How to make yeast dough for pies? What is it like? You will find answers to these and other questions in the article. Do you want to pamper your loved ones with your own spicy baked goods? Yeast pie dough is not so difficult to make. You will need traditional baking ingredients and a little patience.
Types of Dough and Yeast
Not everyone knows how to make yeast dough for pies. Kneading can be done in an unpaired or unpaired way. A dough is called a mixture of flour, yeast and water. Thanks to it, the dough rises wonderfully, it becomes lush and remains the same during baking.
The dough can be thick (up to 50% of the total weight of the flour) or liquid (30%, respectively). The difference is that it is easier to control the creation of a liquid dough - it acidifies longer, which means that a longer period of time is stored. Unfettered dough is used for lean baking, and yeast pastry for pies is prepared from dough.
Often people ask: “How to make dough with dried yeast for pies?” How do they differ from the living? ” Some recipes write what you need to have half a pressed cube or a spoon (teaspoon) of dried yeast to create a dish. These ingredients are interchangeable. You can equally well use any variety.
On average 1 tsp. high-speed yeast corresponds to 10 g of fresh yeast (the mass of the cube can be seen on the packaging). Experienced housewives claim that pressed yeast is better than dry yeast, since dough rises with them faster, and bread turns out tastier and without a repulsive smell. If you do not have a “living cube”, dilute the dry powder in warm water and only then combine it with flour. Dry yeast is often used only when you need to make pies quickly.
Dough dough
So how to cook dough for pies? It is known that yeast dough is suitable for baked pasties more than gratuitous. It is mainly used for baking, which contains a large amount of fat and sugar.
To prepare the dough, you need the following ingredients:
- a pound of flour;
- two egg yolks;
- two tbsp. l vegetable oil;
- three tbsp. l Sahara;
- salt (¼ tsp.).
For dough you will need:
- one tsp yeast
- a glass of boiled cold water;
- flour (30-50% of the total weight).
The components need to be mixed in a deep bowl and put in a warm place to rise. When the dough comes up, and a thick foam appears in the container, it can be combined with the remaining flour, add other components (vegetable oil, sugar, eggs) and knead the dough for pies.
Gingerless dough
Not all housewives know how to make dough for pies. We continue to understand this issue. If you need yeast dough for fried pies, you can create it without adding dough. Pancakes, rolls, pizza and other flour products containing a small amount of muffin are also prepared from it.
So you need to have:
- a pound of flour;
- a glass of water (you can use kefir or milk);
- one tsp yeast
- one tsp sugar for unsweetened dough, for sweet - a couple of tbsp. l .;
- two tbsp. l lean oil;
- half tsp salt.
Let's talk about how to make dough for fried pies. A generic recipe (unlike the previous one) implies that you mix all the ingredients at the same time. Dissolve the yeast in warm water (kefir or milk) and add eggs mixed with salt and sugar in advance.
Now pour the oil and add flour, knead until a homogeneous mass. Form a ball from the finished mass and put it in a warm place. When it increases one and a half times, knead it. Now sculpt the pies.
Yeast Puff Pastry
And how to make puff pastry yeast for pies? Many argue that it is easier to buy in a store than to cook at home. To create a home test you will need the following products:
- glass of water;
- a pound of flour;
- two tsp dry yeast;
- 100 g of cow's butter;
- a couple of tbsp. l Sahara;
- egg yolk;
- salt (to taste).
First prepare the dough: pour water into a deep container and dissolve the yeast in it. Next, add half a glass of flour and mix well. Now cover the mixture with a cloth and leave to rise in a warm place.
When the dough mass is completely ready, add a glass of water and flour to it, salt and return the bowl to a warm room for half an hour.
In a mass, put a third of cow's butter, the remaining flour and egg yolk. Knead the dough thoroughly and let it stand in the heat again for an hour and a half.
Now start forming layers. Roll out the dough so that you get a rectangular strip.
Next, on half the sheet, place the cow oil left over from the preparation, cover it with the second part and firmly glue the edges.
Repeat the procedure with rolling and folding several more times. The dough should be four fold in the end. Now put it in the refrigerator for 20 minutes. It should be noted that baked yeast dough is more suitable for baking in the oven.
Fast yeast dough
Now let's find out how to make yeast dough for pies quickly. These recommendations will be needed for those who do not have eggs in the refrigerator, a minimum of products in the kitchen, and only yeast and flour are of the ingredients. But you can make egg-free yeast pie dough, which will be identical to butter. The only negative is that it is better not to use it for sweet pastries.
