Fillings for pies from yeast dough may be different. Some people use sweet foods, others vegetables and meat products. Today we will tell you how to create delicious and satisfying simple pies, and also bake them in the oven.
Yeast dough pies: step-by-step recipes
There are probably no people who don’t like delicious and aromatic homemade pies. But if you have never made them yourself, then we suggest starting this process right now. After all, as a result of a little effort, you will definitely get very tasty and lush products that can be safely presented to any table.
So what ingredients are needed to make homemade yeast dough pies? Recipes for such products may include different products. We decided to use an inexpensive set:
- sifted wheat flour - from 4 glasses (optional);
- large raw egg - 1 pc.;
- boiled water (warm) - 400 ml;
- whole milk - 150 ml;
- white sugar - 10 g;
- quick yeast - 5 g;
- sea salt - a large pinch;
- sunflower oil- 80 ml.
Preparing the dough
We will tell you below what fillings to use for pies made from yeast dough. Now I would like to tell you a few secrets of preparing the sponge base. Warm for kneading drinking water mixed with whole milk and then completely dissolved in the mixture white sugar. After this, add to the ingredients instant yeast and wait for them to swell. After ¼ hour, add table salt, a slightly beaten egg, sunflower oil and white flour into the same bowl.
All ingredients are thoroughly mixed until a thick dough is obtained. Cover it with a towel and leave in a warm place for 85 minutes. Periodically (every 25 minutes) knead the base with hands soaked in oil or water.
After the described steps, you should get a fluffy and airy yeast dough.
Products for filling
It is better to use non-watery fillings for yeast dough. Otherwise closed pie will not bake properly and will remain dull and tasteless. Thus, for cooking homemade baked goods Under no circumstances should you use jam with big amount syrup, as well as other similar products.
Excellent as a filling for pies made from yeast dough fish will do and any cereal. But first things first.
So, to prepare hearty pie must be purchased:
- long rice - about 1.5 cups;
- fresh mackerel - 2-3 pcs.;
- table salt, ground pepper - to taste;
- onions - 2 heads.
Processing the ingredients
Fillings for yeast pies are prepared relatively quickly. To do this, wash long rice thoroughly, then place it in boiling water and cook for 15 minutes. After this, it is washed well and dehydrated. Then finely chopped onions, pepper and salt are added to it. Mix all ingredients thoroughly.
As for fresh mackerel, it is cleaned of its entrails, the head, fins and tail are cut off. Then the skin is pulled off the fish, divided in half lengthwise and the backbone with bones is removed. The remaining fillet is chopped into medium pieces. Finally, the fresh mackerel is salted and peppered.
Forming a pie
How is a yeast dough pie formed? Fillings for such products should be prepared in advance. After all components have been processed, you can begin to form the semi-finished product. To do this, the suitable sponge base is divided in half and rolled into layers. One of them is laid out on an oiled sheet, first covered with boiled rice grains with onions and then pieces of fish. After this, the filling is covered with a second sheet of dough and the edges are beautifully braided.
Baking process
Fillings for pies made from yeast dough are prepared in the oven relatively quickly. But in order for the fish to be completely baked, the product is kept in the oven for at least 1 hour. During this time, not only the mackerel will be well cooked, but also yeast base. It will become soft, fluffy and rosy.
Serve the pie to the table
After the yeast pie with fish and rice is ready, it should be taken out and immediately greased butter. Then the product must be cut into portioned pieces and serve with a cup of sweet tea.
Making potato and meat filling
Now you know what filling can be used for yeast dough. We will present dough recipes, or rather other options for its preparation, below. Now we will tell you how to bake other pies from such a base.
An excellent option for hearty lunch Potato and meat filling will serve. To prepare it you need to buy:
Cooking process
How should you prepare a rich and high-calorie yeast pie? It is quite difficult to consider all the recipes for such products. In this regard, we decided to present the most popular options. Take potato tubers, wash and peel them thoroughly. Then the vegetables are chopped into small cubes and placed in a deep container. Finely chopped onions and fresh herbs are also added to it.
Concerning chicken breasts, then wash them well, peel them, remove the bones and cut them into medium pieces. Melted butter, pepper and salt are added to the filling. All components are thoroughly mixed and used for their intended purpose.
This cake is formed and baked exactly as described above.
Preparing cabbage filling
From the yeast dough we mixed (see above) you can make a very tasty cabbage pie. To make this filling, we will need the following components:
- White cabbage- 1 small fork;
- sunflower oil - 50 ml;
- onions - several heads;
- large carrot - a couple of pieces;
- salt and pepper - at discretion;
- boiled eggs - 3 pcs.
Cooking method
The presented recipes for pies filled with yeast dough are good to use if you decide to prepare very filling and high-calorie products.
So to bake cabbage baked goods, white vegetable thoroughly clean the surface leaves, and then wash and chop into thin strips. After this, they begin processing other products. The onion is cut into half rings, and the carrots are grated. Then put all the ingredients in a deep saucepan, add a glass of water and simmer for half an hour.
After all the liquid has evaporated, sunflower oil and spices are added to the vegetables. In this composition they are fried until slightly reddened.
Having achieved softness of all products, they are removed from the stove and cooled. Then boil separately chicken eggs and grate them. The crushed product is placed on the cabbage and mixed thoroughly. The resulting filling is used to bake tasty and satisfying yeast pie.
Pie (baked) made from yeast dough with sweet filling
We talked above about how to make unsweetened yeast pies. But if you need to serve such a product as a dessert, then we suggest using a different recipe. For kneading butter dough we need:
- sifted wheat flour - from 4 cups (optional);
- large raw egg - 1 pc.;
- boiled water (warm) - 200 ml;
- whole milk - 450 ml;
- white sugar - 20 g;
- quick yeast - 5 g;
- butter (you can buy high-quality margarine) - 180 g;
- sea salt - a small pinch.
Kneading the base
Before you bake sweet pie in the oven, you should thoroughly knead the butter base. For this whole milk mixed with warm boiled water, and then sugar and quick yeast are dissolved in the mixture. After this, add a slightly beaten chicken egg to the ingredients, sea salt and soft butter. All products are thoroughly mixed and wheat flour is added to them.
After kneading a thick dough, cover it with a towel and leave it aside for 80-90 minutes. At the same time, every half hour the base is kneaded by hand. This process will allow you to get a more magnificent and soft dough.
Required ingredients for filling
We decided to use fruit filling for the yeast pie. For this we will need the following products:
- soft bananas - 4 pcs.;
- brown seedless raisins - 150 g;
- sweet apples - 3 pcs.;
- white sugar - 4 large spoons.
Fruit processing
Products for this filling should be processed one at a time. To begin, soft bananas are peeled and then cut into thin slices. Then wash the dark seedless raisins and scald them with boiling water. In this form, dried fruits are kept for half an hour. They are then rinsed again and shaken vigorously in a sieve.
As for apples, they are peeled and seeded, and then cut into thin slices.
Form the cake and bake it in the oven
After the yeast the dough will work, and all the fruits are chopped, you should start forming the pie. To do this, the base is divided in half and rolled into layers. Place one of them on a greased baking sheet, and then cover it with sweet apple slices, soft banana slices and dark raisins. To make the pie sweeter and juicier, all fruits are additionally flavored granulated sugar.
At the very end, the filling is covered with a second sheet of base and the edges are carefully pinched. In this form, it is placed in the oven and baked for 58 minutes at a temperature of 202 degrees. During this time, the cake should become fluffy, soft and rosy.
Serving the product to the dinner table
After the sweet pie is baked, remove it from the oven and cool. Then the product is cut into portions and presented to family members along with a cup of tea.
