Delicate dough for pies - like fluff. Yeast dough is soft as fluff - suitable for any yeast-based baking.

• premium flour - 4 tablespoons and another 550 g;
• vegetable oil- 80 ml;
• yeast - 21 g fresh or 7 g dry;
• table salt - 1 teaspoon;
• purified water - 300 ml;
• granulated sugar - 2 tablespoons.

How to make a tender dough for pies

Pour slightly warmed water into a convenient container, add sugar and stir until the crystals dissolve.

Measure out the required amount of yeast, if you took live - chop and throw into the syrup in small pieces. Mash them with your hand and add 4 tablespoons of sifted flour one at a time. Stir to make a homogeneous mixture. The yeast will start working right away. Do the same with activated yeast, even if the recommendations for use advise mixing with dry flour.

Cover the bowl with a towel and let the yeast mixture sit for a quarter of an hour. Then add coarse salt and ½ part flour to the frothy mass.

Stir the workpiece with a spoon and pour in the oil.

Thanks to the fatty component, the dough kneads well and does not stick to your hands. Gradually add almost all of the remaining flour and knead to a soft dough.

Place the bowl of dough in a warm place and let sit for about an hour.

If you have a multicooker, place in the bowl and display the yoghurt program. At such a comfortable temperature, the dough will increase in volume several times in just one hour. Then lightly crush the pliable dough and use as directed.

In addition to pies, it makes excellent pizza or dough sausages. Such a light dough can be stored in the refrigerator for some time, therefore, having made it in the evening, in the morning you can please your loved ones with a delicious delicacy.

Dough like fluff - recipe Choosing the right type of dough base will be easy. For fried pies, a recipe is suitable yeast-free dough, and for baked - on yeast. Beginners will need a classic, easy recipe dough like fluff on kefir with yeast or baking powder, but professionals can try to prepare a base for baking with yeast. Cooked products are light and airy, keep fresh for a long time and do not stale for a long time. They can be served for dessert and as an addition to soups. You can also bake products in a multicooker. To do this, put the workpieces on the bottom of the bowl, lightly oiled, cover with a lid and set the "Baking" mode. The process takes about an hour. Light buns and pies will turn out to be especially tender, but without the usual fried or baked crust. Low-calorie pastries will appeal to children and adults, and all sweets lovers will appreciate it.

Dough like fluff on kefir Dough on kefir like fluff refers to the traditional versions of the base for baking. Delicious baked and fried pies are made from it. In addition, such dough can be used to make delicious, soft steamed dumplings with various fillings. The main rule of mixing is that kefir should be warm, and flour and soda should be pre-sieved several times through a fine sieve. Ingredients: kefir - 200 ml; vegetable oil - 100 ml; flour - 600 g; soda - 0.5 tsp; sugar - 30 g; salt - 1 tsp Method of preparation: Mix kefir with butter, heat slightly, salt, sweeten. Sift flour with baking soda, add kefir mixture to them. Knead the dough, cover, set aside in the heat for half an hour. Let it come up, knead it, roll it into a layer or roll, form blanks for pies. Vinegar is not needed for extinguishing, because the acid of kefir will extinguish the soda. Instead of baking soda, you can use baking powder or baking powder.

Yeast dough on kefir like fluff In it, along with yeast, a fermented milk drink is used (you can take fermented baked milk, sourdough). The result is a fluffy dough saturated with air bubbles and the same delicate, airy baked goods. It is good to make fragrant pies, whites or pizza with various fillings from the mass. Ingredients: kefir - 400 ml; flour - 800 g; dry yeast - sachet; refined sugar - 30 g; olive oil - 75 ml; salt - a pinch. Method of preparation: Heat kefir to 40 degrees, mix with sugar. Add yeast, stir well, let rise for five minutes. After bubbles form on the surface, add olive oil, knead. Separately sift flour, salt, add portions to kefir. Knead for 15 minutes so that the mass stops sticking to your hands. Form a ball, leave in a warm place for an hour, crumple twice during this time. Sprinkle with flour, roll out, shape the products.

