The quick yeast pie dough can be used for a variety of baked goods, both sweet and savory. And pies from it can be made baked or fried. It is also often taken as a basis for making homemade pizza and various pies.

How to make yeast dough for pies?

The simple pie dough is quick and hassle-free. By following the simple rules and recommendations that are given below, even a beginner in the culinary arts will cope with the task, and the result will be excellent products.

1. For the dough to work well, the food for it should not be cold.
2. It is better to sift flour before use.
3. The longer the dough is kneaded, the more airy it becomes.
4. The readiness of the test for work is checked as follows - if you press it with your finger, then the resulting dimple will not drag on for a long time. If it drags on at once, the dough still needs to stand.

Quick dough for pies with dry yeast

The pastry dough from this recipe works well with any yeast baked goods. Pies, homemade loaves, crumpets - everything comes out very tasty from it. The recipe for its preparation is very simple, so you can safely start with it for those who are just learning the basics of making yeast baking.

Ingredients:

• wheat flour - 500 g;
• cow's milk - 300 ml;
• odorless sunflower oil - 50 ml;
• dry yeast - 10 g;
• granulated sugar - 55 g.

Preparation

1. Combine 50 g of flour with sugar, warmed milk, yeast and let the dough come up.
2. Pour in oil, salt and add the rest of the flour in parts, knead and put it back in the heat for a quarter of an hour.
3. During this time, a quick yeast dough for baked pies will double in size, and will be ready for work.

Yeast dough on kefir for pies

Lush dough for pies is best cooked with kefir. But first you need to prepare a high-quality dough, because it serves as a guarantee of softness and airiness of the dough. The dough will be ready when a frothy cap forms on it. After that, you can already pour warm kefir into it and add the rest of the components.

Ingredients:

• flour - 900 g;
• warm water - 100 ml;
• dry yeast - 25 g;
• kefir - 200 ml;
• melted butter - 50 ml;
• vegetable oil;
• chicken eggs - 2 pcs.;
• granulated sugar - 50 g;
• salt.

Preparation

1. Mix 50 g of flour with the rest of the dry ingredients and warm water.
2. Cover the container and put it in a warm place for a quarter of an hour.
3. Warm kefir, butter and beaten eggs are mixed into the dough.
4. Flour is introduced and elastic dough is kneaded.
5. Form a ball out of it, coat it with oil, cover and leave to approach.
6. When a quick yeast dough for pies is good, they begin to sculpt the products.

Yeast dough for pies with milk

The dough for pies with milk comes out very soft and airy. The amount of granulated sugar can be varied to your liking, depending on how sweet you want to get. It should be remembered that even if the dough is intended for pies with sweet filling, you need to add some salt to it.

Ingredients:

• dry yeast - 10 g;
• wheat flour - 1 kg;
• eggs - 2 pcs.;
• oil - 150 g;
• granulated sugar - 50 g;
• cow's milk - 450 ml;
• salt.

Preparation

1. Warm milk is combined with sugar and yeast and left to warm up.
2. Mix the dough with eggs, add butter, salt, stir well and add about 2/3 of the sifted flour.
3. Knead, form a ball and immerse in cold water for 20 minutes, until it floats.
4. Then the dough is taken out, blotted with a towel, flour is added, kneaded again and left to rest for 10 minutes.

Yeast dough for pies on water

The dough for pies on water comes out no worse than what was cooked with kefir or milk. The only drawback of lean baking is that it stale faster than butter. Therefore, it is not recommended to prepare such products for future use. Well, if the lean pies are a little stale, you can always reheat them in the microwave, and again they will be soft.

Ingredients:

• granulated sugar - 50 g;
• fast-acting yeast - 10 g;
• oil - 100 ml;
• warm water - 300 ml;
• flour - 1 kg;
• salt.

Preparation

1. Dry yeast is poured into 50 ml of warm water with 10 g of sugar and left for 15 minutes.
2. Sift flour into a bowl, add the rest of the sugar, salt, yeast with water and stir.
3. Warm water, oil are added little by little and the dough is kneaded.
4. They put it in a deep bowl, cover with a napkin and leave for 1.5 hours.
5. During this time, a simple yeast dough for pies is kneaded a couple of times.

