There is not always an opportunity or desire to cook or kefir. In this case, our recipes for yeast dough for such baking on water will be very useful. Using them, you will not even notice the substitution, your pies will turn out to be so delicious.

Airy quick yeast dough for patties on water - recipe

Ingredients:

• wheat flour - 420-490 g;
• refined vegetable oil - 65 ml;
• granulated sugar - 45 g;
• pressed yeast - 25 g;
• salt - 5 g;
• purified water - 260 ml.

Preparation

A distinctive feature of this test is not only in its preparation in water. As you have already noticed, eggs and other fast foods are missing from the list of ingredients, which will allow you to use such a dough for cooking any. Despite this, the products are incredibly airy and tasty. However, we note that it is not worth preparing baked goods for future use, since it does not retain softness and freshness for a long time. If you still have pies the next day, you can improve their taste by heating them in the microwave.

We begin the preparation of the pie yeast dough in water, as usual, by dissolving the yeast in warm liquid. We immediately add granulated sugar and salt there, let all the crystals dissolve, and pour in vegetable oil. It must necessarily be odorless, i.e. refined. Next, add the sifted flour in small portions and knead thoroughly and intensively, first with a spoon, and then with your hands, achieving a soft, but not sticky texture. You should not add more flour, it is better to keep a little stickiness, and to facilitate kneading by greasing your palms with vegetable oil.

Such a yeast dough on water is perfect for both fried pies and baked in the oven. But there is a slight difference in further cooking. For fried products, proofing of the dough is not necessary. Baked products must be kept warm beforehand for an approach within forty minutes.

Fast and tasty yeast dough for patties on water

Ingredients:

• flour - 485-525 g;
• odorless vegetable oil - 95 ml;
• granulated sugar - 70 g;
• pressed fresh yeast - 30 g;
• two chicken eggs;
• salt - 5 g;
• filtered water - 245 ml.

Preparation

Starting the preparation of the dough in water, we warm it up to a warm state, and then add the yeast and stir well so that they are completely dispersed. Pour granulated sugar there and stir the mixture until all the sweet crystals are completely dissolved. Now add the eggs beaten with salt, sift the flour there and knead thoroughly, adding odorless vegetable oil at the end of the batch. The texture of the finished dough must certainly be soft with an acceptable slight stickiness, which does not interfere with the formation of products; it is enough to dust them with flour a little. Such a dough must be kept warm to double its volume, and only then can pies be made from it.

Ingredients

• 500 g of premium wheat flour
• 250 ml warm boiled water
• 1 teaspoon of dry yeast or 10 g of ordinary (live)
• 1.5 teaspoons of salt
• 1.5 teaspoons of sugar
• 1 tablespoon vegetable oil

Cooking method

1. Pour warm water (almost all of it) into the dishes prepared for kneading the dough, add salt and sugar. We deal with yeast separately - we dilute yeast in about 100 ml of warm water. It is necessary to achieve their complete dissolution.
2. Pour the yeast into the already prepared water and gradually add the flour (pre-sown), stirring all the time. Watch carefully, no lumps should form. The water must remain warm while stirring, otherwise the dough will be tough, inelastic and ugly. The consistency of very thick sour cream will be ideal.
3. Now cover the dough with a clean cloth or gauze and leave for 40 minutes in a warm and quiet place. By the way, yeast dough is afraid of drafts, it's true. During dormancy, the dough should rise (grow).
4. Add a tablespoon of vegetable oil and mix gently. We leave for another 20-30 minutes. The dough should come up again. Ideally, it should grow approximately three times.

Cooking the filling for pies

At this time, we will prepare the filling for the pies. It can be anything - meat, vegetable, fish, sweet - a matter of taste.

Grind the finished (boiled, stewed) meat in a meat grinder, add salt, pepper, fry the finely chopped onion. You can add boiled rice, boiled chopped eggs, or carrots. There are no strict rules in the preparation of the filling, it should turn out delicious - try it while cooking.

Cooking pies with yeast dough

Thoroughly heat a deep, thick-walled skillet with vegetable oil and fry the pies until they are lightly browned.

You may also be interested in our new video recipe - homemade chops, which can be viewed directly on the website.

There are many ways to make pies and pies with beer, soda, and other baking powder. However, none can compare with pies and pies made from real yeast dough. It is a pity, there is not always time to wait for the sour, aged yeast dough. For this case, there are recipes for a quick dough, which is also quite good and tasty. So, we prepare a quick dough for pies in 15 minutes.

Quick yeast dough for pies with dry yeast on water

Let's say right away - it is better to prepare the dough for fried pies in 15 minutes, it is softer and rises more easily during processing with boiling oil.

