Russian cuisine has always been famous for pies. Housewives invariably prepared yeast dough for pies for all holidays. And the word pie itself most likely comes from the word “feast” - celebration. And the saying “A hut is not red in its corners, but red in its pies” suggests that pies were a symbol of prosperity.
In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of bread and salt, and they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor’s children to “grandmother’s pies” - buns, bagels, pretzels and witushki.
And what a variety of pies in Russian cuisine are open or closed pies, pies, kulebyaki, kurniks, rolls, pies, shanezhki, cheesecakes. And every good hostess tries to surprise guests and loved ones with his culinary masterpiece.
Pies are baked from yeast or unleavened dough. Yeast dough for pies is still considered the highest culinary skill, since its preparation requires culinary experience and knowledge of the secrets of preparing lush yeast dough. Even from my own experience, I can say that even with the same seemingly proven recipe, yeast dough might not have worked out earlier. I started reading a lot about it and realized that yeast dough for pies requires a careful attitude and does not tolerate fuss and drafts. We'll talk about the secrets of its preparation a little later.
Now let's look at a few proven recipes.
Types of yeast dough and methods of preparation
Yeast dough can be straight or sponged. Let's look at how to prepare yeast dough for a pie and how it differs sponge dough from safe.
For straight yeast dough, the yeast is diluted with milk and immediately mixed with all the other ingredients. The dough is left to rise for about 1-1.5 hours.
To prepare sponge dough, the dough is first prepared. To do this, yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.
So why, you ask, complicate your life with dough, because the same dough can be obtained using a straight method. And the trick here is that if you decide to make pies or pies from... butter dough with the addition of butter, margarine, sour cream, then such baking “weights” the dough, and without dough it simply will not rise. For butter pies Dough on sponge is more suitable. Pies and pies are also made from straight yeast dough, but they are more bland.
Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That’s why I tried to describe in detail the entire sequence of its preparation step by step and with photos.
The process of preparing straight yeast dough consists of only one step - dilute the yeast and combine all the components.
Ingredients:
- milk or water - 250 ml
- flour - 500 gr.
- yeast - 50 gr.
- egg - 1 pc.
- sugar - 60 gr.
- butter- 100 gr.
- salt - 3 gr.
- We warm up the milk a little, the temperature of the milk should be no more than 30 °C, i.e. a little warm.
Important! Milk cannot be overheated, so do not move away from it while it is heating.
2. Place the yeast in warm milk, grind it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.
Yeast dough is very capricious. The specified proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you add more sugar, the fermentation process of the dough will slow down.
3. Beat 1 egg into the milk-yeast mixture. If you want to get more crumbly dough, then instead of 1 egg you can beat in 2 yolks.
4. It’s time to add flour. Be sure to sift the flour through a sieve, so it is saturated with oxygen and the dough turns out airy. Knead the dough with your hands.
5. Add fats to the dough. To do this, soften the butter (I sometimes use margarine) until soft. Some recipes call for melting the butter until liquid state, but I still recommend heating the fats quite a bit so as not to disturb the structure of the dough. Mix the butter into the dough and knead the dough for 10-15 minutes.
6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.
7. Place the dough in a pan and leave to rise for about 1.5 hours in a warm place.
Try to maintain comfortable conditions for rising the dough - avoid drafts, keep warm and sufficient quantity air.
8. When the dough has risen, knead it slightly. Thus, we free it from accumulated gases and enrich it with oxygen.
9. Leave it to rise for another 40-50 minutes. After this, you can start baking pies or pies.
10. After you form the pies or pies, let them rest for another 15 minutes.
Yeast straight dough for pies with dry yeast
This recipe is suitable for rich, sweet pies. However, if you remove vanillin from the recipe, then it is quite possible to make unsweetened pies.
We will use dry yeast for the dough. The ratio of dry and fresh yeast approximately 1:3, i.e. for 1 gr. dry yeast is 3 grams. fresh. 1 teaspoon contains approximately 3.5 grams. dry yeast.
Ingredients:
- milk - 1/2 cup.
- flour - 500 gr.
- dry yeast - 1.5 tsp.
- egg - 1 pc.
- sugar - 1 tbsp. l.
- vanilla sugar- 1 tsp.
- margarine - 2 tbsp. l.
- salt - a pinch
- Add dry yeast to warm milk and mix well until the yeast is completely dissolved.
2. Beat 1 egg, add sugar and salt, vanilla sugar.
3. Add flour, previously sifted through a sieve. Knead the soft dough. If you knead with a food processor, 6-7 minutes will be enough. You will have to work with your hands for 10-15 minutes. If the dough is not too soft, you can add a couple of tablespoons of warm milk during the kneading process.
