Calorie content: Not specified
Cooking time: Not specified

- wheat flour - 4-4.5 tbsp.,
- water (low-fat milk can be used) - 500 ml.,
- yeast (dry, active) - 11 gr.,
- white sugar - 2 tablespoons,
- vegetable oil - 2 tablespoons,
- finely ground kitchen or sea salt - 0.5 tsp.

Recipe with photo step by step:

Pour warm water into a bowl, add sugar, salt and yeast.
Stir and leave for 10 minutes.
During this time, the yeast is activated.




Then we sift the flour to saturate it with oxygen. Then pour oil into the flour.




After pouring in the dough.




And we begin to knead the mass until it becomes homogeneous and formed. This may take 3-5 minutes, then it will turn out to be softer and more tender.






When the dough for fried pies with dry yeast, the recipe with the photo, I hope you liked it, will begin to separate from your hands, wrap it in a bag or film and send it to a warm place so that the dough comes up.




Next, we form pies with any filling and fry them in a pan in vegetable oil.




Bon Appetit!

Today I want to bring to your attention my proprietary recipe quick yeast dough for pies. I have been using this recipe for more than 15 years now, it has become just a favorite with my family and friends. I make fried pies from this dough, but you can also bake in the oven (I don't bake in the oven because I don't like brass pies). The filling can be very diverse: potatoes with onions, potatoes with liver, rice with mushrooms, buckwheat with liver, green onions with egg, green onion with egg and rice, stewed cabbage, peas, meat, you can't list all the fillings. It happens that the filling is gone, but the dough remains, then such a dough is perfect for baking bread. By the way, there is a special secret in making quick yeast dough, which I will share below. Try it, I think your family will love the pies made from this dough!

Ingredients

To prepare quick yeast dough for fried pies, you will need:
water - 700 ml;
sugar - 2 tbsp. l .;
dry yeast - 3 tsp;
salt - 1.5 tsp;
vegetable oil- 5 tbsp. l .;
flour - four half liter cans;

vegetable oil for frying pies (deep fat) - 250-300 ml.

Cooking steps

Pour 200 ml of warm water into a clean 0.5-liter jar, add one tablespoon of sugar and 3 teaspoons of dry yeast, mix the resulting dough. Leave the dough for 5-7 minutes (during this time, a "hat" should appear on the surface of the dough) ...

Pour the remaining 500 ml of water into a deep bowl, add another tablespoon of sugar, salt, 4 tablespoons of vegetable oil and the appropriate yeast dough, stir the resulting mixture.

Sift flour and add to yeast mixture, stir.

Knead the dough, at the end of kneading add 1 more tablespoon of vegetable oil. The consistency of the dough turns out to be soft, not clogged, it easily falls behind the hands.

Put 2-3 liters of cold water in a deep bowl or saucepan and put the dough in bags into it. Leave it like this for 7-10 minutes - this is our main secret... The dough rises very quickly in water and fills with air bubbles. After 10 minutes, it is already completely ready for use. In the usual way as we know, it will take about 2 hours.

Many bubbles are clearly visible in the bag. Remove the dough from the bags.

Place the dough in a deep bowl, cover it with a towel, or cling film so as not to get weathered.

And this is what a quick yeast dough for cut pies looks like.

Do not use additional flour to form pies. Lubricate the board and hands with vegetable oil. Take a piece of dough in your left hand and pinch off small balls using your right thumb and forefinger. Roll out each ball with a rolling pin (I usually don't use a rolling pin, I just press the dough with my palm), put the filling in the center and pinch the dough from above, like a dumpling, put on the board with the seam down.

A quick yeast dough for fried pies is a real lifesaver for any housewife - everything is simple, fast and the result is always excellent.

Well, if there is not enough filling for pies, and there is still dough, bake bread or bread rolls from it. To do this, form a product from the dough, roll in flour, put in a mold. Let it come up for 10-15 minutes and bake in a preheated oven at 180 degrees for 25-30 minutes (baking time depends on the size of the bread). Cool the finished bread on a wire rack.
Delicious and pleasant moments!

We heat the water to a warm temperature. Pour 200 ml into a deep bowl. Add sugar and stir. We add yeast. Mix again. After 10 minutes, add salt and mix again. Sift a glass of flour. Stir with water where yeast was put. Leave it warm for 20 minutes.

The dough came up quickly, because my yeast is dry. Now add all the remaining flour through a sieve. Add 200 ml of warm water. Mix everything well with your hands. After that, pour in 100 ml of vegetable oil. The dough must be kneaded so that it sticks well from the walls of the dishes.

Leave the kneaded dough to swell under the towel. After 15 minutes, knead it again with your hands. Then we put the dough to rise in a warm place for 40-50 minutes (depending on the room temperature). It should rise and bubble.

While the dough is rising, we just have time to prepare the filling. As a filling, I will have potatoes with onions and mushrooms. First, I'll boil the potatoes. Then I'll fry the chopped onion with mushrooms. Boiled potatoes should be crushed with a mortar and mixed with roasting. Put salt and pepper in the filling to taste.

