How to make light yeast pie dough. Quick yeast dough for fried pies. Fluffy pie dough made with yeast

Hello dear guests of my blog. Do you know how to cook yeast dough for pies, so that it would be airy and very tasty?

Recently I delighted my family with a quick meal. So this weekend I want to bake something, but not to cook for a long time. And I’ll make different fillings. In general, I personally like fillings that are not sweet, for example with meat, or with eggs, or with cabbage, but my favorite is with cheese and ham, and also with chicken.

In order for you to be able to choose the recipe that suits you, I, as always, provide you with several cooking options. Or maybe you’ll like them all and try each method, not right away of course, it’s still time consuming. But I hope you'll take note. I have more quick recipes preparing puff pastry, you can see them.

Of course, we often like to do everything by eye, but it’s still better to stick to the proportions as in the description, and then you’ll definitely get the right dough).

Be sure to sift the flour through a sieve, preferably two or three times.

I like everything to be clear, so for each described action I always have a photo so that you can understand it more clearly. Let's start with my favorite recipe.

The pies made from it are incredibly tasty and simply melt in your mouth. I highly recommend this recipe to you.

Ingredients:

• Flour - 6-7 glasses
• Dry yeast - 2 teaspoons
• Milk - 1 glass
• Water - 1 glass
• Eggs - 2 pcs
• Sour cream - Art. spoon
• Vegetable oil - 100 ml
• Salt - 1 teaspoon
• Sugar - 2 tbsp. spoon

Cooking method:

1. We start by breeding yeast. Place them in a dish, add 1 teaspoon of sugar and warm water.

Yeast should be diluted only in warm water or milk, but not hot.

2. Stir and leave for 10-15 minutes until the yeast begins to rise like a cap.

3. When they are activated, add salt, remaining sugar, eggs, sour cream and vegetable oil.

4. Stir all this and add warm milk, stir again.

5. Then we begin to add flour in parts, stirring.

It's always best to add flour last.

6. Mix until thick.

5. Sprinkle a little flour on the table and lightly grease your hands with vegetable oil. Next, we continue kneading on the table for 4-5 minutes.

6. Then put this little bun in a bowl and cover it with cling film, put it in a warm place and leave it for 1-1.5 hours until it doubles in size.

In order for it to fit, many housewives put it in the microwave that is turned off. There's a perfect micro mode for this. You can also place a glass of hot water nearby.

7. When it rises, pull it out.

8. Knead it a little more and leave it to rest for another 10 minutes, cover it with a towel.

The dough is ready and you can bake pies. Look how lush it has become, but how porous it is inside. Baking from it will be simply airy.

Quick recipe for cooking with kefir

Now let's try another way to prepare the dough - using kefir.

Ingredients:

• Flour - 600 gr. (about 5.5 cups)
• Eggs - 2 pcs.
• Sugar - 3 tablespoons
• Salt - 0.5 teaspoon
• Kefir - 200 gr.
• Milk - 50 gr.
• Dry yeast - 1 pack
• Butter - 75 gr.

1. Pour heated kefir and heated milk into a bowl.

2. Add salt, sugar and melted butter.

3. Stir a little.

4. Then break the eggs into it.

5. Stir it all well.

6. Now add dry yeast and stir.

7. Add sifted flour, portionwise and mix.

8. As you add flour, the dough becomes thicker, start kneading it thoroughly with your hands.

9. This is how it becomes.

10. Cover it with something, such as a towel, and put it in a warm place for 1.5 hours to let it rise.

11. After 1.5 hours, the dough has doubled in size.

12. Look how it turned out inside, baking from it will be simply gorgeous.

If you don’t use the whole mass right away, it will keep great in the refrigerator for up to two days, just put it in a plastic bag and leave a little room for rising. And you can store it in the freezer for a little over a week.

Video on how to knead dough using water and dry yeast

This recipe is egg and dairy free. And without this, you can get an ideal lean yeast preparation for pies.

Ingredients:

• Flour - 500 gr.
• Water – 300 ml
• Dry yeast - 1 teaspoon
• Sugar - 2 tablespoons
• Salt 1/4 teaspoon
• Vegetable oil - 60 ml.

