Recipe for making pie dough. How to make delicious fluffy pies. As a conclusion

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Despite the ease of preparation simple baking, yeast requires time and attention. This allows you to make the base - the dough for the pies - as fluffy and tasty as possible. However, not all housewives have the few hours necessary for this. Busy women should try cooking quick dough for baking.

How to make pie dough

To make the base of the pies airy and soft, you should follow a number of rules when kneading the dough:

the flour must be thoroughly sifted so that it is filled with air and acquires additional airiness;
Before kneading, your hands must be treated with vegetable oil, which will help avoid sticking;
the mass should be kneaded evenly, but without making it too kneaded;
all components that you add to the quick pie base should be at approximately the same temperature;
Don’t add a lot of sugar: too much sugar will cause the outside of the pies to burn;
to prepare baked goods in the oven, keep in mind that the base should have a very thick consistency, and for frying in a frying pan it should be more delicate;
To mix the base, you need to use exclusively egg yolks, then the crust will be golden brown and tasty at the same time.

Quick yeast dough for pies in a frying pan

The proposed quick dough recipe is liked by many cooks because it saves time. Also, the baking base comes out fluffy and very soft. Quick pies The following ingredients are mixed in a frying pan:

flour premium– 1 tbsp + 3.5 tbsp;
warm purified water – 200 ml;
sunflower oil – ½ tbsp.;
granulated sugar – 2 tbsp;
instant yeast – 20 g;
salt (to taste).

How to prepare the base for pies:

First of all, dissolve the yeast in warm water, add 3.5 tablespoons of flour, stir and leave the dough to steep for 45-60 minutes.
Carefully pour oil into the dough, add salt and granulated sugar.
Slowly add the rest of the flour to the ingredients and begin kneading the quick pie dough. The base of the dish will be ready when it stops sticking to your palms.
Cover the formed ball with a clean towel (or paper) and put it in a warm place for a couple of hours. During this time, knead the mass 2-3 times. For fried pies You can prepare the filling from onions, herbs and eggs, cabbage, meat, potatoes, any berries, cottage cheese, fruits.

How to knead dough for pies with dry yeast and water

Simple and quick way Making pies means using dry yeast. Lenten dough in water does not require serious effort or a long time to prepare. You can use any products as fillers for oven pies - dried fruits, jam, preserves, fresh or canned cherries, apricots. This base is also suitable for making buns that taste like butter buns. To make sweet baked pies, you will need the following ingredients:

granulated sugar/powdered sugar – 3 tbsp;
flour 1st grade – 1 kg;
fresh dry yeast – 15 g;
fine salt – 1-1.5 tsp;
water (warmed to approximately 50-60 degrees) – 0.5 l;
sunflower/olive oil – 0.1 l.

Step-by-step recipe for quick yeast dough for pies:

Sift the flour and mix it with the yeast.
Pour oil into warm water, add salt/sugar, mix the ingredients with a whisk.
Combine the prepared mixture with flour (about 6 cups), knead the dough thoroughly.

How to prepare dough for pies with milk

This quick pie crust will never end up bland, and if you don't use it all at once, you can refrigerate the rest for a few days. What you need for cooking:

flour – 1000 g;
fresh homemade milk– 0.4 l;
medium eggs – 2 pcs.;
granulated sugar and fine salt - 1 tsp each;
fresh yeast– 10 g;
medium fat butter – 150 g.

Step-by-step recipe for yeast dough for pies:

Warm the milk until warm, add sugar, dry yeast, and then flour. Mix the ingredients and place in a warm place.
Beat the eggs with salt, melt the butter and wait until it cools, add it here. Some people replace butter with margarine, but this is not advisable because the taste of the dish suffers.
Combine the yeast mass with the egg-oil liquid.
Gradually adding flour, knead a soft and dense mass. Let it stand for 1-2 hours and start sculpting.

