Delicious dough for fried pies

Delicious dough for fried pies

Category: Culinary recipes

Ingredients
warm water	250 ml
warm milk	75 ml
dry yeast	1 tbsp. l.
flour (approximately)	3 cups (190g flour each))
vegetable oil	7 tbsp. l.
salt	1 tsp
sugar	2 tbsp. l.

Cooking method

• Combine warm milk with warm water, add sugar and yeast. Leave for 5-7 minutes to raise the hat.
• Then add salt, 6 tbsp. l vegetable oil and gradually flour (sift). Knead the dough, if there is not enough flour, add more. Depends on the quality of flour, sometimes the dough takes more, and sometimes less. After kneading, add another 1 tbsp. l of vegetable oil.
• Cover the cup with the dough, leave it warm for 1-1.5 hours (during this time, knead 1-2 times)
• Then, as usual, divide the dough into small balls (about the size of a tangerine). I love making pies with liver and potatoes, but delicious with other fillings. Fry in vegetable oil (the more oil, the better. Put the pies on a paper towel.
• These pies are delicious both on the first day and on the second. With one serving, I get 16 medium patties (4 pieces fit in a large pan). In the process of frying, the pies increase.
• 

The dish is designed for

16

Time for preparing:

1,5 hour

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thanks, I will definitely try !!!

thanks, I will definitely try !!!

hopefully write the result))

[Maroshka]

Maroshka, and what is the volume of the glass and which spoons - measuring or ordinary?

[Maroshka]

Maroshka, and what is the volume of the glass and which spoons - measuring or ordinary?

ordinary spoons, tablespoons, not measured. I put yeast in an 8-gram sachet in a tablespoon.
A regular faceted glass, 250 g, if I'm not mistaken, there is about 190 g of flour in it, but still there is flour by the eye, about 3 glasses .. and there .. how much dough will take to make it slightly sticky. when crumpled and as it approaches, it will become more pleasant. Sometimes he takes 3.5 cups from me, sometimes 2.5))) Depends on the quality of flour

Oh. and I put the dough in the bread maker, as I had already lost the habit of using the pens, and only now I realized that I was mistaken with the yeast. I didn’t finish watching that the spoon was a dining table and put in the tea from the bread machine. Now I don't know what to do with the dough, the pies probably won't work anymore. The day was not going well for me.

Oh. and I put the dough in the bread maker, as I had already lost the habit of using the pens, and only now I realized that I was mistaken with the yeast. I didn’t finish watching that the spoon was a dining table and put in the tea from the bread machine. Now I don't know what to do with the dough, the pies probably won't work anymore. The day was not going well for me.

try now to dilute them in a teaspoon of warm water for 3 minutes and add to the kneaded in the bread maker. if you have recently set to start the batch again
in theory, when the yeast is less dough or lasts longer ... or less ...

[Maro]

Maro, when I wrote the message, the dough with the bread maker was already mixed and approached. When the program ended, I took out the dough, and it was as fluffy as it should be. True, I did not dare to fry the pies, but put it in a multi-body to bake, something like a cake-cake.
While I was writing one cake was already baked, it rose very well, airy. If I had not noticed my mistake, I would not have guessed. Have not tasted yet - hot. The dough is saved, though the husband grumbles, demands pies

Added on Monday, 06 Mar 2017 4:50 PM

The first cake has already been eaten, delicious and airy.In the coming days I will try to bake pies already. Thanks for the recipe

when I wrote the message, the dough with the bread maker was already mixed and fit. When the program ended, I took out the dough, and it is so fluffy, as it should be

the bread maker kneads longer ... and it's warmer .. maybe that's why it came up well))) health

[Maroshka]

MaroshkaThanks again for the recipe! Indeed, it turns out simple and tasty! Today they fried pies with potatoes, just 16 pies come out of 1 portion of dough. I think you can vary the proportions, change the amount of water in favor of milk, but it worked out so well. Thank you!

I think you can vary the proportions, change the amount of water in favor of milk

On health))) I have not tried it with a lot of milk, in theory it should be more creamy))) but so far it suits me.

Maroshka, such delicious pies! They ask straight into the mouth. Thank you, I will definitely do it.

Added Monday, 06 Mar 2017 9:11 PM

Oh, and how much salt?

how much salt

tea spoon

I'm going to knead the dough ...

[A regular faceted glass, 250 g if I'm not mistaken, there is about 190 g of flour in it, but still there is flour on the eye,]

ordinary spoons, tablespoons, not measured. I put yeast in an 8 gram sachet in a tablespoon.
A regular faceted glass, 250 g if I'm not mistaken, there is about 190 g of flour in it, but still there is flour on the eye, about 3 glasses .. and there .. how much dough will take, so that it is slightly sticky. when crumpled and as it approaches, it will become more pleasant. Sometimes he takes 3.5 cups from me, sometimes 2.5))) Depends on the quality of flour

You are wrong
In an ordinary faceted glass with a "knife" border 150 grams of flour A glass without a border, 130 grams of flour.
This is important for those who measure all the ingredients "to a gram".

