How to make pie dough? In cooking, there are classic recipes based on water, flour, eggs and salt, express recipes (for example, with sour cream), complex and multicomponent recipes for preparing delicious and unusual pastries in conditions when the hostess is in no hurry.

The ability to make delicious pies at home is a sign of the hostess's high skill. The process requires patience, attentiveness, strict adherence to the ratio of ingredients, and performing actions in a strict sequence. One of the hardest things to do when baking homemade cakes is preparing the dough base.

Calorie dough

The calorie content of the dough for pies depends on many factors: the cooking technology (in a pan, in a bread maker, in the oven), the ingredients used (sour cream, margarine, milk, water), the amount of sugar, etc.

A standard yeast dough for pies on water, with 2 large tablespoons of granulated sugar and 100 ml of vegetable oil, has a caloric value of 280-300 kilocalories per 100 grams of product.

How to make yeast dough for pies - 4 recipes

Milk

Ingredients:

• Milk - 300 ml,
• Flour - 600 g
• Sugar - 2 large spoons
• Yeast - 20 g
• Salt - 1 teaspoon.

Preparation:

1. I put the milk on the stove to warm up. Enough 3-5 minutes over medium heat. I put yeast in slightly warmed milk, add 4 tablespoons of flour (not the entire volume from the recipe). Salt.
2. Mix thoroughly. I leave the mixture alone for 20-25 minutes. I wait for the dough to start bubbling, just like when making pancake dough.
3. Gradually add vegetable oil, without stopping to knead. You should get a soft base that does not stick to your hands.
4. Stir gently for the last time. I leave it in a warm place for 60 minutes, covering it with a kitchen towel. As the dough rises, I start making pies.

Video recipe

On kefir

A simple recipe for cooking with kefir and vegetable oil with the addition of dry yeast, which does not require preliminary activation.

Ingredients:

• Flour - 3 cups
• Kefir - 1 glass
• Sugar - 1 large spoon
• Salt - 1 teaspoon
• Vegetable oil - half a glass,
• Dry yeast ("fast acting") - 1 sachet.

Preparation:

1. In a saucepan, I mix kefir with vegetable oil. I send it to the stove for 3-4 minutes. I bring the liquid to a warm state, remove it from the stove, put sugar and salt.
2. I mix flour and yeast in a separate bowl. I pour over the heated mixture of butter and kefir.
3. I start mixing. I form a spherical mass, leave it on the rise in a warm place. To prevent the dough from chapping, I close it with a plastic bag (cling film or towel).
4. The rate at which the baking base rises directly depends on the temperature in the place where it will be left. At 35-40 degrees, 30-40 minutes is enough, as for sausages in the dough.

Helpful advice. To make the pies even tastier, leave the blanks on the baking sheet for proofing (additional fermentation) for 15 minutes in a warm place. The absence of drafts is a prerequisite. Close the blanks on top with napkins so that they do not get chapped.

On the water

Ingredients:

• Wheat flour of the highest grade - 500 g,
• Warm boiled water - 250 ml,
• Salt - 1.5 teaspoons
• Dry yeast - 1 small spoon,
• Sugar - 1.5 teaspoons

Preparation:

Helpful advice. Sift the flour before preparing the dough.

1. I pour warm water (leave 100-120 ml) into the kneading dish. I put granulated sugar and salt, as in the modeling dough recipe. I stir it.
2. I breed yeast in a separate bowl. Dissolve in a 100 mm volume of warm water.
3. I pour the yeast into sweet and salty water. Gradually pour in the product of grain processing. Stir gently, do not allow the formation of lumps. The finished mixture (at the third stage of preparation) in consistency should resemble thick sour cream.
4. I close the workpiece with a clean kitchen towel or gauze. I leave it in a warm, unventilated room for 40-45 minutes.
5. I add oil, mix gently. I leave it alone for half an hour. In the allotted time, homework should increase in volume by 2-3 times.

Ready! Feel free to start the process of making pies.

On sour cream

Ingredients:

• Sour cream 15% fat - 125 g,
• Fresh yeast - 15 g
• Flour - 500 g
• Margarine - 60 g,
• Sugar - 3 teaspoons
• Salt - 1 small spoon
• Water - 180 ml,
• Vegetable oil - 1 large spoon.

