This recipe for making yeast dough is quite simple - everyone can use it, even those who have never held a rolling pin in their hands, the quality of the products will not suffer from this perfect one. This will take a little patience, traditional ingredients and good humor as the yeast dough senses the chef's mood. Well, and of course, it will not be superfluous to know some subtleties, and then the dough will definitely reciprocate, the pastries will turn out to be tasty, fluffy and aromatic. In order for the lush yeast to rise well after kneading, you need to know some culinary nuances. will share the main points that need to be considered when preparing this type of dough.
Lush yeast dough secrets:
- Yeast can be used live, pressed or dry in sachets. There is no difference, it all depends on the good faith of the manufacturer. On average, 1 teaspoon of dry yeast corresponds to 10 g of fresh(the weight of the cube is written on the package).
- Baking is always good. But here it should be borne in mind that the more eggs, sugar, butter, sour cream in the dough, the more difficult it will be for it to rise. In this case, in order for the dough to turn out fluffy, you will need to put more yeast.
- Observe the fermentation temperature. Dough does not like temperature extremes and drafts.
- Milk, water or other liquid must be warm! In cold food it will be more difficult for yeast to ferment, and in hot food it will die instantly.
- Knead the products well and do it exclusively with your hands. Manual kneading in comparison with machine kneading is softer, more delicate and richer. Crumple it with your hands, shaping it into a ball to enrich with oxygen and get rid of excess carbon dioxide.
- Be sure to add a spoonful of vegetable oil (odorless). Then the dough will turn out to be more tender, elastic and will lag behind the hands.
- You can determine the readiness of the dough for rolling out as follows. Make a small notch on it with your finger, if it is pulled back, then wait another time, it will remain for 5 minutes - it’s okay.
- You need to roll out the dough with a rolling pin, carefully and in one direction, then the baking from it will be fluffy.
Recipe for making fluffy yeast dough with step by step photos
Ingredients: 
Flour - 2 cups
Sour cream - 100 g
Egg - 1 piece
Dry yeast - 1 sachet (11 grams)
Salt - a pinch
Sugar - 1 tablespoon
Vegetable oil - 2 tablespoons
Drinking water - 150 ml
1. To make yeast dough at home, first you need to warm drinking water to 40 degrees, then add sugar and yeast. Instead of water, you can use milk, its temperature should be the same, 40 ° C.
2. Knead the liquid so that the yeast is completely dissolved in it. 
3. Beat in an egg, add salt and vegetable oil. 
4. Knead the products again so that they turn into a homogeneous liquid mass. 
5. Put in the sour cream. Its temperature should be room temperature, so remove the sour cream from the refrigerator in advance. The same goes for eggs. 
6. Now pour the flour into the bowl. For greater airiness, it is better to sift it through a sieve. 
7. Knead the products, rolling from side to side. When the dough stops sticking to your hands, lags behind the surface, becomes light, fluffy, pliable and elastic, then the kneading is over. 
8. Form the dough into a ball, put it in a draft-free place, cover with a waffle towel and wait for it to come up. Do not cover it with a lid, as it must breathe oxygen. 
The finished yeast dough turns out to be fluffy, as you can see, it has risen well, it can be used to prepare any products: pies, bagels, etc. Products can be baked in the oven, oven, cooked in a multicooker, fried in a pan in oil, boiled over steam and in hot water. At the same time, keep in mind that the yeast dough greatly increases in volume during cooking, so calculate the distance between culinary products.
