Today, many housewives choose not to mess with yeast dough. They say they can't do it. They don't even remember about the dough. But in vain! Pies prepared according to all the rules are not just food, they are a common joy, a family holiday. So why deprive your loved ones of pleasant moments?

Today, making real dough is as easy as shelling pears. The trade offers all kinds of fresh yeast, and they are the key to the success of the pastry.

There are many recipes for yeast dough. Simple and complex. For sweet pies and pies with "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 choux yeast dough is prepared. Have you heard of this?

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. Let me remind you that 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 in 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, pies should be greased 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 don't get 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!

15.06.2018

The recipe for delicious pies from the dough Fellow traveler who did not get stale was sent to our Galina, 51 years old, Chita.

“My mother loved to make, and very often on our table there were waffles, nuts, and brushwood. She also baked from butter dough. "I was different, besides, there was always a desire to work according to instructions. I grew up, mastered many dough recipes, and only I could not find a good dough for pies.

Once I met a recipe in the newspaper - a quick dough "Fellow traveler" from a technologist of a flour mill. Actually, I was interested in the phrase: "These pies do not have time to get stale", but it turns out there are a lot of them - 30 pieces. I AM cut out the recipe for pies that do not stale from the newspaper and decided that somehow I would try to bake these wonderful pies.

In the spring evening, my husband went to another city to see his son, a military school cadet. All day I collected bags for him on the road with all sorts of sweets, my son was then in his second year, I really missed him. The fuss ended, my husband left, it became sad, I remembered the recipe from the newspaper and decided to bake pies to cheer up. At home there was a daughter with a son-in-law, then Zhenya, her daughter's school friend, came.

The filling for the pies was very good. When the inexpressibly pleasant smell of baked dough floated through the apartment, all four of us gathered at the table. I did everything according to the instructions - there were exactly thirty pies. We ate them all at once, and then laughed at ourselves for a long time - indeed, these pies did not have time not only to get stale, they did not even manage to cool down properly.

I am very grateful to the woman who sent this wonderful recipe to the newspaper, her name is Maria Kurchatova. The dough according to her recipe is light, airy, surprisingly aromatic and tender. To make the "Fellow traveler" pies successful, pay attention to the flour gluten, the number 28 is the best for them.

Pies from this dough can be fried and baked, I baked in the oven. Such pies stuffed with apple jam are good, you can bake them with cottage cheese,. The dough is quick, so prepare the filling for the pies before making it. "

For dough:
50 g yeast (or 1.5 teaspoons dry yeast)
1.5 cups of warm milk;
8 tbsp. tablespoons of sifted flour (with a slide);
4 tbsp. tablespoons of sugar (without a slide).

For the test:
2 eggs;
salt - 0.5 tsp
2/3 cup sunflower oil
flour (about 500 grams)

For cakes, rolls, buns and pies. This dough is prepared in an unusual way, which allows the products from it to stay stale for a long time, the cakes are airy, not "heavy"! Bepa recipe with Djazzed Coock, for which we bow to her from our family. I will tell you more in secret, at first I did not think to expose the recipe (or rather, I thought at first, and then changed my mind, due to the catastrophic lack of time, but when my mother (a woman with 30 years of experience in baking pies and cakes), having tried the braid from this dough, asked without fail the recipe ... I decided that I need to show you too.I am sure that many will find it useful!

Vegetable oil - 1 / 3-1 / 4 stack.
butter - 50 gr.
margarine - 50 gr.
sugar - 1.5 stack.
chicken egg - 3 pcs.
milk (2 glasses) - 0.5 l.
yeast (dry - 2 tsp. with a slide) - 50 gr.
salt - 1/4 tsp
flour (approximately, you need to focus on the appearance of the dough) - 7 stack.

So, take the eggs and beat until firm.

