Let's start, perhaps, with a classic of the genre - a rich yeast dough for pies that are cooked in the oven. Not everyone succeeds, it doesn’t always work out, however, having understood the basic principles of cooking, you can regularly pamper your family and loved ones with delicious ruddy pies.
Ingredients:
3/4 cup milk;
7 g dry yeast;
1 tsp. salt;
1 tbsp. l. Sahara;
1 egg;
6 tbsp. l. vegetable oil;
500 g flour.
Pour warm milk into a bowl of sufficient volume, add sugar and yeast. After the yeast is activated (foam appears on the surface of the liquid), add salt, vegetable oil and egg to the bowl. Stir and gradually add flour - the dough should be well kneaded, soft and very pleasant, but in no case hard.
Round, place in a bowl, cover with a towel or cover with cling film. Place in a warm place until doubled in size, then knead - the dough is ready to use.
Advice: if you have a problem finding a warm place in the house, you can fill the sink with warm water and simply put a bowl of dough there. If necessary and as it cools, the water can be changed periodically.
Lenten yeast dough for pies
Cheap and cheerful, yes. When fresh, just baked, the pies fly away instantly. On the second day, of course, they somewhat lose their attractiveness, but, as a rule, there is nothing left until the second day, so if it is important for you to make pie dough that does not contain animal products, try this recipe for lean pie dough in the oven with yeast.
Ingredients:
7 g dry yeast;
200 ml water;
3 tsp. Sahara;
1 tsp. salt;
2 and 2/3 cups flour.
Pour warm water into a container of sufficient size, add sugar, yeast, stir and add a third of a glass of flour. Cover with a piece of cling film and leave the bowl in a warm place. When the mass begins to bubble actively, add salt, vegetable oil and stir in the remaining flour. Round the dough - it should be soft, not hard or sticky. Place in a bowl, the walls of which are lightly greased with vegetable oil, cover with cling film and put in a warm place until doubled in size - about an hour.
Knead the finished dough - you can form pies.
Advice: If you need to prepare the pies quickly, but not today, you can leave the kneaded dough to rise in the refrigerator - this will be much slower and will take about 10 hours.
Dough for pies in a bread machine
This recipe has two main and huge advantages: first, you don’t need to knead the dough, the bread maker does everything for you (measuring and putting the ingredients into the bowl doesn’t count, right?); second, the finished pie dough is very pleasant to work with (believe me, you want to play with it and play with it endlessly, it’s fantastic!).
Ingredients:
3 cups flour;
1 glass of milk;
1 tsp. dry yeast;
100 g butter;
1 tbsp. l. Sahara;
1 tsp. salt;
1 egg.
Cut the butter into small, small cubes or grate it. Beat the egg slightly in a separate bowl.
Place all the ingredients for the pie dough into the bowl of the bread machine in the order recommended for your model. We set the “Dough” program. After the readiness signal, gently knead the mass - you can begin forming the pies.
Advice: Butter can be replaced with vegetable oil - the dough will be a little heavier, but not so much that it will affect its taste.
Dough for pies on cottage cheese
It is better to fry pies made with curd dough in a frying pan - this way they will turn out soft, tender and incredibly appetizing. However, this same recipe can be implemented in the oven - and it will be good too!
Ingredients:
500 g of good cottage cheese;
3 eggs;
1 tsp. salt;
2 tbsp. l. Sahara;
1 tsp. soda;
2 cups of flour.
Grind the cottage cheese through a sieve, mix with eggs, salt, and sugar.
Separately combine flour and soda (carefully!). Mix the flour mixture with the curd mixture and knead into a soft dough. The curd mass will not be cool, you cannot roll it out with a rolling pin - it is better to work with this dough with your fingers, however, thanks to this, the pies will come out soft and tender.
Advice: The softness of the dough is directly affected by the quality of the cottage cheese - if the initial product is watery and insufficiently pressed, more flour will be required, which means the pies will come out tougher.
Dough for pies with kefir
Typically, kefir dough is used to make fried pies, however, you can also make a baked version. It will, of course, not be as soft and tender as in the case of classic yeast dough, however, if for some reason you avoid yeast or you just need to utilize yogurt, the recipe is different.
Ingredients:
1 glass of kefir or yogurt;
3 eggs;
4 tbsp. l. sunflower oil;
1 tsp. salt;
1 tsp. soda;
approximately 3.5 cups flour.
