I highly recommend this recipe because yeast dough for pies it always turns out great and has been tested more than once. Moreover, many of my friends have written this dough into their favorite recipes and use it all the time. Yeast dough is prepared quite simply and anyone, even a novice hostess, can cook it. Pies from it are excellent, and this dough is suitable for sweet and savory pies. We just need to decide what filling will be used and the amount of sugar in the recipe will depend on this. I can’t help but say that it’s a pleasure to work with him, I don’t even sprinkle flour on the table, it’s so silky, pliable and doesn’t stick to my hands at all. This yeast dough for pies can be attributed to homemade sweet dough, since we are using butter and baking from it turns out to be very tasty, tender and does not get stale for a long time. And don’t let the absence of eggs in the recipe scare you, the yeast dough turns out to be very airy and tender.

Ingredients:

• about 500 gr flour
• 250 ml warm milk
• fresh yeast 20 - 25 gr (dry 1 sachet 11 gr)
• 100 gr butter
• 1 tbsp sugar for savory pie(1/2 cup or to taste for sweet)
• 1/2 teaspoon salt
• a little vegetable oil if needed

Cooking method

Dissolve the yeast in half of warm milk and add sugar and let it activate for 10-15 minutes. During this time, melt the butter in the remaining milk and let it cool slightly. Then mix both mixtures, add salt and flour. First, knead the yeast dough for pies with a wooden spatula, then do it with your hands. If at first it sticks a little to your hands, do not rush to add flour, just grease your hands with vegetable oil and continue kneading. After 7-10 minutes you will see that it will become smooth, uniform and very pleasant to the touch. Like any yeast dough, it should be allowed to rise in a warm place until it doubles in volume. To do this, leave it in a bowl, while covering with a clean towel and giving it time for about one hour. Once it has come up, you can start shaping and baking. Bon Appetit.

Chapter:
RUSSIAN KITCHEN
Traditional Russian dishes
38th section page

Bakery products. Flour culinary and confectionery products
YEAST DOUGH. PIES

ABOUT RUSSIAN FLOUR CULINARY AND CONFECTIONERY PRODUCTS

In Russia, no meal was complete without baked flour products – homemade bread and various pastries. Baking was made from various kinds dough, but the most common was yeast. For holiday table a wide variety of products were baked from the dough - pies, buns, cheesecakes, buns, saechki, smear, juicy, donuts, shanezhki, gingerbread, carols and, of course, pies.

Pies are a truly Russian product that has no equal in diversity in any of the cuisines of the world. Pies differ not only in taste, but also in shape: open and closed, round and rectangular, large and small. From time immemorial in Russia they prepared holiday pies, which were famous for their filling - kurniki, rybniki, pies, kulebyaki (see).

The chronicler of Russian Moscow life described this way cooking masterpiece- kulebyaku: “... in twelve tiers, each layer has its own filling: both meat and fish are different, and fresh mushrooms, and chickens, and game of all kinds."

Kulebyaka is the most revered type of closed meat, fish or mushroom pie in Russian cuisine.
The essential difference between pie and pie in more fillings. In the pie, the fillings are less than half of the total weight, and in the pie - more than half (there is less dough than the fillings). Kulebyaka, in fact, is one, and more often several fillings-pates baked in a thin dough shell. Different fillings are separated by baked in advance thin pancakes, but so that each cut slice contains all the toppings.
The filling of kulebyak is always complex and is built on the basis of any one main food product- meat, fish, mushrooms, cabbage, to which all other components of the filling are adjusted: rice, hard-boiled eggs, onion, screech.
The most traditional kulebyak fillings are: meat and rice with chopped eggs and onions; fresh cabbage, fried with hard-boiled eggs, onions and mushrooms; buckwheat porridge with onions and red fish; fish and rice with screech and onion.
Kulebyaka usually has the shape of a loaf - a long, narrow and high pie. This form has been given to kulebyaka since the 18th century, as it guarantees the best baking of multilayer kulebyaks; it is convenient for cutting, when everyone is provided with an equal piece of kulebyaki.
Of course, homemade kulebyaks can be of any shape and size at the discretion of the home cook. The main thing is less dough and more stuffing.

Pies with meat, fish, vegetable, mushroom and cereal fillings are served hot, as an appetizer, with soups, broths and fish soup, and with fruits, berries, cottage cheese, poppy seeds, nuts, honey, as well as sweet confectionery - for tea.

Depending on the original products and ways of preparing the dough can be yeast, puff, biscuit, shortbread, crumbly, grated, custard, airy, etc.

Cooking details different types dough and pastries, see section:
.

