How to make pies from yeast dough. Yeast dough pie

A good housewife often smells of fresh pastries: cookies, cakes, gingerbread. But the real aroma of prosperity, full, thick, intoxicating, comes from yeast muffins, from which pies, buns, and sweet buns are baked. Butter products are the pinnacle of Russian cuisine, but you are quite capable of mastering it.

How to cook

big pies, kulebyaki, shangi, small pies, buns, cheesecakes have one thing in common: dough, which is based on living microorganisms. There are two ways to make yeast dough for pies. The first, unpaired, is simpler, the second, paired, is more reliable. The classic method is the sponge method, when live yeast is activated by dissolving in a warm liquid and mixing with sugar. Waking up in advance, they better raise baking, make pies and buns soft, airy.

For sweet pastries

For every purpose - its own dough. for bread and simple pies with the filling prepare the simplest set of products: water, flour, vegetable oil. For sweet pastries, the composition is “flavored”, expensive, festive products are added. Homemade yeast dough for sweet baking in the oven may include sour cream or kefir, butter, eggs. Add to the brew vanilla sugar, fruit essences that give dishes an unforgettable aroma. The quality of flour for sweet products must be impeccable, only in this case the muffin will fit perfectly.

Recipe

An excellent dough for yeast pies can be prepared using different recipes, each hostess will have her own, branded secrets associated with its manufacture. You will need more than one recipe yeast dough for pies , but a few. Prepared for meat vegetable dishes, it will be very different from muffins for cheesecakes or envelopes with poppy seeds. Experience different ways to pick up the best recipe for your favorite pastries.

With dry yeast

Servings Per Container: 12-15 pcs.
Calorie content of the dish: 228 kcal.
Cuisine: Russian.
Difficulty of preparation: medium.

With the advent of yeast powders, the process of making pies has accelerated. In addition, the dry yeast dough described below can be entrusted to a “professional” - your bread machine will cope with the task no worse than you. Bread, loaves, buns are baked from such dough, it also looks great in pies with vegetable, meat, fish, cereal filling. You can wrap fruit, jam and other sweets in it, if you double the initial amount of sugar. The recipe is simple: no milk, no eggs, only flour, water, vegetable oil.

Ingredients:

flour - 5 glasses or more;
salt - 1 tsp;
sugar - 2 tbsp. l.;
water (you can milk) - 1.5 cups;
dry yeast - 2 tsp;
vegetable oil - 30 ml.

Cooking method:

Take half the flour, add yeast powder, sugar to it, mix the dry mass.
Dissolve salt in warm water, add oil, gradually add flour with additives, stir.
Add the remaining flour in small portions, stir first with a spoon, then with your hands until you get a soft, non-sticky, elastic ball. Cover it with an upturned saucepan and leave to approach for half an hour or an hour in a warm place.
Before preparing the pies with filling, the mass needs to be kneaded a little.

On kefir for pies

Cooking time: 40-60 minutes.
Servings Per Container: 12-15 pcs.
Calorie content of the dish: 262 kcal.
Purpose: not sweet pastries.
Cuisine: Russian.
Difficulty: medium.

Many housewives consider the lush kefir yeast dough described in this section to be classic. It can be flavored with butter, contain more or less sugar - it depends on the filling. In some houses, eggs are added to the dish and counted necessary condition delicious pastries. The experience of others shows that such an additive is not necessary. It is better if the base for unsweetened pies (meat, vegetable, fish) contains few ingredients.

Ingredients:

flour - 5 cups or more;
salt - 1 tsp;
sugar - 2 tbsp. l.;
kefir (yogurt, fermented baked milk) - 1.5 cups;
milk (water) - 50 ml;
dry yeast - 1 tbsp. l.;
margarine - 100 g;
egg - 1 pc.

Cooking method:

Dissolve the yeast powder in warm milk or water. This is the simplest dough, it should stand for 10-15 minutes in heat until the microorganisms are activated.
Melt margarine. It shouldn't be hot. Pour in kefir at room temperature, egg, add yeast mixture.
Introduce flour in small portions, stir with a spoon. When the mixture becomes too thick, spread it on the table, knead with your hands. The mass is ready when it holds its shape and stops sticking to the fingers.
Cover the mass with a bowl and wait about half an hour until it starts to approach. Before making the pie, crimp and roll out the pastry layer.

Butter

Cooking time: 1-1.5 hours.
Servings Per Container: 15-20 pcs.
Calorie content of the dish: 337 kcal.
Cuisine: Russian.
Difficulty: medium.

For apple pie, cheesecakes, pies with fruit filling make sweet sweet dough. Before you prepare pastries for dessert, carefully study the recipe for rich yeast dough for sweet pies, which is somewhat more complicated than the previous ones. The muffin contains more sugar and eggs, butter or margarine. Cook the dough longer, knead the mass three times. This is a responsible business - sweet pies, without step by step recipe photos are indispensable here.

Ingredients:

flour - 1 kg or more;
milk - 500 ml;
margarine - 250 g;
dry yeast - 1 tbsp. l.;
egg - 2 pcs.;
sugar - 6 tbsp. l.;
salt - 1 tsp;
vanillin.

Cooking method:

Make the dough: in a portion of warm milk, dissolve the yeast, all the sugar and some flour, keep the mixture in a warm place until it foams.
Add soft or melted (not hot) margarine, warm milk, eggs, vanillin, salt to the dough.
Add flour in small batches until you can stir the mass with a spoon. Cover the bowl and let the muffin rise.
After half an hour or more, punch down the dough, put it on the table and knead. The mass is ready when it does not stick to the hands and retains a rounded shape.
The finished muffin should be allowed to come up, then knead again and form products.

Puff

Servings Per Container: 8-10 pcs.
Calorie content of the dish: 316 kcal (excluding toppings).
Purpose: sweet pastries.
Cuisine: Russian.
Difficulty: high.

