Butter pies with dry yeast in the oven. Pie dough is the best recipe. We bake ruddy pies together in the oven

Calories: Not specified
Cooking time: Not specified

Required products:

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

How to cook with a photo step by step

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

2. Heat 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 is ready when a "cap" of foam forms on its surface. If it didn't happen later given time you can leave for a few more minutes. If, after the “second attempt”, the yeast is not activated, the dough is not suitable for kneading dough. There can 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 eggs at room temperature with sugar, add salt as well. Tip: if you are preparing dough for "salty" pies, reduce the amount of sugar to 1-2 tablespoons.

5. Melt butter (or good margarine) and combine warm with the rest of the ingredients. Mix well.

6. In the case of preparing dough for pastries with a sweet filling, you can add vanilla extract to your liking.

7. When all the ingredients are combined, add the approached dough to them and mix.

8. Sift wheat flour and add small portions to the liquid mass. You may not need all of it.

9. Knead a soft and elastic dough. The kneading process should last at least 10-15 minutes - its further quality depends on it. Roll into a ball. Lubricate the bowl with vegetable oil and transfer the dough. Cover with a clean towel and place in warm place without drafts.

10. Leave the dough to "rest" and rise for 1-1.5 hours. It should expand well. See how it's being prepared.
11. When the dough for lush pies in the oven with dry yeast has “approached”, it again needs to be kneaded a little. Then from it you can sculpt delicious pies.

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 knead in a large bowl such dry ingredients as 3 tablespoons of flour, granulated sugar and yeast. 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 stir 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 the pastry differ 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 chicken eggs with it, 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

Puff pastry with yeast 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.

Prepare soup for lunch, but not simple and banal. Its taste will mentally take you to a cozy restaurant somewhere in France. Bon Appetit!

And the recipes for salads with smoked sausage and fresh cucumber. It is worth a try, because they are prepared quickly and easily!

Did you buy beans? Cook it in a slow cooker. our cooks will suggest the recipes you need.

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.

Finding the perfect yeast dough recipe for pies is a task that can take years, because there are more recipes than stars in the sky. On milk, on kefir, on water, on sour cream and on butter or vegetable oil, sourdough, non-dough - really yeast dough for pies is prepared in a thousand and one ways! Eyes run wide - which recipe to choose? To reduce your pain of choice to zero, we have selected the most popular recipes that collect a lot of rave reviews. That is, in fact, we have collected in one article the most fashionable trends in modern home-baking of delicious pies. Recipes are arranged from the easiest 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 on the yeast dough. Even if you have never dealt with yeast, according to this recipe you will learn how to make excellent yeast dough for pies in the oven. Although, probably, everyone in childhood was spinning in the grandmother’s kitchen and remembers how the dough hidden under the towel rose, this smell is unique, the table is lined with plates with different fillings (my grandmother, for example, baked pies not only with cabbage and onions and eggs, but also with poppy seeds and berries), feeling soft bun in the hands, which had to be crushed, and then rolled out with a rolling pin on a table sprinkled with flour. And even if the first pies did not turn out as neat and plump as grandmother's. But even a hand-made pie that was crooked and split at the seam 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, magical yeast dough recipe from our collection. This is a yeast dough for pies with dry yeast in milk. Sounds pretty normal, right? What is the magic? And the fact that you do not have to wait until the dough rises. Kneaded, cut - and immediately into the oven! Unbelievable but true. The pies are downy, any filling is suitable - both sweet and savory. Recipe.

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

And the last recipe for those who like more difficult culinary tasks is the famous puff yeast dough. It is prepared quite differently than usual. No prolonged cooling or ice on the table. On the contrary, we will use a soft oil that is easy to spread. The process of preparing the dough is very pleasant, although it requires painstaking and time. But the result is worth it.

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

For the first experience, we offer the simplest yeast dough for pies, step by step recipe with a photo especially for beginners, who needs to see how the approached yeast looks like, what is the consistency of the dough and whether a mistake was made during kneading. The dough is made even simpler than the usual dough for pies with yeast in milk. It is very pleasant to work with, elastic, non-sticky, does not tear, that is, you can roll it thin enough, which is especially important for those who like the pie to have more filling than dough. Pies are easily pinched, do not open when baking. Taste - soft, fluffy. The dough is especially good for pies with meat, mushroom, potato, cabbage, rice, onion or egg fillings. That is, for savory pies par excellence. If you want sweet ones, then for them there is an excellent dough in the following recipe. I will give food for two baking sheets of pies. Enough to feed all the afflicted without getting tired of cooking.