Yeast dough can be prepared in two ways: sourdough and safe.
sponge method used if a lot of muffin is put in the dough (cakes, women, etc.).
In this case, the dough is first prepared, i.e. batter.
In warm (30 ° C) water or milk, relying on the norm, dissolve required amount yeast and add half the flour and half the sugar. The dough is placed for 1-1.5 hours in a warm place so that it comes up and doubles in volume.
When the dough rises, you need to add baking, salt, the rest of the flour, sugar to it and knead the dough so that it does not stick to your hands and easily falls behind the dishes.
After kneading, the dough is left for 2 hours.
When the dough rises, it is crushed and again allowed to rise.
During the fermentation process, the dough can be kneaded 2-3 times.
Safe way the dough is kneaded immediately with baking, then it is allowed to rise. After the approach, they crush him and let him rise again. The dough is suitable for 2-3 hours, depending on the amount of muffin (you can not let it overflow).
To prepare the usual yeast dough:
for 1 kg of flour, 1 teaspoon of salt is taken, 1 tbsp. a spoonful of sugar, 3 tbsp. tablespoons of fat (butter or margarine), 2 eggs, 2 cups of liquid and 30-50 g of yeast (the more muffin, the more yeast).
Before baking, dough-shaped products should be placed in a warm place for 15-20 minutes to proofing, covered with a paper towel to let the dough rise. After that, brush them with a beaten egg (coffee with milk, milk with sugar, yolk or protein mixed with water) and bake in the oven.
For baking products from yeast dough, the oven should be preheated to 200-230 ° C, the product to be baked should be placed in it, and after 10-15 minutes the temperature should be reduced to 180 ° C.
The readiness of baking is determined by the color of the crust (golden).
A high-shaped product is pierced with a wooden stick, if the dough does not stick to it, then it is ready.
The finished product should be transferred to a board covered with clean paper and covered with a towel so that it cools down gradually and the crust is soft.

The pie can be made with any filling - from meat, liver, fish with rice, cabbage with rice and egg, mushrooms, etc.
Divide the prepared dough (dough or non-dough) into two equal pieces (cut off a piece of dough for decoration), roll each of them into an even layer of regular shape 3/4-1 cm thick.
Put one layer on a greased baking sheet, spread the filling on the dough in an even layer, cover it with another layer of dough, pinch the edges, giving the cake a rectangular shape.
The cake can be decorated different figurines from the test. To do this, roll out the remaining dough thinly, cut diamonds, stars, circles out of it with a knife or notch, brush them with a beaten egg from the bottom side and lay them beautifully on the pie.
After that, let the cake rise in a warm place (distance), grease with a beaten egg, make punctures on top in several places with a knife to release steam during baking and put in a hot oven for 25-30 minutes.
Sweet pie stuffed with marmalade, jam, preserves, apples and fresh berries make it open: the dough is rolled out 1 cm thick, placed on a baking sheet, greased with oil, the filling is put in an even layer and the edges (sides) are wrapped by 2 cm.
You can make a lattice by rolling and cutting the dough into thin narrow strips and laying them on top of the filling.

Put the prepared dough (dough or non-dough) on a table, sprinkled with flour or greased with vegetable oil, divide into pieces and shape them into balls, leave for 5-8 minutes for the dough to rise. After that, roll out the dough balls in the form of round cakes up to 1 cm thick.
Put a filling on each of them (see Minced meats and fillings). Connect the edges of the cake and pinch, giving the pie an oval shape.
Place the sliced ​​pies with the pinched side on a greased baking sheet at a distance of 3-4 cm from one another and set for 15-20 minutes to rise, then brush with a beaten egg and bake in the oven for 10-15 minutes.
Remove the finished pies from the sheet, brush with oil on top and cover with a towel.

Ingredients:
1 kg flour, 2 cups milk, 2-3 tbsp. tablespoons of oil, 1 tbsp. a spoonful of sugar, 2 eggs, 1 teaspoon of salt, 30 g of yeast, vegetable oil for frying.
The filling is chosen at will.

Knead the dough dough or doughless from the indicated ingredients. It should be less thick and rich than for baked pies.
Cut the finished dough into pieces weighing 40-50 g, roll them out, giving the shape of a ball, let them rise a little, then roll them out in the form of a cake 0.5-1 cm thick, put the filling in the middle of each, connect the edges of the dough and pinch. Place the pies on a floured or oiled board and let them rise in a warm place.
After that, fry the pies in a deep frying pan in vegetable oil so that they are covered with fat and float freely in it (deep-fried), turning from one side to the other so that they are evenly browned.
Fry over low heat.

Divide the yeast dough into small pieces, roll into balls, put on a greased baking sheet at a distance of 3 cm from each other, put in a warm place for 15-20 minutes.
When the balls rise, make a recess in each of them with the bottom of a glass and fill with the curd filling.
Grease the cheesecakes with egg and put in a hot oven for 10-15 minutes.
The filling can also be made from fresh berries, jam, marmalade.

Ingredients
For the dough: 500 g flour, 1 cup milk or water, 15 g yeast, 1/2 teaspoon salt.
For minced meat: 400 g of meat, 2 onions, 100 g of fat for frying (ghee, vegetable or margarine), salt, pepper.

Prepare yeast dough and cut it into small cakes.
Put a tablespoon of minced meat in the middle of the cakes (pass the meat through a meat grinder, finely chop the onion and, after mixing, fry in a pan, adding salt and pepper to taste) and pinch the edges of the dough, giving it the shape of a cheesecake.
Fry the whites on both sides in a preheated pan with oil (first from the open side), then transfer to a dish.

