Delicious airy dough for pies in the oven. Recipe for yeast dough for pies made from dry yeast

Pies are immediately memories from childhood. Is it true? Thoughts of grandma mixing dough in the kitchen while we were having fun in the garden. And, of course, an indescribable aroma and taste.

Today we won't make pies, we'll just give you some really good dough recipes for them. These are four options that are completely different. This is dough with or without yeast, with the addition of cottage cheese and kefir.

Each dough will require rest, so you can’t do it faster than twenty minutes. This is how much our last recipe including rest.

What about the toppings? We won’t cook them, but we are always in favor of offering them. It can be various jams and confitures, it can be mousse or other cream. This could be fish, meat, cheeses and even vegetables. Onions are often added with eggs and minced meat. You can also fill the baked goods with mushrooms or cottage cheese with herbs. It can be a classic in the form of chicken with mushrooms or canned cherries. Or, for example, grated apple with sugar, raisins and cinnamon.

Having filled the baked goods with your favorite filling, you need to send the pies to bake. How to do this correctly and what is best to avoid? You will find all this a little lower, because we have again shared with you the most intimate - tips and recommendations for cooking. Good luck!

What you need to know to prepare

To properly prepare the dough, which will bake and be tasty, you need to adhere to certain points. The list of our recommendations is quite simple, so it won’t be difficult to remember:

It is very important to let the dough rest. This process not only mixes all the flavors and aromas together, but also makes the dough more elastic;
If the dough contains yeast, then the milk (or water) should be warm. Yes, of course, they can be cold, but in a warm area the yeast will start working faster;
Yeast dough necessarily (!) must rise in the warmth. If it is summer, then the issue is resolved automatically, and if it is winter, then it is good to place a bowl of dough near the radiator or hot burner;
To prevent the growing dough from sticking to the dry and clean towel with which the bowl is covered, you can sprinkle the dough with flour or grease it with oil. You can also use cling film instead of a towel;
Before adding flour, we highly recommend passing it through a sieve. This saturates it with oxygen and subsequently the baked goods rise higher and become more fluffy;
It is always more convenient to pour liquid into flour, and not vice versa;
You may rub your hands when kneading the dough. vegetable oil and then the dough will not stick to your hands;
If you add too much sugar to the dough, it will start to burn and the baked goods will darken very quickly;
Before filling the bowl with ingredients, you need to make sure that it is clean and does not smell anything. Otherwise, the pies will have the added bonus of leftovers from other food or liquid;
To prevent the mass from sticking to the work surface, be sure to use flour or any vegetable oil;
Fresh yeast always works faster and rises the dough more than dry yeast. But their disadvantage is that the packaging must be used quickly, otherwise the product will begin to dry out;
After resting, the dough must be kneaded with your hands to remove excess air from it.

Yeast pie dough

Cooking time

calorie content per 100 grams

Standard or classic. Call it what you like. The recipe for such a test should not only be written down by every housewife, but everyone should remember it!

How to cook:

Tip: it is important that the eggs are room temperature so that the cold does not slow down the yeast. The temperature of the butter is also important, as butter that is too hot will kill the yeast activity.

The dough with the addition of cottage cheese turns out to be especially tender. Prepared according to classic version, only the list of ingredients is slightly different.

How much time – 15 minutes + 2 hours.

What is the calorie content - 328 calories.

How to cook:

Remove the cottage cheese from the packaging and place it in a tall, narrow bowl for an immersion blender;
Pour sugar into it, add a little salt and eggs;
Beat the mixture with an immersion blender until smooth;
Add butter and beat the mixture again;
Transfer the mixture to a bowl;
Mix baking powder and flour, pass through a sieve;
Add the dry mass to the liquid mass in several stages, mixing everything with a spatula;
Stir as long as possible. When the dough becomes heavy, use your hands;
Knead the elastic mixture with your hands, soft dough, which does not stick to your hands;
Transfer the mixture to a bowl, cover and leave for two hours;
After two hours the dough is ready to use.

Tip: flour needs to be added gradually because the dough may take in less than what is indicated in the recipe or, conversely, more.

The good thing about kefir in baking is that it can perfectly replace yeast or baking powder. It's more useful component, which will make baked goods voluminous and fluffy.

How much time - 50 minutes.

What is the calorie content - 304 calories.

