Pies made from yeast dough on milk are a symbol of home comfort. How to cook the air yeast dough with milk for pies

Pies made from yeast dough on milk are a symbol of home comfort. How to cook the air yeast dough with milk for pies

Every housewife wants to learn how to cook really tasty yeast dough.

There is nothing easier, you just need to spend a little time and have a great desire.

We will share with you all the secrets of cooking.

Yeast dough with milk for pies - the basic principles of cooking

Yeast dough pies on milk can be meat, vegetable or sweet fillings. They are baked in the oven, or fried in vegetable oil.

There are many recipes for yeast dough with milk for pies. It is cooked in a sponge or straight way. To make the dough fluffy and soft, use for its preparation only the freshest and quality products. Flour must be first or higher grade.

The second important ingredient is yeast. It is their quality that determines how well you make the dough. It is best to use fresh, but if there are none, you can take dry ones. The main thing is that they are fresh and of high quality. Prefer proven manufacturers.

So, milk is heated to a warm state, sugar and salt are dissolved in it. Dissolve the yeast in warm milk and leave it for a few minutes for the yeast to start working. Then gradually introducing flour, knead the soft, elastic dough and leave it to come for a couple of hours.

For sweet pies, eggs, margarine or butter and a lot of sugar are added to the dough. Therefore, for such a dough make a brew of milk, yeast and a small amount of flour. Only after it comes, add the rest of the ingredients and knead the dough.

Recipe 1. Yeast dough with milk for dough pies

Ingredients

  • sea salt;
  • flour - 600 g;
  • margarine - 100 g;
  • milk - one and a half glasses;
  • sugar - 60 g;
  • four eggs;
  • fresh yeast - 45 g.

Preparation Method

1. Lightly heat the milk and completely dissolve the yeast in it. In the mixture, add half of the sugar and, pouring the flour, knead the dough, the consistency as a pancake. We put it in heat for half an hour. The finished brew should rise and then descend.

2. While the sponge fits, make a muffin. In a separate bowl, rub eggs with sugar and knead. Margarine is melted and slightly cooled. Carefully pour it into the eggs and mix.

3. Baking gently enter into the brew, stirring constantly, and add the melted margarine. We sprinkle flour and knead with soft hands a soft dough so that it does not stick to the palms. Put it in a bowl and leave to stand in a warm place for a few hours. We crush the dough and leave it to come again.

Recipe 2. Yeast dough with milk for pies using the straight-method

Ingredients

  • sugar - 60 g;
  • egg;
  • kitchen salt;
  • fresh yeast - 25 g;
  • any fat - 100 g;
  • a glass of milk;
  • flour - 550 g.

Preparation Method

1. We warm the milk to a warm state and completely dissolve the yeast in it.

2. Eggs combine with salt and sugar. Thoroughly rub in a separate bowl. Enter the egg mixture into the milk and mix.

3. Sift the flour into a deep dish, make a depression in the middle and pour the egg-milk mixture into it. Knead the dough. When the mass becomes homogeneous, enter melted fat into it and knead again.

4. Sprinkle the table with flour and lay out the dough on it. We continue to knead until it stops sticking to the hands. Ready dough again put in a deep dish and cover it with a wet towel. We leave for a few hours to approach. We crush the dough and let it go again. Cooking patties from dough.

Recipe 3. Yeast dough patties on milk with cabbage

Dough

  • tsp Sahara;
  • kg of flour;
  • table salt;
  • one and a half glasses of flour;
  • two eggs;
  • 11 g dry yeast.

Stuffing

  • 700 g white cabbage;
  • salt;
  • three eggs;
  • tsp Sahara;
  • half a pack of butter:
  • lean oil.

Preparation Method

1. Heat milk to 30C. Sift the flour into the pan, make a depression in the center and pour the milk into it. Add eggs and yeast. Salt and pour sugar.

2. Knead soft elastic dough. Cover the pan with a lid and leave to warm for a couple of hours.

3. While the dough fits, prepare the filling. Shred cabbage with thin strips, scalded with boiling water and discard the vegetable on a sieve. Then pour cold water and squeeze. This must be done in order to get rid of bitterness.

4. Heat the pan, put the butter in it and melt it. Fry cabbage on low heat, stirring constantly for half an hour.

5. Boil the eggs on moderate heat for about seven minutes. Then put them in cold water. Chilled eggs clean and grind with an egg cutter.

6. Put the cabbage in a bowl and cool. Add boiled eggs and sugar to it. We salt and mix well.

7. Dough knead and collect in a bowl. Then divide it into identical pieces. We make from each cake, as thick as a centimeter. Put two spoons of filling in the middle and pinch the edges tightly. We turn the patties seam down and gently squeeze. Leave for proofing, 20 minutes.

