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Dry yeast pie recipe. How to make delicious fluffy pies

As you know, the taste of any baked goods primarily depends on the quality of the dough. This is especially important in relation to yeast dough, the preparation of which includes many different subtleties, due to which it turns out to be lush, and the pastries are unusually tasty. Today you will learn how to cook the most delicious dough using the best recipes.

Delicious dough for pies with milk in 15 minutes

Required:

  • 200 ml of warm water and boiling water
  • 500 gr flour
  • 2.5 teaspoons dry yeast
  • 1 tbsp. spoonful of sugar
  • a pinch of salt

How we will cook:

  1. Dissolve yeast, sugar, salt in milk.
  2. Pour half of the sifted flour into a bowl.
  3. Pouring in warm water with yeast, vegetable oil.
  4. Stirring continuously, slowly pour in boiling water.
  5. Mix in the remaining flour in portions and knead the dough with our hands, trying to do this very quickly.
  6. Let the dough stand for a few minutes and you can cook the pies.

The dough turns out to be airy, sticks a little to your hands. When forming pies, you can sprinkle a little flour on your hands. Fried pies in butter are especially good.

Dough for fried pies in a frying pan

This recipe is perfect for pan-fried patties. The dough is prepared in a few minutes, does not require long exposure, and the pies are so tasty that they are instantly swept off the table.

Required:

  • 600 gr flour
  • 10 g dry yeast
  • 1 egg
  • 100 gr sour cream
  • 250 ml milk
  • 2 teaspoons of sugar
  • 50 ml vegetable oil
  • a pinch of salt

How we will cook:

  1. Put yeast and one teaspoon of sugar in a bowl, a little warm milk, stir until the consistency of sour cream.
  2. Cover with foil, leave in a warm place for 15 minutes.
  3. In another bowl, mix the remaining sugar with salt, add sour cream, pour in vegetable oil and an egg. Mix everything thoroughly.
  4. Pour in warm milk and yeast that has come up, mix gently.
  5. Gradually pour flour through a sieve, knead the dough first with a spatula, then with your hands.
  6. We form a ball, grease with vegetable oil, put in a warm place for 40 minutes.

Attention: so that the dough rises well and turns out fluffy, the products used; egg, sour cream, vegetable oil should be at room temperature. It turns out to be soft and does not stick to your hands.

Lush dough for pie or pies on kefir in the oven

Kefir dough is often used for pies. And if yeast is added to it, then it will become much more magnificent and tastier. Pies baked in the oven will not leave anyone indifferent.

Required:

  • 500 gr flour
  • 10 grams of fast-acting yeast
  • 100 ml vegetable oil
  • 250 ml of kefir
  • 1 teaspoon salt
  • 1 tbsp. spoonful of sugar

How we will cook:

  1. Thoroughly mix the sifted flour with yeast.
  2. Pour vegetable oil and kefir into a saucepan, put on a small fire, heat up to about 36 degrees.
  3. Pour in sugar, mix well.
  4. We mix dry and liquid components, knead the dough.
  5. Knead on a work surface for ten minutes, place in a bowl, cover and put in a warm place for half an hour.
  6. The matched dough increases in volume by 2-3 times. Divide it into portions for pies or shape big pie with any filling.

The easiest and fastest yeast dough for pies

Consider how to cook yeast dough for pies with meat or fish. It can also be used for sweet pastries. It all depends on how much sugar and salt you put in it. Therefore, in the recipe, their quantity is indicated according to taste. The main thing is that it is prepared very quickly, and at any time you can please your loved ones with delicious pastries.

Required:

  • 500 gr flour
  • 250 ml milk
  • 1 egg
  • dry yeast bag
  • 3 tbsp. tablespoons of vegetable oil
  • salt, sugar to taste

How we will cook:

  1. Pour the sifted flour into a bowl, make a depression.
  2. Pour yeast into warm milk, add a little sugar and mix.
  3. Pour milk with yeast into flour, set aside so that the yeast rises.
  4. When a lush yeast cap forms in the center of the bowl, pour in the egg, vegetable oil, salt, knead the dough, adding flour as needed.

The dough is ready. There is no need to wait for it to rise. Pies can be formed immediately.

Dry yeast pie dough

If you want to make your pie faster, this recipe will do. The test is prepared very quickly, and the ingredients are required such that are always available in every home.

Required:

  • 2 cups warm water or milk
  • 1 sachet dry yeast
  • 2 tbsp. tablespoons of sugar
  • 1 teaspoon salt
  • 100 ml vegetable oil
  • about a kilogram of flour

How we will cook:

  1. Pour warm liquid into a bowl, add yeast, mix.
  2. Add sugar, salt, stir.
  3. Pour flour through a sieve, stirring.
  4. Add vegetable oil, knead the dough with your hands until it becomes soft and not sticky. Place the dough in a bowl, cover and set aside to fit.

Quick yeast dough for patties on water

It will take quite a few ingredients and time for what appeared on your table delicious pies... They can be baked in the oven or fried in a pan with any filling.

Required:

  • 1.5 cups of water
  • 3 cups flour
  • 1 egg
  • a pinch of salt

How we will cook:

  1. Sift flour to get lightness.
  2. Dissolve salt in hot water (about 60 degrees).
  3. Pour the flour into a bowl, make a depression in the center, pour water and salt into it. We leave a little flour for kneading ..
  4. Mix everything with a spatula, add an egg.
  5. We knead soft dough that does not stick to hands.
  6. Sprinkle the dough with flour, put in a bowl, cover, leave in a warm place for 40 minutes.

Unleavened dough for pies

I wanted to make pies with yeast dough, but there was no milk and eggs in the house. No problem. Excellent dough can be cooked in water. And the pies will turn out to be no worse, and maybe even better, fluffy, soft. You should definitely try it.

