Preparation of yeast dough for pies. To ensure that dry yeast dough always rises well

As you know, the taste of any pastry primarily depends on the quality of the dough. This is especially important in relation to yeast dough, the preparation of which includes many different subtleties, thanks to which it turns out to be magnificent, and baking is unusually tasty. Today you will learn how to cook the most delicious dough using the best recipes.

Very tasty dough for pies with milk in 15 minutes

Required:

200 ml of warm water and boiling water
500 gr flour
2.5 teaspoons dry yeast
1 st. a spoonful of sugar
a pinch of salt

How will we cook:

Dissolve yeast, sugar, salt in milk.
Pour half of the sifted flour into a bowl.
Pour warm water with yeast, vegetable oil.
Whisking constantly, slowly pour in the boiling water.
In portions, we mix in the remaining flour and knead the dough with our hands, we try to do it very quickly.
Let the dough stand for a few minutes and you can cook the pies.

The dough turns out airy, sticks to the hands a little. When forming pies, you can sprinkle your hands with a little flour. Butter fried pies are especially good.

Dough for fried pies in a pan

This recipe is perfect for pan fried pies. The dough is prepared in a few minutes, does not require long exposure, and the pies are so tasty that they are instantly swept off the table.

Required:

600 gr flour
10 gr dry yeast
1 egg
100 gr sour cream
250 ml milk
2 teaspoons of sugar
50 ml vegetable oil
a pinch of salt

How will we cook:

We place yeast and one teaspoon of sugar in a bowl, a little warm milk, stir until the consistency of sour cream.
Cover with cling film and leave in a warm place for 15 minutes.
In another bowl, mix the remaining sugar with salt, add sour cream, pour in vegetable oil and an egg. We mix everything thoroughly.
Pour in warm milk and risen yeast, mix gently.
Gradually pour flour through a sieve, knead the dough first with a spatula, then with your hands.
We form a ball, grease with vegetable oil, put in a warm place for 40 minutes.

Attention: in order for the dough to rise well and turn out to be magnificent, the products used; egg, sour cream, vegetable oil should be at room temperature. It turns out soft and does not stick to hands.

Lush dough for a pie or pies on kefir in the oven

Kefir dough is often used for pies. And if you add yeast to it, then it will become many times more magnificent and tastier. Pies baked in the oven will not leave anyone indifferent.

Required:

500 gr flour
10 g instant yeast
100 ml vegetable oil
250 ml kefir
1 teaspoon salt
1 st. a spoonful of sugar

How will we cook:

Thoroughly mix the sifted flour with yeast.
Pour vegetable oil and kefir into the pan, put on a small fire, heat up to about 36 degrees.
Add sugar, mix well.
Mix dry and liquid ingredients, knead the dough.
Knead on the work surface for ten minutes, place in a bowl, cover and put in a warm place for half an hour.
The risen dough increases in volume by 2-3 times. We divide it into portions for pies or form a large pie with any filling.

The easiest and fastest yeast dough for pies

Consider how to make yeast dough for pies with meat or fish. It can also be used for sweet pastries. It all depends on how much sugar and salt you put in it. Therefore, in the recipe, their amount is indicated to taste. The main thing is that it is prepared very quickly, and at any time you can please your loved ones with delicious pastries.

Required:

500 gr flour
250 ml milk
1 egg
sachet of dry yeast
3 art. tablespoons of vegetable oil
salt, sugar to taste

How will we cook:

Pour the sifted flour into a bowl, make a well.
Pour yeast into warm milk, add a little sugar and mix.
Pour the milk with yeast into the flour, set aside so that the yeast rises.
When a fluffy yeast cap forms in the center of the bowl, pour in the egg, vegetable oil, salt, knead the dough, adding flour as needed.

The dough is ready. You don't have to wait for it to rise. You can immediately form pies.

Dry yeast pie dough

If you want to make a cake faster, this recipe will do. The test is prepared very quickly, and the ingredients you need are those that are always in every home.

Required:

2 cups warm water or milk
1 sachet dry yeast
2 tbsp. spoons of sugar
1 teaspoon salt
100 ml vegetable oil
about a kilo of flour

How will we cook:

Pour warm liquid into a bowl, add yeast, mix.
Add sugar, salt, stir.
Pour the flour through a sieve, stirring.
Add vegetable oil, knead the dough with your hands until it becomes soft and not sticky. Place the dough in a bowl, cover and set aside to rise.

Quick yeast dough for pies on the water

Quite a few ingredients and time will be needed for the fact that you have delicious pies on your table. They can be baked in the oven or fried in a pan with any filling.

Required:

1.5 cups of water
3 cups flour
1 egg
a pinch of salt

How will we cook:

Sift flour to get airiness.
Dissolve salt in hot water (about 60 degrees).
Pour the flour into a bowl, make a well in the center, pour water and salt into it. Leave some flour for kneading.
Mix everything with a spatula, add the egg.
Knead a soft dough that does not stick to your hands.
Sprinkle the dough with flour, put in a bowl, cover, leave in a warm place for 40 minutes.

Unleavened pie dough

I wanted to cook pies on yeast dough, but there was no milk and eggs in the house. No problem. Excellent dough can be cooked on the water. And the pies will turn out no worse, or maybe even better, lush, soft. You should definitely try.

