Despite the ease of preparation simple baking, yeast requires time and attention. This allows you to make the base - the dough for the pies - as fluffy and tasty as possible. However, not all housewives have the few hours necessary for this. Busy women should try cooking quick dough for baking.

How to make pie dough

To ensure that the base of the pies is airy and soft, you should follow a number of rules when kneading the dough:

• the flour must be thoroughly sifted so that it is filled with air and acquires additional airiness;
• Before kneading, hands must be treated vegetable oil, which will help avoid sticking;
• the mass should be kneaded evenly, but without making it too kneaded;
• all components that you add to the quick pie base should be at approximately the same temperature;
• Don’t add a lot of sugar: too much sugar will cause the outside of the pies to burn;
• To prepare baked goods in the oven, please note that the base must have a very thick consistency, and for frying in a frying pan - more tender;
• To mix the base, you need to use exclusively egg yolks, then the crust will be golden brown and tasty at the same time.

Quick yeast dough for pies in a frying pan

Suggested Recipe quick test Many cooks like it because it saves time. Also, the baking base comes out fluffy and very soft. Quick pies The following ingredients are mixed in a frying pan:

• flour premium– 1 tbsp + 3.5 tbsp;
• warm purified water – 200 ml;
• sunflower oil– ½ tbsp.;
• granulated sugar – 2 tbsp;
• instant yeast – 20 g;
• salt (to taste).

How to prepare the base for pies:

1. First of all, dissolve the yeast in warm water, add 3.5 tablespoons of flour, stir and leave the dough to steep for 45-60 minutes.
2. Carefully pour oil into the dough, add salt and granulated sugar.
3. Slowly add the rest of the flour to the ingredients and begin kneading the quick pie dough. The base of the dish will be ready when it stops sticking to your palms.
4. Cover the formed ball with a clean towel (or paper) and put it in a warm place for a couple of hours. During this time, knead the mass 2-3 times. For fried pies You can prepare the filling from onions, herbs and eggs, cabbage, meat, potatoes, any berries, cottage cheese, fruits.

How to knead dough for pies with dry yeast and water

Simple and quick way Making pies means using dry yeast. Lenten dough on water does not require serious effort or long time when preparing. You can use any products as fillers for oven pies - dried fruits, jam, preserves, fresh or canned cherries, apricots. This base is also suitable for making buns that taste like butter buns. To make sweets baked pies, you will need the following ingredients:

• granulated sugar/powdered sugar – 3 tbsp;
• flour 1st grade – 1 kg;
• fresh dry yeast – 15 g;
• fine salt – 1-1.5 tsp;
• water (warmed to approximately 50-60 degrees) – 0.5 l;
• sunflower/olive oil – 0.1 l.

Step-by-step recipe for quick yeast dough for pies:

1. Sift the flour and mix it with the yeast.
2. Pour oil into warm water, add salt/sugar, mix the ingredients with a whisk.
3. Combine the prepared mixture with flour (about 6 cups), knead the dough thoroughly.

How to prepare dough for pies with milk

This quick pie crust will never end up bland, and if you don't use it all at once, you can refrigerate the rest for a few days. What you need for cooking:

• flour – 1000 g;
• fresh homemade milk– 0.4 l;
• medium eggs – 2 pcs.;
• granulated sugar and fine salt– 1 tsp;
• fresh yeast – 10 g;
• medium fat butter – 150 g.

Step-by-step recipe for yeast dough for pies:

1. Warm the milk until warm, add sugar, dry yeast, and then flour. Mix the ingredients and place in a warm place.
2. Beat the eggs with salt, melt the butter and wait until it cools, add it here. Some people replace butter with margarine, but it is undesirable to do this because they suffer taste qualities dishes.
3. Combine the yeast mass with the egg-oil liquid.
4. Gradually adding flour, knead a soft and dense mass. Let it stand for 1-2 hours and start sculpting.

Dough for pies with kefir

For a yeast-free base, as a rule, a recipe with kefir and soda is used, since these components make the dish soft and fluffy. What ingredients are needed for quick pies:

• egg;
• kefir 1% – 200 ml;
• flour – 300-330 g;
• slaked soda – ½ teaspoon;
• sunflower raw oil– 1.5 tbsp;
• salt, sugar - to taste.

