The most delicious pie dough. The simplest, tastiest and most economical dough

17.07.2020

The dough for making any baked goods is of paramount importance. You can often hear "Oh, what a delicious dough you have." And in fact, the success of any baking depends on a properly prepared, tasty piece.

There are many recipes for it. These are recipes for pies and pies, dumplings and manti, pizza and bread, cookies and cakes, biscuit and rolls ...

Yeast, yeast-free, butter, unleavened, sponge, unpaired, shortbread…. And this list can be continued.

And each housewife, of course, has her own favorite recipes that she got from her mother or grandmother.

But not everyone knows how to cook it deliciously .. And so they look for, try, ask for recipes. Especially the younger housewives. They try to gain experience, and for them any new recipe is a good lesson in culinary knowledge.

And in this matter there are no trifles. You need to pay attention to everything, to carry out all the stages correctly. You can not skip any details, considering that it is not necessary. If it is written in the recipe, knead it for 10-15 minutes. This means that you need to spend so much time on this activity.

You should always approach the preparation of the dough only in a good mood. Say - "prejudice", it may be so, but I disagree with you. She herself has a wealth of personal experience when it does not rise when it is needed, but it falls off when it is unnecessary.

But what to tell, everyone who deals with baking has faced similar problems more than once. It seems that the recipe is the same, and the products are good, but no, yesterday there was a pie - that is necessary, but today I don't even want to put it on the table.

And no matter what they say, I believe that mood and desire when working with him play an important role.

Many will say: "Why bother with him, you can buy in the store." Yes, of course, and ready-made pie can buy. But if they put two cakes in front of you, one is homemade and the other is from the store. Which one would you like to taste? So you yourself have answered the question.

Today I will tell you a few basic recipes for making dough. And also I will reveal little secrets so that you always get what you need!

All recipes are proven in practice. The pies prepared according to these recipes turn out to be great. Try which one you like best.

And so, consider what types of test exist.

The unpaired yeast method is best suited when the recipe uses little baking (eggs, sugar, fats). In addition, the safety-free method is faster, since no extra time is wasted on making the dough.

Bezoparny yeast dough is used for making pies, pies, pies, cheesecakes, donuts and other baked goods.

flour - 4 cups
milk or water - 1 glass
egg - 1 pc.
fresh yeast - 20 gr.
vegetable oil - 3-4 tbsp. spoons
sugar - 1-2 tbsp. spoons
salt - 0.5 tsp

Heat water or milk in a saucepan to 30 degrees. Dissolve yeast in milk or water.
Add sugar, salt, egg - mix, then add sifted flour. Mix everything, knead not very tough dough. Knead for 7-8 minutes. Knead until it begins to lag behind the bowl and from the hands.
Add warmed oil, and knead for another 5-6 minutes. It should become homogeneous and elastic.
Place it in a large cup so it has room to grow. It will have to almost double.

In about 2-2.5 hours it will rise. Crumple it on all sides, and again leave it under the towel for 50-60 minutes.
When it starts to fall off, then you can start making pies out of it.
Crumple it, grease the table with vegetable oil. Now lay it out and start creating.

Butter yeast dough

Ideal for any oven baking, be it rolls, pies, bagels, buns, buns and many, many other goodies.

flour - 4 cups
eggs -2-8 pcs.
milk - 100 ml.
butter -4-8 tbsp. spoons
fresh yeast - 20 gr.
sugar - 4-8 tbsp. spoons
salt - 0.5 tsp
vanillin, cardamom, cinnamon - optional

Prepare a dough from warm milk, yeast dissolved in it, half sugar, and half flour. Take dishes of a large volume so that the dough has a place to rise.

