There is such a profession - dough mixer. It sounds somehow mysterious and unusual, although there is nothing strange: a person who kneads dough. It's simple. However, the profession of a dough mixer is somewhat akin to the profession of an alchemist. After all, preparing an ordinary, at first glance, dough is not a simple mixing of ingredients, it is a whole art, magic, if you like, thanks to which amazing culinary masterpieces are born from ordinary products. They used to say: “Dough, like people, is a living organism; in what mood you mix it, that’s the result you’ll get.” And it’s true, the dough lives its own life, it breathes, and if you don’t find an approach to it, don’t feel the whole process of its creation, then all hell breaks loose! No matter how delicious the filling is, if the pie dough fails, all the work done can be considered in vain. This can be said with confidence by every housewife, in whose culinary practice a similar incident has occurred at least once, after which there was no desire to touch the dough. Let's try to approach this from the other side. We invite you, armed with a good mood and a set of necessary ingredients, to act as a kind of “alchemist” and, with our help, not only learn the important secrets of preparing different types of pie dough, but also add several new recipes to your collection for preparing your newly-made culinary masterpieces.
Let's start, perhaps, with yeast-free butter pie dough, precisely because its preparation is simple and any housewife who has no previous culinary experience can handle it. You can make any pies from this dough: open and closed. The advantage of this type of dough is that it is prepared quickly, there is no yeast in it and you do not need to wait for it to rise. But there is an important rule that must be remembered - yeast-free pastry for the pie is prepared only from high-quality products. Only in this case the pie turns out light and very tasty.
Yeast-free butter dough
Ingredients:
500 g flour,
2 eggs,
100 ml milk,
4 tbsp sour cream,
60 g butter,
1 tbsp. Sahara,
1 tsp salt,
1 tsp soda
Preparation:
In the container where you will mix the ingredients, break the eggs and beat them with a mixer with sugar and salt. After this, add sour cream and mix again. Then gradually pour in the milk. Add flour to the dough, after sifting it through a sieve and mixing with soda. Mix all ingredients and quickly knead the dough. Add softened, but not liquid, butter to the dough and knead well again. If the dough is runny or looks greasy, add a little more flour. Well-kneaded dough does not stick to your hands or to the container in which it was kneaded; it is soft and elastic. Next, roll the dough into a ball and let it rest for 15-20 minutes. You can put it in the refrigerator for a while if the dough gets too hot during kneading.
Butter sour cream dough for sweet pies
Ingredients:
2 tbsp. flour
100 g sour cream,
1 egg
100 g butter,
½ cup Sahara,
¼ tsp. soda
Preparation:
Place sour cream, egg, softened butter, sugar, flour and soda in a bowl. Mix thoroughly with a mixer or spoon. In this case, there is no need to knead with your hands. The finished dough should have a consistency similar to curd. Next, place the dough on a baking sheet, be sure to level it with a spoon, put the filling on top and bake like a regular pie.
Es-Em-Em dough (sour cream, flour, margarine)
Ingredients:
500 g sour cream,
350 g flour with baking powder,
200 g margarine.
Preparation:
Mix all the ingredients and the dough is ready. Everything is very fast and simple. To make the dough creamier, use butter-flavored margarine. If, for example, you want to save a dozen or two calories, feel free to replace full-fat sour cream with yogurt. Before using, keep the dough in the refrigerator for an hour. In general, it can be stored in the refrigerator, covered, for 3-4 days. Dough put aside “for later” will come in handy if guests drop by without warning.
Sugar dough for pie
Ingredients:
250 g flour,
4 eggs,
3 yolks,
20 g butter,
30 g honey,
250 g sugar,
20 g olive oil,
5 g lemon juice,
a pinch of ginger.
Preparation:
Thoroughly mash the eggs, yolks and sugar, add olive oil, lemon juice and honey. Gradually add flour mixed with ginger to this mass and knead the dough. Then simply place the finished dough in a baking dish and place in an oven preheated to 180°C for 40 minutes.
Chopped dough
Ingredients:
400 g flour,
200 g butter,
1 egg
1 stack water,
½ tsp salt.
Preparation:
Mix cold butter, flour and salt and chop very finely. Pour the resulting small crumbs into a bowl, beat in the egg, water and knead the dough well. Make the pie, brush with egg and immediately place in the oven.
All-in-one pie dough
Ingredients:
100 g flour,
125 g butter,
3 eggs,
25 g starch,
3 tsp baking powder,
125 g sugar,
1 packet of vanilla sugar,
a pinch of salt.
Preparation:
Mix flour with starch and baking powder and sift through a sieve. Add sugar, salt, eggs and butter. Mix all ingredients into flour only in accordance with the indicated order. It is important that all products are at room temperature, otherwise the dough will curdle. Combine all ingredients and knead into a smooth dough. To get a perfect smooth dough, you can use a mixer.
Pie dough
Ingredients:
500 ml kefir,
1 stack flour,
2-3 eggs,
3 tbsp. margarine,
¼ tbsp soda,
2-3 tbsp. mineral water.
Preparation:
Mix eggs with sugar and salt, add kefir. To make the dough more tender, heat the eggs and kefir just a little in warm water. Sift the flour, add soda, then mix everything thoroughly. When the dough becomes homogeneous, without lumps, add margarine. Lastly, add mineral water and leave the dough for 15-20 minutes. This recipe is good for both sweet and savory pie.
Now about the yeast dough. The simplest yeast pie dough is made from flour, yeast and water. In fact, you don’t need to add anything else to it, not even salt and sugar. You can make wonderful pies from yeast dough using flour, water and yeast. But still, it would probably be better to slightly improve the yeast dough by adding vegetable or butter, sugar, salt, and milk. Preparing yeast dough is not at all difficult, the main thing is that the yeast is fresh and of high quality. It is also very important not to overdo it with yeast, but strictly follow the amount indicated in the recipe, otherwise too much yeast will give the products an unpleasant sour taste.
There are two main ways of kneading yeast dough: using the sponge method or the straight method. The recipe for a straight dough involves a small amount of baking - butter, eggs and sugar. This dough is kneaded in one step using warm water or milk. When kneading it, you need to remember the following: excess water - the dough is poorly shaped, lack of it - the dough does not ferment well. Replacing water with milk only improves the appearance of the cake and its taste. Slightly increased the amount of fat - the pie becomes more crumbly and does not go stale for a long time. There should be exactly as much sugar and salt as indicated in the recipe. If you want your pie to be more fluffy and tastier, increase the number of eggs, or even replace them with yolks, and then your pie will acquire a beautiful yellow color and become more crumbly. From all of the above, only one conclusion can be drawn: if you want to get perfect dough, follow the recipes religiously. Here, for example, is one of them.
Unleavened yeast dough
Ingredients:
4 stacks flour,
1 stack milk or water
1 egg
3-4 tbsp. margarine or vegetable oil,
20 g yeast,
1-2 tbsp. Sahara,
½ tsp salt.
