Working with shortbread yeast dough is a pleasure, it is docile, does not deform in the oven, and the products turn out crumbly. But there is one BUT: given that the dough is still shortbread, you don’t need to knead it for a long time, otherwise you won’t get the crumbly structure of the finished baked goods.
Before starting to prepare the dough, put the butter in the freezer to freeze it a little. This will make it easier to grate the butter.
Combine sour cream, dry yeast and half the sugar. Mix everything, cover and leave in a warm place for 1 hour. I placed the dishes with the yeast mixture in the sun, the process of activating the yeast lasted about 45 minutes. During this time, the mass will not foam much, but the consistency will noticeably change - it will become more airy.
Place the yeast mixture, remaining sugar and egg yolks into the bowl for kneading the dough. Mix everything until smooth.
Let's grate the frozen butter here and mix everything again.
It's time for flour: we start kneading the dough with 350 grams of flour, gradually adding it as needed. You may need more or less of it. The result should be a soft, non-sticky, very pleasant dough that easily gathers into a ball and does not crumble. It took me exactly 400 grams of flour.
Knead the dough briefly, once all the ingredients are mixed, form a ball, cover the dough and put it in the refrigerator for at least 1 hour.
The shortbread yeast dough is ready, and you can give free rein to your culinary imagination.
It is easier to work with the dough while it is chilled. There are no problems with rolling out, but you can dust the surface with flour (just a little bit). If you need to roll out the dough thinner, for example for a tart, then it is more convenient to do this between two sheets of parchment.
From the resulting dough I made a tart with apples and cherries, as well as a small tray of bagels with marmalade (12 pieces). And I still have a piece of dough left for tomorrow. What will I do with it? Perhaps a galette with cheese filling. But I'll think about it tomorrow!
Bon appetit!
Almost all housewives are familiar with shortbread dough first hand. But not everyone knows about it interesting option cooking with yeast. This shortbread dough It is even more crumbly and, at the same time, it is more tender and melting than prepared in the classical way. In this recipe I want to tell you about the cooking features shortcrust pastry with yeast at home. Step-by-step photos will allow even novice housewives to master the recipe without any problems.
Let's prepare the necessary products:
- dry yeast - 7 g;
- sugar - 2 tbsp. with a slide;
- margarine - 250 gr;
- sour cream - 125 gr;
- flour - 500 gr;
- egg yolks - 2 pcs;
- salt - 1 pinch.
How to make shortcrust yeast dough for pie, pies, cookies or bagels
We begin preparation by grinding cold margarine with flour, achieving fine crumbs. This can be done the old fashioned way by hand or using kitchen helpers.
Add 2 yolks to the crumbs in a bowl (the whites will have to find some other use) and sour cream. As for the latter, the fattier it is, the better. Crumble pressed yeast (20 g) on top or sprinkle dry yeast evenly.
Try to knead the shortbread yeast dough as quickly as possible. Without overheating it with the warmth of your hands, gather it into a ball. If it crumbles, you need to add a little sour cream, it turns out too sticky - there is not enough flour, feel free to add it in minimal portions.
Place the finished dough in the refrigerator for an hour. That's right - sometimes yeast also needs refreshment. 🙂
After an hour, we take out our shortcrust pastry with yeast and, as you can see in the photo, its volume has practically not changed.
But it has changed a lot internal structure. It became a little porous and loose.
What to bake from easy-to-prepare and crumbly yeast - the choice is yours. Delicious baking!
Sand-yeast bagels
This recipe came from Crimea. That’s why the bagels are Crimean, although in general they are called simply – sand-yeast bagels. The dough is very unusual, crumbly and fluffy at the same time, that’s why they are delicious, and you get a lot of them, even from half a serving!
It was an elusive recipe - shortbread yeast dough. I have long dreamed of learning how to make it. But the result was either yeast dough or shortbread dough. And here’s how to combine them in order to combine the splendor of the first and the crumbliness of the second!.. We sometimes bought similar bagels in the store, but homemade baked goods are a hundred times better than store-bought ones!
And so we come to Crimea to visit friends, and there for tea... those same bagels from childhood! Friends were happy to share the recipe, which turned out to be both simple and wonderful. And I’m sharing with you :)
Ingredients for shortbread yeast dough:
25 g fresh yeast;
- 1 tablespoon of sugar;
- half a glass of milk;
- 1 egg;
- 250 g butter (or 1 pack of high-quality margarine, for crumbly baked goods - like for chestnut cookies);
- 3 or a little more cups of flour.
The filling for shortbread yeast bagels can be anything: jam, chopped nuts, raisins. But the easiest option is to mix half a cup of sugar with a pinch of cinnamon and sprinkle on the dough circle.
How to prepare shortbread yeast dough for bagels:
Grind the yeast with sugar.
We dilute the yeast, ground with sugar, with warm milk.
Chop the flour and softened butter into crumbs with a wide knife.
Beat the egg into the butter-flour crumbs and mix.
Now pour the milk and yeast into the flour mixture and knead the dough. If it is sticky, add a little flour.
Having kneaded the shortbread yeast dough, roll it into a ball and put it... no, not in a warm place, as usual with yeast dough, but in the refrigerator for 1 hour.
Prepare the filling - mix sugar with a little cinnamon.
After some time, we take out the dough and divide it into parts: it can be 2, or it can be 4. Depending on this, you will get bagels of different shapes!