The risen dough must be kneaded 1 time and left warm for the same amount of time. So it will gain strength and gain strength. In total, we wait about two hours. After the time has passed, we divide the dough into lumps. We flatten and stretch each lump by hand. In this case, we will not need a rolling pin. Put the filling on the dough, pinch the edges. Leave the pasted pies for 10 minutes to rise a little.

To please a family with pies, you don't have to be experienced hostess... Modern detailed recipes they will clearly tell you how to master baked goods of any complexity, even for a beginner. It is especially easy to make a dough for fried patties. It goes well with absolutely any fillings.

This recipe can be called universal. Surely he will migrate to the cookbooks of most housewives. Ingredients: half a liter of filtered still water, 55 g of raw yeast, 2 large tablespoons of sand (sugar) and the same amount of vegetable oil, a little salt, 5 tbsp. wheat flour.

1. The water is slightly warmed up. Crumbled yeast and sand dissolve in it. A small pinch of salt should be added.
2. Flour is introduced into the mass, and all components are mixed.
3. When the yeast dough rises, you need to knead it.
4. Then you can immediately start forming baked goods.

Let the pies be flat. In a skillet, they will increase noticeably in size.

With dry yeast in milk

This is very quick dough... Some housewives call him "guests on the doorstep." The product does not require infusion. It is prepared from: chicken eggs, half a kilogram of flour, 2 small. spoons of fast yeast, a large pinch of sugar, salt on the tip of a spoon, 230 ml of full-fat milk, 3 large tablespoons of vegetable oil.

1. The milk is heated in a saucepan. It is desirable that its temperature is 37-38 degrees.
2. The liquid is poured into a deep bowl, mixed with sand and fast yeast. The mixture is covered with a towel and left until bubbles appear. While you can take care of the filling.
3. Beat an egg and salt in a separate cup.
4. The contents of both containers are connected.
5. Oil is poured into the dough and oxygen-enriched flour is added.
6. After 5 minutes of kneading the yeast mass with your hands, you need to form it into a ball and throw it on the table from a high distance for 40-50 seconds.

From this amount of products, it will be possible to cook 14-15 medium pies.

With dry yeast in water

If there is no milk in stock, then it will not hurt to treat the family with pies. The base of the dough can easily be prepared in water (700 ml). In addition to her, you need to prepare: 3 small spoons of quick dry yeast, 2 large spoons of sugar, 1.5 small spoons of salt, 5 large tablespoons of vegetable oil, 4 half-liter cans of flour.

1. First, the dough is prepared in the traditional way. To do this, all yeast and a little sand are diluted in warm water (1 tbsp.). When a foam cap appears on the liquid, it can be used further.
2. The remaining water and sugars combine. Oil and dough are poured to them. The mixture is salted.
3. Oxygen-fortified flour is added to the rest of the ingredients.
4. When the dough begins to peel off well from the fingers, it is placed in a tight whole bag, tied well and immersed in cold water... This will allow the mass to rise quickly.
5. Then you can form pies.

The dough under discussion is popularly called "drowned man". It allows housewives to save 2 hours required for proofing.

Dough on kefir

Such a pie dough will "rest" after kneading for no more than 20 minutes. Therefore, it can also be classified as fast. Ingredients: half a liter of kefir of any fat content, standard package of fast yeast, small. spoon with a slide of salt, 5.5 tbsp. flour, 2 chicken eggs.

1. Kefir in a small saucepan is sent to the fire to warm up. It should feel pleasantly warm, but by no means hot.
2. 1/5 of kefir with yeast is dissolved in warmed kefir. Under the film, the mixed products are infused for 20-25 minutes at a heat source.
3. Slightly beaten eggs with salt are poured into the resulting dough.
4. The remaining flour is sifted here.
5. Proofing the mass will take another 20-25 minutes.

Sour cream dough

This is a "grandmother's" recipe that has been passed down from generation to generation. It is based on fatty thick sour cream (200 g). Great if there is an opportunity to use home product... This will make the baked goods even more delicious. To prepare the dough under discussion, in addition to sour cream, you will need to take the following products: one egg, a small spoonful of salt and sugar, 1/3 of a small spoonful of baking soda, 35 ml of vegetable oil, 320+ g of flour.

1. Sour cream with chicken egg beaten thoroughly with a mixer.
2. The other components are sent vegetable oil and all dry foods except flour.
3. The flour component is introduced into the future dough slowly and gradually. The recipe states minimal amount flour, which may be required. In the process of mixing, its quantity may increase.
4. After adding flour, the products are combined exclusively with a spoon. No need to beat them.
5. The resulting soft, airy dough is wrapped in a bag and infused for at least half an hour.

While the mass is curing, you can start preparing products for the filling.

