Lean yeast dough for pies, when prepared correctly, is not inferior to a base mixed with baking. At the same time, the final calorie content of baked goods is much lower, which will please those who are watching their figure. Products filled with plant ingredients can be consumed during fasting or included in the vegetarian menu.

How to prepare lean yeast dough for pies?

Knowing the secrets of lean yeast dough, baking delicious pies with your favorite filling will not be difficult.

1. Before the yeast dissolves in it, the water is heated to a temperature of 40 degrees.
2. Sugar is dissolved in water along with yeast and left for 15-20 minutes or until foam appears.
3. Flour must be sifted before adding to the dough, saturating the base with oxygen.
4. To make lean dough with yeast quickly, after kneading it is placed in a warm place for proofing and rising. However, the products turn out even fluffier, tastier, rosy and healthier if the base is ripened in a cool place for at least eight, and ideally twelve, hours.

Lenten pie dough with dry yeast

To knead lean yeast dough with dry yeast, you will need the simplest and most affordable products that are always available in every kitchen. It will be possible to neutralize the yeasty taste in finished products by adding a bag of vanilla sugar or a pinch of vanillin to the base when kneading. The amount of sugar is adjusted to taste or depending on whether dessert or snack savory pies will ultimately be prepared.

Ingredients:

• flour – 1 kg;
• water – 0.5 l;
• sugar – 4-8 tbsp. spoon;
• vegetable oil – 75 ml;
• salt – 1 teaspoon;
• dry yeast – 15 g.

Preparation

1. Dissolve dry yeast and sugar in warm water, leave the mixture warm for 15-20 minutes.
2. Add salt, butter, and then sifted flour in portions.
3. Knead the mass thoroughly with a spoon and then with your hands, achieving elasticity and smoothness of the dough, making it stick to your palms and utensils, but at the same time not oversaturating the base with flour. To make kneading easier, periodically lubricate your hands with oil.
4. Leave the lean yeast dough for pies in a warm place for 1.5 hours, knead once.

Lenten pie dough with raw yeast

Lean prepared according to the following recipe will give odds to any other base with the addition of baking. The products are soft, fluffy and do not go stale for a long time. The secret to success is long-term fermentation of the dough in the refrigerator. It’s convenient to knead it in the evening and start baking in the morning.

Ingredients:

• flour – 900 g;
• water – 400 ml;
• sugar – 100 g;
• vegetable oil – 180 ml;
• salt – 1.5 teaspoons;
• vanilla sugar – 1 sachet;
• fresh yeast – 50 g.

Preparation

1. Pour water into a container with a volume of at least 5 liters, dissolve yeast and sugar in it.
2. Add butter, salt, vanilla sugar, add sifted flour.
3. Thoroughly knead the lean yeast dough for pies with your hands until you obtain a homogeneous plastic and slightly sticky texture.
4. Cover the container with a lid and place in the refrigerator overnight.

Quick lean yeast dough for pies

Quick lean yeast dough, if kneaded according to the recommendations from the following recipe, can be used without additional ripening and proofing. A version of this base for fried products in a frying pan in oil is especially relevant. However, oven pies are also a great success, especially if you give them the opportunity to rise on a baking sheet after decoration.

Ingredients:

• flour – 1.2-1.3 kg;
• water – 3 glasses;
• sugar – 4 tbsp. spoons;
• vegetable oil – 250 ml;
• salt – 1.5 teaspoons;
• fresh yeast – 75 g.

Preparation

1. Dissolve yeast and sugar in warm water.
2. Add a glass of flour, stir and leave the dough for 15-20 minutes.
3. Stir in butter, salt and flour until the lump is homogeneous and smooth.
4. Ready-made lean quick yeast dough for pies is used immediately or 30 minutes after kneading.

Lenten yeast dough Monastyrskoe

Lenten yeast dough according to the monastery recipe is prepared without adding salt using non-standard technology. Baked goods with such a base are more healthy, remain fresh for a long time, do not grow moldy or stale. The lack of salt is compensated by the salted or sweet filling and is practically not noticeable in the finished products.

