Yeast dough for pies

Girls and how to count in this recipe for liquid yeast? Please !!!

I made according to the recipe:
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Well, of course, you need to monitor the amount of flour, for the first time I added spoons
It seemed that it was not a kolobok at all, well, at least in the form of a comma. I was very afraid to pour flour, so as not to get a hard dough, I decided to risk it with a comma. As a result, everything is very good and tasty rose and magnificent. The pies flew away. On the next day, I initially added more flour from only an open pack, and at the end I received a dough, probably for pancakes. Very runny. After 1.30, I was thinking about what to do with it. I added flour and put the dough on the program again and prepared mentally for a sad outcome. I thought it was unlikely that the yeast would survive two more rises, but surprisingly the dough turned out.
Conclusion - there is much more moisture in fresh flour, and for some reason the dough after the second cycle with the addition of flour was just as great

I report: these are the most delicious pies in the oven that I have ever eaten. Soft, delicate. Made with potatoes and rolls with sugar. They fly away with a bang! But I reduced the yeast to 30g. It rises just as well, but no yeast flavor is felt. Now I am campaigning all my friends for this recipe))) Thank you very much !!!

Pies from Pushani!

Thank you very much for the universal dough! I adapted to baking an unsweetened Siberian fish pie from it, making some changes to the recipe: I replaced 250 grams of flour with 2 grade flour, added 3 tbsp of sugar. spoons - 1 in yeast and 2 in flour, salt added an incomplete teaspoon. Divide the matched dough into 2 unequal pieces. Roll out the larger one, spread chopped onions on it, slices of burbot (ideally) or other river fish on it, salt, pepper, sprinkle with onions again, if any, then dried wild. If the fish is not oily, you can put pieces of butter on top of the filling. Cover with a layer of dough, pinch, for proofing and in the oven. Readiness can be determined by the smell I love the brownish crust, so that it becomes soft, grease the finished cake with butter or just warm boiled water, let it settle under a towel. This pie is eaten in a special way: the top crust is cut off, and in front of you is a sort of plate with fish, this fish is eaten in a bite with the crust, the bottom of the pie is already eaten like an onion pie. This is how my grandmother cooked. I remember dark dough (obviously not the highest grade) and pieces of green wild onions stuck to the crumb

[Amelie]

Amelie, Tatyana! What a wonderful cake! : drinks_milk: It is necessary to put it in a separate recipe indicating the volumes: mail1: Surely there will be admirers of such baked goods, especially in the family recipe!

This pie is eaten in a special way: the top crust is cut off, and in front of you is a kind of plate with fish, this fish is eaten in a bite with the crust, the bottom of the pie is already eaten like an onion pie.

In the Urals, they cook the same pies with lake fish, not the locals are surprised, but in our family everyone loves them.

[Amelie]

Amelie An interesting cake recipe will have to be tried. our fish is baked in puff pastry, but this is more a festive option
I would like to suggest one more filling for my grandmother's sweet pies. You need canned blueberries in their own juice or frozen grated poppy seeds and sugar. Do not steam the poppy seeds, grind and mix with sugar if you like a sweet filling, then 1: 1 if not, then reduce the amount of sugar. Strain or defrost the berries, mix gently with the poppy filling and immediately sculpt the pies, if the filling stands, the sugar will melt and the filling will become liquid.Pies with this filling are very tasty. Poppy absorbs blueberry juice during baking and the dough does not get steamed.
Happy everyone pies

Wonderful recipe) Uncomplicated, remarkably made in a bread maker, even with dry yeast. Successful tasty dough - even raw) Thank you very much! I have been looking for it for a long time.

Excellent dough recipe, of all tried, the most delicious, thanks for the recipe

there is nothing in the recipe about the time of proofing of the stuck together pies, but I noticed that the ones that are not well enough for me turn out to be glivy.
I let the rolls stand for 1.5 hours, as according to the recipe, but here och rich dough ...
I ask for help

[pushan]

pushan
Hello, can you please tell me, I have x / p Panasonic 2510, according to the book - you need to put dry yeast first, then flour, then liquids. The simplest program is 2 hours 20 minutes, since the c / p regulates the temperature of the products. As you imagine, or maybe someone already had experience, what to do with this recipe, very beautiful buns and pies. I also want to bake. Thanks in advance for the tips and answers.