Yeast dough in vegetable oil without eggs. Simple rich yeast dough without eggs. Tips and Notes

Eggs are one of the basic components in baking; they are a binding element, stabilize, loosen and soften the dough. At the same time, they increase the calorie content of the dish and its cholesterol content. Cooks often try to prepare dough without eggs to make it more dietary or lean. It turns out that this can be done without spoiling the structure of the dough and the quality of the baked goods.

Properly kneaded dough should be both stiff and soft, very elastic, so that it rolls out easily and sticks together well.

This dumpling dough is easy to prepare using only flour and water in a 2:1 ratio.

In addition, you can add to the dough:

salt;
vegetable oil.

Important details:

the water should be warm, up to 50 ºС;
the flour should also be at least room temperature;
It is not necessary to add oil, you can pour a little under the dough when kneading and generously lubricate your hands so that the dough is less sticky;
salt is dissolved in water before kneading, the ideal ratio is 1:25;
water can be replaced with milk for a milder taste;
Before rolling out the dough, you need to keep it for half an hour in a bag or under a bowl so that it “ripens.”

Dumplings made from this dough will not crack when frozen and will not disintegrate when cooked.

How to make for pizza

Real Italian pizza is made without eggs. This ingredient was added by Russian housewives.

Traditional dough composition:

900 g flour;
0.5 l of water;
60 g salt;
3 g live yeast;
100 ml vegetable oil.

The water should be warm. Olive oil is traditionally used, cold pressed.

Yeast and salt are dissolved in water.
If the dough is kneaded by hand, the liquid is poured into the flour. When the mixer mixes the dough, first pour liquid into the bowl, and then add flour one spoon at a time. In any case, the final kneading is done manually.
The surface is dusted with flour. Place the dough on it and knead it with your hands until it is perfectly smooth.
The entire mass is divided into portions of 250 g (for one pizza).
The dough balls are covered with film, it should rise within half an hour.

Eggless pizza dough produces a thin, soft crust. This pizza is baked in a stone oven in just 4 minutes at a temperature of 400 ºС. Pizza is prepared almost instantly, and the dough does not dry out. In a home oven, pizza is baked at 190 ºС for 20 minutes.

Yeast dough without eggs

To bake pies, kulebyak, buns, flatbreads, pizza, fried pies and other delicious dishes, you can use simple yeast dough without eggs.

Ingredients:

500 g flour;
250 ml milk or water;
120 ml vegetable oil;
10 g salt;
30 g sugar;
10 g soda or baking powder;
10 g dry instant yeast.

The milk should be warm, up to 40 ºС. You can use half as much oil - the “richness” of the dough depends on it. With a minimal amount of butter, you can bake homemade bread using this recipe. It is better not to change the amount of sugar, without it the yeast will not work.

Sift flour with soda. Add yeast. Soda, oddly enough, is often added to heavy yeast dough, rich in fat. It is an excellent emulsifier, meaning it helps connect water and oil. In addition, soda softens water, which is important for softening gluten. At the same time, excess soda will spoil the taste of baked goods, so the proportions must be strictly observed.
Dissolve salt and sugar in milk.
Pour milk and butter into a container with flour.
Start kneading with a spoon.
Transfer the mixture to the table and knead with your hands until smooth and elastic. The dough should be very soft and pleasant to work with.
Cover with a bowl and leave to rise for half an hour. The room temperature should be above 20 ºС, this is the lower limit at which yeast can work. The dough will not rise in a draft or in a cold room. You can place it in a closed pan in the oven, heated to 30 - 35 ºС. This is the upper limit at which yeast can live.
Before baking, the products made from dough are again proofed for 20 - 30 minutes, after which they are baked at a temperature of 180 ºС.

Quick recipe with kefir

Using a fermented milk base, you can knead a lighter, low-fat yeast dough. It will rise well without soda, due to lactic acid. Kefir is most often used, but yogurt, liquid sour cream, fermented baked milk, etc. are perfect.

Ingredients:

500 g flour;
250 ml kefir;
80 ml vegetable oil;
10 g instant yeast;
30 g sugar;
10 g salt.

The dough liquid must be heated. In the case of fermented milk base, you need to act carefully so that the product does not “curdle”.

Mix the instant yeast with the sifted flour.
Dissolve salt and sugar in kefir, add butter.
Pour into flour mixture.
Knead the dough thoroughly for a quarter of an hour.
Leave it under the film to rise for another half hour.
Form pies or other products and leave them to proof again for half an hour.
Bake at 180 ºС.

Lenten recipe

For vegetarian cuisine or for a Lenten menu, you can use dough based on potato broth. It rises without eggs and without dairy products.

Potato broth is prepared from one potato and half a liter of water. The root vegetable is boiled to a jelly state; you can use a blender to help it. Use the decoction cooled to 40 ºС.

Other products:

1 kg flour;
120 g vegetable oil;
10 g yeast;
10 g salt;
30 g sugar.

First, a dough is prepared from two glasses of flour, half of the butter and all other ingredients. The mixture should be left warm under a towel for half an hour. The dough becomes similar to pancake dough.

