Very fluffy yeast dough for pies. Yeast dough for fried and baked pies

23.06.2020 Snacks

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

How to cook

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

For sweet pastries

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

Recipe

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

With dry yeast

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

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

Ingredients:

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

Cooking method:

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

On kefir for pies

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

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

Ingredients:

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

Cooking method:

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

Butter

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

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

Ingredients:

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

Cooking method:

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

Puff

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

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

Ingredients:

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

Cooking method:

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

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

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

Ingredients:

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

Cooking method:

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

With cabbage

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

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

Ingredients:

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

Cooking method:

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

Milk

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

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

Ingredients:

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

Cooking method:

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

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

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

Ingredients:

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

Cooking method:

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

Simple

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

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

Ingredients:

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

Cooking method:

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

Classic

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

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

Ingredients:

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

Cooking method:

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

Cooking secrets

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

Find out for other recipes.

Video

Finding the perfect recipe for yeast dough for pies is a task that can take more than one year, because there are more recipes than there are stars in the sky. On milk, on kefir, on water, on sour cream and on butter or vegetable oil, sponge, bezoparnoe - really yeast dough for pies is prepared in a thousand and one ways! Eyes run up - which recipe to choose? To bring your torment of choice to zero, we've compiled the most popular recipes that have garnered a sea of rave reviews. That is, in fact, they have collected in one article the most fashionable trends in modern homemade baking of delicious pies. The recipes range from the simplest and fastest to the most difficult, requiring specific culinary skills.

Let's start with step-by-step instructions, for those who do not know at all, from which end to take the yeast dough. Even if you have never dealt with yeast, this recipe will teach you how to make an excellent yeast dough for pies in the oven. Although, probably, everyone in childhood was spinning in grandmother's kitchen and remembers how the dough hidden under a towel rose, this smell is unique, a table lined with plates with different fillings (my grandmother, for example, baked pies not only with cabbage and with onions and eggs, but also with poppy seeds and berries), the feeling of a soft bun in your hands, which had to be crumpled, and then rolled out with a rolling pin on a table sprinkled with flour. And even if the first pies did not turn out to be as neat and plump as grandmother's. But even a crooked and dispersed pie, cooked with our own hands, seemed the most delicious. This dough is ideal for pies with meat, cabbage, potatoes, mushrooms, rice and eggs.

Having mastered the basics, move on to the "coolest", I would even say, the magic recipe for yeast dough from our collection. This is a yeast dough for pies with dry yeast in milk. Sounds pretty familiar, right? What is the magic? And the fact that you do not have to wait for the dough to rise. Knead, cut - and immediately into the oven! Unbelievable but true. The pies are downy, any filling is suitable - both sweet and savory. Recipe.

Yeast dough for kefir pies is just as versatile. It is early maturing, but it still takes an extra hour to rise. Its main advantage is its special tenderness and amazing taste. Fermented milk products have a special effect on wheat protein, giving it an incomparable noble flavor. (Go to the recipe.) And if you, like me, think that there is no limit to perfection, try the yeast dough with sour cream, a recipe with dry yeast, which I have tried many times already and is an absolute favorite of my collection.

And the last recipe for those who love more difficult culinary tasks is the famous puff yeast dough. It is not prepared in the same way as usual. No long chills or ice on the table. On the contrary, we will use a soft oil that is easy to spread. The process of making the dough is very pleasant, although it requires painstaking and time-consuming. But the result is worth it.

Step-by-step recipe with a photo: yeast dough for pies in the oven

For the first experience, we offer the simplest yeast dough for pies, a step-by-step recipe with a photo especially for beginners who need to see how the yeast that comes up looks like, what is the consistency of the dough and whether a mistake was made during kneading. The dough is made even simpler than the usual dough for pies with yeast in milk. It is very pleasant to work with, elastic, non-sticky, does not tear, that is, you can roll it out quite thinly, which is especially important for those who like to have more filling than dough in the pie. Pies are easy to pinch, do not open when baking. The taste is soft, downy. The dough is especially good for pies with meat, mushroom, potato, cabbage, rice, onion or egg filling. That is, for the savory pies par excellence. If you want sweets, then the following recipe is a great dough for them. I will give food for two baking sheets of pies. Enough to feed all the afflicted without getting tired of cooking.

