Yeast pies are the most popular type of baking that prevails in the kitchen of every housewife. What could be tastier than a crispy, appetizing crust of a yeast pie and a juicy filling - cabbage, apple, meat, thick aroma hovering around the house?

All kids and adults will agree with this statement. It is impossible to imagine a quiet family dinner or lunch, with exciting conversations, hot aromatic tea, but without an amazingly tasty yeast dough pie cut into large chunks on a huge platter.

Yeast dough for a delicious cake is made from the simplest ingredients, but yeast will never lose its position - it will always be popular among housewives. Neither shortbread dough, nor quick aspic, nor biscuit dough can be compared with yeast dough, because the golden brown crust and lush structure of the yeast pie is obtained thanks to the component that is almost irreplaceable in the preparation of chic pies - yeast.

Do not regret the time spent in the kitchen in order to watch how an incredible miracle is born in the oven or stove - a huge wonderful fragrant cake.

What filling can you bake a delicious yeast cake in the oven?

The main advantage of yeast pies is that any ingredient found in the cabinet in the kitchen or in the refrigerator is used for the filling. It can be:

• cabbage;
• jam;
• meat;
• apples;
• potato;
• cherries;
• carrot;
• plums;
• mushrooms;
• pears;
• cottage cheese.

The list contains traditional, classic pie fillings, but the housewives, using their imagination, learned how to wrap the most unimaginable ingredients in yeast dough. Simple, familiar ingredients in recipes and incredible intricate combinations await readers on the pages of the section.

How to choose yeast for making yeast cake?

The main ingredient in yeast dough is yeast. Their choice is difficult, manufacturers offer a large selection of products. Today you can make yeast dough for a pie, which used to take all day, in a matter of minutes. How to do this, and by what criteria to choose yeast, will be prompted by numerous recommendations on the pages with recipes for yeast pies. It will be useful both for beginners in cooking and for experienced baking gurus.
Recipes rubric contains step-by-step guides for making yeast dough, the best options for fillings. After all, it's not easy to cope with this process if you want to quickly send the cake to the oven.

Every minute is important, with this calculation all the manuals on the pages are submitted. And with us you can easily cook a delicious, ruddy and mouth-watering yeast cake in the oven.
Each recipe for yeast pies is accompanied by a photo. It is inconvenient to cook new things without realizing the result. Site visitors have a huge advantage - the delicacy can be traced in vivid photographs from kneading dough to a gorgeous look after baking. This is important for novice housewives, because puff or butter yeast dough is not so easy to knead, as, for example, in cases with a quick jellied dough.

Secrets of successful baking

The rubric pages are replete with helpful tips to help you find the answer to any question. Even if there are incomprehensible moments, you can always ask for help, because each yeast cake recipe has a commentary form. It is also convenient for those who like to boast of successful baked goods. You can enjoy a successful experiment with yeast dough together with other site visitors.
There is no need to be afraid of yeast dough; special skill or skills are not important here. The main thing is to choose the right ingredients, perform all the processes step by step, put your soul into the cake along with the filling, and the perfect pastry will definitely show off on the table, emitting the aroma of freshly baked bread.

I highly recommend this recipe to you, because yeast dough for pies always turns out great and has been tested more than once. Moreover, many of my friends have written down this dough in their favorite recipes and use it all the time. Yeast dough is prepared quite simply and anyone, even a novice housewife, can cook it. Pies from it are excellent, and this dough is suitable for sweet and savory pies. We just need to decide which filling will be used and the amount of sugar in the recipe will depend on it. I cannot but say that working with it is a pleasure, I do not even sprinkle flour on the table, it is so silky, pliable and does not stick to my hands at all. This yeast dough for pies can be attributed to homemade butter dough, because we use butter and the baked goods from it are very tasty, tender and do not stale for a long time. And don't be intimidated by the lack of eggs in the recipe, yeast dough turns out to be very airy and tender.

Ingredients:

• about 500 gr flour
• 250 ml warm milk
• fresh yeast 20 - 25 gr (dry 1 sachet 11 gr)
• 100 gr butter
• 1 tablespoon sugar for unsweetened pie (1/2 cup or to taste for sweet)
• 1/2 tsp salt
• some vegetable oil if necessary

Cooking method

In half of the warm milk, dissolve the yeast and add sugar and let it activate for 10-15 minutes. During this time, melt the butter in the remaining milk and let it cool slightly. Then we mix both mixtures, add salt and flour. First, knead the yeast dough for pies with a wooden spatula, then do it with your hands. If at first it sticks a little to your hands, do not rush to add flour, just grease your hands with vegetable oil and continue kneading. After 7 - 10 minutes you will see that it will become smooth, uniform and very pleasant to the touch. Like any yeast dough, it should be allowed to rise in a warm place until it doubles in volume. To do this, leave it in a bowl, cover it with a clean towel and give it about one hour. Once it fits, you can start shaping and baking.

Greetings to everyone who came to my kitchen!

I know well from personal experience that many, especially young housewives, are faced with the question: how to make a yeast cake? And so I want to offer you a recipe - the pie is simple and delicious. And do not hesitate - you will definitely succeed!

