Instant dry yeast dough. Dough preparation sequence

It doesn't matter what kind of dry yeast you bought: active, fast or instant - it is worth checking them before using. For 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 frothy cap appears on the mixture, the dough with dry yeast will definitely succeed. If there is no hat, we buy new ones, and we throw them away.

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

In terms of consistency, dry yeast looks like this:

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

The first type is good for bread makers - I put all the products inside and nothing needs to be done, a smart machine will knead everything without our participation. The second is preferable when you need to prepare a complex yeast dough with dry yeast for certain baked goods, for example Easter cakes or buns... We just make sure that we do not lose expensive products.

The five 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 the recipe for yeast dough with dry yeast indicates that the flour mass should be allowed to stand in a warm place for 2 hours, read like this: 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 a living culture, which these fungi are. The dough rose - went to crush it, knead it well for half an hour and again set it to come up. The second time it stands until it rises twice. And this may take half an hour or all five.

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

I noticed this recipe for buns for a long time. Let's try super today puff buns of two types of dough! And the filling is so tasty that I had to save it. :) I almost ate it! Buns with nut filling- beautiful, fragrant, and with a very interesting cooking technology! These are the buns we will have for tea.

milk, eggs, sour cream, butter, flour, dry yeast, sugar, salt, cocoa, walnuts, raisins, milk, powdered sugar, starch, butter, yolk

This wonderful yeast cake looks like a flower and is convenient because it doesn't need to be cut. it tear-off cake made from yeast dough, it consists of small buns, inside which are pieces of sausages. Separately, I would like to note the dough - it is perfect, smooth, tasty, and it can be successfully used for making other baked goods, for example, pizza. Cook it unmistakably - I highly recommend this sausage pie recipe!

sausages, water, milk, sunflower oil, butter, dry yeast, sugar, flour, salt, yolk, sesame seed

Like a mother of two children school age, every day I puzzle over what to give the children to school with me for a snack. This cheese and sausage pie is an option that suits both the kids and me. The kids got their hot dogs, and I got the confidence that they were made from quality products, because I cooked this hot dog yeast cake myself.

kefir, vegetable oil, yeast, wheat flour, salt, sugar, sausages, hard cheese, eggs, protein

Take a look and try to repeat the recipe for delicious homemade flower buns made from yeast dough! The dough is the most tender! The buns are filled with your favorite sausages (sausages). The view is amazing, the taste is wonderful! Excellent buns with sausages for breakfast, snack or tea with friends!

flour, milk, dry yeast, eggs, butter, sugar, salt, sausages, yolk, ketchup, mayonnaise

Try to cook these yeast buns with raisins once! And every weekend you will be asked to make a dough. At home, such pastries are called "morning tenderness", and it's true! Soft as fluff, delicious as the whole homemade baking! These are definitely the most beloved baby buns! Bake for health, everything is very simple!

flour, dry milk, eggs, milk, sugar, salt, dry yeast, butter, raisins, vegetable oil, yolk

Delicious homemade pizza on yeast soft and air test... I suggest making pizza with white sauce, and not with tomato sauce, as we are all used to. White sauce perfectly harmonizes with both seafood and mushrooms, turning the usual pizza into original dish... When baking pizza in the oven at home, we will try to get as close as possible to the conditions of a real oven. The heart-shaped pizza is perfect for a romantic dinner.

flour, water, dry yeast, salt, sugar, vegetable oil, milk, butter, flour, garlic, salt, nutmeg, ground black pepper, hard cheese ...

Making yeast dough pizza at home is easy! The main thing is that the dough is successful, then the pizza will disappear from the table, not having time to cool down. The dough that I will show you today is one of those. It will work equally well as a thick one and thin base for pizza. And the filling in this case traditional - sausage, Bell pepper, tomatoes and cheese. Yeast pizza was a success!

flour, dry yeast, water, sunflower oil, salt, sugar, hard cheese, sausage, tomatoes, ketchup, red bell pepper, butter, green onion

Fried meat pies are very, very tasty. But because of the time and fat content of this dish, we can rarely afford them. Still, sometimes you can. The dough according to this recipe turns out to be soft and airy, the filling is juicy, and cooking takes relatively little time. Be sure to pamper the whole family with just perfect yeast dough pies.

wheat flour, milk, dry yeast, water, salt, sugar, vegetable oil, pork, onions, milk, butter, wheat flour, vegetable oil, salt ...

