Recipe for delicious pies with dry yeast. Dry yeast pie dough

Russian cuisine has always been famous for its pies. Mistresses invariably prepared for all holidays yeast dough for pies. 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 cook pies or pies from sweet dough with the addition of butter, margarine, sour cream, then such a muffin “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 - 15 gr. (dry - 5 gr.)
milk - 300 ml.
eggs - 2 pcs.
sugar - 1 tbsp. l.
salt - 1 tsp
butter - 100 gr.

First, let's feed the dough. To do this, add yeast to 100 ml of warm milk, mix well until it 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 1 tsp into milk and yeast. sugar and 3 tbsp. l. flour, mix again.

3. Thus, our top dressing will quickly rise, increase in size by about 2-3 times and look like this:

4. After that, prepare the dough - add the remaining milk and add half the flour. Mix the weight well and leave in a warm place, covered with a clean towel, for about 1 hour. The dough will increase 3-4 times, and small bubbles will appear.

5. As soon as the dough starts to sink, beat the eggs into the dough, add the remaining sugar, salt and pre-melted butter.

6. Add the sifted flour in small portions.

7. Mix all the ingredients thoroughly, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.

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

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

10. 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.

11. 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 we apply the French technology - we 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 still increase by 2 times, so when 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 cup
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 of 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 come up with them and very delicious stuffing 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 to make sure you get 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 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 with warm water keeping the temperature warm 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 in the 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 made 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.

How to make dough for pies? In cooking, allocate classic recipes based on water, flour, eggs and salt, express recipes (for example, on sour cream), complex and multi-component recipes for preparing delicious and unusual baking in conditions where the hostess is in no hurry.

The ability to make delicious pies at home is a sign of the high skill of the hostess. The process requires patience, attentiveness, exact observance of the ratio of ingredients, and the implementation of actions in strict sequence. One of the most difficult moments during cooking home baking is the preparation of the test basis.

Dough calorie content

The calorie content of the dough for pies depends on many factors: the technology of preparation (in a pan, in a bread machine, in the oven), the ingredients used (on sour cream, margarine, milk, water), the amount of sugar, etc.

A standard yeast dough for pies on water, with 2 large spoons of granulated sugar and 100 ml of vegetable oil, has a calorie value of 280-300 kilocalories per 100 grams of product.

How to cook yeast dough for pies - 4 recipes

On milk

Ingredients:

Milk - 300 ml,
Flour - 600 g,
Sugar - 2 large spoons,
Yeast - 20 g,
Salt - 1 teaspoon.

Cooking:

I put the milk on the stove to heat up. Enough 3-5 minutes on medium heat. I put yeast in slightly warmed milk, add 4 tablespoons of flour (not the entire volume from the recipe). Salt.
I mix thoroughly. I leave the mixture alone for 20-25 minutes. I wait until the dough starts to bubble, as in the preparation of dough for pancakes.
Gradually add vegetable oil, without stopping kneading. Should work soft base not sticky to hands.
AT last time mix gently. Leave in a warm place for 60 minutes, covered with a kitchen towel. As the dough rises, I start cooking pies.

Video recipe

On kefir

Easy Recipe preparations on kefir and vegetable oil with the addition of dry yeast that do not require prior activation.

Ingredients:

Flour - 3 cups
Kefir - 1 glass,
Sugar - 1 large spoon,
Salt - 1 teaspoon,
Vegetable oil - half a glass,
Dry yeast ("quick acting") - 1 sachet.

Cooking:

In a saucepan I mix kefir with vegetable oil. I send it to the stove for 3-4 minutes. I bring the liquid to a warm state, remove it from the stove, put sugar and salt.
I mix flour and yeast in a separate bowl. I pour the heated mixture of butter and kefir.
I start mixing. I form a spherical mass, leave it to rise in a warm place. So that the dough does not become weathered, I close it with a plastic bag (food wrap or towel).
The speed of raising the baking base directly depends on the temperature in the place where it will be left. At 35-40 degrees, 30-40 minutes is enough, as for sausages in the dough.