Required:

500 ml warm water
1 st. a spoonful of sugar
1 st. a spoonful of salt
2 teaspoons dry yeast
50 ml sunflower oil
1 kg flour

How will we cook:

Mix sifted flour with yeast.
Pour warm water into the flour, add sugar, salt, vegetable oil, mix well.
Knead the dough with your hands on the table.
We form a ball, grease with vegetable oil, wrap in a film, put in a warm place for half an hour.
Knead the risen dough lightly and start preparing the pies.
We divide the dough into portions, put the filling and fry the pies.

Khrushchev's ageless dough

And now let's prepare the dough of our grandmothers. It is not only called ageless, but in fact it is just that. Pies from it did not get stale for a long time and remained as tasty as soon as after baking. And not only pies, but the dough itself can be stored in the refrigerator for a very long time without losing its qualities. These are the miracles that happened in the Khrushchev era.

Required:

3.5 cups flour
200 gr butter
1 glass of milk
1 st. a spoonful of sugar
2 teaspoons dry yeast
a pinch of salt

How will we cook:

Pour yeast into a bowl, salt, pour milk, mix.
Add sugar, soft butter, mix.
In small portions, mix in the flour with a spoon.
Turn the dough out onto a floured board and knead with your hands until it is elastic and soft.
Put the dough in a bowl, cover with foam, refrigerate for 4 hours.

Viennese yeast dough

This dough is popular in Western Europe. Its main advantage is the ease of preparation. As they say, everyone mixed and got the dough. Yes, this is exactly how it is prepared, but it turns out very tasty.

Required:

70 gr margarine
100 gr sugar
sachet of vanilla sugar
2 eggs
150 ml milk
25 gr fresh yeast
2 tbsp. tablespoons of vegetable oil
a pinch of salt
500 gr flour

How will we cook:

Grind eggs with sugar.
Add softened margarine, beat with a whisk.
Pour in vegetable oil, add vanilla sugar, mix.
Pour milk, add yeast, salt, continue to stir.
Cover the bowl with plastic wrap and leave at room temperature for 8-12 hours.
After the specified period, add flour gradually and knead the dough, first in a bowl, then on the table.
Place in a greased bowl, cover with cling film and keep warm until tripled in size.
Lightly knead the dough, divide into portions and begin to form pies.

That's all for today. You have become acquainted with several yeast dough recipes and now you have the opportunity to diversify homemade pastries, each time using a different dough. For our next meeting, I have prepared a whole selection of even more interesting recipes that I will definitely share with you.

In order to make quick homemade pies, there is one good dough recipe. Yeast dough for pies with dry yeast is easier than easy to prepare. All preparation is kneading and ripening, everything about everything will take less than an hour of time.

This recipe uses dry yeast. They are slightly different from the pressed ones. Dry are suitable for a quick version of recipes. However, they require a paired method to activate.

This means that the cooking process looks something like this:

dry yeast is first mixed with a small amount of flour;
add warm liquid (water, milk or cream), a little sugar;
mix, leave to start fermentation in a warm place - a dough is gradually formed;
the rest of the ingredients according to the dough recipe are added to the dough, a soft and elastic mass is kneaded.

The advantage of fast acting dry yeast is speed. The time it takes the yeast to rise the dough is minimal. In addition, they can be purchased for future use, and used when necessary. They keep well at room temperature.

Packages of dry yeast are usually 11, 12 or 100 grams. One tablespoon is enough for one kilogram of wheat flour. Although not only it is used in baking with such yeast.

The ideal ratio of flour and yeast is 100:1, that is, 100 grams of flour per 1 gram of yeast.

You can buy such a product in any supermarket, to your attention on the shelves you can find the following types of dry baker's yeast:

classic universal;
for baking and drinks;
for pizza.

Ingredients

Warm water - 300 ml;
Sunflower oil - 4-5 tbsp. l.;
Fine salt - 1 tsp. (without slide);
Wheat flour (highest grade) - 600 g;
Sugar - 2 tbsp. l.;
Dry fast acting yeast - 1 tbsp. l.

Cooking

Sift about half of the flour into a plastic or enamel bowl. This is necessary so that it is saturated with oxygen and becomes more airy.

Sprinkle dry yeast. They are small round or oval granules that swell in a warm liquid.

Add sugar. Pour warm boiled water. Instead of water, you can use milk, cream, or a mixture of these components with water. The main thing is that all the liquid should not be more than a glass with a capacity of 250 ml. Stir the mass.

Leave in a warm place. Just cover with a napkin or towel. In a warm place without drafts, the dough will rise quickly. The mass will become a magnificent "hat". Pour salt into it, pour sunflower or any other vegetable oil.

Stir. Sift in the rest of the flour. At the same time, gradually stir in the flour into the dough. It is convenient to do this with a fork or spatula, but you can also do it manually.

Lay the mixture out on a table or wide cutting board. Mix with your hands. Press with your palms so that the mass takes in all the flour and becomes more homogeneous.

Transfer the dough back to the bowl. Cover with a napkin. Leave to ferment for 15-20 minutes in a warm place. It is important that there are no drafts in the room. Yeast dough does not tolerate sudden movements of air. After a while, the dough will rise and bubbles will appear. Punch down the mass. Leave to roam again.

After another 15-17 minutes, the dough will rise well. Now you can sculpt from it. Quick dough for pies with dry yeast is soft and very elastic. When rolling and sculpting semi-finished products, it does not tear, does not roll into lumps and does not stick to hands. You can roll out a piece into a thin layer, form a cake, and after baking it will become taller and more magnificent. Bon appetit.