And in support of these words, I will share my own memories. Once upon a time in my deep youth I had a dream: to learn how to make yeast dough for pies (I just adored them). But it just so happened that in my family no one cooked such. From one of the aunts, I knew that she put the dough and fiddled with it for some reason all night, so that the next day, finally, bake pies. This process seemed to me something mysterious and inaccessible.

And therefore, as soon as I became an independent hostess and, continuing to adore yeast pies, no matter what, I decided to master this culinary art.

Many years have passed since then, and the recipe for yeast dough has become the easiest for me to prepare. Therefore, I declare with confidence - if there is a desire, with my help you will succeed!

Today I propose to please your loved ones with a simple and tasty pie with potatoes and mushrooms. I hope you find this filling combination to your liking.

In order to learn how to make a yeast cake, we first list the necessary products.

INGREDIENTS

For the test

• Flour of the highest grade - 220-250 grams
• Milk - 150 ml
• Dry yeast - 1.5 teaspoon
• Butter - 20-25 grams
• Vegetable oil - 1 tablespoon
• Granulated sugar - 1-2 teaspoons (to your taste)
• Kitchen salt (not extra) - 0.5 teaspoon

For filling

• Potatoes - 2-3 roots
• Champignon mushrooms - 150-200 grams
• Onion - 1 head
• Vegetable oil - for frying
• Salt and pepper mix to taste

For filling

• Chicken egg - 1 piece
• Mayonnaise - 1-1.5 tablespoon
• Grated hard cheese - 2-3 tablespoons

You will also need any silicone, metal baking dish (I have 21.5 cm in diameter).

The pie will not come out too big, but just the thing for novice cooks.

HOW TO MAKE YEAST PIE

Our first step is to prepare the dough. If you are not yet familiar with this word, do not be alarmed - everything is very simple! Dough is a way to wake up the yeast and add strength to it in order to end up with an excellent yeast dough for pies.

The amount of milk indicated in the recipe is slightly warmed up to about 35 degrees (warm, but not hot). Pour dry yeast, granulated sugar into a deep container (only not aluminum) and pour in milk. Stir well until the yeast dissolves. Then add a couple of tablespoons of flour here and mix everything again.

Put the prepared mixture in a warm place. You can hoist the bowl over a saucepan of warm water (the fermentation process will speed up).

While this magical action is taking place, let's start preparing the filling for a simple and tasty pie. In this case, it will be champignons and potatoes. The perfect combination for me! Just as tasty how to cook potato zrazy with mushrooms(the recipe can be viewed here). We wash the champignon mushrooms (in no case fill it with water). Cut into slices. Peel and finely chop the onion.

We warm up the frying pan, add vegetable oil and send the onion to it first.

After the onion has become transparent, add the prepared mushrooms. Stir and fry for about 5-7 minutes. Add some salt at the end.

While the mushrooms are being prepared, we are preparing the potatoes. We clean, wash, dry and cut into small pieces.

Pour the finished part of the filling into our simple and delicious pie into a bowl.

Fry the potatoes, salt and pepper at the end. I usually use a mixture of peppers, it turns out delicious and aromatic.

We combine mushrooms with potatoes, and leave for a while, while we prepare the yeast dough for pies.

During the time when we were busy with the filling, our dough arrived in time. It has risen and increased in volume.

Slightly melt the butter (you can use a water bath), mix it with vegetable oil and pour it into the finished dough.

Stir, add salt and begin to gradually add the sifted flour. Stir in a circle with a fork.

When the yeast dough gathers into a lump, dump it onto a surface dusted with flour and, adding flour (only the amount indicated in the recipe), we continue to knead with our hands. We do this by pressing on the dough with our palm, as if spreading it out, then fold it again and repeat the steps again. Knead for about five to seven minutes, until the dough is smooth and elastic.

We put the dough in a container, cover it with a napkin and send it to come to a warm place. You can use a saucepan with warm water again. That's actually the whole recipe for yeast dough.

It remains to wait a little, about twenty minutes, to see how it has grown. We crush him and let him come up again. After the second approach, we begin to shape our cake, simple and tasty.

To do this, lay out a ball of dough on a floured surface and begin to turn it into a pancake. I just do it with my hands, but you can also use the services of a rolling pin. We form the dimensions slightly larger than the diameter of our shape, so that we can then form the sides.

Grease the form with vegetable oil and put the dough into it.

Fill in the middle with the filling - potatoes with mushrooms.

Preparing the filling for the yeast cake. In a container, mix the egg, mayonnaise (or sour cream) and grated cheese.

We cover the filling surface with this mixture.

We give about 10-15 minutes for the cake to come up. We send it to a preheated oven (180 degrees). I usually put the heat up and down and place the shape in the middle.

The baked goods will be ready in about 20-25 minutes.

Having carefully read the recipe for how to make a yeast cake, you will cope with this task very easily and easily!

With love and warmth Lyudmila.

We offer a selection of yeast pies for all occasions. After all, the pie will feed the family both on weekdays and on holidays. The way Your house always smells like pies, because this is how family happiness smells ...

1 jam pie

Jam pie, for the whole family from yeast dough. This is a classic, but how delicious! You can use last year's and even grandma's jam. And if you add dried fruits, lemon zest or nuts to the filling, then there will be a festive loaf. This cake will delight work colleagues and colleagues, and if you bring an uzvar to it (a tasty, healthy and inexpensive drink), you will look like a welcoming and skillful hostess.

