Garlic cakes made from quick yeast dough.
(there is a photo with step by step wizard class)
This dough is like a lifesaver. It can be used to make cakes, fried pies, pizza, donuts.

For the dough you will need: flour - 1kg, dry yeast (Saf-moment) - 11g, sugar - 4 tsp, salt -1, 5 tsp, vegetable oil- 100 g, water - 2.5 cups (250 g).
For tortillas: two bunches of parsley, garlic, salt.

We take half a glass (250 g) warm (36 degrees) water, pour 4 tsp there. Sahara.

With constant stirring, pour all the yeast from the bag into a glass. We put the glass aside and while we are going to fill the tortillas.

We need a peeled garlic zhmeny.

We pass it through the garlic and stir with 1 tsp. with a slide of salt.

Add finely chopped parsley, 2 tsp. boiled cold water and 2 tbsp. l. vegetable oil. Stir everything well.

Sift 1 kg of flour into a bowl.

Add warm water to a glass with yeast until the glass is full.

Pour it into flour, again pour a full glass of warm water and pour it into the dough, send half a glass of vegetable oil there and add warm water to it until it is full. In total, we got 3 glasses and 250 g of liquid. Now add a heaping teaspoon of salt and mix well.

The dough will be soft and sticky to your hands.

Cover the dough with a lid and put it in a larger bowl of warm water for 30 minutes.

After half an hour, the dough is ready. Now everything needs to be done quickly. Pour some vegetable oil on the table, grease our hands with vegetable oil, form fist-sized koloboks from the dough.

Flatten the dough bun with your hand as much as possible and immediately into a frying pan, watered with 2-3 tbsp. tablespoons of vegetable oil.

Literally in a minute, the dough will begin to bubble and redden, turn over, as soon as it is browned, put it on a plate.

Top 2 tsp. Using a brush, rub the garlic mixture evenly over the entire cake.

Everything is ready!

I also love such cakes with borscht, I also love it with sweet tea.

The famous Orsk liver pies made of batter

Ingredients for the filling:
- 1.5 kg liver
- 500 g onions
- salt
- ground black pepper

For the test:
- 2.5 l of water
- 3 kg flour
- 100 g of yeast (if using dry yeast, then 2 small packs)
- 100 g sugar
- 1 tablespoon of top salt

For deep fat frying and hand lubrication:
- 2-2.5 liters of vegetable oil

The ingredients are given for 60 pies, you can reduce the proportions.

We take in equal proportions chicken liver: a pound of hearts, stomachs and liver. Grind in a meat grinder with a large grill. Then simmer the minced meat for 20-25 minutes in a deep frying pan until tender.

Salt and pepper. Then in hot minced meat add a pound of onion ground in a meat grinder. You do not need to stew onions with minced meat. This is the point. Just quickly stir the onion with the hot minced meat and leave the filling to cool.

The pie dough is very easy to start. We dilute yeast with sugar in warm water. Let stand for 10 minutes, then add salt, all flour, stir well. After 45 minutes, the dough is ready. But it is better to stir the dough again, 20 minutes after kneading.

The dough turns out to be very liquid, slightly thicker than dough.

And then the hardest part begins. Because sculpting such cakes, in the absence of skill, is not an easy task. The most important thing here is not to be afraid to wrap the dough, and often wash your hands and wipe them dry, before greasing them with oil again.

First you need to heat the deep-frying oil. Lots of oil. Best of all - right in the saucepan.

Then grease the table well with oil. You can pour oil into a bowl - it will be convenient to lubricate your hands. And even more convenient - immediately put a bowl next to cold water- to wash hands.

We literally dip our palms in butter and then pinch off the pieces of dough.

After that, again (!) Wash your hands, wipe them dry. Lubricate with oil again.

We spread a piece of dough on the palm of your hand, flatten it into a cake.

Put the filling with a spoon and distribute it a little along the length of the pie.

Then just roll the dough with a roll on one edge.

The resulting pie is quickly lowered into deep fat.

Wet hands with oil again and repeat the process. You need to sculpt pies quickly.

The funniest thing about these patties is how they turn themselves over in deep fat as soon as one side is fried. And the dough sometimes takes very funny shapes.

Fry the pies until tender, until they are evenly brown.

Fragrant pies

1 hour 40 minutes (your 20 minutes)
Alion4ik 01/09/10
Delicious homemade sweet yeast pies with apples, raisins and cinnamon that no one can resist the smell of!
Products
For the test:
Wheat flour - 3 cups
Warm milk - 1 glass
Butter - 150 g
Yeast - 1 sachet (11 g)
Sugar - 1 tsp
Egg (for lubrication) - 1 pc.
For filling:
Apples (medium) - 4 pcs.
Raisins - 1-2 tbsp. l.
Sugar - 2 tbsp. l.
Cinnamon to taste

Step by step photo recipe
Pour 1 bag of yeast into half a glass of warm milk, add a teaspoon of sugar, let stand for about 20 minutes. Then pour the milk into a bowl, add another half cup of warm milk, 3 glasses of flour and softened butter (not melted!). Knead the pie dough with your hands until smooth, elastic and no longer sticking to your hands. Put in a quiet place for an hour.
In the meantime, prepare the filling for the pies: finely chop the apples, transfer them to a deep plate, sprinkle with sugar and cinnamon.
Add raisins to the apples, mix everything with a spoon (by the way, if the filling remains, you can serve it as a dessert with yogurt :)).
An hour later, the pie dough had already risen. Divide it into identical small lumps (about 22 pieces) so that we get the same pies.
Making pies - don't make the dough layer too thin, but it shouldn't be too thick. Place a tablespoon of the filling in the center and pinch. It is important that the pies are well "glued" so that the filling that gives the juice does not leak out!
We spread the pies on a baking sheet and grease well with a mixture of yolk and protein.
We put in an oven preheated to 180-190 degrees for 35-40 minutes (you need to watch so that they do not burn, but only brown!).
We transfer ruddy fragrant pies to a plate, cover with a towel, let it cool down a little. Be prepared for the fact that the family will try to steal the pie while still hot, they are too fragrant!

