Dough for lush pies in the oven with dry yeast. The secret of lush pies, like in childhood with my grandmother

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 gr.,
- sugar - 150 gr.,
- salt - a pinch,
- vanilla extract - to taste.

How to cook with a photo step by step

1. The dough for lush 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, in a bowl, combine a little flour and sugar, as well as dry yeast. Mix well.




2. Heat 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 is ready when a "cap" of foam forms on its surface. If this does not happen after this time, you can leave for a few more minutes. If, after the “second attempt”, the yeast is not activated, the dough is not suitable for kneading dough. There can 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 eggs at room temperature with sugar, add salt as well. Tip: if you are preparing dough for "salty" pies, reduce the amount of sugar to 1-2 tablespoons.




5. Melt butter (or good margarine) and combine warm with the rest of the ingredients. Mix well.




6. In the case of preparing dough for pastries with a sweet filling, you can add vanilla extract to your liking.






7. When all the ingredients are combined, add the approached dough to them and mix.




8. Sift wheat flour and add small portions to the liquid mass. You may not need all of it.




9. Knead a soft and elastic dough. The kneading process should last at least 10-15 minutes - its further quality depends on it. Roll into a ball. Lubricate the bowl with vegetable oil and transfer the dough. Cover with a 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. See how it's being prepared.
11. When the dough for lush pies in the oven with dry yeast has “approached”, it again needs to be kneaded a little. Then from it you can sculpt delicious pies.

Hello dear friends!

I want to offer you one of my many recipes: yeast dough for pies. I love messing around with dough. I would even say I love it. But, unfortunately, I don't do it as often as I want to. That time is not enough, and even women's fears about the figure do not allow once again to bake delicious pies in the oven, make or bake.

My grandmother instilled in me the love of dough. Always, when she closed the dough, my cousin and I were already spinning around. They watched the whole process from beginning to end, and then they helped: they sculpted everything that a child's imagination is capable of.

I especially love the moment when the dough for pies comes up and is ready to use, it becomes so light and “squeaks”, it’s a pleasure to hold it with your hands.

This pastry dough was taught to me by my mother. She is also a great expert in cooking, especially baking. If you are also a fan of talking to the test, read my other articles and.

By the way, if for some reason fried pies are not recommended for you, then pies in the oven are a great way to replace fried pies. They are not as heavy on the body as fried dough in oil.

The filling for such pies can be the most diverse - meat, sweet, vegetable, in general, to your taste.

Enough nice words, I can't wait to get started!

Ingredients

For the test we need:

1 liter of milk (or ½ milk and ½ water);

100 grams of sugar;

1 teaspoon of salt;

2 eggs (or yolks);

20 grams of dry yeast;

50 grams of vegetable oil;

50 grams of margarine (I prefer to replace margarine with butter in all baking recipes);

flour, as much as kneading requires, for a non-cool dough.

Recipe for making pies

Step 1. We heat the milk so that it is warm. Pour a little into a glass and pour the yeast into it.

Step 2 Pour the rest of the milk into a bowl, where we will knead the dough for pies. Add salt and sugar. We mix everything with a whisk.

Step 3 Then pour vegetable oil and melted butter. We break the eggs. There is already dissolved yeast. Sift the flour through a sieve and add to our dough. Then we transfer the dough to the table and knead there to the desired consistency. It doesn't have to be very cool. Wash the bowl, coat with vegetable oil and transfer the dough there, come up.

It is advisable to cover the bowl with the dough and put it in a warm place. I usually pour warm water into a larger cup and put a bowl of dough there, cover with a towel and wait ... I change the water three times. This should turn out to be the volume will increase at least 2 times.

In a good way, the dough should rise 2 times before working with it. But this particular time I started baking after the first rise. And it turned out very well.

We take our dough out of the bowl. It is light and squeaks, remember exactly as I said at the beginning. We divide into 3 sausages and cut into pieces as in the photo.

We roll each piece with a rolling pin and put the filling. I used apple jam, which my husband and I cooked ourselves.

This dough also makes great little buns. Making them is very easy. Roll out the dough into a circle. Lubricate with vegetable oil and sprinkle with sugar. Roll the circle into a tube.

We fold the tube in half, pinch the ends so that they do not stick out. We put the resulting snail on the end and on the opposite side we make a cut with a knife.

We open our bun with the sugar side up.

Pies and buns, as they are born, put on foil greased with vegetable oil and on a baking sheet. Let it rise a little and coat with egg.