In a large bowl, mix flour, salt and baking soda and make a well.
In a separate bowl, mix eggs, kefir and vegetable oil.
Pour the liquid part into the dry part. Knead the soft dough, round and leave for 5-10 minutes under the film. After the specified time, we form the pies, if necessary, adding a little flour to the work surface.
Advice: the less flour you use to knead the dough, the more tender the finished pies will be.
Potato yeast-free dough
Potato pies - zrazy - are prepared in a frying pan, frying them in a large amount of oil, and few people think about the fact that they can be cooked in the oven! It will be tasty and not harmful.
Ingredients:
10 medium potato tubers;
1 egg;
2/3 tsp. salt;
3-4 tbsp. l. flour.
Boil the potatoes in their skins, drain the water, and cool. We clean it and pass it through a meat grinder.
Mix the resulting mass with salt, egg, and add flour. Knead the soft dough, trying to use as little flour as possible. It is convenient to roll out the resulting mass with a spoon onto a sheet of cling film and form patties by simply lifting the edges of the polyethylene and connecting the edges of the patty at the top.
Advice: Potato dough comes out sticky and quite difficult to work with - to make the task easier, try moisturizing your hands (with water or vegetable oil).
Potato yeast dough
Very soft dough, tender, pleasant both to work with and to taste! A separate bonus is that products made from such dough last longer and remain soft longer than similar pies made from regular yeast dough.
Ingredients:
200 ml potato broth;
180 g boiled potatoes;
1.5 tsp. dry yeast;
1 egg;
1 tsp. salt;
1 tbsp. l. Sahara;
2 tbsp. l. vegetable oil;
approximately 550 g flour.
In one bowl, mix flour, sugar, salt and yeast.
In another bowl, mash the boiled potatoes, mix with the egg, butter, and pour in the warm potato broth. Mix well again and pour into the flour mixture. Knead a soft, non-sticky dough, round it, put it in a bowl, cover with a towel and put in a warm place until the mass has at least doubled.
Advice: pies made from potato dough turn out to be quite pale and unattractive in appearance, so before putting the baking sheet with the products in the oven, it is recommended to thoroughly grease them with egg.
“Quick” puff pastry for pies in the oven
Of course, you can, without much fuss, run to the nearest supermarket and buy a kilogram of ready-made puff pastry there, but you can also go the other way - prepare it at home yourself. This is not difficult if you choose the “right” recipe, and the difference in taste will be very noticeable. We will talk about “quick” or “false” puff pastry for pies.
Ingredients:
3 cups flour;
1 glass of liquid (1 egg + water + milk);
200 g butter;
7 g dry yeast;
1 tsp. salt;
1.5 tbsp. l. Sahara.
Dissolve sugar and yeast in 1/3 cup of warm water. As soon as foam appears, add liquid - warm milk and a scrambled egg so that the total volume is 1 glass.
Quickly grate the frozen butter (chop it with two knives), mix it with salt and flour. Pour liquid with yeast into the resulting crumbs and knead into a smooth, pleasant dough. Round the finished mass, put it in a bowl, cover with a lid and put it in the refrigerator for at least 3 hours, optimally for 12 hours.
After this, we crush and shape the products. After baking, the dough of the pies will be layered, the air bubbles will be elongated.
Advice: in order not to suffer with a grater, ice cream butter can be chopped into crumbs in the bowl of a food processor, “knife” attachment.
Rye pie dough
Quite specific, but certainly has a right to exist. Let's just say that this option is completely for everyone: if you like rye dough, if pies in a thin crispy shell are your choice, if you are looking for a lean option, this is the recipe for you.
Ingredients:
1/2 cup rye flour;
1/2 cup wheat flour;
1/2 cup strong coffee;
50 ml vegetable oil;
1/2 tsp. salt;
1/2 tsp. soda
In a bowl, mix all the flour, salt, soda.
Add vegetable oil and mix until crumbly. Pour in warm (not hot!) coffee, knead into a soft, non-sticky dough, which is immediately ready for use.
Advice: If you want the pies to be tender and crispy, roll out the dough as thin as possible. A thick layer of this dough will be heavy and tasteless.
Dough for pies with sour cream
The dough is finely porous, quite crumbly, rich in taste. Similar to sand, but softer and more pliable to work with. Pies formed from such dough are, of course, better baked in the oven.
