Yeast dough for pies: 6 most popular recipes

Good afternoon dear friends.

Today I want to share with you recipes for making yeast dough. This type of dough is very often required if you want to make pies, buns, pizza, cheesecakes and much more. There are many more baking options than you really think. But there is also yeast-free pizza dough, which is also not difficult to prepare.

Below I will try to tell everything in great detail and give step-by-step illustrations so that even someone who has never cooked or kneaded before can easily figure it out and cope with this task. In fact, cooking is not as difficult as it seems. The main thing is to follow the instructions and recommendations and everything will work out. The recipes are all time-tested, so there is no need to doubt.

Yeast dough for pies is like fluff - suitable for any baking

If you prepare the dough according to this recipe, it will really turn out fluffy, airy, light and very tasty. For me, this recipe is my favorite and most often used.

Ingredients:

flour 500-600 gr.
dry yeast 20 gr.
water 150 ml.
milk 150 ml.
sugar 2 tbsp. spoons
salt a pinch
vegetable oil about 2-3 tbsp. spoons

Cooking process:

To make the dough liquid, you only need to take it at room temperature. So about an hour in advance, milk and water need to be placed in the room so that they have time to warm up.

So let's start preparing the starter. To do this, pour the milk into a bowl, add the entire dose of sugar according to the recipe, yeast and 3-5 tablespoons of flour. Mix everything and leave on the table. After 15-20 minutes, you will see that the yeast has woken up and the gas release reaction has begun. Small bubbles will appear on the surface, which means the starter is ready.

Now sift half of the remaining flour into another bowl, and hold the other half for now. Pour water, leaven into a bowl with flour and add a little salt. There is an opinion that salt should be added almost at the end of cooking. But I don’t notice any special differences, so I add it at the beginning so as not to forget later.

Next, all that remains is to knead the dough with a fork or spoon. Gradually adding flour and vegetable oil. When it is no longer possible to work with a spoon, move to the table, but first dust the table with flour, and continue kneading on the table until it stops sticking to your hands.

The end result should be such a beautiful lump. Which needs to be put back into the bowl and left in the room for 2 hours.

During this time, the bun should rise at least twice. And every time it will need to be upset by hand.

As a result, after 2 hours the dough is ready for baking and you can start shaping the products.

Bon appetit.

Cooking cottage cheese buns like feathers in 5 minutes

The dough from which these buns are baked is soft and non-greasy, so the baked goods are soft and melt in your mouth. These buns will be an excellent option for breakfast or for tea.

Required Products:

250 grams of 9% cottage cheese;
3 tablespoons of sugar;
10 grams of vanilla sugar;
15 grams of baking powder;
250 grams of flour;
a small amount of milk;
a pair of eggs;
a pinch of salt.

How to cook:

Cottage cheese is diluted with a small amount of milk to form a paste.
All sugar, salt, eggs are added to the curd mass, everything is actively mixed until smooth.
Flour mixed with baking powder is sifted into the curd dough.
The end result should be a sticky, soft dough.
The baking sheet is covered with baking paper greased with olive oil.
Rolls are formed from the dough with wet hands and immediately placed on a baking sheet.
The buns are baked at 190 degrees in the oven for 12 minutes.
The baked buns are greased with a small amount of milk, sprinkled with sugar, and put back in the oven for 5 minutes until golden.

It is better to use this pastry when it has cooled, in this case the dough will be soft and its stickiness will disappear.

Recipe for yeast dough with milk for fried pies

If you suddenly want to try delicious fried pies, for example with cabbage or potatoes, you can always cook them yourself without much difficulty, as long as the dough does not let you down. And it won’t let you down if you cook it according to this recipe. Everything is easy and simple, the main thing is to strictly follow the recipe.

Ingredients:

milk 250 ml.
flour 250 ml.
butter 50 gr.
sugar 1 tbsp
a pinch of salt
dry yeast 1 teaspoon
vegetable oil 150 ml.

Cooking process:

First you need to make a dough. Heat the milk to 40 degrees.

It is important to understand that if the temperature is higher, the yeast may die, and in cold milk it will take a long time to wake up.

