Pies made from yeast dough on water. How to make delicious yeast dough for pies. Fluffy dough for pies with milk

Very quick yeast dough

Do you know that pies made from yeast dough can be baked very quickly? So fast that the filling for the pies needs to be prepared first - then, most likely, there will be no time to deal with it. Moreover, speed here does not at all come at the expense of quality: pies made from this quick dough are soft, tender, very tasty, and do not go stale for a long time. How long? When I received this recipe, they assured me that it would take a week. Don't know. For me, they finish eating them on the second day at most, and look around in bewilderment - is that all already?!

I have made the dough according to this recipe many times, it turns out incredibly tasty. I made pies, pies, and simple little buns, everything remains tender, airy and not stale for several days. Or you can just make a bar.

Ingredients:

Stage 1:
1 tbsp. dry yeast (best obtained from active or simple fast-acting yeast, without additives for baking or pizza)
2 tbsp. Sahara
3 tbsp. flour
300 ml warm water or milk (I use water)

Stage 2:
1 tsp salt
1/3 cup vegetable oil (250 ml cup)
flour (I use 2-2.5 cups, regular faceted)

Let's start cooking:
Mix all the ingredients of the first stage in a bowl:

Mix everything well and leave for 15 minutes in a warm place:

After 15 minutes, proceed to the second stage, add oil and salt:

Gradually add sifted flour in small portions and mix dough until it stops sticking to your hands. Place in a warm place again for 15 minutes:

Dough will rise by about 1.5 times. From the specified amount of products, a little dough is obtained; I get 1.5 trays of pies or 1 koloboks ( donuts).

Pies with meat:

Dumplings (koloboks):

Talk that yeast dough is difficult to prepare is greatly exaggerated. In fact, everything is simple - you just need to follow the sequence of all actions and know culinary secrets. About this in our article.

The most important thing in pies is the elastic dough. So that it does not tear when modeling and baking.

Required Products:

30 grams of any vegetable oil;
3 thin glasses of flour (highest grade);
egg;
200 ml boiled water (necessarily warm);
half a packet of dry yeast;
salt – 2 pinches;
sugar – 20 g.

The whole process will take 1.5 hours.

Pour salt and sifted flour into a heated cup. Add vegetable oil, dry yeast from the bag.

Mix everything. After this, pour in water and egg. Knead the dough well and form it into a ball.

Place the ball on a table sprinkled with a thin layer of flour and knead it. Form a ball again and place it in the prepared deep pan, cover with a cloth. Leave the flour product to rise for 60 minutes in a warm room.

Yeast dough made from dry yeast and water for pie

It is better to add vegetable oil to the dough for pies, because butter makes it heavy and not fluffy enough. If you like cream, then take equal amounts of both.

Products needed:

350 g baking flour;
200 ml water (warm only);
fresh egg;
15 g yeast (fast acting);
50 g white sugar;
5 g fine salt;
60 g refined oil.

It will take 2 hours to prepare.

Let's look at the stages of preparation step by step.

Step 1. Grind a fresh egg with two tablespoons of sugar. Add salt, warm water, yeast and beat well.

Step 2. Pour in refined oil (60 g), add flour, knead.

Step 3. Knead until it becomes elastic and comes away from the sides of the pan and your hands.

Step 4. Close the pan tightly and place it in a warm place.

Step 5. When the product is ready, cut it into pieces and form them into balls. Give them time to distance themselves.

Recipe for yeast dough on water without eggs

Making the dough is very simple. A little experience and some dexterity are required. For example, if the recipe does not contain eggs, you will have to increase the amount of yeast used.

Required ingredients:

butter of any fat content – 2.5 tbsp. spoons;
flour (high grade) – 1.5 cups;
instant yeast - half a packet;
200 ml warm water;
2 pinches of salt;
fine sugar - 1 tablespoon.

Can be prepared in 2.5 hours.

Preparation:

Mix flour with yeast, sugar and salt in a deep bowl. Add warm water, mix well. When the dough has risen, knead it well and place it on a table sprinkled with a small amount of flour. Note: the cooking container must be selected in a suitable size, taking into account that the dough doubles in volume when rising;
To rise, put it in a warm place again (in an oven preheated to 40 degrees or in a pan with heated water). After about 60 minutes, knead again on the table with flour;
As soon as the dough has risen (after about two hours), knead it and leave it alone for an hour. Then knead again with your hands and you can start baking.