Dough for pies with kefir

For a yeast-free base, as a rule, a recipe with kefir and soda is used, since these components make the dish soft and fluffy. What ingredients are needed for quick pies:

egg;
kefir 1% – 200 ml;
flour – 300-330 g;
slaked soda – ½ teaspoon;
raw sunflower oil – 1.5 tbsp;
salt, sugar - to taste.

Step by step recipe:

Beat the egg in a deep bowl, add salt/sugar and kefir. Mix the ingredients thoroughly (it is better to first remove them from the refrigerator to allow them to warm up until room temperature). It's better to use a mixer.
Add slaked with vinegar baking soda and begin to slowly add flour.
Knead the dough for at least 10 minutes, first grease your hands and work area with oil. Next, you can start making pies.

Even a novice housewife can handle preparing yeast dough with dry yeast. I’ll tell you how I cook it and share some baking features delicious pies and pies made from such dough.

Instant yeast dough recipe

The recipe uses fast-acting yeast (there is a risk of running into a fake or low-quality product, which is sad), or better yet, instant yeast (I have never seen any counterfeits). They are able to raise any dough and do not give the products a characteristic yeasty smell.

When using instant dry yeast, it is recommended to add it directly to the flour.

Ingredients

4 cups flour
1 tbsp. spoon of dry instant yeast
1 tbsp. spoon of sugar
1 teaspoon salt
1.5 cups warm milk or water
1 sachet (1.5 g) vanillin
2-3 tbsp. spoons vegetable oil

Preparation

Mix flour, yeast, salt and sugar in a bowl.

Pour in warm milk or water.

You can add 1-2 eggs.

Start kneading the dough, at the end of kneading add 2-3 tbsp. spoons of vegetable oil so that the dough does not stick to your hands and dishes.

After kneading, cover the bowl with the dough with a towel or tighten it cling film and put it in a warm place.

After about 1.5-2 hours, the dough should double in size.

You need to crush it and put it on the rise again. This time the dough should rise faster.

Knead the finished dough a little again on a floured table and you can start cutting the products.

Cooking features

When changing the yeast dough recipe, the following happens:

excess water– the dough is poorly formed, the products turn out flat and blurry;
lack of water - the dough does not ferment well, the finished products are hard;
replacing water with milk or cream – finished products have a beautiful appearance, their taste improves;
increase in the amount of fat - the products are more crumbly and tasty and do not go stale for a long time;
excess salt - the dough does not ferment well, the products acquire a salty taste;
insufficient amount of salt - the products turn out vague and tasteless;
large amount of sugar - When baking, the surface of the product is quickly fried, and the middle is baked slowly (in addition, the dough does not ferment well);
not enough sugar - the products turn out pale and not sweet enough;
increase in the number of eggs – the products are more fluffy and tasty;
replacing eggs with egg yolks - the products are more crumbly and have a beautiful yellow color;
increasing the amount of yeast – fermentation accelerates. Too much yeast gives the products an unpleasant yeasty smell.

Proofing

After kneading and during cutting, the dough becomes denser.

To prevent the products from becoming dense, the baking sheets with the divided dough should be placed in a warm, draft-free place and covered with a napkin. Under these conditions, additional fermentation will occur in the dough, which is called proofing. During proofing, the products increase in volume and become fluffy due to the formation of carbon dioxide inside them.

Proofing of small and rich products takes longer than large and less rich products.

If the proofing is insufficient, the products will be small in volume, fluffy, poorly baked, heavy and with cracks.

If the product is over-proofed, it becomes blurry and the crumb has uneven large pores.

You should learn to correctly determine the end of proofing - when you press your finger on the dough, there should be a dent on it.

Lubrication and coating of products

For improvements appearance products, their surface at the end of proofing is greased with egg.

You need to pour the egg into a cup and thoroughly mix the yolk and white with a fork. Then, using a brush or a rolled-up gauze tube, carefully grease the surface, making sure that the dough does not wrinkle and the egg does not spill onto the baking sheet.