One more wonderful recipe yeast dough pie! The dough is super! The formation is interesting, such beautiful pie it turns out that I really want to try! And the prepared coconut filling amazed everyone, very tasty! The guests were delighted! I also advise you to cook this yeast cake with coconut filling!

flour, milk, eggs, butter, sugar, dry yeast, vanilla sugar, salt, coconut flakes, sugar, butter, protein, yolk, milk, butter

We bake often, try different recipes and ways. But we haven't baked like that yet! The crust of the bread is golden, thin and crunchy! And the taste is like a rustic bread: real, alive! Try to cook, everything is very simple!

wheat flour, water, vegetable oil, dry yeast, sugar, salt

After you try the curd yeast dough pies made according to this recipe, you will stop preparing another type of dough for sweet pastries... Despite the small amount of butter, curd dough it turns out sweet, rich, airy and incredibly tasty. Such curd pies with apples, you can cook both in a slow cooker and in the oven. Try both!

There are many recipes for pastry dough, with different compositions and levels of complexity. How to cook extraordinarily delicious pies- let's try to figure it out and dot the "i".

Each good hostess knows many different types yeast dough, thanks to which it can delight its household with delicious, aromatic and incredibly soft pastries.

Find out how with the proposed cooking options pastry dough, rolls and puffs to diversify the boring everyday menu and amaze guests with their culinary talent.

How to make yeast dough for pies?

Since ancient times, the preparation of yeast dough has included with special diligence, care and even respect, otherwise the bread baked later could turn into an inedible hard batch and the work would have to be redone again.

Times have passed, but nothing has changed - yeast baked goods must be approached with special enthusiasm and only then will she repay with a magnificent and aromatic look.

Yeast pies are always fluffy and soft

As for test creation, from which pies are prepared, then this is a painstaking, but rewarding task. Fragrant, soft pies will delight you with taste and show the highest skill of the hostess.

So that the pies come out daring, and you can enjoy the process of creating them it is necessary to know exactly the proportions and features of kneading the dough.

The following products are needed for the test:

• 400 g milk
• 1 packet of yeast (dry)
• 2 eggs
• 2.5 tbsp. l. Sahara
• 2 tbsp. l. any vegetable oil
• 1 tsp salt
• 3-4 tbsp. flour (about 800 g)

If all of the above ingredients are available, then you can go to kneading the dough:

1. Heat the milk and mash the yeast in it
   2. Add to the mixture all ingredients except flour, stir
   3. Pour into the resulting mass 2 tbsp. flour, stir until smooth
   4. Transfer the dough to a table or board and knead adding leftover flour
   5. When the dough is already won't be sticky, then it should be lived in a bowl and covered

Place the dough away from drafts, and better in warmth, and wait 2 hours until it grows in size.

How to make yeast potato dough for pies?

Extra tender yeast dough can be kneaded based on potatoes... Thereby unusual recipe our great-grandmothers can make delicious cakes.

For the most delicate pies you will need:

• 2-3 medium potatoes
• dry yeast (1 pack)
• 100 g softened margarine (just remove it from the refrigerator a few hours before cooking)
• 1 tsp salt and sugar
• 3 tbsp. flour (glass volume 250 g)

Dough preparation sequence:

1. Peel the potatoes, rinse them well, cut into cubes and boil, pre-salting the water.
   2. Drain the potato broth in separate container
   3. Crush the finished potatoes in mashed potatoes and transfer to a jar with a volume 700 g... Combine mashed potatoes with broth so that the jar is full
   4. Pour the mixture into a mixing bowl, add all the rest of the ingredients. Only three tablespoons of flour must be added and the dough piece must be thoroughly mixed
   5. Put the mixture in warm for half an hour
   6. Add flour so that the dough e was hammered with it and then knead
   7. Put the finished dough back in a bowl, cover with a towel or any piece of cloth and put in a warm place.

