We offer a selection of yeast pies for all occasions. After all, the pie will feed the family both on weekdays and on holidays. Way Your house always smells like pies, because family happiness smells like that ...
1. Pie with jam
Pie with jam, for the whole family from yeast dough. It's a classic, but how delicious! You can use last year's and even grandmother's jam. And if you add dried fruits to the filling, lemon peel or nuts, then there will be a festive loaf. This pie will please work colleagues and colleagues, and if you bring uzvar (tasty, healthy and not expensive drink) to it, you will look like a hospitable and skillful hostess.
Products:
1. Warm boiled water or a mixture with milk - 250 ml.
2. Eggs - 2 pcs.
3. Yolk - 1 pc. for lubrication
4. Sugar - 5 tbsp. spoons
5. Butter - 100 gr.
6. Vanilla sugar - 1 sachet
8. A pinch of salt
9. Dry yeast - 2 teaspoons or raw yeast- 30 gr.
10. Flour - 500 gr.
11. Jam or thick jam- 0.5 liters
How to make jam pie:
The recipe is designed for both bread machine and kneading by hand.
Pour 2 tablespoons of flour, from the total amount and sugar into slightly warm water or a mixture, mix well and add yeast.
Leave for 10-15 minutes for the yeast to flourish.
Then add 2 eggs to this mixture, a mixture of melted butter and vegetable oil, vanilla sugar, salt and gradually kneading, add flour.
Knead an elastic, not thick dough and put it to rise in
warm place for 1 hour. In the process, knead 1-2 times.
Ready dough divide into 2 parts - 2/3 and 1/3. Roll out most of it into a layer and place it in a baking dish or in a round pan,
lifting the dough up the sides.
Then take any jam or jam (you can add chopped nuts or other fillers, or you can do without), put it on the bottom layer of dough and smooth it well.
Divide the second part of the dough into flagella or strips and put them on top of the jam. Bind and decorate to your liking. Let the prepared pie rest in a warm place, grease with yolk, whipped with a drop of water or milk and put in an oven preheated to 200 degrees. Bake for 10 minutes, and then reduce the heat to 180 degrees and bake until tender for about 40 minutes.
The pie can be served slightly warm or completely chilled with milk, compote, cocoa, tea.
2. Braided Lean Pie with Jam
Such a cake can be baked on fasting and fast days. It is very tasty and elegant, both children and adults will like it, it will help out in any situation, because it is also budget!
Products:
1. Warm water - 200 ml.
2. Refined vegetable oil - 100 ml.
3. Sugar - 4 tbsp. spoons
4. Vanilla sugar - 1 sachet
5. Salt - 0.5 tsp
6. Dry yeast - 2 teaspoons
7. Flour - 500 gr.
8. thick jam(apricot) - 150 gr.
How to cook braided lean pie with jam:
Combine a little warm water with vegetable oil, salt, sugar,
add dry yeast, mix well and leave for 10 minutes until the yeast disperses.
Then add flour and knead not cool, elastic dough. Put it to rise in a warm place for 1 hour, knead in the process.
Roll out the finished dough into a rectangular layer, 7-8 mm thick,
visually divide it into 3 equal parts in width, put a thin layer of jam on the middle part, leave the first extreme part as it is, and cut the third part sharp knife into strips 1 cm wide.
Jam close the untouched part of the dough on the other side lay out
strips, interlacing them in pairs, crosswise.
Tuck the ends under the bottom of the pie.
Transfer the formed pie to a baking sheet with baking paper and put it to proof in a warm place for 20-25 minutes, then grease it with diluted yolk, or strong tea brew (for those who keep a strict fast).
Put the baking sheet in the oven preheated to 190 degrees and bake for 25-30 minutes until done.
Serve the pie with tea, compote, uzvar or fruit drinks.
3. Yeast cake "Tyn"
In Russian - translated as wattle. It consists of separate long pies-rolls with sweet stuffing as if tied with belts. The cake is delicious, budget, beautiful. It is baked in a rectangular shape, if there is no such one on the farm, then you can bake it in a round shape, laying the pies with a snail.
Products:
1. A mixture of milk and water - 200 ml.
2. Butter - 100 gr.
3. Vegetable oil - 2 tbsp. spoons
4. Sugar - 4 tbsp. spoons
5. Salt - 0.5 tsp
6. Egg - 1 pc.
8. Vanillin
9. Dry yeast - 1.5 teaspoons
10. Flour - 600 gr.
filling
1. Apples or pears - 4 pcs.
2. White wine or lemon juice - 2 tbsp. spoons
3. Water - 1 tbsp. a spoon
4. Sugar - 5 tbsp. spoons
5. Raisins - a handful
How to cook yeast cake "Tyn":
The recipe is designed for both kneading by hand and for a bread machine. Let's prepare the filling. Peel pears or apples and cut into small cubes.
Pour white wine or lemon juice, water, add sugar into the pan, bring to a boil, add fruit cutting and simmer until the liquid has evaporated.
Add washed raisins, mix, cool.
Combine milk and water mixture with whipped protein, melted butter, add sugar, salt, vanillin, dry yeast and leave for 10 minutes to dissolve the yeast. Then gradually add flour and knead the dough of medium density. Put it to rise in a warm place for 1 hour, knead in the process.
Divide the finished dough into 7-8 balls. Each and them, roll into a thin cake, grease it with vegetable oil and put 2 tsp on the edge of the cake. fillings. Wrap the cakes with rolls and put on a rectangular baking sheet in one row. Stretch belts of dough (straight or curly) along the top of the pies-rolls and put in a warm place for proofing for 20 minutes.