We bake pies at 220˚С. Baking time 15-20 minutes. But it's better to watch when ready.

True what? Yes, the oven is a place where miracles happen!!! Everything that you see on the baking sheet and 8 more buns (didn’t fit, baked in the second run) came out of half the batch. So if you are not going to feed the whole street with pies, I advise you to take all the products of the recipe in half.

I am convinced that if you try to make such a dough for pies and bake pies in the oven, you will like the result!!!

And now let's check your diction, try to repeat the children's tongue twister:

“Yevsey, Yevsey, sift flour! Bake kalachi! Yes, swords from the oven to the table are hot!

The taste of the finished baking depends on how the yeast dough for pies is prepared in the oven. Fragrant, ruddy, lush, melting in your mouth pies that you can’t get enough of, are not only in a fairy tale. Of course, you can’t buy such pastries in a store, our mothers and grandmothers know how to bake them, passing the secrets of cooking from generation to generation.

Most often they make yeast dough for pies in milk, but there are good recipes for water, kefir, whey, and even potato broth. To make the pies tasty, you need to be patient, yeast dough does not like haste. It is better to cook such a dough in warmth, without drafts. During kneading, every little thing is important - milk should not be taken cold or very hot, its optimum temperature should be about 40 degrees.

Lush pies are obtained from flour with good gluten. The dough after kneading should not spread on the table. You can not overdo the dough, from this the pastries will not become tastier. As soon as the dough is ready, proceed to the formation of pies. The filling that is put inside should not be cold or hot. The formed pies are left to rest on the sheet for 20 minutes, during which time they should rise slightly. Do not open the oven during baking so that the pies do not fall off. 5 minutes before taking the pastry out of the oven, brush it with a beaten yolk or egg.

The filling for pies can be sweet or salty. Sweet pastries are prepared with a filling of thick jam, fresh or canned fruits with sugar, cottage cheese, boiled condensed milk, etc. For a salty filling, take boiled potatoes with fried onions, stewed cabbage, boiled meat, mushrooms, offal pate, rice with an egg and green onions, etc.

Taste Info Dough

Ingredients

• Wheat flour - 3.5 tbsp.;
• Milk - 1 tbsp.;
• Dry yeast - 1 tsp;
• Sugar sand - 1 tbsp. l.;
• Salt - 1 tsp;
• Vegetable oil - 4 tbsp. l.;
• Chicken egg - 1 pc.

How to cook delicious yeast dough in milk for lush pies in the oven

Let's heat up the milk. Pour it into a cup, add dry yeast.

Put sugar in milk. The amount of sugar depends on the filling. For sweet pies, the portion of granulated sugar can be increased to 2 tablespoons. If you want to add even more sugar, do not add all of it to the dough, put only 1 tbsp. l., and the rest along with flour. We also put a bag of vanilla sugar in the batch for sweet pies.

Add two tablespoons of flour to the milk. It is advisable to pour milk with yeast into a bowl with flour, gradually rubbing the lumps.

Mix the ingredients for the dough, leave it warm for 15 or 20 minutes.

Here is such a steam turned out. A yeast cap has formed above the surface.

Sift wheat flour into a separate bowl. Add salt to it. We mix the ingredients. Make a funnel in the center.

Break one chicken egg into a flour funnel, pour in vegetable oil.

In small portions, add the dough to the flour. If during kneading the flour is not enough, you can add a little. It is convenient to do the final kneading on a cutting board, adding flour as needed. Just do not overdo it, the dough should not be tight, otherwise the pies will turn out dry. If it still sticks to your hands, add a little vegetable oil, and for the next pies we buy better quality flour.

Knead the yeast dough. We put it in heat for an hour and a half. Half an hour before readiness, we crush the dough with our hands so that carbon dioxide comes out, and the batch rises again, so the pastries will be more magnificent. In winter, cooking takes longer due to the lower room temperature.

Yeast dough for pies in milk is ready. You can sculpt pies by laying them on a greased baking sheet and brew tea while waiting for delicious pastries.

Bon appetit and delicious pies!

Frankly, this article turned out to be voluminous, however, for those who want to learn how to make rich yeast dough, I recommend reading it in full, as all the nuances and step-by-step photographs are detailed in it.
Now I have prepared several recipes for you with yeast dough - these are delicious yeast pies with various fillings, sweet pastries and buns. To be honest, the procedure is always the same for such recipes, so I decided to describe in detail once the process of how to make pastry dough for yeast pies using the sponge method.