Pies by grandma's recipe straight from the village ( yeast dough)

You will need:
♦ 2 tbsp. l. Sahara
♦ 1 tbsp. warm water or milk
♦ 50 g solid yeast or 1 sachet dry
♦ 1 tsp salt
♦ 1 egg + 1 egg for greasing the patties
♦ 3.5 cups flour
♦ 0.5 st sunflower oil

Dissolve sugar in warm water (milk) and add yeast. Beat 1 egg with salt. Now combine the previous mixtures, add flour, knead well. Add butter last - knead the dough thoroughly! Place the dough in a bag and hot water: if you used solid live yeast, the dough will rise in about 15-20 minutes, and if dry, you will have to wait an hour and a half. At this time, prepare the filling to your liking. In the photo there are pies with an apple. I grated the apples and added 1.5 tbsp. l. starch (you can flour) and a few tablespoons of sugar. The filling turned out to be 2 liters, and the pies - about 30. I roll out thinly, but do not overdo it, because the pies can burst and the filling will flow. Grease a baking sheet with butter, line the pieces and top with a beaten egg. Bake in the oven at 190 C for 40 minutes. Enjoy your tea!

Fried pies from brine dough
Excellent dough, easy to perform, tasty with any fillings, even sweet ones.

Dough for 25 pies (convenient size for biting off!):

300 ml of any brine!

4 tablespoons vegetable oil,

1 tablespoon sugar

1 tsp soda with a slide,

600 g of sifted flour.

It turns out a tender smooth dough, but softer than dumplings.

The dough is kneaded very quickly and does not take time to stand, so the filling must be ready in advance.

My favorite filling is:

White cabbage, not fried a large number sunflower oil,

2 boiled eggs,

Green onions and dill,

Salt and pepper to taste.

I do not use a rolling pin, I just cut the dough into the right amount pieces and knead them in flour, and then flatten them with my palm.

Fried pies made of brine dough

But I will not learn to sculpt pies and fry them ...

You can take any pickle, even pickled one .. Once baked from tomato pickle with the pulp of red tomatoes, the dough turned out pink - cool and very tasty.

Pies stuffed with chicken liver and potatoes.

I would like to offer you a very simple and tasty yeast dough for fried pies with different fillings:

Boil 4 medium potatoes in a liter of salted water. When the potatoes are ready, we drain the water separately into some container. We push the potatoes and add 0.5 liters of water (in which they were cooked). There is also 1 teaspoon dry yeast, 2 tablespoons of vegetable oil and half a teaspoon of salt. Flour, as much as it takes, so that the dough is not heavily hammered. Place in a warm place for about 2-3 hours, it all depends on the yeast. Cut up pies and fry in vegetable oil. Filling to taste. If you want a sweet dough, add sugar.

Dough:
250 g cottage cheese
200 g flour + 50 g for cutting the dough (you may need a little more flour in the dough, but how many times I've cooked it takes me just 200 grams. It is better not to add a little flour to this dough. If you add too much flour, the dough will turn out tight. )
2 eggs
1 tsp salt
2 tsp Sahara
1/2 tsp soda
vegetable oil for frying pies

Filling:
300 gr minced chicken
80 g grated on coarse grater Gouda cheese (it doesn't matter, you can replace it with another one)
2 tbsp grated Parmesan cheese
20 gr butter
4 tablespoons finely chopped greens
1 clove of garlic
0.5 tsp ground nutmeg
mill "Pepper mix"
salt to taste

1.First, prepare the filling.
Melt the butter in a frying pan, add finely chopped garlic clove to the butter.
2. Fry the minced meat in oil with garlic for 5 minutes, stirring constantly (it is better to do this with a fork, gently stirring and kneading the minced meat, then it will turn out to be small grains.)
3.Add peppers (mill), nutmeg, salt a little. Turn off the gas. Add herbs, cheeses, stir.

Dough:
1. Put all the ingredients for the dough into a bowl, knead the dough. (The dough should be soft, it will stick a little to your hands)
Pour 50 g of flour on the cutting surface, divide the dough into equal parts.
2. Shape into balls, roll each ball thin enough on a floured surface.
Put the filling in the middle, pinch the edges, form an oblong pie.
(The pies are fried very quickly, so I shape all the pies first, then fry them)
.Fry the pies in a sufficient amount of vegetable oil, lay out with the pinched side down. Ready pies put on paper towels... Bon Appetit!

* this dough is NOT suitable for baking
* recipe for dough for pies with NOT sweet filling
* pies from this dough do not have to be made with the filling indicated in the recipe. Also do: mushrooms, eggs, ham, etc.
* the pies are delicious even when cold
* store pies in a cool place by putting them in a bag or covering with cling film

Fried pies from childhood
Light dough, lush and as a result, very delicious pies!

So, dissolve a bag of dry yeast in 0.5 l of warm water (I took Saf-Moment-11 g, my mother always uses fresh pressed yeast, then you need 30 g of them), 1 teaspoon of salt, 2 tablespoons of sugar, add 3 tablespoons of vegetable oil, gradually add about 4 cups of flour (the consistency of the dough should be thicker than on the pancakes), something like this

We put the dough aside, covering it with a towel, at this time we are preparing the filling ... Today my boys wanted pies with meat and rice .. We boil the rice, fry the minced meat with onions, mix everything together. The dough just came up ... Pour flour on the table in a thick layer, put our dough on the flour ...

Fried pies from childhood "Mommy"

Sprinkle the whole dough with flour, without kneading anything, as if enveloping the dough with flour from all sides ...

Fried pies from childhood "Mommy"

Pinch off pieces of dough, dip in flour and make a flat cake with your fingers

Fried pies from childhood "Mommy"

We put the filling, pinch, fry ...