Step by step recipe:

1. Beat the egg in a deep bowl, add salt/sugar and kefir. Mix the ingredients thoroughly (it is better to first remove them from the refrigerator to allow them to warm up until room temperature). It's better to use a mixer.
2. Add slaked with vinegar baking soda and begin to slowly add flour.
3. Knead the dough for at least 10 minutes, first grease your hands and work area with oil. Next, you can start making pies.

Sour cream dough for pies

Such a basis for a Russian dish never tastes bad. Experienced chefs They call this cooking option, like custard, a win-win. Quick dough for pies is prepared from the following ingredients:

• sour cream – 420 ml;
• wheat flour – 820 g;
• eggs – 3 pcs.;
• purified water – 1/3 cup;
• dry fresh yeast – 1 tsp;
• granulated sugar/powdered sugar – 3 tbsp.

How to cook:

1. Preheat the water until warm. Pour yeast into the liquid and leave to steep for 15 minutes.
2. WITH granulated sugar beat the eggs using a mixer or a regular whisk. At the end of whipping, add sour cream.
3. Mix the yeast mixture with the egg-sugar mixture, in small portions add flour.
4. Knead the elastic soft dough. Leave it in a draft-free area (like a warm kitchen) to allow the pie crust to rise and fluff up.
5. After 50-60 minutes. start shaping the products.

Find out other recipes.

Video recipe: how to make dough for pies in the oven

Find perfect recipe making yeast dough for pies is a task that can take many years, because there are more recipes than stars in the sky. With milk, kefir, water, sour cream and butter or vegetable oil, sponge, unpaired - really yeast dough for pies is prepared in a thousand and one ways! My eyes are wide open - which recipe to choose? To reduce your pain of choice to zero, we have selected the most popular recipes, which are collecting a sea of ​​rave reviews. That is, in fact, we collected in one article the most fashionable trends of modern homemade baked goods delicious pies. The recipes are arranged from the simplest and fastest to the most difficult, requiring certain culinary skills.

Let's start with step by step instructions, for those who do not know at all which end to take the yeast dough from. Even if you have never dealt with yeast, using this recipe you will learn how to prepare excellent yeast dough for pies in the oven. Although, probably, everyone hung around in their grandmother’s kitchen as a child and remembers how the dough hidden under a towel rose, this unique smell, the table laden with plates with with different fillings(my grandmother, for example, baked pies not only with cabbage and onions and eggs, but also with poppy seeds and berries), the feeling soft bun in your hands, which had to be kneaded and then rolled out with a rolling pin on a flour-sprinkled table. And let the first pies not turn out as neat and plump as grandma’s. But even the crooked and split-at-the-seam pie, made with your own hands, seemed the most delicious. This dough is ideal for pies with meat, cabbage, potatoes, mushrooms, rice and eggs.

Having mastered the basics, move on to the “coolest”, I would even say, magic recipe yeast dough from our collection. This is yeast dough for pies with dry yeast and milk. Sounds quite familiar, right? What's the magic? And the fact is that you don’t have to wait for the dough to rise. Kneaded, cut - and straight into the oven! Unbelievable but true. The pies turn out fluffy, any filling is suitable - both sweet and savory. Recipe.

Yeast dough for kefir pies is just as versatile. It is early ripening, but still requires an extra hour of time to rise. Its main advantage is its special tenderness and amazing taste. Dairy products have a special effect on wheat protein, giving it an incomparable noble flavor. (Go to the recipe.) And if you, like me, think that there is no limit to perfection, try yeast dough with sour cream, a recipe with dry yeast, which I have tried several times and is the absolute favorite of my collection.

AND last recipe for those who like culinary tasks more complex - the famous puff pastry. It is prepared completely differently than usual. No long periods of refrigeration or ice on the table. On the contrary, we will use soft butter that is easy to spread. The process of preparing the dough is very pleasant, although it requires painstakingness and time. But the result is worth it.