Video: How to cook pies with potatoes?

Yeast dough for pies without eggs

You can cook dough for pies and without eggs... Wherein finished product will be no worse, just as soft and airy. Outlined below the recipe is simple and, if you follow the suggested instructions, then you can create excellent baked goods.

For yeast dough, you will need the following ingredients:

• 250 g milk
• 30-35 g yeast (1/3 100 g pack)
• 1 tbsp. l. sugar, oil, salt

Dough for many yeast products preparing in a dough way ... To do this, make a dough before directly kneading the dough.

Dough preparation sequence:

1. Heat the milk to keep it warm, but not hot
   2. Add yeast to it, stir it well
   3. Put the mixture in a warm place for 5 minutes

After the required time has passed add the rest of the ingredients to the dough, so that the consistency of the dough is similar to pancake dough(how thick sour cream). Put the dough in the warmth again for 20 minutes, after which you will see the formation of yeast foam characteristic of the dough, indicating that the yeast has activated and you can knead the dough.

Add flour to the finished dough, how much the dough will take. When is it stop being sticky stop adding flour, but keep kneading. Place the dough in a bowl and cover with a towel, then set to come up until it doubles or triples... Then you can start forming the pies.

Lean yeast dough for fried pies

During the fast, when the list of foods is significantly limited, fried pies will be a real find. Special recipe lean dough will allow you not to violate the canons of fasting and enjoy delicious pastries.

For this type of test you need:

• 1.5 cups of water (250 g)
• 1/4 small pack of compressed yeast (25-30 g)
• 2 tbsp. l. oil (sunflower)
• 1 tbsp. l. sugar (if the filling in the pies is supposed to be sweet, then put sugar in 3 tbsp. l.)
• a pinch of salt
• 3.5 cups flour

Dough preparation begins with kneading the dough:

1. First, rub thoroughly yeast with sugar before homogeneous mass(the yeast should "melt")
   2. Heat the water so that it is warm, but not hot(verify desired temperature you can drop a drop on your wrist)
   3. Water and a mixture of yeast and sugar combine and stir until smooth
   4. Sift flour well and add 1 glass to batch

Cover the resulting dough with a towel (just not a lid, it should "breathe") and put in a warm place... If there is no such place in the house, then you can put the dough on a bowl of warm water or preheat the oven a little, then turn it off and put the future dough there. for 20-30 minutes.

Then to the foamed dough alternately add all other ingredients... Knead the dough until it softens and stops sticking. After that, put the finished dough again to fit for 20 minutes. After this time, you can sculpt lean pies.

Recipe for yeast dough for pies in the oven

Brass pies can be with all kinds of filling: with meat, potatoes, sauerkraut or sweet with apples, cottage cheese, cherries, condensed milk. It's hard to resist such deliciousness, but if knead the dough wrong, then the expectations of delicious food will instantly dissipate and instead of fragrant and soft pies you will have to eat stone-like, hard products.

What is needed for good brass pies? First of all the right ingredients:

• 1 liter of milk
• 125 g margarine
• 50 g yeast (pressed)
• 1.5 cups sugar
• a pinch of salt
• vanillin (if the pies are sweet)
• 1 egg

Before kneading the dough, remove the margarine from the refrigerator so that it softened well at room temperature.

Sequencing:

1. Milk warm up- it should be warm
   2. Soften the yeast in milk so that it completely dissolves
   3. Dissolve the margarine
   4. Add sugar, salt, vanillin
   5. Add a little flour to the resulting mass and mix thoroughly until the dough is viscous
   6. Put the dough on a board or table, after generously sprinkling it with flour
   7. Knead the dough, adding flour, until it stops sticking to your hands.
   8. Continue knead well dough adding a little flour

Put the resulting dough in a bowl and cover with a towel, and in 1.5-2 hours start forming pies.

Video: Brass pies with potatoes

Dough recipe for fried yeast pies on kefir

Unusually soft and tasty dough with kefir. Kneading it is quite simple - even a not very experienced hostess can handle it.