For those who are accustomed "by eye" to the consistency of the dough, no matter how much flour is in the glass, their hands will tell you about the softness of the dough

You are wrong

maybe))) I never measure the grams of flour ... after all, it's more convenient by eye))) because in different recipes the flour goes differently ... for example, someone will put eggs of the same size, someone else - a different amount of moisture eventually. flour from different brands also behaves differently. It is only in biscuits that I clearly put in grams, and not in glasses

Added on Tuesday 07 Mar 2017 02:43 PM

In a regular faceted glass with a "knife" border 150 grams of flour

now I specially measured my glass about which I spoke above)) with which I measure - 190 g of flour in it under the knife, as I wrote)))

The amount of flour and water in a faceted glass.
Number of main ingredients in one measuring cup and measuring spoons

Tested many times. Specially for baking bread.
Let's measure glasses - what is yours? Can I see a photo?

I repeat, this is fundamental for those who are taught to measure everything in grams and with accuracy "as in a recipe", otherwise the dough may not work out, and claims will go to the author of the recipe

[a glass and the weight of flour in it that I use]

Tested many times

yes I do not argue that there is a different weight and other glasses, mine means more, but I indicate the recipe in it a glass and the weight of flour in it that I use))) that is, there will be more other glasses))) As I wrote twice above - in my glass - 190g of flour under the knife. I don’t think grams can be different on the scale. 190 they are 190)))
Although, once again I will write - flour still goes "by eye", glasses are only an approximate indicator.
So .. whoever reads carefully or has scales will cope, although ... so far everyone who was given this recipe coped with the first try

Today I put this dough in HP and baked 2 pans of pies (18pcs). Already ate part of it at lunchtime, but this remained with potatoes


The dough is wonderful at work, there are 2 more pans left. I'll bake it hot for the evening.

The dough is wonderful at work, there are 2 more pans left. I'll bake it hot for the evening.

then tell us how the dough behaves after such a long rest. I only had it once more for an hour and that's it. Very interesting. And Bon Appetit

[fry]

then tell us how the dough behaves after such a long rest.

I always do this with dough when fry pies. Always everything and today is no exception. It's also nice to work with the dough, but they come out a little paler. Because most likely the sugar has already "played its game"


The photo shows: I was cooking on the right for lunch (there were pies with potatoes, but they ate with meat, rice and mushrooms). In the evening with meat, rice and mushrooms baked.

put the dough, wait, I'll fry it, with meat))

Added on Friday 17 Mar 2017 04:31 PM

the pies came out delicious, the flour in my glass is 190 g, everything is as per the recipe - 18 pies came out, thanks to the author

the pies came out delicious, the flour in my glass is 190 g, everything is as per the recipe - 18 pies came out, thanks to the author

good health, glad you liked it

Baked, delicious! Thank you!!!

I like fried pies, but more often I bake in the oven. For some reason, when frying, the dough is damp. In general, I will not adapt in any way. Who is good at it, share the subtleties.

For some reason, when frying, the dough is damp. In general, I will not adapt in any way. Who is good at it, share the subtleties.

maybe the recipe was bad. In general, a little more oil when frying, do not overdo it with the filling and fry over medium heat. Or slightly below average. In three days I will fry them again, but I have electric ovens, I can roughly measure the cooking time)))

And I like this recipe. I have already made these pies several times. And with savory filling and sweet.
Everything is fried. The next day is also soft.
Thank you! I have this recipe in my bookmarks.

[cloud]

cloud, the first ones were also a little damp, there was a big fire, then I reduced it and everything began to fry as it should, I did it with meat

[Maroshka]

Maroshka, thanks for the recipe, I'll take it to the bookmarks, I'll try it too. And until now I cooked fried pies exclusively on kefir dough with soda.
My regular faceted glass with a rim holds 150 grams of flour (under the knife), this morning I weighed while kneading the cake dough

[Maroshka]

Maroshka, and today I tried this recipe! I'm not very friendly with dough, especially with yeast, but they recently gave me a bread maker, so I decided on pies. Flour took 550 gr, live yeast about 30 gr. The dough is so soft, fluffy Thanks for the recipe!





Here's how lush it turned out)))




I did not know that I can fry such beauty!




She made pies with potatoes and mushrooms, yummy!



Maroshka, thanks again!

