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The pies are soft as fluff. Delicate dough for pies - like fluff

While "conjuring" over baked goods, you always want it to be light and airy. We offer you a simple and available recipe... Pies like fluff (the same light and airy) are obtained thanks to the special dough and some tricks used when kneading it. Follow detailed instructions- and you will end up with unusually soft and simply “melting” baked goods in your mouth.

Stage one: we prepare the necessary ingredients correctly

Are you looking for particularly soft cakes? How fluff they will be, if not only correctly observe the proportions of the products taken, but also be sure to hold them preliminary preparation... To ensure that the baked goods are sufficiently friable, thanks to which the products do not stale for a long time, use a fatty component. It is best to combine creamy margarine and vegetable oil... Before placing in the dough, the first ingredient is pre-melted to a warm liquid state. Eggs are another product that also makes the dough light. Before being added to the dough, they are usually whipped until a fluffy foam is obtained. This is best done with a mixer. And, of course, I would like to say a little about flour. Surely even novice housewives know that it should be sifted and warm. Therefore, when planning to bake pies, prepare flour in the evening: place it in a warm place, for example, near a heating battery. And additional sifting through a sieve never hurts.

Stage two: preparing the filling

Even with a successful test, pies will never be like fluff if their inner contents are tough and lumpy. Let's talk about the most commonly used components. So, the secrets of cooking and the most suitable fillings:

Potato... It is often not enough that the cooked root vegetables are crushed by an ordinary crush. After all, lumps may remain or the salt will be unevenly distributed over the total mass. Try whisking a thick mixture with a mixer and you will immediately see the difference.
Meat... An unusually soft filling is obtained if the pieces are pre-boiled until fully cooked, and only then passed through a meat grinder and stewed with onions and spices.
Fruit... When using, for example, apples, it is best to "simmer" raw, peeled pieces a little in a skillet with a lid in butter. Then mix the softened mass with sugar and cinnamon.

With any composition of the filling, you cannot use it when molding it cold. Soak the mixture for a while at room temperature or cook just before kneading the dough.

Stage three: put the dough

The dough preparation technology includes two stages. The first is fermentation of yeast in a warm solution. The second is direct kneading of the dough. Many housewives combine them together, which is undesirable. A properly prepared dough is a guarantee of successful pastries. It depends on her whether the pies will be like fluff. So, let's list the ingredients you need.

1 liter of slightly warmed milk;
1 pack (200 g) butter margarine
3 tbsp. l. vegetable oil;
1 incomplete tea. l. table salt;
1 "without a slide" Art. l. Sahara;
1 sachet of fast-acting dry yeast (about 1 tbsp. L.);
flour.

Combine melted margarine, milk, salt and sugar. The mixture should never be hot. Yeast can only be poured in. Only then will the pies be like fluff. Before that, mix dry yeast separately in a bowl with flour. Then pour the mixture into the liquid and knead to remove lumps. The dough will turn out in consistency, like liquid sour cream. Cover, wrap and leave for 25-30 minutes.

Stage four: make the dough like fluff for pies

Well, our dough should, after a specified time, almost double in volume and become densely covered with air bubbles. If you do not find such obvious signs at all, this may mean one of two things. Either the yeast was of poor quality, or the mixing solution was too hot. With a well-risen dough, you can proceed to the next stage - preparing the dough. Pour 3-4 medium-sized whipped chicken eggs and gently mix the foam with the total mixture. Then add a little flour so that the dough is rather thick, but at the same time light. Place it on the table and knead it. Do not add too much flour, otherwise you can "hammer" the mass, making it too tight. Place the airy dough in a deep oiled bowl and cover with a towel. Now we need to wait until it starts "coming up". After about 45-50 minutes (sometimes longer), the mass will increase, rising with a "cap". Without shifting, stir it in a bowl and leave for the same time.

Stage five: sculpt pies

How to understand that the dough is like fluff? For pies, it is considered properly cooked if, when kneading before sculpting, you feel its "squeak". This is bursting multiple small bubbles, which saturates the mass. This means that the hostess can already be congratulated on her success in advance! Now let's start sculpting. If possible, attract older children or other households at this stage of your work. This is necessary so that on one baking sheet there are, if possible, simultaneously stuck together pies. Then the semi-finished products will "fit" evenly, infused before baking, and they will all be the same in size and quality. As mentioned above, use the stuffing room temperature... And how to determine how long it takes pies to "swell" before baking? About 15-20 minutes. And, of course, you cannot shift the molded products several times. Place them directly on a greased or spread baking sheet and brush with a beaten egg.