Pour milk into a saucepan and heat until steam appears. Remove from heat and add a little milk to the beaten eggs, mix well. After this manipulation, we send all the eggs into milk and put them back on the fire, literally for 1 minute, so that the mass heats up to 50-60 * C., stirring constantly. Further, I quote the author: "Do not overheat, otherwise the eggs will cook and the dough will not rise well, the baking will turn out to be heavy, not airy. It is better to underheat than to overheat the eggs! I always check the temperature with my hand, dip my finger in milk - as it is very hot to my fingers, it means Enough heating. This moment scares off many, but in fact there is nothing complicated and "terrible" here - the main thing is to be careful. But this procedure with heating will allow you to get baked goods that do not stale for a very long time, your pastries will be as fresh for a week. " Remove from heat and add margarine, butter, half vegetable oil, vanillin, sugar and salt to the still hot mass, mix until the butter and sugar dissolve. If the mass is not hot (take the handle and taste), add yeast (pre-soak dry yeast in 2 tablespoons of milk), stir and add enough flour so that the dough is like pancakes. If the yeast is good and you haven't digested the eggs or put the yeast in a too hot mass, then such wonderful bubbles will appear on the surface. We cover and put the whole thing in a warm place for 2 hours. This is our brew.

After 2 hours, we get just such a risen and bubbled dough.

Then add a little flour and knead a very soft, not tight dough. I quote Vera: "Knead the dough well, adding little by little the remaining vegetable oil. When I knead the dough, I do not add flour so that it does not turn out steep. I knead with vegetable oil - grease the table with butter, spread the dough and start kneading the dough, adding butter little by little. I add the next portion of butter only after the previous one has completely intervened in the dough. Pour the butter a little - this way it interferes more easily and the dough does not slip on the table. Gradual mixing of the butter will allow us to get a layered dough structure - if you pinch off a piece of crumb from the finished bun and pull it, you will have a thin piece of dough in your hand.
If you knead the dough poorly, then the result will be just delicious pastry, and a well-kneaded dough will give a fibrous, layered structure of the dough, the holes will be oblong, elongated upward. Knead for 10-15 minutes, the dough loves hands. The finished dough will be soft, homogeneous, slightly sticky, but will not leave marks on your hands. The flour for the cakes must be of the highest quality! Flour must be sieved 2-3 times so that the flour is enriched with oxygen. Since flour is different everywhere, it is difficult to know the exact amount, you need to focus on the appearance of the dough. The dough should not be steep and should not flow. It should be very soft, but not reach for your hands, then the baking turns out to be airy and not very dense. I read somewhere that if you cut the finished dough with a knife and there are no marks left on the knife, then there is enough flour in the dough. The dough should be soft, elastic and pliable.
I will give an approximate amount of flour for the corresponding amount of milk, but I will repeat once again - focus on the appearance of the dough!

2 p. - 4600-4800 gr.
1 l. - 2200-2400 gr.
0.5 l. - 1100-1200 gr.
0.25 l. - 550-600 gr. "

We put the dough in a warm place and knead 2-3 times during the rise

If you want to get more rich pastries, then the recipe will be like this
0.5 l. milk
1.5-2 cups sugar
2 eggs
2 yolks
75 gr. drain. oils
75 gr. margarine
1/3 cup (~ 80 g) vegetable oils
2.5-3 tsp dry yeast
vanillin, spices, raisins, candied fruits to your taste
1/4 tsp salt
about 7 glasses of flour (focus on the appearance of the dough)
For Easter cakes, the number of eggs must be doubled.

Well, then we do something with the dough, who "thought of" something. I "thought" to make braids with poppy seeds and nuts. Thanks to SVETAnet for braiding design

We put the products to stand until the volume doubles. Lubricate with yolk and in the oven.
Well, that's all, gentlemen! I want to thank the author of the recipe again. The dough is amazing. From half a liter of milk, I got 3 healthy braids and 15 buns with raisins.
And I'm sorry for the photos - not entirely of high quality, since my one and a half year old assistant actively participated in the process - he ate raw dough and did not let me take a picture. So that's it.
Bon Appetit!

Ingredients for making pies according to the recipe for the Fellow traveler dough
For dough:
50 g yeast (or 1.5 teaspoons dry yeast)
1.5 cups of warm milk;
8 tbsp. tablespoons of sifted flour (with a slide);
4 tbsp. tablespoons of sugar (without a slide).

