Not long ago, on one “mom’s” forum, I read a recipe for yeast dough that fits in the refrigerator. At first I even thought it was a typo - after all, yeast is a heat-loving creature and will not grow in the cold. I asked the author again - no, everything is correct, the dough should be put in the refrigerator immediately after kneading.
For the sake of experimentation, I decided to try this recipe. And, I must admit, at first the recipe did not impress me. However, since I decided to write about it here, it means there were positive aspects in the experiment.
So, mix yeast, sugar, a little flour (about a tablespoon) and half a glass of warm water (not higher than 30 degrees) in a bowl. Mix well and set aside for a while.
When the yeast comes to life, add vegetable oil, 1.5 cups of warm water, salt and flour.
Knead soft dough.
We wrap it in a plastic bag and put it in the refrigerator.
It was promised that after 30 minutes the dough would rise decently and be ready for further work. However, my dough did not rise after 30 minutes, nor after an hour, nor after 2, nor in the morning.
I got the package the next day. I decided to put the product of the “failed experiment” somewhere - I chose the simplest pie from what I found in the refrigerator.
I rolled out some of the dough and placed it in the mold. Lubricated with a mixture of mayonnaise and mustard. Placed a layer of fried onions on top and chopped sausages on top.
I covered the filling with dough, left it for 20 minutes to proof (while the oven was heating up), greased it with butter, and put it in the oven.
After half an hour, the house was filled with the amazing aroma of freshly baked bread, and after 40 minutes, I took this miracle out of the oven - the dough rose while baking.
The result was a rather tasty soft bun. And together with the filling, it’s so delicious that they say “you’ll lick your fingers.” Usually, baking of this kind takes us 2-3 days, but this pie was finished in 2 sittings.
As a result, I concluded: an excellent budget dough. There is no need to use it right away; it can easily “wait in the wings” in the refrigerator for a couple of days. Perfect for those who make preparations for use for several days. The baked goods are quite tasty and soft.
P.S.: However, products made from such dough are only good when baked in the oven. I tried to fry pies from the leftovers, they turned out like they came from a mediocre cafeteria.
Cooking time: PT00H20M 20 min.
The other day I decided to bake donuts for borscht and remembered a forgotten recipe for “refrigerator dough”. I’ve had this recipe for about 15 years; I baked mostly sweet pastries and pizza.
Ingredients: 500 ml of warm water (you can use milk), 100 g of vegetable oil (this time I put butter because the only vegetable oil was mustard, and it doesn’t go into sweet baked goods; it has a very specific smell), 3 tbsp sugar, 1 tsp sea salt, 50 grams of fresh yeast (I don’t recommend replacing dry yeast; my experience was disastrous), 1 kg of flour (about 6 glasses).
Preparation:
First, I dilute the yeast with half of all the warm water in a jar or saucepan, add 1 tablespoon of sugar and put the container with the yeast in another with warm water (so that the process goes faster). I check for “germination”; if they hiss and rise like a cap, then they are good; this process takes about 15 to 30 minutes. If after 30 minutes the yeast is “silent” like partisans in ambush, you can safely throw it away and buy fresh ones.
Sift the flour into a bowl or on the table (as you are used to), mix salt and sugar with yeast and the remaining water (stir well until completely dissolved), pour it all into the flour, mix lightly and add vegetable or melted butter and knead the dough. It’s better to have too little flour than too much flour, but somehow I always fit in 6 cups of flour. I buy general-purpose flour or the most inexpensive gray flour (I do a test on dumpling dough; if it doesn’t “creep” in different directions, then everything is fine with gluten, just not refined, and this, in my opinion, is good - less chemicals, more nature).
We kneaded it and tied it in a bag so that there was air (the bag turned out like a bubble) and placed it on the warmest shelf in the refrigerator for about 30-40 minutes (don’t forget to keep an eye on it, otherwise it will burst and splatter across all the shelves, you won’t be able to catch it)
Got it and you can work. I divided the dough in half and made donuts from one into roses.