Preparing the curd filling for the yeast pie
Curd mass is perfect as a filling for a yeast pie. To prepare it, we will need the following components:
- dark seedless raisins - about 150 g;
- dry country cottage cheese - 500 g;
- white sugar - 5 large spoons;
- raw eggs - 2 pcs.
Preparing the filling
The curd filling for a yeast pie is prepared quite simply. Dry milk product Grind thoroughly through a sieve or beat using a blender. Then granulated sugar and chicken eggs are added to it. After mixing the products again, add previously processed dark raisins to them. At the end you get a very tasty and aromatic curd mass, which is immediately spread on a rolled out layer of dough, covered with a second sheet (you can also make open pie), and then placed in the oven.
After the yeast dough is ready, it is removed from the oven and cut into pieces. This dessert is served warm at the table along with a cup of tea or coffee.
Let's sum it up
As you can see, there are quite a few options for fillings for yeast pie. Using them, you can independently prepare very tasty baked goods, which can be served not only with the usual family dinner, but also for a festive dinner.
Yeast pie recipe- This is a culinary classic. It can be prepared with any filling - both sweet and salty.
Yeast pie - recipe, photo
Required Products:Margarine – 2 tbsp. spoons
- 3 tbsp. flour
- salt – ½ teaspoon
- fresh yeast – 16 g
- granulated sugar – 1.5 tbsp. spoons
- egg – 2 pcs.
- milk – 230 g
Cooking steps:
Dissolve the yeast in warm milk. Pour in the rest of the milk, add salt, beat in the eggs, and stir. Add sifted flour. Melt the margarine and add to the dough. It should turn out homogeneous and easily lag behind the walls and hands. Sprinkle the mixture with flour, cover with a towel, and move to a warm room. The mass must be kneaded 2-3 times during 3.5 hours of fermentation. Separate ¼ of the dough. Roll out most of the dough into a layer, place it on a greased baking sheet, and level the surface. Warm up the jam and place on top. Fold the edges by 1.6 cm. Cut everything else into thin strips and lay them in the form of a “lattice”. Turn on the oven, brush the top of the product with egg, bake for half an hour at 200 degrees.
What do you think?
Recipe for yeast pie in the oven
You will need:Dry yeast – 7 g
- flour – ½ kg
- water – 145 ml
- testicle
- butter – 90 g
- salt – ¼ tsp.
- a tablespoon of granulated sugar
For filling:
Carrots, onions – 2 pcs.
- white cabbage – 300 g
- boiled egg- 3 pcs.
Preparation:
Dilute the yeast with heated water, add flour little by little, knead the dough, cover and move to a warm place for half an hour. Add granulated sugar, salt, softened butter to the dough, stir until the components dissolve. Add the remaining flour little by little and knead the dough. Cover and place in a warm place for an hour and a half. Be sure to knead it during the fermentation period. Make the filling: chop the cabbage into strips, chop the onion into cubes, grate the carrots. Dissolve the oil in a frying pan, add the onion, stir, fry, throw in the carrots, fry for another 5 minutes. Add the cabbage, stir, cover and simmer.
Pour water over the eggs, boil, cook for 8 minutes, cool and remove the shell, crumble into small pieces. Salt the vegetables. Combine ingredients for filling. Turn on the oven. Divide the dough into 2 parts, one of which is larger and the second is smaller. Roll out 2 flat cakes, cut them into narrow strips, make cuts to form “spikelets”. Beat the yolk, pour in ½ tbsp. spoons of water, stir. Place a smaller flatbread on a baking sheet, spread it over the surface, leaving free sides. Decorate the product: beat an egg, grease the surface, make holes through which steam will escape.
Yeast pie recipes
Kulebyaka with potatoes, mushrooms and meat
Ingredients:
Egg
- bag dry yeast
- 45 g yeast
- vegetable oil – 3 tablespoons
- a teaspoon of salt
- granulated sugar – 2 tsp.
- flour – 2.6 cups
For filling:
Champignons – 195 g
- Ground beef– 600 g
- honey mushrooms – 90 g
- a bunch of parsley
- onion
- salt
- potatoes – 3 pcs.
- 30 ml butter
- 30 ml sunflower oil
- ground black pepper
- egg for lubrication
Preparation:
Pour milk into a large bowl and crumble margarine. Heat the resulting mass in the microwave. Add yeast, sugar and salt. Add ½ tbsp. flour, stir, let stand for half an hour so that the dough rises slightly. Beat the egg, pour in the butter. Gradually add flour powder, knead into a soft dough, let stand for a couple of hours until it rises. Make the filling: chop the onion into cubes, fry in fat. Add minced meat and fry. Mix with mushrooms, fry, season, simmer for ten minutes. Wash the parsley, chop and stir. Peel the potatoes, chop into thin slices, and boil in broth or salted water. Combine the minced meat with potatoes, stir thoroughly. The bulk must rise. Roll out a rectangle, place the filling in the center, close it randomly, seal the seams, place on a baking sheet, decorate with patterns cut from the main mass, brush with beaten egg. Here is a simple recipe for yeast pie with meat. Simple, tasty and beautiful!
Try it too.
Yeast dough pies recipe with photos
Recipe with cherries
Required Products:
Active dry yeast – 7 g
- testicle – 2 pieces
- glass of water
- granulated sugar – ¼ tbsp.
- flour – 3 tbsp.
- margarine – 4 tablespoons
- pitted cherries – 2 cups
- granulated sugar – ½ tbsp. (For filling)
- yolk for greasing
Preparation:
Dissolve sugar in warm water. Pour water into the yeast, beat in the egg, add salt and stir. Combine with sifted flour. Knead the dough, pour in vegetable oil at the very end. Cover with a kitchen towel, leave for a couple of hours until it rises, knead it a couple of times. Wash the cherries, remove the pits. Divide the mass into 2 parts: roll out most of it. Grease the mold with butter and transfer to a low mass. Pull out the edges of the dough a little, sprinkle with sugar. Cover with the second part, mold the edges, coat with yolk and place in a preheated oven.
Bake and .
Ability to cook yeast pies is both culinary science and art. In the old days, the mistress of the house was judged by the pies she prepared, they scrutinized, tasted and said: “A good housewife makes good pies.”
You can learn this art with patience and great desire. Only in this case will the dough come to life, become pliable and obedient, and the yeast pies from it will come out fluffy and rosy.
In addition to the main ingredients - flour and yeast (dry or fresh) - milk, kefir, yogurt, whey or just water are used. In addition, eggs and various fats are added to the dough. There are a wide variety of fillings for pies: potato, mushroom, cabbage, meat, fish, egg and others. Sweet yeast pies are prepared with cottage cheese, jam, fresh berries and fruits. Yeast pies are baked in the oven or fried in a frying pan.
So, yeast pies originate from dough. It can be mixed with the participation of dough, which is a mixture of water, flour and yeast, or without it. Thanks to the dough, the dough rises well and becomes fluffy. Therefore, most often with the help of dough experienced housewives prepare rich yeast dough for pies, and without it - dough for lean baking. The eternal debate about which yeast is best for making pies - dry or fresh - is completely resolvable: both can be used with equal success. If you need to make yeast pies quickly, dry yeast, of course, wins; you can simply pour it into the flour and that’s it.
Pies with meat, egg and herbs “Visiting Grandma”
Ingredients:
For the test:
2.5 stacks flour,
3 egg yolks,
4 tbsp. milk,
1 tbsp. pressed yeast,
200 g butter,
1 tbsp. Sahara,
salt - to taste.
For filling:
350 g minced meat,
2 eggs,
2 tbsp. sour cream,
2 onions,
1 clove of garlic,
1 bunch of parsley,
salt - to taste.
