Baking is a mixture of milk, eggs and butter, thanks to which the dough turns out not only more calorie, but also soft and very airy. The technology of making a yeast dough for pies from general rules does not differ, but it should be borne in mind that this process can not be called fast: due to the baking, the dough requires a longer proofing both before and after molding of the products.
The recipe for a dough for pies in the oven
In this recipe, we use fresh yeast, but if you decide to replace them with a dry analog, then read the proportions specified in the product instructions.
Ingredients:
- flour - 425 g;
- sugar - 75 g;
- fresh yeast - 10 g;
- butter - 75 g;
- milk - 95 ml;
- water 95 ml.
Preparation
Dilute the milk with warm water so that the final solution has a temperature slightly above room temperature. Dissolve the crystals of sugar and yeast in the mixture, leave the latter to become more active. The bubble of air on the surface will become a signal that the activation is complete. Pour in the melted butter. Mix the flour with a pinch of salt and pour into a dry mixture of liquid. Stir the dough and leave for 20 minutes. This is a pretty fast yeast dough for pies, because even after molding the pies, it takes about 20 additional minutes for the proofing. After, start baking at a temperature of 200 degrees. Time depends on the size of the products.
Recipe for sweet yeast dough for sweet pies
This delicious pastry is suitable for making buns and pies with sweet fillings, but if you decide to make the pies salty, then just reduce the amount of sugar in the recipe to about the large pinch that you need to activate the yeast.
Ingredients:
- dry yeast - 15 g;
- water - 55 ml;
- sugar - 75 g;
- kefir - 355 ml;
- vegetable oil - 115 ml;
- flour - 530 g;
- soda - 1/2 teaspoon;
- Butter - 115 g.
Preparation
A pinch of sugar is dissolved in warm water and sprinkled with yeast. When they are activated, add the remaining sugar and kefir at room temperature. Pour in a mixture of vegetable and butter, add the soda to get rid of the excess acid, which is provided to the yeast and yogurt test. Now mix the ingredients with flour. Leave the dough in the oven for about an hour, and then proceed to the molding of the products. Finished pies leave to rise again for another 15 minutes.
Yeast dough for open pie
This dough in its consistency is similar to sand, but it is prepared easier and contains eggs in the composition. Suitable for open pies and tartlets.
Ingredients:
- flour - 115 g;
- yeast - 5 g;
- butter - 135 g;
- egg yolk;
- granulated sugar - 10 g;
- water - 15 ml.
Preparation
After melting the butter, cool it and beat it with sugar and yolk. Pour everything to the mixture of flour and yeast together with a spoon of warm water. Knead the soft dough and leave it in the refrigerator for a couple of hours.
The recipe for a dough yeast dough for pies in a bread maker
Using a modern kitchen device, kneading dough and its proofing will not require you to participate, all that's left for you is to pour the ingredients into the bowl, the rest will be taken care of by the bread maker.
Ingredients:
- milk - 210 ml;
- butter (melted) - 45 g;
- eggs - 2 pieces;
- yeast - 5 g;
- sugar - 35 g;
- flour - 470 g.
Preparation
Add all the ingredients to the bread pan, turn on the "Dough" mode and leave the dough mixed. At the end of mixing, the lid of the device is not opened for an hour and a half, and afterwards, the dough is divided into portions and a form.