Fillings for pies made from yeast dough can be different. Some people use sweet foods, while others use vegetables and meat products. Today we will tell you how to form simple pies in a tasty and satisfying way, and also bake them in the oven.

Yeast dough pies: step-by-step recipes

There are probably no people who don’t like delicious and aromatic homemade pies. But if you have never made them yourself, then we suggest starting this process right now. After all, as a result of a little effort, you will definitely get very tasty and lush products that can be safely presented to any table.

So what ingredients are needed to make homemade yeast dough pies? Recipes for such products may include different products. We decided to use an inexpensive set:

• sifted wheat flour - from 4 glasses (optional);
• large raw egg - 1 pc.;
• boiled water (warm) - 400 ml;
• whole milk - 150 ml;
• white sugar - 10 g;
• quick yeast - 5 g;
• sea ​​salt - a large pinch;
• sunflower oil - 80 ml.

Preparing the dough

We will tell you below what fillings to use for pies made from yeast dough. Now I would like to tell you a few secrets of preparing the sponge base. To knead it, warm drinking water is mixed with whole milk, and then white sugar is completely dissolved in the mixture. After this, quick yeast is added to the ingredients and wait until it swells. After ¼ hour, add table salt, a slightly beaten egg, sunflower oil and white flour into the same bowl.

All ingredients are thoroughly mixed until a thick dough is obtained. Cover it with a towel and leave in a warm place for 85 minutes. Periodically (every 25 minutes) knead the base with hands soaked in oil or water.

After the described steps, you should get a fluffy and airy yeast dough.

Products for filling

It is better to use non-watery fillings for yeast dough. Otherwise, the closed pie will not bake properly and will remain dull and tasteless. Thus, in no case should you use jam with a large amount of syrup, as well as other similar products, to prepare homemade baked goods.

Fish and any cereal are perfect fillings for pies made from yeast dough. But first things first.

So, to prepare a hearty pie you need to purchase:

• long rice - about 1.5 cups;
• fresh mackerel - 2-3 pcs.;
• table salt, ground pepper - to taste;
• onions - 2 heads.

Processing the ingredients

Fillings for yeast pies are prepared relatively quickly. To do this, wash long rice thoroughly, then place it in boiling water and cook for 15 minutes. After this, it is washed well and dehydrated. Then finely chopped onions, pepper and salt are added to it. Mix all ingredients thoroughly.

As for fresh mackerel, it is cleaned of its entrails, the head, fins and tail are cut off. Then the skin is pulled off the fish, divided in half lengthwise and the backbone with bones is removed. The remaining fillet is chopped into medium pieces. Finally, the fresh mackerel is salted and peppered.

Forming a pie

How is a yeast dough pie formed? Fillings for such products should be prepared in advance. After all components have been processed, you can begin to form the semi-finished product. To do this, the suitable sponge base is divided in half and rolled into layers. One of them is laid out on a greased sheet, covered first with boiled rice and onions, and then with pieces of fish. After this, the filling is covered with a second sheet of dough and the edges are beautifully braided.

Baking process

Fillings for pies made from yeast dough are prepared in the oven relatively quickly. But in order for the fish to be completely baked, the product is kept in the oven for at least 1 hour. During this time, not only the mackerel will be well cooked, but also the yeast base. It will become soft, fluffy and rosy.

Serve the pie to the table

After the yeast pie with fish and rice is ready, it should be removed and immediately greased with butter. Then the product must be cut into portions and served along with a cup of sweet tea.

Making potato and meat filling

Now you know what filling can be used for yeast dough. We will present dough recipes, or rather other options for its preparation, below. Now we will tell you how to bake other pies from such a base.

Potato and meat filling is an excellent option for a hearty lunch. To prepare it you need to buy:

Cooking process

How should you prepare a rich and high-calorie yeast pie? It is quite difficult to consider all the recipes for such products. In this regard, we decided to present the most popular options. Take potato tubers, wash and peel them thoroughly. Then the vegetables are chopped into small cubes and placed in a deep container. Finely chopped onions and fresh herbs are also added to it.

As for chicken breasts, wash them well, remove the skin, remove the bones and cut into medium pieces. Melted butter, pepper and salt are added to the filling. All components are thoroughly mixed and used for their intended purpose.

This cake is formed and baked exactly as described above.

Preparing cabbage filling

From the yeast dough we mixed (see above) you can make a very tasty cabbage pie. To make this filling, we will need the following components:

• white cabbage - 1 small fork;
• sunflower oil - 50 ml;
• onions - several heads;
• large carrot - a couple of pieces;
• salt and pepper - at discretion;
• boiled eggs - 3 pcs.

Cooking method

The presented recipes for pies filled with yeast dough are good to use if you decide to prepare very filling and high-calorie products.

So, to bake cabbage baked goods, the white cabbage vegetable is thoroughly peeled from the surface leaves, and then washed and chopped into thin strips. After this, they begin processing other products. The onion is cut into half rings, and the carrots are grated. Then put all the ingredients in a deep saucepan, add a glass of water and simmer for half an hour.

After all the liquid has evaporated, sunflower oil and spices are added to the vegetables. In this composition they are fried until slightly reddened.

