When it comes to yeast dough, yeast pies, pies and buns, we certainly remember our home, everything that is so close and dear to our hearts. And this is not surprising, because in the yeast dough not only flour, milk, eggs and yeast, sunlight and the freedom of endless fields are brought together, but more importantly, the warmth of the home, mother's love and care is invested in it. Therefore, often please your family with yeast baked goods, especially since making yeast dough is not so difficult. And my recipes for yeast dough will help you with this.

The pies are just Bombovskie, tender, airy, they do not stale for a long time. And all because the dough is kneaded with kefir, and without eggs. In addition, the dough does not need to be kneaded for a long time ...

To try khachapuri with egg and cheese, you don't have to visit an expensive restaurant, this delicacy can be prepared at home, especially since all products are inexpensive and affordable ...

Let me tell you a little secret: after I prepared Canelbullar for the first time, they became a real drug for my family. Now I bake them almost every week ...

Here's a quick baba recipe that lets you make an incredibly delicious childhood treat in no time. Moreover, the taste of this rum woman practically does not differ from ...

It is not difficult to prepare yeast pies with cabbage, the ingredients are simple and cheap, but how much joy children and adults have from such a treat! They can be served with first courses, you can ...

I have tried many recipes for yeast dough for pies, and I must say that this one is one of the most successful. Very good proportion, the dough is great, it turns out airy and tasty ...

Kulebyaka with meat, egg and rice. The dough is excellent, tasty, airy, in perfect harmony with the salty filling. Kulebyaka turns out tender and juicy, serve as an independent dish or ...

Make these delicious curd cheesecakes. The dough is yeast, but it is easy and quick to prepare. The cheesecakes are amazing and melt in your mouth ...

These bagels never get boring. It is worth putting in another jam, and the taste of the bagels is completely different. Although the dough is yeast, you definitely won't have to tinker with it for a long time ...

Kulebyaka turns out to be beautiful, tasty and juicy, and the dough is just a fairy tale. It is not difficult to prepare, by and large it is a huge pie, in which there are many, many delicious filling ...

A quick and practical recipe for homemade whites. Yeast dough, without eggs, it is airy, we take minced meat as a filling, add it for juiciness ...

A very good recipe, garlic donuts are incredibly tasty and airy, they literally melt in your mouth. Serve with borscht, soup or meat instead of bread ...

Here's another family recipe for poppy seed yeast pies. These amazing pies can be oven-baked, or fried in oil or in a skillet. It always turns out very tasty !!!

Treat yourself and loved ones with a fragrant butter roll with poppy seeds and walnuts. Children will be just happy to get a poppy seed roll for breakfast, and adults will not refuse to drink tea with this delicacy ...

These delicious buns with poppy seed filling were baked by my grandmother, and then my mother, and now I am telling you this recipe so that you can enjoy their amazing taste ...

To bake a delicious and airy Easter, you need very little - inspiration plus a little attention and concentration. A detailed description of literally every step will make cooking Easter easy ...

Baking delicious Easter cakes takes not only good food, but patience as well. This is not the fastest recipe, but it has never let me down ...

A Christmas tree-shaped cake smelling of vanilla, nuts and cognac will create a warm, cozy, homely mood in the cold winter cold. Two simple and delicious recipes will help to decorate the New Year's table ...

Pies with meat are loved by adults and children, even Little Red Riding Hood carried such pies to her grandmother))). Delight your loved ones with real homemade pies, fragrant, tasty and ruddy ...

To bake delicious yeast pies in the oven, you don't have to stand at the stove for half a day. I am sharing a practical recipe that does not take a little time ...

Of all the sweet pies, the cherry yeast pies are the most delicious. To make the dough for the pies airy, and the filling thick and not flow out, it is enough to know a couple of little tricks ...

This delicious yeast pie with meat filling will delight your family for lunch and dinner, and just for a snack. Ingredients: chicken, eggs, onions, spices, flour, yeast, milk ...

My grandmother baked such a cake, it is incredibly tasty and juicy. You can take almost any fish, the main thing is that without bones. Ingredients: pike perch, onion, dill, yeast dough ...

Kulebyaka turns out to be tasty and beautiful, tasty filling, airy dough. An excellent dish for a holiday or for a special occasion, although ... no one forbids cooking such deliciousness just for dinner or lunch ...

Homemade cabbage pie ... um ... a dream. This amazing taste and aroma cannot be confused with anything, this is how your home smells. Ingredients: flour, yeast, milk, eggs, salt, sugar, cabbage ...

What is good about this recipe for a sweet cake, that depending on what kind of jam was used as a filling, the yeast cake will taste special, every time a new delicacy ...

Try this simple yeast dough donut recipe. If you are not indifferent to donuts from childhood, then make them in the shape of a donut and crush them with sugar. And you can make donuts with chocolate, such as in the photo ...

An old German recipe for lemon raisins and nuts. Delicious and beautiful tea treat. Ingredients: flour, butter, sugar, 2 eggs + 2 yolks, yeast, lemon zest, raisins, nuts ...

The variety of pizzas consists in the variety of their fillings, but in one thing all pizzas are the same - the pizza dough should be thin and tasty. The recipe for a great pizza dough ...

Italian pizza has long conquered everyone with its taste, practicality and versatility. I am sharing a very simple recipe for quickly making a delicious dough based on dry yeast ...

