Yeast dough for fried pies

[Olenka]

Olenka, fresh yeast needs 13 gr.

And here's another), suddenly come in handy ...

Amount / weight correspondence table between dry yeast and fresh yeast
Dry yeast (in tsp) 1 1.5 2 2.5 3 3.5 4 4.5 5

Dry yeast (in gr.) 3 4.5 6 7.5 9 10.5 12 13.5 15

Fresh yeast (in gr.) 9 13 18 22 25 31 36 40 45

[Innochka]

Innochka, thank you very much!!!
I take the plate into the cookbook. She is very useful ...

Pussy, thanks for the recipe! I'm coming to you with a pie flower. The dough is surprising in that it requires practically no oil when frying. It took 2 tbsp to fry in a regular frying pan. tablespoons of vegetable oil (there were as many as 41 pies!). The dough is thin.
Here is the report

Thanks for the recipe. I really didn't find sour cream in the fridge. I did without her.
Everything is very delicious. Hells are very small. From a third of the dough, 15 pies and a tablespoon of filling. I did it in a multicooker.
Eat your mind!

SUPER !!!!

the pies are wonderful! children crush for 2 cheeks! After recalculating the recipe, I added 100g of sourdough and added kefir instead of sour cream. Delicious !!!! THANK YOU!!!!! only so now!

Thanks for the recipe. Fried the whites. They turned out wonderful.

Thanks to the author for the recipe, now it has been kneading on pizza 2 times already. I dilute my homemade milk with a little cheesecake. If anyone is looking for a recipe for fried pies, this one is the best!

Thanks for the recipe! The pies are fluffy and delicious! I took it to bookmarks.

girls. and a measuring spoon - how many grams is in it ??? I don't have one ...

The volume of a measuring tablespoon is 15 ml, a teaspoon is 5 ml. ...

Girls fried pies twice. The first time I did it at night, and in the morning I fried it (I preheated the dough at room temperature for about an hour). The pies in the frying pan were inflated like an inflatable ball. The second time I did it right after making the dough, the pies did not increase much during frying. Therefore, I think that all the same, proofing will not hurt

Thanks for the recipe, I baked pies several times according to the recipe. Yum yum yummy.

for breakfast I made pies with egg, green. onions and young beet tops. came out 24 pieces, very tasty dough! thanks for the recipe

[Cat]

Cat, did - I really liked it

The question arose: if I want to make it with a sweet filling, just add sugar? Or are there more tricks?

I would be glad to hear from everyone)

Today I kneaded this dough again: I baked pies with rice and eggs, sausages in dough

Hello. I have never done any cooking. I really love pies. This is my first recipe. Please tell me how you worked with such a test? I tried to blind something, it does not roll out with a gurney, I already started adding flour to form it at least somehow, but alas ((. Maybe you need 600 g of flour? Help please.
P, S. Although I screwed up the dough, it tasted like my mother's pies.

Maybe you need 600 g of flour?

It always takes me 500 grams. ...

I repeatedly made this dough, I never had to add flour ...

But everyone's flour is different, perhaps you, Vladimir, it is too wet, that's why I had to add ...

And welcome to our forum, stay with us, we will teach you how to cook !!!

Thank you. Now I fell asleep 600 gr. I'll see what comes out

[Linadoc]

Well, here I am reporting. I have no HP. I kneaded the dough with my hands, let it stand for half an hour. Since I was kneading it with my hands, the dough was very sticky to my hands, so I added flour (gr. 50, probably). The dough turned out to be elastic, soft. malleable. She formed 24 balls and stuck small pies with apples + sugar + cinnamon + vanilla and with an apple pie blank (according to the recipe Linadoc). Fried in oil in a pan. The pies did NOT rise (did not swell) not a bit, the crust turned out to be hard, similar to overcooked cutlets. Tried it, delicious! I don't know what's the matter.Either the flour is a bit too much, or the yeast is not good enough (although I opened the bag yesterday and yesterday I baked bread in the bread from this yeast. The dough rose normally). The pies turned out Not fluffy, rubbery, burnt (I waited until they were swollen), but quite (even very) edible.So THANKS for the recipe!You just see fried pies - not mine. How many times I try to make (by the way, according to different recipes), fried pies don't work out as they should. Some kind of dull, under-baked (or, on the contrary, overcooked), rubber.
So we will bake (in the oven)!
And the dough, however, is very good and easy to work with!