Flour 2 cups with a volume of 250 ml *,
Refined vegetable oil 8 tablespoons (50 ml),
Dry quick-acting yeast 1 sachet weighing 11 grams,
Water 200 ml (strictly!),
Sugar 1 heaped teaspoon,
Salt ½ teaspoon

* (with a slide approximately 1 centimeter high)

How to make dough step by step

First, we will select all the ingredients so as not to confuse anything. The success of this particular yeast dough largely depends on how correctly the ratio of flour and water is observed. There should be exactly 200 ml of water. Collect it from a separate container. This will avoid the error.

Take a cup, pour yeast, sugar into it and fill it with a small amount of water (pour from the container in which we took 200 ml of water - the rest of the liquid will go to knead the dough). Stir and let sit for 20 minutes. During this time, the yeast is activated and forms just such a thick bubble "cap".

You can knead the dough. Take a bowl or bowl. Pour in flour, pour in water, add salt, vegetable oil, pour in the risen yeast. Mix with a spoon. And then we start kneading with our hands. Note the time - you will need to torment the dough for at least seven minutes. Better yet 10. Slightly sticky at first, it will gradually become soft, elastic, it will be easy to leave your hands.

Put the dough in a bowl, brush on top with unscented vegetable oil (with your hands or with a brush so that the dough does not get covered with a dense crust on top), cover with a towel or a saucepan lid and leave to rise for forty minutes. It is not necessary to put in a warm place. At room temperature, the dough will roughly double. You no longer need to bend him. Put it on the table immediately and start cutting the pies. There should be about 15 of them.

The best yeast dough for pies - with dry yeast in milk

If you look at the recipes for pies on yeast dough, then the most, perhaps, unpleasant moment in kneading the dough with yeast is an hour and a half until it finally rises and you can start baking. That is why this yeast dough without proofing has become a real lifesaver for me. It literally kneads for 20 + 20 minutes for baking, it does not require time to rise at all. Knead - and you can immediately sculpt in the oven. The beauty! The dough is universal, suitable for both pies with sweet and savory fillings.

milk of any fat content 1 tbsp.,
water 50 ml (5 tablespoons),
baking margarine 1 pack (200 g),
medium-sized eggs 2 pcs.,
sugar 2 tablespoons,
fast-acting yeast 1 sachet weighing 11 grams,
salt half a teaspoon without a slide,
flour 600 g (3 full + 3/4 tbsp.).

Method for preparing quick yeast dough without proofing

To make a great dough for pies with yeast in milk, you first need to give the yeast strength so that it can raise the dough very quickly. To do this, mix the yeast with a warm sweet liquid. Mix yeast with sugar, pour over them, stirring occasionally, with five tablespoons of water. As soon as all the grains are dispersed, set the bowl aside in a warm place for ten to fifteen minutes. Our dough will not fit and will not be infused, but the yeast still needs to be given time, so to speak, to activate.

Time will fly by faster if you simultaneously prepare the rest of the ingredients for the dough. Melt the margarine, after chopping it into medium-sized pieces - this way it will melt quickly and evenly. And in order to prevent boiling, it is better to heat it in a water bath or in a thick-walled vessel and on minimal heating of the stove.

Salt the melted margarine and mix with milk. This formula should be warm. You can check its temperature by dripping a couple of drops of liquid on your wrist.

In a separate bowl, beat the eggs just a little, then add them to the milk and beat lightly again.

By this time, a decent size fluffy bubble cap should already appear on the yeast - a sign that the yeast is working perfectly, and it's time to introduce them into the liquid component of the dough.

When the yeast mixture is in place, stir the dough again and you can add the last ingredient - flour to it. It should be poured in gradually, immediately sifting through a sieve. The dough is easy to knead. It turns out to be very gentle and soft. Doesn't stick to your hands at all.

