Whey dough for pies, pies and other baked goods
If you dare and prepare cottage cheese at home, do not rush to pour the by-product such as whey that remains during all the manipulations with milk or kefir into the sink. After all, you can find a worthy and “tasty” use for it. It can serve especially well if you are planning to make pies or pies. This is where it makes a great liquid base for your dough. And it doesn’t matter whether you plan to fry the pies or bake them in the oven. In any case, rest assured that if you use whey-based yeast dough prepared using the sponge method for baking, your products will turn out very tender and fluffy. By the way, baked goods made from such dough remain soft for quite a long time, unlike those made from dough based on kefir, water or milk. You can experiment for yourself.
Cooking step by step:
To prepare homemade yeast dough with whey, we will need the following ingredients: wheat flour (I have the highest grade, but first grade will do), whey, raw chicken eggs, refined vegetable (I use sunflower) oil, salt, granulated sugar and pressed/ fresh yeast. You don’t have to take fresh yeast - just dry yeast (3 grams is a level teaspoon) or fast-acting yeast (also 3 grams) will work perfectly. We work with dry yeast in the same way as fresh, and fast-acting yeast is added directly to the flour, so there is no need to make a dough. All products for preparing yeast dough should be at room temperature.
So, I suggest making the yeast dough for this recipe using the sponge method. I have already written more than once about what dough is and why it is needed, so I will not repeat myself. Pour 150 milliliters of lukewarm whey into a bowl, add 3 tablespoons of sugar and crumble 10 grams of fresh yeast. Mix everything well so that the sugar and yeast dissolve. After this, take 3 tablespoons of wheat flour from the total amount and add it to the liquid.
Ingredients:
- 1 selected chicken egg;
- 650 ml. whey;
- 40 g granulated sugar;
- 12 g salt:
- about 1100 g flour;
- 14 g fast-acting dry yeast;
- 100 ml. vegetable oil.
You can add a couple of dessert spoons of mayonnaise - this will add even more fluffiness to your baked goods. If you plan to make sweet products, use vanillin and increase the amount of sugar by 50%. You can dilute vegetable oil with melted margarine.
- Dough preparation time is approximately 80 minutes.
- Yield: 2 kg of finished dough.
Preparing the dough for buns.
First of all, melt the margarine and let it cool slightly.
Sweet buns with whey on Kyxapka.su
Pour the yeast into the slightly warmed whey, mix and set aside for fermentation for a short time.
Sweet buns with whey on Kyxapka.su
Combine vanilla, sugar, salt and eggs in a separate bowl and beat everything well.
Sweet buns with whey on Kyxapka.su
Then add melted margarine with vegetable oil to the egg mass and mix it all with the yeast that has dispersed in the whey by that time.
Sweet buns with whey on Kyxapka.su
Combine the resulting mixture with flour and knead a dough that does not stick to your hands, cover it with a towel and remove it closer to the radiator.
Sweet buns with whey on Kyxapka.su
And
Sweet buns with whey on Kyxapka.su
How to make yeast dough with whey:
Warm the entire serum to human body temperature (maximum t = 40 °C). Pour about a third of the liquid into a bowl and dissolve all the granulated sugar, yeast and a small handful of flour in it. Leave the dough mixture alone for at least ten minutes (activation time depends on the freshness and quality of the yeast).
While the dough is activating, shake the egg and salt thoroughly (if you want, use a whisk or mixer) until the grains of the latter are completely dissolved.
As soon as the yeast mixture “puffs up” into a cap, combine all the “wet” components (salted egg slurry, butter, remaining whey and dough) in one spacious cup, but first stir the dough well so that carbon dioxide comes out of it.
Then add flour in small portions, constantly stirring the contents of the cup.
When the consistency of the dough becomes more or less dense, place the entire mass on the table and knead very well, adding flour if necessary. Place the slightly sticky dough back into the cup (do not forget to grease its bottom and walls with oil so that it is easier for the dough to “step” to the top) and, covering with a towel, leave for at least half an hour to rise. It’s better to cover the cup with the dough with a high lid or another cup so that you don’t have to tear the dough off the fabric later.
If your home is warm, then literally after 30 minutes (maybe a little more) the dough will rise, doubling in volume. Tip the cup onto the table and knead the dough thoroughly again.
Return it to the container and wait for it to rise again. This will take about another half hour. Once the volume of the dough has doubled or tripled, carefully move it from the cup to the table and you can begin to shape the products.
