Yeast dough for pies in the oven: how to prepare step by step

How to make yeast dough

There are two main methods:

Spongy. Before preparing yeast dough for pies, yeast is diluted with warm liquid. Add sugar and a little flour. The resulting mixture foams. Then other products are added there, kneaded, kept warm until increased. The sponge mixture is suitable for baked pies.
Safe. Granulated sugar is dissolved in the liquid and yeast is added. When they melt, combine with the rest of the products. The batch ferments for some time and increases. This method is suitable for fried products.

Is it possible to freeze yeast dough?

This question worries everyone who tries to save time on cooking. Is it possible to freeze yeast dough? Yes, but it must be done correctly. After the first kneading, the mass should be divided into portions, each packed in a bag, and frozen. In the first days, the temperature in the chamber should be as low as possible (from -20 to -30 degrees). After a couple of weeks, you can set the mode to -10...-17 °C. The shelf life of the workpiece should not exceed four months.

Pie shapes

The flatbreads can be oval, round, square, triangular, all of them will look great, as in the photo. Each housewife chooses the size independently, but in most cases they are approximately the size of a palm. Before forming pies from yeast dough, your palms must be wiped with oil. It is advisable to work with your hands, because the lump comes out very pliable and soft.

Airy yeast dough for pies - a quick and simple grandma's recipe

Ingredients:

250 ml. milk (2.5% fat, or homemade)
2 eggs
4 - 5 tbsp. spoons of sugar
25 grams of compressed yeast
2/3 cup vegetable oil
0.5 teaspoon salt
3 - 3.5 tbsp. flour (I have 250 gram glasses) + 6 tbsp. tablespoons flour (for dough, without a slide)

1 egg - for brushing the top of the pies

What do I like about this dough? Firstly, you don’t need to “tinker” with it for a long time. Secondly, it prepares quickly. You get 20 - 25 pies. depending on size. You can make the pies a little larger or a little smaller.

Preparation:

1. Prepare the ingredients, everything should be warm.

2. Make the dough. Heat 250 ml. milk, pour into a bowl. Add sugar, yeast (they should be crumbled), and 6 tbsp. spoons of flour (without a slide).

3. Cover the dough with a towel and place in a warm place for 30 minutes.

4. Beat 2 eggs into a bowl, add salt and beat with a fork.

5. After 30 minutes, the dough doubles in volume.

Add beaten eggs, vegetable oil and flour to it. Add flour gradually, 1 cup at a time.

6. I needed exactly 3.5 cups of flour and another 6 tbsp. spoon for dough.

7. When it is no longer convenient to knead the dough in a bowl with a spoon, we put it on the table, which I have dusted with flour, and knead it with our hands.

I kneaded the dough for about 8 minutes.

8. Next, move the dough into a bowl, cover with a towel and leave in a warm place for 15 minutes. The dough increases in volume.

9. From this dough we need to form 20 - 25 balls. Approximately 45 - 50 grams (plus, minus). You can grease your hands with vegetable oil to make it convenient to work with yeast dough for pies.

10. Now press down the circle of dough a little and put the filling for the pies in the middle.

You can make round or oblong pies; I prefer to give the pies an oblong shape.

11. I immediately place the pies on a baking sheet (covered with parchment paper). I dip the side of each pie into vegetable oil so that they can then be easily separated from each other.

12. Leave the pies for 10 minutes to proof.

13. Place in the oven preheated to 200 degrees for 25-30 minutes.

And here you can see a video recipe for pie dough.

Fast

A great option for all time-poor people. The recipe for quick yeast dough does not require proofing. You should prepare the dough, do the kneading, and you can immediately sculpt and bake the product. The amount of flour is not indicated, because it varies in density and other parameters, so add as much as the mass will absorb.

Ingredients:

warm water – 330 ml;
flour;
dry yeast – 21 g;
eggs – 3 pcs.;
warm milk – 1.5 cups;
vegetable oil – 45 ml;
sugar – 75 g;
butter (soft) – 25 g.

Cooking method:

Pour the yeast with lukewarm water. Add sugar and 150 grams of flour. Keep the dough warm for 15-20 minutes.
Pour in the milk, add two types of butter, and eggs.
Gradually add sifted flour and knead into a soft ball. Immediately form the products and bake.

How to make “Fluffy pie dough”

Heat the milk to 35-45 degrees. In the bowl of a mixer fitted with a dough hook, combine the yeast, butter, sugar, eggs and salt in the milk. After the mass is of a homogeneous consistency, gradually add the sifted flour. If your dough is still dry, add 1 tbsp. l. water.