Then grease the cake with yolk, whipped with a drop of water and put in
oven preheated to 200 degrees. Bake the cake until golden brown about 40 minutes.
Serve the cake a little warm, or completely cooled down with milk, tea, uzvar or other favorite drinks.
4. Yeast cake "Vesnyanka"
Very tasty and beautiful cake, which is baked in late spring and in the first half of summer from seasonal products: young cabbage, green onions. So we need to hurry, in the fall we will bake others delicious pies…
Products:
for the test
1. Spoiled milk- 250 ml.
2. Butter - 100 gr.
3. Sugar - 3 tbsp. spoons
4. Salt - 1 teaspoon
5. Dry - 2 tbsp. spoons or raw yeast - 30 gr.
6. Egg - 2 pcs.
7. Yolk - 1 pc. for greasing the top of the pie)
8. Vegetable oil - 1 tbsp. a spoon
9. Flour - 600 gr.
For filling
1. Young cabbage - 700 gr.
2. Green onions (without the white part) - 2 bunches
3. Boiled eggs - 4 pcs.
4. Butter - 2 tbsp. spoons
5. Salt, pepper - to taste
6. Greens optional
How to cook Vesnyanka Yeast Pie:
Combine sour milk with melted milk together with vegetable, butter, eggs, sugar, salt and add yeast and leave for 15 minutes. Then add flour, knead not cool, elastic dough and leave to rise for 1 hour. In the process - knead 1-2 times.
At this time, prepare the filling. Chop the cabbage, finely chop the green onion, mix and put in a frying pan in heated vegetable or butter. Simmer over medium heat for 7-10 minutes, season with salt and pepper and remove from heat. Cool slightly, add chopped eggs, mix.
Punch down the finished dough, separate the third part from it, and the rest of the dough
roll into a layer and place it on a baking sheet or pan, forming
sides. Put the filling on the dough and smooth over the entire surface.
Spread a smaller part of the dough over the filling in one layer or
divide by small pieces and decorate the cake to your liking. I AM,
for example, decorated with a flower and petals.
Put the pie in a warm place to rise for 10 minutes, then brush the surface of the pie with whipped large quantity water or milk, yolk and put in an oven preheated to 200 degrees. Bake the cake until done and golden brown, about 40 minutes.
Serve the cake slightly warm or chilled with broth, milk, tea and other drinks.
5.Yeast cake with chicken and tomatoes
The filling tastes like pizza, and the cake itself is lush, tasty and beautiful. It is baked in the form of a flower and its petals are just separate pies that are separated from each other and are conveniently eaten in portions. The filling can be any, and if you add more sugar to the dough, then the cake can be baked with a sweet filling. The shape is round - 32 cm in diameter.
Products:
for the test
1. Milk - 150 ml.
2. Water - 150 ml.
3. Refined vegetable oil - 100 ml.
4. Sugar - 2 tbsp. spoons
5. Salt - 1 teaspoon
7. Yolk - 1 pc. to lubricate the top
8. Protein - 1 pc. into dough
9. Flour - 600 gr.
For filling
1. Boiled fillet chicken - 300 gr.
2. Bow - 3 pcs.
3. Garlic - 2 cloves
4. Tomato - 3 pcs.
6. Salt
7. Pepper
How to make Chicken and Tomato Yeast Pie:
The recipe is designed both for kneading by hand and for a bread machine.
Combine milk with water, vegetable oil, whipped protein, add sugar, salt, yeast and leave for 10-15 minutes, then add flour and knead the dough of medium density. Put it to rise in a warm place for 1 hour, knead in the process.
Meanwhile, prepare the filling: cut the onion and garlic into cubes and
sauté in vegetable oil for 3-4 minutes (so that the onion becomes a little
transparent, but remains solid). Cut the fillet into small cubes.
Remove skin, seeds and liquid from tomatoes and chop
cubes.
Combine the prepared products, salt, pepper and mix thoroughly (you can, if desired, add chopped greens). Put the filling in a colander so that the liquid and oil drain a little.
Divide the finished dough into 11 parts (the part for the middle should be smaller than the rest), roll each part into a layer and wrap the filling in it, forming a roll, pinch the edges.
Lay the rolls in a round baking dish with the seam down, forming, as it were, petals, the middle should be round. Leave the cake to proof for 15 minutes in a warm place.
Then grease the top of the pie with yolk, beaten with a drop of water and place in an oven preheated to 200 degrees for 35-40 minutes. Bake until golden brown (until done).
Serve the cake a little warm, but it is even tastier completely chilled, with sour cream and your favorite drinks.
6. Winter pie "From frost!"
This pie is good to cook in winter, especially when there are periods of budget crisis. This recipe has never failed
it turned out excellent, and tea drinking was fun.
Products :
for the test
1. Water or a mixture of water and milk - 300 ml.
2. Butter - 100 gr.
3. Sugar - 3 tbsp. spoons
4. Salt - 1 teaspoon
5. Vegetable oil - 1 tbsp. a spoon
6. Egg - 1 pc.
7. Flour - 600 gr.
8. Dry yeast - 2 teaspoons
filling
1. Any pitted jam - 1 cup
2. Walnuts- 0.5 cups
How to cook winter cake"From frost!":
The recipe is designed for both kneading by hand and in a bread machine.
In slightly warm water, add sugar, yeast, salt, egg white(leave the yolk to brush the cake) and let this mixture stand for 10 minutes.
Then combine with melted butter and add flour.