Bun dough like fluff The bun dough is versatile. In addition to creamy margarine, which is easily replaced with butter, it includes yogurt or kefir. When kneading the base, you should pay attention to its consistency - the dough should lag well from the walls of the dishes, not stick to your hands. But it is also impossible to overdo it with flour, so as not to make the baked goods tough and inedible. Ingredients: curdled milk - 0.75 l; margarine - 200 g; eggs - 3 pcs.; sugar - 100 g; salt - a pinch; yeast - 20 g; flour - 1200 g. Method of preparation: Melt margarine in a steam bath, mix with sugar and salt, curdled milk. Let cool slightly, add eggs with yeast. Add flour gradually, mixing well each time you add. Let it come up warm, wrinkle. Once again, let the dough increase in volume, roll it into a layer, roll a roll, cut into pieces or shape the product to your taste. Sprinkle the future buns with cinnamon, poppy seeds or sesame seeds, pour over the sugar syrup and bake in a well-heated oven for 25-30 minutes, depending on the recipe. Serve for dessert.

Dough like fluff for pies in the oven Dough like fluff for pies on kefir and dry yeast is suitable for baking sweet or unleavened products. Pies with raspberries or other berries, as well as cabbage and minced meat, eggs and rice, carrots and raisins are especially tasty from it. If preparing sweet pastries then add vanillin and more sugar. Suitable for savory pies are cheese, spices or vegetables, meat with mushrooms, cereals and herbs. Ingredients: kefir - a glass; vegetable oil - half a glass; fresh yeast - 35 g; flour - 600 g; salt - 10 g; sugar - 20 g; vanillin - a pinch. Method of preparation: Stir warm kefir with butter, salt, sugar. Heat the mass slightly. Sift flour, combine with yeast and vanilla. Pour kefir into the flour, knead the dough with a mixer, cover with cling film. Set aside in a warm place for half an hour to part. Crumple, roll, form pies, lay out the filling.

The dough is like fluff for fried pies From the finished mass you will get delicious whites, pasties or pies with potatoes. Air, tender dough it turns out to be very porous, soft, and when roasted it increases several times. This must be taken into account during subsequent processing and spread the pies at a distance from each other so that they do not stick together. Ingredients: water - 0.3 l; sugar - 30 g; salt - 3 g; vegetable oil - 60 ml; flour - 575 g; dry yeast - 10 g. Method of preparation: Heat water, dilute sugar with yeast. Add 100 g flour, beat with a whisk until bubbles appear. Cover the pan with a towel, set aside in warmth for half an hour until a foam cap appears. Salt the mass, add the rest of the flour, knead. Pour in oil, cover with a napkin. Set aside in heat for a couple of hours until the mass triples in volume. Hump ​​the dough, brush your hands with butter and mold the products. Fry in hot oil until golden brown.

Curd dough like fluff in 5 minutes Lazy dough like fluff is quickly prepared not in five minutes, but in half an hour it is possible to make it and start baking delicious fragrant pies or buns for dessert. It contains a minimum of components and mixes quickly. A feature of this type of dough is that it is extremely airy and, if you plan to bake curly products, then you should choose a different base recipe for them. Ingredients: cottage cheese - 250 g; vegetable oil - 180 ml; eggs - 2 pcs.; sugar - 100 g; salt - 10 g; soda - a teaspoon; flour - 0.3 kg. Method of preparation: Combine cottage cheese, eggs, butter, mash with a fork. The result is a homogeneous, smooth mass. Salt, sweeten, knead thoroughly. Quench the soda with vinegar, add to the mass, gradually add flour. Knead into a soft dough, leave to rest for 20 minutes. Shape and bake at high temperature for 20-25 minutes.