Step-by-step recipe with photos: yeast dough for pies in the oven

For the first experiment, we offer the simplest yeast dough for pies, step by step recipe with a photo especially for beginners, who need to see what the yeast looks like, what the consistency of the dough is and whether a mistake was made during kneading. The dough is made even simpler than the usual dough for pies with yeast and milk. It is very pleasant to work with, elastic, non-sticky, and does not tear, that is, you can roll it out quite thinly, which is especially important for those who like the pie to have more filling than the dough. The pies are easy to pinch and do not open when baking. The taste is soft and downy. The dough is especially good for pies with meat, mushroom, potato, cabbage, rice, onion or egg filling. That is, for savory pies predominantly. If you want sweets, then for them excellent dough V next recipe. I'll give you the ingredients for two pans of pies. Enough to feed all those who are suffering, but without getting tired of cooking.

• Flour 2 cups 250 ml*,
• Refined vegetable oil 8 tablespoons (50 ml),
• Dry instant yeast 1 sachet weighing 11 grams,
• Water 200 ml (strictly!),
• Sugar 1 heaped teaspoon,
• Salt ½ teaspoon

* (with a slide approximately 1 centimeter high)

How to prepare dough step by step

First, let's sort out all the ingredients so as not to mix anything up. The success of this particular yeast dough largely depends on how correctly the ratio of flour and water is maintained. There should be exactly 200 ml of water. Place it in a separate container. This will avoid mistakes.

Take a cup, pour yeast, sugar into it and pour a small amount water (pour from the container into which we collected 200 ml of water - the rest of the liquid will be used for kneading dough). Stir and leave for 20 minutes. During this time, the yeast is activated and forms such a thick bubble “cap”.

You can knead the dough. Take a basin or bowl. Pour in flour, pour in water, add salt, vegetable oil, pour in the risen yeast. Mix with a spoon. And then we start kneading with our hands. Note the time - you will need to torment the dough for at least seven minutes. Or better yet, 10. A little sticky at first, it will gradually become soft, elastic, and will come off easily from your hands.

Place the dough in a bowl, grease the top with odorless vegetable oil (with your hands or a brush so that the dough does not get covered with a thick crust), cover with a towel or pan lid and leave to rise for about forty minutes. It is not necessary to place it in a warm place. At room temperature the dough will rise to about double in size. There is no need to crush it anymore. Immediately place on the table and start cutting the pies. There should be about 15 of them.

The best yeast dough for pies - with dry yeast in milk

If you look at recipes for pies with yeast dough, then perhaps the most unpleasant moment in kneading dough with yeast is waiting an hour and a half until it finally rises and you can start baking. That's why this yeast dough without proofing has become a real lifesaver for me. It literally takes about 20 minutes to mix + 20 minutes for baking, it doesn’t require any rising time at all. Knead it and you can immediately put it in the oven. Beauty! The dough is universal, suitable for both sweet and non-sweet pies. sweet filling.

• milk of any fat content 1 tbsp.,
• water 50 ml (5 tablespoons),
• margarine for baking 1 pack (200 g),
• medium-sized eggs 2 pcs.,
• sugar 2 tablespoons,
• instant yeast 1 sachet weighing 11 grams,
• salt half a teaspoon,
• flour 600 g (3 full + 3/4 tbsp.).

Method for preparing quick yeast dough without proofing

To make an excellent dough for pies with yeast and milk, you first need to give the yeast strength so that it can rise the dough very quickly. To do this, mix the yeast with warm sweet liquid. Mix the yeast with sugar, pour five tablespoons of water over them, stirring. As soon as all the grains have dispersed, set the bowl in a warm place for ten to fifteen minutes. Our dough will not rise and infuse, but the yeast still needs to be given time, so to speak, to activate.

Time will fly faster if you simultaneously prepare the remaining ingredients for the dough. Melt the margarine, first chopping it into small pieces - this way it will melt quickly and evenly. And in order to prevent boiling, it is better to heat it in a water bath or in a thick-walled vessel and on the minimum heating of the stove.

Salt the melted margarine and mix with milk. This milk mixture should be warm. You can check its temperature by dropping a couple of drops of liquid on your wrist.

In a separate bowl, beat the eggs just a little, then add them to the milk and lightly beat again.

By this time, a decent-sized fluffy bubble cap should already appear on the yeast - a sign that the yeast is working perfectly, and it’s time to introduce it into the liquid component of the dough.

When the yeast mixture is in place, stir the dough again and you can add the last ingredient to it - flour. It should be poured in gradually, immediately sifting through a sieve. The dough kneads easily. It turns out very tender and soft. Doesn't stick to your hands at all.

