Every housewife who loves and knows how to cook always wants to pamper her family with delicious and aromatic buns or pies. These types of homemade cakes can be prepared for every day, or they can decorate a festive table with them. Naturally, every woman also wants her pastries to be successful and to be the most delicious, airy and beautiful. After all, how nice it is when relatives, acquaintances or guests, having tasted your pastries, ask for a recipe, and also want to know the secrets of making delicacies from butter dough.
And indeed, in order for buns or pies from pastry to turn out to be successful, there are some secrets of their preparation. The main one, of course, is to properly prepare the dough.

It is no coincidence that they say that yeast dough is the most capricious. There are many nuances of its preparation, so that it rises in the right way, because the taste, softness and airiness of the baking depend on it. So, how to make baking dough so that buns or pies become your pride.
One of the most important conditions for a delicious pastry dough is the quality of the ingredients used. The fresher and higher quality the products added to the dough, the more delicious the baked goods will be.

Flour must be of the highest grade. In addition, it must be perfectly dry and carefully sifted. If you comply with these requirements, you will never have unpleasant surprises, such as the presence of lumps or elements of any foreign objects in it. Well-sifted flour is also better suited and provides airiness to the text. Before adding it to the dough, it is better to additionally sift it through a colander, so it will be enriched with oxygen, become lighter and more crumbly. This will make the yeast's mission easier and the dough will rise more easily.
Eggs and milk are important ingredients in the dough. It is better to give preference to homemade products, because they are fresh and natural. When it comes to what is better to choose: butter or margarine, you should adhere to the requirements of the recipe you prefer. If you use homemade milk, the fat content of which is higher than store milk, it is better to choose margarine so that the baked goods are not too fatty and high in calories.
Many modern housewives prefer dry yeast. However, for pastry it is better to take fresh yeast, although it takes longer to rise, it gives the dishes a richer aroma and airiness.
If you want to slightly change the recipe regarding the amount of sugar and salt, be careful. Too little sugar will negatively affect the raising of the dough, because it saturates the yeast. Going over it will lead to the fact that the dough will simply turn sour. The amount of salt is one of the important points in baking, even if it is sweet. It is important not to oversalt the dough or make it taste bland. The salt content depends on the amount of sugar. The proportionality indicated in the recipe should be observed. If you reduce the sugar content, therefore, you need to put less salt.

Dough preparation is one of the most important conditions for real butter dough. It is she who provides the airiness and softness of baked goods. For its preparation, we take fresh yeast and mix with a small part of sugar - up to 2 tbsp. spoons. Add a little warmed milk and a small amount of flour to the mixture so that a dough of a thin consistency is obtained. This is the dough. She loves the body. To make it fit well, it is better to put it in a container of warm water and cover with a towel for 10-15 minutes. Then we mix the dough with the rest of the dough ingredients and knead it thoroughly. The kneading must be placed in a warm place for 15–20 minutes for it to come up.
The dough does not tolerate drafts and temperature changes. If you open a window and ventilate the room while it is rising, fermentation will be interrupted and the dough will not rise properly and will therefore be firm and tough. At the same time, it is necessary not to overdo it with warmth. The dough rises perfectly at a temperature of 25 to 32 degrees. At higher temperatures, the yeast will simply die.
It is also important not to overexpose the dough, otherwise it will fall off during baking. As experienced housewives say, you need to feel the readiness of the test. Of course, all this comes only by experience, but while it is being worked out, you should adhere to the time frames indicated above.
When the dough is ready, gently kneading it, you can form from it those delicacies with which you decide to pamper your loved ones. If it breaks, you need to add a little warm liquid: water and milk. If you stick to your hands - flour. A thin dough can be rehabilitated by throwing it on the table, so it is saturated with oxygen and feels shape.

If the items burn on top, cover them with parchment paper. To prevent buns or pies from getting a dry crust, it is necessary to change the convention modes during the baking process. If your oven does not have such capabilities, you can place a container of hot water on its bottom, this will protect the products from drying out.
When the baked goods do not come off well from the paper, you should briefly put a damp towel on it. It should also be remembered that baked goods get stale quickly. Therefore, it is better to store finished products in a bag or in the refrigerator.
The main secret of making pastries from butter dough is respect for it and a good mood. By following all of the above tips, you will definitely get the most delicious pastry dough treats.