Fritters on yeast live recipe. Yeast pancakes with milk. Lush fritters is the best recipe

Pancakes on yeast is a recipe from childhood, which allows you to feel like a child again, for your cheeks, pancakes pancake your mother's pancakes. Then they seemed the most delicious and probably remain so in your memory.

But now you can also please your relatives with delicious yeast pancakes, lush and sweet.

Berlin or donuts, in some areas, also called pancakes or Berlin pancakes, are carnival bakes primarily. Classic Berlin is filled with jam and sprinkled with a crystal or powdered sugar or covered with icing. Fillers of the Berlin pancake differ from each other. In addition to jam, plum jam is also used in East Germany, as well as in the pink bone marrow in Baden, Swabia and Franconia.

Pancakes on kefir - the most delicious recipe with a photo

In particular, on great days, there are many variations of fat test balls of yeast. Thus, there are carnival donuts filled with chocolate, vanilla, egg liqueur or quark cream, glazed with chocolate or colorful glaze and shaped ornaments.

The classic variant of yeast pancakes according to GOST

Warm water and flour - for 481 g;
Yeast - 14 g;
Chicken egg;
Sugar - 17 g;
Salt - 9 g.

Of course, at home, the prescription prescribed in the GOST is unlikely to be used by anyone - it is simply impossible to thoroughly verify all the ingredients in grams. Often we put them "on the eyes."

What makes Berliner so rich. The fact that Berliner is a heavyweight in nutritional conditions does not really affect the dough. Usually it is flour, sugar, milk, yeast, egg yolk and - depending on the recipe - sometimes from butter or margarine.

For juicy fat in Berlin - it weighs on average about 70 grams and contains 10 to 14 grams of fat, but is mainly responsible for the fries. Baking in oil increases the fat content by more than two times. Depending on the filling, ingredients and sizes, the baked and decorated Berlin takes about 200-400 kilocalories. Almost half of Berliners consists of carbohydrates, the protein content ranges from four to five percent.

Moreover, each hostess is looking for her perfect recipe, which will be obtained personally from her. Therefore, probably, women have a lot of variations of these cakes.

Learning to work with yeast

There are several types of yeast, you need to work with them in different ways:

Fresh yeast. Dissolve them in warm water (30-33 degrees) and mix thoroughly. The salt is not added. The proportions are usually indicated on the package. Often half a kilogram of flour accounts for about 5 g of yeast. If you have dry yeast, you can replace them with fresh, but in other proportions - they should be calculated in a ratio of 1: 3. That is, if 10 grams of fresh yeast is indicated in the recipe, 30 g of dry yeast are put instead;
Dry yeast is diluted in water 40-45 degrees and add a little sugar, so that they come to life, then leave to infuse for about 10 minutes. Then mix with flour and again leave for 1,5-2 hours;
Intant or fast-acting yeast should be poured dry into flour. In 15-20 minutes they should "rise", as the live fungus multiplies very quickly. Actively used yeast Saf-moment - they can even be bred in kefir, water or milk.

Pancakes with milk - 2 simple recipes

Flour and milk in a ratio of 3: 2;
Egg;
Lean oil and sugar - 1 tbsp. l;
Yeast and salt - a teaspoonful.

Dilute yeast in milk (just lightly warm it up before use). The mixture should be a creamy shade.

Why do you eat Berliner for a carnival? The fact that Berlin has just experienced carnival time is associated with the next Post. Medieval fasting rules prohibit the consumption of meat, dairy products, alcohol and eggs. So soon they feasted and celebrated to use perishable supplies and to drive well through Lent. In addition, baking with ingredients such as milk, sugar, lard or eggs, such as a donut, especially on.

Cookies with history - and history

On Thursday, before Ash Wednesday was killed for the last time before Lent. There are different legends associated with the appearance of the Berliner. Another story ascribes his invention to the Berlin confectioner, who wanted to become a gunner under Frederick the Great. Because of his physical wealth, however, he was considered unfit and put him instead in the field kitchen. There he is said to have come up with the idea of making his own cannon balls - from a yeast dough - and the lack of an oven he baked them in a dropper.

As soon as the yeast is slightly infused, add egg, sugar, lean oil and salt to the mixture. Gradually introduce into this mass flour, continuously stirring carefully, to avoid the appearance of such unpresentable lumps. Stir the flour thoroughly.

Close the bowl with a flour napkin or a thin towel and leave for a while. When you notice that it bubbles, boldly start the frying - the yeast has approached.

According to the origin of the baker, they were called Berlin pancakes or Berlin for brevity. However, baking yeast dough balls in fat has a much longer tradition. Romans, for example, are familiar with globules, small fried balls of dough, dipped in honey and sprinkled with poppy seeds. Baked yeast balls are still popular in Italy today. There they are known as Bomboloni.

Carnival delicacy: recipes of Berliner

Even if we enjoy bakeries and confectionery shops with a tempting choice of Berliners, especially in carnival times, donuts taste even better if you prepare them yourself. Berliner's recipes are available in a variety similar to those already mentioned for delicious pies with yeast. For example, this carnival donut recipe is a feast for the eyes - and especially popular with children. Apricot jam or other fruit marmalade is ideal for filling. For self-made Berliners, you can also have fun with another carnival tradition.

