Yeast dough for pies is delicious. Yeast dough: basic rules. With dry yeast in a bread machine
Today I want to bring to your attention my signature recipe quick yeast dough for pies. I have been using this recipe for more than 15 years, and it has become a favorite among family and friends. I cook from this dough fried pies, but you can also bake it in the oven (I don’t bake in the oven because I don’t like oven pies). The filling can be very varied: potatoes with onions, potatoes with liver, rice with mushrooms, buckwheat with liver, green onions with egg, green onions with egg and rice, stewed cabbage, peas, meat, you can’t list all the fillings. It happens that there is no more filling, but the dough remains, then this dough is perfect for baking bread. By the way, there is a special secret in preparing quick yeast dough, which I will share below. Try it, I think your family will love pies made from this dough!
Ingredients
To prepare quick yeast dough for fried pies you will need:
water - 700 ml;
sugar - 2 tbsp. l.;
dry yeast - 3 tsp;
salt - 1.5 tsp;
vegetable oil- 5 tbsp. l.;
flour - four half-liter jars;
vegetable oil for frying pies (deep frying) - 250-300 ml.
Cooking steps
Pour 200 ml of warm water into a clean 0.5-liter jar, add one tablespoon of sugar and 3 teaspoons of dry yeast, stir the resulting dough. Leave the dough for 5-7 minutes (during this time a “cap” should appear on the surface of the dough) .
Pour the remaining 500 ml of water into a deep bowl, add another tablespoon of sugar, salt, 4 tablespoons of vegetable oil and suitable yeast dough, stir the resulting mixture.
Sift the flour and add to the yeast mixture, stir.
Knead the dough, at the end of kneading add another 1 tablespoon of vegetable oil. The consistency of the dough is soft, not clogged, and easily comes away from your hands.
Take 2-3 liters of cold water into a deep bowl or pan and place the dough in bags into it. Leave it like this for 7-10 minutes - this is our main secret. The dough rises very quickly in water and is filled with air bubbles. After 10 minutes it is completely ready for use. In the usual way, as we know, this will take about 2 hours.
Many bubbles are clearly visible in the bag. Remove the dough from the bags.
Place the dough in a deep bowl, cover it with a towel or cling film so as not to get weathered.
And this is what quick yeast dough for pies looks like when cut.
To form the pies, do not use additional flour. Grease the board and hands with vegetable oil. Take a piece of dough in your left hand and use your right thumb and index finger to pinch off small balls. Roll out each ball with a rolling pin (I usually don’t use a rolling pin, I just press the dough with my palm), place the filling in the center and pinch the dough on top like a dumpling, place it on the board, seam side down.
Quick yeast dough for fried pies is a real lifesaver for any housewife - it’s simple, quick and the result is always excellent.
Well, if there is not enough filling for the pies, and there is still dough, bake some bread or bread buns from it. To do this, form the dough into a product, roll in flour, and place in the mold. Let rise for 10-15 minutes and bake in a preheated oven at 180 degrees for 25-30 minutes (baking time depends on the size of the bread). Cool the finished bread on a wire rack. 
Delicious and pleasant moments!
Unleavened yeast dough.
A straight dough is prepared when we add a little baking to the dough: butter, eggs. We knead this dough immediately, in one step.
Dissolve the yeast in warm milk or water (temperature 35-37°C) and stir until the yeast is completely dissolved in the water.
Add the egg, sugar, salt, gradually add flour and knead the dough (it is better to first grind the egg with salt and sugar, and then add it to the dough).
At the end of kneading, add melted and cooled butter and vegetable oil and knead until the dough stops sticking to the bowl and hands (the dough should not be stiff).
Grease the finished dough with vegetable oil, place in a large bowl, cover with a napkin or towel and place in a warm place.
When the dough rises, knead it and let it rise again. After which you can start baking.
Sweet yeast sponge dough.
Sponge dough is prepared when you need to add more baking - butter, eggs, sugar, for example, for sweet pies, buns, etc.
Examination yeast quality.
Pour 50 ml of warm milk (35-37°C) into a small deep bowl, add 1 tablespoon of sugar and stir.
Crumble the yeast into the milk and stir until the yeast dissolves (it’s convenient to stir with your fingers or a wooden spoon).
Place the yeast mixture in a warm place for 10-20 minutes. The yeast should foam and rise like a cap.
Preparation sponge.
Sift flour (150-200 g) into a large bowl, pour in the remaining milk (400-450 ml) and mix - the dough should look like pancakes.
Stir the foamed yeast with a fork or small whisk and pour into the milk-flour mixture.
Mix well and put the dough in a warm place for 40-60 minutes.
During this time, the dough should double in volume, “shrink” and begin to fall off.
