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 cook pies or pies from sweet dough with the addition of butter, margarine, sour cream, then such a muffin “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.
  1. 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
  1. 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 back in 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 that contain 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.
  1. 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 3-4 times, and small bubbles will appear.

5. As soon as the dough starts to sink, beat the 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
  1. 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 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
  1. 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 vegetable oil directly on your hands 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 in order to make delicious pies or pies, you just need to know some cooking secrets.

  1. 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.
  2. 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.
  3. Already by the way the liquid with yeast foams, you can determine the quality of the future dough.
  4. All products for the test must be warm. Prepare eggs, flour in advance, let them be at room temperature.
  5. When kneading yeast dough in the kitchen, there should be no drafts - close all windows and doors.
  6. I heard a belief that even loud noises can “frighten away” the dough.
  7. Be sure to sift the flour through a sieve to enrich it with oxygen.
  8. Add a little vegetable oil to the dough - the dough will become more elastic and tender.
  9. During the rise of the dough, do 1-2-3 stretches.
  10. Avoid direct contact between yeast and fats, otherwise the activity of the yeast may decrease.
  11. In no case cover the kneaded dough with a lid, it must breathe. Cover the pot with a kitchen towel or cling film.
  12. 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.
  13. 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 of warm water, maintaining a warm temperature all the time.
  14. Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more active the yeast will work.
  15. Do not knead a tight dough. Firstly, it will not rise well, and secondly, products made from such a dough will be tough.
  16. 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.
  17. Yeast dough keeps well freezer. If there is a lot of dough, save some for next time, very convenient.
  18. Be sure to leave the formed products for proofing for 15-20 minutes before sending them to the oven.
  19. Brush the top of the pie with egg or yolk. I recommend greasing pies baked in the oven with melted butter.
  20. The baking temperature for pies 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!

And if you liked the recipes and tips, then share them with your friends.

Baking is a delicate matter, the end result of which can only be predicted by an experienced housewife or cooks “from God”. Therefore, this section of cooking scares some hostesses, especially beginners. But this is not a reason to despair or postpone the development of this art for later. Any successful baking depends on several important factors: the quality of the products, the dough recipe, the baking conditions and, of course, the mood and skills of the hostess herself. We will help you with dry yeast dough preparation by offering some especially successful recipes for delicious homemade muffins.

Quick and easy dry yeast dough

  1. Type of dish: pastry
  2. Subtype of dish: dough.
  3. Number of servings per outlet: 10-15 servings.
  4. Weight ready meal: 500-700 g.
  5. Cooking time: .
  6. National cuisine to which the dish belongs: Russian.
  7. Energy or the nutritional value dishes:

This recipe is perfect for any pastry - pies, pies, homemade loaves, donuts or ordinary small buns. It is good to start with it for everyone who is just entering the world of yeast muffin.

Required ingredients for the dough

  • flour - 0.4-0.5 kg
  • salt - 10 g
  • dry yeast - 1 tbsp. l.
  • sugar - 50 g
  • vegetable oil - 1/3 tbsp
  • water or milk (when warm) - 0.3 l

Dough preparation method

  1. mix flour (3 tablespoons), sugar, water or milk, yeast and leave for 15 minutes to approach (in heat);

  1. then mix salt and butter into the dough, as well as the rest of the flour (in small portions). We knead our quick dough from dry yeast and again set it aside in heat for the same 15 minutes. It should come up about one and a half to two times;

  1. now you can form your muffin from it.

Sweet dough made from dry yeast

Good pastry dough is the key to a successful, lush and delicious pastries. Try our recipe and it will become your favorite.
Required Ingredients:

  • flour - 6.5 tbsp
  • salt - 10 g
  • sugar - 50 g
  • milk (kefir, liquid sour cream, whey) - 1 tbsp
  • dry yeast - 20 g
  • butter (melted) - ½ tbsp
  • eggs - 2 pcs
  • vegetable oil
  • water (warm) - ½ tbsp

Cooking method:

  1. let's start by making the dough: mix the yeast, a teaspoon of sugar, flour (3 tablespoons) and half the volume of warm water well. After pouring the rest of the water, using a whisk, bring our dough to homogeneity, cover and mix in a warm place for a quarter of an hour. The signal that the dough is ready to “work” will be bubbles on its surface;

  1. now you can move on to the most delicious dough: mix the selected dairy product (in a warm form) and butter into the dough, then sugar, salt and beaten eggs. And already in this homogeneous mixture, in one fell swoop, add 4 cups of flour, knead (preferably with a wooden spoon) sticky dough and, continuing to add flour, bring it to the point where it will no longer be possible to interfere with everything with a spoon;

  1. lay out our dough and continue to knead it until it is beautifully smooth, form it into a ball, coat it with butter, put it in a bowl, cover it and let it “ripen” in heat;

  1. when it rises twice, we lightly crush it and leave it to rise again, after which you can already work with it in terms of baking.