To save eggs, you can dilute the lubricant with water or milk, but this will reduce the shine of the product. The best shine is obtained when lubricated only with yolks.

After brushing the dough with egg, sprinkle it with finely chopped nuts or sugar.

Products that are glazed with fondant or sprinkled with fondant after baking powdered sugar, grease not with egg, but with oil. It gives the products a pleasant aroma.

Baking time

The baking time for products made from yeast dough depends on the richness, shape and size of the product. Small, low and low-bread products are baked faster than large, tall and with a lot of baked goods.

Small products (weighing up to 100 g) are baked for 10-15 minutes at a temperature of 200-240 degrees.
Large products (weighing 500-1000 g) - for 20-50 minutes at a temperature of 200-240 degrees.

The readiness of the product is determined by the color of the crust or using an unpainted wooden stick. If a stick, inserted into the product and immediately removed, remains dry and does not stick to it raw dough, this indicates the end of baking.

Hi all. Today we’ll talk about yeast dough, and offer a simple recipe for its preparation. This yeast dough universal, i.e. it is also suitable for sweet pastries(pies with jam, marmalade, fruit pies, cheesecakes), and for non-sweet baked goods (pies with cabbage, potatoes, meat). This dough does not go stale for a long time, it is soft, fluffy and you can even bake pizza with it.

Any yeast is also suitable, you can use both dry and fresh. Any yeast must be stored in the refrigerator, then it will be effective for a very long time.

Be sure to try making yeast dough, even though you haven’t succeeded in making it before, you will definitely succeed. Because pies and pies are always a lifesaver.

To prepare the dough we will need:

0.5 liters of warm liquid
dry yeast 1 sachet per 1 kg of flour or 25-30 g fresh
2 tbsp. l sugar
salt 1 tsp. with a slide
flour 850-1000 gr
vegetable oil 50-100 ml

How to make the most delicious yeast dough

Take a large bowl and pour two glasses of any liquid into it, i.e. milk, sour milk, curdled milk, kefir, fermented baked milk, maybe even sour milk. If there is nothing dairy, then we just do it with warm water. You can also have a mixture of all of the above. The liquid must be warm, but under no circumstances hot.

Place the yeast in warm water and stir until it is completely or almost completely dissolved. Then add two tablespoons of sugar and 1 teaspoon of salt and stir. If there are small lumps of yeast left, it’s okay.

Next we will add flour. The simplest, cheapest flour will do. We sift the flour through a sieve so that it is saturated with air, so that as many air bubbles as possible get into the dough, and it is airy. First, add a couple of glasses of flour and start kneading first with a spoon. It is difficult to say the exact amount of flour; it also depends on the flour itself. Then you'll figure it out. Add a couple more glasses of flour and continue kneading.

We never add eggs. If you need dough for buns, then there are eggs and sour cream.

Never add too much flour at once; it is never too late to add it. If the dough turns out to be too thick, then making it more liquid will be problematic.

At this stage, you can already add a quarter cup of oil. And look, there may still be torment. Don't be afraid to add oil, it won't be felt in the dough. We continue to knead with our hands. The oiled dough does not stick either to your hands or to the walls of the dishes, and kneading it is a pleasure. At this point, the dough becomes elastic and springy, which means that the dough begins to rise and the yeast begins to work. This dough does not need to be made as dense and hard as for dumplings, for example. It should be pleasant to the touch, like elastic young female breasts))).

If the dough sticks to your hands, you can add a spoon or two of flour. But the dough still shouldn't be too thick.

Well, the dough is ready. Leave it in a bowl, cover with a lid or something. Or you can put it in a plastic bag without tying it and leave it in a warm place. The dough will rise in about 1-2 hours, during which time prepare the filling for the pies.

Try, learn and you will definitely succeed.

Like any other dough, you can make dozens of pie dough. different ways and make it yeasty, unleavened, shortbread, rich, flaky, biscuit-like, sweet, salty or neutral. The latter is good because it is suitable for any need: if you need to serve dessert or, conversely, an appetizer. And the filling itself will add sweetness or spiciness to the baked goods.