Flour 2 cups with a volume of 250 ml *,
Refined vegetable oil 8 tablespoons (50 ml),
Yeast dry fast acting 1 sachet weighing 11 grams,
Water 200 ml (strictly!),
Sugar 1 heaping teaspoon
Salt ½ teaspoon

* (with a slide approximately 1 cm high)

How to cook dough step by step

First, we shave all the ingredients so as not to confuse anything. The success of this particular yeast dough largely depends on how correctly the ratio of flour and water is observed. Water should be exactly 200 ml. Dial it from a separate container. This will avoid the error.

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

You can knead the dough. We take a basin or a bowl. Pour flour, pour water, add salt, vegetable oil, pour in the risen yeast. We mix with a spoon. And then we begin to knead with our hands. Note the time - you will need to torment the dough for at least seven minutes. And 10 is better. A little sticky at first, it will gradually become soft, elastic, it will be easy to move away from the hands.

Put 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 a thick crust on top), cover with a towel or a lid from the pan and leave to rise for about forty minutes. It is not necessary to put in a warm place. At room temperature, the dough will rise to about double. You no longer need to crush it. Immediately spread on the table and proceed to 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 on yeast dough, then perhaps the most unpleasant moment in kneading yeast dough is an hour and a half wait 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 is kneaded literally in 20 minutes + 20 minutes for baking, it does not require any time to rise at all. Knead - and immediately you can sculpt in the oven. The beauty! The dough is universal, suitable for both pies with sweet and savory fillings.

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,
high-speed yeast 1 sachet weighing 11 grams,
salt half a teaspoon without a slide,
flour 600 g (3 full + 3/4 st.).

Method for preparing quick yeast dough without proofing

To make an excellent dough for yeast pies with 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 a warm sweet liquid. Mix the yeast with sugar, pour them, stirring, with five tablespoons of water. As soon as all the grains disperse, set the bowl aside 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 rest of the ingredients for the dough. Melt margarine, after chopping it into medium-sized 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 at a minimum heating of the stove.

Salt 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 quite a bit, then add them to the milk and beat again lightly.

By this time, a lush bubble cap of a decent size 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. Pour it should be gradually, immediately sifting through a sieve. The dough is easy to knead. It turns out very tender and soft. Doesn't stick to hands at all.

Everything, the dough is ready for sculpting pies.

A few tips for future work. When forming pies, take the flour for dusting to a minimum. From the indicated amount of ingredients, I get pies on two baking sheets. So the first batch of pies should be put in a cold (!) oven, you don’t need to warm it up in advance! 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 distance themselves, because a heated oven is the most suitable place for them.

Yeast dough for pies on kefir

There are so many recipes for making pies on yeast dough now that it is not so easy to choose the most suitable one for you. And to make it easier for you, I will immediately tell you about all the benefits of this recipe. Kefir yeast dough is a real lifesaver for busy housewives. It will take you no more than an hour to knead this, I'm not afraid of this word, a great dough. Only 20 min. for kneading, 30-40 min. on the rise - and now you have the most delicate yeast dough ready, which will fit on any pastry 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,
soda pinch,
salt 1 tsp,
flour (wheat, BC) 3.5 tbsp. (250 grams).

How to cook yeast dough on kefir

Warm milk (water) slightly, dilute half a spoonful of sugar in it, after which we introduce yeast into this sweet liquid and stir them until completely dissolved. We set aside the bowl with the dough to the side in order to allow the yeast to wake up and work. 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 to cook the dough. Now it's the turn of kefir. If it is cold, warm it up slightly (it is more convenient to do this in the microwave) and pour it into a mixing bowl. In kefir, add literally a pinch of soda, salt and mix it well. Why does soda go into the dough, if we have yeast, and it does not perform any lifting functions? It's simple: in this case, soda is needed in order to rid ready-made pastries from the characteristic kefir acidity. If this sourness does not bother you, it is quite possible to do without soda.

Next, we introduce the egg into the dough, the remaining unused sugar and the dough that has already come up. Lightly and gently beat the mass with a whisk (or fork), after which we introduce half the flour into the dough. Stir the dough so that all the flour disperses, a rather thick lumpy mass is obtained. Now pour the last ingredient - oil into this mass and knead again.

