Raw pie dough. To ensure that dry yeast dough always rises well

Alexander Gushchin

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

Content

Homemade rosy pies are the weakness of many Russian people. The culinary history of flour craftsmanship has been passed down through generations from grandmothers. Cooking methods changed, and the variety of fillings improved. A large number of supplemented recipes have come down to us.

How to prepare dough for pies

Choosing a baking recipe is an individual matter. Step-by-step preparation of dough for pies for any set of ingredients is given below in different variations. Experimenting with the choice of filling will delight all children and adults. These can be either sweet or meat fillings. If you follow all the instructions given, you will be guaranteed delicious pie dough.

Pie dough recipes

There are a lot of options: puff pastry, with yeast and non-yeast, with kefir, milk and even beer. All housewives must know how to prepare dough for pies. Flour products can be fried, baked in a bread machine or oven. To obtain a lean pie mass, it is enough to give up milk and eggs. There are many ways, as well as taste preferences, so for ease of understanding, the recipes are presented with photos.

Yeast dough for pies

Well suited for fried thresholds with various fillings. Prepared with milk or plain water. Yeast dough for pies should be placed in a heated place to rise the mass. Its disadvantage is that it takes a lot of time. The sequence of the process must be observed, so first you need to familiarize yourself with the recipe, and then start cooking.

Ingredients:

milk – 1/4 l;
flour – 3.5 tbsp;
eggs – 1 pc.;
animal oil – 50 g;
live yeast – 30 g;
salt.

Cooking method:

Dissolve yeast in heated water.
Add salt and egg to milk. Sift the flour. Combine with diluted yeast.
Knead until smooth.
Melt the butter, knead into a mass.
Cover the resulting mass with a cloth and put it in a warm place.
After about an hour, do a warm-up. If the gluten is good, repeat 2-3 times.

Kefir dough for pies

This is a quick way to start a yeast-free mass. The main thing is not to pour too much flour into the dough for fried kefir pies. If this happens, the mass will be tight and the buns will not turn out fluffy. Kefir can be used not the first freshness or replaced with yogurt or fermented baked milk. You can put whatever you want into the filling, but homemade cottage cheese is best suited here.

Ingredients:

kefir – 1.25 tbsp;
flour – 3.5 tbsp;
egg – 2 pcs.;
soda – 1 tsp;
sugar – 1 tbsp. l.;
salt;
vegetable oil – 2 tsp.

Cooking method:

Add all ingredients to kefir except flour. Beat with a mixer.
Add flour to the resulting mixture (in portions), stirring with a spoon, then with your hands.
The finished pie dough should be elastic and not stick to your hands.
The kefir mass rises due to the fermented milk product and the action of soda.

Choux pastry for pies

The time spent from the start of cooking to the golden brown flour products takes less than an hour. The choux yeast dough for pies turns out thin and tender, and the buns remain soft even after a day. Every baker should know how to prepare this custard mass, and thanks to the accompanying photos, the recipe will seem simple and quick. You can use any yeast.

Ingredients:

flour – 1 kg;
yeast – 50 g;
water – 2 tbsp.;
salt;
sugar – 1 tbsp. l.;
vegetable oil – 50 ml.

Cooking method:

Pour salt, sugar into flour (3.5 tbsp), add butter, a glass of hot water. To stir thoroughly.
When the resulting mixture has cooled, add yeast. Pour in 200 ml of warm water.
Add the remaining flour portionwise, stirring.
Knead in the usual way.

Unleavened dough for pies

This recipe is presented without yeast and is simple and quick. Unleavened dough for pies is rolled out into a thin layer (3 mm). Fry on each side over medium flame for 4 minutes. The unleavened mass allows you to use any filling, based on the preferences of the “starving” at home. You can serve sour cream or sour sauce on the table with flour treats.

Ingredients:

eggs – 1 pc.;
flour – 0.5 kg;
water – 1/4 l;
salt – 0.5 tsp;
sunflower oil.

Cooking method:

Sift the flour into a mound and make a well in the central part. Pour salted hot water in portions.
Knead with a knife.
When it remains a little dry, add the egg.
Knead the pie dough until elastic.
Sprinkle the dish and leave the mixture for half an hour.

Quick dough for pies with dry yeast

This baking option has many advantages. The dough for fried pies made with dry yeast rises perfectly, does not contain foreign odors, and does not require labor-intensive kneading and standing. Any filling is suitable here. Can be cooked both in the oven and in a frying pan. With any method, pies, buns and cheesecakes will turn out fluffy and tasty.

Ingredients:

flour – 500 g;
dry yeast – 11-12 g;
sugar – 1-2 tbsp. l.;
salt – 1 tsp;
milk – 0.2 l;
eggs – 1 pc.;
vegetable oil.

Cooking method:

Add granulated sugar, salt, egg, butter and yeast to the heated milk.
Sift the flour, add 2/3 of it, stir.
Add the rest in small portions.
Stop kneading when the mixture stops sticking to your hands. Place in a dish, cover with plastic or cling film. Place in a warm place for 40 minutes. The mass should double.