How to cook, watch the video

As you can see, it turns out no worse. Equally airy and light. And the preparation is quick. This is a very good solution for those who are fasting.

Delicious dough made with milk and mayonnaise

But this recipe is very unusual. For me, at least, I haven’t tried it with mayonnaise yet. This is how I always look for you good selection recipes, I’m sure to come across something completely unusual.

Ingredients:

• Flour - 4 cups
• Milk - 250 ml.
• Mayonnaise - 250 gr.
• Dry yeast - 8 gr.
• Starch - 1 tablespoon
• Sugar - 3 tablespoons
• Salt - 0.5 teaspoon

Cooking method:

1. Put yeast in milk and add 1 teaspoon of sugar.

2. Put salt, sugar, starch into the flour, pour out all the mayonnaise and milk with yeast.

3. And start mixing the dough, first with a spatula, then with your hands, until we get a homogeneous thick mass. Knead for about 5 minutes.

4. Transfer it to a bowl greased with vegetable oil. Cover with film and poke several holes in it with a knife.

5. You can put it in a warm place for 1.5 hours, or you can put it in the refrigerator overnight. And so, and so it will rise well.

It should make pies that are absolutely delicious and will remain soft for a long time. I will definitely try to cook using this method at least once.

Well that's all for today. Try my selection. The main thing is to stick to the proportion. If there is an excess of flour or liquid, the dough may not turn out as fluffy.

But I’m sure you’ll do it right, I tried to write everything down to the smallest detail so that it’s clear, especially for those who haven’t baked before but want to try. And the most important rule is that you need to cook in a good mood.

I wish you all the best. Come see me again, there is still a lot to come interesting recipes. And write soy comments. Goodbye.

The name itself says that pies are made from this dough - the most fluffy, soft and delicious. They can be baked in the oven or microwave, or they can be fried in a saucepan, deep fryer or frying pan.

The filling for pies is made from cottage cheese, meat, fish, vegetables, mushrooms, and fruits. Used for baked pies ready-made filling, otherwise it will not bake (if the pies are closed). For fried ones, you can take any - both ready-made and raw ( chopped meat or coarsely grated potatoes).

Pie dough - general principles and methods of preparation

Pie dough can be made with yeast or without yeast. Yeast dough is made with dough (sourdough) or without dough, kneading all the products at once. Sponge dough is used mainly for baked pies. You can also bake pies from straight pies, but more often they are fried.

Yeast-free dough knead with kefir, cottage cheese, sour milk. Soda acts as a leavening agent. There is no need to extinguish it with vinegar for the reaction to occur; lactic acid is enough. Pies from without yeast dough usually fried. You can also use it for baking, it just turns out harder than pies baked from yeast dough.

Recipe 1: Yeast pie dough

This is the real yeast sponge dough. The pies made from it are tender and soft. First, the dough is made - leaven, and then the rest of the dough is kneaded on it. Pies made from sponge dough come out the lightest, most fluffy and airy, with many small bubbles. If suddenly the mass rises poorly (poor quality yeast or for another reason), add baking powder (2 tsp) to the dough.

Ingredients: dough – yeast (dry 12-15g or fresh 50g), flour – 4 tablespoons, sugar – tbsp, 100 ml milk; for the dough – flour – 12 tbsp, milk – 100 ml, 2 eggs, melted margarine – 100 g, salt – 1.5 tsp. (for sweet filling – 1/2 teaspoon).

Cooking method

Make a dough. Mix sugar, yeast, warm milk (36-37C), after five to ten minutes add flour. Mix the ingredients well, the mass should not be too thick, about like sour cream. Cover the bowl with a towel or film and place in a warm place for half an hour. During this time, it should double in size and foam and become bubbly.

Add soft or melted margarine, slightly beaten eggs and warm milk to the finished sourdough dough. Mix. Add salt and flour. You may need more than the specified amount, it all depends on the quality of the flour. Mix again. First with a spoon, because... The mass at this stage is quite sticky, then knead well with your hands. Cover the bowl with the dough with a towel, napkin or film and leave (for an hour and a half) in a warm place. It will start to rise. During this time you will need to knead it a couple of times. Next, sprinkle the table with flour, lay out the dough and you can start shaping the pies. It is better not to roll out the dough with a rolling pin, but to press and stretch it with your hands. Before baking, let the pies rest for 20-25 minutes, brush with egg or milk and bake.

