How to cook air pies in the oven. Ruddy pastries for the festive table. Oven-baked yeast pies with meat filling

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

It would be good for any housewife to know how to cook pies from yeast dough in the oven. This is the easiest baking recipe that you can please the whole family. You can bake pies with meat, vegetable, sweet or cheese filling - to suit every taste. Particular attention should be paid to preparing the dough, because the shape of the products depends on it.

Yeast dough for pies in the oven

It’s not easy for a novice cook to figure out how to cook delicious food. yeast dough for pies, but special secrets of preparing the components and their further processing will help him with this. To make delicious pies in the oven from yeast dough, tender, airy, conveying a subtle aroma even through a photo, you need to choose the right ingredients:

For delicious baked goods good premium/first grade flour is important, distinctive feature which is white, crunching when pressed, sticking to fingers.
The second important component of the dough is yeast - it is best to take fresh, but if you need to cook quick dish, then dry ones will do. Yeast-free baked goods are characterized by a lack of airiness.
The most delicious pies in the oven are made using dough to create a rich dough. To do this, a glass of warm milk is mixed with 20 g of fresh yeast and a glass of flour, covered with a towel for an hour. After this, mix with a pack of butter, sugar, salt, egg yolk and 3 cups of flour.
It is better to put the resulting dough in a warm place for an hour, then roll it out and stuff it. Good mass It is elastic, soft and does not stick to your hands.

Fillings

The most important component of baking is delicious fillings for pies made from yeast dough. Here are some popular options for preparing the dish:

meat: boiled beef, minced meat with onions, chicken with cheese or potatoes;
fish: salted pink salmon, canned food, fish with rice, herring with nuts, fried fillet with greens;
cereals: rice with raisins, millet with milk, millet with pumpkin and cottage cheese;
mushrooms: fresh, dry, salted;
vegetable: cabbage, carrots, sorrel;
berries: bird cherry, cherry, dried apricots, dried fruits:
fruit: apples, jam, marmalade;
dairy: cottage cheese, feta cheese with green onions.

Recipe for pies in the oven from yeast dough

Finding suitable recipes for yeast pies in the oven is easy: there is the Internet, advice from experienced housewives helps, describing their actions with step-by-step diagrams. To make cooking easier, there are photo and video tutorials that tell you how to properly knead the dough, roll it out and stuff it. You can also make baked pies using ready dough– regular or puff, when there is no time to knead live dough. Classic fillings include cherries, apples, and cottage cheese. Unsweetened ones include meat, mushrooms with onions, rice with green onions.

With cherry

Cherry pies are a tasty, healthy treat, for which it is best to take fresh, seedless berries. The baked goods turn out incredibly appetizing, aromatic, melt in your mouth, soak in berry juice. To make baked pies non-sour, you should add more sugar or powdered sugar. It is recommended to serve the finished baked goods with milk, tea or compote.

Ingredients:

cherry - glass;
eggs – 3 pcs.;
water – 1/3 cup;
granulated sugar – 75 g;
margarine – 125 g;
sunflower oil – ¼ cup;
fresh yeast – 50 g;
flour - 4 cups.

Cooking method:

Grind the yeast with a spoon of sugar, dilute with warm water, sift a glass of flour. Leave to rise for 10 minutes.
Beat eggs, sugar together, melt margarine, pour into the dough, add the remaining flour.
Knead soft pie dough, leave in a warm place for 10 minutes, knead with your hands.
Form into flat cakes, place 6 berries on each and seal.
Place the pieces on a greased baking sheet, seam side down. Bake at 200 degrees for half an hour.
Brush with beaten yolk for a golden brown crust. Bake in the oven for another 5 minutes.

With meat

Baked pies with meat made from yeast dough will be hearty and tasty, which even when cut in the photo will look appetizing, emitting an incredibly attractive aroma. This baked dessert is the perfect weekend lunch with the family. It is better to combine them with milk or tea, so as not to eat them dry. The secret to juicy pies is to use raw meat, not fried.

Ingredients:

flour – 475 g;
water - half a glass;
butter– 65 g;
salt – 10 g;
granulated sugar – 50 g;
pressed yeast – 25 g;
ground black pepper – 3 g;
eggs – 3 pcs.;
pork – 300 g;
onion – ½ pcs.;
milk - half a glass.