Products:
1. Warm boiled water or mixture with milk - 250 ml.
2. Eggs - 2 pcs.
3. Yolk - 1 pc. for lubrication
4. Sugar - 5 tbsp. spoons
5. Butter - 100 gr.
6. Vanilla sugar - 1 sachet

8. A pinch of salt
9. Dry yeast - 2 tsp or raw yeast - 30 gr.
10. Flour - 500 gr.
11. Jam or thick jam - 0.5 liters

How to make jam pie:

The recipe is designed for both a bread machine and hand kneading.

Pour 2 tablespoons of flour from the total amount and sugar into lukewarm water or mixture, stir well and add yeast.

Leave for 10-15 minutes for the yeast to bloom.

Then add 2 eggs to this mixture, a mixture of melted butter and vegetable oil, vanilla sugar, salt and gradually kneading, add flour.

Knead an elastic, not thick dough and place it to rise in
warm place for 1 hour. In the process, knead 1-2 times.

Divide the finished dough into 2 parts - 2/3 and 1/3. Roll most of it into a layer and place it in a baking dish or in a round frying pan,
lifting the dough along the sides.

Then take any jam or jam (you can add chopped nuts or other fillers, or you can do without), put it on the bottom layer of the dough and smooth it well.

Divide the second part of the dough into flagella or strips and put them on top of the jam. Weave and decorate to your liking. Allow the prepared pie to stand in a warm place, grease with yolk, whipped with a drop of water or milk and put in an oven preheated to 200 degrees. Bake for 10 minutes, then reduce heat to 180 degrees and bake until tender for 40 minutes.

The pie can be served lukewarm or completely chilled with milk, compote, cocoa, tea.

2 Braided Lean Jam Pie

This cake can be baked on fast and fast days. It is very tasty and elegant, to please both children and adults, it will help out in any situation, because it is also a budget one!

Products:
1. Warm water - 200 ml.
2. Refined vegetable oil - 100 ml.
3. Sugar - 4 tbsp. spoons
4. Vanilla sugar - 1 sachet
5. Salt - 0.5 tsp
6. Dry yeast - 2 tsp
7. Flour - 500 gr.
8. Thick jam (apricot) - 150 gr.

How to make a braided lean jam pie:

Combine slightly warm water with vegetable oil, salt, sugar,
add dry yeast, stir well and leave for 10 minutes, until yeast dissolves.

Then add flour and knead not steep, elastic dough. Put it to rise in a warm place for 1 hour, knead in the process.

Roll out the finished dough into a rectangular layer, 7-8 mm thick,
Divide it visually into 3 equal parts in width, put a thin layer of jam on the middle part, leave the first extreme part as it is, and cut the third part with a sharp knife into strips 1 cm wide.

Cover the jam with an untouched part of the dough on the other side lay out
strips, intertwining them in pairs, crosswise.

Tuck their ends under the bottom of the cake.

Transfer the formed cake to a baking sheet with baking paper and put it in a warm place for proofing for 20-25 minutes, then grease it with diluted yolk, or strong tea leaves (for those who keep a strict fast).

Put the baking sheet in an oven preheated to 190 degrees and bake for 25-30 minutes until tender.
Serve the cake with tea, compote, uzvar or fruit drinks.

3. "Tyn" yeast pie

In Russian - translated as wattle. It consists of individual long pies-rolls with a sweet filling, as if tied with belts. The pie is delicious, budget-friendly, beautiful. It is baked in a rectangular shape, if there is no such on the farm, then you can bake in a round shape, laying the pies with a snail.

Products:
1. A mixture of milk and water - 200 ml.
2. Butter - 100 gr.
3. Vegetable oil - 2 tbsp. spoons
4. Sugar - 4 tbsp. spoons
5. Salt - 0.5 tsp
6. Egg - 1 pc.

8. Vanillin
9. Dry yeast - 1.5 tsp
10. Flour - 600 gr.

filling
1. Apples or pears - 4 pcs.
2. White wine or lemon juice - 2 tbsp. spoons
3. Water - 1 tbsp. spoon
4. Sugar - 5 tbsp. spoons
5. Raisins - a handful

How to make Tyn yeast pie:

The recipe is designed for both hand kneading and bread maker. Let's prepare the filling. Peel and cut the pears or apples into small cubes.

Pour white wine or lemon juice, water into a frying pan, add sugar, bring to a boil, add fruit slices and simmer until the liquid evaporates.

Add washed raisins, stir and cool.

Combine the mixture of milk and water with whipped protein, melted butter, add sugar, salt, vanillin, dry yeast and leave for 10 minutes to dissolve the yeast. Then gradually add flour and knead the dough of medium thickness. Put it to rise in a warm place for 1 hour, knead in the process.

Divide the finished dough into 7-8 balls. Roll each of them into a thin cake, grease it with vegetable oil and put 2 tsp on the edge of the cake. fillings. Wrap the cakes in rolls and place on a rectangular baking sheet in one row. Stretch dough belts (straight or curly) over the top of the rolls and put them in a warm place for proofing for 20 minutes.

Then grease the pie with yolk, whipped with a drop of water and put in
oven preheated to 200 degrees. Bake the cake until golden brown for about 40 minutes.