Ingredients
For the dough: 1.2 kg of flour, 1/2 liter of milk, 60 g of yeast, 350 g of butter, 120-150 g of sugar, 3 eggs, 1 teaspoon of salt.
For brushing the dough: 2 eggs.
To brush the buns: 150 g butter.
Powdered sugar for sprinkling.

Prepare yeast dough in the sponge method (without oil).
Cool the risen dough to 18-20°C and roll it into an oblong layer 1/2 cm thick. Cover two-thirds of the layer with softened butter. Fold the dough in three so that the part not greased with oil is in the middle (layers of dough alternate with layers of butter), pinch the dough around the edges.
Cut the dough into two halves, put them one on top of the other and roll them into an oblong layer 1 cm thick. Then fold the dough in four (bend the opposite ends to the middle) and put in the cold for 15 minutes (6-8 ° C), repeat this two- three times.
After that, roll out the dough into a layer 1 cm thick, cut it and form buns.
Put them on a greased baking sheet at a distance of 4-5 cm from each other, cover with a towel and let them rise (15-20 minutes).
Spread with beaten eggs, sprinkle with crushed nuts and bake on high heat (250 ° C) for 10-15 minutes.
Put the finished buns on a cutting board and, so that the crust is soft, grease them with melted butter, cover with a towel.
When they are cool, sprinkle powdered sugar.

Cut the dough sheet into 8x8 cm squares, connect the ends of the squares in the center and pinch. You can put fruit in the middle of the envelope.

Cut the dough into strips 1-1.5 cm wide, 25-30 cm long.
Holding one end of the strip, twist the dough in turns.

Cut a layer of dough into strips 10 cm wide. Coat 1/3 of the strip (in width) with fruit marmalade and fold the dough into three layers (starting from the unbrushed edge).
Then cut across into pieces 3-3.5 cm wide.

Put the poppy seed filling on the dough layer and roll it into a roll 5-6 cm in diameter.
Cut the roll into wide slices 1.5 cm thick, place the slice on a greased baking sheet.
To prepare the filling, rinse 250 g of poppy seeds in how many waters, pour boiling water over, let stand for 15-20 minutes. Drain the water, mix poppy seeds with 100 g of sugar, pass through a meat grinder and mix with 50 g of honey and 2 yolks.
You can add crushed nuts or raisins.

Lubricate the rolled dough with vegetable oil, sprinkle with a mixture of cinnamon and sugar, roll into a roll and cut across.

Kulebyaka is different from pie b O a large amount of filling and its shape: it should be oval, narrower and taller.
The dough for kulebyaki is steeper and richer.
In addition, kulebyaka is prepared with two, three or more fillings, placing them in layers, for example, a layer boiled rice, then layer minced meat, then layer boiled eggs.
So that during baking the bottom layer of dough does not turn out to be wet, the minced meat is positioned so that the bottom is less wet ( crumbly porridge), on top - more juicy (meat or fish) or shift the fillings with pancakes.

Ingredients:
1 kg of flour, 1.5 cups of milk, 50 g of yeast, 100-125 g of butter, 4-5 egg yolks, 2 tbsp. spoons of sugar, 1 teaspoon of salt.
Toppings - to taste.

Roll out the dough prepared in a sponge or non-dough way in a strip along the length of a baking sheet 1 cm thick and 20-25 cm wide, put on a towel lightly sprinkled with flour.
Put the filling in the middle of the dough in its entire length in a narrow strip, raise the edges of the dough, connect them and pinch. Then, lifting the towel by the edges, carefully shift the kulebyaku seam down on a baking sheet, greased with oil.
Kulebyaka can be decorated with thin strips of dough, placing them across at some distance from one another, after brushing them on the underside with an egg.
After that, put the pie in a warm place, let it come up a little, and then grease with an egg, make punctures in two or three places with a knife to release steam during baking and put in a hot oven.
Bake for 35-40 minutes (if it starts to burn on top, cover with damp paper).
Remove the kulebyaka from the baking sheet and cover with a towel so that it cools down and retains a soft crust.

Ingredients
600 g flour, 0.5 l milk, 1 tablespoon sugar, 2 eggs, 20 g yeast, 500 g ground beef, 1 onion, 50 g vegetable oil for frying, salt, black pepper.

Prepare yeast dough from flour, 1 egg, milk, sugar and yeast.
Add the onion fried in vegetable oil to the minced meat, salt, pepper and mix thoroughly.
Roll ready dough into a layer 0.5 cm thick and cut into strips 12-15 cm wide.
Lay the minced meat on the dough, connect the edges, put on a baking sheet seam down, brush with beaten egg and bake in the oven for 35-40 minutes.
Serve the pie on the table hot, cut into portions.

Ingredients
For the dough: 4 cups flour, 1 cup milk, 200 g butter, 3 egg yolks, 25 g yeast, salt.
For minced meat: 800 g fish fillet, 1/2 cup buckwheat, 2 onions, 2 tbsp. tablespoons chopped dill, salt, pepper.
Flour, egg, water or milk for pancakes.