For the test:
2 eggs;
salt - 0.5 tsp
2/3 cup sunflower oil;
flour (about 500 grams)

Dough recipe Fellow traveler for delicious pies I made these pies and I will sing praising odes to them at the end, but for now the recipe:
The first step is to make a dough, it is not difficult and fast. You just need to mix: warm milk, yeast, sugar, flour (be sure to sift)

I mixed everything, covered with a towel and left for half an hour.

After half an hour, bubbles will begin to appear on the surface of the dough, which means that it is ready, you can add the rest of the flour and eggs.

She shaken two eggs in a mug, poured salt and poured them into the dough, mixed.

Then I begin to slowly pour in the sifted flour, about one glass at a time.

And add vegetable oil.

More flour and butter. Oil needs quite a lot 2/3 cup, and it took me about 500 grams of flour (plus those that were already in the dough). I don't know what kind of gluten I have, I never pay attention to it.

The finished dough should start to lag behind your hands, but don't make it steep, it should be light, soft, airy and lively. That is, the dough does not even hold the shape of the ball, but spreads.
Leave a little vegetable oil for last, it will be convenient to pour it on your hands and collect the dough.
That's all, now the dough must be covered and left alone for half an hour.

At this time, I was doing stuffing. I decided to make pies with potatoes and fried onions. Boiled the potatoes, cooked them up, cut the onions into long strips, fried until golden brown, put them in the potatoes and mixed.

So the dough came up, I grease my hands with oil and begin to pinch off pieces of it, about the size of a children's fist. When your hands are in oil, it is very convenient to work with the dough, it does not break much, it is fluffy, pliable. I make a cake out of it with my hands.
That is, the flour in this recipe is no longer needed, I just poured it in vain. We work only with oil.

I spread the potato filling in the center.

I fix the edge.

And I put the pies on a greased baking sheet. Since there is no flour on them, I decided not to grease with egg yolk, and the author of the recipe also did not write anything about it.
I did not get 30 pies, but smaller ones (not everything is on the baking sheet), about 25 pieces. But I am the first to see how big I did out of greed :)

She covered the pies with a towel and left them to rise a little, about 20 minutes.

Then I put a baking sheet with pies in a preheated oven and bake at 180 degrees for about 25 minutes, I looked at the browning.

Well, what can I say, I ate such pies for the first time, the dough is not like any other pie dough, it turned out like a bun. Airy, tender, delicious! I was so anxious to know what would happen to the pies the next day, so I saved a couple. I put them in the refrigerator, took a bite in the morning, baaa, and the truth is the same soft and tender dough as yesterday. That is, when cold, they are just as tasty, not stale!
In general, thanks to Galina for sharing such a wonderful recipe for the companion dough for pies that do not get stale for a long time, now I will often bake such pies!

Today, many housewives choose not to mess with yeast dough. They say they can't do it. They don't even remember about the dough. But in vain! Pies prepared according to all the rules are not just food, they are a common joy, a family holiday. So why deprive your loved ones of pleasant moments?

Today, making real dough is as easy as shelling pears. The trade offers all kinds of fresh yeast, and they are the key to the success of the pastry.

There are many recipes for yeast dough. Simple and complex. For sweet pies and pies with "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 choux yeast dough is prepared. Have you heard of this?

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. Let me remind you that 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 in 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, pies should be greased 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 don't get 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!

Have not calculated the number of delicacies ordered, and food delivery brought you more than you could eat? Or maybe the birthday cakes were already redundant? Or, perhaps, you yourself baked pies and now do not know how to keep them fresh?

We will try to tell you how to make sure that the pies do not stale for a long time and at the same time retain their freshness and rich taste.

The timing of the hardening of baking directly depends on the recipe of the dough itself. You might have noticed for yourself that baked goods to buy which you can in any store will stay soft much longer than homemade pies. It's all about the correct recipe and some tricks, which, by the way, you can also resort to.

When preparing the dough, add a little vegetable oil to it and then your baked goods will stay soft for longer. Potato starch is also added to the dough for the same purpose. Also, one more trick will allow you to keep the airiness of the pies - let the dough come up several times, as soon as it fits, remember it and let it brew again. So the dough will be saturated with air and will not quickly dry out after baking.