Serve the cake lukewarm, or completely cooled down with milk, tea, uzvar or other favorite drinks.

4. Vesnyanka yeast pie

A very tasty and beautiful pie, which is baked in late spring and in the first half of summer from seasonal products: young cabbage, green onions. So we need to hurry, we will bake others in the fall delicious pies ...

Products:

for the test
1. Sour milk - 250 ml.
2. Butter - 100 gr.
3. Sugar - 3 tbsp. spoons
4. Salt - 1 tsp
5. Dry - 2 tbsp. spoons or raw yeast - 30 gr.
6. Egg - 2 pcs.
7. Yolk - 1 pc. for greasing the top of the cake),
8. Vegetable oil - 1 tbsp. spoon
9. Flour - 600 gr.

For filling
1. Young cabbage - 700 gr.
2. Green onions (no white part) - 2 bunches
3. Boiled eggs - 4 pcs.
4. Butter - 2 tbsp. spoons
5. Salt, pepper - to taste
6. Greens optional

How to make Vesnyanka yeast pie:

Combine the sour milk with melted together with vegetable, butter, eggs, sugar, salt and add yeast and leave for 15 minutes. Then add flour, knead not steep, elastic dough and leave to rise for 1 hour. In the process - knead 1-2 times.

At this time, prepare the filling. Chop the cabbage, finely chop the green onion, mix and put in a frying pan in heated vegetable oil or butter. Simmer over medium heat for 7-10 minutes, season with salt, pepper and remove from heat. Cool slightly, add chopped eggs, stir.

Knead the finished dough, separate a third part from it, and the rest of the dough
roll it into a layer and place it on a baking sheet or pan, forming
sides. Put the filling on the dough and smooth over the entire surface.
Spread a smaller part of the dough over the filling in one layer or
cut into small pieces and decorate the cake to your liking. I AM,
for example, decorated with a flower and petals.

Put the pie in a warm place to rise for 10 minutes, then grease the surface of the pie with whipped yolk, with a little water or milk, and put in an oven preheated to 200 degrees. Bake the cake until tender and golden brown for about 40 minutes.

Serve lukewarm or chilled with broth, milk, tea and other beverages

5 chicken and tomato yeast pie

The filling tastes like pizza, and the pie itself is lush, tasty and beautiful. It is baked in the form of a flower and its petals are just separate pies that separate from each other and are conveniently eaten in portions. The filling can be of any kind, and if you add more sugar to the dough, then the cake can be baked with a sweet filling. Round shape - 32 cm in diameter.

Products:

for the test
1. Milk - 150 ml.
2. Water - 150 ml.
3. Vegetable refined oil - 100 ml.
4. Sugar - 2 tbsp. spoons
5. Salt - 1 tsp

7. Yolk - 1 pc. for top lubrication
8. Protein - 1 pc. in dough
9. Flour - 600 gr.

For filling
1. Boiled chicken fillet - 300 gr.
2. Onions - 3 pcs.
3. Garlic - 2 cloves
4. Tomato - 3 pcs.

6. Salt
7. Pepper

How to make chicken and tomato yeast pie:

The recipe is designed for both hand kneading and bread maker.

Combine milk with water, vegetable oil, whipped protein, add sugar, salt, yeast and leave for 10-15 minutes, and then add flour and knead the dough of medium density. Put it to rise in a warm place for 1 hour, knead in the process.

Meanwhile, prepare the filling: cut the onion and garlic into cubes and
sauté in vegetable oil for 3-4 minutes (so that the onion becomes a little
transparent but remained solid). Cut the fillet into small cubes.
Peel tomatoes, seeds and liquid and chop in the same way
cubes.

Combine prepared foods, salt, pepper and mix thoroughly (you can add chopped greens if you wish). Put the filling in a colander so that the liquid and oil drain a little.

Divide the finished dough into 11 parts (the part for the middle should be smaller than the others), roll each part into a layer and wrap the filling in it, forming a roll, pinch the edges.

Place the rolls in a round baking dish with the seam down, forming, as it were, petals, the middle should be round. Prove the pie for 15 minutes in a warm place.

Then grease the top of the pie with yolk, whipped with a drop of water and put in an oven preheated to 200 degrees for 35-40 minutes. Bake until golden brown (until tender).

Serve the pie a little warm, but it tastes even better if it is completely chilled, with sour cream and your favorite drinks.

6. Winter cake "From the frost!"

This cake is good to cook in winter, especially when there are periods of budget crisis. This recipe has never failed, baked goods
it turned out excellent, and the tea party was fun.

Products :

for the test
1. Water or a mixture of water and milk - 300 ml.
2. Butter - 100 gr.
3. Sugar - 3 tbsp. spoons
4. Salt - 1 tsp
5. Vegetable oil - 1 tbsp. spoon
6. Egg - 1 pc.
7. Flour - 600 gr.
8. Dry yeast - 2 tsp

filling
1. Any seedless jam - 1 glass
2. Walnuts - 0.5 cups

How to make a winter pie "From the frost!":

The recipe is designed both for kneading by hand and in a bread maker.

In slightly warm water, add sugar, yeast, salt, egg white (leave the yolk to grease the cake) and let this mixture stand for 10 minutes.
Then combine with melted butter and add flour.
Knead a soft dough, but it should not stick to your hands. Put it in a warm place for lifting, knead in the process.

