Yeast dough for pies is delicious. How to make delicious yeast dough for pies. How to make rich sweet dough for homemade pies

The dough turns out better with eggs and also faster!
sachet (10-11g) dry yeast
1.5 cups warm milk
4 (or 2) tablespoons sugar
6 tablespoons +3-4 cups flour
2 eggs
a pinch of salt
2/3 cup (two thirds cup, or approximately 140 ml) sunflower oil

(this quantity of products makes about 20 pies) I think there will be those here who contemptuously reject dry yeast, so I’ll make a reservation especially for them. Instead of dry yeast, you can take 50 g of fresh yeast. The cooking process will increase by only 30 minutes - nothing for yeast dough, right? ;)

First we prepare the dough (don’t be alarmed, everything is elementary). For the dough, mix yeast, milk, sugar, 6 tablespoons of flour. We do this: slightly heat the milk (to “steam” temperature), mix flour, sugar and dry yeast in a bowl, slowly add milk and stir, you will get a dough without lumps, like liquid sour cream. This is our dough.

If the yeast is fresh, dilute it in milk and add everything else mentioned in the previous paragraph.

Let the dough sit in a warm, draft-free place for 15 minutes (or 30 minutes for fresh yeast).

Time has passed, the dough has foamed. Now all that remains is to knead the dough. I will knead with a mixer. But, of course, you can do it with your hands.

But first, beat 2 eggs with a pinch of salt in a separate bowl - not to a stable foam, as for a sponge cake, for example, but simply to a light, homogeneous mass. Add eggs to the dough and mix. Add 3 cups of flour, start kneading, gradually adding vegetable oil (2/3 cup). You need to knead a dough that is not stiff (not like dumplings!!), but elastic and does not stick to your hands, leaving the sides of the bowl and kneaded into one lump; it will take 5-6-7 minutes of working with a mixer. If you knead by hand, trust your feelings, the dough should not stick to your hands. The dough will definitely take three glasses of flour, the fourth is additional, you can add a little from it if it seems necessary.

Is the dough ready? If it has fresh yeast, cover it and leave it on the board for 15 minutes. If you use dry ones, you can immediately make pies and place them on a baking sheet.

The following point is important here: we try not to weigh down the dough with flour anymore. That is, lightly dust the board and hands with flour, it should not stick (we kneaded it well :)) Or this method: grease the table and hands with vegetable oil, and sculpt like this, the dough is guaranteed not to stick either to your hands or to the table.

So, light the oven, let it heat up to 180-220 degrees, and let the baking sheet with pies stand for 20-30 minutes in a warm place. When the pies are ready to bake, brush the tops with a lightly beaten egg for a nice color. And - into the oven!

By the way, this quick pie dough is not only quick to prepare, it also bakes quickly, 20, 25, maximum 30 minutes.

I hope you will find this recipe for quick yeast dough for pies useful more than once;)

By the way, it is also great for buns and large pies.

Today I want to bring to your attention my signature recipe for quick yeast dough for pies. I have been using this recipe for more than 15 years, and it has become a favorite among family and friends. I make fried pies from this dough, but you can also bake them in the oven (I don’t bake in the oven because I don’t like oven pies). The filling can be very varied: potatoes with onions, potatoes with liver, rice with mushrooms, buckwheat with liver, green onions with egg, green onions with egg and rice, stewed cabbage, peas, meat, you can’t list all the fillings. It happens that there is no more filling, but the dough remains, then this dough is perfect for baking bread. By the way, there is a special secret in preparing quick yeast dough, which I will share below. Try it, I think your family will love pies made from this dough!

Ingredients

To prepare quick yeast dough for fried pies you will need:
water - 700 ml;
sugar - 2 tbsp. l.;
dry yeast - 3 tsp;
salt - 1.5 tsp;
vegetable oil - 5 tbsp. l.;
flour - four half-liter jars;

vegetable oil for frying pies (deep frying) - 250-300 ml.

Cooking steps

Pour 200 ml of warm water into a clean 0.5-liter jar, add one tablespoon of sugar and 3 teaspoons of dry yeast, stir the resulting dough. Leave the dough for 5-7 minutes (during this time a “cap” should appear on the surface of the dough). .

