Easy sourdough recipes in one place! Which one will you try first?

Yeast dough unites such unexpected dishes as pies and langoustines – and, on the contrary, separates experienced bakers from casual visitors to the kitchen.

That you don’t dare to leaven?

With these 5 easy recipes, you too can beat this imaginary culinary 8,000!

Yeast cake dough

Without work, there are no cakes, and without leavened dough, you will never have cakes like grandma’s.

What will we need

• 500 g plain flour
• 50 g of powdered sugar
• 1 yeast
• 3 yolks + 1 egg for brushing
• 100 ml of milk
• 250 g of butter
• cottage cheese-custard cream for the filling
• raisins

On a dime

• 80 g of granulated sugar
• 80 g of butter
• 100 g semi-coarse flour

Method

1. Put the flour in a bowl, add sugar and yeast.
2. Work the egg yolks, milk and softened butter into the dough.
3. Let it stand for 15 minutes. The dough will thicken and will be easy to work with
4. Roll out the dough into a very thin sheet and cut out circles with a diameter of about 5 cm.
5. Make an indentation in each one with your fingers and fill with cream. Put 3 raisins in the middle.
6. Brush them with beaten egg.
7. Sprinkle with crumbs.
8. Bake until golden in an oven heated to 180 °C.

Yeast dough for buns

It’s a good old Czech classic that simply tastes good. Buns made from yeast dough and filled with jam or cottage cheese are simply the obvious choice when you want to enjoy something traditional.

What will we need

• 500 g plain flour
• 200 ml of lukewarm milk
• 100 g of sugar
• 100 g of butter
• 3 eggs
• 1 yeast
• butter for spreading
• pinch of salt

Method

1. Mix flour, sugar and a pinch of salt.
2. Make a well in the center, add yeast with a little milk and mix to a slurry.
3. Cover and let stand.
4. Add the remaining milk, melted butter and eggs.
5. Let’s avoid properly.
6. Let it rise for about an hour and a half.
7. Roll out the risen dough into a rectangular sheet about 1 cm thick.
8. Cut out 20 squares with a knife and add filling to the center of each.
9. Then we pull out each square by the corners and join in the middle. We seal all the seams with our fingers and shape it into a bun shape with our palms.
10. Place the shaped buns next to each other in a buttered baking dish.
11. Let it rise for another 20 minutes. Heat the oven to 180 °C.
12. Bake the prepared buns in a preheated oven. Bake for about 30 minutes.
13. Serve lightly dusted with powdered sugar.

Cinnamon snails from yeast dough

This is the ultimate yeasted cinnamon roll recipe. Bite into a fluffy dough full of cinnamon with a soft and creamy frosting.

What will we need

• 250 ml warm milk
• 100 g granulated sugar (+ a spoonful extra)
• A spoonful of dry yeast
• 2 large eggs
• 90 g of melted butter
• A teaspoon of vanilla extract
• 560 g plain flour
• A teaspoon of sea salt
• A teaspoon of ground cinnamon

For filling

• 220 g cane sugar
• 2 ½ tablespoons of ground cinnamon
• 90 g of softened butter

For the frosting

• 225 g of cream cheese
• 60 g of softened butter
• 240 g of powdered sugar
• ½ teaspoon of vanilla extract
• Pinch of salt

Method

• Heat the milk in the microwave for the dough.
• Add milk to the bowl, then add a spoonful of sugar and a spoonful of yeast.
• Stir and let sit for five minutes.
• Add the rest of the sugar, butter, eggs and vanilla to the bowl.
• We start kneading the mixture so that we get a sticky dough.
• Add flour, salt and cinnamon and continue kneading.
• Knead the dough until it forms a large ball.
• Transfer the dough to a floured surface and knead again with your hands until it is smooth and elastic.
• Grease a large bowl with butter and put the dough inside.
• Cover the bowl with a tea towel and put it in a warm place so that the dough can rise.
• Let the dough rise for about 1 hour, until the dough has doubled in size.
• In the meantime, prepare the filling for the cinnamon rolls.
• In a small bowl, mix together the butter, brown sugar, and cinnamon until smooth.
• Roll out the risen dough on a floured work surface.
• Using a spatula, spread the filling over the entire dough.
• The dough is then rolled tightly and cut into 12 equal spirals.
• Line a baking dish or tray with baking paper or grease it with butter.
• Place the cinnamon rolls in a bowl, cover with a tea towel and leave to rest for 30 minutes for the rolls to rise.
• Meanwhile, preheat the oven to 180 degrees and put the snails in it.
• Bake the snails for 18-20 minutes until golden.
• While the cinnamon snails are baking, beat the cream cheese, butter, powdered sugar, vanilla extract and salt.
• As soon as we take the cinnamon snails out of the oven, while they are still warm, we spread the cheese glaze over them.

Yeast dough for pizza

Make a pizza from yeast dough and enjoy it, like in a real Italian restaurant!

What will we need

• 1 tablespoon of salt
• 1 tablespoon of olive oil
• 0.5 kg plain flour
• 1 cube of yeast
• 2.5 dl of cold water

Method

1. We work the ingredients into a pliable dough and let it rise for 40 minutes. When preparing the sourdough, be careful not to let the salt get to the yeast.
2. Roll out 2 thin pizzas and raise the edges.
3. After lining, bake until golden in a preheated oven at 220º C.

Yeast dough for langoustines

No celebration is complete without the smell of garlic and freshly fried langoustines! Now you have the opportunity to make the recipe for langoustines from yeast dough yourself at home.

What will we need

• 500 g plain flour
• 1 yeast
• 250 ml of milk
• pinch of salt

Method

1. Add a teaspoon of sugar and yeast to a little flour. Add 100 ml of milk. Set aside until bubbles begin to form.
2. Add the remaining milk and flour, salt and make a smooth dough.
3. The dough should come off the wooden spoon. Then we dust it with flour and let it stand for approximately 30 minutes.
4. Then we shape the buns and let them stand on a floured roll for another 15 minutes.
5. Finally, we roll them out into patties and deep-fry them on both sides in a higher layer of oil.

Preparation of yeast dough

Attention should be paid to the following factors:

• The same (room) temperature of all ingredients
• using fresh yeast.
• preparation of sourdough: set aside in a bowl and into a well in the flour
• only add salt during kneading, when the yeast is incorporated into the flour (salt destroys the yeast in the yeast)
• sifting the flour (it becomes lighter)

Making yeast dough

Leavened yeast , melted fat and lukewarm liquid are added to the sifted flour. Sugar is only added to sweet flour doughs, while salty doughs are salted and possibly spiced. Again, we keep in mind that the salt should not come into direct contact with the yeast .

The fat must be only lukewarm , never hot, and the same goes for the liquid, because hot liquid would scald the yeast and the dough would not rise.

We always pour the liquid into the flour , never the other way around, and we work the dough from thinner to thicker , so it is practical to keep a little flour aside for the necessary addition during the working of the dough.

Air is forced into the leavened dough by working it , which allows the yeast from the yeast to multiply and thus make the dough fluffy. Therefore, we do not underestimate processing, but we will use suitable devices to make it easier.

First of all, it is a home bakery , which also processes dough for buns or other baked goods, then also home kneaders with robots or manual kneaders. Even a manual electric kneader can make dough from 60-70 dkg of flour. With these devices we use twisted kneading hooks, never whisks .

Dough rising

The well-made yeast dough is left to rise in a warm place for about an hour.

If we want the dough to be fluffier and more porous, after about half an hour we work it again with a wooden spoon , the carbon dioxide created will be released and the yeast will get new oxygen.

Normal room temperature is sufficient for rising, i.e. 20-22°C, at a higher temperature the dough will rise unnecessarily quickly. If we want to slow down the fermentation, we leave them to ferment in cooler conditions. The dough will rise even overnight in the refrigerator, which is a suitable method for baking pastries in the morning.

Properly risen dough has roughly twice the volume of before rising, is smooth and elastic. Insufficiently risen dough is simply left to rise.

Overripe dough can be recognized by the fact that it shows signs of thinning and falls down when moving through the bowl . It can be fixed by working the dough and letting it rise again.

Baking and cooking yeast dough

We make the desired shapes from the risen dough on a roll, fill them as needed and arrange them on a greased or baking paper-lined baking sheet .

We keep adequate spaces between the individual pieces, because the dough will rise further with further rising and baking. Only if we want it to rise only to the height, we put them right next to each other.

Let it rise on the baking sheet for at least 10-15 minutes . Just before baking, brush the sweet pastry with melted fat or slightly sweetened milk to form a crust. Brush salted bread with salted water, milk or beaten egg.

Place the baking sheet in a preheated oven and bake mostly at 200-220 °C.

Various sweet and savory dumplings are also cooked from the leavened dough , and these are always placed in a sufficient amount of salted water that is at full boil.