Required:

  • 500 ml warm water
  • 1 tbsp. spoonful of sugar
  • 1 tbsp. spoon of salt
  • 2 teaspoons dry yeast
  • 50 ml sunflower oil
  • 1 kg flour

How we will cook:

  1. Mix the sifted flour with yeast.
  2. Pour warm water into the flour, add sugar, salt, vegetable oil, mix well.
  3. We knead the dough with our hands on the table.
  4. We form a ball, grease with vegetable oil, wrap it in film, put it in a warm place for half an hour.
  5. Lightly knead the dough that has come up and begin to prepare the pies.
  6. Divide the dough into portions, put the filling and fry the pies.

Khrushchev ageless dough

Now let's make the dough of our grandmothers. It is not only called ageless, but in fact is just that. The pies from it did not stale for a long time and remained as tasty as soon as after baking. And not only pies, but also the dough itself can be stored in the refrigerator for a very long time without losing its qualities. These are the miracles that happened in Khrushchev's times.

Required:

  • 3.5 cups flour
  • 200 g butter
  • 1 glass of milk
  • 1 tbsp. spoonful of sugar
  • 2 teaspoons dry yeast
  • a pinch of salt

How we will cook:

  1. Pour yeast, salt into a bowl, add milk, mix.
  2. Add sugar, soft butter, mix.
  3. Stir in flour in small portions with a spoon.
  4. Spread the dough on a floured board and knead with your hands until it becomes elastic and soft.
  5. Place the dough in a bowl, cover with foam, refrigerate for 4 hours.

Vienna yeast dough

This dough is popular in western Europe. Its main advantage is its ease of preparation. As they say, they mixed everything and got the dough. Yes, this is how it is prepared, but it turns out to be very tasty.

Required:

  • 70 gr margarine
  • 100 grams of sugar
  • a packet of vanilla sugar
  • 2 eggs
  • 150 ml milk
  • 25 g fresh yeast
  • 2 tbsp. tablespoons of vegetable oil
  • a pinch of salt
  • 500 gr flour

How we will cook:

  1. Grind eggs with sugar.
  2. Add softened margarine, beat with a whisk.
  3. Pour in vegetable oil, add vanilla sugar, mix.
  4. Pour in milk, add yeast, salt, continue to stir.
  5. Cover the bowl with foil, leave at room temperature for 8-12 hours.
  6. After the specified period, add flour gradually and knead the dough first in a bowl, then on the table.
  7. Put in a greased bowl, cover with foil, keep in a warm place until it increases in volume by 3 times.
  8. Knead the dough lightly, divide into portions and begin to form the pies.

That's all for today. You got acquainted with several recipes for yeast dough and now you have the opportunity to diversify homemade cakes, every time I use different dough... For our next meeting, I have prepared a whole selection of even more interesting recipes, which I will definitely share with you.

Good day everyone! Products made from yeast dough have long been considered the most important component of any table, be it festive table or a regular lunch. As a child, I spent every summer with my grandmother in the village. When I arrived, from the doorway I immediately felt the smell of fresh homemade bread... The next morning I woke up from the most pleasant smell of pies and buns. I happily got up and ran to the kitchen at the table, where I was waiting delicious pastries with a cup of milk.

Pies remember the entire history of the culinary development of the Slavic peoples. Over the generations, recipes for these pastries have been passed down from mother to daughter, as the methods for making the dough have become more sophisticated and the variety of fillings has grown.

The key to delicious, airy and fluffy baking is dough. The dough can be prepared in a sponge and non-steam way. In addition to the methods of making the dough, there are also various fillings: sweet or salty. Mashed potatoes, mushrooms, cabbage, meat, rice are very common spicy fillings, and jam and jam are classic. sweet filling... Depending on the filling, baked goods become the main course or dessert.

Patties have another great feature. You can cook a large batch and freeze. When you want to bake them, you will need to get them out of the freezer in an hour so that they thaw and rise. Then brush with beaten egg and bake. They will taste no different from freshly cooked ones. Plus, it's very handy when you're on a tight schedule, isn't it?

Yeast dough jam pies

Jam pies are a classic. This pastry turns out to be very tender, moderately sweet and does not stale for a long time. The most important thing is to give the dough time to "ripen" and knead several times.


Ingredients:

  • Milk - 1 tbsp.
  • Sugar - 1 tbsp. l.
  • Yeast (live) - 30 gr.
  • Egg - 2 pcs.
  • Butter - 35 gr.
  • Sugar - 0.5 tbsp.
  • Vanilla sugar - 1 sachet
  • Salt - a pinch
  • Wheat flour - 4-4.5 tbsp.
  • Apple jam (thick) - 500 gr.
  • Egg - 1 pc.

Preparation:

1. Pour warm milk (35-40 ° C) into a bowl, add a spoonful of sugar, chopped fresh yeast, mix and leave aside until the "cap" rises.

If you dilute the yeast in hot milk, the yeast will die and the dough will not rise.


2. Break 2 eggs into a separate bowl, add sugar, vanilla sugar, salt and beat everything with a mixer until fluffy.


3. Then add melted butter (warm) and beat until smooth with a mixer. Combine the egg mixture with the dough. Mix and add 2 cups of sifted flour in small portions.

Flour must be sieved in order to saturate it with oxygen and clean it of debris.


4. Stir again, sprinkle with flour (1-1.5 tbsp.) And leave in a warm place to rise. When the dough rises 2.5-3 times, knead it, add more flour and knead a soft, non-sticky dough.


5. Cover the dough and put it back in a warm place to rise. When the dough rises, knead again and let rise.

Thanks to the fact that we knead the dough several times and let it rise, the pies will not get stale for a long time.


6. When the dough rises, knead it, put it on a work surface, sprinkled with flour and knead the dough well.


7. Roll out into a "sausage" and divide into 13-15 pieces. We leave one part for decoration.


8. Form balls from the dough. Lightly roll each ball into a cake (the cake should not be too flat), lay out the filling and make a cake.


9. Cover the baking sheet parchment paper and put the pies. Beat the egg lightly in a small container and brush our pastry with a brush.


10. A piece of dough, which we left for decoration, roll out into a layer. Then we cut into strips and form "leaves" from them with a knife.


