Boiled yeast dough for baked pies. Quick dry yeast dough for pies: hassle-free yeast dough, boiled water recipe

LUXURIOUS CHOUX DOUGH FOR YEAST PIES September 28th, 2014

The author is galina5819. This is a quote from this post.

LUXURIOUS CHOWDER DOUGH FOR YEAST PIES

Today I will be happy to tell you how to make custard dough for yeast pies. It's August outside, it's almost like an abnormal heat, from which there is no escape.

And it seems that you don’t want to turn on the oven at all to cook delicious homemade pies. But now the time has come for fruit abundance - apples, plums, peaches, apricots and various berries, just eyes run wide. Well, how not to cook a whole mountain of pies with berries and fruits for your family? I'll miss the time now, and in the winter I'll regret that I didn't bake it yeast pies with fruit in the oven, which my children simply adore.

How to find a way out of this situation? After all, you want to please your family with delicious homemade cakes with fruits - berries? Yeast butter dough to make pies is not so fast. Even if you get up early, while there is still no such heat, and knead the dough, it still won’t work. After all, in order for us to make delicious pies from yeast dough, he needs to come up three times. And this process will take more than one hour.

So you need to find a simple recipe for dough for pies, which will allow you not to fit the dough for so long. But at the same time, baking will turn out light, lush and ruddy. Don't know this pie recipe? I know, and I'm happy to share it with you.

comfortable universal recipe custard dough for yeast pies">
Choux pastry for pies I cut out the recipe from fashion magazine and forgot about it. I liked the recipe for baked pies for its simplicity and speed of preparation. And this is just what I needed. The recipe for quick pies will not let me die near the stove in such heat, and will allow my kids to please my yummy. The filling for pies will be with peaches, plums and apricots, imagine how delicious it is! And I will also reveal the secret of making a fruit filling that does not flow through the dough. Only it will need to be prepared in advance, because our recipe for choux pastry for pies is from the category of very fast ones.

First part:
Wheat flour top grade- 3 tablespoons;
Sunflower oil - 3 tablespoons;
Sugar - one tablespoon;
Salt - a teaspoon;
One glass (200 ml) of boiling water.
Second part:
One glass warm water- (200 ml);
Egg yolks - 3 pcs.;
Dry yeast (I have Saf-Moment) - 2 tsp (can be replaced with 50 grams fresh yeast);
Wheat flour of the highest grade - 550 grams (a little more than four glasses of 200 ml each).
For filling -
finely chopped fruit, sugar and 1 tsp. potato starch.

How to cook yeast pies? This recipe delicious dough custard for pies and kneaded unusually. To begin with, we brew the products that are included in the first part with boiling water. In other words, mix flour (3 tablespoons) with sugar and salt, pour sunflower oil into it and brew all this wealth with a glass (200 ml) of boiling water. Rub with a spoon until smooth and leave to cool slightly.

Pour the yeast into the warm custard mixture, add warm water (1 cup - 200 ml), three mixed egg yolks. Pour all this mixture into the sifted flour and knead a soft(!) dough. Flour can take 500-600 grams, it depends on the quality of the flour itself. At this point, a glass of water can be replaced with a glass of warm milk. And if you use wet yeast then dilute them in warm water or warm milk. If not add egg yolks, then during fasting from this test you can bake meatless pies from yeast dough.

Knead the dough so that it is smooth, elastic and does not stick to your hands. Lubricate your hands big amount vegetable oil. You may need about half a cup of flour to knead the dough.

Roll up the pastry dough and cut into pieces. For this yeast dough for pies it is convenient to weigh on a kitchen scale, about 50 grams of dough per pie. Roll each piece into a ball, cover with a towel and let rise for five minutes.

The filling must be prepared in advance, before preparing the dough. For the filling, I diced plums, apricots and peaches, and sprinkled them with sugar or powdered sugar. Can do apple filling and you will get luxurious pies with apples and cinnamon.

Put the chopped fruit on a sieve to drain the juice. It will need to be boiled and brewed with a spoonful of starch. Add this mixture to the fruit and stir. You will get a shiny jelly-like thick filling, which will not flow through the dough. Taste it, you can add more if you like. vanilla sugar. The pie filling is ready.