Stage six: bake

The softest and most delicate are How fluff they are when baked in this way. While the molded products are standing, preheat the oven to a slightly higher temperature (210-220 ° C). And after placing the baking sheets in it, immediately reduce it to 180 ° C. Now be patient and do not open the door for at least 10-15 minutes. If you hurry up, the dough will fall off when it cools sharply, and the pies will turn out to be enlarged, not splendidly to the top, but spread out in breadth. Do not bake products. When the degree of browning is desired, remove the trays from the oven and let cool slightly. If you prefer fried, bake them, turning them constantly in oil to prevent bursting. Once they are evenly colored, transfer them to a paper towel to remove excess grease. As you can see, all the described stages of work are not very easy recipe pies. But thanks to diligence, patience and time spent, you will get amazing baked goods that melt in your mouth.

What can spoil pies with sweet or savory, but very appetizing filling? The baked goods will not taste good if the dough has cooled down after heat treatment, turned into a dense and tasteless mass. But this will never happen to those housewives who use the proven dough "like fluff". You can make it by taking kefir, milk, water or sour cream as a basis, using eggs and butter, or without these products. Below are the various options kneading with yeast and a quick yeast-free option.

The classic version of this dough is easy to use for oven baked goods and fried cakes.

Its in moderation sweet taste makes it possible to use absolutely all types of sweet and savory fillings.

The buns will also turn out delicious if steamed raisins or other dried fruits are introduced into the flour mixture during the mixing process.

The proportions of the required products:

250 ml of kefir;
11 g fast acting powder or 30 g compressed fresh yeast;
95 ml of sunflower or olive oil;
25 g sugar;
4.5 g salt;
540 g flour.

We knead in steps:

Send kefir to the microwave or to the stove so that its temperature rises to 35 - 37 ° C. Dissolve salt, sugar and yeast in it. Add two to three tablespoons of flour to the resulting solution, loosen all the lumps with a whisk and send to heat for 10 minutes for dry yeast and 20 minutes for alcoholic yeast.
Pour a little warmed oil into the dough that has risen with a foamy cap and, without adding all at once, stir in the flour. The result of all manipulations will be a soft, not "clogged" with flour, and a little clinging to the palms of the lump. Significant step in cooking yeast dough Is his kneading. If you do it with your hands, then you need to "mutuz" at least 10 - 15 minutes, and a planetary mixer or a bread maker will cope with this task much faster.
After that, it remains only to place the mass in heat, allow it to grow twice in volume and you can form products. When using dry fast acting yeast it will take about half an hour to climb. To those who put fresh yeast, you will need to wait about one hour.

It is worth dwelling separately on the choice of kefir for the test. The percentage of fat content of the product will in no way affect the splendor of the baked goods or its taste, but the fermented milk base must always be fresh. You should not take seriously the advice to put expired or sour kefir in the dough if your health is expensive.

For pies

Dough for pies is best cooked with yeast. in a dough way... This makes the baking process more time-consuming, but the splendor of the finished products more than justifies all the time spent.

For dough, you need to prepare:

150 ml of water;
10 g sugar;
30 g fresh yeast.

The main batch includes:

300 ml of milk;
5 g salt;
5 g of sugar (for sweet baked goods, the amount of sweetener can be increased to 50 g);
1 egg;
30 ml of vegetable oil;
600 - 650 g flour.

Priority of actions:

Dissolve yeast and sugar for dough in cold water. Let this solution stand in a warm kitchen and cover with a high cap of foam.
Next, the dough should be mixed with all the components of the main batch, except for flour. All food should be at room temperature, and not from the refrigerator, for the dough to turn out fluffy and rise quickly.
Flour is not added all at once, but gradually, so as not to "hammer" the dough with it. As soon as the mass stops sticking to your hands, it can be sent to ripen in a warmer place. The raised mass will only have to be kneaded, divided into parts and immediately used for sculpting pies.

