How to cook fluffy yeast dough for pies. Dough for pies - very tasty recipes for yeast dough for pies. Kefir dough recipes for a quick hand

Buns and buns will not leave anyone indifferent. Freshly baked lush dough is pleasant to eat, and it is not able to get bored. Bread is the most important element of the cuisine of any nation, and its rich variety is in demand for breakfast and afternoon tea all over the world.

Yeast dough for pies can be prepared by any housewife if she strictly follows the step-by-step recipe. The process will take several hours, but soft rolls with sugar, cheesecakes and pies with all kinds of fillings will rise and bake in the oven. Ruddy pastries, laid out on a dish, cause an appetite and a desire to immediately bite off a piece of a soft pie.

Some nutritionists do not recommend eating pancakes and buns on an empty stomach. yeast dough believing that it can cause irritation of the walls of the stomach. This is a controversial statement. Russians, as well as Europeans and Americans, eat similar foods for breakfast throughout their lives and do not complain about digestion.

Yeast dough for pies comes out soft and airy. Of course, it will take time to prepare the dough and then bake the buns, but this difficulty can also be solved. If you cook pies in the evening, and in the morning, slightly moistening, put on 1-2 minutes. in the oven, they will become tender again.

The second option is to knead the dough in the evening in a non-dough way, adding yeast to cold milk. Having mixed all the components at once, the dough is placed overnight not far from the battery, where in 8-10 hours it will fit and be ready for sculpting kulebyaks and donuts.

Considering that pies should be in the oven for 30-40 minutes, baking pies will not take more than an hour.

Yeast dough for pies - the best options

The recipe for yeast dough for pies allows it to be prepared on a dough or in a non-dough way. In the first version, the yeast is diluted in warm milk and is first suitable without the addition of other ingredients. The dough mixed in this way becomes very soft and airy during baking.

If you want to speed up the preparation of baking, you can use the non-dough method by dissolving the yeast in warm milk and immediately pouring sugar, flour into the pan and breaking the eggs.

Such a dough will be denser and more elastic. It is suitable for 1.5-2 hours, after which it is time to start making pies. In addition to milk, the dough is kneaded with water or kefir, more often it is made rich, but a lean recipe is also allowed.

The milk dough recipe loved by grandmothers is usually inherited in the family with notes and adjustments. Surprisingly, the quality of wheat flour has great value not only for the taste of finished baking, but also for the growth of the dough.

Bad flour will not allow the dough to become fluffy, despite fresh yeast and the addition of baking (sugar and eggs).

Previously, they did not like to use dry yeast, so for the classic version it is better to take a small package of fresh ones.

Compound:

600 g wheat flour;
200 ml of milk;
3 eggs;
100 g butter;
20 g of pressed yeast;
4 tbsp granulated sugar for pies with sweet filling;
2 tbsp granulated sugar for pie or pies.
½ tsp salt.

This is the order of preparation.

Warm 2/3 of the milk to room temperature and dilute the yeast in it. Add 1 tbsp. sugar, sift so much flour so that the dough resembles pancake dough in consistency, then cover with a towel and put in a warm place for 1.5-2 hours.
After the dough rises and falls, add the beaten eggs, salt, softened butter, the rest of the sugar and flour to it.
Knead the dough and put it near the battery or not far from the stove. After 30-40 min. knead it and after another 30 minutes. start making pies.

On kefir

The dough based on fermented milk products has a special taste that many people really like. In addition, such a dough goes well with curd filling and does not get stale for a long time.

Compound:

700 g wheat flour;
250 ml of kefir 2.5% fat;
3 tbsp vegetable oil;
25 g of pressed yeast;
1 tbsp granulated sugar;
½ tsp salt.

This is the order of preparation.

Warm yogurt to room temperature, put yeast in it and pour 250 g of sifted flour and half the sugar.
Let the dough stand in a warm place for 20-30 minutes, then add all the flour, mixed with sugar and salt, and pour in the vegetable oil. After kneading, cover with a towel and place near the battery or not far from the stove.

Homemade bread is baked from yeast dough in water. It is also suitable for kulebyaki or kurnik.

Compound:

400 g wheat flour;
200 ml of water;
1 egg;
12 g of pressed yeast;
1.5 tbsp granulated sugar;
1/3 tsp salt.

This is the order of preparation.