Fried pies from childhood "Mommy"

I know what is harmful, I know that it is greasy, and so on .... But yummyoooooo :))))) Sometimes it’s all good, if in moderation .... and it’s as if you’re returning to childhood with the taste of mom’s pies!

Bon appetit, everyone!

quick pies - 2 glasses of sour cream (or kefir, or fermented baked milk, or yogurt ...)
- 2 eggs
- salt to taste
- a little sugar



Filling:


Preparation:

Cooking the dough:

Form pies.

Quick pies
Ingredients:
- 2 glasses of sour cream (or kefir, or fermented baked milk, or yogurt ...)
- 2 eggs
- salt to taste
- a little sugar
- 1 teaspoon without top of slaked soda in 1 tablespoon of vinegar (if you use kefir or yogurt - do not extinguish)
- flour - how much the dough will take (do not hammer the dough)
It turns out an impressive slide of pies. They can be reheated in the microwave or in a skillet drizzled with oil, covered over low heat.
Filling:
Minced meat (any meat) fried with onions and mixed with mashed potatoes... The proportions are arbitrary.
For this dough, mashed potatoes with meat are, I think, the best filling.
Preparation:
First, prepare the filling and leave to cool. this dough doesn't like to wait and needs to be cooked as soon as it's done.
Cooking the dough:
Mix sour cream (kefir, fermented baked milk ...) with eggs with a fork in a saucepan or deep bowl. Extinguish baking soda in a cup.
Add salt, sugar and slaked soda... Mix well.
Gradually add the sifted flour and stir with a fork. The dough will stick to it a little.
Stir with a fork, adding flour little by little, until the dough, while remaining soft, no longer sticks to the fork.
Gently place the dough on a pile of flour on the table.
With a knife, divide into pieces and form balls from them, bending the places of the dough cuts inward.
Roll out about a centimeter thick.
Form pies.
Fry in vegetable oil. The dough is not suitable for oven baking.
Inexperienced men do not distinguish such pies from those cooked on yeast dough and simply carry the hostess in their arms.

Pies with stewed cabbage and eggs.

Ingredients:
500 g yeast puff pastry
400 g cabbage
2 tbsp tomato paste
2 eggs
salt
pepper
vegetable oil for frying

If you want the cabbage filling to be very soft, almost imperceptible, then you can first pour boiling water over the shredded cabbage and leave it for 5-10 minutes. Then drain and fry. If you like slightly crispy cabbage in the filling, then you do not need to pour boiling water first. A total of 12 pies are obtained.

Preparation:
Finely chop the cabbage.
Pour vegetable oil into the pan.
Put the cabbage, fry for 20-30 minutes until soft.
Salt, pepper, add tomato paste, stir, simmer for 5 minutes.
Beat eggs lightly with a fork, add to the cabbage.
Stir, cook for a couple of minutes, until the eggs set. The filling is ready.
Roll out the dough a little to a thickness of 3-4 mm.
Cut into squares about 8 x 8 cm. Place a slice of filling on each square diagonally.
Wrap in the form triangular patty, press down on the edge with a fork.
If the dough sticks, dip a fork in flour.
Place the blanks on a lined baking sheet baking paper.
Put in an oven preheated to 180 degrees. Bake for about 30 minutes.

Recipe from Kamensky Elena

Russian kulebyaka

Ready butter yeast dough

Filling options:

Potatoes with mushrooms
- cabbage

Egg yolk - for greasing the kulebyaki,
butter - for lubricating the finished product

Preparation

We put yeast dough (in the same way as on butter pies).
When the dough is ready, roll out the pancake 0.7-1cm thick.
Put the filling in the middle (you can have potatoes with mushrooms, you can have a little fried cabbage).
Fill up the edges in the center, so that the "pigtail" is on top.
Cover the kulebyaka with a whipped fork egg yolk(that would be rosy) and put in the oven for 15-20 minutes at a temperature of 200-230 degrees.

Pies on choux yeast dough "Always Lucky"

A mega useful recipe: fast, tasty, a real magic wand for housewives. Tried more than once with different fillings, the result is always excellent ..
They always help out and ALWAYS work out !! In addition, the dough kneads very quickly! The dough comes out thin and airy, cooks quickly, does not contain eggs, milk is replaceable with water, in general, the recipe can also be used for lean pies.


4 rounded glasses of flour



1 tbsp. spoonful of sugar
1 teaspoon salt

1 glass of boiling water
Preparation:












Do not think that I praise my swamp like a sandpiper, but I have been using only this recipe for pies for many years and many took the recipe - no one complained!

Yeast dough.

Light, tender dough ...
Perfect for any oven baked goods: rolls, crunches, pies, bagels, buns, buns, etc. Baking from it seems weightless ...
Dough:
70 g yeast (pressed)
1 tbsp. warm water
1 tbsp Sahara
For the test:
0.5 l milk
175 g sl. butter (or margarine)
1-2 tbsp. sugar (to taste)
3 eggs
1 tsp salt
2 sachets (10 g each) vanilla sugar
~ 10 st. flour
Moreover:
3-4 tablespoons vegetable oil

Glass - volume 250 ml
1. Sift flour.
Pour half into a wide bowl.
Make a funnel in the middle.
Crumble the yeast into the formed depression. Add sugar. Mix.
Pour in warm water. Stir. Sprinkle a little flour on top.
Cover and leave in a warm place (no drafts) until the dough fits like a "hat" and begins to "crack" falling off.
2. Pour half of the milk into a saucepan. Add the sliced ​​margarine.
While stirring, slightly warm up until the margarine melts - never bring to a boil!
Remove the saucepan from the heat.
Pour in sugar vanilla sugar and salt. Stir until the sugar dissolves - the liquid should be at the temperature of fresh milk.
Beat the eggs separately and beat lightly with the rest of the milk. Add to prepared milk mixture. Stir with a whisk until smooth.
Pour into a bowl of ready-made dough. Mix everything.
3. Adding flour, knead a soft, elastic dough that does not stick to your palms.