That's it, the dough is ready for making pies.

Some tips for further work. When forming pies, use a minimum amount of flour for dusting. From specified quantity ingredients I have enough pies for two baking sheets. So, the first batch of pies needs to be placed in a cold (!) oven, there is no need to warm it up in advance! The pies are baked at a temperature of 180-200 degrees for about 20 minutes. Well, the pies of the second batch, whatever one may say, have time to rest, so a heated oven is the most suitable place for them.

Yeast dough for kefir pies

Nowadays there are so many recipes for making pies with yeast dough that choosing the most suitable one is not so easy. And to make your task easier, I will immediately tell you about all the benefits of this recipe. Yeast dough on kefir - this is a real lifesaver for busy housewives. It will take you no more than an hour to knead this, dare I say it, excellent dough. Just 20 min. for kneading, 30-40 minutes. rise - and now you have the most delicate yeast dough ready, which is suitable for any baked goods you want!

• kefir (2.5–3.2%) 200 ml,
• milk (any fat content) or water 50 ml,
• egg 1 pc.,
• vegetable oil 100 ml,
• sugar 1 tbsp. l.,
• yeast (dry) 3/4 sachet,
• pinch of soda,
• salt 1 tsp,
• flour (wheat, sun) 3.5 tbsp. (250 grams).

How to prepare yeast dough with kefir

Lightly heat the milk (water), dilute half a spoonful of sugar in it, then add yeast to this sweet liquid and stir until completely dissolved. We set the bowl with the dough aside to give the yeast a chance to wake up and start working. On average this takes about 10 minutes.

As soon as you notice that the dough has grown noticeably and a fluffy yeast cap has appeared on top of it, you can continue preparing the dough. Now it’s the turn of kefir. If it is cold, warm it up slightly (it’s more convenient to do this in the microwave) and pour it into a kneading bowl. Add literally a pinch of soda and salt to kefir and mix it well. Why does soda go into the dough if it is yeasty and does not perform any lifting functions? It's simple: in this case, soda is needed to get rid of ready-made baked goods from the characteristic kefir sourness. If this sourness doesn’t bother you, you can do without soda.

Next, add the egg, the remaining unused sugar and the already suitable dough into the dough. Lightly and gently whisk the mixture with a whisk (or fork), then add half the flour into the dough. Stir the dough so that all the flour disperses, the result is a rather thick, lumpy mass. Now pour the last ingredient into this mass - oil and knead again.

Without stopping stirring, add the remaining flour into the dough, and when it thickens so much that it becomes inconvenient to work with a whisk (fork), we switch to kneading the dough with our hands. To do this, sprinkle the work surface with a small amount (literally one handful) of flour and intensively knead a very soft, pliable dough. It stops sticking to your hands after 10-13 minutes of kneading.

As soon as it stops sticking, send the dough to proof. And so, after some 30-40 minutes. the dough will be completely ready for further use.

Yeast dough for tender pies with sour cream and eggs

There is nothing tastier than mom's pies! I’m sure every housewife will say so (or almost so). She always makes them tender, tasty and aromatic. I don’t remember a single time when her yeast dough for pies with sour cream and eggs turned out unsuccessful. I myself mastered it not so long ago. No, it’s not difficult to install it at all! It just requires 3-4 hours of free time (including the time to prepare the filling, of course). The main advantage of this version of the test is that it is worth spending those hours in the kitchen for - simply fabulous tender dough, which is impossible to spoil, even if you suddenly come across the wrong ones good yeast. Plus the possibility of using it with different options fillings. If you need a “package” for a sweet filling, such as fruit or poppy seed, you can add a little more sugar or a couple of 11g packets if desired. vanilla sugar, for fresh - reduce its amount to a minimum. One way or another, such pies fly away in an instant, so I’m used to kneading this yeast sour cream dough immediately for 400 g of sour cream.

• medium fat sour cream (15-20%) 400 g,
• water 80 ml (about 1/3 cup),
• eggs 3 pcs.,
• sugar 4 tbsp. l.,
• salt 1 tbsp. l. (incomplete),
• dry yeast 1 sachet,
• flour 1 kg (6 tbsp with a slide).

