Grandma's recipes for pies in the oven. The secret of lush pies, like in childhood with my grandmother

Experienced cooks know what special meaning has dough in the preparation of products derived from it. By making the slightest mistake in the number of ingredients, you can get the opposite of the desired result.

Homemade pies are classic pastries that everyone likes both on a weekday and on a holiday. The type of yeast dough from which the pies will be baked determines their shape, taste, calorie content and the time spent on them.

Such a different yeast dough for pies in the oven - an overview of the best options

For those who are just starting to learn the basics of baking, and also have little for that time, there is a recipe quick test for yeast pies.

When choosing flour for making quick dough for yeast pies, it is advisable to opt for premium flour. If this is not possible, then the flour should be carefully sifted before kneading. For this, a sieve is used.

When choosing milk for kneading dough, you need to get it out of the refrigerator in advance and pour it into a container. The bowl must be suitable for heating on the stove. After letting the milk stand for 15 minutes, you can start heating it. When using water, it is necessary to bring it to a warm state in the same way.

Then you need to mix dry ingredients such as 3 tablespoons of flour, granulated sugar and yeast in a large bowl. Yeast should be without additional additives and fast acting.

The bowl with the resulting mixture should be wrapped polyethylene film, cover with a cloth, and then set aside for 15-20 minutes.

After the specified time, you can remove the bowl from under the film and continue cooking the yeast dough. Add salt and olive oil to it, knead.

The next stages of preparation are kneading and shaping the yeast dough. The rest of the flour must be added to the yeast mixture time by time, initially stirring with a wooden spoon.

As soon as the mass becomes too viscous and it is inconvenient to mix it with a spoon, you can transfer it from the bowl to a surface sprinkled with flour in advance. The inside of the palms should also be soaked in flour.

It is important to beat thoroughly, while firmly squeezing the dough with your fingers, crumple and turn over.

If it acquires a stable uniform shape, and also stops sticking to the palms, then the cooking process is almost completed. It must be transferred from the table to a flat saucer, covered with a cloth and left for 20 minutes.

After a quick yeast dough will be ready. You can make a lot of various pastries from it: cakes, buns, pies with or without filling, as well as pies loved by everyone.

Custard

This pie dough variation is a great alternative for beginners. The process of its preparation is very different from the others, because the hostess does not have to spend time as a thorough kneading and rolling. So, for him you will need:

Wheat flour - 6 cups;
Water - 500 ml;
Boiling water - 250 ml;
Dry yeast - 15 g;
Sugar - 3 tbsp;
Salt - 1 tsp;
Olive oil - 5 tbsp.

Cooking will take 60 minutes, and the calorie content per 100 g is 265 kcal.

The dough is called custard because first of all, one small part of it is brewed. To do this, pour 3 tablespoons of boiled water in a separate container, mix and leave for a while until it cools down.

Then you can proceed to the preparation of the second part. First, mix dry ingredients such as granulated sugar, salt, yeast.

After the dry mixture should be diluted with ordinary water, but its temperature must be warm. That's why you need to preheat it. This step is necessary so that the yeast can fully dissolve.

After that, you need to combine the two parts of the dough, namely, yeast and custard. Stir and start adding flour in batches. First, pour it in, stirring the mixture with a spoon, then, when the mass becomes too viscous, transfer it to a table sprinkled with flour. So, knead it until an elastic homogeneous state.

The finished lump of yeast dough for delicious pies in the oven must be wrapped with cling film and a cloth napkin, left to come up. After doubling it, the process of whipping and approach must be repeated.

From choux pastry incredibly tender and soft products are obtained, and if you diversify them with an interesting filling, you can no doubt greatly please your loved ones.

Lenten

Consider a recipe for lean yeast dough for pies in the oven. It is also often referred to as vegetarian. It differs from other species in that it does not contain animal products. For example, dairy products and eggs.

Products from vegetarian dough are popular on fasting weekdays, and the taste is not inferior to baking from other types of dough.

To prepare lean yeast dough you will need:

Water - 300 ml;
Wheat flour - 800 g;
Fresh yeast - 25 g;
Sugar sand - 4 tbsp. l;
Salt - on the tip of a knife;
Olive oil - 100 ml.

Cooking will take 60 minutes, and the calorie content per 100 g is 235 kcal.

You need to start by heating the water. To do this, pour it into the dishes intended for the stove, and leave it on medium heat for a couple of minutes.

Bringing the water to a warm state, it will be possible to dilute it with granulated sugar, fresh yeast and salt.

The next step is to add flour, and it is important to add it in successive portions. So, the future dough will be easier to knead to a uniform shape. At the end of the process, you can transfer it to a floured table, add olive oil to it and knead again.

The resulting ball should be wrapped in a kitchen towel and left for 20 minutes. When the dough rises, the process of kneading and approach will need to be repeated.

Ready-made lean dough is a versatile option for all kinds of baking. As a vegetarian filling for pies, you can choose rice, potatoes, mushrooms, etc.

Butter

Sweet yeast dough is a great choice for baking pies with sweet fillings in the oven. Let butter dough and differs from other types of high calorie content, eating pastries from it is a pleasure.