Preparation:
Heat milk or water to 30°C, pour into a saucepan and dissolve the yeast. Then add eggs, sugar, salt, pre-sifted flour and knead for 5-8 minutes to a homogeneous, not very stiff dough. If you think there is not enough liquid, add a little more milk (water). At the end of the kneading, add heated oil, stir, cover the pan with a lid and place in a warm place. When the dough rises strongly (about 2-2.5 hours after kneading), press it down, and after 50 minutes, when after maximum rise the dough begins to fall, press it down again and place it on a table sprinkled with flour.
By the way, you can adjust the duration of the dough rise by adding a little more yeast to the dough or changing the temperature conditions. A temperature of 25-30°C is considered normal; when it decreases, the fermentation process slows down, and when it increases, it speeds up accordingly. But keep in mind that at temperatures below 10°C and above 35°C the dough is not suitable at all.
With the sponge method, the dough is first prepared, that is, a liquid dough, for which the yeast is dissolved in the amount of water or milk required by the recipe and half of the flour is poured into this mixture. The prepared dough is left in a warm place for 45-60 minutes. During this time, it fits, its volume increases almost 2 times. And then, when it starts to sink, it’s time to add the rest of the ingredients, flour and knead the dough. It should be kneaded until smooth and not stick to your hands.
Sweet sponge yeast dough
Ingredients:
4 stacks flour,
2-8 eggs,
100 ml milk,
4-8 tbsp. butter,
20 g yeast,
4-8 tbsp. Sahara,
½ tsp salt.
Preparation:
Prepare a dough from warm milk, yeast and half the flour and leave to ferment at a temperature of 28-30°C for 2.5-3 hours until maximum rise. As soon as the dough begins to settle, knead the dough. To do this, add all other heated products to the dough. You can also add some aromatic substances to this mixture: vanillin, cinnamon, cardamom. Gradually add the remaining flour to the dough and knead for 5-8 minutes until smooth. At the end, add the heated oil, cover the pan with a lid and place in a warm place to rise. When it reaches the maximum level, punch it down and then place it on a table sprinkled with flour.
Many housewives prefer yeast dough with kefir to regular yeast dough, believing that the baked goods turn out fluffier and much tastier.
Yeast dough with kefir
Ingredients:
600 g flour,
200 ml kefir,
50 ml milk,
2 eggs,
75 g butter,
25 g yeast (or 1 tbsp dry),
60 g sugar,
½ tsp salt.
Preparation:
Heat the milk a little and dissolve the yeast in it. Melt the butter until liquid. Next, mix kefir, eggs, sugar, salt and add yeast with milk and melted butter to the mixture. Gradually add the sifted flour into the resulting mixture. Knead the dough. It should be smooth, elastic, but not tight. Grease the pan with vegetable oil, place the finished dough in it and place in a warm place for 1-1.5 hours. The dough should rise almost three times.
Yeast dough for pie with cream
Ingredients:
500 g flour,
500 ml cream,
1 packet of dry yeast,
salt, sugar - to taste.
Preparation:
Mix flour with yeast, add cream, salt and a little sugar. Knead the dough for 15-20 minutes until it is soft and easily comes off your hands. The finished dough turns out very tender and airy, and the cake made from it is simply delicious!
Yeast semi-puff pastry
Ingredients:
yeast dough,
200 g butter.
Preparation:
Regular yeast dough, after it has risen, beat it thoroughly and roll it into a layer 1 cm thick. For the layer, take butter and grease the rolled out layer with it, fold it in half, grease it again with butter, then fold it in four and place it in the refrigerator for 10-15 minutes. Repeat this procedure 3 times. Then, after removing it from the refrigerator for the third time, let the dough rise and begin making a closed pie filled with meat or, for example, cabbage.
Brioche pie dough
Ingredients:
1 kg flour,
6 eggs
250 g butter,
300 ml milk,
30 g yeast,
50 g sugar,
15 g salt,
zest of 1 lemon.
Preparation:
Dissolve the yeast in warm milk with a pinch of sugar and salt and mix with 3 tbsp. flour. Pour the mixed yeast into a small saucepan and place in a warm place for fermentation for 15-20 minutes. Form the sifted flour into the form of a wreath, into the middle of which beat the eggs, add salt, sugar and finely grated zest, pour in the yeast, stir well, combine with the flour and, gradually adding slightly warmed milk and butter, knead a soft dough. Place the well-kneaded dough in any bowl, cover with a napkin and place in a warm place. When the dough has risen well, place it in a baking dish greased with melted butter and let it sit for a while, and then you can start baking.
In Rus', it was a rare housewife who did not know how to bake pies. This was passed down from generation to generation. So the ability to prepare pie dough is, one might say, genetically embedded in us. Feel free to start preparing the dough!
Bon appetit!
Larisa Shuftaykina
Pies are one of the most recognizable and beloved types of baked goods. They are baked almost every day because they are quick and easy to prepare.
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Contents:
The most important thing for a pie is to make the dough correctly, since the taste, fluffiness and softness of the pastry depend on it.
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Do not forget that you need to prepare the dough in a good mood, because it absorbs both good and positive emotions of the cook. The better the mood, the tastier the pie dough will be.
Now we will tell you how you can make delicious pie dough in various ways.
Pastry for pie without yeast
You will need
- Flour - five hundred grams.
- Eggs – two pieces.
- Milk - one hundred milliliters.
- Butter – sixty grams.
- Sugar - one spoon.
- Salt - one teaspoon.
- Soda - one teaspoon.
How to cook
- First, place the butter in a warm place to soften.
- Take a bowl and beat eggs into it, add sugar and salt. Beat with a mixer and pour in sour cream. Mix everything again, adding milk to the mixture in portions.
- Sift the flour using a sieve and add soda to it. Stir and add to the mixture.
- Mix everything and knead the cake mixture.
- Now you need to add the melted butter and mix thoroughly again.
- If the finished dough sticks to your hands, then you should add flour little by little until it stops sticking to your hands and the sides of the bowl.
- Now roll the dough into a ball and leave it alone for twenty minutes. After this, you can sculpt the base for the pie.
For a sweet sour cream based pie
Products
- Flour - two spoons.
- Sour cream - one hundred grams.
- Egg - one piece.
- Butter – one hundred grams.
- Sugar - half a glass.
- Soda - a quarter of a teaspoon.
How to cook
- Leave the butter to warm at room temperature until it softens.
- Sour cream is poured into any suitable container, sugar, flour, soda and butter are added. Using a mixer, mix the contents thoroughly until you get an elastic mass. Don't knead it with your hands.
- Now you can place it on a baking sheet. Level it, place any type of filling on top and bake until done. This way you can make a very tasty and satisfying pie.
How to make pie dough based on sour cream and margarine
Required Products
- Sour cream - five hundred grams.
