Beer dough

Yeast is often used in home baking recipes. But not many housewives like to work with yeast dough, either they lack time or experience. In this case, take beer - it is a good substitute for yeast, with which baking always succeeds. You can prepare beer dough for pies and bagels, pizza, cookies or pasties.

Depending on the batch, the “beer” dough can be puff pastry, shortbread, or even biscuit. Now we will prepare the beer dough for the pie (unsweetened). In terms of mixture and taste, it is similar to puff pastry. You can knead using the cool or warm method. In the first case, a piece of butter must be frozen, and then chopped into crumbs with a knife or grated, mixed with flour and poured in beer (for more details, see the step-by-step recipe). The dough will be flaky and suitable for various snack pies. The second, warm method, is even simpler - the butter is melted and mixed with the rest of the ingredients. In terms of layering, the dough is inferior to the first method, but it is quicker in production and is suitable for pies, pies and pizza.

Please note that no sugar is added at all. Therefore, the dough is suitable for baking all snack pies; for the interior you can use fried mushrooms and onions, stewed cabbage, meat, fish, etc. Layer pies can be made open, single-layer or closed, with one or several types of interior. Experiment!

Ingredients

wheat flour – 500 g
butter or margarine – 200 g
light beer – 200 ml
salt – 0.5 tsp.
baking powder – 1 tsp.

Manufacturing

I sifted the flour into a deep bowl, added salt and baking powder, and mixed.

I froze a pack of butter in advance to make it easier to grate. I crushed the butter on a small grater and immediately put it in a bowl of flour.

She rubbed it into crumbs with her hands. You should end up with an oily, gritty medium mixture. Try to grate quickly so that the butter does not melt too much from the heat of your hands.

For the test, you will need light beer, not very strong, maybe slightly stale, which has been standing on the refrigerator shelf for a long time. It must be cool, like all the other ingredients for the batch. I added 200 ml of cool light beer (1 glass) and kneaded the dough. You can add more flour if necessary. The dough should turn out soft and tender. There is no need to knead for a very long time, maximum 5 minutes.

I rolled the dough into a bun, covered the bowl with cling film and put it in the refrigerator for 1 hour. It must cool completely, then it will turn out layered and tasty. In the meantime, you can prepare the filling for the pie: meat, mushroom, fish, vegetable, cheese, etc. The dough is enough for 3 huge pies.

You can create ordinary pies, as well as huge pies and pizza. I prepared an open pie with cabbage and closed pies a la calzone - I rolled out the dough into a narrow round cake, immediately transferred it to a baking sheet, greased with oil, put the filling on half of the circle, covered it with the other half and pinched the edges. Read about the rest of the insides for pies and pies here. I smeared the scrambled egg on top and sprinkled with sesame seeds. Bake in the oven, preheated to 180-200 degrees, for approximately 20-25 minutes (depending on the thickness of the dough).

The finished dough can be stored in the refrigerator for a number of days.
If you want to increase the layering, then put the dough in the freezer for 2 hours. Then take it out, defrost it slightly, and roll it out into a rectangle on a table sprinkled with flour. Fold it in half/three times and roll it out again. Repeat the function a couple of times - you will end up with a good beer dough for a layer cake.
Keep in mind that when baking, the dough will not rise as much as yeast dough, and it will brown less, so be sure to brush the top with yolk or milk.

Beer dough: 6 tested recipes

Homemade baked goods are a special dish that will bring many guests to your table. If you want to vary your recipes and experience new tastes, then turn your attention to making dough with beer. Brewer's yeast is not a bad candidate for regular raising agents, and it also gives the mildest taste. Check out the general tips for working with beer dough and try any of our recipes.

Useful tips

These tips will help you avoid mistakes and get the best tasting beer dough:

Use light beers because black beers are the most tart and can impart an unwanted malty flavor to baked goods.
Do not use soft drinks or beer drinks. They do not contain yeast and the baked goods will not turn out airy.
Dough mixed with beer, unlike yeast dough, does not rise high and browns worse, which is why it is not always possible to find the moment of readiness and dry out the baked goods.
To make the pastry the most flaky, the dough must be kneaded from chilled goods, and then cooled in the refrigerator.
Beer dough is freezing-proof if you haven't used up all the material - just freeze it in the freezer. It will not lose its own properties.

Now that the bases have been explored, you can start cooking. We have collected the most noteworthy and varied recipes for any option.