Chop the walnuts and add to the jam, mix. But if there are no walnuts, then you can take a simple fruit dryer, apples,
for example, slightly soak in warm water and rotate in a meat grinder.
It turns out to be an excellent thick filling.

Divide the finished dough into 2 parts, one slightly larger than the other. Big
part on the bottom of a greased baking sheet. Raise the edges a little along the sides and apply the filling on the dough in an even layer. From the second layer, separate a little dough for decoration, roll it out thinly, cut into 1 cm strips, cover the filling with a wire rack, or make any decoration you like.

Put the pie to stand at a distance of 10-15 minutes, and then grease the top
yolk diluted with a drop of water.

Bake the pie in an oven preheated to 170-180 degrees, about 1 hour until golden brown.

Serve the cake warm or cold, with tea, uzvar, milk and other favorite drinks.

7. Russian-style salmon pie

The cake is chic, festive, beautifully decorated in the shape of a fish, and very large so that you invite guests, knead the dough and treat your loved ones to great food!

Products:

dough

1. Fermented baked milk (sour milk) - 250 ml.
2. Eggs - 2 pcs.
3. Yolk - 1 pc. for greasing the cake
4. Sugar - 3 tbsp. spoons
5. A pinch of salt
6. Butter - 120 gr.
7. Vegetable oil - 1 tbsp. spoon
8. Dry yeast - 2 tsp lodges
9. Flour - 500 gr.
10. Sesame seeds for sprinkling the cake.

filling
1. Fillet of salmon fish (pink salmon, chum salmon, salmon) - 500 gr.
2. Onions - 2 pcs.
3. A bunch of dill
4. Salt, pepper
5. Vinegar or lemon juice

How to cook salmon pie in Russian:

Combine sour milk with melted butter and vegetable oil, eggs, add sugar, salt and yeast and let stand the liquid mass for minutes
15. Then add flour and knead not steep, elastic dough. Leave for proofing for 1 hour, knead in the process.

In the meantime, prepare the filling. Separate the flesh of the fish from the bones so that it remains about half a kilogram in its pure form and cut it into pieces (not small), salt, pepper, acidify. Cut the onions into thin half rings, sprinkle with vinegar and sprinkle with even ground pepper (a little). Finely chop the dill.

When the dough is ready, knead it, separate a small piece to decorate the cake and roll it into a large oval layer, on which put the filling in length: onion, dill, and on top of them - pieces of fish. Then form a long fish-shaped pie, pinch firmly and place on the largest baking sheet, seam side down, lined with baking paper.

Decorate the top of the cake with curly pieces of dough to your liking and let the cake stand for about 20 minutes. Then brush it with yolk,
whipped with a drop of water, sprinkle with sesame seeds and put in the oven,
preheated to 180 degrees. Bake until pie until tender and beautiful, golden brown.

Serve the pie slightly warm or cooled down with fresh vegetables, herbs and, of course, hot tea, because the pie is prepared in Russian traditions and must be served in Russian! Of course, sesame is not exactly a Russian product, but there is a little of it.

8.Pie "Landowner"

My culinary weakness is various rolls and large Russian pies. There is no festive table without these dishes. And this cake is gorgeous, it used to be served in hospitable manor estates, where there were always many guests.

Products:

dough
1. Flour - 2 cups
2. Fresh yeast - 20 gr.
3. Warm water - 150 ml.
4. Softened butter - 200 gr.
5. Egg - 1 pc.
6. Sugar - 2 tbsp. spoons
7. A pinch of salt
8. Sour cream or cream - 2 tbsp. spoons
9. Vodka - 50 ml.
10. Flour - how much dough will take

filling
1. Green onions - 400 gr.
2. Salt
3. Chopped dill - 100 gr.
4. Eggs - 6 pcs.
5. Fried wild mushrooms or champignons - 200 gr.
6. Cream (sour cream) - 100 gr.

How to make the "Landowner" pie:

Knead the dough overnight.

Let's prepare the filling. Pound green onions with salt,
add chopped dill, chopped scrambled eggs, sautéed forest mushrooms or champignons, sliced ​​and cream (sour cream). Pepper, salt and mix well.

Divide the matched dough into 2 parts - large and small, roll out.
Put a large one in a frying pan, lay out the warm filling, cover with a smaller part of the dough, pinch the edges, decorate to your liking, grease with an egg and put a little distance. Bake at 180 degrees until tender.

Serve pie with broth or clear soup, as well as with
hot tea or cold uzvar.

9 Robber pie with cabbage and mushrooms

When I run out of sauerkraut, there is enough
the amount of brine, and I never pour it out. I add it to the first, main courses and carcass fresh cabbage with its addition. The result is an amazing stewed fresh cabbage with sauerkraut flavor - a dish with a natural acidifier.
I use it as a filling for pies and pies.

Pie pies are very convenient, they do not deform when cutting, they have a certain amount of filling and each one breaks off a separate pie for himself in the amount he needs.

