The recipe for yeast dough for pies in three versions: for beginners, for experienced and for lazy.

Have you decided to bake cakes? So, it's time to put the dough. Perhaps, from all types of dough for baking pies are most often used yeast or, as it is called in another way, sour. It is prepared quite simply, but has its secrets. In order for baking to turn out lush, tasty and fragrant, you should definitely know some secrets. So, before you is a recipe for yeast dough for pies. I will give you several options for baking them: for beginners, for experienced cooks and for sloths.

Recipe for yeast dough for pies number 1 - for beginners

If you just master the basics of culinary art and experience is not enough, it is better to start with a simpler type of yeast test - the unpaired.

1. For each kilogram taken for the preparation of flour flour consumes 40-50 g of baking fresh yeast, 400 ml of milk or 200 ml of milk, 200 ml of water, 2-3 eggs of chicken, 1-2 tablespoons of granulated sugar and butter, half a teaspoonful Salt.
2. Yeast is bred in slightly lukewarm milk (25-30 ° C). This is very important, because the yeast is alive. Cold milk will slow down their activity - the dough will turn out to be tough, unhurried; Hotter - will kill at all.
3. We must sift the flour before kneading the dough, preferably 2-3 times. This is a mandatory recipe item, because at the same time we are doing two necessary things: remove the lumps and saturate the flour with air.
4. In a saucepan pour warm milk with yeast, put salt, sugar, eggs and mix well until a homogeneous mass is formed.
5. It's time to fill up the flour. After this, we knead the dough for a long time and carefully until the moment when it stops sticking to your hands.
6. Add the melted butter, lightly powder dust dough on top and put it in a warm place. All, now for a half or two hours you can forget about the test.
7. Lush come over dough knead, let's go and knead again. We are waiting for the third ascent. Now the dough is ready.

Recipe for yeast dough for pies number 2 - for experienced

The steaming dough you obeyed, we pass to the more complex kind of yeast dough - spongy. With this method, preliminary preparation of the opara (the so-called liquid dough-ferment) is prepared. To find out the proportions of the products, take a look at the recipe for yeast dough for pies No. 1.

1. Warm up the milk necessary for the dough (all), dissolve the yeast in it and pour only half of the flour. We diligently dilute everything and put it for an hour in a warm place.
2. Opara came over. In it we add the remained flour, salt, sugar, butter, we mix, and further all in a habitual order.

Recipe for yeast dough for pies №3 - for lazy

The most laborious operation in preparing a test is to mix it. Lazivites simple advice: get a bread maker and charge these troubles to her. In any bread maker there is a function "Dough", you need only in a certain order and quantity to fill in the necessary ingredients, press the button and wait. A couple of practical tips from personal experience:

1. It is better to use not dry, but fresh yeast. The dough will turn out to be more gentle and lush.
2. When the dough is suitable, the bread maker will signal that it can be taken out, do not rush to do it. Switch on the "Dough" operation again. Lose another hour, but get an unusually delicious pastry.

So, the dough is ready! It's time to roll it and make pies.

Recipe for yeast pies

We will fry sweet pies made of yeast dough stuffed with apples.

1. Prepare the filling. To do this, we clean three sweet apples, we'll take them on a large grater, put a spoonful of sugar, mix it and put it on a sieve to stack extra juice. During this time, we will deal with the test.
2. We spread our dough on the table, sprinkled with flour, divide into small pieces, we give them the shape of balls and wait, when they slightly increase in volume.
3. Roll each pin with a rolling pin into a flat cake half a centimeter thick.
4. We put the stuffing on the middle of the flat cake and patch the edges, giving the shape of the pies. Remember: pies should be small, when fried, the yeast dough increases in volume.
5. After that, the ready-made pies with a seam down are put on the table for 15 minutes for lifting. Now they can be fried in boiling vegetable oil. In the oil when frying them, too, must first be stitched down.