Leave to ferment. The fermentation process can take everyone different time... It depends on the freshness of the yeast, the warmth in the room. On average, it takes from 1 hour to 2.5 hours.
Watch the dough, as soon as it starts to settle (and you will see this right away) you can knead the dough.
To do this, add all the other ingredients to the dough. Prepare them in advance so that they are at room temperature.
Optionally, you can add vanilla sugar, cardamom, cinnamon.
Add the remaining flour and knead.
Knead for 7-8 minutes.
Add warmed oil, and knead for another 5-6 minutes. The mass should become homogeneous and elastic.
Place it in a large cup to give it room to grow.
Put in a warm place with a temperature of at least 25 degrees (not higher than 30), and cover with a towel on top.
When the dough rises and doubles in volume, knead it and leave for a while. When it rises again, knead, and you can start cooking the pie.

Yeast with kefir

Yeast dough our hostesses are very fond of kefir. Because, having tried it once, you want to bake everything from it that only has enough imagination. Baking from it does not stale for a long time, and it turns out to be simply delicious!

Kefir-based dough is used to make pancakes, pancakes, pies, whites, pies, donuts and as a base for pizza.

flour -600 gr.
eggs - 2 pcs.
kefir - 200 ml.
milk - 50 ml.
butter - 75 gr.
fresh yeast - 25 gr. (or 1 tablespoon dry)
sugar - 60 gr.
vegetable oil 1-2 tablespoons
salt - 0.5 tsp

Heat the milk to 30 degrees and dissolve the yeast in it.

Melt the butter in a water bath. Mix kefir, eggs, sugar, salt until smooth.
Combine everything and mix well.
Gradually introduce the sifted flour into the mixture. Knead the dough. Add vegetable oil.
Knead it for at least 10 minutes to make it elastic and smooth.
Place it in a large cup so it has room to grow.
Put in a warm place with a temperature of at least 25 degrees (not higher than 30), and cover with a towel on top.
When it comes up, it should be kneaded, and once again left to part.
Then knead it again, knead it again, and start cooking the pie.

All the secrets of working with the dough

1. Always work with the dough only in a good mood, enjoy the process, and put your soul into the preparation of any dish.

2. Dissolve the yeast in warm milk or water, for the fermentation process requires a temperature of 25-30 degrees.

3. Oil is added warm for the same reason. It is better to warm the oil in a water bath. In this case, all beneficial features oils.

4. It is better to use fresh yeast, it will not be difficult to buy it.

5. The more baking in it, i.e. eggs, butter, sugar, the harder it rises. Therefore, if you use 2-3 eggs, then 20-25 grams of yeast will be enough, and if 5-6, then twice as much.

6. Where there are 2-8 eggs in the recipe, this means what kind of pastry you want to get. Usually, more eggs are added for sweet pies. And for ordinary ones - less.

7. Do not add a lot of yeast, otherwise the cakes may acquire a characteristic yeast smell, and the taste will seem bland.

8. Add salt and vegetable oil to any dough.

9. Always sift the flour, it is necessary for it to be saturated with air, then the baked goods will be tastier.

10. When mixing, do not use a mixer. The dough only recognizes hand kneading.

11. Knead it until it starts to lag from the bowl and from your hands.

12.If you used all the flour specified in the recipe for kneading, and the mass still sticks, add a little to your hands and table vegetable oil.

13. The ideal temperature for fermentation is 25-30 degrees.

14. Each time we rinse the dough, we rid it of carbon dioxide, and help to saturate it with oxygen.

15. How to determine readiness. Make a small notch with your finger. If it remains on the dough for 5 minutes, then it has already come and it's time to roll it out. If it is delayed, then you can wait a little longer.

16. Unroll it carefully and carefully. Do not apply too much pressure. Try to roll to one side.

17. While doing it, close all the windows, this process does not like drafts.

18. When baking a product, do not open the oven again - the pastry will fall off. And do not bang loudly on the oven door, it does not like harsh sounds.

That's all the secrets of a delicious, lively dough. From which you will always get delicious pastries.

Bon Appetit!

To make the pies tasty and fluffy, you need to be able to knead good dough... If you use this plate, you will always get a great dough.

The first recipe: for 3 cups of flour 4 tbsp. tablespoons of sugar, 100 g of butter or margarine, 3 eggs, 15 g of fresh yeast, half a teaspoon of salt and 3/4 cup of water or milk. You should be able to butter dough for a sweet cake.