4. At the end of kneading, add softened margarine.
5. Place the dough on the table, knead it with your hands and leave it in a bowl covered with cling film for 1.5-2 hours in a warm place.
6. After the dough has risen, knead it once and put it back in a warm place for another hour.
7. When the dough rises again, you can roll out and prepare pies and pies, cheesecakes and donuts, buns and Easter cakes.
Do not forget that all dough products, before putting them in the oven, must “puff” a little and rest for a while.
Sponge yeast dough for pies
Yeast dough on dough differs from straight dough in that the dough is first prepared, consisting of yeast, water or milk and flour. The dough must be fermented, and only then the remaining rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies, the recipe of which contains a lot of baked goods - butter, margarine, eggs, sugar, etc. It is better to cook from sponge dough.
Ingredients:
- flour - 600 gr.
- yeast - 15 gr. (dry - 5 g.)
- milk - 300 ml.
- eggs - 2 pcs.
- sugar - 1 tbsp. l.
- salt - 1 tsp.
- butter - 100 gr.
- First, let's feed the dough. To do this, add yeast to 100 ml of warm milk and mix well until it dissolves.
The milk should only be slightly warm, not higher than 30 °C, so heat it over low heat and without being distracted by other matters.
2. Add 1 tsp to the milk and yeast. sugar and 3 tbsp. l. flour, mix again.
3. Thus, our top dressing will quickly rise, increase in size by about 2-3 times and look like this:
4. After this, prepare the dough - add the remaining milk and add half the flour. Mix the mixture well and leave in a warm place, covered with a clean towel, for about 1 hour. The dough will increase 3-4 times and small bubbles will appear.
5. As soon as the dough begins to sink, beat the eggs into the dough, add the remaining sugar, salt and pre-melted butter.
6. Add sifted flour in small portions.
7. Mix all the ingredients thoroughly, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.
8. Knead the dough until it becomes elastic and does not stick to your hands.
9. Cover with cling film and leave in a warm place for 1-1.5 hours.
10. When the dough has increased by 2-3 times, be sure to knead it - gently pat the dough with your fists. It will settle, then cover again and leave to rise again for 30-40 minutes. The warm-up can be done 2-3 times, but I get by with 1-2.
11. When the dough rises again, you can prepare pies or pies.
Yeast dough for buns
This recipe turns out rich, soft as feathers and very delicious buns. These buns are baked in the oven. We will prepare the dough using dough.
Ingredients:
- flour - 500 gr.
- dry yeast - 5 gr.
- milk - 65 gr.
- water - 150 gr.
- egg - 1 large or 2 small
- sugar - 130 gr.
- salt - 5 gr.
- margarine or butter - 75 gr.
- vanilla extract or vanilla sugar to taste
- Sift flour (250 g) through a sieve and add dry yeast (half the portion - 2.5 g), mix everything.
Please note: for the dough we use half of the indicated products.
2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.
3. Knead the dough; the dough turns out unusually thick. We form a ball of dough from it. This type of dough will take longer to mature than traditional, more liquid dough.
4. Cover the dough with film and leave for 4 hours in a warm place.
5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. The result was a liquid mixture.
6. Separately prepare a dry mixture from the remaining flour (250 g) and yeast (2.5 g).
7. When the dough rises, add the liquid sugar mixture to it, then add flour with yeast, vanilla sugar and combine all the ingredients.
8. Knead the dough.
9. Mix margarine or butter into the dough in small portions. To do this, break off a piece of softened margarine and stir the dough until it has a uniform consistency, and so on until the margarine runs out.
10. The dough itself turns out watery and irregular in shape. This dough differs from the elastic traditional one, but still do not add more flour.
11. To knead this batter applicable French technology- lift the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end it should no longer stick to your hands.
12. Place the dough in a greased bowl vegetable oil for 3 hours. Yeast dough for pies should increase 2-3 times.
13. Divide the dough into equal portions and form buns. Place the buns on a baking sheet sprinkled with flour, cover with film and leave for another 30 minutes. During this time, the buns will double in size, so when placing them in a mold or on a baking sheet, leave a distance between them.
14. Brush the buns with beaten egg.
15. Bake in an oven preheated to 180-200°C for about 30 minutes. The results are soft, like downy, rich and tasty buns.
Quick yeast dough for pies - choux pastry recipe
And one more wonderful recipe for pies for those who don’t want to wait a long time for the dough to rise.
Ingredients:
- flour - 3.5 cups
- dry yeast - 11 gr.
- warm water -1 glass
- boiling water – 200 ml
- sunflower oil - 4 tbsp. l.
- sugar - 1 tbsp. l.
- salt - 1 tsp.
- Pour dry yeast into a glass and pour 1 glass of warm water. Let's leave it aside for now to become more active.
2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp. salt and 3 tbsp. l. sunflower oil.