Sculpting pies from such a quick dough is just a pleasure. It rolls thinly and does not tear. And the blanks are well pinched and do not open during baking or frying.

How to sculpt pies from quick yeast dough:

pour a tablespoon of sunflower oil on a wide cutting board or kitchen table;
put a lump of lush dough in the oil, roll it on all sides;
form a thin sausage from a lump, about the thickness of a hand at the wrist;
cut the sausage into medium-sized pieces of approximately the same weight;
roll each piece with a rolling pin on the table or knead with your hands into a round layer of the same thickness, put the filling, pinch;
put the semi-finished product on a baking sheet with baking paper, seam down, do all the semi-finished products in a similar way.

You can cook pies in the oven, in a pan or even in a slow cooker. Choose the method that is convenient for you. But, before laying out the semi-finished products in the heat, let them come up. This means that you need to leave the workpieces on a baking sheet or cutting board until they rise. In about 10-15 minutes, semi-finished products will become fluffier and ready for baking. Good dough and proofing time provide pies with airiness and splendor.

The classic version of cooking can be varied. If you want to get unusual pastries, add additional ingredients to the dough during kneading:

sliced fresh herbs or chopped dried herbs;
ground spices - no more than 2-3 pinches per kilogram of dough;
peeled nuts ground into gruel, keep in mind that semi-finished products will rise a little worse with them;
add during kneading not only ordinary sugar, but also vanilla;
add corn flour to wheat flour at the rate of 1:0.2.

A few more options are to knead the dough on an egg or use melted margarine or butter instead of sunflower oil.

Buns and buns will not leave anyone indifferent. Freshly baked lush dough is pleasant to eat, and it is not able to get bored. Bread is the most important element of the cuisine of any nation, and its rich variety is in demand for breakfast and afternoon tea all over the world.

Yeast dough for pies can be prepared by any housewife if she strictly follows the step-by-step recipe. The process will take several hours, but soft rolls with sugar, cheesecakes and pies with all kinds of fillings will rise and bake in the oven. Ruddy pastries, laid out on a dish, cause an appetite and a desire to immediately bite off a piece of a soft pie.

Some nutritionists do not recommend eating pancakes and yeast dough buns 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 foods 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 difficulty can also be solved. If you cook pies in the evening, and in the morning, slightly moistening, put on 1-2 minutes. in the oven, they will become tender again.

The second option is to knead the dough in the evening in a non-dough way, adding yeast to cold milk. Having mixed all the components at once, the dough is placed overnight not far from the battery, where in 8-10 hours it will fit and be ready for sculpting kulebyaks and donuts.

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

Yeast dough for pies - the best options

The recipe for yeast dough for pies allows it to be prepared on a dough or in a non-dough way. In the first version, the yeast is diluted in warm milk and is first suitable without the addition of other ingredients. The dough mixed in this way becomes very soft and airy during baking.

If you want to speed up the preparation of baking, you can use the non-dough method by dissolving the yeast in warm milk and immediately pouring sugar, flour into the pan and breaking the eggs.

Such a dough will be denser and more elastic. It is suitable for 1.5-2 hours, after which it is time to start making pies. In addition to milk, the dough is kneaded with water or kefir, more often it is made rich, but a lean recipe is also allowed.

The milk dough recipe loved by grandmothers is usually inherited in the family with notes and adjustments. Surprisingly, the quality of wheat flour is of great importance not only for the taste of finished baking, but also for the growth of dough.

Bad flour will not allow the dough to become fluffy, despite fresh yeast and the addition of baking (sugar and eggs).

Previously, they did not like to use dry yeast, so for the classic version it is better to take a small package of fresh ones.

Compound:

600 g wheat flour;
200 ml of milk;
3 eggs;
100 g butter;
20 g of pressed yeast;
4 tbsp granulated sugar for pies with sweet filling;
2 tbsp granulated sugar for pie or pies.
½ tsp salt.

This is the order of preparation.

Warm 2/3 of the milk to room temperature and dilute the yeast in it. Add 1 tbsp. sugar, sift so much flour so that the dough resembles pancake dough in consistency, then cover with a towel and put in a warm place for 1.5-2 hours.
After the dough rises and falls, add the beaten eggs, salt, softened butter, the rest of the sugar and flour to it.
Knead the dough and put it near the battery or not far from the stove. After 30-40 min. knead it and after another 30 minutes. start making pies.

On kefir

The dough based on fermented milk products has a special taste that many people really like. In addition, such a dough goes well with curd filling and does not get stale for a long time.

Compound:

700 g wheat flour;
250 ml of kefir 2.5% fat;
3 tbsp vegetable oil;
25 g of pressed yeast;
1 tbsp granulated sugar;
½ tsp salt.

This is the order of preparation.

Warm yogurt to room temperature, put yeast in it and pour 250 g of sifted flour and half the sugar.
Let the dough stand in a warm place for 20-30 minutes, then add all the flour, mixed with sugar and salt, and pour in the vegetable oil. After kneading, cover with a towel and place near the battery or not far from the stove.

Homemade bread is baked from yeast dough in water. It is also suitable for kulebyaki or kurnik.

Compound:

400 g wheat flour;
200 ml of water;
1 egg;
12 g of pressed yeast;
1.5 tbsp granulated sugar;
1/3 tsp salt.

This is the order of preparation.

