Yeast dough for fried pies

[🔗]

Yeast dough for fried pies

Category: Bakery products

Ingredients
Flour	500 g
Milk	320 ml
Salt	1.5 measured tsp.
Sugar	0.5 measured tsp.
Vegetable oil	1 dimensional st. l.
Dry yeast	1.5 measured tsp.
Egg	1 PC
Sour cream 25% *	2 tbsp. l. / not measured /
Soda	on the tip of a knife

Cooking method

• * I put the sour cream with "no pea" spoons, because if you overdo it, the dough will be very sticky. Depending on the thickness of the sour cream (I take very thick), the amount of milk can be reduced to 310 ml.
• We load the ingredients into the HP bucket in the order prescribed by the manufacturer - first liquid, then loose, or vice versa. Important: dry instant yeast should not come into contact with water, salt or sugar when laying - only with flour. We choose the mode - Dough, Pizza, Pelmeni - be guided by your assistant.
• If you chose a mode where only kneading is provided, without lifting, then leave it (dough) in the HP for another 30 minutes. And there is no need to separate it additionally - it fits in a frying pan with terrible strength.
• The dough should be slightly sticky.
• It is better to fry the pies in a VERY well-heated frying pan (after heating, reduce the heat to medium) in a small amount of vegetable oil, under the lid.
• Be careful with the size of the pies - they increase in volume in a frying pan.
• I make the filling unsweetened - meat or potato.

The dish is designed for

18-30 pies (depending on size)

Cooking program:

Bread maker program

Note

Old-timers of the forum probably remember how "tenderly and tenderly" my husband refers to the pies fried in a pan.
I'm posting my favorite recipe.

Bon Appetit.

About soda in yeast dough:
To begin with, there are a lot of such recipes, where yeast and soda are included at the same time, even in my culinary notebook I counted 11 recipes. I am not familiar with the chemical side of the issue, but I know the practical side smile.gif It's all about the advanced action of soda as a baking powder before yeast (yeast needs a longer time to activate and multiply).
Soda in yeast dough is used in cases when it is necessary to slow down the yeast (in a dough intended for freezing or when proofing overnight in the refrigerator).
Soda in the process of action forms carbon dioxide, which prevents the development of yeast fungi (you remember that to activate the yeast, during the proofing of the dough, it is kneaded 1-2 times), but if you do not crush the dough, the yeast will slow down its action and its approach will be more uniform without the formation of large air pockets. Therefore, when baking yeast dough with the addition of soda, large holes are not formed in the crumb of bread and bakery products; it is added in industrial baking of bread (standard loaves and rolls with a flat surface).
Soda in yeast baked goods protects the products from quick hardening (baking lasts longer). Finished products made from such dough tolerate freezing very well and, when heated in a micro, they again become like fresh from the oven poketoungeb.gif (I checked this on pies and pizzas)
Frozen yeast dough with the addition of soda, when defrosting, quickly reaches a consistency for cutting and baking, since, again, soda begins to loosen the dough faster than yeast and reduces the time for secondary proofing.
I very often bake "Belgian waffles" with soda added to the yeast dough. The dough is suitable for them in the refrigerator. Once I accidentally forgot to add soda to the dough and the next morning I washed the refrigerator for a long time (the dough ran out of the bowl and filled all the products) ...since then I consider SODA to be the main component in this test !!! And the waffles don't really smell like yeast

A source: 🔗

Moderator's note:
Recipe supplemented with information from recipe comments

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A cat should try to fry pies in the Master-pilaf, I will try it on weekends.

tanya1962, now I will make pies, but I will put the dough on the "Pizza" mode, and heat the milk.
I forgot to write: I put sour cream in spoons "without a pea", because if you overdo it, the dough will be very sticky.

In the "pizza" mode, the dough kneading process is almost constantly going on. It turns out that for your dough there is no need for the dough to rise? Will rise on a frying pan while frying?

Larissa 888, then I left it (the dough) in the oven for another 30 minutes. And there is no need to separate it additionally - it fits in a frying pan with terrible strength.

Yesterday I made pies according to this recipe! It turned out very tasty! Even my husband appreciated it! In general, these are the first pies that I got, me and the dough are incompatible things! And you can really make a mistake with the size, like making small ones, but in a frying pan bast shoes. Thanks for the recipe.