8. In a cauldron we heat up a fairly large amount of vegetable oil. Dip the pies in hot oil and fry until ruddy for three minutes on each side. Served with milk or kefir.

Recipe 4. Yeast dough patties on milk with cherries

Ingredients

  • 1750 g of flour;
  • 50 g of pressed yeast;
  • 75 ml of sour cream;
  • 500 ml of cow's milk;
  • 60 ml of sunflower oil;
  • 250 g of sugar;
  • 100 g margarine;
  • table salt;
  • three eggs;
  • cherry;
  • semolina.

Preparation Method

1. We will prepare dough for pies on two opars. For the first brew we dilute half of the yeast in 150 ml of warm milk, add a tablespoon of sugar and three tablespoons of flour. Mix thoroughly and leave for a quarter of an hour warm.

2. For the second brew, take 350 ml of warm milk, add a little salt, two spoons of sugar and flour. Mix well so that no lumps remain. Add the first brew and mix again. Cover and leave for forty minutes in a warm place.

3. Pound the yolks with sugar. Add the melted margarine, sour cream, flour and sunflower oil. Squirrels whip in a strong foam and gently enter into the egg-cream mixture.

4. Combine the dough with the rest of the ingredients and knead the elastic dough behind your hands. Put it in a bowl, cover with a wet towel and leave to stand for a couple of hours. Then we crush and let him go again.

5. My cherry, take out the bones and put in a sieve to stack all the juice.

6. Divide the dough into equal pieces. From each make cakes. Center sprinkle with sugar and semolina. Put the cherry on top. Pinch edges tightly. We spread the patties seam down on a baking sheet, covered with baking paper, and grease them with egg white.

7. Put in preheated to 170C oven for 20 minutes. We put the finished pies on a platter and serve with fruit juice or fruit juice.

Recipe 5. Yeast dough patties on milk with liver

Dough

  • 60 g of sugar;
  • kg of flour;
  • kitchen salt;
  • two glasses of milk;
  • 10 g active dry yeast;
  • three eggs.

Stuffing

  • freshly ground pepper;
  • one and a half kg of liver;
  • salt;
  • onion;
  • a bunch of fresh greens;
  • two boiled eggs;
  • 50 g butter;
  • two glasses of vegetable oil for frying.

Preparation Method

1. Heat up milk to 40C. Dissolve yeast in warm milk. Add eggs and sugar. Thoroughly whisk everything with a whisk.

2. In a deep bowl sift flour. Make a depression in the middle and pour milk into it. Salt and mix with a spoon. When it becomes difficult to interfere, we continue to knead with clean hands. Cover the container with the dough with a towel and leave to rise for forty minutes in a warm place.

3. Boil eggs for ten minutes. We cool them under a stream of cold water, clean from the shell and finely crumble.

4. Wash the liver under the tap, peel off the films and cut into small pieces. Put in a saucepan and pour boiled water. We put on the fire and boil, from the moment of boiling, ten minutes. Drain the broth, cool the liver and skip through the meat grinder.

5. Peeled onion finely shred. Dissolve the butter in the pan, spread the onion in it and fry on moderate heat until light rosy. Add the minced liver to the pan, pepper, salt and lightly fry.

6. Rinse greens, lightly dry and chop. Roasted liver shifts in a deep container, add greens and eggs to it. Mix well.

7. We knead the dough and divide it into identical balls. Each roll into a cake, half a centimeter thick. Put the liver stuffing in the center and close the edges tightly.

8. Fry the patties in a large amount of preheated vegetable oil. Three minutes on each side. We spread the pies on a dish covered with napkins to get rid of excess fat.

Recipe 6. Yeast dough patties on milk with strawberries

Ingredients

Dough

  • salt;
  • flour - a kilogram;
  • 80 g sugar;
  • bag of active dry yeast;
  • two eggs;
  • a glass of milk;
  • 50 g butter.

Stuffing

  • 60 g of starch;
  • half a cup of white sugar;
  • 400 g strawberries.

Preparation Method

1. Prepare yeast dough on the broth. Give it a good fit, then crush and divide into equal parts. Roll up small balls and leave them for about ten minutes.

2. Peel the strawberries, wash them and lightly dry them. If the berries are large, cut them in half.

3. Roll each ball into a cake. Place strawberries in the center and sprinkle with starch and sugar. Carefully close up the edges. Put the patties seam down on the baking sheet, brushing it with butter. Grease with beaten egg and leave to approach for half an hour. Bake patties at a temperature of 200 ° C for 30 minutes. Serve with cocoa or compote.

Yeast dough with milk for pies - tips and tricks

  • If you want the dough to be soft and crumbly, add only yolks to it.
  • Do not put too much sugar, otherwise the dough will not turn out to be airy and may burn.
  • All products for the dough should be warm.
  • Before you send the pies to the oven, be sure to let them come up for ten minutes.
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