Having achieved softness of all products, they are removed from the stove and cooled. Then boil the chicken eggs separately and grate them. The crushed product is placed on the cabbage and mixed thoroughly. The resulting filling is used to bake a tasty and satisfying yeast pie.

Pie (baked) made from yeast dough with sweet filling

We talked above about how to make unsweetened yeast pies. But if you need to serve such a product as a dessert, then we suggest using a different recipe. To knead the butter dough we will need:

• sifted wheat flour - from 4 cups (optional);
• large raw egg - 1 pc.;
• boiled water (warm) - 200 ml;
• whole milk - 450 ml;
• white sugar - 20 g;
• quick yeast - 5 g;
• butter (you can buy high-quality margarine) - 180 g;
• sea ​​salt - a small pinch.

Kneading the base

Before baking the sweet cake in the oven, you should thoroughly knead the butter base. To do this, whole milk is mixed with warm boiled water, and then sugar and quick yeast are dissolved in the mixture. After this, a slightly beaten chicken egg, sea salt and soft butter are added to the ingredients. All products are thoroughly mixed and wheat flour is added to them.

After kneading a thick dough, cover it with a towel and leave it aside for 80-90 minutes. At the same time, every half hour the base is kneaded by hand. This process will produce a fluffier, softer dough.

Required ingredients for filling

We decided to use fruit filling for the yeast pie. For this we will need the following products:

• soft bananas - 4 pcs.;
• brown seedless raisins - 150 g;
• sweet apples - 3 pcs.;
• white sugar - 4 large spoons.

Fruit processing

Products for this filling should be processed one at a time. To begin, soft bananas are peeled and then cut into thin slices. Then wash the dark seedless raisins and scald them with boiling water. In this form, dried fruits are kept for half an hour. They are then rinsed again and shaken vigorously in a sieve.

As for apples, they are peeled and seeded, and then cut into thin slices.

Form the cake and bake it in the oven

After the yeast dough has risen and all the fruits have been chopped, you should begin to form the pie. To do this, the base is divided in half and rolled into layers. Place one of them on a greased baking sheet, and then cover it with sweet apple slices, soft banana slices and dark raisins. To make the pie sweeter and juicier, all fruits are additionally flavored with granulated sugar.

At the very end, the filling is covered with a second sheet of base and the edges are carefully pinched. In this form, it is placed in the oven and baked for 58 minutes at a temperature of 202 degrees. During this time, the cake should become fluffy, soft and rosy.

Serving the product to the dinner table

After the sweet pie is baked, remove it from the oven and cool. Then the product is cut into portions and presented to family members along with a cup of tea.

Preparing the curd filling for the yeast pie

Curd mass is perfect as a filling for a yeast pie. To prepare it, we will need the following components:

• dark seedless raisins - about 150 g;
• dry country cottage cheese - 500 g;
• white sugar - 5 large spoons;
• raw eggs - 2 pcs.

Preparing the filling

The curd filling for a yeast pie is prepared quite simply. The dry milk product is thoroughly ground through a sieve or whipped using a blender. Then granulated sugar and chicken eggs are added to it. After mixing the products again, add previously processed dark raisins to them. The result is a very tasty and aromatic curd mass, which is immediately placed on a rolled out layer of dough, covered with a second sheet (you can also make an open pie), and then placed in the oven.

After the yeast dough is ready, it is removed from the oven and cut into pieces. This dessert is served warm at the table along with a cup of tea or coffee.

Let's sum it up

As you can see, there are quite a few options for fillings for yeast pie. Using them, you can independently prepare very tasty baked goods, which can be served not only for a regular family lunch, but also for a holiday dinner.

Yeast dough pie is a everyone’s favorite dish and suitable for all occasions. Such pastries can be both sweet and salty. Yeast pies with various fillings are baked all over the world, both in restaurants and in home kitchens.

The dough is prepared with dry or fresh yeast. Today, dry ones are most often used. They are easy to find in any grocery store in portioned bags. Their fermentation time is usually different. For some, half an hour is enough, while others need to brew for 2-3 hours. Dilute yeast in warm milk or water.

The rest of the dough ingredients are fairly standard: flour, eggs, salt and sugar. In this case, more sugar is usually added than salt, regardless of the purpose of the dough. For a more delicate consistency, you can add melted butter or margarine to the composition.

The most popular pies made with yeast dough are meat pies. They are prepared with both minced meat and fillet. You can choose the meat to taste, making sure to add onions. You can also add potatoes, mushrooms, vegetables, etc. to the filling.

Slightly less popular, but this does not affect the taste at all. They cook very quickly if you use canned food, but you can also choose fillet. Lemon juice usually helps get rid of fishy smell.

Sweet yeast pies are very easy to prepare. They put fresh berries and fruits, dried fruits, preserves and jams, etc. For flavor, you can add lemon zest, vanilla and cinnamon to the dough.

Although almost any type of dough is suitable for fish pie, it works best with yeast dough. Another essential ingredient is butter, which will make the pie filling even more juicy and nutritious.

Ingredients:

• Flour – 4 cups;
• Fish fillet – 1.5 kg;
• Milk – 1½ cups;
• Water – 1 glass;
• Dry yeast – 1 tsp;
• Sugar – 3 tbsp;
• Eggs – 8 pcs;
• Vegetable oil – 3 tbsp;
• Butter – 50g;
• Green onions – 1 bunch;
• Salt – ½ tsp;
• Lemon juice.

