Yeast dough for pies made from dry yeast. Examples of the simplest fillings for oven pies

Recipe lean dough with dry yeast and vegetable oil. This universal dough Suitable for baking pies with any filling - sweet, meat, vegetable, etc. The dough rises within two rises, and the time for each rise will depend on the quality of the yeast and the temperature of the place where it is infused. The dough turns out airy, bubbly and elastic, so pies made with this dough “puff up” well when fried and remain quite dense.

Required ingredients:

1 pack of dry yeast;

2 tbsp. spoons of sugar;

900 g. + 3 tbsp. spoons of flour;

500 ml. water (warm);

1 teaspoon salt;

4 – 5 tbsp. spoons of vegetable oil.

How to cook:

It is most convenient to prepare pie dough using dough. Pour into a cup for kneading dough warm water. Put yeast, sugar there and add 3 - 4 tbsp. heaped spoons of flour. Mix the dough thoroughly with a whisk so that there are no lumps and leave in a warm place for 15 minutes.

During this time, the yeast will completely dissolve and activate, and a characteristic foam will appear on the surface. Now you can add the remaining ingredients: salt and vegetable oil. Sift the flour and begin adding small portions into the dough. Now it is better to knead it with a large wooden spoon. My dough took about 900 grams, perhaps yours will take a little less or more.

Form the dough into a ball and place in a clean, lightly greased container. vegetable oil. Cover the cup with cellophane or cling film and put it in a warm place for about 30 - 50 minutes, this will depend on the quality of the yeast and the room temperature.

Since the weather outside my window is very hot and sunny, I put my dough on the windowsill. It doubled in size within 30 minutes.

The dough is already quite airy and porous, but this is not enough. Cover it again with film and put it in a warm place for another 1 hour. It should at least triple in size.

The yeast dough for pies is ready; it should be airy, soft and remain elastic.

From this amount of ingredients I got about 1.2 kg. test. Before you start cutting the pie dough, be sure to do an additional kneading, it will give the dough additional elasticity and density.

Find perfect recipe making yeast dough for pies is a task that can take many years, because there are more recipes than stars in the sky. With milk, with kefir, with water, with sour cream and with butter or vegetable oil, sponged, straight - really, yeast dough for pies is prepared in a thousand and one ways! My eyes are wide open - which recipe to choose? To reduce your pain of choice to zero, we have selected the most popular recipes, which are collecting a sea of rave reviews. That is, in fact, we collected in one article the most fashionable trends of modern homemade baked goods delicious pies. The recipes are arranged from the simplest and fastest to the most difficult, requiring certain culinary skills.

Let's start with step by step instructions, for those who do not know at all which end to take the yeast dough from. Even if you have never dealt with yeast, using this recipe you will learn how to prepare excellent yeast dough for pies in the oven. Although, probably, everyone hung around in their grandmother’s kitchen as a child and remembers how the dough hidden under a towel rose, this unique smell, the table laden with plates with with different fillings(my grandmother, for example, baked pies not only with cabbage and onions and eggs, but also with poppy seeds and berries), the feeling soft bun in your hands, which had to be kneaded and then rolled out with a rolling pin on a flour-sprinkled table. And let the first pies not turn out as neat and plump as grandma’s. But even the crooked and split-at-the-seam pie, made with your own hands, seemed the most delicious. This dough is ideal for pies with meat, cabbage, potatoes, mushrooms, rice and eggs.

Having mastered the basics, move on to the “coolest”, I would even say, magic recipe yeast dough from our collection. This is yeast dough for pies with dry yeast and milk. Sounds quite normal, right? What's the magic? And the fact is that you don’t have to wait for the dough to rise. Kneaded, cut - and straight into the oven! Unbelievable but true. The pies turn out fluffy, any filling is suitable - both sweet and savory. Recipe.

Yeast dough for kefir pies is just as versatile. It is early ripening, but still requires an extra hour of time to rise. Its main advantage is its special tenderness and amazing taste. Fermented milk products have a special effect on wheat protein, giving it an incomparable noble taste. (Go to the recipe.) And if you, like me, think that there is no limit to perfection, try yeast dough with sour cream, a recipe with dry yeast, which I have tried several times and is the absolute favorite of my collection.