Yeast dough on water for whites

Yeast dough, prepared according to all the rules, rises well, and products made from it do not come apart during baking.

Required ingredients:

a packet of yeast (dry);
2.5 glasses of heated water;
30 grams of granulated sugar;
50 grams of refined oil;
8 g fine salt;
4 incomplete cups of flour.

The total cooking time will be 2 hours.

To prepare yeast dough for whites, you will need to grind flour, sugar, one egg with refined oil. Add yeast, water, salt.

Mix everything with your hands. Place the mixture on a work board and knead it thoroughly. It should be elastic, but not tight. Place the dough prepared for the whites in a tall bowl and cover with a towel. When it rises, you can take it out and fry the belyashi.

Quick yeast dough with water for pizza

You can make pizza quickly if you use our recipes. We offer two options for a “quick” test.

Products:

warm water – 100 ml;
dry yeast – 8 grams;
sugar – 10 g;
salt – 4-5 g;
sunflower oil – 35 g;
sifted flour – 250 g.

It takes 30 minutes to cook.

The step-by-step cooking recipe is as follows.

Step 1. Heat the water a little and add any instant yeast into it, stir well.

Step 2. Combine the egg with sugar, beat, add salt and sunflower oil. Mix until smooth and add water and yeast.

Step 3. Sift the flour into a large container, make a funnel in it, pour in the slowly prepared mixture, knead thoroughly and roll into a bun.

Step 4. Wrap the bun in gauze and place it in a container with heated water (temperature no more than 40 degrees).

Step 5. When the flour “ball” floats to the surface, you can roll it out and make a pizza out of it.

With the same ingredients, you can cook it a little differently.

Mix dry yeast with granulated sugar. Pour warm water into this mixture in a thin stream. Cover the container with a napkin and let the yeast sit for a while. Readiness is indicated by a brown foam cap on the surface of the liquid.

Pour flour into a bowl, add butter, salt, and pour in the yeast mixture. Knead and place in a warm place for 20 minutes.

When it doubles in volume, you can start baking the pizza. The result is a soft yeast dough that is easily rolled out into a thin layer. Which is exactly what you need for pizza.

And one more little tip: it is better to put less flour in yeast dough with water than to add it. You can always add flour, but you can’t remove it. The correct amount of bread flour always improves the dough, makes it elastic, and this in turn is reflected in the baked goods.

The following video very clearly shows how to prepare yeast dough using water.

1 Heat the water to a temperature of approximately 40-45C, add 1 tbsp. sugar and add yeast, stir well. Yeast loves a warm and sweet environment, so the liquid must be warm.

2 Place the yeast in a warm place until a foam cap appears; after the foam rises, it can settle - this is a normal natural process.

3 Mix the eggs with salt, beat well with a whisk, add sugar and butter.

4 Combine the egg mixture and yeast.

5 We begin to pour in the sifted flour in portions through a fine sieve. If you sift the flour, it is saturated with oxygen, which will add more airiness to the finished product. Add the flour in small portions, kneading the dough well each time, first with a whisk, then, when the dough becomes thicker, start kneading with your hands. It is necessary to take into account that flour is different and each flour has its own gluten, 400 grams of flour may be enough for you, but someone will need all 600. Be careful and do not overload the dough with flour, you should not “clog” it, it should be elastic , soft, pleasant to the touch and does not stick to your hands.

6 Knead the dough well, keep in mind that the dough loves hands and long “nurturing”.

7 Grease a bowl with vegetable oil and place the dough there, cover with a towel and place in a warm place to rise. I usually use the oven preheated to 50C, during the entire time the dough is rising, I reduce and return the temperature, in this case my dough comes up to about . The place for rising must be warm, preferably without drafts, the dough must double in size, after which it must be slightly kneaded and allowed to rise again to the same condition as the first time. When the dough has risen for the second time, you can begin to form the products you need.