Useful advice. To make the pies even tastier, leave the blanks on a baking sheet for proofing (additional fermentation) for 15 minutes in a warm place. No drafts - necessary condition. Close the blanks on top with napkins so that they do not become weathered.

On the water

Ingredients:

Wheat flour premium - 500 g,
Warm boiled water - 250 ml,
Salt - 1.5 teaspoons,
Dry yeast - 1 small spoon,
Sugar - 1.5 teaspoons,

Cooking:

Useful advice. Before preparing the dough, sift the flour.

I pour warm water (leave 100-120 ml) into the kneading dish. I put granulated sugar and salt, as in the recipe for modeling dough. I mix.
I breed yeast in a separate bowl. I dissolve in 100 mm volume of warm water.
I pour the yeast into sweet-salty water. Gradually pour in the product of grain processing. Gently stir, do not allow the formation of lumps. Ready mix(at the third stage of preparation) the consistency should resemble thick sour cream.
I close the workpiece with a clean kitchen towel or gauze. I leave it in a warm, unventilated room for 40-45 minutes.
Add oil, mix gently. I leave it alone for half an hour. For the allotted time homemade should increase in volume by 2-3 times.

Ready! Feel free to start the process of making pies.

On sour cream

Ingredients:

Sour cream 15% fat - 125 g,
fresh yeast- 15 g,
Flour - 500 g,
Margarine - 60 g,
Sugar - 3 teaspoons,
Salt - 1 small spoon,
Water - 180 ml,
Vegetable oil - 1 large spoon.

Cooking:

I take a big bowl. I pour warm boiled water (60 ml). I dissolve sugar (1 small spoon) and yeast. I put 2-3 large spoons of sifted flour. I close with gauze. I install in a warm place without drafts for 20 minutes.
In a separate bowl, mix sour cream and melted margarine. I add warm water (120 ml) mixed with sugar and salt. I put flour on top (almost the entire remaining volume). Gently interfere so that the bottom layer does not mix with the top.
I pour vegetable oil. Now carefully and thoroughly mix all the ingredients.
I sprinkle the kitchen board with flour. I'm laying out the baking sheet. I knead with my hands until the flour is completely absorbed.
I cover with a kitchen towel. I leave it in the kitchen (in a warm place) for 35 minutes. After I crush the workpiece. I wait an additional half an hour.

Useful advice. For baking sweet buns and pies, it is better to increase the amount of sugar to 3 large spoons.

How to make dough for pies without yeast - 2 recipes

On milk

Ingredients:

Butter - 150 g,
Flour - 600 g,
Water - 400 ml,
Soda - half a teaspoon,
Salt - 1 large pinch.

Cooking:

I dissolve the salt in warm boiled water, put the butter and mix.
I add 300 grams of the product obtained from the grinding of grains (half of the total volume). I interfere thoroughly. I extinguish the soda so that the pies turn out magnificent. Gradually add the remaining 300 grams of flour.
Thoroughly knead the mass until smooth. To simplify the process of making pies, I send the dough to freezer for 8-12 minutes.
I'm waiting for the "ripening" of the base for pies. I'm making the filling.
I roll out the finished test base into a layer no more than 4 mm thick. I make juicy round shapes using a large mug or a special mold.

Recipe for kefir

Ingredients:

Flour - 4 cups
Kefir - 1 glass,
Margarine - 200 g,
Sugar - 4 large spoons,
Eggs - 2 pieces,
Soda - 1 teaspoon,
Vinegar - 1 large spoon.

Cooking:

I sift the flour in a large and deep bowl. I add sugar and mix.
I cut margarine from the refrigerator into small pieces. I add to the flour, gently rub it with my hands into small crumbs.
I break eggs. I pour the soda quenched with vinegar.
Gradually add kefir. I knead a dense mass that does not stick to my hands. When adding kefir, do not forget about the flour. I introduce the ingredients gradually, mixing until the desired consistency.

