Yeast dough that can be made from leftovers. What to cook from leftover yeast dough. Homemade dough crackers

Yeast dough. Yeast dough is, as the name suggests, a dough that is prepared using yeast and following certain rules. You can’t do without yeast dough in cooking, because bread, various flour dishes, and all kinds of confectionery products are made from it.

Contrary to popular belief that yeast dough is quite difficult to prepare, it is actually a fairly simple task.

Yeasts are yeast fungi (microorganisms) that begin to grow when optimal conditions are created for this. But you need little for this - water or milk, flour, sugar and a warm environment. Flour must be sifted before use - this simple procedure allows you to saturate it with oxygen. During the reaction, alcohol, carbon dioxide and acid are formed, due to which the dough rises.

It is very easy to prepare yeast dough for baking bread. Enough flour, water, yeast and salt. If you add eggs, butter, sugar, cream or sour cream to the recipe, you get a muffin recipe.

Different ratios of components allow you to prepare soft, hard, sponge or liquid dough. All kinds of pies, buns, kulebyaki, cheesecakes, buns, and muffins are baked from rich yeast dough. Liquid yeast dough is used to make real Russian pancakes. Baked goods made from soft and sponge dough only last a couple of days. But products made from hard dough (for example, gingerbread) are usable for more than two weeks.

The following problems may occur during fermentation. If the dough does not rise, the problem is probably due to improper temperature conditions. For example, if the dough is overheated. In this case, it needs to be cooled. If the temperature is below 30 degrees, the dough needs to be heated and only then add yeast to it.

Excess salt or sugar also interferes with fermentation. In this case, it is better to knead a little more dough in order to dilute the “spoiled” dough with it.

To test the yeast, it is recommended to prepare a very small portion of the dough, add a little flour and see how it works. If after a couple of minutes cracks still do not appear, the yeast is of poor quality. It is better to stop using them.

The quality of yeast dough and finished products is directly affected by the quantity of ingredients used. There should be enough water so that the dough rises well and the baked goods turn out soft. However, if there is too much water, the dough will not form well. Excess salt increases the fermentation period, but its deficiency worsens the taste of baked goods. If you add too much sugar, the dough will ferment slowly and the middle will not bake well. However, if you add sugar directly to the dough, it will stop fermenting altogether. You can’t overdo it with yeast either - this will give the baked goods an unpleasant aftertaste.

Follow proven recipes and you will always get excellent yeast dough!

There is nothing tastier and more appetizing than baking from yeast dough! Hot, freshly baked delicious buns and pies fill the house with an indescribable magical aroma that no other dish can replicate. Beautiful pastries made from yeast dough always add a festive touch to any table, making it festive and at the same time homey and family-friendly.

Delicious baking from yeast dough is a must-try for any housewife. It's not difficult, even a novice cook will not encounter difficulties, it's all a matter of practice. Some housewives buy dough in the store, this is quite acceptable if you are limited in time. Baking from ready-made yeast dough is just as tasty and aromatic.

Making yeast dough at home is easy if you follow certain rules. To do this, you will need a warm room, milk or water, yeast, oxygen and food for them in the form of sugar and flour. Reacting with each other, these ingredients form alcohol, carbon dioxide and acid - essential components of high-quality yeast dough. Products made from such dough can be very diverse in both taste and appearance. There are sweet baked goods made from yeast dough, baked goods made from rich yeast dough, baked goods made from puff pastry dough, etc. The simplest dough is yeast bread dough: a mixture of flour, yeast, salt and liquid. Various flavorings, such as eggs, sugar, butter, sour cream, are used to make baked goods from this dough.

Baking a pie from yeast dough is a fascinating, festive, and creative process. The result of such work is always the pride of any housewife. You too will learn how to prepare baked goods from yeast dough; the recipes on our website will help you with this. It is very convenient to use recipes with photos when baking from yeast dough; they are very visual and easy to study.

Our tips will also help you:

The fermentation temperature of yeast in the dough should be about 30 degrees. Overheated dough should be cooled, cold dough should be reheated and fresh yeast should be added;

Too much sugar or salt stops fermentation. This can be corrected by making a new dough and mixing it with the first batch of dough;

If there is too much water, dough and baked goods will not work;

If there is a lack of water, the baked goods will be hard, the fermentation of such dough is weak;

Excess salt will give a pale crust on the product, and the fermentation time will increase;

A lack of salt will also spoil the dough and make products made from it tasteless;

With excess sugar, the surface of the products quickly fries, but the middle does not have time to bake, the dough does not ferment well;

Lack of sugar makes baked goods pale in appearance;

Too much yeast will add an unpleasant sour alcoholic smell and taste to your baked goods;

With different ratios of components, you can get hard, soft, spongy or liquid dough;

Baking flour should be sifted well to saturate it with oxygen;

Baked goods made from soft or sponge dough can be stored for only a few days.