Knead the dough by hand on a lightly floured surface for about 5-9 minutes until the dough is soft and elastic. Place the dough in a lightly oiled bowl, cover with a damp towel and let rise in a warm place until it rises in volume, about an hour.

After a while, grease the baking dish with oil. Divide the dough into 8 equal parts, and make 3 balls out of them.

So, from this amount of ingredients I get 24 balls. At this stage, you can add filling to the pies.

Cover the pan with a damp towel and leave for another 15-20 minutes. The dough should still increase in size by one and a half times.

Send the pies to bake in an oven preheated to 180 degrees for 15 minutes until golden brown.

With dry yeast

The vast majority of modern housewives prefer using such a product because it is easy to purchase and there are fewer difficulties in working with it. The dough for yeast pies made with dry yeast should be soft, with air bubbles inside. If you repeat all the steps correctly, then after kneading and proofing the lump will triple in size.

Ingredients:

dry active yeast – 12 g;
milk – 315 ml;
flour – 4.5-5 cups;
sugar – 15 g;
eggs – 3 pcs.;
salt – 3 pinches;
vegetable oil – 70 ml.

Cooking method:

Mix warm milk with yeast. Add a little flour and granulated sugar. Leave the mixture warm until it bubbles.
Pour flour into a deep cup. Pour in the dough.
Stir with a spoon. Add butter and eggs.
Form a ball with your hands. Keep covered for a couple of hours.
Knead again. Keep warm until the lump has tripled in volume.

Step-by-step preparation

Place the dough

Pour 500 ml of warm (but not hot!) milk into a deep bowl. Add 50 g of fresh (live) yeast to the bowl and dissolve in milk while stirring thoroughly with a whisk. Add one tablespoon (without a slide) of granulated sugar and salt.
Add 100-150 g of flour to the mixture and mix thoroughly again until smooth. The consistency of the dough should resemble liquid pancake batter. Cover the bowl with the contents with a napkin/towel and set aside until the yeast ferments slightly, for 10-15 minutes.

Did you know? To make sour dough, you can also use dry yeast, which you have tested several times.

Making the dough

Melt 150 g of butter or high-quality margarine over low heat. Beat two chicken eggs into a bowl and mix lightly.
Pour the warm melted butter into the egg mixture.
Pour 100-150 g of flour into the egg-butter mixture and mix well until smooth.
Place the egg-butter mixture into the bowl with the active yeast and mix thoroughly with a spoon. Gradually add the remaining amount of flour into the combined mass, thoroughly kneading each portion.
When the dough becomes stiff enough, continue kneading with your hands for 7-10 minutes.
At the very end of kneading, pour in 2-3 tablespoons of refined vegetable oil, knead for another 2-3 minutes so that the dough comes away from your hands and the edges of the bowl. Smooth the surface of the finished dough, cover the bowl with a napkin or towel, and place in a warm place until the dough rises.
After 30-40 minutes, when the dough has increased in volume and rises like a head, it needs to be settled for the first time and kneaded thoroughly. Roll the dough into a ball again, place in the bowl, cover and leave for 20-30 minutes until it rises a second time.
After the second rise, the dough is completely ready, and you can use it to form pies or pies with any filling, buns or whites.
Read also: Seedless plum jelly for the winter: a simple recipe with photos and videos

Important! The taste of the finished product entirely depends on the quality of kneading (kneading) the dough.

Air

The most difficult thing is to make baked goods that do not go stale after a day. You will succeed if you knead the airy yeast dough for pies in the oven according to the suggested recipe. Baked goods with it remain soft for a long time, but you may not even notice this, because it is eaten instantly. Remember how to prepare the mixture for fluffy airy pies.

Ingredients:

curdled milk – 0.75 l;
eggs – 3 pcs.;
soda – 2 pinches;
flour – 8-9 glasses;
sugar – 3 tbsp. l.;
salt – 1.5 tsp;
margarine – 0.3 kg;
potato starch – 1.5 tsp;
instant yeast – 15 g;
vegetable oil – 75 ml.

Cooking method:

Heat the yogurt to 38-39 degrees, dissolve half the granulated sugar and yeast in it.
After 10 minutes, add eggs, soft margarine, starch, butter, add the remaining sugar and flour.
Make a gentle batch and keep warm for a couple of hours.

Ingredients

Name	Quantity
Wheat flour, premium	1100 g
Whole milk	500 ml
Chicken egg	2 pcs.
Little cream (margarine)	150 g
Yeast (live, fresh)	50 g
Granulated sugar	1 tbsp. l.
Salt	1 tbsp. l.
Vegetable oil	2-3 tbsp. l.