Cooking method:

Dilute the yeast with warm water, after 15 minutes mix with milk, butter, heat. Separately mix eggs, sugar, combine both masses. Add flour and salt little by little and knead into a soft sticky dough. Knead for 17 minutes. Cover with film for an hour and a half.
Grind the meat and onion twice in a meat grinder, mix with half the egg, salt and pepper. Leave on the refrigerator shelf for an hour.
Make cakes from the dough, place one and a half spoons of filling on them, pinch the edges.
Place on a baking sheet, cover with a towel, and let rise for 25 minutes. Brush with beaten yolk.
Bake in the oven at 200 degrees for 15 minutes.

With apples

Baked apple pies made with yeast are incredibly juicy and rosy. They are pleasant to eat with warm milk or herbal tea, as an afternoon snack or for breakfast. They look good in photos and in real life, and are distinguished by their juiciness and soft filling. Fresh or dried apples are suitable for cooking, the latter case you will have to soak them in boiling water.

Ingredients:

milk – 250 ml + 20 ml for lubrication;
sugar – 80 g;
eggs – 2 pcs.;
pressed yeast – 25 g;
salt – 5 g;
apples – 5 pcs.;
vegetable oil – 120 ml;
flour – 3 cups + 120 g for dough;
yolk – 1 pc.

Cooking method:

Heat the milk for the dough, mix with sugar, salt, crushed yeast mass, and flour. Leave for half an hour. Beat the eggs, mix with the dough and butter, add flour.
Knead the pie dough and leave for 10 minutes.
Divide into pieces, roll out, leave for another 5 minutes under a towel.
Peel and core the apples, grate coarsely, sprinkle with sugar.
Place the filling in the middle of the flatbread, pinch the edges, place on a baking sheet, brush with a mixture of yolk and milk. Let it brew for 7 minutes.
Bake in the oven at 220 degrees for 25 minutes.

From puff pastry dough

A quick dish that does not require mixing the dough is pies made from yeast puff pastry in the oven. You can buy ready-made sheets in the store to take them out when guests arrive and surprise everyone gathered with delicious pies stuffed with cabbage, mushrooms and meat. The result is a snack that perfectly saturates the body and has a delicious aroma.

Ingredients:

ready-made pie dough – packaging;
cabbage – 0.3 kg;
meat – 0.3 kg;
mushrooms – 0.3 kg;
onion – 1 pc.;
eggs – 2 pcs.;
butter – 70 g.

Cooking method:

Grind the meat in a blender and fry in oil. Finely chop the mushrooms, fry, and do the same with the cabbage.
Scramble the eggs, fry the omelette, cut into noodles. Chop the onion and fry.
Defrost the dough layers, roll them out, cut them into squares. Place layers in the center of each: meat, cabbage, mushrooms, onions, omelette. Form pies.
Grease with yolk, bake in the oven at 200 degrees for 25 minutes.

From ready-made yeast dough

If you don’t have time to prepare the dough, you can make pies from purchased yeast dough. It's a pleasure to cook them - make the filling, stuff the products and bake them. It is worth taking the finished semi-finished product out of the freezer in advance so that the dough thaws and becomes soft and pliable. It's better to do this when room temperature, but to save time, a warm place is suitable - next to the stove.

Ingredients:

ready-made test layers – 1 kg;
plum jam – 300 g;
egg – 1 pc.;
powdered sugar – 20 g;
flour – 25 g.

Cooking method:

Defrost the dough, form lumps, roll out. Press with your fingers, lay out the jam, pinch the edges.
Place on a baking sheet lined with parchment, seam side down, and let rest for 10 minutes. Brush with egg.
Bake in the oven at 200 degrees for half an hour.

With cabbage

Appetizing and fluffy are baked yeast pies with cabbage, which is mixed for greater nutritional value with egg and onions. The dish satisfies hunger well and saturates the body. It's great to eat on weekends or as an afternoon snack. The snack can even be an excellent breakfast if washed down with warm milk, tea or kefir.

Ingredients:

water – 100 ml;
sugar – 10 g for dough + 80 g for dough;
dry yeast - a bag;
kefir - a glass;
salt – 10 g;
vegetable oil – 100 ml;
butter – 50 g;
egg – 4 pcs.;
flour - 3 cups;
cabbage – 300 g;
onions – 2 pcs.