Warm water to room temperature and pour into a bowl. Dissolve sugar, salt and yeast in it, add 1/3 flour. Cover the dough with a towel and put it near the battery or not far from the stove.
After 30 min. put a beaten egg in the dough and another third of the flour. Cover again with a towel and keep warm.
After another half an hour, pour the rest of the flour into the dough, mix thoroughly and after 20-30 minutes. start baking bread.

without eggs

It happens that there are no eggs in the house or they cause allergies in one of the relatives. The recipe for dough for pies without eggs will allow you to cook no less tasty pies than in the classic version.

Compound:

600 g wheat flour;
300 ml of milk;
20 g of pressed yeast;
2 tbsp granulated sugar;
3 tbsp vegetable oil;
½ tsp salt.

The order of preparation is as follows.

Heat milk, dissolve yeast in it. After 20-30 min. add 100 g flour, sugar and salt and mix thoroughly.
Gradually pour all the sifted flour into the dough, add vegetable oil.
After mixing, cover the pan with a towel and put it near the battery or not far from the stove for 1-1.5 hours.

Butter dough is very tasty even without filling, but it should be noted that it is difficult for yeast to rise when in large numbers butter, sugar and eggs.

This type of dough is necessarily prepared on a dough to make it fluffy and airy.

Compound:

600 g wheat flour;
250 ml of milk;
2 eggs;
60 g butter;
20 g of pressed yeast;
5 tbsp granulated sugar;
½ tsp salt;
a pinch of vanilla.

The order of preparation looks like this.

Warm the milk to room temperature, dissolve the yeast in it, add vanilla, sugar and 250 g of flour. Cover with a towel and place near the battery or not far from the stove.
Break the eggs into a bowl, separate one yolk and put it in a cup.
Add salt to the eggs beaten with a whisk and pour them into the dough after 30-40 minutes. after its preparation. Also sift some more flour, put a soft butter and put in a warm place.
After an hour, pour all the flour into the dough, knead it with your hands on a floured table and cover with a towel. In half an hour it will be ready.
Grease the top of the buns and pies before sending the baking sheet to the oven with whipped yolk.

On potato broth

The ideal filling for pies made from potato broth dough is potatoes mixed with onions.

Compound:

1 kg of potatoes;
800 g wheat flour;
500 ml of potato broth;
3 tbsp vegetable oil;
12 g dry yeast;
2 tbsp granulated sugar;
2 small onions;
1 tsp salt.

The order of preparation looks like this.

Wash potatoes, peel and boil in water with ½ tsp. salt.
Drain the broth into a bowl, and crush the potatoes and add the chopped onion fried in vegetable oil to it.
Mix flour with dry yeast.
In a warm broth, add sugar, the remains of vegetable oil and half a teaspoon of salt. When it cools down to room temperature, pour out the flour, stir and put it near the battery or not far from the stove, covered with a towel.
After 1-1.5 hours, divide the finished dough into pieces, add the filling and mold the pies.

Filling options for pies

In Russian cuisine, pies are baked with a wide variety of fillings:

kurniki- with chicken meat and potatoes;
kulebyaki- with cabbage and egg;
cheesecakes- with cottage cheese;
pies- with meat, fish or cabbage.

Open pies, decorated with dough braids on top, are stuffed with jam, fresh berries and fruits, or cabbage fried with a boiled egg. Closed pies are often served at the table, which everyone can take from the dish and put on their plate. They are more convenient, since the filling will not spill out of them.

Cottage cheese for cheesecakes is rubbed with egg and granulated sugar. It must turn into a curd paste so that it remains tender when baked.

Boiled meat with fried onions is scrolled through a meat grinder. Often, for softness, chopped boiled egg and a little strong broth are added to it.

The fish fillet is also boiled, and then kneaded and mixed with sautéed onions and salt.

Other well-known fillings - with mushrooms, potatoes and fresh berries - are easy to prepare, as they require a minimum number of additives. Usually for unsweetened fillers - potatoes, cabbage, mushrooms and meat - fried onions and salt are enough, and berries and pieces of fruit are sprinkled with sugar.

Secrets of fluffy yeast dough

Yeast grows faster if granulated sugar is added to the dough. He is a real "fuel" for them. You can not put more yeast than indicated in the recipe. Opara with them will come up faster, but the dough will have an unpleasant aftertaste.