Puff layers bought in a supermarket are very helpful for busy wives, mothers, grandmothers. Meanwhile knead the classic puff pastry at home is not a problem. Very tasty pies come out of it, an excellent solution for an apple pie, and unsweetened pastries work well. Before you make puff yeast dough at home, carefully read the instructions. You will have to tinker with rolling the muffin correctly to form a multi-layered layer, but the result will surely surprise you and your guests.

Ingredients:

flour - 500 g;
butter - 350 g;
milk - 300 ml;
sugar - 60 g;
pressed yeast - 12 g;
salt - 1 tsp

Cooking method:

Prepare the base in a sourdough way. Opara from milk (100 ml), yeast, sugar is placed for half an hour in a warm place until a thick foam cap forms.
Add the remaining milk, 50 g of soft butter, flour in small portions to the dough and knead the mass, which should rise slightly.
Send the finished mixture to the refrigerator for 2-2.5 hours. Butter chilled, but not frozen, put between two sheets of baking parchment and roll out with a rolling pin, giving it the shape of a flat square. The layer thickness is about 5 mm. Put the butter in the fridge too. You need to get it 10-15 minutes before the start of processing the muffin.
Roll out the cold dough with a layer of 1 cm. From one of its edges, lay a layer of butter, which should fill 2/3 of the area. Bend the remaining third of the layer on oil layer. Lay 1/3 of the layer covered with oil on it. It turned out a kind of sandwich with two oil layers.
Gently roll out the dough into one layer of centimeter thickness, fold it into thirds. Roll and fold again. If the workpiece has become warm (and this is most likely the case), send it to the refrigerator.
After half an hour of cold exposure, roll out the sheet and fold it three times again. After that, you can form puff products from it.

Servings Per Container: 12-15 pcs.
Calorie content of the dish: 234 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

A simple and quick recipe for fasting housewives contains secret ingredient which makes the pies extraordinarily lush. Before you make lean yeast dough for the pie, boil the potatoes in mashed potatoes. For baking, you will need half a liter of potato broth, drained and cooled. In addition to it, you need sugar, salt, sunflower oil and fast-acting yeast. The set of products is very simple, and the result is amazingly tasty.

Ingredients:

potato broth - 0.5 l;
sugar - 4 tbsp. l.;
sunflower oil - 5-6 tbsp. l.;
dry yeast - 2 tsp;
flour - ok. 700

Cooking method:

Prepare the dough without dough. If the potatoes were not salted during the cooking process, salt should be added to the broth. The liquid should be warm - from 30 to 35 degrees.
Mix flour with sugar and yeast. Introduce the mixture in parts into the potato broth and stir with a spoon. When the mass becomes thick - spread it on the table and knead.
Leave for half an hour warm, do not forget to cover with a bowl. Before making pies or a pie, knead the dough a little more.

with cabbage

Cooking time: 40 min.
Servings Per Container: 6-8 pcs.
Calorie content of the dish: 280 kcal.
Purpose: savory pastries.
Cuisine: Russian.
Difficulty: easy.

jellied pie with not sweet stuffing – great dish which is being prepared for hastily. Quick Recipe, which allows you to prepare liquid yeast dough for a pie with cabbage, other vegetables, meat, fish. Since it has the consistency of sour cream and bakes quickly, think over the filling ready. Cabbage in the pie should be stewed, potatoes - boiled or fried, meat - in the form of boiled or fried minced meat.

Ingredients:

kefir - 200 ml;
flour - 350 g;
egg - 1 pc.;
dry yeast - 1 tsp;
sugar - 30 g;
salt - 1/2 tsp;
water - 150 ml;
vegetable oil - 50 ml.

Cooking method:

Combine sugar, yeast powder and a couple of tablespoons of flour with warm water and leave in a warm place, the microorganisms need to “wake up”. It will take no more than 10-15 minutes.
Mix kefir, egg, oil, salt, add flour. You will get a mass like for making pancakes. Ingredients should be at room temperature, and preferably a little warm. Add the risen dough to the prepared mixture, mix.
Leave the container in a warm place for 20-30 minutes. During this time, you will have time to prepare the filling. Before baking the cake, preheat the oven to 180 degrees. Before pouring ready mix- stir it up.

On milk

Cooking time: 40 minutes.
Servings Per Container: 6-8 pcs.
Calorie content of the dish: 262 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

For pies, sweet and savory pies, housewives of different generations made yeast dough in milk or yogurt. They also made it on powdered milk, condensed milk, infant formula. The quality of pies depends more on the freshness of the yeast products and the quality of the flour than on the liquid base. Don't be afraid to experiment with dairy products, they can't ruin your muffin.

Ingredients:

milk - 1 glass;
flour - ok. 2 glasses;
egg - 1 pc.;
sugar - 2 tbsp. l.;
dry yeast - 1 tsp;
salt - 1/2 tsp.

Cooking method:

Grind the egg with sugar and salt, add yeast dissolved in warm milk to them.
Gradually add flour to the liquid, stir.
Spread the thick mass on a table sprinkled with flour. Knead it, let it rise for half an hour and knead again. You can create products.

Cooking time: 1.5-2 hours.
Servings Per Container: 6-8 pcs.
Calorie content of the dish: 268 kcal.
Purpose: baking.
Cuisine: Russian.
Difficulty: medium.

Dry yeast is used more and more often, displacing pressed yeast. This is understandable, it is easier to store yeast powder, it is consumed less, the shelf life is long, it is faster and more pleasant to work with it. But many housewives who know how to bake delicious pies, we are sure that the dough with live yeast is ideal for this. It is softer, more magnificent and smells of home, comfort, goodness. It takes more time to knead such a dough, but it is worth the extra hassle.

Ingredients:

milk (yogurt) - 1 cup;
flour - ok. 500 g;
live yeast (pressed) - 25 g;
salt - 1/2 tsp;
sugar - 2 tbsp. l.;
egg - 1 pc.;
margarine - 50 g.

Cooking method:

breed yeast stick warm milk, add half the sugar, leave for half an hour.
Rub the egg, the rest of the sugar, the melted margarine in a deep container, add the milk-yeast mixture to them, mix half the flour in parts. Cover and leave for 30-40 minutes.
Knead the risen dough, add the rest of the flour, knead on the table. Once again, let the dough rise before baking pies from it.