Sour cream dough for pies

This kneading method is very fast, takes 5-10 minutes. Pies made with sour cream without adding yeast. If the filling is berry or fruit, then it is advisable to add granulated sugar (1 tbsp). It is not necessary to use fresh sour cream for cooking; the one that has stagnated in the refrigerator will also work. If it is not enough, then you can add kefir.

Ingredients:

wheat flour – 900 g;
sour cream 20% - 400 g;
soda, salt - ½ tsp each;
eggs – 2 pcs.;

Cooking method:

Combine sour cream with egg, salt and soda.
Add flour, knead.
The mass will be elastic and tender. Form a bun, put it in plastic, put it in the refrigerator, take it out after 30 minutes.

Guests and household members always like such baked goods, therefore, so that the treat does not seem too small, the recipe is designed for a large volume of baked goods. Sweet pies made from yeast dough are airy, fluffy and tasty. Suitable for making buns and cheesecakes. The mass doubles or more, so if you need to get 1-2 baking sheets, then you should reduce the amount of ingredients.

Ingredients:

wheat flour – 900-1000 g;
milk – 0.4 l;
eggs – 3 pcs.;
margarine (butter) – 150 g;
yeast – 10 g;
salt – ½ tsp;
sugar – 50 g;
sunflower oil.

Cooking method:

Heat the milk, add yeast, a spoonful of sugar.
Add salt and sugar to the eggs and beat.
When the yeast starts working (foam forms on the milk), mix it with the eggs. Stir well.
Melt the margarine, let it cool, add to the mixture from step 3. Add sunflower oil. Mix.
Sift the flour and add to the resulting mass. Mix. If it turns out sticky, you can add flour while making the pies.
Mix the mixture with your hands, cover with a cloth, and place in a warm place. After half an hour, repeat kneading to remove air. Place in a warm place for 40 minutes. You can use a bread maker for kneading. This will take 1.5 hours with a standard kneading program.

Lenten dough for pies

Even during Lent you can prepare delicious flour products. With the help of yeast, the dough for eggless pies rises perfectly and fries quickly. You can use any filling: potatoes, cabbage with onions, jam. You can do without it, but then you should add additional sugar (1-2 tablespoons). When kneading, the mass should be slightly sticky and moist, then the crumb will be very tasty and not dry.

Ingredients:

dry yeast – 1 packet;
sugar – 3 tbsp. l.;
wheat flour – 1 kg;
salt – 1 tsp;
water – 500 ml;
vegetable oil – 5 tbsp. l.

Cooking method:

Dissolve a packet of yeast in 400 ml of warm water.
Add sugar and salt. Mix.
Sift the flour, pour in the yeast mixture. Stir, add oil.
Stir for about 10 minutes. If the dough is tight, add water and vegetable oil.
Cover with a cloth and leave to rise in a warm place. When the mass doubles, knead and stir.

Mayonnaise dough for pies

There are times when the refrigerator is out of eggs and dairy products at the same time, but you want to pamper your guests and family with some flour products. Don’t be afraid of such moments; mayonnaise dough for pies is perfect here. The products will turn out tasty, rosy and fluffy. Feel free to experiment with different fillings.

Ingredients:

flour – 700 g;
mayonnaise – 150 ml;
yeast – 25-30 g;
water – 0.2 l;
sugar – 15 g;
salt – 0.5 tsp.

Cooking method:

Dissolve the yeast in a glass of warm water.
Add mayonnaise, sand, salt. To stir thoroughly.
Add flour in portions, stirring.
Mix the elastic mass well. Cover with a cloth and leave for 1.5 hours to rise.

Butter dough for pies in the oven

It is rich because the recipe contains milk, eggs and sugar. The finished mass should be plastic and soft, not stick to your palms and can be easily removed from the walls of the dish, but it should not be tight (otherwise the baked goods will turn out tough). For clarity, the step-by-step recipe for pastry dough for pies in the oven contains detailed photos.

Ingredients:

milk – 0.4 l;
flour – 1 kg;
eggs – 1 pc.;
dry yeast – 10 g;
sugar – 3 tbsp. l.;
salt – 1 tsp;
butter (margarine) – 100 g.

Cooking method:

To prepare the dough, combine warm milk with yeast and granulated sugar. Add 200 grams of flour.
Sprinkle the sponge mixture, cover with a towel, and place in a warm place for an hour.
Melt the butter, cool, mix with the egg. Add the resulting mixture to the dough.
Add salt.
Gradually add the remaining flour in portions. Stir on the table.
Place the flour mixture in a deep dish, cover, and place in a warm place to rise (about an hour).
Knead the mixture again.

Whey dough for pies

You can use it to bake baked goods with different fillings. The dough with whey for pies rises faster than with milk or water. To give the baked goods a crispy crust, you need to grease them with the white of a chicken egg (previously beaten with a fork). Use poppy or sesame seeds as a topping, depending on individual preferences and choice of filling.

