Russian cuisine has always been famous for its pies. Housewives invariably prepared yeast dough for pies for all holidays. And the word pie itself most likely came from the word "feast" - a festival. And the saying “The hut is not red with corners, but red with pies” suggests that pies were a symbol of well-being.
In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of "bread and salt", they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor's kids with "grandmother's pies" - buns, bagels, pretzels and vitushki.
And what a variety of pies in Russian cuisine are open or closed pies, pies, kulebyaks, kurniki, kalachi, pies, shanezhki, 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 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. Let's consider how to prepare yeast dough for a pie and how sponge dough differs from doughless dough.
For unpaired yeast dough, the yeast is diluted with milk and immediately mixed with all other ingredients. The dough is left to rise for about 1-1.5 hours.
To prepare the sponge dough, the sponge is pre-prepared. To do this, the yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.
So why, you ask, complicate your life with dough, because the same dough is obtained in a safe way. And the trick here is that if you decide to make pies or pies from pastry with the addition of butter, margarine, sour cream, then such pastry “weights” the dough, and without dough it simply will not rise. For rich pies, sourdough dough is more suitable. 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 a more crumbly dough, then instead of 1 egg, you can drive in 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. We spread the dough on the table, knead it with our hands and leave it in a bowl covered with 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 as fluff and very tasty buns are obtained. 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 the liquid sugar mixture to it, then add the 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. To knead such a batter, we use 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 another great 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 a large amount of sunflower oil, you can say 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. Prepare delicious pies according to the recipe of Father Hermogenes on water without eggs and milk. You can also come up with a very tasty filling for lean pies - with mushrooms, cabbage, apples or jam.
20 secrets of fluffy yeast dough
It is believed that yeast dough for pies is very capricious and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.
I hasten to assure you that there is nothing complicated here. And in order to make delicious pies or pies, you just need to know some cooking secrets.
- The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
- Correctly maintain the temperature of water or milk - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either freeze or boil and the dough will not rise.
- Already by the way the liquid with yeast foams, you can determine the quality of the future dough.
- All products for the test must be warm. Prepare eggs, flour in advance, let them be at room temperature.
- When kneading yeast dough in the kitchen, there should be no drafts - close all windows and doors.
- I heard a belief that even loud noises can “frighten away” the dough.
- Be sure to sift the flour through a sieve to enrich it with oxygen.
- Add a little vegetable oil to the dough - the dough will become more elastic and tender.
- During the rise of the dough, do 1-2-3 stretches.
- Avoid direct contact between yeast and fats, otherwise the activity of the yeast may decrease.
- In no case cover the kneaded dough with a lid, it must breathe. Cover the pot with a kitchen towel or cling film.
- Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for lifting.
- The bowl with the dough should be kept in a warm place. You can wrap it with something warm, you can put it in a basin of warm water, maintaining a warm temperature all the time.
- Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more active the yeast will work.
- Do not knead a tight dough. Firstly, it will not rise well, and secondly, products made from such a dough will be tough.
- Don't overcook the dough. Watch his rise, do a warm-up and start cooking in time. If the dough is left to rest, pies can be sour and tough.
- Yeast dough keeps well 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 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. Indeed, as a result, such delicious culinary masterpieces are obtained 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.
Butter dough is the richest base for baking. It is seasoned with fats (butter or spreads), sugar and egg yolks, which cannot but affect the taste and culinary properties of the finished baking. The aroma of hot baking spreads throughout the house, beckons and calls. The dough turns out to be fried, porous, elastic and has a particularly bright taste. Baking can be eaten with sweet and savory fillings or even without anything at all.
Universal pastry dough
We offer a way to prepare a dough suitable for any occasion. With it, it’s easier than ever to make both closed and open pies, rolls without filling or pies with many fillings. You will need up to three glasses of flour in / c, 1.5 tsp. dry yeast, a couple of eggs and a glass of milk. From bulk, take only a spoonful of sugar and a pinch of salt.
This dough is prepared in a steamless way.
- Place the flour and dry yeast into the bowl. In another container, milk is heated, 2 eggs are introduced into the liquid, salted and sugar is added.
- A mixture of milk and eggs is added to the flour with yeast. The dough is gently kneaded with a whisk. When all the lumps are collected together, you can add a couple of tablespoons of oil dissolved in the bath to them.
