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

All babies and adults will agree with this statement. It is impossible to imagine a quiet family dinner or lunch, with fascinating conversations, hot fragrant tea, but without a delicious delicious pie made of yeast dough, cut into large slices on a huge dish.

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

It’s not a pity the time spent in the kitchen, in order to watch how an incredible miracle is born in the oven or oven - a huge wonderful fragrant cake.

With what filling can I bake a delicious yeast cake in the oven?

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

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

The list shows traditional, classic toppings for pies, but the housewives, using imagination, learned to wrap the most unimaginable components in yeast dough. Simple, familiar ingredients in recipes and incredible intricate combinations await readers on the pages of the heading.

How to choose yeast for making yeast cake?

The main ingredient in yeast dough is yeast. Their choice is difficult, manufacturers offer a wide selection of products. You can make yeast dough for the pie, which used to be spent all day, today 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. This will be useful for both beginners in cooking and experienced baking gurus.
  The heading recipes contain step-by-step instructions for making yeast dough, the best options for toppings. It’s not easy to cope with this process if you want to quickly send the pie to the oven.

Every minute is important, with this calculation all the manuals on the pages are submitted. And with us you can easily prepare a delicious, ruddy and mouth-watering yeast cake in the oven.
  Each recipe for yeast pies is accompanied by a photo. It’s inconvenient to cook new things, not imagining the result. Visitors to the site have a huge advantage - a delicacy can be traced in vivid photographs from kneading dough, and to a chic look after baking. This is important for novice housewives, because puff or pastry yeast dough is not so easy to knead, as is the case with quick fill dough.

The secrets of successful baking

Heading pages abound with useful tips to help you find the answer to any question. Even if there are incomprehensible moments, you can always ask for help, because each recipe for a yeast cake has a comment form. It is also convenient for those who like to boast of successful pastries. You can enjoy a successful experiment with a yeast test together with other visitors to the site.
  No need to be afraid of yeast dough, it doesn’t matter a particular skill or skills. The main thing is to choose the right ingredients, step-by-step carry out all the processes, put your soul in the pie along with the filling, and perfect pastries will certainly show off on the table, emitting the fragrance of freshly baked bread.

We offer a selection of yeast cakes for all occasions. After all, the cake will feed the family on weekdays and on holiday. The way your house always smells of pies, because it smells like family happiness ...

1.Pie with jam

Jam pie, for the whole family from yeast dough. This is a classic, but how delicious! You can use last year’s and even grandmother’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 colleagues and colleagues, and if you bring an uzvar to it (the drink is tasty, healthy and not expensive), you will look like a welcoming and skillful hostess.

Products:
  1. Warm boiled water or a 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 teaspoons or raw yeast - 30 gr.
  10. Flour - 500 gr.
  11. Jam or thick jam - 0.5 liters

How to make jam cake:

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

Pour 2 tablespoons of flour into a little warm water or mixture, of the total amount and sugar, mix well and add yeast.

Leave on for 10-15 minutes so that the yeast blooms.

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

Knead an elastic, not thick dough and put 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 out most of it into a layer and place it in a baking dish or in a round pan,
  raising the dough on the sides.

Then take any jam or jam (you can add chopped nuts or other fillers, or you can do it), put it on the bottom layer of dough and smooth it well.

Divide the second part of the test into flagella or strips and put them on top of the jam. Weave and decorate to your liking. Let the cooked pie 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, and then reduce the heat to 180 degrees and bake until cooked for about 40 minutes.

The pie can be served a little warm or completely chilled with milk, compote, cocoa, tea.

2. Braided Lenten Jam Cake

Such a cake can be baked on fasting and fast days. It is very tasty and elegant, both children and adults will like it, will help out in any situation, because it is also budgetary!

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

How to make a braided Lenten Jam Cake:

Combine a little warm water with vegetable oil, salt, sugar,
  add dry yeast, mix well and leave for 10 minutes until the yeast disperses.

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

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

Put the jam on the other side with the untouched part of the dough
  stripes, twisting them in pairs, crosswise.