- Flour with baking powder - three hundred and fifty grams.
- Margarine - two hundred grams.
How to cook
- This is perhaps the easiest recipe to prepare.
- Just mix all the ingredients in a bowl and the dough is ready!
- If you want it to taste like cream, use cream margarine.
- To reduce calories, use sour milk instead of sour cream.
- You can keep the cake mixture in a cold place for sixty minutes, then it will taste better. Moreover, if you cover it with cling film, it can be stored for three to four days. This will allow you to quickly prepare delicious baked goods at a time when you don’t have much time to cook.
Honey - sugar
Products for cooking
- Flour – two hundred and fifty grams.
- Eggs - four pieces.
- Yolk - three pieces.
- Butter - twenty grams.
- Honey - thirty grams.
- Sugar – two hundred and fifty grams.
- Olive oil – twenty grams.
- Lemon juice – five grams.
- Ginger – a pinch.
How to cook
- Beat the eggs and yolks into a bowl, add sugar and add olive oil, honey and lemon juice. Rub everything thoroughly.
- Mix the flour and ginger, then add portions to the honey-lemon mixture, stirring continuously.
- As a result, you will have a dough that needs to be placed on a baking sheet. Preheat the oven to one hundred eighty degrees. While the oven is heating, spoon the filling onto the resulting mixture. After heating to the desired temperature, place the pan in the oven and bake for forty minutes.
Shredded
Products
- Flour - four hundred grams.
- Butter – two hundred grams.
- Egg - one piece.
- Water - one glass.
Recipe
- Grind the butter into small pieces and mix with flour and salt. Don't worry that you won't get a homogeneous mixture, but small lumps, this is normal.
- Pour these lumps into any suitable container, beat in the egg and pour water.
- Now knead the dough thoroughly.
- Ready. You can now make delicious pastries out of it.
With vanilla
What products will you need?
- Flour - one hundred grams.
- Butter – one hundred twenty-five grams.
- Eggs - three pieces.
- Starch - twenty-five grams.
- Baking powder - three teaspoons.
- Sugar – one hundred twenty-five grams.
- Vanilla sugar - one ten-gram sachet.
- Salt – a pinch.
How to cook
- Mix starch, baking powder and flour and then sift using a sieve.
- After adding sugar, salt, butter, beat in the egg. Whisk all this thoroughly.
- It is important that all products are preheated in a warm room. Otherwise the dough may curl. To increase quality, beat the mixture with a mixer. The result should be a very soft dough.
How to make pie dough
What products will you need?
- Kefir - five hundred milliliters.
- Eggs - three pieces.
- Margarine - three spoons.
- Soda - a quarter spoon.
- Mineral water – three spoons.
How to cook
- Mix sugar and salt with kefir, adding eggs.
- Advice. To obtain a more delicate taste, keep the food in a warm place for some time before cooking.
- Sift the flour through a sieve, add soda and mix.
- Now mix the kefir mixture with flour and mix everything thoroughly.
- As soon as the mixture becomes homogeneous, add margarine and three tablespoons of mineral water. Leave the mixture to sit for twenty minutes.
Before we describe the methods of kneading dough with yeast, we’ll tell you a little theory.
Using yeast, you can prepare sponge or straight dough.
The straight mixture must be kneaded at a time using a milk or water base. Its peculiarity is that the dough will eventually ferment and form poorly.
How to make straight dough with yeast
What you will need
- Flour - four glasses.
- Milk or water - one glass.
- Yeast - twenty grams.
- Margarine or vegetable oil - four tablespoons.
- Egg - one piece.
- Sugar – two spoons.
- Salt - half a teaspoon.
How to cook
- Heat water or milk to thirty degrees Celsius and dissolve the yeast in this liquid.
- Beat the egg into the resulting mixture, add sugar and salt. You also add flour, previously sifted using a sieve.
- Knead the mixture to make the dough of a homogeneous consistency.
- Now add softened butter to it and cover the container with a lid.
- Place the mixture, covered, in a warm place (such as a slightly heated oven) for one hundred and twenty minutes.
- The dough should rise well, then press it down and place it on the surface for kneading.
- Now you can sculpt any pie mold.
How to make sponge dough with yeast
Products
- Flour - four glasses.
- Eggs – eight pieces.
- Milk - one hundred milliliters.
- Butter - eight tablespoons.
- Yeast - twenty grams.
- Sugar - eight tablespoons.
- Salt - half a teaspoon.
How to cook
- Heat the milk, put the yeast in it and add half the prepared flour.
- Heat the oven to thirty degrees and place the container with the mixture in it for one hundred and eighty minutes so that the mass rises as much as possible.
- After settling, knead the dough by adding the remaining heated ingredients.
- Now you can add spices to the mixture to taste, for example, vanillin, cinnamon, lemon juice, cardamom and so on.
- Add the remaining flour in portions, continuously stirring until you get a homogeneous mass.
- Now add softened butter and cover with a lid. Place in a slightly preheated oven until the mixture rises. Then knead it and place it on a table sprinkled with flour. Now you can form the base for the pie.
Video lessons
Quick yeast dough for pies can be used for various baked goods - both sweet and savory. And pies from it can be baked or fried. It is also often used as a basis for preparing homemade pizza and various pies.
How to prepare yeast dough for pies?
Simple pie dough is prepared quickly and without hassle. By following the simple rules and recommendations given below, even a beginner in the culinary arts can cope with the task, and the end result will be excellent products.
- In order for the dough to fit well, the ingredients for it should not be cold.
- It is better to sift the flour before use.
- The longer the dough is kneaded, the fluffier it becomes.
- The readiness of the dough to work is checked this way - if you press on it with your finger, the resulting dimple will not last long. If it tightens immediately, the dough still needs to stand.
Quick dough for pies with dry yeast
The butter pie dough from this recipe is well suited for any yeast baked goods. Pies, homemade loaves, crumpets - everything from it turns out very tasty. The recipe for its preparation is very simple, so those who are just learning the basics of making yeast bread can safely start with it.
Ingredients:
- wheat flour - 500 g;
- cow's milk - 300 ml;
- odorless sunflower oil - 50 ml;
- dry yeast - 10 g;
- granulated sugar - 55 g.
Preparation
- 50 g of flour is combined with sugar, heated milk, yeast and the dough is allowed to rise.
- Pour in the oil, salt and add the rest of the flour in parts, knead and put it back in a warm place for a quarter of an hour.
- During this time, the quick yeast dough for baked pies will double in size and be ready for use.
Yeast dough with kefir for pies
Fluffy dough for pies is best prepared with kefir. But first you need to prepare a high-quality dough, because it serves as the key to the softness and airiness of the dough. The dough will be ready when a foam cap forms on it. After this, you can pour warm kefir into it and add the remaining ingredients.
