Yeast dough for pies

Yeast dough for pies

Category: Bakery products

Ingredients
My recalculation of the recipe for the bread machine:
Wheat flour	650 g
Fresh yeast	40 g
Milk	250 ml
Sugar	0.5 cups
Egg	2 large or 3 small
Rast. oil	1/4 cup
Butter	50 g

Cooking method

• Heat milk until hot, add butter and sunflower oil, pour into a bucket. Stir the eggs with sugar (do not beat), pour into a bucket, then the yeast previously diluted in a small amount of milk and sugar. I dilute yeast in warm milk 50 ml + 1 tablespoon of sugar, waiting for the "cap" to rise. Then sifted flour and a pinch of salt. "Yeast dough" mode - 1.5 hours. I get a full bucket of dough (I have a large bucket for two kneading knives), just one baking sheet of pies.
• Any filling.
• If you put less yeast, then the pies will not be airy.
• dough after the first kneading after 1.5 hours
• 
• well, pies after proofing
• 
• The dough should be slightly soft when kneading. When working with ready-made dough, I use sunflower oil instead of flour and the dough does not stick to my hands and flour does not fly around the kitchen, it is very convenient.

Time for preparing:

about 40 minutes

Cooking program:

Bake in the oven at 170-180C

Note

Once an acquaintance treated me to very tasty pies. The pies were fluffy and just melted in your mouth. Since then I have been baking these pies.

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Very beautiful pies and airy dough But 650 gr. flour for my stove is too much, so I'm thinking how to count on 550 gr. - however HIGHER MATHEMATICS

[nut]

nut, 550 must be divided by 650. Get the coefficient. And then multiply all the ingredients by this factor. That's all higher mathematics

Here are thanks for the hint.

[nut]

nut I have Panas 254, it copes with so much flour easily, if I need more dough, I slightly increase the amount of flour, the main thing is that the weight of all ingredients does not exceed 1200 gr.

[pushan]

pushan, yeast is strongly felt in the dough, otherwise it hurts too much?

yeast does not feel at all, when the first time I baked, I was also afraid to put such an amount. In principle, this is a recipe for cake dough for 1 liter of milk, if necessary, I will post the original recipe. My conversion is 1/4 of the total number of products

Thanks for the recipe! Already 4 times I made dough on it and baked pies and buns.
It is very pleasant to work with the dough, it does not stick to hands, I didn’t even use flour or oil.

Thanks for the dough recipe.
Cabbage pies are just awesome. : bravo: I treated my colleagues now, every day they ask when there will be more pies. And you can't pull your daughter away from them. But the main thing is that my mother (whose pies went down in the history of my classmates as the most delicious) said that I "outdid" her. This is the highest praise.
But there is one unpleasant nuance - the cherry pies I did not work out very well. And the filling flowed and not as soft and airy as with cabbage. And some more "tighter" are obtained. And they melt with cabbage in their mouths.
Why is that?

Thank you so much for the recipe. The dough is gorgeous. At home, everyone respects pies, but I really feel sorry for my mother's hands. She used to knead with her hands, but now we made the dough in x \ n. It’s delicious and mom’s hands don’t hurt. : yahoo: I took a picture of the result, but I don't know how to add a photo.

[Tanyunka]

Tanyunka, here is the link how to insert a photo. Read
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Thanks for your help, Vitalinka.

[Tanyunka]

Tanyunka , very tasty pies!

[Tanyunka]

Thanks for your help, Vitalinka.

Tanyunka, if you want to thank a person, then we have a button "Thank" under the avatar of the person to whom you said "Thank you".

Good day!
tell me newbie please!
Can you use dry quick yeast in this recipe? and in what proportion will it turn out?
Thank you in advance

Hora, I usually cook pies with canned cherries without pits, I put them on the druslag so that they drain well for at least half an hour and add almost a teaspoon of sugar to each pie, it turns out soft, if you made from frozen cherries, then the dough could be steamed up, I read here on the forum that the berries are sprinkled with starch so that the juice thickens
Vittoria dry yeast can be used but I do not use it somewhere here on the forum there was a conversion of dry to live yeast, I don’t remember exactly the proportion is about 2 times less, can someone tell me more precisely

