The best recipes for yeast dough for pies

For those who love to make pies, especially for lovers of yeast - we will tell you an amazing recipe for dough with instant yeast. And yes, to knead correctly - we remind you that you only need to work with fresh yeast - see the expiration date on the package.

The classic recipe for yeast dough for pies is simple - even a person who has never held a rolling pin in his hands can use it, and the quality of the products will not be affected at all. You just need a little patience and traditional baking ingredients.

Varieties of Dough and Yeast

Yeast dough can be mixed with or without dough. A dough is a mixture of water, yeast and flour. Thanks to her, the dough is well suited, it becomes lush and remains so during baking. Opara can be liquid (30% of the total amount of flour) or thick - up to 50%, respectively. The difference is that the preparation of the liquid dough is easier to control - it sours more slowly, which means it lasts longer. With the help of dough, they prepare rich yeast dough for pies, and meatless dough is used for lean baking.

You are probably interested in how live yeast differs from dry yeast. The recipes often indicate “a teaspoon of dry” or “half a cup of pressed” - are they interchangeable? Yes, any variety can be used with equal success. It all depends on the manufacturer, but on average one teaspoon corresponds to 10 grams of fresh yeast - the weight of the cube can be seen on the package.

Experienced housewives say that pressed yeast is better than dry yeast: with them, the dough rises better, and the bread comes out tastier and without any unpleasant odor. If there is no “living cube” at hand, it is recommended to dilute the dry mixture in warm water, and only then combine with flour. The dough for pies with dry yeast wins, if you need to make pies quickly - you can pour it into flour without the need to insist.

Dough dough

Stewed yeast dough for baked pasties is better than gratuitous. It is traditionally used for rich pastries with a lot of sugar and fat.

Ingredients for the dough:

• 0.5 kilograms of flour;
• 2 egg yolks;
• 2 tablespoons of vegetable oil;
• 2-3 tablespoons of sugar;
• 1/4 teaspoon of salt.

Ingredients for Dough:

• 30-50% of the total amount of flour;
• a glass of chilled boiled water;
• a teaspoon of yeast.

The components must be combined in a deep bowl and sent to a warm place to rise. When the dough is suitable, and a thick foam appears in the container, it can be mixed with the main part of the flour, add the remaining ingredients (vegetable oil, eggs, sugar) and knead the pie dough.

Doughless dough

Pies can also be prepared without the participation of dough - suitable if you need yeast dough for fried pies. It also makes rolls, pancakes, pizza and other flour products with a low content of muffin.

You will need:

• 0.5 kilograms of flour;
• a glass of water (you can use milk or kefir);
• a teaspoon of yeast;
• 2 tablespoons of sugar for sweet dough, for unsweetened - tea;
• 0.5 teaspoon of salt.

Unlike the previous one, the uncooked pastry dough recipe implies that you mix all the ingredients in one go.

1. Dissolve the yeast in warm water (milk or kefir) and pour eggs to them, previously mixed with sugar and salt.
2. Add flour and butter, knead until smooth.Form a ball from the finished mass and send it to a warm place to rise.
3. When the mass becomes 1.5-2 times larger, knead it again - now everything is ready for modeling.

Puff yeast dough

Puff pastry is easier to buy than to cook. But if you want to make homemade pies from puff yeast dough, then all its components must be homemade and natural.

You will need:

• 0.5 kilograms of flour;
• glass of water;
• 2 teaspoons of dry yeast;
• 100 grams of butter;
• 1-2 tablespoons of sugar;
• egg yolk;
• salt to taste.

Cooking

1. Start by making a sponge dish: pour water into a deep container and dissolve the yeast in it, pour about half a glass of flour and mix until smooth, then cover the mass with a cloth and send to a warm place to rise.
2. When the sponge mixture is completely ready, add a glass of water, a glass of flour and salt into it, return the dishes for half an hour to a warm place.
3. Pour the remaining flour, a third of the butter, egg yolk and salt into the mass. After thoroughly kneading the dough, you again need to rest in warmth for about an hour and a half.
4. Now you can form layers. Roll out all the dough to make a strip of rectangular shape.
5. On the half of the sheet, put the butter remaining from the preparation, cover it with the second half and firmly pinch the edges.
6. Repeat the procedure with rolling and folding two more times. As a result, the dough should be folded four times, then send it to the refrigerator for 20 minutes.

Yeast pastry for pies is better for the oven than for frying in a pan.

Quick yeast dough

There are a minimum of products in the kitchen, there are no eggs in the refrigerator, but only the flour and yeast from the ingredients? You have the opportunity to prepare a yeast dough for pies without eggs, which will come out no worse than butter. The only caveat is that it is better not to use it for a sweet filling.

All you need:

• 0.5 kilograms of flour;
• glass of water;
• teaspoon of yeast:
• salt.

For quick pies, you can do without dough, and immediately stir the yeast with water, adding salt and flour. In a warm place, the resulting mass will be suitable for half an hour, and then you can immediately start sculpting.

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