Ingredients:
2 cups of flour;
1/2 tsp. salt;
1 tsp. Sahara;
1 tsp. baking powder;
1/4 tsp. soda;
50 g butter;
1 egg;
150 g sour cream.
Mix sour cream with egg and sugar, add softened butter, mix again.
Mix flour with soda, salt, baking powder. Add approximately half of the resulting mass to the sour cream and stir. Pour the remaining flour onto the work surface, level it, spread the sour cream and flour crumbs and knead into a smooth, soft dough.
Advice: If you have prepared more dough than required, the excess can be frozen and used later, for example, as a base for making pizza.
Beer dough for deep-fried pies
Of course it's harmful. Of course, half the kitchen needs to be washed. Nobody argues that it is better to do without them. But... sometimes you can, right? After all, deep-fried pies are scary, how delicious!
Ingredients:
450 g flour;
175 ml beer;
2 tbsp. l. vegetable oil;
2/3 tsp. salt.
Mix beer and salt, add butter and flour. Knead a soft, elastic dough that does not stick to your hands or surface. Add flour in stages - you may need a little less or a little more than the specified amount. We round the finished dough, wrap it in a plastic bag and leave for 30-40 minutes for the gluten to swell. After half an hour, we take out the dough, put it on the work surface, knead again for another 3-5 minutes, after which it is ready for further shaping of the pies.
Advice: When forming pies for deep frying, do not use flour for adding flour - it will burn and contaminate the contents of the pan. It is better to lubricate your hands and table surface with vegetable oil.
In general, there are tons and tons of recipes for pie dough! Choose any one, you still can’t go wrong. And if you need some more summary at the end of the article, let’s say it nicely: pies are such a bright and huge world with a variety of paths and paths, and it doesn’t matter which path you choose (oven, frying pan, steamer), the main thing is - so that it will lead you to joy. The joy of delicious homemade baked goods, a perfectly prepared dinner, and the good mood of your family members.
I’ve been looking for a recipe for pies “like at the market” for a long time; I can’t even remember how many recipes I’ve tried. But something was wrong. And you don’t always want to tinker with dough. This recipe amazed me with its simplicity and speed. There is no need to wait for the yeast dough to rise; after kneading, you should immediately begin modeling; the dough should rise directly during frying.
The dough is airy, bubbly, snow-white. When fried, the pies swell several times!
500g warm water;
3-4 tbsp flour;
50g live yeast;
0.5 tbsp vegetable oil;
1 tbsp sugar;
salt to taste;
frying oil;
Any filling.
Dissolve yeast in warm water (40 degrees), add vegetable oil, sugar, salt, flour. Knead the dough. The dough should not be tight and stick to your hands.
Make balls the size of tennis balls from the dough. The dough should not rise, this is the very essence of cooking. It will work well when frying. Immediately form the balls into a flat cake and add the filling.
We form a pie (we wet our hands in vegetable oil). And pat the top down well, the pie should be flat.
Fry in a hot frying pan in a large amount of vegetable oil, the first side is the one where our pie was joined. Don't forget that the dough will increase 2-3 times during frying.
Let the pies cool and start tasting.
It is simply impossible to overestimate the importance of pies for Russian cuisine, as well as for the entire Russian culture. After all, pies in their unchanged form have come to us from the very depths of our history. Paying considerable attention to this dish of national Russian cuisine, William Pokhlebkin wrote with great reverence that pies occupy the most prominent and honorable place on the table of a Russian housewife. Not a single Russian feast or treat would be complete without several types of pies. In peasant families, pies were even considered one of the most important dishes: during the harvest season, during the sowing season, and during haymaking, there was nothing more convenient than pies, which, combining bread and a tasty, filling filling, were so convenient to take with you to the field and have a full meal during a short rest amid tedious field work. So today, every housewife, paying tribute to this dish, does not forget that the taste and appearance of the finished products largely depend on how well and correctly the dough was prepared. That is why today the site offers you tips on how to prepare pie dough.
The variety of batches and recipes for making pie dough amazes the imagination no less than the richest assortment of Russian pie dough itself. Yes, in fact, it is precisely the extraordinary popularity and love for pies that explains the wide variety of options for preparing pie dough.