Preparation:

1. I take large dishes. I pour in warm boiled water (60 ml). Dissolve sugar (1 small spoon) and yeast. I put 2-3 large spoons of sifted flour. I close it with gauze. I install it in a warm place without drafts for 20 minutes.
2. In a separate bowl I mix sour cream and melted margarine. I add warm water (120 ml) mixed with sugar and salt. I put flour on top (almost the entire remaining volume). Gently stir it so that the bottom layer does not mix with the top one.
3. I pour in vegetable oil. Now I mix all the ingredients carefully and thoroughly.
4. Sprinkle flour on the kitchen board. I spread the baking blank. I knead with my hands until the flour is completely absorbed.
5. I cover the mass with a tea towel. I leave it in the kitchen (in a warm place) for 35 minutes. After kneading the workpiece. I wait additionally for half an hour.

Helpful advice. For sweet rolls and cakes, it is best to increase the sugar to 3 large spoons.

How to make yeast-free pie dough - 2 recipes

Milk

Ingredients:

• Butter - 150 g,
• Flour - 600 g
• Water - 400 ml,
• Soda - half a teaspoon
• Salt - 1 large pinch

Preparation:

1. Dissolve salt in warm boiled water, add butter and stir.
2. I add 300 grams of the product obtained from the grinding of grains (half of the total volume). I mix it thoroughly. I quench the soda to make the pies fluffy. Gradually add the remaining 300 grams of flour.
3. Knead the mass thoroughly until smooth. To simplify the process of making pies, I send the dough to the freezer for 8-12 minutes.
4. I am waiting for the "ripening" of the base for the pies. I am preparing the filling.
5. I roll out the finished test base into a layer no more than 4 mm thick. I make round-shaped juices using a large mug or a special mold.

Kefir recipe

Ingredients:

• Flour - 4 cups
• Kefir - 1 glass
• Margarine - 200 g,
• Sugar - 4 large spoons
• Eggs - 2 pieces,
• Soda - 1 teaspoon
• Vinegar - 1 large spoon.

Preparation:

1. I sift the flour in a large and deep bowl. I add sugar and stir.
2. I cut the margarine from the refrigerator into small pieces. I add it to flour, gently rub it into small crumbs with my hands.
3. I'm breaking eggs. I pour over the soda quenched with vinegar.
4. I gradually add kefir. I knead a dense mass that does not stick to my hands. When adding kefir, I don't forget about flour. I introduce the ingredients gradually, mixing until the required consistency.

Video preparation

Helpful advice. Use the rest of the margarine (50 grams from a standard 250 gram pack) to grease the baking sheet when baking patties.

Puff pastry recipes for pies

Lean puff pastry

Ingredients:

• Flour - 330 g,
• Water - 1 glass
• Vegetable oil - 150 g,
• Citric acid - half a small spoon.

Preparation:

1. I add citric acid to a glass of boiled water. I put it in the freezer.
2. I put salt in a dish with 2 cups of sifted powdery product (300 grams).
3. Gradually add the cooled water with citric acid. Stir gently for 5-7 minutes. I achieve a homogeneous mass that does not stick to the hands or edges of the dish.
4. Roll up a big ball. I put it in a clean plastic bag. I send it to the refrigerator for half an hour.
5. I mix the remaining flour (30 grams) with vegetable oil. I put it in the refrigerator for 20-25 minutes.
6. I roll out the chilled dough (large ball) into a thin 1.5 mm layer.
7. I grease on top with a mixture of flour and vegetable oil. I gently roll it into a roll. I close it with a damp cloth. I put it in the refrigerator for half an hour.
8. I take out the workpiece, roll it out in a thin layer. I fold the mass 4 times. I wrap it in a dampened napkin. I put it in the freezer for 10-15 minutes. I take out and start the baking process.

Milk with yeast and butter

Ingredients:

• Butter - 250 g,
• Granulated sugar - 80 g
• Milk - 250 ml,
• Flour - 500 g
• Dry yeast - 7 g,
• Salt - 1 pinch
• Vanilla - 1 pinch
• Lemon zest - 1 small spoon.