For cooking sweet dough yeast requires components such as:

Wheat flour - 900 g;
Dry yeast - 20 g;
Milk - 215 ml;
Margarine - 100 g;
Chicken eggs - 2 pcs;
Sugar sand - 40 g;
Salt - ½ tsp

Cooking will take 60 minutes, and the calorie content per 100 g is 275 kcal.

As with other recipes, you should start by heating the liquid. In this case, it's milk. As soon as it is brought to a warm state, it will be possible to beat with it chicken eggs, and add pre-cut margarine to the mixture. The resulting mixture must be mixed thoroughly.

The next step is the introduction of other dry ingredients into the mixture. Namely, yeast granulated sugar and salt. Flour should be added last in successive portions so that the mass is easily mixed.

It is necessary to knead the dough as follows: first in a container, and as soon as it takes on a viscous shape and starts sticking to the cutlery - on a table sprinkled with flour.

When an elastic lump forms, the dough can be considered almost finished. It is necessary to wrap it first with cling film, then with a kitchen towel, and set aside until it increases in size. After 15-20 minutes it will do. It remains only to repeat the process of kneading and approach.

You can make pies with jam, jam, fruits, berries and other sweet fillings from yeast dough.

Puff

Yeast puff pastry has a number of differences from its counterparts, not only in preparation, but also in appearance. Pies made from puff pastry baked in the oven have a soft shape and a delicate taste. To prepare a sweet yeast dough, you will need:

Wheat flour - 1/2 kg;
Yeast (dry / fresh) - 10 g / 20 g;
Milk - 300 ml;
Sugar - 7 tbsp;
Margarine - ¼ kg;
Salt - on the tip of a knife;
Vanillin / vanilla sugar - 5 g / 10 g;
Parchment paper - 2 sheets.

Cooking will take 120 minutes, and the calorie content per 100 g is 360 kcal.

The package of margarine must be taken out of the refrigerator in advance, cut into cubes and left until it softens.

Milk must be put on fire and brought to a slightly warm state so that the yeast dissolves in it. Then dilute 5 cubes of margarine in it and mix until completely dissolved.

In a separate bowl, mix dry ingredients such as flour, granulated sugar, vanillin or vanilla sugar. Milk can be added to the resulting dry mixture, gradually stirring. Cover with a kitchen towel and set aside to rise.

The rest of the margarine must be put on a sheet of parchment and rolled out using an advising device. Then cover with a second sheet and set aside.

By that time, the dough should come up, it should be transferred to a floured table, beaten, rolled out into a large sheet of rectangle shape.

On one half of the dough, place the resulting layer of margarine and cover it with the second half, like a page. Roll out again, fold the resulting layer 4 times and put in the refrigerator for half an hour.

To make pastry from puff pastry, you will need to remove the dough from the refrigerator and re-roll. You can make a lot of goodies out of it: envelopes with filling, puff pastries, pies and croissants.

To ensure that the dough succeeds and your loved ones like baking, you should follow a few useful tips:

Flour for future dough must be of the highest grade, otherwise it must be carefully sifted;
To completely dissolve the ingredients, the liquid used in the dough must be heated;
Knead the yeast dough first in a bowl, and then on a large surface;
It is better not to put the dishes that are used in the cooking process on the table, but to wash them immediately. After all, the dough that has stuck and dried on the pan is very difficult to scrape off;
It is undesirable to pour the ingredients "by eye", it is better to stick to the recipe;
It is important to knead the dough on a table, previously sprinkled with flour. Butter can also be used in place of flour;
If during kneading the lump turns out to be too dry, then you can dilute it with oil. And vice versa;
Baking is preferably served hot, beautifully decorating it.

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It turns out that yeast dough for making pies in the oven is a simple dish at all:

From it you can make not only pies, but also a lot of other baked goodies;
There are many types of yeast dough, even lean ones that are suitable for vegetarians or fasting people;
His kneading takes little time, and during the period of his approach, you can do your favorite things;
The ingredients used for cooking are extremely budgetary and are in the house of any housewife;
There are a number of rules that hostesses should adhere to.

Pirozhki in the oven is a traditional dish of Russian cuisine, which in the villages is still often cooked in ovens. Depending on the taste preferences tender, mouth-watering wind pies can be prepared with a variety of fillings.

Dough for pies in the oven - the right options

For the preparation of wind pies, not only a variety of fillings, but also different doughs can be used. The most popular are two types that differ in preparation time.

Yeast dough

Most often, yeast dough pies are baked in the oven, for the preparation of which the following products are needed:

flour - 500 g;
margarine or butter - 100 g;
dry / fresh yeast - 10/20 g;
water / milk - 200 ml;
sugar - 50 g;
salt - a pinch.

The dough is prepared according to the standard scheme:

Yeast, margarine, sugar and a pinch of salt are diluted in a deep bowl with warm water or milk, after which flour is added to the mixed ingredients in parts.
The resulting mass is thoroughly mixed.
The kneaded dough is covered with a towel and left in warm place for maturation.