- Now, from everything that is in the bowl, you need to form a lump and send it to the work surface. Gradually introducing flour, form an elastic, not sticky dough.
- We remove the muffin to where it is warmer, and cover it with a clean cloth so that it does not wind up. We are waiting for about 3 hours. We crush the dough right in the same bowl in which it was insisted, and let it rise for the last time.
In less than an hour, it will be possible to remove the dough from the bowl and use it for its intended purpose.
Cooking for pies
The dough for pies should be sticky, and slightly denser than the basis for buns. It is important that the blanks do not float during baking and do not lose their appearance.
- First, mix all the bulk ingredients: half a kilogram of flour, three tablespoons of sugar, a bag of dry yeast and salt on the tip of a knife.
- Let's heat the milk to body temperature. Drop some liquid on your wrist. If the degree of heating is normal, the hand will not feel either cold or hot. Pour this milk into the flour mixture.
- Let's introduce 2 chicken eggs into the future dough. In the same way as milk, heat half a glass of vegetable oil. We send the liquid ingredients to a common bowl and stir with a silicone spatula.
- We scrape out a shapeless lump from the bowl, send it to the work surface and knead with our hands a tender, pliable dough. We form a ball out of it, put it back in a bowl, tighten it with cling film on top and put it in a warmer place.
- Let's wait about an hour. The dough will fill with air bubbles and double in size. Let's release excess gas from it, cover it again with a film and let it rise a second time.
- We take the finished base out of the bowl, crush it from all sides and divide it into pieces convenient for further purposes.
Mixing in a bread maker
Making dough in a bread machine is a pleasure. While the technique is doing business, you have a lot of free time.
- Pour a glass of milk into the machine bowl.
- Add one beaten egg, 50 g of melted butter (introduce it slightly cooled) and a pinch of salt.
- Immerse half a kilogram of flour in a container.
- Sprinkle the entire contents of the bread machine with a tablespoon of granulated sugar and yeast. A sachet will be enough for this amount of flour.
- Select the "Dough" mode and the automatic program will do everything by itself. The sweet base will cook in about 1 hour and 20 minutes.
Lush sweet yeast dough
Sweet yeast dough is the best base for homemade buns and pies with fruit or jam.
- For kneading, we will use quick dry yeast (11 g). They must be poured with half a glass of heated water and activated with sugar (a spoon is enough). Let the yeast work for 20 minutes.
- In the meantime, sift a pound of flour and heat a couple of glasses of milk. Let's mix the ingredients. We introduce the yeast mixture here, cover the workpiece with a film and let it rise. This process will take 30 minutes.
- The next step is to introduce another half a kilogram of flour, a little sweet sand, a pinch of salt and a couple of tablespoons of oil dissolved in the bath.
- We collect the resulting mass with a spoon and begin to knead. We will continue until it stops sticking to our hands.
- Remove the lump in heat and cover with a towel. Let's wait until it doubles. After an hour, we will take out the dough, ready for molding.
Recipe for kefir
Kefir dough is convenient to prepare in the evening. You can forget it in the refrigerator until the morning, and when you wake up, stick delicious pies with sweet and salty fillings.
The recipe uses active yeast (11 g). They are placed in heated kefir (330 ml). 50 g of granulated sugar, 50 g of sunflower oil are added to this mixture and the entire portion of flour (600 g) is sifted.
The dough is first kneaded with a spatula and then with your hands. It turns out a little sticky - as it should be. Put the base in the refrigerator overnight, and by morning it will rise and be ready for molding.
How to make a bun base
For the preparation of the most delicious pastry, we will use pressed baker's yeast.
- We heat half a liter of milk and crumble a whole briquette (50 g) of yeast into it. Dissolve them with a whisk.
- In another bowl, turn two chicken eggs with a glass of granulated sugar into a stable foam.
- Combine the resulting mass together with milk sourdough. Add 2 tablespoons of sunflower and melted butter, the contents of a pack of vanilla and about a kilogram of flour.
Sweet dough for buns will knead easily. It will acquire a smooth texture and a yellowish color. A lot of bubbles form in the crumb. You need to let the dough stand warm for about an hour, and then it will be possible to cook buns from it.
Fresh sweet dough
Unleavened dough is suitable for molding pies and closed pies. It has no sugar, so it goes well with minced meat and fish, as well as with porridge stuffing, with the addition of cabbage, mushrooms or eggs.
