Classic types of dough: shortbread, yeast, puff dough, choux dough. Step-by-step recipes

In this article we have collected for you the most famous and common dough recipes.

• Shortbread dough
• Yeast dough
• Puff dough
• Choux dough

The instructions are quite simple, and the dough is perfect for any type of baking: be it shortbread, fruit pie or layered Napoleon.

Shortbread dough

Shortbread dough is a win-win option for making open-faced pies with fresh fruit, tartlets, cakes, and cookies. An easy recipe for a delicious base for your sweet baked goods.

Cooking time: 40 minutes

Ingredients:

• 260 g flour
• 150 g butter
• 100 g sugar
• 2 egg yolks
• vanillin
• lemon zest
• salt

Recipe step by step:

1. On a work surface, knead 1/3 of the flour with pieces of softened butter, mixing everything thoroughly.
2. Pour the remaining flour onto the work surface, add sugar, yolks, vanillin, a pinch of salt and lemon zest (for flavor) and butter mixed with flour.
3. Quickly mix all ingredients, roll the dough into a ball, wrap in cling film and put in the refrigerator for 30 minutes.

Note: butter can be replaced with margarine, but only of the highest quality. In this case, place the dough in the refrigerator for 15 minutes instead of 30.

Tip: If the dough crumbles instead of becoming smooth, add 2-3 tbsp. l cold water.

Yeast dough

Great for making buns and pies. Tender, fluffy and aromatic. Choose your favorite filling and surprise your loved ones with delicious pastries.

Cooking time: 150 minutes

Ingredients:

• 10 g yeast
• 30 g sugar
• 350 g flour 2 tbsp
• 200 ml warm water
• 300 g butter
• salt
• 2 tbsp vegetable oil

Recipe step by step:

1. In a bowl, mix yeast with warm water, 2 tbsp of flour and sugar. The yeast should be completely dissolved. Leave for 15-20 minutes to activate the yeast.
2. Add flour, vegetable oil and a pinch of salt to the prepared dough and mix well. Cover the dough with film and place in a warm place for 1.5–2 hours.
3. The finished dough will increase in volume three times. To work with it, you don’t need to add more flour, just grease your hands with oil.

Puff dough

To prepare puff dough correctly, you need to put in some effort and quite a bit of patience. But believe me, the result is 100% worth it. After all, there are many options for baking from light puff dough: both sweet and savory, so everyone can cook what they like.

Cooking time: 160 minutes

Ingredients for 2 kg of dough:

• 1 kg flour
• 350 ml warm water
• 1 kg butter
• salt
• flour for work surface

Recipe step by step:

1. Sprinkle 750 g of flour on a work surface.
2. Make a well in the center and pour in 350 ml of salted warm water.
3. Knead the dough vigorously until it is smooth and homogeneous.
4. Form the dough into a ball, make deep cuts crosswise, wrap in cling film and refrigerate for 30 minutes.
5. Pour the remaining flour onto the worktable, add pieces of softened butter and stir quickly so that the butter does not have time to heat up from the warmth of your hands. Form the mixture into a large rectangle.
6. Take the previously prepared dough out of the film, unfold it into a square, turning out the cross-shaped cut.

7. Roll out the dough to size 40*40. Place a rectangle of flour and butter in the center, cover with both sides of the dough and level with a rolling pin.
8. Fold the remaining sides of the square: one under the rectangle, the other on.
9. Roll out the dough rectangle to a thickness of approximately 4 mm.
10. What will make the puff dough - it`s repeated folding. You need to fold the dough as shown in the photo.

11. Press the folded dough well with your hands, wrap it in film and put it in the refrigerator for half an hour. Repeat the procedure 4 times: roll out, fold, put in the refrigerator.

12. The ideal thickness of the finished puff pastry is 3–4 mm.

Choux dough

Classic choux dough, which is the basis of profiteroles, eclairs and shu.

Ingredients:

• 250 ml water
• 150 g flour
• 100 g butter
• 4 eggs
• 1 tbsp sugar

Recipe step by step:

1. Add water, butter, and salt to the stewpot. Heat, stirring continuously, until the oil is completely dissolved.
2. Next add all the flour, stirring thoroughly so that there are no lumps.
3. Heat for another 2-3 minutes and remove from heat.
4. Let the dough cool slightly.
5. Then add the eggs one at a time, stirring each time until smooth.
6. The choux dough should be thick and viscous.