Important! Depending on the filling, more or less sugar is added to the dough.

Kefir dough

A great option for those cases when there is not much free time to wait for the dough to rise several times. For kneading you will need:

flour - 500 g;
sunflower oil - 75 ml;
kefir - 250 ml;
soda - ½ teaspoon;
salt - a pinch.

For air products:

Soda is added to the container with kefir.
After 5-6 minutes, when the reaction occurs, oil is poured in, salt and flour are added in portions.
The dough is kneaded to a homogeneous consistency, which should not stick to your hands.
After readiness, deep dishes with dough are covered and left to ripen for ¼ hours.

Pies with cabbage in the oven

Yeast dough pies with cabbage are tasty dish, which can be pampered not only by family members, but also by guests who have gathered on a solemn occasion. To treat delicious pastries you will need:

cabbage - 500 g;
onions - 2 heads;
tomato paste - 35 ml;
garlic - 2-3 cloves;
salt, spices - to taste.

To prepare a similar culinary product:

The yeast dough is kneaded.
While the dough is coming up, the cabbage filling is being prepared: chopped onion and chopped cabbage are stewed together with tomato paste diluted in a small amount of water, and spices in a frying pan under a closed lid.
After the filling is ready, pies are formed and laid out on a baking sheet, previously oiled.
The pies are baked for 40 minutes at temperature regime at 180°C.

Advice! For getting golden brown the top of the pies should be smeared with melange - a little beaten egg.

With meat

Meat pies are a traditional Russian dish. Therefore, supporters of the native cuisine should certainly try to cook this culinary product, for the execution of which you will need:

yeast dough from 500 g of flour;
meat (optional) - 500 g;
onion - 1 head;
sunflower oil - for greasing the baking sheet;
salt and spices - to taste.

To enjoy the taste of a fragrant dish of national Russian cuisine:

Yeast dough is prepared, onions are chopped and meat is boiled.
The onion is fried until golden brown.
Boiled meat is twisted with a meat grinder, after which it is mixed with onions, salted and seasoned.
The dough is rolled out in the form of cakes, in the center of which the meat filling is placed.
The formed pies are laid out on a baking sheet with the seams down and rise for about 20 minutes.
The dish is baked at a temperature of 200 ° C for about 20 minutes.

With potato

Patties with potatoes in the oven are not as fatty and less high-calorie than those fried in a pan. Another advantage of this recipe is time saving: there is no need to constantly be at the stove, controlling the frying process. To prepare a dish according to this recipe, you should prepare:

yeast dough from 500 g of flour;
potatoes - 500 g;
onions - 2 heads;
sunflower oil - 50 ml;
butter - 10 g;
milk - 50 ml;
salt and spices - to taste.

For cooking simple, but very delicious pastries with potato filling:

The yeast dough is kneaded and left on the table under a towel.
The potatoes are washed, peeled and cut into cubes, which are boiled in salted water.
Puree is prepared with milk and butter, salted and seasoned.
Chopped onion is sautéed in a frying pan until golden brown, after which it is added to mashed potatoes.
The risen dough is kneaded and divided into equal parts, from which small cakes are rolled out no thicker than 7 mm.
After unfolding the filling, pies are formed and placed with a distance of 2-3 cm on a baking sheet lined with parchment.
Products are baked to the finished state for about half an hour at a temperature of 180 ° C.

With onion and egg

Onion and egg pies are associated with summer time when in the garden you can get 100 g green onion. In addition, 5 eggs, spice salt and dough are needed. For 20 minutes, while the dough mixed with kefir is coming up, the filling is being prepared:

Boiled and diced eggs are mixed with chopped onions.
The egg-onion mixture is salted and peppered. Then:
The filling is placed on the rolled dough cakes.
Pies are formed and laid out on a baking sheet.
Baking is cooked for 20-30 minutes at a temperature of 180 ° C.

Advice! To have a snack with more satisfying pies, you should cook pastries according to traditional recipe with the addition of a glass of rice to the food set from the basic recipe.

Baked pies with apples

Sweet pies stuffed with apples have been known since childhood, when little fidgets woke up from the aroma of grandma's muffin. To prepare them, you must have:

dough;
sugar - 70 g;
butter - 50 g;
apples - 3-4 pcs.;
cinnamon - ½ teaspoon.

To feel the taste of childhood:

Washed and dried apples are cut into cubes.
Apple cubes are laid out in a pan with pre-melted butter, where they are stewed for 7 minutes.
1 minute before removing from heat, sprinkle with sugar and cinnamon.
Circles are rolled out of the dough, in the center of which the filling is placed.
Formed pies are laid out on a prepared baking sheet and fit ¼ hour.
After the pies have increased in volume, the baking sheet is sent to the oven for 20 minutes at a temperature of 200 ° C.

How to cook with cherries?

Another recipe for delicious sweet pies, for the execution of which it is enough to prepare a universal dough and pick 300 g of cherries.