Without stopping stirring, we introduce 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, we send the dough for proofing. And now, after some 30-40 minutes. the dough will be completely ready for further use.

Yeast dough for tender pies on sour cream and eggs

There is nothing tastier than mom's pies! I'm sure every hostess will say so (or almost so). She always makes them tender, tasty and fragrant. I don’t remember a single time when her yeast dough for pies on sour cream and eggs turned out unsuccessful. I picked it up myself not too long ago. No, it's not difficult at all! It just takes 3-4 hours of free time (taking into account the time for preparing the filling, of course). The main advantage of this version of the test, what makes it worth spending these hours in the kitchen, is just a fabulously tender dough that cannot be spoiled, even if you suddenly come across not the best yeast. Plus the possibility of using it with different fillings. If you need a “package” for a sweet filling, such as fruit or poppy seeds, you can add a little more sugar or a couple of 11-gram bags of vanilla sugar if you wish, 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 tablespoons with a slide).

*glass volume = 250 ml

How to cook the most delicious yeast dough on sour cream and eggs

The main thing in yeast dough for pies is dough. With it, 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 spoonful of sugar in it. Not the slightest grain should remain. Divorced and cleaned in a warm place, to the battery, for example. There is no need to cover the dish with the dough. In addition, it is easier to follow the open one so that it does not run away.

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

Sift the flour into this bowl and knead a pliable, soft dough. Due to the fat content of sour cream, it practically does not stick to hands. When working (modeling pies), flour for dusting is not required, it is enough to lubricate your hands with any oil.

We cover the kneaded dough and send it to grow somewhere warm for about an hour. Be careful, the dough increases three times, so do not make a mistake with the choice of dishes for it.

As soon as the dough has grown, take it out, punch it down and you can fill it with the filling. Then the dough should come up again: when the pies are already formed and ready to be sent to the oven. We leave them for 20 minutes, then gently grease them (with yolk, butter, sweet water - if desired) and also gently send them to baking.

Yeast puff pastry for pies

This is a recipe for those who already know how to make dough for pies with yeast in milk. The recipe by me personally, as they say, suffered through suffering, because I took up the process of 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 confess that this time-consuming procedure with constant folding / rolling and freezing the dough scared me, so at first I tried fast option. What to say? It turns out well, but you can hardly call it puff. It comes out the usual yeast, but a little more airy. And of course, it cannot be compared with the option that I will discuss below. Yes, this yeast puff pastry for pies is prepared for a long time and tediously, but believe me, the result will exceed all your expectations. Don't be afraid to try and you have without fail everything will work out!

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

How to make homemade yeast puff pastry

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

Beat the yeast mixture with a fork or whisk and send the bowl to a warm place for 10 minutes. Then put the remaining milk and egg into the bowl to the dough. Beat the mixture again with a whisk and let stand alone for another ten minutes. During this period of time, the mass should increase at least twice.

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 in the process of kneading it will acquire the consistency we need. Thorough kneading usually takes 5-7 minutes. Since oil has not yet been added to the dough, a little flour will be required for dusting.

The dough will no longer fit, therefore, as soon as we have finished kneading, we dust the work surface and wipe the rolling pin with flour. We roll out the dough from the middle to the edges into a rectangular (preferably) layer about 5 mm thick, thinner is not needed.

Now the most tedious process begins - the formation of layered dough. Heat the butter slightly so that it only 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 desired state. Lubricate the dough layer with oil so that one third and about 1 cm along the edges remain not smeared. That is, we oil only two or three layers, leaving clean sides around the edges.

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

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

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

I hope one or more of the pie dough recipes will become your favorite. Happy baking!

Pie Recipes

This article tells you how easy it is to cook fragrant, very mouth-watering pies in the oven. Recipe illustrated with photo and step by step explanation

1 hour

200 kcal

4.9/5 (10)

Homemade pies are a favorite treat for children and adults, so it will be useful for every housewife to learn how to cook them. Many modern women believe that this is a complex, time-consuming process that takes time and effort. But actually it is not. There is more than one dough recipe for making yeast pies in the oven. Read more about quick recipes for making pies. Now we will tell you how easy, tasty and very fast to make such a dish.