Ingredients:

• flour – 3-4 cups;
• water – 3 glasses;
• sugar – 100 g;
• vegetable oil – 100 ml;
• fresh yeast – 50 g.

Preparation

1. Boil water, add sugar and butter, cool to 40 degrees.
2. Dissolve yeast in the liquid base, add flour, knead.
3. Leave the Lenten monastery yeast dough for pies in a warm place for 30-40 minutes.
4. If necessary, if after mixing the dough is still a little liquid, add more flour, mix and allow the mass to rise again.

Lean puff yeast dough - recipe

The following recipe for lean dough with yeast will allow you to obtain a puff pastry base from which you can bake fragile and flaky pies, large ones with filling, sweet puff pastries or bows without filling. Dry yeast is more preferable in this case, as it has a more delicate leavening effect.

Ingredients:

• flour – 1 kg;
• water – 2 glasses;
• sugar – 40 g;
• salt – 1 teaspoon;
• vegetable oil – 140 ml;

• dry yeast – 1 sachet.

Preparation

1. Yeast and sugar are dissolved in heated water.
2. Add salt, half a portion of butter, flour, knead for 10 minutes, let rise 2 times, knead each time.
3. Roll out the lean puff yeast dough until a thin layer is obtained, grease with oil, fold into an envelope and roll out again.
4. Repeat the cycle 3 more times, using the dough for its intended purpose.

Lenten yeast dough with potato broth

Another simple but original recipe for lean yeast dough will be presented below. In this case, potato decoction is used as a liquid base, and boiled potato pulp is added to the base, which to some extent replaces baking, improving the characteristics of the finished baked goods.

Ingredients:

• flour - 4 cups;
• potatoes – 200 g;
• sugar – 40 g;
• salt – 0.5 teaspoon;
• fresh yeast – 40 g.

Preparation

1. The potatoes are peeled, boiled until tender, the broth is saved, and the pulp is ground with a masher.
2. Measure out 300 ml of warm broth, add yeast previously ground with sugar.
3. Add mashed potatoes, 4 tablespoons of flour and leave the dough warm for 20 minutes.
4. Add the rest of the flour, knead and let the dough rise in a warm place 2 times, kneading each time.

Lean yeast dough like fluff

For pies in the oven, prepared taking into account the following recommendations, it turns out airy and fluffy like fluff, allowing you to get high-quality and tasty pastries. It is important not to oversaturate the mixture with flour when kneading, but to make kneading easier, lubricate your hands with vegetable oil.

Ingredients:

• flour – 700-800 g;
• water – 3 glasses;
• sugar – 1 glass;
• vegetable oil – 150 ml;
• salt – 1 teaspoon;
• fresh yeast – 75 g.

Preparation

1. Mix the butter with a glass of water and sugar, heat, stirring, until boiling.
2. Pour in the rest of the cold water, add yeast and flour until the dough reaches a pancake-like texture and leave in a warm place for 30 minutes.
3. Stir in salt and the rest of the flour, knead for 10 minutes, let rise.

Lenten yeast dough for fried pies

You can cook lean with water or potato broth, which will only improve the quality of the finished products. The filling can be simply potatoes with fried onions or mushrooms, stewed cabbage, jam, cottage cheese, berries or any other filling of your choice and taste.

Ingredients:

• flour – 700-800 g;
• potato broth – 0.5 l;
• sugar – 2-4 tbsp. spoons;
• vegetable oil – 80 ml;
• fresh yeast – 50 g.

Preparation

1. Yeast is ground with sugar.
2. Add warm broth, butter, flour and knead until elastic.
3. Leave the flour ball in the refrigerator for 40 minutes, after which it is kneaded again and used to decorate the pies, followed by frying them in oil.

Lenten yeast dough in a bread machine

Delicious lean yeast dough is easy to prepare using a bread machine, if you have one. The products are added in the order specified in the instructions for the specific device, and quick-acting dry yeast is always used. The amount of flour and water in the recipe is constant, and the portion of sugar and salt can be adjusted to taste.

You can cook not only during Lent. For a children's menu, for example, it is advisable to knead not a rich, heavy baking dough, but one consisting of flour and water, without eggs, butter and milk. For allergy sufferers, lean yeast dough will be a real salvation.