Soft and fluffy dough for buns

It's soft and thick crust"Like fluff" - an excellent base for a variety of buns, buns and rolls. For their filling, you can use a mixture of sugar and cinnamon, poppy seeds or nut filling... But if you add raisins to the dough or just sprinkle the finished products with poppy seeds or sesame seeds, they will also come out very appetizing without fillers, fillings.

List of required ingredients:

300 ml of milk;
100 g sugar;
14 g instant fast-acting yeast;
50 g butter;
15 ml of vegetable oil;
2.5 g salt;
2 g vanillin;
1 egg;
550 - 600 g flour.

We knead the dough as follows:

Combine warm milk with sugar, salt, vegetable oil and yeast. Drive in a raw egg, add fragrant vanillin and then stir in flour.
When most of the flour combines with the rest of the food, stir in a very soft butter and the rest of the flour.
When the kneading volume in the bowl is 2 times larger than the initial one, knead it and after 20 minutes start baking the softest buns in the world.

For the dough to fit well, it needs to be provided with appropriate conditions. In the summer it is not difficult to do this, but in the cold season you will have to resort to small tricks.

The dough bowl can be placed in a larger container filled with hot water. You can place the dough in a preheated but turned off oven with the door ajar, or place it near the battery.

Cooking with milk

The presence of eggs and butter in the dough does not always guarantee a fluffy and airy result.

There is a more economical version of the base on milk, but without these products, according to which even novice housewives get the same dough "like fluff":

200 ml of milk;
40-50 g of sugar;
60 ml of vegetable oil;
1.5 g salt;
10 g of compressed yeast;
450 - 470 g flour.

How to knead:

Pour sugar, salt into warm milk and pour in vegetable oil. Next, take a whisk in your hands and shake the mass until smooth.
Stir in flour in small portions. First, knead the mass with a spatula, and when it thickens enough, transfer it to a table sprinkled with flour and mix well with your hands, dusting the surface with flour.
Put the dough gathered in a bun in a greased bowl, cover with a towel and send to a warm place for ripening. When it grows well, it should be slightly suppressed and left warm for another 40 minutes.

Butter yeast dough "like fluff"

This version of the "downy" dough is prepared with yeast in powder, so the technology of mixing it is somewhat different from the traditional recipe. This dough is suitable for pies, buns, pies and the Dagestan miracle.

To knead it you will need:

150 ml of milk;
150 ml of water;
50 g melted butter;
1 egg;
700 g flour;
5 g dry yeast;
20 g sugar;
10 g of salt.

Cooking technology:

Sift the flour into a large bowl, send salt, yeast and sugar to it. We carefully stir everything with a whisk and make a depression in the resulting free-flowing mixture.
Shake the egg until smooth, combine it with melted butter, water and milk. Pour the resulting mixture into the groove in the flour and, pouring the flour mixture from the edges to the center, knead the dough.
The resulting mass, slightly sticking to the hands, should be kept warm for one and a half to two hours. The dough is ready!

Curd based

Cottage cheese-based baked goods are very porous, with holes that are not inferior to those in Maasdam cheese. You can use this dough for pies, tarts, rolls, bagels and gingerbreads.

One serving of curd mix will require:

250 g of cottage cheese;
135 ml of vegetable oil;
2 eggs;
100 g sugar;
3 g salt;
10 g of slaked soda;
300 g flour.

Progress:

Twist dry cottage cheese through a meat grinder or squeeze through a sieve, and simply knead soft cottage cheese with a fork.
Then add eggs and vegetable oil to it. Grind these ingredients with a fork or crush for mashed potatoes until smooth.
Salt the resulting mass, add sugar and stir again until smooth.
After, enter slaked soda, and then stir in flour. The dough should be very soft. Before forming the products, it should be allowed to rest at room temperature for about 20 minutes.

Curd dough can absorb different amounts of flour depending on the moisture content of the curd. The drier this product, the less it will be required for kneading.

But even with a wet, pasty product, you need to be careful so as not to get carried away and not overdo it with flour. In such a case, you shouldn't even dream of dough like fluff.

A simple recipe on water

During fasts, when the choice of foods for eating is, if not meager, then limited, you can bake mouth-watering pies with potato or cabbage filling, using for them the dough "like fluff" on the water. If the filling for baking is made from boiled potatoes, then the broth from it can be safely used for kneading. This will make it even tastier.