11. We spread them on each pie. We coat the "leaves" of the remaining egg mixture and leave the baking sheet in a warm place for 15-20 minutes for the pies to rise.


12. Meanwhile, preheat the oven to 200 ° C and bake the pastry until golden brown.

Ready-made pies can be greased with water and sugar for gloss.

Before baking, you can also anoint the pastry with sugar-butter crumbs or poppy seeds. Bon Appetit!


Poppy seed pastry recipe

The most delicious pies are made at home. I suggest you try these wonderful poppy seed and nut baked goods because they are great for tea drinking. Almost everyone who tries these pies asks me for a recipe to delight their loved ones with them.


Ingredients:

  • Wheat flour - 250 gr.
  • Milk - 3 tbsp. l.
  • Butter - 100 gr.
  • Egg yolk - 2 pcs.
  • Sugar - 100 gr.
  • Yeast - 20 gr.
  • Vanillin - 1 sachet
  • Salt on the tip of a knife
  • Poppy - 70 gr.
  • Chopped nuts - 25 gr.
  • Sugar - 70 gr.
  • Butter - 25 gr.
  • Egg yolk - 1
  • Vanillin - 1 sachet

Preparation:

1. To prepare the dough, pour the yeast into a small deep container, fill it with warm milk, add 1 tbsp. l. sugar, mix and set aside so that the yeast starts working.


2. In a separate bowl, beat the egg yolks with sugar and vanilla.


3. Take a deep container, sift flour into it, cut soft butter into cubes and mix with your hands.


4. Add dissolved yeast, egg-sugar mixture to flour and mix everything well. Sprinkle a little flour and knead a soft dough.


5. Cover the dough and put it in a warm place for 1 hour so that it comes up.


6. While the dough is coming up, prepare the filling. To do this, we need to grind the poppy seeds in a coffee grinder and pour it into a small saucepan with melted butter. Add sugar, vanillin there and lightly fry over low heat. Add chopped nuts, protein to the cooled poppy seed mixture and mix.


7. Knead the dough, knead it on the work surface, divide it into two parts and roll it into a thin layer. Using a small mug or glass, cut the circles, put the filling on each circle and form the pies.


8. Put them on a baking sheet with parchment paper, cover with a clean towel and put in a warm place for 20 minutes so that they come up. Lubricate the pastry with yolk and send it to the oven, preheated to 200 ° C for 15-20 minutes.


If desired, ready-made pies can be greased fruit syrup... This will give them a beautiful shine.


Step by step cooking apple crumpets

This is my mom's recipe. I always think about her when I make these pies. They come out so light and fluffy. They are perfect for a tea party or a glass of milk, whichever you prefer. If you don't like apple filling, you can use any other - jam, poppy seeds, cheese, raisins, peaches, cherries, etc. They are great for a picnic or snack.


Ingredients:

  • Warm milk - 160 ml.
  • Dry yeast - 2 tsp
  • Sugar - 3 tbsp. l.
  • Butter (melted) - 8 tbsp l.
  • Egg- 2 pcs.
  • Wheat flour - 360-400 gr.
  • Apples (large) - 6 pcs.
  • Sugar - 100-150 gr.
  • One lemon juice
  • Vanillin - 2 tsp
  • Egg - 1 pc.
  • Water or milk - 1 tbsp. l.

Preparation:

1. Heat milk to 38-40º and dilute yeast and 1 tsp. granulated sugar. Stir everything and set aside for 5 minutes until a foam forms.


2. In a large, deep bowl, combine the yeast mixture with the beaten eggs, the rest of the sugar, and the melted butter (warm).


3. Add the sifted flour in small portions and knead the dough using a mixer, bread maker or by hand.


4. Cover the dough with cling film and put it in a warm place for 1 hour.


5. And while the dough rises, you need to cook apple filling... To do this, we need to wash and peel the apples, then cut them into small cubes and put them in a saucepan.

It is better to take apples hard varieties, then they will not turn into porridge during the filling process.

Add sugar to the cut apples and put on a small fire. Bring to a boil and cook, covered for 10 minutes, to soften the apple pieces. Remove the apples from the heat, add the juice of one lemon and vanillin.


6. Preheat the oven to 200 ° C and prepare a greased or greased baking sheet or covered with parchment paper. After an hour, we spread the dough on the work surface, divide it into small pieces, roll it into flat cakes, put the filling and form a bun.


7. Put the pies on the prepared baking sheet with the seam down. Whisk the egg with 1 tbsp in a small container. l. milk or water and brush over each cake.


8. Remove the baking sheet in a warm place for 30-40 minutes to allow the baking to rise.


9. Bake them in a preheated oven for 20-25 minutes until golden brown. Bon Appetit!


Video on how to make fish pies

What eatery table is complete without filled pies? In this recipe, I want to suggest that you bake pies with divine fish filling. They will appeal to everyone who loves fish dishes.

Ingredients:

  • Flour - 250 gr.
  • Water - 130 gr.
  • Sugar - 1/3 tsp
  • Salt - 1/3 tsp
  • Vegetable oil - 15 gr.
  • Dry yeast - 4 gr.
  • Egg (for greasing) - 1 pc.
  • Fish fillet - 230 gr.
  • Onions - 1/2 pc.
  • Dill
  • Salt pepper

Cooking pastries on kefir with feta cheese and eggplant


Ingredients:

  • Flour - 550 gr.
  • Yeast - 15 gr. fresh or 5 gr. dry
  • Kefir - 300 ml.
  • Butter - 50 gr.
  • Egg - 1 pc.
  • Salt - 1/2 tsp
  • Sugar - 30 gr. (unsweetened pastries) or 100 gr. (sweet pastries)
  • Eggplant - 2 pcs.
  • Lightly salted feta cheese - 200 gr.
  • Parsley or cilantro - 1 bunch
  • Salt to taste
  • Egg - 1 pc.
  • Water or milk - 1 tbsp. l.