*glass volume = 250 ml

How to make the most delicious yeast dough with sour cream and eggs

The main thing in yeast dough for pies is the dough. This is where we start cooking. We heat the water a little, literally 10-15 seconds in the microwave at maximum power, and dilute dry yeast and one spoon of sugar in it. Not the slightest grain should remain. We diluted it and put it in a warm place, near a radiator, for example. There is no need to cover the vessel with the dough. In addition, it’s easier to keep an eye on an open one so that it doesn’t run away.

While the dough is maturing, use a whisk (or mixer at minimum speed) to mix the eggs with the remaining sugar and salt. Then we add to this sweet mixture sour cream and whisk everything again. Important! The mixed products should be approximately the same temperature. This means that when you plan to bake pies, take everything you need out of the refrigerator, leave it on the kitchen table for 30-60 minutes, and only then start cooking.

Sift the flour into this container and knead the pliable, soft dough. Due to the fat content of sour cream, it practically does not stick to your hands. When working (making pies), you don’t need flour for dusting; just grease your hands with any oil.

Cover the kneaded dough and send it to rise somewhere warm for about an hour. Be careful, the dough will triple in size, so make sure you don’t make the wrong choice of utensils for it.

As soon as the dough has grown, take it out, knead it and you can stuff it with filling. Then the dough should rise one more time: when the pies are already formed and ready to go into the oven. Leave them for 20 minutes, then gently grease them (yolk, butter, sweet water– optional) and also carefully send for baking.

Yeast puff pastry for pies

This is a recipe for those who are already excellent at making pie dough with yeast and milk. The recipe was, as they say, hard-earned by me personally, because I began mastering the process of preparing real yeast puff pastry only when I mastered the technique of kneading yeast dough, one might say, to perfection. I admit, I was scared by this labor-intensive procedure with constant folding/rolling and freezing of the dough, so first I tried quick option. What to say? It turns out well, but you can hardly call it flaky. What comes out is regular yeast, but a little more airy. And of course, it cannot be compared in any way with the option that I will discuss below. Yes, it's yeasty puff pastry Preparing for pies is long and tedious, but believe me, the result will exceed all your expectations. Don’t be afraid to try, and you will definitely succeed!

• milk 250 ml (1 faceted glass with rim),
• sugar 1.5 tablespoons,
• butter 200 grams,
• dry instant yeast 5-6 g (half a sachet),
• egg 1 pc.,
• wheat flour BC 3 tbsp. (full, 250 grams),
• salt 1 tsp.

How to make homemade yeast puff pastry

This kind of dough is kneaded sponge method, therefore, first we will put the dough. To do this, immediately in a large bowl suitable for kneading yeast dough, mix dry yeast and sugar, fill them with about a third of lukewarm milk. If you have fresh yeast instead of dry, then 25 g will be enough (at the rate of 50 g per 1 kg of flour).

Beat the yeast mixture with a fork or whisk and place the bowl in a warm place for 10 minutes. Then add the remaining milk and egg into the bowl with the dough. Whisk the mixture again and let it sit undisturbed for another ten minutes. During this period of time, the mass should at least double.

Next, sift the flour into the liquid mixture and knead the dough, which should be elastic and not stick to your hands. At first it will be soft, but during the kneading process it will acquire the consistency we need. Thorough kneading usually takes 5-7 minutes. Since butter has not yet been added to the dough, a little flour will be needed for dusting.

The dough will not rise again, so as soon as you have finished kneading, dust the work surface and wipe the rolling pin with flour. Roll out the dough from the middle to the edges into a rectangular (preferably) layer about 5 mm thick, no thinner is needed.

Now the most tedious process begins - the formation of layered dough. Heat the butter slightly so that it just softens, but does not begin to melt. You can simply take it out of the refrigerator in advance and, while the dough is kneading, it will reach the desired state. We coat the dough layer with oil so that one third and about 1 cm around the edges remain ungreased. That is, we oil only two or three layers, leaving clean sides at the edges.

Next, we take this clean third and wrap it in the middle of the oiled part, and fold the remaining free oiled third of the dough into the middle. It turns out that the dough layer is rolled into three layers, and each layer is coated with oil. Lightly press the edges, hide the folded dough in a special cling film or simply in plastic bag and put it in the freezer for 15 minutes. Good butter has time to set during this time.