Cooking method:

1. Heat the milk and water a little, mix in one bowl;
2. Add yeast and stir;
3. Place sugar and 1 tablespoon flour into the same bowl;
4. Wait for the yeast to rise;
5. Place a large saucepan on the fire and pour vegetable oil into it;
6. Add butter, melt and stir;
7. Remove pan from heat;
8. Break 3 eggs into a saucepan and add the contents of the bowl with the yeast;
9. Add flour in several stages, constantly stirring the dough;
10. Place the container with the dough in a warm place for 2-3 hours;
11. Cut the fish fillet into small pieces and place in a bowl;
12. Add salt and spices to the fillet as desired;
13. Marinate fish in lemon juice;
14. Boil 4 eggs and finely chop;
15. Chop green onions and mix with eggs;
16. Divide the finished dough into two parts (one slightly larger than the other);
17. Roll out the larger one and place it on a baking sheet;
18. Place the fish first, then the onion and egg mixture;
19. Roll out the second part of the dough and cover the pie with it;
20. Break the remaining egg into a plate and beat lightly;
21. Using a brush, brush the cake with egg;
22. Preheat the oven to 200 degrees and bake the pie for 1 hour.

Interesting from the network

Meat pies can be found all over the world in one interpretation or another. Ready-made puff yeast dough in sheets can be found in literally any supermarket, which significantly saves preparation time. The finished pie can be greased with butter for a more delicate taste.

Ingredients:

• Puff pastry dough – 1 package;
• Onion – 3 pcs;
• Carrots – 2 pcs;
• Beef (tenderloin) – 400g;
• Rice – 1 glass;
• Egg – 2 pcs.
• Garlic – 3 cloves;
• Basil;
• Salt pepper.

Cooking method:

1. Pass the meat through a meat grinder along with one onion;
2. Beat 1 egg into the resulting minced meat, add salt, pepper and basil to taste;
3. Chop the garlic and add to the minced meat, mix;
4. Cut the remaining two onions into cubes and fry in vegetable oil until golden brown;
5. Grate the carrots on a coarse grater, add to the onion and also lightly fry;
6. Boil the rice until half cooked, mix with the fried mixture;
7. Thaw the finished dough (if necessary), roll it out and place one part on a baking sheet;
8. Place a layer of rice and vegetables, spread the minced meat in a second layer;
9. Cover the pie with a second layer of dough and pinch the edges;
10. Break the egg. Separate the white from the yolk and place the yolk in a bowl;
11. Beat the yolk and brush the pie with it using a brush;
12. Cook the dish in the oven at 200 degrees for 30-35 minutes.

It's hard to find a person who doesn't like apple pies. Every housewife should be able to prepare such a dessert. This recipe is very simple and quick enough, so you can manage to please even unexpected guests with the pie. You can use walnuts, but they taste best with hazelnuts.

Ingredients:

• Apples – 1kg;
• Sugar – 120g;
• Milk – 250ml;
• Dry yeast – 20g;
• Flour – 500g;
• Egg – 1 piece;
• Butter – 60g;
• Salt – 1 pinch;
• Lemon – 1 piece;
• Rusks – 3 pcs;
• Raisins – 100g;
• Cinnamon – 1 tsp;
• Nuts – 50g.

Cooking method:

1. Heat 100 ml of milk and add a teaspoon of sugar, stir;
2. Dissolve yeast in milk;
3. Pour the flour into a deep bowl, make a depression in the middle of the mound;
4. Pour the yeast into the resulting hole and sprinkle a small amount of flour on top;
5. Leave the dough for 20 minutes;
6. Add half of the remaining sugar, all of the remaining milk, salt and melted butter to the bowl;
7. Squeeze the lemon and grate the zest;
8. Add the zest and half of the resulting juice to the dough, knead;
9. Cover the dough with a towel and set aside for another 40 minutes;
10. Grease a baking sheet with oil, place the dough and roll out;
11. Peel and pit apples, cut into small slices;
12. Place apples on dough and sprinkle with sugar;
13. Crumble the crackers and lightly fry them in a dry frying pan;
14. Rinse the raisins thoroughly and chop the nuts;
15. Mix breadcrumbs, raisins, nuts and cinnamon, sprinkle on top of the pie;
16. Bake the pie at 175 degrees for 55 minutes.

Now you know how to make a pie from yeast dough according to a recipe with a photo. Bon appetit!

Yeast dough pie is a dish that can help out in any situation. It can be lunch or dinner, dessert, a treat for guests or a home meal. Preparing the dough correctly is a fairly simple, but responsible process, so use the following recommendations:

• If we bake a closed pie, be sure to make several holes in the dough using a fork;
• In order for the cake to acquire a pleasant golden hue, before baking, you need to brush its surface with egg;
• You can tell that the yeast is already “ripe” by the foam that appears on top of the water or milk;
• You can use a bowl of hot water as a “warm place” for the dough;
• To make it easier to transfer the dough onto a baking sheet, it is better to roll it out on parchment paper;
• The easiest way to cut the dough for decoration is with a knife greased with vegetable oil.

Yeast pies are the most popular type of baking, reigning in the kitchen of every housewife. What could be tastier than the crispy, delicious crust of a pie made with yeast and the juicy filling - cabbage, apple, meat - and the thick aroma wafting through the house?