How to cook:

In a deep bowl, combine kefir and soda, mix well;
Wait seven minutes for the fizzing reaction to take place and then add vegetable oil and salt;
Mix the mass well again;
Gradually, in several stages, add flour through a sieve, each time mixing the mass with your hands until smooth;
Add flour until the dough becomes smooth and does not stick to your hands;
Grease a deep bowl with oil and place the dough there;
Cover it cling film and leave in a warm place for thirty minutes;
After the time has passed, you can start working with the test.

Tip: to make the pies golden brown, brush them with yolk before putting them in the oven.

The recipe is incredibly simple and easy. It can even be called lean, since no dairy products need to be added to it. Shall we try?

How long is it - 20 minutes?

What is the calorie content - 358 calories.

How to cook:

Heat the water so that it is warm, but not hot;
Pass the flour through a sieve, then mix it with salt;
Pour warm water into the dry ingredients and add oil;
Next, use your hands to knead the elastic, soft dough;
Stir until the dough becomes smooth and does not stick to your hands - no more than ten minutes;
Now you need to give the dough about fifteen minutes to rest and then you can form it into pies with the desired filling.

Tip: if the pies are sweet, you can add a little sugar to the dough to taste.

In order for the baked goods to have a beautiful, ruddy color, each pie must be additionally greased before baking. This can be a yolk or a whole egg, water with sugar or salt, tea and even coffee with milk.

To make the pies as voluminous and fluffy as possible, they need to be allowed to rest in finished form. That is, covering a baking sheet with paper and placing the pies on it, give them ten to fifteen minutes. The dough will start to rise again and when you send them to hot oven, they will be baked already so voluminous.

Often the pies do not stick to the baking sheet or parchment. But if you are still afraid, then you can play it safe. To do this, you need to sprinkle the surface with flour (especially in the places where the pies are located) or grease it with oil.

If you want to try the pies with a crispy crust, you can sprinkle them with sugar after brushing them and then put them in the oven. You can even mix sugar and cinnamon. But this only applies if the filling is sweet.

Having prepared pies from one of our recipes, consider your evening a success. Perhaps even the next morning, if, of course, there are still pies left. Make some hot tea or cocoa, turn on your favorite movie and relax. In the morning you can eat a few pies with a cup of coffee and already in good mood go to work/study.

Ingredients:
Milk 1/2 liter, margarine 50 g, flour 1 liter jar, yeast 50 g or dry yeast 1 tbsp. l., sugar 3 tbsp. l., salt 1/2 tsp, vegetable oil 1 tbsp. l.

Preparation:

1. Mix milk, yeast, sugar, salt, vegetable oil, margarine, flour in a saucepan and place in a warm place. The dough will rise, so stir it twice once it has risen.

2. When the dough has risen for the third time, place it on the table sprinkled with flour and start making pies. It may seem to you that there is not enough flour in the dough - do not add it under any circumstances and strictly follow the proportions of the recipe. This will allow you to get very soft and fluffy pies baked in the oven that will not stale for a long time.

3. Cut a piece of dough, roll it in flour, knead it on the table with your fingers into a flat cake, put the filling(Use the filling to your liking!) and form the pies.

4. Before. how to put a baking sheet with pies in the oven, grease each pie raw egg and let stand for 30 minutes. It is advisable to always cut the dough in a warm room without drafts.

5. And...bake in the oven at a temperature of 200-220°

BON APPETIT!

p.s.

It will be easier to cut a pie just taken out of the oven if you heat up the knife.
To make it easier to roll out soft and sticky dough, you need to cover it parchment paper, or fill the bottle with water, using it instead of a rolling pin. The water should be cold.
When using juicy fillings, For example, ripe berries, you need to add wheat crackers to the layer of rolled out dough for the bottom, which will absorb excess moisture and the pie will bake better.
To prevent poppy seed pies from being soggy, poppy seeds are mixed with a small amount of semolina.
If frozen berries or fruits are used to fill the pies, they cannot be thawed. You just need to pour boiling water over it, cut it into halves and remove the seeds.
To ensure that the cake bakes evenly, you need to leave it to stand for 15-20 minutes and bake over medium heat.
So that the pies retain their taste for a long time and pleasant smell, they need to be kept for a while in an enamel container sealed with cellophane, with vanillin sprinkled on the bottom.
To prevent the pies from going stale for a long time, immediately after baking they need to be covered with a damp cloth, and then kept in a clay dish, covered with a towel.
Stale pies can be refreshed with a light sprinkling cold water and place in the oven for a few minutes.
To prevent the pies from turning out blurry and with a dense crumb, you do not need to put an excessive amount of margarine into the dough. Ex...but this is not about me))

p.p.s.Conversation between two friends:

I burned 587 calories today!

