Favorite dough for pies in the oven, as well as for pies and sausages in dough

[dough:]

Favorite dough for pies in the oven, as well as for pies and sausages in dough

Category: Bakery products

Ingredients
dough:
dry yeast	4 tablespoons (32 gr.)
granulated sugar	4 tablespoons (64 g)
flour	6 tablespoons (100 gr)
warm water	3 cups (1000 gr)
Dough:
all dough
vegetable oil	1 glass (230 gr)
salt	1 teaspoon
flour	8 glasses (1220 -1225 gr)

Cooking method

• Put the dough out of the specified amount of products, leave for 15-20 minutes.
• Then add salt, vegetable oil, flour, knead the dough. From this amount of flour and water, I get a soft dough that is not sticky to my hands. Leave the dough in a large saucepan or bowl, it rises very quickly! After 1-1.5 hours, the dough is ready for baking.
• The dough is universal, suitable for pies, pies, with sweet and not sweet filling, for sausages in dough.

The dish is designed for

about 36 medium patties

Time for preparing:

2 hours

Cooking program:

manual

Note

More than a year ago I was introduced to this recipe, since then this is my favorite dough, I bake everything with it and pies and pies with different fillings, it has never let me down

366 pies? A typo, I guess?

366 pies? A typo, I guess?

: girl_haha: oh thanks! Of course a typo 36 pcs. fixed.

Thank you for the recipe! I'll take you to the hole.

Isn't there a lot of yeast? How many ml is the glass?

Isn't there a lot of yeast? How many ml is the glass?

no, not much yeast. Glass 250 ml. Plain faceted.

Added Monday 16 May 2016 10:00 AM

Thank you for the recipe! I'll take you to the hole.

To your health! Give it a try, I hope you enjoy it.

[Olekma]

Olekma, Katerina! Why in inconvenient dough THAT is the amount of yeast? In a glass about 140-150 g of flour, in 8 - 1200 g. For every 400 g of flour, you need 1 tsp. dry yeast, 3 in total (well, in a pinch 4 tsp). In 1.5 hours and with this amount, the dough will rise perfectly.
Just do not be offended, this is my IMHO).

[Olekma]

Olekma, Katerina! Why in inconvenient dough THAT is the amount of yeast?

I got the recipe in this form, and it was this dough that became the favorite taste of all my large family.
Do not try to bake it with a lot of yeast, I do not insist

Why is there such a quantity of yeast in an uncomfortable dough?

the dough is very rich = vegetable oil - whole 1 glass, and if you don't rush into baking, you can really take much less yeast, ferment the dough well, let the yeast multiply, then + butter and flour and knead the dough to the desired coolness

this dough, as I understand it, is not for long fermentation, but for quick baking

[Irsha]

Irsha, Irina!

very rich dough = vegetable oil - whole 1 glass

A glass for 1200 g of flour, and if you take a recipe for 500 g of flour, then less than half a glass comes out
Chuchelka has a recipe for dough for pies with cabbage, so there is butter, and eggs, and milk, and yeast - 8 g (2.5 tsp) per 500 g of flour. Therefore, I began to doubt.
And about quick baking, for the same Chuchelka, the butter dough stands for 1 hour, and in this recipe 1-1.5 hours.
In fact, I look at the recipes by name. With this recipe, it hooked me. So I began to study

dry yeast 4 tablespoons

Maybe teaspoons after all?

this dough, as I understand it, is not for long fermentation, but for quick baking

Yes, that's right. Everything from dough to baking takes about 2 hours. Very quick dough.

Added Monday 16 May 2016 12:22 PM

Maybe teaspoons after all?

No, that's right 4 TABLE spoons of yeast.

then less than half a glass comes out

dough anyway already rich, since there is oil

and there are many similar ones on the forum - multi-yeast testov - they are all fast-rising

[Olekma]

Olekma, Katerina, thanks for the recipe! I will definitely try.
Girls, about yeast: this recipe is not in grams, but in spoons and glasses (my favorite layout, familiar). Where did you see the deep tablespoons now? Tea ones, yes, they did not change the shape, but the tablespoons became noticeably shallower in depth, plus in such recipes the spoons mean exactly-full, under the knife, without a slide. And in fact, yeast will fit in such a tablespoon, as in a teaspoon with a small hill. And the flour goes roughly, more or less than the recommended, depending on the flour itself. This is a recipe without the use of kitchen gadgets. Only the hostess, her hands, intuition and desire to feed the household members tasty and uncomfortable.
For some reason, the basic recipe for yeast dough in a Tupperware kneading dish does not cause such responses, but there yeast is, mom, do not worry. If you don't like it, we pass by, do not linger. Why offend the hostess with the topic? After all, the person shared with us the recipe with the best intentions. In addition, no one has baked anything yet, the recipe has not been tested, and already criticism. Somehow it's not very good at it.

Added Monday, 16 May 2016 12:58 PM

[Svetlana]

Svetlana, to your health! Hope you like it

[Svetlana62]

Svetlana62, I do not think that someone wanted to offend Katerina, it happens that girls post recipes and sometimes make mistakes in the "quantities", then such "doubting" experienced members of the forum notice this and delicately hint: "what if a mistake." This is done absolutely without intent and often on business. Well, and here everyone has already understood that there is no mistake (and you shouldn't be offended)

Girls, the dough is really good. A few years ago, when I got acquainted with this recipe, it relied on 100 grams. live yeast and the dough was really fast. It took me half an hour for it to rise, so I first made the filling, and then the dough. Over time, I reduced the amount of yeast to 10 grams, but it still comes up quickly. The husband recognizes baking only on this test, so try it, I think, you should not be disappointed.