That's it, the dough is ready for sculpting pies.

A few tips for further work. When forming pies, take flour on the dust to a minimum. From the specified number of ingredients, I get pies on two baking sheets. So the first batch of pies should be put in a cold (!) Oven, you don't need to warm it up in advance! Pies are baked at a temperature of 180-200 degrees for about 20 minutes. Well, the pies of the second batch, whatever one may say, have time to distance themselves, therefore a heated oven is the most suitable place for them.

Yeast dough for kefir pies

There are so many recipes for making pies on yeast dough nowadays that choosing the most suitable one is not so easy. And to make it easier for you, I will immediately tell you about all the benefits of this recipe. Kefir yeast dough is a real magic wand for busy housewives. It won't take you more than an hour to knead this, I'm not afraid of the word, a great dough. Only 20 minutes. for kneading, 30-40 min. on the rise - and now you have the most delicate yeast dough that will go well with any baked goods you wish!

kefir (2.5-3.2%) 200 ml,
milk (any fat content) or water 50 ml,
egg 1 pc.,
vegetable oil 100 ml,
sugar 1 tbsp. l.,
yeast (dry) 3/4 sachet,
a pinch of soda,
salt 1 tsp.,
flour (wheat, sun) 3.5 tbsp. (250 grams).

How to make yeast dough with kefir

We slightly warm the milk (water), dilute half a spoonful of sugar in it, after which we introduce yeast into this sweet liquid and stir it until it is completely dissolved. We put the bowl of dough aside in order to give the yeast an opportunity to wake up and earn money. On average, this takes about 10 minutes.

As soon as you notice that the dough has grown noticeably and a fluffy yeast cap has appeared on top of it, you can continue to cook the dough. Now it's the turn of kefir. If it is cold, slightly heat it up (it is more convenient to do this in a microwave) and pour it into a mixing bowl. We literally add a pinch of soda, salt to kefir and mix it well. Why does soda go into the dough, if we have yeast, and it does not perform any lifting functions? It's simple: in this case, soda is needed in order to rid the finished baked goods of the characteristic kefir acidity. If this acidity does not bother you, it is quite possible to do without soda.

Next, we introduce into the dough the egg, the remaining unused sugar and the dough that has already come up. Lightly and gently beat the mass with a whisk (or fork), then add half of the flour into the dough. Stir the dough so that all the flour is dispersed, a rather thick lumpy mass is obtained. Now we pour the last ingredient into this mass - oil and knead again.

Without stopping stirring, we introduce the remaining flour into the dough, and when it thickens so much that it becomes inconvenient to work with a whisk (fork), we proceed to kneading the dough with our hands. To do this, sprinkle the work surface with a small amount (literally one handful) of flour and intensively knead a very soft, pliable dough. It stops sticking to your hands after 10-13 minutes of kneading.

As soon as it stops sticking, we send the dough for proofing. And now, after some 30-40 minutes. the dough will be completely ready for further use.

Yeast dough for tender pies with sour cream and eggs

There is nothing tastier than mom's pies! I am sure that every hostess will say so (or almost so). She always has them tender, tasty and fragrant. I don’t remember a single time when her yeast dough for pies with sour cream and eggs came out unsuccessful. I myself have mastered it not so long ago. No, it's not at all difficult to put it! It just takes 3-4 hours of free time (taking into account the time for preparing the filling, of course). The main advantage of this version of the dough, that for which it is worth spending these hours in the kitchen, is just a fabulously tender dough, which cannot be spoiled, even if suddenly you come across not the best yeast. Plus the ability to use it with different fillings. If you need a "package" for a sweet filling, for example, fruit or poppy seeds, you can add a little more sugar or a couple of 11-gram bags of vanilla sugar if you wish, for unleavened ones - reduce its amount to a minimum. One way or another, such pies fly away in an instant, because I am used to kneading this yeast sour cream dough immediately into 400 g of sour cream.

medium fat sour cream (15-20%) 400 g,
water 80 ml (about 1/3 tbsp.),
eggs 3 pcs.,
sugar 4 tbsp. l.,
salt 1 tbsp. l. (incomplete),
dry yeast 1 sachet,
flour 1 kg (6 tbsp. with a slide).