AND last recipe for those who like culinary tasks more complex - the famous puff pastry. It is prepared completely differently than usual. No long periods of refrigeration or ice on the table. On the contrary, we will use soft butter that is easy to spread. The process of preparing the dough is very pleasant, although it requires painstakingness and time. But the result is worth it.

Step-by-step recipe with photos: yeast dough for pies in the oven

For the first experiment, we offer the simplest yeast dough for pies, step by step recipe with a photo especially for beginners, who need to see what the yeast looks like, what the consistency of the dough is and whether a mistake was made during kneading. The dough is made even simpler than the usual dough for pies with yeast and milk. It is very pleasant to work with, elastic, non-sticky, and does not tear, that is, you can roll it out quite thinly, which is especially important for those who like the pie to have more filling than the dough. The pies are easy to pinch and do not open when baking. The taste is soft and downy. The dough is especially good for pies with meat, mushroom, potato, cabbage, rice, onion or egg filling. That is, for savory pies predominantly. If you want sweets, then for them excellent dough in the next recipe. I'll give you the ingredients for two pans of pies. Enough to feed all those who are suffering, but without getting tired of cooking.

Flour 2 cups 250 ml*,
Refined vegetable oil 8 tablespoons (50 ml),
Dry instant yeast 1 sachet weighing 11 grams,
Water 200 ml (strictly!),
Sugar 1 heaped teaspoon,
Salt ½ teaspoon

* (with a slide approximately 1 centimeter high)

How to prepare dough step by step

First, let's sort out all the ingredients so as not to mix anything up. The success of this particular yeast dough largely depends on how correctly the ratio of flour and water is maintained. There should be exactly 200 ml of water. Place it in a separate container. This will avoid mistakes.

Take a cup, pour yeast, sugar into it and fill it with a small amount of water (pour from the container in which we collected 200 ml of water - the rest of the liquid will be used for kneading dough). Stir and leave for 20 minutes. During this time, the yeast is activated and forms such a thick bubble “cap”.

You can knead the dough. Take a basin or bowl. Pour in flour, pour in water, add salt, vegetable oil, pour in the risen yeast. Mix with a spoon. And then we start kneading with our hands. Note the time - you will need to torment the dough for at least seven minutes. Or better yet, 10. A little sticky at first, it will gradually become soft, elastic, and will come off easily from your hands.

Place the dough in a bowl, grease the top with odorless vegetable oil (with your hands or a brush so that the dough does not get covered with a thick crust), cover with a towel or pan lid and leave to rise for about forty minutes. It is not necessary to place it in a warm place. At room temperature the dough will rise about twice in size. There is no need to crush it anymore. Immediately place on the table and start cutting the pies. There should be about 15 of them.

The best yeast dough for pies - with dry yeast in milk

If you look at the recipes for pies on yeast dough, then, perhaps, the most unpleasant moment in kneading dough with yeast is the hour and a half wait until it finally rises and you can start baking. That's why this yeast dough without proofing has become a real lifesaver for me. It literally takes about 20 minutes to mix + 20 minutes for baking, it doesn’t require any rising time at all. Knead it and you can immediately put it in the oven. Beauty! The dough is universal, suitable for both pies with sweet and savory filling.

milk of any fat content 1 tbsp.,
water 50 ml (5 tablespoons),
margarine for baking 1 pack (200 g),
medium-sized eggs 2 pcs.,
sugar 2 tablespoons,
instant yeast 1 sachet weighing 11 grams,
salt half a teaspoon,
flour 600 g (3 full + 3/4 tbsp.).

Method for preparing quick yeast dough without proofing

To make excellent dough for pies with yeast and milk, you first need to give the yeast strength so that it can rise the dough very quickly. To do this, mix the yeast with warm sweet liquid. Mix the yeast with sugar, pour five tablespoons of water over them, stirring. As soon as all the grains have dispersed, set the bowl in a warm place for ten to fifteen minutes. Our dough will not rise and infuse, but the yeast still needs to be given time, so to speak, to activate.