If instead of 2 eggs you put 3 yolks in the dough, it will become more crumbly, and when you pour in a few tablespoons of vegetable oil, it will stop sticking to your hands, and the bottom of the pies in the oven will not burn. The less the finished dough has to be rolled in flour, filling with filling, the softer it will be in finished form.

Dough or dough should not be left in a draft. It will not only slow down the growth of yeast, but can even kill them altogether. In this case, the brew will have to be reinstalled. Yeast dough for pies is very capricious. It requires slow and careful step-by-step preparation.

Fashioned pies should be smeared on top with whipped yolk so that a golden crust forms on them.

Conclusion

Baking is so popular and loved that in many offices and educational institutions pie machines are installed. They resemble standard water and snack vending machines, but are only filled with baked goods. They often line up with people who want to enjoy fresh pies.

Store-bought pastries will not replace homemade ones, for which the best ingredients are selected and the dough is made as rich as possible. At first, it seems that it is impossible to eat several dozen buns, even inviting guests, but experience shows that this is quite possible.

Baking will be delicious the next day. It should be removed in a large saucepan, cover with a lid and refrigerate. Reheated pies are no less appetizing and tender.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

Pies, pies, rich pastries, loaves of bread are traditional dishes Russian cuisine, which every housewife used to be able to cook. In Russia, a variety of pastries are held in high esteem. Open and closed yeast pies, all kinds of pies, buns, shanezhki, cheesecakes, pies and kulebyaki. Not so long ago, pizza was added to this list, which can also be cooked on yeast dough.

In addition to the daily menu, pies were included in the list festive dishes and had a sacred meaning. For example, a wedding chicken was traditionally served at a wedding, and a loaf was also baked to receive dear guests. Everyone knows the folk custom to meet dear guests with bread and salt. The birth of a new family member was celebrated with the so-called Babkin's pies. These are buns, bagels, pretzels and other pastries that were treated to all the neighbors.

Make dough with yeast or buy ready-made? Everyone decides for himself. You can, of course, buy ready-made. However, every self-respecting housewife at least once tried to make yeast dough herself. There are now raw and dry, fast-acting yeasts and various kitchen utensils for making simple and delicious baked goods.

On water or milk, on kefir or on sour cream, on dry or raw yeast, you still need to know how to make yeast dough. I have already written about cooking. In this article, I describe in detail how to make dough on dough from flour, water and yeast, as well as in a non-dough way. Consider also how to choose the right products.

The preparation of yeast dough has many nuances, so high skill can only be achieved with considerable experience. Some young housewives do not dare to mess with yeast dough, and in vain. Of course, it requires some skill. But after trying once or twice, you will be able to comprehend all the subtleties that allow you to make a tender, soft, very tasty dough.

The hut is not red in the corners, but red in the pies.

Your hut will be red with a variety of pies - with potatoes, with meat, with fish and cabbage. Or sweet with apples, jam, jam or cottage cheese. And each pie with a new filling will be perceived as a new dish. You will be known as a noble culinary specialist and will regularly pamper your family with delicious pastries.

16 secrets of fluffy yeast dough

Before proceeding with the preparation of the dough, it is necessary to evaluate all the nuances, the implementation of which guarantees an optimal result.

Yeast can be both dry and raw, pressed. But in any case, they must be fresh and of high quality. All failures in the preparation of yeast dough most often occur precisely because of low-quality yeast.
The temperature of water or milk for breeding yeast should be between 28-36 degrees. Otherwise, the fungi will simply die or never become active.
An important secret of the airy, fluffy dough is the equally warm temperature of all the ingredients being mixed. That is why it is necessary to first get milk and eggs out of the refrigerator so that everything warms up to room temperature.
The kneading process does not tolerate fuss, drafts and other facts that can spoil the whole result.
Before adding flour to milk, it is necessary to sift it. So it is enriched with oxygen, which makes the dough more magnificent.
To make the yeast dough more elastic and tender, it is worth adding a small amount of vegetable oil to it.
To get fluffy pies in the process of raising the dough, you need to make several punches. It is not necessary to close the pan with a lid, otherwise the dough will suffocate, it is enough to cover the container with a towel.
The contact of yeast and fats is unacceptable, which inevitably causes a decrease in the activity of fungi. Therefore, add oil after the dough has risen.
The kneading bowl should not be too wide, otherwise the dough does not rise well, just flattened along the bottom.
When proofing, the pan should be in a warm place. If the batteries are no longer working in the house, then you can put the container in a bowl of warm water.
It is necessary to knead the dough for at least 10-15 minutes - this has a positive effect on the activity of the yeast.
You do not need to add a lot of flour to the dough, hammering it, because it does not rise well, and the pastry turns out to be tough.
You should also not keep it warm, otherwise the cake will be sour. It rose, kneaded twice and on the third rise it is already possible to start cooking products.
Modern housewives can store yeast dough in the freezer - it will not deteriorate from this. After defrosting, it will rise like fresh.
Having formed buns or pies, it is necessary to leave the products for proofing for 15-20 minutes, only after that you can send the baking sheet to the oven.
The baking temperature is directly related to the sweetness. Butter dough is baked at a temperature of 180-200 degrees Celsius, while lean dough requires more high temperature, up to 240 degrees.