Take:
- a pound of flour;
- glass of water;
- one tsp yeast
- salt.
You can immediately stir the yeast with water by adding flour and salt. Opara is not needed here. The resulting mass in a warm place will fit in half an hour, immediately after that begin the molding of products.
Universal recipe
How to cook dough for pies quickly, you already know. We present you a universal recipe for pan-fried or baked pies. You can also make these products quickly and easily.
We take:
- 30 g pressed yeast;
- a pound of flour;
- a couple of eggs;
- one tbsp. milk (or water + natural yogurt);
- a couple of tbsp. l lean oil;
- one tsp Sahara;
- half tsp salt.
Now follow these steps:
- Dissolve yeast in warm milk, add sugar.
- Sift the flour into a large container, make a hole in the center, pour the dissolved yeast into it (let them stand and blossom for five minutes). Leave without stirring until a “cap” forms on the yeast mass, large bubbles should appear on the surface.
- Beat eggs with salt until smooth. Add to the flour mixture along with vegetable oil, knead soft dough (it should not be sticky), picking flour from the edges to the center, acting first with a long wooden spoon or fork, and then with your hands.
- While kneading, beat the dough on the table a couple of times - it will become soft, uniform, air will come out of it.
- Roll the dough into a ball, set aside for 10 minutes, and then form the pies.
When you blind the last pies, the first ones will rise and will be ready for baking.
Oven pies
How to cook dough for baked goods that are planned to bake in the oven? We present you a simple recipe that does not require much time. This dough is best used in the case of sweet filling. If you are going to fill pies, for example, with potatoes, the amount of sugar in the recipe needs to be reduced.
For the test you will need:
- four tbsp. l vegetable oil;
- two glasses of cow's milk;
- three glasses of wheat flour;
- three eggs;
- three tbsp. l Sahara;
- 30 g of yeast;
- one tsp salt.
For the filling, buy:
So, we find out how to make delicious pastry for pies. In warm milk, dilute the yeast, a couple of tablespoons of flour and a little sugar. Send to a warm place for a while. Now add salt, butter, remaining sugar and eggs. Mix well, add flour and knead the dough. You can start rolling it right away. If you leave the dough for a while, it will be more airy and soft.
For the filling, jam is usually used (sugar with berries can be). Separate a piece of dough. Roll it into a ball and roll it into a small cake. Put jam in its middle, sprinkle with starch (so that the filling does not spread). Make a pie.
Put the products on a sheet greased with margarine or butter, seam down. Before baking, they can be greased with yolk (they will be more rosy) or simply with water. Bake until cooked in a preheated oven for 40 minutes.
Cooking from puff pastry
How to make puff pastry pies? It is known that it is fragrant and tasty pastries. It can be cooked with different fillings: meat, vegetable, mushroom, fruit. Of course, you can buy ready-made puff pastry in the store (as we mentioned above). It is yeast and yeast-free. What is the difference except for the ingredients?
The yeast-free version contains more layers than the yeast. Consequently, the oil that is between them is many times more. That is, such a dough is more fat. In terms of taste, both options do not differ almost in anything. But the yeast-free dough is a little dry, and the yeast dough is softer, the pies made from it are more magnificent.
That is why the first type is used for baking with sweet fillings: croissants, puffs with jam. From it they make the cake "Napoleon". The yeast option is suitable for savory pastries, as well as for pizza.
Defrosting yeast puff pastry is important. This is best done at room temperature. It must be remembered that puff pastry contains oil, and if it is very thawed, it will melt, and the pastries will not be tasty and layered.
Therefore, many housewives pre-shift the dough from the freezer to the refrigerator and thaw there. If you do this in the morning, then in the evening you can roll it out and bake pies. You can also cook puff pastry yourself according to the above recipe.
So, we take (for 16 pies):
- 800 g of potatoes;
- four plates (750 g) of yeast puff pastry;
- one egg;
- 50 g of cow's butter;
- milk (optional);
- two tbsp. l sesame seeds;
- salt (to taste);
- vegetable oil (for greasing the sheet).
Follow these steps:
- Pour the potatoes with water and bring to a boil. Salt and cook until tender.
- Crush potatoes, add cow butter, milk or potato broth. When the puree has the desired consistency, add the egg white. For potato filling, mashed potatoes should be thicker than for garnish.
- Set the filling aside to cool.
- Spread the table with vegetable oil, and roll out one layer of dough on it. In order not to disturb the layers, this should be done in one direction: from yourself. Do not press hard on the rolling pin, roll out evenly.