Benefits of oven pies

Ease of preparation

Baking in the oven is much faster and easier. All blanks are placed on one large baking sheet and baked. Cooking on the stove takes longer. Only a small amount will fit in one pan. You won’t be able to move away from the stove, because you will need to turn over, change portions.

Benefit for health

When frying on a stove, oil during prolonged overheating begins to release carcinogens that are dangerous to health, the work of the gastrointestinal tract, liver, and cardiovascular system. Fried foods are more fatty and high in calories. Butter pies in the oven - not only very tasty, but also more healthy than fried ones.

Rich taste

In the process of frying, especially in the same oil, the taste qualities products not in better side. Wind - on the contrary, they are saturated with the aroma of all ingredients.

Which flour to choose

Flour is one of the most important ingredients, the choice of which will depend on the finished product.

It is best to opt for wheat flour of the highest or first grade.
Pay attention to the color of the flour. It should be white, clear (or slightly creamy)
To check its quality, you need to take a little flour and moisten with water. If it contains a lot of bran, the water will turn reddish, if the grain was not ripe - blue.
Flour must not contain moisture, otherwise it will spoil. To check this, you need to squeeze a pinch in your hand. A good one should not gather in lumps. It quickly sticks to the hands, and crunches a little to the touch.
Poor quality products have a musty smell.

Which yeast to choose: regular or dry?

To determine this, let's look at the difference between dry and regular (or live) yeast?

Different storage conditions - dry sealed packaging, and living need access to open air.
Live yeast spoils faster, dry yeast can be stored in the cabinet for a long time.
Different appearance. Ordinary ones are in the form of a “bar”, and dry ones are in the form of granules.
Using dry yeast will make the dough rise faster.
The quality of baking is about the same, but when using live yeast, the product will turn out a little more magnificent. Also, dry yeast should be chosen carefully. Pay attention to the storage conditions and the date of manufacture. Poor quality yeast will lead to an unpleasant smell of the product.

Dough preparation

Let's move on to the most interesting. We offer you the simplest and quick recipe wind pies. Every housewife can learn how to make such a dough. The cake is airy and delicious. You can find out other secrets of making dough.

We will need the following ingredients:

Ingredients

Step by step dough preparation

What dough should be:

should move away from the bowl freely and not stick to hands
If it sticks, but all the steps were followed correctly, the eggs may have been large. The situation can be corrected by adding a little flour. But, care must be taken so that the consistency does not become too heavy.

Examples of the simplest fillings for wind pies

Pies are a universal product. For the filling, berries, mushrooms, potatoes, meat, eggs, fruits are perfect.

apple filling

She prepares very easily. We take fresh apples (pieces 5), remove the peel and take out the core. Cut them into small cubes with a knife and add a tablespoon of sugar.

Apples can be lightly fried in a frying pan in melted butter. To do this, melt the butter, throw the apples into the pan and turn them over several times with a spoon. Then add sugar and stir again. The process should take no more than 2-3 minutes.

cabbage stuffing

Finely chop the cabbage leaves with a knife and put in a bowl, add a pinch of salt and pepper. You can finely chop the dill. Cabbage should be poured over with boiling water and then fried in a pan for several minutes so that the taste is more tender. - a favorite treat for both children and adults.

Meat filling

is the taste of childhood. Take a small onion and finely chop it. Put the onion in a preheated pan, add sunflower oil and mix. When the onion becomes transparent, add 600-700 grams of ground beef and wait until the moisture evaporates.

We form and bake pies in the oven

Knead the dough. We do this on a table or a large cutting board, previously sprinkled with flour on top. You need to knead for at least 10 minutes. If it sticks to the surface, add some flour.
We make blanks. We divide the dough into two parts. From the first we form a sausage and cut it into pieces of the same size. Roll out each piece with a rolling pin until you get a pancake.
We make pies. The finished pancake should be pulled out a little with your hands and put the filling inside. It is more convenient to do this with a small teaspoon. We put the filling in the center, bend the edges to each other and press them tightly with our fingers.
Lay out on a baking sheet. If you want the surface to be even and smooth, you need to lay out ready product seam down. The distance between the blanks should be a centimeter.
We bake in the oven. Before the oven, it is recommended to hold the baking sheet in a warm place for 15-20 minutes. We put in the oven for 20 minutes at a temperature of 200 degrees.
How to make pies brown. To make the pies appetizing and ruddy, grease them with egg yolk before putting them in the oven.