For kefir dough will be required:

• a glass of kefir (250 g)
• 25 g yeast
• a spoonful of sugar (if you plan on the filling sweet, then sugar must be put in 3 tablespoons)
• a pinch of salt
• about 3 cups flour

Heat some water in a mug and dissolve yeast in it... Sift flour into another vessel, add salt, sugar. Here you need to break the egg and pour slightly warmed kefir(it might just be room temperature- most importantly, not only from the refrigerator) and diluted yeast.

After all the ingredients have been mixed, you need to thoroughly knead the dough to a consistency that does not stick to your hands. Put the resulting dough in a bowl and refrigerate for 2 hours.

Dough for yeast pies with sour cream, recipe

You can knead the dough for pies and on sour cream- it will turn out to be very tender and tasty. In addition, the products required for this can be found in the house of every housewife.

For sour cream dough needed:

• 400 g sour cream of any fat content
• 3 eggs (if the eggs are large, then two are enough)
• 1 tsp yeast (if the yeast is compressed, then you need 25 g - 1/4 100 g of a pack)
• incomplete 100 g shot of water
• 1 l. Sahara
• 800 g flour (just over three cups)

To start heat the water and completely soak the yeast in it. Leave this mixture to stand. 10 minutes, and at this time, mix the rest of the ingredients in a separate bowl: using a whisk or fork, beat the eggs until smooth, add sugar, sour cream, pour in dissolved yeast and mix well.

Add flour to the mixture: this must be done portions, stirring thoroughly... Knead soft dough and put it in a warm place for an hour.

Yeast dough for pies airy on milk, recipe

Thanks to the presence milk in the dough the baked goods are airy soft and will surprise you with their taste. There are many recipes for making such a dough, below is given most popular recipe.

Ingredients for milk dough:

• 300 g milk
• 25 g compressed yeast
• 2 tbsp. l sugar
• 2 tbsp. tablespoons of vegetable oil
• a pinch of salt
• 500-600 g flour

Heat the milk and then dissolve yeast in it... Add sugar, salt, a few tablespoons of flour and put the resulting mixture in a warm place for 20-30 minutes... When the dough begins to bubble, then you can add to it vegetable oil and the rest of the flour. Knead soft dough and put it in a warm place for 2 hours.

Yeast puff pastry recipe

Puff pastry for pies suitable for both sweet filling, and for salty, and best of all in harmony with meat. Many housewives afraid to do puff pastry, because in their mind it is very difficult. In fact, making such a dough is very easy.

For puff pastry, you need the following products:

• 300 g margarine
• 150 ml milk
• 2 eggs
• incomplete shot of water (about 85 g)
• 25 g yeast
• 3 tsp Sahara
• 1 tsp salt

If all the ingredients are in your kitchen, then you can start creating puff pastry:

1. Soften yeast in warm water
   2. Add a spoonful of sugar to the mixture and send dough in the warmth until a characteristic foam appears on its surface
   3. Sift flour into a deep bowl and grate margarine on coarse grater (for this it must be cold and hard)
   4. Rub the margarine and flour with your hands until it turns into small crumbs
   5. In another container, loosen the eggs and pour them into the resulting dough. Add the leftovers there. sugar, salt and pour in milk... Mix everything thoroughly
   6. Pour the resulting mixture into a bowl with margarine crumbs and knead soft dough

Kneading the dough is necessary quickly, since the margarine crumbs will dissolve and the baking will not have any flakiness. Place the finished dough in a bowl and for 2 hours place in the cold.

Whatever type of dough you choose for baking, so that it turns out delicious and pleases loved ones, you must remember that an essential ingredient in any recipe is the soul. If you cook with soul, then your dishes will surely be successful and awarded the highest praise.

Video: Puff pastries with dried apricots

Hello everyone. Today we'll talk about yeast dough and offer a simple recipe for making it. This yeast dough is universal, that is, it is also suitable for sweet pastries (pies with jam, jam, jam, pies with fruit, cheesecakes), and for non-sweet pastries (pies with cabbage, potatoes, meat). This dough does not stale for a long time, it turns out soft, fluffy and you can even bake pizza with it.

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

Be sure to try to put yeast dough, although you did not succeed in it before, it will definitely work. Because pies, pies are always a lifesaver.