- Cut the workpiece into four parts. Put a filling on each of them. To make the pies delicious, they must have a lot of them.
- Fold the dough with a triangle or envelope.
- Cover the baking sheet with parchment or grease it with butter, lay the blanks on it. Follow the same steps with the other three layers.
- Grease the yolk of the product. Then they will turn out delicious and ruddy. Sprinkle them on top with sesame seeds for beauty.
- Send the blanks to the oven, preheated to 180 ° C, bake for half an hour. Ready-made pastries should have a beautiful ruddy crust.
- Remove the pan, remove the pies and lay them on a flat large dish. Let them cool slightly, serve with hot tea.
Kefir dough
And now we’ll find out how to make kefir dough with yeast for pies. Its recipe is very simple. Ready-made pastries are lush and delicate, spreading a pleasant aroma throughout the home. And also such pies can be fried in a pan - so cooking will take even less time.
For cooking you will need (for 12 servings):
- 200-250 ml of kefir 3.2%;
- 10 g of yeast;
- 700-1200 g of flour;
- 100 ml lean oil;
- a pinch of salt and sugar.
Follow these steps:
- Mix kefir with vegetable oil and heat until warm.
- Add sugar and salt to the resulting mass.
- Sift flour and mix with dry yeast. If you use granular yeast (non-acting), dilute them first in warm water with sugar and let stand for 15 minutes. When using fresh yeast, add them immediately to the kefir mass with vegetable oil.
- Knead the dough and set it aside for half an hour.
Classic Kefir Dough Recipe
How else can I make dough for pies? Quickly and deliciously bake the following recipe. Fried pies can be cooked from more liquid kefir dough. You need to take:
- a couple glasses of kefir 3.2%;
- a couple of eggs;
- 11 g of dry yeast;
- 50 ml lean oil;
- 700-1200 g of flour;
- a pinch of sugar and salt.
Cook like this:
- Dilute dry yeast in warm water. Cover the dough with cellophane and leave for 10 minutes.
- Pour kefir into a bowl, add eggs, salt and sugar.
- Pour yeast dough into kefir mass and mix. Add vegetable oil.
- With the exact proportions of the flour, it's hard to guess, so add it gradually.
- Place the dough in a container pre-oiled. Cover with foil and cloth, put in a warm room. Leave on for 40 minutes.
- Prepare the filling when the dough is almost ready.
- From the finished dough, form pies, put them on a frying pan and fry in oil. After the blush appears on the back of the pies, turn them over and cover, and reduce the fire.
- Put hot items on paper, then on a plate.
Dry yeast dough
We’ll find out how to quickly prepare a dry yeast dough for pies. This recipe is good for any baking: pies, pies, cakes, homemade loaves.
You will need:
- a pound of flour;
- 10 g of salt;
- one tbsp. l dry yeast;
- 50 g of sugar;
- a third of a glass of vegetable oil;
- 0.3 l of warm water or milk.
Follow these steps:
- Mix three tbsp. l flour, water or milk, sugar, yeast and leave for 15 minutes to approach in a warm place.
- Stir in salt and butter, as well as the rest of the flour (in small portions). Knead the dough and heat again for 15 minutes. It should increase in volume several times.
- Make a baking dish from the dough.
Butter dough
Everyone should know how to make the dough with yeast (dry) for pies. Good pastry is the key to successful baking. For this recipe you need:
- 6.5 glasses of wheat (premium) flour;
- 10 g of salt;
- 50 g of sugar;
- one glass of cow's milk (whey, kefir, liquid sour cream);
- 20 g dry yeast;
- half a glass of warm water.
Start by making the dough: mix the yeast, flour (three tbsp.), One tsp. sugar and half the volume of water warm. After pouring the rest of the water, bring the dough to homogeneity, cover and send to a warm room for 15 minutes. Opara will be ready when bubbles appear on its surface.
Now prepare the pastry: mix the selected warm milk product and butter into the dough, then beat the eggs, sugar and salt. And already in this mixture add four cups of flour and knead the sticky dough with a wooden spoon. Continuing to add flour, bring it to such a consistency that it is impossible to stir the mass with a spoon.
Next, lay out the dough and continue to knead it until smooth. Form a ball, coat it with oil, put in a bowl, cover and send to "mature" in a warm room.
When the dough increases several times, gently knead it and leave it to rise again. After that, it is already possible to sculpt pies from it. Enjoy your meal!