Preparing a delicious filling is not as easy as it seems at first glance. The option we put everything that we find in the refrigerator does not always give the desired result. A selection of the most delicious pizza toppings ...

Semi-liquid yeast dough

They are great hot, but also cold for a very long time remain soft and tasty. Try this economical and uncomplicated recipe, the result will exceed all expectations ...

Russian cuisine has always been famous for its pies. The hostesses invariably prepared yeast dough for pies for all the holidays. And the word pie itself most likely comes from the word "feast" - a festival. And the saying “The hut is not red with the corners, but red with pies” says that the pies were a symbol of prosperity.

In Russia, they baked their own cake for each celebration. So, when they received dear guests, they baked a loaf of "bread and salt", a wedding chicken was baked for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbour's children with "grandma's pies" - buns, bagels, pretzels and whites.

And what a variety of pies in Russian cuisine - these are open or closed pies, pies, pies, chicken pies, rolls, pies, shanks, cheesecakes. And every good hostess tries to surprise guests and loved ones with her culinary masterpiece.

Pies are baked from yeast or unleavened dough. Yeast dough for pies is still considered the highest culinary skill, since its preparation requires culinary experience and knowledge of the secrets of making a fluffy yeast dough. Even from my own experience, I can say that according to the same, seemingly proven recipe, yeast dough might not have worked out earlier. I began to read a lot about him and realized that yeast dough for pies requires a reverent attitude towards itself, does not tolerate fuss and drafts. We will talk about the secrets of its preparation a little later.

Now let's look at a few proven recipes.

Types of yeast dough and methods of preparation

Yeast dough can be unpaired and sponge. Let's consider how to make a yeast dough for a pie and how the sponge dough differs from a bezoparny dough.

For unpaired yeast dough, the yeast is diluted with milk and immediately mixed with all the other ingredients. The dough is left to rise for about 1-1.5 hours.

For the preparation of the sponge dough, the dough is preliminarily prepared. To do this, yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.

So why, you ask, complicate your life with dough, because the same dough is obtained in a safe way. And the trick here is that if you decide to make pies or pies from butter dough with the addition of butter, margarine, sour cream, then such a baked pastry "weighs down" the dough, and it simply won't rise without dough. For pastries, dough dough is more suitable. Pies and pies are also made from unpaired yeast dough, but more bland.

Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That is why I tried to describe in detail the entire sequence of its preparation step by step and with a photo.

The process of preparing unpaired yeast dough consists of just one stage - to dilute the yeast and combine all the components.

Ingredients:

• milk or water - 250 ml
• flour - 500 gr.
• yeast - 50 gr.
• egg - 1 pc.
• sugar - 60 gr.
• butter - 100 gr.
• salt - 3 gr.

1. We heat the milk a little, the temperature of the milk should be no more than 30 ° С, i.e. slightly lukewarm.

Important! You cannot overheat the milk, so do not leave it while heating.

2. Put yeast in warm milk, grind it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very moody. The indicated proportions should be strictly observed. If you overdo it with yeast, the dough rises faster, but the pies will have a pungent yeast odor. If you add more sugar than the norm, the fermentation process of the dough will slow down.

3. Drive 1 egg into the milk-yeast mixture. If you want to get a more crumbly dough, then instead of 1 egg, you can drive in 2 yolks.

4. The turn has come to add flour. Be sure to sift the flour through a sieve, so it is saturated with oxygen and the dough is airy. We knead the dough with our hands.

5. Add fats to the dough. To do this, I pre-soften the butter (I sometimes use margarine) until soft. In some recipes, butter is melted to a liquid state, but nevertheless, I recommend heating the fats quite a bit so as not to disrupt the structure of the dough. Stir the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Put the dough in a saucepan and leave to rise for about 1.5 hours in a warm place.

Try to maintain a comfortable growing environment - avoid drafts, keep warm and sufficient air at all times.

8. When the dough rises, knead it slightly. Thus, we free it from accumulated gases and enrich it with oxygen.

9. We leave for another 40-50 minutes to rise. After that, you can start baking pies or pies.

10. After shaping the pies or pies, let them stand for another 15 minutes.

Unpaired yeast dough for pies with dry yeast

This recipe is suitable for rich, sweet cakes. However, if you remove vanillin from the recipe, then it is quite possible to cook savory pies.

We will be using dry yeast for the dough. The ratio of dry to fresh yeast is approximately 1: 3, i.e. for 1 gr. dry yeast accounts for 3 gr. fresh. In 1 teaspoon about 3.5 gr. dry yeast.

Ingredients:

• milk - 1/2 stack.
• flour - 500 gr.
• dry yeast - 1.5 tsp
• egg - 1 pc.
• sugar - 1 tbsp. l.
• vanilla sugar - 1 tsp
• margarine - 2 tbsp. l.
• salt - a pinch

1. Add dry yeast to warm milk and mix well until the yeast is completely dissolved.

2. Drive in 1 egg, add sugar and salt, vanilla sugar.

3. Pour in flour, previously sifted through a sieve. Knead the not steep dough. If you knead with a combine, 6-7 minutes will be enough. You will have to work with your hands for 10-15 minutes. If the dough is not too soft, you can pour in a couple of tablespoons of warm milk during kneading.