If you follow the second version of the recipe, you will get a less rich dough, which is also suitable for sweet pies and pies.

The third and fourth options are best used for making pie dough with not sweet filling: meat, fish, etc.

How to make the dough

Dissolve the yeast in warm milk or warm water, add salt, sugar, eggs, butter or margarine (melted, but not hot) and mix with flour. Knead the dough so that it comes out of your hands. At the end of kneading, you can add a little more oil to make the dough elastic.

Let the dough rise by placing it in a warm place. When it comes up, interrupt it again, roll it into a ball and let it come up again.

How do you fix the flaws in the test if you failed?

If you did everything as in the recipe, but for some reason the dough turned out to be liquid and sticks to your hands, add flour and stir until it sticks off your hands and dishes, or add butter and mix too. Then the dough will roll out well and will not stick either to your hands or to the dishes. You can add flour first, and then butter.

When you dissolve yeast in water or milk, the liquid should be warm, but never hot. Melted fat is also added to the dough, but warm, not hot.

To make the dough come up faster, you need to put it in a warm, but not hot place, covering the dish with the dough with a lid or towel.

If the dough turns out to be dense and does not rise, this is worse, since it is probably bad yeast or you brewed it with hot fat or liquid. Try diluting the yeast separately in warm water, adding a little flour and, if they work well, pour it into the dough, add flour and fat, and knead everything together.

If a fresh batch of yeast doesn't work, add some vinegar-quenched baking soda. This dough can be considered spoiled, but you can try to bake one pie, and sometimes thanks to the soda it can be edible.

Can I prepare the dough in advance?

You can prepare yeast dough in advance, because on the day of the reception you may not have enough time. And it is worth saving in order to relax and look more attractive. But only put the dough made the day before in the freezer.

Take it out a few hours before cooking and let it thaw at room temperature... The quality of the dough remains practically unchanged after a short storage period.

Filling for pies

You can make a wide variety of filling for pies.

For sweet dough (the first option), a sweet filling of apples, pears, alcohol, peaches and other fresh fruits is good.

You can also prepare the filling from dried apricots and other dry fruits, only they must first be washed well and boiled, and then scrolled in a meat grinder.

You can make a filling from frozen fruits, jams, confitures. It is better to make such pies half-open - put a grid of dough on the top of the pie.

From unsweetened dough, you can make pies with meat, fish, mushrooms (fresh and dried), meat and cabbage, green onions and eggs, onions and eggs, with liver, carrots, etc.

How to make pies

If the pie is closed, then divide the dough into two parts, roll out one part, place on a greased and floured baking sheet or frying pan, roll out the second half of the dough, close the filling by making a hole in the center. Grease with a beaten egg on top and bake at about 230 ° C until tender.

Readiness is determined as follows: pierce the dough with a wooden stick and, if there are no traces of dough on it, the pie is ready.

Remove the finished cake from the baking sheet, cover with a clean towel and let stand for a few minutes until the crust softens. Brush with butter on top and serve.

Pies with meat, mushrooms, onions, cabbage, i.e. unsweetened should be served hot, and sweet should be cold, although this is not always the case. For example, a pie with cottage cheese is sweet, and it is better to serve it hot, but it can be warm or cold. To this pie, especially open (cheesecake), it is good to serve sour cream.

Baking seems to be something difficult and inaccessible for those who want to pamper themselves with some kind of innovation. Beginners are repelled by many stages, not only preparation, but also preparation in the form of kneading dough. And, of course, you can safely continue to buy store baked goods. But she can't compare with a fresh one, fresh from the oven, homemade cakes homemade... Butter yeast dough will great option lovers of pies and buns. And a verified cooking recipe will prove its simplicity.