* glass volume = 250 ml

How to make the most delicious yeast dough with sour cream and eggs

The main thing in yeast dough for pies is dough. We start cooking with it. We heat the water a little, literally 10-15 seconds in a microwave at maximum power, and dilute dry yeast and one spoonful of sugar in it. Not the slightest grain should remain. Diluted and removed to a warm place, to the battery, for example. There is no need to cover the vessel with dough. In addition, it is easier to follow the open one so that you do not run away.

While the dough is ripening, mix the eggs with the remaining sugar and salt with a whisk (or mixer at minimum speed). Then add sour cream to this sweet mixture and mix everything with a whisk. Important! The food to be mixed should be at about the same temperature. And this means that as you planned to bake pies, take everything you need out of the refrigerator, leave it on the table for 30-60 minutes in the kitchen, and only then start cooking.

Sift flour into this container and knead a pliable, soft dough. Due to the fat content of sour cream, it practically does not stick to your hands. When working (sculpting pies), flour is not required for dusting, it is enough to grease your hands with any oil.

Cover the kneaded dough and send it to grow somewhere in the heat for about an hour. Carefully, the dough increases three times, so do not be mistaken with the choice of dishes for it.

As soon as the dough has grown, we take it out, knead it and you can stuff it with the filling. Then the dough should come up one more time: when the pies are already formed and ready to be sent to the oven. We leave them for 20 minutes, then gently grease them (with yolk, butter, sweet water - if desired) and also carefully send them for baking.

Yeast puff pastry for pies

This is a recipe for those who already know how to make a dough for pies with yeast in milk. The recipe by me personally, as they say, has been hard-won, because I began to master the process of making real yeast puff pastry only when I mastered the technique of kneading yeast dough, one might say, perfectly. I confess that this time-consuming procedure with constant rolling / rolling and freezing of the dough scared me, so I tried the quick option first. What to say? It turns out well, but you can hardly call it flaky. It turns out the usual yeast, but a little more airy. And of course, it is in no way comparable with the option that I will discuss below. Yes, this leavened puff pastry for pies takes a long and tedious preparation, but believe me, the result will exceed all your expectations. Do not be afraid to give it a try and you will definitely succeed!

milk 250 ml (1 faceted glass with a rim),
sugar 1.5 tablespoons
butter 200 grams,
dry fast yeast 5-6 g (half a sachet),
egg 1 pc.,
wheat flour VS 3 tbsp. (full, 250 grams),
salt 1 tsp

How to make homemade yeast puff pastry

This kind of dough is kneaded in a dough method, therefore, we will first put a dough. To do this, immediately mix dry yeast and sugar in a large bowl suitable for kneading yeast dough, fill them with about a third of lukewarm milk. If you have fresh yeast instead of dry yeast, then 25 g will be enough (based on 50 g per 1 kg of flour).

Beat the yeast mixture with a fork or whisk and send the bowl to a warm place for 10 minutes. Then add the remaining milk and egg to the dough bowl. Beat the mixture again with a whisk and let stand alone for another ten minutes. During this period of time, the mass should at least double.

Next, sift flour into a liquid mixture and knead the dough, which should be elastic and not stick to your hands. At first it will be soft, but in the process of mixing it will acquire the consistency we need. It usually takes 5-7 minutes to thoroughly knead. Since no butter has yet been added to the dough, a little flour will be needed for the dusting.

The dough will no longer fit, therefore, as soon as the kneading is finished, we dust the work surface and wipe the rolling pin with flour. Roll out the dough from the middle to the edges into a rectangular (preferably) layer about 5 mm thick, no thinner is needed.

Now the most tedious process begins - the formation of the layering of the dough. We slightly heat the butter so that it only softens, but does not start to melt. You can simply remove it from the refrigerator in advance and while the dough is kneading, it will reach the desired state. We coat the layer of dough with oil so that one third and about 1 cm around the edges are not missed. That is, we oil only two or three layers, leaving clean sides along the edges.