Test composition:

500 ml of water;
100 ml odorless vegetable oil;
180 g sugar;
50 g yeast;
1000 g flour.

Mixing Algorithm:

Combine sugar, vegetable oil and 1/5 of water in a refractory container. Boil the resulting mixture over a fire, and then add the rest cold water... This will make the temperature of the liquid comfortable for the yeast.
Dissolving yeast in a sweet oil-water base, add a small amount of flour into it to get a dough in consistency, like low-fat sour cream. We send batter half an hour away from noise and drafts in the warmth.
After the specified time, stir in the rest of the flour. Add the grain product exactly until the mass stops sticking to your hands. It is imperative to allow the dough to ripen in warm conditions about an hour (depending on the ambient temperature).

Take:

150 g of kefir;
150 g sour cream;
25 g sunflower oil;
3 g salt;
1 egg;
5 g sugar;
10 g baking powder;
400 - 450 g flour.

Kneading procedure:

Beat the egg with a whisk until smooth, with grains of salt and sugar. Combine sour cream with kefir and egg mixture.
Stir flour crushed with baking powder with liquid components.
Then add oil and knead the dough carefully. Stop kneading as soon as it becomes a single lump that easily leaves your hands.

Of course, it is better to give this dough some time to lie down and rest, but immediately after kneading it is clear that the baking will turn out to be tender and airy.

Good afternoon dear friends.

Below I will try to tell everything in great detail and give step-by-step illustrations so that even those who have never cooked or kneaded before could easily figure it out and cope with this task. In fact, cooking is not as difficult as it seems. The main thing is to follow the instructions and recommendations and you will succeed. The recipes are all time-tested, so there is no doubt.

If you make the dough according to this recipe, it really turns out to be fluffy, airy, light and very tasty. For me, this recipe is my favorite and most frequently used one.

Ingredients:

flour 500-600 gr.
dry yeast 20 gr.
water 150 ml.
milk 150 ml.
sugar 2 tbsp. spoons
a pinch of salt
vegetable oil about 2-3 tbsp. spoons

Cooking process:

In order for the dough to turn out, you need to take liquid only at room temperature. So in about an hour, milk and water need to be put in the room so that they have time to heat up.

So let's start preparing the leaven. To do this, pour milk into a bowl, add the entire dose of prescription sugar, yeast and 3-5 tablespoons of flour to it. Mix everything and leave on the table. After 15-20 minutes you will see that the yeast has woken up and the gas evolution reaction has started. Small bubbles will appear on the surface, which means that the leaven is ready.

Now sift half of the remaining flour into another bowl, and hold the other half for now.
Pour water, sourdough and a little salt into a bowl of flour. It is believed that salt should be added almost at the end of cooking. But I don’t notice any special differences, so I add at the beginning so that I don’t forget later.

Next, it remains to knead the dough with a fork or spoon. Gradually adding flour and vegetable oil. When it is no longer possible to work with a spoon, move to the table, but first grind the table with flour, and continue kneading on the table until it stops sticking to your hands.

As a result, you should get such a beautiful lump. Which needs to be transferred back to the bowl and left in the room for 2 hours.

During this time, the bun should rise at least two times. And each time it will need to be upset with your hands.

As a result, after 2 hours the dough is ready for baking and you can already start forming the products.

Bon Appetit.

Recipe for yeast milk dough for fried pies

If suddenly you wanted to taste delicious fried pies with cabbage or potatoes, for example, you can always cook them yourself without much difficulty, the main thing is that the dough does not fail. And it won't let you down if you cook it according to this recipe. Everything is easy and just the main thing is to strictly follow the recipe.

Ingredients:

milk 250 ml.
flour 250 ml.
butter 50 gr.
sugar 1 tablespoon
a pinch of salt
dry yeast 1 tsp
vegetable oil 150 ml.

Cooking process:

First you need to make a dough. We heat milk up to 40 degrees.

It is important to understand that if the temperature rises above the yeast may die, and in cold milk it will take a long time to wake up.

Pour warm milk into a bowl with high sides, add sugar and yeast and stir well. We take only 50-70 grams of milk. We leave in a warm room for 15-20 minutes. During this time, the yeast will wake up and the dough will double.