Preparation:
To prepare the dough, heat the milk to 35-37°C, add the yeast to it and stir thoroughly until it dissolves. Then add egg yolks, butter, salt and mix until smooth. Then add flour to the total mixture, stirring constantly. Ready dough Wrap in foil and refrigerate overnight. For cooking meat filling Finely chop the onion, pass the garlic through a press. Place chopped onion in a frying pan with vegetable oil and fry it, add garlic, minced meat and fry for 10 minutes. Place the fried mass in a deep bowl, add chopped large pieces boiled eggs, sour cream, chopped parsley and mix well. Remove the dough from the refrigerator, let it warm up, divide into 4 parts and roll into flat cakes with a diameter of 15 cm. Place a portion of the meat filling on each flat cake and, folding it in half, pinch the edges. Brush the surface of the pies with yolk and bake them in an oven preheated to 180ºC for 20 minutes. For big family double or even triple the amount of ingredients.
Yeast pies with rice, eggs and corn
Ingredients:
For the test:
2 stacks flour,
2 eggs,
½ cup milk,
50 g butter,
1 tbsp. Sahara,
3 g yeast,
salt - to taste.
For filling:
5 boiled eggs,
250 g canned corn,
1 stack rice,
2 onions,
Preparation:
Add sugar, yeast, ½ cup to heated milk. flour, mix and put in a warm place. When the dough rises, transfer it to a bowl for kneading the dough, pour in the melted butter and add 2 eggs. Stirring constantly, add flour and knead into a soft dough. Roll it into a ball, cover with a towel and place in a warm place. While the dough is rising, prepare the filling. Chop the boiled eggs, add boiled rice, fried onions and canned corn, stir, add salt and pepper to taste. Punch down the risen dough, divide it into 12 parts and roll each part into a flat cake. Place 1 tbsp in the center of each flatbread. with the top of the filling, pinch the edges and form a pie. Place the pieces on a baking sheet, seam side down, and let stand for a while. Then brush with beaten egg and bake in the oven for 15-20 minutes at 180-200ºC.
Delicious cabbage pies
Ingredients:
For the test:
500 g flour,
200 ml milk,
1 egg,
1 tbsp. Sahara,
½ tsp. salt,
1 tbsp. vegetable oil,
1.5 tsp. dry yeast.
For filling:
500 g white cabbage,
1 onion,
1 carrot,
100 ml water,
30 ml vegetable oil,
salt, black ground pepper- taste.
For lubrication:
1 egg yolk.
Preparation:
In a large bowl, thoroughly mix all dough ingredients except flour. Then add ⅔ of the sifted flour into this mass and knead into a soft dough, then gradually add the remaining flour. Lightly sprinkle the finished dough with flour, cover with a clean towel and place in a warm place for 1 hour. When it rises, punch it down and leave for another 1 hour. During this time, prepare the filling. Chop the cabbage, salt it and rub it with your hands. Cut the onion into cubes and fry in vegetable oil until golden color, add carrots and cabbage grated on a coarse grater. Fry for 5 minutes, then add salt and pepper to taste, add water, cover the pan with a lid and simmer over low heat, stirring occasionally, for 15 minutes. Divide the risen dough into portioned pieces and form into pies. Place the pies on a greased baking sheet, seam side down, and leave them to rise for 20 minutes, then brush the pies with egg and bake in an oven preheated to 200ºC for about 15 minutes.
Pies with beans and parsley
Ingredients:
For the test:
600 g flour,
300 ml milk,
1 egg,
5 tbsp. vegetable oil,
1 tbsp. Sahara,
1 tsp salt,
1 packet of dry yeast.
For filling:
2 jars of red canned beans(400 g),
2 onions,
1 bunch of parsley,
butter,
salt, ground black pepper - to taste.
Preparation:
From the above ingredients, knead the dough, roll it into a ball, cover it with a towel and let it stand for a while in a warm place so that it increases in volume. To prepare the filling, mash the beans, add diced onions and fried in butter, finely chopped parsley, stir, add salt and pepper to taste. From ready dough form balls, roll them into flat cakes, put the filling in the center of each, pinch the edges, form pies and place them on a baking sheet lined baking paper. Brush the pies with milk and bake in an oven preheated to 180-200ºC for 20 minutes.
Pies with mushrooms and onions
Ingredients:
For the test:
1 kg flour,
500 ml milk,
3 tbsp. Sahara,
½ tsp. salt,
2 tbsp. l. vegetable oil,
11 g dry yeast.
For filling:
200 g dried mushrooms,
100 g of onion.
Preparation:
Mix all ingredients for the dough until smooth, place the resulting mass in plastic bag and place in the refrigerator for 2 hours. To prepare the filling, boil the pre-soaked mushrooms, then fry along with the onions in a frying pan with vegetable oil. After two hours, remove the dough from the refrigerator, lightly knead it in flour, divide into equal parts, which roll into flat cakes. Place some in the center of each flatbread. mushroom filling, pinch the edges and form into pies. Place the pies on a baking sheet, brush the surface of the pies with beaten egg and bake at 180ºC for 20-25 minutes or fry them in a frying pan in heated vegetable oil.
Pies with cheese and herbs
Ingredients:
500 g homemade yeast dough,
200 g cottage cheese,
200 g cheese,
1 egg,
parsley, dill and salt - to taste.
Preparation:
Divide the yeast dough prepared by any of the options suggested to you in the recipes into 10 parts, roll each part into a ball and leave for a while. Grate the cheese on a coarse grater and chop the herbs. Combine cottage cheese with grated cheese, add egg, herbs and mix well. Roll out the dough balls into flat cakes, put the filling in the middle of each of them and form into pies. Place them on the prepared baking sheet and bake in the oven at 200ºC for 20-25 minutes.
Tip: When preparing the filling, pay attention to the cottage cheese. If it is too soft, use slightly dried cheese to compensate for excess moisture in the curd.
Pies with sweet carrot filling
Ingredients:
For the test:
3.5 stacks flour,
1 egg,
200 ml milk,
3 tbsp. Sahara,
5 g yeast,
40 g butter,
⅓ tsp salt.
For filling:
2 carrots,
1 tsp butter,
2 tbsp. Sahara.
To grease the pies:
1 egg.
Preparation:
Dissolve the yeast in warm milk until completely dissolved, add salt, sugar, egg, butter. Mix everything well, then gradually add the sifted flour. Add flour to the dough until the dough begins to pull away from the sides of the bowl. Form it into a ball, cover cling film and put it in a warm place. Grate the carrots on a coarse grater, pour them into a saucepan, sprinkle with sugar, add 2 tbsp. water and simmer until done. At the end of cooking, add butter and mix the resulting mass well. Place the risen dough on a table surface sprinkled with flour, divide it into 12 or 16 parts, roll them into balls, cover with a towel and leave for 10 minutes. Lightly roll out the risen balls, place the filling in the middle and form a pie. Place the dough and filling on a baking sheet lined with baking paper, cover with a towel and leave for 20-30 minutes to rise. Then brush the surface of the pies with beaten egg and place the baking sheet in an oven preheated to 200ºC for 15-20 minutes. Let the finished pies rest under a towel for 15 minutes.
Sweet pies with cottage cheese and raisins
Ingredients:
For the test:
800 g flour,
500 ml milk,
2 eggs,
11 g (1 sachet) yeast,
100 g butter,
3 tbsp. Sahara,
½ tsp. salt,
1 tbsp. vegetable oil.
For filling:
150 g cottage cheese,
50 g raisins,
2 tbsp. Sahara,
5 g vanilla sugar.