Powder:

  • Sesame seeds

Preparation:

1. Dissolve yeast in warm kefir (38-40º) until homogeneous mass... Add salt, sugar, warm melted butter, egg and flour. Mix everything well and knead the dough first with a spoon, and then with your hands.


3. Put the dough on the table, sprinkled with sifted flour, and knead the dough until smooth for 5-7 minutes. It should be soft and pliable. We transfer it to a bowl greased with vegetable oil. Cover the dough with cling film and put it in a warm place for 1-1.5 hours.


4. In the meantime, our dough will rise, we will prepare the filling. To do this, we need to wash the eggplants, dry them, prick them with a toothpick and bake them in the oven for 25-30 minutes at 180 ° C.


5. Peel and cut the cooled eggplants into small cubes. We also cut the cheese, chop the greens and mix everything.

6. Put the dough on a work surface sprinkled with flour, knead and roll out into a thin layer (5 mm.). We cut it into strips about 7 cm wide.Place the filling on the edge of each strip and wrap the dough diagonally to form a triangle.


7. Put them on a baking sheet, oiled or covered with parchment paper. Lubricate with a slightly beaten egg with 1 tbsp. l. water, sprinkle with sesame seeds and bake pies for 30 minutes at 180 ° C.


8. Ready baked goods grease with butter or vegetable oil. Serve warm. Enjoy!

Step-by-step recipe for pies with potatoes

A snack is something you can eat at any time of the day, whether with tea or coffee, at parties or on a special occasion. It's good when snacks are good for your health as well. Baked pies are one such dish. These homemade potato patties are super tasty and easy to make. You and your family will love these pastries. I always believe that healthy eating — The best way satisfy hunger. So, let's prepare these crumpets following the step by step instructions.


Ingredients:

  • Egg - 1 pc.
  • Potato broth - 1 tbsp.
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Wheat flour - 12 tbsp. l.
  • Dry yeast - 11 gr.
  • Sunflower oil - 2 tbsp. l.
  • Potatoes - 4 pcs.
  • Bulb onions - 1 pc.

Preparation:

1. Before we start kneading the dough, we need to prepare the filling. To do this, peel the onions and potatoes. Saute the onion in a frying pan, and cut the potatoes into cubes, fill with water and boil until cooked.

Potatoes will boil faster if you pour boiling water over them.

When the potatoes are cooked, make mashed potatoes from them and mix with sautéed onions.


2. Pour sugar, salt, dry yeast into a warm broth (1 tbsp.), In which the potatoes were cooked and mix.

Thanks to the potato broth, the pies are more tender, airy and will not stale for a long time.

Add 2 tbsp. l. sunflower oil, 3 tbsp. l. sifted flour and mix. Cover the mixture with a towel or cling film and leave in a warm place for 30 minutes.


3. Pour the yeast mixture into a deep bowl, add the sifted flour in small portions and knead the dough. Cover the dough again and put it in a warm place for 20 minutes.


4. While the dough is rising, heat the oven to 180 ° C and grease the baking sheet with oil or cover with parchment paper.

5. Sprinkle the work surface with flour, spread the dough on it, knead it, divide it into two parts and roll it into a thin layer.


6. Cut out the mugs with a glass.


7. Put filling on each circle and form pies resembling dumplings in shape. We put them on a baking sheet with a seam down.


8. Beat an egg and grease each bun.


9. We bake buns in a preheated oven for 20-30 minutes. Bon Appetit!


How to make delicious baked goods with meat?

Our family loves to eat these pies with cheese and beef filling as a snack, as well as with soup or summer salad... I love the aroma of the baked pies. It brings back so many wonderful memories of my grandmother and mom cooking in the kitchen.


Ingredients:

  • Wheat flour - 440 gr.
  • Milk (warm) - 354 ml.
  • Sugar - 1/2 tbsp. l.
  • Salt - 1 tsp
  • Butter (soft) 40 gr.
  • Egg - 1 pc.
  • Minced beef or pork - 450-500 gr.
  • Onion - 1 head
  • A clove of garlic - 3 pcs.
  • Egg - 1 pc.
  • Mozzarella cheese - 150 gr.
  • Cheddar cheese - 100 gr.
  • Salt - 1 tsp
  • Black pepper (ground) - 1/2 tsp.
  • Dill (chopped) - to taste
  • Greasing egg - 1 pc.

Preparation:

1. First prepare the yeast dough. Heat the milk until warm, then pour into a large bowl. Add sugar, yeast and stir. Leave the yeast to work for 5 minutes. After 5 minutes, add melted butter, salt and egg. Add flour gradually, whisking the mixture until it thickens into a thick dough. Continue adding flour until a soft dough is formed.


2. When the dough begins to move away from the walls, put it on a clean surface; use additional flour if necessary. Knead the dough for 4-5 minutes, until smooth and elastic.


3. Place the dough in a greased or floured bowl, cover the bowl with a clean towel and let the dough sit in a warm place for about 45-60 minutes.

4. Meanwhile, prepare the filling. Place the onion and garlic in a food processor and puree. Alternatively, use a grater. In a large bowl, combine all the filling ingredients: onions, garlic, meats, cheeses, egg, and seasonings. Use your hands to form a smooth mixture.

The fatter the meat, the juicier the filling will turn out.


5. When the dough rises, knead it again for a few minutes. Divide the dough into equal portions - 8 for large pies, 16 for small ones. Roll each dough piece into a circle, add the filling in the center, then shape into patties.


6. Place the cakes on a baking sheet lined with parchment paper. Brush them with a beaten egg. Cover the buns and leave in a warm place for 30-45 minutes. Meanwhile, preheat the oven to 180 ° C. Bake the cakes for 25-30 minutes, depending on their size. Let them cool before savoring their juicy delicate taste!


Yeast pies with rice and egg

I offer you a recipe for lush and ruddy pastries with a very popular filling - rice and egg. This is a delicacy that is difficult to resist. It is perfect for a snack and will be very conveniently located on your table for various holidays or friendly gatherings.


