Yeast dough with water for baked pies. Very quick yeast dough on water with vegetable oil

Often during Lent, housewives are faced with a difficult choice of what is tasty and simple to prepare for tea for their family. There are also frequent cases when the refrigerator does not have the necessary ingredients to bake pies or buns, but you really want to treat yourself to a fragrant delicacy. Using several recipes, you can prepare the perfect one using plain water, both for fried pies and for baking in the oven. A minimum of simple products, a little time and effort and amazing buns will delight you and your household.

Lean dough with water: step-by-step recipe

This dough is ideal for both sweet pastries and fried pies with mushrooms, potatoes or meat.

Ingredients:

40 g yeast (fast action);
600 g wheat flour;
20 g salt;
100 g sugar;
60 ml vegetable sunflower oil;
370 ml water.

Cooking process:

Heat the water a little in the microwave and pour into a large container.
Add dry ingredients (salt, yeast and sugar).
Gradually add flour using a spoon, making sure to knead the dough with your hand after each addition.
When the properly prepared dough becomes firm and elastic, add vegetable oil and continue kneading for a while.
Cover with a damp cloth and leave in a warm place, remembering to knead every half hour (necessarily at least twice).
You can start forming pies or buns.

Depending on the filling (sweet or not), you can increase the amount of sugar.

Honey dough: a very tasty recipe

Fragrant, incredibly tasty baked goods are obtained if you add natural honey instead of sugar.

Ingredients:

15 g salt;
20 ml sunflower oil;
50 g natural honey;
550 g wheat flour;
290 ml water;
10 g yeast.

Cooking process:

Make a dough from yeast, half water and a third of flour. Leave it warm for a while.
Dissolve honey in the remaining water, add salt, vegetable oil and flour to this syrup.
Mix everything thoroughly with a spatula until smooth.
Pour the honey mixture into the dough and knead into a soft dough, adding flour by eye.
Place in a warm place for 25 minutes, making sure there are no drafts. The dough is ready for making pies or buns.

Lemon dough: recipe with water

This dough makes amazing baked goods with a lemon-vanilla flavor.

Ingredients:

10 g vanilla essence;
20 g yeast;
700 g wheat flour;
5 g salt;
80 g butter (both butter and vegetable oil are suitable);
120 g sugar;
3 large chicken eggs;
50 g fat sour cream;
30 grams of grated lemon zest;
300 ml water.

Cooking process:

Grind a small amount of flour with yeast and dilute with water to a semi-liquid consistency. Leave it to come up.
While the dough is rising, combine the beaten eggs with the remaining ingredients and mix thoroughly with a spoon or spatula.
Combine the dough and egg mixture in a deep container, stir until smooth. If the dough is a little liquid, you can use a little more flour.
Also let the elastic dough rise, remembering to knead it twice.
You can make fudge, which will make buns and pies even tastier. For it, boil a little water, lemon juice and sugar for a few minutes.
Drizzle fudge over hot pies and cool.

Chocolate dough

You can prepare an unusual dough using water by adding a little chocolate to it. The baked goods turn out amazingly tasty and tender. These pies or buns are perfect for a holiday tea party.

Ingredients:

6 g salt;
12 g citric acid;
20 g refined oil;
1 large chicken egg;
250 ml water;
40 g natural honey;
120 g dark chocolate;
85 g sugar;
6 g vanillin;
15 g yeast.

Cooking method:

Grind a spoonful of sugar with yeast and pour in a little heated water. Leave for a while.
Pour honey, chocolate and sugar with the remaining water and put on low heat. Once the mixture is smooth, remove from heat, cool slightly and add the remaining ingredients.
Combine the chocolate mass and the dough, mix thoroughly first with a spoon, then knead into a tight dough with your hand. You may need a little more flour, depending on its quality.

The dough should be left in a warm place until it doubles or triples in size, only then can you begin to form the products.

Mineral water dough for pies and buns in the oven

Mineral water dough is perfect not only for buns, it also makes excellent pizza, donuts or fried pies. It can be prepared very quickly, and the minimum of ingredients will certainly make this recipe a favorite for every housewife.