Videos cooking

Useful advice. Use the rest of the margarine (50 grams from a standard 250-gram pack) to grease the baking sheet when baking pies.

Puff pastry recipes for pies

Lean puff pastry

Ingredients:

Flour - 330 g,
Water - 1 glass,
Vegetable oil - 150 g,
Citric acid - half a small spoon.

Cooking:

Adding citric acid to a glass boiled water. I put it in the freezer.
I put the salt in a dish with 2 cups of the sifted powdered product (300 grams).
Gradually add cooled water citric acid. Gently stir for 5-7 minutes. I'm trying homogeneous mass, which does not stick to the hands or the edges of the dish.
I roll a big ball. I put it in a clean plastic bag. I put it in the fridge for half an hour.
I mix the remaining flour (30 grams) with vegetable oil. I put it in the refrigerator for 20-25 minutes.
I roll out the chilled dough (large ball) with a thin 1.5 mm layer.
Top with a mixture of flour and vegetable oil. Carefully roll into a roll. I close with a damp cloth. I put it in the fridge for half an hour.
I take out the workpiece, roll it out in a thin layer. I fold the mass 4 times. I wrap it in a damp cloth. I put it in the freezer for 10-15 minutes. I take it out and start the baking process.

On milk with yeast and butter

Ingredients:

Butter - 250 g,
Sugar sand - 80 g,
Milk - 250 ml,
Flour - 500 g,
Dry yeast - 7 g,
Salt - 1 pinch,
Vanilla - 1 pinch
lemon zest- 1 small spoon.

Cooking:

I soften the butter.
I put milk on the stove. I warm up for a few minutes. Dissolve yeast in warm milk.
I sift the flour in a separate bowl. I add vanilla and granulated sugar. I mix.
I add softened and melted butter (50 grams) to milk with yeast. I stir.
Gradually add flour, not forgetting to stir.
Knead until a dense yeast dough. I let you come, I hug. I put it in a cold place.
I spread parchment paper on the kitchen board. I spread the rest of the butter. I roll it into a rectangular layer of uniform thickness. I put it in the refrigerator so that the temperature of the oil and the dough are the same.
I knead the preparation. I carefully roll out. I put a layer of butter on top so that the edges of the dough can be wrapped.
I close the butter with dough, roll out and fold the resulting blank for pies 3 times. I put it in the fridge for 20 minutes.
I repeat the processes of rolling and folding 2 times. I put it in the refrigerator for 20-25 minutes.
I cut the dough for making pies.

The fastest dough recipe

Highly simple technology preparation of dough based on kefir. Perfect for children's baking, as it does not contain excess fat, like a cottage cheese casserole. The only remark is that the filling should be dense. Jam or jam may spread.

Ingredients:

Kefir - 200 ml,
Flour - 1 cup
Eggs - 2 things,
Soda - 1 teaspoon,
Salt - half a small spoon.

Cooking:

I extinguish soda with kefir.
I break eggs. I add salt. Gradually spread the flour.
Thoroughly and slowly knead.
I'm going to start making delicious homemade pies.

How to make delicious dough for pies in the oven

Ingredients:

Premium flour - 500 g,
Fresh yeast - 30 g,
Sugar - 3 large spoons,
Salt - 1 teaspoon,
Chicken egg - 2 pieces,
Butter - 100 g,
Vegetable oil - 3 large spoons.

Cooking:

Useful advice. The better quality yeast you choose, the faster the fermentation process will begin. good dough will instantly "bubble" and increase in volume.

warming up fresh milk on the stove. I pour into a deep bowl. I breed yeast. I put sugar (1 tablespoon), a glass of grain powdered product. I mix. I cover the dish with a towel. I clean it in any warm place where it does not blow, for 30 minutes.
I put salt in the mixture (1 small spoon is enough), the remaining sugar, I break 2 chicken eggs.