Whey yeast pies
Whey in dough is no worse than milk (and for pancakes, for example, or fluffy dumplings, it’s even better). Since it is a cheap by-product of making cottage cheese, it is very beneficial to use for baking and I bake everything with it that I bake with milk. Today you will be offered whey pies in the oven stuffed with cabbage. Yeast dough, prepared with dry yeast. The filling can be anything, sweet or savory.
And in this article we told you how to make quick pies with cabbage —->>
Cooking process:
To knead the dough, I use a bread machine in the “fresh dough” mode, but I don’t start working with it immediately after the end of the mode (for me it’s 1.5 hours), but wait until the dough rises to the edges of the bowl.
Then you need to sprinkle the table well with flour and carefully place the whey dough on it.
Bringing the edges towards the center, stir in the pie dough a little so that it can be rolled out. Roll out in a thick layer and cut out round pieces with a wide glass.
Place stewed cabbage, squeezed out of liquid, on the center of each piece and pinch the edges. Place the pies on a baking sheet, seam side down (I don’t grease the baking sheet, but sprinkle it with flour and semolina).
To make the pies brown, you can grease them with yolk whipped with sugar, but it’s faster, easier and cheaper to use sweet water for the same purpose. Just lubricate the workpieces with water very carefully so that it does not fall on the baking sheet.
Leave the prepared pies with cabbage to rest for 15-20 minutes.
We bake pies on whey at a temperature of 150-180 C on the middle level of the oven.
The finished pies need to be separated from each other and cooled on a wire rack.
Solert › Blog › Buns with apple jam. Yeast dough with whey.
There is whey left over from homemade cottage cheese; under no circumstances should you throw it away! Let's bake buns. The buns turn out fluffy, soft, tasty and beautiful.
What do you need:
You can take half a serving of food - this amount makes two large baking trays of buns.
— Two glasses of whey — 100 grams of butter — 4 tbsp. sugar - 1 tsp. salt - 900g flour (how much dough will take, more or less) - flaxseed flour 2 tablespoons, optional. - 2 teaspoons of dry yeast SAF “for baking” - Jam or thick jam for filling - 2 tablespoons of milk with sugar, for greasing the buns.
Let's get started:
Warm the whey slightly and dissolve the yeast in it. Add a teaspoon of sugar and let rise...
Melt the butter, let it cool a little, pour into the yeast mixture, add salt.
Gradually add double sifted flour. Knead a soft, not stiff dough. Place the dough on the table and knead thoroughly for 10 minutes, stretching and folding. As if picking up the dough and saturating it with oxygen... Fold the dough in a circle, turn it over, and put it in a bowl greased with vegetable oil, also grease the top of the dough a little with vegetable oil. Cover with a towel and put in a warm place until the volume doubles. This will take approximately 1-1.5 hours. During this time, the risen dough must be kneaded twice, straight in the bowl, stretched in a circle, rounded, and turned over with the seam down. Place the finished dough on a floured table and divide into equal pieces of dough, 5-6 cm each. Roll each piece into a ball... Take a piece of dough and roll it out into a long oval.
Place the filling on one edge, wrap the edge of the dough with a roll, and press.
Cut the remaining tail of dough into three strips and braid it with a braid.
Wrap the braid into a roll...
So all the buns.
Place the buns on a baking sheet lined with parchment, let them rest for about 20 minutes, brush with warm sweet milk and bake. Preheat the oven to 180 degrees, it is better to bake with steam.
15-20 minutes until the buns are well browned.
Brush the finished buns with a mixture of water and honey to make them shine.
Yeast-free bread buns with whey
Bread made from dough without yeast will be very fluffy and tasty. If you add whole grain flour or bran to it, this will only add benefits. The dough for these buns should be prepared in the evening.
To prepare the buns you need:
- whey – 310-340 g;
- flour – 455-485 g;
- rye flour – 455-485 g;
- bran – 85-100 g;
- salt – 4-7 g;
- sour cream – 25-35 g;
- sugar – 12-15 g;
- cumin – 15-17 g.
Preparation progress:
- Leave the whey in a warm place for 5-6 days (to speed up fermentation, add sour cream to it).
- Add all the ingredients to the resulting whey and knead the bread dough (it should not spread).
- Dust the finished dough with flour, cover with a plastic bag and leave until morning.
- Prepare a baking sheet sprinkled with semolina or flour.
- Place the formed buns from the infused dough into it and place in the oven, preheated to 185-205 degrees.
- As soon as the buns are sent to the oven, the temperature in it should be reduced by 20-25 degrees.
- Bake the buns for 45-55 minutes.
Baked unleavened buns should be covered with a towel and allowed to cool slightly.
If you change or add herbs to the dough, then these buns will turn out even tastier.