All kids and adults will agree with this statement. It is impossible to imagine a quiet family dinner or lunch, with fascinating conversations, hot fragrant tea, but without an amazingly delicious pie made from yeast dough, cut into large slices on a huge platter.

There are a lot of recipes for yeast pies. Few people know that the main thing in a golden brown yeast pie is the properly prepared yeast dough, because the main thing is the filling. These judgments are wrong - a perfectly prepared dough will turn any pie into an unusual delicacy that can be called a work of art.

Yeast dough for a delicious pie is prepared from the simplest ingredients, but yeast dough will never lose its position - it will always be popular among housewives. Neither shortbread, nor quick aspic, nor biscuit dough can compare with yeast dough, because the golden brown crust and fluffy structure of a yeast pie is obtained thanks to an almost irreplaceable component in the preparation of luxurious pies - yeast.

I don’t regret spending time in the kitchen in order to watch how an incredible miracle is born in the oven or stove - a huge, wonderfully aromatic pie.

With what filling can you bake a delicious yeast pie in the oven?

The main advantage of yeast pies is that any ingredient found in the kitchen cabinet or refrigerator is used for the filling. It can be:

• cabbage;
• jam;
• meat;
• apples;
• potato;
• cherries;
• carrot;
• plums;
• mushrooms;
• pears;
• cottage cheese.

The list contains traditional, classic fillings for pies, but housewives, using their imagination, have learned to wrap the most unimaginable components in yeast dough. Simple, familiar ingredients in recipes and incredible, intricate combinations await readers on the pages of the section.

What yeast to choose for making yeast cake?

The main ingredient of yeast dough is yeast. Their choice is difficult; manufacturers offer a large selection of products. Today you can prepare yeast dough for a pie, which previously took all day to make, in a matter of minutes. How to do this, and by what criteria to choose yeast, will be suggested by numerous recommendations on pages with recipes for yeast pies. It will be useful for both beginners in cooking and experienced baking gurus.
The recipes in this section contain step-by-step instructions for preparing yeast dough and the best filling options. After all, it’s not easy to cope with this process if you want to quickly send the cake to the oven.

Every minute is important, and all the manuals on these pages are written with this in mind. And with us you can easily prepare a delicious, rosy and appetizing yeast cake in the oven.
Each recipe for yeast pies is accompanied by a photo. It’s inconvenient to prepare something new without imagining the result. Visitors to the site have a huge advantage - the delicacy can be traced in bright photographs from kneading the dough to its gorgeous appearance after baking. This is important for novice housewives, because puff pastry or rich yeast dough is not as easy to knead as, for example, in the case of quick aspic dough.

Secrets of successful baking

The pages of the section are replete with useful tips to help you find the answer to any question. Even if there are incomprehensible moments, you can always ask for help, because every yeast pie recipe has a comment form. This is also convenient for those who like to show off their successful baked goods. You can rejoice at a successful experiment with yeast dough together with other site visitors.
There is no need to be afraid of yeast dough; special skills or abilities are not important here. The main thing is to choose the right ingredients, carry out all the processes step by step, put your soul into the pie along with the filling, and the perfect pastry will definitely show off on the table, emitting the fragrance of freshly baked bread.

It’s so hard to resist fragrant and delicious pies without even trying a small piece! They are very different:

• open and closed;
• with sweet, meat, fish, vegetable filling, etc.;
• with and without yeast.

Housewives note that the most delicious, regardless of filling, are pies made from good yeast dough. To create them, you can take dry yeast, which is sold in the spice and seasoning departments of stores and supermarkets. Or you can take as a basis the most natural yeast, which is packaged and packed in briquettes in paper wrapper.

Any day will become truly festive if a large, handsome pie appears on the table, fragrant throughout the whole house. Let's look at recipes for several pies made from yeast dough.

Delicious yeast dough pie with berries

Ingredients	Quantity
cow's milk -	260 ml
chicken egg -	3 pieces
yeast -	1 tablespoon dry powder
sugar (sand) -	1 glass
butter -	140 g
wheat flour -	about 5 glasses
starch -	2 tablespoons
berries (lingonberries, raspberries, blueberries, etc.) -	500 g
salt -	5 g
Cooking time: 130 minutes	Calorie content per 100 grams: 233 Kcal

This pie is good in the summer, when it’s time to pick forest, field and garden berries. However, frozen foods can also be used.

Cooking method:

Voila! Juicy and aromatic berry pie is ready!

Unusual yeast cake “Rosetta”

Ingredients for the Rosetta dough:

• wheat flour – 450-550 g (depending on the quality of the original product);
• yeast (must not be dry) – 500 g;
• cow's milk (preferably baked) – 250 ml;
• salt – ½ (half) teaspoon;
• chicken egg – 2 pieces;
• butter – 50-60 g;
• honey (it is better to use flower honey) – 200 g.

Additional components:

• raisins (any kind you can find at home or in the store) – 50 g;
• good quality rum – 20 g;
• whole milk – 250 ml;
• butter – 50-60 g;
• honey (preferably flower honey) – 200 g;
• grated nuts (can be hazelnuts, hazelnuts) – 300 g;
• ground almonds – 100 g;
• packaged cinnamon powder – 1 teaspoon;
• clove powder - on the tip of a knife.