Tuck their ends under the bottom of the pie.

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

Place the pan in a preheated oven to 190 degrees and bake for 25-30 minutes until cooked.
  Serve a pie with tea, compote, sausage or fruit drinks.

3. Yeast pie "Tyn"

In Russian - translated as wattle. It consists of separate long pies-rolls with sweet filling, as if tied with belts. The cake is tasty, budget, beautiful. It is baked in a rectangular form, if this is not found on the farm, then you can bake in a round form, laying 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 teaspoons
  10. Flour - 600 gr.

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

How to make Tyn yeast cake:

The recipe is designed both for kneading with hands and for a bread machine. Prepare the filling. Pears or apples, peel and cut into small cubes.

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

Add washed raisins, mix, cool.

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

Divide the finished dough into 7-8 balls. Each of them, rolled into a thin cake, grease it with vegetable oil and put 2 tsp on the edge of the cake. toppings. Wrap the cakes with rolls and put on a rectangular baking sheet in a row. On the top of the roll pies, stretch the dough belts (straight or curly) and put for proofing in a warm place for 20 minutes.

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

Serve the cake a little warm, or completely cooled with milk, tea, uzvar or other favorite drinks.

4. Yeast cake "Vesnyanka"

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 you need to hurry, in the fall we will bake others delicious cakes ...

Products:

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

  For filling
  1. Young cabbage - 700 gr.
  2. Chives (without white) - 2 bunches
  3. Boiled eggs - 4 pcs.
  4. Butter - 2 tbsp. spoons
  5. Salt, pepper - to taste
  6. Greens at will

How to make Vesnyanka yeast cake:

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

Cook the filling at this time. Chop the cabbage, finely chop the green onion, mix and put in a frying pan in preheated vegetable or butter. Simmer over medium heat for 7-10 minutes, salt, pepper and remove from heat. Cool a little, add chopped eggs, mix.

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

Put the cake in a warm place to rise for 10 minutes, then grease the surface of the cake with whipped, with a small amount of water or milk, yolk and put in the oven preheated to 200 degrees. Bake the pie until cooked and browned for about 40 minutes.

Serve the cake a little warm or chilled with broth, milk, tea and other drinks.

5. Yeast pie with chicken and tomatoes

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

  7. Yolk - 1 pc. for greasing the top
  8. Protein - 1 pc. into the 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 cook a chicken and tomato yeast pie:

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

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

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

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

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

Place the rolls in a round baking dish with the seam down, forming, as it were, the petals, the center should be round. Put the pie on the proofing 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 the oven preheated to 200 degrees for 35-40 minutes. Bake until rosy (until cooked).

Serve the cake a little warm, but even more delicious it is completely chilled, with sour cream and favorite drinks.

6. Winter cake “From the frost!”

This cake is good to cook in the winter, especially when there are periods of a budget crisis. This recipe has never failed, baking
  the result was 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 teaspoon
  5. Vegetable oil - 1 tbsp. a spoon
  6. Egg - 1 pc.
  7. Flour - 600 gr.
  8. Dry yeast - 2 teaspoons

filling
  1. Any pitted jam - 1 cup
  2. Walnuts - 0.5 cups

How to cook a winter cake "From the frost!":

The recipe is designed both for kneading with hands and in a bread machine.

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 soft dough, but it should not stick to your hands. Put it in a warm place to lift, in the process of kneading.

Grind walnuts and add to 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 scroll into a meat grinder.
  It turns out great dense filling.

Divide the finished dough into 2 parts, one slightly larger than the other. A large
  put the part on the bottom, greased baking sheet. Raise the edges slightly along the sides and evenly apply the filling on the dough. 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 the decoration as you like.

Put the pie away for 10-15 minutes, and then grease its top
  yolk diluted with a drop of water.

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

Serve the cake warm or cooled, with tea, saffron, milk and other favorite drinks.

7. Salmon pie in Russian

The cake is chic, festive, beautifully decorated in the shape of a fish and very large so invite guests, knead the dough and treat your loved ones with 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. a spoon
  8. Dry yeast - 2 tsp.
  9. Flour - 500 gr.
  10. Sesame seeds for sprinkling pie.