4. At the end of the batch add softened margarine.

5. Put the dough on the table, stir it with your hands and leave it in a bowl covered with cling film for 1.5-2 hours in a warm place.

6. After the dough rises, we knead once, put it back in a warm place for another hour.

7. When the dough rises again, you can roll out and cook pies and pies, cheesecakes and donuts, rolls and cakes.

Do not forget that all dough products, before sending them to the oven, should "puff" a little, distance.

Spicy yeast dough for pies

Yeast dough on dough differs from non-steam dough in that first a dough is prepared, consisting of yeast, water or milk and flour. The dough must ferment, and only then add the rest of the rich ingredients - fats, sugar, eggs and the remaining flour. Pies or pies, in the recipe of which there is a lot of baking - butter, margarine, eggs, sugar, etc. it is better to cook from sponge dough.

Ingredients:

• flour - 600 gr.
• yeast (dry) - 1 tsp
• milk - 300 ml.
• egg - 1 pc.
• sugar - 1 tbsp. l.
• salt - 1 tsp
• butter - 100 gr.

1. Cooking dough. To do this, add dry yeast to warm milk, mix well until the yeast dissolves.

The milk should only be slightly warm, not higher than 30 ° C, so heat it over low heat and not be distracted by other things.

2. Pour sugar, salt and 3 tbsp. To milk and yeast. l. flour, mix again.

3. Leave the dough in a warm place for “ripening” for 30-40 minutes.

The dough increases in size by about 2-3 times and looks like this:

4. Now drive the egg and pre-melted butter into the dough.

5. Add the pre-sifted flour in small portions.

6. Pour out all 600 gr. flour, stir, and when the dough becomes thick, put it on the table, dusty with flour, and knead the dough for 10-15 minutes.

7. Knead the dough until it becomes elastic and does not stick to your hands.

8. Cover with cling film and leave in a warm place for 1-1.5 hours.

9. When the dough has increased by 2-3 times, be sure to knead it - gently pat on the dough with our fists. It will settle, then cover it again and leave it to rise again for 30-40 minutes. You can do the workout 2-3 times, but I get around 1-2 times.

10. When the dough rises again, you can cook pies or pies.

Yeast dough for buns

This recipe makes rich, fluffy and delicious buns. These buns are baked in the oven. We will cook the dough with dough.

Ingredients:

• flour - 500 gr.
• dry yeast - 5 gr.
• milk - 65 gr.
• water - 150 gr.
• egg - 1 large or 2 small
• sugar - 130 gr.
• salt - 5 gr.
• margarine or butter - 75 gr.
• vanilla extract or vanilla sugar to taste

1. Sift flour (250 gr.) Through a sieve and add dry yeast (half a portion - 2.5 gr.), Mix everything.

Pay attention: we use half of the specified products for dough.

2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.

3. Knead the dough, the dough turns out to be unusually thick. We form a lump of dough out of it. Such a dough will mature longer than a traditional, more liquid one.

4. Cover the dough with foil and leave for 4 hours in a warm place.

5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. The result is a liquid mixture.

6. Separately prepare a dry mixture of the remaining flour (250 g) and yeast (2.5 g).

7. When the dough rises, add the liquid sugar mixture to it, then add flour with yeast, vanilla sugar and combine all the components.

8. Knead the dough.

9. Mix margarine or butter into the dough in small portions. To do this, break off a piece from the softened margarine and stir the dough to a uniform consistency, and so on until the end of the margarine.

10. The dough itself is liquid and irregular in shape. This dough is different from the elastic traditional dough, but do not add more flour.

11. To knead such a batter, we use French technology - lift the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. At the end, it should no longer stick to your hands.

12. Put the dough in a bowl greased with vegetable oil for 3 hours. The yeast dough for pies should be 2-3 times larger.

13. Divide the dough into equal portions, form buns. We spread the buns on a baking sheet sprinkled with flour, cover with foil and leave to stand for another 30 minutes. During this time, the buns will increase by 2 times, so when placing them in a mold or on a baking sheet, leave a distance between them.

14. Grease the buns with a beaten egg.

15. Bake in an oven preheated to 180-200 ° C for about 30 minutes. It turns out soft, like fluff, rich and tasty buns.

Quick yeast dough for pies - choux pastry recipe

And one more great recipe for pies for those who do not want to wait long for the dough to rise.

Ingredients:

• flour - 3.5 cups
• dry yeast - 11 gr.
• warm water -1 glass
• boiling water - 200 ml
• sunflower oil - 4 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1 tsp

1. Pour dry yeast into a glass and pour 1 glass of warm water. We leave aside for the time being to become more active.

2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp. salt and 3 tbsp. l. sunflower oil.

3. It turns out a crumbly dough. Pour it with boiling water and stir thoroughly until the lumps disappear. Leave to cool slightly for 5-10 minutes.

4. Pour the diluted yeast into this dough.

5. Add flour (2-2.5 cups) and stir. When the dough has absorbed all the flour, add about 1 more glass. You have to feel when there is enough flour for the dough. But do not overdo it, otherwise the dough will turn out too steep and the pies will turn out to be tough.

6. The dough turns out to be quite sticky, and so that it does not stick to your hands, pour a little vegetable oil directly onto your hands and mix it into the dough.