Pour the warm milk into a bowl with high sides, add sugar and yeast and stir well. We take only 50-70 grams of milk. Leave in a warm room for 15-20 minutes. During this time, the yeast will wake up and the dough will double in size.

When the yeast wakes up, you can mix the dough and pour it into a bowl where we will knead the main dough. Pour in the remaining milk, melted and slightly cooled butter and add a pinch of salt. Then mix all ingredients gently with a whisk.

At the next stage, add flour in parts and knead the dough; at first it will be easier to work with a spoon, and when it becomes difficult, it is better to move to the table and work with your hands.

After adding all the flour, knead for about 10-15 minutes until it stops sticking to your hands. Of course, if time is running out, then you can use it right away, but it’s better to leave it for a while so that it can rise and rest.

After resting, knead well again. And only then start preparing the pies. Cooking pies with this dough turns out fluffy, tender and very tasty. You can use any filling, this time we made it with potatoes and cabbage.

Stage five: making pies

How do you know if the dough is like fluff? For pies, it is considered correctly prepared if, when kneading before modeling, you can feel its “squeaking”. This is the bursting of multiple small bubbles with which the mass is saturated. This means that the hostess can be congratulated in advance on her success! Now let's start sculpting. If possible, at this stage of work, involve older children or other household members as assistants. This is necessary so that, if possible, there are pies made at the same time on one baking sheet. Then the semi-finished products will “fit” evenly after standing before baking, and will all be the same in size and quality. As mentioned above, use the filling at room temperature. How can you determine how long the pies need to “swell” before baking? Approximately 15-20 minutes. And, of course, you cannot rearrange molded products several times. Place them immediately on a greased or lined baking sheet and brush them with beaten egg.

Yeast dough for pies - recipe using dry yeast

Any dough prepared with the addition of kefir always turns out very tender and airy. Preparing the dough with kefir does not take much time, and during baking it becomes even more fluffy and tender.

Ingredients:

kefir 250 ml.
flour 400 grams
dry yeast 10-15 grams
sugar 1 tbsp. spoon
vegetable oil 100 ml.
salt 1 teaspoon

Cooking process:

As in the previous recipe with milk, kefir needs to be slightly heated to a temperature of 40 degrees. If you don’t have a thermometer at hand, you can check by feeling. For example, if you lower your finger, it will be hot, but there will be no burning sensation. Hot, but tolerable, this is how I can describe these sensations.

Add dry yeast, sugar and a little vegetable oil to warm kefir. To speed up the reaction, it is better to mix everything with a whisk so that the yeast dissolves faster in the warm kefir.

Afterwards, you can almost immediately add flour in parts. First, add about 200 grams and mix, then mix and add the rest of the flour in portions. By adding vegetable oil, much less flour may be required. Everything will depend on the quality of the flour. Knead the dough until it stops sticking to your hands.

Cover the resulting bun with film and leave in a warm place for 1 hour. After the allotted time, the bun will rise and increase in volume.

Before preparing the pies, of course, you need to lower it and knead it a little with a little flour.

Options for fillings for pies

In Russian cuisine, pies are baked with a wide variety of fillings:

Kurniki - with chicken meat and potatoes;
kulebyaki - with cabbage and egg;
cheesecakes - with cottage cheese;
pies - with meat, fish or cabbage.

Open pies, decorated with braids of dough on top, are filled with jam, fresh berries and fruits, or cabbage fried with a boiled egg. Closed pies are often served at the table, which everyone can take from the dish and put on their plate. They are more convenient, since the filling will not spill out of them.

Cottage cheese for cheesecakes is ground with egg and granulated sugar. It should turn into a curd paste so that it remains tender when baked.

Boiled meat with fried onions is scrolled through a meat grinder. Often, crushed boiled egg and a little strong broth are added to it for softness.

The fish fillet is also boiled, and then kneaded and mixed with sautéed onions and salt.

Other well-known fillings - with mushrooms, potatoes and fresh berries - are easy to prepare as they require a minimum number of additives. Usually, for unsweetened fillings - potatoes, cabbage, mushrooms and meat - fried onions and salt are enough, and berries and pieces of fruit are sprinkled with sugar.