Ingredients:

whey – 0.3 l;
dry yeast – 2 tsp;
flour – 0.5 kg;
eggs – 2 pcs.;
Sunflower oil – 2 tbsp. l.;
sugar – 60 g;
salt – ½ tsp.

Cooking method:

Sift flour, mix with yeast.
Beat one egg and the yolk of the second, adding salt and sugar.
Add butter and beaten eggs to the whey. Add half of the flour. Knead and leave for a quarter of an hour. Stir in the rest. Let it sit for half an hour.

Video: simple recipe for pie dough

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Pie dough is quick and tasty - recipes with photos

The ability to cook yeast pies is both a culinary science and an art. In the old days, the mistress of the house was judged by the pies she prepared, they scrutinized, tasted and said: “A good housewife makes good pies.”
You can learn this art with patience and great desire. Only in this case will the dough come to life, become pliable and obedient, and the yeast pies from it will come out fluffy and rosy.

In addition to the main ingredients - flour and yeast (dry or fresh) - milk, kefir, yogurt, whey or just water are used. In addition, eggs and various fats are added to the dough. There are a wide variety of fillings for pies: potato, mushroom, cabbage, meat, fish, egg and others. Sweet yeast pies are prepared with cottage cheese, jam, fresh berries and fruits. Yeast pies are baked in the oven or fried in a frying pan.

So, yeast pies originate from dough. It can be mixed with the participation of dough, which is a mixture of water, flour and yeast, or without it. Thanks to the dough, the dough rises well and becomes fluffy. Therefore, most often, with the help of dough, experienced housewives prepare rich yeast dough for pies, and without it, dough for Lenten baking. The eternal debate about which yeast is best for making pies - dry or fresh - is completely resolvable: both can be used with equal success. If you need to make yeast pies quickly, dry yeast, of course, wins; you can simply pour it into the flour and that’s it.

Pies with meat, egg and herbs “Visiting Grandma”

Ingredients:
For the test:
2.5 stacks. flour,
3 egg yolks,
4 tbsp. milk,
1 tbsp. pressed yeast,
200 g butter,
1 tbsp. Sahara,
salt - to taste.
For filling:
350 g minced meat,
2 eggs,
2 tbsp. sour cream,
2 onions,
1 clove of garlic,
1 bunch of parsley,
salt - to taste.

Preparation:
To prepare the dough, heat the milk to 35-37°C, add the yeast to it and stir thoroughly until it dissolves. Then add egg yolks, butter, salt and mix until smooth. Then add flour to the total mixture, stirring constantly. Wrap the finished dough in foil and place it in the refrigerator overnight. To prepare the meat filling, finely chop the onion and pass the garlic through a press. Place chopped onion in a frying pan with vegetable oil and fry it, add garlic, minced meat and fry for 10 minutes. Place the fried mass in a deep bowl, add boiled eggs, sour cream, chopped parsley, cut into large pieces, and mix well. Remove the dough from the refrigerator, let it warm up, divide into 4 parts and roll into flat cakes with a diameter of 15 cm. Place a portion of the meat filling on each flat cake and, folding it in half, pinch the edges. Brush the surface of the pies with yolk and bake them in an oven preheated to 180ºC for 20 minutes. For a large family, double or even triple the ingredients.

Yeast pies with rice, eggs and corn

Ingredients:
For the test:
2 stacks flour,
2 eggs,
½ cup milk,
50 g butter,
1 tbsp. Sahara,
3 g yeast,
salt - to taste.
For filling:
5 boiled eggs,
250 g canned corn,
1 stack rice,
2 onions,

Preparation:
Add sugar, yeast, ½ cup to heated milk. flour, mix and put in a warm place. When the dough rises, transfer it to a bowl for kneading the dough, pour in the melted butter and add 2 eggs. Stirring constantly, add flour and knead into a soft dough. Roll it into a ball, cover with a towel and place in a warm place. While the dough is rising, prepare the filling. Chop the boiled eggs, add boiled rice, fried onions and canned corn to them, stir, add salt and pepper to taste. Punch down the risen dough, divide it into 12 parts and roll each part into a flat cake. Place 1 tbsp in the center of each flatbread. with the top of the filling, pinch the edges and form a pie. Place the pieces on a baking sheet, seam side down, and let stand for a while. Then brush with beaten egg and bake in the oven for 15-20 minutes at 180-200ºC.

Delicious cabbage pies

Ingredients:
For the test:
500 g flour,
200 ml milk,
1 egg,
1 tbsp. Sahara,
½ tsp. salt,
1 tbsp. vegetable oil,
1.5 tsp. dry yeast.
For filling:
500 g white cabbage,
1 onion,
1 carrot,
100 ml water,
30 ml vegetable oil,
salt, ground black pepper - to taste.
For lubrication:
1 egg yolk.