For the donuts, I divided the dough into 16 parts, shaped it into buns, and turned on the oven at 200 degrees. I covered the baking tray with the donuts with cling film and left it to rise on the stove (the oven is heating up; the donuts “grow”). Next, a little secret (or maybe not a secret at all) I put a container for water on the bottom of the oven (I have a broken 15 cm pp25 baking dish) before putting the baking sheet in the oven I pour 750-1000 ml of hot water (almost boiling water) into the container. water. And then we put the baked goods, bake for 10-15 minutes, remove the water, and finish baking without water. Yeast baked goods do not dry out, but turn out with a ringing and crispy crust. About 10 minutes before they are ready, grease the donuts with a mixture of garlic squeezed through a press (5 cloves), half an egg, and a teaspoon of vegetable oil (mustard is just what you need here) and finish baking in the oven.
While the donuts are baking, make roses.
For the filling I used the leftovers:
walnuts about 100 grams, raisins 100 grams, dried apricots 5.4 tablespoons of coconut flakes and a couple of tablespoons of sugar (I didn’t put a lot and so everything is sweet and raisins and dried apricots), I twisted everything in a meat grinder.
Roll out the remaining dough into a thinner layer (I made two layers, the size of the table does not allow me to roll out one) grease
thicker melted butter, sprinkle with filling, roll up and cut into pieces (I divided it into 16 pieces because it doesn’t fit on the baking sheet anymore, but in my opinion the size turned out to be suitable)
Cover with cling film and let rise. And then as with donuts, just grease with the remaining half of the egg.
We take it out and before everyone in the household comes running to the smell, we manage to eat a piece of each
To fill the roses, you can use not only raisins, dried apricots and walnuts. Nuts and other ingredients can be changed. Because we ate everything quickly and the next day we ordered a repeat, baked with peanuts and coconut flakes, the main thing is not to be greedy with oils, they turn out almost like puff pastries.
Everyone knows the warm technology of preparing dough, when the dough, dough for fermentation, pies for proofing are infused in a warm place. There is also a reverse method, the so-called cold dough for pies. It requires cold ingredients and long exposure in the refrigerator.
The process of warm dough processing requires certain skills and craftsmanship, so not everyone can do it. The cold dough alternative always turns out well. It is sometimes called “French” or “Khrushchevsky”.
Cold dough for pies
Thanks to the extraordinary plasticity of this dough, you can use it to make not only pies, but also flour pastries with various curls and patterned weaves.
It is advisable to prepare the dough in the evening and bake the next day, not necessarily in the morning, since the dough can be stored in the refrigerator for quite a long time.
Before preparing the pies, keep the dough on the table for half an hour at room temperature, and when it is warm, start cutting.
The excellent plasticity of the dough allows you to work with it almost without dusting the flour.
Pies and other dough products made using a cold method are always soft, airy, with an appetizing thin crust, and do not go stale for a long time.
Recipe for cold dough for pies
There are many options for preparing cold dough, which differ in slight differences in ingredients and technology, while maintaining their “cold” essence. We offer you one of them.
You will need:
- dry yeast – 1 sachet (11 g)
- margarine – 200 g
- milk – 1 glass
- flour – 5 cups
- sugar – ½ cup
- salt – 1 teaspoon
- eggs – 2 pcs.
Cooking process:
1. Dissolve yeast in milk at room temperature, add salt, sugar and eggs.
2. Soften the margarine at room temperature, cut into small pieces and beat with the milk-yeast mixture to obtain a fine-grained suspension.
3. Add sifted flour to it and knead soft dough. It is better if it is not cool, slightly sticky.
4. Form the resulting dough into a ball and place it in a large bag. After releasing excess air, zip or tie the bag closed, leaving room for the dough to expand.
5. Place the bag of dough in the refrigerator for 4 hours, or even better, overnight.
6. In the morning, your dough will increase in size and become porous when cut.
7. Before cutting, remove the dough from the refrigerator, let it warm up for 30-40 minutes, covered with a towel or napkin, and you can make pies with any filling.
Good luck with your testing and delicious pies!
Looked 9767 once
My family loved pies and knew how to bake them. And I also love and know how to bake pies. I have many recipes for yeast dough for all occasions. Some were inherited, and some were invented by herself.