Useful advice. Add eggs at room temperature. Otherwise, a cold animal product will slow down fermentation.

I pour vegetable oil into the mixture, put the melted butter.
Mix thoroughly, add 2 cups of flour. I am not in a hurry, I pour the ingredient in parts to mix with the liquid.
I spread the resulting dough for pies on a kitchen board, previously sprinkled with flour.
I knead. Gradually pour out the flour. The dough should not stick to your hands and the wooden kitchen board.
The workpiece will turn out soft and viscous, which will simplify the rolling process as much as possible.

Useful advice. If you are going to bake pies with sweet stuffing, increase the amount of sugar to 5-6 tablespoons.

Happy Cooking!

Dough for pies in a bread machine

Ingredients:

Water - 240 ml,
Vegetable oil - 3 large spoons,
Chicken eggs - 2 pieces,
Flour - 500 g,
Powdered milk- 2 tablespoons,
Sugar - 1 large spoon,
Salt - 1 small spoon,
Dry yeast - 2 teaspoons.

Cooking:

I add the ingredients to the bread machine. I start with warm water, vegetable oil and whipped with a whisk 2 chicken eggs.
I sift the ground grain product. I pour it into the preparation tank. I make 4 recesses for the remaining components: sugar, salt, yeast and milk powder.
I add ingredients. I put the bucket in the bread maker. I close the lid. I turn on the "Dough" program.
When the bread maker is finished (standard time is 90 minutes), a beep will sound.
The blank for pies will turn out tender and lush. I transfer it to a large board, the surface of which is sprinkled with flour.
I divide the workpiece into 12-14 equal parts. I close it with cling film or a cut plastic bag.
I'm going to start making homemade pies.

I consider this yeast dough for pies to be universal, basic, very successful and, one might say, on duty. The recipe for its preparation is quite simple and it always turns out great. As a matter of fact, it can also be called fast, if you do not take into account the time of its rise and proofing, this yeast dough will not require much of your personal presence. It kneads well, without much difficulty and it is very pleasant to work with it during the formation of pies. The only thing you need to pay attention to is the amount of sugar - it directly depends on what filling you will use for pies. In my recipe, the dough is prepared for savory pastries, and if you are making a sweet one, then increase the sugar to 2 or more (to taste) tablespoons. Pies from it are magnificent, very tender, airy and very tasty.

Ingredients:

for steam:

1.5 cups warm milk
200 gr flour
20 g fresh or 11 g dry yeast
1 heaping teaspoon of sugar

for the test:

about 400 flour
75 ml vegetable oil
1/2 teaspoon salt
2 raw eggs

Cooking method

First in a small amount warm milk, dissolve the yeast and mix with sugar, then add the remaining milk and add flour. Stir everything with a whisk until the lumps disappear and set yeast dough for the test in a warm place for about half an hour.

During this time, it should rise well, become lush and airy, and then fall a little. Add eggs to it, which we lightly beat with salt, mix. It is better not to pour vegetable oil into the dough at once, leave half for lubricating your hands so that the yeast dough does not stick strongly to them during kneading. Now add the sifted flour in parts, its amount may be slightly more or less than indicated in the recipe. This largely depends on its quality and humidity. For 10 minutes, knead the dough for pies,

it should be smooth, uniform, soft and silky. We put it in a bowl. greased with vegetable oil, cover with a towel or cling film and let rise in a warm place for 45-60 minutes, until doubled in volume. Then we crush the yeast dough and proceed to the formation of pies. Enjoy your meal.