When kneading pies, add a little sour cream to it, it will soften the baked goods. But you can put less eggs: the protein in the egg makes the baked goods hard. But the surface of the baking can be greased with an egg, so it will acquire a beautiful color.

When baking, do not add heat, this will immediately dry the baked goods. Also, after your pies are cooked, brush them with a little margarine and cover with a plastic bag, and put a towel on top until they cool completely. Moreover, it is worth making sure that the bag does not become too wet, then it is better to replace it with a dry one.

If it's hard for you baked goods, buy which is much easier, we advise you to contact the bakery chain for delicious fresh and soft pies " Pekarushka ", official site which will open before you a large selection of pastries for every taste.

If you want to keep ready-made or purchased pastries, then, no matter how trite it may sound, it is best to keep its softness in a plastic bag. In it, baked goods will remain soft for a long time. Another way to keep the pie fresh is to store it in a crockery and cover it with a napkin or towel. This method is much more efficient than the package. Firstly, the earthenware retains heat very well and therefore not only will it not allow your baked goods to become stale, but also keep them fresh and warm. And pies or puffs covered with a napkin or a towel, or pies, will not dampen, as, for example, it can be with a bag. The towel allows some air to pass through and is excellent at absorbing moisture. Warm baked goods will not have time to cool down and will remain as tasty at the same time.

But, as practice shows , delivery of pies to Omsk from "Pekarushka" I have not yet known cases when pies to order bought in our bakeries would remain on the tables. No matter how many pies are ordered, by the end of your holiday, they will all be eaten.

Store your pies in a crockery, covered with a napkin or towel, and they will not go stale for a long time.

1. Always add diluted potato starch to the dough - rolls and pies will be fluffy and soft even the next day.
The main condition for delicious pies is a fluffy, well-risen dough: the flour for the dough must be sieved: impurities are removed from it, and it is enriched with atmospheric oxygen
2. In any dough (except for dumplings, puff, custard, shortcrust), that is, dough for pies, pancakes, bread, pancakes - always add “zhmenya” (about a heaped tablespoon) semolina to half a liter of liquid. The nuns taught: “Previously, the best quality bread was made from grains. It did not dry out for a long time and was magnificent. Now there is no grains. Now add some semolina on the menu and there will always be good baked goods. " Here is such an invaluable piece of advice.
3. Add half a glass of mineral water to the dough, in addition to milk. Dissolve a teaspoon of baking soda in half a glass of water and lightly extinguish it with citric acid or vinegar.
The pastries are really superb, and even the rest of the next day is plump.
4. There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the cake.
5. When kneading yeast dough, all products should be warm or at room temperature, products from the refrigerator slow down the rise of the dough
6. For yeast products, the liquid should always be warmed up to 30-35 ° C, since yeast fungi in a liquid with a lower or higher temperature lose their activity
7. When you knead the dough, your hands should be dry.
8. Before putting the products in the oven, they are allowed to come up for 15-20 minutes. Allow the dough to completely separate before baking. With incomplete proofing, it does not rise well and the pies are not baked for a long time.
9. Bake the pies on a baking sheet over medium heat so that the filling does not dry out.
10. It is best to add unmelted butter to the dough (yeast and fresh butter), as melted butter impairs the structure of the dough.
11. Pies cooked in milk are tastier and more flavorful, the crust after baking is shiny with a beautiful color.
12. The yeast for the dough should be fresh, with a pleasant alcoholic smell. Test the yeast beforehand. To do this, prepare a small portion of the dough and sprinkle with a layer of flour. If cracks do not appear after 30 minutes, then the quality of the yeast is poor.
13. With an excess of sugar in the dough, the pies will quickly “brown” and even burn. The fermentation of the yeast dough is slowed down, and the cakes are less fluffy
14. Fats, softened to the thickness of sour cream, are added at the end of kneading the dough or when kneading it, this improves the fermentation of the dough.
15. To make the finished pies more tender and crumbly, put only yolks in the dough.
16. Bake tall pies over low heat to bake evenly.
17. Fats, softened to the thickness of sour cream, are added at the end of kneading the dough or when kneading it, this improves the fermentation of the dough.
18. To make the finished pies more tender and crumbly, put only the yolks in the dough.
19. Roll out the dough for the pie baking on the baking sheet as thin as possible so that the filling tastes good.
20. To keep the bottom of the pie dry, lightly sprinkle the bottom layer of the pie with starch, and then lay out the filling.
21. Neither the dough nor the dough should be allowed to stand, as this causes a deterioration in the quality of the dough. Enough 3 hours, but always warm.
22. Pies made from yeast dough can be greased with milk, and, if desired, sprinkle on top with salt, poppy seeds, caraway seeds.
23. Closed pies are greased before baking with beaten egg, milk, sugar water. Thanks to this, an appetizing gloss appears on the finished cake. The best shine is obtained when lubricated with yolks.
24. Pies, which are sprinkled with powdered sugar, are also greased with butter - it gives them a pleasant aroma.
25. Pies coated with egg white acquire a shiny golden brown crust during baking.
26. The more fat in the dough and less liquid, the more crumbly the products are.
27. If you put soda into the dough, then the cake will turn out to be a darker color with an unpleasant odor.
28. Thin dough can be easily rolled out by wrapping the rolling pin with a clean linen rag
29. If the dough is too wet, place a sheet of parchment on top of it and roll it straight through the paper.
30. Shortcrust cakes should be chilled out of the molds.
31. Before adding raisins to the dough, it must be rolled in flour.
32. Salt is always added to flour only when the dough has already fermented
33. The more fat in the dough and less liquid, the more crumbly the products are.
34. If the dough has already come, and you do not have time to put it in the oven, cover the dough with well-dampened paper, after shaking off the water from it.
35. The more fat in the dough and less liquid, the more crumbly the products are.
36. It is better not to cut a hot pie. But if necessary, you need to heat the knife in hot water, quickly wipe and cut.
37. If the cake is not removed from the baking sheet, separate it from the baking sheet with a thread.