Pour the remaining 500 ml of water into a deep bowl, add another tablespoon of sugar, salt, 4 tablespoons of vegetable oil and suitable yeast dough, stir the resulting mixture.

Sift the flour and add to the yeast mixture, stir.

Knead the dough, at the end of kneading add another 1 tablespoon of vegetable oil. The consistency of the dough is soft, not clogged, and easily comes away from your hands.

Take 2-3 liters of cold water into a deep bowl or pan and place the dough in bags into it. Leave it like this for 7-10 minutes - this is our main secret. The dough rises very quickly in water and is filled with air bubbles. After 10 minutes it is completely ready for use. In the usual way, as we know, this will take about 2 hours.

Many bubbles are clearly visible in the bag. Remove the dough from the bags.

Place the dough in a deep bowl, cover it with a towel or cling film to prevent it from drying out.

And this is what quick yeast dough for pies looks like when cut.

To form the pies, do not use additional flour. Grease the board and hands with vegetable oil. Take a piece of dough in your left hand and use your right thumb and index finger to pinch off small balls. Roll out each ball with a rolling pin (I usually don’t use a rolling pin, I just press the dough with my palm), place the filling in the center and pinch the dough on top like a dumpling, place it on the board, seam side down.

Quick yeast dough for fried pies is a real lifesaver for any housewife - it’s simple, quick and the result is always excellent.

Well, if there is not enough filling for the pies, and there is still dough, bake some bread or bread buns from it. To do this, form the dough into a product, roll in flour, and place in the mold. Let rise for 10-15 minutes and bake in a preheated oven at 180 degrees for 25-30 minutes (baking time depends on the size of the bread). Cool the finished bread on a wire rack.
Delicious and pleasant moments!

How to make pie dough? In preparation, there are classic recipes based on water, flour, eggs and salt, express recipes (for example, with sour cream), complex and multi-ingredient recipes for preparing delicious and unusual baked goods in conditions when the housewife is not in a hurry.

The ability to make delicious pies at home is a sign of the high skill of the housewife. The process requires patience, attentiveness, precise adherence to the ratio of ingredients, and execution of actions in strict sequence. One of the most difficult moments when preparing homemade pastries is preparing the dough base.

Calorie content of dough

The calorie content of pie dough depends on many factors: the cooking technology (in a frying pan, in a bread machine, in the oven), the ingredients used (sour cream, margarine, milk, water), the amount of sugar, etc.

Standard yeast dough for pies on water, with 2 large spoons of granulated sugar and 100 ml of vegetable oil has a caloric value of 280-300 kilocalories per 100 grams of product.

How to prepare yeast dough for pies - 4 recipes

With milk

Ingredients:

Milk – 300 ml,
Flour – 600 g,
Sugar – 2 large spoons,
Yeast – 20 g,
Salt – 1 teaspoon.

Preparation:

I let the milk heat up on the stove. 3-5 minutes over medium heat is enough. I put yeast in slightly warmed milk, add 4 tablespoons of flour (not the entire amount from the recipe). Salt.
Mix thoroughly. I leave the mixture alone for 20-25 minutes. I wait until the dough starts to bubble, just like when preparing pancake dough.
Gradually add vegetable oil, without stopping kneading. You should get a soft base that does not stick to your hands.
I mix it carefully one last time. Leave in a warm place for 60 minutes, covered with a kitchen towel. Once the dough has risen, I start making the pies.

Video recipe

On kefir

A simple recipe for cooking with kefir and vegetable oil with the addition of dry yeast, which does not require prior activation.

Ingredients:

Flour - 3 cups,
Kefir – 1 glass,
Sugar – 1 large spoon,
Salt – 1 teaspoon,
Vegetable oil - half a glass,
Dry yeast (“fast-acting”) – 1 sachet.