The five most commonly used ingredients in pie crust recipes are:

If you have already chosen your pie dough recipe, there are no questions - open it and cook for pleasure. Surely many people have heaps of these from their grandmothers and mothers, written down in old notebooks. But if you don’t yet know how to make pie dough, some tips will help you.

Five of the fastest pie dough recipes:

It is better for an inexperienced housewife to start with shortcrust pastry- it is easier to prepare and easy to work with. Don't forget to keep it in the refrigerator for half an hour before cooking.
Roll out this dough neither thin nor thick - optimally 8 mm.
No matter what kind of dough you prepare, make it a rule to always sift it.
If the recipe calls for mixing water with flour, do this: sift the flour into a wide bowl and slowly pour the liquid into it, stirring clockwise with a wooden spatula. When the mass becomes viscous and too dense, use your hands lubricated with vegetable oil.
A spoonful of potato starch added to shortbread or biscuit dough, will add friability to the pies.
Shortbread and biscuit dough cannot be “beaten” - they do not require long kneading, unlike yeast dough.
Choose one pie dough recipe and try to cook it until you are sure that everything works out. If you make a mistake, ask for advice on the forum experienced housewives. Usually, any culinary mistake can be easily corrected without wasting food.

The smell of fresh baked goods can bring all family members to a common table in a matter of minutes. To please your loved ones with it, it is not at all necessary to pore over the dough for several hours. There are several simple recipes for it. They will help you prepare a quick dough for pies with dry yeast, which does not need to stand for a long time.

This recipe can be included in the list of the most economical variations. It will definitely come in handy if there is a minimum amount of food left in the house from which you need to prepare a treat for the whole family. Ingredients: 2 large spoons granulated sugar, 280 ml still purified water, large spoon quick yeast, 2.5 tbsp. light premium flour, small. a spoonful of salt, half a glass of vegetable oil.

In a spacious glass bowl, mix a little flour (about 3 spoons) and all the sand. Bulk components are not filled with cold water. This is where the yeast is poured out.
After kneading, the components are left near the heat source for 12-14 minutes.
After the recommended time has passed, vegetable oil is poured into the mass and the flour immediately begins to pour out. It should be added in minimal portions, after sifting from a high distance.
The dough is again left at the heat source for the same time.
All that remains is to mold the desired pieces, send them to fry or bake.

Using this recipe, you can prepare not only pies, but also a delicious loaf (no worse than store-bought).

Yeast dough with kefir

This is another great one quick recipe. Kefir will make the base for baking more tender and tasty. Slightly sour will also work dairy product. Ingredients: 11 g quick yeast, 1 tbsp. medium fat kefir, half a glass of vegetable oil, 3 tbsp. light wheat flour, 2 small. spoons of sugar and half as much salt.

The first step is to properly prepare the flour. It is sifted from a high distance a couple of times into a wide container through a fine sieve. If you don’t have such a device at hand, a colander with the smallest holes will do.
Quick dry yeast is mixed with the prepared flour.
Separately, kefir is combined with vegetable oil, sweetened and salted.
The liquid and bulk parts are mixed.
After kneading, the mass is left to rise for about 35-45 minutes.
The risen dough should not stick to your fingers. It is kneaded and rolled out without additional flour.

From the resulting mass you can form the basis for baking.

Recipe for quick yeast dough with dry yeast and milk

A mandatory component of such a test will be not only full-fat cow's milk, but also eggs. Therefore, it will not be possible to call the recipe economical. But he will definitely please the hostess with an excellent result. Ingredients: package of quick yeast (10-11 g), 3 pcs. large eggs, 70 ml unrefined butter, 2.5-3 large spoons of granulated sugar (including 2 small spoons for dough), 900-950 g of light wheat flour.