The principles and rules for preparing lean yeast dough are exactly the same as for butter dough. Be sure to sift the flour, quickly knead, and proof. The sifted flour is enriched with oxygen, which makes the finished products fluffy and soft. You need to knead lean dough with yeast quickly, without overdoing it with flour, otherwise the dough will turn out drawn out, dense, and the pies and buns will be tough. Unlike butter dough, lean dough turns out a little sticky. To make it easier to work with, lubricate your hands with vegetable oil. Any yeast dough must stand for an hour or two in a warm place to rise. Lenten yeast dough is no exception. Place the kneaded dough in a bowl, cover with a clean towel and place in a warm place where there are no drafts. The dough should double or triple in size. That's all!

Our site offers you several simple and fairly quick recipes for lean yeast dough, from which you can bake anything you want!

Universal lean yeast dough

Ingredients:
1 kg flour,
1 packet of dry yeast,
2.5 stacks water,
3 tbsp. Sahara,
1 tsp salt,
5-7 tbsp. vegetable oil.

Preparation:
Heat the water and dissolve the yeast, sugar and salt in two glasses, add the butter. Let it sit for a while. Meanwhile, sift the flour, preferably twice. Pour the sifted flour into a suitable bowl, make a hole and gradually pour the yeast into it, kneading the dough. Knead into a soft, elastic dough, lubricating your hands with oil. Place in a bowl and let rise warm. Knead the risen dough, cut it into buns or pies, and place them on a baking sheet lined with baking paper. Let the products rest, brush with sweet strong tea and place in the oven. The filling can be any thick jam or marmalade from summer stocks, sorrel stewed with sugar (amazing taste, I tell you!), unsweetened fillings like mashed potatoes or peas, rice with green onions, etc.

Lenten yeast dough with live yeast

Ingredients:
500 g flour,
150 g vegetable oil,
½ cup Sahara,
250 ml water,
30 g live pressed yeast,
a pinch of salt.

Preparation:
Dissolve the yeast in warm water, add 50 g of sugar and a couple of tablespoons of flour, stir so that there are no lumps. While the yeast is waking up, sift the flour. When the cap on the dough rises well (this is about 20 minutes), add flour and knead a soft dough that does not stick to your hands. Place the finished dough in a strong plastic bag, remove the air from it and tie it at some distance from the dough. Place the bag in a bucket of ice water. When the dough packet floats to the top, it is ready. This usually takes about 20 minutes. This dough is great for fried pies.

Tomato dough

Ingredients:
500 g flour,
2 tsp dry yeast,
300 ml water,
1 tbsp. tomato paste,
2 tsp Sahara,
50 ml vegetable oil,
a pinch of salt.

Preparation:
Heat the water to the temperature of fresh milk, add sugar and yeast, let the cap rise. Sift the flour several times into a deep bowl. Pour the dough into the flour, add salt, tomato paste and vegetable oil and knead the elastic dough. Cover the finished dough with a clean towel and let rise in a warm place. This type of dough is suitable for making pizza and savory pies. It is better to bake them in the oven rather than fry them.

Here's some advice for making meatless pizza. Use tomatoes and champignons for its filling; for more satiety, add beans in tomato sauce. You can dice the onion and sweet pepper. To prevent the pizza from drying out while baking, fry all the vegetables and mushrooms in vegetable oil. Make your own tomato sauce or use ready-made ones. Roll out the dough, brush it with tomato sauce, and lay out the filling ingredients. Sprinkle with finely chopped garlic. If you wish, pour lean mayonnaise over everything, but it’s better to do without this “chemistry”. Pour the tomato sauce over everything again and put it in the oven. Tomato lean yeast dough for such pizza is just a godsend!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

You can knead the dough using the sponge method, when the dough is first prepared. Or in a straight method, when the dough is kneaded in one step. Let the yeast dough rise and you can start making the pies.

Dough without eggs and dairy products.
Products made from such dough, compared to products made from dough mixed with milk and eggs, are more coarsely porous and rubbery (that is, when squeezed, they quickly return to their original shape). Also, products made from it do not become stale or mold longer.

