A good housewife often smells of fresh baked goods at home: cookies, cakes, gingerbread. But the real aroma of prosperity, nourishing, thick, intoxicating, comes from yeast baking, from which pies, buns, and sweet buns are baked. Butter products are the highest aerobatics of Russian cuisine, but you are quite capable of mastering them.

How to cook

Large pies, kulebyaki, shangi, small pies, buns, cheesecakes have one thing in common: dough, the basis of which is living microorganisms. There are two ways to make yeast dough for pies. The first, unpaired one is simpler, the second, sponged one is more reliable. The classic method is the sponge method, when live yeast is activated by dissolving in warm liquid and mixing with sugar. By waking up in advance, they rise the baked goods better and make the pies and buns soft and airy.

For sweet pastries

For every purpose - your own dough. For bread and simple pies The simplest set of ingredients is prepared with the filling: water, flour, vegetable oil. For sweet baked goods, the composition is “flavored”, expensive and festive products are added. Homemade yeast dough for sweet baking in the oven may include sour cream or kefir, butter, and eggs. Vanilla sugar and fruit essences are added to the dough, which give the dishes an unforgettable aroma. The quality of flour for sweet products must be impeccable, only in this case the baking will be perfect.

Recipe

Excellent dough for yeast pies can be prepared according to different recipes; each housewife has her own proprietary secrets associated with its production. You will need more than one recipe for yeast dough for pies , but a few. Prepared for meat vegetable dishes, it will be very different from baking for cheesecakes or envelopes with poppy seeds. Experience different ways to pick up best recipe for your favorite baked goods.

With dry yeast

• Number of servings: 12-15 pcs.
• Calorie content of the dish: 228 kcal.
• Cuisine: Russian.
• Difficulty of preparation: medium.

With the advent of yeast powders, the process of making pies accelerated. In addition, the dry yeast dough described below can be entrusted to a “professional” - your bread machine will cope with the task no worse than you. Bread, loaves, buns are baked from this dough, and it also looks great in pies with vegetable, meat, fish, and cereal fillings. You can wrap fruits, jam and other sweets in it if you double the original amount of sugar. The recipe is simple: no milk, no eggs, only flour, water, vegetable oil.

Ingredients:

• flour - 5 cups or more;
• salt – 1 tsp;
• sugar – 2 tbsp. l.;
• water (milk is possible) – 1.5 cups;
• dry yeast – 2 tsp;
• vegetable oil – 30 ml.

Cooking method:

1. Take half the flour, add yeast powder, sugar, mix the dry mass.
2. Dissolve salt in warm water, add oil, gradually add flour with additives, stir.
3. Add the remaining flour in small portions, stir first with a spoon, then with your hands until you get a soft, non-stick, elastic ball. Cover it with an inverted saucepan and leave to rise for half an hour or an hour in a warm place.
4. Before preparing the filled pies, you need to knead the mass a little.

With kefir for pies

• Cooking time: 40-60 minutes.
• Number of servings: 12-15 pcs.
• Calorie content of the dish: 262 kcal.
• Purpose: savory baked goods.
• Cuisine: Russian.
• Difficulty: medium.

Many housewives consider the fluffy yeast dough with kefir described in this section to be classic. It can be flavored with butter, contain more or less sugar - it depends on the filling. In some houses, eggs are added to the dish and they consider this a necessary condition for delicious baked goods. The experience of others shows that such an additive is not necessary. It is better if the base for savory pies (meat, vegetable, fish) contains few ingredients.

Ingredients:

• flour - 5 cups or more;
• salt – 1 tsp;
• sugar – 2 tbsp. l.;
• kefir (yogurt, fermented baked milk) – 1.5 cups;
• milk (water) – 50 ml;
• dry yeast – 1 tbsp. l.;
• margarine – 100 g;
• egg – 1 pc.

Cooking method:

1. Dissolve yeast powder in warm milk or water. This is the simplest dough; it should stand for 10-15 minutes in a warm place until the microorganisms are activated.
2. Melt the margarine. It shouldn't be hot. Pour in kefir room temperature, egg, add yeast mixture.
3. Add flour in small portions and stir with a spoon. When the mixture becomes too thick, place it on the table and knead with your hands. The mass is ready when it holds its shape and stops sticking to your fingers.
4. Cover the mixture with a bowl and wait about half an hour until it starts to rise. Before making the pie, crimp and roll out the pastry layer.