Prepare a dough from half the flour, yeast and milk; when it rises, add the remaining flour, softened butter, salt, egg yolks and let the dough rise again.
For minced cod fillet, sea ​​bass or other fish (without skin and bones) breaded in flour mixed with salt and fried in vegetable oil.
Finely chop half of the whole fish and mix with finely chopped browned onions and fresh chopped dill, salt and pepper to taste.
Cook crumbly buckwheat porridge and mix it thoroughly with minced fish.
From unleavened dough bake 3-4 pancakes, in which minced meat should be wrapped.
Knead the dough for the kulebyaki and roll it into a layer 1 cm thick, 20-25 cm wide and as long as the baking sheet.
Put pancakes on the dough layer so that they cover it almost completely, put half of the minced meat on the pancakes, on top - fried fillet fish, then - the remaining minced meat; wrap the edges of the pancakes so that they cover the filling, wrap the dough too and sizzle on top; then transfer the kulebyaka to a baking sheet, let it stand, brush with egg and bake in the oven.

Ingredients:
1 kg yeast dough.

Roll out the dough into a 1 cm thick rectangle, leaving the edges long enough to be joined and pinched.
Put in the middle of the dough in full length mushroom stuffing, level, on it - mashed potatoes and on top - meat stuffing. Connect the edges of the dough and pinch the seam carefully.
Leave the pie for 15-20 minutes for proofing, then brush with egg, pierce the top and sides with a fork and bake in a preheated oven.
For mushroom filling: 600-700 g of salted mushrooms, 3-4 onions, 3 tbsp. tablespoons of vegetable oil, pepper, salt.
Fry the mushrooms in oil, mix with chopped browned onions, salt and pepper to taste.
For meat filling: 400 g boiled meat, 3-4 onions, 1 tbsp. a spoonful of butter, 2-3 tbsp. spoons meat broth, pepper, salt.
Pass the meat through a meat grinder, mix with fried chopped onion, broth, salt and pepper.
For potato filling: 6 pcs. potatoes, 1 egg, 1 tbsp. a spoonful of butter, salt.
Boil the potatoes, mash with a wooden pestle, put the egg, oil, salt and mix the mashed potatoes.

Snack pies and pies are round or in the form of a boat, always with an open middle (“unbuttoned”).

Ingredients:
600-700 g yeast dough.
For the filling: 200 g. dried mushrooms, 1 onion, 2-3 tbsp. tablespoons of butter or margarine, 100 g of rice, pepper, salt.
For lubrication: 25 g butter or egg yolk.

Soak dried mushrooms for 2 hours in water, boil in the same water, put on a sieve or colander, rinse thoroughly, pass through a meat grinder or chop with a knife.
Spasser finely chopped onion, add separately fried mushrooms to it, fry everything for 3 minutes, then cool, mix with crumbly rice, pepper, salt to taste.
Roll out the dough into a round cake, carefully transfer to a greased baking sheet.
Put the mushroom filling in the middle of the cake, smooth it over the entire surface, carefully bend the edges and bake at a temperature of 200-210 ° C until cooked.
After baking, grease the side of the pie with melted butter. If desired, both the side and the surface of the pie can be decorated with elements from the dough: leaves, ears, flowers or mushrooms fashioned from dough (if the pie is with mushrooms).
In this case, before baking, the edge of the cake is smeared with yolk. The cake will have a beautiful amber color and an appetizing appearance.
Mushroom pie can also be baked with fresh or salted mushroom filling.
Fresh mushrooms must first be boiled, chopped, then fried in butter, and salted mushrooms should be washed, put on a sieve, finely chopped and fried. Fresh or salted mushrooms for a pie should be taken 500 g, all other components - as indicated in the recipe.

Ingredients:
4 cups flour, 1 cup milk, 200 g butter or margarine, 2 eggs, 2 egg yolks, 1 cup sugar, 50 g yeast, 1 teaspoon cinnamon, 1 teaspoon crushed cardamom, salt, 100 g cinnamon, 50 g raisins, 75 g candied orange peel, 75 g candied melon and pear, 4 tbsp. tablespoons chopped almonds
For lubrication and decoration: 1 egg, granulated sugar, chopped candied fruits, almonds.

Dilute the yeast in warm milk with 1 teaspoon of sugar, add 2 cups of flour, knead the batter (dough) and leave for fermentation in a warm place.
Grind butter or margarine with sugar, gradually add eggs and yolks.
Combine the approached dough with spices, egg-butter mixture, the remaining flour and knead the dough.
Add chopped candied fruit, washed and dried raisins, cinnamon, peeled and finely chopped almonds to it and put in a warm place.
When the dough has doubled in volume, put it on a floured table, roll it into a tourniquet and form a wreath.
Transfer to a greased baking sheet and leave for 20 minutes. Before baking, brush the wreath with egg, sprinkle with sugar, chopped candied fruits and almonds and bake in the oven at a moderate temperature for 25-30 minutes.
Instead of cinnamon, you can put more raisins in the dough.

Ingredients:
600 g flour, 250 g milk, 30 g yeast, 3 eggs, 125 g butter or margarine, 100 g sugar, salt. 200 g raisins, 2 tbsp. tablespoons of cinnamon, 150 g butter, 150 g sugar.