The recipe does not include the addition of yeast. All products must be refrigerated.
- First sift 1 kg of flour.
- Then I separately mix two glasses of milk, 2 teaspoons of salt, one egg and a spoonful of butter.
- The chatter is combined with flour and a crumbly dough is kneaded. It will resemble sand in consistency.
- The dough is allowed to stand under the film for 30 minutes.
On margarine
Fatty dough holds its shape well and does not fall apart when baking. Pies and buns are made from it.
Fats improve the binding ability of flour, which is why butter is added to the dough. But sometimes it is replaced with margarine. Buns from such a rich base are well browned in the oven.
- It is necessary to sift half a kilogram of flour.
- Stir it with a bag of fast-acting yeast, granulated sugar (60 g) and a pinch of salt.
- Slightly warm milk (230 ml), two eggs and dissolved margarine (70 g) should be added to the mixture.
- The ingredients are kneaded into a soft, non-sticky dough and form a bun.
- The workpiece is sent to heat for an hour and a half to rest and come up. After increasing the number of bubbles, the dough is punched down and cut into pieces.
Sour cream option
Quick fragrant dough is prepared on sour cream. It is easy to mix, does not require special ingredients and has a pronounced creamy taste. In addition, it bakes well and forms a crispy crust.
The dough mix is made very quickly:
- From 0.5 kg of flour we will make a slide, we will push a recess in it.
- Put all the ingredients in a hole at once (2 teaspoons of quick yeast, 3 tablespoons of sugar, a teaspoon of salt, 2/3 cups of water, an egg, 50 ghee and 100 g of sour cream).
- Gather the dough with your hands and knead into a uniform ball.
- Set aside for 30 min.
The dough rolls out well. Smooth, ruddy cakes come out of it.
Milk based
Milk is almost always present in the composition of the pastry. It helps to maintain the shape of the finished product. Most often, stuffed pies are made from such a semi-finished product. Prepare a savory milk-based dough.
- Combine 150 g of flour with 5 g of dry yeast, a teaspoon of granulated sugar and 200 ml of milk.
- Stir the dough to the consistency of sour cream and wait until a foamy “cap” rises above its surface.
- In the next 350 g of flour, break 2 eggs and put an additional yolk. We will send 70 g of refined oil and a pinch of salt to the mixture.
- We collect the lumps with a spoon and pour the approached dough. Turn the dough over onto the countertop and knead until it turns into a uniform, smooth bun.
- We put it back in the bowl and send it to proofing. After an hour and a half, it will rise and be ready for cutting.
Sweet pastry with mayonnaise
Mayonnaise dough is a pleasure to work with. It leaves the most pleasant impressions - it is well molded, it turns out tender and elastic. Pies from it do not get stale for several days.
You do not need to add butter and eggs to this dough, as they are already present in mayonnaise.
- Mix half a glass of milk and water. We dilute 25 g of fresh yeast and 4 tablespoons of flour in a liquid, add 10 g of granulated sugar and leave the dough under the film to rise.
- After the “cap” has fallen off, sift another 4 cups of flour into the sourdough and put 150 g of mayonnaise there.
- On the table, knead the elastic dough and put it in heat for 1.5 hours.
- The yeast base must be allowed to rise once, after which it should be kneaded, all excess air should be released and put on the blanks.
Quick recipe
Let's finish the series of tips with an unusual yeast dough recipe. It does not mix quickly, but rises very quickly. In order to get a ready-made semi-finished product, you need to wait only 20 minutes.
- Let's grind 20 g of pressed yeast with a tablespoon of granulated sugar. Pour in a glass of warm milk and mix in 70 g of flour. The dough will rise in 15 minutes.
- To it we add 100 g of melted butter, a chicken egg beaten with a pinch of salt and 450 g of sifted wheat flour.
- Gather the dough into a ball, knead with your hands and put in a bag. Put it in the bottom of a deep saucepan filled with cold water. After 20 minutes, the workpiece will increase significantly in volume.
- After that, the dough can be removed from the bag and used to form savory pies.