For frying:
100 ml vegetable oil.
Preparation:
Heat half the milk, add yeast and 1 tbsp. sugar and stir. Leave the prepared dough for 20 minutes. Melt the butter and cool it. Sift half the flour into a bowl and add the remaining sugar and salt to it. Lightly beat the eggs with the cooled butter and pour into the flour. Pour in the remaining milk and the suitable dough. Mix everything and leave the prepared dough for 1 hour, covered with a towel. When the dough has risen, turn it onto a floured surface and knead, adding flour little by little, until the dough reaches the desired consistency. Your dough should be soft and elastic. To prevent the dough from sticking to your hands, grease them with vegetable oil. Sprinkle the resulting dough with flour, cover with a clean towel and leave in a warm place for 1 hour to rise. Knead it a couple of times. Divide the dough that has risen a second time into portions. Roll out each piece, place a teaspoon of filling in the middle and form into pies. Fry the finished yeast pies in a frying pan with vegetable oil, on both sides, over medium heat until golden brown crust.
Yeast pies pumpkin dough with pear jam “Autumn Tale”
Ingredients:
600 g flour,
300 g pumpkin puree,
2 eggs,
1 packet of dry yeast,
½ tsp. salt,
3 tbsp. milk in dough + 1 tsp. for greasing pies,
2 tbsp. honey,
60 g butter for the dough + 30 g for greasing the baking sheet.
For filling:
500 ml pear jam.
Preparation:
Mix ⅓ flour, pumpkin puree, honey, salt, 1 egg and 1 egg white, yeast and milk. Add melted butter and gradually add about ⅓ more flour. Knead soft elastic dough, cover it with a towel and place it in a warm place for 1.5-2 hours. Then add a little more flour, knead the dough, make flat cakes out of it, put a little pear jam in the middle and form into pies. Ready-made pies place on a baking sheet lined with parchment and greased with oil, let them stand for 10-15 minutes, then brush with whipped milk egg yolk. Bake the pies in an oven preheated to 200ºC for 20-25 minutes.
Pies with apples, bananas and dried fruits
Ingredients:
For the test:
500 g flour,
300 ml water,
50 g butter,
7 g yeast,
30 g sugar,
10 g salt.
For filling:
2 apples,
3 bananas,
7 pcs. prunes,
1 handful of raisins,
sugar - optional and to taste.
Preparation:
Add salt and sugar, melted butter and yeast to the sifted flour. Stir, pour in warm water, knead into an elastic dough and let stand for a while until it rises. For the filling, chop and mix apples, bananas, prunes, add steamed raisins and sugar to this mixture, if desired. Roll out the dough into flat cakes, put a little filling in the middle of each and form into pies. Place them on a baking tray lined with baking paper and bake in an oven preheated to 200ºC for 25-30 minutes.
There are many more recipes for yeast dough on our website, take a look at the “Culinary School” section and find many interesting tips and subtleties.
Bon appetit and bright pie fantasies!
Larisa Shuftaykina
2017-03-30We offer a selection of yeast pies for all occasions. After all, the pie will feed the family both on weekdays and on holidays. Your home always smells like pies, because that’s what family happiness smells like...
1.Pie with jam
Pie with jam, for the whole family, made from yeast dough. It's a classic, but so delicious! You can use last year's jam and even grandma's jam. And if you add dried fruits to the filling, lemon zest or nuts, then it will be festive loaf. This pie will delight your work colleagues and colleagues, and if you also bring uzvar (a tasty, healthy and inexpensive drink) with it, you will look like a hospitable and skillful hostess.
Products:
1. Warm boiled water or mixture with milk - 250 ml.
2. Eggs - 2 pcs.
3. Yolk - 1 pc. for lubrication
4. Sugar - 5 tbsp. spoons
5. Butter - 100 gr.
6. Vanilla sugar - 1 sachet
8. Pinch of salt
9. Dry yeast - 2 teaspoons or raw yeast- 30 gr.
10. Flour - 500 gr.
11. Jam or thick jam - 0.5 liters
How to make a pie with jam:
The recipe is designed for both a bread machine and for kneading by hand.
Pour 2 tablespoons of flour from the total amount and sugar into lukewarm water or mixture, stir well and add yeast.
Leave for 10-15 minutes for the yeast to bloom.
Then add 2 eggs, a mixture of melted butter and vegetable oil to this mixture, vanilla sugar, salt and gradually kneading, add flour.
Knead an elastic, not thick dough and place it in a
warm place for 1 hour. Knead 1-2 times during the process.
Divide the finished dough into 2 parts – 2/3 and 1/3. Roll out most of it into a layer and place it in a baking dish or in a round frying pan,
lifting the dough up the sides.
Then take any jam or jam (you can add chopped nuts or other fillings, or you can do without), place it on the bottom layer of dough and smooth it out well.
Divide the second part of the dough into flagella or strips and place them on top of the jam. Weave and decorate to your liking. Let the prepared pie rest in a warm place, brush with yolk beaten with a drop of water or milk and place in an oven preheated to 200 degrees. Bake for 10 minutes, then reduce heat to 180 degrees and bake until done for 40 minutes.
The pie can be served slightly warm or completely cooled with milk, compote, cocoa, or tea.
2. Braided Lenten pie with jam
This pie can be baked on fasting and fasting days. It is very tasty and elegant, both children and adults will like it, it will help out in any situation, because it is also budget-friendly!
Products:
1. Warm water - 200 ml.
2. Vegetable refined oil- 100 ml.
3. Sugar - 4 tbsp. spoons
4. Vanilla sugar - 1 sachet
5. Salt - 0.5 teaspoon
6. Dry yeast - 2 teaspoons
7. Flour - 500 gr.
8. Thick jam(apricot) - 150 gr.
How to cook braided Lenten pie with jam:
Combine lukewarm water with vegetable oil, salt, sugar,
add dry yeast, stir well and leave for 10 minutes until the yeast disperses.
Then add flour and knead into a soft, elastic dough. Leave it to rise in a warm place for 1 hour, kneading it during the process.
Roll out the finished dough into a rectangular layer, 7-8 mm thick,
visually divide it into 3 equal parts in width, put a thin layer of jam on the middle part, leave the first outer part as is, and cut the third part with a sharp knife into strips 1 cm wide.
Cover the jam with the untouched part of the dough and place it on the other side.
strips, intertwining them in pairs, crosswise.
Tuck their ends under the bottom of the pie.
Transfer the formed pie to a baking sheet with baking paper and place it to proof in a warm place for 20-25 minutes, then brush it with diluted yolk or strong tea leaves (for those who are on a strict fast).
Place the baking sheet in an oven preheated to 190 degrees and bake for 25-30 minutes until done.
Serve the pie with tea, compote, uzvar or fruit drinks.
3. Yeast pie “Tyn”
In Russian it is translated as wattle fence. It consists of individual long pies-rolls with sweet filling, as if tied with belts. The pie is delicious, inexpensive, and beautiful. It is baked in a rectangular shape; if you don’t have one at home, you can bake it in a round shape, placing the pies in a snail shape.
Products:
1. A mixture of milk and water - 200 ml.
2. Butter - 100 gr.
3. Vegetable oil - 2 tbsp. spoons
4. Sugar - 4 tbsp. spoons
5. Salt - 0.5 teaspoon
6. Egg - 1 pc.
8. Vanillin
9. Dry yeast - 1.5 teaspoons
10. Flour - 600 gr.
filling
1. Apples or pears - 4 pcs.
2. White wine or lemon juice- 2 tbsp. spoons
3. Water - 1 tbsp. spoon
4. Sugar - 5 tbsp. spoons
5. Raisins - a handful
How to prepare yeast pie “Tyn”:
The recipe is designed both for kneading by hand and for a bread machine. Let's prepare the filling. Peel pears or apples and cut into small cubes.
