How to prepare choux yeast dough. Choux yeast dough

Recipes for delicious pies

1 hour 25 minutes

215 kcal

5/5 (2)

Choux pastry is great for pies. It is very easy to prepare, and pies from this dough can be fried in a pan or baked in the oven. The baked goods remain very soft and fluffy even the next day.

Preparing this dough will not take you too much time and will not require long proofing. If you decide to pamper your family with delicious and incredibly aromatic and rosy pies, be sure to use this recipe.

Recipe for choux yeast dough for pies

Inventory: deep bowl, tablespoon, whisk, cling film, frying pan, spatula.

Ingredients

To prepare the dough flour must be sifted first, then it will be saturated with oxygen, and during the cooking process it is better not to add it so that the dough does not turn out dense.
For ease of handling the dough, grease your hands with vegetable oil., as it will stick a little to your hands.
Instead of dry yeast you can use fresh, in this case you need to take 50 g.

Step-by-step preparation of dough for pies

To prepare choux pastry, you first need to boil a small part so that it is soft and elastic. In a separate bowl, mix vegetable oil, sugar, salt and five tablespoons of flour.
Pour a glass of boiling water over the dry mixture and quickly mix everything until it becomes a thick paste. Let the brewed flour cool slightly.
In a deep bowl, mix the brewed flour with a glass of warm water, stir everything with a whisk.

Did you know? The water should be warm, but not too hot, otherwise the yeast will cook and the dough will not rise.
Then add eggs one at a time and mix everything thoroughly.
While the dough mixture is still warm, add dry yeast, stir it and add flour.
Pre-sieve the flour and add gradually.
Mix everything with a spoon, and when it becomes difficult to stir, put the dough on the table and continue kneading with your hands. The dough should be a little sticky and soft.
Cover the finished dough with cling film and leave for about 1 hour. It is better if the dough is warm, then it will rise faster.
Did you know? During the proofing process, the dough should at least double in size, so choose a really deep bowl.
When the dough has risen, we can start working with it.

How to make choux pastry pies

To make pies from choux pastry, there is no need to knead it. Use vegetable oil to lubricate your hands and the surface on which you will be working the dough.

A very unusual recipe for making yeast dough using the choux method. It is very suitable for both baking in the oven and frying in a pan.

1. Necessary products: flour, sugar, salt, yeast, eggs (only yolks are needed), butter and milk.

2. Combine milk, salt, sugar and butter.

3. Bring the mixture to a boil over heat. until the butter is completely melted.

4. Pour 50 grams of flour into hot milk.

5. And mix quickly. Get a thick sticky mass.

6. Separate the whites from the yolks.

7. Mix flour and yeast. If you are afraid and do not want to take risks, you can first activate the yeast in water and then mix it with flour.

8. Add the yolks and warm milk-flour mixture to the flour.

9. Knead well and place the dough under a towel or in a plastic bag. to a warm place to approach. This usually takes about 1.5 hours.

10. And then you can bake buns or fry pies.

11. Donuts made from this dough. They also turn out very tasty!

Bon appetit!

LUXURIOUS CHUSTARD DOUGH FOR YEAST PIES

Today I will be happy to tell you how to prepare choux pastry for yeast pies. It's August, it's almost abnormally hot, from which there is no escape.

And it seems like you don’t really want to turn on the oven to cook delicious homemade pies. But now the time has come for fruit abundance - apples, plums, peaches, apricots and various berries, the eyes just run wild. Well, how can you not prepare a whole mountain of pies with berries and fruits for your family? I’ll waste time now, and in the winter I’ll regret that I didn’t bake yeast pies with fruit in the oven, which my children simply adore.

How to find a way out of this situation? After all, you really want to please your family with delicious homemade cakes with fruits and berries? Making yeast dough for pies is not so quick. Even if you get up early, while it’s not so hot, and knead the dough, it still won’t work. After all, in order for us to make delicious pies from yeast dough, it needs to be risen three times. And this process will take more than one hour.

This means we need to find a simple recipe for pie dough that will allow the dough to not rise for so long. But at the same time, the baked goods will be light, fluffy and rosy. Don’t know this recipe for pies? But I know, and I will be happy to share it with you.