How to make pie dough - ingredients

Flour - 4 tablespoons with a pea.
Yeast - 40 g or 14 - 15 g dry.
Milk - 350 ml.
Sugar - 1.5 tablespoons

Vegetable oil 1 - 1.5 tbsp.
A pinch of salt.
Flour - 600 g. Almost 4 cups.
Eggs - 3 pieces.
Sugar - 150 g.
Butter - 130 g.
Vanilla sugar - to taste, a couple of pinches.

How to make pie dough - cooking process

First, let's create nutrient medium to make the yeast work - dough.
In milk that is close to 40 ° C in temperature, you need to add the deferred flour for the dough and sugar. Mix thoroughly to dissolve them.
If desired, fresh milk is replaced with kefir or sour milk. The plus is that the baked goods will harden more slowly, but will also lose their delicate qualities. An option for replacing milk is homemade sour cream mixed with water.
Now the dishes with the dough must be placed in a dry place without drafts for 40 minutes. in order for the yeast to begin fermentation. And a hat of thick foam rose.
After a while, the bubble cap will begin to subside and fall off. This is a signal that the dough is ready.
Now it's time to create a muffin. In another bowl, mix the melted butter, sugar and eggs. You should not be zealous and beat until foamy. Routine mixing of the ingredient with a whisk or mixer at low speed is sufficient.
The contents of the two vessels are combined, salt and vanillin are added. Stir until smooth.
It is advisable to do the stage of adding flour by gradually sifting through a glass into the liquid and stirring. If you have experience with the dough, you can pour flour in another dish, make a hole and pour the dough there, stirring.
When it is no longer possible to stir with a spoon or other device, we transfer the dough to the table and knead it with our hands.
After lubricating your hands with vegetable oil or wearing baking gloves, knead the dough for 5 - 10 minutes, until there are no lumps. And until the dough becomes pliable, soft and elastic. Also, it should not come off in droplets. And it is worth adding more flour if it is watery. The dough will feel fluffy at the end.
To make the dough rise a little, it is covered with a towel (without wrapping it up) and placed in a warm place for 1.5 - 2 hours.
After this time, we take out and knead a little, without adding flour, for greater elasticity. The dough is now ready for sculpting the desired shapes.

The dough liquid should never be hot, otherwise the yeast will burn and not rise.
Flour always and for everything must be sieved and selected of the highest quality. This will affect the ease of the test.
If after stirring the dough does not rise, you can stir it by placing it for 15 - 25 minutes. in the refrigerator. And then return to a warm and cozy place again.
Excess vibrations and air currents interfere with the dough, so it is better to put it in an oven that is not turned on during the rest phases.
Always choose only fresh ingredients for home cooking.
In order not to dry the dough with flour and to reduce its sticking, you can grease the board or table, as well as your hands with vegetable oil. No pronounced smell and taste. This will also have a positive effect on the splendor of the products.
Bake at a temperature of 150 - 180 ° C in a preheated oven in the Pastry Oven mode with the fan on (if any). The pastry should be greased with yolks to convey a pleasant varnish color and in no case should you disturb the first minutes in the oven until the crust appears.

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

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

And what a variety of pies in Russian cuisine - are they open or closed pies, pies, pies, kurniks, rolls, pies, shanies, cheesecakes. And every good hostess tries to surprise guests and loved ones with her culinary masterpiece.

Pies are baked from yeast or unleavened dough... Yeast dough for pies is still considered the highest culinary skill, since it requires culinary experience and knowledge of the secrets of making lush yeast dough. Even from my own experience, I can say that according to the same, seemingly proven recipe, yeast dough might not have worked out earlier. I began to read a lot about him and realized that yeast dough for pies requires a reverent attitude towards itself, 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 can be unpaired and sponge. Let's consider how to make a yeast dough for a pie and how the sponge dough differs from a bezoparny dough.

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

For the preparation of the sponge dough, the dough is preliminarily prepared. To do this, 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 butter dough with the addition of butter, margarine, sour cream, then such a pastry "weighs down" the dough, and without dough it simply will not rise. For butter pies dough with dough is more suitable. Pies and pies are also made from unpaired yeast dough, but more bland.