Time will fly faster if you simultaneously prepare the remaining ingredients for the dough. Melt the margarine, first chopping it into small pieces - this way it will melt quickly and evenly. And in order to prevent boiling, it is better to heat it in a water bath or in a thick-walled vessel and on the minimum heating of the stove.

Salt the melted margarine and mix with milk. This milk mixture should be warm. You can check its temperature by dropping a couple of drops of liquid on your wrist.

In a separate bowl, beat the eggs just a little, then add them to the milk and lightly beat again.

By this time, a decent-sized fluffy bubble cap should already appear on the yeast - a sign that the yeast is working perfectly, and it’s time to introduce it into the liquid component of the dough.

When the yeast mixture is in place, stir the dough again and you can add the last ingredient to it - flour. It should be poured in gradually, immediately sifting through a sieve. The dough kneads easily. It turns out very tender and soft. Doesn't stick to your hands at all.

That's it, the dough is ready for making pies.

Some tips for further work. When forming pies, use a minimum amount of flour for dusting. From specified quantity ingredients I have enough pies for two baking sheets. So, the first batch of pies needs to be placed in a cold (!) oven, there is no need to warm it up in advance! The pies are baked at a temperature of 180-200 degrees for about 20 minutes. Well, the pies of the second batch, whatever one may say, have time to rest, so a heated oven is the most suitable place for them.

Yeast dough for kefir pies

Nowadays there are so many recipes for making pies with yeast dough that choosing the most suitable one is not so easy. And to make your task easier, I will immediately tell you about all the benefits of this recipe. Yeast dough with kefir is a real lifesaver for busy housewives. Not more than an hour you will need to knead this, I'm not afraid of this word, great dough. Just 20 min. for kneading, 30-40 minutes. rise - and now you have the most delicate yeast dough ready, which is suitable for any baked goods you want!

kefir (2.5–3.2%) 200 ml,
milk (any fat content) or water 50 ml,
egg 1 pc.,
vegetable oil 100 ml,
sugar 1 tbsp. l.,
yeast (dry) 3/4 sachet,
pinch of soda,
salt 1 tsp,
flour (wheat, sun) 3.5 tbsp. (250 grams).

How to prepare yeast dough with kefir

Lightly heat the milk (water), dilute half a spoon of sugar in it, then add yeast to this sweet liquid and stir until completely dissolved. We set the bowl with the dough aside to give the yeast a chance to wake up and start working. On average this takes about 10 minutes.

As soon as you notice that the dough has grown noticeably and a fluffy yeast cap has appeared on top of it, you can continue preparing the dough. Now it’s the turn of kefir. If it is cold, warm it up slightly (it’s more convenient to do this in the microwave) and pour it into a kneading bowl. Add literally a pinch of soda and salt to kefir and mix it well. Why does soda go into the dough if it is yeasty and does not perform any lifting functions? It's simple: soda in in this case needed in order to save ready-made baked goods from the characteristic kefir sourness. If this sourness doesn’t bother you, you can do without soda.

Next, add the egg, the remaining unused sugar and the already suitable dough into the dough. Lightly and gently beat the mixture with a whisk (or fork), then add half the flour into the dough. Stir the dough so that all the flour disperses, the result is a rather thick, lumpy mass. Now pour the last ingredient into this mass - oil and knead again.

Without stopping stirring, add the remaining flour into the dough, and when it thickens so much that it becomes inconvenient to work with a whisk (fork), we switch to kneading the dough with our hands. To do this, sprinkle the work surface with a small amount (literally one handful) of flour and intensively knead a very soft, pliable dough. It stops sticking to your hands after 10-13 minutes of kneading.

As soon as it stops sticking, send the dough to proof. And so, after some 30-40 minutes. the dough will be completely ready for further use.