Warm water to room temperature and pour into a bowl. Dissolve sugar, salt and yeast in it, add 1/3 flour. Cover the dough with a towel and put it near the battery or not far from the stove.
After 30 min. put a beaten egg in the dough and another third of the flour. Cover again with a towel and keep warm.
After another half an hour, pour the rest of the flour into the dough, mix thoroughly and after 20-30 minutes. start baking bread.

without eggs

It happens that there are no eggs in the house or they cause allergies in one of the relatives. The recipe for dough for pies without eggs will allow you to cook no less tasty pies than in the classic version.

Compound:

600 g wheat flour;
300 ml of milk;
20 g of pressed yeast;
2 tbsp granulated sugar;
3 tbsp vegetable oil;
½ tsp salt.

The order of preparation is as follows.

Heat milk, dissolve yeast in it. After 20-30 min. add 100 g flour, sugar and salt and mix thoroughly.
Gradually pour all the sifted flour into the dough, add vegetable oil.
After mixing, cover the pan with a towel and put it near the battery or not far from the stove for 1-1.5 hours.

Butter dough is very tasty even without filling, but it should be noted that it is difficult for yeast to rise with a large amount of butter, sugar and eggs.

This type of dough is necessarily prepared on a dough to make it fluffy and airy.

Compound:

600 g wheat flour;
250 ml of milk;
2 eggs;
60 g butter;
20 g of pressed yeast;
5 tbsp granulated sugar;
½ tsp salt;
a pinch of vanilla.

The order of preparation looks like this.

Warm the milk to room temperature, dissolve the yeast in it, add vanilla, sugar and 250 g of flour. Cover with a towel and place near the battery or not far from the stove.
Break the eggs into a bowl, separate one yolk and put it in a cup.
Add salt to the eggs beaten with a whisk and pour them into the dough after 30-40 minutes. after its preparation. Also sift some more flour, put soft butter and put in a warm place.
After an hour, pour all the flour into the dough, knead it with your hands on a floured table and cover with a towel. In half an hour it will be ready.
Grease the top of the buns and pies before sending the baking sheet to the oven with whipped yolk.

On potato broth

The ideal filling for pies made from potato broth dough is potatoes mixed with onions.

Compound:

1 kg of potatoes;
800 g wheat flour;
500 ml of potato broth;
3 tbsp vegetable oil;
12 g dry yeast;
2 tbsp granulated sugar;
2 small onions;
1 tsp salt.

The order of preparation looks like this.

Wash potatoes, peel and boil in water with ½ tsp. salt.
Drain the broth into a bowl, and crush the potatoes and add the chopped onion fried in vegetable oil to it.
Mix flour with dry yeast.
In a warm broth, add sugar, the remains of vegetable oil and half a teaspoon of salt. When it cools down to room temperature, pour out the flour, stir and put it near the battery or not far from the stove, covered with a towel.
After 1-1.5 hours, divide the finished dough into pieces, add the filling and mold the pies.

Filling options 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 dough braids on top, are stuffed 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 rubbed with egg and granulated sugar. It must turn into a curd paste so that it remains tender when baked.

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

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 fillers - potatoes, cabbage, mushrooms and meat - fried onions and salt are enough, and berries and pieces of fruit are sprinkled with sugar.

Secrets of fluffy yeast dough

Yeast grows faster if granulated sugar is added to the dough. He is a real "fuel" for them. You can not put more yeast than indicated in the recipe. Opara with them will come up faster, but the dough will have an unpleasant aftertaste.

If instead of 2 eggs you put 3 yolks in the dough, it will become more crumbly, and when you pour in a few tablespoons of vegetable oil, it will stop sticking to your hands, and the bottom of the pies in the oven will not burn. The less the finished dough has to be rolled in flour, filling with filling, the softer it will be in finished form.

Dough or dough should not be left in a draft. It will not only slow down the growth of yeast, but can even kill them altogether. In this case, the brew will have to be reinstalled. Yeast dough for pies is very capricious. It requires slow and careful step-by-step preparation.

Fashioned pies should be smeared on top with whipped yolk so that a golden crust forms on them.

Conclusion

Baking is so popular and loved that pie machines are installed in many offices and educational institutions. They resemble standard water and snack vending machines, but are only filled with baked goods. They often line up with people who want to enjoy fresh pies.

Store-bought pastries will not replace homemade ones, for which the best ingredients are selected and the dough is made as rich as possible. At first, it seems that it is impossible to eat several dozen buns, even inviting guests, but experience shows that this is quite possible.

Baking will be delicious the next day. It should be removed in a large saucepan, cover with a lid and refrigerate. Reheated pies are no less appetizing and tender.

My name is Julia Jenny Norman and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions that charge with positive and give inspiration. In my spare time I study French medieval dances. I'm interested in any information about that era. I offer you articles that can captivate a new hobby or just give you pleasant moments. You need to dream about the beautiful, then it will come true!

The dough itself is a very satisfying and important part of any fragrant baking, and even more so yeast.

You can bake absolutely anything, because there have been just an incalculable number of recipes for all time. And if you imagine how many will appear ...

In the list below, I will talk about how to cook more than one yeast dough for pies in milk.

In order to surprise relatives and friends, to diversify, let's say, the menu, in your kunar arsenal there should be more than one recipe not only for pies, but also for many other dishes.

Making dough is easy! Good luck!

