How to knead dough for baked pies. Grandma's recipes for pies in the oven. Divinely delicious pies in the oven. Step by step recipe

The softest down pies are, of course, made in a rustic oven. But modern housewives hardly have the opportunity to cook in it. Usually the Russian stove is replaced with an oven or multicooker. Successful recipes for dough for pies in the oven are collected in our article.

This recipe will definitely be included in the hostess’s cookbook and will be used constantly. Ingredients: 970 ml of full-fat milk, 2 kg of high-grade flour, 3 tablespoons of sand (sugar), a pack of full-fat butter, 55 g of pressed yeast, 1.5 small. spoons of table salt, 2 tablespoons eggs.

1. First, combine the bulk ingredients (except flour) and crumbled yeast. The contents of broken eggs are poured onto them. There is no need to beat the mixture.
2. The milk is heating up. The butter is melted in it. Under no circumstances should the ingredients be boiled!
3. The mixtures from the first and second steps are combined. Flour is sifted into the same bowl. Mix the products with a spatula and hands.
4. Under a towel, the mass will rise in a place without drafts for 60-70 minutes.

Adding a handful of semolina to the dough will add fluffiness to the baked goods.

With dry yeast

The dough according to the scheme published below turns out rich. It will go perfectly with sweet fillings. Ingredients: half a liter of full-fat milk, a pinch of table salt, 4 dessert spoons of sugar, a packet of dry yeast, an egg, a little vanilla sugar, 1.2 kg of high-grade flour, 2 large spoons of refined oil.

1. The milk is taken warm, but not hot. ¼ of all sugar and yeast dissolves in it. In 10-12 minutes a cap will appear on the mass. This means that the yeast has begun its work.
2. The remaining sugar - both types, and table salt are poured into the mixture. An egg is driven in there too.
3. After adding the oil, just knead the mixture well and put it in a warm place for an hour. The product will be protected from drying out with a napkin made of natural material.
4. After the specified time has passed, the mass is kneaded and left under the same conditions for another half an hour.

Before baking pies in the oven from yeast dough, they need to be greased with egg white.

On kefir without using yeast

In order not to waste time working with yeast, you can prepare baked goods without it. Ingredients: 1 faceted glass of low-fat kefir, half as much refined oil, 3.5 tbsp. high-grade flour, a pinch of soda, salt, granulated sugar. How to properly prepare the dough for kefir pies is described below.

1. Kefir combines with all bulk ingredients except flour. If the dairy product is not too sour, you can quench the soda with freshly squeezed lemon juice.
2. Oil is gradually poured into the mixture and flour is sifted. A loose dough is kneaded, which needs to be left to stand for a while under a towel. The mass is kept at room temperature. At this time you can start filling.

The dough should not be rolled out too thin so that the contents of the pie do not tear it.

Unleavened dough without adding eggs

You can make unleavened dough using kefir. It contains only three ingredients: half a small spoon of baking soda, 480 ml of the specified dairy product, 475 g of high-grade flour.

1. Pour flour into a high heap onto a convenient horizontal surface. A shallow “well” is made in the center of the embankment. Cold kefir is poured into the resulting hole.
2. Little by little, using a fork, begin kneading the mass. To do this, flour is gradually picked up from the edges and combined with the dairy product.
3. The result is a non-sticky dough.
4. It is rolled out and sprinkled with 1/3 of the total soda. Next, the layer is folded into an envelope and covered again with baking soda. The procedure is repeated a third time.
5. The mass is collected into a lump, placed in an oiled bowl and left in a cool place for half an hour.

All that remains is to do the filling and start shaping the baked goods.

Yeast-free dough for pies on water

The most economical option for a pie dough recipe is a product made with filtered water. You will need to take 1.5 cups of liquid. Other ingredients: 6-6.5 tbsp. high grade flour, small. spoon of salt.

1. The water is heated a little, after which salt is added to it and stirred until the grains are completely dissolved.
2. Sift half of all the wheat flour specified in the recipe into a deep bowl. Salt water is also poured in there.
3. The ingredients begin to gradually mix. This is where the main secret of the recipe lies. Only if you knead the product well will it turn out to be truly obedient and soft.

First, the yeast-free dough is kneaded with a wide spatula, and then with floured hands.

Recipe with sour cream

This option is a real godsend for those who don’t want to wait for the dough to rise for a couple of hours. It's fast, simple and straightforward. Ingredients: 320 g of full-fat sour cream (great if you can use homemade), 2 tablespoons eggs, 1 tbsp. low-fat kefir, a pinch of salt, a teaspoon of sugar, 2 large spoons of refined oil and one baking powder, 470-490 g of high-grade flour.

1. The contents of both eggs are beaten in a deep bowl. In the process, salt and sand are added to it. The ingredients are whipped together.
2. Baking powder is thoroughly sifted with flour. This is necessary for the airiness of the products.
3. Gradually the sifted products are poured into the dough base. The last thing added to it is oil - for elasticity.
4. Flour is sprinkled until the mass stops sticking to your fingers. You may need a little more or less than what is indicated in the recipe.
5. You can roll out the dough and form pies right away.