Yeast dough like fluff Universal yeast dough like fluff turns out, because it is suitable for sculpting pies, cheesecakes and buns. If you add sugar and vanillin to it, you get buns and pretzels, and if you take a ham and cheese filling, you get pizza. It is good to bake small poppy rolls for breakfast from downy dough, fragrant pretzels with cheese, and even make blanks for pasties with meat filling. Ingredients: milk - glass; fast yeast - 20 g; sugar - 20 g; vegetable oil - 80 ml; salt - 10 g; flour - 0.4 kg. Method of preparation: Warm milk slightly, sweeten, salt, pour in butter. Stir until the products form a homogeneous mass, add yeast. Sift flour three times, add portions to the dough. Knead the mass from the center outward in a folding motion. Continue stirring for 15 minutes. Form a ball, transfer to a bowl, cover with a towel, put in a warm place. Wait an hour for the base to rise in volume threefold, gently wrinkle. Shape the cakes, cover with a towel, set aside for 10 minutes to raise.

Dough like fluff on milk Yeast dough like fluff on milk is less saturated with air than kefir, but it can be easily corrected by prolonged kneading. To saturate the mass with oxygen, it is recommended to sift the flour three or four times, and then add it to the base. The result is an airy yeast dough that rises quickly when baked, due to which the buns will acquire a delicate texture. Ingredients: milk - 300 ml; granulated sugar - 80 g; flour - 700 g; eggs - 2 pcs.; vegetable oil - 100 ml; fresh pressed yeast - 25 g. Method of preparation: Heat the milk, add 100 g of sifted flour with sugar and yeast. Knead the dough, leave to rise for half an hour. Pour the eggs, beaten with salt, into the matched dough, sift the flour, pour in the butter. Knead the soft mass, leave for 15 minutes so that it can come up to the desired volume (the mass increases two to three times). Divide into pieces, roll into balls, let stand for 10 minutes, place on a baking sheet. Bake the products at a temperature of 180-200C for 25-30 minutes.

Dough like fluff on water Pies and rolls from this base will turn out soft, fragrant. This base option is useful for posts when you have to limit yourself in the choice of dishes. Cook pies with cabbage or potatoes on such a dough - they will also turn out to be very tasty, but at the same time less high-calorie, dietary. Ingredients: sugar - glass; vegetable oil - 100 ml; water - 0.5 l; yeast - 50 g; flour - 1000 g. Method of preparation: Dissolve sugar with butter and 100 milliliters of water, boil. Pour two more glasses of water, dilute the yeast. Stir, add a little flour, stir until creamy. Leave the resulting dough warm for half an hour. Sift the remaining flour, knead until the dough comes off your hands. Let it warm for an hour so that the mass doubles in volume.

Pizza dough like pizza dough The pizza dough is airy and soft, like the following recipe. In addition to the famous dish, it is good to bake pies with meat, fish, cheese from this base. Before baking products, it is imperative to allow the blanks to distance, then the pizza or pies will turn out fluffy, airy. If you prefer thin crust for pizza, then bake the items immediately. Ingredients: kefir - a glass; flour - 600 g; sunflower oil - 100 ml; sugar - 20 g; salt - 10 g; dry yeast - 10 g. Method of preparation: Stir kefir with butter, sweeten, salt, warm to room temperature. Sift flour, add yeast, gradually combine with the first mass. Knead a firm, soft foundation and let it sit for half an hour. Pound, shape, lay out the filling and bake at very high temperature.

The dough is like fluff - soft tender and airy Everyone experienced cook has its own secret of air dough. Here are some of these subtleties: - the lower the fat content of kefir, the more liquid the dough will turn out, so you need to adjust the amount of flour; - how the dough turns out to be fluff, if you take warm water, not hot, otherwise the yeast will die and prevent the mass from rising; - for very tasty fried pies, not too fresh kefir is suitable, but slightly standing; - first mix the baking powder and soda with flour or dissolve in kefir, and then add the rest of the products; - for yeast dough that resembles fluff, it is worth observing exactly the proving time, otherwise it will affect the quality of the finished pies - they will not turn out so airy, they can settle and come out flat; - put the products in a preheated oven and do not open the door when baking, so that the pies retain their volume and do not settle; - it is better to take vegetable oil for the dough, refined, tasteless and odorless; - bake the products first at a high temperature (180-190C), then gradually reduce it so that the baked goods are evenly baked and porous; - it is better to knead the mass with your hands. Such a dough will become more pliable when rolling, acquire elasticity and firmness.