Cooking time (including preparation and baking) of the pie is 2 hours.

Calorie content per 100 g of finished pie is 255 kcal.

Preparation:

• mix all the ingredients for the yeast dough from the list and knead into a homogeneous mass, put in a warm place;
• pour rum over raisins;
• combine milk with slightly melted butter and flower honey;
• the resulting mixture must be boiled;
• add nuts (almonds and hazelnuts), raisins, cloves and cinnamon to the milk-butter mixture with honey and set aside to cool;
• the prepared dough must be rolled out to a rectangular shape 45 cm by 45 cm on parchment paper;
• distribute the resulting spicy filling evenly and carefully on the yeast dough so that 2 opposite edges remain free;
• slowly, carefully roll the dough with the filling into an even roll;
• the resulting roller needs to be cut into equal parts (about 16 pieces);
• Place these mini-rolls in a prepared baking dish with the filling facing up in a circle;
• preheat the oven to 200 degrees and bake our culinary masterpiece for 1 hour;
• Remove the finished “Rosetta” from the oven and let it cool slightly.

You should get a delicious and original pie from the simplest yeast dough.

Curd pie - a classic of the genre

Ingredients for making it at home:

• ready-made yeast dough – 200 g;
• cottage cheese (natural, without additives) – 300 g;
• chicken eggs - 4 pieces;
• mayonnaise – 60 g;
• sugar – 2 tablespoons;
• cheese (preferably hard varieties) – 100 g.

This pie only takes 1 hour and 30 minutes to prepare.

The calorie content of the product is 356 kilocalories (100 g of the finished pie is taken into account).

Preparing cottage cheese pie (step by step):

• you need to take a bowl and put the cottage cheese in it, which you don’t need to wipe first;
• you need to break 2 chicken eggs into the curd mass, add granulated sugar in the specified amount, stir all the ingredients very well and mix together;
• take the yeast dough and, using kitchen utensils (a rolling pin), roll it out thinly on a clean table;
• Place the filling on top of the yeast dough rolled out in a thin layer;
• Next, you should especially carefully roll the dough with the filling into a tight roll;
• Place the resulting roll in a heat-resistant form (for baking) (you can use a snail or other convenient method);
• in a separate bowl you need to beat the remaining 2 eggs;
• add mayonnaise and cheese to them, which is best grated on a grater (large);
• mix all ingredients (egg, mayonnaise and cheese) well;
• we need to fill our “snail” in the mold with this mass;
• in this half-finished form, you need to leave the pie for about 40 minutes at room temperature;
• after this time, the future treat must be placed in the oven, which must be heated to 190 degrees;
• it should bake for about 30 minutes;
• We take out the rosy and fragrant curd masterpiece from the oven and let it cool a little.

This “beauty” can be served in several ways. So, without removing it from the mold, just put it on the table. Or you can put it on another dish (large plate, dish, etc.), decorating it first. If you wish, you can immediately divide the cottage cheese pie and serve each one separately.

Universal pie made with yeast and kefir

Ingredients for making delicious and airy dough:

• wheat flour (preferably premium) – 550-600 g;
• yeast – 1.5 (one and a half) teaspoons of dry mixture;
• chicken eggs - 1 piece;
• high-quality margarine – 130 g;
• kefir (non-fat) – 1 glass (cut);
• mineral water (preferably highly carbonated) – 0.5 (half) standard glass;
• fat sour cream – 0.5 (half) cup;
• whole cow's milk – 25 ml;
• the filling can be whatever your heart desires (sweet berry or fruit, rich meat or mushroom, light curd).

Cooking time is about 2 hours.

Calorie content per 100 g of pie (excluding its filling) is 350 kcal.

Cooking method:

• to prepare the yeast, you need to pour it into slightly heated milk;
• margarine should be melted (in a microwave oven, using a water bath, or in another convenient way);
• take a deep pan or other container convenient for kneading dough and mix in it all the ingredients for preparing the dough except flour;
• It is necessary to carefully sift wheat flour into the resulting mixture in small portions;
• knead the dough. It should come out with a consistency that is not too dense, slightly sticking to your hands;
• cover the workpiece with a clean cloth or towel. In this form it should stand and rise for half an hour;
• after 30 minutes, you need to take out the dough and divide it into 2 (two) parts, one of which should be slightly larger than the other;
• the larger part of the dough needs to be rolled out to the size of a large pancake, but not thin;
• grease the baking dish very carefully with margarine or butter;
• put the “pancake” from the yeast dough into the mold;
• put the pre-prepared filling on it;
• the second part of the dough also needs to be rolled out into a so-called flat cake and the filling covered on top;
• along the entire perimeter of the future pie, the dough must be tightly pinched so that the pie does not “creep” over the edge in the oven.
• Using a fork, pierce the top layer in several places (make holes) so that the cake is not too moist and even wet, it is better baked;
• the oven must be heated to a temperature of 180 to 200 degrees;
• put the pan with the cake in it to bake until it is completely cooked, which is checked in the well-known way - using a wooden stick or a toothpick, which, when pierced in the middle of the cake, should come out dry. The crust of a fragrant pie made with kefir and yeast should become golden brown.