Cooking method:

Dissolve the yeast mixture in sweet water and leave in a warm place for 15 minutes.
Add both types of butter and beaten eggs to kefir. Season with sugar, salt, add to the dough.
Add flour in portions, knead the dough mixture until it has a soft, non-sticky consistency.
Form a ball, sprinkle with flour, leave for an hour.
Chop the cabbage, chop the onion, fry in oil, add salt and pepper, mix with chopped boiled eggs.
Roll out a layer of dough, cut out circles with a glass, place the filling, pinch the edges. Leave for 25 minutes under a towel. Place on parchment greased with oil.
Brush the surface of the pies with yolk and bake at 100 degrees. After 10 minutes, increase the temperature to 150, then to 180 degrees. Bake for half an hour.

With jam

An excellent dessert option would be oven-baked pies with jam, distinguished by their sweet taste and appetizing aroma. Any jam is suitable for cooking, but it is better to use thick jam so that it does not leak out. If the filling is too liquid, you can sprinkle it with starch to thicken it. This dish is delicious, sprinkled with powdered sugar, with tea, coffee, and served to children for breakfast.

Ingredients:

milk - half a liter;
water – 100 ml;
sugar – 75 g;
yeast – 20 g;
eggs – 2 pcs.;
salt – 5 g;
butter – 100 g;
flour – 1 kg;
jam – 200 g.

Cooking method:

Mix milk with water, heat, add yeast, sugar, leave for 10 minutes.
Season with salt, pour in the beaten eggs, add some flour, leave for half an hour.
After bubbles appear, add the remaining flour, pour in the melted butter, and knead into a soft mass. Form into a ball and leave under a towel for an hour.
Form circles, fill with jam, pinch the edges.
Brush the products with yolk and leave for 15 minutes.
Bake in the oven at 180 degrees for 25 minutes.

With cottage cheese

Cottage cheese pies are distinguished by their delicate soft taste and sweet vanilla aroma. They turn out incredibly tasty and are great for serving for breakfast with coffee or tea. Children love this kind of pastry because it is sweet, but at the same time healthy due to the use of curd mass. This hearty dish will appeal to many adults.

Ingredients:

fresh yeast – 30 g;
milk - a glass;
sugar – 100 g;
vanillin – 2 sachets;
eggs – 3 pcs.;
butter – 50 g;
sour cream – 50 ml;
flour - 4 cups;
vegetable oil – 50 ml;
cottage cheese - a pack;
salt – 10 g.

Cooking method:

Pour the yeast with warm milk and half the sugar, add some salt and vanillin, 1 egg. Add sour cream, both types of butter, and flour to the mixture. Knead into a soft mass and leave for 50 minutes.
Rub the cottage cheese through a sieve, add the egg, sugar, and vanillin.
Roll out the dough, make flat cakes, fill with cottage cheese. Pinch the edges. Let rise for 20 minutes, brush with yolk.
Bake in the oven at 200 degrees for 20 minutes.

Sweet

Favorite pies with sugar from yeast dough, loved by children and adults, are easy to make, filling with any jam, marmalade or preserves. To prevent the pies from spreading and releasing juice, they need to be treated with starch from the inside - this will preserve the juiciness of the filling and its pleasant sweetish aroma. It will work out great dish for a quick snack or dessert on the weekend.

Ingredients:

milk – 2 glasses;
vegetable oil – 80 ml;
flour - 3 cups;
sugar – 75 g;
eggs – 3 pcs.;
salt – 10 g;
yeast – 30 g;
jam – 200 g;
starch – 20 g.

Cooking method:

Pour warm milk over the yeast, mix with some sugar and flour. After half an hour in the heat, add butter, salt, eggs, and remaining sugar. Add the remaining flour and knead the dough.
Roll out, make portioned flat cakes, sprinkle with starch, spread with jam. Pinch and brush with yolk.
Bake in the oven at 200 degrees for 40 minutes.

With potatoes

A quick, hearty dish will be pies with potatoes baked in the oven with yeast. It will be especially tasty if you crush boiled potatoes to puree and mix with fried onions. So the snack will acquire a new rich taste, appetizing aroma and juicy soft consistency. Baking will become signature dish housewives, if you follow the recipe strictly in the specified order.