Knead soft dough, but it should not stick to your hands. Put it in a warm place to rise, knead in the process.
Grind the walnuts and add to the jam, mix. But if not walnuts, then you can take a simple fruit drying, apples,
for example, slightly soak in warm water and scroll through a meat grinder.
It turns out a great thick filling.
Divide the finished dough into 2 parts, one slightly larger than the other. Big
put some on the bottom of an oiled baking sheet. Raise the edges a little along the sides and evenly spread the filling on the dough. From the second layer, separate some dough for decoration, roll it thinly, cut into 1 cm strips, cover the filling with a lattice, or decorate as you like.
Leave the cake to rest for 10-15 minutes, and then grease its top
yolk diluted with a drop of water.
Bake the cake in an oven preheated to 170-180 degrees, about 1 hour until golden brown.
Serve the cake warm or cold, with tea, uzvar, milk and other favorite drinks.
7. Russian salmon pie
The cake is chic, festive, beautifully decorated in the shape of a fish and very large so invite guests, knead the dough and treat your loved ones to great food!
Products:
dough
1. Ryazhenka (sour milk) - 250 ml.
2. Eggs - 2 pcs.
3. Yolk - 1 pc. for greasing the cake
4. Sugar - 3 tbsp. spoons
5. A pinch of salt
6. Butter - 120 gr.
7. Vegetable oil - 1 tbsp. a spoon
8. Dry yeast - 2 teaspoons
9. Flour - 500 gr.
10. Sesame for sprinkling the pie.
filling
1. Fillet salmon fish(pink salmon, chum salmon, salmon) - 500 gr.
2. Bow - 2 pcs.
3. A bunch of dill
4. Salt, pepper
5. Vinegar or lemon juice
How to cook salmon pie in Russian:
Combine sour milk with melted butter and vegetable oil, eggs, add sugar, yeast salt and let the liquid mass stand for minutes
15. Then add flour and knead not cool, elastic dough. Put on proofing for 1 hour, knead in the process.
Meanwhile, prepare the filling. Separate the flesh of the fish from the bones so that it pure form about half a kilogram is left and cut it into pieces (not small), salt, pepper, acidify. Onion cut into thin half rings, sprinkle it with vinegar and sprinkle with ground even pepper (slightly). Finely chop the dill.
When the dough is ready, you need to knead it, separate a small piece to decorate the pie and roll it into a large oval layer, on which put the filling in length: onion, dill, and on top of them - pieces of fish. Then form a long pie in the shape of a fish, pinch tightly and place it on the largest baking sheet, seam down, lined with baking paper.
Decorate the top of the pie with curly pieces of dough according to your own taste and let the pie rest for about 20 minutes. Then grease it with yolk,
whipped with a drop of water, sprinkle with sesame seeds and put in the oven,
heated up to 180 degrees. Bake until the pie is done and a nice golden brown.
Serve pie warm or cold fresh vegetables, greens and, of course, with hot tea, because the cake is prepared in Russian traditions and should be served in Russian! Of course, sesame is not exactly a Russian product, but there is a little bit of it
8. Pie "Landlord"
My culinary weakness is various rolls and large Russian pies. Without these dishes holiday table. And this pie is gorgeous, it used to be served in hospitable manor estates, where there were always many guests.
Products:
dough
1. Flour - 2 cups
2. Fresh yeast - 20 gr.
3. Warm water - 150 ml.
4. Softened butter - 200 gr.
5. Egg - 1 pc.
6. Sugar - 2 tbsp. spoons
7. A pinch of salt
8. Sour cream or cream - 2 tbsp. spoons
9. Vodka - 50 ml.
10. Flour - how much dough will take
filling
1. Green onions - 400 gr.
2. Salt
3. Chopped dill - 100 gr.
4. Eggs - 6 pcs.
5. Fried forest mushrooms or champignons - 200 gr.
6. Cream (sour cream) - 100 gr.
How to cook the Landlord Pie:
Knead the dough overnight.
Let's prepare the filling. Crush green onions with salt
add chopped dill, chopped scrambled eggs, fried forest mushrooms or champignons, sliced and cream (sour cream). All pepper, salt and mix well.
Divide the risen dough into 2 parts - large and small, roll out.
Place the larger one in a frying pan, lay out the warm filling, cover with a smaller part of the dough, pinch the edges, decorate to your liking, brush with an egg and leave to stand a little. Bake at 180 degrees until done.
Serve the pie with broth or clear soup, as well as with
hot tea or cold tea.
9 Robber pie with cabbage and mushrooms
When I run out sauerkraut, there remains sufficient
amount of brine, and I never pour it out. I add it to the first, main dishes and stew fresh cabbage with its addition. It turns out amazing stewed fresh cabbage with a taste of sauerkraut - a dish with a natural acidifier.
I use it as a filling for pies and pies.
Pies-parsers are very convenient, they do not deform when cut, they have a certain amount of filling and everyone breaks off a separate pie for himself in the amount he needs.
Products:
for the test
1. Milk or a mixture of milk and water - 200 ml.
2. Vegetable oil - 100 ml.
3. Egg - 1 pc. (protein - in the dough, yolk - for lubrication
pirogue)
4. Sugar - 3 tbsp. spoons
5. Salt - 1 teaspoon
6. Dry yeast - 1.5 teaspoons
7. Flour - 500 gr.
filling
1. fresh cabbage- 700 gr.