Cold yeast dough stands apart in my collection of recipes. I have a reverent attitude towards him, as towards a living person. When you prepare it, the dough reacts vividly to all my manipulations. At first it sticks mercilessly to your hands, then it starts to squeak and creak, and after proofing it becomes soft and pliable like plasticine. Cold yeast dough is very fun to work with - you don’t need to knead it for a long time and thoroughly, and it works not warm, but in the refrigerator. It's always amazing for me to open the refrigerator and see a puffed up ball of dough. The finished dough does not stick to your hands or the table, rolls out to any thickness and is easy to mold. One batch of cold yeast dough produces delicious pies, thin pizza, and lush open pies. And everything is delicious. By the way, pizza made from cold yeast dough turns out perfectly, with a thin and crispy crust.
The composition of products for cold yeast dough is similar to the composition for regular yeast dough. The difference lies in the mixing technology. Cold yeast is quickly mixed with warm milk and left in the refrigerator for 2-3 hours. I knead the dough only with my own hands, with love and a good mood. And it always answers me with lush pies and buns. Just a dream, not dough.
Preparation time: 30 minutes of kneading and 2-3 hours of rising in the refrigerator
Difficulty: medium
Ingredients: for 32 pies or 4 large pizzas
Milk – 1 glass
Butter or margarine – 200g
Flour – 550-600 gr
Dry yeast – 7g
Granulated sugar – 2 tbsp. spoons
Salt – 0.5 teaspoon
Egg – 2 pcs
How to Prepare Cold Yeast Dough:
Remove the butter from the refrigerator in advance and leave it to soften at room temperature.
Heat a glass of milk to 30 degrees.
Mix warm milk, yeast and granulated sugar in a bowl until completely dissolved.
Place in a warm place for 15-20 minutes until foam from the yeast appears on the surface.
While the yeast is rising, sift the flour.
Rub the softened butter and flour into crumbs using your hands.
Mix eggs into the dough.
Pour the risen yeast into the dough. Knead fanaticism for about 5 minutes. When kneading, the dough will strongly stick to your hands, flake and squeak. The dough should be dense and sticky. If necessary, add a little flour. After refrigeration, the dough will stop sticking.
Form a ball of dough and refrigerate for 2-3 hours. In the refrigerator the dough will rise and become plasticine.
After three hours the dough is ready.
Well, then, sprinkle the table with a little flour, or pour a little oil and go ahead. The dough is very easy to work with. It doesn't stick, it molds well and rolls out just great. I think you can do whatever you want with this test. One caveat: when sculpting, the dough must be kept in the refrigerator, taking it out in small portions. Quickly mold and bake without proofing.
Now, when I want pies or pizza, I no longer think about the difficulties of kneading the dough. I just enjoy making cold yeast dough. And most importantly, it is universal. You can bake pizza, pies with cabbage, and even a sweet pie in one fell swoop.
How I prepare Cold Yeast Dough:
I take the butter out of the refrigerator and leave it at room temperature to soften. I will need exactly this for the test.
I heat a glass of milk to about 30 degrees. This is the optimal temperature for yeast development
In a bowl, mix warm milk, yeast and granulated sugar until completely dissolved. Place in a warm place for 15-20 minutes until a cap of yeast appears on the surface.
While the yeast is rising, I sift the flour so that it absorbs air and breaks up the lumps.
With my hands and in a good mood, I grind the softened butter and flour into crumbs.
Add eggs and mix evenly.
Meanwhile, the yeast has risen and I add it to the dough. I knead the dough with my hands without fanaticism for about 5 minutes. When kneading, it exfoliates and squeaks invitingly. The dough should be dense. If not, add a little flour. Please note that when kneading, the dough initially sticks strongly to your hands, then less. After it sits in the refrigerator, this disgrace will stop.
I quickly form a ball and put the dough in the refrigerator for 2-3 hours. You can even overnight. My experience has shown that the perfect dough is ready in about 3 hours. During this time, the dough will rise and become truly plasticine.
The dough is ready!