Baking is prepared in a well-heated oven until an appetizing golden color appears on the pies.

Choux yeast dough

Another recipe from the category of very quick products. Since the dough will be ready almost immediately, you should take care of preparing the filling in advance. It can be both sweet and salty. Ingredients: 570 g high-grade flour and a similar amount of refined oil, 1 tbsp. filtered warm water and 1 tbsp. boiling, 3 chicken egg yolks, a tablespoon of granulated sugar, a teaspoon of table salt, 55 g of fresh yeast.

1. Three tablespoons of flour should be combined with table salt and granulated sugar. Not cold oil is poured in there and immediately - boiling water. The mass is thoroughly rubbed with a spoon until smooth. It must cool slightly before further use.
2. Finely crushed yeast is poured into the warm mixture. Mixed yolks and warm water are immediately added there. By the way, you can use slightly warmed milk instead.
3. The resulting composite mixture is poured into flour sifted a couple of times.
4. An elastic, non-sticky dough is kneaded. Hands are lightly lubricated with sunflower oil during the process. Kneading may require about half a glass more flour.

You can immediately start shaping the pies. If the filling is made from pieces of fruit, then regular potato starch will help thicken it.

No similar materials

Hi all. Today we’ll talk about yeast dough, and offer a simple recipe for its preparation. This yeast dough is universal, i.e. it is suitable for both sweet baked goods (pies with jam, marmalade, fruit pies, cheesecakes) and non-sweet baked goods (pies with cabbage, potatoes, meat). This dough does not go stale for a long time, it is soft, fluffy and you can even bake pizza with it.

Any yeast is also suitable, you can use both dry and fresh. Any yeast must be stored in the refrigerator, then it will be effective for a very long time.

Be sure to try making yeast dough, even though you haven’t succeeded in making it before, you will definitely succeed. Because pies and pies are always a lifesaver.

To prepare the dough we will need:

• 0.5 liters of warm liquid
• dry yeast 1 sachet per 1 kg of flour or 25-30 g fresh
• 2 tbsp. l sugar
• salt 1 tsp. with a slide
• flour 850-1000 gr
• vegetable oil 50-100 ml

How to make the most delicious yeast dough

We take a large bowl and pour two glasses of any liquid into it, i.e. milk, sour milk, yogurt, kefir, fermented baked milk, you can even sour milk. If there is nothing dairy, then we just do it with warm water. You can also have a mixture of all of the above. The liquid must be warm, but under no circumstances hot.

Place the yeast in warm water and stir until it is completely or almost completely dissolved. Then add two tablespoons of sugar and 1 teaspoon of salt and stir. If there are small lumps of yeast left, it’s okay.

Next we will add flour. The simplest, cheapest flour will do. We sift the flour through a sieve so that it is saturated with air, so that as many air bubbles as possible get into the dough, and it is airy. First, add a couple of glasses of flour and start kneading first with a spoon. It is difficult to say the exact amount of flour; it also depends on the flour itself. Then you'll figure it out. Add a couple more glasses of flour and continue kneading.

We never add eggs. If you need dough for buns, then there are eggs and sour cream.

Never add too much flour at once; it is never too late to add it. If the dough turns out to be too thick, then making it more liquid will be problematic.

At this stage, you can already add a quarter cup of oil. And look, there may still be torment. Don't be afraid to add oil, it won't be felt in the dough. We continue to knead with our hands. The oiled dough does not stick either to your hands or to the walls of the dishes, and kneading it is a pleasure. At this point, the dough becomes elastic and springy, which means that the dough begins to rise and the yeast begins to work. This dough does not need to be made as dense and hard as for dumplings, for example. It should be pleasant to the touch, like elastic young female breasts))).

If the dough sticks to your hands, you can add a spoon or two of flour. But the dough still shouldn't be too thick.

Well, the dough is ready. Leave it in a bowl, cover with a lid or something. Or you can put it in a plastic bag without tying it and leave it in a warm place. The dough will rise in about 1-2 hours, during which time prepare the filling for the pies.

Try, learn and you will definitely succeed.

Lush, fragrant pies are the housewife’s calling card. How nice it is to gather at home around the same table when this fragrant miracle comes out of the oven. But sometimes it is quite difficult for a novice housewife to learn how to cook delicious pies. The first experiments most often end in the production of mediocre baked goods, and sometimes even failure. Dry and brittle dough in one case, thick and sticky inside in another - this is not a complete list of failures that can happen even to experienced housewives. But we can fix everything. Today we are learning how to make soft pie dough that will never let you down.

Yeast dough

This is where we will begin our review today. There are so many recipes today that finding the best among them sometimes seems completely impossible. Really, you just have to choose which option you'll be cooking today. The following recipes will help you make soft pie dough with minimal time, and the result will delight your loved ones.