8 Before baking, I advise you to leave the product to proof in a warm place for 20 minutes, in this case the dough will be saturated with oxygen and baked in this form, which will give the final product incredible fluffiness and airiness.

The smell of fresh baked goods can bring all family members to a common table in a matter of minutes. To please your loved ones with it, it is not at all necessary to pore over the dough for several hours. There are several simple recipes for it. They will help you prepare a quick dough for pies with dry yeast, which does not need to stand for a long time.

This recipe can be included in the list of the most economical variations. It will definitely come in handy if there is a minimum amount of food left in the house from which you need to prepare a treat for the whole family. Ingredients: 2 large spoons of granulated sugar, 280 ml of still purified water, large spoon of quick yeast, 2.5 tbsp. light premium flour, small. a spoonful of salt, half a glass of vegetable oil.

In a spacious glass bowl, mix a little flour (about 3 spoons) and all the sand. Bulk components are not filled with cold water. This is where the yeast is poured out.
After kneading, the components are left near the heat source for 12-14 minutes.
After the recommended time has passed, vegetable oil is poured into the mass and the flour immediately begins to pour out. It should be added in minimal portions, after sifting from a high distance.
The dough is again left at the heat source for the same time.
All that remains is to mold the desired pieces, send them to fry or bake.

Using this recipe, you can prepare not only pies, but also a delicious loaf (no worse than store-bought).

Yeast dough with kefir

This is another super quick recipe. Kefir will make the base for baking more tender and tasty. A slightly sour dairy product will also work. Ingredients: 11 g quick yeast, 1 tbsp. medium fat kefir, half a glass of vegetable oil, 3 tbsp. light wheat flour, 2 small. spoons of sugar and half as much salt.

The first step is to properly prepare the flour. It is sifted from a high distance a couple of times into a wide container through a fine sieve. If you don’t have such a device at hand, a colander with the smallest holes will do.
Quick dry yeast is mixed with the prepared flour.
Separately, kefir is combined with vegetable oil, sweetened and salted.
The liquid and bulk parts are mixed.
After kneading, the mass is left to rise for about 35-45 minutes.
The risen dough should not stick to your fingers. It is kneaded and rolled out without additional flour.

From the resulting mass you can form the basis for baking.

Recipe for quick yeast dough with dry yeast and milk

A mandatory component of such a test will be not only full-fat cow's milk, but also eggs. Therefore, it will not be possible to call the recipe economical. But he will definitely please the hostess with an excellent result. Ingredients: package of quick yeast (10-11 g), 3 pcs. large eggs, 70 ml unrefined butter, 2.5-3 large spoons of granulated sugar (including 2 small spoons for dough), 900-950 g of light wheat flour.

The milk warms up slightly. It should turn out slightly warm so that when you dip your finger into the container you don’t feel the temperature difference.
Sand (sugar) for dough and yeast are diluted in the liquid. The mixture should stand for about a quarter of an hour.
Eggs are beaten into the previously mixed ingredients. The ingredients are salted, sweetened with the remaining sugar and combined
with cold butter, then mix well using a whisk.
Flour is added to the future dough in small parts. When the mass thickens greatly, you can work with it not with a spoon, but with your hands.
All that remains is to get rid of the stickiness of the dough, cover it with a fresh natural towel and leave for 40-50 minutes.

This recipe for quick yeast dough can be slightly modified to suit your taste. For example, adjust sweetness and saltiness.

Quickly cook with sour cream

The most “fluffy”, tender and airy yeast dough is obtained according to recipes based on sour cream. Below is one of the most successful options. Ingredients: 900-950 g of wheat flour, a large spoon of sand (sugar) 2 pcs. large eggs, 1 tbsp. sour cream and 2 times more filtered water, a large spoon of dry quick yeast, salt on the tip of the spoon.

At first, approximately 2/3 of the total amount of flour stated in the recipe will be used. This part is enriched with oxygen by sifting, after which it is combined with yeast and not cold water (it is enough that the liquid is at room temperature).
The yeast will start working in about 12-15 minutes, so you should leave the mixture to “rest” during this time.
Whole chicken eggs are beaten with sand in a separate bowl. Salt is poured into the already homogeneous and slightly foaming mass and sour cream is laid out. The ingredients are mixed.
When kneading the dough, the remaining flour is gradually sprinkled onto it.
Next, the mass is transferred to a clean saucepan, covered with film and left near the heat source.
All that remains is to knead the already risen dough and start making baked goods.

