Making dough for fried pies on your own is not only pleasant (making something with your own hands is always great!), But also economically. Sour milk, although water will do, one extra egg (and where else to put it? Don’t make an omelet!), A piece of butter - everything will go to work. In this case, you need to buy only yeast and flour (kilogram packaging). But the hostess who loves to cook and always has these products.
Proportions of ingredients: 1 egg, 1.3 cups of milk, 50 grams of butter, a pack of fast-acting yeast or 30 grams of dried yeast, 3.5 cups of flour.
The main thing is to get the dough right. If this is your first time doing it, it may not rise at all. If you have a lot of eyes looking at you, waiting for you to show the “class” - it may also fail. Cooking, so that they do not say there, still must be done with the soul.
To start the dough for fried pies follows.
Let's start with the yeast. The so-called “high-speed” yeast has long appeared in supermarkets. They do not need to be pre-diluted in water to prepare for fermentation in the dough. However, practice has shown: if you immediately add them to the flour, as it is written in the instructions on the package, your yeast dough will not rise. The instructions also indicate the proportions of flour and yeast, they also differ from the proportions in popular recipes. Orient yourself like this: half a pack of such yeast (in a pack of 11 grams) for 3.5 cups of flour (exactly what we need for the test).
So, we breed 5 grams of high-speed yeast (30 grams of ordinary yeast) in a small amount of warm water (in no case hot, but to work, and not cold, a little warmer than room temperature). If you use regular yeast, add a little sugar (a teaspoon) to this solution. Get in the way.
While the yeast is soaked in water, pour flour into a large pot - 3.5 cups (there will be something left from a kilogram pack, but this amount of flour will still be needed).
Separately, mix the egg, salt (half a teaspoon) and milk (you can sour, you can plain water) in the amount of 1 cup and another quarter cup. Pour the mixture into flour, add to the pan with flour and a mixture of yeast and knead quickly. The dough for fried pies will be tight, but we still have one more ingredient - butter.
Melt 50 grams of butter (the fourth part of a 200-gram packet) in a pan. By the way, the shops already sell melted butter, it is cheaper and perfect for this test. Be sure to cool it! Otherwise, the dough just cooks. While the oil is cooling, stir the dough.
Add melted butter to the dough, stir for another five minutes.
The dough can be cleaned in a warm place by covering the pan with a towel. Not a lid, not something else, because otherwise the dough will harden on top, you will have to peel off this crust.
An hour later, the dough will rise, you need to pull it out of the pan, mash it with your hands, after sprinkling flour on the table. Put back for another 1-1.5 hours. You can’t keep the dough for pies (fried) longer! It will acquire the taste of fermented yeast, and the pies will be completely tasteless.
All preparations are completed; finally, the dough for fried pies is ready . The recipe described here contains the main ingredients for yeast dough, but some of them can be changed to similar ones (sour milk to kefir, for example), and the amount of ingredients can also be changed. The dough for fried pies will be tastier if you put more eggs in it (2-3). If instead of milk we take sour cream, butter for kneading dough is not needed at all, and less flour is required (2 cups). But such experiments should be set only after you master this simple recipe.
If you did everything right, the pan will fill with dough to the top. Before making pies, remember the dough well. This amount is enough for a pound of filling. And what to start with - choose for yourself. Fried pies can be prepared with meat, with fruit, and with cottage cheese, in general, with anything!