Butter

• Cooking time: 1-1.5 hours.
• Number of servings: 15-20 pcs.
• Calorie content of the dish: 337 kcal.
• Cuisine: Russian.
• Difficulty: medium.

For apple pie, cheesecakes, pies with fruit filling make rich sweet dough. Before you prepare baked goods for dessert, carefully study the recipe for rich yeast dough for sweet pies, which is somewhat more complicated than the previous ones. Baked goods contain more sugar and eggs, butter or margarine. Cook the dough longer, knead the mixture three times. This is a responsible business - sweet pies, without step by step recipe Photos are indispensable here.

Ingredients:

• flour – 1 kg or more;
• milk – 500 ml;
• margarine – 250 g;
• dry yeast – 1 tbsp. l.;
• egg – 2 pcs.;
• sugar – 6 tbsp. l.;
• salt – 1 tsp;
• vanillin.

Cooking method:

1. Make the dough: dissolve the yeast, all the sugar and a little flour in some warm milk, keep the mixture in a warm place until it foams.
2. Add soft or melted (not hot) margarine, warm milk, eggs, vanillin, and salt to the dough.
3. Add flour in small batches until you can stir the mixture with a spoon. Cover the container and leave the baking to rise.
4. After half an hour or more, punch down the dough, place it on the table and knead. The mass is ready when it does not stick to your hands and retains its round shape.
5. The finished baking must be allowed to rise, then kneaded again and formed into the product.

Puff

• Number of servings: 8-10 pcs.
• Calorie content of the dish: 316 kcal (excluding filling).
• Purpose: sweet pastries.
• Cuisine: Russian.
• Difficulty: high.

Puff pastry sheets purchased at the supermarket are a great help for busy wives, mothers, and grandmothers. Meanwhile, kneading classic puff pastry at home is not a problem. It makes very tasty pies, an excellent solution for apple pie, and savory pastries also work well. Before making puff pastry at home, read the instructions carefully. You will have to tinker with rolling out the pastry correctly to form a multi-layered layer, but the result will definitely surprise you and your guests.

Ingredients:

• flour – 500 g;
• butter – 350 g;
• milk – 300 ml;
• sugar – 60 g;
• pressed yeast – 12 g;
• salt – 1 tsp.

Cooking method:

1. Prepare the base using the sponge method. A dough of milk (100 ml), yeast, sugar is placed in a warm place for half an hour until a thick foam forms.
2. Add the remaining milk, 50 g of soft butter, flour in small portions to the dough and knead the mass, which should rise slightly.
3. Place the finished mixture in the refrigerator for 2-2.5 hours. Place the butter, chilled but not frozen, between two sheets of baking parchment and roll it out with a rolling pin, giving it the shape of a flat square. Layer thickness is about 5 mm. Place the butter in the refrigerator too. You need to take it out 10-15 minutes before you start processing the baking.
4. Roll out the cold dough into a 1 cm layer. Place a layer of butter on one edge, which should fill 2/3 of the area. Fold the remaining third of the layer over the oil layer. Place 1/3 of the layer covered with oil on it. The result was a kind of sandwich with two layers of oil.
5. Gently roll out the dough into one centimeter-thick layer and fold it in thirds. Roll and fold again. If the workpiece becomes warm (and this is most likely the case), put it in the refrigerator.
6. After half an hour of cold exposure, roll out the sheet and fold it in three again. After this, you can form puff products from it.

• Number of servings: 12-15 pcs.
• Calorie content of the dish: 234 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

A simple and quick recipe for fasting housewives contains a secret ingredient that makes the pies unusually fluffy. Before making lean yeast dough for the pie, boil the mashed potatoes. For baking you will need half a liter of potato broth, drained and cooled. In addition to this, you need sugar, salt, sunflower oil and instant yeast. The set of products is very simple, and the result is amazingly tasty.