3. The dough becomes crumbly. Pour boiling water over it and stir thoroughly until the lumps disappear. Leave to cool slightly for 5-10 minutes.
4. Pour the diluted yeast into this dough.
5. Add flour (2-2.5 cups) and stir. When the dough has absorbed all the flour, add about 1 more cup. You need to feel when the dough has enough flour. But don’t overdo it, otherwise the dough will be too stiff and the pies will be tough.
6. The dough turns out to be quite sticky, and to prevent it from sticking to your hands, pour a little vegetable oil directly onto your hands and mix it into the dough.
7. You also need to grease the cutting board with sunflower oil.
8. Divide the dough into portions and form thick pancakes. We put any filling on them and seal them like dumplings.
9. We fry these pies in a large amount of sunflower oil, one might say deep-frying. The pies should be placed seam side down in the pan to prevent them from unraveling.
Lenten yeast dough
During fasting, there are restrictions on the consumption of certain foods - prohibited meat products, dairy products, fats and eggs. There is one on my blog where you can choose according to your taste. And if you want some pies during Lent, it’s quite possible. Prepare delicious pies according to the recipe of Father Hermogenes on water without eggs and milk. You can come up with very delicious filling for lean pies - with mushrooms, cabbage, apples or jam.
20 secrets to fluffy yeast dough
It is believed that yeast dough for pies is very tricky and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.
I hasten to assure you that there is nothing complicated here. And to make sure we succeed delicious pies or pies, you just need to know some cooking secrets.
- The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
- Maintain the temperature of water or milk correctly - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either harden or cook and the dough will not rise.
- Just by the way the liquid with yeast foams, you can determine the quality of the future dough.
- All products for the test must be warm. Prepare eggs and flour in advance, let them be at room temperature.
- When kneading yeast dough, there should be no drafts in the kitchen - close all windows and doors.
- I heard a belief that even loud noises can “scare away” the dough.
- Be sure to sift the flour through a sieve to enrich it with oxygen.
- Add a little vegetable oil to the dough - the dough will become more elastic and tender.
- While rising the dough, do 1-2-3 kneads.
- Do not allow yeast and fats to come into direct contact, otherwise yeast activity may decrease.
- Never cover the kneaded dough with a lid; it must breathe. Cover the pan with a kitchen towel or cling film.
- Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for rising.
- The pan with the dough should be kept in a warm place. You can wrap it in something warm, you can put it in a basin with warm water, maintaining a warm temperature all the time.
- Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more actively the yeast will work.
- Do not knead the dough tightly. Firstly, it will not rise well, and secondly, products made from such dough will be tough.
- Don't overbake the dough. Watch his rise, do a stretch and start cooking on time. If the dough is too long, the pies may be sour and tough.
- Yeast dough stores well freezer. If there is a lot of dough, save some of it next time, very comfortably.
- Be sure to leave the formed products for 15-20 minutes to proof before putting them in the oven.
- Brush the top of the pie with egg or yolk. I recommend brushing pies baked in the oven with melted butter.
- The baking temperature for pies made from rich yeast dough is slightly lower (190-210 °C) than from unbaked ones (220-240 °C).
I hope you didn't find making the yeast dough too tedious. The end result is so delicious culinary masterpieces that any housewife can be proud of her skill.
Bon appetit and delicious pies!
And if you liked the recipes and tips, then share them with your friends.
The dough for pies can be prepared in any of the three suggested options, choose the one you like most from the ones offered or use your own recipe):
Yeast dough (no eggs)
550 g), stirring thoroughly each time.
Yeast dough (quick method)
Yeast dough (non-steam method)
And one of the filling options for pies from these dough options is here.
The most delicious and quick dough for pies - rich. You can use it to bake pies and buns in the oven. If you replace milk with water in the recipe, you will get an inconvenient quick dough. You can use it to make and fry donuts and pies in a frying pan. For both options, you can use any filling, sweet or savory.
Making quick pie dough in the oven has often helped me out when I didn’t have time to wait for the dough to “ripen.” If you don’t have much time for baking, but you still want to please your family with something delicious, then I always use the quick option. It is no worse than the one that sits for an hour and a half, and meanwhile time is saved.
So today I decided to bake apple pies in the oven, since my child needed to prepare a snack for school tomorrow. And where does this time go? I came to my senses in the evening, so I had to cook very quickly in order to get everything done. Fast butter dough for pies in 15 minutes helped me a lot.
Ingredients
To prepare you should take:
- 30 g compressed yeast or a package of dry yeast (10-11 g per pack)
- cut glass of milk to the brim, 250 ml
- sugar in the size of a tablespoon
- three tablespoons of vegetable oil
- half a teaspoon of salt
- half a kilo of flour
Cooking time: 15 minutes
Quick yeast dough. Recipe
As you can see, the ingredients are very simple. If you have made yeast dough before, you have worked with the same products. But there are features that we will talk about.