Yeast dough for tender pies with sour cream and eggs

There is nothing tastier than mom's pies! I’m sure every housewife will say so (or almost so). She always makes them tender, tasty and aromatic. I don’t remember a single time when her yeast dough for pies with sour cream and eggs turned out unsuccessful. I myself mastered it not so long ago. No, it’s not difficult to install it at all! It just requires 3-4 hours of free time (including the time to prepare the filling, of course). The main advantage of this version of the test is that it is worth spending those hours in the kitchen for - simply fabulous tender dough, which is impossible to spoil, even if you suddenly come across the wrong ones good yeast. Plus the possibility of using it with different options fillings. If you need a “package” for a sweet filling, such as fruit or poppy seed, you can add a little more sugar or a couple of 11g packets if desired. vanilla sugar, for fresh - reduce its amount to a minimum. One way or another, such pies fly away in an instant, so I’m used to kneading this yeast sour cream dough immediately for 400 g of sour cream.

medium fat sour cream (15-20%) 400 g,
water 80 ml (about 1/3 cup),
eggs 3 pcs.,
sugar 4 tbsp. l.,
salt 1 tbsp. l. (incomplete),
dry yeast 1 sachet,
flour 1 kg (6 tbsp with a slide).

*glass volume = 250 ml

How to make the most delicious yeast dough with sour cream and eggs

The main thing in yeast dough for pies is the dough. This is where we start cooking. We heat the water a little, literally 10-15 seconds in the microwave at maximum power, and dilute dry yeast and one spoon of sugar in it. Not the slightest grain should remain. We diluted it and put it in a warm place, near a radiator, for example. There is no need to cover the vessel with the dough. In addition, it’s easier to keep an eye on an open one so that it doesn’t run away.

While the dough is maturing, use a whisk (or mixer at minimum speed) to mix the eggs with the remaining sugar and salt. Then we add to this sweet mixture sour cream and whisk everything again. Important! The mixed products should be approximately the same temperature. This means that when you plan to bake pies, take everything you need out of the refrigerator, leave it on the kitchen table for 30-60 minutes, and only then start cooking.

Sift the flour into this container and knead the pliable, soft dough. Due to the fat content of sour cream, it practically does not stick to your hands. When working (making pies), you don’t need flour for dusting; just grease your hands with any oil.

Cover the kneaded dough and send it to rise somewhere warm for about an hour. Be careful, the dough will triple in size, so make sure you don’t make the wrong choice of utensils for it.

As soon as the dough has grown, take it out, knead it and you can stuff it with filling. Then the dough should rise one more time: when the pies are already formed and ready to go into the oven. Leave them for 20 minutes, then gently grease them (yolk, butter, sweet water– optional) and also carefully send for baking.

Yeast puff pastry for pies

This is a recipe for those who are already excellent at making pie dough with yeast and milk. The recipe was, as they say, hard-earned by me personally, because I began mastering the process of preparing real yeast puff pastry only when I mastered the technique of kneading yeast dough, one might say, to perfection. I admit, I was scared by this labor-intensive procedure with constant folding/rolling and freezing of the dough, so first I tried quick option. What to say? It turns out well, but you can hardly call it flaky. What comes out is regular yeast, but a little more airy. And of course, it cannot be compared in any way with the option that I will discuss below. Yes, it's yeasty puff pastry The preparation for pies is long and tedious, but believe me, the result will surpass all your expectations. Don’t be afraid to try, and you will definitely succeed!

milk 250 ml (1 faceted glass with rim),
sugar 1.5 tablespoons,
butter 200 grams,
dry instant yeast 5-6 g (half a sachet),
egg 1 pc.,
wheat flour BC 3 tbsp. (full, 250 grams),
salt 1 tsp.

How to make homemade yeast puff pastry

This kind of dough is kneaded sponge method, therefore, first we will put the dough. To do this, immediately in a large bowl suitable for kneading yeast dough, mix dry yeast and sugar, pour them with about a third of lukewarm milk. If you have fresh yeast instead of dry, then 25 g will be enough (at the rate of 50 g per 1 kg of flour).