I remember how I was afraid to cook anything from yeast dough at all, it was heavy, clogged, and the pastry did not rise. It is a pity that in my youth there was no Internet and I had to learn from my mistakes.
Yeast dough can be rich, regular and puff. What is the difference? We will not discuss puff pastry now. From ordinary yeast dough, products such as bread, pizza, flat cakes, fried pies, pies in the oven with salty filling, etc. are prepared. And sweet buns, cheesecakes, rolls, pies with fruit, jam, etc. etc. These are different recipes and differ in the amount of muffin.

From Wikipedia: Doba - various food raw materials for making dough. Gives rich taste and nutritional value to the finished product. The amount of muffin in the dough determines its purpose for a particular type of baking.

In simple words, baking is eggs, sugar, butter, sour cream. Since such components make the process of yeast reproduction more difficult, 1.5-2 times more yeast is added to the rich dough than to the usual one. In other words, the richer the amount of baking, the more you need the amount of yeast. The most delicious dough is considered to be dough for Easter cakes, which are baked for Easter.

Sweet yeast dough for buns, as a rule, is prepared in the sponge method, it all depends on the amount of muffin. The yeast needs to be given a “push” so that they start working, but I’ll talk about this a little later. Okay, something I delved into the theory, I’ll tell you more clearly and show the whole process in practice. Recipes are different, all vary slightly in the amount of sugar and butter, but the processes are always the same.

Sweet yeast dough recipe

Here is my tried and tested favorite yeast dough recipe, which I always use to make sweet yeast pies and pies.

• Milk - 250 ml
• Yeast - 30 g (or 11 g dry)
• Sugar - 1 tbsp. a spoon
• Flour - 3 tbsp. l. with a slide
• Sugar - 100 g
• Eggs - 2 pcs.
• Butter - 100 g
• Salt - a pinch
• Vanilla sugar - optional
• Vegetable oil - 1 table. a spoon
• Flour - 3 cups (250 ml volume) = approximately 450 g flour

1. First we prepare the steam. In a warm liquid 35 - 40 ° C, add a spoonful of sugar, yeast (see the quantity according to your recipe) and a little flour. Mix everything to dissolve the yeast and sugar. I usually cook with milk, while baking is soft, airy, sometimes with kefir or sour milk. There is an opinion that baking on kefir does not get stale for a long time. In practice, it was not possible to check, usually sweets do not stay stale for a long time, they are eaten quickly. Sometimes, when there is neither milk nor kefir, I take a glass of water and dissolve a couple of tablespoons of sour cream.
   Set aside the dough in a place where there are no drafts for 30 minutes. During this time, the yeast will begin to “work” and you will get such a magnificent “hat”.
2. Later, the hat will fall off, and such bubbles will appear. This means that the dough is ripe.
   Now, in a separate bowl, mix all the baking: eggs, sugar and soft butter. It is not necessary to beat strongly into foam, just mix so that the components are combined.
3. When the dough has come up, we combine the dough together with the muffin and mix. If the recipe provides for the addition of vanilla sugar, salt, then you need to add at this moment.
4. Sometimes they write in books that when kneading dough, liquid components are added to dry ones, make a hill out of flour, make a hole in it and ... I don’t do that. I explain! Different flour works differently and absorbs liquid, so I gradually add the sifted flour one glass at a time to the liquid and mix with a spoon in one direction.
5. For some reason, it is believed that yeast dough should be mixed in one direction. In general, hostesses have accumulated a lot of warnings and recommendations: you need to cook in a good mood, with love and not on critical days. Yes, the mass is alive, but what, I wonder, does it matter to yeast what days the hostess has?
6. When the mass is no longer possible to mix, I spread it on the table and knead with my hands.
7. So that the dough does not clog too much with flour and it does not stick to my hands, I use vegetable oil. I just grease my hands with vegetable oil and knead. So it doesn’t stick to my hands, and I don’t add extra flour. You need to knead for about five minutes so that it becomes smooth, elastic, but soft and fluffy. The consistency must be learned to determine intuitively, it is difficult to describe, well, like the soft part of the earlobe. After a couple of successful batches, your hands will remember what density should be. I wrote the approximate amount of flour in the recipe, but sometimes it turns out to be not enough.
8. For pies and pies, I knead a soft dough, and for yeast rolls a little denser.
9. Our sweet yeast dough is kneaded, but not ready yet. I put the mixed smooth lump in a bowl or pan, cover with a clean towel, put in a warm place for 1 - 2 hours.
10. After an hour, the dough almost jumps out.
11. Now you can knead it, knead it again (do not add flour) and you can use it, make various loaf pretzels out of it. Yeast dough for pies can be set to approach twice. After the first wash, I make it, put it on proofing and bake.