Ingredients:

• potato broth – 0.5 l;
• sugar – 4 tbsp. l.;
• sunflower oil – 5-6 tbsp. l.;
• dry yeast – 2 tsp;
• flour - ok. 700 g

Cooking method:

1. Prepare the dough without dough. If the potatoes were not salted during the cooking process, you need to add salt to the broth. The liquid should be warm - from 30 to 35 degrees.
2. Mix flour with sugar and yeast. Add the mixture in parts to the potato broth and stir with a spoon. When the mass becomes thick, place it on the table and knead.
3. Leave in a warm place for half an hour, don’t forget to cover with a bowl. Before making pies or pie, knead the dough a little more.

With cabbage

• Cooking time: 40 min.
• Number of servings: 6-8 pcs.
• Calorie content of the dish: 280 kcal.
• Purpose: savory baked goods.
• Cuisine: Russian.
• Difficulty: easy.

Jellied pie with savory filling is an excellent dish that can be prepared in a hurry. Quick recipe, which allows you to prepare liquid yeast dough for a pie with cabbage, other vegetables, meat, and fish. Since it has the consistency of sour cream and bakes quickly, think about the filling ready-made. The cabbage in the pie should be stewed, the potatoes – boiled or fried, the meat – in the form of boiled or fried minced meat.

Ingredients:

• kefir – 200 ml;
• flour – 350 g;
• egg – 1 pc.;
• dry yeast - 1 tsp;
• sugar – 30 g;
• salt – 1/2 tsp;
• water – 150 ml;
• vegetable oil – 50 ml.

Cooking method:

1. Combine sugar, yeast powder and a couple of tablespoons of flour with heated water and leave in a warm place, the microorganisms need to “wake up”. It will take no more than 10-15 minutes.
2. Mix kefir, egg, butter, salt, add flour. You will get the same mass as for making pancakes. The ingredients should be at room temperature, or better yet, lukewarm. Add the risen dough to the prepared mixture and stir.
3. Leave the container in a warm place for 20-30 minutes. During this time you will have time to prepare the filling. Before baking the pie, preheat the oven to 180 degrees. Before pouring the finished mixture, stir it.

With milk

• Cooking time: 40 minutes.
• Number of servings: 6-8 pcs.
• Calorie content of the dish: 262 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

For pies, sweet and savory pies, housewives of different generations made yeast dough with milk or yogurt. It was also made with powdered milk, condensed milk, and infant formula. The quality of pies depends more on the freshness of the yeast products and the grade of flour than on the liquid base. Don't be afraid to experiment with dairy products; they can't ruin your baked goods.

Ingredients:

• milk – 1 glass;
• flour - ok. 2 glasses;
• egg – 1 pc.;
• sugar – 2 tbsp. l.;
• dry yeast – 1 tsp;
• salt – 1/2 tsp.

Cooking method:

1. Grind the egg with sugar and salt, add yeast dissolved in warm milk.
2. Gradually add flour to the liquid and stir.
3. Place the thick mass on a table sprinkled with flour. Knead it, let it rise for half an hour and knead again. Products can be formed.

• Cooking time: 1.5-2 hours.
• Number of servings: 6-8 pcs.
• Calorie content of the dish: 268 kcal.
• Purpose: baking.
• Cuisine: Russian.
• Difficulty: medium.

Dry yeast is being used more and more often, replacing compressed yeast. This is understandable; storing yeast powder is easier, less of it is consumed, the shelf life is long, and working with it is faster and more pleasant. But many housewives who know how to bake delicious pies, we are sure that dough with live yeast is ideal for this. It is softer, more lush and smells of home, comfort, and kindness. It takes more time to knead this dough, but it is worth the extra hassle.

Ingredients:

• milk (yogurt) – 1 glass;
• flour - ok. 500 g;
• live yeast (pressed) – 25 g;
• salt – 1/2 tsp;
• sugar – 2 tbsp. l.;
• egg – 1 pc.;
• margarine – 50 g.

Cooking method:

1. Dilute the yeast stick with warm milk, add half the sugar, leave for half an hour.
2. Grind the egg, the remaining sugar, melted margarine in a deep container, add the milk-yeast mixture to them, stir in half the flour in parts. Cover and leave for 30-40 minutes.
3. Punch down the risen dough, add the rest of the flour, knead on the table. Let the dough rise again before baking the pies.