2. Mushrooms - 200 gr.
3. Bow - 1 pc.
4. Cabbage pickle - 200 ml.
5. Vegetable oil - 2 tbsp. spoons
6. Salt, pepper to taste.
How to cook a robber pie with cabbage and mushrooms:
Combine all liquid ingredients, add sugar, salt, dry yeast and leave for 10-15 minutes so that the yeast disperses, and then add flour and knead a soft, elastic dough. Leave it to rise for 1-1.5 hours, knead in the process.
During this time, prepare the filling. Sliced onion and mushrooms fry in a small amount of vegetable oil until golden brown.
Place the shredded cabbage in a frying pan heated with vegetable oil, fry it for a while without liquid, so that it drops a little and pour in cabbage pickle. Simmer over medium heat until the liquid evaporates, then add the mushrooms fried with onions, mix, salt, pepper and simmer for 5 minutes over low heat. Turn off the fire, cool!
There will be a lot of toppings and if it remains, then I use it as
garnish or for stuffing dumplings, pies, casseroles.
From ready dough and fillings form round or oblong
small pies and put them on a round baking sheet, close to each other, in any arrangement, to your liking.
Put the cake in a warm place for 20 minutes to proof, and then
grease with yolk, whipped with a drop of water and sprinkle with a handful of sesame seeds (not necessary, this is done purely for decorative purposes). Put the baking sheet in the oven preheated to 190 degrees and bake for 3-40 minutes until cooked.
Serve with broth or your favorite drinks.
10. Pie "Autumn"
It's like a premonition of winter: the bright sun, the first snow, the last fruits. I baked this miracle cake with yellow plum, as an imitation of Yarila-sun, but it can be baked with any fruit - plums, pears, apples, well, what are. The cake turned out very tasty, bright, beautiful and budget. Try it, you will like it!
Products:
for the test
1. Sour milk - 300 ml.
2. Egg - 1 pc. (protein - in the dough, yolk - for greasing the top)
3. Butter - 100 gr.
4. Sugar - 4 tbsp. spoons
5. Vanilla sugar - 1 sachet
6. Grated lemon zest - 2 teaspoons
7. Salt - a pinch
8. Dry yeast - 2 teaspoons
9. Flour - 600 gr.
For filling
1. Pitted fruit - 400 gr.
2. Sugar - 4 tbsp. spoons
3. Powdered sugar for sprinkling the cake - 2 tbsp. spoons
How to cook the autumn pie:
Combine sour milk with whipped protein and melted butter, add sugar, salt, vanilla sugar, zest, dry yeast, mix and leave for 10 minutes until the yeast disperses. Then gradually add the flour and knead the elastic dough of medium density. Put it to rise in a warm place for 1 hour, knead 2 times in the process.
Divide the finished dough into 2 parts - 2/3 and 1/3. From most
form a round cake and put it in a pan, forming sides from the dough, put fruits on the dough in an even layer and sprinkle them evenly with granulated sugar. On top of the fruit, lay a lattice of dough in the form of rays of the sun, formed by bundles. Put the pie to proof for 20-25 minutes.
After that, grease the cake with yolk, whipped with a drop of water and place the pan in an oven preheated to 190 degrees.
Bake for 40-45 minutes until nicely browned. After baking - cool slightly and sprinkle powdered sugar. But you can not sprinkle, and so it turns out beautiful and ruddy.
The cake can be served warm or chilled with your favorite drinks.
"Home Recipes" wishes you bon appetit!
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 chosen one is poured into a deep bowl. fermented milk product room temperature. 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. The cheese is rubbed on a coarse grater (1/3 should be put into 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. Grease the baking dish a small amount 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.
Greetings to all who have looked into my kitchen!
well know from personal experience that many, especially young housewives, face the question: how to cook a yeast pie? And so I want to offer you a recipe - a pie simple and delicious. And there is no doubt - you will definitely succeed!
And in support of these words, I will share my own memories. Once, in my deep youth, I had a dream: to learn how to make yeast dough for pies (I just adored them). But it just so happened that no one in my family cooked these. From one of the aunts, I knew that she put the dough and fiddled with it for some reason all night, so that the next day, finally, bake pies. This process seemed to me something mysterious and inaccessible.
And so, as soon as I became an independent mistress and, continuing to adore yeast pies, no matter what, I decided to master this culinary art.
Many years have passed since then, and the recipe for yeast dough has become the easiest for me to prepare. Therefore, I declare with confidence - if you have a desire, with my help you will succeed!
Today I propose to please your loved ones with a simple and tasty pie with potatoes and mushrooms. I hope you enjoy this topping combination.
In order to learn how to cook a yeast pie, we first list the necessary products.
INGREDIENTS
For the test
- Premium flour - 220-250 grams
- Milk - 150 ml
- Dry yeast - 1.5 teaspoons
- Butter - 20-25 grams
- Vegetable oil - 1 tablespoon
- Sugar - 1-2 teaspoons (to your taste)
- Salt (not extra) - 0.5 teaspoon
For filling
- Potato - 2-3 root crops
- Champignon mushrooms - 150-200 grams
- Onion - 1 head
- Vegetable oil - for frying
- Salt and pepper mixture - to taste
For pouring
- Chicken egg - 1 piece
- Mayonnaise - 1-1.5 tablespoons
- Grated hard cheese - 2-3 tablespoons
You will also need any silicone, metal baking dish (I have 21.5 cm in diameter).
The pie will not come out too big, but just the right thing for beginner cooks.
HOW TO PREPARE YEAST PIE
Our first step is to prepare the dough. If you are not yet familiar with this word, do not be alarmed - everything is very simple! Opara is a way to wake up the yeast and give it strength, so that you end up with excellent yeast dough for pies.