Ingredients:
- flour - 900 g;
- warm water - 100 ml;
- dry yeast - 25 g;
- kefir - 200 ml;
- melted butter - 50 ml;
- vegetable oil;
- chicken eggs - 2 pcs.;
- granulated sugar - 50 g;
- salt.
Preparation
- Mix 50 g of flour with the remaining dry ingredients and warm water.
- Cover the container and put it in a warm place for a quarter of an hour.
- Mix warm kefir, butter and beaten eggs into the dough.
- Add flour and knead into an elastic dough.
- Form a ball out of it, coat it with oil, cover it and leave it to rise.
- When the quick yeast dough for pies works well, they begin to sculpt the products.
Yeast dough for pies with milk
The dough for pies made with milk comes out very soft and airy. The amount of granulated sugar can be varied to your taste, depending on how sweet you want the products to be. It should be remembered that even if the dough is intended for pies with a sweet filling, you need to add a little salt to it.
Ingredients:
- dry yeast - 10 g;
- wheat flour - 1 kg;
- eggs - 2 pcs.;
- butter - 150 g;
- granulated sugar - 50 g;
- cow's milk - 450 ml;
- salt.
Preparation
- Warm milk is combined with sugar and yeast and left to rise in a warm place.
- Mix the dough with eggs, add butter, salt, stir well and add about 2/3 of the sifted flour.
- Knead, form a ball and lower into cold water for 20 minutes until it floats to the surface.
- Then take out the dough, blot it with a towel, add flour, knead again and leave to rest for 10 minutes.
Yeast dough for pies on water
The dough for pies in water comes out no worse than that prepared in kefir or milk. The only disadvantage of lean baked goods is that they go stale faster than baked goods. Therefore, it is not recommended to prepare such products for future use. Well, if the lean pies are a little stale, you can always reheat them in the microwave, and they will be soft again.
Ingredients:
- granulated sugar - 50 g;
- instant yeast - 10 g;
- oil - 100 ml;
- warm water - 300 ml;
- flour - 1 kg;
- salt.
Preparation
- Dry yeast is poured into 50 ml of warm water with 10 g of sugar and left for 15 minutes.
- Sift the flour into a bowl, add the rest of the sugar, salt, yeast and water and stir.
- Add warm water and oil little by little and knead the dough.
- Place it in a deep bowl, cover with a napkin and leave for 1.5 hours.
- During this time, the simple yeast dough for pies is kneaded a couple of times.
Sour cream dough for pies
Pie dough made with yeast and sour cream is an excellent solution not only for making pies. It is suitable for pizza and other baked goods. It's a pleasure to work with him. It kneads easily and holds its shape perfectly. And then the end result is an excellent result in the form of delicious ruddy products.
Ingredients:
- flour - 200 g;
- butter - 50 g;
- sour cream 20% fat - 100 g;
- chicken egg - 1 pc.;
- salt.
Preparation
- The butter is melted.
- Mix flour with sour cream, add butter, egg and stir.
- Place the mixture in a bowl, cover with a towel and leave for half an hour.
- When the quick yeast dough with sour cream for pies works well, begin to form the products.
Pie dough without eggs
Lean yeast dough for pies can also be tasty. When preparing sweet pastries, it can be flavored with vanilla, which will only improve the taste of the product. An important point is that the lean dough should not be too tight, so you don’t need to add a lot of flour, the mass should be soft.
Ingredients:
- flour - 1 kg;
- sugar - 70 g;
- dry yeast - 10 g;
- warm water - 500 ml;
- oil - 100 ml;
- salt.
Preparation
- Yeast with sugar and salt are dissolved in warm water.
- Sift the flour, add the yeast mixture and butter and mix.
- Grease your hands with oil and knead the dough for 10 minutes.
- Cover it with a napkin and leave it warm for an hour.
- When it rises, press it down.
- After this, they begin further work with it.
Curdled milk dough for pies
Lush yeast dough for pies based on yogurt turns out tender and airy. It will take approximately 40 minutes to prepare. Instead of dry yeast, you can use fresh yeast. From the specified number of components you can make about 25-26 medium-sized pies.
Ingredients:
- flour - 500 g;
- eggs - 2 pcs.;
- curdled milk - 2 cups;
- dry yeast - 10 g;
- baking powder - 15 g;
- sugar - 25 g;
- salt.
Preparation
- Add salt, sugar and yeast to half the warm yogurt and stir.
- Pour the remaining fermented milk product into another bowl, beat in the eggs and stir until smooth.
- Add flour and knead again, pour in the dough, add baking powder, knead.
- Cover it with film and put it in a warm place for half an hour.
- After this, the quick yeast dough for pies is ready for further work.
Choux yeast dough for pies
Delicious yeast dough for pies will be a real find for those who are fasting, are a supporter of a vegetarian diet, or are simply looking for a recipe for delicious baked goods. Products made from such dough do not go stale for a long time. A significant time saver is that this dough does not need to be left to rise.
Ingredients:
- wheat flour - 700 g;
- dry yeast - 10 g;
- oil - 60 ml;
- water - 400 ml;
- sugar - 30 g.
Preparation
- Yeast, salt, butter and sugar are diluted in half the warm water.
- Add the yeast mixture to the flour and stir quickly.
- Pour a glass of boiling water on top and begin kneading.
- Add flour if necessary.
- A soft elastic dough should come out, divide it into parts and make pies.
Yeast dough for pies in a bread machine
Pie dough with dry yeast is the easiest to prepare in a bread machine, because in fact you don’t need to do anything with your hands. You just need to select high-quality products and send them to the device’s container in the order indicated in the instructions for it, wait for the signal and begin to form products with the desired filling.
Ingredients:
- warm water - 1 glass;
- wheat flour - 0.5 kg;
- eggs - 2 pcs.;
- sugar - 25 g;
- odorless oil - 50 ml;
- dry yeast - 10 g;
- powdered milk - 50 g;
- salt.
Preparation
- Warm water, oil, egg and white are sent into the device’s bucket; the yolk is left to grease the products before baking.
- Add sifted flour and make 4 indentations with a spoon.
- Yeast, sugar, milk powder and salt are poured into them.
- Set the device to the “Dough” mode and wait until the signal sounds, signaling the end of the kneading.
- The pie yeast dough is removed and patties are made.
Russian cuisine has always been famous for pies. Housewives invariably prepared yeast dough for pies for all holidays. And the word pie itself most likely comes from the word “feast” - celebration. And the saying “A hut is not red in its corners, but red in its pies” suggests that pies were a symbol of prosperity.
In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of bread and salt, and they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor’s children to “grandmother’s pies” - buns, bagels, pretzels and witushki.
And what a variety of pies there are in Russian cuisine - open or closed pies, pies, kulebyaki, kurniks, kalachi, pies, shanezhki, cheesecakes. And every good housewife tries to surprise guests and loved ones with her culinary masterpiece.