Depending on the chosen filling, the pie can become either a dessert or a full-fledged dish, for example, for lunch or dinner.

Fish yeast pie cooked in a slow cooker

Necessary ingredients (products) for the pie dough:

• flour (wheat preferably) – 250 g;
• clean drinking water – 85 ml;
• yeast – 15 g;
• fresh butter – 15 g;
• chicken egg - 1 piece;
• granulated sugar – 1 (one) teaspoon;
• salt – 0.5 (half) teaspoon.

Products for filling:

• green onions (feathers) – 55 g;
• canned food of the highest grade and quality (mackerel in oil is best) – 250 g;
• chicken eggs - 2 pieces.

Cooking time is one and a half hours.

Calorie content – ​​370 kcal per 100 g.

Option for preparing fish pie:

• We breed yeast for the dough: pour sugar into water and dissolve, add yeast and stir well. Leave this mixture in some dark place and, preferably, warm;
• A fluffy foam should form;
• take a large bowl or pan, pour in the yeast with milk, eggs (let them be at room temperature), pre-prepared (sifted through a sieve) wheat flour;
• It is better to add flour in small portions (parts), since due to the quality of the flour, you may need a slightly smaller or, conversely, larger amount;
• knead the dough;
• add butter (necessarily previously softened) in the proportion of 10 g and knead the dough with your hands again;
• Now you need to give the dough a rest, covering it with a cloth or towel. We put it in a warm place;
• At this time, you should start filling the fish pie. To do this, hard boil 2 eggs;
• Now finely chop the green onions;
• open the canned food, dump the contents along with the oil (this is very important!) into a container and knead thoroughly;
• ready-made, slightly cooled eggs must be chopped;
• mix all the filling ingredients together (do not add salt!);
• in an hour (about) the dough should become suitable for baking (more than 2 times in volume);
• we divide it into 2 (two) slightly unequal parts;
• Roll both pieces of dough into circles;
• one part of the dough should be larger in size than the diameter of the bowl of the existing multicooker, since there is a reserve for the high sides of the pie;
• Make the second circle of dough exactly the same as the diameter of the bowl;
• place the larger “pancake” on a greased bowl (on the bottom) and form fairly high sides;
• take the fish filling and put it all on the dough;
• Cover the filling with a smaller portion of the dough and pinch the edges very tightly so that the pie does not open or fall apart during cooking;
• set the “BAKING” mode (if possible) for 40 minutes.

By this time, the yeast dough pie is almost ready. However, you can notice that the top has not browned, unlike baked goods in the oven. This point is due to the fact that multicookers do not have a heating element on top. But this can be fixed very easily:

• open the lid of the device and pick up the multi-cooker form for steaming;
• we install it as it should be in the multicooker and, holding it, turn it over together with the bowl;
• the pie should be the bottom part on top;
• carefully turn the pie over in a double boiler;
• Now, using the same mold, return the cake to the bowl. This way the browned part of the fish pie ends up on top;
• leave the cake on the same “BAKING” mode until ready for twenty minutes.

A beautiful, smooth, fluffy and very tasty pie with canned fish, egg and fresh green onions is ready!

Russian cuisine has always been famous for pies. Housewives invariably prepared yeast dough for pies for all holidays. And the word pie itself most likely comes from the word “feast” - celebration. And the saying “A hut is not red in its corners, but red in its pies” suggests that pies were a symbol of prosperity.

In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of bread and salt, and they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor’s children to “grandmother’s pies” - buns, bagels, pretzels and witushki.

And what a variety of pies there are in Russian cuisine - open or closed pies, pies, kulebyaki, kurniks, kalachi, pies, shanezhki, cheesecakes. And every good housewife tries to surprise guests and loved ones with her culinary masterpiece.

Pies are baked from yeast or unleavened dough. Yeast dough for pies is still considered the highest culinary skill, since its preparation requires culinary experience and knowledge of the secrets of making fluffy yeast dough. Even from my own experience, I can say that even with the same seemingly proven recipe, yeast dough might not have worked out earlier. I started reading a lot about it and realized that yeast dough for pies requires a careful attitude and does not tolerate fuss and drafts. We'll talk about the secrets of its preparation a little later.

Now let's look at a few proven recipes.

Types of yeast dough and methods of preparation

Yeast dough can be straight or sponged. Let's look at how to prepare yeast dough for a pie and how sponge dough differs from unpaired dough.

For straight yeast dough, the yeast is diluted with milk and immediately mixed with all the other ingredients. The dough is left to rise for about 1-1.5 hours.

To prepare sponge dough, the dough is first prepared. To do this, yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.

So why, you ask, complicate your life with dough, because the same dough can be obtained using a straight method. And the trick here is that if you decide to make pies or pies from butter dough with the addition of butter, margarine, sour cream, then such baking “weights” the dough, and without dough it simply will not rise. For rich pies, dough based on sponge is more suitable. Pies and pies are also made from straight yeast dough, but they are more bland.

Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That’s why I tried to describe in detail the entire sequence of its preparation step by step and with photos.

The process of preparing straight yeast dough consists of only one step - dilute the yeast and combine all the components.

Ingredients:

• milk or water - 250 ml
• flour - 500 gr.
• yeast - 50 gr.
• egg - 1 pc.
• sugar - 60 gr.
• butter - 100 gr.
• salt - 3 gr.