The amount of milk indicated in the recipe is slightly warmed up to about 35 degrees (warm, but not hot). Pour dry yeast, granulated sugar into a deep container (only not aluminum) and pour milk. Mix well until the yeast dissolves. Then add here a couple of tablespoons of flour and mix everything again.
We put the prepared mixture in heat. You can hoist a bowl over a saucepan of warm water (the fermentation process will accelerate).
While this magical action will take place, let's prepare the filling for a simple and delicious pie. V this case it will be champignon mushrooms and potatoes. As for me perfect combination! Just as delicious how to cook potato zrazy with mushrooms(recipe can be found here). We wash the champignon mushrooms (in no case do not fill it with water). Cut into plates. Peel the onion and finely chop.
We heat the pan, add vegetable oil and send the first onion to it.
After the onion has become transparent, add the prepared mushrooms. Mix and fry for about 5-7 minutes. Salt at the end.
While the mushrooms are cooking, we are preparing the potatoes. We clean, wash, dry and cut into small sticks.
Pour the finished part of the filling into a bowl in our simple and delicious pie.
Fry the potatoes, salt and pepper at the end. I usually use a mixture of peppers, it turns out tasty and fragrant.
We combine mushrooms with potatoes, and leave for a while while we prepare the yeast dough for pies.
During the time when we were engaged in the filling, our dough arrived in time. She rose and increased in volume.
Slightly melt the butter (it is possible in a water bath), mix it with vegetable oil and pour it into the finished dough.
Stir, add salt and begin to gradually add the sifted flour. Mix around with a fork.
When the yeast dough gathers into a lump, dump it on a surface powdered with flour and, adding flour (only the amount indicated in the recipe), continue to knead with your hands. We do this by pressing on the dough with the palm of our hand, as if spreading it, then fold it again and repeat the steps again. Knead for about five to seven minutes until the dough is smooth and elastic.
We put the dough in a container, cover it with a napkin and send it to come up to a warm place. You can again use the saucepan with warm water. That's actually the whole recipe for yeast dough.
It remains to wait a little about twenty minutes to see how it has grown. We crush it and let it come up again. After the second approach, we begin to form our cake, simple and tasty.
To do this, lay out a ball of dough on a surface powdered with flour and begin to turn it into a pancake. I just do it with my hands, but you can use the services of a rolling pin. We form the dimensions slightly larger than the diameter of our form, so that we can, then form the sides.
Lubricate the form with vegetable oil and put the dough into it.
In the middle we fall asleep the filling - potatoes with mushrooms.
Preparing the fill for yeast pie. In a bowl, mix the egg, mayonnaise (or sour cream) and grated cheese.
Cover the surface of the filling with this mixture.
We give about 10-15 minutes for the cake to come up. We send it to a preheated oven (180 degrees). I usually set the warm-up top and bottom and place the form in the middle.
After about 20-25 minutes, the cake will be ready.
Having carefully read the recipe for how to make a yeast pie, you will cope with this task very easily and simply!
With love and warmth, Ludmila.
The ability to cook yeast pies is both a culinary science and an art. In the old days, the mistress of the house was judged by the pies prepared by her, meticulously looked at, tried and sentenced: “A good hostess has good pies.”
You can learn this art with patience and a great desire. Only in this case, the dough will come to life, become pliable and obedient, and yeast pies will come out of it lush and ruddy.
In addition to the main ingredients - flour and yeast (dry or fresh) - milk, kefir, yogurt, whey or just water are used. In addition, eggs and various fats are introduced into the dough. Fillings for pies are very diverse: potato, mushroom, cabbage, meat, fish, egg and others. Sweet yeast pies are prepared with cottage cheese, jam, fresh berries and fruits. Yeast cakes are baked in the oven or fried in a pan.
So, yeast pies originate from the dough. It can be kneaded with or without sourdough, which is a mixture of water, flour and yeast. Thanks to the dough, the dough fits well and becomes lush. Therefore, most often with the help of a sponge experienced housewives prepare rich yeast dough for pies, and without it - dough for lean baking. The eternal dispute about which yeast is best for making pies - dry or fresh - is completely resolvable: both can be used with equal success. If you need to make yeast pies quickly, of course, dry yeast wins, you can just pour it into flour and that's it.
Pies with meat, egg and herbs "Visiting Grandma"
Ingredients:
For test:
2.5 stack. flour,
3 egg yolks,
4 tbsp milk,
1 tbsp pressed yeast,
200 g butter,
1 tbsp Sahara,
salt - to taste.
For filling:
350 g minced meat,
2 eggs,
2 tbsp sour cream
2 bulbs
1 garlic clove
1 bunch of green parsley,
salt - to taste.
Cooking:
To prepare the dough, heat the milk to 35-37 ° C, add yeast to it and mix well until they dissolve. Then add egg yolks, butter, salt and mix until uniform consistency. Then add, stirring constantly, to the total mass of flour. Wrap the dough in foil and refrigerate overnight. For cooking meat filling finely chop the onion, pass the garlic through a press. Put chopped onion in a pan with vegetable oil and fry it, add garlic, minced meat and fry for 10 minutes. Put the fried mass in a deep bowl, add chopped large pieces boiled eggs, sour cream, chopped parsley and mix well. Remove the dough from the refrigerator, let it warm up, divide it into 4 parts and roll it into cakes with a diameter of 15 cm. Put a portion of the meat filling on each cake and, folding it in half, pinch the edges. Lubricate the surface of the pies with yolk and bake them in an oven preheated to 180ºС for 20 minutes. For a large family, double or triple the ingredients.