Pies are baked from yeast or unleavened dough. Yeast dough for pies is still considered the highest culinary skill, since its preparation requires culinary experience and knowledge of the secrets of making fluffy yeast dough. Even from my own experience, I can say that even with the same seemingly proven recipe, yeast dough might not have worked out earlier. I started reading a lot about it and realized that yeast dough for pies requires a careful attitude and does not tolerate fuss and drafts. We'll talk about the secrets of its preparation a little later.
Now let's look at a few proven recipes.
Types of yeast dough and methods of preparation
Yeast dough can be straight or sponged. Let's look at how to prepare yeast dough for a pie and how sponge dough differs from unpaired dough.
For straight yeast dough, the yeast is diluted with milk and immediately mixed with all the other ingredients. The dough is left to rise for about 1-1.5 hours.
To prepare sponge dough, the dough is first prepared. To do this, yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.
So why, you ask, complicate your life with dough, because the same dough can be obtained using a straight method. And the trick here is that if you decide to make pies or pies from butter dough with the addition of butter, margarine, sour cream, then such baking “weights” the dough, and without dough it simply will not rise. For rich pies, dough based on sponge is more suitable. Pies and pies are also made from straight yeast dough, but they are more bland.
Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That’s why I tried to describe in detail the entire sequence of its preparation step by step and with photos.
The process of preparing straight yeast dough consists of only one step - dilute the yeast and combine all the components.
Ingredients:
- milk or water - 250 ml
- flour - 500 gr.
- yeast - 50 gr.
- egg - 1 pc.
- sugar - 60 gr.
- butter - 100 gr.
- salt - 3 gr.
- We warm up the milk a little, the temperature of the milk should be no more than 30 °C, i.e. a little warm.
Important! Milk cannot be overheated, so do not move away from it while it is heating.
2. Place the yeast in warm milk, grind it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.
Yeast dough is very capricious. The specified proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you add more sugar, the fermentation process of the dough will slow down.
3. Beat 1 egg into the milk-yeast mixture. If you want a more crumbly dough, then instead of 1 egg you can beat in 2 yolks.
4. It’s time to add flour. Be sure to sift the flour through a sieve, so it is saturated with oxygen and the dough turns out airy. Knead the dough with your hands.
5. Add fats to the dough. To do this, soften the butter (I sometimes use margarine) until soft. In some recipes, the butter is melted until liquid, but I still recommend heating the fats just a little so as not to disturb the structure of the dough. Mix the butter into the dough and knead the dough for 10-15 minutes.
6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.
7. Place the dough in a pan and leave to rise for about 1.5 hours in a warm place.
Try to maintain comfortable conditions for rising the dough - avoid drafts, keep warm and have enough air at all times.
8. When the dough has risen, knead it slightly. Thus, we free it from accumulated gases and enrich it with oxygen.
9. Leave it to rise for another 40-50 minutes. After this, you can start baking pies or pies.
10. After you form the pies or pies, let them rest for another 15 minutes.
Yeast straight dough for pies with dry yeast
This recipe is suitable for rich, sweet pies. However, if you remove vanillin from the recipe, then it is quite possible to make unsweetened pies.
We will use dry yeast for the dough. The ratio of dry and fresh yeast is approximately 1:3, i.e. for 1 gr. dry yeast is 3 grams. fresh. 1 teaspoon contains approximately 3.5 grams. dry yeast.
Ingredients:
- milk - 1/2 cup.
- flour - 500 gr.
- dry yeast - 1.5 tsp.
- egg - 1 pc.
- sugar - 1 tbsp. l.
- vanilla sugar - 1 tsp.
- margarine - 2 tbsp. l.
- salt - a pinch
- Add dry yeast to warm milk and mix well until the yeast is completely dissolved.
2. Beat 1 egg, add sugar and salt, vanilla sugar.
3. Add flour, previously sifted through a sieve. Knead the soft dough. If you knead with a food processor, 6-7 minutes will be enough. You will have to work with your hands for 10-15 minutes. If the dough is not too soft, you can add a couple of tablespoons of warm milk during the kneading process.
4. At the end of kneading, add softened margarine.
5. Place the dough on the table, knead it with your hands and leave it in a bowl covered with cling film for 1.5-2 hours in a warm place.
6. After the dough has risen, knead it once and put it back in a warm place for another hour.
7. When the dough rises again, you can roll out and prepare pies and pies, cheesecakes and donuts, buns and Easter cakes.
Do not forget that all dough products, before putting them in the oven, must “puff” a little and rest for a while.
Sponge yeast dough for pies
Yeast dough on dough differs from straight dough in that the dough is first prepared, consisting of yeast, water or milk and flour. The dough must be fermented, and only then the remaining rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies, the recipe of which contains a lot of baked goods - butter, margarine, eggs, sugar, etc. It is better to cook from sponge dough.
Ingredients:
- flour - 600 gr.
- yeast - 15 gr. (dry - 5 g.)
- milk - 300 ml.
- eggs - 2 pcs.
- sugar - 1 tbsp. l.
- salt - 1 tsp.
- butter - 100 gr.
- First, let's feed the dough. To do this, add yeast to 100 ml of warm milk and mix well until it dissolves.
The milk should only be slightly warm, not higher than 30 °C, so heat it over low heat and without being distracted by other matters.
2. Add 1 tsp to the milk and yeast. sugar and 3 tbsp. l. flour, mix again.
3. Thus, our top dressing will quickly rise, increase in size by about 2-3 times and look like this:
4. After this, prepare the dough - add the remaining milk and add half the flour. Mix the mixture well and leave in a warm place, covered with a clean towel, for about 1 hour. The dough will increase 3-4 times and small bubbles will appear.
5. As soon as the dough begins to sink, beat the eggs into the dough, add the remaining sugar, salt and pre-melted butter.
6. Add sifted flour in small portions.
7. Mix all the ingredients thoroughly, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.
8. Knead the dough until it becomes elastic and does not stick to your hands.
9. Cover with cling film and leave in a warm place for 1-1.5 hours.
10. When the dough has increased by 2-3 times, be sure to knead it - gently pat the dough with your fists. It will settle, then cover again and leave to rise again for 30-40 minutes. The warm-up can be done 2-3 times, but I get by with 1-2.
11. When the dough rises again, you can prepare pies or pies.
Yeast dough for buns
This recipe makes rich, soft as feathers and very tasty buns. These buns are baked in the oven. We will prepare the dough using dough.
Ingredients:
- flour - 500 gr.
- dry yeast - 5 gr.
- milk - 65 gr.
- water - 150 gr.
- egg - 1 large or 2 small
- sugar - 130 gr.
- salt - 5 gr.
- margarine or butter - 75 gr.
- vanilla extract or vanilla sugar to taste
- Sift flour (250 g) through a sieve and add dry yeast (half the portion - 2.5 g), mix everything.
Please note: for the dough we use half of the indicated products.
2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.