In progress:

While the kneaded dough is rising, the pits are removed from the washed cherries.
Then, small cakes are rolled out of the dough that has come up, on which cherries are laid out (an average of 5 pieces) and sprinkled with sugar.
Well sealed pies are laid out on a baking sheet with the seams down and baked for 30 minutes at 180 ° C.

With chicken and mushrooms

Hearty pies, perfect for hot drinks and first courses, can be prepared from the following products:

dough;
onion - 1 head;
sunflower oil - 50 ml;
champignons - 200 g;
minced chicken - 600 g;
salt, spices, sugar - to taste.

When cooking:

Either yeast dough or kefir is kneaded, then covered with a towel and left in a warm place.
Chopped onions and mushrooms are fried together with minced meat in vegetable oil, salted and seasoned.
From the dough, rolled out with a thickness of 5 mm, circles are cut out with a glass, in the center of which the filling is placed.
Formed pies are laid out on a baking sheet and fit for about ¼ hour.
Bake for about half an hour at a temperature of 180 ° C.

Liver pies

The recipe for pies with liver filling, whose roots go back to the Soviet past, when cooked in the oven, allows you to get a hearty, fragrant and very nutritious dish. To plunge into the past, it is enough to have at hand:

yeast dough;
liver - 200 g;
heart - 200 g;
light - 200 g;
onion - 1 head;
sunflower oil - 40 ml;
salt, spices - to taste.

Pies are prepared as follows:

Offal is well washed and boiled in salted water.
Chopped onions are sauteed over a medium-intensity fire for 10 minutes in a saucepan, where offal twisted in a meat grinder and a small amount of broth for the juiciness of the liver are placed.
The filling is salted and seasoned.
Circles are cut out of the rolled dough, in the center of which the liver is placed.
Formed pies on a baking sheet are sent to the oven, where they are baked for 20 minutes at a temperature of 190 ° C.

With liver

For people who care about a balanced and proper nutrition, cookie pies will be a great addition. After all, the liver is very rich in iron and other nutrients. For cooking, you can use the basic recipe, replacing 800 g of various offal with one liver.

Important! When preparing pastries, not only beef, but also chicken liver, which has a more delicate structure, is used.

Thus, wind pies, which are airy, nutritious and low-calorie, are a versatile dish that goes well with the first meal and can act as a dessert.

Pies in the oven, tasty and fragrant. you can bake sweet, you can salty. But it is not the filling that distinguishes a delicious pie from an ordinary one, it is the dough that distinguishes it. To prepare delicious yeast dough for pies, it’s not at all necessary to stand in the kitchen all day, I share a recipe for how to quickly knead yeast dough and then enjoy baked pies. Try it, really fast, simple and delicious!

Other yeast dough recipes for pies:

1/2 kg. premium flour
30 gr. fresh yeast
1 cup milk (250 ml)
1 tsp salt
3 tbsp Sahara
2 eggs for dough + 1 for coloring
3 tbsp vegetable oil
100 gr. butter
stuffing for pies

Pour warm milk into a deep bowl. We breed fresh yeast in it. Add one tablespoon of sugar, one glass of flour, stir, cover the bowl with a towel and put in warm place for half an hour.
If the yeast is good, then the fermentation process begins immediately: the dough is covered with bubbles and increases in volume.
We put in the dough one teaspoon of salt without top, the rest of the sugar, two eggs. It is advisable to remove the eggs from the refrigerator first so that they warm up to room temperature. This is necessary so that cold eggs do not cool the dough and slow down the fermentation process.
Add 3 tablespoons of vegetable oil to the dough, and heated in the microwave butter(warm but not hot).
Mix everything well and add two cups of flour. Add the flour gradually, mixing thoroughly with the liquid. You should get an uncooked dough, which we spread on the table, generously sprinkled with flour.
Knead the dough, adding flour a little at a time. Knead until the dough becomes docile and begins to easily separate from the hands and the table.
Divide the dough in half, and then cut each part into pieces. This dough for pies in the oven turns out so soft that it can not be rolled out. With our hands we pull out the cake, on which we put the filling.
As usual, we form a pie and put it on a baking sheet. We place the yeast pies at a sufficient distance from each other so that they do not stick together during baking.
We cover the pies with cling film so that they do not wind up, and leave for 20 minutes in a warm place. By the way, the oven should be turned on in advance so that it warms up well.
When our pies grow up, paint them with a beaten egg, and then put them in a hot oven. We bake for 20 minutes at a temperature of 180-200 degrees (we focus on our oven).
Delicious and fragrant yeast pies take out of the oven. When the pies have cooled down a bit, you can serve them to the table. And for those who like the filling in pies most of all, I recommend trying awesome recipe kulebyaki with cabbage.
P.S. The amount of sugar in the recipe is indicated for yeast pies with savory fillings. For sweet pies, double the amount of sugar.

These dishes are worth a try.

Reviews and comments:

Author, the recipe is just super. I didn’t think that it would turn out so cool the first time.))) All thanks to the fact that you described everything in great detail and clearly! Thank you! My family loved the pies according to your recipe)

I love baked pies but she didn't prepare herself. And then, at the sight of the picture, drooling flowed, I began to try. Happened! Just a meal! Soft, fried!