There is also a recipe for a more complex test for yeast pancakes.

Flour - a floor of kg;
Milk is a half liter;
Sugar - 2 tbsp. l;
Packing of vanilla sugar;
Lean oil - 2 tbsp. l in the dough;
Yeast (preferably dry) - 2 tsp. (Or fresh - 21 g);
Salt ½ tsp;
2 eggs.

Dissolve in a glass of warmed milk yeast, add half of the flour selected for the test, sugar and leave for half an hour to insist.

Do not fill one of the donuts with a sweet jam, but surprise a bit: mustard! A small carnival joke, which, of course, you will not resent, who will come to reconciliation of another delightful Berlin. A bit more complicated and, of course, not only in a stupid time, but also on a coffee table - our donut with an Eggogen cream. Instead of filling with jam, a beautiful cream of an égnone, cream and pudding appears between half-pancakes. Dust with powdered sugar and finished is a delightful Berlin option.

Just delicious - our icy. By the way: fried balls from a yeast dough taste even without filling and are rolled directly from the oven in sugar. Cooking time: less than 90 minutes. Sugar and hot milk activate yeast. Add salt meal, salt powder and eggs. Add the mineral water and mix thoroughly to avoid clinging. We missed his composition for an hour. Then, if the dough is too thick, add mineral water. Heat the pan with a little oil and pour the varnish from the pancake batter.

Lightly beat the eggs with a whisk and mix with flour. Add the rest of the flour to the spoon, and then pour the vanilla sugar and put the lean oil and salt. The dough will turn out to be sticky.

Fry on lean oil on a small fire. It turns out about 20 pieces of magnificent pancakes.

We present you a video recording with all the stages of preparation of milk pellets on a dairy basis:

Lush fritters is the best recipe

Fry the pan, drain the dough over the entire pan. We try not to burn, we quickly fry. We turn to the other side and give it beautifully. We did the same until we finished the dough. We fill them with preferences: jam, cheese, chocolate and whipped cream. The next day they are just as good.

They do not become rigid, they remain fluffy. Add salt meal, salt dust and eggs. We also come back from the other side and give it beautifully. We really like it, but since we are very polite, we never manage to eat only two. Especially when they are so hot with one tablespoon of sour cream and one of the cherry jam!

Pancake pancakes on the water

Pancakes, in which milk is replaced by water, can also be lush and airy. And the recipes of such "watery" pancakes are made very simply and quickly.

Recipe number 1. You will need:

Flour and water equally - 500 g;
Sugar sand - 2 tbsp. l;
Yeast - 1,5 tsp;
Salt.

Stir the salt and sugar with yeast and preheated water. Do not wait for the "approach" of yeast, pour the flour into the mixture.

Learning to work with yeast

And these pancakes fall into this category. The growth of wild yeast in pancakes is not to increase the dough, but to make gluten from more digestible flour. Prepare your preference the night before. Therefore, we mix Maya tea with a cup of milk and a cup of whole wheat flour. It was about two days, but it still did not smell so bad.

We homogenized them, covered them with plastic foil and left them at room temperature until morning. In the morning we add to the composition: 2 tablespoons of honey, half a teaspoon of salt, 3-4 tablespoons of coconut oil and two eggs. The dough is not particularly sweet, so it can also be served with something salty - cream cheese, some crunchy vegetables, maybe bacon. We beat the eggs well with salt, gradually adding oil and honey. We confuse them with the preference they made one evening before.

Leave the dough for 20 minutes. It can get a different density (this depends on the type of flour), but this nuance does not affect the quality of the pancakes.

After 20 minutes, stir the flour and leave for another 40 minutes. Now your dough has increased in volume several times. You can pick it off with your hands, oiled with lean oil, and spread it into a frying pan.

In the end, we put a teaspoon and half bicarbonate. Mix the spoon and wait for a while. You will immediately see how the dough starts to bubble from the bicarbonate. Otherwise, pancakes are prepared, as you are used to other recipes. Place the pan on a small amount of heat and pour a large spoonful of dough into the center. Do not stretch, the dough stretches, forming a circle in the middle of the pike. After a few seconds, the holes will appear on the surface of the pancake, and the edges will change.

Put it on a plate and continue with the remaining dough. If it is burning, move the pan to a smaller eye. The resulting rinses are surprisingly fluffy and delicious. It's so hot that you do not eat. But they are very good, so probably two of them would be the best part.

These lenten pancakes are perfectly combined with a sweet filling - honey, jam, condensed milk.

Flour - a half kilo;
Eggs - 5 pieces;
Water - 1 glass;
Active dry yeast (5 g) or fresh (25 g);
Sugar to taste;
Oil - absolutely any (50 g);
Salt is a pinch.

Dilute the yeast in a bowl with water (warm) and let it come. In a bowl, whisk the eggs.