Important:
When kneading the dough, add a little flour. It is better to add flour using a special sieve-mug - thanks to this, the flour is again enriched with oxygen, distributed more evenly in the kneaded mass.
When performing the process of kneading the yeast dough, grease the palms and the surface of the table with vegetable oil.

Beat the kneaded dough on the table: lift it up and throw it with force on the tabletop (repeat 30-50 times). After that, the dough becomes softer and denser and seems to be lighter. Form a ball.
4. Grease a spacious bowl with vegetable oil. Put a ball of dough in it - with the bottom part it will be oiled. Turn over and place with unlubricated side down.

Cover. (For example, I cover the top with a sieve or microwave cover and a large towel).
Place in a warm place protected from drafts.
Let the dough rise until it has approximately tripled in volume.

Then knead the dough and start forming the products.

Since during the time when the first baking is being prepared, the rest of the dough "fits" again, it needs to be kneaded again.

Baking recipes from this dough:

Roll and crunch
http://forum.say7.info/topic6404.html

Patties - buns
http://forum.say7.info/topic6406.html

Http://forum.say7.info/topic6407.html

Challah - festive bread
http://forum.say7.info/topic9753.html

Hala - "scythe"
"Wreath" for gourmets
http://forum.say7.info/topic9754.html

Cupcake "Mankey"
http://forum.say7.info/topic9755.html

Pies with oyster mushrooms !!!

Ingredients:
200 g oyster mushrooms,
1 onion
1 bunch of dill (greens),

1 tbsp. l. sesame seeds,
1 egg yolk
salt to taste
pepper to taste.

Preparation:

Pies with oyster mushrooms

Ingredients:
200 g oyster mushrooms,
1 onion
1 bunch of dill (greens),
2 tbsp. l. vegetable oil,
300 g of puff yeast dough,
1 tbsp. l. sesame seeds,
1 egg yolk
salt to taste
pepper to taste.

Preparation:
Wash and dry the mushrooms. Chop mushrooms and onions finely.
Fry in vegetable oil for 5-7 minutes. Season with salt and pepper.
Put in a bowl, add finely chopped dill and mix.
Roll out the dough and cut out circles.
Lay out the filling and pinch the edges.
Place the pies on a baking sheet. Coat with beaten egg yolk. Sprinkle with sesame seeds.
Bake in the oven at 200 degrees C for 20 minutes.
Put ready-made pies on a platter and serve.

Belyasha with meat Belyasha is very fond of adults and children. We do not recommend buying them on trays, but cooking at home is a great idea. It's easy and delicious. Sometimes this delicacy can be eaten even by those who look after the figure.

Cooking description:
Belyashi with meat - fried until golden brown delicious yeast dough pies with minced meat as a filling. Belyashi are molded round, the stuffing of minced meat is closed in the dough, while leaving a small "window" in the center of the baking on one side.

Ingredients:

Beef - 350 Grams (for minced meat)
pork - 150 Grams (for minced meat)
onions - 400-500 grams (for minced meat)
salt, pepper, spices - 1 To taste (for minced meat)
milk, kefir - 0.5 L (for dough)
sour cream - 2 Art. spoon (for dough)
egg - 1 Piece (for dough)
dry yeast - 5-7 grams (for dough)
water, milk - 20-30 grams (for breeding yeast, warm up)
salt - 1 teaspoon (for dough)
sugar - 2 Tbsp. spoon (for dough)

Servings: 8-10
Recipe "Belyasha with meat":
1. Pour dry yeast with a little warm water or milk. Let the mixture stand for 5-7 minutes.
2. Sift flour into a large bowl with a slide. Pour into this bowl ready-made yeast and mix the ingredients thoroughly, the mixer will help you a lot in this case. Correct dough will be pretty runny. Leave it right in a bowl to warm up for an hour.
3. Wash the meat, let it drain excess water... Peel the onion and cut into several large parts... To cook homemade minced meat by passing meat and onions through a meat grinder. If you want to get amazing tender filling, roll the minced meat twice. Salt and spices should be added to the minced meat immediately before cooking the whites.
4. After an hour, do not beat the dough that has come up, cut it into 8-10 pieces. Pour flour on the desktop in a thick layer. Roll each separate piece in flour and form a cake from it.
5. Spread the minced meat evenly on each cake. Now we close up the minced meat - this is very important point... If you do not want to complicate the task for yourself, then give the whitening shape regular pie, however, do not stray too far from round shape... If you are ready for a feat, then the edges of the dough should be evenly raised up, form a "bag" and loosely seal it, leaving the traditional hole. Attention! If you like very juicy whites, don't poke a hole!
6. Ready-made whites let it rise for 20-30 minutes. Fry over medium heat in vegetable oil (it must be poured into a frying pan at least 1 cm in height) for at least 7-8 minutes on each side. If you left the hole, you will have to fork out for a lot of oil so that the whites are deep-fried, because you can't turn them over! After 15 minutes, fragrant and ruddy whites ready. They should be served immediately - hot whites are the tastiest.

Custard Yeast Pies "Always Lucky"

The dough comes out thin and airy, cooks quickly, does not contain eggs, milk is replaceable with water, in general, the recipe can also be used for lean pies.

Very handy in fasting and with a limited number of products!

So, for 50 medium-sized pies, we need:

4 rounded glasses of flour
1 tbsp. warm water (or warm milk, I always do with water)
50 g fresh yeast or 8 grams instant

A very important point: if you use dry yeast, then it is unpaired

1 tbsp. spoonful of sugar
1 teaspoon salt
3 tbsp. tablespoons of sunflower or vegetable oil
1 glass of boiling water

Preparation:

1. In a bowl, dilute yeast in 1 glass of warm water / milk, add 1 teaspoon of salt, 1 tablespoon of sugar, 3 tablespoons of sunflower oil, mix everything.
2. In the meantime, the kettle heats up on the stove.
3. In a deep bowl, sift (or just pour) 4 glasses with a slide of flour.
4. Pour the contents of the first bowl into flour, mix quickly and then pour 1 glass of boiling water and quickly knead the dough!

