Hi all! Today I had a pie day. We ate too much, that’s an understatement, we just enjoyed the deliciousness. Perhaps I will repeat the recipe (without hitting or kicking) After all, everyone posts their own recipe. I assure you, this is not plagiarism, and this is exactly how I always prepare the dough.

I offer for your consideration my favorite dough for pies with ANY filling. There is a minimum of effort and products and the result is always excellent. Since I always bake a lot, I give you my layout and you yourself divide by how much you will put the dough.

DOUGH;2 kg. flour

150 g sugar

50 g salt

1 liter of water

100 g FRESH yeast

150 g vegetable oil

Dissolve yeast in 0.5 liters of warm water, add 3 tablespoons of flour and leave for 15 minutes.

In the remaining 0.5 liters of slightly hot water, dissolve sugar and salt (until the yeast wakes up, the water will become normal temperature)

Sift the flour into a bowl (or tub or basin, however, do as you please), pour all the liquid into it and knead the dough, add butter at the end of kneading (the butter should be at room temperature, or even better, slightly warmed - I just pour it into a glass and put the glass into a bowl of hot water), beat the dough well and cover with a towel for an hour in a warm place.

Sorry, I almost forgot - flour can have different gluten levels, so if you feel that the dough is heavy, just add a little more water.

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While the dough is being poured, prepare the fillings to suit your taste; I used potatoes and cabbage. Always a great result and amazingly soft and tasty. Bon appetit!

This amount of dough makes approximately 50 pieces of 100 gram pies.

1. Warm the milk to room temperature, approximately 37 degrees and add sugar. Stir until it is completely dissolved.

2. Next add dry yeast.

3. And stir again until they are completely dissolved.

4. When the yeast has dissolved, pour vegetable oil into the milk and stir again so that it disperses throughout the liquid.

5. Beat the egg in there.

6. Mix the ingredients again. All ingredients should be at room temperature so as not to cool the temperature of the milk. Otherwise, the yeast will not work well in a cold environment and the dough will not rise well.

7. Sift the flour into a bowl through a fine sieve so that it is enriched with oxygen and the pies are more fluffy. Add the liquid base little by little and knead the dough with your hands. Even if you use a bread machine for kneading, still knead it with your hands.

8. Knead the dough well, for at least 5 minutes. It should not stick to the walls of the dishes or your hands. Place the dough in a bowl, cover with a cotton towel and place in a warm place. Let stand for one hour until the dough doubles in volume. Knead again for 5 minutes and start forming the pies.

Note: place the formed pies on a baking sheet at a short distance from each other, because They will expand further during baking. After placing the pies on a baking sheet, leave them for about half an hour and only then place them in the roasting pan.

1 liter of milk,
2.5 tbsp. Sahara,
25 grams of fresh yeast (or a bag of dry),
500 grams of flour,
1 tsp salt,
2 large eggs,
3 tbsp. vegetable oil.

I couldn’t resist the temptation to bake yeast pancakes during Butter Week. This is the simplest recipe that I have been using for years and finally decided to write it down so I don’t get lost. Pancakes according to this recipe are soft, airy, with a delicious yeast aroma. The most important thing in this recipe is that the yeast is fresh and the milk and eggs are at room temperature.

Ingredients:

1. First we make the dough: using a whisk, mix 1 cup of very warm milk (about 40 degrees) with 1 tbsp. sugar, 1 tbsp. flour and 25 grams of yeast. Cover with a towel and place in a warm place for 15-20 minutes.
You don’t have to make the dough if you are 100% sure of the yeast. Then simply mix the ingredients in this order: milk, yeast, eggs, sugar, salt, flour and butter.

2. I put the dough outside in the sun and it rises in literally 15 minutes.

3. Pour the remaining milk, eggs, sugar and salt into the dough. Mix everything with a whisk and sift the flour through a sieve. Mix well with a whisk so that there are no lumps.
If the milk is just from the refrigerator, you need to warm it up slightly.