With sour cream

It is very popular to use fermented milk products as a base for kneading. Preparing yeast dough with sour cream is a very simple process with a guaranteed successful result. You can knead by hand or in a bread machine, choosing the appropriate program. There is no salt in the recipe, but whether you add it or not depends on the filling you choose. If it is a little fresh, you can salt the workpiece.

Ingredients:

flour – 0.8 kg;
eggs – 3 pcs.;
water – 80 ml;
sour cream – 0.4 l;
yeast – 11 g;
granulated sugar - 3 tbsp. l.

Cooking method:

Mix the yeast with lukewarm water, do not touch for a quarter of an hour.
Beat sugar with eggs using a mixer. Add sour cream.
Pour the dough into the rest of the products.
Knead by adding a little flour. Keep warm for an hour.

On kefir

This recipe can also be classified as quick. Yeast dough with kefir for pies in the oven is well suited due to the use of a fermented milk product. Suitable for both dessert and meat dishes. Be sure to remember how to prepare yeast kefir dough for pies in the oven. It is unlikely that you will be able to find a simpler recipe.

Ingredients:

kefir – 0.33 l;
flour - 4.5 cups;
live pressed yeast – 45 g;
salt – 1.5 tsp;
vegetable oil – two thirds of a glass;
granulated sugar – 40 g.

Cooking method:

Heat a little mixture of kefir and vegetable oil. Add sugar, yeast, salt. Stir gently.
Pour flour into a deep container. Fill with dough.
Knead and form into a ball. Cover with a cloth or lid and leave in a warm place for an hour under a clean towel. Place the finished products on a baking sheet, do not touch for a quarter of an hour, and then bake.

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Description of preparation:

Of course, you can buy pies in a cafe or store, but if you cook them at home, in any case they will turn out tastier, so I suggest doing so.
Well, if you don’t know where to start, then my recipe for making dough for baked yeast pies will help you take the first step, because the taste of your future pies depends on how you prepare the dough. Well, with this recipe you don’t have to worry, since this dough always turns out great, airy and elastic - just what we need. Therefore, choose the filling to your taste and get down to business, and I will help you and tell you how to prepare dough for baked yeast pies. Purpose: For lunch / For dinner / Inexpensive Main ingredient: Dough / Yeast dough / Yeast / Dry yeast Dish: Baking / Pies

With milk

Using the following recipe, you will get a fluffy and airy mass. Milk dough for pies is more suitable for delicious baked goods with sweet filling. You can use fruits, jam, cottage cheese, nuts, honey, condensed milk. You will definitely like yeast dough for pies in the oven, because working with it is a real pleasure.

Ingredients:

milk – 0.3 l;
flour – 0.5-0.6 kg;
pressed yeast – 25 g;
salt – a couple of pinches;
granulated sugar - 2 tbsp. l.;
vegetable oil – 30 ml.

Cooking method:

Dissolve the yeast in warm milk with sugar, 5 tbsp. l. flour, add salt. Keep for half an hour in a place where there are no drafts.
When bubbles appear on the dough, mix it with vegetable oil.
Gradually adding flour, knead into a soft ball. Leave it for a couple of hours until it comes up.

The best yeast dough for pies

Yeast dough is officially recognized as the most suitable and tasty, which is explained by its versatility. This dough is suitable for both sweet and savory pies; it remains soft for a long time and does not go stale; many people even make pizza with this dough.

Any yeast, dry or fresh, is suitable for its preparation, but you need to store it in the refrigerator so that it retains its properties longer.

There is nothing wrong with yeast-free dough, but it is less fluffy and goes stale faster, making it difficult to enjoy the multifaceted and unique taste of homemade pies.

In the event that you have never dealt with dough, you should try using yeast dough, who knows, maybe luck will smile on you right away? Housewives know that pies can save any feast, even if it is unplanned. Yeast dough is best suited; the experience of generations and recipes passed down from mother to daughter are further proof of this.

Yeast dough recipe

For the perfect test you will need:

Half a liter of warm milk, kefir, fermented baked milk, etc.
A packet of dry yeast, replaced with 30 g of fresh yeast.
2 tablespoons sugar.
One and a half teaspoons of salt.
800-1000 g flour.
About 90 ml. vegetable oil.

Preparation

In a large ceramic container, mix milk or kefir and water, which must first be heated in a water bath. If there are no fermented milk products in the house or someone in the household suffers from a dairy allergy, use regular boiled water.

An important point: the liquid must be warm, no higher than 35C, otherwise the dough will be spoiled.

Then you need to lay out or pour out the yeast and stir thoroughly until it is completely dissolved. Now it’s time for sugar and salt, pour them into the resulting mass and stir until completely dissolved.

