"Drunk" yeast dough

Category: Bakery products
Drunken dough for yeast baking

Ingredients

For dough:
fresh yeast 30 g
warm water 0.5 st
sugar 1 tbsp. l
flour 3-4 st. l (sour cream consistency)
For the test:
eggs 2 pcs
sugar 0.5 st
vodka 1 - 1.5 tbsp. l
sour cream 3 tbsp. l
butter 200 g
vegetable oil 2 tbsp. l
salt 1 tsp
milk 0.5 st
flour ~ 1 kg

Cooking method

  • Drunken dough for yeast baking
  • Drunken dough for yeast bakingFor dough in warm water, dilute fresh yeast, sugar and add flour in small portions, stirring. The mixture should be the consistency of sour cream. Butter, if cold, remove from the refrigerator, and chop into pieces, leave on the table to warm to room temperature. You don't need to melt it
    Drunken dough for yeast bakingAfter about half an hour, our dough should foam well and rise.
    Drunken dough for yeast bakingFor dough, beat eggs with sugar and salt until frothy. If the dough is intended for sweet pastries, you can add vanillin.
    Drunken dough for yeast bakingMix the egg mixture with the matched dough. Add vodka, sour cream, softened butter and vegetable oil one by one. Mix well all this mass.
    Drunken dough for yeast bakingThen add to this mass, in small portions, half the flour, diluting with warm milk and kneading the dough. The dough should be like thick sour cream.
    Drunken dough for yeast bakingWe leave the finished dough for one hour in a warm place to rise.
    Drunken dough for yeast bakingAfter an hour, knead the dough again, add the remaining flour and knead completely.
    Drunken dough for yeast bakingLeave the dough to rise again for 50 - 60 minutes. After this time, the dough is ready for use. This principle can be used to prepare dough in a bread maker.
    Drunken dough for yeast bakingForm the dough into the product you planned to make. If this is a pie, then we form it, in a pie form, in a way convenient for you. I had dried fruit pies with apricots and apples. Therefore, I immediately formed balls of dough for the pies.
  • Drunken dough for yeast bakingWe form pies, cover with a towel and leave to rise. About 10-15 minutes before baking, grease the pies with yolk or syrup from the tea brew and bake our product in the oven.
    Drunken dough for yeast baking
  • And these are pies stuffed with liver
  • Drunken dough for yeast baking

Note

Homemade cakes on such a test have excellent taste.
All ingredients used in the recipe should be at room temperature.
There are recipes for the "Drunk" test on different types of alcohol. Usually they take a minimum of 1 tsp of alcohol, and a maximum of 1 tbsp. l. per 1 kg of dough weight (calculated as alcohol).
You can prepare alcohol essences in advance. For example, on 70 'alcohol with the addition of zest and saffron. Tinctures of red and orange color will give your dough excellent properties and a special delicate flavor.

Tatka1
nila, Nelechka, took note, thanks!
francevna
Nelya, a wonderful recipe. The pies are so appetizing, I love the filling of dried fruits, but I used to cook more rolls. I haven't cooked with liver for a long time, so you need to try your recipe.
marina-mm
nila, Nelechka, while in the bookmarks, after the post I will conduct "tests".
velli
Thanks for the unusual recipe for yeast dough.! The pies look like fluffs. I will definitely cook it next weekend.nila, and if you put them on a baking sheet at intervals, will they be as fluffy as yours? It is necessary to repeat your method of "landing" close to each other. Thanks again! I forgot to ask: what is the weight of the dough for one pie?
Admin

Here, more on the topic of alcohol in baking:
Alcohol in baked goods and bread dough
Beer in bread dough