Ingredients:

flour – 600 g;
water – 300 ml;
dry yeast – 10 g;
vegetable oil – 50 ml;
sugar – 20 g;
salt – 5 g;
potatoes – 5 pcs.;
onion – 1 pc.

Cooking method:

Mix flour with warm water, yeast, butter, salt, sugar. Place on a warm shelf for 55 minutes.
Boil the potatoes, mash them, add chopped fried onions.
Roll out the dough, form into portions, fill, mold the edges.
Bake in the oven at 200 degrees for half an hour.

Pies on yeast dough in the oven - cooking secrets

Any cook needs to know how to cook yeast pies in the oven:

To improve the taste and benefits of products, you can add rye flour, second grade, bran;
instead of milk, you can use kefir, cottage cheese, and other fermented milk products;
In order for the products to bake better, the dough should rise twice, this also helps eliminate the sour taste of dry yeast.

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Pies in the oven made from yeast dough: recipes

The softest down pies are, of course, made in a rustic oven. But modern housewives hardly have the opportunity to cook in it. Usually the Russian stove is replaced with an oven or multicooker. Successful recipes dough for pies in the oven are collected in our article.

This recipe will definitely be included in the hostess’s cookbook and will be used constantly. Ingredients: 970 ml of full-fat milk, 2 kg of high-grade flour, 3 tablespoons of sand (sugar), a pack of full-fat butter, 55 g of pressed yeast, 1.5 small. spoons of table salt, 2 tablespoons eggs.

First, combine the bulk ingredients (except flour) and crumbled yeast. The contents of broken eggs are poured onto them. There is no need to beat the mixture.
The milk is heating up. The butter is melted in it. Under no circumstances should the ingredients be boiled!
The mixtures from the first and second steps are combined. Flour is sifted into the same bowl. Mix the products with a spatula and hands.
Under a towel, the mass will rise in a place without drafts for 60-70 minutes.

Adding a handful of semolina to the dough will add fluffiness to the baked goods.

With dry yeast

The dough according to the scheme published below turns out rich. It will go perfectly with sweet fillings. Ingredients: half a liter of full-fat milk, a pinch of table salt, 4 dessert spoons of sugar, a packet of dry yeast, an egg, a little vanilla sugar, 1.2 kg of high-grade flour, 2 large spoons of refined oil.

The milk is taken warm, but not hot. ¼ of all sugar and yeast dissolves in it. In 10-12 minutes a cap will appear on the mass. This means that the yeast has begun its work.
The remaining sugar - both types, and table salt are poured into the mixture. An egg is driven in there too.
After adding the oil, just knead the mixture well and put it in a warm place for an hour. The product will be protected from drying out with a napkin made of natural material.
After the specified time has passed, the mass is kneaded and left under the same conditions for another half an hour.

Before baking pies in the oven from yeast dough, they need to be greased with egg white.

On kefir without using yeast

In order not to waste time working with yeast, you can prepare baked goods without it. Ingredients: 1 faceted glass of low-fat kefir, half as much refined oil, 3.5 tbsp. high-grade flour, a pinch of soda, salt, granulated sugar. How to properly prepare the dough for kefir pies is described below.

Kefir combines with all bulk ingredients except flour. If the dairy product is not too sour, you can quench the soda with freshly squeezed lemon juice.
Oil is gradually poured into the mixture and flour is sifted. A loose dough is kneaded, which needs to be left to stand for a while under a towel. The mass is kept at room temperature. At this time you can start filling.

The dough should not be rolled out too thin so that the contents of the pie do not tear it.

Unleavened dough without adding eggs

You can make unleavened dough using kefir. It contains only three ingredients: half a small spoon of baking soda, 480 ml of the specified dairy product, 475 g high-grade flour.

Pour flour into a high heap onto a convenient horizontal surface. A shallow “well” is made in the center of the embankment. Cold kefir is poured into the resulting hole.
Little by little, using a fork, begin kneading the mass. To do this, flour is gradually picked up from the edges and combined with the dairy product.
The result is a non-sticky dough.
It is rolled out and sprinkled with 1/3 of the total soda. Next, the layer is folded into an envelope and covered again with baking soda. The procedure is repeated a third time.
The mass is collected into a lump, placed in an oiled bowl and left in a cool place for half an hour.