What are you talking about? where in the gym?

No, in the oven...

Manufacturing homemade baked goods– this is an entire 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 is trying 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, do the kneading, 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.
Add sifted flour gradually 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 of sour dairy 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.
Don't 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 cups;
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

The softest down pies are, of course, made in a rustic oven. But modern housewives hardly have the opportunity to cook in it. Usually the Russian stove is replaced with an oven or multicooker. Successful recipes dough for pies in the oven are collected in our article.

This recipe will definitely go over to cookbook hostess and will be used constantly. Ingredients: 970 ml full fat milk, 2 kg of high-grade flour, 3 tablespoons of sand (sugar), a pack of fatty butter, 55 g of pressed yeast, 1.5 small. spoons of table salt, 2 tablespoons eggs.

First, combine the bulk ingredients (except flour) and crumbled yeast. The contents are poured out to them broken eggs. There is no need to beat the mixture.
The milk is heating up. The butter is melted in it. Under no circumstances should the ingredients be boiled!
The mixtures from the first and second steps are combined. Flour is sifted into the same bowl. Mix the products with a spatula and hands.
Under a towel, the mass will rise in a place without drafts for 60-70 minutes.

Adding a handful of semolina to the dough will add fluffiness to the baked goods.

With dry yeast

The dough according to the scheme published below turns out rich. It will go perfectly with sweet fillings. Ingredients: half a liter of fat milk, a pinch of table salt, 4 dessert spoons sugar, a packet of dry yeast, an egg, a little vanilla sugar, 1.2 kg high-grade flour, 2 large spoons refined oil.

The milk is taken warm, but not hot. ¼ of all sugar and yeast dissolves in it. In 10-12 minutes a cap will appear on the mass. This means that the yeast has begun its work.
The remaining sugar - both types, and table salt are poured into the mixture. An egg is driven in there too.
After adding the oil, just knead the mixture well and put it in a warm place for an hour. The product will be protected from drying out with a napkin made of natural material.
After the specified time has passed, the mass is kneaded and left under the same conditions for another half an hour.

Before baking pies in the oven from yeast dough, they need to be greased with egg white.

On kefir without using yeast

In order not to waste time working with yeast, you can prepare baked goods without it. Ingredients: 1 faceted glass low-fat kefir, half the amount of refined oil, 3.5 tbsp. high-grade flour, a pinch of soda, salt, granulated sugar. How to properly prepare the dough for kefir pies is described below.

Kefir combines with all bulk ingredients except flour. If the dairy product is not too sour, you can quench the soda with freshly squeezed lemon juice.
Oil is gradually poured into the mixture and the flour is sifted. A loose dough is kneaded, which needs to be left to stand for a while under a towel. The mass is kept at room temperature. At this time you can start filling.

The dough should not be rolled out too thin so that the contents of the pie do not tear it.

Unleavened dough without adding eggs

Based on kefir you can prepare unleavened dough. It contains only three ingredients: half a small spoon of baking soda, 480 ml of the specified dairy product, 475 g of high-grade flour.

Pour flour into a high heap onto a convenient horizontal surface. A shallow “well” is made in the center of the embankment. Cold kefir is poured into the resulting hole.
Little by little, using a fork, begin kneading the mass. To do this, flour is gradually picked up from the edges and combined with the dairy product.
The result is a non-sticky dough.
It is rolled out and sprinkled with 1/3 of the total soda. Next, the layer is folded into an envelope and covered again baking soda. The procedure is repeated a third time.
The mass is collected into a lump, placed in an oiled bowl and left in a cool place for half an hour.

All that remains is to do the filling and start shaping the baked goods.

Yeast-free dough for pies on water

The most economical option A pie dough recipe can be called a product prepared using filtered water. You will need to take 1.5 cups of liquid. Other ingredients: 6-6.5 tbsp. high grade flour, small. spoon of salt.

The water is heated a little, after which salt is added to it and stirred until the grains are completely dissolved.
Sift half of all the wheat flour specified in the recipe into a deep bowl. Salt water is also poured in there.
The ingredients begin to gradually mix. This is where it lies main secret prescription Only if you knead the product well will it turn out to be truly manageable and soft.