When the yeast wakes up, the dough can be mixed and poured into a bowl where we will knead the main dough. Pour in the remaining milk, melted and slightly cooled butter and add a pinch of salt. Then gently mix all the ingredients with a whisk.

At the next stage, add flour in parts and knead the dough, at first it will be easier to work with a spoon, and when it is already difficult it is better to move to the table and work with your hands.

After adding all the flour, knead for about 10-15 minutes until it stops sticking to your hands. Of course, if time is running out, then you can immediately use it, but it is better to leave it for a while so that it would rise and rest.

After resting, knead well again. And only then start making pies. Cooking pies on such a dough turns out to be lush, tender and very tasty. You can use any filling, this time it was prepared with potatoes and cabbage.

Yeast dough for pies - recipe with dry yeast

Any dough prepared with the addition of kefir always turns out to be very tender and airy. Making the dough with kefir does not take much time, and during baking it becomes even more fluffy and tender.

Ingredients:

kefir 250 ml.
flour 400 grams
dry yeast 10-15 grams
sugar 1 tbsp. spoon
vegetable oil 100 ml.
salt 1 tsp

Cooking process:

As in the previous recipe with milk, kefir needs to be slightly warmed up to a temperature of 40 degrees. If you don't have a thermometer at hand, you can check it by feeling. For example, if you lower your finger, it will be hot, but there will be no burning sensation. Warmly, but tolerantly, you can describe these feelings in this way.

Add dry yeast, sugar and a little vegetable oil to warm kefir. To speed up the reaction, it is better to mix everything with a whisk so that the yeast dissolves faster in warm kefir.

After that, you can add flour in parts almost immediately. First, add about 200 grams and mix, then mix and add the rest of the flour in portions. By adding vegetable oil, much less flour may be required. Everything will depend on the quality of the flour. Knead the dough until it stops sticking to your hands.

Cover the resulting kolobok with foil and leave in a warm place for 1 hour. After the allotted time, the bun will rise and increase in volume.
Before preparing the pies, of course, you need to lower it and knead it a little with a little flour.

How to make yeast dough with kefir

Here is another option for making a tasty and airy dough on kefir, but milk is also added here. In general, I offer this recipe in video format. Watch a video recipe for making kefir dough for a pie.

Puff yeast dough for pies

Many do not cook puff pastry because of the erroneous opinion that there is a lot of trouble with him. Yes, there is a lot of trouble, but not so much that it would not be cooked at all. After all, all the efforts expended are more than paid off with finished baked goods.

Ingredients:

flour 500 gr.
dry yeast 10 gr.
sugar 50 gr.
salt half a teaspoon
milk 500 ml.
butter 300 gr.
eggs 2 pcs.

Cooking process:

We will cook the dough without sourdough. Sift flour into a bowl, add sugar, yeast, salt, milk, 50 grams of butter, two yolks and half a liter of milk. Knead the dough. If it turns out to be too liquid, you can add a little flour.

Knead the dough for 15 minutes until it becomes elastic and stops sticking to your hands. After that, we put it in a bag and send it to the refrigerator for 5-6 hours, or better at night.

Put the rest of the butter in the freezer for an hour. Then we take out and chop finely. You can grate it. Add about 40 grams of flour to the resulting shavings and mix well.

Roll the resulting mass into a thin layer, transfer it to parchment and take it to the refrigerator for at least an hour.

In the meantime, you can get the main dough to warm it up a little. Then we stretch it and roll it into a thin layer.

Put the frozen oil layer on top of the dough layer and wrap it with the main dough.

We pinch the edges, turn them over and roll them out with a rolling pin, slightly pressing so that all the remaining air comes out.

Then we cut the rectangle into four parts and put it on top of each other. We wrap it in a bag and send it back to the refrigerator for 1 hour.

After an hour, take out a bag of dough and roll it into a large thin layer. Then again we divide into 4 parts and again into a bag and in the refrigerator for an hour. We repeat this operation 3-4 times. For the fourth time, leave the bag in the refrigerator overnight.

In the morning, the puff pastry is completely ready. Now you can do whatever your heart desires from it. You can also divide it into portions and send it to the freezer until better times.)))