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

The process of preparing unpaired yeast dough consists of just one stage - to 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 ° С, i.e. slightly lukewarm.

Important! You cannot overheat the milk, so do not leave it while heating.

2. Put yeast in warm milk, grind 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 moody. The indicated proportions should be strictly observed. If you overdo it with yeast, the dough rises faster, but the pies will have a pungent yeast odor. If you add more sugar than the norm, the fermentation process of the dough will slow down.

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

4. The turn has come to add flour. Be sure to sift the flour through a sieve, so it is saturated with oxygen and the dough is airy. We knead the dough with our hands.

5. Add fats to the dough. To do this, I pre-soften the butter (I sometimes use margarine) until soft. In some recipes, butter is melted to a liquid state, but nevertheless, I recommend heating the fats quite a bit so as not to disrupt 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 a comfortable growing environment - avoid drafts, keep warm and sufficient air at all times.

8. When the dough rises, knead it slightly. Thus, we free it from accumulated gases and enrich it with oxygen.

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

10. After shaping the pies or pies, let them stand for another 15 minutes.

Unpaired yeast dough for pies with dry yeast

This recipe is suitable for rich, sweet cakes. 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 to fresh yeast is approximately 1: 3, i.e. for 1 gr. dry yeast accounts for 3 gr. fresh. In 1 teaspoon about 3.5 gr. dry yeast.

Ingredients:

milk - 1/2 stack.
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 in flour, previously sifted through a sieve. Knead the not steep dough. If you knead with a combine, 6-7 minutes will be enough. You will have to work with your hands for 10-15 minutes. If the dough is not too soft, you can pour in a couple of tablespoons of warm milk during kneading.

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

5. Put the dough on the table, stir 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 rises, we knead once, put it back 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, rolls and cakes.

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

Spicy yeast dough for pies

Yeast dough on dough differs from non-steam dough in that first a dough is prepared, consisting of yeast, water or milk and flour. The dough must ferment, and only then add the rest of the rich ingredients - fats, sugar, eggs and the remaining flour. Pies or pies, in the recipe of which there is a lot of baking - 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.

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

2. Pour 1 tsp to 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 fall, drive eggs into the dough, add the remaining sugar, salt and pre-melted butter.

6. Add the sifted flour in small portions.

7. Stir all the ingredients thoroughly, and when the dough becomes thick, put on the table, dusty 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 knead it - gently pat on the dough with our fists. It will settle, then cover it again and leave it to rise again for 30-40 minutes. You can do the workout 2-3 times, but I get around 1-2 times.

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

Yeast dough for buns

According to this recipe, you get rich, soft as fluff and very delicious buns... These buns are baked in the oven. We will cook the dough with 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 a portion - 2.5 gr.), Mix everything.

Pay attention: we use half of the specified products for dough.

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 out of it. Such a dough will mature longer than a traditional, more liquid one.

4. Cover the dough with foil 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. The result is a liquid mixture.

6. Separately prepare a dry mixture of the remaining flour (250 g) and yeast (2.5 g).

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

8. Knead the dough.

9. Mix margarine or butter into the dough in small portions. 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 is liquid and irregular in shape. This dough is different from the elastic traditional dough, but do not add more flour.

11. To mix this batter applicable French technology- lift the dough with both hands, stretch to the sides and fold. Knead the dough for about 10 minutes. At the end, it should no longer stick to your hands.

12. Put the dough in a bowl greased with vegetable oil for 3 hours. The yeast dough for pies should be 2-3 times larger.

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

14. Grease 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 long 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 in 1 glass warm water... We leave aside for the time being to become more active.

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

3. It turns out a crumbly dough. Pour it with boiling water and stir thoroughly until the lumps disappear. Leave to cool slightly for 5-10 minutes.

4. Pour the diluted yeast into this dough.

5. Add flour (2-2.5 cups) and stir. When the dough has absorbed all the flour, add about 1 more glass. You have to feel when there is enough flour for the dough. But do not overdo it, otherwise the dough will turn out too steep and the pies will turn out to be 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 onto your hands and mix it into the dough.