Ingredients:

  • Water - 250 ml.
  • Milk - 250 ml.
  • Sugar - 1 tbsp. l.
  • Salt - 1 tsp
  • Dry yeast - 2 tsp
  • Vegetable oil - 100 ml.
  • Flour - 0.8-1 kg.
  • Chicken egg - for greasing pies
  • Rice - 1 tbsp.
  • Milk - 1 tbsp.
  • Water - 1 tbsp.
  • Salt to taste
  • Chicken egg - 3 pcs.
  • Butter - 50-70 gr.
  • Green onions - 1 bunch

Preparation:

1. To prepare the dough, it is necessary to sift the flour. Combine milk with water and heat up to 38º. Add yeast, salt, sugar to half of the sifted flour and pour in vegetable oil. Stir in the milk in small portions.


2. While continuing to stir the dough, gradually add the rest of the flour and knead to a soft dough.


3. Grease the bowl with butter, put the dough into it, cover with a towel and put it in a warm place for 40-60 minutes, until it doubles in volume.


4. Meanwhile, prepare the filling. Pour chicken eggs cold water... Bring water to a boil and cook for 10 minutes. Peel the eggs and chop finely.


5. Rinse the rice with cold water. Pour the rice with 1 tbsp. water and 1 tbsp. milk. Add a pinch of salt. Bring to a boil and cook the rice for 15 minutes until tender. Rinse the cooked rice with cold water.


6. Add melted butter to the rice and mix thoroughly.


7. Combine the chopped chicken egg with rice. Add chopped to the filling if desired green onions and peas.


8. When the dough and filling are ready, you can start forming the patties. Knead the dough, put it on the table, sprinkled with flour, and knead it for 1-2 minutes. Divide the dough into small pieces.


9. Roll out a portion of the dough thinly and lay out the filling. Then you can form a pie the traditional way- pinch the edges and lay with the seam down.


10. And you can give it a more intricate shape - a pigtail. To do this, roll some of the dough into a flat cake, lay out the filling and lightly brush the dough around the filling with a beaten egg. Cut the dough into strips, fold the top edge of the dough cross to a cross. Repeat the process with the remaining stripes to create a "pigtail". Repeat the process with the remaining dough and filling.


11. Preheat the oven to 180 ° C, cover the baking sheet with parchment paper and transfer the pies to the baking sheet. Beat the chicken egg slightly in a small bowl and grease the buns with a kitchen brush.


12. Bake for 30-35 minutes until golden brown. Lubricate the finished baked goods with water or leave to cool, covering with a towel. Rice and egg pies are ready. Bon Appetit!


Puffed pies with cabbage in the oven

Pets, delicious pies with cabbage - universal Russian dish... Traditionally cooked in the oven. The history of their preparation began long ago, but is still relevant. The most valuable cake is with a fairly thin layer of dough. Moreover, the filling of such a dish is juicy and very tasty. However, if you prefer more dough, then you simply should not roll out the pie cake thinly.

Quick pies in the oven made from yeast dough

Everyone loves homemade, delicious crumpets, but they usually take a long time to prepare. I want to offer you to cook pies with minimal time investment. Cooking time so delicious and fragrant pies from kneading to full preparation, takes about 50-60 minutes.


Ingredients:

  • Flour - 600-700 gr.
  • Raw yeast - 50 gr.
  • Sugar - 2 tbsp. l.
  • Butter - 200 gr.
  • Milk - 1 tbsp.
  • Salt - 1 pinch
  • Egg - 1 pc.
  • Boiled beef - 300 gr.
  • Carrots - 1 pc.
  • Onion - 1 head
  • Salt, pepper - to taste

Preparation:

1. Pour a glass of warm milk into a deep bowl. Add chopped fresh yeast and stir until the yeast is completely dissolved. Add sugar, salt, soft butter


2. Add the sifted flour in small portions and knead the dough. The dough should come off the sides of the bowl.


3. Put the dough in an oven preheated to 50º for 30 minutes so that it comes up. In the meantime, the dough will rise, you can prepare the filling. Washed and peeled carrots and onions, cut into cubes and lightly fry in a pan. Preliminary boiled beef put in a blender, add the fried vegetables there and grind. We shift the mass into a plate, season with spices and the filling is ready.


4. Sprinkle flour on the work surface and spread on it ready dough... We do not turn off the oven, because after 10 minutes we will bake pies in it.


5. Cut the dough into 4 equal parts. We take one part and roll it into a thin layer 4-5 mm thick. We sculpt balls from the filling and put them on the dough at a distance of 1.5 cm from each other.


6. Carefully wrap the dough in a roll and cut it between the fillings.

Due to the fact that the dough is wrapped in a roll, the pies will turn out to be airy.


7. Pinch and bend the edges and place the pies on a baking sheet with parchment paper.

This method of forming pies will significantly shorten the time of their preparation.

Lubricate them with a beaten egg and bake in the oven at 180º for 20-25 minutes.


These are such beautiful and ruddy buns that should turn out. I wish you all Bon appetit!


It is easy and pleasant to prepare such pastries - choose the filling, add love and warmth of your soul and enjoy the result! I sincerely wish you a pleasant cooking and that you will succeed the first time. Leave your comments and wishes, and I will delight you with new recipes.

There are many ways to make pies and pies with beer, soda, and other baking powder. However, none can compare with pies and pies made from real yeast dough. It is a pity, there is not always time to wait for the sour, aged yeast dough. For this case, there are recipes for a quick dough, which is also quite good and tasty. So, we prepare a quick dough for pies in 15 minutes.

Let's say right away - it is better to prepare the dough for fried pies in 15 minutes, it is softer and rises more easily during processing with boiling oil.

As for baking in the oven, you will have to add a little time here. This will be the correct real way of making yeast dough and no dough. For him, it is better to take yeast not compressed raw, but to buy dry type "Saf Moment", they are also called thermophilic. Such yeast is more active, due to which kneading is much faster, and proofing as such is not required. After kneading, you can immediately cut it up, the pastries will turn out to be lush and tasty.