Great for adding vodka to pancake and pancake batter
Nastasya78
I have not tried this yet! To bookmarks!
Rituslya
Nelechka, wow what pyshnyuliks !!!
And so many!
Necessarily! I will definitely try to cook it, because you just can't take your eyes off the pies.
Nelechka, thanks for the recipe!
nila
Tatka1, Tatyanaif the recipe comes in handy, I'll be glad.
francevna, Alla, with a liver, delicious pies are obtained. Precisely not with a sweet filling. Sweet stuffing is also good. But still the dough is not quite rich.
marina-mm, Marina, I remembered! It seems I promised you a long time ago to write this dough recipe? well, as they say ... better later than never!
velli, valentine, I always lay out the pies tightly on a baking sheet. And before, when all the baked goods were made in a large gas oven. But then the family was 2 times larger, and the proportions of the dough were larger. Now I have a 46L electric tabletop oven and a much smaller baking sheet. But I don't like to bake in 2 passes, and it is also impractical for me to turn on additional appliances. Therefore, a tight fit is forced. But I repeat, very rarely my pies are baked from a distance. This is still a habit from my mother. A portion of this dough turns out to be approximately 1.5 -1.650 kg, I divide into balls weighing ~ 55 g.
Admin, Tatyana, I heard and read about the use of alcohol and non-yeast baked goods. But apart from cupcakes, it seems that I have not tried it anywhere else. Therefore, I did not write anything. Thanks for the addition! You should still try and pour vodka into the pancakes / pancakes
Nastasya78, Anastasia, I will be glad if you try this dough. And I will be even more glad if you bring a report to the topic.




Rituslya, Rita, well, it's good that you ran in and appreciated! Maybe you can try these cakes?
Admin
Quote: nila
You should still try and pour vodka into the pancakes / pancakes

Nelya, look at these "vodka" pancakes for dating, I hope you like it https://Mcooker-enn.tomathouse.com/in...36115.0
nila
Oh, Tanechka, like a pancake recipe in time
Today I just found a half liter bag of kefir in a fruit drawer of the refrigerator. I put it down and forgot
I just thought that we ought to bake pancakes tomorrow! And here you too fussed in time with a reference
marina-mm
nila, Nelya, yeah, there was a case, I was interested in your pies and waited. Now I’ll wait for everyone to try them with me.
I also added alcohol only to muffins and added such pastries, neither in yeast dough, nor in pancake dough, there is room for activity.
Admin
Quote: nila
like a pancake recipe on time

Nelya, to your health! I'm waiting for impressions
Corsica
nila, Nelya, beautiful pies! Yeast dough with the addition of vodka was prepared by my grandmother for cakes, sometimes she replaced it with boiled potatoes. Thanks for the reminder, I was just thinking this year about making cakes according to her recipe.
Admin
Quote: Corsica
sometimes, replaced it with boiled potatoes

We have this in the depths of the forum Potatoes - use for dough

The dough is GORGEOUS it turns out, baking from it just sticks out of the mold
And loaves, loaves ... what a charm loafs on potatoes

In general, try to add potatoes in any form to the dough, you will not regret There are enough recipes with potatoes on the forum
velli
Nelechka, thanks for answering my question! I also divide the dough (hang on the scales) about 55-60 grams. I have not yet decided what filling, most likely meat, with cabbage and boiled eggs and always sweet - apple jam, or dried apricots.
nila
Ilona, I often bake with potato broth. I don't practice on potatoes itself, but often on potato broth. I like it too. But I did not use potatoes or alcohol in Easter cakes. I only added honey, I like these cakes.
valentine, these pies with green onions and a boiled egg are very tasty. This is one of my favorite toppings.
Tatyana, I tried pancakes with vodka today. I'll go to the topic and report back.
francevna
Quote: nila
these pies with green onions and a boiled egg are very tasty.
Nelechka, I also love this filling, and I also add cottage cheese with dill there.
nila
Alla, I have never tried cottage cheese with dill in green onions with eggs. I will definitely try it, I like the idea with cottage cheese
francevna
Nelya, you can do without eggs, only cottage cheese + dill + green onions.
LiudmiLka
or just cottage cheese with salt and green onions
nila
I like cottage cheese with herbs, salt and black pepper as a filling for dumplings. We don't like sweet cottage cheese in dumplings.
Admin
Quote: nila
never tried curd with dill in green onions

Look here, I love these snacks

Drunken dough for yeast bakingRed tomato salad with cottage cheese
(Admin)

nila
I went and looked at the salad. How much unknown we have on the forum! But I can't repeat exactly, pine nuts for us are like black caviar at a price
Admin
Quote: nila
pine nuts for us are like black caviar for the price