Lean yeast dough without steam

A universal lean dough made with yeast, which is suitable for any flour delicacies: it makes excellent fried pies with different fillings, both salty and sweet.
A type of dough kneading is straight, that is, one when all the ingredients are mixed at once. Therefore, this type of dough is prepared faster.

This dough rises perfectly and its preparation takes no more than 1 hour.
It is delicious on its own, but if you plan to bake sweet buns without filling, add an additional 1-2 tbsp. Sahara. And another note: in order for the crumb in the products to be as tasty as possible, elastic and not dry, do not knead the dough too tightly, it should be soft, slightly moist, and even stick a little to your hand when patted. Before kneading, grease your hands with vegetable oil - this makes working with the dough much more convenient.

	Ingredients: 1 kg flour 1 packet of dry yeast 2.5 cups warm water 3 tbsp. Sahara 1 tsp salt 5-6 tbsp. vegetable oil
	Dissolve a packet of yeast in 2 glasses of warm (about 38 degrees) water.
	Add 3 tbsp. sugar and 1 tsp. without top of salt.
	Mix.
	Sift 1 kg of flour through a sieve or colander (this enriches it with oxygen and provides the yeast with access to air - the dough will rise easier)
	Pour the yeast mixture into the flour. Mix with a spoon. Pour in 5-6 tbsp. vegetable oil. Grease your hands with oil and knead the dough for 10 minutes. It should be elastic, moist and not dry. If the dough is too tight, add a couple more tablespoons of water and a spoonful of oil.
	Cover the smooth kneaded dough with a towel and set aside in a warm, draft-free place for 1 hour (or until it doubles in size). In summer, the bowl of dough can be left at room temperature, and in winter it can be placed near the radiator or placed in hot water. There should be no drafts in the place where the dough is “infused”; the baked goods may fall off.
	The dough should rise well.
	Punch down the dough and knead for 5 minutes.
	The dough is ready.
	Now you can use it to make pies and make buns.

The best lean yeast dough for non-sweet pies, pies, both baked in the oven and fried in a frying pan:

Lean sponge yeast dough

Dough is a mixture of water, yeast and flour. Thanks to it, the dough rises well. The dough can be liquid (30% of the total amount of flour) or thick - up to 50%, respectively. The difference is that the preparation of liquid dough is easier to control - it sours more slowly, which means it can be stored longer.

With the sponge method of preparing yeast dough, the baked goods are more airy and fluffy. This dough makes excellent pies, buns and pretzels. Compared to the previous version, it takes a longer period of time to prepare - about 4 hours. This is due to the need to prepare the dough in three steps.

Ingredients:

• Wheat flour - 600 grams.
• Vegetable oil - 100 grams.
• Yeast - 25 grams.
• Water - 1-1.5 glasses.
• Sugar - 1 teaspoon.
• Salt - 2 teaspoons.

Cooking method:

Completely dissolve the sugar in warm water, dissolve the yeast and add 2 teaspoons of flour.

Stir the mixture with a fork or spoon and place in a warm place for about 20 minutes.

Add water, salt and half the flour to the mixture increased by 2-2.5 times. Knead the batter and leave again in a warm place for 40 minutes.

When the dough has risen again, add all the flour and vegetable oil to it, while kneading the dough, first with a wooden spoon, then with your hands.

The dough will slightly stick to your hands, this is not a big deal, it should not be too tight, otherwise the baked goods will turn out stale.

After kneading the dough, form a bun, put it in a bowl, cover with plastic or a thick towel so that the dough does not dry out. Leave the lean dough to rise in a warm, dark place for 1-1.5 hours.

When the dough has doubled in size, knead it well again, dusting the counter with flour as needed.

The dough is ready for further baking! It can be used for pies, pies, buns.

This dough does not lose its properties when frozen, so you can store the unused portion of the dough in the freezer. However, it is not recommended to freeze and defrost it several times.

