Custard yeast dough: recipes. Dough for fried pies on yeast

Brewed dough is great for baking pies with various fillings. It consists of simple ingredients (sugar, yeast, flour), and the cooking technology is so simple that even a beginner culinary master it without problems. After reading today's publication, you will learn a few recipes.

Useful recommendations

To prepare a light and air dough for pies, you need to remember a few useful tips. First of all, it is important to accurately observe the recommended dose of flour. If you overdo it with this free-flowing component, the dough will become too hard.

Also it is undesirable to experiment with the developed recipe. It is extremely important to adhere to the recommended algorithm of actions. As for yeast, you can use both dry and live with equal success.

Two-part version

The dough made with this recipe can be used not only for pies, but also for pizza. It consists of two parts. Therefore it is important to check in advance whether there are all the necessary ingredients in your kitchen. To prepare the first part you will need:

• Three tablespoons of wheat flour and olive oil.
• A glass of boiling water.
• A teaspoon of salt.

Since this recipe for a brewed yeast dough consists of two parts, the above list should be expanded. In addition it is contributed:

• Three egg yolks.
• A glass of warm water.
• One and a half teaspoons of dry yeast.
• Approximately six glasses of flour.

The water used during the preparation of the dough should be heated to thirty-six degrees. In addition, many housewives who decided to make such a dough, are interested in how many grams of yeast in a tablespoon. Therefore, at once we say that it contains about 7-11 g of a loose ingredient.

Process description

As mentioned above, this technology is divided into two key stages. To prepare the first part of the test, all necessary ingredients are placed in one bowl, with the exception of warm water. All this is poured with boiling water and mixed well until a homogeneous liquid mass is obtained.

Then you can proceed to the second stage. To do this, cooked pastry for fried pies on yeast is combined with products from another part of the recipe. All thoroughly kneaded until a soft elastic mass is obtained. The finished dough ball is sent to a bowl, covered with a clean towel and cleaned for half an hour in a warm place. After this time, you can start modeling and frying pies.

Option with milk

According to this recipe, you can easily cook a buttery dough, which can be used not only for pies, but for other baking. Before you start the process, be sure to see if there is anything in your kitchen. You should have at hand:

• 750 grams of flour.
• 125 milliliters of water.
• Four fresh chicken eggs.
• Tablespoon of soft butter.
• 200 milliliters of milk.
• 40 grams of yeast.
• A pinch of salt.

Now that you already know how many grams of yeast in a tablespoon, it will be easier for you to measure them in the absence of kitchen scales.

Technology of preparation

Pour warm water into a clean container and dissolve in it yeast and a glass of sifted flour. The dishes are covered with a food film and cleaned in a warm place, where there are no drafts.

To get a fragrant and airy custard yeast dough, the prepared spoon is slightly poured, beaten with boiling milk and mixed well. After this, raw eggs and pre-melted butter are added to it. There, residues of sifted wheat flour are sent. The latter should be poured in small portions so as not to overdo it.

Once again carefully knead, the bowl is covered with a damp clean towel and sent to a warm place. After about half an hour, the dough for fried pies on yeast is ready for further use.

Option without opaire

You should pay special attention to the fact that this recipe differs from the previous one not only with a set of ingredients, but also with the order of their addition. Before you start working with the test, make sure that you have all the necessary products at your disposal. This time in your pantry should be present:

• A little more than four glasses of wheat flour.
• Three tablespoons of any vegetable oil.
• 50 grams of yeast.
• A tablespoon of sugar.
• Half a liter of water.

To ensure that your yeast dough does not turn out to be tasteless, the above list should be slightly expanded. In addition, a teaspoon of salt is added.

Sequencing

In one bowl combine 50 grams of sifted flour, sugar, oil and salt. There also send a glass of steep boiling water and mix well until a uniform mass is formed. After this, the future custard yeast dough without eggs is briefly set aside. This is necessary for it to cool down to room temperature.

A glass of warm filtered water, crumbled yeast and the remains of sifted wheat flour are added to the cooled mass. The whole is mixed well until a dough that does not stick to the palms is obtained. Then it is covered with a food film and put in a warm place. About twenty minutes later, it's possible to make pies from the dough. As a filling, minced meat, berries, fruit, potatoes with liver, rice with eggs or cabbage with mushrooms are often used.

Fast custard yeast dough

This recipe is interesting in that cooked pies can not only be fried in a pan, but also baked in the oven. Before starting the process, you need to inspect your own kitchen for all the necessary components. This time you will need:

• A couple tablespoons of sugar.
• 200 milliliters of boiling water.
• Three tablespoons of sunflower oil.
• 50 grams of compressed yeast.
• Three tablespoons of wheat flour for brewing.
• 200 milliliters of warm water.
• A teaspoon of table salt.

In addition, you will need a little more flour for padding. Its quantity depends on the variety and many other factors.

In one bowl combine vegetable oil and wheat flour. Everything is thoroughly rubbed, poured with boiling water, mixed and set aside.

While the received mass will cool down, it is possible to proceed to the next stage. In a glass of warm water, yeast and sugar are dissolved and poured into a bowl with the cooled first mixture. There, a little bit of sifted sifted flour and mix not too steep, sticking to the palms of the dough.

Then the container is covered with a food film or a clean napkin and sent for an hour and a half to a warm place where there are no drafts. During this time, the brewed yeast dough will have time to increase two or three times.