7. You also need to grease with sunflower oil and a cutting board.

8. Divide the dough into portions and form thick pancakes. We spread any filling on them and pinch like dumplings.

9. We fry such pies in a large amount of sunflower oil, one might say deep-fried. Put the pies in the pan with the seam down, so they will not creep.

Lean yeast dough

During the fast, there are restrictions on the use of certain foods - meat products, dairy products, fats and eggs are prohibited. On my blog there is, there you can choose according to your taste. And if you wanted pies for a post, this is quite possible. Prepare delicious pies according to Father Hermogenes recipe in water without eggs and milk. You can also come up with a very tasty filling for lean pies - with mushrooms, cabbage, apples or jam.

20 secrets of fluffy yeast dough

It is believed that yeast dough for pies is very capricious and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were lush and very tasty.

I hasten to assure you that there is nothing complicated here. And to surely get delicious pies or pies, you just need to know some cooking secrets.

1. Yeast dough is based on yeast. The quality of the test depends on them. The yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated by sugar.
2. Correctly maintain the temperature of water or milk - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either solidify or cook and the dough will not rise.
3. Already by the way the liquid with yeast foams, you can determine the quality of the future dough.
4. All dough products must be warm. Prepare eggs, flour in advance, let them be at room temperature.
5. When kneading yeast dough, there should be no drafts in the kitchen - close all windows and doors.
6. I heard a belief that even loud noises can "frighten off" the dough.
7. Be sure to sift the flour through a sieve to enrich it with oxygen.
8. Add some vegetable oil to the dough - the dough will become more elastic and tender.
9. Do 1-2-3 workouts as you rise the dough.
10. Avoid direct contact of yeast and fats, otherwise yeast activity may decrease.
11. Never cover the kneaded dough with a lid, it should breathe. Cover the pot with a kitchen towel or cling film.
12. Choose a dough pan that is not too wide, otherwise the dough will flatten out along the bottom and will not find support for lifting.
13. Keep the pot of dough in a warm place. You can wrap it up with something warm, you can put it in a basin with warm water, keeping the temperature warm all the time.
14. Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more active the yeast will work.
15. Do not knead tight dough. Firstly, it will not rise well, and secondly, products made from such dough will be tough.
16. Don't overdo the dough. Watch it rise, exercise and start cooking on time. If the dough is too old, the cakes can be sour and tough.
17. Yeast dough keeps well in the freezer. If there is a lot of test, save a part for the next time, it is very convenient.
18. Be sure to leave the formed products for proofing for 15-20 minutes before sending to the oven.
19. Brush the top of the pie with an egg or yolk. I recommend greasing pies baked in the oven with melted butter.
20. The baking temperature of pies made from butter yeast dough is slightly lower (190-210 ° C) than non-tasty (220-240 ° C).

I hope that making yeast dough did not seem too tedious to you. Indeed, the result is such delicious culinary masterpieces that any housewife can be proud of her skill.

Bon appetit and delicious pies!

And if you liked the recipes and tips, then share them with your friends.

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 it is a pleasure to work with it, 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, the 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 savory 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 a time of about one hour. Once it fits, you can start shaping and baking.

A good housewife often smells like fresh baked goods: cookies, cakes, gingerbread. But the real aroma of prosperity, well-fed, thick, intoxicating, comes from yeast baked goods, from which pies, buns, and sweet buns are baked. Pastries are the aerobatics of Russian cuisine, but you are quite capable of mastering it.

How to cook

Big pies, pies, shangi, small pies, buns, cheesecakes have one thing in common: dough, which is based on live microorganisms. There are two ways to add yeast dough to pies. The first, unpaired, is simpler; the second, unpaired, is more reliable. The sponge method is considered a classic, when live yeast is activated by dissolving in a warm liquid and mixing with sugar. Waking up in advance, they better raise the baking, make the pies and buns soft, airy.

For sweet pastries

For every purpose - its own dough. The simplest set of products is prepared for bread and simple pies with filling: water, flour, vegetable oil. For sweet pastries, the composition is "flavored", expensive and festive products are added. Homemade yeast dough for sweet pastries in the oven can include sour cream or kefir, butter, eggs. Vanilla sugar, fruit essences are added to the dough, which give the dishes an unforgettable aroma. The quality of flour for sweet products must be impeccable, only in this case the baking will be perfect.

Recipe

An excellent dough for yeast pies can be prepared according to different recipes, each housewife will have her own, firm secrets associated with its production. You will need more than one recipe for yeast dough for pies , a few. Prepared for meat, vegetable dishes, it will be very different from baking for cheesecakes or envelopes with poppy seeds. Try different ways to find the best recipe for your favorite baked goods.

With dry yeast

• Servings: 12-15
• Calorie content: 228 kcal.
• Cuisine: Russian.
• Complexity of preparation: medium.

With the advent of yeast powders, the process of making pies accelerated. In addition, the dry yeast yeast dough described below can be entrusted to a "professional" - your bread maker will cope with the task no worse than you. Bread, loaves, buns are baked from this dough; it also looks great in pies with vegetable, meat, fish, cereal fillings. You can wrap fruits, jam, and other sweets in it if you double the original amount of sugar. The recipe is simple: no milk, no eggs, only flour, water, vegetable oil.

Ingredients:

• flour - 5 glasses or more;
• salt - 1 tsp;
• sugar - 2 tbsp. l .;
• water (milk can be used) - 1.5 cups;
• dry yeast - 2 tsp;
• vegetable oil - 30 ml.