Ingredients:

1200 g of premium flour;
1 liter of mineral water (carbonated);
2 domestic chicken eggs;
10 g salt;
240 g sugar;
130 ml water;
100 g yeast (pressed).

How to cook:

Combine plain water with sugar, salt, yeast. Mix with a spatula and leave for ten minutes, remembering to stir gently several times.
Beat the eggs with a broom, pour them into the prepared dough, pour in mineral water. Sift the flour directly into the container with the dough, stirring first with a spoon and then with your hand.
Knead into a tight, fluffy dough.
Place a large saucepan on the fire, pour water into it and heat until the temperature is above room temperature. Remove from heat and place the container with dough into it. The water should not reach the dough; it will rise perfectly from the escaping steam.
Cover the pan with a clean towel and leave. After increasing the dough several times, you can begin to form buns or pies.

Quick water dough

Preparing baked goods from such dough is so quick and enjoyable that this recipe will certainly take first place in every housewife’s notebook. You can use any filling for the pies, it will be equally tasty.

Ingredients:

70 g margarine;
1 large egg;
320 ml water;
50 g sugar;
5 g salt;
10 g yeast (preferably pressed);
620 g wheat flour (highest grade).

Cooking method:

There is no need to prepare the dough, just mix lukewarm water, mashed yeast and sugar.
Grind the egg with salt, pour into the yeast mixture.
Add flour in small parts, mixing thoroughly. Melt the margarine and pour in at the end of preparing the dough.
Grease a container with a thin layer of sunflower oil and place the finished dough there.
It is not necessary to put it in a warm place; the dough will rise perfectly at room temperature.

This dough can be stored in the refrigerator for several days; it will rise perfectly when baked and retain its quality.

Dough for pies on water (video)

The main thing here is to remember that an unsuccessful filling can ruin even the best dough. Use these simple recipes, experiment with fillings, and you will certainly have a signature, original combination that will delight your family and all your guests.

We present to you a recipe for quick and easy-to-prepare dough for pies, buns, buns or flatbreads. It requires the simplest and most affordable products that are always at hand in the kitchen. Let's try together to make dough for pies without yeast using water. We will loosen it with special baking powder. Rest assured, the dough will turn out fluffy and the pies made from it will be soft and tasty; fried pies in a frying pan will turn out simply excellent. But we will tell you not only about this, but also about what fillings can be chosen for pies made from such dough and give the most important tips for preparing a simple, straight dough.

Taste Info Dough

Ingredients

Premium wheat flour – 0.6 kg;
Egg (C1 or C0) – 1 pc.;
Baking powder (baking powder) – 1 tsp;
Sugar – 1-2 tsp;
Salt - on the tip of the knife;
Sunflower oil – 1 tbsp. l.;
Boiled water – 1 tbsp.

How to make pie dough without yeast using water

To prepare a quick yeast-free dough for pies, first sift all the flour into a bowl.

Add salt, sugar and baking powder to the flour. Stir the mixture with a spatula or spoon. If desired, baking powder can be replaced with regular baking soda, but be prepared for the finished dough to take on a slightly grayish tint.

Pour cool boiled water and sunflower oil into a bowl. You can pour it all at once or in portions, starting to knead the dough with a spatula.

Crack one egg and start kneading the dough by hand directly in the bowl.

And then sprinkle the table or cutting board with flour and dump the dough there. Knead until you get a homogeneous lump of elastic dough that will absorb almost all the flour from the table.

Now leave the dough on the table, covering it with cling film, for a quarter of an hour. During this time, the stickiness of the flour will appear - the lump will become more elastic and viscous. This quality will help you create even and identical pieces for the pies.

Next, arm yourself with a rolling pin and start shaping the dough. It is best suited for frying savory pies in a pan. But such a soft lump makes excellent large open or closed pies in the oven or slow cooker (in baking mode). If you plan to use the dough for sweet products, add a little more sugar, honey or fructose to the recipe.