This is what one of the popular recipes for such a quick looks like. unpaired test on dry yeast.

Required:

  • warm water - 1.5 cups (the dough will turn out to be more rich if you replace the water with milk, but note that baking on water, surprisingly, will be tastier;
  • sugar - a couple of tablespoons;
  • dry yeast - 1 tbsp. a spoon;
  • sifted wheat flour - half a kilogram;
  • salt to taste, usually a pinch;
  • refined sunflower oil - one third of a glass.

Preparation:

  1. It is extremely important not to overheat the base, so the water should not be hotter than 30-35 degrees, a hotter environment kills the yeast. Therefore, to be sure, drop a little liquid on the back of your wrist and check if it matches body temperature. This is the normal degree for the base.
  2. Add sugar and yeast to a warm base, stirring, let stand for a while so that the yeast swells and starts up. Five minutes will be enough.
  3. Pour in a few tablespoons of flour and, stirring, leave in a warm place. In winter, you can move it closer to the heating radiator. After 15 minutes, even unmixed lumps in the dough will be saturated with liquid, the base will become even, and you will notice small air bubbles on the surface. This means that the yeast is normal, you can continue to work.
  4. Add salt, little vegetable (you need to warm it up a little beforehand so as not to make the yeast unnecessary "stress").
  5. Knead the dough by stretching it with your hands, but not hammering it into the table. A well-mixed dough stops sticking to your hands, and then set it aside for 15 minutes to rise.
  6. After a quarter of an hour in a warm room, the dough will surely rise.

The quick yeast pie dough is ready!

Yeast dough prepared according to the "drowned" principle

It would be wrong to leave alone interesting way preparation of quick dough with raw yeast. Due to the unusual method of proving, the dough goes faster, and it uses just natural raw yeast in its composition. The dough preparation itself will take 15 minutes, you will have to wait a little longer to rise. But the result is worth it!

Required:

  • a pound of flour;
  • half a liter of milk;
  • a couple of eggs;
  • 1 stick freshly pressed raw yeast;
  • 3 tbsp. tablespoons of vegetable oil;
  • 1 tbsp. a spoonful of sugar;
  • 1 teaspoon of salt.

Important: In many Soviet recipes cookbooks exactly such a layout of raw yeast is given - "sticks". Many of today's cooks are confused by this concept, because dry yeast in bags is sold in stores, and "sticks" are a thing of the past. But we decided to preserve the old weight for the entourage, especially since the Moscow Yeast Plant still produces its products in those very sticks - in briquettes wrapped in paper weighing 100 grams. Do not be intimidated by such a value. In fact, a 100 gram bag is not much larger than a matchbox. And for the normal process of raising the dough, raw yeast requires about three times more than dry yeast.

Preparation:

  1. Put crumbled yeast in slightly warmed milk and grind.
  2. Mix sugar and eggs, beat, add vegetable oil.
  3. Add yeast pounded in milk into the egg-oil mixture.
  4. Sift flour well into a bowl and make a depression in it.
  5. Pour all the liquid into the flour, knead the dough.
  6. Put the dough on cheesecloth, tie the ends with a knot and lower the knot in a saucepan with warm (40 degrees) water.
  7. First, the dough will lie on the bottom. As the yeast works, the pores of the dough will become saturated with carbon dioxide, and the dough will float. It happens quite quickly in a warm environment.

As soon as the dough has surfaced, take out your "drowned man", dry it a little and - cut it into pies and pies!

Dough with dry yeast in milk

The recipe for a quick dough with dry yeast with milk and margarine is suitable for fried pies. Let the large amount of fat not be intimidating - they are not felt in the finished product, although this baking will be really high-calorie. But such pies will not become one hundred percent stale, they will be soft. So, everything will take about half an hour.

Getting started:

  1. Prepare half a liter of warm milk, a kilogram of flour, half a glass of sugar, a bag of dry yeast (11 g), 10 g of salt, and fat - in this case, it will be 60 g of vegetable oil and 230 g of margarine.
  2. We sow flour, combine it with dry yeast.
  3. Add sugar to warm milk. salt, butter, and melted and cooled margarine.
  4. Pour the milk mixture into flour with yeast. We knead.
  5. After about ten minutes, gently knead the dough and leave it to stand, covered with a clean cloth or towel.
  6. As soon as the dough rises, it can be cut into pies. Ready-made pies do not require proofing, they can be fried immediately.

Kefir dough recipe

The recipe for a quick dough on kefir is based on the activity of the same yeast that is found not only in ordinary baking yeast, but also in kefir. Of course, for the preparation of such a dough, you can use only natural kefir fermented with kefir sourdough.

Little secret: This is the case when the older the kefir, the better it works. Britte kefir with a fat content of 3.2 percent, and let it overripe (be overdue) by five days. The second secret is that you should not put a whole egg in the dough, one yolk is better, since the dough becomes heavy from the protein, and from the yolk it becomes crumbly.

You can cook on kefir unleavened dough and sour, that is, with the addition of yeast. Most quick way- fry kefir pies unleavened dough, where soda acts as a baking powder. Here is one of those recipes.

Five-minute dough for fried kefir pies

Let's prepare:

  • flour - 0.6 kg;
  • vegetable oil - 60 g;
  • kefir - 250 gram glass;
  • salt and soda - 5 g each;
  • a couple of fresh eggs;
  • sugar - 20 g.

Cooking:

  1. In a deep cup, stir the sugar in kefir, add soda to start the quenching reaction.
  2. Add eggs, salt to the liquid, stir.
  3. Gradually pour in the flour, kneading the dough from the edges.
  4. Finally, add vegetable oil and knead again. If the dough is watery, add a little flour. However, you should not make the dough too steep either.
  5. Now you need to set aside the father-in-law for fifteen minutes, covering the container with a towel.
  6. Now all that remains is to divide the dough into portioned pieces and sculpt pies out of them.