All that remains is to do the filling and start shaping the baked goods.

Yeast-free dough for pies on water

The most economical option for a pie dough recipe is a product made with filtered water. You will need to take 1.5 cups of liquid. Other ingredients: 6-6.5 tbsp. high grade flour, small. spoon of salt.

The water is heated a little, after which salt is added to it and stirred until the grains are completely dissolved.
Sift half of all the wheat flour specified in the recipe into a deep bowl. Salt water is also poured in there.
The ingredients begin to gradually mix. This is where it lies main secret prescription Only if you knead the product well will it turn out to be truly manageable and soft.

First, the yeast-free dough is kneaded with a wide spatula, and then with floured hands.

Recipe with sour cream

This option is a real find for those who don’t want to wait for the dough to rise for a couple of hours. It's fast, simple and straightforward. Ingredients: 320 g of full-fat sour cream (great if you can use homemade), 2 tablespoons eggs, 1 tbsp. low-fat kefir, a pinch of salt, a teaspoon of sugar, 2 large spoons of refined oil and one baking powder, 470-490 g of high-grade flour.

The contents of both eggs are beaten in a deep bowl. In the process, salt and sand are added to it. The ingredients are whipped together.
Baking powder is thoroughly sifted with flour. This is necessary for the airiness of the products.
Gradually the sifted products are poured into the dough base. The last thing added to it is oil - for elasticity.
Flour is sprinkled until the mass stops sticking to your fingers. You may need a little more or less than what is indicated in the recipe.
You can roll out the dough and form pies right away.

Baking is prepared in a well-heated oven until an appetizing golden color appears on the pies.

Choux yeast dough

Another recipe from the category of very quick products. Since the dough will be ready almost immediately, you should take care of preparing the filling in advance. It can be both sweet and salty. Ingredients: 570 g high-grade flour and a similar amount of refined oil, 1 tbsp. filtered warm water and 1 tbsp. boiling, 3 yolks chicken eggs, a tablespoon of granulated sugar, a teaspoon of table salt, 55 g of fresh yeast.

Three tablespoons of flour should be combined with table salt and granulated sugar. Not cold oil is poured in there and immediately hot boiling water. The mass is thoroughly rubbed with a spoon until smooth. It must cool slightly before further use.
Finely crushed yeast is poured into the warm mixture. Mixed yolks and warm water are immediately added there. By the way, you can use slightly warmed milk instead.
The resulting composite mixture is poured into flour sifted a couple of times.
An elastic, non-sticky dough is kneaded. Hands are lightly lubricated with sunflower oil during the process. Kneading may require about half a glass more flour.

You can immediately start shaping the pies. If the filling is made from pieces of fruit, then regular potato starch will help thicken it.

No similar materials

I want to tell you how to cook divinely delicious butter pies in the oven. I call them a win-win option - they are prepared simply and quickly. Even a beginner can easily make them, but they turn out like a chef with extensive experience in preparing rich pastries. From the oven you will take out lush, fragrant, rosy, sweet pies - delicious! You can come up with different fillings for them, but I want to offer you an amazingly tasty one: made from pumpkin and apples. You will be delighted! To make it clear to you, on “Very Tasty” I will try to describe in as much detail as possible, step by step, the process of preparing rich pies in the oven. But if you have any questions, write, I will be glad to help.

Ingredients:

flour - 800 grams;
milk - 300 milliliters;
granulated sugar - 120 grams;
margarine - 200 grams;
vanilla sugar - 1 pack;
dry yeast - 1 pack;
eggs - 4 pieces;
salt - 1 teaspoon;
vegetable oil for greasing the baking sheet.

For the filling:

sugar - 1 glass;
butter - 50 grams;
apples - 5-6 pieces;
pumpkin - 0.5 kilograms;
lemon - 0.5 pieces (juice, zest).