Then we take this clean third and wrap it in the middle of the oiled part, and put the remaining free oiled third of the dough in the middle. It turns out that the layer of dough is rolled into three layers, and each layer is smeared with oil. Slightly press the edges, hide the rolled dough in a special plastic wrap or simply in a plastic bag and hide it in the freezer for 15 minutes. Good butter has time to set during this time.

Then we take the dough out of the freezer onto the work surface, sprinkle with flour and roll it out again into a long rectangle. Important! We roll the dough in one direction only!

Then we repeat the procedure with greasing the dough with oil and folding, hide it in a film and in the freezer for another 15 minutes. Ideally, the procedure for rolling, lubricating, rolling and cooling is carried out 3-4 more times, but I usually limit myself to only three. After that, the finished dough is put into the freezer for 8-10 hours and you're done! The yeast puff pastry can now be used for baking.

Hopefully one or more of the pastry dough recipes become your favorites. Enjoy your baking!

1. Warm milk to room temperature, about 37 degrees and add sugar. Stir to dissolve completely.

2. Then add dry yeast.

3. And stir again until they are completely dissolved.

4. When the yeast dissolves, add vegetable oil to the milk and stir again so that it spreads throughout the liquid.

5. Beat the egg in there.

6. Stir the food again. All ingredients should be at room temperature so as not to chill the temperature of the milk. Otherwise, the yeast will not work well in a cold environment and the dough will not rise well.

7. Sift the flour into a bowl through a fine sieve so that it is enriched with oxygen and the pies are fluffy. Pour in the liquid base little by little and knead the dough with your hands. Even if you use a bread maker for kneading, then wrap your hands around it anyway.

8. Knead the dough well, at least 5 minutes. It should not stick to the walls of the dishes and hands. Place the dough in a bowl, cover with a cotton towel and place in a warm place. Soak for one hour for the dough to double in volume. Knead again for 5 minutes and start shaping the patties.

Note: Put the formed pies on a baking sheet at a short distance from each other, because they will increase even more during baking. After putting the pies on a baking sheet, leave them to lie down for about half an hour and only then send them to the brazier.

Recipes for making pies

If you decide to pamper yourself and your family with baked goods, but do not know where to start, our tips on how to knead the dough into pies correctly will help you!

40 minutes

290 kcal

4.75/5 (4)

Every housewife must try to bake pies at least once in her life. And once she tries, she will definitely love it! After all, this is a unique food that can be served immediately from the oven and cooled down, with a filling or just a delicious bun.

The variety is amazing. And the secret of the pies lies in their simplicity and ease of preparation. Today we will learn how to make instant pie dough.

Learning to distinguish between the types of pies

Despite the abundance of a variety of quick recipes for pie dough, there are certain baking rules. By the method of kneading the dough pies are divided into the following:

Yeast dough pies

Yeast is the basis of any dough, not only for pies. With their help, the dough becomes light and porous, breathable, and airy and light. It rises easily and becomes airy.

Yeast-free dough pies

A good alternative for those looking to move away from standard recipes. quite dense, but at the same time - soft and pleasant. When finished, it can be crumbly and crunchy.

By cooking method distinguish between pies:

Wind instruments-, ruddy, light and melting in the mouth.

Fried yeast pies - crispy, with a golden crust. Most often, salty types of pies are prepared in this way.

Yeast features

Despite the ease of preparation, yeast dough takes some time alone. This is necessary in order for the test, already combined with the yeast, to "fit".

To choose a recipe that is more economical in time, you need to know some differences in the types of yeast:

Fresh or "wet"

This type of yeast is sold in raw briquettes. To work with it, it is enough to dissolve the yeast in water at room temperature.

Dry yeast is also divided into active and instant yeast. Active dry yeast must be soaked in water for some time before working with the dough. But the name of the instant products speaks for itself - it is enough to mix them with liquid. The dry yeast pie dough comes out fast and easy.

For faster results, dry instant yeast is often used.