Delicious and airy yeast dough for pies

The recipe for this dough is pretty simple. The pies on it are lush, beautiful and delicious. The secret is to consistently add the right ingredients.

Ingredients:

flour 1 kg.
dry yeast 15 gr.
salt 20 gr.
sugar 70 gr.
water 600 ml.
margarine or butter 45 gr.

Cooking process:

For cooking, it is best to use warm water, not hot, but warm. For this test, you need to prepare a dough or sourdough as it is more convenient. Pour into a jar warm water, add yeast, a little sugar and stir well. We set the jar aside for 15-20 minutes. During this time, the yeast should wake up, and a reaction should begin in the jar.

Sift flour into a bowl, add salt, sugar and woken up yeast.

Mix with a spoon. When the mixture is a little smooth, add soft butter. It is better to first remove it from the refrigerator so that it can melt a little.

We continue to knead the dough, adding a little flour. As a result, you should get a nice and uniform lump.

Next, we transfer the dough into a bowl, break it up with a towel and leave it in a warm place for 1-2 hours so that it rises.

Ideally, the dough should rise at least twice, and the third time it will be possible to sculpt delicious pies from it.

That's all for me. Try to cook yeast dough according to my recipes and you will succeed. If you liked the article, share this information with your friends in social. networks. Or leave your comment below the article below. By doing this, you will support the development of the project and I will try even better to make the recipe collections richer and more interesting for you. All the world is kind and more positive news.

Yeast dough "Like fluff" Desperate housewife

This yeast dough really turns out "like fluff". It is airy, light and delicious. I have this recipe the most popular. From this dough I make pies, pies, cheesecakes, rolls, pretzels, pizza and other pastries. Everything turns out delicious from him! Add vanillin or poppy seeds and delicious buns ready for breakfast! If you add grated cheese, you can bake flavored sandwich rolls.
In short, I recommend;)

Ingredients:

1 glass of milk;
1 tablespoon fast yeast(I take Voronezh);
1 teaspoon or 1 tablespoon of sugar (it all depends on baking, but I like a little sweet dough in savory pies, so I put a dining room);
an incomplete teaspoon of salt (if the salt is fine, then it is more salty and you need less of it);
4 tablespoons of vegetable oil;
about 2 glasses of flour.

How to make yeast dough

We heat the milk to about a temperature of 36 degrees, add sugar, salt, vegetable oil and mix everything well to disperse.

Add yeast.

Tip: Sift the flour 3 times. This must be done, then the dough will be saturated with oxygen and will be airy, it will rise well.

We begin to gradually add flour to the dough, stirring it with our hands. It is better to do this in stages, then you will not overload too much. When there is a lot of flour in the dough, it turns out to be heavy. Focus on your feelings. If you feel that you need less, then put less flour better.

We knead the dough with neat folding movements from the edges to the center, in no case tear or knock on it!

The dough is like a living being - it loves gentle and careful handling, then it will answer you with gratitude: it will puff, grumble and begin to rise :)
Knead the yeast dough for about 10-15 minutes. If you are stirring the dough on the food processor, at the end, take it out anyway for a couple of minutes, knead it with your hands. This will give more oxygen access.

The dough should stick to your hands a little, at the end it should become elastic, but not dry! During the course, you can add a little flour, but do not get carried away.

We roll our yeast dough into a ball, put it in a bowl and cover with a towel, put it for an hour in a warm place without drafts.
Often they ask where you can put the dough for lifting, I write the options that I use myself:
1. I pour warm water into the sink, close it with a stopper so that the water does not go away and put the dough. Just make sure that no water gets inside.
2. If in winter, you can put it to the battery. The only thing is, if the battery is very hot, then do not put it close, the dough will "boil" in the place where the heat will be.
3. I don't really like this option, but I'll write it anyway. You can light 2 burners diagonally on the stove (this is for stoves with 4 burners), turn down the gas and put dishes with dough on an empty burner. Here you need to watch closely so that a towel or a cup (if it is plastic) does not hit the fire - this is a fire hazard! But if you do everything carefully, then the method is quite suitable, the only thing is, make sure it is not too hot!

When an hour has passed and the dough rises 2-3 times, we take it out and again gently knead it. There is no need to work with him for a long time, just gently knead for 1-2 minutes.