Preparation:

1. I soften the butter.
2. I put the milk on the stove. I warm it up for a few minutes. I dissolve yeast in warm milk.
3. Sift flour in a separate bowl. I add vanilla and granulated sugar. I stir it.
4. I add softened and melted butter (50 grams) to the milk with yeast. I stir it.
5. Gradually add flour, not forgetting to stir.
6. I knead until a dense yeast dough. I give it to you, I knead it. I put it in a cold place.
7. Spreading parchment paper on the kitchen board. I spread the rest of the butter. I roll it into a rectangular layer of uniform thickness. I put it in the refrigerator so that the temperature of the butter and dough are the same.
8. I knead the workpiece. I gently roll it out. I put a layer of butter on top so that the edges of the dough can be wrapped.
9. I close the butter with dough, roll out and fold the resulting blank for pies 3 times. I put it in the refrigerator for 20 minutes.
10. I repeat the rolling and folding processes 2 times. I put it in the refrigerator for 20-25 minutes.
11. I cut the dough for making pies.

Fastest dough recipe

A very simple technology for preparing kefir-based dough. Perfect for baby baked goods, as it does not contain excess fat, like cottage cheese casserole. The only remark is that the filling must be tight. Jam or jam may spread.

Ingredients:

• Kefir - 200 ml,
• Flour - 1 glass
• Eggs - 2 pieces,
• Soda - 1 teaspoon
• Salt - half a small spoon.

Preparation:

1. I quench the soda with kefir.
2. I'm breaking eggs. I add salt. Gradually spread the flour.
3. I knead thoroughly and slowly.
4. I'm getting down to making delicious homemade pies.

How to make delicious pie dough in the oven

Ingredients:

• Flour of the highest grade - 500 g,
• Fresh yeast - 30 g
• Sugar - 3 large spoons
• Salt - 1 teaspoon
• Chicken egg - 2 pieces,
• Butter - 100 g
• Vegetable oil - 3 large spoons.

Preparation:

Helpful advice. The better you select the yeast, the faster the fermentation process will begin. A good brew will instantly "bubble" and increase in volume.

1. I heat fresh milk on the stove. I pour it into a deep bowl. I breed yeast. I put sugar (1 tablespoon), a glass of grain powdery product. I stir it. I cover the dish with a towel. I clean it to any warm place where it doesn't blow for 30 minutes.
2. I put salt in the mixture (1 small spoon is enough), the remaining sugar, I break 2 chicken eggs.

Helpful advice. Add eggs at room temperature. Otherwise, the cold animal product will slow down fermentation.

1. I pour vegetable oil into the mixture, put melted butter.
2. Mix thoroughly, add 2 cups of flour. I take my time, pour the ingredient in portions to mix with the liquid.
3. I put the resulting dough for pies on a kitchen board, previously sprinkled with flour.
4. I knead. Gradually pour out the flour. The dough should not stick to your hands and wooden kitchen board.
5. The workpiece will turn out to be soft and viscous, which will simplify the rolling process as much as possible.

Helpful advice. If you are going to bake pies with sweet filling, increase the amount of sugar to 5-6 tablespoons.

Happy cooking!

Dough for pies in a bread maker

Ingredients:

• Water - 240 ml,
• Vegetable oil - 3 large spoons,
• Chicken eggs - 2 pieces,
• Flour - 500 g
• Powdered milk - 2 tablespoons,
• Sugar - 1 large spoon
• Salt - 1 small spoon
• Dry yeast - 2 teaspoons.

Preparation:

1. I add the ingredients to the bread maker. I start with warm water, vegetable oil and 2 chicken eggs, beaten with a whisk.
2. I sift the ground grain product. I pour it into the cooking tank. I make 4 indentations for the rest of the components: sugar, salt, yeast and milk powder.
3. I add the ingredients. I insert the bucket into the bread maker. I close the lid. I turn on the program "Dough".
4. When the bread maker has finished working (standard time is 90 minutes), a beep will sound.
5. This blank for pies will be tender and fluffy. I transfer it to a large board, the surface of which is sprinkled with flour.
6. I divide the workpiece into 12-14 equal parts. I close it with cling film or a cut plastic bag.
7. I start making homemade pies.

There are many recipes for yeast dough. Simple and complex. For sweet pies and pies with a "serious" filling. But these recipes have one drawback: no matter how tasty fresh baked goods are, they quickly lose their aroma and splendor, and then completely stale.

However, there is a recipe in which the quality of the pies remains high for several days. And it's pretty simple. Even a novice hostess can handle it. But in order to get good pies, you need to know a few tricks and not neglect them in the cooking process.

For such non-hardening pies, a special custard yeast dough.

I got this recipe from my grandmother, and for more than ten years now it has been my main one. All my friends cook different buns-curls on it, everyone succeeds, and everyone only praises it.