The simplicity of the recipe for yeast dough for dry yeast pies in the oven

How to make yeast dough for pies? To quickly bake delicious yeast-based pastries, you will need the following ingredients:

Tip: to speed up the process of sculpting pies, prepare the filling in advance - you can start sculpting immediately after kneading the dough.

How to knead yeast dough correctly? Let's get acquainted with this issue as well.

To prepare the dough, pour yeast, sugar and 6 tablespoons of flour into a deep comfortable bowl.
Gradually pouring in the milk, stir the dough with a spoon until the flour lumps disappear.
After reaching the consistency of thick sour cream, the dough is placed for 15 minutes in a warm, dark place to "approach". Usually the size of the dough is increased by 2-3 times.
Beat eggs with a pinch of salt.
Add eggs to the ready-made dough, stirring thoroughly.
Add 3 cups flour and gradually add vegetable oil. Start stirring the dough with a spoon, then knead the dough with your hands.

The finished dough should not be too thin and should not stick to your hands. Put it on a cutting board - you can start sculpting pies! Usually patties are ready after 15 minutes in an oven preheated to 200 degrees Celsius.

Secrets of a good hostess

Despite the more or less standard algorithm of actions during kneading, the dough can behave completely differently in different situations. In order to prevent food in the dough and get delicious pies, you need to know a few simple secrets:

The recipe described above is more suitable for baking pies with salty filling. For sweet pies, add a little more sugar to the dough. But you can't overdo it, otherwise the dough won't rise.

During the first preparation according to this recipe, it is generally better to strictly adhere to the described sequence of actions.

For the dough to turn out the way it should be, all ingredients must be warmed to room temperature. And the milk can be warmed up a little, but not boiled.

For such a recipe for a quick dough for pies in the oven, it is better not to use old yeast - the dough may simply not rise.

For more airiness of the baking, be sure to sift the flour before adding it to the dough.

Beautiful exit

Even simple yeast pies can be made beautiful and appetizing to look at. To achieve a golden crust, brush the backs of the pies with a raw egg, preferably one yolk, before placing them in the oven.

Today we will learn how to prepare a lush yeast dough for pies. In this article, we have collected the most simple and interesting recipes. Yeast dough is perfect for sweet baked goods. Choose, try, experiment, fantasize. Bon Appetit!

Yeast dough with milk

Required Ingredients:

five raw eggs;
half a liter of milk;
a kilogram of wheat flour;
half a glass of vegetable oil;
twenty-five grams of yeast;
sixty grams of butter;
one hundred grams of sugar.

Cooking method:

Pound eggs with sugar, pour hot boiled milk into the mixture.
Stir well and add yeast.
Now add a quarter of the flour, cover with a thick cloth and let sit for thirty minutes.
After that, pour in vegetable oil, add salt.
Add butter and stir.
Pour flour in small portions and stir until you get the desired consistency.
Put the yeast dough on milk in a warm place for an hour and a half. Ready! Now you can use it for its intended purpose.

Yeast dough with kefir

Another popular way. The yeast prepared according to this recipe is fluffy, airy.

Main components:

one glass of kefir;
half a glass of hot water;
one hundred grams of butter;
two tablespoons of sugar;
four glasses of flour;
a couple of raw eggs;
a small spoonful of salt;
two tablespoons of yeast.

Step by step recipe:

Mix kefir with water and vegetable oil.
Mash eggs with sugar, salt.
Combine flour with yeast, pour in kefir mixture in parts.
At the end, pour in the vegetable oil and stir.
Cover the finished yeast dough with a towel.
After sixty minutes, you can bake the pies.

As you can see, the recipe is very simple and does not take much time.

Quick recipe for water dough

It is perfect for novice housewives and those who do not want to spend a lot of time cooking.

Required products:

flour - two glasses;
one large spoonful of yeast;
three hundred milliliters of water;
two large spoons of sugar;
vegetable oil.

Sequence of actions:

Combine three tablespoons of flour, sugar, water and yeast in a bowl.
Stir well and let sit for fifteen minutes.
Add oil and salt.
Pour flour and knead the dough.
Let it sit warm again for twenty minutes.