To prepare the dough, we need:

• 0.5 liters of warm liquid
• dry yeast 1 sachet per 1 kg of flour or 25-30 gr 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

We take a large bowl and pour into it two glasses of any liquid, i.e. milk, spoiled milk, yogurt, kefir, fermented baked milk, you can even sour. If there is nothing dairy, then we just do it with warm water. You can also mix all of the above. The liquid must be warm, but not hot in any way.

Dip the yeast into warm water and stir until it is completely or almost completely dissolved. Then put two tablespoons of sugar 1 teaspoon of salt and stir. If there are small lumps of yeast left, that's okay.

Next, we will add flour. The simplest, cheapest flour will do. 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 begin to knead first with a spoon. The exact amount of flour is difficult to say, it also depends on the flour itself. Then you will figure it out. Add a couple more glasses of flour and continue to knead.

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

Never add a lot of flour at once, it is never too late to add it. If the dough is too thick, then making it thinner will be problematic.

At this stage, you can already add a quarter cup of oil. And look, maybe more flour. Don't be afraid to add butter, it won't feel in the dough. We continue to knead with our hands. The oiled dough does not stick either to the hands or to the walls of the dishes; kneading it is a pleasure. By this point, the dough becomes elastic and springy, which means that the dough begins to fit, the yeast begins to work. This dough does not need to be made as dense and firm as for dumplings, for example. It should be pleasant to the touch, like an elastic young female breast))).

If the dough sticks to your hands, you can also add a spoon or two flour. But the dough should still not be too thick.

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

Try, learn and be sure to succeed.

This article is dedicated to those who love to cook delicious pies, so to speak, "from scratch." They, hardworking bees, like to sow flour, heat milk and knead dough. Our site has selected for you, dear chefs, the best, simple and quick recipes for which you can cook excellent dough for pies.

In order for the pie dough to be successful, do not forget about a few rules:

• All dough products must be at the same temperature. Eggs and butter must be put out of the refrigerator on the kitchen table in advance;
• Butter it is advisable to only soften, not melt. The melted butter makes the dough hard;
• Always sift flour! This procedure will take an extra five minutes, but the dough for pies will be fluffy and airy;
• When kneading, pour the liquid into the flour, and not vice versa;
• When preparing a dough with kefir, soda is added for loosening. It is better to dissolve it in water, rather than pour it dry. Do not extinguish soda under any circumstances. lemon juice or vinegar, the whole point of adding baking soda evaporates along with carbon dioxide;
• You need to knead the dough on a table greased with vegetable oil. You can also lubricate your hands with oil so that the dough does not stick to them;
• To make the pies softer, add a spoonful of starch to the flour;
• The dough for baked pies is kneaded a little tighter than for fried pies.

We have several interesting recipes dough for pies. Choose the filling yourself, because you can wrap almost anything in the dough!

Dough for pies with dry yeast "Five minutes"

Ingredients:
4 stacks flour,
2 tbsp Sahara,
½ tsp salt,
2 tbsp vegetable oil,
500 ml of milk
1 sachet of dry yeast.

Preparation:
Mix all ingredients, put in a plastic bag and refrigerate for 2 hours. In general, that's all. After the allotted time, the dough must be removed from the refrigerator, slightly kneaded and cut into pies with any filling. The oven is as usual.
The following recipe produces a particularly soft dough. And it's all about the potato broth.

Yeast dough with potato broth

Ingredients:
1 stack potato broth,
1 sachet of dry yeast,
1 tbsp Sahara,
1 tbsp mayonnaise,
3 tbsp vegetable oil,
400-450 g flour.

Preparation:
This test will take a little longer to tinker with, but the result is worth it! The pies are fluffy and soft and stay that way the next day. There is no need to add salt to the dough, since the broth is already salty. Dissolve sugar and yeast in 100 ml of warm potato broth, stir and leave for 15 minutes to bubble up the dough. Add the rest of the ingredients, gradually stir in the flour and knead the dough. Roll the dough into a ball, cover with a bowl and leave to rise for an hour. Cut the dough into pieces, mold the pies and fry them in well-heated vegetable oil over medium heat.