So, let's begin. I remind you, we want the result - we do everything according to technology
We need:

3 eggs;
- 0.5 liters of milk + half a glass for pouring yeast;
- 200 g margarine;
- 50 g of yeast;
- flour;
- salt, sugar, vegetable oil.

Flour must be sifted through a sieve. Remove margarine from the refrigerator to become room temperature. Mix yeast with a pinch of sugar and pour half a glass of warm milk. We leave to rise.

Pour about half a glass of flour into an enamel pot and pour refined vegetable oil in small portions. Stir. The mass should be creamy, without lumps.

While we grind flour and butter, milk is heated on the stove. As soon as it boils, pour portions into the flour and butter mixture. Poured a portion, stir. Once again poured - stirred.

Add salt. Generously. We scoop up the salt with the palm of your hand, about two phalanges of the fingers. Fear not, this is not a lot, about a teaspoon. Then add sugar, you need about half a glass or 2/3, no more. Stir.

Now pour the (not hot) yeast into this mixture. Stir.

It's the turn of the margarine. It should be at room temperature, the softer the consistency, the better. Added, stirred.

Eggs are added to the mixture one by one, stirring thoroughly.

Then pour flour in small portions, stir with a spoon. As soon as the mass has become a little thicker than sour cream, the dough is ready.

We leave it for a couple of hours in a warm place. In about half an hour it will be necessary to check. If the dough has risen well - knead. After a while, when it rises again, knead again. Made?

Now it's time to add more flour to make a real dough. Add little by little, no more than half a glass. Topped up - stirred. And so several times. You don't need to knead such a dough with your hands. Knead with a spoon. It will be hard to rotate the spoon, but this is exactly the measure of the correct test. As soon as the spoon does not turn the dough and you want to start kneading with your hands, stop! No more flour. Now the dough should be soft and may even stick a little to your hands.

Once again we put in a warm place to fit. And after 20-30 minutes you have a great dough.

Fillings for pies made from this dough can be completely different: meat, fish, sweet, vegetable, cottage cheese. You can make large closed cakes, as well as open or closed with a wire rack. Or small pies, cheesecakes, rolls.

And a couple more secrets: before planting in the oven, grease the pies with a whipped mixture of egg yolk and milk. And be sure to give them ten minutes. Then - in a preheated oven. Pies are baked quickly - 10-15 minutes.

They are eaten even faster. This versatile dough is delicious and everyone loves it. Many people say that it tastes even better than the best filling. Maybe that's why the pies from it do not stale?

By the way, the dough is perfectly stored on the top shelf of the refrigerator for 4-5 days. There is a reason to invite friends!

There are so many options for the base for pies that it can be difficult to settle on something specific. The Internet is replete with recipes: puff, yeast, lean, custard - what to choose? Below we will not only tell you how to make a dough for pies, but also find out how its varieties differ.

What dough is needed for pies? How to knead the dough into pies so that they turn out soft and do not lose their shape when baking or frying? There are several secrets.

• Before kneading, brush the surface of the table and hands with vegetable oil., then the mass will not stick.
• Be sure to sift the flour thoroughly.- the dough will be saturated with oxygen and will turn out to be more fluffy.
• All ingredients for future pies must have the same (room) temperature.
• It is better to put in less sugar than too much sugar.- an excess of sugar will quickly turn the pies brown, but just as quickly they can burn out, remaining moist inside.
• If you separate the whites from the yolks and use only the latter, the baked goods will come out ruddy and crumbly.
• Baked pies require a richer dough consistency than fried ones.

Despite all the preparations, did the pies turn out not as you expected? This is easy to fix. Most likely, you made one of the following mistakes.

• The dough creeps and does not mold well- too much water and / or too little salt.
• The pies turned out to be tough, and the dough did not ferment well - there was little water.
• Products look pale- few eggs and / or sugar.
• The pies are sour and smell unpleasant- excess yeast.

Yeast dough

How to make a dough for pies? Every housewife who loves baking has her own recipe for yeast dough for pies, but the general rules are the same for everyone.

You will need:

• 2 cups of flour;
• a glass of warm water;
• a teaspoon of yeast;
• 2 tablespoons of vegetable oil;
• 2 egg yolks;
• sugar and salt to taste.