Then remove the dough from the freezer onto a work surface, sprinkle with flour and roll it out again into a long rectangle. Important! Roll the dough in one direction only!

Next, we repeat the procedure with greasing the dough with oil and folding it, hiding it in film and in the freezer for another 15 minutes. Ideally, the procedure of rolling, lubricating, folding and cooling is carried out 3-4 more times, but I usually limit myself to just three. Then ready dough put it in the freezer for 8-10 hours and you're done! Now the yeast puff pastry can be used for baking.

Hopefully one or more recipes pie dough will become your favorites. Happy baking!

Often, having decided to prepare yeast dough, we still do not know what the filling will be - sweet or salty. Often we can start cooking with thoughts about delicious pies with cherries. And when the filling suddenly runs out, it goes braised cabbage And fried mushrooms. Below we will talk about very gentle and universal test for pies and pies. It’s not difficult to make, the products come out rich and don’t go stale for a long time. This is especially true if you are baking several portions at once. Here is a recipe for pies with cabbage made from yeast dough.

We will use dry yeast, it can be purchased in advance and it will calmly await our culinary exploits, lying on the shelf.

In order for the yeast to work, we definitely need a warm place. If in summer it’s not difficult to find a warm place, and in winter it’s most often a radiator, then in spring and autumn it’s easy to find optimal temperature more difficult. There are a couple simple options.

First place the bowl of dough in another, larger bowl. We will pour it into hot water. The water will cool and the dough will rise. As it cools, pour boiling water over the edge of the container.

The second option is not suitable for everyone, but only for those who have gas oven. I haven’t conducted similar experiments in electric, so I can’t vouch for the results. Turn on the oven and start kneading the dough. Minimum temperature. When you have completely kneaded the dough, turn off the oven and wait 5 minutes. After this, put the dough in the switched off oven. We wait half an hour. Usually the dough rises well during this time, despite the fact that the recipe specifies a different time.

Ingredients:

• 250 ml milk;
• 8 g dry yeast;
• 30 g sugar;
• 1 egg;
• 2 tsp salt;
• 450-550 g of flour (as much as the dough will absorb);
• 50 g butter or margarine;
• 50 g refined vegetable oil.

Recipe for yeast dough for pies, pies and buns

1. We buy thicker milk for the dough. Ideally, this is homemade milk. Pour into small saucepan and warm up to a temperature of 40 degrees. The milk should be pleasantly warm, not hot.

2.While the milk is heating, break the egg into a convenient bowl. First wash it with baking soda.

3. Pour it here warm milk.

4. Beat the milk and egg until smooth and lightly foamy.

5. Add dry yeast. They are distributed quite evenly and do not bunch up.

6. Pour sugar on top of the yeast and stir the dough with a spoon until smooth. The yeast immediately dissolves in the milk along with the sugar.

7. Mix the bowl in a warm place, wait 20 minutes. If we did everything correctly, then a beautiful airy hat appears on top.

8. Sift the flour right before cooking. Add half the flour (250 grams) to the dough.

9. Knead batter spoon.

10. The dough becomes more pliable, and the walls of the bowl are already starting to come off.

11. Set aside for a couple of minutes.

12. Melt the butter in a water bath or in the microwave. Let the oil cool a little.

13. Pour melted butter into the dough, followed by refined vegetable oil.

If instead refined oil use aromatic - then such dough is suitable exclusively for meat filling.

14. During the next kneading, the dough will settle.

15. Knead the dough thoroughly with a spoon, it is still quite soft.

16. Add the rest of the flour (another 250 grams).

17. Knead the dough. If necessary, you can add just a little more flour. The finished dough should be soft and elastic and stand well behind the sides of the bowl.

The tender yeast dough is ready. In this form, it can be wrapped in a bag and stored in the freezer.

18. Before preparing buns, pies and pies, the finished dough should be placed in a warm place for 1-1.5 hours so that it rises.

Depending on the quality of flour, each time you need different quantities. During the preparation of this recipe, 520 grams of premium flour were used.

The dough is smooth, elastic, not sticky at all. All that remains is to make some delicious pies.

With the invention of modern food industry dry yeast made working with the dough easier. After all, dough made with dry yeast does not have any foreign odors, it rises well and is faster to prepare than dough made with dry yeast. fresh yeast. And the pies made from this dough are very tasty.