They do it in different ways. What is the difference between them? The straight version is a great time saver, as it only requires mixing all the ingredients and leaving in a warm place for an hour to rise. With the sponge method, you first need to mix the yeast with water or milk. This is the activation process. The composition turns into a fluffy mass, which is then used as a base. Then add the remaining ingredients, knead the dough and leave to rise for an hour and a half. In both cases, you get a soft, yeasty dough for pies. What's the difference?

If you want to make a pie with baked goods, that is, with butter, sour cream, then you need to take into account that such a composition makes the dough heavier and it may not rise. That's why the dough is needed. If the dough is fresher, then it will not be needed. Let's look at the features of preparing each of these options separately.

Fluffy straight dough

Soft, yeasted pie dough can be prepared very quickly. This is contrary to the general belief that it will take you all day to get anything worthwhile. The cooking process consists of only one step. All you need to do is dilute the yeast and combine all the ingredients. You will need to prepare the following ingredients:

• A glass of water.
• Yeast - 50 g.
• Sugar - 3 tablespoons.
• About 500 g of flour. Here every housewife must find her own measure, because flour can vary greatly in the amount of gluten.

When kneading soft pie dough, you need to rely on the bakers' recommendations. The water should be only slightly warm, about 30 degrees. The yeast must be thoroughly dissolved in it. Don't forget to add sugar. This dough is quite finicky, but don't add more yeast. On the one hand, this measure ensures that the dough rises, but on the other hand, the dough will acquire a specific taste.

And one more important rule. To get a soft pie dough, you must sift the flour. This saturates it with oxygen and makes it airy. You need to knead the dough for quite a long time. At first it is still sticky, you can collect it into a ball and throw it on the table. You need to do this about 20 times. After this you need to add salt and knead for another 10 minutes. This will give the dough the correct structure.

Recipe with dry yeast

Soft, fluffy pie dough can be prepared without raw yeast. Many housewives know that when using them, the dough gets an excellent structure and rises perfectly. Moreover, even if you leave it in the refrigerator for several days, it will still not lose its strength. But raw yeast has the disadvantage that it takes longer to rise and proof. This recipe works well for sweet pies, but if you remove the vanilla from the recipe, you can also make it with meat. You will need to prepare the following ingredients:

• Water - 200 g.
• Yeast - 1 teaspoon.
• Egg - 1 pc. If you want the dough to be more crumbly, add another yolk.
• Sugar - 15 g.
• Margarine - 20 g.
• Vanillin - to taste.
• Flour - approximately 2.5 cups.

Yeast is poured into warm water and sugar is added. After this, pour out the egg, add sugar and salt. Now sift the flour and gradually knead to make a soft and fluffy pie dough. At the end of the kneading you need to add softened margarine. The dough should double in size. Now knead it and leave it to rise again. During this time, you should prepare the filling. Now you can form the cake.

Sponge dough for pies

Airy, soft and melting in your mouth. This is exactly how we want to see it, or rather try it. As we said above, sponge dough differs in that during preparation the dough is first placed. When it has fermented, add baking and make the dough. Prepare in advance:

• Milk - 1.5 cups.
• Flour - approximately 3 cups.
• Yeast - 1 teaspoon.
• Egg - 1 pc.
• Margarine - 100 g.

The mixture needs to be kneaded well and left to rise twice. The soft pie dough will turn into an airy, golden-brown crust in the oven.

Dough for sweet Easter cakes

Classically, this is the richest dough. And accordingly, it is very difficult. In order for it to rise well in the oven and not remain a sticky piece, you need to prepare the dough correctly, taking into account all the features of the process. Now we will look at a recipe for soft, yeast dough for pies, which is suitable for any filling. It could be a pear or an apple, cottage cheese or cherries, jam or preserves. To prepare you will need:

• Warm milk - 210 g.
• Egg - 2 pcs.
• Sugar - 0.5 cups.
• Salt - 5 g.
• Butter or margarine - 1/2 pack.
• Dry yeast - 5 g.
• Flour - 3 cups.

First, let's prepare the dough. To do this, mix half a glass of flour with half the yeast, pour in half the milk and stir again. The dough turns out very thick. We form a lump from it and leave it to mature. This process is longer than in the case of liquid dough.

1. In a separate bowl, prepare the liquid mixture. To do this, mix salt and sugar, an egg and pour in the rest of the milk.
2. Separately mix the remaining yeast and flour.
3. When the dough rises, pour out the liquid part, and then pour out the dry part.
4. Knead the dough and mix softened margarine into the finished dough in small pieces. Until the first piece becomes one with the dough, the second should not be introduced.

The dough is not very elastic, but this is not a problem. We lift the piece with both hands, stretch it and fold it. After 10 minutes it will no longer stick to your hands. Place it in a cup and leave for 3 hours.

Universal dough

It can be used as a base for buns or croissants. But the one most commonly used is this delicious, soft pie dough.

• Half a liter of milk.
• A packet of yeast.
• Sugar - 30-40 g.
• A tablespoon of 6% vinegar and vegetable oil (you need to prepare another 50 ml of oil separately). Instead, you can put a large spoon of mayonnaise.
• Salt - approximately 5 g.
• Flour - 500 g.