Hello. I want to thank you for the dough recipe. I only have a bread maker for a couple of days, so I'm just learning. The dough turned out to be really airy, I would not knead it with my hands. I made pies with boiled egg and green onions. Delicious! Only 40 minutes at 180 degrees in the oven is long, and the pies turned out to be dried. next time I will bake for 25-30 minutes. but in general my husband liked it, now he asks to bake with cherries.
that's how they are, my pies

by the way, I used dry yeast at the rate of 10 grams of regular yeast = 1 teaspoon of dry

galinasema
such delicious ruddy pies turned out. At the expense of the baking time, it depends on my oven with convection and in reality the temperature is lower by 10 degrees. I usually focus on the appearance and smell, if the filling smells, then the pies are baked I am very pleased that the recipe came in handy

Hello everyone. Thank you very much! Delicious pies! Here is my report:

Is it possible to use only part of the dough and refrigerate the rest for a day? Or in this case, you need to interrupt the program and not let him come up in the bread maker?

Thank you very much for such an excellent recipe.
I did everything according to your recipe, it turned out superb, the dough just melts in your mouth.

Wonderful dough! Thank you very much for the recipe! I added vanillin to it and put 3/4 cup sugar - sweet pies with apples were a success !!!

I bake 2 days in a row, I'm getting ready for the 3rd)))) Very airy, soft, delicious pies))) Everything looks exactly as in the photo. I knead the dough in canvas Kenwood. It does not stick to my hands and breathes when I take it out of the bucket))
I just didn't see the salt in the recipe .... I add 1 tsp. salt, because I do not like unleavened dough, it turns out well)
Thanks to the author))

oh and for the salt, I forgot to write, I usually add a pinch to any dough. I am very glad that everyone is making pies, I often bake myself

Can you use water instead of milk? I want to make a lean dough.

Yeast dough for pies

Category:
Bakery products

Ingredients
My recalculation of the recipe for the bread machine:
Wheat flour

650 g
Fresh yeast

40 g
Milk

250 ml
Sugar

0.5 cups
Egg

2 large
or 3 small
Rast. oil

1/4 cup
Butter

50 g
Cooking method
Heat milk until hot, add butter and sunflower oil, pour into a bucket. Stir the eggs with sugar (do not beat), pour into a bucket, then the yeast previously diluted in a small amount of milk and sugar. I dilute yeast in warm milk 50 ml + 1 tablespoon of sugar, waiting for the "cap" to rise. Then sifted flour and a pinch of salt. "Yeast dough" mode - 1.5 hours. I get a full bucket of dough (I have a large bucket for two kneading knives), just one baking sheet of pies.
Any filling.
If you put less yeast, then the pies will not be airy.
dough after the first kneading after 1.5 hours

well, pies after proofing

The dough should be slightly soft when kneading. When working with ready-made dough, I use sunflower oil instead of flour and the dough does not stick to my hands and flour does not fly around the kitchen, it is very convenient.


Cooking program:

Bake in the oven at 170-180
0
FROM
Note

Once an acquaintance treated me to very tasty pies. The pies were fluffy and just melted in your mouth. Since then I have been baking these pies.

Proofing 40 minutes?

The dough didn’t work :(
Moulinex stove. Kept all proportions

Thanks for the dough! counted for Panas and dry yeast.
The dough tried to escape from the package in the refrigerator and even after all the bullying (2 days in the freezer) it turned out great

psixeya usually I distribute pies in the oven. I heat it up a little and close the door. Could be unsuitable if the dough exceeded C / n or the burner was of poor quality. Happy everyone pies

And thanks from me! Today I made these pies - I liked them very much, they already ate everything.

Thanks for the recipe! the pies did not live to see the evening !!

I report: I kneaded the dough in a bread maker with a rise 1 time (program "Kneading the dough"), took it out and cut it into koloboks
The dough is very convenient: plastic, non-sticky, hand-friendly. Koloboks fit quickly. While the dough was kneading, I made fillings: meat (minced meat + onion + boiled egg + butter), egg (boiled egg + chopped greens + slightly grated cheese), sweet (grated apple + banana). The pies are baked very quickly

These are breaks with fillings
The test was enough for 45 donuts, even buns turned out
Thank you for such a wonderful dough

: girl_dough: Thanks for the recipe ... here are my pies
I fried with cabbage and potatoes, and baked with apple jam in the oven ... kneaded the dough on the pizza program

Today I baked pies according to this recipe, double portion !!!
Pushan! The dough is just great, complete delight. It is very pleasant to work with him: soft, completely non-sticky, obedient
The finished pies are very airy with apples and strawberries, tender buns turned out. I kneaded the dough with handles (we don't have a bread machine in the village), but even coped with a double portion. Please accept my thanks and thanks. I recommend the oven to everyone!