Simple

Cooking time: 40-60 minutes.
Servings Per Container: 12-15 pcs.
Calorie content of the dish: 232 kcal.
Purpose: savory pastries.
Cuisine: Russian.
Difficulty: medium.

For fish pie, pizza, pies with potatoes, rice, meat, you can use a simple yeast dough . For pies baked and fried it is done the same way. A simple recipe with dry yeast is described above, with pressed pastries it comes out no worse. unleavened dough without dairy, eggs and margarine, perfectly emphasizes the taste of the filling, makes it the main part of the dish.

Ingredients:

flour - ok. 5 glasses;
salt - 1 tsp;
sugar - 2 tbsp. l.;
water (kefir, milk) - 1.5 cups;
pressed yeast - 25 g;
vegetable oil - 50 ml.

Cooking method:

"Wake up" the yeast by diluting it warm water with sugar, let stand warm for thirty minutes.
Add butter, salt and gradually introduce flour, kneading a tight, elastic ball. Before preparing the cake, let the dough rise and knead well again.

classic

Cooking time: about 2 hours.
Servings: 10-15 pcs.
Calorie content of the dish: 312 kcal.
Purpose: sweet pastries.
Cuisine: Russian.
Difficulty: medium.

Since in the past, rich pies were a solemn, festive dish, classic recipe yeast dough included expensive products that did not get on the table every day. So the baking for the holiday was made on sour cream, a large number of eggs were added to it. From such a dough they baked buns, kalachi, pies with sweet filling, which were the main, trump dish of the banquet. Now, according to this recipe, only wedding loaves are baked.

Ingredients:

milk - 1/2 cup;
sour cream - 1 cup;
egg - 4 pcs.;
butter - 200 g;
sugar - 6 tbsp. l.;
salt - 1 tbsp. l.;
pressed yeast - 30 g.

Cooking method:

Prepare the steam. Warm milk, half the sugar, yeast, a little flour, stir and keep warm.
In a deep bowl, mix eggs, sugar, add sour cream, salt. Pour the dough there and stir in the flour.
Ready dough must be approached and kneaded several times so that the products are soft, but dense. Between approaches, the muffin is allowed to rise for half an hour.

cooking secrets

It will only seem at first that it is difficult to bake a cake on yeast dough. By following the recipe, you can easily cope with this task. Secret one: take your time. Give yourself the opportunity to deal with pies calmly, and muffins - to approach the proper amount of time. Do not rush to form products from ill-fitting dough, enjoy kneading the fragrant elastic mass. Cook with a good mood and good thoughts, then the products will come out well.

Check out other recipes.

Video

Russian cuisine has always been famous for its pies. Housewives invariably prepared yeast dough for pies for all holidays. And the word pie itself most likely came from the word "feast" - a festival. And the saying “The hut is not red with corners, but red with pies” suggests that pies were a symbol of well-being.

In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of "bread and salt", they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor's kids with "grandmother's pies" - buns, bagels, pretzels and vitushki.

And what a variety of pies in Russian cuisine are they open or closed pies, pies, kulebyaki, kurniki, kalachi, pies, shanezhki, cheesecakes. And each good hostess tries to surprise guests and loved ones with his culinary masterpiece.

Pies are baked from yeast or unleavened dough. Yeast dough for pies is still considered the highest culinary skill, since its preparation requires culinary experience and knowledge of the secrets of making magnificent yeast dough. Even from my own experience, I can say that according to the same, it would seem, proven recipe, yeast dough might not work out earlier. I began to read a lot about him and realized that yeast dough for pies requires a reverent attitude, does not tolerate fuss and drafts. We will talk about the secrets of its preparation a little later.

Now let's look at a few proven recipes.

Types of yeast dough and methods of preparation

Yeast dough is non-dough and sourdough. Consider how to make yeast dough for a pie and how it differs sponge dough from safe.

For unpaired yeast dough, the yeast is diluted with milk and immediately mixed with all other ingredients. The dough is left to rise for about 1-1.5 hours.

To prepare the sponge dough, the sponge is pre-prepared. To do this, the yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.

So why, you ask, complicate your life with dough, because the same dough is obtained in a safe way. And the trick here is that if you decide to make pies or pies from pastry with the addition of butter, margarine, sour cream, then such pastry “weights” the dough, and without dough it simply will not rise. For sweet pies more suitable dough on dough. Pies and pies are also prepared from non-dough yeast dough, but more insipid.

Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That's why I tried to describe in detail the entire sequence of its preparation step by step and with a photo.

The process of preparing a non-dough yeast dough consists of only one step - dilute the yeast and combine all the components.

Ingredients:

milk or water - 250 ml
flour - 500 gr.
yeast - 50 gr.
egg - 1 pc.
sugar - 60 gr.
butter- 100 gr.
salt - 3 gr.

We heat the milk a little, the temperature of the milk should be no more than 30 ° C, i.e. a little warm.

Important! Milk cannot be overheated, so do not move away from it during heating.

2. Put the yeast in warm milk, chop it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very capricious. The indicated proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you put more sugar than normal, the fermentation process of the dough will slow down.

3. Drive 1 egg into the milk-yeast mixture. If you want to get more crumbly dough, then instead of 1 egg, you can drive 2 yolks.

4. It's the turn to add flour. We must sift the flour through a sieve, so it is saturated with oxygen and the dough turns out to be airy. We knead the dough with our hands.

5. Add fats to the dough. To do this, butter (I sometimes use margarine) is pre-softened to softness. In some recipes, the butter is melted to a liquid state, but still, I recommend heating the fats quite a bit so as not to disturb the structure of the dough. Stir the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Put the dough in a saucepan and leave to rise for about 1.5 hours in a warm place.

Try to maintain comfortable conditions for raising the dough - avoid drafts, keep warm and have enough air at all times.

8. When the dough has risen, it needs to be lightly kneaded. Thus, we release it from accumulated gases and enrich it with oxygen.