Recipe 2: Yeast dough for fried pies

Although this dough is made with yeast, it is made quickly and always turns out great. And the pies come out delicious and airy. It can be kept in the refrigerator for 2-3 days, which is very convenient. For example, on Sunday evening you can knead the dough, and on Monday or Tuesday after work, fry hot, fresh pies. If you plan to store the dough for several days, add half a teaspoon of soda to it when kneading, then the sourness will not be felt. If you add soda, first stir it into the sour cream. The quantity of products is indicated per liter of milk. If your family is not too big, you can halve the ingredients.

Ingredients: liter of milk, 100g of sour cream, wheat flour, a couple of table. l. vegetable oil, yeast - 100g fresh or 25g dry, 70g melted margarine or butter, 2 eggs, teaspoon salt, 4 tbsp. sugar, wheat flour.

Cooking method

Stir the yeast with a small amount of warm water (a quarter cup) and a couple of teaspoons of sugar. Let it sit for about 15 minutes until a foam cap appears, i.e. the yeast will begin to ferment. At this time, heat the milk, no more than 36-37C and melt the margarine.

Grind eggs, sugar in a bowl, pour in vegetable oil, add sour cream, salt, milk and margarine. Mix the ingredients, finally add the risen yeast and add the flour. Knead the dough. It should turn out soft, not cool. You shouldn’t fill it with flour too much so that it doesn’t become hard. Dough, especially yeast dough, must always be thoroughly kneaded. Let the mass rise, knead it, i.e. stir, freeing from bubbles, and you can form and fry the pies. They don’t need to leave until they are molded, you can fry them right away, they will rise in the pan.

Recipe 3: Curd pie dough

Pies made from curd dough are airy and fluffy, with a ruddy, appetizing crust. The dough is made very quickly; no yeast is needed for preparation. To knead, you don’t have to specifically buy fresh cottage cheese; you can use one that is about to expire or one that has been in the refrigerator for several days. You can use any filling - egg with green onions, fish, cabbage or make sweet pies, for example, with apples, jam. They are fried in vegetable oil or baked in the oven.

Ingredients: cottage cheese – 0.4 kg, 3 eggs, wheat flour, ½ tsp. soda, a pinch of salt and granulated sugar.

Cooking method

Mash the cottage cheese - with your hands, a spoon or a fork. Add sugar, salt, beaten eggs. Beat them with a fork.

Dissolve the soda in a mug. Just not with vinegar, but with boiling water, literally a couple of spoons. Once it cools down, pour into the cottage cheese and add flour. Flour is added gradually. You need enough of it so that the mass does not stick to your hands, but, at the same time, is not clogged with flour, i.e. hard. Knead the dough well, divide it into equal pieces, fill it with minced meat and fry or bake.

Recipe 4: Pie dough with kefir

This recipe is for those who don’t really like fiddling with yeast dough, but love fluffy fried belyashi or pies. The most common products are used for the dough and it is done very quickly. For the filling you can take minced meat, liver, cottage cheese, cabbage, potatoes.

Ingredients: 0.5 l kefir (or yogurt, sour milk), 2 tsp. salt and 1 teaspoon. soda (all without a slide), 1 egg, a couple of tablespoons of melted margarine or vegetable oil, 600g flour + for dusting, as much as you need.

Cooking method

Pour soda into kefir, mix, beat in an egg, add salt, and add oil. Mix the mixture until smooth and add flour. When you knead the dough, it is difficult to predict how much flour per gram you will need to put in. Therefore, you should focus on the consistency of the dough. It should be soft, moderately elastic and not sticky. At the beginning of kneading, the dough is always sticky, but the longer you knead it, the better it will be and will not stick to your hands. Ready dough put it in the cold so that it sets, becomes harder, and makes it easier to cut. This may take from 40 minutes to 1.5 hours.