Preparation:

In a saucepan, mix kefir with vegetable oil. I put it on the stove for 3-4 minutes. I bring the liquid to a warm state, remove it from the stove, add sugar and salt.
Mix flour and yeast in a separate bowl. I pour over the heated mixture of butter and kefir.
I start kneading. I form a spherical mass and leave it to rise in a warm place. To prevent the dough from drying out, I cover it with a plastic bag (cling film or towel).
The rate at which the baking base rises directly depends on the temperature in the place where it will be left. At 35-40 degrees, 30-40 minutes is enough, as for sausages in dough.

Helpful advice. To make the pies even tastier, leave the pieces on a baking sheet for proofing (additional fermentation) for 15 minutes in a warm place. The absence of drafts is a necessary condition. Cover the top of the workpieces with napkins to prevent them from weathering.

On the water

Ingredients:

Premium wheat flour – 500 g,
Warm boiled water – 250 ml,
Salt – 1.5 teaspoons,
Dry yeast - 1 small spoon,
Sugar – 1.5 teaspoons,

Preparation:

Helpful advice. Before preparing the dough, you need to sift the flour.

I pour warm water (leave 100-120 ml) into the kneading dish. I add granulated sugar and salt as in the play dough recipe. I stir.
I dilute the yeast in a separate container. I dissolve in a 100mm volume of warm water.
I pour the yeast into sweet-salty water. Gradually pour in the grain processing product. I stir carefully, avoiding the formation of lumps. The finished mixture (at the third stage of preparation) should resemble thick sour cream in consistency.
I cover the workpiece with a clean kitchen towel or gauze. I leave it in a warm, unventilated room for 40-45 minutes.
Add oil and mix gently. I leave it alone for half an hour. In the allotted time, homemade preparations should increase in volume by 2-3 times.

Ready! Feel free to begin the process of making pies.

With sour cream

Ingredients:

Sour cream 15% fat – 125 g,
Fresh yeast – 15 g,
Flour – 500 g,
Margarine – 60 g,
Sugar – 3 teaspoons,
Salt – 1 small spoon,
Water – 180 ml,
Vegetable oil – 1 large spoon.

Preparation:

I take a large dish. Pour warm boiled water (60 ml). Dissolve sugar (1 small spoon) and yeast. I add 2-3 large spoons of sifted flour. I cover it with gauze. I install it in a warm place without drafts for 20 minutes.
In a separate bowl, mix sour cream and melted margarine. Add warm water (120 ml) mixed with sugar and salt. I put flour on top (almost the entire remaining volume). I stir carefully so that the bottom layer does not mix with the top.
I pour in vegetable oil. Now I carefully and thoroughly mix all the ingredients.
I sprinkle flour on the kitchen board. I lay out the preparation for baking. I knead with my hands until the flour is completely absorbed.
Cover the mixture with a kitchen towel. I leave it in the kitchen (in a warm place) for 35 minutes. Then I crush the workpiece. I wait an additional half hour.

Helpful advice. For baking sweet buns and pies, it is better to increase the amount of sugar to 3 large spoons.

How to make pie dough without yeast - 2 recipes

With milk

Ingredients:

Butter – 150 g,
Flour – 600 g,
Water – 400 ml,
Soda - half a teaspoon,
Salt – 1 large pinch.

Preparation:

I dissolve salt in warm boiled water, add butter and stir.
I add 300 grams of the product obtained from grinding grains (half of the total volume). I mix thoroughly. I extinguish the baking soda to make the pies fluffy. Gradually add the remaining 300 grams of flour.
I thoroughly knead the mixture until smooth. To simplify the process of making pies, I put the dough in the freezer for 8-12 minutes.
I’m waiting for the base for the pies to “ripen”. I'm preparing the filling.
I roll out the finished dough base into a layer no more than 4 mm thick. I make round shaped socchi using a large mug or a special mold.

Kefir recipe

Ingredients:

Flour - 4 cups,
Kefir – 1 glass,
Margarine – 200 g,
Sugar - 4 large spoons,
Eggs – 2 pieces,
Soda – 1 teaspoon,
Vinegar – 1 large spoon.