Simple

• Cooking time: 40-60 minutes.
• Number of servings: 12-15 pcs.
• Calorie content of the dish: 232 kcal.
• Purpose: savory baked goods.
• Cuisine: Russian.
• Difficulty: medium.

For fish pie, pizza, pies with potatoes, rice, meat, you can use simple yeast dough . For pies baked and fried it is done the same way. A simple recipe with dry yeast is described above; with pressed yeast, baked goods come out no worse. Unleavened dough without dairy, eggs or margarine perfectly emphasizes the taste of the filling, making it the main part of the dish.

Ingredients:

• flour - ok. 5 glasses;
• salt – 1 tsp;
• sugar – 2 tbsp. l.;
• water (kefir, milk) – 1.5 cups;
• pressed yeast – 25 g;
• vegetable oil – 50 ml.

Cooking method:

1. “Wake up” the yeast by diluting it with warm water and sugar, let it sit in a warm place for about thirty minutes.
2. Add butter, salt and gradually add flour, kneading into a tight, elastic ball. Before preparing the pie, let the dough rise and knead well again.

Classic

• Cooking time: about 2 hours.
• Number of servings: 10-15 pcs.
• Calorie content of the dish: 312 kcal.
• Purpose: sweet pastries.
• Cuisine: Russian.
• Difficulty: medium.

Since in the past, butter pies were a solemn, festive dish, classic recipe yeast dough included expensive products that did not appear on the table every day. So the baked goods for the holiday were made with sour cream, adding a large number of eggs This dough was used to bake buns, rolls, and pies with sweet fillings, which were the main dish of the banquet. Nowadays, only wedding loaves are baked using this recipe.

Ingredients:

• milk – 1/2 cup;
• sour cream – 1 glass;
• egg – 4 pcs.;
• butter – 200 g;
• sugar – 6 tbsp. l.;
• salt – 1 tbsp. l.;
• pressed yeast – 30 g.

Cooking method:

1. Prepare the dough. Warm milk, half the sugar, yeast, a little flour, stir and leave warm.
2. In a deep bowl, mix eggs, sugar, add sour cream, add salt. Pour the dough there and stir in the flour.
3. The finished dough should be risen and kneaded several times so that the products are soft but dense. Between approaches, the baking is allowed to rise for half an hour.

Cooking secrets

At first it may seem difficult to bake a pie with yeast dough. By following the recipe, you can easily cope with this task. There is only one secret: take your time. Give yourself the opportunity to work on the pies calmly, and give the baking the right amount of time. Do not rush to form products from poorly fitting dough, enjoy kneading the aromatic elastic mass. Cook with good mood and good thoughts, then the products will turn out great.

Find out other recipes.

Video

The dough turns out better with eggs and also faster!
sachet (10-11g) dry yeast
1.5 cups warm milk
4 (or 2) tablespoons sugar
6 tablespoons +3-4 cups flour
2 eggs
a pinch of salt
2/3 cup (two thirds cup, or approximately 140 ml) sunflower oil

(this quantity of products makes about 20 pies) I think there will be those here who contemptuously reject dry yeast, so I’ll make a reservation especially for them. Instead of dry, you can take 50 g fresh yeast. The cooking process will increase by only 30 minutes - nothing for yeast dough, right? ;)

First we prepare the dough (don’t be alarmed, everything is elementary). For the dough, mix yeast, milk, sugar, 6 tablespoons of flour. We do this: slightly heat the milk (to “steam” temperature), mix flour, sugar and dry yeast in a bowl, slowly add milk and stir, you will get a dough without lumps, like liquid sour cream. This is our dough.

If the yeast is fresh, dilute it in milk and add everything else mentioned in the previous paragraph.

Let the dough sit in a warm, draft-free place for 15 minutes (or 30 minutes for fresh yeast).

Time has passed, the dough has foamed. Now all that remains is to knead the dough. I will knead with a mixer. But, of course, you can do it with your hands.