Vinegar and oil are needed to prevent the dough from becoming stale. The milk mixture begins to curdle. But there is no need to worry. This will only make the dough tastier and very appetizing. Soft pie dough only needs to be prepared once for this recipe to become the most favorite in your cookbook.

Cooking method

Heat the milk to a pleasant, warm state and pour the yeast into it. Mix the remaining ingredients and flour. It will be very soft, even sticky. Now you need to add the remaining 50 ml of oil and knead. The result is a very soft pie dough, which performs well when preparing various baked goods. These can be large pies and portioned echpochmak, with potatoes and meat, with dried apricots and raisins.

After finishing kneading, the dough should be placed under film and left for 30 minutes - 1 hour. Depending on the temperature in the room, the time indicator may vary. If the room is cool, you can put it in the oven or in a slow cooker. Then the dough will rise very quickly.

The most fluffy kefir dough

But we do not stop there and continue to study how to prepare soft dough for a pie. And of course, most housewives do not want to use margarine for their baking, because it is harmful. And a completely different matter is natural kefir. This is exactly what the doctor ordered. You will need:

• A glass of kefir.
• Sunflower oil - 100 g.
• Sugar - 20 g.
• Yeast - 1 sachet.
• Flour - 3 cups.

The first step is to take the kefir out of the refrigerator and warm it until warm. It’s even better if it’s fermented homemade milk. Mix kefir and butter in a deep bowl. In a separate bowl, sift the flour several times and mix it with the yeast. Leave the dough for several hours. During this time, you need to knead it at least once, but it is better to do it twice.

The formed pastries should be left in a warm place for 20 minutes. The products turn out lush and weightless. If you have long dreamed of finding your perfect recipe, then you can be sure that you have found it.

Great option for Sunday lunch

This requires something pretty solid. How about a mince pie? Yeast, soft dough is perfect for achieving this goal. The proposed recipe allows you to prepare magical pastries. The most delicate, slightly sweet dough and juicy filling will not leave anyone indifferent. To prepare you will need:

• A glass of whole, warm milk.
• Two tablespoons of fresh yeast.
• Egg - 1 pc.
• Sugar - 1 tablespoon.
• Salt - a pinch.
• Margarine or melted butter - 8 tablespoons.
• Flour - 400 g.
• For the filling, take 500 g of boiled beef, onion and a little butter.

Dissolve the yeast in milk and let rise. During this time, mix the egg with sugar and salt separately, pour in the oil. Connect both parts. Add flour and knead the dough. After this, it must be left to rise. After 40 minutes, knead and let stand a little longer.

Product formation

This recipe for soft pie dough is worthy of taking one of the first places in housewives' notebooks. After an hour and a half, the dough is completely ready. To prepare the filling, grind the beef through a meat grinder and fry the onion in vegetable oil in a frying pan. Add beef and butter to keep filling from drying out. Add some salt and pepper.

Divide the dough into two halves, one should be slightly smaller. Most of it should be placed on the bottom of the mold and the filling should be placed on it. Cover with the smaller half. Brush the surface with yolk and place in the oven for about an hour at 180 degrees.

Yeast-free baked goods

If you have neither the time nor the desire to tinker with yeast, then you can consider another option. Soft pie dough without yeast is no more difficult to prepare. At the same time, you will save time and amaze your family and friends. You can use it to bake luxurious pies with sweet and savory fillings. The main thing is to learn some of the subtleties and strictly follow the bakers' recommendations.

If you think that such dough cannot be fluffy and airy, then you are very mistaken. In order to achieve this effect, baking soda and various baking products are used. Therefore, yeast-free baked goods are divided into several types. Now we will briefly consider each of the types.

Kefir recipe

Soft, rich pie dough is very tasty when using fermented milk products. It is used with equal success for frying in a frying pan and baking in the oven. You will need:

• Kefir - 400 ml.
• Soda - a teaspoon.
• Salt is on the tip of the knife.
• Sugar - 1.5 tablespoons.
• Egg - 1 pc.
• Vegetable oil - 80 ml.
• Flour - 500 g

Pour the kefir into a deep container and dissolve the soda in it. Add the remaining ingredients to the bowl and begin gradually adding flour. The dough turns out soft, not tough. Wrap it in film and leave for 20 minutes.

Butter dough recipe

Another great tutorial on how to make soft pie dough. For baking muffins and cupcakes, the option based on whipped egg whites with the addition of baking powder is perfect. With such a duet, the dough is not at all afraid of the heaviness of the baking. The baked goods are light, airy and very tasty. To prepare, take:

• Eggs - 3 pcs.
• Sugar 2/3 tbsp.
• Drinking yogurt - 100 g.
• Margarine or butter - 100 g.
• Salt - a pinch.
• Baking powder - 1 teaspoon.
• Flour - 2.5 tbsp.

The flour must be sifted several times. The splendor of the finished pie depends on this. Melt the margarine in advance so that it has time to cool. Beat the eggs with sugar until fluffy, then add the fat and yogurt, mix and add flour. The dough can be made liquid for baking in molds. But if you like denser sweet pies, then add another glass - one and a half flour and knead it with your hands. In this case, it can be rolled out and decorated in any way you like.