Unleavened dough on water

Using the dough according to this recipe, you will be able to fry delicious miniature pies with a crispy base. You can stuff them with any sweet or savory fillings. It is advisable that they are not too wet. Of the products you will need to use: 1.5 kg of light flour top grade.2 large spoons unscented sunflower oil, a pinch of fine table salt, water.

1. It is difficult to determine in advance exactly how much water will be required for this test. You just need to pour it into the rest of the components and monitor how much flour will take in.
2. This component is sieved from a high distance into a bowl by a slide. Oil and water are poured into the depression in the center of the resulting elevation. Table salt is also added.
3. Kneading must be very vigorous.
4. To begin with, add a glass of warm water, and then gradually pour in more liquid.
5. The dough should not be too soft.

It remains to form pies and fry them in well-heated oil.

There are no similar materials.

The most good memories about childhood - this is when you come home from a walk, and the aroma of fried pies spreads through the kitchen from the kitchen.

There are many recipes for fried pies: there are as many housewives as there are recipes. Someone is looking for interesting articles on the Internet, someone in books, and someone is passing secrets from generation to generation.

Classic fried pies

The classic recipe for fried pies involves the use of yeast dough. The result is fragrant buns with a slight pleasant sourness.

You will need:

• 30 ml of water;
• 2 eggs;
• 220 ml of milk;
• 5 g dry yeast;
• 20 gr. rast. oils;
• 60 gr. Sahara;
• 10 gr. salt;
• 580 g flour.

Dough preparation:

1. Cooking "yeast talker". Pour dry ones into a small bowl, add salt and ½ part of sugar and mix with warm water. The yeast is temperature sensitive, so the water should be closer to 40 °, otherwise the dough will not rise. Cover it with a clean towel and hide in a warm place. Avoid drafts. If you did everything correctly, then after 15 minutes a foamy "cap" smelling of bread will appear in the bowl.
2. We mix the ingredients in a deep container - sugar, eggs, 2/3 of the total flour and milk. The mixture must be mixed with the "yeast mash". The dough will be light and fluffy. We leave it to rest for 18-20 minutes and let it rise.
3. Stir in vegetable oil to the dough and, adding the rest of the flour, knead with your hands. The dough should rise again. It's time to start forming pies.
4. Divide the finished dough into equal parts - 40 g each. each one, we roll smooth balls out of them. Roll each piece into a circle no more than 0.5 cm thick, apply the filling and pinch the edges. Cook in a skillet with heated oil, 5-8 minutes on each side.

The pies beckon them to taste.

Fried pies on kefir

Dough for fried pies is not suitable for those who do not like yeast dough. Such pies remain soft for a long time, and the smell lures the whole family to the table. Kefir dough is easier to prepare than yeast dough, and the result is not inferior in quality.

You will need:

• 40 gr. soda;
• 200 ml of kefir;
• 500 gr. flour;
• 3 gr. salt;
• 40 gr. Sahara;
• 20 gr. rast. oils.

Cooking steps:

1. In a container, mix kefir with soda, wait for the formation of bubbles.
2. Add sugar, salt and use flour to knead the thick dough.
3. When the dough has become thick, stir in the vegetable oil to soft dough did not stick to your hands. It is worth letting the workpiece brew for 1 hour.
4. We form pies.

Here's an example of how to prepare such a dough:

Kefir pies fried in oil are delicious.

Fried pies without yeast

The recipes for yeast-free fried pies are inherently very similar to the previous option. But a special place can be allocated to the variant of the dough, which is very similar to the sand one. The pies are soft and crispy at the same time, you and your family simply cannot refuse the pleasure of treating themselves to them.

You will need:

• 150 g - margarine;
• 100 g Sahara;
• 600 gr. flour;
• 10 gr. soda;
• 400 gr. sour cream;
• 10 gr. salt.

Cooking pies:

1. Mix the sifted flour with baking soda.
2. In a bowl, combine sour cream, salt and eggs, beat everything until the dry products are dissolved.
3. Drive the sour cream-egg mixture and flour into the softened margarine, and knead the dough. Sour cream can be replaced with yogurt, kefir, yogurt or other fermented milk product.
4. It's time to mold the pies and fry them in hot vegetable oil.

Fillings for pies

Now let's look at the most interesting - how to fill soft and crunchy pies and which fillings are the most delicious.

Fried pie fillings can be hearty and sweet. The following types of fillings are distinguished in a variety:

• meat;
• fish;
• vegetable;
• sweet.

TO meat fillings includes minced meat, liver and liver.

Meat

Ingredients:

• minced meat - 300-500 g;
• bulb;
• 2 cups broth / water
• salt, pepper, garlic to taste.

Preparation:

Fry everything in a pan until tender.

Hepatic

Ingredients:

• 700 gr. liver;
• salt, pepper - to taste;
• 20 gr. greens - cilantro, parsley and dill;

Preparation:

1. It is better to take the liver of chicken or pork. Boil for 18-20 minutes until tender and cool, finely chop.
2. Combine with herbs, fried onions and spices.