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

How to make salmon pie in Russian:

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

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

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

Decorate the top of the pie with curly slices of dough to your liking and let the pie stand for about 20 minutes. Then grease it with yolk,
  whipped with a drop of water, sprinkle with sesame seeds and put in the oven,
  warmed up to 180 degrees. Bake until pie until cooked and a beautiful, golden brown crust.

Serve the cake a little warm or cooled with fresh vegetables, herbs and, of course, with hot tea, because the cake is prepared in Russian traditions and must be served in Russian! Of course, sesame is not quite a Russian product, but it’s a little

8. Pie "Landowner"

My culinary weakness is various rolls and large Russian pies. Without these dishes there is no festive table. And this cake is gorgeous, it used to be served in hospitable landlords' estates, where there were always a lot of 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 will the dough take

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

How to make a landlord pie:

Knead the dough for the night.

Prepare the filling. Pound green onions with salt,
add chopped dill, chopped fried eggs, fried forest mushrooms or champignons, sliced \u200b\u200band cream (sour cream). All pepper, salt and mix well.

Divide the approached dough into 2 parts - larger and smaller, roll out.
  Place a large one in a pan, put a 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 the pie with broth or clear soup, as well as with
  hot tea or a cold pattern.

9 Pie - robber with cabbage and mushrooms

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

The pies-parsers are very convenient, they do not deform when sliced, they have a certain amount of filling and each one breaks off a separate pie in the quantity he needs.

Products:

for the test
  1. Milk or a mixture of milk with water - 200 ml.
  2. Vegetable oil - 100 ml.
  3. Egg - 1 pc. (protein - in the dough, yolk - for lubrication
  pirogue)
  4. Sugar - 3 tbsp. spoons
  5. Salt - 1 teaspoon
  6. Dry yeast - 1.5 teaspoons
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, 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 in order for the yeast to disperse, and then keep the flour and knead a soft, elastic dough. Leave it to rise for 1-1.5 hours, in the process, knead.

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

There will be many fillings and if it remains, then I use it as
  garnish or for filling dumplings, pies, casseroles.

From the finished dough and toppings, form round or oblong
small pies and put them on a round baking sheet, close to each other, in any arrangement, to your liking.

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

Serve the pie with the broth or your favorite drinks.

10. Pie "Autumn"

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

Products:

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

for filling
  1. Fruit without stones - 400 gr.
  2. Sugar - 4 tbsp. spoons
  3. Sugar powder for sprinkling pie - 2 tbsp. spoons
How to make an Autumn Cake:

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

Divide the finished dough into 2 parts - 2/3 and 1/3. Of most
  form a round cake and place it in a pan, forming sides from the dough, lay the fruits on the dough with an even layer and sprinkle them evenly with granulated sugar. On top of the fruit lay a lattice of dough in the form of sun rays, formed by plaits. Put the pie on the proofing for 20-25 minutes.

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

Bake for 40-45 minutes until a beautiful ruddy color. After baking, cool slightly and sprinkle with powdered sugar. But you can not sprinkle it, and so it turns out beautiful and rosy.

Pie can be served a little warm or chilled with your favorite drinks.

Home Recipes  wishes you bon appetit!

Greetings to all who have come to my kitchen!

I know well from personal experience that many, especially young housewives, face the question: how to make yeast cake? And so I want to offer you a recipe - the cake is simple and tasty. And there is no doubt - you will definitely succeed!

And in confirmation of these words I will share my own memories. Once upon a time in my youth I had a dream: to learn how to make yeast dough for pies (I just adored them). But it so happened that in my family no one was preparing 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, I decided not to look at anything, to master this culinary art.

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

Today I propose to please their loved ones with a simple and tasty pie with potatoes and mushrooms. I hope you enjoy this mix of toppings.