1. We warm up the milk a little, the temperature of the milk should be no more than 30 °C, i.e. a little warm.

Important! Milk cannot be overheated, so do not move away from it while it is heating.

2. Place the yeast in warm milk, grind it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very capricious. The specified proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you add more sugar, the fermentation process of the dough will slow down.

3. Beat 1 egg into the milk-yeast mixture. If you want a more crumbly dough, then instead of 1 egg you can beat in 2 yolks.

4. It’s time to add flour. Be sure to sift the flour through a sieve, so it is saturated with oxygen and the dough turns out airy. Knead the dough with your hands.

5. Add fats to the dough. To do this, soften the butter (I sometimes use margarine) until soft. In some recipes, the butter is melted until liquid, but I still recommend heating the fats just a little so as not to disturb the structure of the dough. Mix the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Place the dough in a pan and leave to rise for about 1.5 hours in a warm place.

Try to maintain comfortable conditions for rising the dough - avoid drafts, keep warm and have enough air at all times.

8. When the dough has risen, knead it slightly. Thus, we free it from accumulated gases and enrich it with oxygen.

9. Leave it to rise for another 40-50 minutes. After this, you can start baking pies or pies.

10. After you form the pies or pies, let them rest for another 15 minutes.

Yeast straight dough for pies with dry yeast

This recipe is suitable for rich, sweet pies. However, if you remove vanillin from the recipe, then it is quite possible to make unsweetened pies.

We will use dry yeast for the dough. The ratio of dry and fresh yeast is approximately 1:3, i.e. for 1 gr. dry yeast is 3 grams. fresh. 1 teaspoon contains approximately 3.5 grams. dry yeast.

Ingredients:

• milk - 1/2 cup.
• flour - 500 gr.
• dry yeast - 1.5 tsp.
• egg - 1 pc.
• sugar - 1 tbsp. l.
• vanilla sugar - 1 tsp.
• margarine - 2 tbsp. l.
• salt - a pinch

1. Add dry yeast to warm milk and mix well until the yeast is completely dissolved.

2. Beat 1 egg, add sugar and salt, vanilla sugar.

3. Add flour, previously sifted through a sieve. Knead the soft dough. If you knead with a food processor, 6-7 minutes will be enough. You will have to work with your hands for 10-15 minutes. If the dough is not too soft, you can add a couple of tablespoons of warm milk during the kneading process.

4. At the end of kneading, add softened margarine.

5. Place the dough on the table, knead it with your hands and leave it in a bowl covered with cling film for 1.5-2 hours in a warm place.

6. After the dough has risen, knead it once and put it back in a warm place for another hour.

7. When the dough rises again, you can roll out and prepare pies and pies, cheesecakes and donuts, buns and Easter cakes.

Do not forget that all dough products, before putting them in the oven, must “puff” a little and rest for a while.

Sponge yeast dough for pies

Yeast dough on dough differs from straight dough in that the dough is first prepared, consisting of yeast, water or milk and flour. The dough must be fermented, and only then the remaining rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies, the recipe of which contains a lot of baked goods - butter, margarine, eggs, sugar, etc. It is better to cook from sponge dough.

Ingredients:

• flour - 600 gr.
• yeast - 15 gr. (dry - 5 g.)
• milk - 300 ml.
• eggs - 2 pcs.
• sugar - 1 tbsp. l.
• salt - 1 tsp.
• butter - 100 gr.

1. First, let's feed the dough. To do this, add yeast to 100 ml of warm milk and mix well until it dissolves.

The milk should only be slightly warm, not higher than 30 °C, so heat it over low heat and without being distracted by other matters.

2. Add 1 tsp to the milk and yeast. sugar and 3 tbsp. l. flour, mix again.

3. Thus, our top dressing will quickly rise, increase in size by about 2-3 times and look like this:

4. After this, prepare the dough - add the remaining milk and add half the flour. Mix the mixture well and leave in a warm place, covered with a clean towel, for about 1 hour. The dough will increase 3-4 times and small bubbles will appear.

5. As soon as the dough begins to sink, beat the eggs into the dough, add the remaining sugar, salt and pre-melted butter.

6. Add sifted flour in small portions.

7. Mix all the ingredients thoroughly, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.

8. Knead the dough until it becomes elastic and does not stick to your hands.

9. Cover with cling film and leave in a warm place for 1-1.5 hours.

10. When the dough has increased by 2-3 times, be sure to knead it - gently pat the dough with your fists. It will settle, then cover again and leave to rise again for 30-40 minutes. The warm-up can be done 2-3 times, but I get by with 1-2.

11. When the dough rises again, you can prepare pies or pies.

Yeast dough for buns

This recipe makes rich, soft as feathers and very tasty buns. These buns are baked in the oven. We will prepare the dough using dough.

Ingredients:

• flour - 500 gr.
• dry yeast - 5 gr.
• milk - 65 gr.
• water - 150 gr.
• egg - 1 large or 2 small
• sugar - 130 gr.
• salt - 5 gr.
• margarine or butter - 75 gr.
• vanilla extract or vanilla sugar to taste

1. Sift flour (250 g) through a sieve and add dry yeast (half the portion - 2.5 g), mix everything.

Please note: for the dough we use half of the indicated products.

2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.