As for baking in the oven, you will have to add a little time here. This will be the correct real way of making yeast dough and no dough. For him, it is better to take yeast not compressed raw, but to buy dry type "Saf Moment", they are also called thermophilic. Such yeast is more active, due to which kneading is much faster, and proofing as such is not required. After kneading, you can immediately cut it up, the pastries will turn out to be lush and tasty.

Here's what one of the popular recipes for such a quick dry yeast dough looks like.

Would need:

• warm water - 1.5 cups (the dough will turn out to be more rich if you replace the water with milk, but note that baking on water, surprisingly, will be tastier;
• sugar - a couple of tablespoons;
• dry yeast - 1 tbsp. spoon;
• sifted wheat flour - half a kilogram;
• salt to taste, usually a pinch;
• refined sunflower oil - one third of a glass.

Preparation:

1. It is extremely important not to overheat the base, so the water should not be hotter than 30-35 degrees, a hotter environment kills the yeast. Therefore, to be sure, drop a little liquid on the back of your wrist and check if it matches body temperature. This is the normal degree for the base.
2. Add sugar and yeast to a warm base, stirring, let stand for a while so that the yeast swells and starts up. Five minutes will be enough.
3. Pour in a few tablespoons of flour and, stirring, leave in a warm place. In winter, you can move it closer to the heating radiator. After 15 minutes, even unmixed lumps in the dough will be saturated with liquid, the base will become even, and you will notice small air bubbles on the surface. This means that the yeast is normal, you can continue to work.
4. Add salt, little vegetable (you need to warm it up a little beforehand so as not to make the yeast unnecessary "stress").
5. Knead the dough by stretching it with your hands, but not hammering it into the table. A well-mixed dough stops sticking to your hands, and then set it aside for 15 minutes to rise.
6. After a quarter of an hour in a warm room, the dough will surely rise.

The quick yeast pie dough is ready!

Yeast dough prepared according to the "drowned" principle

It would be wrong to ignore one interesting way of making a quick dough with raw yeast. Due to the unusual method of proving, the dough goes faster, and it uses just natural raw yeast in its composition. The dough preparation itself will take 15 minutes, you will have to wait a little longer to rise. But the result is worth it!

Would need:

• a pound of flour;
• half a liter of milk;
• a couple of eggs;
• 1 stick of fresh pressed raw yeast;
• 3 tbsp. tablespoons of vegetable oil;
• 1 tbsp. a spoonful of sugar;
• 1 teaspoon of salt.

Important: In many recipes of Soviet cookbooks, just such a layout of raw yeast is given - "chopsticks". Many of today's culinary specialists are confused by this concept, because dry yeast in bags is sold in stores, and "sticks" are a thing of the past. But we decided to keep the old measure of weight for the surroundings, especially since the Moscow Yeast Plant still produces its products in those very sticks - in briquettes wrapped in paper weighing 100 grams each. Do not be intimidated by such a value. In fact, a 100-gram bag is not much larger than a matchbox. And for the normal process of raising the dough, raw yeast requires about three times more than dry yeast.

Preparation:

1. Put crumbled yeast in slightly warmed milk and grind.
2. Mix sugar and eggs, beat, add vegetable oil.
3. Add yeast pounded in milk into the egg-oil mixture.
4. Sift flour well into a bowl and make a depression in it.
5. Pour all the liquid into the flour, knead the dough.
6. Put the dough on cheesecloth, tie the ends with a knot and lower the knot in a saucepan with warm (40 degrees) water.
7. First, the dough will lie on the bottom. As the yeast works, the pores of the dough will become saturated with carbon dioxide, and the dough will float. It happens quite quickly in a warm environment.

As soon as the dough has surfaced, take out your "drowned man", dry it a little and - cut it into pies and pies!

Dough with dry yeast in milk

The recipe for a quick dry yeast dough with milk and margarine is suitable for fried pies. Let the large amount of fat not be intimidating - they are not felt in the finished product, although this baking will be really high-calorie. But such pies will not become one hundred percent stale, they will be soft. So, everything will take about half an hour.

Getting started:

1. Prepare half a liter of warm milk, a kilogram of flour, half a glass of sugar, a bag of dry yeast (11 g), 10 g of salt, and fat - in this case, it will be 60 g of vegetable oil and 230 g of margarine.
2. We sow flour, combine it with dry yeast.
3. Add sugar to warm milk. salt, butter, and melted and cooled margarine.
4. Pour the milk mixture into flour with yeast. We knead.
5. After about ten minutes, gently knead the dough and leave it to stand, covered with a clean cloth or towel.
6. As soon as the dough rises, it can be cut into pies. Ready-made pies do not require proofing, they can be fried immediately.