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

INGREDIENTS

For the test

• Premium flour - 220-250 grams
• Milk - 150 ml
• Dry yeast - 1.5 teaspoons
• Butter - 20-25 grams
• Vegetable oil - 1 tablespoon
• Sugar sand - 1-2 teaspoons (to your taste)
• Kitchen salt (not extra) - 0.5 teaspoon

For filling

• Potato - 2-3 root crops
• Champignon mushrooms - 150-200 grams
• Onion - 1 head
• Vegetable Oil - Deep Fried
• Salt and pepper mixture to taste

To fill

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

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

The cake will not come out too big, but for beginners, the culinary is just the thing.

HOW TO PREPARE THE YEAST PIE

Our first step is to make the dough. If you are not familiar with this word, do not be alarmed - everything is very simple! Opara is a way to wake up the yeast and add strength to them, so that in the end you get 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, sugar sand into a deep container (only not aluminum) and pour milk. Stir well until the yeast dissolves. Then we add here a couple of tablespoons of flour and mix everything again.

We put the prepared mixture into heat. You can put a bowl over a saucepan with warm water (the fermentation process will accelerate).

While this magical action will take place, we will prepare the filling for a simple and tasty pie. In this case, it will be champignon mushrooms and potatoes. As for me, the perfect combination! Just as tasty how to cook potato zrazy with mushrooms  (the recipe can be found here). Wash mushrooms champignons (in no case do not fill with water). Cut into plates. We clean onion and finely chop.

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

After the onion has become transparent, pour the prepared mushrooms. Mix and fry for about 5-7 minutes. Salt in the end.

While preparing mushrooms, we are preparing potatoes. We clean, wash, dry and cut into small cubes.

Pour the prepared part of the filling into a bowl in our simple and tasty pie.

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

Combine the mushrooms with potatoes, and leave for a while, while we are preparing a yeast dough for pies.

During the time when we were engaged in filling, our dough arrived in time. She rose and increased in volume.

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

Stir, add salt and begin to pour a little sifted flour. Mix in a circle with a fork.

When the yeast dough gathers in a lump, we dump it on a flour-dusted surface and, adding flour (only the amount indicated in the recipe), continue to knead with our hands. We do this by pressing on the dough with the palm of your hand, as if flattening, then we fold again and repeat the steps. Mash for about five to seven minutes, until the dough becomes uniform 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 again use a saucepan with warm water. That's the whole recipe for yeast dough.

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

To do this, put a ball of dough on a surface powdery with flour and begin to turn it into a pancake. I do it just by hand, but you can also use rolling pin services. We form the dimensions a little more than the diameter of our form, so that we can, then form the sides.

We grease the form with vegetable oil and put the dough into it.

In the middle we fall asleep a stuffing - potatoes with mushrooms.

Cooking fill for yeast cake. In the container, mix the egg, mayonnaise (or sour cream) and grated cheese.

We cover the surface of the filling with this mixture.

Give about 10-15 minutes to make the pie come up. Sent to a preheated oven (180 degrees). I usually set the top and bottom to warm up and place the shape in the middle.

After about 20-25 minutes, the baking will be ready.

Having carefully read the recipe for making a yeast cake, you can cope with this task very easily and simply!

With love and warmth Lyudmila.

The ability to cook yeast pies is both a culinary science and art. In the old days, the mistress of the house was judged by the pies she had prepared, meticulously examined, tried and sentenced: “A good housewife has good pies.”
  You can learn this art with patience and great desire. Only in this case dough  comes to life, becomes malleable and obedient, and yeast pies  they will come out of it lush and rosy.

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. Pie toppings  there are a variety of: potato, mushroom, cabbage, meat, fish, egg and others. Sweet yeast cakes are prepared with cottage cheese, jam, fresh berries and fruits. Yeast cakes 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 lush. Therefore, most often with the help of a dough, experienced housewives prepare rich yeast dough for pies, and without it - dough for lean baking . The eternal debate about which yeast is best for making pies - dry or fresh - is completely solvable: they can be used with the same success. If you need to make yeast pies quickly, of course, dry yeast wins, you can just pour them into flour and that’s it.