Recipe with cottage cheese

Often it becomes the favorite option among housewives. The recipe is very simple. This type of baking would be perfect for any schoolgirl. You can use it to make not only pies, but also rolls, bagels and cookies. The main thing is to choose good cottage cheese. It should be soft, fine and crumbly. Cottage cheese that is too wet should be weighed out in gauze. If it is dry, then rub through a sieve. You need to prepare:

• Cottage cheese - 200 g.
• Sugar - 0.5 tbsp.
• Flour - 2 tbsp.
• Soda - a teaspoon.
• Salt - a pinch.
• Vegetable oil - 75 ml.
• Liquid sour cream - 75 ml.

You need to mix sugar and sour cream, salt and fats in a deep cup. Add cottage cheese and mix thoroughly. Gradually adding flour mixed with baking powder, knead a soft but not sticky dough. Let rest for 15 minutes before you can begin assembling your pie. The filling can be anything, depending on the taste preferences of your family members. Baking from curd dough turns out very tender. The light, curd-like flavor sometimes makes it possible to confuse it with yeast, although it is not.

Puff pastry recipe

It can be easily prepared at home, but most owners save their time and buy ready-made in the store. There is a rational grain in this, since it takes at least 4 hours to prepare. Of course, for many this is a luxury. And freezing it in reserve is also not the best option, because the layers open beautifully only with fresh dough. If it has been in the freezer for a month, then you definitely won’t get a good result.

You will need:

• Creamy margarine - 250 g.
• Flour - 0.5 kg.
• Egg - 2 pcs.
• Salt - 1/3 teaspoon.
• Yogurt - a glass.

Cool the margarine and grate it into the sifted flour. Lightly beat the eggs, add salt and pour into a common bowl. Gather into a ball, but do not knead. Place the lump in a bag and place it in the refrigerator for several hours. Now roll out the dough into a layer, rub a small piece of butter or margarine on top and fold it into an envelope. In the original, after this you need to put the dough in the refrigerator and take it out after 30-40 minutes to repeat the procedure. To speed up the process, you can immediately repeat rolling - folding 5-6 times, then put the dough in the refrigerator for 30 minutes. Pies made from puff pastry are crispy and golden. It goes well with sweet filling, cheese and cottage cheese, chicken and mushrooms. Try different options, among which you will definitely find yours.

Shortcrust pastry recipe

This is the last option that we will consider today. Shortbread pies are another type of pastry. Its preparation is very simple. If you are still new to the kitchen, then feel free to choose it for your culinary debut. In order for you to be successful, you need to learn the following basic recommendations:

• Be sure to choose high-quality flour and sift it at least twice.
• The temperature in the room should not be too high. The optimal values ​​are 15-20 degrees. If it is higher, the oil will separate from the other components. Then the baked goods will be tough.
• The kneaded ball should rest in the refrigerator for at least an hour.
• In order for the products to bake well, the dough needs to be rolled out into a layer of 4-8 mm.
• Before placing in the oven, you need to grease the product with egg, cold water or milk.
• Products should be placed in an oven preheated to 220 degrees.

Soft shortbread pie dough can be kneaded in different ways. Today we will look at two techniques, from which you can choose any one.

Kneading methods

1. The vast majority of housewives use it. To do this, sift flour onto the table or into a large cup, pour salt and sugar on top. Lay out the pieces of butter, then chop the mass using a knife with a wide blade. After that, quickly roll it into a ball with your hands and put it in the refrigerator.
2. The second method is to make soft, deposited cookies. To do this, beat the butter with sugar, add eggs and liquid and knead into a soft dough. It is planted on a baking sheet using a syringe.

Cooking shortbread pie

To do this you will need a classic set of products:

• Flour - 200 g.
• Sugar and butter - 100 g each.
• Egg yolk - 1 pc.

If the recipe calls for an egg, it is recommended to replace it with a yolk. Then the dough turns out more tender and crumbly. You can use any of the methods for kneading. For a pie, it would be preferable to choose the second option, since in this case the product will turn out more tender. After all, you don’t want to end up with a shortbread.

You can replace some of the flour with starch. In this case, some of the flour needs to be reduced. The taste of baked goods can be changed every time. To do this, add chopped nuts, herbs and spices to the flour. By the way, shortbread dough in this case can also be yeast. In this case, it will combine the best qualities of both types, that is, it will be both soft and tender, but at the same time crumbly and melting in the mouth. This dough is perfect for making echpochmaks. The result will delight you and your family every time.

Instead of a conclusion

Of course, today the abundance of baked goods in the culinary departments is simply fantastic. And it always seems easier to buy a ready-made pie than to make the dough after work and stand at the stove. But it’s difficult to compare with anything the aroma of homemade baked goods that a mother herself made for her children. Moreover, most of the recipes given do not require a lot of time and effort. You can experiment endlessly with fillings. And every time real masterpieces will be born.

Despite all its simplicity, there is still a certain mystery in preparing the dough. Some housewives, no matter how hard they try, cannot achieve its special airiness. One in which the pie is not chewed, but literally melts in your mouth.

