Today, many housewives prefer not to mess with yeast dough. They say they can't do it. They don’t even remember about the dough. But in vain! Pies prepared according to all the rules are not just food, they are a shared joy, a family holiday. So why deprive your loved ones of pleasant moments?

Today, making real dough is as easy as shelling pears. Trade offers all kinds of fresh yeast, and they are the key to the success of butter dough.

There are many recipes for yeast dough. Simple and complex. For sweet pies and pies with “serious” filling. But these recipes have one drawback: no matter how tasty fresh baked goods are, they quickly lose their aroma and fluffiness, and then become stale altogether.

However, there is a recipe in which the quality of the pies remains high for several days. And it's quite simple. Even a novice housewife can handle it. But to make good pies, you need to know a few tricks and not neglect them during the cooking process.

For such non-staling pies, a special choux yeast dough is prepared. Have you heard of this?

I got this recipe from my grandmother, and it has been my go-to recipe for over ten years now. All my friends cook up various curlicue buns based on it, everyone succeeds, and everyone just praises it.

So, let's begin. Let me remind you that if we want results, we do everything using technology.

We will need:

- 3 eggs;
– 0.5 liters of milk + half a glass for pouring yeast;
– 200 g margarine;
– 50 g yeast;
- flour;
– salt, sugar, vegetable oil.

The flour must be sifted through a sieve. Remove the margarine from the refrigerator until it comes to room temperature. Mix the yeast with a pinch of sugar and pour in half a glass of warm milk. We leave it to rise.

Pour about half a glass of flour into an enamel pan and pour refined vegetable oil in small portions. Stir. The mass should be creamy, without lumps.

While we grind the flour and butter, the milk is heated on the stove. As soon as it boils, pour it into the mixture of flour and butter in portions. Pour in a portion and stir. Pour in again and stir.

Add salt. Generously. Scoop up the salt with your palm, about two phalanges of your fingers. Don't be afraid, it's not a lot, about a teaspoon. Then add sugar, you need about half a glass or 2/3 of it, no more. Stir.

Now pour the yeast into this mixture (not hot). Stir.

It's margarine's turn. It should be at room temperature, the softer the consistency, the better. Added and stirred.

Add the eggs into the mixture one at a time, stirring thoroughly.

Then add flour in small portions and stir with a spoon. As soon as the mass becomes slightly thicker than sour cream, the dough is ready.

Leave it for a couple of hours in a warm place. I'll have to check in about half an hour. If the dough has risen well, knead it down. After a while, when it rises again, knead it again. Done?

Now it's time to add more flour to make a real dough. Add little by little, no more than half a glass. Added more and stirred. And so on several times. There is no need to knead this dough by hand. Mix with a spoon. It will be hard to turn the spoon, but this is just the measure of the correct dough. As soon as the dough does not turn with a spoon and you want to start kneading with your hands, stop! No more flour needed. The dough should now be soft and may even stick to your hands a little.

Once again we put it in a warm place to rise. And after 20-30 minutes you have a great dough.

The fillings for pies made from this dough can be completely different: meat, fish, sweet, vegetable, curd. You can make both large closed pies, and open or covered with a lattice. Or small pies, cheesecakes, rolls.

And a couple more secrets: before putting the pies in the oven, you need to grease them with a whipped mixture of egg yolk and milk. And be sure to give them ten minutes of distance. Then - into a preheated oven. The pies bake quickly – 10-15 minutes.

They get eaten even faster. This versatile dough is delicious and everyone loves it. Many say that it is even tastier than the best filling. Maybe that’s why pies made from it don’t go stale?

By the way, the dough is perfectly stored on the top shelf of the refrigerator for 4-5 days. There is a reason to invite your friends!

Homemade baked goods will always be soft and tender. How is this possible? Housewives who often spoil loved ones with fresh pies know several important secrets of one recipe.

There are only 4 main secrets. They all relate to pies made from yeast dough - this is the kind of baked goods that go stale very quickly (in fact, the very next day). By day 3-4, pies, rolls, and buns may dry out completely. To prevent this, you need to think through all the features of baking.

Test secrets

For the “non-staling” test you will need:

• 3 eggs,
• 0.5 l plus 0.5 cups of milk (a larger volume for the dough, a smaller volume for dissolving the yeast),
• 200 g margarine,
• 50 g pressed yeast,
• 2/3 cup sugar,
• 1 teaspoon salt,
• 3-5 tablespoons of odorless vegetable oil.

You need to take as much flour as the dough itself will take. The filling can be anything.