WHAT TO COOK FROM THE REMAINING DOUGH

Often you bought or made yeast dough yourself, prepared the desired pie and you were left with a piece of dough, which is called “neither here nor there.” And there’s not enough for the second pie, and the filling has run out, and you don’t know what to cook with the rest of the dough. For such cases, take advice from the chef. From a small amount of dough you can make products without filling, and without much hassle these can be buns, pretzels, bagels, crackers, which can be prepared not only from leftover bread, but also from leftover yeast dough. It’s good if you have some left over then the baked goods will turn out even tastier.

Let's make crumpets or flatbreads from the remaining dough.

Homemade ones are simple, let them only be 2-3 small ones. Divide the rest of the dough into equal parts and shape them into a ball. Then roll out the dough into a flat cake 1.5-2cm thick. Prick the center of the cake so that the cake does not lose its shape during baking and has an appetizing patterned appearance after baking. Place the formed cakes on a baking sheet and let stand for 15 minutes. Then put in the oven and bake until done.

Pretzels made from yeast dough

Small pretzels are something you can make from a small piece of dough. Place the dough on a table sprinkled with flour and, giving it the shape of a ball, roll it into a rope so that the middle is wider than the ends. The rolled out rope should be placed on a baking sheet and given the shape of a pretzel; on top of the pretzel you can decorate with a Christmas tree cut out from the remains of the dough. A pretzel can be woven from three strands in the form of a braid and the resulting braid can also be bent into a pretzel in the shape of a heart.

The pretzels on the baking sheet should be allowed to rest for 30 minutes, during which time the pretzels will increase in volume and become fluffy after baking. Prepared pretzels should be brushed with beaten egg and sprinkled with chopped nuts, or then put in the oven and bake for 30 minutes at 200-210 degrees. If the pretzel is not sprinkled before baking, you can dust it with powdered sugar after baking.

You can also use leftover dough to make horns. To do this, roll out the dough into a layer 5-6 mm thick and cut it into wedge-shaped pieces. Useful advice from the chef, to make it easier to make bagel wedges of the same size, give the dough layer a round shape and cut it into even segments. Then roll each wedge into a roll. If you have marmalade or candied fruits, you can put them on the wide edge of the wedge and you will get filled horns. When placing the cones on a baking sheet, bend the cones into a crescent shape. To make the baked goods varied, you can cut the outer side of the bagel with a knife. Let stand and bake at 240 degrees for 20 minutes. Sprinkle the finished horns from the leftover dough with powdered sugar; even without filling, they are perfect for tea.

Yeast dough fingers. You don't need a lot of dough for the fingers, so they can easily be made from leftover dough from making pies if you don't have enough filling. Roll the dough into a rope and cut into small pieces, form each piece into a ball, and shape the ball into a finger 8-12 cm long. Dip the fingers in melted butter and place on a baking sheet in rows. Let the fingers rest for 50-60 minutes and bake at 220 degrees for 20-25 minutes.

Dough figures for children. From the leftover yeast dough you can make figures in the form of animals, birds, flowers and mushrooms. It's easy to make a fish or cherries on a branch and even a squirrel. You need to add a little flour to the remaining dough to make it stiffer, then the figures will turn out more natural. Roll out the dough into a layer 8-10mm thick and cut it out with tin molds or mold it with your hands into whatever shapes you want. Place the finished figures on a baking sheet and brush with egg. You can decorate the figures by sprinkling with grated nuts, poppy seeds or raisins.

The figures should be allowed to stand for some time until they rise well and take on a natural shape. Then you can bake in a preheated oven at a temperature of 220-230 degrees for 15 minutes.

Homemade dough crackers

Crackers can be made not only from but also from leftover yeast dough; of course, the dough can be put in the freezer until next time, but it’s better to use it. After all, you can make excellent crackers that can be served with tea or . This is especially interesting for children.

Roll out the dough into 10cm long ropes and place them on a baking sheet, press their edges and let them rise until they rise well. Brush with beaten egg. Then bake at 220 degrees until done. Let the finished bundles stand for about a day. The next day, cut the bundles into thin slices and place them on a dry baking sheet and dry them for 20 minutes at 190 degrees in the oven.

You can make croutons with raisins if you mix them into the leftover dough. You can make crackers with sugar if the dough is simple. To do this, slices of crackers, after cutting the rope, one side should be dipped in a mixture of milk and eggs (1 egg per 0.5 cup of milk) and dipped in sugar, and then placed on a baking sheet to dry, sugar side up.

Small cinnamon rolls

If you have some dough left and some cinnamon, you can make some buns. Divide the dough into small pieces and give them a round shape. Excess flour should be shaken off. Place sugar mixed with ground cinnamon on a plate. Dip the dough balls into the sugar and press a little so that they are half covered with the mixture. Then place the buns on a greased baking sheet, sprinkled side up. Make a dent in the center of each bun with your finger and place a jam or candied cherry in it. The buns should be allowed to rest, then baked at 210 degrees for 20 minutes.

Yeast dough comes in several types: classic, butter and puff pastry. What to cook from it depends on what kind of dough the housewife prefers.