9. Leave for another 40-50 minutes to rise. After that, you can start baking pies or pies.

10. After you form pies or pies, let them rest for another 15 minutes.

Yeast-free dough for pies with dry yeast

This recipe is suitable for rich, sweet pies. However, if you remove vanillin from the recipe, then it is quite possible to cook savory pies.

We will be using dry yeast for the dough. The ratio of dry and fresh yeast is approximately 1:3, i.e. for 1 gr. dry yeast accounts for 3 gr. fresh. In 1 teaspoon approximately 3.5 gr. dry yeast.

Ingredients:

milk - 1/2 cup
flour - 500 gr.
dry yeast - 1.5 tsp
egg - 1 pc.
sugar - 1 tbsp. l.
vanilla sugar - 1 tsp
margarine - 2 tbsp. l.
salt - a pinch

Add dry yeast to warm milk and mix well until the yeast is completely dissolved.

2. Drive in 1 egg, add sugar and salt, vanilla sugar.

3. Pour the flour, previously sifted through a sieve. Knead the soft dough. If you knead with a combine, 6-7 minutes will be enough. Hands will have to work for 10-15 minutes. If the dough is not too soft, you can pour in a couple of tablespoons of warm milk during the kneading process.

4. At the end of the batch, add softened margarine.

5. Put the dough on the table, knead it with your hands and leave it in a covered bowl cling film for 1.5-2 hours in a warm place.

6. After the dough has risen, we do a punch-down once, put it again in a warm place for another hour.

7. When the dough rises again, you can roll out and cook pies and pies, cheesecakes and donuts, buns and Easter cakes.

Do not forget that all dough products, before sending them to the oven, should “puff” a little, distance themselves.

Yeast dough for pies

Yeast dough on dough differs from doughless dough in that dough is first prepared, consisting of yeast, water or milk and flour. The dough should ferment, and only then the rest of the rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies that contain a lot of muffin in the recipe - butter, margarine, eggs, sugar, etc. it is better to cook from sponge dough.

Ingredients:

flour - 600 gr.
yeast (dry) - 1 tsp
milk - 300 ml.
egg - 1 pc.
sugar - 1 tbsp. l.
salt - 1 tsp
butter - 100 gr.

I'm preparing the steam. To do this, add dry yeast to warm milk, mix well until the yeast dissolves.

Milk should be only slightly warm, not higher than 30 ° C, so heat it on low heat and not be distracted by other things.

2. Pour sugar, salt and 3 tbsp to milk and yeast. l. flour, mix again.

3. Leave the dough in a warm place to "ripen" for 30-40 minutes.

The dough increases in size by about 2-3 times and looks like this:

4. Now we drive the egg and pre-melted butter into the dough.

5. Add the pre-sifted flour in small portions.

6. Pour out all 600 gr. flour, stir, and when the dough becomes thick, put it on a table dusted with flour, and knead the dough for 10-15 minutes.

7. Knead the dough until it becomes elastic and does not stick to your hands.

8. Cover with cling film and leave in a warm place for 1-1.5 hours.

9. When the dough has increased by 2-3 times, be sure to do a punch down - gently pat the dough with fists. It will settle, then cover again and leave to rise again for 30-40 minutes. Warm-up can be done 2-3 times, but I manage 1-2.

10. When the dough rises again, you can cook pies or pies.

Yeast dough for buns

According to this recipe, rich, soft like fluff and very delicious buns. These buns are baked in the oven. We will cook the dough on the dough.

Ingredients:

flour - 500 gr.
dry yeast - 5 gr.
milk - 65 gr.
water - 150 gr.
egg - 1 large or 2 small
sugar - 130 gr.
salt - 5 gr.
margarine or butter - 75 gr.
vanilla extract or vanilla sugar to taste

Sift flour (250 gr.) Through a sieve and add dry yeast (half portion - 2.5 gr.), Mix everything.

I draw your attention: for the dough we use half of the indicated products.

2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.

3. Knead the dough, the dough turns out to be unusually thick. We form a lump of dough from it. Such a dough will ripen longer than the traditional, more liquid one.

4. Cover the dough with a film and leave for 4 hours in a warm place.

5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. It's a liquid mixture.

6. Separately, we prepare a dry mixture from the remaining flour (250 gr.) And yeast (2.5 gr.).

7. When the dough rises, add liquid to it sugar mixture, then add flour with yeast, vanilla sugar and combine all the ingredients.

8. Knead the dough.

9. In the dough in small portions, “mix” margarine or butter. To do this, break off a piece from the softened margarine and stir the dough to a uniform consistency, and so on until the end of the margarine.

10. The dough itself turns out to be watery, irregular in shape. This dough is different from the elastic traditional, but still do not add more flour.

11. For kneading such liquid dough applicable French technology- Raise the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end, it should no longer stick to your hands.

12. Put the dough in a bowl greased with vegetable oil for 3 hours. Yeast dough for pies should increase by 2-3 times.

13. Divide the dough into equal portions, form buns. We spread the buns on a baking sheet sprinkled with flour, cover with a film and leave for another 30 minutes to distance. During this time, the buns will increase by 2 times, so laying in a mold or on a baking sheet, leave a distance between them.

14. Lubricate the buns with a beaten egg.

15. Bake in an oven preheated to 180-200 ° C for about 30 minutes. It turns out soft, like fluff, rich and tasty buns.

Quick yeast dough for pies - choux pastry recipe

And one more wonderful recipe for pies for those who do not want to wait a long time for the dough to rise.

Ingredients:

flour - 3.5 cups
dry yeast - 11 gr.
warm water -1 glass
boiling water - 200 ml
sunflower oil - 4 tbsp. l.
sugar - 1 tbsp. l.
salt - 1 tsp

Pour dry yeast into a glass and pour 1 glass warm water. We leave aside for now to activate.

2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp salt and 3 tbsp. l. sunflower oil.

3. It turns out crumbly dough. Pour boiling water over it and stir thoroughly until the lumps disappear. Let it cool down a bit for 5-10 minutes.