Yeast dough for fluffy pies

This is a very simple yeast dough recipe. Milk pies consist of: sea salt to taste; 600 grams of wheat flour; 100 grams of margarine; 1.5 one glass of selected milk; 60 grams of sand sugar; 4 pieces of chicken eggs; 45 grams of fresh yeast.

How to cook dough for pies in milk:

To begin with, I warm the milk a little, then add the yeast. I stir until dissolved.
Then I pour 30 grams of sugar there.
Without stopping stirring, carefully and in parts add flour - I knead the yeast dough in milk as a result.
I leave the mass for 30 minutes in a warm, not ventilated place, until the yeast dough first rises and then falls.
In order not to wait for one yeast dough for pies, I prepare the filling. To do this, firstly, in a bowl, grind sugar manually or with a blender with an egg.
I melt margarine in a saucepan with a thick bottom, cool.
I mix the two resulting masses, which I add to the dough in milk in the next step.
So that when kneading the yeast dough it does not stick to your hands, it is worth sprinkling a little flour on it. It should be soft.
For one or two hours, I again leave it to approach in a warm, not ventilated place.
Final touch: I knead the dough for the last time, leaving it for a while.

Yeast dough in fresh milk is ready! Bake wonderful buns and delight the family. Bon appetit!

For such baking recipes with milk, it is better to use only dry or pressed yeast. Is it possible to mix, change? For example, three parts (30 grams) of a pressed product can replace one part of a dry product (10 grams).
A barely perceptible smell of alcohol is a sign of the freshness of the yeast. If the “cap” of the dough is eventually covered with cracks, then you did not take a fresh product. Thus, taking everything in small proportions, you can check the quality of the yeast.
Strictly follow the recipe. If you want to increase baking in size, then increase the amount of all ingredients in direct proportion.
Do not use ingredients that have just been taken out of the refrigerator. They need to be kept at room temperature for some time, otherwise the activity of the yeast will decrease.
Also, the temperature in the room should not be lower/higher than 30-35°C.
When during (up to 2 hours) layering and lifting the base you crush it, be sure to do it with dry hands.
Fermentation should not go longer than 3 hours.

Recipe with photo: dough with yeast and milk

This recipe is special in that it is made using milk and dry yeast. Typically, such a dough is kneaded for large-volume dishes: pies, pies with sweet filling, various buns, kulebyaks and other baking options.

If you are going to bake something sweet from such a yeast dough, then you only need to approximately double the amount of shortbread sugar.

The composition of the test for milk for pies: 10 grams of dry yeast; 60 grams of regular sugar; 350 milliliters of good milk; 30 milliliters of vegetable oil; 5 grams of salt; 800 grams of wheat flour.

Milk pies and their yeast dough are made like this:

I divide the flour equally, to one part I add yeast with salt and sugar. I mix everything well.
Slightly warm selected milk and mix it with butter.
I pour that first part of the flour there, but not all at once, but in parts. I keep stirring all the time. After some time, it is worth kneading with your hands, then I add the second part of the flour.
Yeast dough for pies should be soft, elastic. I roll it into a ball, put it in a bowl and leave it in a warm, not ventilated place for up to an hour. The dough will increase in size.

Ready! Pies from such a test will turn out simply excellent. Bon appetit!

Yeast dough for pies

The recipe for such a dough is based on sour milk and has many advantages.

Take at least the fact that the missing milk, which is a pity to throw away, can be reused, so is the ease of the recipe itself, from which you can bake anything you like: pies with various fillings, sausages in dough, etc.

The final path of the dough can be either in the oven or fried in oil in a pan. The whole thing will take about one and a half hours.

Milk dough and its components:

dry yeast - up to 10 grams; warm water - 50 milliliters; sand sugar - 90 grams; egg yolks - 2 pieces; sour milk - 500 milliliters; vegetable oil - 50 milliliters; wheat flour - 1000 grams.

How to cook yeast dough for pies:

I take warm water and add yeast to it. I wait until they dissolve.
I do not beat, but rub the yolks together with salt and sugar in a bowl.
I pour oil into the yolks and beat already (a whisk, fork, blender will help).
I mix two mixtures, add milk to it. I mix well.
There, without ceasing to stir, I add flour in small parts.
In the end, I knead the dough for pies. It should be soft and not stick to your hands.
I leave it for 60 minutes in a warm, not ventilated place - let it fit, increase in size, saturated with oxygen.
In case plans change and baking dough for pies is transferred, then you can simply freeze it. It will not lose any of its qualities.

Ready! Accepted to you baking pies! See also the recipe below.

Recipe: Milk Dough for Pizza and Pie

As you already understood, with the help of such a test you will get great open pies and pizza. Why this particular dough? Well, by adding milk to it at the exit, it turns out tender and airy, at the same time with a crispy crust.

You can cook in the oven, in the slow cooker, even in the microwave.

The dough requires the following ingredients:

pressed, live yeast - 100 grams; selected milk - 500 milliliters; butter / margarine - 50 grams; chicken eggs - 2 pieces; salt - 10 grams; sand sugar - 15 grams; wheat flour - up to 1000 grams.