Preparation:
In a large bowl, thoroughly mix all dough ingredients except flour. Then add ⅔ of the sifted flour into this mass and knead into a soft dough, then gradually add the remaining flour. Lightly sprinkle the finished dough with flour, cover with a clean towel and place in a warm place for 1 hour. When it rises, punch it down and leave for another 1 hour. During this time, prepare the filling. Chop the cabbage, salt it and rub it with your hands. Cut the onion into cubes and fry in vegetable oil until golden brown, add carrots and cabbage grated on a coarse grater. Fry for 5 minutes, then add salt and pepper to taste, add water, cover the pan with a lid and simmer over low heat, stirring occasionally, for 15 minutes. Divide the risen dough into portions and form into pies. Place the pies on a greased baking sheet, seam side down, and leave them to rise for 20 minutes, then brush the pies with egg and bake in an oven preheated to 200ºC for about 15 minutes.

Pies with beans and parsley

Ingredients:
For the test:
600 g flour,
300 ml milk,
1 egg,
5 tbsp. vegetable oil,
1 tbsp. Sahara,
1 tsp salt,
1 packet of dry yeast.
For filling:
2 cans of canned red beans (400 g),
2 onions,
1 bunch of parsley,
butter,
salt, ground black pepper - to taste.

Preparation:
From the above ingredients, knead the dough, roll it into a ball, cover it with a towel and let it stand for a while in a warm place so that it increases in volume. To prepare the filling, mash the beans, add diced onions and fried in butter, finely chopped parsley, stir, add salt and pepper to taste. Form balls from the finished dough, roll them into flat cakes, put the filling in the center of each, pinch the edges, form pies and place them on a baking sheet covered with baking paper. Brush the pies with milk and bake in an oven preheated to 180-200ºC for 20 minutes.

Pies with mushrooms and onions

Ingredients:
For the test:
1 kg flour,
500 ml milk,
3 tbsp. Sahara,
½ tsp. salt,
2 tbsp. l. vegetable oil,
11 g dry yeast.
For filling:
200 g dried mushrooms,
100 g of onion.

Preparation:
Mix all the ingredients for the dough until smooth, place the resulting mass in a plastic bag and place in the refrigerator for 2 hours. To prepare the filling, boil the pre-soaked mushrooms, then fry along with the onions in a frying pan with vegetable oil. After two hours, remove the dough from the refrigerator, lightly knead it in flour, divide into equal parts, which roll into flat cakes. Place a little mushroom filling in the center of each flatbread, pinch the edges and form into pies. Place the pies on a baking sheet, brush the surface of the pies with beaten egg and bake at 180ºC for 20-25 minutes or fry them in a frying pan in heated vegetable oil.

Pies with cheese and herbs

Ingredients:
500 g homemade yeast dough,
200 g cottage cheese,
200 g cheese,
1 egg,
parsley, dill and salt - to taste.

Preparation:
Divide the yeast dough prepared by any of the options suggested to you in the recipes into 10 parts, roll each part into a ball and leave for a while. Grate the cheese on a coarse grater and chop the herbs. Combine cottage cheese with grated cheese, add egg, herbs and mix well. Roll out the dough balls into flat cakes, put the filling in the middle of each of them and form into pies. Place them on the prepared baking sheet and bake in the oven at 200ºC for 20-25 minutes.
Tip: When preparing the filling, pay attention to the cottage cheese. If it is too soft, use slightly dried cheese to compensate for excess moisture in the curd.

Pies with sweet carrot filling

Ingredients:
For the test:
3.5 stacks flour,
1 egg,
200 ml milk,
3 tbsp. Sahara,
5 g yeast,
40 g butter,
⅓ tsp salt.
For filling:
2 carrots,
1 tsp butter,
2 tbsp. Sahara.
To grease the pies:
1 egg.

Preparation:
Dissolve the yeast in warm milk until completely dissolved, add salt, sugar, egg, butter. Mix everything well, then gradually add the sifted flour. Add flour to the dough until the dough begins to pull away from the sides of the bowl. Form it into a ball, cover with cling film and put in a warm place. Grate the carrots on a coarse grater, pour them into a saucepan, sprinkle with sugar, add 2 tbsp. water and simmer until done. At the end of cooking, add butter and mix the resulting mass well. Place the risen dough on a table surface sprinkled with flour, divide it into 12 or 16 parts, roll them into balls, cover with a towel and leave for 10 minutes. Lightly roll out the risen balls, place the filling in the middle and form a pie. Place the dough and filling on a baking sheet lined with baking paper, cover with a towel and leave for 20-30 minutes to rise. Then brush the surface of the pies with beaten egg and place the baking sheet in an oven preheated to 200ºC for 15-20 minutes. Let the finished pies rest under a towel for 15 minutes.

Sweet pies with cottage cheese and raisins

Ingredients:
For the test:
800 g flour,
500 ml milk,
2 eggs,
11 g (1 sachet) yeast,
100 g butter,
3 tbsp. Sahara,
½ tsp. salt,
1 tbsp. vegetable oil.
For filling:
150 g cottage cheese,
50 g raisins,
2 tbsp. Sahara,
5 g vanilla sugar.
For frying:
100 ml vegetable oil.

