Yeast Dough For Pies In The Oven: Delicious Recipes At Home

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Yeast dough for pies: cook at home

Baked pies are a great addition to any homemade meal. The best option for such baking is a fluffy yeast dough.

Yeast dough for baking in the oven

This dough is suitable for pies with any filling

Yeast dough pies baked in the oven turn out to be very appetizing and aromatic

Ingredients:

• 300 g flour;
• 100 g of milk;
• 10 g yeast;
• 1 tbsp. l. Sahara;
• 1 egg;
• 100 g butter;
• 1 tsp salt.

Recipe:

1. Add yeast and sugar to warm milk (35–37 °). Stir.

   

   Remember that in too hot milk the yeast will lose its activity

2. Pour into a tall bowl and sift flour (100 g) into it.

   

   Sifting the flour allows it to be saturated with oxygen, which gives the dough an airy structure.

3. Stir with a spoon and leave for 40 minutes.

   

   The dough should be in a warm place - near the radiator or near the stove

4. Melt butter and cool.

   

   Melt butter over low heat, not letting it burn

5. Add egg, oil and salt to the dough.

   

   The butter and egg must be thoroughly mixed with the dough, achieving homogeneity

6. Sift the remaining flour (200 g) and knead to a thick dough.

   

   Do not be alarmed that at first the dough will be too thick, after kneading it will acquire plasticity

7. The dough should stand for 2–2.5 hours. It needs to be kneaded three or four times.

   

   When kneading, check the structure of the dough, it should become viscous and acquire a pronounced bread smell

8. The finished dough becomes pliable and fluffy.

   

   The dough prepared with the dough method bakes a little faster than the dough without dough, and increases more in volume

Video: fermented yeast dough from Olga Shobutinskaya

If you have time, I always use this recipe for yeast dough. Yes, it seems that this method involves a lot of manipulation, but in fact, proofing cycles can be performed between cooking other dishes. But this recipe allows you to get a more airy dough.

Dough on water in a safe way

The recipe will be appreciated by novice housewives, because it does not require special culinary skills

Compressed yeast gives baked goods a more bready flavor than dry yeast

Products:

• 250 ml of water;
• 500 g flour;
• 50 g of compressed yeast;
• 3 tbsp. l. Sahara;
• 1 egg;
• 100 g butter;
• 1 1/2 tsp salt.

Instructions:

1. Dissolve yeast in 35 ° water. Add sugar.

   

   Thoroughly mix yeast with water without leaving lumps

2. Melt butter and cool to a temperature of 30–35 °.

   

   Do not use household thermometers to measure oil temperature, use only culinary thermometers.

3. Beat the egg and butter.

   

   The egg-buttered mash should be smooth

4. Combine all ingredients and add salt and sifted flour to them. Knead the dough.

   

   Kneading yeast dough should be done with gentle rubbing movements.

5. Then shape the dough into a round shape and let stand for 30 minutes.

   

   Try not to touch the dough while it fits

6. After that, the risen dough must be kneaded.

   

   Carefully release the air from the risen dough, it should fall off and become smaller in volume by about two-thirds

7. When the dough starts to rise again, it is ready for baking.

   

   The finished yeast-free dough has a dense spongy structure and easily returns its shape after pressing with a finger

Video: unpaired dough "Pyatiminutka"

Pies baked in the oven are not as dangerous for the figure as fried in oil. Observe the recommended proportions of ingredients, and then the baked goods will turn out aromatic and fluffy.