For mixing, choose a food processor or mixer with two types of attachments, then you will have to make a minimum of time and physical effort. Butter yeast dough is suitable for pies with different fillings. Bake sweet, meat, fish, berry - any pies and pies.
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Ingredients:
Flour - 180 g
Eggs - 3 pcs.
Butter - 50 g
Milk - 70 ml
Fresh yeast - 20 g
Sugar - 1 tbsp. l. + 50 g
Vanilla sugar - 5 g
Salt - 3 g
Step by step recipe:
If you decide to bake delicious homemade pies, knead a tender, fluffy, "breathing" yeast dough. It is also called "refrigerator dough". It is in these conditions that growth takes place, which is especially convenient in the absence of a warm place for normal proofing.
In addition, for an airy, porous crumb, you should not add a lot of flour, work with your hands, roll out layers and shape products. Act like jellied pies. Pour about half of the dough into a fireproof dish, then scatter the filling and cover with the rest of the sticky baking. You can use portioned containers (for small filled patties).
Exactly observe the proportions of the products, the order of the laying and beat everything thoroughly with a powerful unit.
First, dilute compressed / fresh yeast and a spoonful of sugar in slightly warmed milk. Cover and let the dough foaming (10-15 minutes in a warm place).
Beat eggs separately for 3 minutes with a pinch of salt. Up to light foam.
In parallel, melt and cool a little high-quality butter.
Pour the frothy dough into the egg mixture and continue whisking for the next 1-2 minutes.
Be sure to sift the wheat flour (1-2 times), then pour it to the main liquid composition. We change the mixer nozzles - now we need beaters on the spiral. Knead until the flour areas are completely removed (3-4 minutes).
At the end of the kneading, pour in the cooled butter, stir in with spiral nozzles until complete connection. Butter yeast dough for pies should be homogeneous, sticky, viscous.
Pour the workpiece into a clean and dry container, throw in cling film and put it on the shelf of the refrigerator for proofing / growing the dough for 60-90 minutes.
If your pies are sweet, dip granulated sugar (50 g), vanilla sugar (5-10 g) into the risen baking and beat everything again with spirals. For savory baked goods, use the dough immediately.
Happy baking experiments!
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