The pies are simply amazing (y) but either sour cream is liquid, or something else that had to be added in the process of 100 g of flour. Very delicious

[Cat]

Cat, thanks for the recipe, today I fried these pies, although the dough is sticky, it's easy to work with it. She took it to a neighbor for testing, said: Noble pies and ... asked for more
And in the evening, the father-in-law came and ... in general, they are already gone, they ordered it for tomorrow, the husband asked him to teach such a desire, he says, suddenly you cannot

[Cat]

Cat, I join all the positive reviews!

The pies turned out to be good, they were molded really easily, the filling was done
not only not sweet, but also with apple jam from HP. Delicious!

I'm very glad that you liked it !!!!

Now I will strain my brains a little and lay out the recipe for dough for khachapuri and Ossetian pies.

Thank you !!! The dough is super Soft, fluffy (y) I did it in the Dough mode, in the LG mode it lasts only an hour (then you have to put it in another dish and wait for it to come up), I didn't wait, I started sculpting, I didn't make the filling, I was lazy, I sprinkled it with powdered sugar. An hour has passed, there are no more pies

I will definitely try to make pies on Saturday, a very appetizing recipe. Thank you. I will report on the results.

I look forward to the report

Do you need to extinguish soda?
I'm new to this business ..

I did not extinguish ... And the dough is great-Cat +

Do you need to extinguish soda?
I'm new to this business ..

No need, sour cream in the same place, it will be acid

Thank you .. Let's study ..

I did it on weekends, but I can't really share the joy, something went wrong, there were still nothing hot, and in the morning there were some rubber ones, something was wrong with me, although the dough looked wonderful.

I made a dough according to the proposed recipe - pies were enough for half an hour - everyone ate!
It turned out very tasty! Now I will make the dough for fried pies only according to this recipe! Thanks to the author!

[cat]

I did it on weekends, but I can't really share the joy, something went wrong, there were still nothing hot, and in the morning there were some rubber ones, something was wrong with me, although the dough looked wonderful.

I do not want to offend anyone at all: it just coincided funny -
cat was dissatisfied cat

Well, yes, it's cool, just not with a cat, but with a dough, something didn't work out for me, but it's a pity

Well, yes, it's cool, just not with a cat, but with a dough, something didn't work out for me, but it's a pity

Do not worry. Yesterday I was making a dough, what is "AWESOME". It didn't even rise. I was even ashamed to say anything about it, because everyone there is just super with lifting, and for me, uncomfortable, ... as always.

Yes, I'm not worried, thanks for the support, they ate the pies with a bang anyway

I definitely want to try to make these pies for May. With different fillings, especially with onions and mushrooms. And my husband loves beans very much. But with meat with us, somehow only pancakes are recognized. Perverts.

never fried pies ... do you need to fry them for a long time? on low heat?

If it works out right tomorrow I'll try to fry pies from this dough. And I also want to deep-fry "Rose of Kiev". I will unsubscribe later what happens.

never fried pies ... do you need to fry them for a long time? on low heat?

Over medium heat until tender. It's like frying pancakes until you like the color)

If it works out right tomorrow I'll try to fry pies from this dough. And I also want to deep-fry "Rose of Kiev". I will unsubscribe later what happens.

It didn’t come to "Rose" - there was simply no time at all. But I fried pies: with beans and mushrooms.
the dough I got is not sticky, but just terribly sticky. Barely sculpted. I washed my hands and butter and poured flour on a cutting board from the heart and on top of the dough. Maybe I did something wrong? But the pies themselves are VERY DELICIOUS! Moreover, soft and not losing their taste, they remained on the second day. Then they ended. Even my grandson gladly ate them just with a cup of pure homemade chicken broth.

I press the Cat +

Mine love pies with green onions and eggs, now let's try this dough ...

[JIudmiJIk @]

JIudmiJIk @how do you make the filling?
Are there any subtleties?

No, there are no subtleties ... ordinary boiled eggs and a green onion, crumble and mix everything, you can have a little salt, well, it tastes ... I don't add.

Tell me, did you make whites from this test? TODAY I WAS MAKING WHITEASH, as you wrote, I first warmed it up, then put it on a medium heat, as a result I had to bake it in the oven, because the meat was not fried. And when you fry pies with meat, how do you bring the meat to readiness in a pie?