All-purpose beer batter

If you like onion rings and squid fried in batter, then try this recipe with the addition of beer.

Flour – 150 g (1 cup);
Beer – 150 ml (¾ cup);
Testicles – 1 pc.;
Breadcrumbs – 1 cup;
Salt – a pinch (half a teaspoon).

Mix flour, eggs, beer and salt well with a whisk. The thickness of the mass should be like sour cream. Dip what you want to fry into it, then roll it in breadcrumbs and deep-fry it. Fry in oil for about 2-4 minutes, depending on the thickness of the pieces.

Crispy beer dough for chebureks

If you want a crispy dough with bubbles, you can try creating it using this recipe. The same method is suitable for pies in a frying pan with any insides.

Ingredients for the dough:

Flour – 380 g (2.5 cups);
Beer – 250 ml (1 glass, poured to the brim);
Testicle – 1 pc.;
Salt – 5 g (1 level teaspoon);
Vegetable oil – 15 ml (1 tablespoon).

Ingredients for the inside:

Minced meat – 400 gr;
Onion – 200 g (3-4 onions);
Ground pepper and salt to taste.

First you need to prepare the filling, so the minced meat and onions should be slightly marinated. This approach will better reveal the taste. If your minced meat is not very fatty, then add about 50 grams of butter to it.

Start kneading the dough with eggs and salt. Mash them well and add flour evenly. Then add vegetable oil and beer, stir everything thoroughly. Let it brew for 20-30 minutes.

We divide the purchased dough into small portions, and roll out any piece into a small circle. We put the filling in the center and fasten the ends of the future cheburek. Fry in a hot frying pan until golden brown.

Delicious beer dough recipe for gingerbread or cookies

These gingerbread cookies are easy to prepare, and the dough is pliable, which allows you to create any shape.

Margarine – 1 pack (180-200 g);
Sugar – 100 g (5 spoons);
Beer – 200 ml (1 glass);
Flour – 300 g (2 cups);
Cinnamon to taste.

Chill the margarine briefly in the freezer to make it easier to grate. Add sugar and cinnamon to it. Mix everything thoroughly. Continuing to stir, pour beer into the mixture and bring until smooth. Then add flour evenly until the dough becomes plastic. Make a ball out of it, wrap it in cling film and put it in the refrigerator for an hour and a half.

When the workpiece has cooled down perfectly, roll it out to a width of 0.6-0.8 centimeters and cut out cookies of any shape from it. Place future cookies on a baking sheet lined with parchment soaked in mallow. They need to be baked in an oven preheated to 180 degrees for about 25 minutes.

Sweet beer dough for pies or buns

No butter or vegetable margarine is added to this recipe.

Flour – 350 g (about 2.5 cups);
Milk – 100 ml (half a glass);
Beer – 150 ml (2/3 cup);
Testicles – 2 pcs.;
Sugar – 25 g (tablespoon);
Vegetable oil – 50 ml (3 tablespoons);
Salt – 3 g (half a teaspoon or a pinch);
Vanillin – 5 g;
Interior (jam, cottage cheese, fruits and berries).

Mix all dry products in one bowl: salt, sugar, flour and vanillin. Add vegetable oil to them and rub it very well. Then break the eggs and knead as well as possible. Slowly add beer to the acquired mass at first, and then milk, carefully kneading at any step. Leave the resulting base to “rest” for half an hour at room temperature, covering the bowl with a lid or covering it with cling film.

The purchased dough makes traditional pies excellent. To do this, divide the dough into pieces the size of a small chicken egg, and roll out any piece into an oval shape. Place a spoonful of the insides in the center and form into a bun. Place all the finished pies on a baking sheet and let rise slightly, leaving for 15 minutes before putting them in the oven. Bake for about 30-40 minutes, depending on the size of the pie, at a temperature of about 180 degrees. This recipe can also be used for thick crust pizza.

The usual recipe for beer dough for savory pies

If you want to prepare baked goods with entrails from meat, mushrooms or vegetables, then sweet recipes are not suitable for you. Use this manufacturing option.

Testicle – 1 pc.;
Beer – 100 ml (half a glass);
Vegetable oil – 50 ml (3 tablespoons);
Salt - to taste;
Flour – 150-200 g (1 cup + how much the dough will take);
Innards (meat, cheese, vegetables, herbs, mushrooms).