But first, beat 2 eggs with a pinch of salt in a separate bowl - not to a stable foam, as for a sponge cake, for example, but simply to a light, homogeneous mass. Add eggs to the dough and mix. Add 3 cups of flour, start kneading, gradually adding vegetable oil (2/3 cup). You need to knead a dough that is not stiff (not like dumplings!!), but elastic and does not stick to your hands, leaving the sides of the bowl and kneaded into one lump; it will take 5-6-7 minutes of working with a mixer. If you knead by hand, trust your feelings, the dough should not stick to your hands. The dough will definitely take three glasses of flour, the fourth is additional, you can add a little from it if it seems necessary.

Is the dough ready? If it has fresh yeast, cover it and leave it on the board for 15 minutes. If you use dry ones, you can immediately make pies and place them on a baking sheet.

The following point is important here: we try not to weigh down the dough with flour anymore. That is, lightly dust the board and hands with flour, it should not stick (we kneaded it well :)) Or this method: grease the table and hands vegetable oil, and so we sculpt, the dough is guaranteed not to stick either to your hands or to the table.

So, light the oven, let it heat up to 180-220 degrees, and let the baking sheet with pies stand for 20-30 minutes in a warm place. When the pies are ready to bake, brush the tops with a lightly beaten egg for a nice color. And - into the oven!

By the way, this quick dough for pies it is not only quick to prepare, it also bakes quickly, 20, 25, maximum 30 minutes.

I hope you will find this recipe for quick yeast dough for pies useful more than once;)

By the way, it is also perfect for buns and large pies.

Pie dough. Culinary tricks.

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 important cooking secrets different types pie dough, but also add several new recipes to your collection for preparing your newly-made culinary masterpieces.

Pie dough.
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 pie dough 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, dough to the dough. butter 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,
½ 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 specified in the recipe, otherwise too much yeast will give the products an unpleasant sour taste.

There are two main ways of kneading yeast dough: preparation using a sponge or a 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 water - the dough does not ferment well. Replacing water with milk only improves appearance pie 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 become beautiful yellow and will become more crumbly. From all of the above, we can draw only one conclusion: 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 on 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!

Many people love incredibly tasty and fluffy homemade pies with a variety of fillings. Some bake them in the oven, a Russian oven, others fry them in a frying pan, adding butter. For fillings, meat, cabbage, potatoes, eggs, onions, apples, and jam are used. Everyone likes this kind of treat, but not every housewife turns it out soft, rich, and airy. Very often the reason lies in the test.

To make the right dough for delicious pies, you need to choose a suitable recipe for yourself and strictly follow the instructions. Ingredients cannot be added by eye; you need to take only the required amount. The products must be fresh, the flour must first be sifted. Knead the dough with clean hands, using only washed utensils. The dough can be yeast or unleavened, that is, without yeast.

Little secrets before cooking

• The flour should be added when all the ingredients are already mixed, last
• The finished dough for pies should sit for a while after kneading until it finishes, as the housewives say
• Yeast should only be used fresh
• You can mix the dough for pies with milk, water, sour cream, yogurt or whey

• Depending on the type of filling, it is necessary to adjust the amount of sugar
• The pie dough should be elastic, very soft, airy, and stick well to the table and hands.
• For frying, you should take fresh; for baking, yeast is better suited.

How to make delicious yeast dough for pies?

Thanks to this recipe, the baked goods turn out to be very appetizing, fluffy, and incredibly tasty. The yeast used here is instant, so cooking takes very little time.
You will need:

• 800 grams of sifted flour
• 2 glasses of milk
• packet of instant yeast
• 2 tablespoons vegetable oil
• two spoons of sugar
• teaspoon salt
• 2 large eggs

Preparation:

• The milk needs to be warmed up a little. Then you should pour the yeast from the bag into it, break the eggs, add salt, sugar, butter
• Mix everything very thoroughly with a spoon; for stirring it is better to take a large dish or saucepan
• Then carefully pour in the flour in small portions, constantly stirring with a spoon.
• After this, the dough for the pies needs to be beaten with your hands on the table, transferred to a large wooden board
• Leave for half an hour, covered with a thin towel.
• After this, the dough must be mixed again, and you can make pies with filling. It is also suitable for an open pie with berries, jam, cottage cheese

You can use any filling for the pies: meat, fish, sweet. You can fry them in a frying pan or bake them in the oven.