Dry yeast dough

We invite you to try the always obtained dry yeast dough - simple and guaranteed to be successful.
Required Ingredients:

  • dry yeast - 11 g
  • milk (kefir, whey) - 0.5 l
  • salt - 10 g
  • eggs (room temperature) - 2 pcs
  • margarine or butter (room temperature) - 150 g
  • sugar - 50 g
  • flour - 1000 g

Cooking method:

  1. mix warm milk with sugar and yeast, and put our dough in a warm place for 10-15 minutes;

  1. let's move on to the test: in the container chosen for kneading, mix our dough with slightly beaten eggs, then add salt and grated margarine there. Mix everything well and gradually add the sifted flour (about 2/3 of the package). As a result, our yeast dough should be elastic, but not very dense. We knead it thoroughly, collect it in a ball;

  1. now we “drown” our ball in a very cold water by simply lowering it into a pot or bucket filled with water until it pops up (this is for 10-20 minutes);

  1. take it out and blot it with a towel, knead it again, adding a little flour, and let it rest under a napkin for about 10 minutes. And now it is ready to become a delicious muffin.

Dry yeast pie dough

This recipe for yeast pie dough will delight you with its simplicity and at the same time great taste. final product, that is, pies.
Required Ingredients:

  • dry yeast - 11 g
  • sugar - 50-75 g
  • vegetable oil - 35 ml
  • salt - 10 g
  • flour - 1000 g
  • eggs - 2 pcs
  • milk - 0.4 l

Cooking method:

  1. mix eggs, yeast and milk, add salt, butter, sugar to them and, having mixed all the ingredients well, add about 2/3 of the flour volume. Mix everything again, add the rest of the flour and knead our dough;

Russian hospitality is known all over the world. Housewives have long been famous for their ability to bake pies. Not in vain folk proverb says: "The hut is not red with corners, but red with pies."

There are many recipes for making pies: large and small, for one bite, fried in a pan and baked in the oven, open and closed, various shapes (classic, triangular, round).

The main thing that distinguishes different recipes- this is the composition, the method of preparing the dough and the filling. Today we will look at how to cook everyone's favorite pies in the yeast oven.

Types for pies

Yeast dough, depending on the composition and method of preparation, is rich, plain and puff. Butter dough is characterized by a high content of eggs, butter, sugar and sour cream. It is mainly used for making pies with fruit or sweet curd filling.

There are lovers who cook from pastry or potatoes. The combination of sweet dough and salty filling is unusual.

Each hostess has her own yeast recipe. Let's consider the most common ones.

Preparing yeast dough

To get a rich yeast dough, you first need to prepare a dough. To do this, 40 g of fresh yeast or 14 g of dry yeast are dissolved with a glass of warm milk with a tablespoon of sugar. Then 3 heaping tablespoons of flour are added.

After mixing, the dough should be left in a warm place where there are no drafts for 20-30 minutes. When you see that the dough has “fitted”, which is noticeable by how the “cap” has grown and bubbles have appeared, you can start preparing the dough.

For this you need to take:

100 g sugar (for sweet pies, you can add a little vanilla);

A few eggs (the richer the dough, the more), for simple test three is enough;

Half a pack of butter;

a pinch of salt;

3 cups flour;

A tablespoon of any vegetable oil.

If desired, a little turmeric is added to the dough to give a more beautiful color. Milk can be replaced with kefir or sour cream. In this case, the yeast for dough is diluted with warm water. if desired, it is replaced with margarine or a vegetable-cream mixture.

All components are mixed in a separate bowl, the butter is pre-softened, the flour is sifted to enrich it with air and eliminate lumps. It must be added gradually and stirred in one direction.

The dough is laid out for kneading on a dry board or table, lightly sprinkled with flour. Having lubricated hands with vegetable oil, in order to avoid sticking, it is necessary to carefully knead a piece of dough until it becomes plastic and uniform.

So that the dough does not run away when it starts to grow, it is placed in a large saucepan, lightly sprinkled with flour and, covered with a clean, dry towel, placed in a warm place for 1-2 hours.