This base is suitable for both baked and fried pies.

Recipe without eggs

Eggs are not at all an essential component of a delicious pie dough, as many housewives think. Even without this component, the baking base can turn out successful. Ingredients: 2 tbsp. light sifted flour, half a liter of milk or its mixture with non-carbonated purified water, a large spoon of dry quick yeast and 2 times more granulated sugar, half a teaspoon of salt, 60 ml of vegetable oil.

The flour is sifted from a high distance into a large bowl.
Slightly warmed milk or its mixture with water is poured there. The ideal temperature for liquid is 36-38 degrees.
Immediately pour the remaining bulk components into the container. You need to add just a little flour so that the mass is as thick as for baking pancakes. In this form, the dough will “rest” for 17-20 minutes.
Oil is poured into the suitable dough and the remaining flour is poured out.
The dough will rise for a couple of hours under a napkin at room temperature.

If you plan to bake flour products from it in the oven, then the oiled baking sheet will also need to be sprinkled with a little flour.

Choux yeast dough recipe

It is kneading in boiling water that helps the dough rise quickly. Ingredients: 2 tbsp. non-carbonated filtered water, 650-680 g light premium flour, a large spoonful of sugar and quick yeast, small. a spoonful of table salt, 3 large spoons of unrefined sunflower oil.

Good afternoon. This note is for those who want to learn how to make delicious and fluffy yeast dough for pies. It is no secret that many housewives do not like to mess with him and prefer to cook because it is much easier. But I believe that it is justified to cook without yeast only when there is a shortage of time, for example, when guests unexpectedly arrived or the kids demanded pies “right here and now.”

If you already know in the morning that you will be making pies for lunch, then it is better to spend some time on preliminary preparation and waiting for the dough to rise.

I think that you will not argue that the most tender and fluffy pies, like those of your beloved grandmothers, can be baked or fried only from yeast dough.

And if you haven’t done it before just because you were afraid that you wouldn’t succeed, then you are very fortunate to have stumbled upon this article. In it we will look at all the stages step by step and with photos so that you understand that you are doing everything correctly.

Before we begin, I’ll outline the main difference between frying and baking dough.

The dough for baked pies should be rich, that is, it should contain more fat (butter) and eggs. Fried pies can be prepared from dough in water; they can be made without eggs and with vegetable (sunflower) oil

Of course, no one will forbid you to cook lean pies with water in the oven, but the result most likely will not please you.

How to prepare dough for pies for frying in a frying pan

In addition to the difference in ingredients, there are also less noticeable, but very important points. For example, frying dough does not need to be allowed to rise. When the pies are molded, they can be fried immediately. And for pies that will be baked in the oven, after modeling, you need to give time for the dough to “fluff”.

So let's divide the article into two parts: one will be about dough for frying, and the other - for baking. I think this will be the most convenient way

Recipe for fluffy yeast dough with milk

Milk dough is a very popular way of preparing dough. Its advantage is that milk can be used not only fresh, but also sour. And many people think that it tastes better when it’s sour. The main thing is not to confuse sour milk with rotten milk.

Ingredients:

0.5 l warm milk
50 g live yeast
1-2 eggs
3 tsp Sahara
1 tsp salt
2 tbsp. vegetable oil + 1 tbsp. at the end of the batch
0.8-1 kg flour

Preparation:

1. We start by “awakening” the yeast.

Yeast is a bacteria that is activated in a nutrient medium. And to activate them there is nothing better than sugar (glucose)

So, put 1 tbsp in a bowl with live yeast. sugar and two tablespoons of warm milk. Knead thoroughly and stir the mixture with a fork until smooth and put it in a warm place for 10 minutes.

2. Break the eggs into a deep bowl, add 2 tablespoons of sugar, 2 tablespoons of vegetable oil, beat lightly and add half of the prepared sifted flour. At the end, pour in the appropriate yeast.