Nelya, I buy pine nuts and other interesting nuts at 100 grams each, and use only "small retail" for a teaspoon, if something is needed for taste. Our nuts are also expensive now, you won't run away to buy a lot
Or I use this option often, it turns out more profitable

Drunken dough for yeast bakingNut crumbs (for vegetarians and vegans)
(Admin)


And take a walk through my selection here, you will find a lot of interesting things for yourself, my recipes are simple, but interesting
My feast (section and blog content)

Svetta
Nelyawhat beautiful pies! I also like a tight fit, otherwise they blur on a baking sheet. Thanks for the dough, I'll try it on occasion.
nila
Tatyana, for us, pine nuts have now become a curiosity. They don't grow with us, but to buy ... you understand. Therefore, the price is much higher for them. In stores, you can only find in large supers. But in the bazaars, in the dried fruit departments, they are sold, But there they have a completely unpresentable look, it is evident because they are not in demand, and all terms are overdue for them. It is very dangerous to run into it.
svetta, thanks for stopping by! I would be glad if you try the recipe for this dough. And share your impressions!




svetta, I will add about a tight fit!
My husband is sly! He does not like pies that are located on the edge, with a crust. And he will always cut out the middle. That's how much I don't tell him, but he still chooses the middle. It's useless to fight! But I, too, without noticing it myself, if there is a choice of edge or middle, I will tear it off from the middle. Therefore, we most often have pies with a crust, extreme
Rada-dms
Nelechka, but my dough is already suitable, now I will stick it with meat and with cabbage. And if I stay, I'll make a pie with my frozen plum and streusel on it. I had to add a lot of liquid, the flour in my house is very dry, the heating is boiling all over. And the dough is wonderful in appearance! : friends
nila
Rada-dms, Olga, I'm waiting for your opinion about the test, like it or not, I'm worried
Yes, the second time the flour should be added carefully. That's why I wrote that about 1 kg will go away. I have when how. And the eggs are different, and the liquid can be added in different ways. And the flour is different. I also kneaded the pies that were with liver. I changed the flour, and did not take it into account. Then she mixed with vegetable oil. But nothing, everything worked out!
Rada-dms
nila, do not worry, I then added more water. The dough is excellent, plastic, I am already baking.

Drunken dough for yeast baking

Drunken dough for yeast baking
nila
Olga, what a beautiful pie you have, with carved branches!
eye
Quote: Rada-dms
I'm already baking.
well, and yes we go, Olya,
with your beauty?
What are you hamstering in the dark?
Or hide the FSE for the morning?
just very interesting
this drunken dough ...
can stir up too
start eating vodka, don't drink
nila
eye, Tatyana, class! Amused and pleased!
I am also waiting for Olya with a ruddy pie!
Rada-dms
nila, I quickly decorated the pie, I have all the tables occupied. I rolled up the flagella, crushed it in my hands and shredded it with scissors. Now the pies will cool down, and we will eat them with broth. If you will laugh, I opened the window, and five minutes later the dogs came running under the fence. The filling is meat, apparently, the aroma has gone through the areas.

Drunken dough for yeast baking
I liked the dough, it is very plastic. You will crush it into a cake, it does not run back. Pretty sweet. You can even say that it is a little dessert. Very smooth. Baked on Makfa, added one and a half tablespoons of brandy, no taste is felt.
Nelya, thanks for the recipe, has added to her favorite collection.
I always add vodka to fried pies and any fried products, when baking cakes and pannetone, cognac.
eye
Olchik, pies-picture!
Quote: Rada-dms
added one and a half tablespoons of brandy, the aftertaste is not felt.
so we will write down: cognac - in coffee, in dough - vodka!
Please tell me, while you remember: keep the skoka on the proofer before baking?
Rada-dms
Drunken dough for yeast baking

Quote: ok
What are you hamstering in the dark?
Or hide the FSE for the morning?