Pour white wine or lemon juice, water into a frying pan, add sugar, bring to a boil, add fruit slices and simmer until the liquid evaporates.
Add washed raisins, stir, cool.
Combine a mixture of milk and water with whipped egg whites, melted butter, add sugar, salt, vanillin, dry yeast and leave for 10 minutes to dissolve the yeast. Then gradually add flour and knead the dough of medium thickness. Leave it to rise in a warm place for 1 hour, kneading it during the process.
Divide the finished dough into 7-8 balls. Each and them, roll out in thin flatbread, grease it with vegetable oil and place 2 tsp on the edge of the flatbread. fillings. Wrap the tortillas into rolls and place them on a rectangular baking sheet in one row. Stretch belts of dough (straight or shaped) along the top of the roll pies and place in a warm place to proof for 20 minutes.
Then brush the pie with yolk beaten with a drop of water and place in
oven preheated to 200 degrees. Bake the pie until golden brown, about 40 minutes.
Serve the pie slightly warm or completely cooled with milk, tea, uzvar or other favorite drinks.
4. Yeast pie “Vesnyanka”
Very tasty and beautiful pie, which is baked in late spring and the first half of summer from seasonal products: young cabbage, green onions. So we need to hurry, we will bake others in the fall delicious pies…
Products:
for test
1. Spoiled milk- 250 ml.
2. Butter - 100 gr.
3. Sugar - 3 tbsp. spoons
4. Salt - 1 teaspoon
5. Dry - 2 tbsp. spoons or raw yeast - 30 gr.
6. Egg - 2 pcs.
7. Yolk - 1 pc. for greasing the top of the pie),
8. Vegetable oil - 1 tbsp. spoon
9. Flour - 600 gr.
For filling
1. Young cabbage - 700 gr.
2. Green onions(without white part) - 2 bunches
3. Boiled eggs- 4 things.
4. Butter - 2 tbsp. spoons
5. Salt, pepper - to taste
6. Greens optional
How to make yeast pie “Vesnyanka”:
Combine sour milk with melted vegetable oil, butter, eggs, sugar, salt and add yeast and leave for 15 minutes. Then add flour, knead into a soft, elastic dough and leave to rise for 1 hour. During the process, knead 1-2 times.
At this time, prepare the filling. Chop the cabbage, finely chop the green onions, mix and place in a frying pan in heated vegetable oil or butter. Simmer over medium heat for 7-10 minutes, add salt and pepper and remove from heat. Cool slightly, add chopped eggs, mix.
Knead the finished dough, separate a third of it, and the rest of the dough
roll it into a layer and place it on a baking sheet or frying pan, forming
sides. Place the filling on the dough and smooth it over the entire surface.
Spread a smaller portion of the dough over the filling in one layer or
divide by small pieces and decorate the pie to your liking. I,
for example, I decorated it with a flower and petals.
Place the pie in a warm place to rise for 10 minutes, then brush the surface of the pie with beaten egg yolk with a little water or milk and place in an oven preheated to 200 degrees. Bake the pie until cooked through and golden brown, about 40 minutes.
Serve the pie lukewarm or chilled with broth, milk, tea and other drinks
5.Yeast pie with chicken and tomatoes
The filling tastes like pizza, and the pie itself is lush, tasty and beautiful. It is baked in the shape of a flower and its petals are just separate pies that separate from each other and are convenient to eat in portions. The filling can be any, and if you add more sugar to the dough, the pie can be baked with a sweet filling. Round shape – 32 cm in diameter.
Products:
for test
1. Milk - 150 ml.
2. Water - 150 ml.
3. Refined vegetable oil - 100 ml.
4. Sugar - 2 tbsp. spoons
5. Salt - 1 teaspoon
7. Yolk - 1 pc. for top lubrication
8. Protein – 1 pc. into the dough
9. Flour - 600 gr.
For filling
1. Boiled fillet chicken - 300 gr.
2. Onions - 3 pcs.
3. Garlic - 2 cloves
4. Tomato - 3 pcs.
6. Salt
7. Pepper
How to make yeast pie with chicken and tomatoes:
The recipe is designed both for kneading by hand and for a bread machine.
Combine milk with water, vegetable oil, whipped egg white, add sugar, salt, yeast and leave for 10-15 minutes, then add flour and knead the dough of medium thickness. Leave it to rise in a warm place for 1 hour, kneading it during the process.
Meanwhile, prepare the filling: cut the onion and garlic into cubes and
sauté in vegetable oil for 3-4 minutes (so that the onion becomes slightly
transparent, but remained solid). Cut the fillet into small cubes.
Peel the tomatoes, remove skins, seeds and liquid and cut into pieces
cubes.
Combine the prepared products, add salt, pepper and mix thoroughly (you can add chopped herbs if desired). Place the filling in a colander to allow the liquid and oil to drain a little.
Divide the finished dough into 11 parts (the part for the middle should be smaller than the rest), roll each part into a layer and wrap the filling in it, forming a roll, pinch the edges.
Place the rolls in round shape For baking, seam side down, forming like petals, the center should be round. Let the cake rise for 15 minutes in a warm place.
Then brush the top of the pie with yolk beaten with a drop of water and place in an oven preheated to 200 degrees for 35-40 minutes. Bake until golden brown (ready).
Serve the pie slightly warm, but it tastes even better when completely cooled, with sour cream and your favorite drinks.
6. Winter pie “From the frost!”
This pie is good to make in the winter, especially when there are periods of budget crisis. This recipe never fails, baking
it turned out excellent, and the tea party was fun.
Products :
for test
1. Water or a mixture of water and milk - 300 ml.
2. Butter - 100 gr.
3. Sugar - 3 tbsp. spoons
4. Salt - 1 teaspoon
5. Vegetable oil - 1 tbsp. spoon
6. Egg - 1 pc.
7. Flour - 600 gr.
8. Dry yeast - 2 teaspoons
filling
1. Any seedless jam - 1 cup
2. Walnuts- 0.5 cups
How to make winter pie “From the Frost!”:
The recipe is designed for both kneading by hand and in a bread machine.
Add sugar, yeast, salt, egg white to slightly warm water (leave the yolk for greasing the cake) and let this mixture stand for 10 minutes.
Then combine with melted butter and add flour.
Knead the dough into a soft dough, but it should not stick to your hands. Place it in a warm place to rise, kneading it in the process.
Chop the walnuts and add to the jam, stir. But if not walnuts, then we can take a simple dried fruit, apples,
for example, lightly soak in warm water and grind through a meat grinder.
It makes an excellent thick filling.
Divide the finished dough into 2 parts, one slightly larger than the other. Large
Place some on the bottom of a greased baking sheet. Raise the edges slightly along the sides and spread the filling onto the dough in an even layer. From the second layer, separate a little dough for decoration, roll it out thinly, cut into 1 cm strips, cover the filling with a lattice, or make a decoration as you like.
Let the cake rest for 10-15 minutes and then grease the top
yolk diluted with a drop of water.
Bake the pie in an oven preheated to 170-180 degrees, about 1 hour until golden brown.
Serve the pie warm or cooled, with tea, uzvar, milk and other favorite drinks.
7. Russian salmon pie
The pie is chic, festive, beautifully decorated in the shape of a fish and very large, so invite guests, knead the dough and treat your loved ones to a great meal!