3. Knead the dough; the dough turns out unusually thick. We form a ball of dough from it. This type of dough will take longer to mature than traditional, more liquid dough.

4. Cover the dough with film and leave for 4 hours in a warm place.

5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. The result was a liquid mixture.

6. Separately prepare a dry mixture from the remaining flour (250 g) and yeast (2.5 g).

7. When the dough rises, add the liquid sugar mixture to it, then add flour with yeast, vanilla sugar and combine all the ingredients.

8. Knead the dough.

9. Mix margarine or butter into the dough in small portions. To do this, break off a piece of softened margarine and stir the dough until it has a uniform consistency, and so on until the margarine runs out.

10. The dough itself turns out watery and irregular in shape. This dough differs from the elastic traditional one, but still do not add more flour.

11. To knead such a liquid dough, we will use the French technology - we lift the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end it should no longer stick to your hands.

12. Place the dough in a bowl greased with vegetable oil for 3 hours. Yeast dough for pies should increase 2-3 times.

13. Divide the dough into equal portions and form buns. Place the buns on a baking sheet sprinkled with flour, cover with film and leave for another 30 minutes. During this time, the buns will double in size, so when placing them in a mold or on a baking sheet, leave a distance between them.

14. Brush the buns with beaten egg.

15. Bake in an oven preheated to 180-200°C for about 30 minutes. The results are soft, like downy, rich and tasty buns.

Quick yeast dough for pies - choux pastry recipe

And another great recipe for pies for those who don’t want to wait a long time for the dough to rise.

Ingredients:

• flour - 3.5 cups
• dry yeast - 11 gr.
• warm water -1 glass
• boiling water – 200 ml
• sunflower oil - 4 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1 tsp.

1. Pour dry yeast into a glass and pour 1 glass of warm water. Let's leave it aside for now to become more active.

2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp. salt and 3 tbsp. l. sunflower oil.

3. The dough becomes crumbly. Pour boiling water over it and stir thoroughly until the lumps disappear. Leave to cool slightly for 5-10 minutes.

4. Pour the diluted yeast into this dough.

5. Add flour (2-2.5 cups) and stir. When the dough has absorbed all the flour, add about 1 more cup. You need to feel when the dough has enough flour. But don’t overdo it, otherwise the dough will be too stiff and the pies will be tough.

6. The dough turns out to be quite sticky, and to prevent it from sticking to your hands, pour a little vegetable oil directly onto your hands and mix it into the dough.

7. You also need to grease the cutting board with sunflower oil.

8. Divide the dough into portions and form thick pancakes. We put any filling on them and seal them like dumplings.

9. We fry these pies in a large amount of sunflower oil, one might say deep-frying. The pies should be placed seam side down in the pan to prevent them from unraveling.

Lenten yeast dough

During fasting, there are restrictions on the consumption of certain foods - meat products, dairy products, fats and eggs are prohibited. There is one on my blog where you can choose according to your taste. And if you want some pies during Lent, it’s quite possible. Prepare delicious pies according to the recipe of Father Hermogenes using water without eggs and milk. You can also come up with a very tasty filling for Lenten pies with them - with mushrooms, cabbage, apples or jam.

20 secrets to fluffy yeast dough

It is believed that yeast dough for pies is very tricky and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.

I hasten to assure you that there is nothing complicated here. And to ensure you get delicious pies or pies, you just need to know some cooking secrets.

1. The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
2. Maintain the temperature of water or milk correctly - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either harden or cook and the dough will not rise.
3. Just by the way the liquid with yeast foams, you can determine the quality of the future dough.
4. All products for the test must be warm. Prepare eggs and flour in advance, let them be at room temperature.
5. When kneading yeast dough, there should be no drafts in the kitchen - close all windows and doors.
6. I heard a belief that even loud noises can “scare away” the dough.
7. Be sure to sift the flour through a sieve to enrich it with oxygen.
8. Add a little vegetable oil to the dough - the dough will become more elastic and tender.
9. While rising the dough, do 1-2-3 kneads.
10. Do not allow yeast and fats to come into direct contact, otherwise yeast activity may decrease.
11. Never cover the kneaded dough with a lid; it must breathe. Cover the pan with a kitchen towel or cling film.
12. Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for rising.
13. The pan with the dough should be kept in a warm place. You can wrap it in something warm, you can put it in a basin with warm water, maintaining a warm temperature all the time.
14. Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more actively the yeast will work.
15. Do not knead the dough tightly. Firstly, it will not rise well, and secondly, products made from such dough will be tough.
16. Don't overbake the dough. Watch his rise, do a stretch and start cooking on time. If the dough is too long, the pies may be sour and tough.
17. Yeast dough stores well in the freezer. If there is a lot of dough, save some for next time, it’s very convenient.
18. Be sure to leave the formed products for 15-20 minutes to proof before putting them in the oven.
19. Brush the top of the pie with egg or yolk. I recommend brushing pies baked in the oven with melted butter.
20. The baking temperature for pies made from rich yeast dough is slightly lower (190-210 °C) than from unbaked ones (220-240 °C).

I hope you didn't find making the yeast dough too tedious. After all, the result is such delicious culinary masterpieces that any housewife can be proud of her skill.

Bon appetit and delicious pies!

And if you liked the recipes and tips, then share them with your friends.