4. Lastly, add 3 tbsp. vegetable oil. If you like, you can use melted butter instead of vegetable. Place the bowl of dough in a warm place again for 20-30 minutes.

5. Wait until the dough has doubled in size, as in this photo. It should have the consistency of thin sour cream; if the dough is too thick, add a little (necessarily warm) milk or water and mix with a whisk.

6. Heat the frying pan, grease it with vegetable oil, quickly and evenly distribute the dough over the frying pan using a measuring cup or ladle.

7. Bake until the pancake has holes in it, the edges should “set” and the middle of the pancake should remain liquid, then quickly, using a spatula, turn over and fry for a few more seconds.

8. This is how they turn out from below. If you wish, you can coat each pancake with butter, it will be even tastier!

9. That's it! Yeast pancakes are ready! You can serve with any filling, for example, jam (especially strawberry), honey, condensed milk, sour cream with sugar, pate, meat, cheese and mushrooms, red or black caviar. Whatever your heart desires!
Have a delicious Maslenitsa everyone!

Yeast dough with milk is widely used for preparing a variety of baked goods. Delicious pies, cheesecakes, kulebyaki, buns and even Easter cakes are baked from yeast dough. Yeast dough can be prepared according to various recipes.

The more butter, sugar and eggs you add to the dough, the more rich it will be.

In each of our recipes, you can replace live yeast with 1 packet of dry yeast (10-12 grams). The calculation is that 1 packet of dry yeast is equal to 30 grams of live yeast.

Yeast dough Recipe No. 1 - not sweet

This is an unsweetened yeast dough for savory baked goods, such as cabbage or meat pie.

• Milk – 2 glasses.
• Granulated sugar – 1 tablespoon.
• Salt – 1 teaspoon.
• Butter or Margarine – 50 g.

Yeast dough Recipe No. 2

This is a moderately sweet yeast dough for sweet fillings, for example, for cheesecakes with cottage cheese, fruit fillings. It’s also very tasty for pies with cabbage.

• Milk – 2 glasses.
• Yeast – 30-40 g (or 1 packet of dry yeast)
• Granulated sugar - 1/2 cup.
• Salt – 1 teaspoon.
• Eggs – 1 pc.
• Butter or margarine – 100 g.
• Wheat flour – 5-6 cups.

To prepare yeast dough for 1 liter of milk, multiply my recipes by 2! There are just 4 glasses in one liter.

Yeast dough Recipe No. 3

• Sour cream or milk - 2 cups.
• Yeast – 50-60 g (or 2 packets of dry yeast)
• Sugar – 1/2-1 cup.
• Salt – 0.5 teaspoon.
• Eggs – 2 pcs.
• Margarine – 200 g.
• Flour – 6-7 glasses.

The dough prepared according to this recipe will turn out rich and when kneading, you can add lemon zest, raisins or candied fruits to it to taste.

To prepare yeast dough, it is preferable to use premium wheat flour. Milk can be replaced with a mixture of milk and water, and butter with margarine.

Yeast dough is prepared using a sponge or straight method.

It is better to prepare rich yeast dough using the sponge method.

Yeast dough - sponge method

In a saucepan, dilute the yeast with a small amount of warm milk. Pour in the rest of the warmed milk (but not hot!).

Add half the required sugar and 1/3 flour.

Mix everything thoroughly, cover the pan with a towel and put in a warm place. This is a dough.

After about an hour, the dough will rise, bubbles will appear on the surface and it will begin to settle. Now add the remaining ingredients and knead the dough until smooth. You need to knead until the dough stops sticking to your hands. Now you can grease the dough with oil or sprinkle with flour and put it in a warm place to rise.

The yeast dough will be ready as soon as it has risen twice.

Yeast dough is a non-steamed method.

In a saucepan, dilute the yeast with a small amount of warm milk. Pour in the rest of the heated milk, add sugar, salt, eggs and mix thoroughly.

Add the sifted flour and knead the dough until it stops sticking to your hands. Now all you have to do is wait until the dough rises twice.