Add the rest of the flour and butter to it.
When the mass thickens enough, move it to the table and knead the dough with your hands until completely homogeneous. Don't dust the table too much with flour - the dough will absorb the excess and the baked goods will turn out tough.
Leave the dough in a covered container for 30 - 40 minutes until it rises. The correct base will double in volume.
Leave the decorated pies to proof again for half an hour.
Bake at 180 ºС.

Pie base

Sweet, meat, fish and any other pies can be successfully prepared using yeast-free dough.

Ingredients:

600 g flour;
400 ml kefir;
40 ml vegetable oil;
30 g sugar;
10 g soda;
10 g salt.

If you simply mix all the ingredients, you will get a plastic dough and soft baked goods. If you complicate the process a little, the base for the pie will be more delicate, a little reminiscent of puff pastry.

Dissolve salt and sugar in warm kefir.
Add oil.
Add flour little by little.
Knead until mixture forms into a smooth ball.
Roll it out. Sprinkle a pinch of baking soda and smooth it slightly with your palm.
Fold the dough in half, with the baking soda inside.
Repeat again and again until the measured amount of soda is gone.
Collect the entire mass into a ball and leave under the film for 20 - 30 minutes.

Shortcrust pastry without eggs

Shortbread dough can be sweet or unsweetened (for quiches, tartlets and very sweet fillings).

For unsweetened dough:

250 g flour;
130 g butter;
60 g sour cream;
10 g salt.

Freeze the butter. Sour cream can be replaced with the same amount of ice water.

Add salt and finely chopped butter to the sifted flour.
Rub into wet crumbs with your hands.
Add sour cream and quickly knead the dough. If the butter has time to melt in it, the baked goods will turn out tough.
Before decorating shortcrust pastry products, it must be cooled again for at least half an hour.

To the sweet dough you need to add 50 g of powdered sugar (it will dissolve faster than sugar) and 5 g of soda. The cooking principle is the same - quick kneading and additional cooling. The dough should look like slightly softened plasticine.

Puff pastry base

The most delicate pastries are made from puff pastry. It’s also easy to knead without eggs.

Ingredients:

200 ml water;
350 g flour;
10 g salt;
60 – 100 g butter;
10 g soda.

The water should be ice-cold; you can first keep it in the freezer for 10 minutes.

Sift and mix dry ingredients.
Pour in water.
Quickly knead into a soft and elastic dough.
Roll out the entire mass thinly.
Brush half with softened butter.
Fold in half with the fat layer inside.
Repeat until the oil runs out.
Wrap in a bag and put in the refrigerator for an hour.

How to brush baked goods instead of egg

To get a shiny, golden-brown crust on the finished baked goods, brush the raw dough with beaten egg. It would be logical to find an alternative solution for dough mixed without eggs.

You can grease the dough before baking:

milk or cream (without moistening the surface too much);
a thin layer of butter or mayonnaise;
strong sugary tea (this is a Lenten option).

So, the absence of eggs in the refrigerator does not mean that you have to give up homemade baked goods. Prepare homemade delicacies without eggs - they will turn out just as tasty!

Yeast dough without eggs 1

Ingredients:

flour 4 tbsp. + ~500 g (maybe a little more, depending on the flour)
packet of dry yeast
sugar 2 tbsp.
warm water 250 ml.
salt 1 tsp
vegetable oil 4 tbsp.

Preparing yeast dough without eggs:

Yeast dough without eggs 2

1. Dough.
Pour warm water into a bowl, add 4 tbsp. l. flour, yeast and sugar, mix well. Place in a warm place for 20 minutes.

2. The mixture should rise and begin to bubble. Add salt, vegetable oil, mix. Add flour in small portions, mixing thoroughly, knead into a soft dough that does not stick to your hands.
You may need a little more or, conversely, a little less flour.
The dough can be baked directly after kneading; it rises perfectly in the oven, or you can let it rise. Today I left it to rise for 20 minutes. (I greased it with vegetable oil and covered it with a bag)

I spent 3/4 on buns: I rolled out a sheet of dough, put pieces of butter on it and sprinkled it with a mixture of sugar and cinnamon; rolled it into a roll and cut it into small pieces. The buns turned out very soft, although they were baked in a gas oven, which I was a little afraid of.
I divided the remaining third into 6 balls, rolled them out and fried them in a dry frying pan to make bread cakes.

Yeast dough without eggs

Unfortunately, I only managed to photograph the dough; the buns quickly went under tea, but I hope someone will find my recipe useful.

Every housewife has in her notebook one or two ways to prepare dough for all occasions, including those situations when you need to prepare dough without eggs.

A few simple pie recipes without adding eggs will also help you make it yourself.

Yeast lean dough for pies and pies

To prepare fried or baked pies from yeast dough on fasting days or for a vegetarian menu, you can use only products of plant origin.

If a person strictly adheres to fasting or a vegetarian diet, then factory baked goods may not be suitable for him, since they may contain products such as milk, whey, pork fat, melange or egg powder.