I made homemade pies and fruit filling and stuffed with beans and nuts. For the bean filling, you need to soak it in water overnight. Then boil in plenty of water. Mash, salt, pepper, add finely chopped greens and chopped walnuts in a blender.

Turns out amazing too delicious stuffing, but this is a more winter option.

Now flatten the ball of dough and spread the filling in the center. Seal up the pies and place them on a greased or floured baking sheet. Let the pies rise a little.

And put in the oven on the middle level.
The beauty of pies largely depends on your oven. If it bakes evenly then there shouldn't be a problem.

And if there are any problems in the baking settings, either the top or the bottom will definitely burn, and something will remain raw. Therefore, a lot depends on your oven.

Bake for 20-25 minutes in an oven preheated to 180 degrees. Five minutes before the end of baking, when the pies are almost ready, grease the surface with whipped yolk with the addition of a teaspoon of sour cream. This will give the pies a rosy appetizing look and a beautiful crust.

Remove the finished pastries from the oven, grease with a brush with melted butter. Yeast dough pies are ready.

From such a dough you can fry luxurious fried pies in a frying pan. Just fry them in a lot of oil.

This simple recipe for pies will become your favorite, because pastries from it do not get stale for a long time and remain soft. Here is my convenient universal recipe for custard dough for yeast pies.

It is probably difficult to meet a person who would remain indifferent to pies, especially home cooking. If you still consider them the pinnacle of culinary excellence, then I propose to part with this belief and learn two simple and quick recipes dough preparation. This dough is unusual - it is custard, that is, cooked with boiling water. Thanks to this unusual technique, it turns out to be elastic and easy to work with, and the pies come out surprisingly fluffy and ruddy.

Recipe for custard yeast-free dough for pies

I suggest to start learning the simplest recipe choux pastry for pies and other pastries in which there is no yeast. This the dough will do for pies fried in a pan.

Kitchen appliances and utensils: you only need a stove, but you don’t need a lot of utensils: a bowl, a rolling pin and a frying pan. I recommend preparing and organizing everything in advance. workplace so as not to be distracted during the cooking process.

Ingredients

From the ingredients I recommend Special attention give flour. It must be wheat flour highest quality, preferably already tested on other pastries. If the flour is good, then the dough does not “float” from it.

Recipe step by step

Recipe video

In this video you can see how to knead yeast-free dough for pies, and tips-comments will help you with this.

Recipe for custard yeast dough for pies

I want to offer you another recipe for custard dough, but already yeast, which is perfect for making lush and ruddy pies in a pan, and the filling for them can be anything.

Cooking time: since the yeast dough, although unpaired, needs time to rise, it will take you at least 1 hour to prepare the dough.
Servings: 14-16 pies. This will depend on their size.
Kitchen appliances and utensils: bowls of various sizes and a whisk. I usually use one medium bowl and one large bowl. In the process of cooking, you yourself will understand which version of the dishes is more convenient for you to use when kneading the dough.

Ingredients

How to choose the right ingredients

by the most important ingredients This recipe contains flour and yeast, so choose only the highest quality and give preference to well-known and trusted brands.

Recipe step by step

1. In a small bowl, pour 1 tbsp. a spoonful of sugar, 1 teaspoon of salt, 3 tbsp. tablespoons of flour and 3 tbsp. tablespoons of vegetable oil. Mix everything well.
   
   
2. Pour the resulting mixture with one glass of boiling water and mix until smooth.
   
   
3. Transfer the mixture to a bowl bigger size and let it cool down.
   
   
4. Add 1 cup warm water and stir with a whisk.
   
   



5. Now add 1.5 tsp. yeast and stir again.
   
   
6. At this stage, begin to gradually introduce the flour sifted in advance, continuing to stir.
   
   



7. Grease a clean bowl with vegetable oil and place the dough in it. Cover with a clean towel and keep in a warm place to rise.
   
   
8. The dough has risen, which means that you can proceed to the pies. But first you need to wrinkle it a little, and it is better to grease your hands and work surface with vegetable oil in advance.
   
   
9. Divide the dough into small pieces, from which then form cakes - blanks for your pies.
   
   

Recipe video

If you still have questions about the preparation of unpaired yeast dough, then I recommend watching this video, which describes in detail all the stages of preparation fried pies with egg and onion.