Rinse the raisins, put them in a colander, let the water drain, dry on a towel, mix with 1 tbsp. a spoonful of flour and combine with the dough. Place the dough on a greased baking sheet and flatten.
Then stick pieces of butter into it in various places, sprinkle with a mixture of cinnamon and sugar.
Let the dough come up and bake a cake in the oven.

Ingredients
Yeast dough.
For minced meat: 6-8 potatoes, 4-6 eggs, 50 g butter, 1.5 cups sour cream, 2 carrots, 2 tbsp. spoons of dill, cinnamon, pepper, salt, crackers.

Prepare hot mashed potatoes, salt, put 1-2 eggs, butter, a little cinnamon in it and mix thoroughly.
Stir the remaining eggs, fry in butter, then cool slightly and chop small cubes. Connect them with grated raw carrots, chopped dill, coarsely crushed breadcrumbs, sour cream, pepper and salt.
The resulting mass is mixed with potato.
Prepare the usual yeast dough and roll out 2 cakes.
Put the filling and pieces of butter on one of them, cover with another cake, pinch the edges, grease with yolk and bake in the oven.
When serving, cut the cake into portions and drizzle with butter.

Ingredients
For the dough: 400-450 g flour, 1.5 cups sugar, 2 cups milk, 30-35 g yeast, 1 egg, 100 g sugar, salt, 100 g butter or margarine, 1 teaspoon chopped cardamom or grated zest 1/2 lemon.
For cream: 2 eggs, 2 tbsp. a spoonful of sugar, 2 tbsp. tablespoons of flour, 250 g of milk, 50 g of butter, vanilla sugar.
For greasing: 1 egg.

Prepare yeast dough in the sourdough method.
Put it on a greased baking sheet, smooth it out and let it rise.
Then brush with egg and bake in the oven. Allow the cake to cool and cut into two layers with a knife.
Lubricate the lower layer with cream and cover with the upper layer.
When serving, cut the cake into strips, like a cake.
For cream, beat eggs with sugar, add flour, 3-4 tbsp. spoons of milk and mix in homogeneous mass. Bring the remaining milk to a boil, pour into the prepared mass, mix and heat over low heat until it thickens.
Remove the cream from heat, put butter, vanilla sugar into it, mix and cool.

Ingredients
For the dough: 500 g flour, 250 g milk, 50 g sour cream, 50 g butter or margarine, 2 egg yolks, 15-20 g yeast, 1 tbsp. a spoonful of sugar, salt.
For the filling: 600 g of two or three types of minced meat, 150 g of butter or margarine.

Put salt, sugar, yeast into milk, add 150 g of flour and egg yolks, mix thoroughly and put in a warm place for 1.5-2 hours.
Add warm sour cream, half-melted butter or margarine and the remaining flour to the prepared dough, knead the dough and leave it for 1.5-2 hours in a warm place for fermentation.
Prepare minced meat: meat, cabbage, fish, mushroom, etc. It is important that there are at least two of them.
Divide the dough into balls of 25-30 g each and form pies of various shapes with minced meat from them.
Dip them in melted butter or margarine and arrange tightly in layers in the prepared pan.
Alternating layers of patties with different fillings, fill the form to 2/3 of the volume and place in a warm place for proofing.
Bake the pie in the oven at 180-200°C.
From the remaining dough and minced meat, make small snack pies.
Put the finished cake on a dish with a napkin and, without disturbing its shape, slightly separate the pies from each other. Place small pies around.
A special cast metal mold is used to make the cake. It can be replaced with a cupcake pan or an aluminum pan with a diameter of no more than 16-18 cm.
Inside the mold (pot), you need to install a metal or cardboard tube with a diameter of 2.5-3 cm, after wrapping it with foil.
Rinse the mold, dry it, cool it and grease it thickly with half-melted butter.

Ingredients:
1 kg flour, 12 eggs, 750 g butter, 250 g milk, 30 g yeast, 1 tbsp. a spoonful of sugar, salt.

From 250 g of flour, yeast and half of the milk, heated to 32 ° C, prepare a dough. When she comes up, add salt, sugar, 6 eggs and half of the remaining milk (heated to 40°C). Do not knead too hard so that the dough is not thick.
Then put the butter, knead again, add the remaining eggs and milk, knead and beat well. As soon as the dough stops sticking to your hands and dishes, then it's ready.
It is advisable to bake the savarin in a ring-shaped form, in which the dough is baked better.
You can add candied fruits or raisins to the dough.
NOTE. For more information on making savaren, see page:
.

Ingredients:
500 g flour, 1.5 cups milk, 30 g yeast, 100 g butter, 1.5 cups sugar, 3 egg yolks, 10 walnuts, 2-3 tbsp. spoons of raisins, vanillin, lemon peel, salt.
For curd filling: 300 g cottage cheese, 2-3 tbsp. spoons of sugar, 2-3 tbsp. tablespoons of butter, 2 eggs, vanillin, lemon zest, a pinch of salt.
For poppy seed filling: 120 g poppy seeds, 2 tbsp. spoons of sugar, 750 g of milk, 1 tbsp. a spoonful of butter, vanillin, cinnamon, lemon zest.