Forbidden products will definitely not get into homemade lean dough. This will make the dough light and airy. Eaters will not even realize that the dough does not contain eggs, butter or milk.

In addition, by changing the amount of sugar, you can put a wide variety of both sweet and savory fillings into the dough. For a lean dough made with yeast, but without adding eggs, you will need to take:

water 250 ml.
salt 5-6 g.
sugar 20 g.
flour 350 - 400 g.
yeast either live 30 g or dry yeast 11 g.
oil 60 ml.

Preparation

To make the dough light and airy, you need to prepare the yeast. To do this, heat the water to a temperature of + 28 + 30 degrees.
Put sugar in it, stir the water with a spoon until it dissolves.
Add yeast. Let them “wake up”. This will take about 10 minutes.
Sift the flour in advance.
Add salt and about 2/3 of the sifted flour into the water with sugar and yeast.

Important! If the dough is needed for pies with a sweet filling, then the amount of sugar can be increased 2-3 times and also added to the dough.

Stir the flour, let the dough stand for 3-4 minutes so that the flour takes the right amount of liquid.
Pour in the oil and, adding flour, knead.

Important! Do not rush to add flour; the dough should not acquire stone density.

Knead the dough for 10 minutes. Transfer it to a deep saucepan or bowl.
The dough needs not only time to rise, but also a warm place without drafts. It is very convenient to use an oven for this. Preheat it to + 50 + 60 degrees. Place the dough, turn off the heat, and close the door.

After about 50 minutes, the eggless pie dough is ready.

You can also make pies without yeast and without eggs.

Eggless pie dough with sour milk

With sour it cooks much faster than with yeast, as it does not require time to rise. To make the dough light, you must add alkali - baking soda - to the acidic environment, a neutralization reaction will begin and the release of carbon dioxide. Yeast also produces the same gas as a waste product. It is this that gives the dough an airy, light texture.

For the test with sour milk without eggs you need:

sour milk, curdled milk or kefir 0.5 l.
sugar 50 g.
flour 450 - 500 g.
vegetable oil 50 ml.
soda or baking powder 10 g.
a pinch of salt.

Preparation

An hour before preparing the dough, you need to remove the sour milk from the refrigerator.
Add sugar and salt. Stir the milk until they dissolve.
Sift the flour.
Pour half the flour into the milk and add soda or baking powder. Since milk contains acid, there is no need to quench soda with vinegar.
Stir with a spoon or beat with a mixer.
Add a portion of flour, grease your hands with oil, sprinkle flour on the table and start kneading the dough.
When it becomes elastic and moves freely from your hands, you need to put it in a bag.
Leave the dough on the table for half an hour, during which time it will acquire the desired density and elasticity.

It is better to use sour milk without eggs for pies fried in a frying pan in oil.

You can knead a very simple dough from a minimal set of ingredients.

Water dough without eggs

This option is suitable for the types of strudels, placindas, kutabs and chebureks.

To test in water without adding sweet ingredients, such as eggs, milk, butter, margarine, you need to take:

flour 0.4 kg.
water 220 ml.
oil 40 ml.
salt 6-7 g.
sugar 20 g.
soda 10 g.
vinegar or lemon juice 5-6 drops.

Preparation

Sift the flour directly onto the table surface and collect it in a mound.
Put salt and sugar in warm water.
Make a well in the flour, add water and oil and start kneading the dough.
Add lemon juice or vinegar to the baking soda and add to the dough.
Knead the dough so that your hands remain clean.
Transfer the dough into a bag and take another bag for insurance.
Pour warm, +50 degrees, water into a large bowl and place the bag of dough in it.

After an hour, the dough is ready for pies.

In addition to the above methods of cooking without eggs, they can be replaced with starch, potato broth, grated zucchini or pumpkin.

This quick yeast dough is suitable for both fried pies and buns in the oven. It is very simple to prepare and quite economical. This amount of dough makes a lot of pies, but don’t worry, they won’t go stale for a long time, and even after a week the buns will look like they just came out of the oven. A versatile and very tasty dough.

Ingredients:

3 glasses of warm water;
4 tbsp. Sahara;
a teaspoon of salt;
dry yeast - 1 tbsp. with a slide;
sunflower oil - 1 cup;
flour - 6 tbsp. for dough + 8 tbsp.

How to make quick yeast dough without eggs

Prepare the dough: heat the water, mix it with sugar and yeast, add 6 tbsp. flour.
Cover the bowl with the dough with a towel and place in a warm place. When bubbles appear on the dough, you can continue.
Sift the flour, do not ignore this rule, because products made from sifted flour turn out more airy and tender.
Add salt and sunflower oil to the dough, and slowly adding flour, knead the dough.
The dough will be quite soft and fluffy.
Before starting to cook the pies, let the dough rest for 10-15 minutes.

This quick yeast dough is universal; you can use it to make pizza, sweet buns, rolls, and all kinds of pies. You can also make pies with this dough during Lent, because it is without eggs and milk.