Basic common truths

• Don't mess with the proportions laying the ingredients in the dough so as not to impair the taste of the products.
• Always sift the flour through a sieve: it will become loose and the dough will turn out lush.
• Using baking powder instead of soda, double it.
• It is better to knead the dough in a perfectly clean bowl so that it does not absorb foreign tastes and odors.
• The work surface on which you will cut the dough, I recommend a little lubricate sunflower oil , and it will not stick to the table and hands.

How to serve the dish and with what

Pirozhki accepted apply for big platter or in a basket. It is customary to eat them with your hands, but if they are fatty (fried in a pan), then you can use a knife and fork.

Pies are independent dish, but can be served as a hearty addition to chicken broth, If we are talking O . And here are the pies sweet stuffing will be good for tea.

Other possible options and fillings

Of course, such choux pastry is ideal for pies with savory filling. Here you can experiment at your own discretion, but my favorite fillings are chicken with mushrooms and egg with onions. I think they are very tasty, so I recommend finding a recipe and trying to cook them, because this version of pies has long become a classic. And they turn out especially satisfying and tasty that you simply cannot resist taking another one.

And if you want something sweet for tea, then pies with apples, pears and plums - the best option! I think piquant and incredibly tasty, but for those who love classic flavors I suggest cooking.

Once I had a chance to try choux pastry pies with bananas. Perhaps such an exotic and you will like it. Experiment and share your findings in the comments!

If family members like fresh bakery, and there is sorely not enough time for it, custard dough for pies will come to the rescue. It doesn't need to be steamed first. You only need to wait a single time until it fits, and then immediately start sculpting.

Moreover, custard yeast dough is universal. Products from it can be fried in a pan in vegetable oil, or you can bake pies in the oven.

It should be noted that custard yeast jarless dough It cooks very quickly, so you need to hurry with the filling. It's best to prepare it ahead of time.

The products you need are the simplest and most inexpensive:

• flour - 4 tbsp.;
• warm water - 1 tbsp.;
• boiling water - 1 tbsp.;
• fresh yeast - 50 g or dry - 10 g (bag);
• sugar - 1 tbsp. l.;
• salt - 1 tsp;
• refined vegetable oil - 3 tbsp. l.

So, in a glass of warm water, yeast should be diluted. Pour a teaspoon of sugar immediately so that they rise faster. When bubbles appear on the surface, add the rest of the sugar, salt and vegetable oil. The mixture should be lightly stirred with a spoon, but there is no need to achieve a special uniformity of the mass.

Sift the flour into a separate bowl. Then pour in the yeast and mix everything quickly. Initially, the mixture for custard dough for pies will turn out to be extremely steep, and part of the flour will remain dry. Bring a glass of water for brewing to a boil, pour it into a bowl with dough. After that, we immediately begin to knead it. At first, with a spoon, and when boiling water no longer threatens to burn, we connect our hands to the process.

You need to knead until the dough becomes homogeneous. It should be soft and very elastic in texture. If necessary, you can add a little flour. If the pies are fried, we sculpt them immediately. We tear off small pieces from the dough, which need to be formed in the form of balls. We roll the balls thinly, put the filling on the resulting cakes and make pies.

To make them lush and evenly fried, you should not save on oil. Its level in the pan should reach at least the middle of the products.

Minimum physical effort during kneading

The previous recipe for custard dough has one drawback. Immediately after brewing with boiling water, it is so hot that it is impossible to knead it with your hands. Stir with a spoon a large number of the masses are very difficult. But you can find a compromise.

For him, products are taken in the following quantities:

• flour - 750-800 g;
• warm water - 200 ml;
• boiling water - 200 ml;
• yeast (live) - 50 g;
• salt - 1 tsp;
• sugar - 2 tbsp. l.;
• vegetable oil - 3 tbsp. l.

This recipe does not require much physical effort. To begin with, vegetable oil should be thoroughly rubbed with 3 tbsp. l. flour. Pour boiling water into this mass and mix again so that no lumps remain. Put the yeast in a small bowl, dilute it with a glass of warm water, dissolve sugar and salt in it. Pour all this into the cooled mixture. Then gradually add the sifted flour, but not all at once. The dough should be soft and even slightly stick to your hands, and excess flour will make it harsh. It is better to add it in the process of kneading.