Kefir dough recipe

The recipe for a quick dough on kefir is based on the activity of the same yeast that is found not only in ordinary baker's yeast, but also in kefir. Of course, for the preparation of such a dough, you can use only natural kefir fermented with kefir sourdough.

Little secret: This is the case when the older the kefir, the better it works. Britte kefir with a fat content of 3.2 percent, and let it overripe (be overdue) by five days. The second secret is that you should not put a whole egg in the dough, one yolk is better, since the dough becomes heavy from the protein, and from the yolk it becomes crumbly.

On kefir, you can cook unleavened and sour dough, that is, with the addition of yeast. The fastest way is to fry kefir pastry pies, where soda acts as a baking powder. Here is one of those recipes.

Five-minute dough for fried kefir pies

Let's prepare:

• flour - 0.6 kg;
• vegetable oil - 60 g;
• kefir - 250 gram glass;
• salt and soda - 5 g each;
• a couple of fresh eggs;
• sugar - 20 g.

Cooking:

1. In a deep cup, stir the sugar in kefir, add soda to start the quenching reaction.
2. Add eggs, salt to the liquid, stir.
3. Gradually pour in the flour, kneading the dough from the edges.
4. Finally, add vegetable oil and knead again. If the dough is liquid, add a little flour. However, you should not make the dough too steep either.
5. Now you need to set aside the father-in-law for fifteen minutes, covering the container with a towel.
6. Now it remains only to divide the dough into portioned pieces and sculpt pies from them.

The second way to test with kefir is with yeast

Quick dough on kefir is usually made unleavened, as in the above method. However, it can also be prepared using yeast. This dough goes well for fried pies with any filling.

Cooking:

• dry yeast bag;
• a glass of kefir;
• half a glass of unscented sunflower oil;
• 3 cups sifted flour;
• salt and sugar, respectively, take 1 and 2 teaspoons.

Getting started:

1. Mix flour with powdered yeast.
2. Add vegetable oil, sugar and salt to the kefir heated to a warm (but not curdled!) State.
3. Add a mixture of kefir and butter to a mixture of flour and yeast, knead the dough until smooth. We leave to rise. In 30-40 minutes it will rise.
4. As soon as the dough has risen, we knead it and start forming the pies.

This dough is a bit like yeast puff dough in taste and appearance. Products do not stale for a long time, remain soft.

Cooking the dough with sour cream in 15 minutes

Sour cream dough is a more sophisticated version of unleavened unleavened kefir dough.

The ingredients are simple:

• flour - 0.7 kg;
• a couple of eggs;
• sour cream - 370 g;
• 2.5 grams of salt and soda.

Preparation:

1. Beat salt, eggs until evenness, add sour cream. Mix again.
2. Pour in soda, mix.
3. Gradually add flour in batches to the mixture, stirring constantly so that there are no lumps left.
4. Fold the ball of dough in a bag and send it to the refrigerator for half an hour. At this time, you can do the fillings.
5. After 30 minutes, the dough can be cut.

Finally, the recipe for another simple and quick test, after trying which, your family will never guess what you made them from. You can check!

The dough does not contain yeast, although it tastes very much like yeast. It is mixed with lightning speed, however, it will take a little time for it to "reach" in the refrigerator.

So, we make the dough with a secret from yesterday's mashed potatoes and cottage cheese. If you don't have mashed potatoes, just boil three potatoes, peel, remember and cool.

In addition, you will need:

• 150 g of cottage cheese (preferably not wet);
• 250 g flour;
• a pinch of salt;
• 1 egg;
• 10 g of finished baking powder.

This is a basic dough for pies with savory filling, for sweets, you can add sugar to taste, from 30 g or more, as well as vanillin.

You can use the yolk to grease the dough.

The dough is made very simply:

1. Mix mashed potatoes with cottage cheese, eggs, grind until smooth.
2. Add salt and baking powder to the sifted flour, mix and knead the dough, adding the flour mixture to the potatoes. You can speed up the process even more by kneading the dough on a food processor.
3. The dough is basically ready, it is quite sticky. If it is very liquid, then add a little flour, but do not get carried away: the more flour, the tougher the pies. And don't knead it too much!
4. Divide the finished dough into small balls, slightly larger than a walnut. After rolling these balls, send them on the board to the refrigerator while you are filling. Cooling will add density to the dough, it will be easier to roll the balls and sculpt pies out of them.

As a conclusion

As you can see, in order to please your family with delicious and quick baking, it is not at all necessary to spend the whole day in the kitchen, at the stove. There are many interesting and affordable ways to whip up pies. Bon Appetit!