Preparation:
Heat half the milk, add yeast and 1 tbsp. sugar and stir. Leave the prepared dough for 20 minutes. Melt the butter and cool it. Sift half the flour into a bowl and add the remaining sugar and salt to it. Lightly beat the eggs with the cooled butter and pour into the flour. Pour in the remaining milk and the suitable dough. Mix everything and leave the prepared dough for 1 hour, covered with a towel. When the dough has risen, turn it onto a floured surface and knead, adding flour little by little, until the dough reaches the desired consistency. Your dough should be soft and elastic. To prevent the dough from sticking to your hands, grease them with vegetable oil. Sprinkle the resulting dough with flour, cover with a clean towel and leave in a warm place for 1 hour to rise. Knead it a couple of times. Divide the dough that has risen a second time into portions. Roll out each piece, place a teaspoon of filling in the middle and form into pies. Fry the finished yeast pies in a frying pan with vegetable oil, on both sides, over medium heat until golden brown.

Yeast pumpkin dough pies with pear jam “Autumn Tale”

Ingredients:
600 g flour,
300 g pumpkin puree,
2 eggs,
1 packet of dry yeast,
½ tsp. salt,
3 tbsp. milk in dough + 1 tsp. for greasing pies,
2 tbsp. honey,
60 g butter for the dough + 30 g for greasing the baking sheet.
For filling:
500 ml pear jam.

Preparation:
Mix ⅓ flour, pumpkin puree, honey, salt, 1 egg and 1 egg white, yeast and milk. Add melted butter and gradually add about ⅓ more flour. Knead a soft elastic dough, cover it with a towel and place in a warm place for 1.5-2 hours. Then add a little more flour, knead the dough, make flat cakes out of it, put a little pear jam in the middle and form into pies. Place the finished pies on a baking sheet lined with parchment and greased with oil, let them stand for 10-15 minutes, then brush with egg yolk beaten with milk. Bake the pies in an oven preheated to 200ºC for 20-25 minutes.

Pies with apples, bananas and dried fruits

Ingredients:
For the test:
500 g flour,
300 ml water,
50 g butter,
7 g yeast,
30 g sugar,
10 g salt.
For filling:
2 apples,
3 bananas,
7 pcs. prunes,
1 handful of raisins,
sugar - optional and to taste.

Preparation:
Add salt and sugar, melted butter and yeast to the sifted flour. Stir, pour in warm water, knead into an elastic dough and let stand for a while until it rises. For the filling, chop and mix apples, bananas, prunes, add steamed raisins and sugar to this mixture, if desired. Roll out the dough into flat cakes, put a little filling in the middle of each and form into pies. Place them on a baking tray lined with baking paper and bake in an oven preheated to 200ºC for 25-30 minutes.

There are many more recipes for yeast dough on our website; take a look at the “Culinary School” section and find many interesting tips and subtleties.

Bon appetit and bright pie fantasies!

Larisa Shuftaykina

Many people love incredibly tasty and fluffy homemade pies with a variety of fillings. Some bake them in the oven, a Russian oven, others fry them in a frying pan, adding butter. For fillings, meat, cabbage, potatoes, eggs, onions, apples, and jam are used. Everyone likes this kind of treat, but not every housewife turns it out soft, rich, and airy. Very often the reason lies in the test.

To make the right dough for delicious pies, you need to choose a suitable recipe for yourself and strictly follow the instructions. Ingredients cannot be added by eye; you need to take only the required amount. The products must be fresh, the flour must first be sifted. Knead the dough with clean hands, using only washed utensils. The dough can be yeast or unleavened, that is, without yeast.

Little secrets before cooking

The flour should be added when all the ingredients are already mixed, last
The finished dough for pies should stand for a while after kneading, until it finishes, as the housewives say
Yeast should only be used fresh
You can mix the dough for pies with milk, water, sour cream, yogurt or whey

Depending on the type of filling, it is necessary to adjust the amount of sugar
The pie dough should be elastic, very soft, airy, and stick well to the table and hands.
For frying, you should take fresh; for baking, yeast is better suited.

How to make delicious yeast dough for pies?

Thanks to this recipe, the baked goods turn out to be very appetizing, fluffy, and incredibly tasty. The yeast used here is instant, so cooking takes very little time.
You will need:

800 grams of sifted flour
2 glasses of milk
packet of instant yeast
2 tablespoons vegetable oil
two spoons of sugar
teaspoon of salt
2 large eggs

Preparation:

The milk needs to be warmed up a little. Then you should pour the yeast from the bag into it, break the eggs, add salt, sugar, butter
Mix everything very thoroughly with a spoon; for stirring it is better to take a large dish or saucepan
Then carefully pour in the flour in small portions, constantly stirring with a spoon.
After this, the dough for the pies needs to be beaten with your hands on the table, transferred to a large wooden board
Leave for half an hour, covered with a thin towel.
After this, the dough must be mixed again, and you can make pies with filling. It is also suitable for an open pie with berries, jam, cottage cheese

You can use any filling for the pies: meat, fish, sweet. You can fry them in a frying pan or bake them in the oven.

How to make water dough for soft pies?