Preparation:

I sift the flour in a large, deep bowl. Add sugar and mix.
I cut the margarine from the refrigerator into small pieces. I add it to the flour and gently rub it into fine crumbs with my hands.
I break eggs. I pour in the baking soda that has been quenched with vinegar.
Gradually add kefir. I knead a dense mass that does not stick to my hands. When adding kefir, I don’t forget about flour. I introduce the ingredients gradually, mixing until the required consistency.

Video cooking

Helpful advice. Use the remaining margarine (50 grams from a standard 250-gram pack) to grease the baking sheet when baking pies.

Puff pastry recipes for pies

Lenten puff pastry

Ingredients:

Flour – 330 g,
Water – 1 glass,
Vegetable oil – 150 g,
Citric acid - half a small spoon.

Preparation:

I add citric acid to a glass of boiled water. I put it in the freezer.
I put salt in a dish with 2 cups of sifted powdered product (300 grams).
Gradually add cooled water with citric acid. Stir gently for 5-7 minutes. I achieve a homogeneous mass that does not stick to my hands or the edges of the dish.
I roll a big ball. I put it in a clean plastic bag. I put it in the refrigerator for half an hour.
Mix the remaining flour (30 grams) with vegetable oil. I put it in the refrigerator for 20-25 minutes.
Roll out the chilled dough (large ball) into a thin 1.5 mm layer.
I grease the top with a mixture of flour and vegetable oil. I carefully roll it into a roll. I cover it with a damp cloth. I put it in the refrigerator for half an hour.
I take out the workpiece and roll it out into a thin layer. I fold the mass 4 times. I wrap it in a dampened napkin. I put it in the freezer for 10-15 minutes. I take it out and start the baking process.

With milk, yeast and butter

Ingredients:

Butter – 250 g,
Granulated sugar – 80 g,
Milk – 250 ml,
Flour – 500 g,
Dry yeast – 7 g,
Salt – 1 pinch,
Vanilla – 1 pinch,
Lemon zest – 1 small spoon.

Preparation:

Softening the butter.
I put the milk on the stove. I heat it up for a few minutes. I dissolve the yeast in warm milk.
In a separate bowl I sift the flour. I add vanilla and granulated sugar. I stir.
I add softened and melted butter (50 grams) to the milk with yeast. I stir.
Gradually add flour, remembering to stir.
I knead until it forms a dense yeast dough. I let you come up and hug me. I put it in a cold place.
I spread parchment paper on the kitchen board. I spread the rest of the butter. I roll it out into a rectangular layer of uniform thickness. I put it in the refrigerator so that the temperature of the oil and dough are the same.
I knead the mixture. I roll it out carefully. I put a layer of butter on top so that the edges of the dough can be rolled up.
I cover the butter with dough, roll it out and fold the resulting pie dough 3 times. I put it in the refrigerator for 20 minutes.
I repeat the rolling and folding processes 2 times. I put it in the refrigerator for 20-25 minutes.
I cut the dough for making pies.

The fastest dough recipe

A very simple technology for preparing dough based on kefir. Perfect for children's baking, as it does not contain excess fat, like cottage cheese casserole. The only note is that the filling should be dense. Jam or jam may spread.

Ingredients:

Kefir – 200 ml,
Flour – 1 glass,
Eggs – 2 pieces,
Soda – 1 teaspoon,
Salt - half a small spoon.

Preparation:

I quench soda with kefir.
I break eggs. I add salt. Gradually add flour.
I knead thoroughly and slowly.
I'm starting to make some delicious homemade pies.

How to make delicious pie dough in the oven

Ingredients:

Premium flour – 500 g,
Fresh yeast – 30 g,
Sugar - 3 large spoons,
Salt – 1 teaspoon,
Chicken egg - 2 pieces,
Butter – 100 g,
Vegetable oil – 3 large spoons.

Preparation:

Helpful advice. The better quality yeast you choose, the faster the fermentation process will begin. A good dough will instantly “bubble” and increase in volume.

I heat up fresh milk on the stove. I pour it into a deep bowl. I breed yeast. I put sugar (1 tablespoon), a glass of powdered grain product. I stir. I cover the dish with a towel. I put it in any warm place where there is no wind for 30 minutes.
I add salt to the mixture (1 small spoon is enough), the remaining sugar, and break 2 chicken eggs.