Pies with meat, egg and greens “Visiting Grandma”

Ingredients:
  For the test:
  2.5 stack flour
  3 egg yolks,
  4 tbsp 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.

Cooking:
  To prepare the dough, warm the milk to 35-37 ° C, add the yeast to it and mix thoroughly until it dissolves. Then add the egg yolks, butter, salt and mix until smooth. Then add, constantly stirring, to the total mass of flour. Wrap the finished dough with foil and send it overnight in the refrigerator. To prepare the meat filling, finely chop the onion, pass the garlic through a press. Put chopped onions 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, sour cream, chopped parsley, cut into large pieces, and mix well. Remove the dough from the refrigerator, let it warm, divide into 4 parts and roll into 15 cm diameter flat cakes. Place a portion of the meat filling on each flat cake and, folding it in half, pinch the edges. Lubricate the surface of the pies with yolk and bake them in an oven preheated to 180ºC for 20 minutes. For big family  double the amount, or even triple it.

Yeast cakes with rice, eggs and corn

Ingredients:
  For the test:
  2 stack 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,

Cooking:
Add sugar, yeast, ½ stack to warmed milk. flour, mix and put in a warm place. When the dough rises, transfer it to a bowl to knead the dough, pour the melted butter and add 2 eggs. Stir constantly, add flour and knead soft dough. Roll it into a ball, cover with a towel and place it in a warm place. While the dough comes, prepare the filling. Chop the boiled eggs, add boiled rice, fried onions and canned corn to them, mix, add salt and pepper to taste. Mash the risen dough, divide it into 12 parts and roll each part into a flat cake. In the center of each cake, put 1 tbsp. with the top of the filling, pinch the edges and form a pie. Put the blanks on the baking sheet with the seam down and let stand a little. Then grease with a beaten egg and bake in the oven for 15-20 minutes at a temperature of 180-200 ° C.

Tasty pies "Cabbage"

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 of 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.

Cooking:
  In a large bowl, thoroughly mix all the ingredients for the dough except the flour. Then add ⅔ sifted flour to this mass and knead a soft dough, then gradually add the remaining flour. Sprinkle the finished dough lightly with flour, cover with a clean towel and put in a warm place for 1 hour. When it rises, knead it and leave it for another 1 hour. During this time, prepare the filling. Chop the cabbage, salt it and grind it with your hands. Dice the onion and fry in vegetable oil until golden brown, add the carrots and cabbage grated on a coarse grater to it. Fry for 5 minutes, then salt, pepper to taste, pour in water, cover the pan with a lid and simmer over low heat, stirring occasionally, for 15 minutes. Divide the dough into portions and form pies. Place the pies on the greased baking sheet with the seam down and let them rise for 20 minutes, then grease the pies with the egg and bake in the oven for about 15 minutes.

Bean and parsley pies

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 cans of red canned beans (400 g),
  2 onions,
  1 bunch of parsley
  butter,
  salt, black pepper - to taste.

Cooking:
Knead the dough from the above ingredients, roll it into a bowl, 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 mashed potatoes, add the onion chopped into cubes and fried in butter, finely chopped parsley, mix, salt and pepper to taste. From the finished dough, form balls, roll them into cakes, put the filling in the center of each, pinch the edges, form pies and put them on a baking sheet covered with baking paper. Lubricate the pies with milk and bake in a preheated oven to 180-200ºС 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 of dry yeast.
  For filling:
  200 g of dried mushrooms,
  100 g of onions.

Cooking:
  Mix all the ingredients for the dough until smooth, put the resulting mass in a plastic bag and send for 2 hours in the refrigerator. To prepare the filling, boil previously soaked mushrooms, then fry together with onions in a pan with vegetable oil. After two hours, remove the dough from the refrigerator, slightly knead it in flour, divide into equal parts, which are rolled into flat cakes. In the center of each cake, put a little mushroom filling, pinch the edges and form pies. Put the pies on a baking sheet, grease the surface of the pies with a beaten egg and bake in a preheated to 180ºС for 20-25 minutes or fry them in a frying pan in heated vegetable oil.