The secret of work

For a non-staling cake, it is important to prepare the flour correctly. It should be sifted - this will make it more “airy”, saturate it with oxygen, which, in turn, will give work to the yeast.

In this case, margarine should not be added to the dough cold - it should be warmed to room temperature. This will also allow the dough to become more pliable and soft.

The secret of the dough

The yeast for the dough is kneaded and mixed with a pinch of sugar. Then they need to be poured with 0.5 cups of warm milk and the mixture left for 30-40 minutes in a warm place. The yeast should rise during this time. While they do this, it is important to prepare the bulk of the dough:

1. Mix 0.5 cups of flour with vegetable oil - the substance should be free of lumps and have the consistency of thick sour cream.
2. Bring 0.5 liters of milk to a boil, and then add it to the butter and flour, stirring the mixture constantly.
3. Add salt and remaining sugar to the mixture and mix everything thoroughly.

When the yeast has risen and the bulk has cooled (but not completely), it should be added to the yeast soaked in milk. After this, the mixture is mixed again, and only then the following are introduced into it:

• softened margarine,
• eggs - poured out one at a time,
• the remaining flour is poured 1 tablespoon at a time.

Flour is added until the mass becomes thick - that is, thicker than sour cream. This completes the preparation of the dough. Now it needs to be left for 2 hours in a warm place, covered with a dry and clean cotton napkin. Every half hour the dough needs to be kneaded so that it does not rise too much.

The secret of kneading dough

When the dough rises (after 2 hours), you need to add flour to it. You can't pour it all at once. Flour is added 0.5 cups at a time, and the mass is carefully kneaded with a spoon. The substance should become very dense - kneading continues until the dough cannot be turned at all. At the same time, it should remain soft and stick to your hands quite a bit. But there is no need to knead it with your hands.

After kneading with a spoon, the dough remains in a warm place for another 20-30 minutes and finally rises. Only after this can it be considered ready.

This recipe allows you to create dough for any baked goods - pies, pies, buns, rolls... And thanks to step-by-step preparation, you can ensure that none of these products go stale for a long time.

“My mother loved to bake, and very often there were waffles, nuts, fluffy pancakes and brushwood on our table. She also baked cheesecakes with cottage cheese from butter dough. But she did everything “by eye”, and it was not easy to get a recipe for these products from her - my “eye” is different, and besides, there was always a desire to work according to instructions. I grew up, mastered many dough recipes, but I just couldn’t find good dough for pies.

I once came across a recipe in the newspaper - a quick dough “Fellow Traveler” from a flour mill technologist. Actually, I was interested in the phrase: “These pies don’t have time to get stale,” but there are a lot of them - 30 pieces. I cut out a recipe for pies that don't go stale from the newspaper and decided that someday I would try to bake these miracle pies.

On a spring evening, my husband went to another city to see his son, a cadet at a military school. All day I packed his bags for the trip with all kinds of goodies, my son was in his second year at the time, I missed him a lot. The fuss was over, my husband left, I felt sad, I remembered the recipe from the newspaper and decided to bake pies to lift my spirits. My daughter and son-in-law were at home, then Zhenya, her daughter’s school friend, came.

The filling for the pies was very thick apple jam. When the inexpressibly pleasant smell of baked dough floated through the apartment, all four of us gathered at the table. I did everything according to the instructions - I got exactly thirty pies. We ate them all at once, and then laughed at ourselves for a long time - indeed, these pies not only did not have time to get stale, they did not even manage to cool properly.

I am very grateful to the woman who sent this wonderful recipe to the newspaper, her name is Maria Kurchatova. The dough according to her recipe is light, airy, surprisingly aromatic and tender. To make the “Fellow Traveler” dough pies successful, pay special attention to the gluten content of the flour; number 28 is the best for them.

Pies from this dough can be fried and baked; I baked them in the oven. These pies filled with apple jam are good; you can bake them with cottage cheese and cabbage. The dough is quick, so before making it, prepare the filling for the pies.”

Ingredients:

For the dough:

• 50 g yeast (or 1.5 teaspoons dry yeast)
• 1.5 glasses of warm milk;
• 8 tbsp. tablespoons of sifted flour (heaped);
• 4 tbsp. spoons of sugar (without a slide).

For the test:

• 2 eggs;
• salt - 0.5 tsp.
• 2/3 cup sunflower oil;
• flour (about 500 grams).

I made these pies and will sing odes of praise to them at the end.

Preparation:

1. First of all, you need to make a dough, it’s not difficult and quick. You just need to mix: warm milk, yeast, sugar, flour (be sure to sift)

2. Mixed everything, covered with a towel and left for half an hour.

3. After half an hour, bubbles will begin to appear on the surface of the dough, which means that it is ready, you can add the rest of the flour and eggs.