This is all because the dough must be treated with tenderness and love. And don’t be lazy at each stage of its preparation, starting with sifting the flour.

Quick yeast dough for pies

Ingredients:

• Yeast – 50 g;
• Sugar – 1.5 tbsp. spoons;
• Salt – 1 teaspoon;
• Butter or margarine – 200 g;
• Flour – 3.5 cups;
• Milk (warm) – 1 glass.

Preparation procedure:

1. Dissolve the yeast in milk and let it sit for a while.
2. Soften or melt the butter.
3. Mix all the ingredients and place the dough in a warm place. While you are making the filling, the dough will come up - it matures quite quickly.

From it you can cook pies, pies, kulebyaki - everything that you have already learned or are learning. The filling for such a dough can be very different: sweet and savory, meat, fish - to your taste.

Dry yeast dough

Ingredients:

• Flour – 1 kg;
• Milk – 0.5 l;
• Dry yeast – 1 pack;
• Eggs 3 pcs.;
• Vegetable oil – 3 tbsp. spoons;
• Salt – 1 teaspoon.

Cooking method:

1. Dissolve the yeast in a small amount of milk, set aside until it starts to bubble.
2. Mix all ingredients except flour in a bowl.
3. Add about one third of the total amount of flour and mix well with a spatula or spoon.
4. Add the rest of the flour little by little and knead the dough well with your hands. It's okay if it continues to stick to your hands a little.
5. Now you need to let the dough rest a little. To do this, sprinkle the resulting lump with flour on top and place it in a deep container. Cover with a towel or polyethylene and place in a warm place for an hour and a half. Check periodically - maybe the dough will rise too quickly and you will have to lower it with a spoon.

When it's time to make the pies, the dough should be fairly elastic. If it continues to stick to your hands, you will need to add flour to form flat cakes for pies, or grease your hands with sunflower oil.

Yeast dough according to grandma's recipe

An old, but quite simple and win-win recipe for making yeast dough. The pies made from it are the height of perfection - tender and airy.

Ingredients:

• Pressed yeast – 50 g;
• Milk – 2 glasses;
• Sour cream – 2/3 cup;
• Eggs – 4 pcs.;
• Sugar – 1 glass;
• Salt – 1 teaspoon;
• Flour – 1.8 kg.

Cooking method:

1. Dissolve the yeast in a small amount of warm milk, add a teaspoon of sugar. Let them stand for a while, then add a small amount of flour to them and wait a little longer - let the dough rise.
2. Melt the margarine, beat the eggs.
3. When the yeast is ready, pour it into a deep bowl and add all the prepared ingredients, except flour. Mix everything well and gradually add sifted flour. Stir with a spoon first, and when you see that it’s time to mash it with your hands, go for it. The dough will really like the gentle softness of your palms. As they say, the flour is good, but the hands are wrong. So we must try to ensure that the handles are exactly right.
4. After the dough has felt your care, cover it with a lid or towel and place it in a warm place. Now your task is to periodically monitor its behavior and stop it, stirring if it tries to crawl out of the pan. If the yeast is good, then after two hours you can make pies.

Little tricks for making yeast dough

It is not harmful for a novice cook to get acquainted with the technological principles of making yeast dough. After all, it’s interesting to know: what and why you need to do so that the dough is not too heavy, rises well and does not spread like a nasty liquid cake when you try to give it a shape and make a pie. Are you ready to learn the secrets of how to prepare such yeast dough for baked pies, so that you can then impress everyone with your skill? You will bake delicious calibrated pies, the sight and smell of which will delight your household.

1. Flour. Be sure to sift the flour. Then it will be cleansed of unnecessary impurities and enriched with oxygen, it will become lighter, and the product made from it will be more airy.
2. Liquids. Keep in mind that all liquids you use to knead the dough must be warm. This way the fermentation processes proceed better. And faster. If you make the dough with yogurt, then before using it you need to add a little salt to reduce the acidity. You can use powdered milk or cream instead of liquid milk. To do this, dilute two tablespoons of dry product in 0.5 liters of warm water.
3. Sugar. Usually, if it is fine enough, it is simply mixed with dry flour. If it is large, it is better to dissolve it in liquid. And remember - it is better to put less sugar than to add too much. Because if there is too much of it, the dough will rise poorly and spread out when you try to mold something out of it.
4. Eggs. Experienced housewives use them in different ways: some simply beat them whole and add them to the dough, others beat either the yolks or just the whites separately. A fluffier dough is obtained by adding yolks to it; whites make the dough tighter and more elastic.
5. Fats. Usually vegetable oil, margarine, ghee or butter are added to the dough. A sense of proportion is also important here, because excess fat makes the dough heavier. And when used in moderation, they give it softness.
6. Salt. The main rule is never put salt in the dough. It inhibits yeast fungi and the dough will not rise. For 1 kg of flour you need only 10 g of salt, and before use it is best to dilute it in the liquid you are using.
7. Yeast. Use dry or pressed. The pressed ones are well ground and mixed with a small amount of sugar and warm liquid (milk, water, kefir, yogurt). The dry yeast is dissolved and left for a few minutes in warm water until it becomes smooth and foamy.