[Cat]

Cat, tell me, please, can you put the pies according to your recipe after stuck in the freezer and fry as needed, or is this not possible with yeast dough?

P.S. I prepared pies for the first time in my life, it turned out incredibly tasty. Respect and respect for the recipe

Thank you

thanks for the recipe. very tasty pies. Made with potatoes. Now my pets ordered with cabbage

These are the pies !!!!! MEOW!!!!

Tatulja thank you so much for your help! I think I did it, I'm happy as a child.

Dear Cat! Please check my calculations for 800gr. flour, because 500gr. the test is somehow not enough:
yeast-2.4h l.
flour-800gr.
sugar-0.8h. l.
salt-2.4 tsp l
sour cream-3.2 tbsp. l
oil-1.6st. l
water-512ml (milk)
egg-?

And what to do with the egg, how many do you need? And in general, the bread maker can handle 800gr. flour?
I really hope for the advice of the pros !!!

Dear Cat! Please check my calculations for 800gr. flour
And what to do with the egg, how many do you need? And in general, the bread maker can handle 800gr. flour?

Have pity on the machine, because besides flour, there are other products, it can overstrain. It was said: 600 g of flour, well, + - 50g, okay, but 800

I thought and perhaps I agree with you, otherwise the eyes not only at my stove, but also at my skill will be like a kolobok. Thank you.

After such recipes, you don't know whether to say a huge thank you for the delight delivered, or ... something bad, for that lifebuoy at the waist, which after such pies can only ask him to duplicate

It's a shame, but I can't resist these masterpieces

Today I thought that I hadn’t fried pies for a long time And now they are with sauerkraut and liver. While I was frying the last ones, the first ones were gone, I had to go for the second call - well, there are no tasty words

Hello, what is the output of the dough, I have a bucket in a bread maker for 700 grams, do I need to reduce the proportions in the recipe?

Hello, what is the output of the dough, I have a bucket in a bread maker for 700 grams, do I need to reduce the proportions in the recipe?

Good afternoon! I don’t know what test yield, but 500 gr. flour should mix normally in any HP.

Tell me, did you make whites from this test? TODAY I WAS MAKING WHITEASH, as you wrote, I first warmed it up, then put it on a medium heat, as a result I had to bake it in the oven, because the meat was not fried. And when you fry pies with meat, how do you bring the meat to readiness in a pie?

We fry the whites strictly under the lid on minimal heat.

Thank you very much for the recipe, I fried pies for two evenings in a row, and even after work, not only are they very tasty, but it also turns out quickly

Well, finally, my turn came to this recipe. the dough turned out really just great, though with sour cream I got too much, so it stuck to my hands a little, but this absolutely did not spoil the result. She made pies with beans and specially for her husband 5 pcs. with jam. Considering that no matter how much I put it into the dough, it will always be "not enough" for him and excuses like "will flow out" are not accepted, this time the jam did not regret to clearly show what this could lead to, but to To my surprise, all the filling remained inside, nothing came out !!!! Here is such a miracle recipe !!! Thank you very much to the author

well, my husband, unlike me, does not like baked pies! Give him only the fried ones! I made it according to this recipe, having climbed the site up and down. I feel that in vain. Now every day will ask!
The dough is incredibly pleasant to work with! True, the oils livanula by eye, but it still stuck to my hands. Nonsense, the end result was worth it. Baked with rice and eggs, and the children asked for sweets. The sweet ones consisted of povilo + lingonberries + apples + cinnamon. Several leaked out, seemingly badly closed up. Awesome delicious! Most importantly, you don't have to wait for proofing. My Mulechka will stand and knead a double portion! I advise everyone.

Where did my post about pies go? Half a day I wrote and posted pictures, very insulting !!!!!

Thanks to everyone: Stеrn, Admin, Summer resident for the appreciation of my post. I have prepared 2 more similar posts, but I'm afraid to fill in, as they disappear somewhere .......

[August]

August, do not be offended.

These are the posts you were looking for -https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=87410.0?

Hugs and kisses ! Thank you ! Fuh .....

[August]

August, well, it's good that you don't worry anymore. You are welcome!

If you want to share with us some more recipe, then make it a new topic, otherwise such masterpieces will be lost in large topics.

If you don't know how, then I will help you.