Pies made from yeast dough baked in the oven are always fluffy and remain soft for a long time. If you grease the surface of the pies with raw yolk, then they turn out beautiful and glossy, as in the picture). The filling also has great importance, but fresh yeast and properly kneaded dough is half the battle!

The pies turned out delicious, the guests really liked it, they asked for the recipe)

I knead the yeast dough in a bread machine, and when it suits, I bake pies in the oven. Thanks for the recipe!

The recipe is just great. It worked the first time. I'm just in shock, because I am an inept cook. THANK YOU.

Please tell me, is it possible to use minced meat instead of apple filling?

Ale, pies can be made with any filling, only for salty pies we put less sugar in the dough. Here step by step recipe meat pies

I tried the dough on pies, now I baked a large pie with vegetable filling. Very tasty thank you!

Nick, thanks for the feedback.

Good afternoon, tell me, should the yeast be fresh or can it be replaced with dry?

Elena, yes, you can replace it with dry yeast. Usually 3 gr. fresh pressed correspond to 1 gr. dry, but depending on the brand of dry yeast, this proportion may be different. Look at what is written on the package.

I made pies for the first time in my 18 years :) It turned out very tasty, the family was delighted :) Now I follow your recipes, everyone really likes it) Thank you)

Tatyana, you are smart, you have golden hands)))

Thank you for a wonderful recipe I tried it the first time and it turned out SOOOOO delicious and appetizing and satisfying. Thank you.

Elmira, thank you so much for your review.

awesome recipe! the dough is great. I advise everyone! Thank you!

Elena, thank you for your feedback.

The pies turned out very tasty 5+))) thanks for the recipe)

The recipe is good, but the dough does not take half a kilo of flour, but 600 grams, it takes me 3 full glasses. The recipe does not specify baking powder IMHO it is not superfluous. I added 3 tablespoons of vegetable oil only for the first time, a bit too much, too greasy, I add one and a half. The whole recipe good dough turns out successful. And yes, by the way, it’s better to roll out the dough, I tried to stretch it, it turns out badly, the layer is too thick and uneven.

Boris, let's count. Thin-walled glass with a volume of 250 ml. holds 160 gr. flour. (You probably remember from a school physics course that volume and weight are not the same thing, because different substances have different densities: the density of flour is different from the density of water, etc.). Then three cups of flour is 3x160g = 480g. flour. Since you have gone three full glasses, then this is just half a kilo of flour, which is indicated in the recipe.

As for baking powder, yeast is the best natural baking powder that our great-great-great-grandmothers used for baking. The recipe says 30 gr. yeast, this is quite enough, provided that the yeast is fresh and that the technology for working with yeast dough is observed.

The amount of oil can be slightly reduced, it does not matter))) here, as they say, the taste and color)))

In general, Boris, you are great! Not every lady can handle yeast dough)))

I made pies with egg and onions, the dough turned out plastic and fit well, everyone liked it, even the mother-in-law praised

Alena, I kneaded the dough from dry yeast, as you advised Elena. It turned out amazingly tasty, the dough rose well, and the pies came out so ruddy, soft, that they left in one day, the husband still went into the bowl to look, if there was anything left there)).

Thanks for the recipe!! It turned out the first time :-) I looked at a lot of dough recipes, but for some reason I stopped at this one, and I didn’t regret it!

Alena, is it possible to store this dough in the freezer if everything has not been used?

Tatyana, yeast dies when frozen. This dough won't work. If all the dough has not been used, then wrap the rest in cling film and just put it in the refrigerator. Yeast dough can be stored there for two or three days at a temperature of +5 degrees, but in no case should it be frozen. The next time you use the dough from the refrigerator, it should be put in a warm place so that the yeast “wakes up”. The dough becomes soft again and starts to rise.

I want to express my gratitude to the author of this recipe. Just baked pies. UUUUU how delicious they turned out, although I baked for the first time in my life. Now I will always cook this yummy according to your recipe. THANK YOU. Fast and very tasty.

Irina, and thank you for your feedback)))

Alyona! Thank you very much for this wonderful recipe. Really very fast and very tasty, the dough just melts in your mouth. This is the first time I've had such pleasure from the kneading process to the baking process.

Yana, thank you very much for your review.

cool pies. Opara came up in 25 minutes with a hat, the dough is super. Generally cool. Thank you.

Can you replace milk with water?

You can, but it won't taste as good. Milk can be replaced with water, but at the same time add a tablespoon of milk powder to the dough. With powdered milk, any dough turns out even better than with regular one.

Now they often sell dry yeast, I bake pies from them. True, I somehow poured flour and the pies turned out to be a little harsh, but you still need to stick to the recipe. I didn’t know about eggs that they should be laid out from the refrigerator, I’ll take note.