Sprinkle the table with flour and roll out some of the dough into a circle. Sprinkle with cinnamon sugar.
Then we cut the circle into 16 segments. It’s more convenient to cut it like this: in half, into quarters, into eighths, into sixteenths. Then the segments are almost the same width.
Now look: if you divide it into a couple of parts, the circles turn out to be large, and the bagels are also large and plump.
Or you can divide the dough into more parts and roll out circles of small diameter, only 2 mm thick. These bagels turn out to be completely unusual: tiny, elegant, thin!
Having rolled the bagels from the wide edge to the narrow, place them on a baking sheet sprinkled with flour or lined with baking parchment.
Bake at 200C for about half an hour. When they turn golden brown, try it with a wooden stick: if it’s dry, it means the bagels are ready!
Place the bagels on a plate, they will cool quickly, and you can try them!
Shortbread bagels yeast dough– this is great, try it. You'll love it too!
Is there a more beautiful scent in the world than the aroma homemade baked goods! In this age, when you need to get everything done quickly, buying baked goods in a store or cafe seems attractive. But today, being able to cook, including using dough, is a sign of caring for your family. After all, store-bought products are full of all sorts of unnecessary additives. This dough is simply amazing in its ease of preparation, set of necessary products and versatility. If you have never dealt with yeast dough, we recommend starting with this recipe. And there are so many things you can prepare based on this dough: pies, pies, sochni, baklava, rolls... Create with us and bon appetit!
Necessary:
- Butter (or margarine) 200 g
- Flour – 2 cups (350 g)
- Pressed yeast 10 g (dry 1 tsp without a slide)
- Salt – ½ tsp
- Sugar – 2 tbsp (can be varied as desired)
- Warm water – 60 ml
Preparation:
Dissolve yeast in warm water and add 1 tbsp sugar. Leave for 10-15 minutes.
Grind the butter with flour, salt and 1 tbsp sugar into crumbs.
Pour water with yeast into the crumbs and knead the dough. It should not be tight, but flexible. The exact amount of flour depends on its properties, so if the dough seems soft to you, then add a little to make it easier to work with.
Carve immediately.
Baking from this dough turns out very tasty. Roll it out to a thickness of up to 1 cm, for juiciness 0.5 cm.
After cutting the dough, cover it and leave it to rise for 40 - 60 minutes. Then brush with egg and bake until golden brown.
Have fun and enjoy your meal!
Apple pie. Can be used
Sorrel pie recipe
For those who are accustomed only to sorrel soups, it will probably be difficult to imagine a sweet sorrel pie! But, believe me, sweet and sour sorrel pie is just a fairy tale!
If you have never tried it before, you are just lucky - a unique discovery awaits you! Be sure to try it! This is our family's favorite! It flies away in one go! Moderately sweet, with a pleasant sourness, characteristic only of sorrel! Everyone will ask for the recipe)
A this dough perfect! Suitable for absolutely all pies: apple, cabbage, jam.
Ingredients:
- butter 200 gr
- water 125 ml (3/4 cup)
- dry yeast 1 tbsp.
- sugar 2 tsp
- salt (1 tsp)
Filling:
- sorrel 0.5 kg
- sugar 0.5 cups (glass volume 200 ml)
- semolina 3 tbsp.
Preparation:
Dissolve sugar (2 tsp) in warm water (125 ml) and add dry yeast (1-2 tsp).
Stir and leave the yeast to revive for 10-15 minutes.
In the meantime, let's prepare the dough.
Place pieces of soft butter and salt to taste (1 tsp) into the sifted flour. Using your hands, rub the butter and flour into crumbs.
The yeast was just right.
Make a well in the butter-flour crumbs and pour the yeast into it.
Gently knead the dough, adding more flour if necessary.
There is no need to knead for a long time; shortbread dough loves quick kneading. Form into a ball.
Place the dough in a bowl, cover cling film
or a towel and leave to rise 30-40 minutes.
Don't forget to make holes in the film with a knife so that the dough can breathe.
Now let's take care of the sorrel. Cut off the tails and wash them.
Cut it into large pieces.
In a bowl with chopped sorrel add sugar(0.5 cups) and mix gently with your hands. If you want the cake to be sweeter, you can add 1 cup of sugar. Add 3 tbsp. semolina. Mix everything. The filling is ready.
Meanwhile, the dough has risen. Roll it out as usual and place it on parchment paper on a baking sheet. Place sorrel on top with your hands. I do not sprinkle the surface of the dough with semolina or starch, since we like juicy pies - the semolina that we have already added to the sorrel is enough.
Roll out the remaining dough and use a rolling pin to cover the top of the pie.
Seal the edges of the pie and make small cuts across the entire surface of the pie. Steam will escape through them.
Bake the pie in a preheated oven at 180°C for 30 minutes.
The pie will not be particularly brown due to the small amount of sugar in the dough. But that doesn’t spoil it at all!
The dough turns out very crumbly, tender and soft. It's simply magical!
Your wonderful pie is ready! Sprinkle with powdered sugar. Very simple and so tasty!
Let the pie cool slightly, otherwise the sorrel filling will leak. And you can call your family, in a couple of minutes there will be nothing left of the miracle pie!
Bon appetit! Your Julia.
- butter 200 gr
- premium wheat flour 3 cups (cup volume 200 ml)
- water 125 ml (3/4 cup)
- dry yeast 1 tbsp.
- sugar 2 tsp
- salt (1 tsp)