Baked pies (very soft)

Category: Bakery products
Baked pies (very soft)

Ingredients

warm milk 500 ml
fresh yeast 150 gr.
sugar 1-1.5 Art.
flour how much dough will take
eggs 3 pcs.
margarine 100 g
vegetable oil 3 tbsp. l.
vanillin Little

Cooking method

Grind yeast with 2 tbsp. l. sugar until smooth, add warm milk and flour as if on thick pancakes. Leave and let the dough rise and settle a little (until "wrinkles" appear on the surface). This takes 20 to 30 minutes, depending on the activity of the yeast.
Add melted margarine or butter, eggs, remaining sugar, vanillin and flour and knead to a soft dough. It sticks a little to your hands.
Add vegetable oil and knead until the oil is completely absorbed.
We put in a warm place for proofing for about 40-50 minutes.
Knead the dough, let it come up again (about 30-40 minutes).

We form pies with any filling or buns

Baked pies (very soft)

Baked pies (very soft)

Baked pies (very soft)

Baked pies (very soft)

leave on a baking sheet for 20 minutes, grease with an egg and bake in the oven at 160-170 degrees until golden brown. We take out pies or buns, grease with sugar water on top (1 tbsp sugar for 4 tbsp water). This will add extra shine to the baked goods.
Let us cool down, share and bon appetit!
Such pastries remain soft for 2-3 days.

The dish is designed for

about 30-35 pcs.

Time for preparing:

about 3.5 hours

Cooking program:

kneading dough

Note

I would like to offer an excellent cabbage filling. Put the onion in a frying pan with vegetable oil, bring it to a transparent slightly golden color, then put the cabbage, stew under a closed lid for 20 minutes, stirring occasionally (if the cabbage is very dense, then slightly increase the stewing time), add sour cream, stir (the amount of sour cream - 2 1 tbsp of cabbage 1 tbsp. l.), and squeeze or grate on a fine grater 1 clove of garlic and hold on the fire for 3 minutes, let cool and stuff the pies. The filling is very, very tasty!

kil
Is the pigtail braided from 3 sleeves?
Qween
kil
Irina, while the author is absent, I will write. Suddenly you are urgent.

Pies are not woven like kulebyaka, the principle is completely different. It is necessary to pinch from a round workpiece. Type in Google "pigtail pies", and there will be pigtail tucks, like dumplings, and there will be ones like in this recipe.

For example, shown here: 🔗 , but there are too many small tucks on each pie, so they floated. Try to make smaller (and larger) pintuck folds and you will have beautiful, embossed patties. Each fold must be fixed very well so that the pies do not fall apart during the proofing process.

Have elza-11 turned out excellent, beautiful, even pies! The hand of the master is visible.
kil
Qween, aaaaaaaaaa, not for me it just won't work. Thanks for the link, I'll take a look at home.
Lerele
Is there no mistake in yeast? 150g is a bit too much.
win-tat
elza-11what beautiful pies! Is yeast exactly 150 grams? , something a little too much ...
elza-11
win-tat, LereleExactly, I also doubted at first. There is no smell of yeast, but this is very influencing on softness. For 2 proofings, the smell of yeast goes away. The recipe of my friend, and her grandmother is a great connoisseur in baking. Now I only bake pies according to this recipe
elza-11
Qween, Thank you very much!
win-tat
elza-11, Thank you! It's just that now the yeast is mostly fast and potent, not the same as before (with grandmothers), which is why doubts arose ..
elza-11
elza-11I am taking universal yeast. And the proofing time is only 40 minutes, because I take into account that now everything is fast-acting. I have not tried this recipe with dry
kil
elza-11, thanks for the pictures.
olga belyaeva
and approximately how much flour do you need?
elza-11
olga belyaeva, each flour has its own gluten, so the amount varies. 3 or even more glasses, try with less, you can always add
olga belyaeva
Thank you!!! I will try.
elza-11
olga belyaeva, Olenka! Try it, you won't regret it, the pies are really super and very soft! My biased men just love them and sweep them away very quickly. I also make buns with raisins, cinnamon, custard (pudding) from this dough. And don't be afraid to add vanillin to the dough, even with a salty filling. Good luck to you! Unsubscribe, when you try, I'm waiting!
OrangeN
Oh, I immediately wanted such pies))) Very appetizing! I would like to try.
elza-11
OrangeNTry it, you won't regret it, the dough is not problematic and does not take much time
Albina
Very beautiful pies elza-11,
elza-11
Albina, Thank you! They are incredibly tasty yet
Mashulya
elza-11, thanks for the recipe, with yeast dough for you, I make only one recipe (for me it became successful and crowned), I'm afraid to experiment. But I will definitely try yours!
Albina
Mashulya, we have a lot of successful yeast dough recipes here. And even more so with today's yeast - it's just a SONG. As a child, I remember from a book I learned how to cook yeast dough (But you couldn't find yeast, so I was afraid to spoil it)
elza-11
MashulyaDo not be afraid with this test, it will turn out 100%, I think it will become your favorite, good luck to you!
Mashulya
elza-11, Thank you!
Mashulya
Albina, absolutely agree with you

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