When you see that the dough has risen and almost comes out of the bowl, you need to knead it and leave it to reach some more. You can do this a couple of times, after which the dough is laid out on a cutting table to make delicious pastries.

Varieties of yeast dough pies

From dough prepared using yeast dough, it is possible to manufacture a variety of products. It can be buns, kulebyaki, cheesecakes, Easter cakes and, of course, pies. Pastries vary in shape, size and filling.

Large pies are made to the size of a sheet or oven dish, with the filling between the bottom and top layers. Sometimes there are open pies. They are usually cooked with fruit and covered with a decorative pastry lattice. When serving, cut into portioned pieces.

Small pies differ in size and shape and are molded in the form of boats, koloboks and triangles. When the hostess cooks at the same time pies with different types fillings, often a different form is used for each of them.

Pies with apples

Many children and adults love sweet pies. In order not to be tormented by the question of how to cook yeast pies with apples in the oven, a recipe with a photo is offered below.

Prepared by classic recipe or with an increased amount of muffin. Many people like a softer and sweeter base.

To prepare the filling, it is best to take sweet and sour apples. They are peeled and seeds, cut into small pieces or rubbed on a coarse grater. So that the filling does not darken, it must be sprinkled lemon juice. It is good to add cinnamon to apples. Some housewives like to add lemon peel, cloves, cardamom.

The process of making apple pies

The finished dough is cut on a table or board into small identical balls the size of egg. Then, with a rolling pin or hands, the lumps are kneaded into cakes, the thickness of which depends on your preferences. Some like more dough, others - toppings.

Do not make the cakes too thin so that the filling does not leak out and the pies keep their shape. To prevent the pies from getting soggy, you can lightly sprinkle the cake before laying apples with wheat crackers or semolina. The filling is placed in the middle of the circle so that the edges are dry.

The ends of the workpiece are connected by hands, sprinkled with flour or greased with vegetable oil, an oval pie is formed and placed on a prepared baking sheet with the seam down. The oven sheet can be pre-greased with vegetable oil or lined with baking parchment.

The pies are placed at a distance from each other so that they do not stick together when growing up. The sheet with products is placed in a warm place for 10-15 minutes. Then, when the pies have risen a little, they must be smeared with whipped yolk on top and on the sides to give them a golden crust.

Features of baking in the oven

To get delicious yeast pies in the oven, several requirements must be met. The baking sheet is placed in a preheated oven, the products are baked at a temperature of 180 degrees at an average level for 30-40 minutes, depending on the size of the pies.

It is advisable not to open the door at the beginning of cooking so that our boats do not sink.

It is best to watch the baking process through the oven window. In case of uneven cooking around the edges, when the pies are already covered with a crust, you can swap them. After a while, the fragrant smell of apples with cinnamon will show that the yeast pies in the oven were a success!

Sheet with finished goods you need to cover with a clean dry cloth and let stand a little. Apple pies are delicious both immediately after baking and cold.

Traditional pies stuffed with cabbage from yeast dough

Yeast pies with cabbage in the oven are baked from traditional yeast dough in the same way as in the previous section.

The filling can be prepared from fresh or sour cabbage. Fresh finely chopped and stewed until half cooked with a small amount of sunflower or olive oil. Salt and black pepper are added to taste, sometimes dill.

When the filling has cooled, boiled chopped eggs are mixed into it. 3 eggs are usually placed on one small head of cabbage.

This bread is delicious both hot and cold. You can heat yeast pies with cabbage in the oven or in a pan with a little oil.

Patties with potato filling

The easiest and cheapest to prepare are yeast pies with potatoes in the oven. In this case, a little less sugar can be added to the traditional dough.

For the filling, peeled potatoes must be cut into pieces and boiled as for mashed potatoes. Milk should not be added so that the filling does not flow out. Butter, dill, salt and pepper are added to the crushed potatoes.

Separately, on a small amount of sunflower oil, the onion is sautéed until golden brown and added to our filling. If someone, for example, a child, cannot eat onions, it will be delicious without it.

For 1 kg of potatoes, you need 100 g of butter, a small onion, 2 tablespoons of vegetable oil, salt and pepper, and greens to taste. You can also add the yolk of one egg to the minced meat. Lubricate the pies before baking with whipped yolk or butter, which will give them flavor and gloss.

Yeast pies with potato filling in the oven are baked at a temperature of 180 degrees for about 20 minutes. This one tastes best when served hot.