Preparation

1. Pour 200-250 milliliters (standard glass) of warm water into a deep saucepan with a wide bottom, add 150 grams of flour, dry yeast and sugar, mix thoroughly. Cover and place to rise in a warm place.
2. When the yeast comes up and froths, add salt and oil and stir again.
3. Add the yolks to a container with the remaining sifted flour (350 grams) and beat the resulting mixture.
4. Mix the finally matched yeast with eggs and flour (previous point), add the rest of the flour and mix until thickened.
5. Form a ball and send it back to a warm place to rise.

In the first two steps, we combine yeast with eggs and butter to create a dough - a mixture that makes the dough rise and stay fluffy after baking. It can be about 50% of the total amount of flour - thick dough, or about 30% - liquid. The average time for fermentation of the dough is 3 hours, after which the dough is kneaded on its basis.

Cooking the leaven

How to make a starter culture at home? Yeast, without which it is impossible to prepare dough, is rapidly losing its popularity as a healthy product - just look at the label and see what the usual ingredient for baking consists of today. There are two ways out: make your own yeast or use sourdough. We recommend that you do not buy the starter from the supermarket - you can easily make it at home. To make the pie dough at home, you will need half a cup each of rye flour and water. It is necessary to use rye flour: it ferments well and retains beneficial bacteria. The cooking process will take 3 days.

• 1 day. Combine flour and water in a 1: 1 ratio. Stir, cover with a damp cloth and send to a warm place, you can stir every few hours. The consistency should remain thick - slightly more watery than homemade sour cream.
• 2nd day. Add half a glass of flour and enough water to bring the sourdough back to its original thickness - this is called "top dressing." Cover the mass again and return to a warm place.
• Day 3. The leaven should have already increased several times and be completely ready for baking. In the morning, you can feed it again, and at lunchtime start making the dough.

Caveat: you can use the whole starter culture, or divide it in half and refrigerate. Even in cold weather, it will grow and you will have a permanent healthy baking ingredient.

Regular yeast-free dough

How to put dough on pies? Yeast-free pie dough is even easier to prepare - you only need a minimum of culinary experience. Puff pastry pies will be good for the table if there are no eggs and yeast in the house, or you want to quickly please your homemade delicious buns. This is done like this:

You will need:

• 500 grams of flour;
• 200 grams of butter;
• half a glass of milk, fermented baked milk or kefir;
• salt, sugar to taste.

Preparation

1. Sift flour, form a slide from it with a notch in the middle, pour in melted butter, egg yolks, milk, add sugar and salt.
2. Knead the resulting mass and leave to cool for 20 minutes.

Non-yeast dough for pies is equally suitable for fried and baked products, and also goes well with any type of fillings. The main secret of its taste is as a dairy product, so it is best to use homemade products.

Choux pastry for pies does not require eggs or milk, so this pastry is well suited for a lean table.

You will need:

• 2 cups of flour;
• a teaspoon of yeast;
• 2 tablespoons of vegetable oil;
• salt, sugar to taste.

Preparation

1. Dissolve yeast, sugar and salt in a glass of warm water, add vegetable oil. Wait until foam appears.
2. Pour the resulting mixture into flour and add a glass of boiling water, stirring constantly.

Nuance: if you want the pies to rise well, you cannot move them on the baking sheet during baking - the dough will instantly settle and lose its shape.

This recipe for pastry dough is good because the products are very lush and do not stale for a long time. Such a dough for pies can be prepared in a bread maker - use the same ingredients, but add them in the sequence provided by the instructions for the device.

An appetizing smell spreads first in the kitchen, and then throughout the house. Impatient household members come running to him. In anticipation of the pies, children are hustling under their feet in the heat of the heat. The first batch is ready - fragrant, ruddy beauties stimulate the production of gastric juice with one appearance. With meat, with potatoes, with cabbage, with rice and herbs, with cottage cheese, with fruit, with jam - you can't count it. One cannot help but love them. They are inextricably linked with childhood - probably nothing tastes better than grandmother's pies. Those who renounce pies simply have not learned how to cook them. It is not difficult to learn how to bake pies - all you need is desire.

The most important thing in pies is what? Of course, the dough! Yeast dough is suitable for baking both in the oven and in a pan.

Pie dough recipe.
Ingredients used to prepare the dough:
Glass - 200 ml

• 1 glass of milk;
  
• 1 egg;
  
• 100g margarine, or 4-5 tablespoons of vegetable oil;
  
• 1 tablespoon sugar
  
• 1 teaspoon salt
  
• 3 cups flour;
  
• 1.2 teaspoon dry or 20 g fresh yeast.
  