Bon appetit! If you have any questions, ask, I will definitely help.
My family really loves baking. And I hate fiddling with dough. Therefore, I usually put a lot of it on at once, and use it gradually over several days or even a month - as it goes. This is very convenient, because yeast dough is perfectly stored in the refrigerator or freezer without losing its properties. And I gain a lot of time.
Storage rules
Where and how to store yeast dough depends on how soon you plan to use it.
Refrigerated storage
The usual temperature in the refrigerator is about +5 °C, and in modern units with a freshness zone it can drop to 0. These are excellent conditions if you need to save yeast dough until tomorrow or the day after tomorrow. But not longer.
In the absence of sufficient heat, the fermentation process slows down, but does not stop altogether. Within two days the baking will not sour and retain its taste, but then it may become tasteless.
This applies to baking for pies, buns, bread, etc. But pancake dough can sour faster, so it is advisable to use it within 24 hours.
How do I store these products:
- If there is any pie dough left over, divide into portions and put in a thick (not disposable) plastic bag. I let the air out of it as much as possible and tie it with a strong knot closer to the edge. Baking can “rise” even at low temperatures; it needs to be left room for this.
- Pancake dough You also need to leave as little air as possible so that it does not ferment. Simply covering the pan with a lid is not enough; it is better to cover it with cling film. Another convenient way is to pour it through a funnel into a plastic bottle of suitable volume and screw on the cap. Then you can bake pancakes by pouring the mixture into a frying pan directly from the bottle.
Freezer storage
If you ask whether it is possible to freeze yeast dough, I will answer - of course! You probably bought this frozen product in a store. And they were hardly dissatisfied with the quality of the baked goods.
Yeast dough can be stored in the freezer for up to three months at a temperature of -18 °C. It's not advisable to go any longer - it will freeze.
In my opinion, the taste of frozen yeast dough after defrosting is even better than fresh. The main thing is not to refreeze it.
I use two storage methods:
- Portioned. As in the previous case, I divide it into portions with my own hands and place it in a thick plastic bag or a special freezer bag with a zipper.
- In the form of semi-finished products. If I know that in the near future I will have absolutely no time to bake, then I shape buns or pies in my free time.
And then I spread vegetable oil on a baking sheet, place the semi-finished products on it and put them in a hot oven for just a few minutes.
As soon as they rise a little, I take them out, cool them, wrap the baking sheet in cling film and put them in the freezer. When needed, I take it out, defrost it and put it in the oven to finish baking.
Defrosting rules
It is best to defrost the product under natural conditions - at room temperature. This will take a lot of time, at least 12 hours, so you need to get it out of the freezer in advance. If you are going to bake in the morning, do so in the evening.
But I have bouts of sclerosis or situations when baking may be needed earlier. For example, unexpected guests. The price of ready-made baked goods is steep, and you need to go to the store to buy it.
I use express methods. Their choice depends on how urgently the baking may be needed:
| Image | Express methods |
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In 5–6 hours This can be done by placing the baked goods in a bowl, covering with a lid and placing in a warm place. In my case this is a heating boiler, but it could be a radiator, a heater or a working stove. You just need to periodically turn the dishes with the cold side towards the heat. |
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In 2–2.5 hours The frost will go away in warm water. It must be placed in a pan of water without removing it from the bag. And change or heat the water from time to time. |
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For a few minutes (from 2 to 10 depending on the volume of the piece) the product will thaw in the microwave. The instructions recommend selecting the defrost mode and setting the timer to the minimum time. It is better to add it later if the process has not completed. If you overdo it, the top layer of dough will overheat and dry out. I try to cut it into smaller pieces so that it defrosts evenly.
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Cold dough recipe
Ingredients:
- Dry instant yeast - 11 g;
- Flour - 5 glasses;
- Eggs - 2 pcs;
- Butter - 200 g;
- Milk - 1 glass;
- Sugar - 0.5 cups for sweet baked goods, 1–2 tbsp. for savory;
- Salt - 0.5 tsp.
| Image | Description |
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Step 1
Pour warm milk into a bowl and mix it with eggs. |