3. Knead the dough; the dough turns out unusually thick. We form a ball of dough from it. This type of dough will take longer to mature than traditional, more liquid dough.
4. Cover the dough with film and leave for 4 hours in a warm place.
5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. The result was a liquid mixture.
6. Separately prepare a dry mixture from the remaining flour (250 g) and yeast (2.5 g).
7. When the dough rises, add the liquid sugar mixture to it, then add flour with yeast, vanilla sugar and combine all the ingredients.
8. Knead the dough.
9. Mix margarine or butter into the dough in small portions. To do this, break off a piece of softened margarine and stir the dough until it has a uniform consistency, and so on until the margarine runs out.
10. The dough itself turns out watery and irregular in shape. This dough differs from the elastic traditional one, but still do not add more flour.
11. To knead such a liquid dough, we will use the French technology - we lift the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end it should no longer stick to your hands.
12. Place the dough in a bowl greased with vegetable oil for 3 hours. Yeast dough for pies should increase 2-3 times.
13. Divide the dough into equal portions and form buns. Place the buns on a baking sheet sprinkled with flour, cover with film and leave for another 30 minutes. During this time, the buns will double in size, so when placing them in a mold or on a baking sheet, leave a distance between them.
14. Brush the buns with beaten egg.
15. Bake in an oven preheated to 180-200°C for about 30 minutes. The results are soft, like downy, rich and tasty buns.
Quick yeast dough for pies - choux pastry recipe
And another great recipe for pies for those who don’t want to wait a long time for the dough to rise.
Ingredients:
- flour - 3.5 cups
- dry yeast - 11 gr.
- warm water -1 glass
- boiling water - 200 ml
- sunflower oil - 4 tbsp. l.
- sugar - 1 tbsp. l.
- salt - 1 tsp.
- Pour dry yeast into a glass and pour 1 glass of warm water. Let's leave it aside for now to become more active.
2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp. salt and 3 tbsp. l. sunflower oil.
3. The dough becomes crumbly. Pour boiling water over it and stir thoroughly until the lumps disappear. Leave to cool slightly for 5-10 minutes.
4. Pour the diluted yeast into this dough.
5. Add flour (2-2.5 cups) and stir. When the dough has absorbed all the flour, add about 1 more cup. You need to feel when the dough has enough flour. But don’t overdo it, otherwise the dough will be too stiff and the pies will be tough.
6. The dough turns out to be quite sticky, and to prevent it from sticking to your hands, pour a little vegetable oil directly onto your hands and mix it into the dough.
7. You also need to grease the cutting board with sunflower oil.
8. Divide the dough into portions and form thick pancakes. We put any filling on them and seal them like dumplings.
9. We fry these pies in a large amount of sunflower oil, one might say deep-frying. The pies should be placed seam side down in the pan to prevent them from unraveling.
Lenten yeast dough
During fasting, there are restrictions on the consumption of certain foods - meat products, dairy products, fats and eggs are prohibited. There is one on my blog where you can choose according to your taste. And if you want some pies during Lent, it’s quite possible. Prepare delicious pies according to the recipe of Father Hermogenes using water without eggs and milk. You can also come up with a very tasty filling for Lenten pies with them - with mushrooms, cabbage, apples or jam.
20 secrets to fluffy yeast dough
It is believed that yeast dough for pies is very tricky and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.
I hasten to assure you that there is nothing complicated here. And to ensure you get delicious pies or pies, you just need to know some cooking secrets.
- The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
- Maintain the temperature of the water or milk correctly - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either harden or cook and the dough will not rise.
- Just by the way the liquid with yeast foams, you can determine the quality of the future dough.
- All products for the test must be warm. Prepare eggs and flour in advance, let them be at room temperature.
- When kneading yeast dough, there should be no drafts in the kitchen - close all windows and doors.
- I heard a belief that even loud noises can “scare away” the dough.
- Be sure to sift the flour through a sieve to enrich it with oxygen.
- Add a little vegetable oil to the dough - the dough will become more elastic and tender.
- While rising the dough, do 1-2-3 kneads.
- Do not allow yeast and fats to come into direct contact, otherwise yeast activity may decrease.
- Never cover the kneaded dough with a lid; it must breathe. Cover the pan with a kitchen towel or cling film.
- Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for rising.
- The pan with the dough should be kept in a warm place. You can wrap it in something warm, you can put it in a basin with warm water, maintaining a warm temperature all the time.
- Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more actively the yeast will work.
- Do not knead the dough tightly. Firstly, it will not rise well, and secondly, products made from such dough will be tough.
- Don't overbake the dough. Watch his rise, do a stretch and start cooking on time. If the dough is too long, the pies may be sour and tough.
- Yeast dough stores well in the freezer. If there is a lot of dough, save some for next time, it’s very convenient.
- Be sure to leave the formed products for 15-20 minutes to proof before putting them in the oven.
- Brush the top of the pie with egg or yolk. I recommend brushing pies baked in the oven with melted butter.
- The baking temperature for pies made from rich yeast dough is slightly lower (190-210 °C) than from unbaked ones (220-240 °C).
I hope you didn't find making the yeast dough too tedious. After all, the result is such delicious culinary masterpieces that any housewife can be proud of her skill.
Bon appetit and delicious pies!
And if you liked the recipes and tips, then share them with your friends.
Do you want to pamper your household with piping hot, fragrant homemade baked goods, but you have neither the time nor the desire to tinker with yeast? Then prepare something original using yeast-free dough, because it is also perfect for various baked goods: you can use it to bake a delicious oven-baked or luxurious pie with any filling, as well as aromatic fried chebureks, crumpets, buns. The main thing is to know some of the subtleties of kneading different types of dough without yeast, which you can learn about below.
How to make dough without yeast
Preparing a yeast-free baking base is very easy and quick, because you don’t need to give it time to rise - you just have to knead it and you can immediately start shaping the products. True, in some recipes it is better to use chilled dough, but, as a rule, this process does not take more than 20-30 minutes. Do you think baked goods made from yeast-free dough cannot be fluffy and airy? How can it, because the main ingredient responsible for raising products in the oven or in a frying pan is baking soda, which will give them the desired fluffiness.
Soda is not used only for simple unleavened dough; other types of baking base without yeast require its presence in the composition. Depending on the main ingredients used in a particular recipe, quick dough without yeast is divided into the following varieties:
- Fresh– kneaded from a minimum amount of ingredients: water, salt, flour, although some recipes include an egg in the dough. Universal for dumplings, dumplings, pasties, pizza, noodles.
- With kefir, milk, yogurt or fermented baked milk– the lightest, softest and most tender dough for pies without yeast. Due to the reaction of soda with the main liquid milk ingredient, such baked goods turn out fluffy and airy.
- - a type of yeast-free base, which assumes the presence in the baking composition of eggs, sugar, sour cream, fats of vegetable or animal origin. Suitable for baked pies with sweet fillings, muffins, biscuits.