The mere mention of yeast dough causes fear in the eyes of inexperienced housewives. Although, chefs argue that the difficulties of working with yeast are greatly exaggerated. According to our recipe, you will definitely prepare a "like fluff" yeast dough for pies and pies the first time.

How to make dough "like fluff" for pies or buns

Kitchen tools: large bowl, small bowl, whisk, spatula, spoon, saucepan or saucepan.

Ingredients

• Poor flour can ruin baked goods, even for professionals... You should only use 1 or premium wheat flour.
• Salt must be added, regardless of whether the filling is sweet or salty.
• If you don't have enough sugar, yeast won't play... And its excess will make the dough heavy, it simply will not rise.

• Any yeast can be taken: live pressed, granulated or dry.
• If the baked goods are not cooked in fasting, part of the vegetable oil can be replaced with melted butter. The taste of baked goods will greatly benefit from this.

Step by step cooking

1. For starter culture, pour 2 tablespoons of warm water into a bowl and add 1 tablespoon of sugar. Stir until sugar dissolves.
   
2. Add 2 tsp. dry yeast, mix and leave for a quarter of an hour until a frothy cap is formed. For reliability, the container must be tightened with cling film or covered with a linen towel.
   
3. Pour 1 glass of kefir into a saucepan and put on low heat. Add 0.5 cups of sunflower oil, 0.5 tablespoons of sugar and 1 teaspoon of salt. Heat everything to a temperature of 40 degrees, stirring constantly with a whisk. The temperature of the mixture should be comfortable for the body (just check with your finger), otherwise the yeast will simply boil.
   
4. Pour the contents of the saucepan into a large deep bowl, add the yeast starter there.
   
5. Sift 3 cups flour and add to a bowl in small portions.
   
6. Mix everything thoroughly first with a spoon or spatula; you need to finish the batch with your hands. The dough is elastic and does not stick to your hands at all.
   
7. Form a bun out of the dough, knead it well with your hands, put it in a bowl and cover everything with a towel. Leave to stand in a quiet place for 2 hours.
   
8. The dough is ready and ready to use. If you do not use up completely, the rest can be frozen.
   

Video

Yeast dough "like fluff" on kefir is suitable for making pies, pies or pizza. It is cooked without eggs, which means that it can be cooked during the fast. Baking from it does not stale for several days, remains soft and fluffy.

Cooking time: 1 hour 25 minutes.
Servings: 5-6.
Inventory: spoon, silicone spatula, whisk, small bowl - 2 pcs, large deep bowl, stewpan, cling film, linen towel.

Ingredients

Step by step cooking

Video

Unsweetened dough "like down" is suitable for baking fried pies or whitewash in the oven. The video clearly shows what consistency and density of the dough should be obtained with each batch.

The subtleties of cooking

Chefs can ponder for hours about why the yeast dough did not rise, settled, rose unevenly and fell off, cracked, or did not grow in the oven. Little things in the process simply do not exist. Here is a list of the most common mistakes at each stage of cooking.

Leaven

• Stale tremors... Like any product, dry yeast has its own shelf life. Chefs do not recommend using even those that have not yet expired, but are already coming to an end. You need to use the freshest yeast.
• Water at the wrong temperature... In too cold milk and water, yeast will never grow. As, however, and at hot temperatures. Optimum should be - 36-38 degrees (body temperature).

Proofing

Proofing yeast dough is time of intensive yeast fermentation and an important stage in cooking... It is during proofing that a light porous structure of the dough is formed. This process is influenced not only by the room temperature. Yeast can settle even when shaken when the bowl is moved from place to place. And our grandmothers generally drove the children out of the kitchen, because yeast baked goods also do not like loud conversations. So we don’t touch the container with the dough, don’t open it, don’t poke it with a finger unnecessarily and don’t go past it once again.