As soon as the dough begins to fall off, it is ready.
Prepare baked goods.
In a separate bowl, beat the eggs well with sugar and salt (you can also add for flavor vanilla sugar, vanilla, saffron and other additives).
Melt the butter and cool until room temperature(so as not to burn the yeast).
Add crushed eggs to the prepared dough and mix.
Gradually adding flour in small portions, knead a soft, elastic dough.
While kneading the dough, grease your hands and table alternately with melted butter and vegetable oil.
Kneading the dough is one of the main points when kneading yeast dough. The dough loves to be kneaded by hand for a long time. Knead the dough, preferably for at least 20 minutes.
Then put it back in the dish, cover with a napkin or towel and place in a warm place to rise for 1.5-2 hours.
During this time, the dough will increase in volume by 2-3 times.
This article is dedicated to those who love to cook delicious pies, so to speak, “from scratch”. It is they, the hardworking bees, who like to sow flour, heat milk and knead dough. Our site has selected for you, dear chefs, the best, simplest and fastest recipes with which you can prepare excellent dough for pies.
In order for the pie dough to turn out successful, do not forget about several rules:
- All products for the test must be at the same temperature. Eggs and butter must be put out of the refrigerator on the kitchen table in advance;
- Butter It is advisable to soften it only, not melt it. Melted butter makes the dough tough;
- Always sift your flour! This procedure will take an extra five minutes, but the dough for the pies will be fluffy and airy;
- When kneading, pour the liquid into the flour, and not vice versa;
- When preparing dough with kefir, soda is added to loosen it. It is better to dilute it in water rather than pour it dry. Never use baking soda lemon juice or vinegar, the whole point of adding soda evaporates along with carbon dioxide;
- You need to knead the dough on a table greased with vegetable oil. You can also grease your hands with oil so that the dough does not stick to them;
- To make the pies softer, add a spoonful of starch to the flour;
- The dough for baked pies is kneaded a little more tightly than for fried pies.
We have several for you interesting recipes dough for pies. Choose the filling yourself, because you can wrap almost anything in the dough!
Dough for pies with dry yeast “Five-minute”
Ingredients:
4 stacks flour,
2 tbsp. Sahara,
½ tsp. salt,
2 tbsp. vegetable oil,
500 ml milk,
1 packet of dry yeast.
Preparation:
Mix all ingredients, place in a plastic bag and refrigerate for 2 hours. In general, that's all. After the allotted time, the dough must be removed from the refrigerator, lightly kneaded and cut into pies with any filling. Bake as usual.
The following recipe allows you to get especially soft dough. It's all about the potato broth.
Yeast dough with potato broth
Ingredients:
1 stack potato broth,
1 packet of dry yeast,
1 tbsp. Sahara,
1 tbsp. mayonnaise,
3 tbsp. vegetable oil,
400-450 g flour.
Preparation:
This test will take a little longer, but the results are worth it! The pies turn out fluffy and soft and remain that way the next day. There is no need to add salt to the dough, since the broth is already salty. Dissolve sugar and yeast in 100 ml of warm potato broth, stir and leave for 15 minutes until the dough bubbles. Add the remaining ingredients, gradually stir in the flour and knead the dough. Roll the dough into a ball, cover with a bowl and leave to rise for an hour. Divide the dough into pieces, make pies and fry them in well-heated vegetable oil over medium heat.
Place the finished pies on paper towels to absorb excess oil.
Yeast dough on kefir
Ingredients:
200 ml kefir,
100 ml vegetable oil,
1 tbsp. Sahara,
1 tsp salt,
1 packet of dry yeast,
1.5 stack. flour.
Preparation:
Dissolve the yeast in warm water and let it sit in a warm place for the yeast to “wake up”. Add all ingredients except flour, mix. Gradually add flour, knead the dough, let it rise for an hour and start making pies.
The pies should be baked in the oven at medium heat so that the dough does not become dry. If such an embarrassment does occur, place all the pies in a pan and cover with a damp towel. And the burnt bottom can be wiped off with a grater.
Yeast-free dough for pies
Ingredients:
500 g flour,
200 g butter,
100 ml milk (kefir, fermented baked milk),
1 tbsp. Sahara,
½ tsp. salt.
Preparation:
Sift the flour, pour it onto the table in a heap, make a depression and pour the liquid into it. Add salt and sugar and knead the dough. Place in the refrigerator for 20 minutes. Pies made from this type of dough can be baked and fried.
Filling for pies from quick test should be half-cooked or fully prepared, since such pies bake very quickly.
Sour cream dough for pies
Ingredients:
400 ml sour cream,
800 g flour,
3 eggs
1/3 cup water,
1 packet of dry yeast,
3 tbsp. Sahara,
a pinch of salt.