In general, the preparation is not difficult, but you must follow all the steps. Just before you start, you need to heat the milk, add sugar and stir until it dissolves. In no case should the milk be hot, since the yeast works at high temperature they won't, they'll boil. 
Take flour highest quality, it is necessary to sift, you can do this not on the table, but directly into a large bowl, like a basin, where the dough will be mixed. Create a hole in the middle of the pile into which to pour the milk-sugar mixture. 
Add vegetable oil to make the dough elastic and tender. 
Pour in the dry yeast so that it dissolves in the sweet milk. Lightly stir them into the liquid. Leave for 10 minutes for fermentation to begin. 
Then you need to add salt. Then immediately start kneading the dough and knead it until it stops sticking to the dishes and hands. And the quick pastry for pies is ready. 
A huge advantage of this option for kneading dough is that you can cut it into pies as soon as you knead it. There is no need to wait for it to rise. After the pies are molded and placed on a baking sheet, you need to let them stand for a while so that the yeast starts working and it begins to rise. 
After that, put it in the oven, set the temperature to 50 degrees, and wait until it rises. Then set the temperature to 200 degrees. If you do not allow it to rise before baking, the dough will turn out tough and will become tasteless after cooling, but if you do everything correctly, it will turn out tender and will not go stale for quite a long time.
Now you know how to do it delicious dough for pies in 15-20 minutes. Yes, this time will be enough to later make pies or buns and please your family with homemade baked goods. By the way, you can experiment with fillings and shapes, prepare not only pies, but also pies.
I hope you enjoy this recipe for quick yeast pie dough in the oven. Save the page on social networks and share this delicious find with your friends.
Pies are among many people's favorite dishes. When you don’t have time to prepare baked goods, you should pay attention to quick dough. It is not inferior to the traditional one in taste and splendor, but allows you to pamper your household delicious pastries even on busy days. We offer best recipes How to prepare quick dough for pies.
"Simple" recipe
This option does not require yeast and large quantity ingredients. The main advantage of cooking will be that in the end the baked goods will resemble a crispy puff pastry. thin dough. The pies will simply “melt” in your mouth.
Components:
- water - 100 ml;
- wheat flour - 250 g;
- butter - 100 g;
- salt - a pinch.
How to cook:
- In order to get a quick dough for pies, you must first sift the flour through a sieve into a deep bowl. Then a pinch of salt is added to the flour.
- Cold butter is grated on a coarse grater. After this, it is carefully distributed in layers over the flour, the components should be evenly mixed.
- Very much is poured into the resulting mass. cold water and everything is mixed very quickly with a fork. It is necessary that the butter does not grind, but rolls into a homogeneous mass.
- The dough rolls very quickly into a bun (before the butter has time to heat up and melt). Then it is wrapped in a bag and placed in the refrigerator for 30 minutes, after which it can be formed into pies.
Convenient option for fried pies
Preparing quick yeast dough for pies is very simple. It turns out to be non-greasy, quite fluffy and with a neutral taste. This option is suitable for any type of pies (both with sweet, vegetable or meat filling).
Components:
- flour - 2.5 cups;
- sunflower oil - 100 ml;
- kefir - 200 ml;
- dry yeast - 1 teaspoon;
- granulated sugar - 1 tbsp. spoon;
- salt - 1 teaspoon.
How to cook:
- It’s easy to prepare dough for fried pies - to do this, you first need to dissolve the yeast in warm water. “Opara” should brew for 10 minutes.
- All components, except flour, are added one by one to the prepared water. It must be poured in at the last moment and the whole mass must be kneaded to a homogeneous consistency.
- The bowl with the flour mixture should be placed in a warm place for 60 minutes and proceed to preparing the pies.
Baked milk pies - option 1
This recipe produces aromatic and delicate pastries, the dough is suitable for pies and pies (especially meat ones). It is best to cook them in the oven. Although the dough is yeast, it kneads very quickly. Another plus is that there is no butter in the recipe, so baking will not be so heavy on the stomach.
Components:
- wheat flour - 3.5 cups;
- warm milk - 1 glass;
- instant yeast - half a packet;
- granulated sugar - 1 tbsp. spoon;
- chicken egg - only 1 pc.;
- vegetable oil - 3 tbsp. spoons;
- salt - half 1 teaspoon.
How to cook:
- Salt, sugar and yeast are added to warm milk (room temperature). After 5 minutes (after the yeast has swollen), they must be mixed well.
- Then a chicken egg and vegetable oil are added. The contents must then be mixed again.
- Gradually add flour and mix the flour mixture. The consistency should be quite stiff, like dumplings.