Products:

for the test
1. Milk or a mixture of milk and water - 200 ml.
2. Vegetable oil - 100 ml.
3. Egg - 1 pc. (protein - into the dough, yolk - for lubrication
pirogue)
4. Sugar - 3 tbsp. spoons
5. Salt - 1 tsp
6. Dry yeast - 1.5 tsp
7. Flour - 500 gr.

filling
1. Fresh cabbage - 700 gr.
2. Champignons - 200 gr.
3. Onion - 1 pc.
4. Cabbage brine - 200 ml.
5. Vegetable oil - 2 tbsp. spoons
6. Salt and pepper to taste.

How to make a robber pie with cabbage and mushrooms:

Combine all liquid components, add sugar, salt, dry yeast and leave for 10-15 minutes for the yeast to disperse, and then flour and knead a soft, elastic dough. Leave it to rise for 1-1.5 hours, knead in the process.

During this time, prepare the filling. Fry the chopped onion and mushrooms in a little vegetable oil until golden brown.
Place the chopped cabbage in a frying pan heated with vegetable oil, fry it for a while without liquid, so that it sinks a little and pour in the cabbage brine. Simmer over medium heat until the liquid evaporates, then add the mushrooms fried with onions, stir, salt, pepper and simmer for 5 minutes over low heat. Turn off the fire, cool!

There will be a lot of fillings and if it remains, then I use it as
side dish or for filling dumplings, pies, casseroles.

Form round or oblong from the finished dough and filling
small patties and place them on a round baking sheet, close to each other, in any position to your liking.

Place the cake in a warm place for about 20 minutes for proofing, and then
grease with yolk, whipped with a drop of water and sprinkle with a handful of sesame seeds (not necessary, this is done purely for decorative purposes). Put the baking sheet in an oven preheated to 190 degrees and bake for 3-40 minutes until tender.

Serve the pie with broth or your favorite drinks.

10. "Oseniny" pie

It's like a premonition of winter: bright sun, first snow, last fruits. I baked this wonderful cake with a yellow plum, as an imitation of the Yarila-sun, but it can be baked with any fruit - plums, pears, apples, well, whatever. The pie turned out to be very tasty, bright, beautiful and budget-friendly. Try it, you will like it!

Products:

for the test
1. Sour milk - 300 ml.
2. Egg - 1 pc. (protein - in the dough, yolk - to lubricate the top)
3. Butter - 100 gr.
4. Sugar - 4 tbsp. spoons
5. Vanilla sugar - 1 sachet
6. Grated lemon zest - 2 tsp
7. Salt - a pinch
8. Dry yeast - 2 tsp
9. Flour - 600 gr.

For filling
1. Fruit without pits - 400 gr.
2. Sugar - 4 tbsp. spoons
3. Powdered sugar for sprinkling the cake - 2 tbsp. spoons
How to make the "Osenina" pie:

Combine sour milk with whipped protein and melted butter, add sugar, salt, vanilla sugar, zest, dry yeast, mix and leave for 10 minutes until the yeast dissolves. Then gradually add flour and knead an elastic dough of medium density. Put it to rise in a warm place for 1 hour, knead it 2 times in the process.

Divide the finished dough into 2 parts - 2/3 and 1/3. Of the greater part
form a round cake and put it in a frying pan, forming bumpers from the dough, put fruits on the dough in an even layer and sprinkle them evenly with granulated sugar. On the top of the fruit, lay a grate of dough in the form of rays of the sun, formed with bundles. Leave the pie for proofing for 20-25 minutes.

After that, grease the cake with yolk, whipped with a drop of water and place the pan in an oven preheated to 190 degrees.

Bake for 40-45 minutes until a beautiful golden brown color. After baking, cool slightly and sprinkle with powdered sugar. But you don't need to sprinkle it, it already turns out beautiful and ruddy.

The pie can be served lukewarm or chilled with your favorite drinks.

"Home recipes" wishes you bon appetit!

The ability to make yeast pies is both a culinary science and an art. In the old days, the mistress of the house was judged by the pies she had prepared, scrutinized, tried and said: "A good hostess has good pies."
You can learn this art with patience and great desire. Only in this case the dough will come to life, become pliable and obedient, and the yeast pies will come out of it lush and ruddy.

In addition to the main ingredients - flour and yeast (dry or fresh) - milk, kefir, yogurt, whey or just water are used. In addition, eggs and various fats are introduced into the dough. Fillings for pies are very diverse: potato, mushroom, cabbage, meat, fish, egg and others. Sweet yeast pies are prepared with cottage cheese, jam, fresh berries and fruits. Yeast pies are baked in the oven or fried in a pan.

So, yeast pies originate from the dough. It can be mixed with dough, which is a mixture of water, flour and yeast, or without it. Thanks to the dough, the dough fits well and becomes fluffy. Therefore, most often with the help of dough, experienced housewives prepare rich yeast dough for pies, and without it, dough for lean baking. The eternal dispute about which yeast is best for making pies - dry or fresh - is completely resolvable: both can be used with equal success. If you need to make yeast pies quickly, dry yeast will, of course, win, you can simply add them to the flour and that's it.

Pies with meat, eggs and herbs "Visiting Grandma"

Ingredients:
For the test:
2.5 stack. flour,
3 egg yolks,
4 tablespoons milk,
1 tbsp pressed yeast,
200 g butter
1 tbsp Sahara,
salt to taste.
For filling:
350 g minced meat,
2 eggs,
2 tbsp sour cream,
2 onions
1 clove of garlic
1 bunch of parsley,
salt to taste.