The second way to test with kefir is with yeast

Quick dough on kefir is usually made unleavened, as in the above method. However, it can also be prepared using yeast. This dough goes well for fried pies with any filling.

Cooking:

  • dry yeast bag;
  • a glass of kefir;
  • half a glass of unscented sunflower oil;
  • 3 cups sifted flour;
  • salt and sugar, respectively, take 1 and 2 teaspoons.

Getting started:

  1. Mix flour with powdered yeast.
  2. Add vegetable oil, sugar and salt to the kefir heated to a warm (but not curdled!) State.
  3. Add a mixture of kefir and butter to a mixture of flour and yeast, knead the dough until smooth. We leave to rise. In 30-40 minutes it will rise.
  4. As soon as the dough has risen, we knead it and start forming the pies.

This dough is a bit like yeast puff dough in taste and appearance. Products do not stale for a long time, remain soft.

Cooking the dough with sour cream in 15 minutes

Sour cream dough is a more sophisticated version of unleavened unleavened kefir dough.

The ingredients are simple:

  • flour - 0.7 kg;
  • a couple of eggs;
  • sour cream - 370 g;
  • 2.5 grams of salt and soda.

Preparation:

  1. Beat salt, eggs until evenness, add sour cream. Mix again.
  2. Pour in soda, mix.
  3. Gradually add flour in batches to the mixture, stirring constantly so that there are no lumps left.
  4. Fold the ball of dough in a bag and send it to the refrigerator for half an hour. At this time, you can do the fillings.
  5. After 30 minutes, the dough can be cut.

Dough with a secret

Finally, the recipe for another simple and quick test, after trying which, your family will never guess what you made them from. You can check!

The dough does not contain yeast, although it tastes very much like yeast. It is mixed with lightning speed, however, it will take a little time for it to "reach" in the refrigerator.

So, we make the dough with a secret from yesterday mashed potatoes and cottage cheese. If you don't have mashed potatoes, just boil three potatoes, peel, remember and cool.

In addition, you will need:

  • 150 g of cottage cheese (preferably not wet);
  • 250 g flour;
  • a pinch of salt;
  • 1 egg;
  • 10 g of finished baking powder.

This is a basic dough for pies with savory filling, for sweets, you can add sugar to taste, from 30 g or more, as well as vanillin.

You can use the yolk to grease the dough.

The dough is made very simply:

  1. Mix mashed potatoes with cottage cheese, eggs, grind until smooth.
  2. Add salt and baking powder to the sifted flour, mix and knead the dough, adding the flour mixture to the potatoes. You can speed up the process even more by kneading the dough on a food processor.
  3. The dough is basically ready, it is quite sticky. If it is very liquid, then add a little flour, but do not get carried away: the more flour, the tougher the pies. And don't knead it too much!
  4. Divide the finished dough into small balls, a little larger walnut... After rolling these balls, send them on the board to the refrigerator while you are filling. Cooling will add density to the dough, it will be easier to roll the balls and sculpt pies out of them.

As a conclusion

As you can see, in order to please your family with delicious and quick baking, it is not at all necessary to spend the whole day in the kitchen, at the stove. There are many interesting and available ways making pies on hastily... Bon Appetit!

Like any other, you can make a dough for pies with a dozen different ways and make it yeasty, unleavened, shorty, rich, flaky, biscuit, sweet, salty, or neutral. The latter is good because it suits any need: if you want to serve a dessert or, conversely, an appetizer. And the filling will add sweetness or spiciness to baked goods.

The five most commonly used ingredients in pie dough recipes are:

If you have already chosen your recipe for the cake dough, there are no questions - open it and cook for pleasure. Surely many have heaps of them from grandmothers and mothers, recorded in old notebooks. But if you don't know how to make pie dough yet, some tips will help you.

The five fastest pie dough recipes:

  1. An inexperienced hostess is better off starting with shortcrust pastry- it is easier to prepare, easy to work with. Do not forget to keep it in the refrigerator for half an hour before cooking.
  2. Roll out such dough not thin and not thick - optimally 8 mm.
  3. No matter what kind of dough you make, make it a rule to always sift it.
  4. If, according to the recipe, you need to mix water with flour, do this: sift the flour into a wide bowl and slowly pour liquid into it, stirring clockwise with a wooden spatula. When the mass becomes stringy and too dense, use your hands, oiled with vegetable oil.
  5. A spoon potato starch added to shortbread or biscuit dough, will add crispness to the cakes.
  6. Shortbread and biscuit dough cannot be “interrupted” - they do not require long kneading, unlike yeast dough.
  7. Pick one dough recipe for a pie and try to cook it until you are sure everything works out. If you made a mistake, ask experienced housewives for advice on the forum. Usually, any culinary mistake can be easily corrected so as not to throw away the food.

Today, there are so many recipes for yeast dough in books and on the Internet that a novice cook's head can go dizzy.

We tried to read through the eyes of beginners - and came to the conclusion that taking on this dough, with all the rules of preparation, warnings and so on, we would not risk it, although we know how to bake. By the way, this imaginary complexity scares off the majority of young housewives.

We did it simply: we visited many culinary forums and selected those recipes that, having been published, have been tried by many users - including beginners - and received the best reviews for their simplicity and excellent baking quality.

For beginners, we explain: yeast dough is made in two ways - with and without dough. Dough For its preparation, dough is first made - batter from warm liquid, yeast and half the rate of flour - which should ferment for quite a long time, and only then all the other ingredients are added to it. Products prepared by the sponge method have a larger volume, i.e. air bubbles in them are larger. The dough is more elastic and not crumbly. Bezoparnoe Mixes immediately, you only need to wait for it to fit well, i.e. rose. The main difference is as follows. If we want the dough to be rich - i.e. it had more eggs, sugar, butter, milk - we do sponge dough... We bake kulebyaki, braids, buns from it.

Bezoparnoe dough is more suitable for baking pies, buns, yeast. We also use this dough if we are going to deep-fry it - for example, donuts.