Sweet dough for pies and buns on sour cream

Baking according to this recipe is soft and fluffy. Knead with premium flour with good gluten.

Flour for sweet products must be of impeccable quality, only in this case the pastry will turn out perfect.

Make even baked pies with a sweet filling from it, even buns with raisins. Cheesecakes with cottage cheese are also good from it. They will be tasty and soft. You can bake the product in the oven or in a slow cooker.

What you need:

Cooking:

First you need to wake up the pressed yeast. You will need a spoonful of sugar, warm milk and the yeast itself, which we mix in a container and leave for 15 minutes.

Add the sifted wheat flour to the resulting mixture. It must be added in small portions, carefully. Now you can add salt. I mix everything step by step until smooth. This method avoids lumps. When the dough is thick enough, leave the whisk and knead with your hands.

Now he needs to be allowed to rest, and so that the surface does not wind, I cover the bowl with a napkin. After 15 min. you need to add vegetable oil heated to room temperature. And knead again with your hands for 10 minutes.

Cover the container with cling film and leave in a warm place for an hour. During this time, the volume will increase by 2 times.

Sprinkle the table with flour and put the risen dough on it. It is necessary to carefully flatten it into a rectangle with your hands.

I fold the finished layer into a flat roll, which, in turn, also folds into a flat roll, but already across.

Place the roll on a floured table and cover with a bowl. I leave it for 20 minutes. I repeat the manipulations with the dough and again let it rest for 20 minutes.

After that, lush, rich yeast dough is ready for making pies and buns.

Many recall their childhood, which fell on the days of the Soviet Union. Surely, many people remember the most delicious yeast-baked pastries, all kinds of buns, pretzels or donuts, wickerwork, gingerbread, sour cream, etc.

Unified Soviet baking guaranteed the expected taste and high quality of baking. At the same time, it was the same in any store across the country. If you want to revive the taste of Soviet childhood in your kitchen, then prepare yeast dough in accordance with GOST. An excellent ratio of up to grams of verified products guarantees a successful result.

The video from the Eda TV channel shows in detail how to make a dough so that the dough is soft and fluffy like fluff.

For pizza at home

If earlier pizza was an exotic and foreign dish, now it has firmly entered the daily menu. Therefore, it is worth pampering yourself and your family with delicious homemade pizza on a day off, the more it is prepared quite simply.

The best and useful fast food is made only at home.

Of the many options for the test, it is worth choosing yeast. Despite the length of the preparation steps for such a test, the process is not difficult. Even a teenager can get it. Follow the directions in the recipe and you'll be fine.

What you need:

Cooking:

First you need to mix sugar, dry yeast and water. After 10 minutes in warm water, dry yeast comes to life and begins to bubble.

And immediately you need to add salt, butter and sifted flour to the bowl with yeast. I knead all the ingredients until an elastic dough is obtained. The process continues until it stops sticking to the hands.

The bowl must be covered with cling film or a towel and left for 35 minutes. During this time, the dough will rise and rise a little.

Here it is, ready to bake pizza. Soft, tender, elastic, the dough rolls out perfectly and rises during baking, providing a soft, fluffy and at the same time quite thin cake.

Yeast pies on kefir

Delicate, mouth-watering pies baked in the oven. We are always glad to see them. Whether it's a homemade breakfast, lunch or a picnic outside the city. Therefore, every housewife should learn how to prepare a simple yeast dough on kefir for pies.