• Insufficient or excessive proofing time... It is difficult for a beginner to determine the exact time. Therefore, at first, you need to strictly adhere to the recommendation of experienced chefs, and then your own understanding will come with experience.
• Cold room... Yeast dough does not like the cold and is capricious in drafts. The best place for sourdough and proofing is when the oven is off, it's quiet and cozy. In the cold season, it is better to combine the preparation of yeast baked goods with the preparation of dinner. Then the kitchen will be warm enough, and it is better to keep the situation under control.
• Formation of pies (or other products) without preliminary proofing... The dough should rest at every stage: after dividing into portions, let it lie on the table for 5-7 minutes (cover with a towel). Ready-made pies (pies, buns) should also rest on the form for at least 10 minutes and grow a little. Before loading into the oven, the surface of the dough must be greased with water or an egg diluted in water. Then it won't crack.

Kneading

Yeast dough loves hands, so you need to knead it for a long time... To make the baking especially tender, there is another life hack: at the end of the batch, pour a couple of tablespoons of homemade "sour milk" (sour milk) onto your hand and finish the batch with it.

Baking

• Incorrect oven temperature... The oven needs to be thoroughly warmed up to 180 degrees. You need to turn it on after the main proofing of the dough. Then the oven will warm up properly and the dough will work well.
• Too many nasty... It is not worth loading all the trays into the oven at once. Otherwise, the temperature drops sharply and the dough does not rise.

Filling options for pies, rolls and patties

Fillings with herbs are a real vitamin bomb for spring avitominosis:

• The unsweetened filling for green onion pies is prepared quite simply: finely chop 400 g of green onions, add 3-4 chopped boiled eggs, salt and pepper to taste. The onion in the recipe can be partially or completely replaced with wild garlic.
• Unsweetened pie filling can be prepared differently: add 5-6 raw eggs... Mix everything, salt and pepper.

Sweet toppings are no less popular:

• For the most popular curd filling, the curd must be taken very dry, otherwise, when combined with sugar, the filling will become too liquid and simply leak out.
• Orange filling takes a little longer to cook but turns the pie into a festive dish. To do this, grind 2 large oranges with the peel in a blender. Pour everything into a saucepan, add sugar and boil until thick. You can add chopped nuts or almond petals to the filling.

• - a real salvation for busy housewives.
• Dumplings are the best food for breakfast, lunch and dinner. You can make them in advance, freeze them in the freezer and cook at the right time. The advice of experienced housewives will help to prepare the right one.
• Crispy will return you to the atmosphere of a real Italian pizzeria.
• Do you think how else to please the household? The recipe is just for those who do not want to stand at the stove for too long.

We hope that using our advice, you will no longer buy ready-made yeast dough, but cook it yourself. We will be grateful if you share in the comments the subtleties and family secrets in dealing with yeast.

The simplest dough recipe (especially good for savory pies and pies) - yeast dough "like fluff" on kefir. Minimum ingredients available step by step recipe cooking - and already after 1.5 hours, the aroma of delicious pies made from tender "downy" dough will float through your house.

Yeast dough "like fluff" recipe:

• Odorless vegetable oil (refined sunflower or corn oil is suitable) - 0.5 glass
• Kefir - 1 glass
• Wheat flour - 3 cups
• Salt - 1 tsp
• Sugar - 1 tbsp. a spoon
• Dry yeast - 11 g (standard small bag)

The recipe uses a regular faceted glass with a volume of 250 g.

To lubricate dough products:

• Egg yolk - 1 pc.
• Milk - 2 tbsp. spoons
• A pinch of salt

How to make yeast dough with kefir

For me, any dough preparation process begins with the activation of the yeast. Pour dry yeast into a small container, add 1 teaspoon of sugar and a little water (1/3 cup). Stir so that the yeast "blooms", but complete homogeneity can not be achieved, the main thing is that the yeast is soaked. Never mind the lumps! We leave the resulting mixture for 10-15 minutes. After this time, a foamy head will appear on the yeast, which tells us about a high-quality product, that the yeast "has worked", which means that the dough will turn out to be great!
This is the "push" that the yeast needs to start the process.
There are many recipes for yeast dough (rich and non-rich), but I always start by activating the yeast in this way, it doesn't matter if I bake or.