Today I want to bring to your attention my signature recipe for a quick yeast dough for pies. I have been using this recipe for more than 15 years, it has become a favorite with family and friends. I cook from this dough fried pies, but you can also bake in the oven (I don’t bake in the oven because I don’t like wind pies). The filling can be very diverse: potatoes with onions, potatoes with liver, rice with mushrooms, buckwheat with liver, green onion with egg, green onion with egg and rice, braised cabbage, peas, meat, you can’t list all the fillings. It happens that there is no more filling, but the dough is left, then this dough is perfect for baking bread. By the way, there is a special secret in making quick yeast dough, which I will share below. Try it, I think your family will love pies from such a dough!

Ingredients

To prepare a quick yeast dough for fried pies, you will need:
water - 700 ml;
sugar - 2 tbsp. l.;
dry yeast - 3 tsp;
salt - 1.5 tsp;
vegetable oil - 5 tbsp. l.;
flour - four half-liter jars;

vegetable oil for frying pies (deep frying) - 250-300 ml.

Cooking steps

Pour 200 ml of warm water into a clean 0.5-liter jar, add one tablespoon of sugar and 3 teaspoons of dry yeast, mix the resulting dough. Leave the dough for 5-7 minutes (during this time, a "cap" should appear on the surface of the dough) .

Pour the remaining 500 ml of water into a deep bowl, add another tablespoon of sugar, salt, 4 tablespoons of vegetable oil and the yeast dough that came up, mix the resulting mixture.

Sift the flour and add to the yeast mixture, mix.

Knead the dough, at the end of the kneading, add another 1 tablespoon of vegetable oil. The consistency of the dough is soft, not clogged, easily lags behind the hands.

In a deep bowl or pan, draw 2-3 liters cold water and put the dough in bags into it. Leave it like this for 7-10 minutes - this is our main secret. The dough in water rises very quickly, filled with air bubbles. After 10 minutes, it is already quite ready for work. In the usual way as we know it will take about 2 hours.

The package clearly shows a lot of bubbles. Take the dough out of the bags.

Put the dough in a deep bowl, cover it with a towel or cling film so that it does not become weathered.

And this is what a quick yeast dough for pies looks like on a cut.

Do not use additional flour to form pies. Lubricate the board and hands with vegetable oil. Take a piece of dough in your left hand, use the thumb and forefinger of your right hand to pinch off small balls. Roll out each ball with a rolling pin (usually I do not use a rolling pin, I just press the dough with my palm), put the filling in the center and pinch the dough on top, like a dumpling, put it on the board with the seam down.

Quick yeast dough for fried pies is a real lifesaver for any housewife - everything is simple, fast and the result is always excellent.

Well, if there is not enough filling for pies, but there is still dough, bake bread or bread rolls from it. To do this, form a product from the dough, roll in flour, put in a mold. Let rise for 10-15 minutes and bake in a preheated oven at 180 degrees for 25-30 minutes (baking time depends on the size of the bread). Cool the finished bread on a wire rack.
Tasty and pleasant moments!

The smell of fresh baking is always associated with a cozy, prosperous home. And no matter how well fed in restaurants, homemade pies, fried or baked, with golden brown, will always occupy a special place in the taste preferences of many. Thanks to a variety of cooking techniques, recipes, filling options, you can cook pies that will appeal to both hearty food lovers and those who prefer light, as harmless food as possible.

Below are dough recipes that do not contain complex ingredients, and the preparation of which requires a minimum of time. Even the most inexperienced housewives will be able to cook delicious pies from such a dough. In these recipes, there are no hourly waits until the dough reaches the required condition. The recipes are selected for fried pies, but the dough is also designed for cooking pies in the oven, or, for example, garlic buns, just homemade bread.

Fried Pie Dough Recipes

Delicious fried pies can be made from both yeast and yeast-free dough.

1. Airy yeast dough for fried pies

Ingredients:

300 ml. water (or milk);
1 table. l. yeast from a bag;
2.5 table. l. sunflower or olive oil;
350 - 400 g of flour;
1.5 table. l. Sahara;
salt at individual discretion.