Cooking method:

1. Take half the flour, add yeast powder, sugar to it, stir the dry mass.
2. Dissolve salt in warm water, add oil, gradually add flour with additives, stir.
3. Add the remaining flour in small portions, stir first with a spoon, then with your hands, until you get a soft, non-stick, elastic ball. Cover it with an inverted saucepan and leave to rise for half an hour or an hour in a warm place.
4. Before making pies with filling, knead the mass a little.

On kefir for pies

• Cooking time: 40-60 minutes.
• Servings: 12-15
• Calorie content: 262 kcal.
• Purpose: savory pastries.
• Cuisine: Russian.
• Difficulty: medium.

Many housewives consider the fluffy yeast dough on kefir, described in this section, to be a classic. It can be flavored with butter, contain more or less sugar - it depends on the filling. In some houses, eggs are added to the dish and they consider this a necessary condition for delicious baked goods. The experience of others shows that such an additive is not necessary. It is better if the base for savory pies (meat, vegetable, fish) contains few ingredients.

Ingredients:

• flour - 5 glasses or more;
• salt - 1 tsp;
• sugar - 2 tbsp. l .;
• kefir (yogurt, fermented baked milk) - 1.5 cups;
• milk (water) - 50 ml;
• dry yeast - 1 tbsp. l .;
• margarine - 100 g;
• egg - 1 pc.

Cooking method:

1. Dissolve yeast powder in warm milk or water. This is the simplest dough, it should be kept warm for 10-15 minutes while the microorganisms are activated.
2. Melt the margarine. It doesn't have to be hot. Pour in kefir at room temperature, an egg, add the yeast mixture.
3. Add flour in small portions, stir with a spoon. When the mixture becomes too thick, lay it on the table, knead it with your hands. The mass is ready when it holds its shape and stops sticking to the fingers.
4. Cover the mixture with a bowl and wait about half an hour until it begins to come up. Before making the cake, squeeze and roll out the butter layer.

Butter

• Cooking time: 1-1.5 hours.
• Servings: 15-20
• Calorie content: 337 kcal.
• Cuisine: Russian.
• Difficulty: medium.

For apple pie, cheesecakes, pies with fruit filling, make a sweet dough. Before preparing pastries for dessert, carefully study the recipe for butter yeast dough for sweet pies, which is somewhat more complicated than the previous ones. The pastry contains more sugar and eggs, butter, or margarine. Cook the dough for longer, knead the mass three times. This responsible business is sweet pies, you can't do without a step-by-step recipe with a photo.

Ingredients:

• flour - 1 kg or more;
• milk - 500 ml;
• margarine - 250 g;
• dry yeast - 1 tbsp. l .;
• egg - 2 pcs.;
• sugar - 6 tbsp. l .;
• salt - 1 tsp;
• vanillin.

Cooking method:

1. Make a dough: dissolve yeast, all the sugar and a little flour in a part of warm milk, keep the mixture in a warm place until it foams.
2. Add soft or melted (not hot) margarine, warm milk, eggs, vanillin, salt to the dough.
3. Add flour in small batches while stirring with a spoon. Cover the container and leave the baking to come up.
4. After half an hour or more, knead the dough, put it on the table and knead. The mass is ready when it does not stick to the hands and retains its rounded shape.
5. The finished bun should be allowed to come up, then kneaded again and shaped.

Puff

• Servings: 8-10
• Calorie content of the dish: 316 kcal (excluding the filling).
• Purpose: sweet pastries.
• Cuisine: Russian.
• Difficulty: high.

The layered blanks bought in the supermarket are very helpful for busy wives, mothers, grandmothers. Meanwhile, kneading the classic puff pastry at home is not a problem. Very tasty pies come out of it, an excellent solution for an apple pie, and unsweetened pastries turn out well. Before making puff yeast dough at home, read the instructions carefully. You will have to tinker, correctly rolling out the baking, so that a multilayer layer is formed, but the result will surely surprise you and your guests.

Ingredients:

• flour - 500 g;
• butter - 350 g;
• milk - 300 ml;
• sugar - 60 g;
• pressed yeast - 12 g;
• salt - 1 tsp

Cooking method:

1. Prepare the base in a sponge way. Dough from milk (100 ml), yeast, sugar is placed in a warm place for half an hour until a thick foam is formed.
2. Add the remaining milk, 50 g of soft butter, flour in small portions to the dough and knead the mass, which should rise slightly.
3. Send the finished mixture to the refrigerator for 2-2.5 hours. Place the butter, chilled but not frozen, between two sheets of parchment and roll it out with a rolling pin, making it a flat square. The layer thickness is about 5 mm. Put the oil in the refrigerator too. You need to get it 10-15 minutes before the baking begins.
4. Roll out the cold dough in a 1 cm layer.Place a layer of butter on one edge of it, which should fill 2/3 of the area. Fold the remaining third of the layer onto the oil layer. Lay 1/3 of the layer covered with oil on it. It turned out to be a kind of sandwich with two layers of oil.
5. Gently roll out the dough into one centimeter-thick layer, fold it in three. Roll and roll again. If the workpiece has become warm (and this is most likely the case), send it to the refrigerator.
6. After half an hour of cold exposure, roll out the sheet and fold it in three again. After that, you can form puff products from it.