Products:
dough
1. Ryazhenka (sour milk) - 250 ml.
2. Eggs - 2 pcs.
3. Yolk - 1 pc. for greasing the cake
4. Sugar - 3 tbsp. spoons
5. Pinch of salt
6. Butter - 120 gr.
7. Vegetable oil - 1 tbsp. spoon
8. Dry yeast - 2 teaspoons
9. Flour - 500 gr.
10. Sesame seeds for sprinkling the pie.
filling
1. Filet salmon fish(pink salmon, chum salmon, salmon) - 500 gr.
2. Onions - 2 pcs.
3. Bunch of dill
4. Salt, pepper
5. Vinegar or lemon juice
How to make salmon pie in Russian:
Combine sour milk with melted butter and vegetable oil, eggs, add sugar, salt, yeast and let the liquid mass stand for minutes
15. Then add flour and knead into a soft, elastic dough. Leave to proof for 1 hour, kneading during the process.
Meanwhile, prepare the filling. Separate the fish flesh from the bones so that it can be pure form There is about half a kilogram left and cut it into pieces (not small), salt, pepper, and acidify. Onion cut into thin half rings, sprinkle with vinegar and sprinkle with ground even pepper (a little bit). Finely chop the dill.
When the dough is ready, you need to knead it, separate a small piece to decorate the pie and roll it into a large oval layer, onto which you place the filling lengthwise: onion, dill, and on top of them - pieces of fish. Then form a long pie in the shape of a fish, pinch tightly and place it on the largest baking sheet, seam side down, lined with baking paper.
Decorate the top of the pie with curly pieces of dough to your liking and let the pie rest for about 20 minutes. Then grease it with yolk,
whipped with a drop of water, sprinkle with sesame seeds and put in the oven,
heated to 180 degrees. Bake the pie until the pie is done and has a nice, golden brown crust.
Serve the pie lukewarm or cooled with fresh vegetables, herbs and, of course, with hot tea, because the pie is prepared in Russian traditions and must be served in Russian! Of course, sesame is not a completely Russian product, but there is a little of it there
8. Pie “Landowner”
My culinary weakness is various rolls and large Russian pies. Without these dishes there is no festive table. And this pie is gorgeous; it used to be served in hospitable manor houses, where there were always a lot of guests.
Products:
dough
1. Flour - 2 cups
2. Fresh yeast- 20 gr.
3. Warm water - 150 ml.
4. Softened butter - 200 gr.
5. Egg - 1 pc.
6. Sugar - 2 tbsp. spoons
7. Pinch of salt
8. Sour cream or cream - 2 tbsp. spoons
9. Vodka - 50 ml.
10. Flour - how much dough will take
filling
1. Green onions - 400 gr.
2. Salt
3. Chopped dill - 100 gr.
4. Eggs - 6 pcs.
5. Fried wild mushrooms or champignons - 200 gr.
6. Cream (sour cream) - 100 gr.
How to make the “Landlord” pie:
Knead the dough overnight.
Let's prepare the filling. Crush green onions with salt
add chopped dill, chopped fried eggs, fried forest mushrooms or champignons, sliced and cream (sour cream). Season everything with pepper, salt and mix well.
Divide the risen dough into 2 parts – a large and a smaller one, and roll out.
Place the larger one in a frying pan, lay out the warm filling, cover with a smaller part of the dough, pinch the edges, decorate to your liking, brush with egg and set aside for a little distance. Bake at 180 degrees until done.
Serve the pie with broth or clear soup, as well as with
hot tea or cold uzvar.
9 Robber pie with cabbage and mushrooms
When I'm running out sauerkraut, there remains sufficient
amount of brine, and I never pour it out. I add it to first and main courses and stew fresh cabbage with it. The result is an amazing stewed fresh cabbage with a sauerkraut taste - a dish with a natural acidifier.
I use it as a filling for pies and pies.
Collapsible pies are very convenient, do not deform when cut, have a certain amount of filling, and everyone breaks off a separate pie in the amount they need.
Products:
for test
1. Milk or a mixture of milk and water - 200 ml.
2. Vegetable oil - 100 ml.
3. Egg - 1 pc. (white - in the dough, yolk - for lubrication
pirogue)
4. Sugar - 3 tbsp. spoons
5. Salt - 1 teaspoon
6. Dry yeast - 1.5 teaspoons
7. Flour - 500 gr.
filling
1. Fresh cabbage— 700 gr.
2. Champignons - 200 gr.
3. Onion - 1 pc.
4. Cabbage brine - 200 ml.
5. Vegetable oil - 2 tbsp. spoons
6. Salt and pepper to taste.
How to cook robber pie with cabbage and mushrooms:
Combine all liquid ingredients, add sugar, salt, dry yeast and leave for 10-15 minutes for the yeast to disperse, then add flour and knead into a soft, elastic dough. Leave it to rise for 1-1.5 hours, kneading during the process.
During this time, prepare the filling. Fry chopped onions and mushrooms on small quantity vegetable oil until golden brown.
Place the shredded cabbage in a frying pan heated with vegetable oil, fry it for a while without liquid so that it sinks a little and pour in the cabbage brine. Simmer over medium heat until the liquid evaporates, then add the mushrooms fried with onions, stir, salt, pepper and simmer for 5 minutes over low heat. Turn off the heat and cool!
You will get a lot of filling and if there is any left over, I will use it as
side dish or for filling dumplings, pies, casseroles.
Form round or oblong shapes from the finished dough and filling.
small pies and place them on a round baking sheet, close to each other, in any arrangement to your liking.
Place the pie in a warm place for 20 minutes to proof, and then
brush with yolk beaten with a drop of water and sprinkle with a handful of sesame seeds (optional, this is done purely for decorative purposes). Place the baking sheet in an oven preheated to 190 degrees and bake for 3-40 minutes until done.
Serve the pie with broth or your favorite drinks.
10. Pie “Autumn”
It's like a premonition of winter: bright sun, first snow, last fruits. I baked this miracle cake with yellow plum, as an imitation of Yarila the sun, but it can be baked with any fruit - plums, pears, apples, whatever you have. The pie turned out very tasty, bright, beautiful and inexpensive. Try it, you will like it!
Products:
for test
1. Sour milk - 300 ml.
2. Egg - 1 pc. (white - in the dough, yolk - for lubricating the top)
3. Butter - 100 gr.
4. Sugar - 4 tbsp. spoons
5. Vanilla sugar - 1 sachet
6. Grated lemon zest - 2 teaspoons
7. Salt - a pinch
8. Dry yeast - 2 teaspoons
9. Flour - 600 gr.
For filling
1. Pitted fruits - 400 gr.
2. Sugar - 4 tbsp. spoons
3. Powdered sugar for sprinkling the pie - 2 tbsp. spoons
How to make Autumn pie:
Combine sour milk with whipped egg whites and melted butter, add sugar, salt, vanilla sugar, zest, dry yeast, mix and leave for 10 minutes until the yeast disperses. Then gradually add flour and knead an elastic dough of medium thickness. Leave it to rise in a warm place for 1 hour, knead it twice during the process.
Divide the finished dough into 2 parts – 2/3 and 1/3. From most
form a round cake and place it in a frying pan, forming sides from the dough, lay the fruit on the dough in an even layer and sprinkle them evenly with granulated sugar. Place a lattice of dough in the shape of sun rays, formed by strands, over the top of the fruit. Leave the pie to proof for 20-25 minutes.
After this, brush the pie with egg yolk, beaten with a drop of water, and place the frying pan in an oven preheated to 190 degrees.
Bake for 40-45 minutes until beautifully golden brown. After baking, cool slightly and sprinkle powdered sugar. But you don’t have to sprinkle it, it turns out beautiful and ruddy anyway.