Sugar will not dissolve in cold water or liquid, which is why it needs to be heated. Make sure that the yeast dissolves without lumps; they will not spoil the dough, but will affect the taste and fluffiness.

Now it’s the turn of flour, you can take not the most expensive, wheat flour. First sift it through a fine sieve, this is necessary so that more air gets into the flour, so the dough will be soft and airy.

Slowly pour a couple of glasses of flour into the prepared mass, stirring continuously. It is impossible to calculate the amount of flour in grams; a lot depends on the type, grinding and density of the flour. Mix thoroughly so that there are no lumps left, otherwise the pies will be tasteless.

The most important rule: no eggs, in any form! Eggs and sour cream are needed for the butter dough from which buns are baked; it is not suitable for pies.

Do not pour both glasses of flour into the container, there may be too much of it, it will be difficult to correct the situation, but you can add flour at any time, do not rush.

After the dough is kneaded, add butter and add flour if necessary. Clarification for those who are watching their figure: the pies will not turn out too greasy, the oil will not be felt at all, but when modeling, the dough will not stick to your hands, which will greatly facilitate your task.

Almost on-topic article: Sweet fruit pizza - recipes and step-by-step preparation.

The correct yeast dough for pies is elastic, soft and springy. If the volume of text increases before your eyes, you are working in the right direction; the yeast is raising the dough.

If the dough still sticks to your hands, you need to add a little more flour; as soon as the dough reaches the correct condition, it will stop sticking and it will be easier to work with.

Dense and hard dough is suitable for khinkali and dumplings, but not for flavored pies.

If there is not an ounce of yeast in the house, but you still want to make pies, you can knead the usual place. Fry in a frying pan in butter, but the dough should be as thin as possible. This way it will cook better.

Let's get to the main thing

The yeast dough for pies is finished, you can start the most important thing, modeling and filling. To make it rise, cover the container with the dough with a thin waffle towel or cling film and leave for a couple of hours.

The choice of filling is yours, based on your taste preferences.

Sweet

The mass prepared according to the following recipe can be used not only for pies, but also for buns, bagels, cheesecakes, and other baked goods that will look great in the photo. Sweet yeast dough is easy to prepare. It turns out very tender and rises well. Sweet yeast dough for pies in the oven is a must-learn for all housewives who want to pamper their loved ones with delicious desserts.

Ingredients:

milk – 0.5 l;
dry yeast – 25 g;
salt – 2 pinches;
butter – 0.2 kg;
flour – 0.9-1 kg;
eggs – 4 pcs.;
granulated sugar – 320 g;
vanillin – 30 g.

Cooking method:

Dissolve yeast in warm milk and stir. Add 4 tbsp. l. sugar and about 10 tbsp. l. flour. Keep this mixture warm for half an hour.
Beat the remaining granulated sugar with the eggs and vanilla. Add melted butter and dough.
Start adding flour, stirring constantly. Make a batch. The mass should be soft and not stick to your hands. Cover it with a cloth and keep warm for an hour.
Knead it. Leave it for another hour. Proceed to forming products.

Yeast dough recipe. Simple yeast dough

Prepare and weigh all the necessary products.

Dissolve yeast in warm water, add 1 tbsp. sugar and 1 tbsp. flour. Leave in a warm place for 15 minutes until a foamy cap appears.

Sift the flour, make a hole in it, pour in the yeast, butter, and add salt. Knead the dough so that it does not stick to your hands.

Place the dough in a bowl greased with vegetable oil, cover it and place in a warm, draft-free place for 1.5 hours. After 1 hour, punch down the dough.

The dough has doubled in size and the hole does not close when pressed with your finger. This means you can form pies. The dough is enough for 20 pies or 2 round open pies.

Custard

Another very good recipe. Choux yeast dough for pies in the oven is made with the addition of boiling water, which is how it got its name. Products made from it remain soft and tasty for several days in a row. Custard yeast dough for pies in the oven can also be used for other baked goods, for example, buns. Remember how to cook it.

Ingredients:

flour – 0.9 kg;
sugar – 1.5 tbsp. l.;
boiling water – 345 ml;
dry yeast – 17 g;
vegetable oil – 4.5 tbsp. l.;
water – 335 ml;
salt – 1.5 tsp.

Cooking method:

Dissolve yeast mixed with sugar in warm water and add salt.
Add vegetable oil.
Pour the resulting mixture into a container with sifted flour and mix vigorously.
Quickly pour in boiling water and knead. You can immediately begin shaping your products.