Thank you! I have this recipe in my bookmarks.

on health

slightly damp

in addition to strong fire, it may also be due to too much filling

My regular faceted glass with a rim holds 150 grams of flour (under the knife)

it means more pies will be needed, 150-gram cups are not enough))

I did not know that I can fry such beauty!

what beautiful pussies you got, thanks for such a beautiful report

Can you ask a question? Can you please tell me in what order to put the ingredients in HP? I have a Panasonic 2500. I think to knead the dough-pizza mode, but I still think, do I need to dilute the yeast with water with milk or just pour everything into the bowl from dry to liquids and that's it? Thank you!

in what order should the ingredients be put into HP

each HP has its own sequence, it is in the instructions for the HP. I have LG, first liquid, then the rest, the last flour and dry yeast on top. See how in yours. There may be a different sequence. Dough regimen - 60-90 minutes. This test requires 1-2 lifts.
The girls made it in KhP, I have not tried it, I prefer making a pie with my hands, it is not a problem. I knead in 1.5 hours 2 times

each HP has its own sequence, it is in the instructions for the HP. I have LG, first liquid, then the rest, the last flour and dry yeast on top.See how in yours. There may be a different sequence. Dough regimen - 60-90 minutes. This test requires 1-2 lifts.
The girls made it in KhP, I have not tried it, I prefer making a pie with my hands, it is not a problem. I knead in 1.5 hours 2 times

Thank you so much

Today I was kneading this dough again, but just like in previous times I took only 1.5 tsp. yeast. Baked 30 pies with potatoes, onions and eggs

[Maroshka]

Maroshka, yesterday I fried pies with cabbage from this dough. A little earlier, I also kneaded this dough into pies. Both times, the pies turned out to be very tasty, the dough is soft and does not freeze on the second day. Previously, the dough was kneaded only in water, but with the addition of milk it turns out to be tastier. Perhaps I will change my old, long-proven recipe!
Thank you !

Perhaps I will change my old, long-proven recipe!
Thank you !

to health)))

[Maroshka]

Maroshka, I am very grateful to you for this dough. After work yesterday I kneaded (well, in principle, I didn't knead, but just mixed everything with a spoon) and after 2.5 hours the whites were ready and almost eaten. I fried half, and baked the other half in the oven, since my husband cannot fried. I liked the dough after the oven, I must try to make a cake, I think it will be an excellent cake.

I thank you very much for this dough.

to health. I haven't even tried it in the oven))) No photo?

No photo, I was in a hurry, it turned out not very beautiful (so it ended quickly). Even the daughter, who ate fried whites on a diet, though without filling, said the dough smelled so delicious that she could not resist

I am always touched .... 75 ml of milk! Not 70, not 80, but 75! Flour by eye, and 75 milk! And how to measure these 75?

[Maroshka]

And how to measure these 75?

On the scales! I put the HP bucket on the scales and add all the ingredients by weight. The only thing is that I never measure this vegetable oil with spoons. The eye has already been trained, and I always pour it straight from the bottle into the dough, which is already in the process of kneading in HP.
Maroshka, I seem to be completely addicted to this dough. A month ago I wrote a review, and now I came back with my pies, now with photos. Again with cabbage, and again delicious! I fried it yesterday, but this morning, along with tomato juice, I enjoyed breakfast with them. The pies are soft, not frozen, I did not even send them to the micra for heating.
Thank you again for the recipe for this dough!

Thank you again for the recipe for this dough!

I'm glad that I liked the recipe so much, I myself really love these pies

Good morning. In the evening I put the dough in KhP according to this recipe for the yeast dough program. The dough went well. Already almost at night I baked pies with green onions, eggs and rice. In the morning, the pies remained as soft and airy as after baking. The dough is truly magical! We had a very tasty breakfast. The husband bet 8, let me tell you, not small pies. I even ate half a pie, could not resist, although recently I refuse fried and baked. Delightful! And I, clumsy, everything worked out. She very rarely made pies and always from purchased dough. No comparison! Thank you very much. By the way, the pies reminded me of my student years, when they bought pastries at the station and ate while waiting for the bus. Then this pastry seemed the most delicious in the world ... Maybe because the students are always hungry ... Or maybe it was actually delicious ... ;-) In the afternoon I will take off the photo, now it is still dark. The lighting in the kitchen is poor ... Thanks again.

Good afternoon hostess! Tell me, is there a recipe for yeast-free dough (on soda) for pies mixed in a bread maker? Well, or another quick to prepare. I would have come home from work, and HP has already prepared the dough ...
I would be grateful for the recipe.
The family, lovers of such dishes, wanted to feed less yeast ..

Well, here's the photo of the pies that I promised ...







Yes, a yeast-free dough recipe would also be useful. My youngest son is allergic to yeast ... And he looks at the pies, even strokes them, touches them with his finger, but - it's impossible ... Sorry for my son ...

Thanks for the recipe, I'll cook it one of these days!

Tell me, is there a recipe for yeast-free dough (on soda) for pies mixed in a bread maker?

I would try replacing yeast with baking soda or baking powder in this recipe.
But can the soda get wet in the delayed time and go out?
Baking powder is probably better.

Good day! Your dough recipe has become basic for me, I fry with pleasure and are eaten with a bang. And the most important thing for me is that the next day the pies do not become rubbery (not all eaters can chew this). For a long time I went through the recipes until I stopped at this. Thank you very much! I take 510-520 grams of flour and 2 tsp yeast. It is also convenient that this set of products is always at home, there is no need to run to the store when you want pies.

good health, glad that the recipe has become a favorite