Cooking tips

It’s easy to form pie blanks from a lump. There are several ways:

roll out the ball into a layer of the required thickness, sprinkle with a little flour and cut out round pieces with a special mold or glass;
Pull the “sausage” out of the lump and cut it into pieces of small weight, lightly bread each one in flour and roll it into a round piece with a rolling pin.

Teaser network

Fried pies from quick yeast-free dough according to our recipe can be prepared with a variety of fillings:

thick mashed potatoes with sautéed onions;
boiled chopped eggs with green onions;
baked pumpkin puree with grainy or soft cottage cheese;
salted cottage cheese with chopped herbs;
boiled rice with eggs and onions.

If you want to bake empty buns without filling from this dough, in order to make them not only filling, but also tasty, we recommend adding one of these ingredients to the dough when kneading:

spices or seasonings - a pinch of nutmeg, ginger or cinnamon;
thick fruit puree or pulp left over from freshly squeezed juice;
seedless dried fruit puree;
fruit or berry juice (or sweet syrup from canned pieces) instead of plain water when kneading the dough.

Previously, we offered a delicious recipe for fluffy pies in the oven.

There are many ways to prepare pies and pies using beer, soda and other leavening agents. However, none compares to pies and pies made from real yeast dough. It’s a pity that you don’t always have time to wait for the sour, matured yeast dough. For this case, there are recipes for quick dough, which is also quite good and tasty. So, prepare a quick dough for pies in 15 minutes.

Let's say right away - it is better to prepare the dough for fried pies in 15 minutes; it is softer and rises more easily when processed with boiling oil.

As for baking in the oven, you will have to add a little time. This will be the correct real way to make dough with yeast and without dough. For this, it is better to take yeast that is not pressed raw, but to buy dry yeast such as “Saf Moment”, they are also called thermophilic. Such yeast is more active, due to which kneading occurs much faster, and proofing as such is not required. After kneading, you can immediately cut it up, the baked goods will turn out fluffy and tasty.

This is what one of the popular recipes for such a quick, unleavened dough with dry yeast looks like.

You will need:

warm water - 1.5 cups (the dough will turn out more rich if you replace the water with milk, but note that baking with water, surprisingly, will taste better;
sugar - a couple of tablespoons;
dry yeast - 1 tbsp. spoon;
sifted wheat flour - half a kilogram;
salt to taste, usually a pinch;
purified sunflower oil - a third of a glass.

Preparation:

It is extremely important not to overheat the base, so the water should not be hotter than 30-35 degrees, a hotter environment kills the yeast. Therefore, to be sure, drop a little liquid on the back of your wrist and check whether it corresponds to body temperature. This is a normal degree for the foundation.
Add sugar and yeast to the warm base, stir, let stand for a while so that the yeast swells and starts. Five minutes will be enough.
Add a few tablespoons of flour and, stirring, leave in a warm place. In winter you can move it closer to the radiator. After 15 minutes, even unkneaded lumps in the dough will be saturated with liquid, the base will become uniform, and you will notice small air bubbles on the surface. This means that the yeast is normal and you can continue working.
Add salt, little vegetable matter (you need to warm it up a little first so as not to cause unnecessary “stress” to the yeast).
Knead the dough, stretching it with your hands, but without pressing it into the table. Well-kneaded dough stops sticking to your hands, then set it aside for 15 minutes to rise.
After a quarter of an hour in a warm room, the dough will definitely rise.

Quick yeast dough for pies is ready!

Yeast dough prepared according to the “drowned” principle

It would be wrong to ignore one interesting way of preparing quick dough with raw yeast. Due to the unusual method of proofing, the dough rises faster, and it uses natural raw yeast. The dough itself will take 15 minutes to prepare; you will have to wait a little longer for it to rise. But the result is worth it!

You will need:

half a kilo of flour;
half a liter of milk;
a pair of eggs;
1 stick of fresh pressed raw yeast;
3 tbsp. spoons of vegetable oil;
1 tbsp. spoon of sugar;
1 teaspoon salt.