Unleavened yeast dough. Unleavened yeast dough

Straight yeast dough is used for preparing dishes with a small amount of baking (eggs, sugar and butter), for example, for making pies, cheesecakes or the Italian version of Easter cake - panettone.

The main feature of straight yeast dough is the technology of its preparation: yeast (usually dry), salt, sugar, eggs and all the flour are placed in warm water or milk, kneading the composition for 5-8 minutes until the lumps are broken and a homogeneous dough structure is obtained. Before the end of kneading, add vegetable or butter to the dough, less often margarine.

Then the dough is placed in a warm place for 1.5-2 hours so that it “rises”. The increase in dough is caused by the fermentation of fungi contained in the yeast, which “loose” the dough, filling it with carbon dioxide.

After the dough has risen, knead it - that is, release bubbles of carbon dioxide from the dough and saturate it with oxygen for even greater rise during baking.

Recipe for straight yeast dough

0.5 tbsp. Heat the milk to 40 degrees, add 1.5 tsp. dry yeast and stir the mixture thoroughly. Add 1 egg, 1 tbsp. sugar, a pinch of salt and, gradually adding 2 tbsp. flour, knead the dough for 7 minutes until smooth with your hands or with a mixer using a dough attachment. Add 2 tbsp. melted butter or margarine, and mix everything thoroughly again. The dough should not be tough and soft enough.

Gather the finished dough into a ball, place it in a plastic or ceramic container and put it in a warm place for 1.5-2 hours under a towel or cling film.

Butter

An excellent option, suitable for any sweet filling. The recipe for rich yeast dough is simple. There is no need to make dough, neither does kneading. Yeast dough is suitable for pies in the oven for two to two and a half hours. This time is enough to decide on the filling. There are several wonderful options: berry jam, apple jam, cottage cheese with sugar.

Ingredients:

milk – 0.33 l;
flour – 0.8-0.9 kg;
salt – 1 tsp;
vanillin – 7-8 g;
granulated sugar – 150 g;
yolks – 4 pcs.;
dry yeast – 4 tsp.
butter – 0.15 kg.

Cooking method:

Warm up the milk. Dissolve the yeast with sugar in it, add salt.
Mix the butter with flour, yolks, vanilla. Pour in the milk mixture gradually, stirring with a spoon.
Do not touch the pastry for 2-2.5 hours. It will double or triple in size.

How to prepare “Yeast baked pies dough”

Heat the milk to about 40 degrees and mix it with sugar, eggs, salt and yeast, mix everything until smooth.

Now we begin to gradually add sifted flour into this mass and knead a not very stiff dough. At the very end, add vegetable oil to the dough and mix.

Transfer the finished dough into a pan, cover with a towel and place in a warm place for 2-2.5 hours.

During this time, the dough should double in volume. We knead it and put it in heat again.

After 40-50 minutes, the dough needs to be kneaded a second time. Now you can start making pies, and don’t forget that when all the pies are made, they also need to be put in a warm place for 20-25 minutes, and only then put in the oven.

On the water

Even a person who has never succeeded in baking before can handle the following recipe. Yeast dough using dry yeast in water is very easy to make and does not require expensive products. You will only need to take a couple of eggs, flour, a little salt and granulated sugar, and vegetable oil. Yeast dough for pies rises perfectly in the oven, as can be seen in the photo.

Ingredients:

flour – 6 glasses;
vegetable oil – 6 tbsp. l.;
water – 1.5 cups;
salt – 3 pinches;
eggs – 3 pieces;
dry yeast – 1.5 tsp;
sugar – 1.5 tsp.

Cooking method:

Mix warm water with yeast, granulated sugar, and salt. Don't touch it for a quarter of an hour.
Gradually add flour to the dough and stir. Enter the eggs and butter.
Knead into a ball that does not stick to your palms. Keep it covered for one and a half hours.

Yeast dough with kefir

Step-by-step recipe with photos

I would like to introduce you to a very cool yeast dough made with kefir. The dough is pleasant to work with, baking from it is especially fluffy, the recipe is economical and “not greasy” - there is just a little vegetable oil and one egg! The dough is universally used, it can be used for anything: bagels, rolls, buns and pies, sweet and non-sweet fillings will feel equally good in this dough:) The dough for this recipe was 1 kg 650 grams (for reference: for two type of baked goods, for example, for two braids or two trays of filled buns).

Prepare kefir, fresh yeast, sugar, wheat flour, egg, vegetable oil, salt. Crumble fresh yeast into warm kefir, 36-40 degrees, add sugar, stir until the yeast dissolves. Add a little flour, mix and leave the dough to stand for 15 minutes under a towel, bubble