Pies with cheese and herbs

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

Cooking:
  Divide the yeast dough prepared by any of the options offered to you in recipes into 10 parts, roll each part into a ball and leave for a while. Grate cheese on a coarse grater, chop greens. Combine the cottage cheese with grated cheese, add the egg, herbs and mix well. Roll the dough balls into cakes, put the filling in the middle of each of them and form pies. Put them on a prepared baking sheet and bake in the oven at a temperature of 200ºС for 20-25 minutes.
  Tip: when preparing the filling, pay attention to the curd. If it is too soft, use slightly dried cheese to compensate for 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 of yeast
  40 g butter,
  ⅓ tsp salt.
  For filling:
  2 carrots
  1 tsp butter
  2 tbsp Sahara.
For greasing pies:
  1 egg

Cooking:
  Dilute the yeast in warm milk until completely dissolved, add salt, sugar, egg, butter. Mix well, then gradually add the sifted flour. Pour the flour into the dough until the dough starts to move away from the sides of the bowl. Form it into a ball, cover with cling film and put it in a warm place. Grate the carrots on a coarse grater, pour it into the pan, sprinkle with sugar, add 2 tbsp. water and simmer until tender. At the end of cooking, add butter and mix well the resulting mass. Put the rising dough on the table surface, sprinkled with flour, divide it into 12 or 16 parts, roll them into balls, cover with a towel and leave for 10 minutes. Roll the balls up slightly, put the filling in the middle and form a pie. Put the dough and fillings on a baking sheet covered 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 pan in the oven preheated to 200 ° C for 15-20 minutes. Ready patties let rest under a towel for 15 minutes.

Sweet cakes with cottage cheese and raisins

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

Cooking:
Heat half the milk, add the yeast and 1 tablespoon to it. sugar and mix. Leave the cooked dough for 20 minutes. Melt the butter and cool it. Sift half the flour into a bowl and add the remaining sugar and salt to it. Beat eggs lightly with cooled butter and pour into flour. Pour in the remaining milk and the matching dough. Mix everything and leave the cooked dough for 1 hour, covering with a towel. When the dough rises, transfer it to a surface dusted with flour and knead, adding flour a little, bringing the dough to the desired consistency. Your dough should be soft and supple. So that the dough does not stick to your hands, grease them with vegetable oil. Sprinkle the resulting dough with flour, cover with a clean towel and leave it in a warm place for 1 hour to make it fit. Mash a couple of times. Divide the dough which has approached for the second time into portion pieces. Roll each piece, put a filling in the middle with a teaspoon and form pies. Fry the prepared yeast pies in a pan with vegetable oil, on both sides, over medium heat until a golden crust forms.

Pies from yeast pumpkin dough with pear jam "Autumn Fairy Tale"

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

Cooking:
  Combine ⅓ flour, pumpkin puree, honey, salt, 1 egg and 1 egg white, yeast and milk. Add the melted butter and gradually add about ки 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, mash the dough, make cakes out of it, in the middle of which put a little pear jam and form pies. Put the prepared pies on a baking sheet covered with parchment and greased, let them stand for 10-15 minutes, then grease the egg yolk with milk whipped with milk. Bake pies in an oven preheated to 200ºC 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 of yeast
  30 g sugar
  10 g of salt.
  For filling:
  2 apples
  3 bananas
  7 pcs prunes
  1 handful of raisins
  sugar - at will and to taste.

Cooking:
Add the salt and sugar, melted butter and yeast to the sifted flour. Stir, pour warm water, knead elastic dough and let stand for a while to make it rise. For the filling, grind and mix apples, bananas, prunes, add steamed raisins and sugar to this mixture, if you wish. Roll out the dough from the dough, put a little filling in the middle of each and form pies. Put them on a baking sheet covered with baking paper and bake in an oven preheated to 200ºC for 25-30 minutes.

On our site there are many more recipes for yeast dough, check out the section "Cooking school"  and find a lot of interesting tips and subtleties.

Bon appetit and vivid pie fantasies!

Larisa Shuftaykina