- Place the yeast dough in a warm place and wait 30-40 minutes for it to rise. The base for the pies is ready!
Advice
The dough will rise much faster if the top is lightly brushed with melted butter, ghee, or vegetable oil. Using this secret, you can ensure that the top does not crack as it rises. In this case, the flour mass is homogeneous.
Milk dough - option 2
This kind of dough instant cooking also ideal for any type of pies and does not require much time. The main advantage of the recipe is that flour mixture Can be prepared in advance and stored in the refrigerator. In the cold it will only become denser.
Components:
- dry yeast - 1 teaspoon;
- milk - 300 ml;
- eggs - only 3 pieces;
- granulated sugar - half a glass;
- wheat flour - 4 cups;
- margarine - 250 g;
- salt - half a teaspoon.
How to cook:
- In order for the dough to turn out successful, it is necessary to properly prepare all the ingredients. Margarine needs to be melted in a water bath. In the meantime, dry yeast should be dissolved in water.
- All components are added one by one to the bowl with yeast. The flour is added at the last moment, after which it is kneaded until the consistency is not too thick.
- The resulting mass should be placed in the refrigerator and taken out immediately before baking.
"Children's" pies
An excellent option for cooking quick test this recipe will become. The base for the pies is low-fat, so it’s great for children. The dough will be very light and fluffy. It is important to use this recipe when making pizza. The main thing is that the filling is not wet.
Components:
- wheat flour - 1 cup;
- kefir - 200 ml;
- eggs - only 2 pieces;
- soda - 1 teaspoon;
- salt - half a teaspoon.
How to cook:
- First of all, you need to quench the soda with kefir.
- Chicken eggs are thoroughly mixed with salt, and kefir and soda are added. Then flour is poured into the bowl.
- All components are mixed until homogeneous mass. The base for the pies is ready!
Yeast-free Lenten pies
There is no butter, milk or eggs in this dough. From it, adding vegetable filling, for example, sauerkraut or potatoes, you can make pies that are acceptable during Lent. This dish will keep you strong and lift your spirits. The recipe is ideal for fried pies. The dough can also be used to make vertuta (roll pies) or lean chebureks.
Components:
- wheat flour - 3 cups;
- vegetable oil - 2 tbsp. spoons;
- warm water - 1.5 cups;
- salt - half a teaspoon.
How to cook:
- Add salt to warm water and mix well.
- Sift the flour through a sieve onto the table and make a hole in the center. First, vegetable oil is poured into the recess. After this, the previously prepared water is poured in. Then knead the dough with a fork.
- The flour mass must be kneaded well and placed in a warm place under a towel. In 15 minutes the dough will rise completely and will be ready for further use.
Choosing the most suitable recipe for making pies, it will not be difficult to get tasty and fragrant pastries. Some options for preparing the base for pies do not require a large number of ingredients. Preparing the dough using the simplest recipe will not be difficult even for inexperienced housewives. Bon appetit!
Find perfect recipe making yeast dough for pies is a task that can take many years, because there are more recipes than stars in the sky. With milk, kefir, water, sour cream and butter or vegetable oil, sponge, unpaired - really yeast dough for pies is prepared in a thousand and one ways! My eyes are wide open - which recipe to choose? To reduce your pain of choice to zero, we have selected the most popular recipes, which are collecting a sea of rave reviews. That is, in fact, we collected in one article the most fashionable trends of modern homemade baked goods delicious pies. The recipes are arranged from the simplest and fastest to the most difficult, requiring certain culinary skills.
Let's start with step by step instructions, for those who do not know at all which end to take the yeast dough from. Even if you have never dealt with yeast, using this recipe you will learn how to prepare excellent yeast dough for pies in the oven. Although, probably, everyone hung around in their grandmother’s kitchen as a child and remembers how the dough hidden under a towel rose, this unique smell, the table laden with plates with with different fillings(my grandmother, for example, baked pies not only with cabbage and onions and eggs, but also with poppy seeds and berries), the feeling soft bun in your hands, which had to be kneaded and then rolled out with a rolling pin on a flour-sprinkled table. And let the first pies not turn out as neat and plump as grandma’s. But even the crooked and split-at-the-seam pie, made with your own hands, seemed the most delicious. This dough is ideal for pies with meat, cabbage, potatoes, mushrooms, rice and eggs.
Having mastered the basics, move on to the “coolest”, I would even say, magic recipe yeast dough from our collection. This is yeast dough for pies with dry yeast and milk. Sounds quite normal, right? What's the magic? And the fact is that you don’t have to wait for the dough to rise. Kneaded, cut - and straight into the oven! Unbelievable but true. The pies turn out fluffy, any filling is suitable - both sweet and savory. Recipe.