4. Pour diluted yeast into this dough.

5. Pour flour (2-2.5 cups) and stir. When the dough absorbs all the flour, add about 1 cup more. You need to feel when the dough will have enough flour. But do not overdo it, otherwise the dough will turn out too steep and the pies will turn out tough.

6. The dough turns out to be quite sticky, and so that it does not stick to your hands, pour a little vegetable oil directly on your hands and mix it into the dough.

7. You also need to grease the cutting board with sunflower oil.

8. Divide the dough into portions and form thick pancakes. We spread any filling on them and pinch like dumplings.

9. We fry such pies in in large numbers sunflower oil, deep-fried. Lay the pies in the pan with the seam down, so they do not spread.

Lean yeast dough

During fasting, there are restrictions on the use of certain products - meat products, dairy products, fats and eggs are prohibited. There is on my blog, there you can choose to your liking. And if you want pies in the post, it is quite possible. cook delicious pies according to the recipe of Father Hermogenes on water without eggs and milk. You can also come up with a very tasty filling for lean pies - with mushrooms, cabbage, apples or jam.

20 secrets of fluffy yeast dough

It is believed that yeast dough for pies is very capricious and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.

I hasten to assure you that there is nothing complicated here. And in order to make delicious pies or pies, you just need to know some cooking secrets.

The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
Correctly maintain the temperature of water or milk - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either freeze or boil and the dough will not rise.
Already by the way the liquid with yeast foams, you can determine the quality of the future test.
All products for the test must be warm. Prepare eggs, flour in advance, let them be at room temperature.
When kneading yeast dough in the kitchen, there should be no drafts - close all windows and doors.
I heard a belief that even loud noises can “frighten away” the dough.
Be sure to sift the flour through a sieve to enrich it with oxygen.
Add a little vegetable oil to the dough - the dough will become more elastic and tender.
During the rise of the dough, do 1-2-3 stretches.
Avoid direct contact between yeast and fats, otherwise the activity of the yeast may decrease.
In no case cover the kneaded dough with a lid, it must breathe. Cover the pot kitchen towel or cling film.
Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for lifting.
The bowl with the dough should be kept in a warm place. You can wrap it with something warm, you can put it in a basin of warm water, maintaining a warm temperature all the time.
Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more active the yeast will work.
Do not knead a tight dough. Firstly, it will not rise well, and secondly, products made from such a dough will be tough.
Don't overcook the dough. Watch his rise, do a warm-up and start cooking in time. If the dough is left to rest, pies can be sour and tough.
Yeast dough keeps well freezer. If there is a lot of dough, save some for next time, very convenient.
Be sure to leave the formed products for proofing for 15-20 minutes before sending them to the oven.
Brush the top of the pie with egg or yolk. I recommend greasing pies baked in the oven with melted butter.
The baking temperature for pies from rich yeast dough is slightly lower (190-210 ° C) than for non-baking dough (220-240 ° C).

I hope you didn't find the yeast dough preparation too tiring. Because the result is so delicious. culinary masterpieces that any housewife can be proud of her craftsmanship.

Bon appetit and delicious pies!

And if you liked the recipes and tips, then share them with your friends.

I strongly advise you this recipe, because the yeast dough for pies 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, because we use 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 risen, you can start shaping and baking.

Open pies, the recipes of which are described below, will appeal to those who love beautifully decorated pastries with fruits, vegetables, meat, cottage cheese, and fish. In fact, cheesecakes, beloved since childhood, the "Tsvetaevsky" pie known to many, pourers and even pizza - all this can be classified as open pies.

What is their feature

The peculiarity of this is that the filling and dough are baked at the same time. Typically, the basis open pie rolls thin enough. Most often, puff, yeast or puff pastries are used to prepare such pastries. The advantage of such pies is their versatility. You can cook open pies (see photo below) at least daily. They do not get bored, because the filling can always be different. It is very easy to follow the cooking process, so the baking time can be chosen individually, depending on the size of the product, the filling and the quality of the oven. So, we present to your attention open pies - recipes for holidays and weekdays.

Apple open with photo

To prepare such a pie, you need to take:

apples - 5-6 pcs.;
wheat flour - 350 g;
sugar - 2 tbsp. l. (+ 3 tablespoons for the filling);
milk - 3/4 tbsp.;
egg - 2 pcs.;
salt - 0.5 tsp;
refined sunflower oil - 50 ml;
cinnamon - a pinch;
yeast - 1 small sachet;
lemon juice - 10 ml.

When all the products are washed and measured, we begin cooking. First of all, prepare the dough. To do this, pour the yeast into the bowl and fill it with water (50 ml), you do not need to mix. Leave it like that for 10 minutes. Then stir, add part of the milk, a little flour and a third of sugar to get a creamy mass. It is left in a warm place until a kind of foam cap appears (for about 30 minutes). This will mean that the yeast has come up and is ready to use.

Now pour flour, salt, remaining sugar into a deep bowl. Stir and add 1 egg, the rest of the milk and yeast mixture. Thoroughly knead the dough and leave for a quarter of an hour. Pour in the oil and knead the dough again. Leave to come up. After that, roll it into a thin layer, lay it out in a mold (grease), make rather high (about 4 cm) sides, cut off the rest of the dough. The prepared base is covered with a film and left to proof for 20 minutes.

At this time, prepare the filling. Apples are peeled and seeds are peeled, cut into slices and sprinkled lemon juice(If this is not done, they will darken). After spreading them on the base, sprinkled with spices and sugar. The remaining dough is cut into strips and decorate the cake with them (in the form of a lattice). Brush the top with the remaining egg or sweet water. Bake for about half an hour in an oven preheated to 200 degrees.

Blueberry pie

This pie will take about two hours to make. This should be taken into account, especially if the guests are already on the doorstep and time is running out. Required products:

dough prepared according to the previous recipe - 500-600 g;
blueberries (can be frozen) - 250 g;
crushed wheat crackers - 2 tbsp. l.;
sugar - 1/3 tbsp.;
cinnamon - a pinch;
flour - 60 g;
spread or butter - 40 g.