The dough for pies is made according to the following algorithm:

I take a convenient dish (preferably a bowl) and knead the yeast with sugar and a couple of tablespoons of milk in it.
Then I cover the mixture with a towel and leave for ¼ hour. You can do more, but readiness will be determined by the raised hat.
In a saucepan with a large bottom, I heat (not to a boil) a little milk (40 degrees Celsius).
I also melt the butter / margarine and leave to cool. It should be about the same temperature as the milk.
Separately, beat the eggs with salt.
I pour milk, oil into the mass of yeast and add beaten eggs. Mix thoroughly until smooth.
I carefully sift the wheat flour into the same bowl - as a result, I knead the elastic base for the pies.
I roll the resulting ball into the shape of a ball, which I leave for 60 minutes in a warm, not blown place.
During these 60 minutes, the yeast mass should be kneaded a couple of times.
For pizza, it is worth rolling out a layer with a rolling pin up to 4 millimeters thick.

The base for the pies is ready! You will have amazing pizza!

Recipe: Milk Dough for Cabbage Pies

Pies and their base: 1 teaspoon of sugar; 1 kilogram of wheat flour; salt to taste; 1.5 one glass of wheat flour; 2 pieces of chicken eggs; 11 grams of yeast (dry).
Filling ingredients for pies: white cabbage - 700 grams; salt to taste; 3 pieces of chicken eggs; ½ from a pack of butter; vegetable oil to taste.

How to cook pies:

I start by slightly warming the milk in a saucepan with a thick bottom (about 30 ° C).
I take another pan and sift wheat flour through a sieve into it, in which I then make a “hole” in the center. I pour milk into the resulting recess.
I add eggs with yeast and salt, sugar.
I knead a rather soft, elastic base for pies.
I leave it for 1-2 hours in a warm, not blown place. She will rise.
Now it's time for stuffing! Finely chopped cabbage, shaped into thin strips.
I scald the chopped vegetable with boiling water on a sieve. Immediately, after this, I pour cold water over it and survive. Thus, the usual bitterness will disappear.
Melt the butter gently in a frying pan. On it, I fry, stirring, cabbage for about 30 minutes at a relatively low heat.
At the same time, it will take about 7 minutes to boil chicken eggs. After, as well as cabbage, I douse with cold water. I peel and grind eggs.
Thoroughly mix eggs with cabbage in a bowl, salt everything.
I roll the base for pies into a ball, which I divide into approximately equal parts.
I roll out each particle, the thickness should be about 1 centimeter.
I put two tablespoons of the filling in each, collect and carefully pinch the edges.
The seam should be at the bottom, and in order to give a “pie” shape, it remains only to lightly press.
I leave future baking for 20 minutes. Let it loosen up. 16 Up to 3 minutes, each muffin is fried in hot butter, margarine.

Delicious pies with cabbage are ready! Bon appetit!

My video recipe

This article is devoted to dry yeast and methods of preparing dough based on it. Logically, it can be divided into 3 blocks:

The first block answers questions related to the essence of dry yeast: definition, features.
The second block is a selection of different recipes that will help you quickly and easily prepare dry yeast dough for savory pies and pies.
The third block is devoted to various problems associated with dough kneading. Tips, nuances - it's all there.

For convenience, below is the content, in which the sections of the article are marked. This will allow you to easily navigate in it and instantly move on to the topic of interest.

I tried to write as detailed and understandable as possible, so that in the end I got a small culinary manual or memo that you can bookmark and look into it from time to time for useful information.

What is dry yeast

Yeasts are fungi, they belong to the fungi kingdom. There are a lot of mushrooms in nature! Some are useful for a person, others, on the contrary, bring a lot of problems.

In the baking business, special yeast is used - Saccharomyces cerevisiae. Usually they are called "baker's yeast". They feed on glucose, while forming carbon dioxide. Actually, this is why the dough increases in size, and also becomes lush and soft.

Previously, "live" yeast was used, which is often sold in pressed form. Then, in 1945, dry yeast was invented in Holland, which was perceived as a kind of breakthrough in the food industry. But, despite the many advantages of dry yeast, pressed yeast has not lost its relevance today. A huge number of people prefer to cook dough with raw yeast.

In this article, I will focus only on dry baker's yeast. I will talk about other types in another article.

Types and features of dry yeast

Dry yeast was obtained by drying the raw liquid yeast mass. Naturally, these processes have improved over time, and now there are various types of dry yeast.

Roughly speaking, there are three types of dry baker's yeast:

Dry active yeast.
Dry instant (instant yeast).
Dry yeast for rapid baking (Rapid-rise yeast).

Dry active yeast came first. As mentioned above, in the middle of the last century. In special apparatus, liquid yeast was dried for a long time (10-20 hours) to a moisture content of 7%. They are granules (balls) with a diameter of 1-2 mm.

Before kneading the dough, this yeast should be added to warm water or milk and wait about 10 minutes until a thick foam appears. Yeast is activated, as if “waking up” and starting a reaction, due to which the dough begins to swell.

Despite the many advantages compared to pressed yeast (ease of storage and transportation, extended shelf life), dry yeast is less active, it can be said that it raises the dough worse. This is due to the aggressive drying conditions, during which some of the yeast is destroyed.

Dry instant yeast was introduced in 1972. The drying process became more complicated, and vacuum preservation was added to it. As a result, the yeast is more "whole". The moisture content of the yeast was 4%, and their size decreased to the state of dust particles. Yeast granules do not resemble balls in shape, but some kind of sticks, cylinders. Someone compares them to tiny vermicelli.

This yeast is added directly to the flour. The dough rises better and much faster.

Dry yeast for accelerated baking is a continuation of instant yeast. They are even smaller in size and also rise the dough faster.