The pie can be served lukewarm or chilled with your favorite drinks.
"Home Recipes" wishes you bon appetit!
A good housewife often smells of fresh baked goods at home: cookies, cakes, gingerbread. But the real aroma of prosperity, nourishing, thick, intoxicating, comes from yeast baking, from which pies, buns, and sweet buns are baked. Butter products – aerobatics Russian cuisine, but you are quite capable of mastering it.
How to cook
Big pies, kulebyaki, shangi, small pies, buns, cheesecakes have one thing in common: dough, the basis of which is living microorganisms. There are two ways to make yeast dough for pies. The first, unpaired one is simpler, the second, sponged one is more reliable. The classic method is the sponge method, when live yeast is activated by dissolving in warm liquid and mixing with sugar. By waking up in advance, they rise the baked goods better and make the pies and buns soft and airy.
For sweet baked goods
For every purpose - your own dough. The simplest set of ingredients is prepared for bread and simple pies with filling: water, flour, vegetable oil. For sweet baked goods, the composition is “flavored”, expensive and festive products are added. Homemade yeast dough for sweet baking in the oven may include sour cream or kefir, butter, and eggs. Vanilla sugar and fruit essences are added to the dough, which give the dishes an unforgettable aroma. The quality of flour for sweet products must be impeccable, only in this case the baking will be perfect.
Recipe
Great dough Yeast pies can be prepared according to different recipes; each housewife has her own proprietary secrets associated with its production. You will need more than one recipe for yeast dough for pies , but a few. Prepared for meat vegetable dishes, it will be very different from baking for cheesecakes or envelopes with poppy seeds. Experience different ways to pick up best recipe for your favorite baked goods.
With dry yeast
- Number of servings: 12-15 pcs.
- Calorie content of the dish: 228 kcal.
- Cuisine: Russian.
- Difficulty of preparation: medium.
With the advent of yeast powders, the process of making pies accelerated. In addition, the dry yeast dough described below can be entrusted to a “professional” - your bread machine will cope with the task no worse than you. Bread, loaves, buns are baked from this dough, and it also looks great in pies with vegetable, meat, fish, and cereal fillings. You can wrap fruits, jam and other sweets in it if you double the original amount of sugar. The recipe is simple: no milk, no eggs, only flour, water, vegetable oil.
Ingredients:
- flour - 5 cups or more;
- salt – 1 tsp;
- sugar – 2 tbsp. l.;
- water (milk is possible) – 1.5 cups;
- dry yeast – 2 tsp;
- vegetable oil – 30 ml.
Cooking method:
- Take half the flour, add yeast powder, sugar, mix the dry mass.
- Dissolve salt in warm water, add oil, gradually add flour with additives, stir.
- Add the remaining flour in small portions, stir first with a spoon, then with your hands until you get a soft, non-stick, elastic ball. Cover it with an inverted saucepan and leave to rise for half an hour or an hour in a warm place.
- Before preparing the filled pies, you need to knead the mass a little.
With kefir for pies
- Cooking time: 40-60 minutes.
- Number of servings: 12-15 pcs.
- Calorie content of the dish: 262 kcal.
- Purpose: Not sweet pastries.
- Cuisine: Russian.
- Difficulty: medium.
Many housewives consider the fluffy yeast dough with kefir described in this section to be classic. It can be flavored with butter, contain more or less sugar - it depends on the filling. In some houses they add eggs to the dish and count it a necessary condition delicious baked goods. The experience of others shows that such an additive is not necessary. It is better if the basis for savory pies(meat, vegetable, fish) will contain few ingredients.
Ingredients:
- flour - 5 cups or more;
- salt – 1 tsp;
- sugar – 2 tbsp. l.;
- kefir (yogurt, fermented baked milk) – 1.5 cups;
- milk (water) – 50 ml;
- dry yeast – 1 tbsp. l.;
- margarine – 100 g;
- egg – 1 pc.
Cooking method:
- Dissolve yeast powder in warm milk or water. This is the simplest dough; it should stand for 10-15 minutes in a warm place until the microorganisms are activated.
- Melt the margarine. It shouldn't be hot. Pour in kefir room temperature, egg, add yeast mixture.
- Add flour in small portions and stir with a spoon. When the mixture becomes too thick, place it on the table and knead with your hands. The mass is ready when it holds its shape and stops sticking to your fingers.
- Cover the mixture with a bowl and wait about half an hour until it starts to rise. Before making the pie, crimp and roll out the pastry layer.
Butter
- Cooking time: 1-1.5 hours.
- Number of servings: 15-20 pcs.
- Calorie content of the dish: 337 kcal.
- Cuisine: Russian.
- Difficulty: medium.
For apple pie, cheesecakes, pies with fruit filling make rich sweet dough. Before you prepare baked goods for dessert, carefully study the recipe for rich yeast dough for sweet pies, which is somewhat more complicated than the previous ones. Baked goods contain more sugar and eggs, butter or margarine. Cook the dough longer, knead the mixture three times. This is a responsible business - sweet pies, without step by step recipe Photos are indispensable here.
Ingredients:
- flour – 1 kg or more;
- milk – 500 ml;
- margarine – 250 g;
- dry yeast – 1 tbsp. l.;
- egg – 2 pcs.;
- sugar – 6 tbsp. l.;
- salt – 1 tsp;
- vanillin.
Cooking method:
- Make the dough: dissolve the yeast, all the sugar and a little flour in some warm milk, keep the mixture in a warm place until it foams.
- Add soft or melted (not hot) margarine, warm milk, eggs, vanillin, and salt to the dough.
- Add flour in small batches until you can stir the mixture with a spoon. Cover the container and leave the baking to rise.
- After half an hour or more, punch down the dough, place it on the table and knead. The mass is ready when it does not stick to your hands and retains its round shape.
- The finished baking should be allowed to rise, then kneaded again and formed into the product.
Puff
- Number of servings: 8-10 pcs.
- Calorie content of the dish: 316 kcal (excluding filling).
- Purpose: sweet pastries.
- Cuisine: Russian.
- Difficulty: high.
Puff pastry sheets purchased at the supermarket are a great help for busy wives, mothers, and grandmothers. Meanwhile, kneading classic puff pastry at home is not a problem. It makes very tasty pies, an excellent solution for apple pie, and savory baked goods also work well. Before making puff pastry at home, read the instructions carefully. You will have to tinker with rolling out the pastry correctly to form a multi-layered layer, but the result will definitely surprise you and your guests.
Ingredients:
- flour – 500 g;
- butter – 350 g;
- milk – 300 ml;
- sugar – 60 g;
- pressed yeast – 12 g;
- salt – 1 tsp.
Cooking method:
- Prepare the base using the sponge method. Dough made from milk (100 ml), yeast, sugar is placed in a warm place for half an hour until a cap forms thick foam.
- Add the remaining milk, 50 g of soft butter, flour in small portions to the dough and knead the mass, which should rise slightly.
- Place the finished mixture in the refrigerator for 2-2.5 hours. Place the butter, chilled but not frozen, between two sheets of baking parchment and roll it out with a rolling pin, giving it the shape of a flat square. Layer thickness is about 5 mm. Place the butter in the refrigerator too. You need to take it out 10-15 minutes before you start processing the baking.
- Roll out the cold dough into a 1 cm layer. Place a layer of butter on one edge, which should fill 2/3 of the area. Fold the remaining third of the layer over the oil layer. Place 1/3 of the layer covered with oil on it. The result was a kind of sandwich with two layers of oil.
- Gently roll out the dough into one centimeter-thick layer and fold it in thirds. Roll and fold again. If the workpiece becomes warm (and this is most likely the case), put it in the refrigerator.