First you need to grate the softened margarine on a coarse grater. If vegetable oil is put instead of margarine, it is even easier, the grater will remain clean. Add to margarine in turn, stirring, - egg, salt, sugar, warm milk.

When using live, fresh yeast, they are introduced into the dough, dissolved in milk. It is important to pay attention to the temperature of the milk - it should be warm, not cold or hot. Cold milk will not allow the dough to rise well, but in hot milk the yeast is simply inactivated, and the output will be a hard, heavy bast with a filling inside. Beat the egg and milk mixture until smooth.

Sift the wheat flour through a fine sieve. Do not be lazy - after all, in the process of sifting, oxygen saturates the flour, and the dough will be airy and light. If the hostess has dry yeast available, then it's time to add it to the flour and mix.

Add flour to the egg-milk mixture and mix well.

And the most important step in making yeast dough is kneading. Cheerfully and actively, on a table dusty with flour, we begin to perform monotonous manipulations with the dough. There is no need to rush - the longer and more fun the process takes place, the better you will be able to knead the dough into pies. To please the result of labor, you need:

• resist the temptation to add flour. Having filled up a handful, it is very difficult to stop, and as a result we get a weighty piece of heavy dough. The pies from it will be those bast shoes, which were already mentioned above. If the dough is too sticky to your hands, it is better to grease them with vegetable oil;
  
• take the time to knead the dough. To brighten up the monotonous minutes, you can imagine how the dough is gradually saturated with oxygen, and feel like a real sculptor. 10-15 minutes is enough for this.
  

We put the dough in a pan sprinkled with flour. If you do not want to collect pieces of dough from the table, floor and sides of the pan, its volume should be at least twice the size of the dough. We cover the container with the dough resting in it with a towel and - in a warm place for 60 minutes. Open in an hour to admire the result.

Recipes for delicious pies

yeast dough for pies

8-10

1 hour 30 minutes

275 kcal

5 /5 (2 )

Many of us love pies, we can say that this is a childhood dish. And today we will learn several options for making yeast dough, from which really delicious, fluffy and soft pies are obtained.

Recipe for making lush yeast dough in milk for pies

Kitchen appliances: 2 deep bowls, whisk, small saucepan or saucepan, tablespoon, clean tea towel.

Ingredients

To make airy yeast dough for pies and other baked goods, you need the following products

Step cooking process

1. The milk must be warmed up.
   

   Important! The temperature of the milk should be within 35-40 ° C. If the temperature is lower, the yeast will not be able to activate well, and if it is higher than the specified temperature, the living bacteria in the yeast will die.

2. Melt margarine or butter over low heat.
3. The rest of the ingredients should also be prepared so that during the preparation of the dough you do not run around the kitchen looking for this or that product.

Step 2: preparing the yeast mixture

Step 3: preparing the egg mixture

Step 4: preparing the dough

Yeast dough preparation video

After watching the video, you can learn how to make a delicious yeast dough with milk, which is suitable for making delicious pies with different fillings.

Well, very tasty - Yeast dough!

Unsweetened yeast dough for pies, pies, rolls, etc.
To prepare the dough (for two pies) you will need:
500 ml warm milk, 2 eggs, 150 gr. drain. butter or margarine, 50 gr. fresh yeast, 1 tbsp. l. sugar, 1 tbsp. l. salt, 1 kg. 100 g flour, 2 tbsp. rast. oils.
The best Butter Yeast Dough for Sweet Baking! https://www.youtube.com/watch?v=3TzGz9cNTf0&index=48&list=PL9BZnBiHjujxQrdhv2Xf1DnRclSSnV55U
The best puff pastry "in a hurry"! https://www.youtube.com/watch?v=Hd2DVkxj0YY&index=68&list=PL9BZnBiHjujxQrdhv2Xf1DnRclSSnV55U OUR SITE FAMILY KITCHEN http://familykuhnya.com/ Our new channel! HappyLife Family https://www.youtube.com/channel/UCUdHxVVLBD-p9k2b7Fywarg

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https://youtu.be/r8l-gIdzvoc

2014-02-23T20: 29: 47.000Z

You can also make a dough with yeast and kefir, the recipe for which you can also familiarize yourself with.

Recipe for making quick yeast dough on kefir with dry yeast for pies

• Cooking time: 60 minutes
• Servings: 5-6 pcs.
• Kitchen appliances: a bowl for kneading dough, a tablespoon and a teaspoon, a tea towel.