— To make the pies more airy, the flour must be sifted and enriched with oxygen.

— If you add 2 small finely grated boiled potatoes (per 1 kg of flour) to the yeast dough before frying or baking, the pie will become softer and tastier.

Now I will tell you the recipe for dough for pies. Pies from this dough can be fried and baked. It will be basic recipe, which means it’s very simple.

How to make pie dough - video recipe:

Ingredients for pie dough:

flour 800 gr-1 kg

salt - one teaspoon with a small slide

two to three tablespoons of sugar

dry yeast (Saf Moment) pack 11 gr.

milk - 400 gr

two tablespoons of vegetable oil

Preparation of dough for pies:

Modern industry has made the life of cooks much easier with the release of dry yeast. But they differ significantly in quality. After many years of experimentation, I settled on French yeast: “Saf Moment”. With them, the dough rises as it should and without any foreign odors, which is not always the case with other yeasts.
Take a large saucepan or cup and mix all the liquid and bulk ingredients except flour. Then add 2/3 of the flour and knead the dough.

It is easier to knead the dough first with a spoon or a special spatula, and then with your hands. Mixers won't help here. Gradually add all the flour. The dough should stick slightly to your hands. If it is very steep, it will not be able to rise.
Leave the dough in a warm place to rise for an hour and a half. If the dough is in a pan, sprinkle it with flour and cover with a clean towel.
To form pies, the dough is sprinkled with flour so that it does not stick. More about this in the following recipes.

This dough can be used to make fried or baked pies, pies, pizza, various buns and other yeast dough products. The pie dough recipe is essentially similar to the yeast dough recipe, compare. If you haven't used all the dough, you can freeze the leftovers until next time. Bon appetit!!!

Quick yeast dough for pies can be used for various baked goods - both sweet and savory. And pies from it can be made baked or fried. It is also often used as a basis for cooking homemade pizza and various pies.

How to prepare yeast dough for pies?

Simple pie dough is prepared quickly and without hassle. Following simple rules and the recommendations given below, even a beginner in the culinary arts can cope with the task, and the end result will be excellent products.

1. In order for the dough to fit well, the ingredients for it should not be cold.
2. It is better to sift the flour before use.
3. The longer the dough is kneaded, the fluffier it becomes.
4. The readiness of the dough for work is checked this way - if you press on it with your finger, the resulting dimple will not last long. If it tightens immediately, the dough still needs to stand.

Quick dough for pies with dry yeast

Butter dough for pies from this recipe Well suited for any yeast baked goods. Pies, homemade loaves, crumpets - everything from it turns out very tasty. The recipe for its preparation is very simple, so those who are just learning the basics of making yeast bread can safely start with it.

Ingredients:

• wheat flour - 500 g;
• cow's milk- 300 ml;
• odorless sunflower oil - 50 ml;
• dry yeast - 10 g;
• granulated sugar - 55 g.

Preparation

1. 50 g of flour is combined with sugar, heated milk, yeast and the dough is allowed to rise.
2. Pour in the oil, salt and add the rest of the flour in parts, knead and put it back in a warm place for a quarter of an hour.
3. During this time, the quick yeast dough for baked pies will double in size and be ready for use.

Yeast dough with kefir for pies

Fluffy dough for pies is best prepared with kefir. But first you need to prepare a high-quality dough, because it serves as the key to the softness and airiness of the dough. The dough will be ready when a foam cap forms on it. After this, you can pour warm kefir into it and add the remaining ingredients.

Ingredients:

• flour - 900 g;
• warm water - 100 ml;
• dry yeast - 25 g;
• kefir - 200 ml;
• melted butter - 50 ml;
• vegetable oil;
• chicken eggs - 2 pcs.;
• granulated sugar- 50 g;
• salt.

Preparation

1. Mix 50 g of flour with the remaining dry ingredients and warm water.
2. Cover the container and put it in a warm place for a quarter of an hour.
3. Mix warm kefir, butter and beaten eggs into the dough.
4. Add flour and knead elastic dough.
5. Form a ball out of it, coat it with oil, cover it and leave it to rise.
6. When the quick yeast dough for pies works well, they begin to sculpt the products.