This yeast dough is universal. It is suitable for both closed pies and a large open pie. The recipe is very simple and you need very few ingredients. The baked goods turn out airy, tender, and are eaten very quickly. You can make this treat at least every day. The recipe contains no sugar, eggs or milk.

You will need:

half a kilo of sifted wheat flour
glass of water
two tablespoons of oil
half a teaspoon of salt
a packet of fresh yeast or a packet of instant yeast

Preparation:

Dissolve the yeast in water and leave for 10 minutes
Add salt, butter, flour, mix everything with your hands
Leave it for an hour to finish. Then mix everything again and leave for another 2 hours.
During this time, the dough will increase in volume by about half, or even more. For pies you need to roll out a very thin layer, for a pie you can make it a little thicker

Baking in water remains soft for a very long time, several days. If desired, you can put the leftovers in a bag and store them in the freezer until next time. You can make this yeast dough for future use; it does not lose its qualities for a long time.

How to make rich sweet dough for homemade pies?

This rich yeast dough is used for baking or frying sweet pies filled with jam, eggs, jam, fruits, and berries. It is also suitable for an open sweet pie with berries and jam. You can knead the dough with yogurt and kefir. It is better to make small buns - they rise very well.

You will need:

kilogram of wheat flour
half a glass of sugar
half a liter of kefir or yogurt
a packet of vanillin or vanilla sugar
a little water, salt
half a pack of margarine
20 grams raw fresh yeast
1 egg
a pinch of soda

Preparation:

Yeast should be crushed by hand, stirred in warm water, adding a couple of tablespoons of sugar
Then you need to mix kefir with the remaining sugar, egg, soda, softened butter, salt
Pour the dissolved yeast into the mixture, slowly add flour and mix. First it will be more convenient to stir with a spoon, then with your hands.
The resulting dough should stand for about an hour to rise
We knead it a little with our hands and let it stand a little longer. Sweet and tasty dough for pies or pie is ready

Before rolling it out on the table, you need to grease the oilcloth or board with vegetable oil to prevent it from sticking. Buns or cheesecakes should be made small; they can rise well during baking.

How to make yeast-free fluffy dough for pies?

Baking from this unleavened dough turns out aromatic, fluffy, and delicate in taste. Instead of sour cream, if desired, you can use kefir, sour milk, natural yogurt without additives.

You will need:

700-800 grams of sifted flour, depending on its structure and quality
300 grams of thick fat sour cream
a large stick of margarine or cheap butter
teaspoon of salt

Preparation:

Margarine or butter must first be softened. Then mix it with salt and sour cream
The resulting dough should be placed in a bag or wrapped in cling film and cooled in the refrigerator for half an hour.
Then you should roll it out into a thin layer on a table sprinkled with a layer of flour. This way it won't stick to the surface.

You can use any filling you wish, be it sweet, meat or vegetable. The baked goods do not go stale for a long time and remain soft and fluffy.

How to make curd dough for sweet pies?

Instead of flour, you can successfully use fresh or even old cottage cheese. Pies made with curd dough turn out fluffy, airy, very sweet and tender. In this case, yeast is not added, replacing it with soda.

You will need:

half a kilo of any cottage cheese, you can take soft or hard as desired
3 chicken eggs
a pinch of sugar and salt
a pinch of soda
a glass of flour, if the cottage cheese is liquid, you will need a little more

Preparation:

First you need to mash the cottage cheese with a fork or your hands.
Then you should add whisked eggs, salt, sugar, slaked soda to it
Mix everything with your hands and add flour as needed for elasticity.
All that remains is to roll out a thin layer and add any sweet filling

All these recipes are quite easy to prepare and do not take much time or effort. Such instructions will be clear even to inexperienced housewives. The pies can be fried in a frying pan or baked in the oven. Each time they will turn out aromatic, airy, and incredibly tasty.

Quick yeast dough for pies can be used for various baked goods - both sweet and savory. And pies from it can be baked or fried. It is also often used as a basis for preparing homemade pizza and various pies.

How to prepare yeast dough for pies?

Simple pie dough is prepared quickly and without hassle. By following the simple rules and recommendations given below, even a beginner in the culinary arts can cope with the task, and the end result will be excellent products.

In order for the dough to fit well, the ingredients for it should not be cold.
It is better to sift the flour before use.
The longer the dough is kneaded, the fluffier it becomes.
The readiness of the dough to work is checked this way - if you press on it with your finger, the resulting dimple will not last long. If it tightens immediately, the dough still needs to stand.

Quick dough for pies with dry yeast

The butter pie dough from this recipe is well suited for any yeast baked goods. Pies, homemade loaves, crumpets - everything from it turns out very tasty. The recipe for its preparation is very simple, so those who are just learning the basics of making yeast bread can safely start with it.

Ingredients:

wheat flour - 500 g;
cow's milk - 300 ml;
odorless sunflower oil - 50 ml;
dry yeast - 10 g;
granulated sugar - 55 g.