- Custard– prepared by heating and mixing the main ingredients over a fire. Unleavened custard base is used for dumplings, pasties, and pies. Eclairs, cakes, and profiteroles are baked from the variety with fat and eggs.
- Puff– thanks to a special kneading technology and the presence of butter in the recipe, baked goods made from a puff pastry without yeast base are tender, porous, and crumbly.
- – a yeast-free base made of flour and sugar with added fat, but without baking powder. Due to the large amount of fat, baked goods made from it are crumbly, crumbly, and unusually airy. Suitable for cookies, tarts, cheesecakes.
Yeast-free dough recipe
Every experienced housewife in her culinary arsenal has a proven good recipe for dough without yeast for different types of baking. If you are just starting your journey to the heights of confectionery art, you can use the step-by-step recipes below for yeast-free bases with photos, which are suitable for both delicious pies with meat, fish, vegetables or other savory fillings, and for fragrant buns with jam or berries, cheesecakes, cookies and even pizza.
On kefir
- Cooking time: 30 minutes.
- Number of servings: for 1 pie or for 18-20 pies.
- Calorie content of the dish: 215 kcal.
A yeast-free base for baking with kefir is considered an ideal dough for fried pies, pies and pies in the oven, buns, pizza, and bread. Many people call it lazy, because this option is characterized by quick preparation and a minimal set of ingredients. Beginning housewives can try the following simple and very easy recipe.
Ingredients:
- kefir – 400 ml;
- baking soda – 1 tsp;
- salt – 2/3 tsp;
- sugar – 1.5 tbsp;
- chicken egg – 1 pc.;
- vegetable oil – 80 ml;
- wheat flour – 0.5 kg.
Cooking method:
- Pour kefir into a deep container.
- Add soda and mix thoroughly so that it is well quenched in an acidic environment.
- Place salt, sugar, egg, vegetable oil in a bowl. Stir with a fork along with kefir until smooth.
- Begin gradually adding the pre-sifted flour, constantly stirring the mixture with a fork.
- When it becomes difficult to mix with a fork, switch to kneading by hand until you get a soft, not very stiff dough.
- Gather the mixture into a lump, wrap in cling film and leave for 20 minutes.
With milk
- Cooking time: 25 minutes.
- Number of servings: 1 serving.
- Calorie content of the dish: 236 kcal.
An excellent analogue of kefir yeast-free base for pies is dough without yeast using milk. The absence of acid in the liquid does not spoil it at all, but makes it more tender, crispy and aromatic after baking. The kneading technology differs slightly from the previous version in the order of mixing the products.
Ingredients:
- wheat flour – 3 tbsp;
- salt – 1/3 tsp;
- soda – 1/3 tsp;
- chicken egg – 1 pc.;
- vegetable oil – 2 tbsp;
- milk – 1 tbsp.
Step-by-step preparation:
- Heat the milk to 35-40 degrees.
- Sift all the flour into a deep bowl and make a well in the top.
- Add salt and soda.
- Beat in the egg, pour in the vegetable oil and stir.
- Then pour warm milk into the egg-flour mixture in a thin stream.
- Begin to gently knead the dough in the bowl using a silicone or wooden spatula, then transfer it to a floured work surface and continue kneading with your hands. The mass should be soft, elastic and manageable.
- Cover with a thin, clean towel and leave for 10-15 minutes.
Yeast-free pizza dough
- Cooking time: 8 minutes.
- Number of servings: 2 servings.
Do you want to pamper your family with a delicious and interesting dish? Why don't you make some pizza for dinner? Different types of yeast-free bases are suitable for it, but it will give it not only an impeccable taste, but also help make the crust thin and crispy, like in a real Italian restaurant. The main thing is to strictly follow the following recipe.
Ingredients:
- premium wheat flour – 2 tbsp.;
- salt – 0.5 tsp;
- vegetable oil – 1 tbsp;
- boiling water - 1 tbsp.
Cooking method:
- First, sift the flour and mix it with salt.
- Then add vegetable oil to a small hole and stir.
- Pour a glass of boiling water into the dry base, then quickly mix with a wooden spatula.
- After two minutes, the mass is transferred to the work surface and the dough is kneaded, which remains manageable, but does not stick to your hands.
Butter
- Number of servings: 1 serving.
- Calorie content of the dish: 261.5 kcal.
Yeast-free butter mixture is perfect for baking muffins, cupcakes, sponge pies and other sweet dishes intended for dessert. The necessary fluffiness for baked goods is provided by soda or baking powder, which is not afraid of all the “heavy” ingredients in the composition - sugar, eggs, fats. This yeast-free base turns out incredibly light, sweet, and aromatic.
Ingredients:
- eggs – 3 pcs.;
- sugar – 2/3 tbsp.;
- drinking yogurt – 0.5 tbsp;
- margarine – 75 g;
- salt - a pinch;
- baking powder - 1 tsp. with top;
- flour – 2.5 tbsp.
Cooking method:
- Pre-sieve the flour, mix it with salt and baking powder.
- Melt and cool the margarine slightly.
- Beat the eggs with sugar until stiff foam using a whisk or mixer.
- Add fat and drinking yogurt (or other fermented milk product) to the sugar-egg mixture.
- While beating the liquid at minimum speed, gradually add the dry mixture, bringing the consistency of the mass to a thick, homogeneous state.
Puff
- Cooking time: 3 hours.
- Number of servings: 1 serving.
- Calorie content of the dish: 272 kcal.
If you love puff pastries, but hate fiddling with dough, be sure to take into your cookbook a recipe for making the most delicate puff pastry with margarine and yogurt without using yeast. From this base you can bake puff pastries with different fillings, rolls of cream, baklava, or use it to make one large, beautiful pie.
Ingredients:
- flour – 0.5 kg;
- cream margarine – 250 g;
- chicken egg – 2 pcs.;
- salt – 1/3 tsp;
- curdled milk – 200 ml.
Cooking method:
- Grate the pre-chilled margarine onto a coarse grater directly into the sifted flour.
- Beat the eggs into a cup, add salt, beat a little with a fork.
- Add eggs and yogurt to the margarine-flour mixture, stir quickly until a thick, homogeneous mass is obtained, but do not knead.
- Transfer the lump into a plastic bag and place in the refrigerator for several hours.
- After a couple of hours in the cold, the base is rolled out with a rolling pin into a layer 2-3 ml thick, a small piece of butter or margarine is rubbed on top of it, folded into an envelope and rolled out again.
- To obtain a beautiful layered structure, you will have to roll out, sprinkle with grated butter and fold the dough into an envelope 5-6 times.
Yeast-free dough with cottage cheese
- Cooking time: 10 minutes.
- Number of servings: 1 serving.
- Calorie content of the dish: 311.5 kcal.