Yeast dough for pies with milk

The dough for pies made with milk comes out very soft and airy. The amount of granulated sugar can be varied to your taste, depending on how sweet you want the products to be. It should be remembered that even if the dough is intended for pies with sweet filling, you need to salt it a little.

Ingredients:

• dry yeast - 10 g;
• wheat flour - 1 kg;
• eggs - 2 pcs.;
• butter - 150 g;
• granulated sugar - 50 g;
• cow's milk - 450 ml;
• salt.

Preparation

1. Warm milk is combined with sugar and yeast and left to rise in a warm place.
2. Mix the dough with eggs, add butter, salt, stir well and add about 2/3 of the sifted flour.
3. Knead, form a ball and drop into cold water for 20 minutes until it floats up.
4. Then take out the dough, blot it with a towel, add flour, knead again and leave to rest for 10 minutes.

Yeast dough for pies on water

The dough for pies in water comes out no worse than that prepared in kefir or milk. The only problem Lenten baking- it gets stale faster than butter. Therefore, it is not recommended to prepare such products for future use. Well, what if Lenten pies a little stale, you can always reheat them in the microwave, and they will be soft again.

Ingredients:

• granulated sugar - 50 g;
• instant yeast - 10 g;
• oil - 100 ml;
• warm water - 300 ml;
• flour - 1 kg;
• salt.

Preparation

1. Dry yeast is poured into 50 ml of warm water with 10 g of sugar and left for 15 minutes.
2. Sift the flour into a bowl, add the rest of the sugar, salt, yeast and water and stir.
3. Add warm water and oil little by little and knead the dough.
4. Place it in a deep bowl, cover with a napkin and leave for 1.5 hours.
5. During this time, the simple yeast dough for pies is kneaded a couple of times.

Sour cream dough for pies

Pie dough made with yeast and sour cream is an excellent solution not only for making pies. It is suitable for pizza and other baked goods. It's a pleasure to work with him. It kneads easily and holds its shape perfectly. And then the end result is an excellent result in the form of delicious ruddy products.

Ingredients:

• flour - 200 g;
• butter - 50 g;
• sour cream 20% fat - 100 g;
• egg- 1 PC.;
• salt.

Preparation

1. The butter is melted.
2. Mix flour with sour cream, add butter, egg and stir.
3. Place the mixture in a bowl, cover with a towel and leave for half an hour.
4. When the quick yeast dough with sour cream for pies works well, begin to form the products.

Pie dough without eggs

Lean yeast dough for pies can also be tasty. When cooking sweet pastries it can be flavored with vanilla, which will only improve the taste of the products. An important point - lean dough It shouldn’t be too tight, so you don’t need to add a lot of flour, the mass should be soft.

Ingredients:

• flour - 1 kg;
• sugar - 70 g;
• dry yeast - 10 g;
• warm water - 500 ml;
• oil - 100 ml;
• salt.

Preparation

1. Yeast with sugar and salt are dissolved in warm water.
2. Sift the flour, add the yeast mixture and butter and mix.
3. Grease your hands with oil and knead the dough for 10 minutes.
4. Cover it with a napkin and leave it warm for an hour.
5. When it rises, knead it down.
6. After this, they begin further work with it.

Yogurt dough for pies

Lush yeast dough for pies based on yogurt turns out tender and airy. It will take approximately 40 minutes to prepare. Instead of dry yeast, you can use fresh yeast. From the specified number of components you can make about 25-26 medium-sized pies.

Ingredients:

• flour - 500 g;
• eggs - 2 pcs.;
• curdled milk - 2 cups;
• dry yeast - 10 g;
• baking powder - 15 g;
• sugar - 25 g;
• salt.

Preparation

1. Add salt, sugar and yeast to half the warm yogurt and stir.
2. Pour the remaining amount into another bowl fermented milk product, beat in the eggs and stir until smooth.
3. Add flour and knead again, pour in the dough, add baking powder, knead.
4. Cover it with film and put it in a warm place for half an hour.
5. After this, the quick yeast dough for pies is ready for further work.