This dough is ideal for both sweet pastries and fried pies with mushrooms, potatoes or meat.

Ingredients:

• 40 g yeast (fast acting);
• 600 g wheat flour;
• 20 g salt;
• 100 g sugar;
• 60 ml of vegetable sunflower oil;
• 370 ml of water.

Cooking process:

1. Heat the water a little in the microwave and pour into a large container.
2. Add bulk ingredients (salt, yeast and sugar).
3. Gradually, using a spoon, add flour, be sure to knead the dough with your hand after each addition.
4. When properly prepared dough becomes firm and elastic, pour in vegetable oil and continue to knead for a while.
5. Cover with a damp cloth and leave warm, not forgetting to crush it every half hour (be sure to at least twice).
6. You can start forming patties or buns.

Depending on the filling (sweet or not), you can increase the amount of sugar.

Honey dough: a very tasty recipe

Fragrant, insanely tasty baked goods are obtained by adding natural honey instead of sugar.

Ingredients:

• 15 g salt;
• 20 ml of sunflower oil;
• 50 g of natural honey;
• 550 g wheat flour;
• 290 ml of water;
• 10 g yeast.

Cooking process:

1. Make a dough from yeast, half water and a third of flour. Leave her warm for a little while.
2. Dissolve honey in the remaining water, add salt, vegetable oil and flour to this syrup.
3. Mix everything thoroughly with a spatula until smooth.
4. Pour the honey mixture into the dough and knead a soft dough, adding flour "by eye".
5. Put it in a warm place for 25 minutes, making sure that there are no drafts. The dough is ready for making patties or rolls.

Lemon dough: recipe on water

This dough makes amazing baked goods with a lemon and vanilla flavor.

Ingredients:

• 10 g vanilla essence;
• 20 g yeast;
• 700 g wheat flour;
• 5 g salt;
• 80 g of butter (both butter and vegetable are suitable);
• 120 g sugar;
• 3 large chicken eggs;
• 50 g fat sour cream;
• 30 grams of lemon grated zest;
• 300 ml of water.

Cooking process:

1. Grind a small amount of flour with yeast and dilute with water to a semi-liquid consistency. Leave to come.
2. While the dough is okay, combine the beaten eggs with the rest of the ingredients and stir thoroughly with a spoon or spatula.
3. Combine the dough and egg mixture in a deep container, mix until smooth. If the dough is watery, you can take a little more flour.
4. Also put the elastic dough to fit, not forgetting to knead twice.
5. You can make fondant to make your buns and pies even more delicious. For her, boil a little water, lemon juice and sugar for a few minutes.
6. Pour the fondant over the hot pies and chill.

Chocolate dough

An unusual dough in water can be made by adding a little chocolate to it. The baked goods are amazingly tasty and tender. These pies or buns are perfect for a festive tea party.

Ingredients:

• 6 g salt;
• 12 g citric acid;
• 20 g refined oil;
• 1 large chicken egg;
• 250 ml of water;
• 40 g of natural honey;
• 120 g of dark chocolate;
• 85 g sugar;
• 6 g vanillin;
• 15 g yeast.

Cooking method:

1. Grind a spoonful of sugar with yeast and pour in a little warmed up water. Leave for a little while.
2. Pour honey, chocolate and sugar with the remaining water and put on a small fire. Once the mixture is smooth, remove from heat, cool slightly and add the rest of the ingredients.
3. Combine the chocolate mass and the dough, mix thoroughly first with a spoon, then knead the tight dough with your hand. You may need a little more flour, it depends on its quality.

The dough should be left in a warm place until it has doubled to three times, only then can you start forming the products.

Mineral water dough for pies and buns in the oven

Mineral water dough is perfect not only for making pies in the oven or buns, it also makes excellent pizza, donuts or fried pies. You can cook it very quickly, and a minimum of ingredients will certainly make this recipe a favorite for every housewife.

Ingredients:

• 1200 g of premium flour;
• 1 liter of mineral water (carbonated);
• 2 chicken homemade eggs;
• 10 g salt;
• 240 g sugar;
• 130 ml of water;
• 100 g yeast (pressed).

How to cook:

1. Combine plain water with sugar, salt, yeast. Stir with a spatula and leave for ten minutes, remembering to mix gently several times.
2. Beat eggs with a broom, pour them into the finished dough, pour in mineral water. Sift the flour directly into the container with the dough, stirring first with a spoon, and then with your hand.
3. Knead tight.
4. Put a large saucepan on the fire, pour water into it and heat it so that the temperature is above room temperature. Remove from heat, lower a container with dough into it. The water should not reach the dough, it will rise perfectly from the outgoing steam.
5. Cover the pan with a clean towel and leave. After increasing the dough several times, you can start forming buns or pies.

