Perfect lean yeast dough

Now we are preparing perfect lean yeast dough at home: I will share with you my recipe for dough for pies, pies or buns! The recipe will be based on water and vegetable oil. By the way, lean doesn’t mean it’s tasteless! No matter what kind of homemade baking, this dough comes out very airy and appetizing, even without eggs and milk! Besides: to create it, you don’t need to put any special effort into manufacturing. This dough is like “fluff”: it is prepared very simply - this is the most common recipe for lean dough. The ingredients for yeast dough are the smallest: this means it is economical and convenient, accessible to everyone! The savory lean dough that we prepare with our own hands is unsurpassed for homemade fragrant baked goods. And if you also include your imagination in the process of making pies, you can get not only tasty, but also beautiful, lush pastries!

Ingredients:

wheat flour - 500 gr;
warm water - 300 ml;
dry yeast - 5 g (fresh - 15 g);
sugar - 2 tablespoons;
salt - 0.25 teaspoon;
vegetable oil - 60 ml.

Impeccable lean yeast dough for pies. Step by step recipe

Let's prepare the dough: mix yeast with sugar in a small cup, add a teaspoon of flour and at first a little warm water. Stir until the mixture is completely homogeneous. During the process of kneading the dough, these lumps will disappear. Add the rest of the water. Leave the dough for 10 minutes in a warm place to rise.
After some time, the dough rises and bubbles form on top - this means that we have excellent yeast and it is active. If the dough doesn’t rise, it means it’s better to change the yeast: because you literally won’t be able to get fluffy baked goods.
Mix the dough and pour into the most comfortable huge cup. Add salt and mix again. Do not immediately add salt to the dough; it will facilitate a leisurely rise. And one more thing: if you want sweet pastries, then add sugar at this step.
Add a glass of sifted flour to the dough and mix thoroughly. The flour must be sifted: we will remove any possible debris, and the flour will become more airy. Cover again and leave for the second time for 30 minutes. It is possible to immediately add all the other ingredients, but the dough will not turn out as fluffy as we wish.
After half an hour, the dough should have at least doubled in size. If the room is quite cool, fill a huge cup with warm water and place a cup of dough in it. And yet, there should not be a draft in the room: because a crust may form on top of the dough, and it will not rise well.
Add butter to the ingredients and add the rest of the flour evenly. First, knead in a cup, then move to the work surface.
Knead the dough until the flour is completely incorporated into it: the dough should become more or less homogeneous. Yeast dough loves to be kneaded for a long time. You can wash your hands and continue kneading. Knead for about 10 minutes.
Lightly grease the top of the dough with vegetable oil. Place it in a cup, also lightly greased with oil, cover and leave again (for 1 hour) in a warm place.

The dough is ready to use: tender, soft and airy. Punch down and cut into pies or buns. For the best effect, leave the finished products to proof for 20-30 minutes before baking. If you follow all the steps, then you will literally succeed! Cook with me on the channel “Food for Every Taste”: by the way, there are buns with poppy seeds made from this dough. Well, on the “Very Savory” website you will always find the right recipe! Creative inspiration for you! Happy baking!

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lean
vegetarian

Ingredients

water	300 ml
flour	550-600 g
sugar – 0.5	0.5 cups (for unsweetened dough, add sugar

1 -2 teaspoons) salt 1/4 tsp. vegetable oil 0.5 cups yeast (fresh) 20 g

general information

Total production time

3 h

Active production time

25 minutes

Complexity

Average

Step-by-step recipe with photos

In warm water (temperature

35-37°C) dilute yeast, sugar, salt and stir well.
Add sifted flour evenly and knead into a soft dough.
At the end of kneading, add vegetable oil and knead until the dough begins to stick to the bowl and hands (not very tough).
Lightly sprinkle the finished dough with flour or grease with vegetable oil, cover with a napkin or towel and place in a warm space.

The dough has risen and increased in volume a couple of times.

When the dough rises, it must be kneaded and let rise again.
The lean dough is ready for baking.

Bon appetit!

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Lenten yeast dough: 5 recipes for making very tasty dough, like fluff

Hello, dear friends and guests of my blog! During Lent, almost everyone completely abstains from tasty treats, but I can completely refute this statement. Homemade baked goods are a good option to vary the menu, and there are plenty of options for similar sweets. The main thing is to be able to correctly prepare lean yeast dough that melts in your mouth and is soft as feathers. It is playful and ordinary, does not require severe costs.

It is a pleasure to work with such dough - it comes out plastic and does not stick to your hands. The most ordinary products are needed, and the absence of eggs and milk is not completely noticeable. Instead of milk products, take water and vegetable oil, and you can also make it with potato broth.

You can take dry or compressed yeast, and the main condition is that it must be fresh. Lenten pies and other baked goods made with this dough come out soft, light, dietary and do not go stale for a long time

The base is suitable for pan-fried pies, oven-baked pies and other dishes. Even the pizza comes out simply excellent, and is virtually no different from store-bought. If you reduce the amount of flour, the base will be suitable for pancakes, fluffy and airy. You can make a little more dough, freeze it and use it later if needed. Try, experiment and remember that lean does not mean tasteless!

