Whey buns without yeast in the oven

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.

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.

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).

Quick yeast dough with whey for savory pies

wheat flour - 0.5 kg;
fast-acting dry yeast - 11 g;
whey - 0.25 l;
butter - 100 g;
sugar - 20 g;
salt - 5 g.

Pour the whey into a small saucepan and crumble the butter into it. Heat over low heat, stirring until the oil is completely dissolved in the whey.
Wait for the liquid mixture to cool to approximately 35 degrees.
Sift the flour, mix it with salt, sugar and quick-acting yeast.
Combine the liquid base with a mixture of bulk products, kneading a moderately dense dough that does not stick to your hands.
Wait for the dough to rise. This will take about 30 minutes.

The quick-release dough is used immediately after it has been risen, otherwise it may fall. This dough option is suitable for both sweet and snack pies.

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 —->>

Whey buns without yeast

Recipe ingredients:

whey - 500 grams;
soda - 1 tsp;
granulated sugar - 1 tbsp. l.;
a small pinch of salt;
spread - 250 grams;
whole grain flour - 400-450 grams.

In this section we will tell you how to properly prepare aromatic and sweet whey buns in the oven.

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 dough with whey

Whey dough without yeast is cheap and easy to prepare. It turns out soft, it is better not to add a lot of flour to it, otherwise it will be difficult to roll out. This dough is good for freezing.

soda – 1 tsp;
salt – 1 tsp;
sugar – 2 tsp;
vegetable oil – 2 tbsp. l.;
wheat flour - 2 cups;
whey – 250 ml.

There are certain features in the recipe. The whey may taste different, which will determine whether you use salt and vinegar.

Warm up the whey.
Put sugar, salt, butter and flour into it. Mix the dough.
Roll out the dough. Sprinkle it with soda or grease it with a mixture of soda and vinegar. Let the dough rise for an hour.
Knead the dough again.

In this case, the soda must be well distributed throughout the prepared mixture, otherwise the dough will have an uneven structure.