Quick dough on water

The preparation of pastries from such a dough is so quick and enjoyable that this recipe will certainly take first place in the notebook of every housewife. You can take any filling for pies, it will be equally tasty.

Ingredients:

• 70 g margarine;
• 1 large egg
• 320 ml of water;
• 50 g sugar;
• 5 g salt;
• 10 g yeast (better compressed);
• 620 g wheat flour (premium grade).

Cooking method:

1. You do not need to cook the dough, just mix the warm water, mashed yeast and sugar.
2. Grind the egg with salt, pour into the yeast mixture.
3. Add flour in small portions, stirring thoroughly. Melt margarine and pour in at the end of the dough preparation.
4. Grease the container with a thin layer of sunflower oil and put the finished dough there.
5. It is not necessary to put in a warm place, the dough will rise perfectly even at room temperature.

Such dough can be stored for several days in the refrigerator, it will rise perfectly during baking and retain its qualities.

Dough for pies on the water (video)

The main thing here is to remember that an unsuccessful filling can ruin even the best dough. Use these simple recipes, experiment with fillings, and you will certainly have a signature, original combination that will delight both your home and all guests.

Baking is a very delicate culinary process that cannot be mistaken. Based on this, many housewives are afraid of the long process, believing that they will not succeed. Do not despair.

In this situation, the main thing is to have a good attitude and use quality products. And to properly prepare a quick dough for pies with dry yeast, you can use the following recipes.

Recipe for quick yeast dough with dry yeast in milk

The advantage of the milk test is that it can be done in advance and put into the refrigerator, and then, when needed, it can be taken out and used for its intended purpose. Pies made from such a dough will not be stale even the next day.

What is needed for cooking:

• Milk - 300 ml;
• Dry yeast 1 tsp;
• Chicken egg - 3 pcs.;
• Margarine or butter - 250 g;
• Flour - 4 cups;
• Sugar - 0.5 cups;
• Salt - half a teaspoon

The yeast is dissolved in warm water, the margarine is melted in parallel. Then all the ingredients are mixed together, flour is added. Everything is mixed in such a way that a mass of a thin consistency is obtained. The dishes with the dough are placed in the refrigerator for a while. After that, it can be used to bake sweet and meat pies.

Cooking in a hurry with sour cream

The advantage of a quick sour cream dough is that it takes no more than 20 minutes to prepare it, and then, when it remains to rise, you can go about your business.

What you need:

• Milk (warm, but not hot) - 1 glass;
• Sour cream - 1 glass;
• Flour of the highest grade - 4 glasses;
• Chicken egg - 2 pcs.;
• Dry yeast - 10-15 g;
• Vegetable oil - 2 tbsp. l .;
• Soda - 1 tsp;
• Salt - 1 tsp;
• Sugar - 1 tbsp. l.

Yeast is diluted in milk, then infused for several minutes. Eggs are beaten with salt, sugar, sour cream, vegetable oil. Everything is thoroughly mixed, then milk and yeast are added. Flour is sifted into the resulting mixture, soda is placed, and then soft dough is kneaded. You can immediately roll it out and put the filling, then leave it to rise for 2 hours.

With dry yeast in water

What you need:

• Dry yeast - 2 tsp;
• Heated water - 300 ml;
• Baking flour - 400 g;
• Sugar - 1 tbsp. l .;
• Salt - 1 tsp;
• Vegetable oil - 2 tbsp. l.

The recipe for a quick yeast dough in water is very simple. Water is poured into the dishes, sugar, flour and yeast are added. All this is mixed and left for 10-15 minutes to activate the yeast. Then butter, salt are put there and everything is thoroughly mixed again.

Gradually, flour is poured in small portions. First, the dough is mixed with a spatula, then hand kneaded. When it is elastic and not sticky, leave it to brew in a warm place for 20 minutes. After the dough has risen, you can continue cooking.

Egg-free recipe

An urgent need to make a dough, but as sometimes happens, there are no eggs left in the house? Don't despair, this recipe will help you.

What you need:

• Dry yeast - 4 tsp;
• Warm water - half a glass;
• Flour - 4 cups;
• Vegetable oil - 6 tbsp. l .;
• Sugar - 2 tbsp. l .;
• Salt - 1 tsp

The yeast is mixed with water, sugar is added. We leave them to infuse for 15 minutes. Flour is sifted into a separate bowl, a depression is made in the middle, where yeast is poured. Vegetable oil, some more water, sugar and salt are added there.