Helpful Tips:

• For normal dough fermentation, the ambient temperature should not exceed 30 degrees. If it is higher, fermentation may stop.
• A successful dough is elastic, moist and not dry. If it is tight, then it is recommended to add a few tablespoons of water and a spoonful of vegetable oil.
• If it’s not warm at home, then to rise the dough, you can put the pan with it in a bathtub filled with warm water.
• It is more convenient to work with the dough if you first grease your hands with vegetable oil. The dough will not stick to your hands as much and will be less likely to become too tight.
• The dough is ready to roll out when an indentation made with your finger stays in place for 5 minutes. Otherwise, you need to wait a little longer.
• To make lean yeast sweet dough, add 1 tablespoon more sugar to this recipe. But the dough will take a little longer to rise. Sweet yeast lean dough can be used for buns and sweet pies.

Fasting is a centuries-old tradition in our country, and recently more and more families are returning to their roots and deciding to fast. At this time, the question arises of what to cook, how to diversify the menu, how to pamper your family with something so delicious in this time of restrictions, a time of abandoning the frugal foods we are accustomed to.

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Every experienced housewife knows that no reason to eat sparingly, because there are a huge number of recipes, and everyone who wants to fast has the opportunity to prepare delicious Lenten soups, nutritious main courses, and, of course, baked goods - homemade, aromatic, appetizing. There are many recipes for Lenten pies, as well as recipes for Lenten dough for pies.

Making dough for Lenten pies and pies is not difficult, but some nuances should be taken into account. Lenten pies cook a little faster than butter pies, and these baked goods will become stale quite quickly due to the lack of eggs. Therefore, when baking, you should especially monitor the cooking time of pies, and do not leave finished products in an open container. To keep the meatless pies soft longer, you can wrap them in cotton or linen cloth and place them in a plastic bag. Due to the composition of the fabric, the products will “breathe”. It is best not to tie the bag, but leave it open. So, let’s begin the actual creation of yeast-based food.

Lean yeast dough (universal recipe)

Composition of ingredients:

Preparation:

First you need to boil the water, after boiling, cool the water to 40-50 degrees. Dry yeast dissolves in this water, then you need to add salt and granulated sugar to the yeast mixture, mix everything well. The flour is sifted through a fine colander or sieve (when sifting, the flour will be enriched with oxygen, the yeast will be provided with access to air, which will cause the dough to rise faster). The yeast mixture and vegetable oil are poured into the prepared flour. Next, the dough is thoroughly kneaded.

To make kneading the dough by hand more convenient, you can wet your hands with water or grease them with vegetable oil. The finished product should be not very tight and damp. If the dough is still a little tight, add about a quarter glass of water and a spoonful of vegetable oil. The kneaded dough should be covered with a clean linen or cotton cloth and placed in a warm place, for example, on a radiator, on an oven or in the corner of a gas stove with the oven turned on. The dough will increase in size due to the action of the yeast, and will double in size, this will happen in about an hour. Next, knead the risen dough and knead well again.

The lean yeast dough for pies is ready, all that remains is to choose the filling. Fillings such as potatoes, fresh or sauerkraut, berries, apples, jam or jam are very good during Lent.

Lenten pies recipe (with boiled potatoes)

Products for filling:

1. Potatoes - 6 pieces
2. Onion - 1 piece

Preparing the filling:

Boil potatoes in salted water and mash them. Sauté the onion in vegetable oil and mix with the puree. The potato mixture should be thick, so it will be easier to work with. Cut small pieces from the dough, roll them out, put a tablespoon of potato mixture inside, and pinch the edges.

Place the prepared products on a baking sheet, which should already be greased with vegetable oil, place in a hot oven, and remove after about thirty minutes. You can also not bake the pies, but fry them in a frying pan. To do this, heat a frying pan, pour in vegetable oil, place the pies, and fry for about five minutes on each side. Place the finished pies in a plate and serve hot. As you can see, the recipe for Lenten pies is quite simple.