Choux yeast dough for pies

Delicious yeast dough for pies will be a real find for those who fast, are a supporter of vegetarian food, or are simply looking for a recipe delicious baked goods. Products made from such dough do not go stale for a long time. A significant time saver is that this dough does not need to be left to rise.

Ingredients:

• wheat flour - 700 g;
• dry yeast - 10 g;
• oil - 60 ml;
• water - 400 ml;
• sugar - 30 g.

Preparation

1. Yeast, salt, butter and sugar are diluted in half the warm water.
2. Add the yeast mixture to the flour and stir quickly.
3. Pour a glass of boiling water on top and begin kneading.
4. Add flour if necessary.
5. A soft elastic dough should come out, divide it into parts and make pies.

Yeast dough for pies in a bread machine

Pie dough with dry yeast is the easiest to prepare in a bread machine, because in fact you don’t need to do anything with your hands. You just need to select high-quality products and send them to the device’s container in the order indicated in the instructions for it, wait for the signal and begin to form products with the desired filling.

Ingredients:

• warm water - 1 glass;
• wheat flour - 0.5 kg;
• eggs - 2 pcs.;
• sugar - 25 g;
• odorless oil - 50 ml;
• dry yeast - 10 g;
• powdered milk - 50 g;
• salt.

Preparation

1. Warm water, oil, egg and white are sent into the device’s bucket; the yolk is left to grease the products before baking.
2. Add sifted flour and use a spoon to make 4 indentations.
3. Yeast, sugar, milk powder and salt are poured into them.
4. Set the device to the “Dough” mode and wait until the signal sounds, signaling the end of the kneading.
5. The pie yeast dough is removed and the pies are formed.

Let's start, perhaps, with a classic of the genre - a rich yeast dough for pies that are cooked in the oven. Not everyone succeeds, it doesn’t always work out, however, having understood the basic principles of cooking, you can regularly pamper your family and loved ones with delicious ruddy pies.

Ingredients:
3/4 cup milk;
7 g dry yeast;
1 tsp. salt;
1 tbsp. l. Sahara;
1 egg;
6 tbsp. l. vegetable oil;
500 g flour.

Pour warm milk into a bowl of sufficient volume, add sugar and yeast. After the yeast is activated (foam appears on the surface of the liquid), add salt, vegetable oil and egg to the bowl. Stir and gradually add flour - the dough should be well kneaded, soft and very pleasant, but in no case hard.

Round, place in a bowl, cover with a towel or cover with cling film. Place in a warm place until doubled in size, then knead - the dough is ready to use.

Advice: if you have a problem finding a warm place in the house, you can fill the sink with warm water and simply put a bowl of dough there. If necessary and as it cools, the water can be changed periodically.

Lenten yeast dough for pies

Cheap and cheerful, yes. When fresh, just baked, the pies fly away instantly. On the second day, of course, they somewhat lose their attractiveness, but, as a rule, there is nothing left until the second day, so if it is important for you to make dough for pies that does not contain animal products, take this recipe into account lean dough for pies in the oven with yeast.

Ingredients:
7 g dry yeast;
200 ml water;
3 tsp. Sahara;
1 tsp. salt;

2 and 2/3 cups flour.

Pour warm water into a container of sufficient size, add sugar, yeast, stir and add a third of a glass of flour. Cover with a piece of cling film and leave the bowl in a warm place. When the mass begins to bubble actively, add salt, vegetable oil and stir in the remaining flour. Round the dough - it should be soft, not hard or sticky. Place in a bowl, the walls of which are lightly greased with vegetable oil, cover with cling film and put in a warm place until doubled in size - about an hour.

Knead the finished dough - you can form pies.

Advice: If you need to prepare the pies quickly, but not today, you can leave the kneaded dough to rise in the refrigerator - this will be much slower and will take about 10 hours.

Dough for pies in a bread machine

This recipe has two main and huge advantages: first, you don’t need to knead the dough, the bread maker does everything for you (measuring and putting the ingredients into the bowl doesn’t count, right?); second, the finished pie dough is very pleasant to work with (believe me, you want to play with it and play with it endlessly, it’s fantastic!).