I cut out the recipe for choux pastry for pies from a fashion magazine and forgot about it. I liked the recipe for baked pies because of its simplicity and speed of preparation. And this is exactly what I needed. The recipe for quick pies will not allow me to die near the stove in this heat, and will allow me to please my kids with yummy food. The pies will be filled with peaches, plums and apricots, can you imagine how delicious it is! I will also reveal the secret of preparing a fruit filling that does not leak through the dough. You just need to prepare it in advance, because our recipe for choux pastry for pies is very fast.

First part:
Premium wheat flour – 3 tbsp;
Sunflower oil – 3 tbsp;
Sugar – one tablespoon;
Salt – teaspoon;
One glass (200 ml) of boiling water.
Second part:
One glass of warm water - (200 ml);
Egg yolks – 3 pcs.;
Dry yeast (I have Saf-Moment) – 2 tsp. (can be replaced with 50 grams of fresh yeast);
Premium wheat flour – 550 grams (a little more than four glasses of 200 ml each).
For filling -
finely chopped fruit, sugar and 1 tsp. potato starch.

How to make yeast pies? This recipe is a delicious choux pastry for pies and is kneaded in an unusual way. To begin with, we brew the products included in the first part with boiling water. In other words, mix flour (3 tablespoons) with sugar and salt, pour in sunflower oil and brew all this richness with a glass (200 ml) of boiling water. Grind with a spoon until smooth and leave to cool slightly.

Pour yeast into the warm custard mixture, add warm water (1 glass - 200 ml), three mixed egg yolks. Pour this entire mixture into the sifted flour and knead into a soft(!) dough. It may take 500-600 grams of flour, it depends on the quality of the flour itself. At this point, a glass of water can be replaced with a glass of warm milk. And if you use wet yeast, then dilute it in warm water or warm milk. If you do not add egg yolks, then during Lent you can bake Lenten yeast dough pies from this dough.

Knead the dough until it is smooth, elastic and does not stick to your hands. Lubricate your hands with a small amount of vegetable oil. You may need about half a glass more flour to knead the dough.

Roll the pie dough into a roll and divide into pieces. To do this, it is convenient to weigh the yeast dough for pies on a kitchen scale, approximately 50 grams of dough per pie. Roll each piece into a ball, cover with a towel and leave to rise for about five minutes.

The filling must be prepared in advance, before preparing the dough. For the filling, I diced plums, apricots and peaches and sprinkled them with sugar or powdered sugar to taste. You can make apple filling and you will get luxurious pies with apples and cinnamon.

Place the chopped fruit in a sieve to drain the juice. It will need to be boiled and brewed with a spoonful of starch. Add this mixture to the fruit and stir. You will end up with a shiny, jelly-like thick filling that won't ooze through the dough. Taste it; if desired, you can add more vanilla sugar to it. The filling for the pies is ready.

I made homemade pies with both fruit filling and bean and nut filling. To make the bean filling, soak it in water overnight. Then boil in plenty of water. Mash, salt and pepper, add finely chopped herbs and walnuts ground in a blender.

The resulting filling is also incredibly tasty, but this is a more winter option.

Now flatten the dough ball and place the filling in the center. Seal the pies and place them on a greased or floured baking sheet. Let the pies rise a little

And place in the oven on a medium level.
The beauty of the pies largely depends on your oven. If it bakes evenly, there shouldn't be any problems.

And if there are any problems in the baking settings, either the top or the bottom will definitely burn, and something will remain raw. Therefore, a lot depends on your oven.

Bake for 20-25 minutes in an oven preheated to 180 degrees. Five minutes before the end of baking, when the pies are almost ready, brush the surface with beaten yolk and a teaspoon of sour cream. This will give the pies a ruddy, appetizing appearance and a beautiful crust.

Remove the finished baked goods from the oven and brush with melted butter. The yeast dough pies are ready.

This dough can be used to fry luxurious fried pies in a frying pan. You just need to fry them in a lot of oil.

This simple recipe for pies will become your favorite, because baked goods from it do not go stale for a long time and remain soft. Here is my convenient universal recipe for choux pastry for yeast pies.