3. Mix everything thoroughly with a whisk and, continuing to stir, gradually add the remaining portion of pre-sifted flour. Add it until the dough comes together into a lump.

After this, you no longer need to add it, so as not to “clog”. The dough should remain soft

4. Sprinkle the table with flour, place the resulting dough on it and begin to knead it with your hands. Knead the dough until it stops sticking to your hands and becomes smooth. Depending on your skills, this will take from 10 to 20 minutes.

5. After this, add literally 1 tablespoon of oil to the dough and knead the dough again until the oil is completely mixed in for 5-10 minutes.

Yeast dough loves the warmth of your hands, since yeast behaves more actively in a warm environment. It turns out that the longer you knead, the better the result.

6. Place the finished dough in a deep bowl lightly sprinkled with flour (so as not to stick to the walls), cover with a dry, clean towel and put in a warm place for 40 minutes.

During this time, it will increase in volume by 3 times.

7. Now you need to knead the dough thoroughly (that is, try to knead it to its original size), and then cover it again and let it rest for another 20 minutes. After this, you can start frying the pies.

Tip: There is no need to knead the rested dough again. It must be greased with vegetable oil (so that the remaining flour from the powder does not burn during frying), and, pinching off small pieces, form the dough with your hands, rather than rolling it out with a rolling pin. If you follow this advice, the pies will definitely turn out very fluffy.

Recipe for making dry yeast in water

The advantage of frying dough, as I already said, is that you can prepare lean dough in water without eggs and milk, while maintaining the most important thing - a wonderful taste. This won't work in the oven. At least I can't do it.

Ingredients:

Flour - 4 cups (glass - 200 ml)
Dry yeast - 2 tsp.
Sugar - 1 tbsp.
Salt - 1.5 tsp.
Warm water - 200 ml and boiling water - another 200 ml
Vegetable oil - 4 tbsp.

Preparation:

1. Dissolve the yeast in a plate by diluting it with 1 glass of warm water and adding salt and sugar. Add vegetable oil, mix and leave for 5 minutes.

2. Then take a deep bowl, sift the flour into it and pour the plate with the yeast. Mix well.

At this stage, all the flour will not be absorbed, this is how it should be.

3. Now pour a glass of boiling water into the flour and stir everything well again. Now the dough will come together into one lump.

4. Place the dough on the table and begin to knead it with your hands until you obtain a smooth and even shape that does not stick to your hands. Place the dough in a bowl greased with vegetable oil, cover with a dry towel and put it in a warm place for 40 minutes.

5. After 40 minutes, take out the dough and, without kneading it, divide it into future pies (you will get 20-25 pieces). We knead each piece with our hands, giving it the shape of a flat cake on which the filling will be placed.

Done, you can add the filling and fry tender crispy pies.

Very tasty kefir dough, fluffy like fluff

Well, you can’t go past the recipe for yeast dough with kefir. It is believed that your first experiments in preparing dough with yeast should be done with it. Because in this case the dough turns out airy and always very tasty.

Ingredients:

Flour - 500 g
Dry yeast - 2 tsp.
Salt - 0.5 tsp.
Sugar - 3 tsp.
2 eggs
Warm water - 50 ml
Kefir (1.5%) – 200 ml
Vegetable oil - 2 tbsp.

Preparation:

1. We start by preparing the “yeast mash”. Pour warm water into a bowl, add yeast and 1 teaspoon of sugar, stir and wait 10 minutes until a “yeast head” (foam) appears.

If the cap does not appear after 10-15 minutes, the yeast needs to be changed, it is no longer suitable

2. Then add the remaining sugar and salt to the yeast, pour in kefir and break 2 eggs. Pour in 2 tablespoons of vegetable oil. Mix everything thoroughly and add the sifted flour.

Add flour in portions so that it mixes easily

3. Knead the dough first with a spoon and then with your hands for 10-15 minutes until it becomes smooth and elastic. Then grease it with vegetable oil, cover with cling film and leave to rise for 40-60 minutes.

Rising time depends on temperature and yeast activity. We wait until the dough doubles in volume.

4. Punch down the risen dough so that it deflates to its original size. Then cover again and leave for another 20 minutes to rise again.