Grind yeast, grind with 1 tbsp. a spoonful of sugar and dilute with warm milk.
Add 2 egg yolks beaten with sugar, chopped lemon zest, vanilla, salt, prepared yeast, melted butter into the sifted flour and knead the dough. Sprinkle it with flour, cover with a napkin and put in a warm place.
When the dough is suitable, roll it out, put it into a round shape and fill it with fillings, arranging them in the form of circles (for example, put a circle of poppy seed filling in the center, then a circle of white curd filling, then a circle of dark poppy seed filling, etc. .). Lubricate the surface of the kalach with yolk, decorate with chopped nuts and raisins. Bake in preheated oven until done.
For the curd filling, grind the butter with sugar and egg yolks, combine with cottage cheese, vanilla, chopped lemon zest and salt, add beaten egg whites to the resulting mass and mix gently.
For poppy seed filling, boil ground poppy seeds in milk with sugar until softened, add butter, spices, chopped lemon zest to it, mix and cool.

Ingredients
For the dough: 200 g flour, 20 g yeast, 120 ml milk or water, 80 g butter, 40 g sugar, 1/4 teaspoon salt, 1 egg.
For the filling: 300 g cabbage, 2 carrots, 2 heads onion, 3 eggs.
To lubricate the product and baking sheet: 1 egg yolk and butter.

From the listed products, prepare yeast dough and put in a warm place to approach.
Filling. Cut the onion and fry in oil, chop fresh cabbage and carrots sharp knife finely chop the hard boiled eggs. Combine all products and mix.
Divide the finished dough into two unequal parts and roll them into cakes, leave a little dough to decorate the pie.
Put one cake on a baking sheet and spread the prepared filling over its entire surface with a spoon. Cover the pie with the second tortilla and pinch the edges.
Brush the surface of the pie with beaten egg and place in the oven for 25-30 minutes.

Ingredients:
1 kg yeast dough.
For the filling: 1 kg of fresh berries (strawberries, strawberries, raspberries, blueberries, etc.), 2-3 tbsp. spoons of sugar, 2-3 tbsp. spoons of wheat crackers.
For greasing: 1 egg yolk.

Roll out the dough in the form of a round or oval cake 0.8-1 cm thick, transfer to a baking sheet, level, prick with a fork over the entire surface and sprinkle with breadcrumbs.
Put the berries in an even layer on top, sprinkle them with sugar (add 1 tablespoon of starch to the blueberry filling).
Carefully bend the side of the pie, grease it with yolk, decorate with dough decorations, which are also greased with yolk.
Bake in the oven at a temperature of 200-210 ° C until cooked.
Also cook pies with cherries, blueberries, lingonberries and others. fresh fruit and berries.

Ingredients:
Yeast dough, curd filling.
For the cherry filling: 500 g fresh cherries, 4 egg yolks, 2 tbsp. spoons of sugar, 1/4 cup milk, 1 tbsp. a spoonful of flour

Prepare yeast dough.
Roll it out into a round or rectangular shape. Lay a tourniquet made of dough 2-3 cm thick around the layer.
Cover the surface of the pie with the curd filling.
To prepare the cherry filling, remove the pits from the cherries and mix the berries with other products.
Spread the cherry mass in an even layer on the curd.
Let the cake rest and bake in the oven at 200-220°C.

Ingredients:
Yeast dough.
For the filling: 1 cup honey, 200 g butter, 1 cup shelled nuts, 3 raw eggs(including 1 egg for greasing).

Prepare the dough, roll it out into a round or rectangular cake, put it on a greased form or pan. From the same dough, make a tourniquet, which is laid along the edges of the pie (so that the filling does not drain) and grease with yolk.
To prepare the filling, heat honey and butter to a liquid state, cool to 25-30 ° C, add a mixture of chopped nuts and 2 eggs and mix everything.
Place the filling evenly on the surface of the pie and, after 20-30 minutes of proofing, bake in the oven at a temperature of 210-220°C until done.

A closed pie, as a rule, in the form of a boat with fish (halibut, burbot, pike perch, trout, cod, whitefish, salmon, capelin, etc.).

Ingredients:
1 kg yeast dough.
For the filling: 2 small pike perches, 2 onions, 2 tbsp. tablespoons of butter, parsley, pepper, salt.
For lubrication: 2 yolks.

Roll out the dough with a layer of 1 cm in the form of an oval cake.
Put the gutted and washed salted, peppered whole fish in the center, cover with onion rings and chopped parsley, put thin slices of chilled butter on top.
Connect the opposite edges of the dough, pinch the seam with a herringbone and leave to proof for 15-20 minutes.
Prick the top and sides of the cake with a fork and brush with egg yolks.
Bake in the oven at 180-200°C for 1.5-2 hours.
Serve hot fish.

Ingredients:
5-7 cups flour, 40-50 g yeast, 2-2.5 cups milk, 3-4 eggs, 1/2 cup sour cream, 50 g butter, 50 g raisins, 1 tbsp. a spoonful of honey, salt.