As you can see, pies are not only a delicious appetizing homemade dish, but also light, simple and very quick to prepare. Bon Appetit!

In contact with

Russian cuisine has always been famous for its pies. Housewives invariably prepared yeast dough for pies for all holidays. And the word pie itself most likely came from the word "feast" - a festival. And the saying “The hut is not red with corners, but red with pies” suggests that pies were a symbol of well-being.

In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of "bread and salt", they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor's kids with "grandmother's pies" - buns, bagels, pretzels and vitushki.

And what a variety of pies in Russian cuisine are open or closed pies, pies, kulebyaks, kurniki, kalachi, pies, shanezhki, cheesecakes. And every good hostess tries to surprise guests and loved ones with her culinary masterpiece.

Pies are baked from yeast or unleavened dough. Yeast dough for pies is still considered the highest culinary skill, since its preparation requires culinary experience and knowledge of the secrets of making magnificent yeast dough. Even from my own experience, I can say that according to the same, it would seem, proven recipe, yeast dough might not work out earlier. I began to read a lot about him and realized that yeast dough for pies requires a reverent attitude, does not tolerate fuss and drafts. We will talk about the secrets of its preparation a little later.

Now let's look at a few proven recipes.

Types of yeast dough and methods of preparation

Yeast dough is non-dough and sourdough. Let's consider how to prepare yeast dough for a pie and how sponge dough differs from doughless dough.

For unpaired yeast dough, the yeast is diluted with milk and immediately mixed with all other ingredients. The dough is left to rise for about 1-1.5 hours.

To prepare the sponge dough, the sponge is pre-prepared. To do this, the yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.

So why, you ask, complicate your life with dough, because the same dough is obtained in a safe way. And the trick here is that if you decide to make pies or pies from pastry with the addition of butter, margarine, sour cream, then such pastry “weights” the dough, and without dough it simply will not rise. For sweet pies more suitable dough on dough. Pies and pies are also prepared from non-dough yeast dough, but more insipid.

Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That's why I tried to describe in detail the entire sequence of its preparation step by step and with a photo.

The process of preparing a non-dough yeast dough consists of only one step - dilute the yeast and combine all the components.

Ingredients:

milk or water - 250 ml
flour - 500 gr.
yeast - 50 gr.
egg - 1 pc.
sugar - 60 gr.
butter - 100 gr.
salt - 3 gr.

We heat the milk a little, the temperature of the milk should be no more than 30 ° C, i.e. a little warm.

Important! Milk cannot be overheated, so do not move away from it during heating.

2. Put the yeast in warm milk, chop it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very capricious. The indicated proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you put more sugar than normal, the fermentation process of the dough will slow down.

3. Drive 1 egg into the milk-yeast mixture. If you want to get a more crumbly dough, then instead of 1 egg, you can drive in 2 yolks.

4. It's the turn to add flour. We must sift the flour through a sieve, so it is saturated with oxygen and the dough turns out to be airy. We knead the dough with our hands.

5. Add fats to the dough. To do this, butter (I sometimes use margarine) is pre-softened to softness. In some recipes, the butter is melted to a liquid state, but still, I recommend heating the fats quite a bit so as not to disturb the structure of the dough. Stir the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Put the dough in a saucepan and leave to rise for about 1.5 hours in a warm place.

Try to maintain comfortable conditions for raising the dough - avoid drafts, keep warm and have enough air at all times.

8. When the dough has risen, it needs to be lightly kneaded. Thus, we release it from accumulated gases and enrich it with oxygen.

9. Leave for another 40-50 minutes to rise. After that, you can start baking pies or pies.

10. After you form pies or pies, let them rest for another 15 minutes.

Yeast-free dough for pies with dry yeast

This recipe is suitable for rich, sweet pies. However, if you remove vanillin from the recipe, then it is quite possible to cook savory pies.

We will be using dry yeast for the dough. The ratio of dry and fresh yeast is approximately 1:3, i.e. for 1 gr. dry yeast accounts for 3 gr. fresh. In 1 teaspoon approximately 3.5 gr. dry yeast.