Instead of regular milk, you can take baked milk, the dough is even more tender. And be sure to give him a good fit.

the dough turns out awesome, it doesn’t get stale for a long time! Thanks a lot for the recipe.

hello everyone .. you are all so smart, but I didn’t get it. I cook well, but I can’t do anything with pies .. I did everything according to the recipe, the cabbage filling (then the juice flowed out, the pies became like. It’s something. The paper stuck) it would be better if I made a big pie. tried so hard and tried so hard and disappointed. I’ll take a break from the stress, and after 3 days I’ll try to fry chebureks. maybe you'll get lucky.

Tatyana, dough is not a lottery, so hoping for luck alone is not enough.

Judging by the IP of your computer, you are in Germany. I will say right away that the reason is flour. In Germany, Spain and other EU countries, low-quality flour is sold in stores. Even if it looks white and finely ground, it has low gluten. Such flour is used for making sauces, for batter for chops, but not for pies. For baking, especially for yeast dough, you need to buy special flour, with high gluten, which is most often called “Bake flour”. If not in the nearest supermarket, ask at the bakery, they know exactly where to buy such flour. By the way, pasties, dumplings or dumplings also need premium flour. In Russia, this is easier, but abroad the problem)))

And pay attention to the yeast. Their yeast is weaker than ours, and the shelf life is much shorter. Buy only fresh yeast that has at least two to three weeks before its expiration date.

Thanks a lot for the recipe! The pies are airy and the dough is soft. Great recipe.

dough for pies superrrr, I did it for the second time)))) well, we love pies very much, and now I know how to bake myself)))

Class! turned out excellent!

Thanks a lot for the recipe. I searched for a long time and chose this one. The pies turned out wonderful: lush, airy, very tasty. I did everything exactly according to the recipe, only I put not three, but two tablespoons of vegetable oil.

Hello, thank you for the Miracle dough recipe, I have been looking for it for a very long time and now I found it. You are simply a Genius. Pies melt on the lips, lush, tender. Only our oven is different, they baked 180-170g.

Elena, thanks for the feedback. The way the pies turn out depends very much on who cooks, so the success of the pies is your success))) As for the temperature, you did everything right: the temperature and baking time are approximate, you should always take into account the nature of your oven) ))

pirojki prosto obaldennie, delau po vashemu receptu vtoroi raz. thanks for you.

Very soft dough. I really liked the pies. I have been looking for such a recipe for a long time.

Tanya, thank you for your feedback.

Please tell me, the recipe says a glass of milk, but what is the capacity of the glass? 250, 200, 150ml? Please clarify.

Love, I use a glass of 250 ml.

Thank you! I started making dough at 18:35, and at 21:00 the pies are ready. Here I sit and eat a hot pie, I liked the recipe, the pies are very soft, the dough is exceptionally good. I just need to bake cakes for the wake and it suits me very well. Good luck to you

I made pies according to this recipe, thanks a lot to the hostess, the pies are just delicious, my husband really liked it, I ordered a batch of pies.

Hello Alena! I ask for your advice, this is not the first time I have baked pies according to your recipe, for some reason they crack when heated in the oven, and all the juice flows onto a baking sheet. Why is this happening, and the filling can be completely different?

Yana, there is only one reason - the steam breaks the pies, and liquid filling follows. To avoid this, there are several tricks.

1. make the filling for pies drier,

2. put a little less filling in the pie so that there is a slight backlash,

3. Before placing the pies in a hot oven, poke a few holes in the top of each pies (with a toothpick) so that the steam can escape freely during baking.

Thank you, Alyonochka, for your hint, I really put a lot of stuffing and the plums are very juicy.

Hello! Tell me, do I need to knead the dough? I have never “worked” with yeast dough, everywhere they write that it is necessary to knead.

Yana, yeast dough is usually crushed when preparing pastry, for example, Easter cakes or sweet pies, buns, etc. When the dough is kept warm for a long time, it will certainly be punched down to release the accumulated carbon dioxide.

If you are preparing ordinary pies from yeast dough, as in this recipe, then you do not need to crush.

Alena, thank you so much for the recipe and for the explanation! For the first time I baked pies on yeast dough - they turned out, rose, baked.

Good recipe) thank you, I just want to add one thing, that when the dough is already done, you have to wait a bit when it rises, and then sculpt the pies)

And I make yeast dough on kefir and the rest is all the same and more soda. I keep it in the freezer as long as I want - it defrosts and fits perfectly, even better than immediately.

Alena, baked pies today according to your recipe. The dough is awesome, I made a filling with rice and an egg and sweet apples with raisins. Pies disappear before they get cold. Thank you so much for sharing your art with us, there is no other way to call it. Happy Holidays to all of us.

Elena, I'm glad that you liked the dough for pies)))))) Happy Holidays. Peace, happiness and health to all!

Elena, thanks for the recipe! I've baked it four times already. The pies are just "picture" as my mom said, and DELICIOUS.

Irina, thank you very much for your feedback))) I always thought and still think that good recipe- this is only a small fraction of success, whether this or that dish will turn out well or not is 80% dependent on the diligence and talent of the one who cooks))))))). So the "picture" pies are yours, Irina, merit))))))).

The pies turned out very tasty, the dough is lush, soft. How many times have you tried different recipes, such deliciousness did not work. Thanks for the recipe.