Beat the yeast mixture with a fork or whisk and place the bowl in a warm place for 10 minutes. Then add the remaining milk and egg into the bowl with the dough. Whisk the mixture again and let it sit undisturbed for another ten minutes. During this period of time, the mass should at least double.

Next, sift the flour into the liquid mixture and knead the dough, which should be elastic and not stick to your hands. At first it will be soft, but during the kneading process it will acquire the consistency we need. Thorough kneading usually takes 5-7 minutes. Since butter has not yet been added to the dough, a little flour will be needed for dusting.

The dough will not rise again, so as soon as you have finished kneading, dust the work surface and wipe the rolling pin with flour. Roll out the dough from the middle to the edges into a rectangular (preferably) layer about 5 mm thick, no thinner is needed.

Now the most tedious process begins - the formation of layered dough. Heat the butter slightly so that it just softens, but does not begin to melt. You can simply take it out of the refrigerator in advance and, while the dough is kneading, it will reach the desired state. We coat the dough layer with oil so that one third and about 1 cm around the edges remain ungreased. That is, we oil only two or three layers, leaving clean sides at the edges.

Next, we take this clean third and wrap it in the middle of the oiled part, and fold the remaining free oiled third of the dough into the middle. It turns out that the dough layer is rolled into three layers, and each layer is coated with oil. Lightly press the edges and hide the folded dough in a special cling film or just put it in a plastic bag and put it in the freezer for 15 minutes. Good butter has time to set during this time.

Then remove the dough from the freezer onto a work surface, sprinkle with flour and roll it out again into a long rectangle. Important! Roll the dough in one direction only!

Next, we repeat the procedure with greasing the dough with oil and folding it, hiding it in film and in the freezer for another 15 minutes. Ideally, the procedure of rolling, lubricating, folding and cooling is carried out 3-4 more times, but I usually limit myself to just three. Then ready dough put it in the freezer for 8-10 hours and you're done! Now the yeast puff pastry can be used for baking.

Hopefully one or more recipes pie dough will become your favorites. Happy baking!

Making homemade pastries is an art that not everyone is able to master. It is especially difficult to learn how to make yeast dough for pies in the oven. There are many ways to prepare it, knowing which you can become a real master in the field of baking.

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.

Recipe for yeast dough for pies

The liquid base is an important component of the batch. You can choose a recipe for yeast dough for pies with milk, water, kefir, sour cream, mineral water. Various are put into the mix flavorings depending on what the filling will be. For baking with potatoes, cabbage, rice and eggs, prepare unleavened dough. For products with fruit fillings, for example, with apples, they make a sweet one.

Fast

Great option for all time-strapped people. The recipe for quick yeast dough does not require proofing. You should prepare the dough, make a batch, 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.

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:

Stir 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.

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.

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 fast. Yeast dough with kefir for pies in the oven is well suited due to the use fermented milk product. Suitable for both dessert and meat dish. 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. Finished goods Place on a baking sheet, do not touch for a quarter of an hour, and then bake.

With milk

Taking advantage with 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.

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 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.

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.

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 some great 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 butter preparation 2-2.5 hours. It will double or triple in size.

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, 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.

Pies on yeast dough in the oven - cooking secrets

Remember a few tips:

Before baking the products, brush them with yolk. Yeast dough for baked pies will be covered golden brown crust.
It is advisable to place the products with the joint side up on a baking sheet.
When choosing a recipe for oven-baked pies made from yeast dough, carefully read the list of ingredients and strictly follow it.

Video

It doesn’t matter what kind of dry yeast you bought: active, quick or instant - you should check it before using it. To do this, a small amount of this product is mixed with warm water and sugar and leave for 10-20 minutes in a warm place without a draft. If after the specified time a foamy cap appears on the mixture, the dough with dry yeast will definitely succeed. If there are no hats, we buy new ones and throw these ones away.

The five most commonly used ingredients in dry yeast dough recipes are:

The consistency of dry yeast looks like this:

in the form of a fine powder - these are fast, instant, which are mixed directly with flour
in the form of small balls or granules - these are active, which always require activation before use (otherwise preparing the dough)
At the same time, they can be called differently - each manufacturer chooses the name himself. And in order for our recipe for yeast dough from dry yeast to turn out, we learn to distinguish between their varieties.