Mix vegetable oil (0.5 cups) with kefir (1 cup) and put the saucepan on the stove. We heat the mixture to a warm state, t about 40 C. Do not overheat the kefir with butter at this stage, so that you do not have to cool it for a long time before combining with the yeast (yeast dies at temperatures above 40 C).

So, stir kefir with butter until smooth. Our grandmothers also made kefir dough for pies, because this is one of the most successful kneading methods (the dough rises well, and its structure is airy and porous).

Another remarkable feature of the "like down" dough is that it does not stale for a long time. ready-made baked goods... Pies and pies on this dough will stay fresh and soft for a long time! Many people ask if this recipe can be used for pies in a pan, I recommend another recipe -.

Now add the remaining sugar to the kefir mixture.

Take note, the dough there is wonderful, tasty, porous, layered.

Salt (1 tsp).

Sift 3 cups of flour into a separate bowl and keep it ready. You may not need all the flour! According to its density and other characteristics, flour may differ, so each housewife needs a different amount of flour.

When cooking according to recipes from the Internet, focus on the consistency of the dough (usually you can see it in a photo or video). In order not to be mistaken, and not to shift the flour, add half a glass and stir.

Pour the matched liquid with yeast into the milk with kefir. Stir.

Add flour in small portions, stirring constantly and checking the consistency of the dough: it should turn out soft and tender, but not stick to your hands.

Yeast dough "like down" is very pleasant to work with, as it contains a large amount of vegetable oil. When forming pies, you practically don't need to add flour!

After kneading, put the dough in the switched off oven to rise. There are no drafts in the oven, the space is closed and convenient for proving yeast dough. I advise you to completely cover the dough with a towel so that a crust does not form on its surface.

There is an interesting way of proving yeast dough in an oven, which is preheated at a temperature of 40 C for 10 minutes and then turned off. Yeast dough is placed in a weakly heated oven to "rise". I have successfully applied this method in practice - the dough really rises much faster, so as an emergency method, when there is no time at all, this method can be used!

After 30-40 minutes, we will see that the dough has grown significantly in size. It should be wrinkled and you can start forming pies or pies.

I do not roll out the dough "like fluff", I just separate the pieces with my hands.

I spread portions of dough on a baking sheet on which I will bake pies and flatten them with my hands, slightly stretching. Then I spread the filling and join the dough along the seam, pressing firmly.

Remember that already formed pies do not need to be immediately sent to the oven to bake! Yeast dough patties should be spaced and fit properly.

To do this, let them stand at room temperature on a table.

To prevent the dough from winding, it is better to cover the pies with a towel (or stretch cling film over the pies). This dough recipe will take 20-25 minutes to prove the pies.

It is recommended to bake the pies with the seam down, and grease on top with a mixture of stirred eggs and milk. In this case, the pies will turn out to be golden brown, delicious and fluffy. If you want a golden brown crunch, add a pinch of salt to the coating mixture.
I recorded for you a video recipe for scallions and egg pies based on this test, you can watch it on my YouTube channel:

I baked according to this recipe, with potatoes, with onions and eggs. Wonderful and very tasty pies are made with onion-rice-pickled cucumber filling (the filling tastes like mushrooms). Of course, such a dough is also suitable for sweet pies, yeast rolls and many other muffins for tea.
Another version of yeast dough, which is perfect for both sweet and hearty pies, is in the following video recipe.