Sour cream dough for pies

Dough for pies with yeast and sour cream is an excellent solution not only for making pies. It is also suitable for pizza and other baked goods. It is very pleasant to work with him. It mixes easily, keeps its shape perfectly. And then the output is an excellent result in the form of mouth-watering ruddy products.

Ingredients:

• flour - 200 g;
• oil - 50 g;
• sour cream 20% fat - 100 g;
• chicken egg - 1 pc.;
• salt.

Preparation

1. The oil is melted.
2. Mix flour with sour cream, add butter, egg and stir.
3. Put the mass in a bowl, cover with a towel and leave for half an hour.
4. When a quick yeast dough with sour cream for pies is well suited, they begin to form products.

Pie dough without eggs

Lean leavened patty dough can be delicious too. When cooking sweet pastries, it can be flavored with vanilla, and the taste of the products will only improve. An important point - the lean dough should not be too tight, so you don't need to pour a lot of flour, the mass should be soft.

Ingredients:

• flour - 1 kg;
• sugar - 70 g;
• dry yeast - 10 g;
• warm water - 500 ml;
• oil - 100 ml;
• salt.

Preparation

1. Dissolve yeast with sugar, salt in warm water.
2. Sift the flour, pour in the yeast mixture, butter and mix.
3. Hands are oiled and kneaded for 10 minutes.
4. Cover it with a napkin and leave it warm for an hour.
5. When it rises, knead it.
6. After that, proceed to further work with him.

Sour milk dough for pies

Lush yeast dough for pies based on curdled milk turns out to be tender and airy. It will take about 40 minutes to cook. You can also use fresh yeast instead of dry yeast. From the specified number of components, you can make about 25-26 medium-sized patties.

Ingredients:

• flour - 500 g;
• eggs - 2 pcs.;
• yogurt - 2 glasses;
• dry yeast - 10 g;
• baking powder - 15 g;
• sugar - 25 g;
• salt.

Preparation

1. Salt, sugar and yeast are added to half of the warm curdled milk and stir.
2. Pour the remaining fermented milk product into another bowl, drive in the eggs and stir until smooth.
3. Pour in flour and knead again, pour in the dough, add baking powder, knead.
4. Cover it with foil and put it away in the warmth for half an hour.
5. After that, the quick yeast pie dough is ready for further work.

Choux yeast dough for pies

Delicious yeast dough for pies will be a real boon for those who are fasting, are a supporter of a vegetarian diet, or are simply looking for a recipe for delicious baked goods. Products made from such dough do not stale for a long time. It saves a lot of time that such a dough does not need to be left to rise.

Ingredients:

• wheat flour - 700 g;
• dry yeast - 10 g;
• oil - 60 ml;
• water - 400 ml;
• sugar - 30 g

Preparation

1. Yeast, salt, butter and sugar are diluted in half of the warm water.
2. A yeast mixture is added to the flour and stirred quickly.
3. Pour a glass of boiling water on top and start kneading.
4. Pour flour as needed.
5. A soft elastic dough should come out, divide it into parts and sculpt pies.

Yeast dough for pies in a bread maker

The easiest way to prepare a pie dough with dry yeast in a bread maker is that in fact you don't need to do anything with your hands. You just need to choose high-quality products and send them to the device container in the order indicated in the instructions for it, wait for the signal and start forming products with the desired filling.

Ingredients:

• warm water - 1 glass;
• wheat flour - 0.5 kg;
• eggs - 2 pcs.;
• sugar - 25 g;
• odorless oil - 50 ml;
• dry yeast - 10 g;
• powdered milk - 50 g;
• salt.

Preparation

1. Warm water, butter, egg and white are sent to the bucket of the device, the yolk is left to lubricate the products before baking.
2. Add the sifted flour and make 4 indentations with a spoon.
3. Yeast, sugar, milk powder and salt are poured into them.
4. Set the "Dough" mode in the device and wait until the signal sounds, notifying about the end of the batch.
5. Pie yeast dough is removed and pies are molded.

There are many ways to make pies and pies with beer, soda, and other baking powder. However, none can compare with pies and pies made from real yeast dough. It is a pity, there is not always time to wait for the sour, aged yeast dough. For this case, there are recipes for a quick dough, which is also quite good and tasty. So, we prepare a quick dough for pies in 15 minutes.