Lean yeast dough (sweet, according to the monastery recipe)

Ingredients:

1. Flour - about a kilogram
2. Water - 2.5 cups
3. Fresh pressed yeast - 1.4 packs
4. Sugar - 200 grms
5. Dried hops (cones) - dessert spoon
6. Salt - half a dessert spoon

Preparation:

First you need to get a hop decoction. To do this, pour one cup of boiling water over the dried hops (cones) and leave for thirty minutes to infuse. Next, strain and add 1 dessert spoon of sugar to the infusion.

Now it's time to prepare the dough. To do this, dilute the pressed yeast in a small amount of warm water (about half a glass), add one teaspoon of sugar and 2 tablespoons of flour, mix everything and let it rise for forty minutes. Place the hop decoction in a deep bowl, add a cup of warm water, all the granulated sugar, as well as salt, prepared dough and flour. The mass is kneaded well, then vegetable oil is gradually poured in, which is mixed into the dough. Due to the presence of oil, the dough will be more tasty. Knead the finished dough and leave it to rise for an hour and a half, or until it doubles in size.

From such an unusual dough you can make small pies with lean fillings, or you can have a closed pie with berries, jam, all types of preserves, or an open pie with cabbage. The products should be placed on a baking sheet, greased with oil, and left to brew for a while (about fifteen minutes). Pies and pies are baked in a preheated oven, and the baking time until done depends directly on the size of the pies. Ready-made pies can be greased with vegetable oil.

Puff pastry (simple recipe)

Another interesting option is the recipe for lean puff pastry for sweet pastries.

Ingredients:

• Flour - about a kilogram
• Water - warm 0.5 liters
• Sugar - 50 grams
• Salt - half a dessert spoon
• Dry yeast - one packet 10 grams
• Vegetable oil - 6 tablespoons

Prepare regular yeast dough according to the recipe above, and, as always, leave in a warm place for about two hours. After it has risen well, knead it by hand, roll it into a thin layer with a rolling pin, grease it with vegetable oil, sprinkle it with a little sugar, and fold it the way envelopes are folded. Repeat folding several times, sprinkling with flour. Puff pastry is ready. It will make wonderful lean sweet buns.

Lenten potato dough with yeast

Potato dough made according to this recipe is well suited for making lean pies; the products will be soft and tender.

Ingredients:

Preparation:

Grind the compressed yeast with sugar and put in a warm place for ten minutes. Boiled potatoes should be mashed with a fork, and the remaining water after cooking should be saved. 150 ml is added to the yeast. potato broth, ready-made mashed potatoes, 2 tbsp. flour, mix everything and leave in a warm place for 40 minutes. During this time, the dough will come up. You should gradually mix flour into the dough and knead a soft dough. Cover the prepared dough with a clean linen or cotton napkin and leave in a warm place for an hour or a little more. During this time, you need to knead the dough several times. Once doubled in size, it is ready to bake.

Even those who vigilantly monitor their own weight and are at war with any excess calories, from time to time want to throw something tasty into their mouths, baked, boiled or fried, but made from dough. After all, it’s so delicious - that’s the first thing. And, secondly, it brings back nostalgic memories of childhood and a caring grandmother with her mountains of pancakes and pies. And the question inevitably arises: how to prepare lean dough so as not to feel remorse for your own failure.

The five most commonly used ingredients in Lenten dough recipes are:

Varieties of Lenten dough

You can make lean butter dough from the following basic products:

• sugar
• vegetable oil

Yeast is added to it if necessary. A pinch of salt is added for a brighter taste. It is made either liquid or steep, depending on the dish being prepared. A mandatory requirement is the presence of the highest quality flour, since this particular product is almost the main one for the Lenten dough recipe, because others were abandoned (eggs, butter, all milk). Butter dough means any sweet pastry, no matter whether it is lean or not. Of course, this one has more calories.

Unleavened lean dough is prepared only from the following products:

• vegetable oil (optional)

Five of the lowest calorie recipes for Lenten dough:

As a rule, this is the basis for savory dishes such as dumplings, dumplings, pasties, pies with vegetable and fruit and berry filling, and snack pies. It is good not only for those who fast, but also for those who want to set a rich holiday table, but not burden the digestive system of guests with excess calories (especially if this can be easily avoided). In addition, higher-calorie wheat flour can be replaced with rye or buckwheat, which is healthy and light.