Now you are fully armed and can expertly try out different recipes for making yeast dough.

By establishing a warm relationship with your dough, you will be able to please both your family and colleagues. After all, rarely anyone can resist truly delicious pies. How do you think? Try our recipes and share your results.

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

Pies remember the entire history of the culinary development of the Slavic peoples. Over the course of generations, recipes for these pastries were passed down from mother to daughter, as dough preparation methods became more complex and the variety of fillings grew.

The key to tasty, airy and fluffy baked goods is the dough. The dough can be prepared in a sponge or straight way. In addition to the methods for preparing the dough, there are also various fillings: sweet or savory. Mashed potatoes, mushrooms, cabbage, meat, rice are very common savory fillings, while jam and marmalade are classic sweet fillings. Depending on the filling, baked goods become a main dish or a dessert.

The pies have another wonderful feature. You can make a large batch and freeze. When you want to bake them, you'll need to take them out of the freezer an hour before they thaw and rise. Then brush with beaten egg and bake. They will taste no different from freshly prepared ones. Plus it's very convenient when you're short on time, isn't it?

Pies with jam from yeast dough

Pies with jam are a classic. This pastry turns out very tender, moderately sweet and does not go stale for a long time. The most important thing is to give the dough time to “mature” 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 (35-40ºС) into a bowl, add a spoonful of sugar, chopped fresh yeast, mix and leave aside until the “cap” rises.

If you dissolve 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 into a fluffy foam.

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

The flour must be sifted to saturate it with oxygen and remove debris.

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

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

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

6. When the dough has risen, knead it, place it on a work surface sprinkled with flour and knead the dough well.

7. Roll into a “sausage” and divide into 13-15 parts. We leave one part for decoration.

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

9. Cover a baking sheet with parchment paper and place the pies. Lightly beat the egg in a small container and brush our pastry with a brush.

10. Roll out the piece of dough that we left for decoration into a layer. Then we cut into strips and form “leaves” from them using a knife.

11. Place them on each pie. Coat the “leaves” with the remaining egg mixture and leave the baking sheet in a warm place for 15-20 minutes so that the pies rise.

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

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

Before baking, the pastry can also be coated with sugar and butter crumbs or poppy seeds. Bon appetit!

Recipe for butter pies with poppy seeds

The most delicious pies are prepared at home. I suggest you try making these wonderful baked goods with poppy seeds and nuts because they go great with tea. Almost everyone who tries these pies asks me for the recipe so they can 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, stir and set aside for the yeast to start working.

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

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

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

5. Cover the dough and put it in a warm place for 1 hour until it rises.

6. While the dough is rising, 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 and lightly fry over low heat. Add chopped nuts and protein to the cooled poppy mixture and mix.

7. Knead the dough, knead it on a 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 pies.

8. Place them on a baking sheet with parchment paper, cover with a clean towel and place in a warm place for 20 minutes to let them rise. Brush the pastry with yolk and place in the oven preheated to 200ºC for 15-20 minutes.

If desired, the finished pies can be greased with fruit syrup. This will give them a beautiful shine.

Step-by-step preparation of crumpets with apples

This is my mom's recipe. I always think about her when I make these pies. They turn out so light and fluffy. They're perfect with a cup of tea or a glass of milk, whichever you prefer. If you don't like apple filling, you can use any other filling - 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.
• Chicken egg - 2 pcs.
• Wheat flour - 360-400 gr.

• Apples (large) - 6 pcs.
• Sugar - 100-150 gr.
• Juice of one lemon
• Vanillin - 2 tsp.

• Egg - 1 pc.
• Water or milk - 1 tbsp. l.

Preparation:

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

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

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

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

5. While the dough is rising, you need to prepare the apple filling. To do this, we need to wash and peel the apples, then cut them into small cubes and place them in a saucepan.

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

Sprinkle the chopped apples with sugar and place on low heat. Bring to a boil and simmer, covered, for 10 minutes to soften the apple pieces. Remove the apples from the heat, add the juice of one lemon and vanilla.

6. Preheat the oven to 200ºC and prepare a baking sheet greased or covered with parchment paper. After an hour, put the dough on the work surface, divide it into small parts, roll it into flat cakes, add the filling and form the pastry.

7. Place the pies on the prepared baking sheet, seam side down. In a small container, beat the egg with 1 tbsp. l. milk or water and brush each pie.

8. Place the baking sheet in a warm place for 30-40 minutes to allow the baked goods 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 snack table would be complete without mince pies? In this recipe I want to invite you to bake pies with a 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.
• Onion - 1/2 pcs.
• Dill
• Salt, pepper

Cooking kefir baked goods with 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)

• Eggplants - 2 pcs.
• Lightly salted 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 the yeast in warm kefir (38-40º) until smooth. 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. Place the dough on a table sprinkled with sifted flour and knead the dough until smooth for 5-7 minutes. It should turn out soft and pliable. 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. While our dough is rising, we will prepare the filling. To do this, we need to wash the eggplants, dry them, prick with a toothpick and bake in the oven for 25-30 minutes at 180ºC.