Helpful advice. Add eggs at room temperature. Otherwise, cold animal product will slow down the fermentation.

I pour vegetable oil into the mixture and add melted butter.
Mix thoroughly, add 2 cups of flour. I take my time, pour the ingredient in parts to mix with the liquid.
I spread the resulting dough for pies on a kitchen board, previously sprinkled with flour.
I knead. Gradually add flour. The dough should not stick to your hands or the wooden kitchen board.
The workpiece will turn out soft and viscous, which will simplify the rolling process as much as possible.

Helpful advice. If you are going to bake pies with sweet filling, increase the amount of sugar to 5-6 tablespoons.

Happy cooking!

Dough for pies in a bread machine

Ingredients:

Water – 240 ml,
Vegetable oil - 3 large spoons,
Chicken eggs – 2 pieces,
Flour – 500 g,
Powdered milk - 2 tablespoons,
Sugar – 1 large spoon,
Salt – 1 small spoon,
Dry yeast - 2 teaspoons.

Preparation:

I add the ingredients to the bread machine. I start with warm water, vegetable oil and 2 chicken eggs beaten with a whisk.
I sift the ground grain product. I pour it into the cooking tank. I make 4 indentations for the remaining ingredients: sugar, salt, yeast and milk powder.
I add the ingredients. I insert the bucket into the bread maker. I close the lid. I turn on the “Dough” program.
When the bread machine finishes operating (standard time is 90 minutes), a beep will sound.
The preparation for the pies will turn out tender and fluffy. I transfer it to a large board, the surface of which is sprinkled with flour.
I divide the workpiece into 12-14 equal parts. I cover it with cling film or a cut plastic bag.
I'm starting to make homemade pies.

Ingredients:

5 glasses of flour;
sugar - 2 tablespoons;
salt - 0.5 teaspoon;
0.5 liters of milk;
vegetable oil - 2 tablespoons;
11 grams of dry yeast.

Step-by-step recipe for yeast dough

Take four glasses of flour and mix with dry yeast.
I warmed the milk before adding it to the dough. So, heat the milk and add it to the flour with yeast.
Then add sugar, salt and vegetable oil. When making buns with cabbage, I added 3 tablespoons of sugar. Everyone at home loves it when the dough is sweet but the filling is not.
Then add the remaining glass of flour and knead the dough.
Grease your hands with vegetable oil and, dividing the dough into two parts, place it in bags.
Place in the refrigerator. I was making pies with this dough within an hour.

The most important thing is that the dough is suitable for pies, both fried and baked, with a variety of fillings. Minimum fuss with it. Save this recipe, you won’t regret it! Bon appetit! Cook with “Very Tasty”, everything is delicious with us! And be sure to try it or!

I enjoy life with my son Nikitka, he is 5 years old. He is my inspiration, helper and friend. I cook every day (I started cooking and cooking for the whole family when I was 9 years old). More than anything else, I love family dinners at home. I always bake sweets on the weekends, I love it when the house smells of baking! It's so cozy! I love traveling and bringing recipes from all over the world! The culinary project “I Love to Cook” has long been a part of my family. This is not only my work, but the place where I share the most secret things, what my family adore - our family’s recipes.

The smell of fresh baked goods is always associated with a cozy, prosperous home. And no matter how well the food is served in restaurants, homemade pies, fried or baked, with a golden brown crust, will always occupy a special place in the taste preferences of many. Thanks to a variety of cooking techniques, recipes, and filling options, you can prepare pies that will appeal to both lovers of hearty food and those who prefer light, as harmless food as possible.

Below are recipes for dough that do not contain complex ingredients and require a minimum of time to prepare. Even the most inexperienced housewives can make delicious pies from such dough. These recipes do not require hours of waiting for the dough to reach the desired condition. The recipes are selected for fried pies, but the dough is also designed for making pies in the oven, or, for example, garlic buns, or just homemade bread.

Fried pies dough recipes

Very tasty fried pies can be made from both yeast and yeast-free dough.