Recipe for lean dough with dry yeast for pies in the oven

A base prepared with dry yeast is perfect for sweet or savory baked goods. It comes out docile and smooth, and when baked, soft and airy. When making, adhere to the indicated proportions, but the amount of flour may change. It all depends on the quality and type of product, so look at the thickness of the dough.

What do you need:

480-500 g flour;
300 ml water;
7 g dry yeast;
1 tbsp. Sahara;
1 tsp salt;
50 g vegetable oil.

Making recipe:

1. Sift the flour, add yeast, sugar, salt and stir well. Add warm water little by little and mix with a whisk or spoon.

2. Add 30 g of butter and knead the dough - if it turns out watery or very soft, add a little flour. At the same time, try to “score” it, otherwise the result will be spoiled.

3. When the lump becomes elastic but still sticks to your hands, add the rest of the butter. It is necessary to create this so that it envelops the entire dough.

Grease the bottom of the container with oil, lay out the prepared mixture, cover with cling film and leave in a warm place for 1 hour. Then punch it down and use it for baking. And if you increase the amount of water in the recipe, you will get fluffy pancakes that will amuse your family

ARTICLES SOFTWARE (that is, software - a set of programs for computers and computing devices) TOPIC:

Dough with raw yeast: 6 recipes for yeast dough
Yeast pancakes on water: recipes for making thick or thin pancakes
Lenten pies in the oven: 5 ordinary and delicious recipes

Lean yeast puff pastry for buns

A beautiful base made with raw or dry yeast, which can be used for any kind of baking. You can create pies with insides, but buns with sprinkles are especially delicious. In addition, you can use it to create puff pastry, which will be no worse than store-bought. It prepares quickly, and the result always comes out simply impeccable!

Required ingredients:

600 g flour;
200 ml warm water;
20 g of raw yeast (or 1 tbsp dry yeast);
1/3 cup sunflower oil without aroma;
0.5 tsp salt.

How to create:

1. Dissolve the yeast in 100 ml of warm water and leave for some time until it rises. Bubbles should appear on the surface.

2. Sift the flour into a container, reserving a little for adding. Add salt, stir. Discard the remaining water and yeast mixture. Knead the dough first with a spoon, later with your hands.

Knead, roll into a ball and leave for at least 1 hour in a warm place. After it has risen, punch it down and use it for baking.

How to prepare yeast lean potato dough for pies?

Potato broth dough is a real godsend for any housewife. It rises perfectly and comes out very tasty, like fluff. And the baked goods do not go stale for a long time. It's hard to believe that for such a yummy you need ordinary mashed potatoes diluted with water

What's included:

400 ml water;
1 potato tuber;
25 g raw yeast or 1 tbsp. dry;
600 g flour;
3 tbsp. sunflower oil;
2 tbsp. Sahara;
2 tsp salt.

Step by step recipe:

1. Peel the potatoes, grate them on a large grater, add water and cook for 10 minutes, then puree with a blender. You can simply boil the potatoes, mash them and add the indicated amount of water.

2. Cool the broth slightly, add yeast and stir until dissolved. Add salt and sugar, stir and add sifted flour evenly.

Add the oil, knead everything well and leave for an hour in a warm place. Lightly crush the lump and use as intended.

Yeast dough in a bread maker using water

If you have a bread machine, making homemade baked goods probably won't be difficult. I offer a base recipe for sweet and savory dishes, starting with buns, ending with whites and pies. A little advice - even if you cook savory dishes, still add sugar. It balances the flavor and makes baked goods irresistibly delicious.

List of goods:

300 ml water;
580 g flour;
7 g dry yeast (21 g compressed);
2 tbsp. Sahara;
1 tsp salt;
80 ml vegetable oil.

Production with photo:

1. Pour warm water into the bread machine bowl, add sugar, yeast and 4-5 tablespoons of flour. Turn on the test mode for 2 minutes so that the products mix well.

2. Turn off the device and leave the dough for 20-30 minutes - a cap of foam should appear on the surface.

Add the remaining products, turn on the desired mode again and wait until the work is completed. Knead the resulting lump, then it will be ready for work.

How to create lean pizza dough with saf moment yeast?

“SAF Moment” is yeast that no matter what kind of housewife understands perfectly. Working with them is very simple, and the product fails very rarely. The main thing is to constantly look at the expiration dates, otherwise the yeast simply will not work. You can use them as a base for anything, including vegetarian pizza. The inside can be anything - vegetables, tofu cheese, mushrooms and even fruits, but see the usual video recipe below.

I think you have already realized that Lent does not have to be sour. You can use lean yeast dough to make anything you like, from pizza to buns. Your family and guests will be simply ecstatic from the lean and very tasty dishes. Share the best recipes with your friends on social networks and I look forward to seeing you on the pages of my blog. Bon appetit and see you soon!