Yeast dough for kefir pies is just as versatile. It is early ripening, but still requires an extra hour of time to rise. Its main advantage is its special tenderness and amazing taste. Dairy products have a special effect on wheat protein, giving it an incomparable noble flavor. (Go to the recipe.) And if you, like me, think that there is no limit to perfection, try yeast dough with sour cream, a recipe with dry yeast, which I have tried several times and is the absolute favorite of my collection.
And the last recipe for those who like more complex culinary tasks is the famous puff pastry. It is prepared completely differently than usual. No long periods of refrigeration or ice on the table. On the contrary, we will use soft butter that is easy to spread. The process of preparing the dough is very pleasant, although it requires painstakingness and time. But the result is worth it.
Step-by-step recipe with photos: yeast dough for pies in the oven
For the first experiment, we offer the simplest yeast dough for pies, step by step recipe with a photo especially for beginners, who need to see what the yeast looks like, what the consistency of the dough is and whether a mistake was made during kneading. The dough is made even simpler than the usual dough for pies with yeast and milk. It is very pleasant to work with, elastic, non-sticky, and does not tear, that is, you can roll it out quite thinly, which is especially important for those who like their pie to have more filling than dough. The pies are easy to pinch and do not open when baking. The taste is soft and downy. The dough is especially good for pies with meat, mushroom, potato, cabbage, rice, onion or egg filling. That is, for savory pies predominantly. If you want sweets, then for them excellent dough V next recipe. I'll give you the ingredients for two pans of pies. Enough to feed all those who are suffering, but without getting tired of cooking.
- Flour 2 cups 250 ml*,
- Refined vegetable oil 8 tablespoons (50 ml),
- Dry instant yeast 1 sachet weighing 11 grams,
- Water 200 ml (strictly!),
- Sugar 1 heaped teaspoon,
- Salt ½ teaspoon
* (with a slide approximately 1 centimeter high)
How to prepare dough step by step
First, let's sort out all the ingredients so as not to mix anything up. The success of this particular yeast dough largely depends on how correctly the ratio of flour and water is maintained. There should be exactly 200 ml of water. Place it in a separate container. This will avoid mistakes.
Take a cup, pour yeast, sugar into it and pour a small amount water (pour from the container into which we collected 200 ml of water - the rest of the liquid will be used for kneading dough). Stir and leave for 20 minutes. During this time, the yeast is activated and forms such a thick bubble “cap”.
You can knead the dough. Take a basin or bowl. Pour in flour, pour in water, add salt, vegetable oil, pour in the risen yeast. Mix with a spoon. And then we start kneading with our hands. Note the time - you will need to torment the dough for at least seven minutes. Or better yet, 10. A little sticky at first, it will gradually become soft, elastic, and will come off easily from your hands.
Place the dough in a bowl, grease the top with odorless vegetable oil (with your hands or a brush so that the dough does not become covered with a thick crust), cover with a towel or pan lid and leave to rise for about forty minutes. It is not necessary to place it in a warm place. At room temperature the dough will rise to about double in size. There is no need to crush it anymore. Immediately place on the table and start cutting the pies. There should be about 15 of them.
The best yeast dough for pies - with dry yeast in milk
If you look at recipes for pies with yeast dough, then perhaps the most unpleasant moment in kneading dough with yeast is waiting an hour and a half until it finally rises and you can start baking. That's why this yeast dough without proofing has become a real lifesaver for me. It literally takes about 20 minutes to mix + 20 minutes for baking, it doesn’t require any rising time at all. Knead it and you can immediately put it in the oven. Beauty! The dough is universal, suitable for both pies with sweet and savory filling.
- milk of any fat content 1 tbsp.,
- water 50 ml (5 tablespoons),
- margarine for baking 1 pack (200 g),
- medium-sized eggs 2 pcs.,
- sugar 2 tablespoons,
- instant yeast 1 sachet weighing 11 grams,
- salt half a teaspoon,
- flour 600 g (3 full + 3/4 tbsp.).
Method for preparing quick yeast dough without proofing
To make an excellent dough for pies with yeast and milk, you first need to give the yeast strength so that it can rise the dough very quickly. To do this, mix the yeast with warm sweet liquid. Mix the yeast with sugar, pour five tablespoons of water over them, stirring. As soon as all the grains have dispersed, set the bowl in a warm place for ten to fifteen minutes. Our dough will not rise and infuse, but the yeast still needs to be given time, so to speak, to activate.
Time will fly faster if you simultaneously prepare the remaining ingredients for the dough. Melt the margarine, first chopping it into small pieces - this way it will melt quickly and evenly. And in order to prevent boiling, it is better to heat it in a water bath or in a thick-walled vessel and on the minimum heating of the stove.
Salt the melted margarine and mix with milk. This milk mixture should be warm. You can check its temperature by dropping a couple of drops of liquid on your wrist.