Wonderful dough, simple recipe, the taste of pies is delicious. Everything worked out. Many thanks to the author!

pies from this dough are divine, thanks for the recipe)

Hello dear friends!

I want to offer you one of my many recipes: yeast dough for pies. I love messing around with dough. I would even say I love it. But, unfortunately, I don't do it as often as I want to. That time is not enough, and even women's fears about the figure do not allow once again to bake delicious pies in the oven, make or bake.

My grandmother instilled in me the love of dough. Always, when she closed the dough, we cousin already circled around. They watched the whole process from beginning to end, and then they helped: they sculpted everything that a child's imagination is capable of.

I especially love the moment when the dough for pies comes up and is ready to use, it becomes so light and “squeaks”, it is a pleasure to hold it with your hands.

This pastry dough was taught to me by my mother. She is also a great expert in cooking, especially baking. If you are also a fan of talking to the test, read my other articles and.

By the way, if for some reason fried is not recommended for you, then pies in the oven are a great way to replace fried pies. They are not as heavy on the body as fried dough in oil.

The filling for such pies can be the most diverse - meat, sweet, vegetable, in general, to your taste.

Enough nice words, I can't wait to get started!

Ingredients

For the test we need:

1 liter of milk (or ½ milk and ½ water);

100 grams of sugar;

1 teaspoon of salt;

2 eggs (or yolks);

20 grams of dry yeast;

50 grams of vegetable oil;

50 grams of margarine (I prefer to replace margarine with butter in all baking recipes);

flour, as much as kneading requires, for a non-cool dough.

Recipe for making pies

Step 1. We heat the milk so that it is warm. Pour a little into a glass and pour the yeast into it.

Step 2 Pour the rest of the milk into a bowl, where we will knead the dough for pies. Add salt and sugar. We mix everything with a whisk.

Step 3 Then pour vegetable oil and melted butter. We break the eggs. There is already dissolved yeast. Sift the flour through a sieve and add to our dough. Then we transfer the dough to the table and knead there to the desired consistency. It doesn't have to be very cool. Wash bowl, coat vegetable oil and shift the dough there, approach.

It is advisable to cover the bowl with the dough and put it in a warm place. I'm usually in a cup bigger size I pour warm water and put a bowl of dough there, cover with a towel and wait ... I change the water three times. This should turn out to be the volume will increase at least 2 times.

In a good way, the dough should rise 2 times before working with it. But this particular time I started baking after the first rise. And it turned out very well.

We take our dough out of the bowl. It is light and squeaks, remember exactly as I said at the beginning. We divide into 3 sausages and cut into pieces as in the photo.

We roll each piece with a rolling pin and put the filling. I used apple jam, which my husband and I cooked ourselves.

This dough also makes great little buns. Making them is very easy. Roll out the dough into a circle. Lubricate with vegetable oil and sprinkle with sugar. Roll the circle into a tube.

We fold the tube in half, pinch the ends so that they do not stick out. We put the resulting snail on the end and on opposite side make a cut with a knife.

We open our bun with the sugar side up.

Pies and buns, as they are born, put on foil greased with vegetable oil and on a baking sheet. Let it rise a little and coat with egg.

We bake pies at 220˚С. Baking time 15-20 minutes. But it's better to watch when ready.

True what? Yes, the oven is a place where miracles happen!!! Everything that you see on the baking sheet and 8 more buns (didn’t fit, baked in the second run) came out of half the batch. So if you are not going to feed the whole street with pies, I advise you to take all the products of the recipe in half.

I am convinced that if you try to make such a dough for pies and bake pies in the oven, you will like the result!!!

And now let's check your diction, try to repeat the children's tongue twister:

“Yevsey, Yevsey, sift flour! Bake kalachi! Yes, swords from the oven to the table are hot!

It is hard to imagine a person who has never eaten pies.

In Rus', this is a traditional dish.

Since childhood, we all love to try grandmother's sweets with different fillings.

Sweet and salty muffins quickly drown out the appetite.

Pies can be eaten anywhere and anytime, they are a great snack.

The most popular are baked pies.

They are low-fat, tasty in any form (hot or cold) and can serve as a real decoration for the table.

"Pie" story

Of course, pies appeared in Rus' a very long time ago.

This dish served to regale dear guests.

Adam Olearius in his ancient book travel to Muscovy described "pies".

He described them as special kind cookies stuffed with finely chopped meat and onions or fish.

Then they were baked in cow butter, using a vegetable analogue only during fasting.

That is, in fact, the traveler described modern fried pies.

There were a great variety of pies.

Only a part of the recipes has survived to this day.

Not a single royal banquet was complete without a wide variety of pastries.

Pies also have ritual significance.

Different families kept their own recipes for treats, without which not a single celebration could do.

IN Epiphany holidays cross pies were the main delicacy.

Not a single memorial dinner to this day is complete without pies, which are distributed to passers-by or the poor.

The word "pie" itself is the same root from the word "feast".

Pies were revered more than bread.

Girls from a young age were taught to cook this treat.