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

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

7. Place them on a baking sheet, greased or covered with parchment paper. Brush with lightly beaten egg and 1 tbsp. l. water, sprinkle with sesame seeds and bake the pies for 30 minutes at 180ºC.

8. Grease the finished baked goods with butter or vegetable oil. Serve warm. Enjoy!

Step-by-step recipe for potato pies

A snack is something that you can eat at any time of the day, be it with tea or coffee, at parties or on a special occasion. It's great when snacking is also healthy. Baked pies are one such dish. These homemade potato pies are super delicious and easy to make. You and your family will surely love this pastry. I always believe that eating healthy is the best way to satisfy your hunger. So, let's prepare these crumpets following 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.
• Onion - 1 pc.

Preparation:

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

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

When the potatoes are cooked, puree them and mix with sautéed onions.

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

Thanks to potato broth, the pies are more tender, airy and will not go 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 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, preheat the oven to 180ºC and grease a baking sheet with oil or cover it with parchment paper.

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

6. Cut out circles using a glass.

7. Place the filling on each circle and form pies resembling dumplings in shape. Place them on a baking sheet, seam side down.

8. Beat the egg and brush each bun.

9. Bake the buns in a preheated oven for 20-30 minutes. Bon appetit!

How to cook delicious baked goods with meat?

Our family likes 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 baking pies. It brings back so many wonderful memories of my grandma 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
• Garlic clove - 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
• Egg for greasing - 1 pc.

Preparation:

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

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

3. Place the dough in a greased or floured bowl, cover the bowl with a clean towel and let the dough rest 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 ingredients for the filling: onion, garlic, meat, cheeses, egg and seasonings. Use your hands to form a smooth mixture.

The fattier the meat, the juicier the filling will be.

5. When the dough has risen, knead it again for a few minutes. Divide the dough into equal portions - 8 pieces for large pies, 16 pieces for small ones. Roll each piece of dough into a circle, add filling to the center, then form into pies.

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

Yeast pies with rice and egg

I offer you a recipe for fluffy and rosy pastries with a very popular filling - rice and egg. This is a delicacy that is hard to resist. It is perfect for a snack and will sit very comfortably 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 brushing pies

• Rice - 1 tbsp.
• Milk - 1 tbsp.
• Water - 1 tbsp.
• Salt - to taste
• Chicken egg - 3 pcs.
• Butter - 50-70 gr.
• Green onion - 1 bunch

Preparation:

1. To prepare the dough, you need to sift the flour. Combine milk with water and heat to 38º. Add yeast, salt, sugar to half the sifted flour and pour in vegetable oil. While stirring, pour in milk in small portions.

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

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

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

5. Rinse the rice with cold water. Pour 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 finished rice with cold water.

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

7. Combine the chopped chicken egg with rice. If desired, add chopped green onions and peas to the filling.

8. When the dough and filling are ready, you can start forming the pies. Punch down the dough, place it on a 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 add the filling. Next, you can form the pie in the traditional way - pinch the edges and place the seam down.

10. Or you can give it a more intricate shape - a pigtail. To do this, roll out part of the dough into a flat cake, lay out the filling and lightly brush the dough around the filling with beaten egg. Cut the dough into strips, fold the top edge of the dough crosswise. Repeat the process with the remaining strips to create a “braid”. Repeat the procedure with the remaining dough and filling.

11. Preheat the oven to 180ºC, cover a baking sheet with parchment paper and transfer the pies to a baking sheet. Lightly beat the chicken egg in a small bowl and brush the buns with a kitchen brush.

12. Bake for 30-35 minutes until golden brown. Brush the finished baked goods with water or let cool, covering with a towel. Pies with rice and egg are ready. Bon appetit!

Air pies with cabbage in the oven

Homemade, delicious cabbage pies are a universal Russian dish. Traditionally prepared in the oven. The history of their preparation began a long time ago, but is still relevant. The most valuable pie is one 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 simply do not roll out the pie crust thinly.

Quick pies in the oven made from yeast dough

Everyone loves homemade, delicious crumpets, but preparing them usually takes a lot of time. I want to invite you to prepare pies with minimal time. The preparation time for such delicious and aromatic pies, from kneading to complete cooking, 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 crushed fresh yeast and stir until the yeast is completely dissolved. Add sugar, salt, soft butter

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

3. Place the dough in the oven preheated to 50º for 30 minutes until it rises. While the dough is rising, you can prepare the filling. Wash and peel the carrots and onions, cut into cubes and lightly fry in a frying pan. Place the pre-boiled beef in a blender, add the fried vegetables and grind. Transfer the mixture to a plate, season with spices and the filling is ready.

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

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

6. Carefully wrap the dough into 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 airy.

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

This method of forming pies will significantly reduce your cooking time.

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

These are the beautiful and rosy buns you should get. I wish everyone a bon appetit!

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