Yeast dough for pies. How to cook delicious yeast dough for pies in milk, kefir, sour cream?

There are many recipes for pies dough, with a different composition and level of complexity. How to cook unusually tasty pies - we will try to figure it out and put all the points over "I".

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Every good mistress knows many different types of yeast dough, thanks to which it can delight their households with delicious, fragrant and incredibly soft pastries.

Learn and you as using the proposed cooking options Dough for pies, bun and layers diversify the boring daily menu and hit guests with your culinary talent.

How to cook yeast dough for pies?

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

Times have passed, but nothing has changed - the yeast baking must be approached with a special enthusiasm And only then she will pay off with a magnificent and fragrant look.

As for creating a test, From which the pies are prepared, then this is a painstaking, but grateful business. Fragrant, soft pies will delight with taste and show the highest skill of the hostess.

So that the pies come out, and from the process of their creation you could enjoy it is necessary to know exactly the proportions and features of kneading the dough.

For the test, you need such products:

400 g of milk
1 package 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 move on to knead the dough:

Heat milk and rub the yeast in it
2. Add in mixture all ingredients besides flour, mix
3. Pour into the resulting mass 2 tbsp. flourmix until smooth
4. Put the dough to the table or to the board and get knocked out Adding the remaining flour
5. When the dough is already it will not be sticky, then he should live in a bowl and cover it

Place dough away from drafts, a better in warm, and wait 2 hours bye it not increase in size.

How to cook yeast potato dough for pies?

Particularly tender yeast dough can be kneaded based on potatoes. Thanks to this unusual recipe for our great -grandmother, you can cook amazing pies.

For the most delicate pies, you will need:

2-3 average potatoes
dry yeast (1 pack)
100 g of softened margarine ( simply get out his per several hours before cooking from refrigerator)
1 tsp. Salt and sugar
3 tbsp. flour (volume of glass 250 g)

The sequence of preparation of the dough:

Clean the potatoes, rinse it well, cut into cubes and boil it, having previously salted water.
2. Potato decoction drink in separate capacity
3. Pull the finished potatoes in mashed potatoes and transfer to a jar with volume 700 g. Connect mashed potatoes with potato broth so that the bank is complete
4. Pour the mixture into a bowl comfortable for kneading, add everything to it the rest of the ingredients. Pour only three tablespoons and mix the workpiece for the dough thoroughly
5. Put the mixture in heat for half an hour
6. Add flour so that the dough is e was clogged After that, knead
7. Put the finished dough again in a bowl, cover with a towel or any cut of fabric and put in a warm place

Video: How to cook potatoes?

Yeast dough for pies without eggs

You can cook pies for pies and without eggs. At the same time, the finished product will be no worse, the same soft and air. Stated below The recipe is simple And, if you follow the proposed instructions, then you can create excellent pastries.

For yeast dough, the ingredients will be required:

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

Dough for many yeast products prepared in a pairing way. To do this, before direct kneading the dough, dough is done.

The sequence of cooking dough:

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

After the required time Add other ingredients to doughso that the dough in consistency resembles the dough for pancakes (like a thick sour cream). Put the dough again in heat for 20 minutes, after which you will see the formation of yeast foam characteristic of dough, saying that the yeast has activated and you can knead the dough.

Add flour to the finished dough how much the dough will take. When it is it will stop being stickystop adding flour, but continue to mix. Put the dough in a bowl and cover with a towel, then put it fit until it increases by two to three times. Then you can proceed to the formation of pies.

Lenten yeast dough for fried pies

During the post when the list of products is significantly limited, frying pies They will become a real find. A special recipe for lean dough will not 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 pressed yeast (25-30 g)
2 tbsp. l. oils (sunflower)
1 tbsp. l. sugar (if the filling in the pies is supposed to be sweet, then it is necessary to put sugar 3 tbsp.
a pinch of salt
3.5 cups of flour

Preparation of the dough begins with mixing dough:

To get started thoroughly rubbed yeast with sugar to a homogeneous mass (yeast should "melt")
2. Heat the water so that it is warm, but not hot (check the desired temperature by dropping a drop on the wrist)
3. Water and a mixture of yeast with sugar connect and mix to a homogeneous mass
4. Sut the flour well and add 1 cup To the batch

The rest of the ingredients are added to the dough

Cover the resulting dough with a towel (only 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 dough on a bowl of warm water or warm up the oven a little, then turn off and put the future dough there to fit there for 20-30 minutes.