Puff pastry for pies

Many people do not prepare puff pastry because of the mistaken belief that it is a lot of hassle. Yes, there is a lot of hassle, but not so much that you wouldn’t cook it at all. After all, all the effort expended is more than repaid by the finished baked goods.

Ingredients:

flour 500 gr.
dry yeast 10 gr.
sugar 50 gr.
salt half a teaspoon
milk 500 ml.
butter 300 gr.
eggs 2 pcs.

Cooking process:

We will prepare the dough without leaven. Sift the flour into a bowl, add sugar, yeast, salt, milk, 50 grams of butter, two yolks and half a liter of milk. Mix the dough. If it turns out too liquid, you can add a little flour.

Knead the dough for 15 minutes until it becomes elastic and stops sticking to your hands. After that, put it in a bag and put it in the refrigerator for 5-6 hours, or better yet, overnight.

Place the remaining butter in the freezer for an hour. Then take it out and chop it finely. You can grate it. Add about 40 grams of flour to the resulting shavings and mix well.

Roll out the resulting mass into a thin layer, place it on parchment and place it in the refrigerator for at least an hour.

In the meantime, you can take out the main dough to warm it up a little. Then we stretch it and roll it into a thin layer.

Place the frozen butter layer on top of the dough layer and wrap it with the main dough.

We pinch the edges, turn them over and roll them out using a rolling pin, pressing lightly to release all the remaining air.

Then we cut the rectangle into four parts and place them on top of each other. Wrap it in a bag and put it back in the refrigerator for 1 hour.

After an hour, take out the bag of dough and roll it into a large thin layer. Then divide it into 4 parts again and put it back into the bag and into the refrigerator for an hour. We repeat this operation 3-4 times. For the fourth time, leave the bag in the refrigerator overnight.

In the morning, the puff pastry is completely ready. Now you can use it to do whatever your heart desires. You can also divide it into portions and put it in the freezer until better times.)))

Very tasty and airy yeast dough for pies

The recipe for this dough is quite simple. The pies on it turn out fluffy, beautiful and tasty. The secret is adding the right ingredients consistently.

Ingredients:

flour 1 kg.
dry yeast 15 gr.
salt 20 gr.
sugar 70 gr.
water 600 ml.
margarine or butter 45 gr.

Cooking process:

For cooking, it is best to use warm water, not hot, but warm. For this dough you need to prepare a dough or starter, whichever is more convenient. Pour warm water into a jar, add yeast, a little sugar and stir well. Set the jar aside for 15-20 minutes. During this time, the yeast should wake up, and a reaction should begin in the jar.

Sift flour into a bowl, add salt, sugar and awakened yeast.

Mix with a spoon. When the mixture becomes slightly homogeneous, add soft butter. It is better to take it out of the refrigerator first so that it has time to thaw a little.

Continue kneading the dough, adding flour little by little. The result should be a beautiful and uniform lump.

Next, transfer the dough into a bowl, cover with a towel and leave in a warm place for 1-2 hours so that it rises.

Ideally, the dough should rise at least twice, and by the third time it will be possible to make delicious pies from it.

That's all for me. Try making yeast dough according to my recipes and you will succeed. If you liked the article, share this information with your friends on social media. networks. Or leave your comment below the article. By doing this you will support the development of the project and I will try even harder for you to make the collections of recipes richer and more interesting. All the best in peace and more positive news.

Features of yeast dough

Some nutritionists do not recommend eating pancakes and buns made from yeast dough on an empty stomach, believing that it can irritate the walls of the stomach. This is a controversial statement. Russians, as well as Europeans and Americans, eat similar products for breakfast throughout their lives and do not complain about digestion.

Yeast dough for pies comes out soft and airy. Of course, it will take time to prepare the dough and then bake the buns, but this problem can also be solved. If you prepare the pies in the evening, and in the morning, after slightly moistening them, leave them for 1-2 minutes. into the oven, they will become tender again.

The second option is to knead the dough in the evening using a straight method, adding yeast to cold milk. Having mixed all the components at once, the dough is placed overnight not far from the radiator, where in 8-10 hours it will rise and be ready for making kulebyak and donuts.

Considering that the pies should be in the oven for 30-40 minutes, the work of baking the pies will not take more than an hour.