1. Airy yeast dough for fried pies

Ingredients:

300 ml. water (or milk);
1 table. l. yeast from a bag;
2.5 table. l. sunflower or olive oil;
350 - 400 g flour;
1.5 table. l. Sahara;
salt at individual discretion.

Mix yeast, sugar and a few tablespoons of flour in a bowl. Add 300 ml to them. heated water (or milk). Mix everything well and leave for 15 minutes in a warm, draft-free place.

During this period of time the filling is prepared.

After a while, add oil and salt to the dough. Add the remaining flour in small portions, kneading the dough. Place in a warm place for another 10-15 minutes.

The dough will approximately double in size. The recipe is for two small trays of pies.

2. Yeast-free dough with kefir for fried and baked pies

Ingredients:

200 ml. kefir (fat content does not matter);
0.5 tsp. baking soda (do not use baking powder);
3 - 3.5 cups flour;
1/4 table. l. salt.

Mix kefir and soda in a bowl and leave them for 10 minutes. Add oil, salt and mix well. Gradually adding flour, knead the dough. Perhaps during cooking, a little more flour will be used, this is due to the quality of the flour. The finished dough is left for 15 minutes. After this time, begin preparing the pies.

3. Choux yeast dough for fried and baked pies

Ingredients for the first stage:

a few tablespoons of flour;
3 table. l. sunflower or olive oil;
1.5 table. l. Sahara;
1/4 table. l. salt;
100 ml. boiling water

Ingredients for the second stage:

150 ml. water (warm);
2 egg yolks;
0.6 kg. flour.

All ingredients of the first stage are brewed with boiling water in the following sequence: flour, sugar and salt are mixed, butter is added and everything is poured with boiling water. Mix until smooth with a spoon and let cool slightly.

Yeast, warm water and yolks are added to the warm mixture. If non-dry yeast is used, then before adding it, dissolve it in warm water (in appropriate dosages).

The resulting mixture is poured into flour. Gently, starting from the middle, knead the dough. It should remain soft. If during cooking it becomes clear that a little more flour is needed, add it. But you need to make sure that the dough does not become tight. It should remain elastic.

Pieces (approximately 50 g) are plucked from the finished dough, balls are made from them and they are left to stand for about 5 minutes. After this, each ball is flattened, making a small flat cake, the filling is placed on it and its edges are connected, fastening over the filling. After placing the pies on a baking sheet, leave them for another 5 minutes, after which they are placed in a preheated oven.

4. A very quick and simple recipe for yeast dough for fried pies

Ingredients:

0.4 kg. flour;
2.5 tsp. yeast from a bag;
2 eggs;
100 ml. milk;
3.5 table. l. sunflower or olive oil;
2 table. l. Sahara;
1/4 table. l. salt.

Dissolve sugar in warm milk and add yeast. Pour the flour into a bowl and pour the resulting solution into the depression in the middle. Leave to stand for 5-10 minutes until a slight foam appears, this will mean that the yeast has fermented. When this happens, eggs, beaten with salt, and butter are also added to the flour and the dough begins to knead. It is usually kneaded in a bowl, then on the table to give the dough a uniform consistency. The resulting dough is immediately used to make pies; fried yeast pies according to this recipe are very tasty and remain fresh for a long time.

Little tricks

Always sift flour before using it, even if you are sure it is clean and free of lumps. This will enrich it with oxygen and make the dough more airy.
When working with soft, not tough dough, you can smear your hands and table with vegetable oil. If you do this, the dough will not stick and no additional flour will be needed.

To fill fried and baked yeast pies, you can use meat, eggs, fruits, vegetables, berries, herbs, cereals, and legumes. Very tasty combinations come from food combinations, for example, salmon with curd cream or mushrooms with boiled eggs. There is no need to be afraid to experiment, but you should remember about the compatibility of products. Create your own dough recipes for fried and baked pies, which, perhaps, over time, will become family recipes and try others’ ones.

And there is no need to be afraid of pies because they are cooked in a large amount of oil. You just need to understand that you cannot use heated oil repeatedly, and that it is harmful to eat fried food frequently. Crispy, fragrant pies to you!