Prepare the dough: dissolve the yeast in warm milk, add salt, add half the flour, mix thoroughly until uniform consistency and put in a warm place to ferment for 2-3 hours.
When the dough rises and begins to settle, put honey, eggs, raisins, sour cream, butter into it and knead the dough until it starts to lag behind the walls of the dish.
Then again put it in a warm place for fermentation.
When the volume of the dough has doubled, punch it down and leave it to rise again, then beat it well on the table and put it in a greased mold.
Decorate the surface of the loaf with dough figures, let it rest for 30-40 minutes, brush with a beaten egg and bake in the oven.

Ingredients:
1 kg flour, 3/4 cup milk, 6 egg yolks, 3/4 cup sugar, 150 g butter or margarine, 1/2 teaspoon salt, 100 g raisins, 50 g sweet almonds, 20-25 g yeast, vanillin on the tip of a knife, 1 tbsp. a spoonful of powdered sugar.

Prepare a dough of milk, yeast and half of the flour and let rise in a warm place.
Separately grind white egg yolks with sugar and vanillin, add softened and whipped white butter or margarine to them, mix and transfer to the finished dough, add salt, the rest of the flour and knead the dough.
Add sorted, washed and dried raisins, mix (the dough should be quite thick), cover and put the dough back in a warm place.
When it rises, put it on a board, sprinkle with flour, knead and roll out with your hands in the form of a tourniquet (thinner towards the edges).
Weave the ends of the bundle, put on a baking sheet, attach nice shape pretzel and put for a few minutes in a warm place.
Then grease it with egg yolk, sprinkle with chopped or chopped almonds (peeled and dried) and bake in the oven.
Before serving, lightly sprinkle the pretzel with powdered sugar and transfer to a dish covered with a napkin.

Ingredients
For the dough: 450-500 g flour, 1.5 cups milk, 30 g yeast, 1/2 cup sugar, 1 egg or 2 egg yolks, salt, 75 g butter or margarine, grated rind of 1/2 lemon or 1 teaspoon .spoon crushed cardamom.
For the filling: 40 g butter, 3 tbsp. spoons of sugar, 10-20 g of cinnamon, 2 tbsp. spoons of chopped nuts.
For brushing: 1 egg.

Prepare yeast dough.
Roll it into a rectangular layer 0.6-0.7 cm thick, spread with a thin layer of softened butter, sprinkle with cinnamon, sugar and nuts, roll it up, transfer it to a greased sheet and lay it seam down.
Decorate the surface of the roll with leaves and flowers from the dough, let it stand, prick with a fork, grease with yolk and bake in the oven at 210-220 ° C.

Ingredients
For the dough: 600 g flour, 30 g yeast, 1.5 l milk, 1/2 cup sugar, 150 g butter, 4 egg yolks, lemon zest, salt.
For the filling: 150 g of poppy seeds, 1/4 l of milk, 2 tbsp. spoons of sugar, 20 g butter, 30 g ground gingerbread, lemon peel, cinnamon, 20 g chocolate, 1 tbsp. a spoonful of honey

Prepare yeast dough and put in a warm place for fermentation.
To prepare the filling, boil the milk with sugar. boil poppy seeds in it and grind it thoroughly with oil.
Mix the resulting mass with honey, grated lemon zest, cinnamon, grated gingerbread and chocolate.
Roll out the dough, spread with stuffing, roll up and let rise in a warm place.
Bake in the oven at 180°C.

Ingredients:
4 cups flour, 1 cup milk, 150 g butter, 2 eggs, 1/2 cup sugar, 1 teaspoon salt, 50 g yeast, 1 tbsp. spoon of almonds, 1 cup of cream 35% fat, 1.5 tbsp. spoons of sugar, vanillin, egg for lubrication, powdered sugar.

Prepare the yeast dough in a sourdough way, cut it into pieces of 50 g, roll them into balls on the board with your palm, put them on a sheet and let them rise. Then brush them with a beaten egg, sprinkle with chopped nuts and bake in the oven.
With a sharp knife, cut off the tops of the cooled buns and cut out indentations (the tops can be cone-shaped).
Whip the cream with sugar and vanilla, fill in the recesses with them, put the cut tops on top and sprinkle with powdered sugar through cheesecloth or a sieve.

Ingredients
For dough: 2 cups flour, 1 cup milk, 20-25 g yeast, 1 tbsp. spoons of sugar.
For the dough: 1/2 cup flour, 3 eggs, 1/2 cup sugar, 1/2 cup butter, salt.
For sour cream: 2-3 tbsp. spoons of sour cream, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of sugar.

Dissolve the yeast in warm milk, add sugar, sifted flour and prepare a dough. Put it in a warm place and let it rise.
Then put eggs pounded with sugar, salt, add flour and mix well.
Put the softened butter, knead well, and then knock out on the table until the dough begins to fall behind the hands.
Put the dough in a bowl and leave for 1.5-2 hours in a warm place.
Form small buns, put them on a greased sheet and let them rest in a warm place for 40-50 minutes.
Lubricate the buns with a mixture of sour cream, sugar, softened butter and flour (this mass is well beaten out so that there are no lumps).
Bake shanezhki in the oven for 20-25 minutes at 220-230°C.
Shanezhki can also be lubricated with curd-egg mass, curd-buckwheat mixture, etc.