The dough is extremely easy to prepare, neutral in taste and can be combined with both sweet and salty fillings. Such pies are soft, tasty and retain their taste for a long time and do not get stale.

What you need:

Cooking:

To begin with, I sift the flour and add a bag of instant, dry yeast to it.

Remember that all foods must be at room temperature.

After that, you need to mix kefir and vegetable oil. The mixture is heated to a temperature of about 38 degrees. Add salt and sugar to it, mix until smooth. After that, it remains to mix the dry and wet ingredients to obtain a dough.

I knead first with a spoon, and then I start kneading with my hands. The resulting soft, elastic ball must be laid out on a floured surface and kneaded for 8-10 minutes.

I leave the finished dough at room temperature for half an hour for proofing. In order not to wind, I cover it with a towel. The towel will not become an obstacle to natural moisture and air exchange.

After half an hour, you need to knead the dough and leave for another half an hour for the next rise. When it rises well again, I crush it again.

Now you can divide into portioned pieces. From the dough prepared from these components, you get 12 pies weighing about 70 grams.

We make pies in the following way. We roll a piece of dough into a ball, and then gently knead it into a cake up to 0.5 cm thick. For this, a rolling pin is used. After we put the filling on the blanks and pinch the edges, giving the pie the desired shape.

Line a baking sheet with parchment paper and lay out the pies.

Products should be laid with the seam down, so appearance will be the most beautiful and the filling will not spread.

I cover the baking sheet with a towel for 15 minutes for proofing. During this time, the pies will acquire a magnificent, expected shape.

Before sending to the oven, I grease each cake with yolk. When baking, the yolk will turn into a delicious glossy crust. Such pies are baked for 15-20 minutes at temperatures up to 200 degrees. Depending on the characteristics of the oven, it is difficult to predict the exact time for baking, so you should focus on the appearance of finished products.

Homemade bread from Yulia Vysotskaya

I couldn't miss this video from Yulia Vysotskaya. I decided to insert it into this article, because I myself also bake a loaf in the oven when I have time. I don't want a bread maker. I love when bread dough is kneaded by hand. As they say, with love.

This concludes my article on yeast dough. See you in the next recipes. Thanks to everyone who cooked with me today!

Many hostesses are afraid of pies and buns because of the uncertainty that they will be able to knead the right and airy dough. I offer you recipes that I use myself, and they have never let me down. I will also tell you in detail how to make airy and tasty yeast dough for all kinds of pies, pies, buns and other pastries.

Yeast dough for puffy pies with milk

Kitchenware: a bowl; whisk or spoon; sieve; saucepan or small saucepan; towel or cling film.

Ingredients

Step by step cooking

This recipe is suitable for making quick dough for pies with dry and live yeast.

The dough is ready!

video recipe

The recipe on the video reveals all the nuances of making dough with yeast and milk for all kinds of pastries, which remain soft and fluffy for a long time.

Recipe for a quick yeast dough for pies on the water

Servings: 18-20 pieces.
Cooking time: 50 minutes.
Kitchenware: a bowl; whisk; sieve; saucepan or small saucepan; plastic bag.

Ingredients

Step by step cooking

video recipe

See the unusual preparation of yeast dough in the video recipe.

Lush yeast dough for pies on kefir

Servings: 18-20 pieces.
Cooking time: 2 hours 30 minutes.
Kitchenware: a bowl; whisk and spoon; sieve; saucepan or small saucepan; cling film or a clean towel.

Ingredients

Step by step cooking

From such a test, incredible

Good afternoon. This note is for those who want to learn how to make delicious and fluffy yeast dough for pies. It is no secret that many housewives do not like to mess with him and prefer to cookbecause it is much easier. But I believe that it is justified to cook without yeast only when there is a shortage of time, for example, when guests unexpectedly came or the kids demanded pies "right here and now."

If you already know in the morning that you will cook pies for lunch, then it is better to spend some time preparing and waiting for the dough to rise.

I think that you will not argue that the most tender and fluffy pies, such as those of your beloved grandmothers, can be baked or fried only from yeast dough.

And if you haven’t done it before just because of the fear that you won’t succeed, then you stumbled upon this article very well. In it, we will consider all the stages step by step and with a photo, so that you understand that you are doing everything right.

Before we begin, I will outline the main difference between frying and baking dough.

The dough for baked pies should be rich, that is, it should contain more fat (butter) and eggs. Fried pies can be prepared from water dough, they can be made without eggs and with vegetable (sunflower) oil

Of course, no one will forbid you to cook lean pies on water in the oven, but the result will most likely not please you.

How to cook dough for pies for frying in a pan

In addition to the difference in ingredients, there are also less noticeable, but very important points. For example, the dough for frying does not need to be allowed to part. When the pies are molded, they can be fried immediately. And for pies that will be baked in the oven, after sculpting, you need to give time for the dough to “fluff up”.

So let's divide the article into two parts: one will be about the dough for frying, and the other about baking. I think it will be more convenient

Recipe for fluffy yeast dough in milk

Milk dough is a very popular way of making dough. Its plus is that milk can be used not only fresh, but also sour. And many people think that sour is tastier. The main thing is not to confuse sour milk with rotten.

Ingredients:

0.5 l warm milk
50 g live yeast
1-2 eggs
3 tsp Sahara
1 tsp salt
2 tbsp vegetable oil + 1st.l. at the end of the batch
0.8-1 kg flour

Cooking:

1. We start with the "awakening" of the yeast.

Yeast is a bacteria that is activated in a nutrient medium. And for their activation there is nothing better than sugar (glucose)

So, in a bowl with live yeast, put 1 tbsp. sugar and two tablespoons of warm milk. Thoroughly knead and stir the mixture with a fork until smooth and remove it in a warm place for 10 minutes.

2. Break the eggs into a deep bowl, add 2 tablespoons of sugar, 2 tablespoons of vegetable oil, beat lightly and add half of the cooked sifted flour. At the end, pour in the risen yeast.

3. Mix everything thoroughly with a whisk and, continuing to mix, gradually add the remaining portion of the pre-sifted flour. Add it until the dough is mixed into a lump.

After that, it is no longer necessary to add it so as not to "score". The dough must remain soft.

4. Sprinkle the table with flour, put the resulting dough on it and begin to knead it with your hands. Knead the dough until it stops sticking to your hands and becomes smooth. Depending on skills, this will take 10 to 20 minutes.

5. After that, add literally 1 tablespoon of oil to the dough and knead the dough again until the oil is completely mixed for 5-10 minutes.

Yeast dough loves the warmth of the hands, as the yeast is more active in a warm environment. It turns out that the longer you knead, the better the result.

6. Put the finished dough in a deep bowl lightly sprinkled with flour (so that it does not stick to the walls), cover with a dry, clean towel and put it in a warm place for 40 minutes.

During this time, it will increase in volume by 3 times.

7. Now you need to knead the dough well (that is, try to knead it to its original size), and then cover again and let it rest for another 20 minutes. After that, you can start frying the pies.

Tip: Rest dough does not need to be re-kneaded. It must be greased with vegetable oil (so that the remaining flour from the powder does not burn when frying), and, pinching off small pieces, form the dough with your hands, and not roll it out with a rolling pin. If you follow this advice, the pies will definitely turn out very magnificent.

Recipe for dry yeast in water

The advantage of frying dough, as I said, is that you can cook lean dough on water without eggs and milk, while maintaining the most important thing - a wonderful taste. It won't work in the oven. At least I can't.

Ingredients:

Flour - 4 cups (glass - 200 ml)
Dry yeast - 2 tsp
Sugar - 1 tbsp
Salt - 1.5 tsp
Warm water - 200 ml and boiling water - another 200 ml
Vegetable oil - 4 tbsp.

Cooking:

1. We breed yeast in a plate by diluting them with 1 glass of warm water and adding salt and sugar. Add vegetable oil, mix and leave for 5 minutes.

2. Then we take a deep bowl, sift the flour into it and pour the plate with yeast. Mix well.

At this stage, all the flour will not be absorbed, as it should be.

3. Now pour a glass of boiling water into the flour and mix everything well again. Now the dough will come together in one lump.

4. Put the dough on the table and start kneading it with your hands until you get a smooth and even shape that does not stick to your hands. Put the dough in a bowl greased with vegetable oil, cover with a dry towel and put it in a warm place for 40 minutes.

5. After 40 minutes, we take out the dough and, without crushing it, divide it into future pies (20-25 pieces will turn out). We knead each piece with our hands, giving it the shape of a cake on which the filling will be placed.

Done, you can fill the filling and fry tender crispy pies.

Very tasty dough on kefir, airy like fluff

Well, you can’t get past the recipe for yeast dough on kefir. It is believed that your first experiments on preparing dough with yeast should be done on it. Because in this case, the dough turns out to be airy and always very tasty.

Ingredients:

Flour - 500 g
Dry yeast - 2 tsp
Salt - 0.5 tsp
Sugar - 3 tsp
2 eggs
Warm water - 50 ml
Kefir (1.5%) - 200 ml
Vegetable oil - 2 tbsp.

Cooking:

1. We start by preparing the "yeast talker". Pour warm water into a bowl, add yeast and 1 teaspoon of sugar, stir and wait 10 minutes until a “yeast cap” (foam) appears.

If the cap does not appear after 10-15 minutes, the yeast needs to be changed, they are no longer suitable.

2. Then add the remaining sugar, salt to the yeast, pour kefir and break 2 eggs. Pour in 2 tablespoons of vegetable oil. Mix everything thoroughly and add the sifted flour.

Add flour in portions so that it is easily stirred

3. Knead the dough first with a spoon and then with your hands for 10-15 minutes until it becomes smooth and elastic. Then grease it with vegetable oil, cover with cling film and leave to rise for 40-60 minutes.

Rise time depends on temperature and yeast activity. Wait until the dough has doubled in volume.

4. Knead the risen dough so that it is “blown away” to its original size. Then cover again and leave for another 20 minutes to rise again.

5. When the dough rises in the second, it will already be ready and you can sculpt pies.

These are the main ways to make yeast dough for fried pies.

Cooking yeast dough for lush pies in the oven

Now consider the options for preparing dough for pies baked in the oven. Once again, I will say that pastry cooked in butter is ideal for baking. There are also lean recipes, but I believe that this is an extreme option for vegetarians or fasting people. And real lush and tasty pies should be prepared only from pastry.

Airy sweet pastries on kefir

And again, we have kefir in the ingredients, as the most convenient ingredient for successful baking. If desired, it can be replaced with regular milk and sour milk. Here, whoever likes it better.

Pay attention to this recipe. It is universal: there are proportions for dry or wet yeast and sugar proportions for sweet or non-sweet stuffing.

Ingredients:

Flour - 550 g
Yeast - 15 g fresh or 5 g dry
Kefir - 300 ml
Butter - 50 g
Egg - 1 pc.
Salt - 3 g (1/2 tsp)
Sugar - 100 g (sweet pastries) or 30 g (non-sweet pastries)

Dough yield - about 1 kg

Cooking:

The recipe is actually not only universal, but also simple.

1. Pour or crumble yeast into a bowl, pour kefir (room temperature) into it and mix. Then add salt, sugar, egg, melted butter and mix again until smooth.

2. Then add a little and mix in the sifted flour.

3. When the dough comes together, put it on a floured table and knead it with your hands for 10-15 minutes until it stops sticking and acquires a smooth elastic structure.

4. Now we take a deep bowl, grease it with vegetable oil and put the dough into it. Cover the bowl with cling film.

The second option is called "cold". Refrigerate the dough for at least 4 hours, preferably overnight. Such a dough will be ready for cooking after you take it out of the refrigerator and let it warm up at room temperature for 40 minutes.

The cold method is ideal for making dough in the evening and baking pies and buns the next day.

Potato pie dough

And here original recipe yeast dough. Its peculiarity is that the dough is prepared not with milk, water or other traditional liquids, but with potato broth. This method will help an inexperienced hostess to mold a dough that does not tear, thanks to potato starch, which acts as a kind of glue for the dough.

This dough is very convenient for baking pies with potatoes. And you can boil potatoes and the broth will come in handy.

Ingredients:

Potato - 600 g
Potato broth - 300 ml
Flour - 600 g
Egg - 1 pc.
Butter - 50 g
Dry yeast - 10 g
Salt - 1/2 tsp
Vegetable oil - 200 ml

Cooking:

1. We clean the potatoes, wash and boil until tender. The water does not need to be salted. When the potatoes are cooked, drain the broth into a plate and leave to cool.