Yeast cakes with rice, eggs and corn
Ingredients:
For test:
2 stack flour,
2 eggs,
½ stack milk,
50 g butter,
1 tbsp Sahara,
3 g yeast
salt - to taste.
For filling:
5 boiled eggs
250 g canned corn,
1 stack rice,
2 bulbs
Cooking:
Add sugar, yeast, ½ stack to warmed milk. flour, mix and put in a warm place. When the dough has risen, transfer it to a mixing bowl, pour in the melted butter and add 2 eggs. Whisking constantly, add the flour and knead a soft dough. Roll it into a ball, cover with a towel and put in a warm place. While the dough is rising, prepare the filling. Chop boiled eggs, add boiled rice, fried onions and canned corn stir, add salt and pepper to taste. Punch down the risen dough, divide it into 12 parts and roll each part into a flat cake. Place 1 tbsp in the center of each tortilla. with the top of the filling, pinch the edges and form a pie. Lay the blanks on a baking sheet with the seam down and let stand for a while. Then grease with a beaten egg and bake in the oven for 15-20 minutes at a temperature of 180-200ºС.
Delicious pies "Cabbage"
Ingredients:
For test:
500 g flour
200 ml milk
1 egg
1 tbsp Sahara,
½ tsp salt,
1 tbsp vegetable oil,
1.5 tsp dry yeast.
For filling:
500 g white cabbage,
1 onion
1 carrot
100 ml of water
30 ml vegetable oil,
salt, black ground pepper- taste.
For lubrication:
1 egg yolk.
Cooking:
In a large bowl, thoroughly mix all the ingredients for the dough, except for the flour. Then pour ⅔ of the sifted flour into this mass and knead a soft dough, then gradually add the remaining flour. Sprinkle the finished dough lightly with flour, cover with a clean towel and leave for 1 hour in a warm place. When it rises, punch it down and leave for another 1 hour. During this time, prepare the filling. Chop the cabbage, salt it and rub it with your hands. Cut the onion into cubes and fry in vegetable oil until golden brown, add grated onion to it. coarse grater carrots and cabbage. Fry for 5 minutes, then salt, pepper to taste, pour in water, cover the pan with a lid and simmer over low heat, stirring occasionally, for 15 minutes. Divide the risen dough into portions and form pies. Lay the pies on a greased baking sheet with the seam down and leave them to rise for 20 minutes, then brush the pies with an egg and bake in an oven preheated to 200ºС for about 15 minutes.
Pies with beans and parsley
Ingredients:
For test:
600 g flour
300 ml milk
1 egg
5 tbsp vegetable oil,
1 tbsp Sahara,
1 tsp salt,
1 sachet of dry yeast.
For filling:
2 cans of red canned beans(400 g),
2 bulbs
1 bunch of parsley
butter,
salt, black ground pepper - to taste.
Cooking:
From the above ingredients, knead the dough, roll it into a ball, cover with a towel on top and let it stand in a warm place for a while to increase in volume. To prepare the filling, mash the beans into a puree, add to it the onion diced and fried in butter, finely chopped parsley, mix, salt and pepper to taste. Form balls from the finished dough, roll them into cakes, put the filling in the center of each, pinch the edges, form pies and put them on a baking sheet covered with baking paper. Lubricate the pies with milk and bake in an oven preheated to 180-200ºС for 20 minutes.
Pies with mushrooms and onions
Ingredients:
For test:
1 kg flour
500 ml milk
3 tbsp Sahara,
½ tsp salt,
2 tbsp. l. vegetable oil,
11 g dry yeast.
For filling:
200 g dried mushrooms
100 g onions.
Cooking:
Mix all the ingredients for the dough until smooth, place the resulting mass in plastic bag and send for 2 hours in the refrigerator. To prepare the filling, boil pre-soaked mushrooms, then fry with onions in a pan with vegetable oil. After two hours, take the dough out of the refrigerator, lightly knead it in flour, divide it into equal parts, which are rolled into cakes. Put a little in the center of each flatbread. mushroom stuffing, pinch the edges and shape into patties. Put the pies on a baking sheet, grease the surface of the pies with a beaten egg and bake in preheated to 180ºС for 20-25 minutes or fry them in a frying pan in preheated vegetable oil.
Pies with cheese and herbs
Ingredients:
500 g homemade yeast dough,
200 g cottage cheese,
200 g cheese
1 egg
parsley, dill and salt - to taste.
Cooking:
Divide the yeast dough prepared by any of the options offered to you in the recipes into 10 parts, roll each part into a ball and leave for a while. Grate the cheese on a coarse grater, chop the greens. Combine the cottage cheese with grated cheese, add the egg, herbs and mix well. Roll out the dough balls into cakes, put the filling in the middle of each of them and form pies. Put them on the prepared baking sheet and bake in the oven at 200ºС for 20-25 minutes.
Tip: when preparing the filling, pay attention to the cottage cheese. If it is too soft, use slightly dried cheese to compensate for excess moisture in the curd.
Cakes with sweet carrot filling
Ingredients:
For test:
3.5 stack. flour,
1 egg
200 ml milk
3 tbsp Sahara,
5 g yeast
40 g butter,
⅓ tsp salt.
For filling:
2 carrots
1 tsp butter,
2 tbsp Sahara.
For brushing the pies:
1 egg.