The yeast dough prepared in this way should be suitable for 1-1.5 hours in a warm place. Cover the container with a lid or cover it with a towel folded four times. The dough will increase in volume at least 2 times. Although it takes longer to cook in total, the direct costs of the cook's time and effort are minimal. Yes, and pies from it can not only be fried, but also baked in the oven.

It turns out that not only Eclair cakes are baked from unleavened choux pastry, but also lungs are prepared, air cakes and even pasties.

It does not require yeast, but only:

• milk - 250 g;
• sifted flour - 3 tbsp.;
• salt - 0.5 tsp;
• sugar - 0.5 tsp;
• butter- 25 g;
• vodka - 1 tbsp. l.

Pour the flour into a bowl, make a well in the middle. Heat the milk almost to a boil, then add salt, sugar and butter, mix. Wait until the butter melts, pour in the vodka, mix and remove the container from the heat. Pour the mixture into the recess, then immediately begin to knead the dough. It will turn out quite soft.

In order for the gluten to swell, the mass covered with a towel should stand for 20 minutes in cool place. Then it will be very easy to roll it out, and the pies fried in vegetable oil will be covered with large, mouth-watering bubbles with a crispy crust. Only they do not need to be baked in the oven - they will turn out to be too tough.

How to ensure that the pies do not stale for a long time?

Only rich yeast dough retains freshness for a long time.

Therefore, we will not save on products:

• milk - 0.5 l;
• butter - 150 g;
• sugar - 3 tbsp. l.;
• dry yeast, instant - 1.5 tsp;
• flour - 500-600 g;
• salt - 1 tsp

Before preparing the dough, in a separate bowl, mix 2 cups of flour and yeast. Place a pot of milk on the stove. When it warms up, add salt, sugar and butter there. Measure out 150 g of flour in advance and, stirring constantly, pour it into the boiled milk. Remove the pan from the stove and continue to stir its contents until a homogeneous mass is obtained. You can use a mixer.

When the mass cools down a little (check with your hand so that it does not burn), a mixture of dry yeast and 2 cups of flour is added to it. It needs to be kneaded, gradually adding flour, in order to get a dough that is soft, but not sticky to the hands.

It will fit in a bag of dense polyethylene, which should be placed in a warm place. As the volume increases, the yeast-free dough for pies will gradually change its structure. It will become softer, even loose, exfoliating.

Fried pies can also be made from this dough, but they will turn out especially tasty if they are baked in the oven. Even the next day (if they survive, of course) they will be just as soft and fresh.

And to make this feeling even more complete, they can be heated in the microwave. Although the dough is flaky, it is soft, not crispy, and still tastes like a good muffin, despite being made without eggs.

Great for baking pies various fillings. Its composition includes simple ingredients(sugar, yeast, flour), and the cooking technology is so simple that even a novice cook can master it without any problems. After reading today's post, you will learn a few recipes.

To cook light and airy, you need to remember a few useful tips. First of all, it is important to strictly observe the recommended dose of flour. If you overdo it with this loose component, the dough will become too hard.

It is also undesirable to experiment with the developed recipe. It is extremely important to strictly adhere to the recommended algorithm of actions. As for yeast, both dry and live can be used with equal success.

Two part option

The dough made according to 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 everything is in your kitchen. necessary ingredients. 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.

Because the this recipe choux yeast dough consists of two parts, the above list should be expanded. Additionally, it includes:

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

The water used in the preparation of the dough must be heated to thirty-six degrees. In addition, many housewives who decide to cook such a dough are interested, therefore, we will immediately say that it contains approximately 7-11 g of a bulk ingredient.

Process description

As mentioned above, this technology divided into two key steps. To prepare the first part of the dough, all the 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, previously prepared with yeast is combined with products from another part of the recipe. Everything is thoroughly kneaded until a soft elastic mass is obtained. The finished ball of dough 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 sculpting and frying pies.

Option with milk

With this recipe, you can easily cook butter air dough, which can be used not only for pies, but also for other pastries. Before you start the process, be sure to check if your kitchen has everything you need. You should have on 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 are in a tablespoon, it will be easier for you to measure them if you don’t have a kitchen scale.