Choux pastry for pies is made from premium white wheat flour. It is recommended to use clean drinking water for perfect taste. Use still or filtered mineral water.

Components:

500 ml water;
4 cups of flour, 250 g each;
50 g wet fresh yeast;
50 ml vegetable oil;
25 g granulated sugar;
6 – 7 g salt.

Recipe for making dough for fried pies:

Boil half the water. Whisk the yeast in the remaining liquid, add sugar and salt, and add butter.
Sift the flour separately from everything. Pour the yeast mixture into it and knead very quickly.
Pour boiled water over the resulting mixture and knead the dough. First, stir with a spoon, then knead with your hands (so as not to get burned by the hot mixture).
If necessary, add flour as you knead. As a result, the dough should be elastic and soft.
You can start preparing the pies immediately.

Recipe without yeast

Cooking products:

0.5 liters of water;
100 g of any unrefined vegetable oil;
5 – 7 g salt;
flour - look at the condition of the dough.

How to make choux pastry without yeast:

Bring the water to a boil. Add vegetable oil to it, stir a couple of times with a spoon.
Add salt and stir until it dissolves. Add flour little by little and mix with a spoon.
The dough should become stiff, but soft, like plasticine. It is convenient for modeling, so you don’t need to add flour: this dough does not stick to your hands.

Lenten option without eggs and milk

Ingredients:

2 cups each of flour and water;
4 g yeast;
35 ml vegetable oil;
if desired, sugar and salt.

Step-by-step instructions for preparing lean choux yeast dough:

Stir the yeast in the first glass of water (which should be warm). Add salt and sugar, pour in oil. Leave for a short time until foam appears.
During this time, boil the remaining water.
Pour this mixture over the flour, then pour in a glass of boiling water. Stir all the time with a spoon.
Using your hands, knead into an elastic and tight dough. It is immediately ready to use.

Choux yeast dough for baked pies

Ingredients:

650 g flour;
250 ml water;
250 ml milk;
3 chicken yolks;
55 ml vegetable oil;
25 g sugar;
6 g salt;
2 teaspoons dry yeast or 50 g fresh.

Step-by-step instructions for preparing pie dough in the oven:

Combine 100 g flour, sugar and salt. Fill with oil. Boil a glass of water and immediately pour the resulting composition into it.
Stir until smooth. Cool slightly.
Add yeast to the warm mixture. Pour a glass of warm milk, add the yolks.
Sift 550 g of flour and pour in this liquid. Knead soft dough.
You need to make it elastic and resilient. It should be smooth and not sticky to your palms. To do this, lubricate your hands with oil. Sometimes you may need extra flour for dusting.
The finished dough is divided into pieces according to the size of the pies and left for 5 minutes under a towel before cooking.

Preparing a non-steamed base

Components for the first part:

3 large spoons of flour and vegetable oil;
25 g sugar;
7 g salt;
glass of water.

For the second part:

0.5 kilograms of flour;
50 g fresh yeast;
glass of water.

Straight choux pastry for pies:

Boil a glass of water. Combine the ingredients from the first list and pour boiling water over them.
Stir with a spoon so that there are no lumps. Leave to cool briefly.
Add yeast and a glass of water at room temperature. Add flour little by little and knead into an elastic dough.
Leave for a few minutes and start preparing the pies.

With dry yeast and water

What you will need:

kilogram of flour;
2 glasses of water;
3 tablespoons of refined oil;
spoon of sugar;
10 pinches of dry yeast;
1 pinch of salt.

Choux yeast dough with dry yeast:

Combine dry ingredients, except flour, with butter. Pour the resulting mixture with a glass of warm water.
Add flour. Stir the mixture until smooth. Pour a glass of boiled water and stir.
Knead into a soft dough with your hands. Do not add additional flour.

Pies should be prepared using this dough immediately after kneading it. It shouldn't rise.

Fillings for choux pastry pies

Ingredients for the first filling:

100 g each of peaches, plums and apricots;
2 – 3 spoons of sugar;
a tablespoon of starch.