How to make blueberry open pie? Prepare the dough according to the recipe described above. When it comes up, spread it on a greased sheet and knead it with your hands according to the size of the baking sheet. Then cover with cling film and leave to proof. At this time, prepare streusel crumbs for sprinkling. Mix sugar, cinnamon, flour, add butter and grind into crumbs. Ready basis sprinkle with breadcrumbs and spread blueberries on it, if necessary, sprinkle with sugar. The finished crumbs are evenly scattered over the berries. Bake a blueberry open pie for about half an hour. The oven temperature is 200 degrees.

A pie with cabbage

Open pies made from yeast dough are very tender and satisfying. For them, you can also use any kind of filling. For example, cabbage. Dough Ingredients:

wheat flour - 700-750 g;
kefir or yogurt - 200 ml;
sugar - 0.5 tbsp.;
refined oil - 50 ml;
egg - 3 pcs.;
dry yeast - 1 small pack;
salt - a pinch.

Filling Ingredients:

white cabbage - 1/2 a small head;
eggs - 2 pcs.;
refined oil - 50 ml;
salt, spices.

How to cook an open yeast pie with cabbage

For the preparation of pies from yeast dough, the base is prepared in advance, since it will take time for proofing. So, the selected fermented milk product at room temperature is poured into a deep bowl. Add eggs, sugar, yeast, vegetable oil and salt. Mix everything well and gradually add the sifted flour. First, the dough is stirred with a spoon, and when it becomes difficult - with your hands. When finished, it should be elastic, tender and not stick to your hands. Then it is rolled into a bun, put back in a bowl, covered with a napkin and set aside for a couple of hours in a warm place. During this time, the dough should be kneaded three times.

To prepare the filling, the eggs are hard-boiled, peeled and mashed with a fork. Cabbage is shredded into thin strips. Vegetable oil is poured into the pan, heated and spread the prepared cabbage, salt is added, covered with a lid and stewed until soft. It should be stirred from time to time. Ready cabbage is cooled and mixed with pounded eggs. Sprinkle a baking sheet with flour. The risen dough is divided into 2 parts. One of them is rolled out and laid out in a prepared form. Put cabbage and egg mass on top. The second part is rolled out and cut into strips. They are laid out on top of the cabbage in the form of a lattice. The edges are connected to the bottom layer of dough. Put in the oven, heated to 200 degrees, and bake for about half an hour. After half the time, the cake is taken out of the oven and greased with sweet water or egg yolk on the grate so that the top becomes ruddy and appetizing. After that, they set to bake. The finished open pie tastes incomparable both warm and cold.

with rhubarb

An open pie can be prepared in just an hour. To do this, the base (dough) is made in advance or simply bought in a store. Ingredients:

ready-made yeast dough - 650 g;
sour cream - 150 g;
rhubarb - 400 g;
egg - 1 pc.;
sugar - 4 tbsp. l.;
spices for baking.

Rhubarb is sprinkled with sugar and allowed to brew a little. The base of the pie is rolled out to 0.7 cm. The baking sheet is smeared with any fat and the prepared base is laid out, making sides about 3 cm high. The egg is beaten and mixed with the syrup released from the rhubarb, spices (cinnamon or zest), sour cream are added. The remaining rhubarb is distributed over the base and poured over the egg mass. Bake at a temperature of 200 degrees until cooked. When serving, you can lightly crush with sugar or powder.

with almonds

This cake is incredibly tasty and beautiful. Therefore, it is quite possible to cook it on Products:

ready-made puff-yeast dough - 450 g;
apricot halves - 350 g;
melted butter - 30 ml;
sugar - 50-70 g.

A baking sheet is lined with parchment, greased with oil. The dough is defrosted, rolled out and laid out on a baking sheet. Apricots are divided into halves and placed in a circle on the surface of the dough. Top with pre-melted butter and sprinkle with sugar. Bake at 190 degrees for about 40 minutes.

and mushrooms

This type of cake is perfect for dinner or tea with friends. Products:

ready-made puff yeast dough - 550 g;
chicken breast - 400 g;
olives - 1 can;
champignons - 450 g;
cheese - 300 g;
refined oil - 60 ml;
onion - 1 goal;
egg - 1 pc.;
kefir (you can low-fat sour cream) - 50 ml;

Chop the onion, fry a little and add the mushrooms, continue to fry until tender. The breast is boiled, crushed and combined with mushrooms. Cheese rubbed on coarse grater(1/3 of it should be put in the filling, and 2/3 should be left for sprinkling). Sour cream and egg are added to the rest of the mass, sprinkled with salt and spices, knead thoroughly. The baking container is not lubricated large quantity oils. A layer of dough is laid out in a mold, the sides are made and the filling is put. Sprinkle the top with cheese. Bake for 20-25 minutes at 180 degrees. Olives are cut into rings and shortly before readiness spread on top of the cheese.

It would be good for any housewife to know how to cook yeast dough pies in the oven. This is the easiest baking recipe that the whole family can enjoy. You can bake pies with meat, vegetable, sweet or cheese filling- for every taste. Particular attention should be paid to the preparation of the dough, because the shape of the products depends on it.

Yeast dough for pies in the oven

It is not easy for a novice cook to figure out how to make delicious yeast dough for pies, but special secrets of preparing the components and their further processing will help him in this. To get delicious pies in the oven from yeast dough, tender, airy, conveying a delicate aroma even through a photo, you need to choose the right ingredients:

For delicious pastries, good flour of the highest / first grade is important, distinctive feature which is white, crunching when pressed, sticking to the fingers.
The second important component of the dough is yeast - it is best to take fresh, but if you need to cook a quick dish, then dry ones are also suitable. Yeast-free baking is distinguished by the absence of airiness.
The most delicious pies in the oven are made using dough to make butter dough. To do this, a glass of warm milk is mixed with 20 g of fresh yeast and a glass of flour, covered with a towel for an hour. After that, it is mixed with a pack of butter, sugar, salt, egg yolk and 3 cups of flour.
It is better to remove the resulting dough in heat for an hour, then roll out and stuff. good mass elastic, soft, does not stick to hands.

toppings

The most important ingredient in baking is delicious toppings for yeast dough pies. Here are some popular cooking options:

meat: boiled beef, minced meat with onions, chicken with cheese or potatoes;
fish: salted salmon, canned food, fish with rice, herring with nuts, fried fillet with greens;
cereals: rice with raisins, millet with milk, millet with pumpkin and cottage cheese;
mushroom: fresh, dry, salted;
vegetables: cabbage, carrots, sorrel;
berry: bird cherry, cherry, dried apricots, dried fruits:
fruit: apples, jam, jam;
dairy: cottage cheese, cheese with green onion.