Calories: Not specified
Time for preparing: Not specified
Butter dough has always been considered the best for making homemade pies. You can use any filling, but if the dough turned out to be unsuccessful, then no filling will save the dish. Therefore, today let's learn how to cook real pastry, the most delicious and tender, which you can easily cook at home. The dough according to this recipe is very tasty and tender, and this is the most important thing for baking. If someone does not know, then the dough is considered rich, to which milk, eggs, butter are added. These are the products we will be using today. Stock up on fresh milk, butter, and eggs to make a great one. What is important for sweet dough is the observance of the temperature regime. All ingredients should be either warm (milk, butter) or room temperature (eggs, yeast). Since I store yeast (both dry and raw) in the refrigerator, they also need to be taken out in advance and put on the table. We do not take the products immediately from the refrigerator, but take them out in advance so that they lie on the table for about 30 minutes.
Required products:
- 550-580 grams of flour,
- 180 grams of milk,
- 100 grams of butter,
- 8 grams of dry yeast,
- 1 chicken egg,
- 1 tables. l. granulated sugar,
- 0.5 tsp. l. salt.
Recipe with photo step by step:
I heat the milk, then pour granulated sugar into it to make a dough. 
I add yeast to the sweetened milk, stir several times and leave, covered with a towel, so that the dough rises and becomes more magnificent. It takes 15-20 minutes for the yeast to activate. 
When the dough rises, add melted, but already cooled butter to it. 
I add half the flour to the dough to first knead the liquid dough and not overdo it. It is better to add flour a little later so that the dough does not come out clogged and tight. Butter dough should be tender, soft and airy. Then the pies will be delicious. 
I crack one chicken egg. I use both protein and yolk for dough. I salt the dough a little to improve its taste. 
Add the remaining flour with spoons, knead the dough into a homogeneous lump. I leave the ball of dough to rise. 
It is convenient to put a bowl of dough in a deep bowl with warm water, cover it all with cling film, while creating a vacuum for the dough. After 50 minutes, the dough will rise three to four times. 
Prepare delicious and lush dough from such a dough.
Whoever was a student cannot understand how delicious freshly baked pies can be, especially after a long mental work. Stand in line to buy the desired pie, enjoy the taste. How great it was. That's real nostalgia. And what if you get nostalgic and try to cook the same pies at home? You can try, and if you try, you will be able to make it even tastier!
This pastry dough for pies in the oven is incredibly tasty and simple. You can make many delicious sweet buns and pies from it. You can choose apples, pears, condensed milk, jam, etc. as a filling. The main thing is to make a delicious dough and not make a mistake with the ingredients.
Set of products for cooking
- 1 kilogram of flour;
- 2 glasses of milk;
- 6 chicken eggs;
- 1.5 cups of sugar;
- 300 grams of butter (you can take margarine);
- 50 grams of fresh yeast (11 grams of dry);
- 1 teaspoon of salt;
- Vanillin or vanilla sugar to taste.
Recipe
- Step 1. Take a clean deep bowl and sift the flour into it.
- Step 2 Meanwhile, heat the milk in another saucepan.
- Step 3 Start preparing the brew. Take warmed milk, dissolve the yeast in it and add a little flour, no more than 2 cups. Mix everything well, cover with gauze and put in a warm place closer to the battery.
- Step 4 Separate egg yolks from whites. Divide them into different bowls. Rub the yolks with sugar.
- Step 5 Melt margarine on the stove, however, it should not be too hot so that the yeast does not cook.
- Step 6 When the dough rises, you need to get it, add salt, add the yolks with sugar, vanillin and warm margarine (butter). Mix everything until smooth.
- Step 7 Whisk egg whites into foam. You can do this with a whisk or a mixer. The main thing is to do it quickly.
- Step 8 Gently fold the egg whites into the batter, then add some of the remaining flour.
- Step 9 Mix the dough. It is better to knead it with your hands, so the dough is easier to feel, and therefore easier to understand when it is ready. The finished dough should lag behind the walls of the dishes and not stick too much to the palms.
- Step 10 After the dough is completely kneaded, you need to cover it on top with a towel, gauze or napkin and put it in a warm place.
- Step 11 When the dough rises, you will need to besiege it. It's better to do this twice. Then the sweet dough will be much softer and more airy. Of course, this way the dough will turn out not so fast, but incredibly tasty.
- Step 12 Pies from such a dough need to be baked in the oven at the maximum temperature for a certain time. The length will depend on the size of the pies and their shapes. You need to take it out when a characteristic smell appears, and the pies themselves are covered with an appetizing crust.
