Good yeast pies - fluffy, soft, tender, are obtained only from good dough. All ingredients must be taken in the correct proportion, and the cooking technology must be followed rigorously.
Ingredients for the dough
Yeast dough is made from different ingredients. Three are unchanged: yeast, flour and eggs. Further options are possible: prepare yeast dough in water or use fresh milk. If you want to make pies from sour dough, you need to cook it using fermented milk products - kefir, whey, yogurt, sour cream. Salt and sugar are added to the dough to taste to raise the yeast. Unleavened dough is prepared without fat. For butter, add margarine, sunflower or butter.
Yeast dough recipes
For unleavened dough for 700 g of milk, water or fermented milk products, add 1000 g of flour and 50 g of yeast, 2 eggs, 10 g of salt and 20 g of sugar.
For butter dough for the same amount of milk, sour or fresh, and flour, you can take three eggs. Salt and yeast - the same as for fresh one. If the milk is fresh, sugar is also 20 g. If sour - 40 g. 300 g of margarine or butter are put in the butter dough for this volume of ingredients. You can add 120 g of vegetable oil.
Making yeast dough
You can cook the dough first. That is, knead the yeast with water (milk), flour, sugar and salt and let it stand overnight. During this time, the dough should rise 3-4 times and must be settled. After that, the remaining ingredients are added in the following sequence - eggs, margarine (butter). Pies are molded from the dough and placed on a baking sheet. They need to be allowed to come up again and can be baked.
The second option is faster. Stir the yeast in warm water or milk (half a mug), to which all the sugar is added. Let the yeast come up. Then the eggs are beaten with salt, milk and flour, butter are added to them and yeast is poured. The dough is kneaded. He needs to be allowed to come up once. Then mold the pies, wait until they fit on the baking sheet and bake.
Cooking pies
Before sculpting pies, you need to prepare the filling. It can be different, sweet and savory. So that the unsweetened filling is not dry, onions are fried in vegetable oil in it. The filling should be allowed to cool to keep it warm.
Roll out the dough into a large cake using a rolling pin and divide into circles (cut with a cup or glass). You can not roll, but rather roll the dough into a sausage, then cut off a piece with a knife and make a kind of cake out of it in the palm of your hand. A circle of dough is placed on one hand, filling in the middle. The edges stick together with your fingers, and the pie is squeezed from all sides between the palms.