Ingredients:
yeast dough, butter or margarine, egg white or milk.
For glaze: egg white, 1/2 cup powdered sugar, 1 teaspoon vanilla sugar.

Prepare yeast dough, roll into a layer 1 cm thick, cut out circles and form buns.
Put them on a greased baking sheet, cover with a towel and put in a warm place to let the dough rise.
With a knife, draw a cross in the middle of each bun, grease with whipped protein or milk and bake at 220 ° C for 12 minutes.
Cover the finished buns with the prepared icing.
For glaze, lightly beat the egg white and mix with powdered sugar, adding vanilla sugar.

Ingredients
For the dough: 600 g flour, 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of sugar, 15 g of yeast, 1 glass of water, salt.
For filling and lubrication: 10 boiled eggs, butter.

Prepare yeast jarless dough, form balls out of it, flatten them strongly, place a boiled peeled egg in the middle, close it with the edges of the dough and pinch.
Place seam side down on a greased baking sheet.
After proofing (30-40 min), brush with oil and bake in the oven at 250-270°C for 10-15 min.

Ingredients
For the dough: 500 g flour, 1.5 cups milk, 3 tbsp. spoons of sugar, 50 g of yeast, 2 eggs, 75 g of butter.
For the filling: raisins, nuts, fruits, marmalade.
For frying: ghee.
For sprinkling: powdered sugar.

Pour half the flour into a bowl, make a depression, put the diced yeast, 1 teaspoon of sugar, pour in a little warm milk, knead the dough and put it in a warm place for 15 minutes.
Then add the remaining flour, sugar, eggs and butter, gradually pour in the milk and knead the dough well. Cover it with a towel and put in a warm place for 45 minutes.
Mix the risen dough, roll it into a layer 1 cm thick, cut out circles, put raisins, nuts, fruits, marmalade on them, also cover with circles of dough on top.
Pinch the edges and put in a warm place for 20 minutes.
Fry the donuts in oil on both sides until golden brown (like pancakes).
Lay on paper and sprinkle with powdered sugar.

Ingredients
For the dough: 3 cups flour, 1.5 cups milk, 1.5 tbsp. spoons of sugar, 50 g butter, 15 g yeast, 1/2 cup sour cream, salt.
For the filling: 300 g of cottage cheese, 2 eggs, 1.5 tbsp. spoons of sugar.
For frying: 80 g butter.
For brushing: 1/2 cup sour cream.

Prepare yeast dough with sour cream, divide it into pieces weighing about 70 g and roll into thin cakes.
Put cottage cheese, mashed with sugar and eggs, on each, fold in half, pinch the edges and let stand for several minutes.
Fry the juices in a frying pan with oil.
When serving, brush them with sour cream.
Juices can also be baked in the oven.

Ingredients
For the filling: 400 g beef meat, 2 eggs, 1 small onion, 100 g ham, 1/4 cup milk, 50 g fat, salt, pepper.
The rest of the products, as for juicy with cottage cheese.

For the filling, fry finely chopped onion in a pan, add finely chopped ham, chopped beef in a meat grinder and fry together.
Dilute minced meat with milk, add chopped hard-boiled eggs, salt, pepper (minced meat should be juicy).
Sochi cook as above.

Ingredients:
650 g flour, 2 cups milk, 1/3 cup sugar, 3-4 eggs, 1 teaspoon yeast, fat, powdered sugar.

Dilute about 1/3 of the total amount of flour with milk, eggs, mashed with sugar, add yeast and leave for fermentation for 2-3 hours in a warm place.
Then add the rest of the flour, knead the dough well and roll it out thinly, as for noodles.
From it to make skewers of various shapes:
Curls. Cut a strip of dough about 5 cm wide and about 10 cm long; cut the strip on one side (like a comb). After that, roll it with a flat ring inward with the uncut side. In this case, the incised strips will disperse, like flower petals.
Bows. Cut a long strip about 4 cm wide, cut it across at an angle to make diamonds; make an incision in the middle of the rhombus and, passing the ends into it in one direction and the other, make a bow.
Fry the pryazets in hot vegetable oil, turning when they are reddened; then remove from fat and sprinkle with powdered sugar.

Ingredients
For the dough: 450-500 g flour, 150 g cream, 150 g sour cream, 3 eggs, 75 g butter, 25 g yeast.
For frying: ghee or vegetable oil (about 150 g).
Powdered sugar, sour cream.

Mix cream, sour cream, yeast, eggs and part of the flour, put in a warm place and let rise.
Knock out the dough well, add slightly softened butter, the rest of the flour and put it back in a warm place for fermentation.
Roll out the finished dough with a thickness of 1-1.5 cm and cut with a notch or a knife into figures 4x4 cm in size.
Place the product on a proofing sheet, and then fry in in large numbers fat (deep-fried).
Before serving, sprinkle the cutters with powdered sugar, serve sour cream separately (50 g per 1 serving).

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