In fact, this border is rather arbitrary. Experienced housewives are most often able to bake anything from unpaired dough.

Safe yeast dough

  • 500-600 g flour
  • 20-30 g fresh yeast or half a standard dry bag (weighing 11 g)
  • 1 glass of milk or water
  • 1 egg
  • 4 tbsp. tablespoons of vegetable, or butter, or margarine
  • 1-2 teaspoons of sugar (for sweet dough - about half a glass)
  • about half a teaspoon of salt
  1. If we use fresh yeast, first stir it in warm, 37-38 °, milk or water until it dissolves. Dry, as recommended on a bag, mix immediately with flour or water.
  2. It is better to grind eggs first with sugar and salt, then mix with milk or water.
  3. Flour - sift through a sieve. Melt margarine or butter and let cool.
  4. Now pour a mixture of water (or milk) with sugar, salt, egg (and yeast, if we use fresh) into a bowl of flour, knead the dough. When the mass becomes homogeneous, pour out the oil and knead again. Directly in a bowl - if it is convenient for us - or on a table sprinkled with flour, knead the dough with our hands for at least 5 minutes, or even better - 10-15 minutes. A properly kneaded dough should not stick to your hands by the end of this process. Sticks - add a little flour.
  5. After that, put the dough in a bowl or pan again, remembering that it will at least double in volume. We cover with a damp towel or napkin, you can use a lid, and put in a warm place. Those. either in a slightly heated and turned off oven, or on a bowl-pan with hot water, which must be changed periodically, or next to the radiator, then the bowl must be leaned against its other side from time to time.
  6. The rise time of the dough depends on the quality of the ingredients and on other little things, but it usually takes 1-2 hours. When the dough has risen, we again knead it with our hands for a short time and leave it to come up a second time. After that, you can lay out on the table and cut.
  7. When we have already molded our pastries and laid them on a baking sheet, let it stand for another 15-20 minutes, the dough will rise again and will definitely be fluffy and light.

Sponge yeast dough

  • 500-600 g flour
  • 50 g fresh yeast or dry sachet weighing 11 g
  • 1 glass of milk
  • 4-6 eggs
  • 2.5 tbsp. tablespoons of vegetable, or 100 butter, or 100 g of margarine
  • 1-2 tbsp. tablespoons of sugar (or from 0.5 to a whole glass, if we want a sweet dough)
  • half a teaspoon of salt
  1. First, we make a dough. Dissolve yeast in warm milk - any, a tablespoon of sugar and so much flour to make the dough, like for pancakes (in consistency like sour cream). Usually this is 1 glass of flour. We introduce gradually, best of all - sifting through a sieve so that there are no lumps.
  2. And we put for an hour and a half in a warm place to get up. The dough is ready when it rises as much as possible, and then drops, and something like wrinkles appear on the surface.
  3. We prepare the baking: grind the eggs with sugar and knead well. Melt butter or margarine and let cool.
  4. Pour the pastry into the risen dough, stirring, add the remaining flour, mix until smooth, pour in the butter at the very end. As well as unpaired dough, also knead with your hands, adding flour if necessary, until the dough stops sticking to your hands.
  5. Put the dough back in the bowl and put it in a warm place to rise for 1.5-2 hours.
  6. And the same recommendation: the products on the baking sheet should be spaced apart, approximately doubled in volume, and then put in the oven.
  • Products from both doughs are baked at a temperature of 200-220 °, it is better to put 180 ° in a gas oven. Time - from 10-15 minutes for small items to 50 minutes for large ones. It all depends on the oven.
  • In order not to burn or dry out, the best way is to put a frying pan or something else with boiling water on the bottom of the oven.
  • If you grease the products with a beaten egg before baking, then they will be shiny and ruddy.
  • And after baking, it is imperative to grease with oil or at least tea, warm water, put it right on the dish and cover with a napkin or towel. Otherwise, they, in the heat of the heat, will come out with steam and dry out, instead of becoming soft.
  • By the way, if you have problems with the oven, for example, you can simply fry pies in a pan.

Simple sponge yeast dough

There are more on one of the forums simple sponge yeast dough which everyone praises very much. It is done like this.
  • 500-600 g flour
  • 1 packet of Saf-moment yeast (11 g)
  • 1 cup (250 ml) warm water
  • 1 egg
  • 7 teaspoons of sunflower oil
  • 1 tbsp. spoonful of sugar
  • half a teaspoon of salt
  1. From half of the liquid (it can be milk and kefir), 1 teaspoon of sugar, part of the flour and yeast, make a dough, put it in a warm place, it rises in 10 minutes.
  2. Stir the rest of the water, sugar, salt, egg, flour in a bowl.
  3. Pour the risen dough into a bowl, knead the dough, put it in a warm place.
  4. After 20-30 minutes, the dough is ready - you can bake it.

Lean yeast dough

And, finally, a recipe for lean yeast dough, the baked goods from which do not stale for a long time, because there is almost no baking in it.
  • 3-3.5 cups flour
  • half (5.5 g) of a packet of dry Saf yeast
  • glass of water
  • 3-5 tablespoons of vegetable oil
  • 1-1.5 teaspoons of salt
  • from 0.5 st. spoons up to 3-5 tbsp. tablespoons of sugar
  1. Pour warm water (all of it) into a large bowl, add sugar and yeast and stir until everything dissolves. We leave in a warm place. How the lush foam will appear - add sunflower oil and salt, add a glass of flour, stir.
  2. Add another glass, stir again. If the dough is already thick and it is difficult to stir, pour the third glass on the table, put the dough on it and knead it with your hands until it becomes smooth and not sticky.
  3. We leave the covered dough to rise. When it increases by 1.5 times, we will puff again and wait for the second rise. Now you can mold products.
Important! If we took the yeast not just "Saf", but "Saf-moment", then the products should be molded immediately after the first rise of the dough.

Easy peasy

The last recipe we would call "as easy as shelling pears". Good for pretty fast food savory pies, pies and donuts.
  • 0.5 l of curdled milk or