Pushania, thanks for the recipe!

Already made five times pies and buns with your dough. I take dry yeast, 4 grams, "revive" to increase by 4 times, the dough rises well; I put a teaspoon of salt. The dough turns out to be 1200 - 1250 g. I knead with a spoon and a scraper in a bowl, without fanaticism, that is, I don't knead to absolute smoothness and "non-stickiness". I make it from 1st grade flour and add 100-150 grams of whole grain, because of this the dough is somewhat darkish, but still very tasty and airy!

In the photo there are cabbage and egg filling and a bun, a lone bun left over from yesterday's baking ...

[pushan]

I baked cabbage pie from this dough. The dough is lovely! I specially left a piece of cake for 4 days to see if something would change. They were fluffy and delicious after 4 days. I take a prescription for permanent use. pushan, thanks for the recipe!

I am very pleased that I like the dough, I also often bake these pies, I recently added a little fatty homemade sour cream to the dough, the pies turned out to be much tastier than usual.

Original recipe for hand kneading dough (this is a recipe for cake dough):

1l milk
2 cups sugar
10 eggs
1 cup sunflower oil
150 g live yeast
1 pack of butter 250 gr
how much flour will it take

Put butter, sugar, sunflower oil in hot milk, add cracked eggs, when it cools, pour in yeast diluted with milk and put in a warm place for 2.5-3 hours, then knead a light dough and put on proofing for 30 minutes, after that sculpt pies.
Happy everyone pies

Pushan, thanks for the wonderful recipe! Recently I bake pies only on this dough.If the yeast is gut, it cannot be spoiled. I tried many recipes, this dough is the best !!!

Most often lately I've been putting on "awesome butter dough" I looked at the "light" What are beautiful buns, pies here

Hello everyone, I am glad that the pies are great
Recently I tried new fillings for those who love sweets:
1.
1 cup of sugar
1 cup crushed walnuts
cocoa depends on cocoa to taste (I have dark chocolate cocoa, I took it here on the forum in purchases, 2-3 teaspoons with a slide are not enough)
1 chicken egg white

2.
Grind 1 cup of poppy seeds and steamed with milk
1 cup of sugar
1 chicken egg yolk

The amount of sugar can be reduced
With these fillings I made rolls, you can make one double roll, put different fillings from the edges and roll the roll from both edges to the middle
Happy everyone pies

Thanks for the dough recipe !!! I really liked the pies, I didn't think that they were increasing in size)))) then they really fell off when I took them out of the oven. I tried this dough for pizza and now I don’t need anything else))) 5 pizzas of 30 cm each the dough is delicious, soft, the crust is eaten with the pizza and the next day the heated pizza is the same softest! I put a little less sugar, but still sweetish, but I love it so much.

And my dough opened the lid of the bread machine))))
There are pies with stewed cabbage in the oven. Such giants turned out. I tried to make them small. But the dough came up so well after molding !!!!
Super!

These are sweet curds:



And I will not show cabbage "sandals")))))
Vkuuuuuuuuusnye. But not presentable))))

Please tell me, and 50 ml milk to revive the yeast is subtracted from the total volume of 250 ml milk. or goes beyond the volume?

I have your recipe - this is a recipe for "ceremonial" pies, from the category for guests, surprise the mother-in-law, etc. Thank you very much

I am very pleased that I like the dough and the pies are good
Yes, I subtract milk from the total amount, but you can not subtract it, but add more flour, I usually do not add flour all at once and look at the kneading so that the dough is soft
I also always support the lid, I crush it a little, and if it rushes too much, then I turn off the bread maker before I wait 1.5 hours, if the dough overshoots, then it falls off or does not fit well after forming the pies
Happy everyone pies

Thank you very much for such a delicious dough. The first time everything worked out))))
It remains only to learn how to sculpt pies correctly, otherwise I am mainly a craftswoman on cakes)))

I came to show you what cool pies you get from this dough.
Here, with cabbage, this time I stuck it)))

MiLizard are very appetizing pies so ruddy and interesting shape, I also often make with cabbage
can also be done with beans. My grandmother made such a filling in boiled grated beans, add steamed grated poppy seeds and sugar to taste, a funky filling, as a child I ate pies with this filling first of all

Thank you for the excellent dough recipe. The pies turned out to be amazing.