Dry yeast is also sold with various additives (emulsifiers, enzymes, etc.) that affect the desired effect (splendor, lightness of the dough). Dried onions and other food ingredients are also added to the yeast.

Any type of dry yeast can be used to make yeast dough for patties (pies). Fried or baked pies are not as demanding as, for example, bread baked in a bread machine. It depends more on personal preferences and free time.

Advantages and disadvantages of dry yeast over fresh

Many of the dry yeast pros and cons listed below are very subjective. That is, what for one will be a decisive factor in choosing yeast, for another - a trifle.

Pros of dry yeast

Dry yeast is more compact, takes up little space, and needs to be added to flour in smaller quantities.

If you are interested in the ratio of dry and fresh yeast, then remember a simple phrase: one to three. That is, 1 gram of dry yeast replaces 3 grams of raw (pressed). This is the most common proportion. In general, always read the instructions on the back of the bag. In addition to the manufacturer, no one will tell the truth, for obvious reasons.

Dry yeast is less demanding on storage conditions, and its shelf life can be up to two years, which is much longer when compared to fresh yeast. Agree, it is very convenient! We bought a few bags, put them in the closet and forgot about them until they were needed.

Of course, this applies to closed, sealed packages. If the bag is opened, and there is some yeast left in it, then there are already some peculiarities:

Dry active yeast in this case is stored for no longer than a month, but it is better to use it in the coming days.

Dry high-speed (instant) yeast after opening should be stored for no more than two days. They deteriorate very quickly, as they are made using a different technology. Vacuum packaging makes the difference.

The obvious benefit is time savings. Dry yeast starts to work faster, the dough starts to rise faster.

Dry quick-acting yeast, unlike fresh yeast, has almost no smell. That is, you most likely will not feel the specific smell of mash or something dirty.

To summarize, dry yeast is speed and convenience.

Cons of dry yeast

With a large number of advantages, there are also disadvantages. What are they?

Dry active yeast raises the dough "worse" compared to fresh. That is, the maximum effect will be 30-50% lower. If you want your dough to rise to the moon, then use fresh (pressed).

Dry, quick-acting yeast rises almost as well as fresh yeast, but it loses its potency quickly, shall we say. The dough rises faster, but also deflates faster. This means that you should not wait for a long time (for hours) - you need to immediately sculpt, bake.

The last point is more critical for baking bread. We also prepare dough for pies and pies. In our case, it’s usually like this: we knead the dough with dry yeast, wait and that’s it - we can proceed. It is no longer worth crushing and sustaining it.

To summarize, dry yeast requires promptness.

Yeast dough recipes (with dry yeast)

Below is a selection of dough recipes for yeast pies and pies. Of course, all these options can be used for other types of baking, but the end result may not be what you expected.

I also note that all this dough is more suitable for savory pastries.

Dough with dry yeast on water

A quick yeast dough on water with dry yeast, which is suitable for both oven-baked pies and pan-fried pies.

There are few ingredients, this dough is prepared even without eggs. A great option for those who want to bake something, while spending a minimum of effort and time.

Ingredients:

Dry active yeast - 1-2 teaspoons (depending on the manufacturer);
Sugar - 1 tbsp. spoon;
Salt - 1 teaspoon;
Vegetable oil - 30 ml.
Wheat flour - 350 g.
Warm water - 300 ml.

How to make dough for pies with dry yeast

Pour warm water into a cup, add sugar, 3 tbsp. spoons of flour and yeast. Stir and wait 10-15 minutes until the yeast wakes up.

Now pour oil into the same bowl, add salt and mix well again.

Add flour in small amounts. First mix with a fork, and then knead the dough with your hands.

When the dough becomes elastic and not very sticky, leave it in a warm place for 15-20 minutes. Once the dough has risen significantly, you can proceed to further culinary steps.

Yeast dough for pies with milk and dry yeast

A step-by-step recipe for yeast dough for pies with dry yeast in milk. Although, what is there, the same dough is perfect for fried pies. It is easy to prepare and tastes more tender than in the previous recipe. In addition to milk, chicken eggs were also included in this pie dough.

Ingredients:

Dry yeast - 1 sachet (11 g);
Sunflower oil (unrefined) - 50 ml.
Chicken eggs - 3 pcs.
Milk - 500 ml.
Salt - 1-2 teaspoons;
Sugar - 2-3 tbsp. spoons;
Wheat flour - 1 kg.

How to put dough on pies (with dry yeast)

Warm up the milk a little. Stir in sugar and dry yeast. Wait about 15 minutes.

Beat eggs in milk, add salt and butter. Mix well with a fork or whisk.

Gradually add flour, mixing thoroughly. When the mass becomes quite thick, start kneading with your hands. The dough has become elastic, not sticky and in the shape of a ball? Great. It remains to cover the dough with a towel and forget about it for 30-60 minutes. Then, if desired, you can again knead the dough and wait another 20-30 minutes.

The dough will be fluffy, fluffy and soft. What you need for delicious pies or pies!

By the way, I advise you to cook. There are several recipes, including yeast dough.

Quick dough for pies with dry yeast on kefir

A good recipe for yeast dough, which is perfect for fried pies. Kefir dough is very tasty. Prepares quickly and with a minimum of body movements. I don't even know what else to add. Here you just need to try!

