Dough for pies on water: 3 recipes, cooking features

Dough without yeast for baking in the oven

For baked pies from the oven, a dough recipe without yeast is ideal. This cooking option can be called the simplest in terms of ingredients. To prepare you will need:

flour – 1100 g;
warm water – 800 ml;
sugar – 2 tbsp. l;
chicken egg - 2 whites.

Total time – 60 minutes.

Calorie content per 100 grams – 216 kcal.

Preparation consists of 2 simple steps:

The water should be boiled, but not hot. Add flour into the water, gradually in small portions, knead thoroughly until smooth;
Add the egg, knead well again. Leave the mixture for 15-30 minutes.

This option does not require a lot of time and ingredients to prepare, and baked pies in the oven will be airy and low in calories.

Yeast dough on water for fried pies

Compound:

wheat flour – 0.5 kg;
water – 0.25 l;
chicken egg – 1 pc.;
dry yeast – 5 g;
salt – 2 g;
sugar – 40 g;
refined vegetable oil – 40 ml.

Cooking method:

Place salt, yeast and sugar in a bowl. Fill them with warm water. Stir.
Break the egg into a separate bowl and beat it with a fork.
When the starter is covered with a foamy cap, indicating that the yeast has started working, add the egg and oil to it. Whisk until the liquid mass becomes homogeneous.
Sift the flour. Add it in portions to the liquid mixture and stir, knead into a thick dough. In the first stages, you can use a spatula, spoon, or even a mixer with a special attachment, but you must complete the kneading of the dough with your hands.
Wait for the dough to rise, after which you can start shaping it into pies without even waiting for it to rise again.

Pies made from this dough are fluffy, bubbly inside and truly delicious. They can be baked in the oven or fried in a pan.

Quick recipe

If you need to make baked goods very quickly, then this option will be beneficial to many housewives. The ingredients are the simplest and most common:

flour – 900 g;
water – 3.5 cups;
baking soda – 2 large pinches;
egg - 1 white.

Total time – 35 -40 minutes.

Calorie content per 100 grams – 207 kcal.

Mix flour with soda, first sift it 1-2 times;
Make a slide with a hole and gradually pour in water;
When the consistency becomes more homogeneous, add the egg. Stir until smooth and completely free of lumps.

You can prepare baked goods immediately without waiting time. This dough is perfect for use not only for butter pies, but also for donuts.

Dough based on mineral water or sparkling water

The recipe for dough for pies made with mineral water is liked by many housewives, as the baked goods are airy and do not go stale for a long time. Using this principle, you can prepare both fried and baked pies.

mineral water – 550 ml;
instant yeast – 17 g (one and a half packages of 11 g each);
chicken egg – 1 white;
oil – 30 ml;
flour – 1000 g.

Total time - 120 minutes.

Calorie content per 100 grams – 245 kcal.

Pour mineral water into the flour, add yeast and butter;
Add the egg, mix thoroughly. To ripen, you need to put the mixture in a warm place without drafts for half an hour - an hour. During this time, the volume will almost double in size.

This option is suitable not only as pies, it can be used as a base for pizza, donuts or pies.

Yeast dough for pies on water

Compound:

wheat flour – 0.45 kg;
water – 0.25 l;
pressed yeast – 15 g;
sugar – 15 g;
salt - a large pinch;
refined vegetable oil – 40 ml.

Cooking method:

Mash the yeast and place in a bowl.
Boil water and cool to a temperature of 30–40 degrees.
Pour the yeast into it, mix well.
Add salt and sugar to the yeast and stir until the crystals dissolve.
Wait until a foam cap forms on the surface of the water. It indicates that the yeast is activated.
Add oil to the starter and stir.
Sift the flour. Pour it into the liquid mixture in large portions until the dough reaches optimal density. You can start kneading the dough with a spatula or spoon, or a mixer with screw attachments.
Form the dough into a ball. Place it in a large, but not wide pan. Cover with a damp towel and put in a warm place.
After 1–1.5 hours, the dough will increase in volume by approximately 2–2.5 times. Punch it down and wait until it rises again.