5. When the dough rises in the second, it will be ready and you can make pies.

These are the main methods for preparing yeast dough for fried pies.

Preparing yeast dough for fluffy pies in the oven

Now let's look at the options for preparing dough for pies baked in the oven. I will say again that butter dough is ideal for baking. There are also lenten recipes, but I believe that this is an extreme option for vegetarians or fasting people. But real fluffy and tasty pies should be made only from butter dough.

Fluffy baked goods made with kefir

And again we have kefir in our ingredients, as the most convenient ingredient for successful baking. If desired, it can be replaced with regular milk and sour milk. Here whoever likes it more.

Pay attention to this recipe. It is universal: there are proportions for dry or wet yeast and sugar proportions for sweet or non-sweet filling

Ingredients:

Flour - 550 g
Yeast - 15 g fresh or 5 g dry
Kefir – 300 ml
Butter - 50 g
Egg - 1 pc.
Salt - 3 g (1/2 tsp)
Sugar - 100 g (sweet baked goods) or 30 g (non-sweet baked goods)

Dough yield - about 1 kg

Preparation:

The recipe is actually not only universal, but also simple.

1. Pour or crumble yeast into a bowl, pour kefir (room temperature) into it and mix. Then add salt, sugar, egg, melted butter and mix again until smooth.

2. Then little by little add and stir in the sifted flour.

3. When the dough comes together, place it on a floured table and knead it with your hands for 10-15 minutes until it stops sticking and acquires a smooth, elastic structure.

4. Now take a deep bowl, grease it with vegetable oil and put the dough into it. Cover the bowl with cling film.

The second option is called “cold”. You need to put the dough in the refrigerator for at least 4 hours, preferably overnight. This dough will be ready to cook after you take it out of the refrigerator and let it warm at room temperature for 40 minutes.

The cold method is ideal for preparing dough the night before and baking pies and buns the next day.

Dough for pies with potato broth

Here is the original recipe for yeast dough. Its peculiarity is that the dough is prepared not with milk, water or other traditional liquids, but with potato broth. This method will help an inexperienced housewife make dough that does not tear, thanks to potato starch acting as a kind of glue for the dough.

This dough is very convenient for baking pies with potatoes. You can also boil potatoes and the broth will be useful.

Ingredients:

Potatoes - 600 g
Potato broth - 300 ml
Flour - 600 g
Egg - 1 pc.
Butter - 50 g
Dry yeast - 10 g
Salt - 1/2 tsp.
Vegetable oil - 200 ml

Preparation:

1. Peel the potatoes, wash them and boil until tender. There is no need to salt the water. When the potatoes are cooked, pour the broth into a plate and leave to cool.

We either use the potatoes themselves for other dishes, or take them as a filling. In the second case, you need to puree it, add salt and add fried onions

2. In a deep bowl, combine the butter, yeast, salt and egg that has melted at room temperature. Pour in the cooled but still warm broth and stir until smooth.

3. Then we begin to add and stir in the sifted flour in small portions.

4. When all the flour is mixed, continue kneading the dough with your hands.

5. Knead it for 10-15 minutes until it stops sticking and becomes soft and pliable like softened children's plasticine.

6. Place the dough back into the bowl, cover with a dry towel and leave in a warm place for 40-50 minutes until it doubles in volume. When this happens, knead the dough again and cut it into 3-4 pieces.

7. Knead each piece again and roll it into a tube. These tubes are easy to cut and form into pies.

8. Well, that's all, now you can cook. But let me give you a couple more tips for successful baking.

The molded pies should be allowed to stand for another 10 minutes so that the dough rises and the pies turn out airy. And just before putting them in the oven, the pies need to be brushed with beaten raw egg so that the dough on top does not dry out and to get a golden brown crust.

Video on how to prepare baking dough with milk

I offer you the last recipe for today in the form of a video so that you can see clearly how easy it really is to prepare dough with yeast.

That's all the recipes I wanted to show you. I hope I was able to show you the main differences between frying and baking dough. And if you didn’t dare to prepare yeast dough before, fearing that it wouldn’t work out, now you can safely try it.

Thank you for your attention.