Divinely delicious pies in the oven. Step by step recipe

Add dry yeast and a tablespoon of sugar to 100 milliliters of warm milk, stir until completely dissolved and place in a warm place for 10-15 minutes.
Separately, grind the eggs with the rest of the sugar, pour in the remaining warm milk and add salt and vanillin. Whisk this mixture well.
Melt the margarine and pour it into the milk-egg mixture while lukewarm. You can heat it either in a water bath (boil water in a small saucepan and place a bowl of margarine on top: keep it until it is completely dissolved), or over low heat. Only in the latter case, try to stir it often so that it does not overheat too much, otherwise an unpleasant aftertaste may appear.
Add swollen yeast, mix everything well.
Sift the flour and gradually add it to the liquid ingredients, knead into a soft elastic dough. It must be kneaded until it begins to lag behind your hands. For convenience, this can be done on a table sprinkled with flour.
Roll the dough into one ball, place in a dry bowl, cover with cling film or a linen towel and leave to rise for approximately 30 minutes.
Prepare the filling: peel apples and pumpkin, cut into small cubes, approximately 0.5 x 0.5 centimeters.
Finely grate the zest of half a lemon and squeeze out the juice.
Water the apples lemon juice so that they do not darken. Approximately 1-2 tablespoons of juice is needed.
In a thick-bottomed saucepan, melt the butter and add sugar, mix everything well. Add pumpkin, apples and simmer over low heat, stirring until they become soft. (For the filling, choose hard apples, otherwise during the cooking process they may turn into mush. And the pumpkin should be of a sweet variety).
Transfer the filling to a bowl, cool and then add lemon zest and stir.
When the dough rises, it will increase approximately 2.5 times, you need to knead it, roll it into a layer 0.7 centimeters thick, and cut out circles with a glass.
Place a teaspoon of filling in the middle of each circle and pinch together like a dumpling. We take the corners of the pie with both hands and pull in different directions, stretch each about 2 centimeters, and then glue them together. When we turn the pie over, it will look like a rectangle with rounded edges.
Pour a little vegetable oil in a saucer.
Dip the sides and bottom of each pie in vegetable oil and place on a baking sheet lined with parchment paper. The pies should touch each other with the greased side (this is so that they do not stick together while baking in the oven).
Cover with a towel and leave to rise for 30 minutes. Before putting in the oven, you need to grease the pies with whipped yolk.
Bake for approximately 25-35 minutes. If you have an electric oven, the temperature should be 180 degrees, if you have a gas oven - 200 degrees. Please note that in order for the baked goods to be fluffy, do not open the oven for the first 10-15 minutes after you put the dough in it, otherwise it will settle.

But after you take the baking sheet out of the oven, cover it with a towel and leave it so that the pies stand and cool a little.

Our delicious butter pies baked in the oven are ready! What a scent - hard to resist! The dough turned out fluffy, the filling was juicy, soft, sweet - eating such pastries is a real pleasure. It is really very simple, fast, tasty, and also - budget option treats for your family and guests. Join us on “Very Tasty”, here are only step-by-step, detailed recipes that will help you prepare the most delicious dishes with ease!

Bon appetit! And pay attention to and to.

(4.9 out of 5)

Yeast dough pies prepared in the oven according to this recipe turn out fluffy, airy and soft. Thanks to fresh yeast, the dough rises well, and the pies themselves turn out tasty and appetizing.

Try making sweet pies in the oven using our recipe. We promise it will be delicious!

Ingredients (for 2 baking sheets or 60 pies):

Calorie content

Calories
189 kcal

Squirrels
4.2 g

Fats
7.3 g

Carbohydrates
29.7 g

Preparation:

Step 1

Let's prepare the dough. Pour ½ cup of warm (not hot, otherwise the yeast will brew) milk. Add yeast, a tablespoon of sugar and a couple of tablespoons of flour. Mix thoroughly with a whisk, cover with a towel and place in a warm place to rise.

Step 2

Step 3

Break the eggs into a separate bowl, add sugar and vanilla sugar. Mix thoroughly.

Step 4

Step 5

Add flour in small portions and knead the dough. The dough must be kneaded well to make it elastic (knead for at least 10 minutes). The flour for the dough also needs to be sifted so that it is saturated with oxygen and the pies turn out airy.

Step 6

Place the dough in a bowl, cover with a towel and place in a warm place to rise. When the dough has risen, lower it with your hand and leave it to rise again. Next, you can start making pies.

