Yeast dough for fried pies

[Kitty]

Kitty
Let me kiss you for this recipe , for mine this dough is the most favorite for fried pies ! Always successful, there were no punctures! I got used to putting it on at night, in the evening I knead in the "Dough" mode and put it right in a bucket in the refrigerator. By the morning, the dough almost rolls over the edge of the bucket. So in the morning, I take out this "cold dough" and cut the pies. In work, the dough is just a fairy tale !!! And here's the result:



In order to fry 19 pies (that is how many of them are obtained from one portion of dough, at least for me) it took me only 1 tbsp. l. olive oil !!!

[Little baby]

In order to fry 19 pies (that is how many of them are obtained from one portion of dough, at least for me) it took me only 1 tbsp. l. olive oil !!!

Little baby, yes you are a master like me!

Tiny !!!! What beautiful pies !!!! You are a MASTER !!!!!

Thank you very much, Cat !!! The pies are excellent
And, indeed, it turns out 19 pieces.

Cat! Thank you so much for the dough recipe - it is excellent! (y) I will only make pies with him. very soft and pleasant to work with. I got 21 pies

In order to fry 19 pies (that is how many of them are obtained from one portion of dough, at least for me)

And, indeed, it turns out 19 pieces.

I got 21 pies

Reminded an auction! Who is bigger ?!

Mnu 18 turns out

Hostess cat, many thanks for this wonderful dough!
I took it out of the bucket, put it on the table, and it was like a cloud, beautiful and tender, in my hands so pleasant ... Immediately I remembered my grandmother's dough.
I made yeast dough for the first time, and it turned out so well. I baked pies with cabbage and meat, they came out delicious.
Here are just crooked ones (I also sculpted them for the first time, so they turned out to be round and square, and generally of an incomprehensible shape), so I won't show the photo.
P.S. Forgive me for asking, can I put this dough in the oven? If so, for how long and what temperature?
And I made 30 pies, though the sizes are all different ...

yalubimochka, thanks for the tip !!!!!!

I honestly don't know about the oven.

I use a recipe for the oven from Stern Kaiser buns, having previously reduced the salt to 1 tsp. And in general, I just adore this recipe from our Zvezdochka: by varying the ratio of salt and sugar in the oven, I bake pies only according to this recipe and sweet and with meat and cabbage and ........ with all the fillings

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

milk 320 ml
flour 500 gr
salt 1.5 tsp.
sugar 0.5 tsp.
egg 1 pc.
sour cream 25% - 2 tablespoons / not measured /
soda on the tip of a knife
dry yeast 1.5 measured tsp.
vegetable oil 1 measured tbsp. l.

Everything in a bucket, "Dough" mode.

Py. Sy. Depending on the thickness of the sour cream / I take very thick / the amount of water can be reduced to 310 ml.
The dough should be slightly sticky.
Fry the pies in a VERY well-heated frying pan / after heating, reduce the heat / 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 not sweet - meat or potato.
Bon Appetit.

Zerushka, I did not understand your post

I apologize for the misinformation - I did not press there ...)))))

Hello, my fried pies' dough has become tough. Tell me why, (I'm frying for the first time) I want it to be tasty.

I don't know ... must be very soft ...

I forgot to close the lid when frying, maybe for this, I will try.

It is unlikely ... I close the lid so that it would certainly bake and rise more, and not for softness. In principle, the dough should be very soft and slightly rubbery.

and after kneading the dough you need to hold a little or you can immediately sculpt pies? sorry for the intrusiveness.

Yes, what obsession ??? On the contrary, I am very pleased with the attention to the recipe.

You can sculpt pies right away, they are great when frying

Kitty, thank you very much for the recipe for pies. Soft, fluffy and tasty
I made the dough in Pizza mode and left it in the bucket for another 30 minutes.
It turned out pies with egg and green onions, with jam, and with an apple.
In total, I got 18 pieces
Unfortunately, I can't attach a photo, there is nothing to take

Only one thing is bad in these pies, that they mysteriously disappear very quickly, without having time to cool down normally

Thanks for the recipe! delicious pies turned out. I didn't eat it myself because I was on a diet, but my husband liked it !!)))

I made pies yesterday - fast and tasty! I have THANKS to the author!

I made pies yesterday - fast and tasty! I have THANKS to the author!

I did exactly the same, but I did not photograph them.

There are a bunch of modes on my Panasik on the dough mode, and I'm at a loss which one should I choose, what to focus on, while preparing the dough?

