There are pies - there are friends. The hut is red with corners, and the table - with pies. This is how our ancestors used to say about one of the main dishes of Russian cuisine - pies. They baked them big - for the whole family. And small portioned pies were also held in high esteem. Even now, oven-made yeast pies occupy a special place on the dinner table in many families.
Things to Remember When Starting Pies
- The liquid for kneading yeast dough should have a temperature of 30-35 ° C. At the same time, yeast will work most actively.
- Loose pies are obtained when there is a large amount of fat and a small amount of liquid in the dough.
- The taste of the filling is felt better if the pie dough is rolled out thinly.
- Drafts in the kitchen while cutting the dough and proving the pies will prevent them from rising. Finished products will have a very dense crust.
- The ingredients for making yeast dough should be at room temperature. Cold food will slow down the rise of the dough.
- Allow the shaped products to separate for 15-20 minutes in a warm place before baking. If you neglect this procedure, the pies will not bake for a long time.
- Yeast cakes are more aromatic if the dough is mixed with milk.
- With a large amount of sugar in the yeast dough, the pies will turn out to be less fluffy. And when baked, they will very quickly become ruddy with an unbaked filling.
- Dough fermentation will improve if softened fats are added at the end of the dough kneading process.
- Before baking, brush the pies with sweet water, milk, beaten egg. Use yolks to get a glossy shine on the finished product.
- If ready-made pies are greased with melted butter, they will remain soft for a very long time.
Yeast dough on dough
This is one of the classic recipes. Prepared in a sponge way, the dough is suitable for pies with any filling.
Ingredients:
- 1 tbsp. water or milk;
- 600 g flour;
- 2 eggs;
- 75 g butter;
- 2 tbsp granulated sugar;
- 0.5 tsp salt;
- 15 g fresh yeast.
First dissolve the yeast in 0.3 tbsp. liquids. Add 1 tsp sugar and 0.5 tbsp. flour, stir and put in a warm place. Sugar, flour and liquid should be measured from the norm of the products indicated in the recipe. If the yeast is of good quality, the mass will increase by 2-3 times. If its volume remains unchanged, then the yeast has died. You should take another pack of yeast and prepare the dough base again.
Pour the remaining liquid into the yeast mass, add 250 g of flour, mix.
Leave the dough warm to ferment. Usually 40-60 minutes are enough for this. During this time, the dough will increase in volume by 2-3 times, its surface will be covered with small bubbles.
Put eggs, the remaining granulated sugar, salt, softened butter in the falling dough, mix. Pour in the remaining flour and knead a dough that won't stick to your hands.
Leave the dough warm for 2.5 hours to rise. After 50 minutes, knead it. Repeat the procedure after another 50 minutes.
Put the finished dough on a table dusted with flour, shape the pies and bake them in the oven at 200 ° C until a beautiful golden crust appears.
Yeast dough "Universal"
From yeast dough prepared according to this recipe, pies with different fillings, rolls and buns, buns and bagels are successfully obtained. It differs from traditional yeast dough in its shortened cooking time. This dough is prepared in a safe way.
Ingredients:
- 25 g fresh yeast;
- 2 tbsp granulated sugar;
- 1 tsp salt;
- 1 egg;
- 250 ml of milk;
- 6 tbsp vegetable oil;
- 500 g wheat flour.
Turn on the oven at 180 ° C before kneading the dough. In a large saucepan, whisk together salt, granulated sugar, egg and milk. Then pour in vegetable oil and mix well all the ingredients.
Pour 400 g flour into the dough, mix it with a spoon. Pour the remaining flour on the table, put the dough on it. Continue kneading the dough by hand until it stops sticking to your hands and table. If necessary, add more flour. After that, put the dough back into the pan, seal it with cling film and wrap it in a sick towel.
Turn off the oven, put a saucepan with dough in it for 25 minutes. After that, put the dough on the table, turn the oven back on at 180 ° C.
Sprinkle flour on the table. Put the dough from the pan, collect its edges to the center, connect them. Turn the ball of dough "seam" down, leave it for 5 minutes.
Divide the dough into pieces the size of a medium tangerine. Form pies. Put them on a baking sheet and let stand. Proofing products from this dough need only 5 minutes. Then brush them with whipped yolk and bake until golden brown. This will take about 20 minutes.
Dry yeast dough
A simple and easy dough recipe for delicious homemade pies with savory filling.
Ingredients:
- 11 g dry yeast;
- 300 ml of water;
- 600 g flour;
- 0.5 tsp salt;
- 1 tbsp Sahara;
- 2 tbsp vegetable oil.
Dissolve yeast in 0.25 glasses of water. In a deep bowl, combine water, vegetable oil, salt and granulated sugar. Pour yeast into the resulting mass, mix everything.
Gradually adding flour, knead into a soft dough. Leave it to rise for 1 hour in a dish covered with a towel. Divide the dough into equal pieces. Their size depends on the desired volume of finished pies. Roll out the blanks for the pies, lay out the filling, pinch the edges. Place the pies on a baking tray greased with vegetable oil, then grease them to obtain a beautiful crust.
Bake the pies at 200 ° C for 30-40 minutes, depending on the size.
Yeast dough with kefir
Pies made from yeast dough on kefir are very fluffy. They are suitable for baking products with different fillings.
Ingredients:
- 2 eggs;
- 75 g butter;
- 0.5 tsp salt;
- 2, 5 tbsp granulated sugar;
- 50 g of milk;
- 200 g of kefir;
- 1 tbsp dry yeast;
- 600 g flour.
Dissolve yeast in milk. Melt butter until liquid, cool slightly. Pour kefir into a bowl for kneading dough, add granulated sugar, beat in eggs and add salt. Mix everything. Add milk with yeast to this mixture, stir. Then add melted butter.
Pour flour into the liquid base of the dough in portions, knead the dough. It should be elastic, soft, without lumps of flour. Let the dough rise 2 times. After that, start forming the pies.
Types of fillings for yeast pies
Sweet fillings:
- Curd cheese - combine cottage cheese, eggs, sugar, butter and a pinch of salt. Add some vanilla sugar, raisins, candied fruits.
- Rice - rice, boiled until tender, mixed with washed raisins, granulated sugar and butter.
- Apple - cut the peeled apples into thin slices, mix with sugar.
- Poppy - pour the washed poppy into boiling water, boil after boiling for 30 seconds, drain. Mix poppy seeds with sugar, mince 2 times. Add a raw egg, chopped raisins and walnuts to the resulting mass.
Unsweetened fillings:
- Minced meat fried with onions with the addition of chopped boiled eggs.
- Chopped boiled liver mixed with fried onions.
- Boiled fish fried with onions.
- Rice with egg and onion.
- Fried cabbage with boiled egg.
- Stir-fried green onions with a hard-boiled egg.
