Yeast dough for pies

Yeast dough for pies

Pies in Russia were baked constantly: on holidays and on weekdays. They were considered a symbol of wealth and well-being. Traditionally, the housewives put the dough on the yeast for their preparation, it was from it that they turned out the most lush, appetizing and tasty. Yeast dough for pies can be plain, rich and even lean. Baking it can be made with any filling: fish, meat, vegetables, mushrooms, cottage cheese, fruit or berry.

Cooking Features

Yeast dough preparation technology can not be called simple, especially if it is made by sponge method. For novice cooks, the result is not always the way it is calculated. The process of kneading dough on yeast has many nuances, without knowing which the probability of making a mistake is quite high. Having studied these subtleties, even an inexperienced hostess will cope with the task. The main thing is not to miss anything and act strictly according to the instructions accompanying the selected recipe.

  • Yeast dough can be made sponge and straight. In the first case, the yeast is mixed with warm liquid, sugar and part of the flour, getting a composition that resembles sour cream in consistency. After you have to wait until the opara rises. It takes 2-3 hours, depending on the room temperature and other conditions. Making dough using the straight-through method involves preparing a starter from a warm liquid, yeast and sugar (without adding flour) and mixing it with the other ingredients. Raising the dough has to wait only 1-1,5 hours. Bezoparny way will make the dough faster, but it is not suitable for recipes in which a lot of muffin (butter, sour cream, margarine, eggs). Fats “weight” the dough, and if added immediately, it may not rise.
  • The taste of the finished products directly depends on the quality of the flour. From premium flour baking turns out more delicious and attractive in appearance than from second-rate or even first-class.
  • Flour must be sifted before kneading. This is done not only in order to rid it of insects and small litter. The main task is to saturate the flour with oxygen. After sifting, it becomes looser and lighter, better mixed with other components, without forming lumps. Pies made from this dough are more fluffy.
  • The result is highly dependent on the quality of the yeast. Dry yeast usually acts faster pressed. Rate the quality of yeast allows the preparation of yeast. If after combining warm liquid, yeast and sugar foam does not appear or looks low, the yeast is weak, the dough with them may not rise.
  • Only a warm liquid is suitable for the activation of yeast, the optimum temperature is about 35 degrees. If water or milk is cold, yeast will not work. In hot liquid, the yeast “cooks”, completely losing its properties.
  • When mixing yeast dough in a room, it is necessary to maintain a warm temperature, to prevent the appearance of drafts. Otherwise the dough will not rise or settle.
  • Place the dough for raising in a high, but not wide pan. It is important that the test had a support for raising and that it did not crawl out beyond the edges of the container.
  • To prevent the dough from “suffocating”, you can cover the container with it only with a breathable cloth. It can not be closed with a lid or cellophane.
  • While waiting for the dough to rise, it is required to press it 1–3 times to release air bubbles from it.
  • It is important not to allow the yeast dough to stand, otherwise baking it can come out sour and dry.

Pies made from yeast dough are allowed to separate for 15-30 minutes, and only after that they are sent to an oven warmed to 200 degrees. Baking time depends on the size of the cake and the type of filling. It ranges from 20 to 60 minutes.

Muffin yeast dough for pies


  • wheat flour - 0, 7 kg;
  • sugar - 60 g;
  • pressed yeast - 50 g;
  • milk - 0, 35 l;
  • salt - 2 g;
  • chicken egg - 2 pcs .;
  • butter - 100 g.

Method of preparation:

  • Heat the milk to about 30-35 degrees, pour the glass.
  • Crumble yeast into molten milk, add sugar and salt. Stir the composition, achieving dissolution of the added components. Wait for the reaction.
  • Sift flour. Add it gradually to the liquid mixture and mix until the mass resembles thick sour cream in consistency. Leave the brew in a warm place for raising.
  • In the milk remaining on the stove, crumble the butter and, heating the food, achieve complete melting of the butter and dissolving it in the milk.
  • Cool the mixture a little, break eggs into it. Whisk together the ingredients.
  • When the brew comes up, pour a mixture of milk, eggs and butter into it, stir.
  • Enter the remaining flour and knead moderately stiff dough.
  • Roll the dough into a bowl, leave for 30-40 minutes at room temperature, cover it with a bowl or a wet towel. Get down to making the cake and cooking it in the oven.