In a separate bowl, beat the eggs just a little, then add them to the milk and lightly beat again.
By this time, a decent-sized fluffy bubble cap should already appear on the yeast - a sign that the yeast is working perfectly, and it’s time to introduce it into the liquid component of the dough.
When the yeast mixture is in place, stir the dough again and you can add the last ingredient to it - flour. It should be poured in gradually, immediately sifting through a sieve. The dough kneads easily. It turns out very tender and soft. Doesn't stick to your hands at all.
That's it, the dough is ready for making pies.
Some tips for further work. When forming pies, use a minimum amount of flour for dusting. From the specified amount of ingredients I get enough pies for two baking sheets. So, the first batch of pies needs to be placed in a cold (!) oven, there is no need to warm it up in advance! The pies are baked at a temperature of 180-200 degrees for about 20 minutes. Well, the pies of the second batch, whatever one may say, have time to rest, so a heated oven is the most suitable place for them.
Yeast dough for kefir pies
Nowadays there are so many recipes for making pies with yeast dough that choosing the most suitable one is not so easy. And to make your task easier, I will immediately tell you about all the benefits of this recipe. Yeast dough with kefir is a real lifesaver for busy housewives. It won’t take you more than an hour to knead this, I’m not afraid of this word, great dough. Just 20 min. for kneading, 30-40 minutes. rise - and now you have the most delicate yeast dough ready, which is suitable for any baked goods you want!
- kefir (2.5–3.2%) 200 ml,
- milk (any fat content) or water 50 ml,
- egg 1 pc.,
- vegetable oil 100 ml,
- sugar 1 tbsp. l.,
- yeast (dry) 3/4 sachet,
- pinch of soda,
- salt 1 tsp,
- flour (wheat, sun) 3.5 tbsp. (250 grams).
How to prepare yeast dough with kefir
Lightly heat the milk (water), dilute half a spoonful of sugar in it, then add yeast to this sweet liquid and stir until completely dissolved. We set the bowl with the dough aside to give the yeast a chance to wake up and start working. On average this takes about 10 minutes.
As soon as you notice that the dough has grown noticeably and a fluffy yeast cap has appeared on top of it, you can continue preparing the dough. Now it’s the turn of kefir. If it is cold, warm it up slightly (it’s more convenient to do this in the microwave) and pour it into a kneading bowl. Add literally a pinch of soda and salt to kefir and mix it well. Why in the dough is coming soda, if we have yeast, and it does not perform any lifting functions? It's simple: soda in in this case needed in order to save ready-made baked goods from the characteristic kefir sourness. If this sourness doesn’t bother you, you can do without soda.
Next, add the egg, the remaining unused sugar and the already suitable dough into the dough. Lightly and gently whisk the mixture with a whisk (or fork), then add half the flour into the dough. Stir the dough so that all the flour disperses, the result is a rather thick, lumpy mass. Now pour the last ingredient into this mass - oil and knead again.
Without stopping stirring, add the remaining flour into the dough, and when it thickens so much that it becomes inconvenient to work with a whisk (fork), we switch to kneading the dough with our hands. To do this, sprinkle the work surface with a small amount (literally one handful) of flour and intensively knead a very soft, pliable dough. It stops sticking to your hands after 10-13 minutes of kneading.
As soon as it stops sticking, send the dough to proof. And so, after some 30-40 minutes. the dough will be completely ready for further use.
Yeast dough for tender pies with sour cream and eggs
There is nothing tastier than mom's pies! I’m sure every housewife will say so (or almost so). She always makes them tender, tasty and aromatic. I don’t remember a single time when her yeast dough for pies with sour cream and eggs turned out unsuccessful. I myself mastered it not so long ago. No, it’s not difficult to install it at all! It just requires 3-4 hours of free time (including the time to prepare the filling, of course). The main advantage of this version of the test is that it is worth spending those hours in the kitchen for - simply fabulous tender dough, which is impossible to spoil, even if you suddenly come across the wrong ones good yeast. Plus the possibility of using it with different options fillings. If you need a “package” for a sweet filling, such as fruit or poppy seed, you can add a little more sugar or a couple of 11g packets if desired. vanilla sugar, for fresh - reduce its amount to a minimum. One way or another, such pies fly away in an instant, so I’m used to kneading this yeast sour cream dough immediately for 400 g of sour cream.
- medium fat sour cream (15-20%) 400 g,
- water 80 ml (about 1/3 cup),
- eggs 3 pcs.,
- sugar 4 tbsp. l.,
- salt 1 tbsp. l. (incomplete),
- dry yeast 1 sachet,
- flour 1 kg (6 tbsp with a slide).