1. Milk (or other liquid: kefir, yogurt, whey) for dough must not be overheated, otherwise the yeast will burn and not rise. Try the temperature in such a folk way as they check the milk formula before giving it to the baby - drop a drop of warm liquid on your wrist, if not hot, then what you need.
2. To make the dough fluffy, light, the quality of the flour is important. Choose flour of the highest grade and be sure to sift it. Pastry chefs advise sifting flour twice to enrich it with oxygen.
3. The butter should be at room temperature, you can melt it, but the butter should not be added hot to the dough.
4. Butter can be replaced with margarine or vegetable-cream mixture.
5. Be sure to pay attention to the expiration date of the yeast, they must be fresh. As, however, and all products.
6. If you knead the dough, but the mass does not fit in any way, put it in the refrigerator for 20 minutes, and then in a warm place. The temperature difference should "wake up" the yeast.
7. Yeast dough is afraid of drafts and noise, the best place for it is the oven. I don't heat up the oven, I just put the bowl in there and wait.
8. In order not to oversaturate the dough with flour, instead of dusting your hands and the table, grease with vegetable oil when kneading. Vegetable oil should be odorless and quite a bit. Then the yeast dough buns will be lush, airy.

At what temperature should you bake yeast dough products?

• Usually it is necessary to bake at a temperature of 160-180 degrees. It is advisable to use the "Confectionery baking" mode, modern models have such a mode.
• Place pastries in the middle. If baked at a very high temperature, the product may turn out to be fried on the outside and damp inside.
• Before cutting dough products, turn on the oven to warm up. At this time, they put the blanks prepared for baking for proofing so that they rise in front of the oven. After 15-20 minutes, the products are smeared with beaten egg yolk and sent to the oven.
• At first, in no case should you open the oven, otherwise the dough will fall from the flow of cold air. When the dough is already browned and seized with a crust, then you can already open the door and move the baking sheet or form where the pastry is located.
• Baking time is usually from 20 minutes to an hour, depending on the size of the baked product. Small pies, for example, can be baked in 25 minutes, a roll with poppy seeds in about 40 minutes, and a loaf will take even more time.

It is hard to imagine a person who has never eaten pies.

In Russia, this is a traditional dish.

Since childhood, we all love to try grandmother's sweets with different fillings.

Sweet and salty muffins quickly drown out the appetite.

Pies can be eaten anywhere and anytime, they are a great snack.

The most popular are baked pies.

They are low-fat, tasty in any form (hot or cold) and can serve as a real decoration for the table.

"Pie" story

Of course, pies appeared in Russia a very long time ago.

This dish served to regale dear guests.

Adam Olearius, in his ancient book of travels to Muscovy, described "pies".

He described them as a special kind of biscuit stuffed with finely minced meat and onions or fish.

Then they were baked in cow butter, using a vegetable analogue only during fasting.

That is, in fact, the traveler described modern fried pies.

There were a great variety of pies.

Only a part of the recipes has survived to this day.

Not a single royal banquet was complete without a wide variety of pastries.

Pies also have ritual significance.

Different families kept their own recipes for treats, without which not a single celebration could do.

On Epiphany holidays, cross pies were the main delicacy.

Not a single memorial dinner to this day is complete without pies, which are distributed to passers-by or the poor.

The word "pie" itself is the same root from the word "feast".

Pies were revered more than bread.

Girls from a young age were taught to cook this treat.

Yeast dough was especially revered.

Recipes have improved over the centuries.

These cooking methods are still used today.

Recipe for making dough for pies in the oven

When all the products are ready, you should start preparing the dough:

1. To begin with, we knead the dough. To do this, add sugar, yeast and a couple of teaspoons of flour to a glass of warm water. Mix everything thoroughly and leave aside for 15 minutes. After a quarter of an hour, the mass in the glass will increase significantly in volume and foam.
   
2. Prepare a container for the test. It should be large, as the dough will increase in volume. Pour the sifted flour into the prepared bowl. Add salt there and mix well.
   
   
3. Pour the yeast diluted in a glass into the resulting mixture.
   
4. Add slightly heated vegetable oil.
   
5. We begin to gradually add warm water to the container. All ingredients should be mixed gently. Water should be added carefully. The consistency of the dough should not be too hard, but not sticky either.
   