Put the finished pies on paper towels to absorb excess oil.

Yeast dough with kefir

Ingredients:
200 ml of kefir,
100 ml of vegetable oil,
1 tbsp Sahara,
1 tsp salt,
1 sachet of dry yeast,
1.5 stack. flour.

Preparation:
Dilute yeast in warm water and let stand in a warm place to "wake up" the yeast. Add all ingredients except flour and stir. Gradually adding flour, knead the dough, let it come up for an hour and start making pies.

You need to bake the pies in the oven with medium heat so that the dough does not become dry. If such an embarrassment does happen, put all the pies in a saucepan and cover with a damp towel. And the burnt bottom can be erased with a grater.

Non-yeast dough for pies

Ingredients:
500 g flour
200 g butter
100 ml of milk (kefir, fermented baked milk),
1 tbsp Sahara,
½ tsp salt.

Preparation:
Sift flour, sprinkle it on the table with a slide, make a depression and pour liquid into it. Add salt and sugar and knead the dough. Refrigerate for 20 minutes. Pies from this type of dough can be baked and fried.

Filling for pies made of quick test should be semi-cooked or completely cooked, since such pies are very quickly baked.

Sour cream dough for pies

Ingredients:
400 ml sour cream,
800 g flour
3 eggs,
1/3 stack water,
1 sachet of dry yeast,
3 tbsp Sahara,
a pinch of salt.

Preparation:
Mix water with yeast and leave to rise for about 15 minutes. Beat eggs with sugar and mix with sour cream. Combine the dough and sour cream mixture, gradually add flour and knead into a soft dough. Leave the dough warm for an hour so that it fits well.

Before putting the pies in the oven, let them sit on a baking sheet on the table for a few minutes. Let them come. Then put the baking sheet in the oven, and when the pies are almost ready, brush their surface with an egg that has been loose with milk.

Sour cream dough without yeast

Ingredients:
1 stack sour cream,
2 stacks flour,
100 ml of milk
50 g melted margarine
2 tbsp with a heap of sugar,
1 tsp salt,
1 tsp soda,
1 egg.

Preparation:
V warm milk dissolve salt and sugar. Mix sour cream with egg, melted margarine, then pour in milk. Mix flour with baking soda and gradually add to the sour cream mixture. After kneading the dough, immediately start making the pies.

An interesting tip: if you add not whole eggs, but only yolks to the dough, it will be much more fluffy.

Kefir dough in five minutes

Ingredients:
200 ml of kefir,
2 eggs,
1 stack flour,
1 tsp soda,
½ tsp salt.

Preparation:
Mix flour with baking soda and salt. Combine kefir with eggs. Mix dry and liquid ingredients and knead the dough. There is absolutely no fat in this type of dough. The filling for pies made from this dough should not be too wet.

Dough for pies with mayonnaise

Ingredients:
150 ml mayonnaise,
1 tbsp Sahara,
½ tsp salt,
25 g fresh pressed yeast,
1 stack water,
3.5-4 stacks flour.

Preparation:
Dissolve yeast in warm water, add salt, sugar and mayonnaise. Gradually adding flour, knead elastic dough... Leave to come up for an hour and a half, wrinkle and start sculpting pies with any filling.

And for real virtuosos, we have prepared a wonderful recipe for choux yeast dough. Pies made from this dough are guaranteed to be fluffy.

Choux yeast dough for pies

Ingredients:
For the brew part:
3 tbsp flour,
3 tbsp vegetable oil,
1 tbsp Sahara,
1 tsp salt,
1 stack steep boiling water.
For the yeast part:
500 g flour
1 stack warm water
50 g fresh yeast.

Preparation:
Combine flour, vegetable oil, sugar and salt from the first list of products, mix well and brew with a glass of boiling water, without ceasing to stir. A mixer can be used. When the dough has cooled to the temperature of fresh milk, add water, yeast to the mixture and gradually knead the dough, gradually adding flour. Cut the dough into pies immediately, let them rise and fry in hot vegetable oil.

May you do the best delicious dough for pies, and your household will remain well-fed and satisfied.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina