it for a long time do not be mistaken and distinguished by increased air. For a more exquisite taste, ordinary milk can be replaced with foam, and kefir - on a ripper. From this dough, except for pies and buns, large festive pies with fruits and berries are obtained.

100 fresh yeast mix with a glass of milk and a glass of kefir. Milk and kefir take room temperature.
In the yeast mass, add more on a glass of milk and kefir and pour 1 cup of sugar, pinch of salt, vanillin bag. Stir to a homogeneous state.
Take up to the puff four room temperature eggs and pour the egg mass into the mass of yeast. Here add a very soft margarine. You will need 250 g and pre-soften it to the state of sour cream.
Now in the liquid base, gradually enter 2 kg of flour. Check the dough first in the bowl, and then lay it on a cutting board, lubricated with vegetable oil.
On the board of the dough, check for at least 20 minutes. The longer you will do it, the airbreaker you will succeed. To do not stick to the hand, lubricate them with periodically vegetable oil.
This test, like the previous one, let go twice. The third time - already in formed pies or pies.

3
Dough yeast on water with olive oil for pizza

It is not worth using the dough to use for pies - it does not have a drift, but use it for the manufacture of pizza or fokcachi (breadpage, spice).

In a glass of warm water, divert the tablespoon of dry yeast.
Water with yeast pour into a bowl and add a pinch of salt, a pinch of sugar, a tablespoon of olive oil. All mix.
In the liquid, enter 3-3.5 cups of flour and knead the rather steep dough.
Cover the dough with a towel and let him increase twice - for this keep it warm.

4
Dough sandy on yeast for bagels

It turns out that yeast can be put in the sandy dough. Of this test, very tasty crispy horns are obtained. Make them better small - on "one bite." Dough products:

Flour of the highest grade - 4 glasses;
Margarine - 1 pack (250 g);
Egg - 1 pc;
Fresh yeast - 70

Margarine Stodit on the grater. Mix it with yeast, egg and flour. Check the plastic dough and roll it into the ball. Hold the dough in the refrigerator for about an hour, and then form a bagel with thick jam or jam.

5
Safety dough on yeast and milk for pies

Dough for sweet bagels or sandy pie with sweet filling is done like this:

Melt 250 g margarine on the water bath, better than creamy. Cool it to room temperature.
Margarine Mix with a half cup of warm milk and 50 g of fresh yeast. Yeast must completely disperse in the liquid.
Add about 600-700 g of flour into a liquid mass and knead the elastic dough.
Press the dough into the film and hold onto the kitchen table from 30 to 40 minutes.
From the finished test, make bagels with stuffing or cake with jam.

6
Dough sandy on steep yolks for cookies

From this test, bake balls well, and then deceive their chocolate icing and sprinkle with grated waffles or coconut chips. It turns out cookies called "Chestnuts". And also from it you can make cookies of any form and then glue two with boiled condensed milk or thick jam.

1 pack of margarine weighing 250 g a little soften and mix it with three spoons of thick sour cream.
In margarine with sour cream, put 2 ppm Sugar, 1 tsp dough for dough. Stir.
4 yolks, from the boiled boiled eggs, soda on a small grater and enter them into the prepared mass. Stir again.
Flour in the amount of 600-700 g Pull in the mass of margarine and grained yolks and knead the soft dough.
Hold the dough for 15 minutes in the refrigerator, and then make cookies out of it.

7
Dough on soda for fried pies

This dough is suitable for pies, which are frying in a skillet. It is obtained very soft and air due to the fact that it uses the oversized soda. How is it dough to do:

Pass in a bowl of a slide and a half kilo flour and make a deepening in it.
In another bowl, mix 0.5 liters of kefira or sources, 2 raw eggs, 2 tbsp. sugar, 0.5 ppm Salts and 150 ml of vegetable oil.
Liquid ingredients pour into the deepening in flour and knead the dough, constantly interfering with flour in the middle, capturing it from the edges of the slides.
When the dough is formed into the ball, transfer it to the cutting board with flour and roll into a sheet, with a thickness of approximately 1 cm.
Sprinkle the dough with a pinch of dry soda. Roll the dough twice and again roll it up to 1 cm.
Sprinkle the soda dough again and turn it out again twice.
Thus (sprinkling the test of soda and turning it twice) makes at least eight times. Total soda on the sprinkling of all the dough layers you should leave 2 tsp. without a slide.
Take ready-made soda dough for 2 hours in the refrigerator and only after that, sculpt the patties from it with any stuffing.

8
Fresh dough on carbonated water for strzdel

Strudeli is prepared from a conventional fresh dough, which is also used for dumplings and dumplings. The main secret of delicious baking is in a very thin rolling of the test. It should literally shut down for the strzdel.

Take one glass of the carbonated water of the neutral taste, i.e. not salted. In the water pour 3 tbsp. Vegetable oil without smell. Also in a liquid mass to drive 1 egg and put salt and sugar on the tip of the knife. All mix.
In a bowl, pour 3 cups of flour and pour the prepared liquid ingredients.
Check the elastic dough and make a ball from it.
Test let stand 30 minutes, and then very finely roll it into the reservoir for subsequent stuffing with apples, plums or apricots.

From this test can also be prepared by Lazagan, but then it is not for the sugar. It is also easy to prepare thin pellets that bake on a dry frying pan, and then lubricated with melted butter.

9
Custard dough for eclairs

Delicious home eclairs will turn out from any hostess if you make a custard dough strictly according to the technology.

Pour in a saucepan of 100 ml of water and 100 ml of milk of any fat. Liquid bring to a boil.
Put 80 g of butter in boiling liquid. Get the oil in water with milk completely dissolved. At the time of adding oil, also score a mass of salt at the knife tip.
In a boiling, very slowly liquid pour 140 g of flour mixed with 1 tsp. Dental baking powder. When flouring flour mass constantly interfere with a wooden spoon.
When the adhesive dough is assembled into one homogeneous lump, remove the saucepan from the fire.
Do not stop the dough to interfere, achieve a small cooling. To do this, you will need 2-3 minutes.
In the warm dough, lead one 4 freshest raw eggs. After each led eggs, mix the dough to uniformity.
After you enter all the eggs, you will have the so-called custard dough. Willingness You can define visually - the dough will reach behind a spoon, as half-demarious honey.

In addition to traditional sweet eclairs from this test, you can prepare small profitrols for feeding with broth. Custard buns are also well represented by various meat or fish patests or cheese masses with greens.

10
Curd Dough for Khachapuri

All famous Georgian Pieters "Khachapuri" are made on various types of dough. The most common is the dough yeast or on sour milk, as for fried pies. For Khachapuri used filling based on cheese, greens, garlic. But unusually gentle and fragrant Khachapuri are obtained on a test with cottage cheese. How to cook it:

Melt 150 g of butter and mix it with 250 g of cottage cheese.
Add 1/2 C.L. Salt, 1 tsp. Soda with vinegar (1 tsp), 1/4 of Article. Sugar, 1 egg. Stir.
In the cottage cheese base, pour 1.5 cup of flour and knead the soft dough.

This dough with cottage cheese is also suitable for making cakes from it with greens or cakes that bake in the oven.