• Servings: 12-15
• Calorie content of the dish: 234 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

A quick and easy recipe for fasting housewives contains the secret ingredient that makes pies extraordinarily lush. Before making the lean yeast dough for the pie, mashed the potatoes. For baking, you need half a liter of potato broth, drained and cooled. In addition, you need sugar, salt, sunflower oil, and fast-acting yeast. The selection of products is very simple, and the result is amazingly delicious.

Ingredients:

• potato broth - 0.5 l;
• sugar - 4 tbsp. l .;
• sunflower oil - 5-6 tbsp. l .;
• dry yeast - 2 tsp;
• flour - approx. 700 BC

Cooking method:

1. Cook the dough without dough. If the potatoes were not salted during cooking, add salt to the broth. The liquid should be warm - from 30 to 35 degrees.
2. Combine flour with sugar and yeast. Add the mixture in portions to the potato broth and stir with a spoon. When the mass becomes thick, put it on the table and knead.
3. Leave it warm for half an hour, do not forget to cover with a bowl. Knead the dough a little more before making the pies or pie.

With cabbage

• Cooking time: 40 min.
• Servings: 6-8
• Calorie content: 280 kcal.
• Purpose: savory pastries.
• Cuisine: Russian.
• Complexity: simple.

Savory jellied pie is a great quick-cooked dish. A quick recipe for making yeast batter for pie with cabbage, other vegetables, meat, fish. Since it has the consistency of sour cream and is baked quickly, think over the finished filling. Cabbage in a pie should be stewed, potatoes - boiled or fried, meat - in the form of boiled or fried minced meat.

Ingredients:

• kefir - 200 ml;
• flour - 350 g;
• egg - 1 pc.;
• dry yeast - 1 tsp;
• sugar - 30 g;
• salt - 1/2 tsp;
• water - 150 ml;
• vegetable oil - 50 ml.

Cooking method:

1. Combine sugar, yeast powder and a couple of tablespoons of flour with heated water and leave in a warm place, microorganisms need to "wake up". It will take no more than 10-15 minutes.
2. Mix kefir, egg, butter, salt, add flour. You will get the mass for making pancakes. Ingredients should be at room temperature, preferably slightly warm. Add the risen dough to the prepared mixture, stir.
3. Leave the container in a warm place for 20-30 minutes. During this time, you will have time to prepare the filling. Preheat the oven to 180 degrees before baking the pie. Stir the mixture before pouring it in.

Milk

• Cooking time: 40 minutes.
• Servings: 6-8
• Calorie content: 262 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

For pies, sweet and savory pies, housewives of different generations started yeast dough with milk or yogurt. It was also made using powdered milk, condensed milk, and infant formula. The quality of the pies depends more on the freshness of the yeast products and the grade of flour than on the liquid base. Do not be afraid to experiment with dairy products, they will not spoil your baking.

Ingredients:

• milk - 1 glass;
• flour - approx. 2 glasses;
• egg - 1 pc.;
• sugar - 2 tbsp. l .;
• dry yeast - 1 tsp;
• salt - 1/2 tsp.

Cooking method:

1. Grind the egg with sugar and salt, add yeast dissolved in warm milk to them.
2. Gradually add flour to the liquid, stir.
3. Put the thick mass on the table, sprinkled with flour. Knead it, let it rise for half an hour and knead again. You can shape products.

• Cooking time: 1.5-2 hours.
• Servings: 6-8
• Calorie content: 268 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

Dry yeast is used more and more often, replacing pressed yeast. This is understandable, it is easier to store yeast powder, it is consumed less, the shelf life is long, and it is faster and more pleasant to work with it. But many housewives who know how to bake delicious pies are sure that dough with live yeast is ideal for this. It is softer, more magnificent and smells like home, comfort, kindness. It takes more time to knead such a dough, but it is worth the extra hassle.

Ingredients:

• milk (curdled milk) - 1 glass;
• flour - approx. 500 g;
• live yeast (pressed) - 25 g;
• salt - 1/2 tsp;
• sugar - 2 tbsp. l .;
• egg - 1 pc.;
• margarine - 50 g.

Cooking method:

1. Dilute the yeast stick with warm milk, add half the sugar, leave for half an hour.
2. Grind the egg, the rest of the sugar, melted margarine in a deep bowl, add the milk-yeast mixture to them, stir in half the flour in parts. Cover and leave for 30-40 minutes.
3. Knead the matched dough, add the rest of the flour, knead on the table. Let the dough come up again before baking the pies.

Simple

• Cooking time: 40-60 minutes.
• Servings: 12-15
• Calorie content: 232 kcal.
• Purpose: savory pastries.
• Cuisine: Russian.
• Difficulty: medium.

For fish pie, pizza, pies with potatoes, rice, meat, you can use a simple yeast dough ... For pies baked and fried it is done the same way. Above, a simple recipe with dry yeast is described, with pressed pastries it comes out no worse. Unleavened dough without milk, eggs and margarine, perfectly emphasizes the taste of the filling, makes it the main ingredient in the dish.

Ingredients:

• flour - approx. 5 glasses;
• salt - 1 tsp;
• sugar - 2 tbsp. l .;
• water (kefir, milk) - 1.5 cups;
• pressed yeast - 25 g;
• vegetable oil - 50 ml.