Ingredients:
3 cups flour;
1 glass of milk;
1 tsp. dry yeast;
100 g butter;
1 tbsp. l. Sahara;
1 tsp. salt;
1 egg.

Cut the butter into small, small cubes or grate it. Beat the egg slightly in a separate bowl.

Place all the ingredients for the pie dough into the bowl of the bread machine in the order recommended for your model. We set the “Dough” program. After the readiness signal, gently knead the mass - you can begin forming the pies.

Advice: butter can be replaced with vegetable - the dough will be a little heavier, but not so much that it will affect its taste.

Dough for pies on cottage cheese

Pies on curd dough It’s better to fry them in a frying pan - this way they will turn out soft, tender and incredibly appetizing. However, this same recipe can be implemented in the oven - and it will be good too!

Ingredients:
500 g of good cottage cheese;
3 eggs;
1 tsp. salt;
2 tbsp. l. Sahara;
1 tsp. soda;
2 cups of flour.

Grind the cottage cheese through a sieve, mix with eggs, salt, and sugar.

Separately combine flour and soda (carefully!). Mix the flour mixture with the curd mixture and knead into a soft dough. Curd It won’t turn out cool, you can’t roll it out with a rolling pin - it’s better to work with this dough with your fingers, however, thanks to this, the pies come out soft and tender.

Advice: The softness of the dough is directly affected by the quality of the cottage cheese - if the initial product is watery and insufficiently pressed, more flour will be required, which means the pies will come out tougher.

Dough for pies with kefir

Usually kefir dough is used to prepare fried pies However, you can also make a baked version. It will, of course, not be as soft and tender as in the case of classic yeast dough, however, if for some reason you avoid yeast or you just need to utilize yogurt, the recipe is different.

Ingredients:
1 glass of kefir or yogurt;
3 eggs;
4 tbsp. l. sunflower oil;
1 tsp. salt;
1 tsp. soda;
approximately 3.5 cups flour.

In a large bowl, mix flour, salt and baking soda and make a well.

In a separate bowl, mix eggs, kefir and vegetable oil.

Pour the liquid part into the dry part. Knead the soft dough, round and leave for 5-10 minutes under the film. After the specified time, we form the pies, if necessary, adding a little flour to the work surface.

Advice: the less flour you use to knead the dough, the more tender the finished pies will be.

Potato yeast-free dough

Potato pies - zrazy - are prepared in a frying pan, frying them in a large amount of oil, and few people think about the fact that they can be cooked in the oven! It will be tasty and not harmful.

Ingredients:
10 medium potato tubers;
1 egg;
2/3 tsp. salt;
3-4 tbsp. l. flour.

Boil the potatoes in their skins, drain the water, and cool. We clean it and pass it through a meat grinder.

Mix the resulting mass with salt, egg, and add flour. Knead the soft dough, trying to use as little flour as possible. It is convenient to roll out the resulting mass with a spoon onto a sheet of cling film and form patties by simply lifting the edges of the polyethylene and connecting the edges of the patty at the top.

Advice: Potato dough comes out sticky and quite difficult to work with - to make the task easier, try moisturizing your hands (with water or vegetable oil).

Potato yeast dough

Very soft dough, tender, pleasant both to work with and to taste! A separate bonus is that products made from such dough last longer and remain soft longer than similar pies made from regular yeast dough.

Ingredients:
200 ml potato broth;
180 g boiled potatoes;
1.5 tsp. dry yeast;
1 egg;
1 tsp. salt;
1 tbsp. l. Sahara;
2 tbsp. l. vegetable oil;
approximately 550 g flour.

In one bowl, mix flour, sugar, salt and yeast.

In another bowl, mash the boiled potatoes, mix with the egg, butter, and pour in the warm potato broth. Mix well again and pour into the flour mixture. Knead a soft, non-sticky dough, round it, put it in a bowl, cover with a towel and put in a warm place until the mass has at least doubled.

Advice: pies from potato dough They turn out to be quite pale and unattractive in appearance, so before putting the baking sheet with the products in the oven, it is recommended to thoroughly grease them with egg.