Ingredients:

Kefir - 500 ml. You can use sour milk instead.
Dry active yeast (Saf firm) - 11 g.
Chicken eggs - 1-2 pcs.
Vegetable oil - 2-3 tbsp. spoons;
Salt - 0.5-1 teaspoon;
Wheat flour - about 1 kg.
Sugar - 1 tbsp. spoon;

How to make yeast dough for pies with dry yeast

In general, the cooking process is no different. Everything is the same as above.
Add sugar and yeast to warm kefir. Let stand 10-15 minutes.
Now add salt, beat in eggs and add sugar. To stir thoroughly.
Add flour in small portions, stir. Knead a round dough.
Transfer it to a large bowl or pan, cover with a towel and put in a warm place for 30-50 minutes.

The dough will increase at least 1.5 times, become fluffy and tender. This means that you can start sculpting pies out of it.

Delicious yeast dough for pies in the oven with dry yeast

In theory, this dough can be considered rich, since it contains milk and butter. On the other hand, it is very low in sugar. Muffin is associated with sweet pastries. In the same article, all recipes are devoted to savory pies.

This dough is more fragrant and tasty. It really is very tasty! Naturally, the dough is “delicious” when the filling is “delicious”. Everything is interconnected. Something I digress. Let's get to the recipe.

This recipe allows you to cook the dough in almost 15 minutes, which, you see, is very cool!

Ingredients:

Wheat flour - 1 kg.
Milk - 500 ml.
Butter (or margarine) - 180 g.
Sugar - 1 tbsp. spoon;
Salt - 1-2 teaspoons;
Dry yeast (saf. moment) - 11 g.

How to make dry yeast pie dough

Mix flour with yeast.
Dissolve salt and sugar in warm milk. Put soft butter there and stir with a fork.
Pour the milk mixture into the flour, knead the dough with your hands.
Leave the dough for 15-20 minutes in a warm place so that it grows up.

As you can see, it's extremely simple! A few steps, and you have a dough on your table, from which you can bake pies with all kinds of fillings.

Whey dough with dry yeast

This dough is perfect for pies. It is soft and airy like fluff. The pies will turn out the same: tender and lush. They will not lose their shape, will not dry out even after a couple of days, which allows them to be stored in the refrigerator for a long time.

Ingredients:

Dry active yeast - 10 g.
Flour - 1-1.1 kg.
Liquid whey - 0.5 l.
Butter - 80 g.
Sugar - 2 tbsp. spoons;
Chicken eggs - 2 pcs.
Salt - 1 teaspoon;

Preparation of whey dough for pies

Heat the whey slightly (to a pleasant warmth) in a saucepan.

Mix yeast and sugar in it. Wait 10 minutes.

Pour in the melted butter, beat in the eggs and sprinkle with salt. Mix everything well, and it is better to beat with a whisk.

Introduce flour in small portions, stirring constantly. When the mass thickens, knead it with your hands.

Transfer the dough to a large bowl and wait 30-60 minutes. Then knead, and you can start baking.

How to make yeast dough from dry yeast for pies - video

Problems and solutions

Why dry yeast dough does not rise

It happens like this: the ingredients are added, mixed, kneaded, set, we wait, we wait, but the dough does not grow. Does not increase! How is this possible? Why? What was done wrong? I think it takes a lot of hard work to achieve something like this. Here you should simply analyze all your actions - most likely, a mistake has been made somewhere.

Possibly not enough dry yeast was added. High-quality dry yeast, for example, French, is usually poured in the proportion: 11 g per 1000 g of flour. If you have any doubts, add a little more yeast. Be sure to read the instructions on the packaging.

Yeast can still be just spoiled. If you took them from a package that was opened a long time ago, then most likely there is nothing there but a yeast cemetery.

It could be that the yeast just didn't activate. Therefore, they (active dry yeast) should first be stirred in warm water, namely in something warm, but at the same time, not hot. Did you see foam, bubbles? This means that the yeast has woken up, and they can be added to the flour.

If the dough is placed in a cold room, it will rise very slowly, and may not rise at all. For this, it is advised to put the kneaded dough in some kind of saucepan / bowl and cover with a towel.

You may not have mixed the ingredients enough. It is necessary to more carefully distribute the yeast throughout the dough. At the same time, do not overdo it, if the dough is kneaded too long, it can turn out to be tough, and, accordingly, not very tasty.

If you add too much salt, the dough will grow worse, as the yeast will simply die from it. At the same time, salt is, let's say, an important catalyst for the reaction. It helps the dough grow better. Conclusion: always add salt (at least a pinch), but do not overdo it.

In order for the dough to rise better, add a little more (1-2 tablespoons) of sugar. Sugar is yeast's favorite treat.

The dough is too runny or hard

Often this happens due to non-compliance with the proportions of the components. And I will say more, not a single recipe can guarantee you the perfect dough, since you cook first of all.

But there is nothing wrong with that. Is the dough very runny and sticky? Add a little bit of flour. Is the dough too dry and hard to handle? Add a little warm milk or water.

The dough smells like yeast

It happens that the kneaded dough, and then the pastry, smells unpleasantly of yeast. Yes, they “smell” there, the dough stinks with yeast, interrupts the aroma of the filling and spoils the appetite. Here, of course, it depends on personal preferences, someone likes these flavors.

Most likely too much yeast was added. Someone is afraid that the dough will not rise enough or will not be lush, and therefore throws dry yeast into the flour with spoons. As a result, the dough ferments for too long, randomly swells in all directions, and the cake turns out with bitterness and a strong smell of mash.