It may take different amounts of time to rise the dough depending on the quantity and quality of yeast and air temperature. The volume of the dough should increase by at least twofold, which must be taken into account when choosing utensils for kneading yeast dough.

The richer the dough, the longer it will take to rise. At the same time, it is very important not to miss the moment and not allow the dough to fall off. Over-sitting dough will become liquid, may acquire a sour taste and you will no longer get tasty and fluffy baked goods.

It usually takes 1-3 hours for the dough to rise, depending on the composition, so you shouldn’t let the dough sit overnight.

This mug-sieve is very convenient to use for sifting flour

Perfect yeast dough. Rules.

Regardless of the recipe and method, there are several rules that should be followed when preparing.

1. All products needed for the test must first be placed in a warm place so that they are not cold.

2. The liquid intended for the dough (water or milk) is heated to a temperature of 30-35 0 C.

At low temperatures, yeast multiplies very slowly and the dough rises poorly; at elevated temperatures, the fungi die and the dough does not rise at all. Therefore, it is desirable that the kitchen be warm enough, but not hot.

3. Before kneading, flour must be sifted to remove possible lumps or random impurities.

Sifting will also help saturate the flour with oxygen, which will make the yeast dough even more fluffy and tasty. It is very convenient to use a sieve mug to sift flour.

4. It is necessary to observe the ratio of products included in the dough.

So, when changing the amount of flour, it is necessary to proportionally change the amount of yeast, liquid and baking. The finished yeast dough is elastic, almost twice the original volume, and if you press on it with your finger, the remaining indentation will quickly disappear.

Now you can start shaping and baking the dough!

1 Heat the milk until warm, approximately 35-36 C, if you cannot measure the temperature, then dip your finger in the milk, it should be quite warm and your finger should be bearable. The temperature of the milk is very important so that the yeast does not die and is activated. Pour sugar into the milk and stir, watch the temperature so that the milk does not cool down! Yeast loves sweet, warm environments. Next, stir the yeast in the milk and leave it alone for 15 minutes, in a warm place, without covering it with anything.

2 Milk with yeast will produce foam, which may then begin to fall off, do not be alarmed - this is a normal, natural process.

3 Beat the eggs with salt until smooth. Eggs should be at room temperature! If you did not have time to remove the eggs from the refrigerator in advance, dip them in warm water for a couple of minutes.

4 Melt the butter, I use the microwave and pour it into the eggs. The oil should not be hot to prevent the eggs from curdling.

5 Add the appropriate yeast with milk to the egg-butter mixture.

6 Add the sifted flour. I highly recommend sifting the flour through a fine sieve in advance, this will saturate it with oxygen and make the baked goods very airy. You can sift the flour directly into the liquid, a few tablespoons at a time. stirring first with a whisk while the dough is liquid, then, when it becomes impossible to stir, start kneading with your hands.

7 I always add flour to see how much the dough will take. We knead the dough so that it does not stick to your hands, but is not too steep, that is, if 300 grams of flour is enough for you, do not try to put more into the dough, referring to the recipe, since the flour is different and its quantity may vary and depend on very many factors: oil fat content, flour quality, egg size, etc. I usually knead the dough not in a bowl, but on a table lightly powdered with flour. When kneading the dough, keep in mind that the dough loves hands! Especially men's and children's. So feel free to invite your family and let them have fun. Knead it, throw it on the table, spank it, in general, the dough needs a very good massage! I usually knead this dough for about 5-8 minutes; I have to knead some types of baked goods for 15 minutes. I don’t have a bread machine, but if you have one, I advise you to use its services))

8 When you and I have kneaded the dough, grease it with vegetable oil so that a crust does not form and put it in a clean bowl, also greased with oil. Cover the dough with a towel or cling film and leave to rise in a warm place. I usually use the oven, there is no draft and it’s warm)) I preheat the oven to 50C and put a bowl of dough in there for two batches. After 45-50 minutes, check with you to see if the dough has increased, knead it slightly and wait again for 45-60 minutes. Two approaches will be enough.

9 The dough has doubled in size, do not knead it.

You can begin to form the products.