Knead the dough until it becomes elastic (this process takes no more than 10 minutes)
Add flour if necessary.

As soon as the dough is kneaded, we immediately make pies and fry, so the filling must be ready in advance !!

I usually make them small and thin and they get plump as they fry!
There should be enough oil for frying in the pan so that when the pan is filled with pies, the oil is about 1/3, i.e. almost to the middle of the pie, then there will be no white stripes on the sides and the pies will be especially lush!
We set the fire to medium, they bake very quickly! The next day they are as soft as the first!

From myself: this is just SUCH recipe, which is definitely not worth fearing, if you follow everything consistently as in the recipe, I guarantee everything will work out !! This dough does not need a dough or knead for a long time, just the opposite: I quickly mixed everything, when the dough stopped sticking to my hands, I ran the pies and immediately baked them!
Due to the fact that it is choux, the dough is soft, but strong! It doesn't break at all, I make thin ones (I don't like a lot of dough in pies), so I roll it out to half a centimeter !! The pies are easy to mold!
Do not think that I praise my swamp like a sandpiper, but I have been using only this recipe for pies for many years and many took the recipe - no one complained !!

Patties with potatoes. Ingredients
Yeast dough 500 gr.
Potatoes 4 pcs.
Bulb onion 1 pc.
Champignons 4 pcs.
Egg yolk 1 pc.
Olive oil 2 tablespoons
Spices to taste
Butter to taste
Lenten pies with potatoes and mushrooms contain minimal amount fats, so we can have them, albeit in limited quantities. Flour is the enemy of figure 1. We remember and do not forget.
We make the dough in advance before making the pies. Each housewife has her own recipe for yeast dough, the only thing is, I suggest you replace milk with water or mineral water... I made the dough like this: sift 400 gr. flour, mix with salt, sugar (a small amount), yeast (5 gr.), gradually pour in warm water (80 gr.), knead the dough, adding olive oil. We form a ball, grease it and the bowl where it will lie with oil. Cover with a towel (the dough can be put in an oven preheated to 50 degrees, then it will definitely fit), leave it for one hour. We crush 1 time.
Peel the potatoes, wash them, set them to boil for 20 minutes. in salted water. We make mashed potatoes, you can add herbs and nutmeg to it. Wash onions and mushrooms, peel, cut, simmer in water for 15 minutes, salt and pepper to taste, you can also add a little butter in already ready-made mushrooms(it is better not to do this). We get 2 fillings - with potatoes and mushrooms.
Ready dough divide by 12 equal parts, roll them into balls, cover with foil, give them 20 minutes, from this they will increase in size.
We make pies, we get 6 pies with potatoes and 6 with mushrooms. Lubricate the pies with yolk. We bake in a preheated oven for 30 minutes. at a temperature of 150 degrees.
We've got such small handsome pies. If you have a desire and love fried, you can fry the pies without baking in the oven, the taste will be different, and I repeat: they will lose their dietary properties.

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

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

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

Pies with meat, eggs and herbs "Visiting Grandma"

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

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

Yeast pies with rice, eggs and corn

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

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

Delicious cabbage pies

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

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

Bean and Parsley Patties

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

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

Pies with mushrooms and onions

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

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

Pies with cheese and herbs

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

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

Patties with sweet carrot filling

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

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

Sweet pies with cottage cheese and raisins

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

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

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

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

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

Pies with apples, bananas and dried fruits

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

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

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

Bon appetit and bright pie fantasies!

Larisa Shuftaykina

Recipes delicious pies

yeast dough for pies

8-10

1 hour 30 minutes

275 kcal

5 /5 (2 )

Many of us love pies, we can say that this is a childhood dish. And today we will learn several options for making yeast dough, from which really delicious, fluffy and soft pies are obtained.

Recipe for making fluffy yeast dough in milk for pies

Kitchen appliances: 2 deep bowls, whisk, small saucepan or saucepan, tablespoon, clean tea towel.

Ingredients

To make airy yeast dough for pies and other baked goods, you need the following products

Step cooking process

1. The milk must be warmed up.
   

   Important! The temperature of the milk should be within 35-40 ° C. If the temperature is lower, the yeast will not be able to activate well, and if it is higher than the specified temperature, the living bacteria in the yeast will die.

2. Melt margarine or butter over low heat.
3. The rest of the ingredients should also be prepared so that during the preparation of the dough you do not run around the kitchen looking for this or that product.

Step 2: preparing the yeast mixture

Step 3: preparing the egg mixture

Step 4: preparing the dough

Yeast dough preparation video

After watching the video, you can learn how to make a delicious yeast dough with milk, which is suitable for making delicious pies with different fillings.

Well, very tasty - Yeast dough!

Unsweetened yeast dough for pies, pies, rolls, etc.
To prepare the dough (for two pies) you will need:
500 ml warm milk, 2 eggs, 150 gr. drain. butter or margarine, 50 gr. fresh yeast, 1 tbsp. l. sugar, 1 tbsp. l. salt, 1 kg. 100 g flour, 2 tbsp. rast. oils.
The best Butter Yeast Dough for Sweet Baking! https://www.youtube.com/watch?v=3TzGz9cNTf0&index=48&list=PL9BZnBiHjujxQrdhv2Xf1DnRclSSnV55U
Best Puff Pastry "on hastily"! https://www.youtube.com/watch?v=Hd2DVkxj0YY&index=68&list=PL9BZnBiHjujxQrdhv2Xf1DnRclSSnV55U OUR SITE FAMILY KITCHEN http://familykuhnya.com/ Our new channel! HappyLife Family https://www.youtube.com/channel/UCUdHxVVLBD-p9k2b7Fywarg

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https://youtu.be/r8l-gIdzvoc

2014-02-23T20: 29: 47.000Z

You can also make a dough with yeast and kefir, the recipe for which you can also familiarize yourself with.