Cooking:
In warm milk, dilute the yeast until completely dissolved, add salt, sugar, egg, butter. Mix everything well, then gradually add the sifted flour. Pour flour into the dough until the dough begins to move away from the sides of the bowl. Form it into a ball, cover cling film and put it in a warm place. Grate the carrots on a coarse grater, pour it into a saucepan, sprinkle with sugar, add 2 tbsp. water and simmer until done. At the end of cooking, add butter and mix well the resulting mass. Put the risen dough on the surface of the table, sprinkled with flour, divide it into 12 or 16 parts, roll them into balls, cover with a towel and leave for 10 minutes. Roll out the risen balls slightly, put the filling in the middle and form a pie. Place dough and filling on a baking sheet lined with parchment paper, cover with a towel and leave to rise for 20-30 minutes. Then grease the surface of the pies with a beaten egg and put the baking sheet in the oven preheated to 200ºС for 15-20 minutes. Let the finished pies rest under a towel for 15 minutes.
Sweet pies with cottage cheese and raisins
Ingredients:
For test:
800 g flour
500 ml milk
2 eggs,
11 g (1 sachet) yeast
100 g butter,
3 tbsp Sahara,
½ tsp salt,
1 tbsp vegetable oil.
For filling:
150 g cottage cheese,
50 g raisins,
2 tbsp Sahara,
5 g vanilla sugar.
For frying:
100 ml vegetable oil.
Cooking:
Warm up half of the milk, add yeast and 1 tbsp. sugar and stir. Leave the prepared brew for 20 minutes. Melt the butter and let it cool down. Sift half the flour into a bowl and add the remaining sugar and salt to it. Lightly beat the eggs with the cooled butter and pour into the flour. Pour the remaining milk and the approached dough there. Mix everything and leave the cooked dough for 1 hour, covered with a towel. When the dough has risen, transfer it to a floured surface and knead, adding flour little by little, bringing the dough to the desired consistency. Your dough should be soft and elastic. To prevent the dough from sticking to your hands, grease them with vegetable oil. Sprinkle the resulting dough with flour, cover with a clean towel and leave in a warm place for 1 hour to make it fit. Remember a couple of times. Divide the dough that has risen a second time into portions. Roll out each piece, put the filling in the middle with a teaspoon and form pies. Fry the finished yeast pies in a pan with vegetable oil, on both sides, over medium heat until golden brown.
Pies from yeast pumpkin dough with pear jam "Autumn Tale"
Ingredients:
600 g flour
300 g pumpkin puree,
2 eggs,
1 sachet dry yeast
½ tsp salt,
3 tbsp milk in the dough + 1 tsp. for greasing pies,
2 tbsp honey,
60 g butter for the dough + 30 g for greasing the pan.
For filling:
500 ml pear jam.
Cooking:
Mix ⅓ flour pumpkin puree, honey, salt, 1 egg and 1 egg white, yeast and milk. Add melted butter and gradually add about ⅓ more flour. Knead a soft elastic dough, cover it with a towel and put it in a warm place for 1.5-2 hours. Then add a little more flour, knead the dough, make cakes out of it, put a little pear jam in the middle of which and form pies. Ready pies put on a parchment-lined and oiled baking sheet, let them stand for 10-15 minutes, then brush with beaten egg yolk with milk. Bake pies in an oven preheated to 200ºС for 20-25 minutes.
Pies with apples, bananas and dried fruits
Ingredients:
For test:
500 g flour
300 ml of water
50 g butter,
7 g yeast
30 g sugar
10 g salt.
For filling:
2 apples
3 bananas
7 pcs. prunes,
1 handful of raisins
sugar - optional and to taste.
Cooking:
Add salt and sugar, melted butter and yeast to the sifted flour. Mix, pour warm water, knead the elastic dough and let stand for a while so that it rises. For the filling, chop and mix apples, bananas, prunes, add steamed raisins and sugar to this mixture, if desired. Roll out cakes from the dough, put a little stuffing in the middle of each and form pies. Put them on a baking sheet covered with baking paper and bake in an oven preheated to 200ºС for 25-30 minutes.
There are many more recipes for yeast dough on our site, take a look at the "Cooking School" section and find a lot interesting tips and subtleties.
Bon appetit and bright pie fantasies!
Larisa Shuftaykina
Recipes for delicious pies
yeast dough for pies
8-10
1 hour 30 minutes
275 kcal
5 /5 (2 )
Many of us love pies, we can say that this is a childhood dish. And today we will learn several options for making yeast dough, from which really delicious, fluffy and soft pies are obtained.
Recipe for lush yeast dough in milk for pies
Kitchen appliances: 2 deep bowls, whisk, small saucepan or saucepan, tablespoon, clean kitchen towel.
Ingredients
To prepare airy yeast dough for pies and other pastries, you need the following products
Step by step cooking process
- The milk needs to be warmed up.
Important! The temperature of the milk should be between 35-40°C. If the temperature is lower, the yeast will not be able to activate well, and if it is more than this temperature, the live bacteria in the yeast will die.
- Melt margarine or butter over low heat.
- The rest of the ingredients should also be prepared so that during the preparation of the dough you do not run around the kitchen in search of a particular product.
Step 2: Preparing the Yeast Mix
Step 3: Prepare the Egg Mix
Step 4: Preparing the Dough
Video of making yeast dough
After watching the video, you can learn how to make delicious yeast dough in milk, which is suitable for making delicious pies with different fillings.
Well, very tasty - Yeast dough!
Unsweetened rich yeast dough for pies, pies, buns, etc.