After making products from yeast dough (pies, pies, etc.), cover them with a towel and leave for another 10 minutes to rise.
We bake in an oven that is already well heated (200 degrees C).

A comment:
The specified amount of ingredients for the dough is for 1 serving. It takes about 2 servings to make a pie in a round shape (26 centimeters in diameter) or for the size of a frying pan if the pie is closed and has dough decorations on it. A pizza on a small sheet takes 2 servings, on a large sheet 3 or more servings.

Happy and delicious baking!

After cooking, you will receive 1 serving
Cooking time: 1 hour 30 minutes

Dough

Delicious "Snails" are obtained from this dough. To do this, make several plaits and roll them up (it should look like a snail house), grease with an egg on top, sprinkle with sugar and cinnamon and bake in the oven. If there is no cinnamon or you don't like it, you can sprinkle with poppy seeds or sesame seeds.
- make a boat-type yeast dough, put the filling inside (cottage cheese, sugar, raisins, a little sour cream), brush with an egg and bake - you get delicious cheesecakes. Just before that, be sure to soak the raisins until soft, then dry them on a towel.
- you can make pizza from the dough. It is very suitable for pizzas with a "liquid" filling (for example, when there are a lot of tomatoes) or when there are a lot of toppings.
- the dough can be divided into several parts and add something to each. For example, in 1 vanillin, in another grated cheese, in 3 spices. Roll up balls and bake different buns.

Additional Information

Cooking time: 1,5 hour
Complexity: medium difficulty
Hardware: No
Cuisine of the peoples of the world: Russian

This recipe with a photo will help you prepare simply extraordinary, hearty and mouth-watering delicacies. Treats are tender as fluff and melt in your mouth, you will be delighted with the taste.

milk whey - 500 ml;
sunflower oil- 0.5 tbsp.;
fine sugar - 0.5 tbsp.;
pressed yeast - 100 g;
flour - 1 kg;
egg - 1 pc. for lubrication.

Preparation:

We heat the whey with the addition of yeast, sugar, sunflower oil. Pour sifted flour into the resulting mass, knead the dough, a steep consistency that does not stick to your hands.
We put it in the refrigerator for 1 hour.
After the specified time has elapsed, we take out the dough, divide into pieces, roll them out, fill them with pea filling.
Coat the top of the workpiece with an egg, bake in the oven (200 degrees) for 25 minutes.

We bring golden, fragrant treats to the table!

Before we start dividing the dough, sprinkle the hands and surface with vegetable oil.

Downy pies from grandma

Pies made from yeast dough in the oven cannot but surprise. These delicacies are ideally combined with sweet tea, juice, milk and other drinks. Treats are tender as fluff and these delicacies melting in your mouth will delight you during your meal.

For the test:

milk - 1 tbsp.;
yeast - ¼ pack;
fine sugar - 1 tablespoon;
salt - 1 tsp;
butter - 200 g;
sunflower oil - 1 tablespoon;
egg - 1 pc.;
flour - 3 - 3.5 tbsp.

Preparation:

We warm up the milk, dilute the yeast thoroughly in it with sugar, salt, eggs, sunflower and butter (melted).
Sift flour here, knead the dough, cover, put in the refrigerator for 2 hours. After half the time, we crumple the mass with our hands.

Divide ready dough into 3 parts, we roll out one in the form of a thin layer. Cover the remaining pieces with a towel.
We take a cup, squeeze out round molds (diameter 10 cm).

We fill the blanks with your favorite filling, cover, and then grease with an egg.

We bake in the oven (220 degrees) for 25 minutes.
We put the golden delicacy on the table, coat with milk, cover for 1 hour.

Margarine can be used instead of butter. We fill with any filling, sweet or salty.

Airy and fluffy pies sparkle with a glossy triangular top, and the bloated center is filled with ...

We will also bake fish pies made from yeast dough in the oven, a recipe with a photo of this delicacy, which is painted step by step, will help you quickly and easily cope with cooking. The treat turns out to be incredibly tasty, tender and appetizing!

milk - 0.5 l;
salt - 1 tsp;
sugar - 1.5 tablespoons;
butter - 50 g;
eggs - 2 pcs.;
dry yeast - 1 pack;
sunflower oil - 1 tablespoon

For filling:

mackerel in oil - 2 pcs.;
onions - 4 pcs.