Recipe for pies in the oven from yeast dough

Find suitable recipes yeast pies in the oven is easy: there is the Internet, tips from experienced housewives who describe their actions help step by step diagrams. To facilitate cooking, there are photo and video tutorials that tell you how to properly knead the dough, roll it out and stuff it. Baked pies can also be prepared using ready dough- regular or puff, when there is no time to knead live dough. Classic fillings cherries, apples, cottage cheese are considered. From unsweetened meat, mushrooms with onions, rice with green onions can be distinguished.

with cherry

delicious healthy treat are wind cherry pies, for which it is best to take a fresh pitted berry. Baking is incredibly appetizing, fragrant, melts in your mouth, soaked in berry juice. To make oven pies non-acidic, they should add more sugar or powdered sugar. Serve ready-made pastries recommended with milk, tea or compote.

Ingredients:

cherry - a glass;
eggs - 3 pcs.;
water - 1/3 cup;
granulated sugar - 75 g;
margarine - 125 g;
sunflower oil - ¼ cup;
fresh yeast - 50 g;
flour - 4 cups.

Cooking method:

Grind yeast with a spoonful of sugar, dilute with warm water, sift a glass of flour. Leave to approach 10 minutes.
Beat eggs, sugar together, melt margarine, pour into the dough, add the remaining flour.
knead soft pie dough, leave for 10 minutes in heat, knead with hands.
Form cakes, put 6 berries on each, close up.
Place on a greased baking sheet, seam side down. Bake at 200 degrees for half an hour.
Brush with beaten egg yolk golden brown. Bake in the oven for another 5 minutes.

With meat

Satisfying and delicious baked pies with meat from yeast dough, which even in the cut in the photo will look appetizing, exuding an incredibly attractive aroma. The baked dessert will perfect lunch with family on weekends. It is better to combine them with milk or tea so as not to eat dry food. The secret to juicy pies is to use raw meat, not fried.

Ingredients:

flour - 475 g;
water - half a glass;
butter - 65 g;
salt - 10 g;
granulated sugar - 50 g;
pressed yeast - 25 g;
black ground pepper- 3 g;
eggs - 3 pcs.;
pork - 300 g;
onion - ½ pc.;
milk - half a glass.

Cooking method:

Dilute yeast with warm water, after 15 minutes mix with milk, butter, heat. Separately mix eggs, sugar, combine both masses. Add flour and salt in parts, knead a soft sticky dough. Knead for 17 minutes. Cover with foil for an hour and a half.
Meat, onion scroll in a meat grinder twice, mix with half an egg, salt, pepper. Leave for an hour on the shelf in the refrigerator.
Make cakes from the dough, put one and a half tablespoons of filling on them, pinch the edges.
Put on a baking sheet, cover with a towel, let rise for 25 minutes. Lubricate with beaten yolk.
Bake in the oven at 200 degrees for 15 minutes.

with apples

Incredibly juicy and ruddy wind pies with apples on yeast. They are pleasant to eat with warm milk or herbal tea, have a snack for an afternoon snack or breakfast. They look good in the photo and in life, they are distinguished by juiciness and softness of the filling. Suitable for cooking fresh or dried apples, in the latter case, you will have to soak them with boiling water.

Ingredients:

milk - 250 ml + 20 ml for lubrication;
sugar - 80 g;
eggs - 2 pcs.;
pressed yeast - 25 g;
salt - 5 g;
apples - 5 pcs.;
vegetable oil - 120 ml;
flour - 3 cups + 120 g for dough;
yolk - 1 pc.

Cooking method:

Heat milk for dough, mix with sugar, salt, chopped yeast mass, flour. Leave for half an hour. Beat eggs, mix with dough and butter, add flour.
Knead the pie dough, leave for 10 minutes.
Divide into pieces, roll out, leave for another 5 minutes under a towel.
Peel the apples from the peel, core, grate coarsely, sprinkle with sugar.
Put the filling in the middle of the cake, pinch the edges, put on a baking sheet, grease with a mixture of yolk and milk. Let it brew for 7 minutes.
Bake in the oven at 220 degrees for 25 minutes.

From puff pastry

fast food, not requiring kneading dough, will be pies from yeast puff pastry in the oven. Finished sheets you can buy in the store to get them when guests arrive and surprise everyone in the audience mouth-watering pies stuffed with cabbage, mushrooms and meat. You will get a snack that perfectly saturates the body, featuring a delicious aroma.

Ingredients:

ready-made pie dough - packaging;
cabbage - 0.3 kg;
meat - 0.3 kg;
mushrooms - 0.3 kg;
onion - 1 pc.;
eggs - 2 pcs.;
butter - 70 g.

Cooking method:

Grind the meat with a blender, fry in oil. Finely chop the mushrooms, fry, do the same with cabbage.
Shake the eggs, fry the omelette, cut into noodles. Chop the onion, fry.
Defrost dough layers, roll out, cut into squares. Lay layers in the center of each: meat, cabbage, mushrooms, onions, scrambled eggs. Form pies.
Lubricate with yolk, bake in the oven at 200 degrees for 25 minutes.

From ready-made yeast dough

If there is no time to prepare sourdough, then you can make pies from purchased yeast dough. Cooking them is a pleasure - make the filling, stuff the products and put them to bake. Get it in advance finished semi-finished product from the freezer so that the dough thaws, becomes soft and pliable. It is better to do this with room temperature, but to save time, a warm place is suitable - next to the stove.

Ingredients:

ready-made test layers - 1 kg;
plum jam - 300 g;
egg - 1 pc.;
powdered sugar - 20 g;
flour - 25 g.