1. Preparing any dough begins with the correct choice of flour. In order for your pies to be truly delicious, the dough must be tender, soft and elastic. For kneading such dough, only fine flour of the highest grade is suitable. Don’t skimp when choosing flour for your pies; believe me, it will pay off handsomely with delicious baked goods and generous praise to the hostess. Before you start kneading the dough, make sure that your flour is well dried, white in color and does not carry any unpleasant odors. Be sure to sift the flour before kneading the dough! This will not only rid it of impurities and lumps, but will also saturate it with air, which will make your baked goods even more tender and fluffy.
2. Be no less careful when choosing other products. Try to use everything that is fresh and natural. Don't try to save money by replacing butter with margarine for baking, and fresh eggs with egg powder. Such savings will only spoil the taste of your baked goods and deprive you of the joy of making real Russian pies. If you are going to knead classic yeast dough for pies, whether with or without dough, remove all the necessary ingredients from the refrigerator at least an hour in advance. This time should be just enough for everything to warm up to room temperature.
3. Many housewives who are not yet very experienced in baking are afraid to knead yeast dough, fearing that it will not rise and the pies will not come out. And for some reason they are especially afraid of yeast dough on sourdough. But sponge dough turns out to be the most airy and tender, and the pies from it turn out to be the most delicious. And preparing the dough is not easy, but very simple. Let's try to prepare a dough for yeast dough using a total of four cups of flour. To do this, pour one glass of slightly warmed milk into a warm bowl. Heat the milk by placing a glass of it in a saucepan of hot water and test with your finger. As soon as the temperature of the milk becomes equal to your own and your finger no longer feels cool, then the milk has been heated to the most optimal temperature. Add 20 - 30 grams to milk. pressed yeast and one tablespoon of granulated sugar. Stir the yeast thoroughly until completely dissolved in the milk using a whisk or fork. Then add one glass of sifted flour and stir so that no lumps remain. If the temperature of all the ingredients is correct, you will have no problem getting rid of lumps. Cover the bowl with the dough with a towel and place it in a warm place without drafts. A slightly heated oven is perfect for this. Heat it so that your hand feels comfortable warmth inside it, turn off the oven, place the dish with the dough in it and leave for 30 - 40 minutes. During this time, your dough will rise twice, and then fall by half and will be completely ready to accept the rest of the ingredients of your pie dough.
4. Well, once you have prepared the dough, kneading yeast dough on it is just a matter of technique. Add 150 g to the prepared dough. softened butter, one chicken yolk, 2 tbsp. spoons of sugar, 1 teaspoon of salt and three glasses of sifted flour. Knead the dough thoroughly so that it stops sticking to your hands, place the dough in a warm pan, cover with a towel and place in a warm place for 30 minutes. During this time, the dough will rise twice, so take the pan with plenty. Punch down the risen dough, knead again and leave to rise again for 30 minutes. Knead the finished dough thoroughly and start cutting for pies.
5. When time is running out and you can’t find an extra 40 minutes for the dough, yeast pie dough can be prepared using a straight method. Pour one glass of slightly warmed milk into a warm saucepan, dilute 30 grams in it. pressed yeast, add 1 tbsp. a spoonful of sugar and 1 tbsp. spoon of flour. Mix thoroughly and leave in a warm place for 10 minutes. Then add four cups of sifted flour, another 1 tbsp. spoon of sugar, 100 gr. softened butter, one egg at room temperature, 1 teaspoon of salt. Knead the dough thoroughly, adding flour as needed until the dough stops sticking to your hands, and let the dough rise in a warm place. Punch down the finished dough and start cutting.
6. Want it even easier? Prepare pie dough with dry yeast. Pour a packet of dry yeast into a glass of lukewarm milk, stir and leave for a couple of minutes. Sift three cups of flour into a deep bowl. Make a depression in the center of the slide, pour in one chicken egg, add 100 g. softened butter, 1 tbsp. a spoonful of sugar and a pinch of salt. Then pour in the milk and yeast and knead the dough, collecting it with your hands from the edges of the mound to the center. Knead the dough for about ten minutes until it stops sticking to your hands. Leave to rise in a warm place for 30 minutes. Punch down the finished dough and start cutting for pies.
7. Did you know that yeast dough for pies can be prepared in advance and then stored in the refrigerator for at least a week? It's not difficult at all! Dissolve 20 grams in a glass of warm milk. yeast and leave warm for 10 minutes. Meanwhile, sift four cups of flour, add 200 gr. softened butter and a pinch of salt. Then pour milk and yeast into the flour, knead the dough, roll it into a ball, place it in a wide plastic bag, tie it and put it in the refrigerator. Take the bag with a reserve of volume, remember that even in the refrigerator the dough will rise and increase in volume. You can store this dough in the refrigerator for one to two weeks. Take this dough out of the refrigerator 30 - 40 minutes before you start preparing the pies, so that the dough has time to warm up well.