Products with a yeast-free curd base are tender, crumbly, and melt in the mouth, from which you can prepare bagels, cookies, rolls and other pastries with or without filling. The recipe is very simple and easy, even a young schoolgirl housewife can handle it. For a successful test, you need to choose the right cottage cheese - take small, soft, crumbly one, or first rub it thoroughly.
Ingredients:
- flour – 2 tbsp;
- sugar – 0.5 tbsp;
- cottage cheese – 200 g;
- soda – 1 tsp;
- salt - a pinch;
- sunflower oil – 75 ml;
- liquid sour cream – 75 ml.
Cooking method:
- Sift flour into a separate bowl and mix with soda.
- In a deep container, mix sugar, sour cream, salt, fat.
- Add cottage cheese to the previous ingredients and grind thoroughly.
- Gradually adding the dry mixture, knead a soft but not sticky dough.
What can you make from yeast-free dough?
Considering the fact that yeast-free baking base comes in many varieties, you can use it to prepare a huge number of tasty and healthy dishes. It can be:
- , berries, cottage cheese, vegetables;
- or other savory meat pies;
- and other types of baked goods with fish;
- fried pies, flatbreads;
- sweet buns, sochniki, cheesecakes;
- bagels, croissants, rolls;
- , brushwood;
- cupcakes, muffins, sponge cake layers;
- and many other delicious baked goods.
A pie with cabbage
- Cooking time: 50 minutes.
- Number of servings: 4 servings.
- Calorie content of the dish: 263 kcal.
A classic of the genre in Russian cooking is cabbage pie. The vegetable can be taken fresh or used fried, stewed or pickled. In any case, such baked goods will appeal to all cabbage lovers without exception. If you want to prepare a light yeast-free version, it is better to use liquid pie dough without yeast, with sour cream. You can use the following recipe.
Ingredients:
- cabbage – 250 g;
- butter – 40 g;
- spices - to taste;
- flour – 2 tbsp;
- sour cream - 1 tbsp.;
- chicken eggs – 2 pcs.;
- soda and salt - 0.5 tsp each.
Cooking method:
- Finely chop the cabbage, simmer in a frying pan or in a slow cooker with butter until soft.
- Salt and add spices to taste.
- For a yeast-free base, mix sour cream, salt, soda, eggs and flour. Mix thoroughly.
- Grease a baking dish.
- Lay out all the cabbage, then pour in the prepared liquid base.
- Bake at 200 degrees for 25-30 minutes.
Fried pies
- Cooking time: 55 minutes.
- Number of servings: 5 servings.
- Calorie content of the dish: 286.6 kcal.
The most delicious childhood dish is always grandma's pies with different fillings, fried in a frying pan. Preparing such a delicacy will not be difficult, and it will not take much time. Moreover, yeast-free pies turn out to be no less tasty and fluffy than their counterparts prepared with yeast. The most affordable option is made from kefir dough. You can use completely different fillings according to your taste and discretion.
Ingredients:
- kefir – 350 ml;
- salt – 1 tsp;
- soda – 1 tsp;
- sugar – 3 tsp;
- sunflower oil for the base – 2.5 tbsp;
- flour – 400 g;
- oil for frying – 200 ml.
Cooking method:
- Mix kefir with sugar, salt and soda.
- Add oil, stir.
- Gradually add pre-sifted flour. Knead until you get a soft elastic mass.
- Cover with cling film and refrigerate for 25-30 minutes.
- Divide the entire lump into 20 identical balls.
- Roll out each ball not very thinly into a flat cake, place a tablespoon of filling in the middle, pinch the edges and form a pie.
- Fry the pies in a frying pan in a large amount of fat until golden brown on both sides.
Kurnik
- Cooking time: 1 hour 30 minutes.
- Number of servings: 6 servings.
- Calorie content of the dish: 412 kcal.
Another traditional Russian pie is kurnik. Our great-grandmothers prepared such a delicacy as a decoration for the holiday table and even instead of a wedding cake. The filling for it always remains the same - it is pre-cooked chicken meat. If desired, it can be mixed with other products - boiled eggs, rice, herbs, fried onions, mushrooms, each time adding new interesting notes to the taste of the dish. Below is a classic recipe with onions and mushrooms on a yeast-free milk base.
Ingredients:
- milk – 350 ml;
- salt – 1 tsp;
- soda – 0.5 tsp;
- chicken eggs – 3 pcs.;
- margarine – 100 g;
- flour – 4 tbsp;
- chicken fillet – 700 g;
- mushrooms – 300 g;
- onions – 2 pcs.;
- butter – 80 g.
Cooking method:
- Prepare the filling: cut chicken fillet, mushrooms, and onions into large cubes.
- Fry everything in butter until done. Salt and season with spices to taste.
- Melt the margarine. Cool it a little.
- Sift flour into a large bowl, add salt and soda, mix.
- Add the eggs and carefully pour in the heated milk. Mix with a spatula.
- Add margarine and knead the dough.
- Let the base stand for 20 minutes, covered with film or a clean towel.
- Divide the mass into two uneven parts - approximately 2/3 and 1/3.
- Roll out most of it with a rolling pin into a layer 1-1.5 cm thick. Place in a mold greased with vegetable oil, making low sides.
- Place the filling in the form of a slide on a yeast-free base.
- Roll out the rest of the mass into a layer 1 cm thick and cover the crust with the filling.
- Pinch the edges and make a small cross-shaped cut on the top of the pie with a knife.
- Place in an oven preheated to 180 degrees. Bake until golden brown for 40-45 minutes.
Pie with apples
- Cooking time: 65 minutes.
- Number of servings: 8 servings.
- Calorie content of the dish: 398.4 kcal.
All kinds of apple pies are very popular all over the world: strudels, pies, charlottes, tarts, classic poured pies. All are based on a yeast-free, light base with different ingredients. The most delicious and aromatic pie is made with apples and cinnamon in the shape of a shortcrust pastry basket. Such a simple, but incredibly tasty and beautiful treat is worthy of any holiday table.
Ingredients:
- flour – 2 tbsp;
- sugar – 300 g;
- chicken eggs – 2 pcs.;
- salt and soda - 0.5 tsp each;
- butter – 200 g;
- apples – 4 pcs.;
- cinnamon - two pinches.
Cooking method:
- Wash the apples, remove the peel, remove the seed pod. Then cut into small slices.
- Mix chopped apples with 100 grams of sugar and cinnamon, set aside.
- For the crust, mix soft butter with 100 grams of sugar and salt.
- Beat in two yolks and mix well.
- Add soda, gradually add flour. Knead into a soft, fatty mass.
- Leave for 15 minutes, covering with a napkin to prevent airing.
- Meanwhile, beat 2 egg whites with the remaining 100 grams of sugar into a strong foam.
- Grease the prepared round pan.
- Roll out the dough into a layer 1 cm thick, place in a mold, forming sides 2.5 cm high.
- Lay out the apples and then pour in the egg whites.
- Bake in an oven preheated to 200 degrees for about half an hour.
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