I need pies for the morning. How can I best do it?
Knead on Pizza in the evening and put it in the refrigerator overnight, get it in the morning, let it stand for 30 minutes and sculpt pies?
Or put on the timer Basic Mode 1 (I have a Panasonic) and get it 1-1.5 hours before the end of the program, before baking? The timer is not set in the Dough mode

[Yanochka]

Yanochka, I vote for the first option, for cold proofing !!!

Thank you, Innochka! So I will

[Cat]

Cat, thanks for the recipe, the pies turned out to be very tasty!

Added Sunday 24 Jul 2016 02:17 PM

The dough is elastic and pleasant to work with. The pies did not bloom much, I made them right away, but still very fluffy and with a crispy crust!

[Kitty]

Kitty, came to thank for the recipe. Fried in a multi-saucepan Gourmet, almost without fat, only smeared the surfaces with a brush. Made with rice and apricot jam.
Delicious and soft turned out. Thank you so much!
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/106241/P1100393.JPG]

I want pies ...

Great dough! It turned out 20 round pies. Made with cottage cheese. Thanks to the author for the recipe.

Good day. Please tell me, is this dough good for a sweet filling? I want fried pies with apple jam ... I can't choose the dough for such pies. Will this dough hold the jam inside?

This dough perfectly holds the filling inside! Elastic, perfectly molded and non-sticky.
Eh, it's a pity Kitty has not been on the forum for a long time, I would very much like to say thank you to her for this amazing dough!
Today I did it with chicken breast, onions and cheese. Mine were dying, and it cracked behind my cheeks. Pies were just enough to feed a family of 4 people.

Thank you!

[Cat]

Cat, thanks for the wonderful recipe! I cooked a lean version, and according to the original recipe, with savory fillings - pumpkin and onion with an egg, with sweet ones - from dried apricots and apples with dates, all options are good. Of the pros:
a short proofing time for the dough - 30 minutes (during this time, you can prepare the filling for the pies);
when frying, the pies almost do not absorb vegetable oil;
easily molded;
the dough is elastic, does not tear;
ready-made pies are airy and very tasty.
Great recipe.

Good evening. I fried pies today according to this recipe. I share my impressions:







First, thanks to the author for the recipe! I liked the pies. Made with egg, rice and green onions and apple jam.
Secondly, I want to note the pros and cons of the recipe:
Pros of the recipe:
1. Available products.
2. The dough is prepared very quickly.
3. Pies are baked quickly with the lid closed, even over low heat. And you don't need to blush them too much, fearing that they will not fry.
4. The dough hardly absorbs fat during frying.
5. Crunchy on the outside, soft on the inside.
6. Perfectly hold the filling, even sweet. None of the jam patties ripped despite the bubbling dough.
Cons of the recipe:
1. The dough is somewhat rubbery. But not critical.
2. The dough sticks to your hands when cutting. But this is also not critical if you lubricate your hands and work surface with vegetable oil.
3. You still need to fry in a large amount of vegetable oil, so that the sides of the pies are also browned. With a small amount of oil, the pies should be turned on their side so that the sides do not remain white.

On medium heat, the pies quickly began to burn, yet the dough contains milk. Made the fire small, everything changed dramatically.The shape of the pies became more accurate, the bubbles were not so large and the color was golden, and not burnt - tanned :-)) I fried it at "3" out of 9 positions.

In total, I got 20 normal sized patties. Increase during frying, but not too much. There were 5 pies per pan. Fried everything in 4 calls.

If anyone hesitates to fry or not to fry this recipe, do it! I enjoyed working with the test and the final result :-))



Family - too ... I'm talking about the result :-))



I put the fillings in 1 tbsp. l. with a slide.

[Nastasya78]

Nastasya78, Anastasia, Your pies are the most beautiful of all! : rose: When I fry pies, I do not regret the oil and they float on the surface of the oil, and do not lie at the bottom of the pan. However, each housewife has her own preferences and tastes!

Oh, thank you, big :-)) Here, many people look appetizing ... I was tempted by a photo of my colleagues :-))
You are right, the shape is smoother, the blush is more beautiful, if the pie is bathed in butter ... Godlessly harmful and damn tasty :-))