We will need: Pizza dough: 500 g of flour 30 ml of olive oil 300 ml of water 5 g of dry yeast juice for salmon Pizza: 800 g of small squash 800 g of canned tomatoes in your juice 100 g Mozzarella cheese 2 onions 1-2 loaves of garlic 15 g capers 30 grams of fresh basil.

Finely chopped onion and garlic are fried in olive oil. Add cucumbers, chopped zucchini, crushed canned uncooked tomatoes, cover and let everyone act on medium heat for about 20 minutes until the sauce thickens.

Add salt and sugar to the eggs. Mix again and stir to prevent clumping.

Preheated water, pour into the flour, mixing it with a mixture of eggs, sugar and salt. Put the dough in a warm place for half an hour. After half an hour, fry the cakes from the yeast dough over medium heat with a sufficient amount of vegetable oil.

See the easiest recipe for pancakes on the water in the video:

Pancakes on kefir - the most delicious recipe with a photo

Flour - 7 tbsp. l .;
Kefir - half a liter;
Sugar - 1 tsp in yeast and 1 tbsp. l - in the dough;
Salt - a third of tea;
Soda - a third of tea;
Dry yeast - 2 tsp;
The water is warm - 100-150 ml.

Get out kefir from the refrigerator so that it warms up to room temperature. Then dissolve the soda in it and set aside.

Yeast, dilute 100 ml of warm water and mix with a teaspoon of sugar. As soon as they rise - pour them into kefir.

Sugar, salt, flour, too, mix. The dough should have a creamy consistency.

Weight loss of 30 kg in 2 weeks! Diet for the most lazy.

Leave him to rise in a warm place. After 30-60 minutes it will rise several times.

The dough is better not to mix, but immediately measure out with a spoon and fry the pancakes.

Cooking yeast pancakes with apples

Flour - 1,5 glasses;
Milk - 1 glass;
Eggs of chicken - 2;
Yeast - 2 tsp with a slide;
Sugar - 2 tbsp. l .;
Salt ½ tsp;
Lenten oil - 2 tbsp. l in the dough;
Apples are 1-2.

In the milk, mix the flour (1/2 cup), yeast and sugar. Allow the spoon to stand for a quarter of an hour to allow the yeast to react.

Then add the remaining ingredients, including the rest of the flour. Stir the dough until smooth and cover with a towel or food film. 2 hours it will be "approached".

Peel apples, remove seeds and grind on a grater or simply cut into small slices. Add to the dough. Roast pancakes in vegetable oil.

Culinary notes

The ingredients you use should be at room temperature. Milk or water is best heated to the temperature of the human body - 37 degrees.

Buy high-grade flour, with which the fritters are softer and tender. Moreover, the worse the grade of flour, the more you will need it for the test.

There is no exact recipe for pancakes in yeast, because the ingredients can not be taken exactly as specified in the recipe according to GOST. Eggs have different weights, yeast also behave differently, flour is of different quality.

The latter should be added, seeking consistency of sour cream. You will eventually understand how much flour is needed. So experiment until you find your "recipe".

In yeast pancakes, you can safely add all kinds of additives - sweet and savory: nuts, fruits, berries, hake flakes, meat, pumpkin.

A few recipes for a tender homemade cake on sour cream read here. Hold on, sweet tooth!

Biscuit cake, cake - all this is great, but something is missing ... Probably, cream. In this article, we will focus on the curd options for the cream. They are amazingly tasty!

As soon as the dough works, do not disturb it, do not shake it, do not put a spoon in the center. This will provide the test with a good splendor. Gently take a spoonful of the mass at the edge of the bowl and put it in the pan.

By the way, the dough is best prepared in advance, in the evening, and put it in the refrigerator until the morning. In the morning your pancakes will turn out to be magnificent and airy.

Be sure to warm up the frying pan well, otherwise the pancakes will be prepared for a long time and will not be fried properly.

They should be turned in a frying pan only when the top part of the flat cake dries, holes appear on its surface, and on the edges - a crust. This indicates that one part of the pancakes is completely ready.

When you are going to serve fritters to the table a little later after they have been cooked, take care to add a component in them that will ensure the test with the necessary humidity. It can be finely chopped onion and ham. Bon Appetit!

We talked about sweet pancakes, and now we present to your attention the original video recipe for pancakes with onions!

For preparation of fritters on yeast we will need:

500 ml of milk;

2 tbsp. l. Sahara;
2 tsp. dry yeast;

500 g of flour;

1 packet of vanilla sugar;

1/2 tsp. salts;

2 tbsp. l. vegetable oil + vegetable oil for frying.

In a large bowl, combine warm milk, sugar, yeast and 200 grams of sifted flour, mix well and leave in a warm place for 30-40 minutes. Opara begins to bubble.

In the approaching spit, drive the egg, add vanilla sugar, salt and mix. Then add the sifted flour and mix thoroughly again. At the end of the batch, pour in the vegetable oil and mix again well. Cover the dough with a food film and place in a warm place for 1 hour.

Spread 1 tablespoon of dough per pan and fry pancakes on both sides until golden brown.

Finished pancakes to serve with heat and heat. Pancakes on dry yeast, cooked according to this recipe, are lush and very tasty.

Bon Appetit!