Preparation

50 g of flour is combined with sugar, heated milk, yeast and the dough is allowed to rise.
Pour in the oil, salt and add the rest of the flour in parts, knead and put it back in a warm place for a quarter of an hour.
During this time, the quick yeast dough for baked pies will double in size and be ready for use.

Yeast dough with kefir for pies

Fluffy dough for pies is best prepared with kefir. But first you need to prepare a high-quality dough, because it serves as the key to the softness and airiness of the dough. The dough will be ready when a foam cap forms on it. After this, you can pour warm kefir into it and add the remaining ingredients.

Ingredients:

flour - 900 g;
warm water - 100 ml;
dry yeast - 25 g;
kefir - 200 ml;
melted butter - 50 ml;
vegetable oil;
chicken eggs - 2 pcs.;
granulated sugar - 50 g;
salt.

Preparation

Mix 50 g of flour with the remaining dry ingredients and warm water.
Cover the container and put it in a warm place for a quarter of an hour.
Mix warm kefir, butter and beaten eggs into the dough.
Add flour and knead into an elastic dough.
Form a ball out of it, coat it with oil, cover it and leave it to rise.
When the quick yeast dough for pies works well, they begin to sculpt the products.

Yeast dough for pies with milk

The dough for pies made with milk comes out very soft and airy. The amount of granulated sugar can be varied to your taste, depending on how sweet you want the products to be. It should be remembered that even if the dough is intended for pies with a sweet filling, you need to add a little salt to it.

Ingredients:

dry yeast - 10 g;
wheat flour - 1 kg;
eggs - 2 pcs.;
butter - 150 g;
granulated sugar - 50 g;
cow's milk - 450 ml;
salt.

Preparation

Warm milk is combined with sugar and yeast and left to rise in a warm place.
Mix the dough with eggs, add butter, salt, stir well and add about 2/3 of the sifted flour.
Knead, form a ball and lower into cold water for 20 minutes until it floats to the surface.
Then take out the dough, blot it with a towel, add flour, knead again and leave to rest for 10 minutes.

Yeast dough for pies on water

The dough for pies in water comes out no worse than that prepared in kefir or milk. The only disadvantage of lean baked goods is that they go stale faster than baked goods. Therefore, it is not recommended to prepare such products for future use. Well, if the lean pies are a little stale, you can always reheat them in the microwave, and they will be soft again.

Ingredients:

granulated sugar - 50 g;
instant yeast - 10 g;
oil - 100 ml;
warm water - 300 ml;
flour - 1 kg;
salt.

Preparation

Dry yeast is poured into 50 ml of warm water with 10 g of sugar and left for 15 minutes.
Sift the flour into a bowl, add the rest of the sugar, salt, yeast and water and stir.
Add warm water and oil little by little and knead the dough.
Place it in a deep bowl, cover with a napkin and leave for 1.5 hours.
During this time, the simple yeast dough for pies is kneaded a couple of times.

Sour cream dough for pies

Pie dough made with yeast and sour cream is an excellent solution not only for making pies. It is suitable for pizza and other baked goods. It's a pleasure to work with him. It kneads easily and holds its shape perfectly. And then the end result is an excellent result in the form of delicious ruddy products.

Ingredients:

flour - 200 g;
butter - 50 g;
sour cream 20% fat - 100 g;
chicken egg - 1 pc.;
salt.

Preparation

The butter is melted.
Mix flour with sour cream, add butter, egg and stir.
Place the mixture in a bowl, cover with a towel and leave for half an hour.
When the quick yeast dough with sour cream for pies works well, begin to form the products.

Pie dough without eggs

Lean yeast dough for pies can also be tasty. When preparing sweet pastries, it can be flavored with vanilla, which will only improve the taste of the product. An important point is that the lean dough should not be too tight, so you don’t need to add a lot of flour, the mass should be soft.

Ingredients:

flour - 1 kg;
sugar - 70 g;
dry yeast - 10 g;
warm water - 500 ml;
oil - 100 ml;
salt.

Preparation

Yeast with sugar and salt are dissolved in warm water.
Sift the flour, add the yeast mixture and butter and mix.
Grease your hands with oil and knead the dough for 10 minutes.
Cover it with a napkin and leave it warm for an hour.
When it rises, press it down.
After this, they begin further work with it.

Curdled milk dough for pies

Lush yeast dough for pies based on yogurt turns out tender and airy. It will take approximately 40 minutes to prepare. Instead of dry yeast, you can use fresh yeast. From the specified number of components you can make about 25-26 medium-sized pies.

Ingredients:

flour - 500 g;
eggs - 2 pcs.;
curdled milk - 2 cups;
dry yeast - 10 g;
baking powder - 15 g;
sugar - 25 g;
salt.

Preparation

Add salt, sugar and yeast to half the warm yogurt and stir.
Pour the remaining fermented milk product into another bowl, beat in the eggs and stir until smooth.
Add flour and knead again, pour in the dough, add baking powder, knead.
Cover it with film and put it in a warm place for half an hour.
After this, the quick yeast dough for pies is ready for further work.