Preparation:
To prepare the dough, heat the milk to 35-37 ° C, add yeast to it and stir well until it dissolves. Then add egg yolks, butter, salt and stir until smooth. Then add flour, stirring constantly, to the total mass. Wrap the finished dough in foil and refrigerate overnight. To prepare the meat filling, finely chop the onion, pass the garlic through a press. Put chopped onion in a frying pan with vegetable oil and fry it, add garlic, minced meat and fry for 10 minutes. Put the fried mass in a deep bowl, add boiled eggs cut into large pieces, sour cream, chopped parsley to it and mix well. Remove the dough from the refrigerator, let it warm, divide into 4 parts and roll into flat cakes with a diameter of 15 cm. Place a portion of the meat filling on each flat cake and, folding it in half, pinch the edges. Grease the surface of the pies with yolk and bake them in an oven preheated to 180 ° C for 20 minutes. For a large family, double or triple the amount of ingredients.

Yeast cakes with rice, eggs and corn

Ingredients:
For the test:
2 stacks flour,
2 eggs,
½ stack. milk,
50 g butter
1 tbsp Sahara,
3 g yeast
salt to taste.
For filling:
5 boiled eggs
250 g canned corn
1 stack rice,
2 onions

Preparation:
Add sugar, yeast, ½ cup to the warmed milk. flour, mix and remove in a warm place. When the dough rises, transfer it to a mixing bowl, pour in the melted butter and add 2 eggs. Stir constantly, add flour and knead into a soft dough. Roll it into a ball, cover with a towel and put in a warm place. While the dough is coming through, prepare the filling. Chop the boiled eggs, add boiled rice, fried onions and canned corn to them, stir, add salt and pepper to taste. Pound the risen dough, divide it into 12 parts and roll each part into a flat cake. Place 1 tablespoon in the center of each flatbread. with the top of the filling, pinch the edges and shape into a patty. Place the pieces on a baking sheet, seam side down, and let stand for a while. Then brush with a beaten egg and bake in the oven for 15-20 minutes at 180-200 ° C.

Delicious cabbage pies

Ingredients:
For the test:
500 g flour
200 ml of milk
1 egg,
1 tbsp Sahara,
½ tsp salt,
1 tbsp vegetable oil,
1.5 tsp dry yeast.
For filling:
500 g white cabbage
1 onion
1 carrot,
100 ml of water
30 ml of vegetable oil,
salt, black pepper - to taste.
For lubrication:
1 egg yolk.

Preparation:
In a large bowl, thoroughly mix all the dough ingredients except the flour. Then add ⅔ of sifted flour to this mass and knead a soft dough, then gradually add the remaining flour. Lightly sprinkle the finished dough with flour, cover with a clean towel and put in a warm place for 1 hour. When it rises, wrinkle it and leave it for another 1 hour. Prepare the filling during this time. Chop the cabbage, salt it and rub it with your hands. Cut the onion into cubes and fry in vegetable oil until golden brown, add carrots and cabbage grated on a coarse grater to it. Fry for 5 minutes, then salt and pepper to taste, add water, cover the pan with a lid and simmer over low heat, stirring occasionally, for 15 minutes. Divide the matched dough into portions and form into pies. Place the pies on a greased baking sheet with the seam down and leave to rise for 20 minutes, then brush the pies with an egg and bake in an oven preheated to 200 ° C for about 15 minutes.

Bean and Parsley Patties

Ingredients:
For the test:
600 g flour
300 ml of milk
1 egg,
5 tbsp vegetable oil,
1 tbsp Sahara,
1 tsp salt,
1 sachet of dry yeast.
For filling:
2 jars of canned red beans (400 g),
2 onions
1 bunch of parsley
butter,
salt, black pepper - to taste.

Preparation:
From the above ingredients, knead the dough, roll it into a ball, cover with a towel on top and let it stand for a while in a warm place to increase in volume. To prepare the filling, mash the beans in puree, add to it the onion, diced and fried in butter, finely chopped parsley, mix, salt and pepper to taste. Form balls from the finished dough, roll them into tortillas, put the filling in the center of each, pinch the edges, form pies and put them on a baking sheet covered with baking paper. Grease the pies with milk and bake in an oven preheated to 180-200 ° C for 20 minutes.

Pies with mushrooms and onions

Ingredients:
For the test:
1 kg of flour
500 ml of milk
3 tbsp Sahara,
½ tsp salt,
2 tbsp. l. vegetable oil,
11 g dry yeast.
For filling:
200 g dried mushrooms
100 g onions.

Preparation:
Mix all the ingredients for the dough until smooth, put the resulting mass in a plastic bag and send it to the refrigerator for 2 hours. To prepare the filling, boil the presoaked mushrooms, then fry with the onions in a pan with vegetable oil. After two hours, remove the dough from the refrigerator, lightly crush it in flour, divide into equal parts, which are rolled into flat cakes. Place some mushroom filling in the center of each flatbread, pinch the edges and shape into patties. Put the pies on a baking sheet, brush the surface of the pies with a beaten egg and bake in preheated to 180 ° C for 20-25 minutes or fry them in a pan in heated vegetable oil.

Pies with cheese and herbs

Ingredients:
500 g homemade yeast dough,
200 g of cottage cheese,
200 g cheese
1 egg,
parsley, dill and salt to taste.