To prepare the dough (for two pies) you will need:
500 ml. warm milk, 2 eggs, 150 gr. drain. butter or margarine, 50 gr. fresh yeast, 1 tbsp. l. sugar, 1 tbsp. l. salt, 1 kg. 100 gr. flour, 2 tbsp. rast. oils.
Best Butter Yeast Dough for Sweet Baking! https://www.youtube.com/watch?v=3TzGz9cNTf0&index=48&list=PL9BZnBiHjujxQrdhv2Xf1DnRclSSnV55U
The best Puff pastry"on the hastily"! https://www.youtube.com/watch?v=Hd2DVkxj0YY&index=68&list=PL9BZnBiHjujxQrdhv2Xf1DnRclSSnV55U OUR SITE FAMILY KITCHEN http://familykuhnya.com/ Our new channel! HappyLife Family https://www.youtube.com/channel/UCUdHxVVLBD-p9k2b7Fywarg
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https://youtu.be/r8l-gIdzvoc
2014-02-23T20:29:47.000Z
You can also make dough with yeast and kefir, the recipe of which you can also find.
Recipe for quick yeast dough on kefir with dry yeast for pies
- Cooking time: 60 min.
- Servings: 5-6 pcs.
- Kitchen appliances: a bowl for kneading dough, a tablespoon and a teaspoon, a kitchen towel.
Ingredients
Step by step dough preparation
Step 1: pre-preparation of products
- Heat kefir and milk to 35-40 °, melt margarine or butter over low heat or a water bath.
- Sift flour 1-2 times.
Step 2: Preparing the Dough Base
- Pour kefir and milk into a bowl, add eggs, prepared butter or margarine and mix everything.
- In the mixture that you get, add dry yeast, mix and add flour in portions, mixing the resulting dough first with a spoon and then with your hands.
- Punch down the resulting dough in a bowl and leave warm for 40-60 minutes, covered with a towel so that it rises.
- As soon as the dough has risen, you can start baking delicious and air pies with any filling.
Video on how to cook dough with yeast and kefir
The video shows in detail and clearly how to cook dough with yeast and kefir in a simple, fast and convenient way. You can make this dough in the evening and leave it to rise overnight in the refrigerator. And you can easily bake from it the next day.
Recipe - Yeast dough on kefir
It is necessary: for 3-3.5 cups of flour we take 200 ml. kefir, you can take yogurt or matsoni) and 50 ml. water (kefir and water together one 250 gram glass. And kefir water should be slightly warm no more than 37 degrees, but not lower than room temperature), 1 egg, 8 grams (full teaspoon) of dry yeast, half a teaspoon of salt, 1 tablespoon of sugar (for sweet pastries boldly increase the amount of sugar), a pinch of soda and 50 grams of vegetable oil (can be melted and cooled to room temperature and margarine and butter).
On the site http://www.fotokulinary.ru/
presented cooking recipes only at home
own cooking with photos and step by step descriptions,
guided by which you can easily cook any dish!
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2014-10-17T11:27:14.000Z
However, in order to prepare delicious pies, you can use not only dough with yeast in milk or kefir, but also dough in water. This option is considered lean and affordable, because for cooking you will need minimal amount products. And now you can verify this.
Recipe for yeast dough for pies on the water
- Cooking time: approximately 2 hours
- Servings: 5.
- Kitchen appliances: bowl for dough, tea and tablespoons, spatula for kneading dough, cling film.
Ingredients
Description of step by step cooking
Step 1: pre-preparation of products
Step 2: Prepare Liquid Base
Water dough video
In this video you can see how easy and simple it is to make lean yeast dough for pies.
Lean Dough with yeast and Ideal for pies, pie or buns |
Lenten yeast dough for pies, pie or buns. We cook on water, without eggs and milk. Airy, soft as fluff! Recipe in the description. Can be cooked without dairy products perfect dough! This dough is also suitable for fried pies, for whites, in general, it is universal!
Poppy seed buns https://youtu.be/uW8_3vcfcxM
Step by step recipe with photo and detailed description
on the site http://edanalyuboivkus.ru
Ingredients:
Dough:
Flour - 500 g
Water - 300 ml
Dry yeast - 5 g (1 tsp)
Sugar - 2 tablespoons
Salt - 1/4 tsp
Vegetable oil - 60 ml
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Lean buns without yeast https://youtu.be/_dukc5a_5Ec
Lenten pies with cabbage in the oven https://youtu.be/XbRWWDX36JM
Belyashi on kefir https://youtu.be/OhT1jzuu4Nk
Pies with eggs and green onion https://youtu.be/57dXjLrJiqs
Pies with buckwheat and mushrooms https://youtu.be/c8yYFal9PxU
Even more video recipes on my channel "Food for every taste", subscribe so as not to miss anything:
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Thanks for watching!!! Write comments, share with friends!
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2017-03-15T15:21:14.000Z
What is this dough good for?
The dough prepared according to these recipes can rightfully be called universal. Because it is suitable for absolutely any pastry, both sweet and salty. After all, the dough itself is unsalted and unsweetened, so you can experiment with fillings. The most important thing is that baking in any case will be very tasty.
Other cooking options
If you are not a fan of yeast baking, try cooking yeast-free dough for pies. And if you have never tried to cook the dough, then here you can find out how to knead the dough for pies. Fried lovers can get acquainted with cooking. And for those who love unusual food, I advise you to cook.
As you can see, there are many options for making a versatile dough. I hope these recipes have sparked your interest in trying out yeast-based dough and baking it. delicious pastries. What do you like to bake pies with? Send us your toppings, leave feedback and comments.