Add salt to the flour, pour oil into the resulting mixture and break the egg, and mash everything well. Pour beer evenly into the mixture and knead into a stiff dough. Give him a short rest - about 20 minutes will be enough.

From such material you can create a closed pie. Divide the entire size into 2 parts: one larger for the base, the second much smaller for the top. Roll out a large piece slightly larger than the pie pan, leaving material for the edges. Place the dough in the mold, shape the sides, and place the filling on top. Roll out the second part exactly according to the shape and place it on top of the filling. Carefully seal the edges of the pie. Make a hole in the center so that the inside does not leak out from the edges when baking. The pie is cooked at 180 degrees for about 40 minutes.

Puff pastry without yeast made with beer

The best puff pastries can be made without yeast. The only rule for the best layering is to use cool ingredients and chill the dough.

Flour – 500 g (3 cups with top);
Margarine – 360-400 g (2 packs, freeze in advance);
Beer – 250 ml (1 glass to the brim);
Salt – 1 pinch (half a teaspoon);
Innards (vegetables, mushrooms, meat).

Mix flour with salt. Pass margarine through a grater on top. Grind everything thoroughly until smooth and add beer. Stir everything thoroughly again. Form a ball and wrap it in cling film. The dough should be allowed to cool well in the refrigerator - at least 3 hours, but it is better to leave it overnight (that is, in the dark) .

Roll out the “rested” dough into a layer and cut out square pieces for the corners on it. Place the filling in the center and connect the opposite corners to form a triangle. Place the purchased puff pastries on a baking sheet. Bake at 200 degrees for about 20 minutes.

If you often bake, you've probably seen that recipes with beer are very similar to options where water and baking powder are added. If you don’t have these components on hand, but have beer, this is a good candidate. But there is another advantage. The dough made with beer comes out the most tender, without soda or yeast aftertaste. Try one of these recipes to see which flavor you like best!

Beer dough for savory pies

Beer – 250 ml
Water – 100 ml
Dry yeast – 0.5 packs
Sunflower oil – 60 ml
Sugar – 60 grams
Salt – 3 grams
Flour – 5 cups

The right dough is the key to successful baking. Therefore, any housewife develops her own unique recipe and uses only proven options. Beer dough for pies, buns or pizza should also be taken into account by housewives. Common ingredients make the recipe economical and accessible to everyone.

The dough itself comes out fragrant, soft and rises rapidly. This preparation can be used both for pies with sweet insides and with savory filling. Lenten dough is suitable for making your favorite baked goods even during Lent.

Making yeast dough

To make beer-based yeast dough for pies, you need to remove the ingredients from the refrigerator in advance. Beer must be at room temperature.

Pour dry yeast into warm water. Stir the contents of the glass with a spoon and wait for a foam cap to form.
Meanwhile, start sifting the flour. To begin, you will need to take two cups of flour and pour it into the pan.
Add salt and sugar to the bowl and mix.
Stir dissolved yeast, sunflower oil, and light beer into the pan.
Stir the contents of the pan.
Add the remaining flour (about 3 cups) evenly until a soft, non-sticky pie dough appears.
Cover the bowl with the dough with a linen towel.
Place the mixture in a warm space for 3 hours.
After 90 minutes, lower and knead the dough.

Baking pies from yeast dough

Divide the dough into two parts. One part of the dough prepared with beer will be used for fried pies:
Make pies with your beloved entrails from the dough.
Let the preparations brew for 15-20 minutes.
Meanwhile, heat a frying pan and add sunflower oil.
Fry the pies for 10 minutes on each side with the lid closed.

The second part of the beer dough will be used for baking pies in the oven.

You will need to grease the baking sheet with vegetable fat.
Place the pies on a baking sheet and cover with a towel.
Leave the workpieces to rise for 25 minutes.
Bake the pies in a hot oven for 20 minutes. Manufacturing temperature is 170-180 degrees.
5 minutes before the end of baking, coat the pieces with egg yolk.

Beer yeast dough is a universal recipe that is perfect not only for pies, but also for pizzas, pies or rolls. It is important to know that products made from yeast dough are prohibited from being eaten hot. Be sure to cool the baked goods and serve warm.