Cooking method:

Defrost the dough, form lumps, roll out. Press it with your fingers, put the jam, pinch the edges.
Place on a parchment-lined baking sheet, seam side down, and let rise for 10 minutes. Brush with egg.
Bake in the oven at 200 degrees for half an hour.

with cabbage

Appetizing and lush are yeast-leavened pies with cabbage, which is mixed for greater nutritional value with an egg and onions. The dish satisfies hunger well, saturates the body. It is nice to eat on weekends or have a snack for an afternoon snack. The snack can even be wonderful breakfast, if you drink it with warm milk, tea or kefir.

Ingredients:

water - 100 ml;
sugar - 10 g for dough + 80 g for dough;
dry yeast - a bag;
kefir - a glass;
salt - 10 g;
vegetable oil - 100 ml;
butter - 50 g;
egg - 4 pcs.;
flour - 3 cups;
cabbage - 300 g;
onion - 2 pcs.

Cooking method:

Dilute the yeast mixture in sweet water, keep warm for 15 minutes.
To kefir add both types of oil, beaten eggs. Season with sugar, salt, add to the dough.
Pour the flour in portions, knead the dough mass until a soft, non-sticky consistency.
Form a ball, sprinkle with flour, leave for an hour.
Chop the cabbage, chop the onion, fry in butter, salt, pepper, mix with chopped boiled eggs.
Roll out a layer of dough, cut circles with a glass, lay the filling, pinch the edges. Leave for 25 minutes under a towel. Lay on parchment greased with oil.
Lubricate the surface of the pies with yolk, bake at 100 degrees. After 10 minutes, increase the temperature to 150, then to 180 degrees. Bake for half an hour.

With jam

An excellent option desserts will be oven pies with jam, distinguished by a sweet taste and appetizing aroma. Any jam is suitable for cooking, but it is better to take a thick one so that it does not leak out. If taken too liquid filling, then it can be sprinkled with starch for density. It is delicious to eat such a dish, sprinkled with powdered sugar, with tea, coffee, serve children for breakfast.

Ingredients:

milk - half a liter;
water - 100 ml;
sugar - 75 g;
yeast - 20 g;
eggs - 2 pcs.;
salt - 5 g;
butter - 100 g;
flour - 1 kg;
jam - 200 g.

Cooking method:

Mix milk with water, heat, pour yeast, sugar, leave for 10 minutes.
Season with salt, pour in beaten eggs, add some flour, leave for half an hour.
After the appearance of bubbles, add the remaining flour, pour melted butter, knead a soft mass. Form a ball, leave under a towel for an hour.
Form circles, stuff with jam, pinch the edges.
Lubricate the products with yolk, leave for 15 minutes.
Bake in the oven at 180 degrees for 25 minutes.

With cottage cheese

Delicate soft taste, sweet vanilla aroma are distinguished by wind pies with cottage cheese. They turn out incredibly tasty, great for serving for breakfast with coffee or tea. Children are very fond of such pastries, because they are sweet, but at the same time useful due to the use of curd mass. A hearty dish will appeal to many adults.

Ingredients:

fresh yeast - 30 g;
milk - a glass;
sugar - 100 g;
vanillin - 2 sachets;
eggs - 3 pcs.;
butter - 50 g;
sour cream - 50 ml;
flour - 4 cups;
vegetable oil - 50 ml;
cottage cheese - a pack;
salt - 10 g.

Cooking method:

Yeast pour warm milk with half sugar, add some salt and vanilla, 1 egg. Add sour cream, both types of butter, flour to the mass. Knead the soft mass, leave for 50 minutes.
Rub the cottage cheese through a sieve, add the egg, sugar, vanillin.
Roll out the dough, make cakes, stuff with cottage cheese. Pinch the edges. Let rise 20 minutes, grease with yolk.
Bake in the oven at 200 degrees for 20 minutes.

Sweet

Sweet pies with sugar from yeast dough, beloved by children and adults, are easy to make by filling with any jam, marmalade or jam. So that the pies do not spread, do not let the juice in, they need to be treated with starch from the inside - this will preserve the juiciness of the filling, its pleasant sweetish aroma. It turns out great dish for quick bite or dessert for the weekend.

Ingredients:

milk - 2 cups;
vegetable oil - 80 ml;
flour - 3 cups;
sugar - 75 g;
eggs - 3 pcs.;
salt - 10 g;
yeast - 30 g;
jam - 200 g;
starch - 20 g.

Cooking method:

Pour the yeast with warm milk, mix with some sugar and flour. After half an hour of being warm, add butter, salt, eggs, the remaining sugar. Add the remaining flour, knead the dough.
Roll out, make portioned cakes, sprinkle with starch, put jam. Pinch, grease with yolk.
Bake in the oven at 200 degrees for 40 minutes.

With potato

fast hearty meal there will be pies with potatoes in the oven with yeast. It will turn out especially tasty if the boiled potatoes are mashed to a puree and mixed with fried onions. So the appetizer will acquire a new rich taste, appetizing aroma and juicy soft texture. Baking will become the housewife's signature dish if you follow the recipe strictly in the specified order.

Ingredients:

flour - 600 g;
water - 300 ml;
dry yeast - 10 g;
vegetable oil - 50 ml;
sugar - 20 g;
salt - 5 g;
potatoes - 5 pcs.;
onion - 1 pc.

Cooking method:

Mix flour with warm water, yeast, butter, salt, sugar. Put on a warm shelf for 55 minutes.
Boil potatoes, make mashed potatoes, add chopped fried onions.
Roll out the dough, form portioned pieces, stuff, blind the edges.
Bake in the oven at 200 degrees for half an hour.

Pies on yeast dough in the oven - cooking secrets

Any cook needs to know how to cook yeast pies in the oven:

to improve the taste and benefits of products in the baking mass, you can add rye flour, second grade, bran;
instead of milk, you can use kefir, cottage cheese, others dairy products;
in order for the products to bake better, the dough must rise twice, this also helps to eliminate the sour taste of dry yeast.