3 secrets of magnificent yeast dough for pies and not only

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Properly prepared yeast dough for pies - this is the secret to delicious pies. Contrary to the stereotype, a good yeast cake dough is prepared very simply and quickly. Showing how.

Dough Basics

My basic recipe is 0.5 kg of flour per teaspoon of sugar, salt and dried yeast, warm water, vegetable oil (we will talk about its quantity below). Easy to remember). This dough is ideal for bread and the simplest pies that are instantly eaten. If you want to make fancy pastry, then add eggs, margarine, butter, sour cream, milk. In a word, baking. But today we are talking about a simple pie test.

Description of the preparation:

It seems to me that today we are less and less baking pies - traditional Slavic pies with various salty and sweet fillings. Many argue the reluctance to bake pies with the fact that the dough for pies is very long and difficult to prepare. Nonsense! Pies on yeast dough are a purely Slavic invention, and the Slavs are workers and plowmen, they had no time to cook for hours, they have been preparing simple and satisfying dishes from time immemorial. If it was difficult to prepare yeast dough for pies, the pies themselves would never have become so popular. what they were until recently.

Well, I propose to break the stereotype and make pies. A simple recipe for yeast pastry for pies - to help you.

Secret 1. Do not knead cool and do not spare oil

I did not write the amount of water, because it depends on the quality of the flour. You should always focus on consistency. The most important thing is not to knead the dough too thick. It should be soft, supple and stick to your hands a little. Stickiness is not necessary, because it goes away in the process of kneading. And our main assistant is vegetable oil. Put it to a minimum in the dough, but when kneading, make sure that your hands are constantly in vegetable oil. Then even a rare dough will stick well. The less thick the dough, the more magnificent the ready-made pies.

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Secret 2. Let’s go up and crush

Let the dough go well. Do not rush to make pies out of it. When it increases 2.5-3 times, it must be kneaded again. Pour vegetable oil in your palm and knead the dough, give it the shape of a ball and send it back to the proofing. Remember the dough the second time it comes up again. Now you can form pies. But, before they go to the oven, let them come up on a baking sheet. Well-risen dough is the key to lush baking!

How to make the most delicious yeast dough

We take a large bowl and pour two glasses of any liquid into it, that is, milk, sour milk, yogurt, kefir, fermented baked milk, you can even sour. If there is nothing milk, then we just do it in warm water. You can also mix all of the above. The liquid must be warm, but in no case not hot.

We dip the yeast in warm water and stir until they are completely or almost completely dissolved. Then we put two tablespoons of sugar 1 teaspoon of salt and stir. If there are small lumps of yeast, do not worry.

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

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

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

At this point, you can already add a quarter cup of oil. And look maybe more flour. Do not be afraid to add oil, in the test it will not be felt. We continue to knead with our hands. Oiled dough does not stick to either the hands or the walls of the dishes, kneading it is a pleasure. The dough at this point becomes elastic and springy, which means that the dough begins to come up, the yeast starts to work. This dough does not need to be made so dense and hard 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, then you can still add a spoon or two flour. But the dough should not be too thick anyway.

Well, the dough is ready. 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 is suitable somewhere in 1-2 hours, during which time prepare the filling for the pies.

Try, learn and be sure to succeed.

Secret 3. Do not stir flour and do not dust the table

A very important rule. While I sprinkled the table with flour, I never made truly tender and airy pies. And this method will allow not to clog the dough with flour, to get tenderness and softness. To prevent the dough from sticking, pour vegetable oil on the table and distribute it evenly on the surface. I sculpt pies without rolling pin. On a slippery surface, it flexes well with your hands.

If initially the dough turned out to be very liquid, then you can mix a little flour, but remember that it should remain very soft and plastic. Remove stickiness with oil, not flour! Here is the basic principle of lush yeast dough. Pies can be fried in butter or baked. From this test you get a very tasty loaf, similar to the factory one.

If you have your secrets to lush baking, share them in the comments. Interested in other culinary topics? Offer them and wait for new articles. Subscribe not to miss!


Dry yeast - 10 g

Vegetable oil - 1 tbsp.

For filling:

Tomato juice - 50 ml

Ground black pepper to taste


Wheat flour - 500 g + 60 g (for dough)

Dry yeast - 10 g

Water (warm) - 300 ml

Vegetable oil - 60 ml


Wheat flour - 0.5 kg

Milk - 1 cup

Fresh yeast - 30 g

Sunflower oil - 2-3 tbsp.

Chicken Egg - 2 pcs.


Wheat flour - 480-500 g

Dry yeast - 10 g

Salt - 1 tsp (incomplete)

Refined Sunflower Oil - 110 ml

Chicken eggs - 2 pcs.


Sugar sand - 1.5 tbsp

Vegetable oil - 100 ml

Dry yeast - 1 tbsp


Dry yeast - 8 g

Vegetable oil - 2 tbsp.

For filling:

Potato - 2 pcs.

Vegetable oil for frying pies - 200 ml


Kefir 2.5% (warm) - 300 ml

Vegetable oil - 50 ml

Active yeast - 11 g


Wheat flour - 2.5 cups,

Dry yeast - 7 grams,

Chicken eggs - 1 pc. + 1 yolk,

Milk - 0.5 cups

Butter (or margarine) - 100 grams,


Wheat flour - 480 g

Butter - 50 g

Chicken Egg - 1 pc.

Dry yeast - 1.5 tsp.


Premium wheat flour - 2-2.5 cups + dust

Fresh yeast - 20 g

Olive oil - 60 ml


Flour - 500 grams

Vegetable oil - 3 tbsp.


Soft margarine - 200 g

Dry yeast - 2.5 tsp

Filling for pies:

Chives - 50-70 g

Salt and ground black pepper to taste

Butter (melted) - 2 tbsp. (optional)

Milk or egg yolk - for lubrication

Sesame (for sprinkling) - optional


Wheat flour - 450g + 70 g (for dough)

Milk (warm) - 250 ml

Yeast (pressed) - 20 g

Butter - 100 g


Wheat flour - 900 g

Dry quick-acting yeast - 2 tsp

Chicken Egg - 2 pcs.

Butter - 60 g

Vegetable oil - 1 tbsp.


Curd with a fat content of at least 9% - 500 g

Vanilla Sugar - 10 g

Chicken Egg - 1 pc.


Wheat flour (for dusting) - as needed

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