Cooking method:

1. "Wake up" the yeast by diluting it with warm water and sugar, let it stand warm for about thirty minutes.
2. Add oil, salt and gradually add flour, kneading with a tight, elastic ball. Let the dough rise and knead well again before making the pie.

Classic

• Cooking time: about 2 hours.
• Servings: 10-15
• Calorie content: 312 kcal.
• Purpose: sweet pastries.
• Cuisine: Russian.
• Difficulty: medium.

Since in the past pastries were a solemn, festive dish, the classic recipe for yeast dough included expensive products that did not end up on the table every day. So the baking for the holiday was started on sour cream, a large number of eggs were added to it. Such dough was used to bake buns, rolls, pies with sweet filling, which were the main, trump dish of the banquet. Now, according to this recipe, only wedding loaves are baked.

Ingredients:

• milk - 1/2 cup;
• sour cream - 1 glass;
• egg - 4 pcs.;
• butter - 200 g;
• sugar - 6 tbsp. l .;
• salt - 1 tbsp. l .;
• pressed yeast - 30 g.

Cooking method:

1. Prepare the dough. Warm milk, half sugar, yeast, a little flour, stir and leave warm.
2. In a deep bowl, mix eggs, sugar, add sour cream, salt. Pour the dough there and stir in the flour.
3. The finished dough should be suitable and kneaded several times so that the products are soft but firm. Between approaches, the muffin is allowed to rise for half an hour.

Cooking secrets

It will only seem at first that it is difficult to bake a cake on yeast dough. By following the recipe, you can easily cope with this task. There is only one secret: take your time. Allow yourself to calmly handle the pies and the baking time to come up. Do not rush to form products from poorly matched dough, enjoy kneading the fragrant elastic mass. Cook with a good mood and good thoughts, then the products will come out great.

Find out for other recipes.

Video

The fillings for yeast dough pies can be different. Someone uses sweet foods, while others use vegetables and meat products. Today we are going to tell you how to shape simple pies in a delicious and satisfying way, as well as bake them in the oven.

Yeast dough pies: step by step recipes

Surely there are no people who do not like delicious and aromatic homemade pies. But if you have never done them yourself, then we suggest starting this process right now. Indeed, as a result of a little effort, you will definitely get very tasty and lush products that can be safely presented to any table.

So what ingredients are needed to make homemade yeast dough pies? The recipes for these products may include different foods. We decided to use an inexpensive set:

• sifted wheat flour - from 4 glasses (optional);
• large raw egg - 1 pc .;
• boiled water (warm) - 400 ml;
• whole milk - 150 ml;
• white sugar - 10 g;
• fast yeast - 5 g;
• sea ​​salt - a large pinch;
• sunflower oil - 80 ml.

Dough preparation

We will tell you below which fillings for yeast dough pies to use. Now I would like to tell you a few secrets of making a sponge base. To knead it, warm drinking water is mixed with whole milk, and then white sugar is completely dissolved in the mixture. After that, fast yeast is added to the ingredients and wait for their swelling. After ¼ hour, table salt, a slightly beaten egg, sunflower oil and white flour are put in the same dish.

All ingredients are mixed well until a thick dough is obtained. Cover it with a towel and leave in a warm place for 85 minutes. Periodically (every 25 minutes), the base is crumpled with hands soaked in oil or water.

After the steps described, you should get a fluffy and airy yeast dough.

Filling products

It is better to use non-watery fillings for yeast dough. Otherwise, the closed cake will not bake properly, it will remain dull and tasteless. Thus, for the preparation of homemade cakes, in no case should jam with a large amount of syrup, as well as other similar products, be used.

Fish and any kind of cereal are perfect as filling for yeast dough pies. But first things first.

So, to make a hearty pie, you need to purchase:

• long rice - about 1.5 cups;
• fresh mackerel - 2-3 pcs.;
• table salt, ground pepper - to taste;
• onions - 2 heads.

We process the ingredients

Yeast cake fillings are prepared relatively quickly. To do this, wash long rice thoroughly, and then put it in boiling water and cook for 15 minutes. After that, it is washed well and deprived of moisture. Then finely chopped onions, pepper and salt are added to it. All ingredients are mixed well.

As for fresh mackerel, then it is cleaned of entrails, the head, fins and tail are cut off. Then peel off the fish, divide it in half lengthwise and remove the ridge with bones. The remaining fillet is chopped in medium pieces. At the end, fresh mackerel is salted and pepper.

Shaping the cake

How is yeast dough pie formed? Fillings for such products should be prepared in advance. After all the components have been processed, you can start forming the semi-finished product. For this, the approaching sponge base is divided in half and rolled into layers. One of them is spread on a greased sheet, covered first with boiled rice grits with onions, and then with pieces of fish. After that, the filling is covered with a second sheet of dough and the edges are beautifully braided.

Baking process

Yeast dough pie fillings cook relatively quickly in the oven. But in order for the fish to be completely baked, the product is kept in the oven for at least 1 hour. During this time, not only mackerel will cook well, but also the yeast base. It will become soft, lush and ruddy.

Serving the cake to the table

After the yeast pie with fish and rice is ready, it should be removed and immediately greased with butter. Then the product must be cut into portions and served with a cup of sweet tea.