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

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 a large amount of sunflower oil, one might say deep-fried. Put the pies in the pan with the seam down, so they will not creep.

Lean yeast dough

During the fast, there are restrictions on the use of certain foods - meat products, dairy products, fats and eggs are prohibited. On my blog there is, there you can choose according to your taste. And if you wanted pies for a post, this is quite possible. Prepare delicious pies according to the recipe of Father Hermogenes on water without eggs and milk. You can think of them and very delicious 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 lush and very tasty.

I hasten to assure you that there is nothing complicated here. And to surely work out delicious pies or pies, you just need to know some cooking secrets.

Yeast dough is based on yeast. The quality of the test depends on them. The yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated by sugar.
Maintain the temperature of water or milk correctly - not lower than 28 ° С and not higher than 30 ° С, otherwise the yeast will either solidify or cook and the dough will not rise.
Already by the way the liquid with yeast foams, you can determine the quality of the future dough.
All dough products must be warm. Prepare eggs, flour in advance, let them be at room temperature.
When kneading yeast dough, there should be no drafts in the kitchen - close all windows and doors.
I heard a belief that even loud noises can "frighten off" the dough.
Be sure to sift the flour through a sieve to enrich it with oxygen.
Add some vegetable oil to the dough - the dough will become more elastic and tender.
Do 1-2-3 workouts as you rise the dough.
Avoid direct contact of yeast and fats, otherwise yeast activity may decrease.
Never cover the kneaded dough with a lid, it should breathe. Cover the pot with a kitchen towel or cling film.
Choose a dough pan that is not too wide, otherwise the dough will flatten out along the bottom and will not find support for lifting.
Keep the pot of dough in a warm place. You can wrap it up 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 tight dough. Firstly, it will not rise well, and secondly, products made from such dough will be tough.
Don't overdo the dough. Watch it rise, exercise and start cooking on time. If the dough is too old, the cakes can be sour and tough.
Yeast dough keeps well freezer... If there is a lot of test, save a part for the next time, it is very convenient.
Be sure to leave the formed products for proofing for 15-20 minutes before sending to the oven.
Brush the top of the pie with an egg or yolk. I recommend greasing pies baked in the oven with melted butter.
The baking temperature of pies made from butter yeast dough is slightly lower (190-210 ° C) than non-tasty (220-240 ° C).

I hope that making yeast dough did not seem too tedious to you. After all, the result is such delicious culinary masterpieces that any housewife can be proud of her skill.

Bon appetit and delicious pies!

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

Any housewife dreams of pies that can be made as if by magic - one, two, and you're done!

Now I will tell you about the dough recipe just for such. It has been tested many times, and every time it is an invariable success!

What is the advantage of this test

1. For its preparation, the most common are used, simple products, which any hostess always has at home.

2. This dough is very economical, since the range of products for it is minimal, and besides, they are cheap.

3. Its preparation is very simple.

4. Pies from this dough always come out well. Forget worrying - it will work, it won't work ... The result will always be great!

5. Pies do not dry out of it. Moreover, on the second day they are no worse, and even better than on the first. Although they do not always live up to the second day, because they are immediately eaten.

As you can see, this dough consists of solid merits. That is why I added it to my "gold reserve" of recipes, and now I share it with you.

What is required to prepare it:

2 cups of flour;
- 3/4 cup kefir;
- 1/4 cup vegetable oil;
- 1 tsp soda without top (no need to add vinegar to baking soda!).

If you are baking a pie with a sweet filling, you can add 2 teaspoons of sugar to the dough (but not necessary).

Chopped meat;
- apples;
- dried fruits (dried apricots, prunes, dried apples);
- cottage cheese (good, loose);
- Carrots with hard-boiled eggs (50:50 ratio);
- cabbage with hard-boiled eggs.

You can bake this pie with mushrooms, potatoes, thick jam, I'm just not a fan of these fillings.

As I said, the next day the dough is even better than right after baking.

Bon Appetit!