After the dough has risen a second time, you can begin to shape it into pies. The given version of the pie dough is lean, but you can make pies from it not only during Lent.

Dough without eggs

When there is almost nothing in the kitchen for baking, but you want delicious homemade pies, you should take note of the following option:

flour – 750 g;
water – 350 ml;
yeast – 12 g.

Total time – 60 minutes.

Calorie content per 100 grams – 220 kcal.

Sift the flour, preferably 2-3 times, mix it with the yeast;
Pour in warm water, knead thoroughly, leave for 30-40 minutes.

According to this recipe, you can make both pies with sweet filling and with meat. It is possible that a little more flour may be needed, depending on its properties and quality. If you replace yeast with soda, you can make cheburek dough.

Dough for fried pies on water

For fried pies, it is good to make dough using dry yeast. Even without soda and eggs, it will be fluffy and elastic at the same time. And the pies themselves turn out soft and airy after baking.

This test includes:

0.3 l of water;
10 g salt;
50 g sugar;
450 g flour;
8 g dry yeast;
65-70 g vegetable oil.

Even a novice cook can prepare a semi-finished product. To do this you need:

Dissolve the yeast and sugar in warm water, adding 60 g of flour.
Place this mixture in a warm place for literally 15 minutes. She must start “working”.
Add salt and all the oil to the yeast.
Add flour in portions. Continue mixing until the dough stops sticking to the dishes and hands.
You should get a homogeneous elastic mass, which must be put back in a warm place for another 15 minutes.

Now the dough is ready to work. All that remains is to divide it into parts, and then roll out each one and fill it with filling. To make the pies more fluffy, it is better to fry them not in a frying pan, but in a saucepan with a thick bottom.

Useful tips

Since the ingredients do not always have the same properties, it is necessary to take into account that during cooking you may need a little more or less flour. The main thing is that the dough is viscous, not too liquid or heavy, it should not stick to your hands;
When forming pies, you can prepare a container with cold water in advance and wet your hands so that the resulting mixture does not stick;
Any yeast preparation likes to “rest”, that is, the pies will be more fluffy if you leave the dough for half an hour - an hour;
When using yeast dough, it is better to add a little granulated sugar or linden honey, since the presence of glucose has a positive effect on the activity of yeast;
Dough products with water go stale much faster than with milk or kefir, so it is necessary to store baked goods in paper bags, towels or cellophane.

These cooking options have many advantages: they do not require many ingredients, they are available in almost every kitchen, the technology is simple and does not require additional skills, so any housewife can cope with this culinary task.

Step-by-step preparation

Pour a glass of warm water into a bowl.
Add six teaspoons of yeast, a tablespoon of sugar and 100-150 grams of flour in portions.
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Stir everything well for 5-10 minutes so that the yeast starts working.
When the yeast has risen and a small “cap” has formed, add a teaspoon of salt, three tablespoons of vegetable oil and gradually begin to add flour.
Knead the dough first with a spoon. When the flour is completely dissolved, add a little more water (200 milliliters). The water should be almost hot. To achieve the desired temperature, heat the kettle, pour water into a glass and leave for 3-4 minutes.
Then knead the dough, adding more flour if necessary.
When all the ingredients are combined with each other, the dough can be kneaded with your hands. Knead the dough long enough – about five minutes. It should not stick to your hands.
Then let the dough rise for five minutes. After five minutes the dough will rise, and then you will need to knead it a little with your hands.
Sprinkle the cooking surface with flour and lay out half the dough. Leave the other half in the bowl and cover with a towel so that the dough does not dry out.
Make a sausage from the first half of the dough and cut it into pieces of any size, depending on what you will cook.
Form the dough into flat cakes, using your hands or a rolling pin, as you prefer. The finished dough turns out very fluffy, tender and soft. You can cook whatever you want from it.