Ingredients:

milk - 1/2 cup
flour - 500 gr.
dry yeast - 1.5 tsp
egg - 1 pc.
sugar - 1 tbsp. l.
vanilla sugar - 1 tsp
margarine - 2 tbsp. l.
salt - a pinch

Add dry yeast to warm milk and mix well until the yeast is completely dissolved.

2. Drive in 1 egg, add sugar and salt, vanilla sugar.

3. Pour the flour, previously sifted through a sieve. Knead the soft dough. If you knead with a combine, 6-7 minutes will be enough. Hands will have to work for 10-15 minutes. If the dough is not too soft, you can pour in a couple of tablespoons of warm milk during the kneading process.

4. At the end of the batch, add softened margarine.

5. We spread the dough on the table, knead it with our hands and leave it in a bowl covered with cling film for 1.5-2 hours in a warm place.

6. After the dough has risen, we do a punch-down once, put it again in a warm place for another hour.

7. When the dough rises again, you can roll out and cook pies and pies, cheesecakes and donuts, buns and Easter cakes.

Do not forget that all dough products, before sending them to the oven, should “puff” a little, distance themselves.

Yeast dough for pies

Yeast dough on dough differs from doughless dough in that dough is first prepared, consisting of yeast, water or milk and flour. The dough should ferment, and only then the rest of the rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies with a lot of muffin in the recipe - butter, margarine, eggs, sugar, etc. it is better to cook from sponge dough.

Ingredients:

flour - 600 gr.
yeast - 15 gr. (dry - 5 gr.)
milk - 300 ml.
eggs - 2 pcs.
sugar - 1 tbsp. l.
salt - 1 tsp
butter - 100 gr.

First, let's feed the dough. To do this, add yeast to 100 ml of warm milk, mix well until it dissolves.

Milk should be only slightly warm, not higher than 30 ° C, so heat it on low heat and not be distracted by other things.

2. Pour 1 tsp into milk and yeast. sugar and 3 tbsp. l. flour, mix again.

3. Thus, our top dressing will quickly rise, increase in size by about 2-3 times and look like this:

4. After that, prepare the dough - add the remaining milk and add half the flour. Mix the weight well and leave in a warm place, covered with a clean towel, for about 1 hour. The dough will increase by 3-4 times, and small bubbles will appear.

5. As soon as the dough starts to sink, we drive eggs into the dough, add the remaining sugar, salt and pre-melted butter.

6. Add the sifted flour in small portions.

7. Mix all the ingredients thoroughly, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.

8. Knead the dough until it becomes elastic and does not stick to your hands.

9. Cover with cling film and leave in a warm place for 1-1.5 hours.

10. When the dough has increased by 2-3 times, be sure to do a punch down - gently pat the dough with fists. It will settle, then cover again and leave to rise again for 30-40 minutes. Warm-up can be done 2-3 times, but I manage 1-2.

11. When the dough rises again, you can cook pies or pies.

Yeast dough for buns

According to this recipe, rich, soft as fluff and very tasty buns are obtained. These buns are baked in the oven. We will cook the dough on the dough.

Ingredients:

flour - 500 gr.
dry yeast - 5 gr.
milk - 65 gr.
water - 150 gr.
egg - 1 large or 2 small
sugar - 130 gr.
salt - 5 gr.
margarine or butter - 75 gr.
vanilla extract or vanilla sugar to taste

Sift flour (250 gr.) Through a sieve and add dry yeast (half portion - 2.5 gr.), Mix everything.

I draw your attention: for the dough we use half of the indicated products.

2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.

3. Knead the dough, the dough turns out to be unusually thick. We form a lump of dough from it. Such a dough will ripen longer than the traditional, more liquid one.

4. Cover the dough with a film and leave for 4 hours in a warm place.

5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. It's a liquid mixture.

6. Separately, we prepare a dry mixture from the remaining flour (250 gr.) And yeast (2.5 gr.).

7. When the dough rises, add the liquid sugar mixture to it, then add the flour with yeast, vanilla sugar and combine all the ingredients.

8. Knead the dough.

9. In the dough in small portions, “mix” margarine or butter. To do this, break off a piece from the softened margarine and stir the dough to a uniform consistency, and so on until the end of the margarine.

10. The dough itself turns out to be watery, irregular shape. This dough is different from the elastic traditional, but still do not add more flour.

11. To knead such a batter, we use French technology - we raise the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end, it should no longer stick to your hands.