The recipe for delicious pies from the dough Fellow traveler who did not get stale was sent to our Galina, 51 years old, Chita.

“My mother loved to make, and very often on our table there were waffles, nuts, and brushwood. She also baked from butter dough. "I was different, besides, there was always a desire to work according to instructions. I grew up, mastered many dough recipes, and only I could not find a good dough for pies."

Once I met a recipe in the newspaper - a quick dough "Fellow traveler" from a technologist of a flour mill. Actually, I was interested in the phrase: "These pies do not have time to get stale", but it turns out there are a lot of them - 30 pieces. I AM cut out the recipe for pies that do not stale from the newspaper and decided that somehow I would try to bake these wonderful pies.

In the spring evening, my husband went to another city to see his son, a military school cadet. All day I collected bags for him on the road with all sorts of sweets, my son was then in his second year, I really missed him. The fuss ended, my husband left, it became sad, I remembered the recipe from the newspaper and decided to bake pies to cheer up. At home there was a daughter with a son-in-law, then Zhenya, her daughter's school friend, came.

The filling for the pies was very good. When the inexpressibly pleasant smell of baked dough floated through the apartment, all four of us gathered at the table. I did everything according to the instructions - there were exactly thirty pies. We ate them all at once, and then laughed at ourselves for a long time - indeed, these pies did not have time not only to get stale, they did not even manage to cool down properly.

I am very grateful to the woman who sent this wonderful recipe to the newspaper, her name is Maria Kurchatova. The dough according to her recipe is light, airy, surprisingly aromatic and tender. To make the "Fellow traveler" pies successful, pay special attention to the gluten content of the flour, the number 28 is the best for them.

Pies from this dough can be fried and baked, I baked in the oven. Such pies stuffed with apple jam are good, you can bake them with cottage cheese,. The dough is quick, so prepare the filling for the pies before making it. "

Ingredients for making pies according to the recipe for the Fellow traveler dough

For dough:
50 g yeast (or 1.5 teaspoons dry yeast)
1.5 cups of warm milk;
8 tbsp. tablespoons of sifted flour (with a slide);
4 tbsp. tablespoons of sugar (without a slide).

For the test:
2 eggs;
salt - 0.5 tsp
2/3 cup sunflower oil
flour (about 500 grams)