The milk warms up slightly. It should turn out slightly warm so that when you dip your finger into the container you don’t feel the temperature difference.
Sand (sugar) for dough and yeast are diluted in the liquid. The mixture should stand for about a quarter of an hour.
Eggs are beaten into the previously mixed ingredients. The ingredients are salted, sweetened with the remaining sugar and combined
with cold butter, then mix well using a whisk.
Flour is added to the future dough in small parts. When the mass thickens greatly, you can work with it not with a spoon, but with your hands.
All that remains is to get rid of the stickiness of the dough, cover it with a fresh natural towel and leave for 40-50 minutes.

This recipe for quick yeast dough can be slightly modified to suit your taste. For example, adjust sweetness and saltiness.

Cooking quickly with sour cream

The most “fluffy”, tender and airy yeast dough is obtained according to recipes based on sour cream. Below is one of the most successful options. Ingredients: 900-950 g of wheat flour, a large spoon of sand (sugar) 2 pcs. large eggs, 1 tbsp. sour cream and 2 times more filtered water, a large spoon of dry quick yeast, salt on the tip of the spoon.

At first, approximately 2/3 of the total amount of flour stated in the recipe will be used. This part is enriched with oxygen by sifting, after which it is combined with yeast and not cold water (it is enough that the liquid is at room temperature).
The yeast will start working in about 12-15 minutes, so you should leave the mixture to “rest” during this time.
Whole chicken eggs are beaten with sand in a separate bowl. Salt is poured into the already homogeneous and slightly foaming mass and sour cream is laid out. The ingredients are mixed.
When kneading the dough, the remaining flour is gradually sprinkled onto it.
Next, the mass is transferred to a clean saucepan, covered with film and left near the heat source.
All that remains is to knead the already risen dough and start making baked goods.

This base is suitable for both baked and fried pies.

Recipe without eggs

Eggs are not at all an essential component of a delicious pie dough, as many housewives think. Even without this component, the baking base can turn out successful. Ingredients: 2 tbsp. light sifted flour, half a liter of milk or its mixture with non-carbonated purified water, a large spoon of dry quick yeast and 2 times more granulated sugar, half a teaspoon of salt, 60 ml of vegetable oil.

The flour is sifted from a high distance into a large bowl.
Slightly warmed milk or its mixture with water is poured there. The ideal temperature for liquid is 36-38 degrees.
Immediately pour the remaining bulk components into the container. You need to add just a little flour so that the mass is as thick as for baking pancakes. In this form, the dough will “rest” for 17-20 minutes.
Oil is poured into the suitable dough and the remaining flour is poured out.
The dough will rise for a couple of hours under a napkin at room temperature.

If flour products If you plan to bake it in the oven, then the oiled baking sheet will also need to be sprinkled with a little flour.

Choux yeast dough recipe

It is kneading in boiling water that helps the dough rise quickly. Ingredients: 2 tbsp. non-carbonated filtered water, 650-680 g light premium flour, a large spoonful of sugar and quick yeast, small. a spoonful of table salt, 3 large spoons of unrefined sunflower oil.

Half a glass of flour and all other bulk ingredients are combined. They are poured with a glass of warm water and kneaded.
In a separate bowl mix 3 tbsp. spoons of flour and butter. These products are poured into a glass of boiling water.
The resulting mixture is combined with the base prepared in the first step.
All that remains is to add the rest of the flour and knead the dough.

The mixture can be used immediately for molding baked goods.

With dry yeast in a bread machine

Such a device will greatly facilitate the task of the housewife. You don't need to interfere with anything yourself. Ingredients: half a kilo of flour, 230 ml cow's milk, a pinch of rock salt, 2 teaspoons each of sand (sugar) and quick yeast, 65 g butter, 2 pcs. large eggs.

Warmed milk is poured into the bucket of the device and eggs are beaten.
Liquid oil is sent next.
After adding all the bulk components, the “Dough” program starts for 60 minutes.

The device will perform all stages of kneading independently.

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