12. Put the dough in a bowl greased with vegetable oil for 3 hours. Yeast dough for pies should increase by 2-3 times.

13. Divide the dough into equal portions, form buns. We spread the buns on a baking sheet sprinkled with flour, cover with a film and leave for another 30 minutes to distance. During this time, the buns will still increase by 2 times, so when laying in a mold or on a baking sheet, leave a distance between them.

14. Lubricate the buns with a beaten egg.

15. Bake in an oven preheated to 180-200 ° C for about 30 minutes. It turns out soft, like fluff, rich and tasty buns.

Quick yeast dough for pies - choux pastry recipe

And another great recipe for pies for those who do not want to wait a long time for the dough to rise.

Ingredients:

flour - 3.5 cups
dry yeast - 11 gr.
warm water -1 glass
boiling water - 200 ml
sunflower oil - 4 tbsp. l.
sugar - 1 tbsp. l.
salt - 1 tsp

Pour dry yeast into a glass and pour 1 glass of warm water. We leave aside for now to activate.

2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp salt and 3 tbsp. l. sunflower oil.

3. It turns out crumbly dough. Pour boiling water over it and stir thoroughly until the lumps disappear. Let it cool down a bit for 5-10 minutes.

4. Pour diluted yeast into this dough.

5. Pour flour (2-2.5 cups) and stir. When the dough absorbs all the flour, add about 1 cup more. You need to feel when the dough will have enough flour. But do not overdo it, otherwise the dough will turn out too steep and the pies will turn out tough.

6. The dough turns out to be quite sticky, and so that it does not stick to your hands, pour a little directly on your hands vegetable oil and mix it into the dough.

7. You also need to grease the cutting board with sunflower oil.

8. Divide the dough into portions and form thick pancakes. We spread any filling on them and pinch like dumplings.

9. We fry such pies in in large numbers sunflower oil, deep-fried. Lay the pies in the pan with the seam down, so they do not spread.

Lean yeast dough

During fasting, there are restrictions on the use of certain products - meat products, dairy products, fats and eggs are prohibited. There is on my blog, there you can choose to your liking. And if you want pies in the post, it is quite possible. Prepare delicious pies according to the recipe of Father Hermogenes on water without eggs and milk. You can come up with them and very delicious stuffing for lean pies - with mushrooms, cabbage, apples or jam.

20 secrets of fluffy yeast dough

It is believed that yeast dough for pies is very capricious and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.

I hasten to assure you that there is nothing complicated here. And to make sure you get delicious pies or pies, you just need to know some cooking secrets.

The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
Correctly maintain the temperature of water or milk - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either freeze or boil and the dough will not rise.
Already by the way the liquid with yeast foams, you can determine the quality of the future test.
All products for the test must be warm. Prepare eggs, flour in advance, let them be at room temperature.
When kneading yeast dough in the kitchen, there should be no drafts - close all windows and doors.
I heard a belief that even loud noises can “frighten away” the dough.
Be sure to sift the flour through a sieve to enrich it with oxygen.
Add a little vegetable oil to the dough - the dough will become more elastic and tender.
During the rise of the dough, do 1-2-3 stretches.
Avoid direct contact between yeast and fats, otherwise the activity of the yeast may decrease.
In no case cover the kneaded dough with a lid, it must breathe. Cover the pot with a kitchen towel or cling film.
Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for lifting.
The bowl with the dough should be kept in a warm place. You can wrap it with something warm, you can put it in a basin with warm water keeping the temperature warm all the time.
Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more active the yeast will work.
Do not knead a tight dough. Firstly, it will not rise well, and secondly, products made from such a dough will be tough.
Don't overcook the dough. Watch his rise, do a warm-up and start cooking in time. If the dough is left to rest, pies can be sour and tough.
Yeast dough keeps well freezer. If there is a lot of dough, save some for next time, very convenient.
Be sure to leave the formed products for proofing for 15-20 minutes before sending them to the oven.
Brush the top of the pie with egg or yolk. I recommend greasing pies baked in the oven with melted butter.
The baking temperature for pies made from rich yeast dough is slightly lower (190-210 ° C) than for non-baking dough (220-240 ° C).

I hope you didn't find the yeast dough preparation too tiring. Indeed, as a result, such delicious culinary masterpieces are obtained that any housewife can be proud of her skill.

Bon appetit and delicious pies!

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