In contact with

Yeast dough "Like fluff" Desperate housewife

This yeast dough really turns out "like fluff". It is airy, light and delicious. I have this recipe the most popular. From this dough I make pies, pies, cheesecakes, rolls, pretzels, pizza and other pastries. Everything turns out delicious from him! Add vanillin or poppy seeds and delicious breakfast rolls are ready! If you add grated cheese, you can bake flavored sandwich rolls.
In short, I recommend;)

Ingredients:

• 1 glass of milk;
• 1 tablespoon fast yeast(I take Voronezh);
• 1 teaspoon or 1 tablespoon of sugar (it all depends on the baking, but I like a little sweet dough in savory pies, so I put a dining room);
• an incomplete teaspoon of salt (if the salt is fine, then it is more salty and you need less of it);
• 4 tablespoons of vegetable oil;
• about 2 glasses of flour.

How to make yeast dough

We heat the milk to about a temperature of 36 degrees, add sugar, salt, vegetable oil and mix everything well to disperse.

Add yeast.

Tip: Sift the flour 3 times. This must be done, then the dough will be saturated with oxygen and will be airy, it will rise well.

We begin to gradually add flour to the dough, stirring it with our hands. It is better to do this in stages, then you will not overload too much. When there is a lot of flour in the dough, it turns out to be heavy. Focus on your feelings. If you feel that you need less, then put less flour better.

Knead the dough with neat folding movements from the edges to the center, in no case tear or knock on it!

The dough is like a living being - it loves gentle and careful handling, then it will answer you with gratitude: it will puff, grumble and begin to rise :)
Knead the yeast dough for about 10-15 minutes. If you are stirring the dough on the food processor, in the end, take it out anyway for a couple of minutes, knead it with your hands. This will give more oxygen access.

1. The dough should stick to your hands a little, at the end it should become elastic, but not dry! In the course, you can add flour a little, but do not get carried away.

   We roll our yeast dough into a ball, put it in a bowl and cover with a towel, put it in a warm place without drafts for an hour.
   Often they ask where you can put the dough for lifting, I write the options that I use myself:
   1. I pour warm water into the sink, close it with a stopper so that the water does not go away and put the dough. Just make sure that no water gets inside.
   2. If in winter, you can put it to the battery. The only thing is, if the battery is very hot, then do not put it close, the dough will "boil" in the place where the heat will be.
   3. I don't really like this option, but I'll write it anyway. You can light 2 burners diagonally on the stove (this is for stoves with 4 burners), turn down the gas and put the dishes with the dough on an empty burner. Here you need to watch closely so that a towel or a cup (if it is plastic) does not hit the fire - this is a fire hazard! But if you do everything carefully, then the method is quite suitable, the only thing is, make sure that it is not too hot!

   When an hour has passed and the dough rises 2-3 times, we take it out and again gently knead it. There is no need to work with him for a long time, just gently knead for 1-2 minutes.

After making products from yeast dough (pies, pies, etc.), cover them with a towel and leave for another 10 minutes to rise.
We bake in an oven that is already well heated (200 degrees C).

A comment:
The specified amount of ingredients for the dough is for 1 serving. It takes about 2 servings to make a pie in a round shape (26 centimeters in diameter) or in a pan size if the pie is closed and has dough decorations on it. A pizza on a small sheet takes 2 servings, on a large sheet 3 or more servings.

Happy and delicious baking!

• After cooking, you will receive 1 serving
• Cooking time: 1 hour 30 minutes

Delicious "Snails" are obtained from this dough. To do this, make several plaits and roll them up (it should look like a snail house), grease with an egg on top, sprinkle with sugar and cinnamon and bake in the oven. If there is no cinnamon or you don't like it, you can sprinkle with poppy seeds or sesame seeds.
- make a boat-type yeast dough, put the filling inside (cottage cheese, sugar, raisins, a little sour cream), brush with an egg and bake - you get delicious cheesecakes. Just before that, be sure to soak the raisins until soft, then dry them on a towel.
- you can make pizza from the dough. It is very suitable for pizzas with a "thin" filling (for example, when there are a lot of tomatoes) or when there are a lot of toppings.
- the dough can be divided into several parts and something can be added to each. For example, in 1 vanillin, in another grated cheese, in 3 spices. Roll up balls and bake different buns.

Additional Information

• Cooking time: 1,5 hour
• Complexity: medium difficulty
• Hardware: No
• Cuisine of the peoples of the world: Russian