At first yeast-free dough Knead with a wide spatula, and then with floured hands.

Recipe with sour cream

This option is a real find for those who don’t want to wait for the dough to rise for a couple of hours. It's fast, simple and straightforward. Ingredients: 320 g full fat sour cream(great if you can use homemade), 2 tablespoons eggs, 1 tbsp. low-fat kefir, a pinch of salt, a teaspoon of sugar, 2 large spoons of refined oil and one baking powder, 470-490 g of high-grade flour.

The contents of both eggs are beaten in a deep bowl. In the process, salt and sand are added to it. The ingredients are whipped together.
Baking powder is thoroughly sifted with flour. This is necessary for the airiness of the products.
Gradually the sifted products are poured into the dough base. The last thing added to it is oil - for elasticity.
Flour is sprinkled until the mass stops sticking to your fingers. You may need a little more or less than what is indicated in the recipe.
You can roll out the dough and form pies right away.

Baking is prepared in a well-heated oven until an appetizing golden color appears on the pies.

Choux yeast dough

Another recipe from the category very fast products. Since the dough will be ready almost immediately, you should take care of preparing the filling in advance. It can be both sweet and salty. Ingredients: 570 g high-grade flour and a similar amount of refined oil, 1 tbsp. filtered warm water and 1 tbsp. boiling, 3 chicken egg yolks, a tablespoon of granulated sugar, a teaspoon of table salt, 55 g of fresh yeast.

Three tablespoons of flour should be combined with table salt and granulated sugar. Not cold oil is poured in there and immediately - boiling water. The mass is thoroughly rubbed with a spoon until smooth. It must cool slightly before further use.
Finely crushed yeast is poured into the warm mixture. Mixed yolks and warm water are immediately added there. By the way, you can use slightly warmed milk instead.
The resulting composite mixture is poured into flour sifted a couple of times.
An elastic, non-sticky dough is kneaded. Your hands become slightly greased during the process. sunflower oil. Kneading may require about half a glass more flour.

You can immediately start shaping the pies. If the filling is made from pieces of fruit, then regular potato starch will help thicken it.

No similar materials

Calories: Not specified
Cooking time: Not specified

Required Products:

- milk – 200 ml.,
- wheat flour – 450-500 gr.,
- chicken eggs– 1 pc.,
- butter – 80 gr.,
- dry yeast – 10 g.,
- sugar – 150 gr.,
- salt - a pinch,
- vanilla extract- to taste.

How to cook with photos step by step

1. The dough for fluffy pies in the oven with dry yeast should be airy. Therefore, it is prepared in two stages. First of all, the dough is prepared. To do this, combine some flour and sugar, as well as dry yeast, in a bowl. Mix well.

2. Heat the milk to a temperature of 40-500C (no more) and combine with dry ingredients. Mix the contents thoroughly and leave for 10-15 minutes in a warm place to activate the yeast.

3. The dough will be ready when a “cap” of foam forms on its surface. If it didn't happen later given time, you can leave it for a few more minutes. If after the “second attempt” the yeast is not activated, the dough is not suitable for kneading dough. There may be several reasons: expired yeast, too hot milk and they “died”, as well as the room is cool or the dough “stood” in a draft.

4. If your dough fits well, you can proceed to the second stage - kneading the dough. To do this, mix chicken eggs at room temperature with sugar and also add salt. Tip: if you are preparing dough for “salty” pies, reduce the amount of sugar to 1-2 tablespoons.

5. Butter(or good margarine) melt and combine while warm with the rest of the ingredients. Mix the contents well.

6. When preparing dough for butter pies with a sweet filling, you can add vanilla extract to your taste.

7. When all the ingredients are combined, add the appropriate dough and mix.

8. Wheat flour sift and add in small portions to the liquid mass. You may not need all of it.

9. Knead the soft and elastic dough. The kneading process should last at least 10-15 minutes - its further quality depends on this. Roll into a ball. Grease a bowl with vegetable oil and transfer the dough. Cover clean towel and place in a warm, draft-free place.

10. Leave the dough to “rest” and rise for 1-1.5 hours. It should expand well in volume. See how it's prepared.
11. When the dough for fluffy pies in the oven with dry yeast has “risen”, you need to knead it a little again. Then you can make delicious pies from it.