- After half an hour of cold exposure, roll out the sheet and fold it in three again. After this, you can form puff products from it.
- Number of servings: 12-15 pcs.
- Calorie content of the dish: 234 kcal.
- Purpose: baking.
- Cuisine: Russian.
- Difficulty: medium.
A simple and quick recipe for fasting housewives contains secret ingredient, making the pies unusually fluffy. Before making lean yeast dough for the pie, boil the mashed potatoes. For baking you will need half a liter of potato broth, drained and cooled. In addition to this, you need sugar, salt, sunflower oil and instant yeast. The set of products is very simple, and the result is amazingly tasty.
Ingredients:
- potato broth– 0.5 l;
- sugar – 4 tbsp. l.;
- sunflower oil – 5-6 tbsp. l.;
- dry yeast – 2 tsp;
- flour - ok. 700 g
Cooking method:
- Prepare the dough without dough. If the potatoes were not salted during the cooking process, you need to add salt to the broth. The liquid should be warm - from 30 to 35 degrees.
- Mix flour with sugar and yeast. Add the mixture in parts to the potato broth and stir with a spoon. When the mass becomes thick, place it on the table and knead.
- Leave in a warm place for half an hour, don’t forget to cover with a bowl. Before making pies or pie, knead the dough a little more.
With cabbage
- Cooking time: 40 min.
- Number of servings: 6-8 pcs.
- Calorie content of the dish: 280 kcal.
- Purpose: savory baked goods.
- Cuisine: Russian.
- Difficulty: easy.
Jellied pie with unsweetened filling – excellent dish, which is being prepared for a quick fix. Quick recipe, which allows you to prepare liquid yeast dough for a pie with cabbage, other vegetables, meat, and fish. Since it has the consistency of sour cream and bakes quickly, think about the filling ready-made. The cabbage in the pie should be stewed, the potatoes – boiled or fried, the meat – in the form of boiled or fried minced meat.
Ingredients:
- kefir – 200 ml;
- flour – 350 g;
- egg – 1 pc.;
- dry yeast - 1 tsp;
- sugar – 30 g;
- salt – 1/2 tsp;
- water – 150 ml;
- vegetable oil – 50 ml.
Cooking method:
- Combine sugar, yeast powder and a couple of tablespoons of flour with heated water and leave in a warm place, the microorganisms need to “wake up”. It will take no more than 10-15 minutes.
- Mix kefir, egg, butter, salt, add flour. You will get the same mass as for making pancakes. The ingredients should be at room temperature, or better yet, lukewarm. Add the risen dough to the prepared mixture and stir.
- Leave the container in a warm place for 20-30 minutes. During this time you will have time to prepare the filling. Before baking the pie, preheat the oven to 180 degrees. Before you pour ready mixture– stir it.
With milk
- Cooking time: 40 minutes.
- Number of servings: 6-8 pcs.
- Calorie content of the dish: 262 kcal.
- Purpose: baking.
- Cuisine: Russian.
- Difficulty: medium.
For pies, sweet and savory pies, housewives of different generations made yeast dough with milk or yogurt. It was also made with powdered milk, condensed milk, and infant formula. The quality of pies depends more on the freshness of the yeast products and the grade of flour than on liquid foundation. Don't be afraid to experiment with dairy products; they can't ruin your baked goods.
Ingredients:
- milk – 1 glass;
- flour - ok. 2 glasses;
- egg – 1 pc.;
- sugar – 2 tbsp. l.;
- dry yeast – 1 tsp;
- salt – 1/2 tsp.
Cooking method:
- Grind the egg with sugar and salt, add yeast dissolved in warm milk.
- Gradually add flour to the liquid and stir.
- Thick mass Place on a table sprinkled with flour. Knead it, let it rise for half an hour and knead again. Products can be formed.
- Cooking time: 1.5-2 hours.
- Number of servings: 6-8 pcs.
- Calorie content of the dish: 268 kcal.
- Purpose: baking.
- Cuisine: Russian.
- Difficulty: medium.
Dry yeast is being used more and more often, replacing compressed yeast. This is understandable; storing yeast powder is easier, less of it is consumed, the shelf life is long, and working with it is faster and more pleasant. But many housewives who know how to bake delicious pies are sure that dough with live yeast is ideal for this. It is softer, more lush and smells of home, comfort, and kindness. It takes more time to knead this dough, but it’s worth it. unnecessary hassle.
Ingredients:
- milk (yogurt) – 1 glass;
- flour - ok. 500 g;
- live yeast (pressed) – 25 g;
- salt – 1/2 tsp;
- sugar – 2 tbsp. l.;
- egg – 1 pc.;
- margarine – 50 g.
Cooking method:
- Divorce yeast stick warm milk, add half the sugar, leave for half an hour.
- Grind the egg, the remaining sugar, melted margarine into deep container, add the milk-yeast mixture to them, stir in half the flour in parts. Cover and leave for 30-40 minutes.
- Punch down the risen dough, add the rest of the flour, knead on the table. Let the dough rise again before baking the pies.
Simple
- Cooking time: 40-60 minutes.
- Number of servings: 12-15 pcs.
- Calorie content of the dish: 232 kcal.
- Purpose: savory baked goods.
- Cuisine: Russian.
- Difficulty: medium.
For fish pie, pizza, pies with potatoes, rice, meat, you can use simple yeast dough . For pies baked and fried it is done the same way. A simple recipe with dry yeast is described above; with pressed yeast, baked goods come out no worse. Unleavened dough without dairy, eggs or margarine, it perfectly emphasizes the taste of the filling, making it the main part of the dish.
Ingredients:
- flour - ok. 5 glasses;
- salt – 1 tsp;
- sugar – 2 tbsp. l.;
- water (kefir, milk) – 1.5 cups;
- pressed yeast – 25 g;
- vegetable oil – 50 ml.
Cooking method:
- "Wake up" the yeast by diluting it warm water with sugar, let them stand warm for about thirty minutes.
- Add butter, salt and gradually add flour, kneading into a tight, elastic ball. Before preparing the pie, let the dough rise and knead well again.
Classic
- Cooking time: about 2 hours.
- Number of servings: 10-15 pcs.
- Calorie content of the dish: 312 kcal.
- Purpose: sweet pastries.
- Cuisine: Russian.
- Difficulty: medium.
Because in the past butter pies were a solemn, festive dish, classic recipe yeast dough included expensive products that did not appear on the table every day. So the baked goods for the holiday were made with sour cream, adding a large number of eggs They baked from this dough buns, rolls, pies with sweet filling, which were the main, trump dish of the banquet. Nowadays people only bake according to this recipe wedding loaves.
Ingredients:
- milk – 1/2 cup;
- sour cream – 1 glass;
- egg – 4 pcs.;
- butter – 200 g;
- sugar – 6 tbsp. l.;
- salt – 1 tbsp. l.;
- pressed yeast – 30 g.
Cooking method:
- Prepare the dough. Warm milk, half the sugar, yeast, a little flour, stir and leave warm.
- In a deep bowl, mix eggs, sugar, add sour cream, add salt. Pour the dough there and stir in the flour.
- The finished dough should be risen and kneaded several times so that the products are soft but dense. Between approaches, the baking is allowed to rise for half an hour.
Cooking secrets
At first it may seem difficult to bake a pie with yeast dough. By following the recipe, you can easily cope with this task. There is only one secret: take your time. Give yourself the opportunity to work on the pies calmly, and give the baking the right amount of time. Do not rush to form products from poorly fitting dough, enjoy kneading the aromatic elastic mass. Cook with good mood and good thoughts, then the products will turn out great.
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