Pies "Delicate"

Thanks for the recipe!
Super dough: it does not stick to your hands at all, it is easy to roll it out (it still comes out a bit long with your hands, since the dough is very springy, I used a rolling pin), fluffy, soft, great and the pies turn out to be tender and melt in your mouth.

Here is my report:


I now take it as a permanent basis and will only bake it!

The pies turned out to be beautiful, but only 8 pieces. With eggs and green onions (previously lightly fried in oil). I wanted to make a roll with jam and poppy seeds out of half of the dough, but I ruined everything by adding whipped protein to the filling.

I read that you can mix poppy seeds with whipped protein for a sweet filling, and I decided to try it. It was only when I added poppy seeds to the whipped protein that this mixture immediately became liquid, although I gently stirred with a spoon, adding the poppy seeds gradually. And when I added the jam there (thick, pumpkin with orange and apricot), then everything broke down. So when I put this filling on a rolled flat cake, the dough, of course, began to creep apart, the filling flowed in all directions, and I had to urgently put it all in the oven so that it would not disappear at all.

Bottom line: during baking, the dough rose a little, but everything that came out was fried to coals. So the finished roll had to be scraped off the coals with a vegetable peeler :). Although I liked the roll, I love the poppy filling. So what else will I do, without the whipped protein only.

I had to bake three times in a row - all the guests came and did not get it themselves. The recipe is a win-win, I bake without changes.

I made cherry pies today. These were my first pies) The dough was behaving like a naughty child for me) It was completely frozen in the refrigerator, did not want to rise in the proofer. I was even upset, strongly) but it worked in the oven. I do not know how much it is adequate, but it already suits me. In the oven, it was completely rehabilitated.
I still have to make and do pies, especially pinch)

[RybkA]

RybkA, but this dough has not been tried https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1032.0

[Dentist]

I also baked "Delicate" pies with cottage cheese. The dough is very pleasant to work with, tender, elastic. Thank you Dentist for the recipe! These are pies still in the mini-oven:
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Only the temperature was set lower - 200 degrees, because my Delongi mini-oven "fries" very well and baked for about 20 minutes. It turned out 32 small pies. They began to taste the pies while still hot and they quickly began to "disappear". Very tasty!

Great recipe! Has already baked from it many times. And sweet and not sweet pies and large loaf pies. In general, this is the ideal yeast dough! Thank you so much for the recipe!

[RybkA]

RybkA, but this dough has not been tried https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1032.0

Albina , I once saw this recipe, but at the right time it was not at hand. I'll try it too)))

Great recipe! Has already baked from it many times. And sweet and not sweet pies and large loaf pies. In general, this is the ideal yeast dough! Thank you so much for the recipe!

A beautiful braid, what is it with you?
This dough is easy to prepare, but for my taste it is more for salty fillings than sweet ones.

[RybkA]

RybkA, we really like it with a sweet filling))) and did it with apples and blueberries, well, very tasty!
And I made the braid with a special dough-cutter, this pie with apples and cinnamon. I bought a roller from Lilia from Ukraine, you can see it here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0 there is even a video of how to work for them.

The pies turned out to be straight airy, so light as if you were holding one filling in your hands. With cherries, they got used to it right away, and with meat I won back for a photo.
Thank you so much for such a simple and delicious recipe!

Yesterday I also made these pies. With cherries, apples, and stewed cabbage.

Only now I put in a little more sugar than in the recipe, 3-4 tablespoons, because the dough is too lean for a sweet filling. But not a glass either - then it will be too sweet for salty fillings. It did not affect the quality of the dough and the rise, so I advise you to increase the amount of sugar for those who will do more with sweet filling.

so I advise you to increase the amount of sugar for those who will do more with sweet filling.

Most likely this is correct. I baked with cottage cheese and, of course, there was not enough sugar in the dough. Next time I will increase it for sure.

[Delicate]

Making dough for the first time, according to the recipe Delicate, I weigh everything, here it is being prepared in my xp, but I want to say that it is very thick, my oven does not have a pizza program, I put it on the dough, it cooks for 1 hour 30 minutes, half an hour has passed, the bun is hard as for dumplings, maybe it’s not too late add milk, or wait? There are no answers, I follow the dough, like the temperature rises in the oven and the dough has become incredibly soft.

Thank you for such a wonderful dough !! Everything worked out . A little later I will try to upload a photo.

: rose: Thanks for the recipe for delicious pies 🔗

[Dentist]

oooooo !!!! and really magic pies !!! low bow to you, Dentist!!! Here's what happened:

Thank you very much for the recipe! This is something magically tender and incredibly tasty! I did it with cherries, everything is lost!

And only knead the dough in hp? do not let come?

Thanks for the recipe for the pies. I liked the dough very much. Now only such babies are ordered, for 2 bites (to whom and for one).

I am with the next report and addition.
I would like as many visitors and members of the forum as possible to see this wonderful recipe.

Today I made these pies, used about 18 grams of FRESH pressed yeast. True, I slightly increased the portion - both milk and flour, so if strictly in portions, you can focus on 15 grams of fresh yeast.
Perhaps you use less in your recipe. I am writing about my recent experience.

So, my pies turned out to be even more fluffy, and they rose even better. It was almost impossible to hold the dough in your hands and work with it - it came out so soft and tender. But despite this, it almost did not stick to hands. I smeared the rust. butter the countertop, and right on it with her hands she spread a piece of dough, put the filling, pinched it, and only then "removed" the pie from the countertop.

They turned out to be so airy and tender!

This is the best dough recipe for me. I have been making pies only for him for several months now.

hello, I'm new on the site, my eyes run up from information, I don't know what to cook first :) I decided to start with these pies, but I immediately ran into a problem. I have no HP, is there a way out, tell me. I really want to pamper my relatives with pies

Thank you very much for that. gorgeous dough recipe

Thanks for the recipe, great pies turned out, baked with cherries. They are super molded, not torn. In general class !!!
Kneading with my hands, because I don't have a bread machine, now this is my favorite recipe.