“Quick” puff pastry for pies in the oven

Of course, you can, without much fuss, run to the nearest supermarket and buy a kilogram of ready-made puff pastry there, but you can also go the other way - prepare it at home yourself. This is not difficult if you choose the “right” recipe, and the difference in taste will be very noticeable. We will talk about “fast” or “false” puff pastry for pies.

Ingredients:
3 cups flour;
1 glass of liquid (1 egg + water + milk);
200 g butter;
7 g dry yeast;
1 tsp. salt;
1.5 tbsp. l. Sahara.

Dissolve sugar and yeast in 1/3 cup of warm water. As soon as foam appears, add liquid - warm milk and a scrambled egg so that the total volume is 1 glass.

Quickly grate the frozen butter (chop it with two knives), mix it with salt and flour. Pour the liquid with yeast into the resulting crumbs and knead into a smooth, pleasant dough. Round the finished mass, put it in a bowl, cover with a lid and put it in the refrigerator for at least 3 hours, optimally for 12 hours.

After this, we crush and shape the products. After baking, the dough of the pies will be layered, the air bubbles will be elongated.

Advice: in order not to suffer with a grater, ice cream butter can be chopped into crumbs in the bowl of a food processor, “knife” attachment.

Rye pie dough

Quite specific, but certainly has a right to exist. Let's just say that this option is completely for everyone: if you like rye dough, if pies in a thin crispy shell are your choice if you are looking for Lenten option, this is the recipe for you.

Ingredients:
1/2 cup rye flour;
1/2 cup wheat flour;
1/2 cup strong coffee;
50 ml vegetable oil;
1/2 tsp. salt;
1/2 tsp. soda

In a bowl, mix all the flour, salt, soda.

Add vegetable oil and mix until crumbly. Pour in warm (not hot!) coffee, knead into a soft, non-sticky dough, which is immediately ready for use.

Advice: If you want the pies to be tender and crispy, roll out the dough as thin as possible. A thick layer of this dough will be heavy and tasteless.

Dough for pies with sour cream

The dough is finely porous, quite crumbly, rich in taste. Similar to sand, but softer and more pliable to work with. Pies formed from such dough are, of course, better baked in the oven.

Ingredients:
2 cups of flour;
1/2 tsp. salt;
1 tsp. Sahara;
1 tsp. baking powder;
1/4 tsp. soda;
50 g butter;
1 egg;
150 g sour cream.

Mix sour cream with egg and sugar, add softened butter, mix again.

Mix flour with soda, salt, baking powder. Add approximately half of the resulting mass to the sour cream and stir. Pour the remaining flour onto the work surface, level it, spread the sour cream and flour crumbs and knead into a smooth, soft dough.

Advice: If you have prepared more dough than required, the excess can be frozen and used later, for example, as a base for making pizza.

Beer dough for deep-fried pies

Of course it's harmful. Of course, half the kitchen needs to be washed. Nobody argues that it is better to do without them. But... sometimes you can, right? After all, deep-fried pies are scary, how delicious!

Ingredients:
450 g flour;
175 ml beer;
2 tbsp. l. vegetable oil;
2/3 tsp. salt.

Mix beer and salt, add butter and flour. Knead a soft, elastic dough that does not stick to your hands or surface. Add flour in stages - you may need a little less or a little more than the specified amount. We round the finished dough, wrap it in a plastic bag and leave for 30-40 minutes for the gluten to swell. After half an hour, we take out the dough, put it on the work surface, knead again for another 3-5 minutes, after which it is ready for further shaping of the pies.

Advice: When forming pies for deep frying, do not use flour for adding flour - it will burn and contaminate the contents of the pan. It is better to lubricate your hands and table surface with vegetable oil.

In general, there are tons and tons of recipes for pie dough! Choose any one, you still can’t go wrong. And if you need some more summary at the end of the article, let’s say it nicely: pies are such a bright and huge world with a variety of paths and paths, and it doesn’t matter which path you choose (oven, frying pan, steamer), the main thing is - so that it will lead you to joy. The joy of delicious homemade baked goods, a perfectly prepared lunch, Have a good mood members of your family.