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

Expaces of yeast dough recipe in the oven

Obbel pies They can be with all kinds of filling: with meat, potatoes, sauerkraut or sweet with apples, cottage cheese, cherries, condensed milk. It is difficult to resist such a tasty, but if if cut the dough incorrectly, then the expectations of delicious dishes will instantly and instead of fragrant and soft pies will come to eat stoned, hard products.

What do you need for good brass pies? First of all correct ingredients:

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

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

Sequencing:

Milk heat - It should be warm
2. soften the yeast in milk so that they completely dissolve
3. Dissolve margarine
4. Add sugar, salt, vanillin
5. Add the flour to the resulting mass and mix thoroughly until the dough is viscous
6. Put the dough on the board or table, preliminarily generously sprinkling it with flour
7. Knead the dough, adding the flour until it stops sticking to the hands
8. Continue make it well The dough is adding a little flour

Put the resulting dough in a bowl and cover with a towel, and after 1.5-2 hours Start the formation of pies.

Video: Orthodox pies with potatoes

Kefir

It turns out unusually soft and tasty kefir dough. To knead it is quite simple - not even a very experienced mistress will cope with this.

For kefir dough you will need:

kefira glass (250 g)
25 g of yeast
egg
a spoonful of sugar (if you plan a sweet filling, then you need to put 3 tbsps of sugar) sugar)
a pinch of salt
about 3 cups of flour

Heat a little water in a circle and Dissolve the yeast in it. Sut the flour into another vessel, pour salt, sugar. It is also necessary to break the egg here and pour A little heated kefir (It can be just room temperature - the main thing, not only from the refrigerator) and diluted yeast.

After all the ingredients are mixed, you need well knead the dough, To the consistency that does not stick to the hands. Put the resulting dough in a bowl and put in the refrigerator for 2 hours.

The dough for yeast pies on sour cream, recipe

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

For sour cream dough, you need:

400 g of sour cream of any fat content
3 eggs (if the eggs are large, then two)
1 tsp. yeast (if the yeast is pressed, then it takes 25 g - 1/4 100 g of a pack)
incomplete 100 g stack of water
1 l. Sahara
800 g of flour (a little more than three glasses)

The dough on sour cream cannot be unsuccessful

To start Heat the water And completely soak the yeast in it. Leave this mixture to stand 10 minutes, At this time, mix the rest of the components in a separate bowl: beat the eggs with a corolla or fork until smooth, add sugar, sour cream, pour in dissolved yeast And mix everything well.

Add flour to the resulting mixture: this is necessary in portions, mixing thoroughly. Knead the soft dough and put it in heat for an hour.

Yeast dough for pies Air in milk, recipe

Thanks to the presence milk in the test Baking is airly soft and will surprise its taste. There are many recipes for making such a test, below is given the most popular recipe.

Ingredients for milk test:

300 g of milk
25 g of pressed yeast
2 tbsp. L. Sahara
2 tbsp. tablespoons of vegetable oil
a pinch of salt
500-600 g of flour

Heat milk, after which Dissolve the yeast in it. Add sugar, salt, several tablespoons of flour and put the resulting mixture in a warm place for 20-30 minutes. When the aclage begins to bubble, then vegetable oil and other flour can be added to it. Get knocked out soft dough and put it in a warm place for 2 hours.

Yeast puff pastry for pies, recipe

Puff pastry For pies, it is suitable for both sweet filling and for salt, but best in harmony with meat. Many housewives they are afraid to do Puff pastry, because in their view it is very difficult. In fact, making such a dough is very easy.

For puff pastry, the following products are needed:

300 g of margarine
150 ml of milk
2 eggs
incomplete stack of water (about 85 g)
25 g of yeast
3 tsp. Sahara
1 tsp. Salt

For puff dough, margarine is finely chopped or rubbed on a grater

If all the ingredients are in your kitchen, then you can proceed to the creation of puff pastry:

In warm water, soften yeast
2. Add a spoonful of sugar to the mixture and send Opra in heat Until characteristic foam appears on its surface
3. Sut the flour in a deep bowl and grate margarine On a coarse grater (for this it must be cold and solid)
4. Bright margarine and flour with your hands so that it turns in small crumbs
5. In another container, blame the eggs and pour them into the resulting dough. Add the remains there sugar, salt and pour milk. Mix everything thoroughly
6. Pour the resulting mixture into a bowl with margarine chips and knead soft dough

Make the dough fast, Since margarine crumbs will dissolve and there will be no layout in baking. Put the finished dough in a bowl and for 2 hours Place in the cold.

Whatever type of test you choose for baking so that it turns out tasty and pleases loved ones, you need to remember that Mandatory ingredient in any recipe is a soul. If you cook with your soul, then your dishes will certainly be successful and awarded the highest praise.