We don't hamster in the dark
Beauty must be eaten by the sighted!
Muska squeaks under the table
The husband squeals with happiness,
It's bursting behind the ears!
Will it live until the morning
At least a piece of pie?




eye, Tanyusha! And here it is difficult to answer. How the dough behaves itself also depends on the yeast, on the recipe and the temperature in the kitchen.
I do everything by sight, stuck pies, greased the top with quail eggs mixed with cream, puffed up to the state of "almost bursting", and put them in the oven at high temperature.
If there is no time, then at 170 degrees I set it to rise slightly in the oven, and then raise the temperature a little more to get a tanned result.
But here, at the dacha, such dances with my oven.
Today was proofing for about 25 minutes.
Yes, I baked with dry yeast Saf-Moment, half a pack for all the dough, I always put quite a bit.




Quote: ok
so we will write: cognac - in coffee, in dough - vodka!
Shampusik Nelke and Olke!




Quote: nila

Rada-dmsThat's why I wrote that about 1 kg will go away. I have when how. And the eggs are different, and the liquid can be added in different ways. And the flour is different. I also kneaded the pies that were with liver. I changed the flour, and did not take it into account. Then she mixed with vegetable oil. But nothing, everything worked out!
Nelechka, I was kneading in HP after dough, at the end I introduced oil and salt with water. So at once 1 kg of flour spilled there.
eye
Quote: Rada-dms
In the dark, we do not hamster ... The husband squeals with happiness,

with your husband you can and in the light!

eat these pies



Quote: Rada-dms
Today was proofing for about 25 minutes.
yeah, I'll write it down
Quote: Rada-dms
Shampusik Nelke and Olke!
not a complete set ... a duet ... I'll be the third
Rada-dms
Quote: ok
not a complete set ... a duet ... I'll be the third
Yes, I am failing something ...
So as not to break your tradition
I say: "You will be the third - I give a tooth!"
nila
Oooh, what pies I didn't wait for yesterday! And I didn't get on shampoo!
Unfortunately, I do not know the word rhyming, the answer is simple!
Olenka, I am very pleased that yesterday evening was a success, and your family and loved ones were well fed and happy!
I used to also sometimes add alcohol to the dough for fried pies, but since Maroshka I brought my own recipe for a dough for fried pies to HP, this recipe stuck with me, and now fried pies are only strictly according to her recipe. And I don’t pour cognac into the dough in cakes, but I always have a set of dried fruits and nuts soaked in alcohol in advance, and this alcohol still gets into the dough.
Tanechka, Olga has already answered you about the proofing. I, too, find it difficult to say in time, because of what I never detect, but I look at the appearance. As the pies or pie increased significantly, swelled, so did the oven. And this depends on many factors. But usually it stands for 15 - 20 minutes under the canopy, then I grease it with a coating and turn on the oven. The baking sheet is near the oven, and while the oven is warming up, the products are still coming up. But when you lubricate with a brush, you have to be very careful, barely touching the dough, smear the coating so as not to plant the products. Some immediately formed products are coated.
Rada-dms
I also soak dried fruits. For some reason I began to grease immediately, so as not to crush and cool the dough. Well, they do not dry on top while they part. Therefore, I came up with cream to use, they do not immediately give a film on the surface. And I cover it with a non-stick mat so that the towel does not stick to the greased pies.
Nelechka, thanks for recommending Maroshka's test, I'm curious.
lettohka ttt
nila, Nelechka, what pies
fluffy, super awesome! Thanks for the recipe! I also love this molding, my mom baked it that way, and I love it so much.I took it to the bins)
nila
lettohka ttt, Natasha, thank you for stopping by! I would be glad if you try this dough, appreciate it
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Ilmirushka
Nelya, CONGRATULATIONS!!!
gawala
Nel, with a medal!
nila
Chef, thank you for your attention to my simple recipe! Didn't expect, but very nice! Since last year I was going to put the recipe on the forum and delayed everything.
Ilmira, Galina, thanks for your attention and congratulations!
Eugene
nila, Nelya, congratulations! Thanks for the great recipe!
Tusya Tasya
Nelya, with victory! Give me more good and different recipes!
gala10
Nelichka, congratulations! You're the best!
nila
Evgeniya, Natasha, GalinaThank you for your kind words, attention and congratulations!

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