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Dough recipe
Beer dough for different purposes

Beer Dough for Different Purposes

A simple dough — crispy and tender. Great for pies or cookies alike! This all-purpose beer dough can be used for just about anything, from fried meat turnovers (chebureki) to fish or apple pie. The dough comes out flaky, light, and delicious.

Foster

Recipe author

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Composition / ingredients

Servings:

Flour

200

Beer

100

Vegetable oil

100

Salt

0.25

Sugar

Sesame seeds

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 6 g

Fats 37 % 25 g

Carbohydrates 54 % 37 g

403 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

Sift the flour into a mixing bowl. By the way, this dough kneads beautifully by hand, if you happen not to have (purely by chance) a dough mixer.
Step 2:

Add the salt and sugar to the flour. Stir to combine.
Step 3:

Begin kneading the dough, adding the oil a little at a time.
Step 4:

Keep kneading, gradually adding the beer (a light lager works best).
Step 5:

Cover the finished dough (or wrap it in plastic) and refrigerate for 1 hour.
Step 6:

Heat the oven to 400°F (200°C). Roll out the dough.
Step 7:

Cut it into cookies (use a cookie cutter or a knife).
Step 8:

Transfer the pieces to a baking sheet. Sprinkle with sesame seeds.
Step 9:

Bake for 20 minutes at 400°F (200°C).
Step 10:

The cookies made with this all-purpose beer dough are ready.
Step 11:

This dough can be made savory or sweet — you won't taste the beer at all. Add cheese, nuts, a slice of fruit — whatever your imagination calls for. You could even make a pizza, though that's just my own idea...

Enjoy!
Be prepared for the flour to need adjusting — you may need more or less than the recipe states. Go by the desired consistency of the dough rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!