[lean]

dough anyway already rich, since there is oil

dough in terms of nutrition - lean, it does not contain animal fats, it would be useful to add this information to the title.
And from the point of view of yeast, the dough is rich, it contains oils sunflower vegetable 200-230-250 g (after all, it would not hurt to specify a glass of 200 or 250 ml, because faceted with thick walls according to the pattern is 200 ml), and Sahara 100-120 (with a slide, without a slide), and still it would be interesting how the author picks up the ingredients (with slides or not, the spread is significant), that is, "muffins" above 14 percent.

[Katerina]

Girls, it's already funny - a simple Soviet recipe for a quick dough, why bother so much lope in grams? It never occurred to me to hang something carefully before, more sugar and butter = more yeast

don't like the quantity - there are other recipes with different quantities

Katerina bakes, she and her family like and well
I think that if the doubters were treated to Katins' pies, without going into the details of the recipe, they would eat it, praise

when I got acquainted with this recipe, it relied on 100 grams. live yeast and the dough was really fast

Yes, that's it! I recognized him immediately, too. Time-tested recipe

Yes, that's it! I recognized him immediately, too. Time-tested recipe

Well, in fact, beginners come here, who do not understand the test, but only learn. The clearer the recipe, the more grateful guests the author will have.
AND..for example, I don't have glasses at all, some mugs and scales, and a glass only from hp

No problem either Quantity of main ingredients in one measuring cup and measuring spoons

[Sahara]

(after all, it would not hurt to clarify a glass of 200 or 250 ml, because faceted with thick walls according to a drawing of 200 ml), and Sahara 100-120 (with a slide, no slide), and still it would be interesting how the author picks up the ingredients (with slides or not, the spread is significant)

Yes, I will clarify, today I will come from work and weigh the amount of food

Thank you girls for your interest in the topic! I am not offended in any way. During the time while I was distributing the recipe for this dough, I heard enough of everyone. But everyone who tried to cook on it notes that it is very tasty!

Added on Tuesday 17 May 2016 07:47 AM

for example, I don't have glasses at all, some mugs and scales, and a glass only from hp

it doesn't matter which glass you measure, the main thing is that flour and water are measured with the same. Then everything will work out.

I added the weight of the products to the first post.

[Olekma]

I baked pies, or rather, fried them in a pan. I made dough for a quarter of the norm, 10 pies came out. The filling is pineapple jam. The dough is really fast, the whole process took an hour and a half. Blush quickly, so you need to fry immediately over medium heat, and after the coup, reduce it even further and cover with a lid. Then it will be baked quickly and will not burn. Simple, tasty, not troublesome. I liked it, tomorrow I will try to bake pizza on it. Thank you,Olekma, per recipe!

[Svetlana]

Svetlana, to your health! I am glad that I liked the dough. Try to bake it in the oven, there it is airy and fluffy.

Good evening! Thank you so much for the recipe! Bookmarked it!
I made 300 g of flour (all that was left after kneading the bread). About 15-17 snails came out (whole baking sheet).
Lush dough, sugar, salt is normal. Made buns with poppy seeds.
I make the poppy seed filling like this: dry poppy seeds in a coffee grinder. Then, on the stove, along with milk and sugar (based on the desired density, I took 250g of milk for 200g of poppy seeds), boil it a little and cool it down.

[Vikulyasha]

Vikulyasha, Please give me a layout for 300 grams of flour. What and how much they put. I don’t need more, but it’s for two.

It's simple, I divided everything by 4

dough:
dry yeast - I took ordinary saf-moment yeast (4-5 grams, based on a pack of 1 kg of flour), if according to the recipe, then 1 tablespoon (8gr.)
granulated sugar 1 tablespoon (16gr)
flour 25g (I have scales, I don’t know in spoons ...)
warm water 250g (again on the scales do not add everything at once, the flour is different)
Dough:
all dough
I took vegetable oil by eye ... About a third of a glass, 60 grams)
1/3 teaspoon salt (no more)
flour 306g (scraped along the bottom of the barrel)
Py, sy, I always add butter when the bun is more or less formed, or at least almost all the flour has intervened, they say, it's better for the dough, the butter does not cover the flour and water separately, something like that ... I put it like that with bread. I think our Admin guru should have articles on this topic

[Vikulyasha]

Vikulyasha, thanks for your attention to the recipe! Appetizing snails turned out, you also need to try to make, I love the poppy filling!

[Vikulyasha]

Vikulyasha, thanks for your attention to the recipe! Appetizing snails turned out, you also need to try to make, I love the poppy filling!

Thank you for such a dough! and my son asked for his favorite pies with cabbage, before that he made with cabbage and the same snails! As a result, I had to finish it myself with cabbage, but dare to eat with poppy seeds!

Maybe teaspoons after all?

I, too, are confused by such a quantity of yeast - it's just a lot
and baking does not smell of yeast?

and baking does not smell of yeast?

no, it doesn't smell

I, too, are confused by such a quantity of yeast - it's just a lot
and baking does not smell of yeast?

I did not add the amount of yeast to the recipe, I was guided by the recommendations on yeast.I had time, so I put the norm. If there is no time, then put more yeast! There should be no smell, if you feel it, try another yeast
Py. sy. in a teaspoon 3g of my yeast (saf-moment), in a dining room 11g it is just recommended for 1kg of flour. By the way, if you need to quickly, you can put the yeast rate, and put the dough in a warm place.

The dough does not smell like yeast. I laid it on the prescription. I filled up the flour. I liked the dough! The pies are so soft!

[okcin]

okcin, Oksana, glad you liked the dough!
Baking is always delicious to me with this dough.