Cooking technology

Warm water is poured into a clean container and yeast and a glass of sifted flour are dissolved in it. The dishes are covered cling film and clean it in a warm place where there are no drafts.

To get a fragrant and airy custard yeast dough, the finished dough is slightly salted, poured over with boiling milk and kneaded well. After that, add to it raw eggs and pre-melted butter. The rest of the sifted wheat flour is also sent there. The last one needs to be poured in small portions not to overdo it.

Knead thoroughly again, cover the bowl with a damp, clean towel and send to a warm place. After about half an hour, the risen dough for fried yeast pies is completely ready for further use.

Option without steam

Particular attention should be paid to the fact that this recipe differs from the previous one not only in the set of ingredients, but also in the order in which they are added. Before starting the test, make sure you have all the necessary products. This time in your pantry should be present:

• A little over four cups of wheat flour.
• Three tablespoons of any vegetable oil.
• 50 grams of yeast.
• Tablespoon of sugar.
• Half a liter of water.

So that your custard does not turn out to be tasteless, the above list should be slightly expanded. An additional teaspoon of salt is added to it.

Sequencing

In one bowl combine 50 grams of sifted flour, sugar, butter and salt. A glass of boiling water is also sent there and mixed well until a homogeneous mass is formed. After this, the future custard yeast dough without eggs is briefly set aside. This is necessary so that it cools to room temperature.

A glass of warm filtered water, crumbled yeast and the remains of sifted wheat flour are added to the chilled mass. Mix everything well until a thick dough does not stick to the palms. Then it is covered with cling film and cleaned in a warm place. After about twenty minutes, pies can be sculpted from the dough. Often used as a filling chopped meat, berries, fruits, potatoes with liver, rice with egg or cabbage with mushrooms.

Quick custard yeast dough

This recipe is interesting in that the pies prepared according to it 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 the presence of all necessary components. This time you will need:

• A couple tablespoons of sugar.
• 200 milliliters of boiling water.
• Three tablespoons of sunflower oil.
• 50 grams
• 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 dusting. Its amount depends on the variety and many other factors.

Combine vegetable oil and wheat flour. All rub well, pour boiling water, mix and set aside.

While the resulting mass will cool, you can proceed to the next step. In a glass of warm water, dissolve the yeast and sugar and pour into a bowl with a chilled first mixture. Sifted flour is gradually added there and the dough is not too steep, sticking to the palms.

Then the container is covered with cling 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 custard yeast dough will have time to double or triple in size.

Choux pastry pies - a master class by Svetlana Averina. Fast, convenient and tasty. You can cook in the post without eggs, and if you are not on post, you can add 3 yolks. The dough is very tasty. From it you can cook sausages in the dough.

Recipe for making pies from choux pastry

Ingredients:

Stage 1:

• Flour - 3 table. spoons
• Sunflower oil - 3 table. spoons
• Sugar - 1 table. spoon
• Salt - 1 teaspoon
• Cool boiling water - 1 cup

Stage 2:

• Fresh yeast - 50 gr. (or dry 17 gr.)
• Water (not hot) - 1 cup
• Flour - 500 gr.

Cooking:

First stage.

Mix flour, butter, sugar, salt.

Pour in boiling water and quickly knead the dough. There should be no lumps.

Let the dough cool down.

Second phase.

Add yeast (I have dry Saf-moment, 17 gr).

Then a glass of not hot water.

Gradually add flour. The amount of flour may vary. It took me 500 gr. and further

1 st. spoon. And it happened that not one tablespoon, but three (flour is different).

Knead the dough as for pies.

Immediately divide it into several koloboks and let them disperse for 5 minutes. It turns out 25-30 koloboks (depending, of course, which koloboks you made).

Stick on the pies, pinching the seam well. Any pretense. This time I had fried pumpkin with onions.

In a well-heated frying pan with plenty of oil, lay out our pies with the seam down.

We fry on both sides.

It is advisable to spread hot pies on a napkin so that excess fat drains.

Here they are, choux pastry pies, ruddy and delicious! Eat to your health!

Bon appetit!

For viewing, I offer a video tutorial on how to make rose pies from yeast dough