Preparation:
Mix water with yeast and leave to rise for about 15 minutes. Beat eggs with sugar and mix with sour cream. Combine the dough and sour cream mixture, gradually add flour and knead into a soft dough. Leave the dough in a warm place for an hour until it rises well.
Before putting the pies in the oven, let them sit on a baking sheet on the counter for a few minutes. Let them come. Then place the baking sheet in the oven, and when the pies are almost ready, brush their surface with an egg scrambled with milk.
Sour cream dough without yeast
Ingredients:
1 stack sour cream,
2 stacks flour,
100 ml milk,
50 g melted margarine,
2 tbsp. with a pile of sugar,
1 tsp salt,
1 tsp soda,
1 egg.
Preparation:
Dissolve salt and sugar in warm milk. Mix sour cream with egg, melted margarine, then pour in milk. Mix flour with soda and gradually add to sour cream mixture. After kneading the dough, immediately begin preparing the pies.
Interesting tip: if you add not whole eggs, but only yolks, to the dough, it will be much fluffier.
Kefir dough in five minutes
Ingredients:
200 ml kefir,
2 eggs
1 stack flour,
1 tsp soda,
½ tsp. salt.
Preparation:
Mix flour with soda and salt. Combine kefir with eggs. Mix dry and liquid ingredients and knead the dough. There is absolutely no fat in this type of dough. The filling for pies made from this dough should not be too wet.
Pie dough with mayonnaise
Ingredients:
150 ml mayonnaise,
1 tbsp. Sahara,
½ tsp. salt,
25 g fresh compressed yeast,
1 stack water,
3.5-4 cups. flour.
Preparation:
Dissolve yeast in warm water, add salt, sugar and mayonnaise. Gradually add flour and knead into an elastic dough. Leave to rise for an hour and a half, knead and start making pies with any filling.
And for real virtuosos, we have prepared a wonderful recipe for choux yeast dough. Pies made from this dough are guaranteed to be fluffy.
Choux yeast dough for pies
Ingredients:
For the custard part:
3 tbsp. flour,
3 tbsp. vegetable oil,
1 tbsp. Sahara,
1 tsp salt,
1 stack boiling water
For the yeast part:
500 g flour,
1 stack warm water,
50 g fresh yeast.
Preparation:
Combine flour, vegetable oil, sugar and salt from the first list of products, mix well and brew with a glass of boiling water, without ceasing to stir. You can use a mixer. When the dough has cooled to the temperature of fresh milk, add water and yeast to the mixture and gradually knead the dough, gradually adding flour. Immediately cut the dough into pies, let them rise and fry in hot vegetable oil.
May you have the best delicious dough for pies, and your household will remain full and satisfied.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
The pies are prepared in several ways: in a frying pan in a large amount of oil and in the oven on a parchment-lined baking sheet. The first one is quite unpretentious - it uses any dough of the chef’s choice: unleavened, rich, simple or complex. For the second requirement, it is a little higher - the dough for pies must be able to bake well, not turn into rubber, and be soft and airy. Ideal options: yeast or puff pastry.
The five most commonly used ingredients in pie dough recipes are:
How to make dough for pies for a frying pan?
It is better to prepare good dough for fried pies using kefir without yeast. It is pliable, works well, and does not need time to rise. And you can knead it in a matter of minutes. The products are simple and affordable, you don’t even have to run to the store for them: flour, kefir, soda and vegetable oil. Salt and/or sugar are added to the cook's taste. After kneading, we will obtain a soft, elastic dough for pies (recipes on the website in this section). It rolls out and molds perfectly, does not fall apart, and keeps its shape. As for the taste - try it yourself and see for yourself! This goes for any baked goods, including pizza, pies, and flatbreads. It is no coincidence that it is called an analogue of yeast.
How to knead dough for pies in the oven?
Any pie dough recipe that contains yeast is suitable for this case. But it is better to limit yourself to a minimum of products, giving up excessively rich foods. After all, in this baking, the main thing is not the dough, but the filling. Ingredients: flour, water (any liquid of your choice), vegetable oil, yeast. Salt and sugar, as in the example above, are of your choice and taste.
Five of the fastest pie dough recipes:
An excellent option is puff pastry without yeast. The pies made like this come out amazingly delicious. The filling can be anything: sweet or savory. It bakes in minutes, suitable for both children and adults, for breakfast and dinner, for quick snacks at work and on the road. For information on how to prepare pie dough in this way, see this section.
To keep the calories in this dish to a minimum, it's a good idea to stick to where the pie crust recipe calls for plain water.
Hi all. Today we'll talk about yeast dough, and offer a simple recipe for its preparation. This yeast dough is 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.