The dough made according to this recipe is suitable for festive baking: the royal cheesecake, chicken, chicken pie. Pies out of it are delicious and do not get stale for a long time.

Yeast-rich pastry dough without eggs


  • wheat flour - 0, 6 kg;
  • dry yeast - 6 g;
  • milk - 0, 3 l;
  • butter or margarine - 125 g;
  • salt - 5 g;
  • sugar - 20 g.

Method of preparation:

  • Heat the milk to 35-40 degrees. Dissolve yeast, sugar and salt in it. Wait for the formation of frother.
  • Gradually sprinkling the sifted flour, prepare a mass that is similar in texture to village sour cream.
  • Melt butter or margarine. This can be done in the microwave, on a water bath or on low heat. It is important not to make the product boil.
  • Allow butter or margarine to cool.
  • When the dough comes up, pour in the melted fat (butter or margarine), mix it vigorously.
  • Enter the remaining flour, knead the dough. Put the dough in a saucepan, cover with a damp towel, put in a warm place.
  • When the dough doubles, crush it with your hands, wait for the re-raising and start making the pie.

Pies from this type of dough are no less tasty than those made according to the previous recipe. This recipe will help out when there are no eggs in the house or they all have to go to the stuffing.

Straight Yeast Dough for Pies


  • wheat flour - 0.5 kg;
  • chicken egg - 2 pcs .;
  • milk - 0, 2 l;
  • dry yeast - 10 g;
  • unrefined vegetable oil - 100 ml;
  • sugar - 70 g;
  • salt - 2 g.

Method of preparation:

  • Heat the milk to about 35-40 degrees, mix half of it with yeast and a tablespoon of sugar. Wait for the yeast to work, which will be indicated by the frothy cap.
  • Pour the remaining milk into a bowl. Break eggs into it, pour in oil, add remaining sugar and salt. Whisk the products with a whisk, turning them into a homogeneous mixture.
  • Combine the prepared liquid mixture with the starter, mix well.
  • Sift flour. Sprinkle it into a liquid base, knead the elastic dough.
  • Put the dough in the pan, cover with a damp towel and place in the warmest corner of the room.
  • Wait until the dough increases in volume by 2-2, 5 times, crush it.
  • Wait until the dough rises again, after which you can start preparing the cake.

The dough in this recipe is cooked faster than on the dough, but the cakes from it are also lush and tasty.

Lean Lean Pie Dough


  • wheat flour - 0.5 kg;
  • water - 0, 25 l;
  • sugar - 40 g;
  • salt - 2 g;
  • dry yeast - 5 g;
  • refined vegetable oil - 60 ml.

Method of preparation:

  • Boil the water, cool it to about 35 degrees. Pour into it the yeast, sugar and salt, mix.
  • When the yeast earns, which can be judged by the appearance of the foam cap, enter the previously sifted flour.
  • Stir the products with a spatula or spoon, while stirring, pour the butter into the dough. You can use the mixer by installing special nozzles for the test.
  • Put the dough on a floured work surface and knead it with your hands. It should be moderately dense, not sticking to the hands.
  • Place the dough in the pan, covering it with a cloth. Put the pot in a warm place.
  • When the dough rises, crush it and wait for it to rise again. After that, you can proceed to the formation of a pie or pies.

You can make pastries for lean and vegetarian tables from lean yeast dough. For this filling should choose the appropriate. Tasty pies are obtained with cabbage, mushrooms, apples, potatoes.

Video: Fatty Yeast Dough for Unsweetened Pies

Yeast dough pies can be made on weekdays and for the holiday table. The dough can be rich or cooked without adding butter, eggs. Knead it can be in milk or water. Those who are fasting or sticking to the principles of vegetarianism will enjoy pastry made from lean yeast dough.

Comments (0)
Popular articles