Sweet yeast dough

It is very simple to prepare it. Delicious sweet pies, buns and cheesecakes are made from this dough.

The ingredients we need:

a kilogram of flour;
half a liter of milk;
two hundred and sixty grams of sugar;
fifty grams of dry yeast;
one hundred grams of margarine.

How to make sweet yeast dough for lush pies:

Melt the margarine, combine it with milk.
We put yeast, sugar, salt.
Mix everything well.
Pour flour into a plate in portions.
Stir each time so that there are no lumps.
Grease a saucepan with butter, put the dough in it, cover with cling film.
After sixty minutes, you can bake sweet pies.

Dough in a bread maker

You will spend about an hour and a half on cooking.

We take:

two hundred and fifty milliliters of milk;
one raw egg;
fifty grams of margarine;
four hundred grams of flour;
a spoonful of sugar;
1.5 tablespoons of yeast;
half a teaspoon of salt.

Cooking method:

Heat the milk and pour it into your "helper" bowl.
Pour melted butter there.
Add egg, sugar, salt, flour and yeast.
Turn on special mode.

Such for pies is lush, tasty, tender. You should definitely try it.

Yeast dough without eggs

It is being prepared very quickly. Lean baked goods can be made from this dough.

Recipe composition:

three hundred milliliters of water;
four hundred and fifty grams of flour;
twenty grams of yeast;
two tablespoons of granulated sugar;
a teaspoon of salt;
eighty milliliters of vegetable oil.

Recipe:

Stir warm water, four tablespoons of flour, sugar and yeast in a bowl.
Leave it on for twenty minutes.
Now add butter, salt and flour.
Knead the dough. Remember that it shouldn't stick to your hands.

Delicious pastries and bon appetit!

Cold immersion yeast dough

Quite an unusual recipe. The dough rises due to the fact that carbon dioxide comes out of it.

Main components:

five hundred grams of flour;
one chicken egg;
twenty grams of yeast;
fifteen grams of sugar;
one hundred grams of margarine;
a pinch of salt.

Yeast dough preparation method:

Mash the yeast and sugar.
Pour in warm milk, add six tablespoons of flour.
Stir well until smooth.
Keep warm for twenty minutes.
Beat the egg with salt.
Add to the mixture, send the pieces of butter there.
Add flour and knead the dough.
Now put it in cold water.
In ten minutes it will pop up, you can get it.
Dry it and let it rest for fifteen minutes.
That's all! The dough is ready to go.

Croissants stuffed with apricot jam

The baked goods are surprisingly tasty and aromatic. Recommended!

Required Ingredients:

three hundred and fifty milliliters of milk;
five hundred grams of flour;
three hundred and fifty grams of butter;
fifty grams of sugar;
fourteen grams of yeast;
two hundred grams of apricot jam.

Cooking method:

Heat the milk.
Dilute yeast in it, add granulated sugar, three hundred and fifty grams of flour and salt.
Cover with plastic wrap, wait ten minutes.
Add the remaining flour and knead the dough.
Cut the frozen butter into pieces.
Put them on a special one, cover with another sheet and roll out with a rolling pin.
Roll out the dough so that you get a rectangle.
Remove paper from oil.
Place on dough, which must be rolled four times.
Refrigerate for sixty minutes.
Roll out the dough, wrap it again and set aside for four hours.
Cut it into triangles and place the filling in the center.
Roll the dough into croissants and leave for an hour to rise.
Bake for twenty minutes at two hundred degrees.

Here is such a delicate pastry. The yeast that we have collected for you easily rises and does not cause much trouble. But the result will please you and your loved ones.

A few words in conclusion

Now you know how to make yeast dough at home. As you can see, this is not difficult. In addition, it will take you about an hour and a half to prepare the dough. But it will be much tastier than the purchased one, and the pastries will turn out to be lush, ruddy and truly homemade. We wish you success and grateful smiles of the household, dear hostesses! Bon Appetit! Delicious pastries for you!