Recipe for making quick yeast dough on kefir with dry yeast for pies

• Cooking time: 60 minutes
• Servings: 5-6 pcs.
• Kitchen appliances: a bowl for kneading dough, a tablespoon and a teaspoon, a tea towel.

Ingredients

Step by step dough preparation

Step 1: pre-preparing food

1. Heat kefir and milk to 35-40 °, melt margarine or butter over low heat or water bath.
2. Sift flour 1-2 times.

Step 2: preparing the liquid dough base

1. Pour kefir and milk into a bowl, add eggs, prepared butter or margarine and mix everything.
2. Add dry yeast to the mixture that you get, mix and add flour in portions, stirring the resulting dough first with a spoon, and then with your hands.
3. Knead the resulting dough well in a bowl and leave warm for 40-60 minutes, covered with a towel to rise.
4. Once the dough has come up, you can start baking delicious and air pies with any filling.

Video on how to make dough with yeast and kefir

The video shows in detail and clearly how to make dough with yeast and kefir in a simple, quick and convenient way. You can prepare this dough in the evening and leave it in the refrigerator overnight. And you can bake from it with ease the next day.

Recipe - Yeast dough with kefir

It is necessary: ​​we take 200 ml for 3-3.5 cups of flour. kefir, you can take yogurt or yogurt) and 50 ml. water (kefir and water together one 250 gram glass... And kefir water should have been a little warm, no more than 37 degrees, but not lower room temperature), 1 egg, 8 grams (full teaspoon) dry yeast, 1/2 teaspoon salt, 1 tablespoon sugar (for sweet pastries we safely increase the amount of sugar), a pinch of soda and 50 grams of vegetable oil (you can melt and cooled to room temperature and margarine and butter).

On the site http://www.fotokulinary.ru/
presented culinary recipes only home,
homemade with photo and step by step descriptions,
guided by which you can easily prepare any dish!

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2014-10-17T11: 27: 14.000Z

However, to make delicious pies, you can use not only dough with yeast in milk or kefir, but also dough in water. This option is considered lean and affordable, since you need a minimum amount of food for cooking. And now you can be convinced of this.

Recipe for yeast dough for pies on water

• Cooking time: about 2 hours
• Servings: 5.
• Kitchen appliances: a bowl for dough, teaspoons and tablespoons, a spatula for kneading dough, cling film.

Ingredients

Description of step by step cooking

Step 1: pre-preparing food

Step 2: preparing the liquid foundation

Water dough preparation video

In this video you can see how easy and simple it is to make a lean yeast dough for pies.

Lean Dough Yeast and Ideal for Pies, Pies or Buns |

Lean dough yeast for pies, pies or rolls. We cook in water, without eggs and milk. Airy, soft as down! The recipe is in the description. And without dairy products you can cook perfect dough! This dough is also suitable for fried pies, for whitewash, in general, it is universal!
Poppy Seed Buns https://youtu.be/uW8_3vcfcxM
Step by step recipe with photo and detailed description
on the website http://edanalyuboivkus.ru

Ingredients:
Dough:
Flour - 500 g
Water - 300 ml
Dry yeast - 5 g (1 tsp)
Sugar - 2 tablespoons
Salt - 1/4 tsp
Vegetable oil - 60 ml

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Lean Yeast-Free Buns https://youtu.be/_dukc5a_5Ec
Oven Lenten Cabbage Pies https://youtu.be/XbRWWDX36JM
Belyashi on kefir https://youtu.be/OhT1jzuu4Nk
Egg pies and green onions https://youtu.be/57dXjLrJiqs
Pies with buckwheat and mushrooms https://youtu.be/c8yYFal9PxU

More more video recipes on my channel "Food for every taste", subscribe so as not to miss anything:
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Thanks for watching!!! Write comments, share with your friends!

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2017-03-15T15: 21: 14.000Z

What is such a dough for?

The dough prepared according to these recipes can rightfully be called universal. Because it is suitable for absolutely any baked goods, both sweet and salty. After all, the dough itself is unsalted and unsweetened, so you can experiment with fillings. Most importantly, the baked goods will be delicious anyway.

Other cooking options

If you are not a fan of yeast baking, try cooking yeast-free dough for pies. And if you have never tried to make dough, then here you can find out how to knead dough into pies. Fried lovers can get acquainted with cooking. And for those who love unusual food, I advise you to cook.

As you can see, to cook universal dough, there are many options. I hope these recipes have piqued your interest in trying yeast-based dough and baking delicious baked goods out of it. What do you like to bake pies with? Send your options for fillings, leave feedback and comments.

Yeast dough has been used for baking for a long time. Everyone especially loves pies and pies made with yeast dough. They turn out to be lush and airy, they just melt in the mouth. Thanks to the technology for preparing the dough, as a rule, a lot of pies are obtained.

The yeast pies are prepared using the appropriate dough. Yeast is one of the oldest household organisms used in fermentation and baking. Yeast gradually developed and people have cultivated it since 6000 BC. This is the date of the first found images of a bakery and brewery. Today, these organisms used to prepare dough are considered to be such a product of human activity as varieties of cultivated plants.

Most yeast dough pies are prepared quickly, absolutely any fillings can be used. It can be pies with vegetables or meat, fruits, nuts. Depending on the filling, a particular pastry becomes a main course or a delicious dessert.

Before reading our informative article, we invite you to take a look best photos recipes for yeast pies on our website:

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Yeast cake recipes with photos

How to knead yeast dough

I want to start the list of recipes solely with the method of preparing the dough. If desired, you can put any filling in it, it all depends on the hostess's desire to experiment. Recipe for yeast dough for pies (to get 400 grams of the finished product) requires 500 grams of flour, 220 grams of milk, one egg, 25 grams of fresh yeast, 30 grams of butter, a tablespoon of sugar and a pinch of salt, baking powder.

When working with this type of dough, it is important to try to avoid drafts in the room. Heat the milk and dissolve the yeast in it. Add sugar there and leave for 25 minutes so that the dough comes up. At this time, you should take care of the butter, which must be melted, pour an egg into it. Stir until the ingredients are completely combined and pour into the mixture into ready-made yeast. Now gradually add flour, after mixing it with salt and baking powder. Knead the dough, it should separate well from your hands. Form a ball from the finished dough and put in a bowl (pre-grease with a little vegetable oil), cover with a towel and leave in a warm place for several hours. During the approach of the test, it is recommended to knead it several times. This classic version how to make yeast dough for pies. In the recipes described below, there will be slightly different versions of the yeast dough with kefir or water.

Meat pies were also made by our mothers and grandmothers. It's nice to take them with you on the road or to work, just eat at home with tea. This is a convenient snack. To prepare twenty pies, the dough is prepared according to the recipe "How to knead yeast dough" described in this article just above. You will need one more egg and touch-ups of the finished pies. For the filling, 500 grams are taken fresh meat or minced meat, one onion, salt and pepper, vegetable oil. The filling must be prepared before taking on the dough. The meat must be boiled until tender with bay leaves, but without salt. Chop the onion finely and until golden crust fry in a pan with vegetable oil. Twist the boiled cooled meat through a meat grinder together with onions, add salt and pepper. If you take a ready-made chopped meat, it must be immediately fried with onions in a pan.

From the finished dough, which has already lain for several hours, you need to make a sausage and cut it into pieces. Each piece should be made about the same size so that the pies are not only tasty, but also the same. Roll each cut piece with a rolling pin to the shape of a cake and put the filling in the center. Pin the edges to form a patty. Everything finished goods laid out on a seam on a baking sheet, do not forget to leave a distance between the pies. Leave the baking sheet in a warm place for thirty minutes so that the patties come up completely. Now grease the products with raw egg yolk and send them to a preheated oven at a temperature of 200 degrees to bake for twenty minutes.

And be sure to try those that are cooked in the oven.

Filling for pies made from yeast dough can completely change the taste of a dish. Cooking pies with such a filling will help not only feed the family, but also save a little. These are the same yeast pies on water, therefore, 200 ml is taken to prepare the dough boiled water and milk, 50 grams of butter, five tablespoons of sugar, half a teaspoon of salt, five glasses of flour and a tablespoon of dry yeast. For the filling you need half a kilogram liverwurst, two onions and a little vegetable oil.

To prepare the dough, mix warm milk and water, add yeast. Stir the liquid constantly so that the yeast is completely dissolved in it without lumps. Now also gradually add salt and sugar, eggs, stir in the sifted flour in small portions. Knead the dough with a fork. When it becomes thick, pour in the melted butter and add the remaining flour. Now put the dough on the table and sprinkle with flour so that it is convenient to knead it with your hands. Finished product must be elastic and not stick to your hands. Place in a saucepan that is three times the size of the dough. Cover with a towel and put in a warm place for several hours. Work up several times to release carbon dioxide. Tear off small pieces from the finished dough. To prepare the filling, the onion must be finely chopped and fry in vegetable oil until golden brown. Remove the skin from liver sausage and cut it into small cubes, add to the onion. Fry for six minutes. From each splitted piece of dough, make a small cake, put the filling and form a pie. Bake in an oven preheated to 200 degrees. Before sending to the oven, grease the finished products raw egg, cook twenty minutes.

Most often, housewives are looking for exactly the recipe for how to cook yeast pies with cabbage. To prepare the dough, you need to use the recipe "How to knead yeast dough". For the filling, you will need a small cabbage, an onion and two carrots, salt and sugar, vegetable oil for frying. Knead the dough and send it to a warm, dark place. At this time, you can safely do the stuffing. Fry finely chopped onions in vegetable oil, after a couple of minutes add the carrots, grated on a coarse grater. After a few more minutes, add finely chopped cabbage to the vegetables. Fry without a lid, add salt and sugar. Then cover the pan with vegetables and simmer until full readiness... Cool the filling after cooking. Form a thick sausage from the finished dough and cut into pieces. Roll each in flour and make a flat cake. Put the filling in the center and try to beautifully pin the edges. Usually yeast pies are cooked in the oven, but according to this recipe they can also be fried in a pan. In both cooking options ready meal it will turn out delicious, tender and airy.

To make baked goods according to this recipe, take a glass of kefir, a little vegetable oil, a tablespoon of sugar and a teaspoon of salt, a bag of dry yeast, three glasses of flour, 500 grams of mushrooms and one onion. Heat kefir and oil, add salt and sugar. Then add sifted flour and add to ready mass yeast. Knead the dough and leave for thirty minutes. To prepare the filling, fry the finely chopped mushrooms with chopped onions. From the finished dough, make pies with filling and bake for twenty minutes at 200 degrees. These are delicious and quick yeast pies, thanks to a special dough preparation technology.

And be sure to please your household.

This is the first recipe for sweet dessert pies on our list. Traditionally they are prepared with apples, but this fruit can be substituted with any other fruit or berries. Prepare the dough as in the first recipe of this article. These oven yeast dough patties require several apples, sugar, one egg, and butter for the filling. Peel and chop the apples, sprinkle with sugar and leave for an hour. When the dough is ready, make small tortillas out of it, into which put the squeezed filling. Pinch the dough and place the pies on a baking sheet. Brush with a beaten egg, bake for forty minutes at 160 degrees. After cooking, grease the hot apple pies with butter.

Ready-made puff yeast dough can be bought at any store, but if this is not possible, then simply prepare it. You will need a kilogram of flour and two glasses of water, 40 grams of yeast, 240 grams of butter, one hundred grams of sugar, two eggs and salt to taste. Pour half of the water into a saucepan and heat, dissolve the yeast and add a sixth of the flour. Stir the dough and put in a warm place for an hour and a half. When she rises. Add the second part of warm water, salt and half of the flour. Mix everything well and leave again for half an hour. Now send forty grams of melted butter to the dough, the rest of the flour and knead until it does not stick to your hands.

Cover with a towel and put in a warm place for an hour and a half. When the dough is ready, put on the table, sprinkled by hand and roll out, add butter and roll out the dough again. Put the dough prepared in this way in the cold for forty minutes. Roll out the finished dough thinly and cut out a rectangle. Then cut the sheet into small squares. Place jam in the middle of each and fold in half, securing the edges securely. Bake at 200 degrees for 20 minutes.

You can try one for a start. ready-made recipe yeast pies. When you gain experience in order to prepare the dough correctly, the filling can be absolutely any. Pamper yourself and your family with a traditional delicious pastries, but leave room for a flight of imagination.

Yeast dough meat pie 1. For the mince, cut the beef pulp and onion into strips, mix. Season with salt and pepper and stir again. 2. Divide the finished dough into two parts. 3. From most of the dough, roll out a 0.7 cm thick slab to fit the pan or baking sheet. 4. To lubricated oil ...You will need: yeast dough - 400 g, beef pulp - 400 g, onions - 1 head, vegetable oil - 1 tbsp. spoon, ground black pepper, salt

Pie with plums and poppy seeds Prepare yeast dough in a dough way according to the recipe "Yeast dough". Rinse the poppy, fold it onto cheesecloth, let the water drain. Combine the cream with milk and poppy seeds, bring to a boil, leave for 10 minutes to swell ...Required: wheat flour - 250 g, household yeast - 1/2 sachet, milk for dough - 7 tbsp. spoons and for the filling - 200 ml, sugar for the dough - 3 tbsp. spoons and for the filling - 2 tbsp. spoons, egg - 1 pc., margarine for the dough and for the filling - 3 tbsp each. spoons, salt, cream ...

Mushroom pie For minced meat, the mushrooms are cut into slices. Finely chopped onions are fried in oil until golden brown, mushrooms are added and fried all together. Seasoned with spices. The dough is divided into 2 parts. One part is rolled out in the form of a rectangle 1.5 cm thick, laid on a ...You will need: yeast dough (see the recipe "Yeast dough") - 1 kg, butter for greasing a baking sheet, an egg for greasing a pie, fresh mushrooms - 1.5 kg, onions - 100 g, vegetable oil - 50 g, salt, pepper ground - to taste

Puff pastry snail pie with cheese and herbs Grate the cheese, chop the dill, mix everything well and salt. Roll out the dough slightly. Cut lengthwise into three strips of equal width. Place in the center of the strip cheese filling Join the edges of the dough and seal well. You should get 3 pipes ...Required: 250 g of puff yeast dough, 200 g Adyghe cheese, bunch of dill, 1 egg, sesame seeds, salt and pepper to taste

Open pies with zucchini, mint, couscous and ... Puff pastry Take it out of the package, put it on a board or towel, dusty with flour, let it defrost and not much "come up". In the meantime, prepare the filling. There will be two pies, and there will be two toppings too. Prepare couscous as written on the package. Zucchini very ...Required: 1 pack of puff yeast dough, 2 medium zucchini, 1 lemon, 1 tablespoon olive oil, 1 pack of couscous (250g.) (I have it with spicy herbs, you can use the usual one), not a large bunch of mint, not a large bunch of gray basil, 200g boiled-smoked bek ...

Chicken Breast Pie, curd taste and the aroma of dill Defrost the dough. Meanwhile, fry the onions, add the boiled chicken breasts (or skinless grilled chicken breasts), lightly fry. Cut the feta cheese into cubes and add boiled eggs to the chicken and then finely chopped greens and turn the mill a couple of times ...Required: 400 g of chicken breast meat (you can fried chicken grill, but exactly chicken breasts), 2 boiled eggs, 200 g feta cheese, 1 onion, ready-made puff yeast dough, 2 tbsp. l. olive oil, herbs (dill, parsley, celery - to taste), salt, 4 peppers or f ...

Currant pie If there is no ready-made yeast dough, then I can offer my own: 0.5l. whey (milk, water) warm. Add 1 tsp. with a slide of yeast. When the yeast is soaked, add 1 tbsp. sugar, salt, stir everything well until smooth + 0.5 packs of melted margarine, but not ...Required: 700g yeast dough, 750g red currant, 1.5 tbsp. sugar, 100g ground almonds, 125g butter, 200g flour

Leek and Parmesan Pie. Put the yeast dough to defrost, sprinkle the layers with flour and let a little come up, while the dough is defrosting, we make the filling. Heat butter in a frying pan, add onions, peeled and cut into half rings, fry, stirring for 3-4 minutes, as ...You will need: 1 package of puff yeast dough (2 layers), 3 leeks (white part), 2 onions, 150g butter, 100g parmesan, salt, black pepper to taste, 1 egg for greasing, 1 hour .a spoon sesame seeds

Universal yeast dough For all occasions We boil a kettle, pour boiling water (about 200-250 milliliters) into a container (I have a metal measuring cup) and pour milk powder into it. Stir well to dissolve the milk. Set aside, let cool slightly. In the bowl in which we will knead ...Would need: Powdered milk- 4 rounded tablespoons, 2-3 eggs, salt - 2 dessert spoons, sugar - 1 (or 1 and 1/3 dessert spoons), 1 small pack of dry yeast 11 g (I have SAF-MOMENT), premium flour (about 1.5 kg., it may take a little less or more) , the oil grows ...

Red fish pie made from ready-made dough Put puff-yeast dough to defrost. Cut the fish fillet into small pieces and marinate in an egg, beaten with soy sauce, lemon juice, pepper and dill. Cut the leek into thin slices. Add the onion to the fish and stir. The filling is ready. Dough p ...Required: Purchased puff and yeast dough 1 kg, Fillet of salmon, trout or pink salmon about 1 kg, Two large onions leeks, 2 eggs, Soy sauce 2 teaspoons, Lemon quarter juice, Ground pepper, A little dill fresh or dried