Ingredients

Step by step dough preparation

Step 1: pre-preparation of products

1. Heat kefir and milk to 35-40 °, melt margarine or butter over low heat or in a water bath.
2. Sift flour 1-2 times.

Step 2: preparing the liquid dough base

1. Pour kefir and milk into a bowl, add eggs, prepared butter or margarine and mix everything.
2. Add dry yeast to the mixture that you get, mix and add flour in portions, stirring the resulting dough first with a spoon, and then with your hands.
3. Knead the resulting dough well in a bowl and leave warm for 40-60 minutes, covered with a towel to rise.
4. As soon as the dough has come up, you can start baking delicious and airy pies with any filling.

Video on how to make dough with yeast and kefir

The video shows in detail and clearly how to make dough with yeast and kefir in a simple, quick and convenient way. You can cook this dough in the evening and leave it in the refrigerator overnight. And you can bake from it with ease the next day.

Recipe - Yeast dough with kefir

It is necessary: ​​we take 200 ml for 3-3.5 cups of flour. kefir, you can take yogurt or yogurt) and 50 ml. water (kefir and water together one 250 gram glass. And kefir water should be slightly warm, no more than 37 degrees, but not lower than room temperature), 1 egg, 8 grams (full teaspoon) of dry yeast, half a teaspoon of salt, 1 a tablespoon of sugar (for sweet baked goods, we safely increase the amount of sugar), a pinch of soda and 50 grams of vegetable oil (you can melt and cooled to room temperature and margarine and butter).

On the site http://www.fotokulinary.ru/
only homemade culinary recipes are presented,
homemade with photos and step-by-step descriptions,
guided by which you can easily prepare any dish!

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https://youtu.be/vLcPvgJi08s

2014-10-17T11: 27: 14.000Z

However, to make delicious pies, you can use not only dough with yeast in milk or kefir, but also dough in water. This option is considered lean and affordable, since you need a minimum amount of food for cooking. And now you can be convinced of this.

Recipe for yeast dough for pies on water

• Cooking time: about 2 hours
• Servings: 5.
• Kitchen appliances: a bowl for dough, teaspoons and tablespoons, a spatula for kneading dough, cling film.

Ingredients

Description of step-by-step cooking

Step 1: pre-preparation of products

Step 2: preparing the liquid foundation

Water dough preparation video

In this video you can see how easy and simple it is to make a lean yeast dough for pies.

Lean Yeast Dough and Ideal for Pies, Pies or Buns |

Lean yeast dough for pies, pies or buns. We cook in water, without eggs and milk. Airy, soft as down! The recipe is in the description. And without dairy products, you can make the perfect dough! This dough is also suitable for fried pies, for whitewash, in general, it is universal!
Poppy Seed Buns https://youtu.be/uW8_3vcfcxM
Step-by-step recipe with photos and detailed descriptions
on the website http://edanalyuboivkus.ru

Ingredients:
Dough:
Flour - 500 g
Water - 300 ml
Dry yeast - 5 g (1 tsp)
Sugar - 2 tablespoons
Salt - 1/4 tsp
Vegetable oil - 60 ml

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Lean Yeast-Free Buns https://youtu.be/_dukc5a_5Ec
Oven Lenten Cabbage Pies https://youtu.be/XbRWWDX36JM
Belyashi on kefir https://youtu.be/OhT1jzuu4Nk
Egg and Green Onion Patties https://youtu.be/57dXjLrJiqs
Pies with buckwheat and mushrooms https://youtu.be/c8yYFal9PxU

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https://youtu.be/UAJXGk7Jna8

2017-03-15T15: 21: 14.000Z

What is such a dough for?

The dough prepared according to these recipes can rightfully be called universal. Because it is suitable for absolutely any baked goods, both sweet and salty. After all, the dough itself is unsalted and unsweetened, so you can experiment with fillings. Most importantly, the baked goods will be delicious anyway.

Other cooking options

If you are not a fan of yeast baking, try making a yeast-free pie dough. And if you have never tried to make dough, here you can find out how to knead dough into pies. Fried lovers can get acquainted with cooking. And for those who love unusual food, I advise you to cook it.

As you can see, there are many options to make a versatile dough. I hope these recipes have piqued your interest in trying yeast-based dough and baking delicious baked goods out of it. What do you like to bake pies with? Send your options for fillings, leave feedback and comments.