Pies in the oven yeast with meat filling

When you want to feed your men to the full and give them something tasty from homemade food to work, the best choice- yeast pies with baked. The choice of meat fillings depends on your preferences. They can be prepared from any kind of meat or poultry, previously boiled and rolled through a meat grinder. You can use ready-made minced meat or pate.

The classic recipe for yeast pies in the oven with meat filling includes meat with onions. For a pound of boiled meat, several onions are taken, which are cut into small pieces and sautéed until golden brown. Salt and spices are added to the filling to taste.

It is applied cold to the middle of the dough cake, the edges are pinched to create the desired shape, which can be classic, triangular or round.

Pies are baked in the oven in the usual way - at a temperature of 150-180 degrees, for about half an hour.

Yeast-free pies on kefir

If you don’t want to mess with dough and bake yeast pies, on kefir in the oven they will turn out tender and airy!

To prepare the dough you will need:

0.5 kg of flour;

H. spoon of salt;

A glass of kefir;

Art. a spoonful of sugar;

A pinch of soda;

2 tbsp. tablespoons of margarine, butter or vegetable oil.

Eggs are rubbed with salt and sugar, oil is added. The mixture is stirred until a homogeneous composition is obtained. The sifted flour is added gradually, in small portions. Then soda quenched with vinegar is added.

When the dough stops sticking to your hands and becomes elastic, you need to cover it with something and set it aside to fit. After half an hour, you can start sculpting pies that will be delicious with any filling. The resulting products will be soft, airy and, importantly, less high-calorie.

All reviewed recipes are advisory in nature. Each hostess chooses what suits her and her family members the most. In addition, in the kitchen, as in everything, there is a place for creativity. By changing the composition of the dough, inventing your own fillings, you can endlessly surprise your household and friends.

Pies are immediately memories from childhood. Is it true? Thoughts of how Grandma kneaded the dough in the kitchen while we played in the garden. And, of course, the indescribable aroma and taste.

Today we will not cook pies, we will only give you a few really good recipes test for them. These are four options that are completely different. This is a dough with and without yeast, with the addition of cottage cheese and kefir.

Each dough will require a rest, so you can't do it faster than twenty minutes. This is how long our last recipe is being prepared, including rest.

What about toppings? We will not prepare them, but we are always in favor of offering them. It can be various jams and jams, it can be mousse or another cream. It can be fish, meat, cheeses and even vegetables. Often add onions with eggs and chopped meat. You can also fill pastries with mushrooms or cottage cheese with herbs. It can be a classic in the form of chicken with mushrooms or canned cherries. Or, for example, grated apple with sugar, raisins and cinnamon.

After filling the pastries with your favorite filling, you need to send the pies to bake. How to do it right and what is better to avoid? You will find all this a little lower, because we again shared with you the most intimate - tips and tricks for cooking. Good luck!

What you need to know to prepare

In order to properly prepare the dough, which will be baked and delicious, you need to adhere to some points. The list of our recommendations is quite simple, so it will not be difficult to remember:

  1. It is very important to let the dough rest. This process not only mixes all the flavors and aromas with each other, but also makes the dough more elastic;
  2. If the dough contains yeast, then the milk (or water) should be warm. Yes, of course, they can be cold, but in a warm sphere, the yeast will begin to work faster;
  3. Yeast dough must (!) Rise warm. If it is summer, then the issue is resolved automatically, and if it is winter, then it is good to put a bowl of dough near the radiator or hot burner;
  4. To prevent the growing dough from sticking to a dry and clean towel with which the bowl is covered, you can sprinkle the mass with flour or grease with oil. You can also use cling film instead of a towel;
  5. Before adding flour, we highly recommend passing it through a sieve. This saturates it with oxygen and subsequently baking rises higher, becomes more magnificent;
  6. It is always more convenient to pour liquid into flour, and not vice versa;
  7. When kneading the dough, you can rub your hands with vegetable oil and then the dough will not stick to your hands;
  8. If you add too much sugar to the dough, then because it starts to burn, the pastry will darken very quickly;
  9. Before filling the bowl with ingredients, you need to make sure that it is clean and does not smell like anything. Otherwise, the pies will be with an additional bonus in the form of remnants of other food or liquid;
  10. So that the mass does not stick to the working surface, it is imperative to use flour or any vegetable oil;
  11. Fresh yeast always works faster and raises the dough more than dry yeast. But their disadvantage is that the packaging must be used quickly, otherwise the product will begin to dry;
  12. After resting, the dough must be kneaded with your hands to remove excess air from it.