We either use the potato itself for other dishes, or take it as a filling. In the second case, it must be mashed, salted and add fried onions.

2. In a deep bowl, combine butter, yeast, salt and egg that have melted at room temperature. Pour in the cooled, but still warm broth and mix until smooth.

3. Then we begin to add and mix the sifted flour in small portions.

4. When all the flour is mixed, continue to knead the dough with your hands.

5. We knead it for 10-15 minutes until it stops sticking and becomes soft and pliable like softened children's plasticine.

6. Put the dough back into the bowl, cover with a dry towel and leave in a warm place for 40-50 minutes until it doubles in volume. When this happens, punch down the dough again and cut it into 3-4 pieces.

7. We crush each piece again and roll it into a tube. Such tubes are convenient to cut and form pies.

8. Well, that's all, now you can cook. But let me give you a couple more tips for successful baking.

Blinded pies should be allowed to stand for another 10 minutes, so that the dough rises and the pies turn out to be airy. And just before sending it to the oven, the pies should be greased with a beaten raw egg so that the dough does not dry out on top and to get a golden crust

Video on how to cook pastry dough with milk

The last recipe for today, I offer you in the form of a video, so that you can see clearly how easy it is to make dough with yeast.

That's all the recipes that I wanted to show you. I hope I was able to show you the main differences between frying and baking dough. And if you didn’t dare to cook yeast dough before, being afraid that it wouldn’t work out, now you can safely try it.

Thanks for attention.

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

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

In a capacious glass bowl, a little flour (about 3 tablespoons) and all the sand are mixed. Bulk components are not poured with cold water. That's where the yeast comes in.
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 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.
It remains to mold the desired blanks, send them to fry, or bake.

According to this recipe, you can cook not only pies, but also a delicious loaf (no worse than a store-bought one).

Yeast dough on kefir

This is another super quick recipe. Kefir will make the base for baking more tender and tasty. Suitable and slightly sour milk product. Ingredients: 11 g quick yeast, 1 tbsp. medium-fat yogurt, half a glass of vegetable oil, 3 tbsp. light wheat flour, 2 small. tablespoons of sugar and half as much salt.

The first step is to properly prepare the flour. It is sieved a couple of times from a high distance into a wide container through a fine sieve. If such a device was not at hand, a colander with the smallest holes is also suitable.
Quick dry yeast is mixed with prepared flour.
Separately, kefir is combined with vegetable oil, sweetened and salted.
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 crushed and rolled out without additional sprinkling with flour.

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

Recipe for quick yeast dough with dry yeast in milk

An obligatory component of such a test will be not only fatty cow's milk but also eggs. Therefore, to call the recipe economical will not work. 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 of unrefined butter, 2.5-3 large spoons of granulated sugar (of which 2 small spoons are for dough), 900-950 g of light wheat flour.

The milk warms up slightly. It should turn out a little warm, so that when you dip your finger into the container, you don’t feel the temperature difference.
In the liquid, sand (sugar) is diluted for dough and yeast. The mixture should stand for about a quarter of an hour.
Eggs are beaten into the previously mixed ingredients. The components are salted, sweetened with the remaining sugar and combined
with not cold oil, after which they mix well using a whisk.
Flour is added to the future dough in small parts. When the mass is very thick, you can work with it not with a spoon, but with your hands.
It remains 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 a quick yeast dough can be slightly modified to your liking. For example, adjust sweetness and saltiness.

Cooking in a hurry on sour cream

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

At first, approximately 2/3 of the total amount of flour declared 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).
Yeast will begin to work in about 12-15 minutes, so for this time it is worth leaving the mass to “rest”.
Whole chicken eggs in a separate bowl are beaten with sand. Salt is poured into an 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 on it.
Further, the mass is transferred to a clean saucepan, covered with a film and left near the heat source.
It remains to knead the already risen dough and proceed to the manufacture of baking.

This base is suitable for both baked and fried pies.

Recipe without eggs

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

Flour is sifted from a high distance into a capacious bowl.
Slightly warmed milk or its mixture with water is also poured there. The ideal temperature for the liquid is 36-38 degrees.
The remaining bulk components are immediately poured into the container. You need to add quite a bit of 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 approached 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 from it are planned to be baked in the oven, then the oiled baking sheet will also need to be sprinkled with a little flour.

Recipe for custard yeast dough

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