Preparation:
Divide the yeast dough prepared by any of the options suggested to you in the recipes into 10 parts, roll each part into a ball and leave for a while. Grate the cheese on a coarse grater, chop the herbs. Combine cottage cheese with grated cheese, add an egg, herbs and mix well. Roll out the balls of dough into flat cakes, put the filling in the middle of each of them and form pies. Place them on a prepared baking sheet and bake in the oven at 200 ° C for 20-25 minutes.
Tip: when preparing the filling, pay attention to the cottage cheese. If it is too soft, use slightly dried cheese to compensate for the excess moisture in the curd.

Pies with sweet carrot filling

Ingredients:
For the test:
3.5 stack. flour,
1 egg,
200 ml of milk
3 tbsp Sahara,
5 g yeast
40 g butter
⅓ tsp salt.
For filling:
2 carrots,
1 tsp butter,
2 tbsp Sahara.
To grease the pies:
1 egg.

Preparation:
Dissolve the yeast in warm milk until it is completely dissolved, add salt, sugar, egg, butter. Mix everything well, then gradually add the sifted flour. Pour flour into the dough until the dough begins to move away from the sides of the bowl. Form it into a ball, cover with cling film and put in a warm place. Grate the carrots on a coarse grater, put them in a saucepan, sprinkle with sugar, add 2 tbsp. water and simmer until tender. At the end of cooking, add butter and mix well. Put the risen dough on the table surface, sprinkled with flour, divide it into 12 or 16 pieces, roll them into balls, cover with a towel and leave for 10 minutes. Roll the raised balls slightly, put the filling in the middle and form a pie. Place the dough pieces and filling on a baking sheet lined with baking paper, cover with a towel and leave for 20-30 minutes to rise. Then grease the surface of the pies with a beaten egg and place the baking sheet in an oven preheated to 200 ° C for 15-20 minutes. Let the finished pies rest under a towel for 15 minutes.

Sweet pies with cottage cheese and raisins

Ingredients:
For the test:
800 g flour
500 ml of milk
2 eggs,
11 g (1 sachet) yeast
100 g butter
3 tbsp Sahara,
½ tsp salt,
1 tbsp vegetable oil.
For filling:
150 g of cottage cheese,
50 g raisins
2 tbsp Sahara,
5 g vanilla sugar.
For frying:
100 ml of vegetable oil.

Preparation:
Heat half the milk, add yeast and 1 tbsp. sugar and stir. Leave the cooked dough for 20 minutes. Melt the butter and cool. Sift half the flour into a bowl and add the remaining sugar and salt to it. Beat the eggs lightly with the cooled butter and pour into the flour. Pour the remaining milk and the matched dough there. Mix everything and leave the cooked dough for 1 hour, covered with a towel. When the dough rises, transfer it to a floured surface and knead, gradually adding flour, bringing the dough to the desired consistency. Your dough should be soft and elastic. To prevent the dough from sticking to your hands, brush them with vegetable oil. Sprinkle the resulting dough with flour, cover with a clean towel and leave in a warm place for 1 hour to come up. Pummel it a couple of times. Divide the dough that has come up a second time into portions. Roll each piece, put the filling in the middle with a teaspoon and form pies. Fry the finished yeast pies in a pan with vegetable oil, on both sides, over medium heat until golden brown.

Pumpkin yeast dough pies with pear jam "Autumn Fairy Tale"

Ingredients:
600 g flour
300 g pumpkin puree
2 eggs,
1 bag of dry yeast,
½ tsp salt,
3 tbsp milk in the dough + 1 tsp. for greasing pies,
2 tbsp honey,
60 g butter for the dough + 30 g for greasing the baking sheet.
For filling:
500 ml pear jam.

Preparation:
Combine ⅓ flour, pumpkin puree, honey, salt, 1 egg and 1 egg white, yeast and milk. Add melted butter and gradually add about ⅓ more flour. Knead a soft elastic dough, cover it with a towel and place in a warm place for 1.5-2 hours. Then add a little more flour, knead the dough, make cakes from it, in the middle of which put a little pear jam and form pies. Put the finished pies on a baking sheet covered with parchment and oiled, let them stand for 10-15 minutes, then brush with egg yolk whipped with milk. Bake the pies in an oven preheated to 200 ° C for 20-25 minutes.

Pies with apples, bananas and dried fruits

Ingredients:
For the test:
500 g flour
300 ml of water,
50 g butter
7 g yeast
30 g sugar
10 g of salt.
For filling:
2 apples,
3 bananas
7 pcs. prunes,
1 handful of raisins
sugar - optional and to taste.

Preparation:
Add salt and sugar, melted butter and yeast to the sifted flour. Stir, pour in warm water, knead the elastic dough and let stand for a while to rise. For the filling, chop and mix apples, bananas, prunes, add steamed raisins and sugar to this mixture, if desired. Roll out cakes from the dough, put a little filling in the middle of each and form pies. Place them on a baking sheet lined with baking paper and bake in an oven preheated to 200 ° C for 25-30 minutes.

On our site there are many more recipes for yeast dough, look at the "Cooking School" section and find many interesting tips and subtleties.

Bon appetit and bright pie fantasies!

Larisa Shuftaykina