The first type is good for bread machines - you pour all the ingredients inside and you don’t need to do anything, the smart machine will knead everything without our participation. The second is preferable when you need to prepare complex yeast dough with dry yeast for certain baked goods, for example, Easter cakes or buns. We are simply playing it safe so as not to lose expensive products.

Five of the fastest dry yeast dough recipes:

Is there some more important point, which is better to remember if you want to learn how to work with yeast dough. If a recipe for yeast dough with dry yeast indicates that the flour mass should be allowed to stand in a warm place for 2 hours, it should be read as follows: let the dough increase in volume by one and a half times. This can happen in an hour or three - it all depends on the activity of the living culture, which these fungi are. The dough rose - we went to knead it, knead it well for half an hour and set it to rise again. The second time it stands until it doubles in size. And this may take half an hour, or even five.

In fact, any yeast dough recipe with dry yeast will always work if you adhere to the rules described above. Plus, the dough can be placed in a multicooker turned on for heating. It is hermetically sealed and will rise many times faster. If you overdo the temperature, the yeast will die.

Hi all. Today we’ll talk about yeast dough, and offer a simple recipe for its preparation. This yeast dough is universal, i.e. it is also suitable for sweet pastries(pies with jam, marmalade, fruit pies, cheesecakes), and for non-sweet baked goods (pies with cabbage, potatoes, meat). This dough does not go stale for a long time, it is soft, fluffy and you can even bake pizza with it.

Any yeast is also suitable, you can use both dry and fresh. Any yeast must be stored in the refrigerator, then it will be effective for a very long time.

Be sure to try making yeast dough, even though you haven’t succeeded in making it before, you will definitely succeed. Because pies and pies are always a lifesaver.

To prepare the dough we will need:

0.5 liters of warm liquid
dry yeast 1 sachet per 1 kg of flour or 25-30 g fresh
2 tbsp. l sugar
salt 1 tsp. with a slide
flour 850-1000 gr
vegetable oil 50-100 ml

How to make the most delicious yeast dough

Take a large bowl and pour two glasses of any liquid into it, i.e. milk, spoiled milk, curdled milk, kefir, fermented baked milk, maybe even sour milk. If there is nothing dairy, then we just do it with warm water. You can also have a mixture of all of the above. The liquid must be warm, but under no circumstances hot.

Place the yeast in warm water and stir until it is completely or almost completely dissolved. Then add two tablespoons of sugar and 1 teaspoon of salt and stir. If there are small lumps of yeast left, it’s okay.

Next we will add flour. The simplest, cheapest flour will do. We sift the flour through a sieve so that it is saturated with air, so that as many air bubbles as possible get into the dough, and it is airy. First, add a couple of glasses of flour and start kneading first with a spoon. It is difficult to say the exact amount of flour; it also depends on the flour itself. Then you'll figure it out. Add a couple more glasses of flour and continue kneading.

We never add eggs. If you need dough for buns, then there are eggs and sour cream.

Never add too much flour at once; it's never too late to add it. If the dough turns out to be too thick, then making it more liquid will be problematic.

At this stage, you can already add a quarter cup of oil. And look, there may still be torment. Don't be afraid to add oil, it won't be felt in the dough. We continue to knead with our hands. The oiled dough does not stick either to your hands or to the walls of the dishes, and kneading it is a pleasure. At this point, the dough becomes elastic and springy, which means that the dough begins to rise and the yeast begins to work. This dough does not need to be made as dense and hard as for dumplings, for example. It should be pleasant to the touch, like elastic young female breasts))).

If the dough sticks to your hands, you can add a spoon or two of flour. But the dough still shouldn't be too thick.

Well, the dough is ready. Leave it in a bowl, cover with a lid or something. Or you can put it in a plastic bag without tying it and leave it in a warm place. The dough will do After about 1-2 hours, during this time prepare the filling for the pies.

Try, learn and you will definitely succeed.