Making potato and meat filling

Now you know what filling can be used for yeast dough. Dough recipes, or rather other options for its preparation, we will present below. Now we will tell you how to bake other pies from such a base.

An excellent option for a hearty lunch is a potato and meat filling. To prepare it, you need to buy:

Cooking process

How should you make a hearty and high-calorie yeast pie? It is rather difficult to consider all the recipes for such products. In this regard, we decided to present the most popular options. Take potato tubers, wash and peel them thoroughly. Then the vegetables are crumbled into small cubes and put in a deep container. Finely chopped onions with fresh herbs are also sent to it.

As for the chicken breasts, wash them well, peel them off, remove the bones and cut them into medium pieces. Melted butter, pepper and salt are added to the filling. All components are mixed well and used for their intended purpose.

Such a cake is formed and baked in exactly the same way as described above.

Cooking cabbage filling

From the yeast dough we mixed (see above), you can make a delicious cabbage pie. To make such a filling, we need the following components:

• white cabbage - 1 small fork;
• sunflower oil - 50 ml;
• onions - several heads;
• large carrots - a couple of pcs.;
• salt and pepper - optional;
• boiled eggs - 3 pcs.

Cooking method

The presented recipes for pies with yeast dough filling are good to use if you decide to cook very hearty and high-calorie products.

So, in order to bake cabbage pastries, a white cabbage vegetable is thoroughly peeled from the surface leaves, and then washed and chopped into thin strips. After that, they begin to process other products. The onion is cut in half rings, and the carrots are grated. Then all the ingredients are laid out in a deep saucepan, poured with a glass of water and stewed for half an hour.

After evaporating all the liquid, add sunflower oil and spices to the vegetables. In this composition, they are fried until slightly reddened.

Having achieved the softness of all products, they are removed from the stove and cooled. Then chicken eggs are boiled separately and grated. The crushed product is spread to the cabbage and mixed well. The resulting filling is used to bake a delicious and satisfying yeast cake.

Pie (baked) from yeast dough stuffed with sweet

We described above how to make unsweetened yeast pies. But if you need to serve such a product as a dessert, then we suggest using another recipe. To knead the butter dough, we need:

• sifted wheat flour - from 4 glasses (optional);
• large raw egg - 1 pc .;
• boiled water (warm) - 200 ml;
• whole milk - 450 ml;
• white sugar - 20 g;
• fast yeast - 5 g;
• butter (you can buy quality margarine) - 180 g;
• sea ​​salt - a small pinch.

Kneading the base

Before baking a sweet pie in the oven, knead the butter base well. To do this, whole milk is mixed with warm boiled water, and then sugar and fast yeast are dissolved in the mixture. After that, add a little beaten chicken egg, sea salt and soft butter to the ingredients. All products are thoroughly mixed and wheat flour is added to them.

After kneading the thick dough, cover it with a towel and leave it aside for 80-90 minutes. At the same time, every half hour, the base is crumpled by hand. This process will produce a fluffier and softer dough.

Required filling products

We decided to use fruit filling for the yeast pie. For this we need the following products:

• soft bananas - 4 pcs.;
• pitted brown raisins - 150 g;
• sweet apples - 3 pcs.;
• white sugar - 4 large spoons.

Fruit processing

Products for such a filling should be processed one at a time. First, soft bananas are peeled and then cut into thin slices. Then the dark seedless raisins are washed and scalded with boiling water. In this form, dried fruits are kept for half an hour. Then they are rinsed again and shaken vigorously in a sieve.

As for the apples, they are peeled from the peel and the seed box, and then cut into thin slices.

We form a cake and bake it in the oven

After the yeast dough is suitable, and all the fruits are crushed, you should start forming the cake. To do this, the base is divided in half and rolled into layers. Spread one of them on a greased baking sheet, and then cover it with slices of sweet apples, slices of soft bananas and dark raisins. To make the cake sweeter and juicier, all fruits are additionally flavored with granulated sugar.

At the very end, the filling is closed with a second base sheet and the edges are gently pinched. In this form, it is placed in the oven and baked for 58 minutes at a temperature of 202 degrees. During this time, the cake should become fluffy, soft and ruddy.

We serve the product to the dining table

After the sweet cake is baked, it is removed from the oven and cooled. Then the product is cut into portions and presented to family members along with a cup of tea.

Cooking curd filling for yeast pie

Curd mass is perfect as a filling for yeast cake. To prepare it, we need the following components:

• pitted dark raisins - about 150 g;
• dry village cottage cheese - 500 g;
• white sugar - 5 large spoons;
• raw eggs - 2 pcs.

Preparation of the filling

The curd filling for the yeast cake is quite simple to prepare. The dry milk product is thoroughly ground through a sieve or whipped with a blender. Then sugar and chicken eggs are added to it. After re-mixing the products, the previously processed dark raisins are spread to them. At the exit, a very tasty and aromatic curd mass is obtained, which is immediately spread on a rolled out layer of dough, covered with a second sheet (you can also make an open pie), and then placed in the oven.

After the yeast dough is ready, it is removed from the oven and cut into pieces. This dessert is served warm along with a cup of tea or coffee.

Let's summarize

As you can see, there are quite a few options for yeast pie fillings. Using them, you can independently prepare delicious pastries, which can be served not only with an ordinary family dinner, but also for a festive dinner.