Preparation:

We warm up the milk, mix it with sugar, salt, add butter, knead it with your hands.

Here we break the egg, beat the mass using a whisk.
Pour in yeast, flour, add butter, knead a homogeneous dough, set aside for 2.5 hours.

Open the canned fish, soften with a fork.

Peel the onion, chop it, fry it in a pan with oil until golden brown and mix with the fish.

We take the dough, divide into pieces, roll them out, put the filling on the middle, pinch the edges, leave for 40 minutes.

We transfer the blanks to a baking sheet, bake in the oven (200 degrees) until golden brown.

Delicious, fragrant, delicate as fluff and melting in your mouth pies are ready. We can enjoy.

Be sure to cover the baking sheet parchment paper or grease with oil and sprinkle with flour.

They will win your heart from airy yeast dough, recipes with a photo of this delicacy are different, and now we will introduce you to one of them, we will bake the treat in the oven, and as a result we will enjoy culinary creation!

For the test:

milk - 1 tbsp.;
fresh yeast - 20 g;
egg - 1 pc.;
butter - 4 tablespoons;
sugar - 0.5 tbsp.;
salt - ¼ tsp;
flour - 4 tbsp.

For filling:

cinnamon - 1 pinch;
lemon juice - 10 g;
butter - 40 g;
sugar - 0.5 tbsp.;
apples - 3 pcs.;
pumpkin - 300 g.

Preparation:

Let's get down to a delicious yeast dough right away. We dilute yeast with sugar in warmed milk, set the mixture aside for 10 minutes.
We take a fork, beat the egg with the addition of salt, add the dough here, sift the flour in parts and mix everything well.
Pour in melted butter, knead soft and homogeneous dough.
We take a container with the contents, sprinkle with flour and send it to heat for 30 minutes. After the specified time, we knead the mass with our hands, let it stand for another half hour.
Now let's get down to stuffing. We clean the pumpkin, cut off a piece, chop it with medium cubes.
We remove the peel from the apples, cut it, like the previous component. Watering lemon juice.
We send sugar, butter to a small saucepan, put the ingredients on the fire, they should melt. Here we put pieces of prepared fruit, cook until soft. At the very end, season the filling with cinnamon.
We take out the dough, divide in parts, which we give the shape of cakes.
We spread the filling on each layer.
We send the blanks to a baking sheet, cover with a towel, put in heat for half an hour.
Beat the egg, grease the products.
We transfer the baking sheet to the oven (180 degrees), bake the delicacy for 30 minutes.

Such pies are served cold. The treat is insanely tasty and aromatic!

For the filling, apples can be combined with different ingredients, berries, fruits or other sweet fruits.

Pies with yeast jam baked in the oven are just fabulous, you will lick your fingers! Believe me, you will not pull your household members from the table until they eat all these extraordinary delicacies.

flour - 700 g;
milk - 500 ml;
fast-acting dry yeast - 10 g;
vegetable oil - 5 tablespoons;
sugar - 3 tablespoons;
salt - 1 tsp

For filling:

thick jam- 1 bank.

Preparation:

If you have a bread maker, you're in luck, you can simplify your task and throw it into the bowl the right products, the rest of the machine will do everything by itself.
Without such a technique, you will have to work with your hands.
So, we mix all the components for the dough, set aside for half an hour.
When the mass is suitable, we divide it into parts, give them the shape of sausages, cut into pieces, and then roll them out in the form of tortillas.
Fill the middle of each dough layer with filling, that is, jam, pinch the edges well.
We take a baking sheet, cover it with parchment paper, lay out the blanks, grease egg yolk, which we beat in advance.
We set aside future goodies for 10 minutes, and then bake in the oven (180 degrees) for 20 minutes.

A fragrant, golden, sweet treat is served to the table with a cup of hot or cold herbal tea, as well as compote. These pies are a great addition to breakfast and are perfect for a snack on the road.

During the first 10 minutes of baking, you need to be patient and not look into the oven, otherwise the pies will settle and take on a flat and ugly look. You can add to the dough semolina, then the delicacy will not turn brown quickly. Do not allow drafts in the room where the workpieces are molded, otherwise they will become covered with a stale crust.

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