Advice: in addition to pies and pies, you can also cook Easter cakes from such a dough in the oven. But then you need to add raisins or dried apricots to the dough recipe. And the addition of vanilla will be a must.
Such rich yeast dough for pies is relatively fast, of course, you will have to work a little, but the result will meet all even the wildest expectations. The pies will simply melt in your mouth, which is exactly what this recipe does.
Shortcrust pastry for pies
This recipe can be very unusual, as shortbread pies are a rarity. Pies are a different matter, but pies are something new. Can't believe this is possible? Then take the recipe, the ingredients, try making shortcrust pastry for pies and make sure that nothing is impossible!
A set of products for making dough
- 200 grams of flour;
- 100 grams of margarine;
- 50 grams of sugar;
- 1 chicken egg;
- 1 pinch of salt.
Recipe
- Step 1. Take flour, preferably the first or highest grade, sift it and pour it onto the prepared work surface.
- Step 2 Make a small indentation in the poured flour, into which you need to pour the melted margarine, break the egg, add salt and sugar.
- Step 3 Start kneading the shortcrust pastry. This should be done with a large knife.
- Step 4 Place the kneaded dough in the refrigerator for half an hour.
- Step 5 After the time has elapsed, the dough must be taken out of the shortbread dough, rolled into a sausage and cut into several pieces. After that, you can sculpt pies.
Shortcrust pastry for pies needs to be baked in the oven, so it will not lose its taste and remain just as crumbly. In addition, this dough is perfect for making pies.
In my old notes, I found a recipe for a yeast dough called "Air", which at first glance combines the incompatible - yeast and soda. I rummaged through books and walked through the expanses of the Internet, read reviews and discussions on this topic. I learned that no one knows how these two components work together, but in Hungarian cuisine this combination is traditional. And according to this, I concluded that until you try it, you won’t understand anything (it’s not for nothing that I once wrote down the recipe). I made it once and the dough turned out just a fairy tale!
It's with apples.
Thought it might just be a coincidence, lucky? Yesterday I made the dough again and baked pies out of it. The result exceeded all my expectations - pies are airy, soft, tender - SUCCESSFUL BAKING. Making the dough is easy and simple, it fits very quickly, literally in 30-40 minutes at room temperature and has no yeast or soda flavor.
Yeast dough with the addition of soda "Air"
It will take
2 tbsp milk, 200 g margarine, 3 tbsp odorless sunflower oil, 2 tsp dry yeast, 1 tsp baking powder or 0.5 tsp soda, 2 tbsp sugar, 1 teaspoon salt, 2 eggs + 1 egg for lubrication, 1 kg 50 gr - 1 kg 200 gr flour or if in glasses (250 gr), then 6.5 - 7.5 glasses.
Advice
It is better to sift flour for dough to get rid of solid impurities and saturate it with air, so that the dough will become more airy and fluffy.
The amount of flour needed to knead the dough depends on the quality of the flour. The best flour is high in gluten. For this reason, the recipe does not contain exact data on the required amount of flour.
Cooking method
Dissolve yeast in warm milk, add eggs, salt, sugar, melted warm margarine and mix everything well. To the resulting mass, add half the flour mixed with soda (not slaked) or baking powder, mix well, then add two tablespoons of sunflower oil and add the rest of the flour little by little, stirring well. The dough should be elastic and homogeneous, but it still sticks to the hands. Pour 1 tablespoon of sunflower oil onto the dough and knead it again, just a little so that it does not stick to your hands. Cover the dough with a film or a napkin and leave for 30-40 minutes.
If the dough has risen, but the filling is not yet ready, the dough should be kneaded, covered again with a film and set aside.
When everything is ready, you can start sculpting pies,
As soon as they come up, gently brush them with egg. And so that the pies turn out to be more beautiful and shine better, brush with an egg again.
I really regret that I didn’t write about the temperature regime earlier and because of this, not everyone got pies, but better late than never
Bake pies at a temperature of 200 degrees for 15 - 20 minutes, until golden brown. The baking time depends on the oven. If the pies are browned on top and pale on the bottom, then cover them with a sheet of paper and continue baking until the bottom of the pies is ready.
Any filling for pies will do. But I liked the non-sweet one more with this test.
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