Important: Many recipes in Soviet cookbooks give exactly this arrangement of raw yeast - “sticks”. This concept confuses many of today’s cooks, because stores sell dry yeast in bags, and “sticks” are a thing of the past. But we decided to keep the old measure of weight for the surroundings, especially since the Moscow Yeast Factory still produces its products in those same sticks - in briquettes wrapped in paper weighing 100 grams. Don't let this size scare you. In fact, a 100 gram bag is not much larger than a matchbox. And for the normal process of rising dough, raw yeast requires approximately three times more than dry yeast.

Preparation:

Place crumbled yeast into slightly warmed milk and grind.
Mix sugar and eggs, beat, add vegetable oil.
Add yeast ground in milk into the egg-butter mixture.
Sift the flour thoroughly into a bowl and make a well in it.
Pour all the liquid into the flour and knead the dough.
Place the dough on cheesecloth, tie the ends in a knot and place the knot in a pan with warm (40 degrees) water.
At first the dough will lie on the bottom. As the yeast works, the pores of the dough will become saturated with carbon dioxide, and the dough will float. This happens quite quickly in a warm environment.

As soon as the dough has surfaced, take out your “drowned man”, dry it a little and - into cutting, into kulebyaki and pies!

Dough with dry yeast and milk

A quick dough recipe with dry yeast with milk and margarine is suitable for fried pies. Don't be alarmed by the large amount of fat - you won't notice it in the finished product, although this baked goods will be really high in calories. But such pies will not become stale one hundred percent, they will be soft. So, everything will take about half an hour.

Let's get started:

Let's prepare half a liter of warm milk, a kilogram of flour, half a glass of sugar, a packet of dry yeast (11 g), 10 g of salt, and fat - in this case it will be 60 g of vegetable oil and 230 g of margarine.
We sow the flour and combine it with dry yeast.
Add sugar to warm milk. salt, butter and melted and cooled margarine.
Pour the milk mixture into the flour with yeast. Knead.
After about ten minutes, lightly knead the dough and leave it to stand, covered with a clean cloth or towel.
As soon as the dough has risen, it can be cut into pies. Ready-made pies do not require proofing; they can be fried immediately.

Recipe for making kefir dough

The recipe for a quick kefir dough is based on the activity of the same yeast that is found not only in ordinary baker's yeast, but also in kefir. Of course, to prepare such a dough you can only use natural kefir fermented with kefir starter.

Little secret: This is the case when the older the kefir, the better it works. Brite kefir with a fat content of 3.2 percent, and let it overripe (be expired) for five days. The second secret is that you shouldn’t put a whole egg in the dough, one yolk is better, since the white makes the dough heavy, and the yolk makes it crumbly.

You can use kefir to make unleavened dough and sour dough, that is, with the addition of yeast. The fastest way is to fry pies from unleavened kefir dough, where soda acts as a leavening agent. Here is one such recipe.

Five-minute dough for fried kefir pies

Let's prepare:

flour - 0.6 kg;
vegetable oil - 60 g;
kefir - 250 gram glass;
salt and soda - 5 g each;
a couple of fresh eggs;
sugar - 20 g.

Cooking:

In a deep cup, stir sugar in kefir, add soda to start the quenching reaction.
Add eggs and salt to the liquid and stir.
Gradually add flour, kneading the dough from the edges.
Lastly, add vegetable oil and knead again. If the dough is liquid, add a little flour. However, you shouldn’t make the dough too steep either.
Now you need to set the dough aside for about fifteen minutes, covering the container with a towel.
Now all that remains is to divide the dough into portions and make pies from them.

The second method of kefir dough is with yeast

Quick kefir dough is usually made unleavened, as in the above method. However, it can also be prepared using yeast. This dough goes well for fried pies with any filling.

Cooking:

a packet of dry yeast;
a glass of kefir;
half a glass of unscented sunflower oil;
3 cups sifted flour;
salt and sugar, respectively, take 1 and 2 teaspoons.