4. Shaked two eggs in a mug, poured salt and poured them into the dough, mixed.

5. Then I begin to slowly pour in the sifted flour, about one glass at a time.

6. And add vegetable oil.

7. Flour and butter again. You need quite a lot of butter (2/3 cup), and I used about 500 grams of flour (plus what was already in the dough). I don’t know what kind of gluten I have, I never pay attention to it.

8. The finished dough should begin to come away from your hands, but do not make it hard, it should be light, soft, airy and lively. That is, the dough does not even hold the shape of a ball, but spreads.

9. Leave a little vegetable oil for last, it will be convenient to pour it on your hands and collect the dough.

That's all, now the dough needs to be covered and left alone for half an hour.

10. At this time I was filling. I decided to make pies with potatoes and fried onions. I boiled the potatoes, mashed them, cut the onions into long strips, fried them until golden brown, put them in the potatoes and stirred them.

11. Now the dough has come up, I grease my hands with oil and begin to pinch off pieces from it, approximately the size of a child’s fist. When your hands are in oil, it is very convenient to work with the dough, it does not tear too much, it is fluffy and pliable. I make a flat cake out of it with my hands.

12. That is, flour is no longer needed in this recipe, I just poured it in vain. We work only with oil.

13. Place potato filling in the center.

14. I secure the edge.

15. And place the pies on a greased baking sheet. Since there is no flour on them, I decided not to grease them with egg yolk, and the author of the recipe didn’t write anything about it either.

I didn’t get 30 pies, but smaller ones (not all on a baking sheet), about 25 pieces. But I’m the first to see how big I made it out of greed :)

16. Covered the pies with a towel and left them to rise a little, about 20 minutes.

17. Then I put the baking sheet with the pies in a preheated oven and bake at 180 degrees for about 25 minutes, looking at the browning.

Well, what can I say, this is the first time I’ve eaten these pies, the dough is unlike any other pie dough, it’s like filled buns. Airy, tender, very tasty! I really wanted to know what would happen to the pies the next day, so I saved a couple. I put them in the refrigerator, took a bite in the morning, baaah, and it’s really the same soft and tender dough as yesterday. That is, when cold they are just as tasty, not stale!

In general, thanks to Galina for sharing such a wonderful recipe for the Companion dough for pies that do not go stale for a long time, now I will bake such pies often!

Fear of baking has a lot to do with having to prepare the dough. But with recipe books it won’t be difficult to make. The main thing is to accurately observe the proportions and keep track of time. In order not to miss the quantity, you can buy a set of measuring spoons that allow you to accurately measure the required doses. A kitchen timer will help you not to miss the moment when the dough has risen.

In addition, it is not necessary to start culinary experiments with yeast or puff pastry. Ordinary unleavened food produces equally delicious pies, pies and buns. In addition, some stores sell ready-made dough. The only thing you need to do with it is to preheat it a little (place it in a mold, grease it with butter, cover it with a lid and put it in the oven or microwave for a few minutes).

After that, the most pleasant thing remains - laying out the filling. But it’s better to prepare it in advance, otherwise the dough will overcook and the dish will have an unpleasant aftertaste. You can find an interesting filling option both on the Internet and in specialized literature. Roasted vegetables with feta, salami with olives, smoked haddock with spinach, shrimp with zucchini, fried sausages with red onions, mushrooms with chicken, rhubarb with ginger - everything will be delicious.

To get the same beautiful crust as on the covers of glossy magazines, experts recommend brushing baked goods the old fashioned way - before putting them in the oven, with beaten yolk, and then with butter. And just like our grandmothers, after baking, pies and pies should be carefully “wrapped” - covered with a kitchen towel or cloth napkins - from sudden cooling the crust becomes stale, and the baked goods spoil faster.

Reasons why homemade baked goods go stale

No one has yet really figured out the real reason for the staling (aging) of bread. What is known? The fact that when baking, the dough will practically lose weight just from baking the crust. No more water comes out of the piece during baking. Just denaturation of proteins occurs - this releases water, and gelatinization of starch - absorbing water. Thus, staling probably occurs not due to a technological error, but due to the quality of the flour. Apparently the gluten is of poor quality and the skeleton created when kneading the dough does not retain the swollen starch, which is why the dough “crumbs”.

Of course, the cause of hard baking can be either an excess of flour or poor kneading of the dough. Yeast dough must be kneaded long and thoroughly. According to some recommendations, the dough needs to be kneaded for an hour, then success is guaranteed. And if it turns out a little steep, let the pies stand on the baking sheet longer before putting them in the oven so that they rise and when cutting the dough, do not use flour, dip your hands in vegetable oil.

A few words about margarine - it’s still not the best ingredient for a good dough. Oddly enough, it is recommended to add beef fat to the dough. No smell or taste, the dough is light and soft. And another important point: when using beef fat, no one is afraid of heartburn, which very often occurs if the dough contains margarine or butter.

To prevent pies from going stale, use the following tips:

1. In order for the pies to remain fresh for a long time, vegetable oil must be present in the dough recipe.
2. Store your pies in a clay dish, covered with a napkin or towel, and they will not go stale for a long time.
3. Do not bake the pies on too low a heat, otherwise they will dry out in the oven.
4. To prevent the pies from becoming stale for a long time after baking, let the dough rise 2-3 times, kneading it and thereby saturating it with air.
5. Remove the pies from the oven, let them cool in the room where they were baked, and place them in a plastic bag. The baked goods will remain soft for a long time.
6. If you add diluted potato starch to the dough, the pies will be soft and will not go stale for a long time.
7. After removing the pies from the oven, while still piping hot, brush with margarine, place on a plate in a plastic bag, and cover with a towel until completely cool. Check from time to time, if the bag is too wet, change it. After this procedure, the pies will be simply airy and will not go stale for a very long time.
8. To prevent the pies from becoming stale for a long time, use table margarine as fat when kneading the dough.
9. Before baking, it is advisable to grease the top of the products only with yolk.
10. Add a few spoons of sour cream to the dough when kneading the pies, and after baking they will be tender, soft and retain freshness for a long time.
11. It is recommended to add less chicken eggs to the dough. Because they tend to make the dough more rigid and hard, which ultimately leads to its rapid hardening.
12. Increasing the amount of fat - the products become more crumbly, tasty, do not go stale for a long time, but exceeding the norm of 1/2 cup of fat for each glass of liquid is also not recommended (the opposite effect will occur - the dough will be dry and thin, with a dense crumb)

They did not calculate the number of delicacies ordered, and food delivery brought you more than you could eat? Or perhaps custom birthday cakes have already turned out to be unnecessary? Or perhaps you baked pies yourself and now you don’t know how to keep them fresh?

We will try to tell you how to make sure that the pies do not go stale for a long time and at the same time retain their freshness and rich taste.

The time it takes for baked goods to go stale directly depends on the recipe of the dough itself. You might have noticed for yourself that buy baked goods which you can buy in any store will remain soft much longer than homemade pies. It's all about the right recipe and some tricks, which, by the way, you can resort to.

When preparing the dough, add a little vegetable oil to it and then your baked goods will remain soft longer. Potato starch is also added to the dough for the same purposes. Another trick will also help keep the pies airy - let the dough rise several times, as soon as it rises, remember it and let it sit again. This way the dough will be saturated with air and will not quickly become stale after baking.

When kneading pies, add a little sour cream to it, it will soften the baked goods. But you can put fewer eggs: the protein in the egg gives the baked goods rigidity. But the surface of the baked goods can be greased with egg, so it will acquire a beautiful color.

When baking, do not add heat, as this will immediately make the baked goods dry. Also, after your pies are cooked, grease them with a small amount of margarine and cover them with a plastic bag, and place a towel on top until they cool completely. Moreover, it is worth making sure that the bag does not become too wet, then it is better to replace it with a dry one.

If it's hard for you baked goods, buy which is much simpler, we advise you to turn to the bakery chain for delicious fresh and soft pies " Pekarushka", official website which will open before you a large selection of baked goods for every taste.

If you want to store baked goods that you have already prepared or bought, then no matter how trivial it may sound, it is best to preserve its softness in a plastic bag. In it, baked goods will remain soft for a long time. There is another way to keep the cake fresh - store it in a clay dish, covered with a napkin or towel. This method is much more effective than the package. Firstly, earthenware retains heat perfectly and therefore it will not only prevent your baked goods from going stale, but will also keep them fresh and warm. And covered with a napkin or towel, pies or puff pastries, or pies, will not become damp, as, for example, this can happen with a bag. The towel allows a little air to pass through and absorbs moisture perfectly. Warm baked goods will not have time to cool down and will remain just as tasty.

But, as practice shows , pies delivery Omsk from “Pekarushka” I have never known a case when pies to order, bought in our bakeries, would remain on the tables. No matter how many pies you order, by the end of your holiday, they will all be eaten.

Store your pies in a clay dish, covered with a napkin or towel, and they will not go stale for a long time.