Not all housewives unconditionally trust dry yeast, continuing to knead only with fresh ones. Although the number of supporters of dry yeast is becoming more and more popular over time. If you also decide to knead dough from dry yeast, use these simple rules and notes.

1. When replacing fresh compressed yeast with dry yeast in a recipe, maintain a 4:1 ratio accordingly.

2. The fermentation process of dough with dry yeast is reduced by at least 30 minutes compared to dough with fresh yeast.

3. When making dough, the type of dry yeast is important. Active yeast need to be dissolved in warm water or milk, and instant ones can be added immediately with the rest of the dry ingredients.

4. If you purchased dry yeast “Saf-moment” (not just Saf), then the dough will be ready for making pies after the first rise.

5. All products used in dry yeast dough should be at approximately the same temperature.

6. Be sure to sift the flour before kneading.

Dry yeast pies recipe

There are many recipes for pie dough with dry yeast, which differ in the set of ingredients and preparation technology. As an example, consider a recipe that does not require long kneading and standing.

You will need:
- dry yeast “Saf-moment” - 1 sachet (12 g)
- salt – 1 teaspoon
- sugar – 2 tbsp. spoons
- egg – 1 pc.
- milk – 1 glass
- refined sunflower oil – 6 tbsp. spoons
- flour – 3 cups

Cooking process

1. Mix an egg at room temperature, slightly warm milk, salt, sugar, sunflower oil, and yeast in a deep bowl.

2. Add about 2/3 of all sifted flour and stir.

3. Add the rest of the flour in small portions (1-2 tablespoons at a time), and stop the kneading process as soon as the dough begins to pull away from your hands.

4. Cover the dough in the bowl cling film or a plastic bag.

5. Turn the oven on full power for 2 minutes, then turn it off and place the dough in the oven, covered, for 30 minutes. During this time, the dough should increase approximately 2 times.

Now your excellent yeast dough is ready. It will make delicious buns, cheesecakes, as well as pies with various fillings. You can bake the pies in the oven or fry them in a frying pan; they will still turn out fluffy, soft and tasty.

Bon appetit and delicious pies!

Looked 358483 once

Calories: Not specified
Cooking time: Not indicated

Required Products:

- milk – 200 ml.,
- wheat flour – 450-500 gr.,
- chicken eggs- 1 PC.,
- butter – 80 gr.,
- dry yeast – 10 g.,
- sugar – 150 gr.,
- salt - a pinch,
- vanilla extract - to taste.

How to cook with photos step by step

1. Dough for lush pies in the oven with dry yeast it should be airy. Therefore, it is prepared in two stages. First of all, the dough is prepared. To do this, combine some flour and sugar, as well as dry yeast, in a bowl. Mix well.




2. Heat the milk to a temperature of 40-500C (no more) and combine with dry ingredients. Mix the contents thoroughly and leave for 10-15 minutes in a warm place to activate the yeast.




3. The dough will be ready when a “cap” of foam forms on its surface. If this does not happen after this time, you can leave it for a few more minutes. If after the “second attempt” the yeast is not activated, the dough is not suitable for kneading dough. There may be several reasons: expired yeast, too hot milk and they “died”, as well as the room is cool or the dough “stood” in a draft.






4. If your dough fits well, you can proceed to the second stage - kneading the dough. To do this, mix chicken eggs at room temperature with sugar and also add salt. Tip: if you are preparing dough for “salty” pies, reduce the amount of sugar to 1-2 tablespoons.




5. Butter(or good margarine) melt and combine while warm with the rest of the ingredients. Mix the contents well.




6. In case of preparing dough for butter pies with a sweet filling, you can add vanilla extract to your taste.






7. When all the ingredients are combined, add the appropriate dough and mix.




8. Wheat flour sift and add in small portions to the liquid mass. You may not need all of it.




9. Knead the soft and elastic dough. The kneading process should last at least 10-15 minutes - its further quality depends on this. Roll into a ball. Grease a bowl with vegetable oil and transfer the dough. Cover with a clean towel and place in a warm, draft-free place.




10. Leave the dough to “rest” and rise for 1-1.5 hours. It should expand well in volume. See how it's prepared.
11. When the dough for fluffy pies in the oven with dry yeast has “risen”, you need to knead it a little again. Then you can make delicious pies from it.