Thanks for the great recipe! Can I freeze this dough?

Basically I bake according to this recipe - a gorgeous dough.
Today I had pies with cherries, raspberries and huge buns (these are like buns, with sugar, but for a quarter of a baking sheet).
I recommend this dough recipe to everyone - it's excellent at work, it doesn't stick to your hands, you don't need to crush it with flour ...

The recipe is great. The dough turns out to be simply gorgeous, tender. It grew right before our eyes. I did the kneading for the first time in a bread maker (I had not used this program before, since I bought it 2 and a half months ago).
When baking, they stuck to each other, there was not enough space for them
Well, I clicked a couple of things:

Friends! Tell me how many grams of flour do you mean in 3 glasses of flour? I counted, I get somewhere around 400 grams. And yeast is designed for like 500 gamma of flour.

[OLYA 812]

OLYA 812, a glass at my bread maker is 150 gr., and the yeast is just a packet of saf-moment, I pour everything and everything

I read the comments, found the answers to my questions. Everything, I will try!

[Dentist]

And today I made sweet pies with carrots. Very good dough Thank you, Dentist!

And I had cabbage pies yesterday

Can someone tell me if 1 egg indicated in the recipe goes into the dough, or for the coating of the pies?

This is how you want it. You can beat and add half to the dough, and coat the other

[lyudmia]

lyudmia, Thank you

Thanks for the recipe! I liked it very much

hello, I'm new on the site, my eyes run up from information, I don't know what to cook first :) I decided to start with these pies, but I immediately ran into a problem. I have no HP, is there a way out, tell me. I really want to pamper my relatives with pies

Hello hostess girls! I have exactly the same situation, in cooking, a complete layman, that is, zero, but you have to start somewhere ... The oven is installed, it remains to install the handles in the right place))) I liked the recipe, but I have no idea how to do it right if there is no bread maker. And I really want to cook such pies. Do not pass by, help with advice, please !!!

Alena, well, our bread-baking machine kneads, and you just knead it with your hands, and the rest is as written

Alternatively, you can knead with dough hooks in the food processor

That is, I need to add yeast to warm milk, let it stand a little (do I understand correctly?), Then mix everything else and leave for an hour and a half, let it fit, then in the refrigerator for an hour and a half or two, knead and let it fit again, or what? Sorry for such questions - for someone it is like 2 + 2, but for me this is now a little problem, since I have never even held a dough in my hands ..

Look at the packaging of yeast, the manufacturer writes you need to pour it into the liquid or mix it with flour ... the rest is as you wrote .. it will stand for 1-1.5 hours and put it in the refrigerator

Thank you so much !!!

The pies are super great. The dough is pliable, tender. After work, I made it, baked it, ate it. Thank you very much for the recipe.

Thanks a lot for the dough recipe! It's really a pleasure to work with him. True, she did not make pies, but rolls with poppy seeds ... Everyone liked it! In the next. since I will make pies with different fillings (I have already outlined what exactly in my plans) ...

Thanks to the author for the recipe, the dough is very successful !!!

Thank you very much for the recipe! I kneaded it in a bread maker and with my hands! The pies were always great!

And I stopped by to thank you for the recipe, I haven’t been able to do such delicate, airy pies yet. And then there is no fuss with the dough, I did everything, and the family really liked it, they demand a portion tomorrow :-)

Something went wrong . The dough turned out to be good, tender, after the refrigerator they stuck pies, laid them on a baking sheet, but they rose only a little, and a few pieces parted along the seam. They put it in a preheated oven for 15 minutes, but when baking, they did not increase in volume, they remained tiny, tell me where is the puncture? The yeast is normal - the bread is good.

Something went wrong . The dough turned out to be good and tender, after the refrigerator they stuck pies, laid them on a baking sheet, but they rose only a little, and a few pieces parted along the seam. We put it in a preheated oven for 15 minutes, but when baking, they did not increase in volume, they remained tiny, tell me where the puncture is? The yeast is normal - the bread is good.

I can only assume that you overexposed the dough in the refrigerator on the way. And the lifting force of the yeast was not enough for proofing. Maybe in general it has even "outgrown" there.
Perhaps the yeast was so instantly fast, designed for a short approach time, that again, in terms of dough preparation time, their strength was not enough.
Or maybe the yeast was good before, and then it went bad.

It may also be that your flour turned out to be very weak and could not withstand the long rise time, the dough again stood there.
And they could disperse along the seam either with a weak pinching. Or your filling could be too wet.

The dough stood in the refrigerator for a little over an hour, as for flour and yeast, I can say that simple bread turns out to be good, beautiful, and even on a long mode (with a small amount of yeast), at least on a fast mode (where there is more yeast).

This effect is obtained only if the yeast no longer lifts the dough, or the gluten in the dough is damaged irrevocably. Without options, something of this series happened.
Perhaps it is for this flour that the presence of muffins - butter, margarine - became decisive. They depress yeast and weaken gluten. No wonder they suggest taking better flour for cakes and buns.
When baking bread, there is little baking in the form of sugar and butter. And even if the milk is not boiled, then it also inhibits gluten strongly.
Now, if you had made a cake earlier on this yeast and flour, then it would definitely be incomprehensible at all.
And now, if the yeast is normal, it means that the dough has gone bad ahead of time.
Here, during mixing, overheating should not be allowed, when lifting the over-rise.
And you can immediately try to take better flour for buns.
Well, I mean, it's more powerful to choose flour for buns. The more baking, the more responsible it is to approach the issue, as for cake dough.