*glass volume = 250 ml
How to make the most delicious yeast dough with sour cream and eggs
The main thing in yeast dough for pies is the dough. This is where we start cooking. We heat the water a little, literally 10-15 seconds in the microwave at maximum power, and dilute dry yeast and one spoon of sugar in it. Not the slightest grain should remain. We diluted it and put it in a warm place, near a radiator, for example. There is no need to cover the vessel with the dough. In addition, it’s easier to keep an eye on an open one so that it doesn’t run away.
While the dough is maturing, use a whisk (or mixer at minimum speed) to mix the eggs with the remaining sugar and salt. Then add sour cream to this sweet mixture and mix everything with a whisk again. Important! The mixed products should be approximately the same temperature. This means that when you plan to bake pies, take everything you need out of the refrigerator, leave it on the kitchen table for 30-60 minutes, and only then start cooking.
Sift the flour into this container and knead the pliable, soft dough. Due to the fat content of sour cream, it practically does not stick to your hands. When working (making pies), you don’t need flour for dusting; just grease your hands with any oil.
Cover the kneaded dough and send it to rise somewhere warm for about an hour. Be careful, the dough will triple in size, so make sure you don’t make the wrong choice of utensils for it.
As soon as the dough has grown, take it out, knead it and you can stuff it with filling. Then the dough should rise one more time: when the pies are already formed and ready to go into the oven. Leave them for 20 minutes, then gently grease them (yolk, butter, sweet water– optional) and also carefully send for baking.
Yeast puff pastry for pies
This is a recipe for those who are already excellent at making pie dough with yeast and milk. The recipe was, as they say, hard-earned by me personally, because I began mastering the process of preparing real yeast puff pastry only when I mastered the technique of kneading yeast dough, one might say, to perfection. I admit, I was scared by this labor-intensive procedure with constant folding/rolling and freezing of the dough, so first I tried quick option. What to say? It turns out well, but you can hardly call it flaky. What comes out is regular yeast, but a little more airy. And of course, it cannot be compared in any way with the option that I will discuss below. Yes, it's yeasty puff pastry Preparing for pies is long and tedious, but believe me, the result will exceed all your expectations. Don’t be afraid to try, and you will definitely succeed!
- milk 250 ml (1 faceted glass with rim),
- sugar 1.5 tablespoons,
- butter 200 grams,
- dry instant yeast 5-6 g (half a sachet),
- egg 1 pc.,
- wheat flour BC 3 tbsp. (full, 250 grams),
- salt 1 tsp.
How to make homemade yeast puff pastry
This kind of dough is kneaded sponge method, therefore, first we will put the dough. To do this, immediately in a large bowl suitable for kneading yeast dough, mix dry yeast and sugar, fill them with about a third of lukewarm milk. If you have fresh yeast instead of dry, then 25 g will be enough (at the rate of 50 g per 1 kg of flour).
Beat the yeast mixture with a fork or whisk and place the bowl in a warm place for 10 minutes. Then add the remaining milk and egg into the bowl with the dough. Whisk the mixture again and let it sit undisturbed for another ten minutes. During this period of time, the mass should at least double.
Next, sift the flour into the liquid mixture and knead the dough, which should be elastic and not stick to your hands. At first it will be soft, but during the kneading process it will acquire the consistency we need. Thorough kneading usually takes 5-7 minutes. Since butter has not yet been added to the dough, a little flour will be needed for dusting.
The dough will not rise again, so as soon as you have finished kneading, dust the work surface and wipe the rolling pin with flour. Roll out the dough from the middle to the edges into a rectangular (preferably) layer about 5 mm thick, no thinner is needed.
Now the most tedious process begins - the formation of layered dough. Heat the butter slightly so that it just softens, but does not begin to melt. You can simply take it out of the refrigerator in advance and, while the dough is kneading, it will reach the desired state. We coat the dough layer with oil so that one third and about 1 cm around the edges remain ungreased. That is, we oil only two or three layers, leaving clean sides at the edges.
Next, we take this clean third and wrap it in the middle of the oiled part, and fold the remaining free oiled third of the dough into the middle. It turns out that the dough layer is rolled into three layers, and each layer is coated with oil. Lightly press the edges and hide the folded dough in a special cling film or just put it in a plastic bag and put it in the freezer for 15 minutes. Good butter has time to set during this time.
Then remove the dough from the freezer onto a work surface, sprinkle with flour and roll it out again into a long rectangle. Important! Roll the dough in one direction only!
Next, we repeat the procedure with greasing the dough with oil and folding it, hiding it in film and in the freezer for another 15 minutes. Ideally, the procedure of rolling, lubricating, folding and cooling is carried out 3-4 more times, but I usually limit myself to just three. Then ready dough put it in the freezer for 8-10 hours and you're done! Now the yeast puff pastry can be used for baking.
Hopefully one or more recipes pie dough will become your favorites. Happy baking!
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