6. Knead the dough with your hands. It should be free from fingers.
   
   
7. Now the dough should come up. The container should be covered with a towel and placed in a warm place. An oven preheated to 30 degrees is perfect. Near the tank, you can not make sudden movements, shout and stomp. It is better to leave the kitchen altogether for a while.
   
8. After an hour, you need to knead the dough and set aside in a warm place for another hour. At this time, you can start preparing the filling.
   
9. Place the risen dough on a work surface dusted with flour. We make a tourniquet out of it.
   
10. It is divided into 18-20 equal parts, which should be formed into balls.
    
11. Place the balls on a work surface and cover with a towel. We give him 5 minutes to rest.
    
12. A cake is made from each ball, on which the filling should be laid out. The edges of the dough are neatly pinched.
    
    
13. Lay the patties on a baking sheet seam side down. Products are covered with a towel and fit within 20 minutes.
    
14. Before sending the pies to the oven, grease them with a beaten egg.
    
    
15. We send the baking sheet to the preheated oven (240-250C) until cooked (about 10 minutes).
    

Fragrant pies are ready!

Cabbage, chopped meat or fish, mushrooms, an egg with onions and much more are most often used as fillings.

Fans of Russian cuisine will like this pastry very much.

I suggest you familiarize yourself with the video plot on preparing an excellent dough for pies and more.

Indeed, from such an air dough, any flour products will turn out lush and without lumps.

Secrets of making good dough

Any culinary recipe has its own secrets that make the cooking process easier, and the result of the work done becomes tastier.

Yeast dough is no exception.

So, the basic rules for a great yeast dough.

Rule 1. Compliance with proportions

Each recipe for pie dough in the oven begins with a list of ingredients in a certain amount, which must be strictly observed.

More or less use of different products leads to completely different results.

Most often mistaken with such ingredients:

1. Liquid. If it is not enough, then the dough will not fit, and the finished products will turn out tough. If there is a lot of it, then the products will be vague and thin.
2. Salt. An excessive amount spoils the taste of the product, does not allow the dough to ferment and makes pastries pale. If there is not enough salt, then the baking becomes tasteless and vague.
3. Yeast. A lot of yeast spoils the taste of finished products, and a small amount of them can lead to the fact that the dough does not ferment at all.
4. Sugar. A large amount of granulated sugar interferes with the fermentation process. When baking, the product is very reddened, but the inside is not baked. When using a small amount of sugar, the muffin becomes pale and tasteless.

Rule 2. Use only fresh products

Fresh ingredients contribute to good and tasty pastries.

Special attention should be paid to the choice of flour.

Undercooked or old flour makes baked goods tough.

It should be sifted before use.

Thus, it is saturated with oxygen, which makes the pies more airy.

Rule 3. Room temperature of all ingredients

In order for the dough to rise well and the products to turn out airy, all products must be warm.

Pay special attention to oil.

It must be slightly warmed up, but not higher than 35-40 degrees.

The container for kneading the dough should also be at room temperature.

The place where the dishes are placed must be dry and warm, without drafts.

"What's for dinner?" - the eternal question of children, husband and you, too, he worries no less! Let's go the easy way. You can boil potatoes, and serve fish with it. Surely, both will be appreciated. In choosing fish, give preference to smelt and you will not regret it.

On our site you can always find many interesting, tasty and new recipes. For example, here is a simple but delicious recipe:

Love to cook chicken liver? Do you know how to choose it correctly so that it is really fresh and of high quality? You will learn about this, and about what recipes there are for its preparation.

Rule 4. Kneading dough for pies in the oven

In order for the taste of finished products to turn out to be homogeneous, the dough must be well kneaded.

Only then will all products be thoroughly mixed with each other.

It is better to knead it with your hands.

Sprinkle the work surface with flour.

Do not be afraid to pour a lot of flour, the dough will absorb exactly the required amount.

You need to knead until the mass easily lags behind your hands.

Using these simple, but very important rules, pastries will fit well, acquire a delicious golden crust and become deliciously airy.

Yeast dough implies the use of any filling.

In summer, pies with cherries, strawberries, raspberries, currants, apples and other berries and fruits are especially popular.

Poppy seeds, cinnamon, nuts with dried apricots and honey as a filling are also very popular.

In any case, a successful dough is a prerequisite for housewives who want to make delicious muffins.

And here is another recipe presented in the video.

Let's once again verify the versatility of this test.