Fruit and berry filling for pies in the oven:

Cut the fruit into medium cubes. Place them on a sieve with a bowl under it and the juice will drain there. Sprinkle them with sugar on top.
Boil the juice and brew with a tablespoon of starch. The result is a thick composition similar to jelly.
When making pies, fruit and berry pieces are first placed. They are poured with this liquid on top. It will not leak out during cooking.

Tip: when using sour berries or fruits, the amount of sugar should be increased. When cooked, all the sweetness of such products is lost and they become more sour.

Products for the second recipe:

half a kilo of sorrel;
half a glass of sugar.

This option is suitable for both pies fried in oil and baked in the oven:

Rinse the sorrel thoroughly under the tap. Chop very finely.

What to make the third composition from:

5 chicken eggs;
100 g green onions;
pepper and salt - optional.

Filling for fried pies:

Boil the eggs hard. Cool, peel and cut into small cubes.
Chop green onions into cubes. Combine ingredients, season with pepper and salt.
Use immediately after preparation.

What you will need for the rice and liver option:

200 g liver;
100 g rice;
1 onion and 1 carrot each;
2 tablespoons of vegetable oil;
7 g salt;
5 g pepper;
greenery.

Step-by-step instruction:

Pour three glasses of cold water over the rice. Boil, add half the salt. Cook over low heat for 10 minutes. Rinse the finished rice under running water.
Boil the carrots for half an hour. Peel and finely chop.
Grind the liver. Place in a frying pan heated with vegetable oil. Fry over moderate heat for no more than 5 minutes. Add salt and pepper.
Chop the onion very finely and fry in the oil left over from the liver for 3 – 5 minutes. Cut the greens into as small pieces as possible.
Place onions, carrots and liver in a meat grinder. Combine the prepared ingredients with rice, add salt and pepper.

The choux pastry is simple and doesn't take long to make. Pies made from it are perfect for dinner or having guests over. Many recipes can be used during fasting.

For fried pies - so that they are crispy, soft and fluffy at the same time, and remain fresh for as long as possible.

I tried many options - nothing was right. And finally I came across a recipe for a wonderful yeast choux pastry for, which is very simple to make, and the result exceeds all expectations.

It rises perfectly, very soft and fluffy, and the pies with it are soft with a crispy crust and remain tasty even the next day.

I’ll tell you a secret, I even cooked with the remains of this dough - it turned out quite well, but this is a purely culinary experiment and a completely different story...

Today we will talk about a recipe for making delicious choux pastry for fried pies.

Ingredients for preparing choux yeast dough for pies:

First stage ingredients:

1 tbsp. l. – sugar;
1 stack – boiling water;
3 tbsp. l. – wheat flour;
1 tsp. – salt;
3 tbsp. l. – vegetable oil;

Ingredients for another step:

50 g – fresh yeast (or 17.5 g dry);
1 stack – non-hot boiled water;
500-700 g – wheat flour.

How to make quick choux pastry for pies - recipe

At the first stage of preparation, combine salt, sugar, flour and butter and pour it all with a glass of boiling water. Leave to cool.

When the mixture becomes slightly warm, you can begin the second stage. Add yeast to the mixture (I took 17.5 g of dry Lvov yeast - that’s about 5.5 level teaspoons), and also pour in a glass of not hot boiled water.

Next, add flour to the dough in parts. Everyone uses their own amount of flour. For example, it took me about 700 g, although the original recipe indicated only 500 g. So I advise you to use the dough itself as a guide.

The finished choux pastry should be soft, slightly springy when pressed with your finger and not stick to your hands.

You need to fry the pies in a large amount of well-heated sunflower oil. There are a lot of pies, I got 14 huge pies from the third part of the dough, which was enough for me and my husband to eat.

The rest of the dough sits quietly in the refrigerator for two days, and you can use it to make whatever you want: fried salty pies, sweet or savory baked pies, sausages in dough, and even garlic buns for borscht. And also, like any other yeast dough, you can freeze it for future use.

The finished pies turn out very tasty and crispy. So I advise everyone who has not yet tried to make this wonderful dough and products from it.

If desired, you can also add 3 more yolks to it for an even better taste, but in my opinion it is simply incomparable without them. Prepare and help yourself, bon appetit everyone!