Yeast dough was especially revered.

Recipes have improved over the centuries.

These cooking methods are still used today.

Recipe for making dough for pies in the oven

When all the products are ready, you should start preparing the dough:

To begin with, we knead the dough. To do this, add sugar, yeast and a couple of teaspoons of flour to a glass of warm water. Mix everything thoroughly and leave aside for 15 minutes. After a quarter of an hour, the mass in the glass will increase significantly in volume and foam.
Prepare a container for the test. It should be large, as the dough will increase in volume. Pour the sifted flour into the prepared bowl. Add salt there and mix well.
Pour the yeast diluted in a glass into the resulting mixture.
Add slightly heated vegetable oil.
We begin to gradually add to the container warm water. All ingredients should be mixed gently. Water should be added carefully. The consistency of the dough should not be too hard, but not sticky either.
Knead the dough with your hands. It should be free from fingers.
Now the dough should come up. The container should be covered with a towel and placed in a warm place. An oven preheated to 30 degrees is perfect. Near the tank, you can not make sudden movements, shout and stomp. It is better to leave the kitchen altogether for a while.
After an hour, you need to knead the dough and set aside in a warm place for another hour. At this time, you can start preparing the filling.
Place the risen dough on a work surface dusted with flour. We make a tourniquet out of it.
It is divided into 18-20 equal parts, which should be formed into balls.
Place the balls on a work surface and cover with a towel. We give him 5 minutes to rest.
A cake is made from each ball, on which the filling should be laid out. The edges of the dough are neatly pinched.
Lay the patties on a baking sheet seam side down. Products are covered with a towel and fit within 20 minutes.
Before sending the pies to the oven, grease them with a beaten egg.
We send the baking sheet to the preheated oven (240-250C) until cooked (about 10 minutes).

Fragrant pies are ready!

Cabbage, chopped meat or fish, mushrooms, an egg with onions and much more are most often used as fillings.

Fans of Russian cuisine will like this pastry very much.

I suggest you familiarize yourself with the video plot on preparing an excellent dough for pies and more.

Indeed, from such an air dough, any flour products will turn out lush and without lumps.

Secrets of making good dough

Any recipe has its own secrets that make the cooking process easier, and the result of the work done becomes tastier.

Yeast dough is no exception.

So, the basic rules for a great yeast dough.

Rule 1. Compliance with proportions

Each recipe for pie dough in the oven begins with a list of ingredients in a certain amount, which must be strictly observed.

More or less use of different products leads to completely different results.

Most often mistaken with such ingredients:

Liquid. If it is not enough, then the dough will not fit, and the finished products will turn out tough. If there is a lot of it, then the products will be vague and thin.
Salt. An excessive amount spoils the taste of the product, does not allow the dough to ferment and makes pastries pale. If there is not enough salt, then the baking becomes tasteless and vague.
Yeast. Too much yeast spoils the taste finished products, and a small amount of them can lead to the fact that the dough does not ferment at all.
Sugar. A large number of granulated sugar interferes with the fermentation process. When baking, the product is very reddened, but the inside is not baked. When using a small amount of sugar, the muffin becomes pale and tasteless.

Rule 2. Use only fresh products

Fresh ingredients contribute to good and tasty pastries.

Special attention should be paid to the choice of flour.

Undercooked or old flour makes baked goods tough.

It should be sifted before use.

Thus, it is saturated with oxygen, which makes the pies more airy.

Rule 3. Room temperature of all ingredients

In order for the dough to rise well and the products to turn out airy, all products must be warm.

Pay special attention to oil.

It must be slightly warmed up, but not higher than 35-40 degrees.

The container for kneading the dough should also be at room temperature.

The place where the dishes are placed must be dry and warm, without drafts.

"What's for dinner?" - eternal question children, husband, and he also worries you no less! Let's go the easy way. You can boil potatoes, and serve fish with it. Surely, both will be appreciated. In choosing fish, give preference to smelt and you will not regret it.

On our site you can always find many interesting, tasty and new recipes. For example, here is a simple but delicious recipe:

love to cook chicken liver? Do you know how to choose it correctly so that it is really fresh and of high quality? You will learn about this, and about what recipes there are for its preparation.

Rule 4. Kneading dough for pies in the oven

In order for the taste of finished products to turn out to be homogeneous, the dough must be well kneaded.

Only then will all products be thoroughly mixed with each other.

It is better to knead it with your hands.

Sprinkle the work surface with flour.

Do not be afraid to pour a lot of flour, the dough will absorb exactly the required amount.

You need to knead until the mass easily lags behind your hands.

Using these simple, but very important rules, pastries are well suited, acquire a delicious golden crust and become deliciously airy.

Yeast dough implies the use of any filling.

In summer, pies with cherries, strawberries, raspberries, currants, apples and other berries and fruits are especially popular.

Poppy seeds, cinnamon, nuts with dried apricots and honey as a filling are also very popular.

In any case, a successful dough is a prerequisite for housewives who want to make delicious muffins.

And here is another recipe presented in the video.

Let's once again verify the versatility of this test.