Yeast pie dough

Cooking time

calories per 100 grams


Standard or Classic. Call it whatever you like. The recipe for such a test should not only be written down by every housewife, but everyone should remember it!

How to cook:


Tip: It's important that the eggs are at room temperature so the cold doesn't slow down the yeast. The temperature of the butter is also important, as too hot butter will kill yeast activity.

The dough with the addition of cottage cheese is especially tender. Prepared according to the classic version, only the list of ingredients is slightly different.

How much time - 15 minutes + 2 hours.

What is the calorie content - 328 calories.

How to cook:

  1. Remove the cottage cheese from the packaging and place it in a tall, narrow bowl for an immersion blender;
  2. Pour sugar into it, add a little salt and eggs there;
  3. Beat the mass with an immersion blender until smooth;
  4. Add oil and beat the mass again;
  5. Move the mass into a bowl;
  6. Mix baking powder and flour, pass through a sieve;
  7. Add the dry mass in several stages to the liquid, mixing everything with a spatula;
  8. Mix as long as you can. When the dough becomes already heavy, then connect your hands;
  9. Knead with your hands an elastic, soft dough that does not stick to your hands;
  10. Transfer the mass to a bowl, cover and leave for two hours;
  11. After two hours the dough is ready to go.

Tip: flour should be added gradually because the dough can take in less than indicated in the recipe, or, conversely, more.

Kefir in baking is good because it perfectly replaces yeast or baking powder. This is a more useful component that will make baking voluminous and lush.

How long is 50 minutes.

What is the calorie content - 304 calories.

How to cook:

  1. Combine kefir and soda in a deep bowl, mix well;
  2. Wait seven minutes for the hissing reaction to pass and then add vegetable oil and salt;
  3. Mix the mass well again;
  4. Gradually, in several stages, add the flour through a sieve, each time mixing the mass with your hands until smooth;
  5. Add flour until the dough is smooth and does not stick to your hands;
  6. Grease a deep bowl with oil and place the dough there;
  7. Cover it with cling film and leave in a warm place for thirty minutes;
  8. After the time has elapsed, you can start working with the test.

Tip: To make the pies turn rosy, grease them with yolk before sending them to the oven.

The recipe is incredibly simple and easy. It can even be called lean, since no dairy products need to be added to it. Shall we try?

How much time - 20 minutes.

What is the calorie content - 358 calories.

How to cook:

  1. Heat the water so that it is warm, but not hot;
  2. Put the flour through a sieve, then mix it with salt;
  3. Pour into dry ingredients warm water and add oil;
  4. Next, use your hands to knead an elastic, soft dough;
  5. Mix until the dough becomes smooth and not sticky to your hands - no more than ten minutes;
  6. Now you need to give the dough fifteen minutes to rest, and then you can form pies with the desired filling from it.

Tip: if the pies are sweet, then you can add a little sugar to the dough to taste.

In order for the baking to have a beautiful, ruddy color, each pie must be additionally greased before baking. It can be a yolk or a whole egg, water with sugar or salt, tea and even coffee with milk.

To make the pies as voluminous and lush as possible, they need to be allowed to rest in finished form. That is, covering the baking sheet with paper and laying the pies on it, give them ten to fifteen minutes. The dough will start to rise again, and when you put them in a hot oven, they will bake already so voluminous.

Often pies do not stick to a baking sheet or parchment. But if you are still afraid, then you can play it safe. To do this, sprinkle the surface with flour (and especially in the places where the pies are located) or grease it with oil.

If you want to try crispy pies, you can sprinkle them with sugar after greasing and then send them to the oven. You can even mix sugar with cinnamon. But this applies only to those cases if the filling is sweet.

Having prepared pies from one of our recipes, consider that your evening was a success. Perhaps even the next morning, if, of course, the pies remain. Prepare hot tea or cocoa, turn on your favorite movie and relax. In the morning, you can eat a few pies with a cup of coffee and already in good mood go to work/school.

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, sponge, 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 dry yeast recipe, 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 definitely needs to see how the approached yeast looks, 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 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, brush with odorless vegetable oil on top (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. 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 a great 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 variant of the test, for which it is worth spending these hours in the kitchen, is simply a fabulously tender dough, which 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 packets 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 carefully 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, because I took up the process of making 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, it's yeast puff pastry preparing for pies is long and tedious, but believe me, the result will exceed all your expectations. Don't be afraid to try and you 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!