Choux yeast dough for pies

Delicious yeast dough for pies will be a real find for those who are fasting, are a supporter of a vegetarian diet, or are simply looking for a recipe for delicious baked goods. Products made from such dough do not go stale for a long time. A significant time saver is that this dough does not need to be left to rise.

Ingredients:

wheat flour - 700 g;
dry yeast - 10 g;
oil - 60 ml;
water - 400 ml;
sugar - 30 g.

Preparation

Yeast, salt, butter and sugar are diluted in half the warm water.
Add the yeast mixture to the flour and stir quickly.
Pour a glass of boiling water on top and begin kneading.
Add flour if necessary.
A soft elastic dough should come out, divide it into parts and make pies.

Yeast dough for pies in a bread machine

Pie dough with dry yeast is the easiest to prepare in a bread machine, because in fact you don’t need to do anything with your hands. You just need to select high-quality products and send them to the device’s container in the order indicated in the instructions for it, wait for the signal and begin to form products with the desired filling.

Ingredients:

warm water - 1 glass;
wheat flour - 0.5 kg;
eggs - 2 pcs.;
sugar - 25 g;
odorless oil - 50 ml;
dry yeast - 10 g;
powdered milk - 50 g;
salt.

Preparation

Warm water, oil, egg and white are sent into the device’s bucket; the yolk is left to grease the products before baking.
Add sifted flour and use a spoon to make 4 indentations.
Yeast, sugar, milk powder and salt are poured into them.
Set the device to the “Dough” mode and wait until the signal sounds, signaling the end of the kneading.
The pie yeast dough is removed and patties are made.

This recipe for making yeast dough is quite simple - everyone can use it, even those who have never held a rolling pin in their hands, the quality of the products will not suffer from this perfection. This will require a little patience, traditional ingredients and a good mood, since the yeast dough senses the mood of the cook. Well, of course, it won’t hurt to know some subtleties, and then the dough will definitely reciprocate, the baked goods will turn out tasty, fluffy and aromatic.

In order for the yeast to rise well after kneading, you need to know some culinary nuances. will share the main points that need to be taken into account when planning to prepare this type of dough.

Secrets of fluffy yeast dough:

You can use live pressed yeast or dry yeast in bags. There is no difference, it all depends on the integrity of the manufacturer. On average, 1 teaspoon of dry yeast corresponds to 10 g of fresh(the weight of the cube is written on the package).
Baked goods are always good. But here it should be borne in mind that the more eggs, sugar, butter, sour cream in the dough, the more difficult it will be for it to rise. In this case, to make the dough fluffy, you will need to add more yeast.
Maintain fermentation temperature. Opara does not like temperature changes and drafts.
Milk, water or other liquid must be warm! In cold foods it will be more difficult for yeast to ferment, and in hot foods it will die instantly.
Knead the products well and do it exclusively with your hands. Hand kneading is softer, more delicate and richer than machine kneading. Knead it with your hands, forming it into a ball to enrich it with oxygen and get rid of excess carbon dioxide.
Be sure to add a spoonful of vegetable oil (unscented). Then the dough will be more tender, elastic and will lag behind your hands.
You can determine whether the dough is ready for rolling as follows. Use your finger to make a small notch on it, if it tightens back, then wait a little longer, it will remain for 5 minutes - it’s done.
You need to roll out the dough with a rolling pin, carefully and in one direction, then the baked goods from it will be fluffy.

Recipe for making fluffy yeast dough with step-by-step photos

Ingredients:

Flour – 2 cups
Sour cream – 100 g
Egg – 1 piece
Dry yeast – 1 sachet (11 grams)
Salt - a pinch
Sugar – 1 tablespoon
Vegetable oil – 2 tablespoons
Drinking water – 150 ml

To make yeast dough at home, you first need to heat drinking water to 40 degrees, then add sugar and yeast.
Instead of water, you can use milk; its temperature should be the same, 40°C.
Stir the liquid until the yeast is completely dissolved in it.
Beat in an egg, add salt and pour in vegetable oil.
Mix the products again until they turn into a homogeneous liquid mass.
Let's put sour cream.
Its temperature should be at room temperature, so remove the sour cream from the refrigerator in advance.

The same goes for eggs.

Now pour flour into a bowl.

For greater airiness, it is better to sift it through a sieve.
Knead the products, kneading from side to side.
When the dough stops sticking to your hands, lags behind the surface, becomes light, fluffy, pliable and elastic, then the kneading is complete.
Let's form the dough into a ball, put it in a place without drafts, cover it with a waffle towel and wait for it to rise.
Do not cover it with a lid, as it must breathe oxygen.

The finished yeast dough turns out fluffy, as you can see, it has risen well, it can be used to prepare any products: pies, bagels, etc.

Products can be baked in the oven, oven, cooked in a slow cooker, fried in a frying pan in oil, cooked over steam and in hot water.

At the same time, keep in mind that yeast dough greatly increases in volume during cooking, so calculate the distance between the culinary products.

Enjoy your culinary experiments with yeast dough!

Video recipe

If you have a bread machine, then you can prepare the dough in it and then bake delicious sweet buns.