Let's get started:

Mix flour with powdered yeast.
Add vegetable oil, sugar and salt to the kefir heated until warm (but not curdled!).
Add a mixture of kefir and butter to the mixture of flour and yeast, knead the dough until smooth. We leave it to rise. After 30-40 minutes it will rise.
As soon as the dough has risen, knead it and begin shaping the pies.

This dough tastes and looks a little like dough for yeast puff pastry. The products do not become stale for a long time and remain soft.

Prepare the dough with sour cream in 15 minutes

Sour cream dough is a more refined version of yeast-free unleavened dough made with kefir.

The ingredients are simple:

flour - 0.7 kg;
a pair of eggs;
sour cream - 370 g;
2.5 grams of salt and soda.

Preparation:

Salt, beat eggs until smooth, add sour cream. Mix everything again.
Add baking soda and stir.
Gradually add flour into the mixture in batches, stirring constantly so that no lumps remain.
Place the ball of dough in a bag and place it in the refrigerator for half an hour. At this time you can make the fillings.
After 30 minutes the dough can be cut.

Dough with a secret

Finally, a recipe for another simple and quick dough, after trying which, your family will never guess what you made them from. You can check it!

The dough does not contain yeast, although the taste is very similar to yeast. It mixes with lightning speed, although it will take a little time for it to “reach” in the refrigerator.

So, we prepare the secret dough from yesterday’s mashed potatoes and cottage cheese. If you don’t have mashed potatoes, just boil three potatoes, peel, remember and cool.

In addition, you will need:

150 g cottage cheese (preferably not wet);
250 g flour;
a pinch of salt;
1 egg;
10 g of prepared baking powder.

This is the basic dough for pies with a savory filling; for sweet ones, you can add sugar to taste, from 30 g or more, as well as vanillin.

You can use yolk to brush the dough.

The dough is very simple to make:

Mix mashed potatoes with cottage cheese, eggs, and grind until smooth.
Add salt and baking powder to the sifted flour, mix and knead the dough, adding the flour mixture to the potatoes. You can speed up the process even more by kneading the dough in a food processor.
The dough is basically ready, it is quite sticky. If it’s too runny, add a little flour, but don’t get carried away: the more flour, the tougher the pies. And don't knead it too much!
Divide the finished dough into small balls, slightly larger than a walnut. Having rolled these balls, place them on a board in the refrigerator while you make the filling. Cooling will add density to the dough, making it easier to roll out the balls and make pies out of them.

As a conclusion

As you can see, in order to please your family with delicious and quick baked goods, it is not at all necessary to spend the whole day in the kitchen, at the stove. There are many interesting and affordable ways to make pies in a hurry. Bon appetit!

There is probably no person who does not like fried or baked pies made from yeast dough. But preparing this dough according to all the rules is a very long process. Although I love “working” with yeast dough, sometimes there are situations when you urgently need to bake pies before guests arrive. And here recipes for making quick yeast dough come to the rescue. Such recipes are a real godsend for busy housewives.

I offer an economical option for preparing quick yeast dough for pies in water. For this test you will need simple ingredients that you always have in the kitchen. The dough is prepared without any hassle. And the pies, whether fried or baked, turn out soft and tasty.

Let's prepare the necessary products.

In a container, combine 60 g of sifted flour, yeast and sugar, stir.

Add warm water, mix, cover with a napkin and put in a warm place for 15 minutes.

After the allotted time, pour oil into the yeast mixture that has increased in volume, add salt, and mix gently.

Add flour little by little and begin to knead the dough, first in a bowl. Then put it on a table sprinkled with flour and continue kneading on the table. Knead until the dough begins to easily separate from your hands and from the table.

Grease a bowl with a small amount of vegetable oil, place the dough in it, cover with a towel and put it in a warm place for 15-20 minutes.

During this time the dough will rise very well. It is very soft, elastic, does not tear, so it can be rolled out thinly. The pies are easily pinched during molding and do not open during baking.

Quick yeast dough for pies in water is ready. We put it on the table and start preparing the pies. Before putting into the oven, let the products “rise” for 15 minutes.