Quick yeast dough for pies with dry yeast on water

Let's say right away - it is better to prepare the dough for fried pies in 15 minutes, it is softer and rises more easily during processing with boiling oil.

As for baking in the oven, you will have to add a little time here. This will be the correct real way of making yeast dough and no dough. For him, it is better to take yeast not compressed raw, but to buy dry type "Saf Moment", they are also called thermophilic. Such yeast is more active, due to which kneading is much faster, and proofing as such is not required. After kneading, you can immediately cut it up, the pastries will turn out to be lush and tasty.

Here's what one of the popular recipes for such a quick dry yeast dough looks like.

Would need:

• warm water - 1.5 cups (the dough will turn out to be more rich if you replace the water with milk, but note that baking on water, surprisingly, will be tastier;
• sugar - a couple of tablespoons;
• dry yeast - 1 tbsp. spoon;
• sifted wheat flour - half a kilogram;
• salt to taste, usually a pinch;
• refined sunflower oil - one third of a glass.

Preparation:

1. It is extremely important not to overheat the base, so the water should not be hotter than 30-35 degrees, a hotter environment kills the yeast. Therefore, to be sure, drop a little liquid on the back of your wrist and check if it matches body temperature. This is the normal degree for the base.
2. Add sugar and yeast to a warm base, stirring, let stand for a while so that the yeast swells and starts up. Five minutes will be enough.
3. Pour in a few tablespoons of flour and, stirring, leave in a warm place. In winter, you can move it closer to the heating radiator. After 15 minutes, even unmixed lumps in the dough will be saturated with liquid, the base will become even, and you will notice small air bubbles on the surface. This means that the yeast is normal, you can continue to work.
4. Add salt, little vegetable (you need to warm it up a little beforehand so as not to make the yeast unnecessary "stress").
5. Knead the dough by stretching it with your hands, but not hammering it into the table. A well-mixed dough stops sticking to your hands, and then set it aside for 15 minutes to rise.
6. After a quarter of an hour in a warm room, the dough will surely rise.

Cooking:

• dry yeast bag;
• a glass of kefir;
• half a glass of unscented sunflower oil;
• 3 cups sifted flour;
• salt and sugar, respectively, take 1 and 2 teaspoons.

Getting started:

1. Mix flour with powdered yeast.
2. Add vegetable oil, sugar and salt to the kefir heated to a warm (but not curdled!) State.
3. Add a mixture of kefir and butter to a mixture of flour and yeast, knead the dough until smooth. We leave to rise. In 30-40 minutes it will rise.
4. As soon as the dough has risen, we knead it and start forming the pies.

There are so many options for the base for pies that it can be difficult to settle on something specific. The Internet is replete with recipes: puff, yeast, lean, custard - what to choose? Below we will not only tell you how to make a dough for pies, but also find out how its varieties differ.

How to knead the dough into pies so that they turn out soft and do not lose their shape when baking or frying? There are several secrets.

• Before kneading, brush the surface of the table and hands with vegetable oil., then the mass will not stick.
• Be sure to sift the flour thoroughly.- the dough will be saturated with oxygen and will turn out to be more fluffy.
• All ingredients for future pies must have the same (room) temperature.
• It is better to put in less sugar than too much sugar.- an excess of sugar will quickly turn the pies brown, but just as quickly they can burn out, remaining moist inside.
• If you separate the whites from the yolks and use only the latter, the baked goods will come out ruddy and crumbly.
• Baked pies require a richer dough consistency than fried ones.

Despite all the preparations, did the pies turn out not as you expected? This is easy to fix. Most likely, you made one of the following mistakes.

• The dough creeps and does not mold well- too much water and / or too little salt.
• The pies turned out to be tough, and the dough did not ferment well - there was little water.
• Products look pale- few eggs and / or sugar.
• The pies are sour and smell unpleasant- excess yeast.

Yeast dough

How to make a dough for pies? Every housewife who loves baking has her own recipe for yeast dough for pies, but the general rules are the same for everyone.

You will need:

• 2 cups of flour;
• a glass of warm water;
• a teaspoon of yeast;
• 2 tablespoons of vegetable oil;
• 2 egg yolks;
• sugar and salt to taste.

Preparation

1. Pour 200-250 milliliters (standard glass) of warm water into a deep saucepan with a wide bottom, add 150 grams of flour, dry yeast and sugar, mix thoroughly. Cover and place to rise in a warm place.
2. When the yeast comes up and froths, add salt and oil and stir again.
3. Add the yolks to a container with the remaining sifted flour (350 grams) and beat the resulting mixture.
4. Mix the finally matched yeast with eggs and flour (previous point), add the rest of the flour and mix until thickened.
5. Form a ball and send it back to a warm place to rise.

In the first two steps, we combine yeast with eggs and butter to create a dough - a mixture that makes the dough rise and stay fluffy after baking. It can be about 50% of the total amount of flour - thick dough, or about 30% - liquid. The average time for fermentation of the dough is 3 hours, after which the dough is kneaded on its basis.

Cooking the leaven

Yeast, without which it is impossible to prepare dough, is rapidly losing its popularity as a healthy product - just look at the label and see what the usual ingredient for baking consists of today. There are two ways out: make your own yeast or use sourdough. We recommend that you do not buy the starter from the supermarket - you can easily make it at home. To do this, you will need half a glass of rye flour and water. It is necessary to use rye flour: it ferments well and retains beneficial bacteria. The cooking process will take 3 days.

• 1 day. Combine flour and water in a 1: 1 ratio. Stir, cover with a damp cloth and send to a warm place, you can stir every few hours. The consistency should remain thick - slightly more watery than homemade sour cream.
• 2nd day. Add half a glass of flour and enough water to bring the sourdough back to its original thickness - this is called "top dressing." Cover the mass again and return to a warm place.
• Day 3. The leaven should have already increased several times and be completely ready for baking. In the morning, you can feed it again, and at lunchtime start making the dough.

Caveat: you can use the whole starter culture, or divide it in half and refrigerate. Even in cold weather, it will grow and you will have a permanent healthy baking ingredient.

Yeast-free dough

Yeast-free pie dough is even easier to prepare - you only need a minimum of culinary experience. Puff pastry pies will be good for the table if there are no eggs and yeast in the house, or you want to quickly please your homemade delicious buns.

You will need:

• 500 grams of flour;
• 200 grams of butter;
• half a glass of milk, fermented baked milk or kefir;
• salt, sugar to taste.

Preparation

1. Sift flour, form a slide from it with a notch in the middle, pour in melted butter, egg yolks, milk, add sugar and salt.
2. Knead the resulting mass and leave to cool for 20 minutes.

Non-yeast dough for pies is equally suitable for fried and baked products, and also goes well with any type of fillings. The main secret of its taste is as a dairy product, so it is best to use homemade products.

Choux pastry for pies does not require eggs or milk, so this pastry is well suited for a lean table.

You will need:

• 2 cups of flour;
• a teaspoon of yeast;
• 2 tablespoons of vegetable oil;
• salt, sugar to taste.

Preparation

1. Dissolve yeast, sugar and salt in a glass of warm water, add vegetable oil. Wait until foam appears.
2. Pour the resulting mixture into flour and add a glass of boiling water, stirring constantly.

Nuance: if you want the pies to rise well, you cannot move them on the baking sheet during baking - the dough will instantly settle and lose its shape.

This recipe for pastry dough is good because the products are very lush and do not stale for a long time. Such a dough for pies can be prepared in a bread maker - use the same ingredients, but add them in the sequence provided by the instructions for the device.

The dough for making any baked goods is of paramount importance. You can often hear "Oh, what a delicious dough you have." And in fact, the success of any baking depends on a properly prepared, tasty piece.

Exists a large number of his recipes. These are recipes for pies and pies, dumplings and manti, pizza and bread, cookies and cakes, biscuit and rolls ...

Yeast, yeast-free, butter, unleavened, sponge, unpaired, shortbread…. And this list can be continued.

And each housewife, of course, has her own favorite recipes that she got from her mother or grandmother.

But not everyone knows how to cook it deliciously .. And that is why they are looking for, trying, asking for recipes. Especially the younger housewives. They try to gain experience, and for them any new recipe is a good lesson in the treasury of culinary knowledge.

And in this matter there are no trifles. You need to pay attention to everything, to carry out all the stages correctly. You can not skip any details, considering that it is not necessary. If it is written in the recipe, knead it for 10-15 minutes. This means that you need to spend so much time on this activity.

You should always approach the preparation of the dough only in a good mood. Say - "prejudice", it may be so, but I disagree with you. She herself has a wealth of personal experience when it does not rise when it is needed, but it falls off when it is unnecessary.

But what to tell, everyone who deals with baking has faced similar problems more than once. It seems that the recipe is the same, and the products are good, but no, yesterday there was a pie - that is necessary, but today I don't even want to put it on the table.

And no matter what they say, I believe that mood and desire when working with him play an important role.

Many will say: "Why bother with him, you can buy in the store." Yes, of course, you can also buy a ready-made cake. But if they put two pies in front of you, one is homemade and the other is from the store. Which one would you like to taste? So you yourself have answered the question.

Today I will tell you a few basic recipes for making dough. And also I will reveal little secrets so that you always get what you need!

All recipes are proven in practice. The pies prepared according to these recipes turn out to be great. Try which one you like best.

And so let's consider what types of test exist.

The unpaired yeast method is best suited when the recipe uses little baking (eggs, sugar, fats). In addition, the safe method is faster, since no extra time is wasted on making the dough.

Bezoparny yeast dough is used for making pies, pies, pies, cheesecakes, donuts and other baked goods.

• flour - 4 cups
• milk or water - 1 glass
• egg - 1 pc.
• fresh yeast - 20 gr.
• vegetable oil - 3-4 tbsp. spoons
• sugar - 1-2 tbsp. spoons
• salt - 0.5 tsp

1. Heat water or milk in a saucepan to 30 degrees. Dissolve yeast in milk or water.
2. Add sugar, salt, egg - mix, then add sifted flour. Mix everything, knead not very steep dough. Knead for 7-8 minutes. Knead until it begins to lag behind the bowl and from the hands.
3. Add warmed oil, and knead for another 5-6 minutes. It should become homogeneous and elastic
4. Place it in a large cup so it has room to grow. It will have to almost double.

1. In about 2-2.5 hours it will rise. Crumple it on all sides, and again leave it under the towel for 50-60 minutes.
2. When it starts to fall off, then you can start making pies out of it.
3. Crumple it, grease the table with vegetable oil. Now lay it out and start creating.

Butter yeast sponge

Ideal for any oven baking, be it rolls, pies, bagels, buns, buns and many, many other goodies.

• flour - 4 cups
• eggs -2-8 pcs.
• milk - 100 ml.
• butter -4-8 tbsp. spoons
• fresh yeast - 20 gr.
• sugar - 4-8 tbsp. spoons
• salt - 0.5 tsp
• vanillin, cardamom, cinnamon - optional

1. Prepare a dough from warm milk, yeast dissolved in it, half sugar, and half flour. Take dishes of a large volume so that the dough has a place to rise.

1. Leave to ferment. The fermentation process can take different times for everyone. It depends on the freshness of the yeast, the warmth in the room. On average, it takes from 1 hour to 2.5 hours.
2. Watch the dough, as soon as it begins to settle (and you will see this right away), you can knead the dough.
3. To do this, add all the other ingredients to the dough. Prepare them in advance so that they are at room temperature.
4. If desired, you can add vanilla sugar, cardamom, cinnamon.
5. Add the remaining flour and knead.
6. Knead for 7-8 minutes.
7. Add warmed oil, and knead for another 5-6 minutes. The mass should become homogeneous and elastic.
8. Place it in a large cup to give it room to grow.
9. Put in a warm place with a temperature of at least 25 degrees (not higher than 30), and cover with a towel on top.
10. When the dough rises and doubles in volume, knead it, and leave for a while. When it rises again, knead, and you can start cooking the pie.

Yeast with kefir

Our housewives are very fond of yeast dough on kefir. Because, having tried it once, you want to bake everything from it that only has enough imagination. Baking from it does not stale for a long time, and it turns out to be simply delicious!

Kefir-based dough is used to make pancakes, pancakes, pies, whites, pies, donuts and as a base for pizza.

• flour -600 gr.
• eggs - 2 pcs.
• kefir - 200 ml.
• milk - 50 ml.
• butter - 75 gr.
• fresh yeast - 25 gr. (or 1 tablespoon dry)
• sugar - 60 gr.
• vegetable oil 1-2 tablespoons
• salt - 0.5 tsp

1. Heat the milk to 30 degrees and dissolve the yeast in it.

1. Melt the butter in a water bath. Mix kefir, eggs, sugar, salt until smooth.
2. Combine everything and mix well.
3. Gradually introduce the sifted flour into the mixture. Knead the dough. Add vegetable oil.
4. Knead it for at least 10 minutes to make it elastic and smooth.
5. Place it in a large cup so it has room to grow.
6. Put in a warm place with a temperature of at least 25 degrees (not higher than 30), and cover with a towel on top.
7. When it comes up, it should be kneaded, and once again left to part.
8. Then knead it again, knead it again, and start cooking the pie.

All the secrets of working with the dough

1. Always work with the dough only in a good mood, enjoy the process, and put your soul into the preparation of any dish.

2. Dissolve the yeast in warm milk or water, for the fermentation process requires a temperature of 25-30 degrees.

3. Oil is added warm for the same reason. It is better to warm the oil in a water bath. In this case, all the beneficial properties of the oil are preserved.

4. It is better to use fresh yeast, it will not be difficult to buy it.

5. The more baking in it, i.e. eggs, butter, sugar, the harder it rises. Therefore, if you use 2-3 eggs, then 20-25 grams of yeast will be enough, and if 5-6, then twice as much.

6. Where there are 2-8 eggs in the recipe, this means what kind of pastry you want to get. Usually, more eggs are added for sweet pies. And for ordinary ones - less.

7. Do not add a lot of yeast, otherwise the cakes may acquire a characteristic yeast smell, and the taste will seem bland.

8. Add salt and vegetable oil to any dough.

9. Always sift the flour, it is necessary for it to be saturated with air, then the baked goods will be tastier.

10. When mixing, do not use a mixer. The dough only recognizes hand kneading.

11. Knead it until it starts to lag from the bowl and from your hands.

12.If you used all the flour specified in the recipe for kneading, and the mass still sticks, add a little vegetable oil to your hands and table.

13. The ideal temperature for fermentation is 25-30 degrees.

14. Each time rinsing the dough, we get rid of carbon dioxide, and help to saturate with oxygen.

15. How to determine readiness. Make a small notch with your finger. If it stays on the dough for 5 minutes, then it has already come and it's time to roll it out. If it is delayed, then you can wait a little longer.

16. Unroll it carefully and carefully. Do not apply too much pressure. Try to roll to one side.

17. While doing it, close all the windows, this process does not like drafts.

18. When baking a product, do not open the oven again - the pastry will fall off. And do not bang loudly on the oven door, it does not like harsh sounds.

That's all the secrets of a delicious, lively dough. From which you will always get delicious pastries.

Bon Appetit!

There are many recipes on how to make dough for homemade pies. It can be made quickly and tasty in 10 minutes, after which you can start forming products and baking. Today we will look at popular recipes for kneading dough with sour cream, milk, water, kefir, etc. Let's get started!

Classic pie dough - fast and tasty

Yeast, or as it is otherwise called, butter dough will appeal to everyone, without exception. This is exactly the "classic of the genre" that experienced housewives do not change. Try and you knead a quick and tasty dough for pies according to our recipe.

Ingredients:

• granulated sugar - 50-60 gr.
• vegetable oil - 45 ml.
• flour (sift) - 0.5 kg.
• yeast - 15 gr.
• milk - 0.3 l.

1. Separate from the total volume of flour about 50 g., Add granulated sugar, warm milk, yeast powder to it. Leave this mixture to rise. First, the mass will rise, then it will begin to fall.

2. At this moment, pour in the oil, add the remaining flour in small portions. We knead all the components so that the base becomes homogeneous. Keep it warm for about 20-30 minutes.

Dough for pies on kefir

• high-fat kefir (preferably homemade) - 180 ml.
• flour (sift) - 850 gr.
• egg - 2 pcs.
• butter (melt) - 45 gr.
• water - 90 ml.
• sugar - 40 gr.
• yeast - 20 gr.

1. Before preparing the dough, you need to make a dough. In the future, the basis for the pies will turn out from it. To make a quick and tasty mixture, combine a tablespoon of flour with powdered yeast and granulated sugar. Pour in heated water, leave for 20 minutes.

Here is the simplest recipe for a quick dough for kefir pies. You can start sculpting baking when the mass rises in volume.

Yeast-free dough with sour cream

• high-fat sour cream - 130 gr.
• flour (sift) - 230 gr.
• egg - 1 pc.
• butter - 60 gr.

If you are interested in how to make a quick dough for pies, then take a closer look at the technology for preparing the base without adding yeast.

1. Preheat the oil in a steam or water bath, combine it with sour cream and sifted flour several times.

2. Introduce the egg beaten with a mixer, mix in a deep bowl. Cover the container with a lid so that the base rises.

3. Timed for at least 40 minutes, then knead with your hands again and start sculpting the treats.

Water dough for pies

• vegetable oil - 90 ml.
• sugar - 45 gr.
• flour - 950 gr.
• yeast - 8-9 gr.
• water (warm up) - 280 ml.

It is not difficult to make a base for baking using this technology, as well as making a dough for pies, for example, on kefir or sour cream. Even inexperienced housewives will be able to mix the base quickly and tasty.

1. Preheated water to 30 degrees is combined with fast-acting yeast and half the volume of granulated sugar. This composition is left for a third of an hour.

2. After the allotted time, sugar residues, flour sifted several times, a couple of pinches of salt, oil are introduced.

3. Knead the composition with a spoon, then with your hands. When the dough becomes plastic and does not stick to the skin, leave it warm for an hour. Reach out and knead periodically.

Dough for pies with milk

• sunflower oil - 140 ml.
• yeast - 8-10 gr.
• milk - 430 ml.
• egg - 2 pcs.
• flour - 950 gr.
• sugar - 45 gr.

1. Warm up the milk to 30-35 degrees. Add yeast and granulated sugar to it. Timed about 20 minutes, the dough will rise during this period.

2. Add eggs, lightly salt (2 pinches), add oil. Start adding the sifted flour to add about 70% of its volume.

3. Form a ball from the mass. Pour cold filtered water into a container, dip the dough into it. Wait for the moment when the ball rises to the surface of the water.

4. After that, remove it, mix with the rest of the flour. Leave warm for about a quarter of an hour.

Dough without eggs

• granulated sugar - 75 gr.
• warm water - 0.5 l.
• premium flour - 1 kg.
• vegetable oil - 0.1 l.
• dry yeast - 12 gr.

It's easy to figure out how to quickly make a yeast dough that's perfect for pies. If you decide to make sweet baked goods, you can add a small amount of vanillin.

1. Before preparing the dough for the patties to mold them quickly and tasty, make a dough. Combine a pinch of salt, sugar and yeast in water. Sift flour and stir into the bulk.

2. Oil your hands and start kneading the dough. Do the procedure for about 10-12 minutes. Cover the piece and leave in a warm place for 1 hour. Then use as directed.

Curdled milk dough

• eggs - 2 pcs.
• flour - 0.5 kg.
• curdled milk - 0.5 l.
• baking powder - 14 gr.
• sugar - 20 gr.
• dry yeast - 12 gr.

1. Warm up the curdled milk a little on a steam bath. Divide it in two. Add sugar, a pinch of salt and yeast.

2. Stir well. Add eggs to the second part of the yogurt. Beat the ingredients with a mixer. Add flour, stir.

3. Then add the dough and baking powder. Cover the container with cling film, leave the dough for 30-40 minutes. After the allotted time, the mass can be used for its intended purpose.

Choux pastry for pies

• dry yeast - 10 gr.
• water - 0.4 l.
• flour - 0.7 kg.
• sugar - 30 gr.
• sunflower oil - 65 ml.

If you have not previously come across how to make choux pastry for pies, it is worth considering the recipe presented. Blanks can be made quickly and tasty.

1. Heat the water, dilute a little salt, yeast, sugar and butter in half the volume. Stir the ingredients and add flour.

2. Bring the remaining water to a boil and add to the main components. Now you can start kneading the dough. If necessary, it is allowed to add flour.

3. Ultimately, the mass should be sufficiently soft and elastic. The dough does not need to be infused, so you can start sculpting the pies.

• when preparing the dough, the components should be at room temperature;
• sift the flour each time before kneading;
• the duration of kneading the dough directly affects its airiness;
• if you press the dough after it has stood and the dimple is not tightened, the mass can be used.

To make a really tasty pie dough, you need to read the practical recommendations and study all the recipes presented. After that, you can safely do baking.