Quick dough for pies in 15 minutes with dry yeast - a simple recipe

Photo: ch_ch, shutterstock Fluffy, aromatic, with a golden brown crust and delicious filling.
The most favorite treat from grandmothers and mothers, which runs out so quickly, but you want more. With potatoes and mushrooms, jam, cabbage, eggs and herbs, dried fruits, the choice of filling is limited only by flight of fancy and taste preferences. We are talking about traditional pies made with yeast, which can be baked or fried - a matter of taste. But if the dough is mixed incorrectly and without soul, then even the filling prepared by a Michelin star holder will not save the pies.

Recipe for fluffy yeast dough with milk

Milk dough is a very popular way of preparing dough. Its advantage is that milk can be used not only fresh, but also sour. And many people think that it tastes better when it’s sour. The main thing is not to confuse sour milk with rotten milk.

Ingredients:

• 0.5 l warm milk
• 50 g live yeast
• 1-2 eggs
• 3 tsp Sahara
• 1 tsp salt
• 2 tbsp. vegetable oil + 1 tbsp. at the end of the batch
• 0.8-1 kg flour

Preparation:

1. We start by “awakening” the yeast.

Yeast is a bacteria that is activated in a nutrient medium. And to activate them there is nothing better than sugar (glucose)

So, put 1 tbsp in a bowl with live yeast. sugar and two tablespoons of warm milk. Knead thoroughly and stir the mixture with a fork until smooth and put it in a warm place for 10 minutes.

2. Break the eggs into a deep bowl, add 2 tablespoons of sugar, 2 tablespoons of vegetable oil, beat lightly and add half of the prepared sifted flour. At the end, pour in the appropriate yeast.

3. Mix everything thoroughly with a whisk and, continuing to stir, gradually add the remaining portion of pre-sifted flour. Add it until the dough comes together into a lump.

After this, you no longer need to add it, so as not to “clog”. The dough should remain soft

4. Sprinkle the table with flour, place the resulting dough on it and begin to knead it with your hands. Knead the dough until it stops sticking to your hands and becomes smooth. Depending on your skills, this will take from 10 to 20 minutes.

5. After this, add literally 1 tablespoon of oil to the dough and knead the dough again until the oil is completely mixed in for 5-10 minutes.

Yeast dough loves the warmth of your hands, since yeast behaves more actively in a warm environment. It turns out that the longer you knead, the better the result.

6. Place the finished dough in a deep bowl lightly sprinkled with flour (so as not to stick to the walls), cover with a dry, clean towel and put in a warm place for 40 minutes.

During this time, it will increase in volume by 3 times.

7. Now you need to knead the dough thoroughly (that is, try to knead it to its original size), and then cover it again and let it rest for another 20 minutes. After this, you can start frying the pies.

Tip: There is no need to knead the rested dough again. It must be greased with vegetable oil (so that the remaining flour from the powder does not burn during frying), and, pinching off small pieces, form the dough with your hands, rather than rolling it out with a rolling pin. If you follow this advice, the pies will definitely turn out very fluffy.

Yeast dough with dry yeast and milk for pies

Step-by-step recipe with photos of universal yeast dough in milk with dry yeast for pies. The dough recipe is suitable for baking pies in the oven and frying in a pan.

Serving: 1

30 min

280 kcal per 100 g

Ingredients

• milk – 1 glass;
• granulated sugar – 1 tsp;
• dry yeast – 7 g (or 1 tsp with a slide + 1 tsp without a slide);
• wheat flour – 3-4 cups + for dusting;
• chicken egg – 1 pc.;
• salt – 0.5 tsp;
• vegetable oil – 2-3 tbsp.

Preparation

1. Let's prepare the ingredients necessary for making yeast pie dough: one glass of milk, one teaspoon of sugar, seven grams of dry instant yeast, three to four glasses of flour (we will determine the exact amount during the cooking process), one chicken egg, half a teaspoon of salt and two or three tablespoons of vegetable oil, such as sunflower.
2. To begin, heat a glass of milk to a temperature of no more than 40-45 degrees Celsius and remove from heat. Add 1 tsp. sugar and stir until the sugar crystals are completely dissolved. Pour dry yeast into the milk and mix thoroughly again.

3. Sift the flour into a separate deep bowl. First, take only three glasses of flour; if the dough is too liquid during kneading, add a little more flour a little later. Make a small hole in the flour in the center and pour warm milk mixed with sugar and dry yeast into it.

4. Cover the bowl with a clean kitchen towel and leave the resulting dough in a warm place for about 15 minutes to proof.

5. After 15 minutes, break the chicken egg into a separate bowl. Add salt to the egg and beat lightly with a fork until smooth.

6. Pour the beaten egg into a bowl with flour and milk. Add 2-3 tablespoons of vegetable oil there.

7. Take a wooden spoon or silicone spatula and start stirring the dough, moving from the center to the edges of the bowl. If the dough turns out to be too liquid in consistency, like for pancakes, add more flour in small portions at your discretion (you should get no more than four glasses in total).

8. When the dough reaches a consistency dense enough to knead by hand, transfer it to a floured work surface. Knead thoroughly with your hands. Use the finished dough according to the baking recipe immediately or cover it and let it rest for a few minutes.

Recipe for making dry yeast in water

The advantage of frying dough, as I already said, is that you can prepare lean dough in water without eggs and milk, while maintaining the most important thing - a wonderful taste. This won't work in the oven. At least I can't do it.

Ingredients:

• Flour - 4 cups (glass - 200 ml)
• Dry yeast - 2 tsp.
• Sugar - 1 tbsp.
• Salt - 1.5 tsp.
• Warm water - 200 ml and boiling water - another 200 ml
• Vegetable oil - 4 tbsp.