Beer dough for puff pastry

Flour – 4 cups
Beer – 250 ml
Salt – 10 grams
Soda – 3 grams
Vinegar – 5 ml
Butter – 180 grams

Puff pastries will especially appeal to both children and adult family members. Puff pastry is a beautiful base for pies. Conventional preparation takes quite a long time and is problematic. But if you have a bottle of beer left in the house, you can quickly and easily prepare beer-based puff pastry for pies. The baked goods made from this dough come out delicious, with a crispy and fragrant crust.

Methods for making puff pastry

There are several options for preparing dough for beer pies, but the main condition for any recipe is to create a puff base in a cold room at a temperature of 18-22 degrees. Otherwise, the butter will begin to melt instantly, and the base will not turn out as flaky.

First you need to place the oil in the refrigerator for 120 minutes.
Use the beer cool, remove it from the refrigerator just before production.
Sift flour into a deep bowl, stir in salt and soda slaked with vinegar.
Then you need to quickly grate the oil or chop it with a sharp knife.
Add chopped butter to the flour, pour in beer. It is better to add flour in part, constantly kneading the dough. The amount of flour may be slightly more or less, depending on how much the dough takes. The dough should become soft and pliable.
Form the dough into a square and wrap it in a bag.
Place the puff pastry in the refrigerator for 120 minutes. You can put the dough in the freezer for 60 minutes.

When the time is up, remove the dough from the freezer and place it on a floured surface. Roll out the base into a layer 1 cm wide. Fold the dough into an “envelope” shape and roll out the base again. Form the dough back into an envelope and place in the refrigerator for 60 minutes. Puff pastry is ready.

Making puff pastry pies and useful tips

Puff pastry can be used immediately to make pies or put in the freezer for next use. Store the product for 6 months.

Bake beer puff pastry pies in the oven for just 15 minutes. Place the pieces on a greased baking sheet and place in a hot oven.

For the test, you can only look for cool light beer.
The black drink will give the pies a pronounced intoxicating taste and smell. Sugar should not be mixed into puff pastry because the base will not work.

All-purpose beer dough

For those who are not afraid to experiment! Dough based on light beer is suitable for making the base for both sweet and savory pies, for thin pizza and even for cookies! The taste of the finished dough comes out with a pronounced bready flavor, which is assigned to it by malt.

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Recipe groups
All-purpose beer dough

Ingredients and how to cook

ingredients for 8 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	312 kcal
Belkov:	7 g
Zhirov:	12 g
Carbohydrates:	41 g
Used:	12 / 20 / 68
H 2 / C 0 / B 98

Production time: 30 min

Step-by-step production

Step 1:

For the beer test you will need: premium wheat flour, refined sunflower oil, salt, sugar and light beer. Filtered or not – it’s up to you to decide. This will not affect the taste of the dough at all. The only thing is that for baking, I still recommend choosing specifically light beer.

Step 2:

Sift the flour through a sieve into a bowl. Add salt and sugar unless you want to make unleavened dough.

Step 3:

Add refined sunflower oil (unflavored) to the bowl. Dough made with vegetable oil always has a velvety structure, so I really like working with it. By the way, feel free to replace sunflower oil with your favorite one: olive, sesame, pumpkin, hemp. With olive and hemp oil, the dough will be slightly green in color, and this is completely normal.

Step 4:

Add the final ingredient: light beer. It can be either warm or from the refrigerator. For the test (unlike people) there is no difference. Stir the dough first with a tablespoon until it is comfortable, and then knead with your hands.

Step 5:

This dough is perfectly kneaded by hand until smooth, homogeneous for a few minutes. But you can also call on electronic kitchen assistants for help: they will handle the batch in almost two minutes. Gather the dough into a ball, cover the bowl with a towel and let the dough rest at room temperature for 15 minutes. After which it will be ready for the upcoming work according to the plan you have conceived.

Since it’s not beer that ruins people, it’s water, so why not experiment and add this foamy drink to the dough?!

It’s a pleasure to work with beer dough, it’s pliable and smooth, it doesn’t stick to your hands at all, kneading it is a piece of cake, plus it’s comfortable to roll it out with a rolling pin.

The cross-section shows that the dough has bubbles inside, which will have a beneficial effect on the baked goods made from it.

While the dough is resting, the most pleasant smell of barley malt will spread throughout the kitchen.

I used beer dough to bake salty sesame cookies. For contrast, it completely has space to be. The finished cookies came out with a very pleasant malt taste.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired thickness of the dough. To avoid mistakes, read about flour and its properties!