How to make water dough for soft pies?

This yeast dough is universal. It is suitable for both closed pies and a large open pie. The recipe is very simple and you need very few ingredients. The baked goods turn out airy, tender, and are eaten very quickly. You can make this treat at least every day. The recipe contains no sugar, eggs or milk.

You will need:

• half a kilo of sifted wheat flour
• glass of water
• two tablespoons of oil
• half a teaspoon of salt
• a packet of fresh yeast or a packet of instant yeast

Preparation:

• Dissolve the yeast in water and leave for 10 minutes
• Add salt, butter, flour, mix everything with your hands
• Leave it for an hour to finish. Then mix everything again and leave for another 2 hours.
• During this time, the dough will increase in volume by about half, or even more. For pies you need to roll out a very thin layer, for a pie you can make it a little thicker

Baking in water remains soft for a very long time, several days. If desired, you can put the leftovers in a bag and store them in the freezer until next time. You can make this yeast dough for future use; it does not lose its qualities for a long time.

How to make rich sweet dough for homemade pies?

This rich yeast dough is used for baking or frying sweet pies filled with jam, eggs, jam, fruits, and berries. It is also suitable for an open sweet pie with berries and jam. You can knead the dough with yogurt and kefir. It is better to make small buns - they rise very well.

You will need:

• kilogram of wheat flour
• half a glass of sugar
• half a liter of kefir or yogurt
• a packet of vanillin or vanilla sugar
• a little water, salt
• half a pack of margarine
• 20 grams raw fresh yeast
• 1 egg
• a pinch of soda

Preparation:

• Yeast should be crushed by hand, stirred in warm water, adding a couple of tablespoons of sugar
• Then you need to mix kefir with the remaining sugar, egg, soda, softened butter, salt
• Pour the dissolved yeast into the mixture, slowly add flour and mix. First it will be more convenient to stir with a spoon, then with your hands.
• The resulting dough should stand for about an hour to rise
• We knead it a little with our hands and let it stand a little longer. Sweets and delicious dough ready for pies or pie

Before rolling it out on the table, you need to grease the oilcloth or board with vegetable oil to prevent it from sticking. Buns or cheesecakes should be made small; they can rise well during baking.

How to make yeast-free fluffy dough for pies?

Baking from this unleavened dough turns out aromatic, fluffy, and delicate in taste. Instead of sour cream, if desired, you can use kefir, sour milk, natural yogurt without additives.

You will need:

• 700-800 grams of sifted flour, depending on its structure and quality
• 300 grams of thick fat sour cream
• a large stick of margarine or cheap butter
• teaspoon salt

Preparation:

• Margarine or butter must first be softened. Then mix it with salt and sour cream
• The resulting dough should be placed in a bag or wrapped in cling film and cooled in the refrigerator for half an hour.
• Then you should roll it out into a thin layer on a table sprinkled with a layer of flour. This way it won't stick to the surface.

You can use any filling you wish, be it sweet, meat or vegetable. The baked goods do not go stale for a long time and remain soft and fluffy.

How to make curd dough for sweet pies?

Instead of flour, you can successfully use fresh or even old cottage cheese. Pies made with curd dough turn out fluffy, airy, very sweet and tender. In this case, yeast is not added, replacing it with soda.

You will need:

• half a kilo of any cottage cheese, you can take soft or hard as desired
• 3 chicken eggs
• a pinch of sugar and salt
• a pinch of soda
• a glass of flour, if the cottage cheese is liquid, you will need a little more

Preparation:

• First you need to mash the cottage cheese with a fork or your hands.
• Then you should add whisked eggs, salt, sugar, slaked soda to it
• Mix everything with your hands and add flour as needed for elasticity.
• All that remains is to roll out a thin layer and add any sweet filling

All these recipes are quite easy to prepare and do not take much time or effort. Such instructions will be clear even to inexperienced housewives. The pies can be fried in a frying pan or baked in the oven. Each time they will turn out aromatic, airy, and incredibly tasty.