Classic is a dough with a small amount of sugar and fat. It also has a classic bread taste. This dough makes excellent homemade bread or pizza. The basis of a regular yeast dough is yeast (1 tablespoon) and flour (3 cups). Add salt (1 teaspoon) and just a little sugar (1 tablespoon) to “start” the yeast. If you pour a couple of tablespoons of vegetable oil into this dough, it will become more elastic and is perfect for pizza. Knead the same dough in sparkling water and add olive oil - here you have the basis for Italian foccacia bread. After spreading the dough in the form of a flatbread on a sheet, make indentations in it with your fingers. Next, grease the surface with melted butter and sprinkle with coarse salt, crushed garlic and finely chopped dill. After baking, you will have aromatic and delicious Italian bread on your table.

If you like to experiment, add finely chopped olives, fried onions, and any spices to your taste. Each time you get completely new bread. You can bake it in a special bread form or simply on a sheet in the form of pita bread or a loaf.

Rich yeast dough requires more complex recipes - there are many of them. Now we will give you the simplest, but time-tested:

1. Mix 4 tablespoons of yeast with one glass of warm milk. Add 1 cup sugar and 1 cup flour. This will be a dough, and let it ferment.
2. While the dough is rising, beat 4 eggs with six tablespoons of sugar and half a teaspoon of salt.
3. Mix the dough and egg mixture and add 150 grams of margarine, softened to a creamy consistency.
4. Pour flour into the dough base; you will need 1.3-1.8 kg of it. Let the dough rise twice, and then begin your culinary creativity.

From rich yeast dough you can bake a variety of buns (sprinkle them with cinnamon, poppy seeds, brown sugar), pies with berries and fruits, cheesecakes with cottage cheese or jam. This dough is perfect for pies with fish, pies with meat, mushrooms, cabbage - just reduce the amount of sugar by half. The most difficult thing to prepare is puff pastry. Not every even experienced housewife can cook it. Therefore, buy puff pastry dough in the store and surprise your loved ones with airy, melt-in-your-mouth pies, buns and pies. The airiness and fragility of puff pastry is given by the layers of butter between the layers of dough. And the filling in puff pastries can also be very varied: berries, fruits, mushrooms, meat.

If you have learned how to make yeast dough and bake bread, buns and pies from it, then now you will always have fresh homemade baked goods on your table. Bon appetit!

Pancakes on old dough.
For the first time, I made the dough for pancakes overnight, in which about 1/4 was old yeast dough (I made the old dough sponge, 48 hours before the new one, it spent most of the time in the refrigerator). Add unheated milk to the old dough in the bowl and vigorously swirl the dough in the milk with a fork. Added salt, sugar, vegetable oil to the bowl and stirred. Added sifted flour, stirred with a fork, added more flour to make a dough like quite thick sour cream, stirred with a fork until it was close to smooth. She covered it with a wet double-folded cotton non-terry towel and put it in the refrigerator on the bottom shelf.
In the morning I took out a bowl, the dough almost doubled overnight. I left it in the kitchen, after 2 hours it started bubbling.

I baked it in a very hot frying pan with very hot vegetable oil. I took the dough with a wet tablespoon and let it fall freely onto the frying pan from the spoon, so the pancakes were irregular in shape, but so tasty. After putting the batter on the pancakes in the frying pan, I reduced the heat to medium, after turning the pancakes over, I lowered the heat to low (otherwise how would I photograph them in the pan? :)). I turn them over to the other side, starting with the smallest pancake and ending with the largest.
Tasty... I like to sprinkle them with cinnamon.

Pies on old dough.
Dough
Mixture of old dough with milk (Pour about 1/2 cup of milk into a bowl in which there was some pancake batter left (for one large pancake), let it sit under a damp towel. When the mixture bubbled, added the rest)
~ 4.5 cups of flour (I knead with my hands so I can feel the dough and not over-flour it)
1 cup (240 ml) milk
1/4 cup vegetable oil
1 tsp. salt
3 tsp. Sahara
black pepper

Filling
1/2 large head of cabbage
4 large eggs
salt
black pepper
nutmeg

Mixed everything for the dough. I kneaded it with my hands until smooth and kneaded it a little more. The result was a soft dough that did not stick to my hands. I formed the dough into a ball, covered the bowl with a wet non-terry towel, and left it to rise.
The dough grew approximately 2.5 times during each approach.
I crushed it twice.
I plucked pieces of dough for pies from the total mass of dough, rolled them into balls, and again let a drop rise (while I was molding everything, the first ones had already risen). I didn’t roll it out with a rolling pin, but spread it out with my hands. It still turned out quite thin and there was no “dome” in the finished pies.

I chopped the cabbage, blanched it in boiling salted water, put it in a colander, let it drain and cool completely.

I boiled the eggs hard, peeled and cut them. I added cabbage, salt, pepper and nutmeg so that the filling had a strong flavor. Cool the filling completely.
I formed the pies and let them rest for 1 hour.
I brushed the pies with milk before baking.
Bake for 22-24 minutes in the middle of the oven at a temperature of 180 C, on baking sheets lined with baking paper. Cool on the baking sheets on a wire rack to cool the baked goods.
The pies are delicious, the dough is quite thin.