Brakazabra, choose the "pizza" mode

Cat, thank you

Why Pizza I have a Panasonic - select the program button. The main one, then press the Mode button and select the last line of Dough - the time will be displayed as 2 hours 20 minutes. - press Start

Thanks for the recipe! Finally I found a dough for fried pies.
I cooked the dough on the "fresh dough" mode, I have it for 1 hour 20 minutes, but the dough stood for more than 2.5 hours, I just forgot about it. The dough has risen with a "cap" over the bucket. I made it with cabbage, prepared the filling in a cartoon, very convenient. Unfortunately, there are no photos - the son and his wife came and took everything that they had not eaten with them.

Tell me, can I leave this dough in the refrigerator for a day? I want to cook in advance and make pies in the country. Here I am afraid that it will not last, it will deteriorate.

[Nazy]

Nazyyes, yeast dough can be kept in the refrigerator. It won't go bad.
The only thing I've noticed is that dry yeast doesn't always behave well in the cold. If you are not sure about your yeast, then prepare the dough with fresh pressed yeast.

I will describe my impressions. The dough at work is awesome! But for some reason the pies turned out to be a little harsh. I was a little upset, but the next day I started heating them in the microwave and all the problems were solved! They lay down and got even better. So I'm going to say thank you, these are my first pies in HP! The main thing is that my husband and son liked it

Here I fry the last batch, I thought the hubby would come from the night, and then fried pies, and he told me that he would work on the day
Thank you Cat for the recipe, I'm not a sorceress, I'm just learning, I made 26 pies, it could have been more, but the filling was not enough, so the last pies were so plump.

the dough is excellent, I specially registered to say a huge thank you to the author.
... but today it went for fish pie - super
but tomorrow I'll try it on fried pies))

I read all the pages, thought who might have asked. And why is soda in yeast dough? Ever thought that soda and yeast don't get along well?

[Albina]

And why is soda in yeast dough?

Albina, on my own behalf, I will say that I often cooked (and I cook to this day) yeast dough according to recipes, which include soda (or baking powder), and therefore, in sound mind and memory I declare I can say with full responsibility that the dough is wonderful !!! This applies to absolutely all types yeast dough with the addition of soda / baking powder, prepared by me personally. I recommend you try it too.

And here is what the Internet writes 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 where 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 fast 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 dough !!! And the waffles don't really smell like yeast

A source: 🔗

Krosh, thank you very much for such a detailed answer

So, I also kneaded this dough. I baked the whitened dough I liked it. The whites are still half, but it's not over yet

Cat, thanks for the recipe. The pies are very tasty.

[Cat]

Cat
Thank you so much for the wonderful dough recipe, it's great! I made a bunch of pies dared at a time, the pies turned out Ooooooooooooooooo delicious

Cat, thank you so much for the recipe. For the first time in my life I got such an excellent dough! And accordingly, very tasty pies

thank you very much

Wow! Today at work, the whole team discussed why it was I have not brought them anything tasty-baked for a long time (for a minute - almost no one from our team prepares homemade food). We stopped at pies with liver. I quietly spied on the stuffing at our Crochet, but here's the dough - just before work you can have time ...

With this pastry dough, I got 19 pies with mushrooms and 18 with egg and onions.
I was told to make small ones, otherwise they greatly increase, well, I tried). I always sculpt small ones, but here I made them the size of small manti. Swollen in the pan, well, that's what happened.
The dough is incredibly tasty. Thanks for the recipe.
A neighbor came in, she is not very much for pies. But after trying one, then ate a dozen more, I could not stop).
Tomorrow I'll make another dough ... the filling remained.

Thank you thank you thank you! I started making pies at night (mainly to try out a new pie mold :)). The mold turned out to be unsuccessful, so I had to sculpt it the old fashioned way.But the pies were good! I did some with meat, some with chocolate.

And I liked the pies. True, she acted completely "unhealthy" and deep-fried the pies. But tasty! And beautiful . Thanks to the Cat, although she has not appeared here for a long time.

🔗

The dough is good, thanks! I fry the second day, the first portion was eaten instantly. But with variations: yesterday there was no sour cream - it turned out wonderful, tender, and today my youth drank milk, made it on the water, but with sour cream, I did not feel the difference, soft and tender) Thanks for the recipe, added to bookmarks)

The dough did not rise at all, it sticks to your hands, it is liquid. What's wrong? Moulinex bread maker

What's wrong? Moulinex bread maker

The bread maker has nothing to do with it, most likely the yeast is old, this is easy to check.

[Cat]

Cat, great recipe !!!
I have a sweet thank you

The dough is super! Thanks for the recipe!

Girls, who replaced dry yeast with pressed yeast in this recipe, tell me, please, how many grams of the last to put?
I always confuse ... for 1 g of dry yeast, after all, 3 g. fresh?
And on "Dry yeast - 1.5 tsp." ? Thanks to those who answered.