Preparation:

1. Dissolve the yeast in a plate by diluting it with 1 glass of warm water and adding salt and sugar. Add vegetable oil, mix and leave for 5 minutes.

2. Then take a deep bowl, sift the flour into it and pour the plate with the yeast. Mix well.

At this stage, all the flour will not be absorbed, this is how it should be.

3. Now pour a glass of boiling water into the flour and stir everything well again. Now the dough will come together into one lump.

4. Place the dough on the table and begin to knead it with your hands until you obtain a smooth and even shape that does not stick to your hands. Place the dough in a bowl greased with vegetable oil, cover with a dry towel and put it in a warm place for 40 minutes.

5. After 40 minutes, take out the dough and, without kneading it, divide it into future pies (you will get 20-25 pieces). We knead each piece with our hands, giving it the shape of a flat cake on which the filling will be placed.

Done, you can add the filling and fry tender crispy pies.

Milk dough - 171 delicious homemade recipes

The milk dough recipe, in addition to the mentioned ingredients, includes: flour, eggs, butter, salt/sugar. If there is enough sugar and butter, you will get a rich dough. Since there are no eggs in the recipe, milk can easily be replaced with water or kefir. In addition, instead of “wet” milk, you can take dry milk, diluting it with water to the desired consistency.

The five most commonly used ingredients in milk dough recipes are:

The following types of dough are prepared with milk:

• yeast
• yeast-free
• butter

The technology for preparing this type of dough is the same as any other: dry products are mixed separately from wet ones, after which both masses are combined with each other and kneaded into a single, elastic or liquid one. The flour is sifted to enrich it with oxygen and give the dish lightness and porosity. Milk is added warm (most often). All ingredients included in the recipe should be at the same temperature as possible, especially when it comes to delicate baked goods.

Subtleties of preparing milk dough

How to make dough with milk? If this is a savory option, beat the eggs with salt and mix with milk and butter. Sifted flour is added to the liquid mixture. The dough is kneaded gently clockwise until smooth. You need elasticity - take more flour, and for liquid - less. A ball is molded, covered with a towel and left to “stand” for half an hour at room temperature. If you need a sweet option, at the first stage the eggs are beaten with sugar.

Five of the fastest milk dough recipes:

If the dough is made with dry yeast, they are added to the flour. Pressed yeast must be awakened by making a dough with the addition of warm water and sugar. Then they are poured in along with the flour.

Keep in mind that dough made with fresh milk cannot be stored in the refrigerator for longer than 1-2 days. You can freeze it, but still try to use it within a week.

Very tasty kefir dough, fluffy like fluff

Well, you can’t go past the recipe for yeast dough with kefir. It is believed that your first experiments in preparing dough with yeast should be done with it. Because in this case the dough turns out airy and always very tasty.

Ingredients:

• Flour - 500 g
• Dry yeast - 2 tsp.
• Salt - 0.5 tsp.
• Sugar - 3 tsp.
• 2 eggs
• Warm water - 50 ml
• Kefir (1.5%) – 200 ml
• Vegetable oil - 2 tbsp.

Preparation:

1. We start by preparing the “yeast mash”. Pour warm water into a bowl, add yeast and 1 teaspoon of sugar, stir and wait 10 minutes until a “yeast head” (foam) appears.

If the cap does not appear after 10-15 minutes, the yeast needs to be changed, it is no longer suitable

2. Then add the remaining sugar and salt to the yeast, pour in kefir and break 2 eggs. Pour in 2 tablespoons of vegetable oil. Mix everything thoroughly and add the sifted flour.

Add flour in portions so that it mixes easily

3. Knead the dough first with a spoon and then with your hands for 10-15 minutes until it becomes smooth and elastic. Then grease it with vegetable oil, cover with cling film and leave to rise for 40-60 minutes.

Rising time depends on temperature and yeast activity. We wait until the dough doubles in volume.

4. Punch down the risen dough so that it deflates to its original size. Then cover again and leave for another 20 minutes to rise again.

5. When the dough rises in the second, it will be ready and you can make pies.

These are the main methods for preparing yeast dough for fried pies.

Fluffy baked goods made with kefir

And again we have kefir in our ingredients, as the most convenient ingredient for successful baking. If desired, it can be replaced with regular milk and sour milk. Here whoever likes it more.

Pay attention to this recipe. It is universal: there are proportions for dry or wet yeast and sugar proportions for sweet or non-sweet filling

Ingredients:

• Flour - 550 g
• Yeast - 15 g fresh or 5 g dry
• Kefir – 300 ml
• Butter - 50 g
• Egg - 1 pc.
• Salt - 3 g (1/2 tsp)
• Sugar - 100 g (sweet baked goods) or 30 g (non-sweet baked goods)

Dough yield - about 1 kg

Preparation:

The recipe is actually not only universal, but also simple.

1. Pour or crumble yeast into a bowl, pour kefir (room temperature) into it and mix. Then add salt, sugar, egg, melted butter and mix again until smooth.

2. Then little by little add and stir in the sifted flour.

3. When the dough comes together, place it on a floured table and knead it with your hands for 10-15 minutes until it stops sticking and acquires a smooth, elastic structure.

4. Now take a deep bowl, grease it with vegetable oil and put the dough into it. Cover the bowl with cling film.

5. But then you have two options. If you cook today, put the bowl in a warm place for 1.5 hours. After this, lightly knead the dough and you can start preparing the pies.

The second option is called “cold”. You need to put the dough in the refrigerator for at least 4 hours, preferably overnight. This dough will be ready to cook after you take it out of the refrigerator and let it warm at room temperature for 40 minutes.

The cold method is ideal for preparing dough the night before and baking pies and buns the next day.