8. On fasting days, you can prepare lean pies. The dough for these pies is best kneaded in the evening and left to proof in the refrigerator. Pour one and a half glasses of warm water into a deep saucepan, dilute 40 grams in it. pressed yeast, 4 tbsp. spoons of sugar and 1 teaspoon of salt. Pour in five tablespoons of deodorized vegetable oil. Sift five cups of flour and mix with one packet of vanilla sugar. Add flour little by little to the liquid portion of the dough, mixing thoroughly each time. Knead the dough for another 10 minutes. It should turn out very soft. Cover the saucepan with the dough with a towel and place it in the refrigerator overnight. By morning your lean pie dough will be ready. All you have to do is knead it and start cutting.
9. For sweet pies with curd or berry filling, yeast-free dough is perfect. This dough is very easy to prepare and you can cut it into pies immediately after kneading. Place 250 grams in a food processor fitted with a blade attachment. cold butter, cut into small pieces, add 4 ½ cups flour, 2 tbsp. spoons of sugar, 1 teaspoon of baking powder and a pinch of salt. Quickly swirl everything together until fine crumbs form. If you don’t have a food processor, you can do the same thing with your hands using a sharp knife. Just try to chop the butter and flour as quickly as possible so that the butter does not have time to get too hot. Using a whisk or fork, beat one cold egg with one cup of cold milk. Quickly mix the liquid and flour parts of the dough. Knead with your hands for three to five minutes and immediately begin cutting.
10. Yeast-free yogurt dough is perfect for both baked and fried pies. At the same time, do not forget that the recipe does not limit you only to yogurt; instead, you can take fermented baked milk, kefir or sour cream diluted with water or milk. Pour half a liter of curdled milk into a saucepan and stir thoroughly until smooth. Add one chicken egg, 2 tbsp. spoons of sugar, 2 teaspoons of salt, 1 teaspoon of baking powder and 3 tbsp. spoons of melted butter. Lightly beat everything together with a fork or whisk. Sift five cups of flour and pour it into the liquid part of the dough. Mix thoroughly. Knead the dough for 10 - 15 minutes. If the dough seems too soft, add another ½ cup of flour and knead thoroughly again. The finished dough should be soft, plastic and pliable. Roll the dough into a ball, wrap in cling film and leave in the refrigerator for one hour. Your pie dough is ready!
And on the pages of “Culinary Eden” you can always find even more proven and original recipes that will tell you how to prepare pie dough.
Cooking time – 1.5 hours.
Servings – 14 pies.
Ingredients:
- Warm water – 300 ml,
- Dry yeast - 1 heaped teaspoon,
- Sugar – 1.5 tbsp. spoons,
- Salt – 1 teaspoon,
- Flour– 600 gr.,
- Sunflower oil(for dough) – 3 tbsp. spoons.
- Sunflower oil for frying.
Cooking method:
- Take a deep bowl and pour warm water (temperature 36 degrees). Pour in yeast, salt, sugar and use a whisk to mix everything.
- Sift the flour and add half a portion to the water. Knead dough, first with a whisk, then take a spatula, and then with your hands.
- Lubricate your hands in sunflower oil (about 3 tablespoons will be needed) and, adding the remaining flour, knead the dough for about 10 minutes. It may take a little more flour, another 2-4 tablespoons. spoons. The dough should be soft and should no longer stick to your hands.
- Coat the sides of the bowl and the dough with sunflower oil, cover with a towel and place in a warm place. Please note that the dough does not like drafts. So it will stand for 45-60 minutes and will double in size.
- Take the dough with your hands dipped in sunflower oil and knead it again.
Yeast dough for fried pies ready.
- After this, we pinch off a small piece and form a flat cake with our fingers.
- Place the filling in the middle and seal the edges. We sculpt the so-called dumpling. Then we turn it over and place it on a surface that we also grease with oil.
- We fry pies in frying pan with thick walls. Pour oil so that the pies float in it. When the oil is hot, place the pies in it and reduce the heat to medium.
- Fry the pies on both sides until very golden brown, and then place them on a paper towel to absorb the fat.
- Serve the pies warm.
Loading...