Mix yeast, sugar and a few tablespoons of flour in a bowl. Add to them 300 ml. warm water (or milk). Everything is well mixed and left for 15 minutes in a warm, draft-free place.

During this time, prepare the filling.

After a while, oil and salt are added to the dough. Pour the remaining flour in small portions, kneading the dough. Put another 10-15 minutes in heat.

The dough will approximately double in size. The recipe is for two small baking sheets of pies.

2. Yeast-free dough with kefir for fried and baked pies

Ingredients:

200 ml. kefir (fat content does not matter);
0.5 tsp baking soda(do not use baking powder);
3 - 3.5 cups of flour;
1/4 table. l. salt.

Mix kefir and soda in a bowl and leave them for 10 minutes. Add oil, salt and mix well. Gradually adding flour, knead the dough. Perhaps, during cooking, a little more flour will go, this is due to the quality of the flour. Ready dough leave for 15 minutes. After this time, start cooking pies.

3. Choux yeast dough for fried and baked pies

Ingredients for the first step:

a few tablespoons of flour;
3 table. l. sunflower or olive oil;
1.5 table. l. Sahara;
1/4 table. l. salt;
100 ml. boiling water.

Ingredients for the second stage:

150 ml. water (warm);
2 egg yolks;
0.6 kg. flour.

All the ingredients of the first stage are brewed with boiling water in the following sequence: flour, sugar and salt are mixed, butter is added and everything is poured with boiling water. Mix until smooth with a spoon and allow to cool slightly.

Yeast, warm water and yolks are added to the warm mixture. If the yeast is not dry, then before adding it is dissolved in warm water(in appropriate dosages).

The resulting mixture is poured into flour. Gently, starting from the middle, knead the dough. It must remain soft. If during cooking it becomes clear that a little more flour is needed, add it. But you need to make sure that the dough does not become tight. It must remain elastic.

From ready dough pinch off pieces (approximately 50 g each), make balls out of them and leave them to stand for about 5 minutes. After that, each ball is flattened, making a small cake, the filling is placed on it and its edges are connected, fastening over the filling. After placing the pies on a baking sheet, they are left for another 5 minutes, after which they are placed in a preheated oven.

4. A very quick and easy recipe for yeast dough for fried pies

Ingredients:

0.4 kg. flour;
2.5 tsp yeast from a bag;
2 eggs;
100 ml. milk;
3.5 table. l. sunflower or olive oil;
2 table. l. Sahara;
1/4 table. l. salt.

Dissolve sugar in warm milk, add yeast there. The flour is poured into a bowl and the resulting solution is poured into the recess in the middle. Leave to stand for 5-10 minutes until a slight foam appears, this will mean that the yeast has fermented. When this happens, eggs, beaten with salt, and butter are also added to the flour and the dough begins to knead. Knead usually in a bowl, then on the table to give the dough homogeneous consistency. The resulting dough is immediately used for making pies, fried yeast pies According to this recipe, they are very tasty and stay fresh for a long time.

Little tricks

Always sift flour before using it, even if you are sure it is clean and free of lumps. This will enrich it with oxygen and make the dough more airy.
When working with soft, not steep dough, you can smear your hands and table with vegetable oil. If this is done, the dough will not stick and no additional flour will be needed.

For the filling of fried and baked yeast pies, you can use meat, eggs, fruits, vegetables, berries, greens, cereals, legumes. Highly delicious combinations give combinations of products, for example, salmon with curd cream or mushrooms with boiled eggs. There is no need to be afraid to experiment, but it is worth remembering the compatibility of products. Create your own dough recipes for fried and baked pies, which, perhaps over time, will become family ones and try others.

And do not be afraid of pies, due to the fact that they are cooked in a large amount of oil. You just need to understand that you can not use heated oil repeatedly, and that it is harmful to eat fried food often. Crispy, fragrant pies for you!