Step 7

Pinch off small circles from the dough, roll into balls and flatten them. Place on a floured table. Place the filling in the middle and form pies.
For the filling we used halves canned apricot and some canned cherries.

Step 8

Grease a baking tray with vegetable oil. Pour vegetable oil into a bowl, lightly dip the sides of each pie into the oil and place on a baking sheet. Thanks to this, the finished pies will be easily separated from each other. Leave the pan with the pies in a warm place so that the pies rise. If the yeast is fresh, the pies will rise in about half an hour.
Before putting the pies in the oven, break an egg into a bowl, beat it and grease the pies with it (for this you can take a special brush or just a piece of bandage).

Step 9

Preheat the oven to 180 degrees, place the pies and bake for about 40 minutes (time may vary depending on the oven). When the pies are browned, take them out, cover with a towel and leave to cool. The finished pies are airy, with a fluffy and light dough. Try it, it will be delicious!

Little tricks

To make the dough airy, the flour must be sifted through a sieve. It will be saturated with oxygen, and the dough itself will be lighter and fluffier.

It is better to use live yeast for dough; thanks to it, the dough rises better.

Before making pies, the dough should be allowed to rise 1 - 2 times. When the dough has risen, lower it with your hand and let it rise again.

The amount of flour may vary slightly. The dough needs to be kneaded long and well. It is better to add flour in small portions until the dough stops sticking.

You can use different fillings for pies. Delicious pies obtained by combining canned cherries and apricots. If desired, you can use the same dough to make rolls with poppy seeds and nuts or apricot jam. You can also add fresh fruits, adding a little sugar to them.

The simplest dough recipe (especially good for savory pies and pies) is yeast dough “like fluff” with kefir. Minimal ingredients available step by step recipe preparation - and after just 1.5 hours the aroma of delicious pies made from delicate “downy” dough will float through your house.

Yeast dough “like fluff”, recipe:

Odorless vegetable oil (refined sunflower or corn oil is suitable) - 0.5 cup
Kefir - 1 glass
Wheat flour - 3 cups
Salt - 1 teaspoon
Sugar - 1 tbsp. spoon
Dry yeast - 11 g (standard small bag)

The recipe uses a regular faceted glass with a volume of 250 g.

To grease dough products:

Egg yolk - 1 pc.
Milk - 2 tbsp. spoons
Pinch of salt

How to prepare yeast dough with kefir

For me, any dough preparation process begins with the activation of yeast. Pour dry yeast into a small container, add 1 teaspoon of sugar and a little water (1/3 cup). Stir so that the yeast “blooms”, but you don’t need to achieve complete homogeneity, the main thing is that the yeast is soaked. Don't mind the lumps! Leave the resulting mixture for 10-15 minutes. After this time, a foamy head will appear on the yeast, which tells us about a high-quality product, that the yeast has “worked,” which means the dough will turn out great!
This is the “push” that the yeast needs to start the process.
There are many recipes for yeast dough (sweet and soft), but I always start by activating the yeast in this way, no matter whether I bake or not.

Mix vegetable oil (0.5 cups) with kefir (1 cup) and place the saucepan on the stove. Heat the mixture until warm, approximately 40 C. Do not overheat the kefir and butter at this stage, so that you do not have to cool for a long time before combining with yeast (yeast dies at temperatures above 40 C).

So, stir kefir and butter until smooth. Our grandmothers also made kefir dough for pies, because this is one of the most successful methods of kneading (the dough rises well, and its structure is airy and porous).

Another wonderful feature of the dough “like fluff” is that it does not go stale for a long time in finished baked goods. Pies and pies made with this dough will remain fresh and soft for a long time! Many people ask if this recipe can be used for pies in a frying pan, I recommend another recipe -.

Now add the remaining sugar to the kefir mixture.

Take note, the dough there is wonderful, tasty, porous, layered.

Salt (1 teaspoon).

Sift 3 cups of flour into a separate bowl and keep it ready. You may not need all the flour! Flour may differ in its density and other characteristics, so each housewife requires a different amount of flour.

When you cook according to recipes from the Internet, focus on the consistency of the dough (usually you can see it in a photo or video). In order not to make a mistake and not to overload the flour, add half a glass at a time and stir.

Pour the rising liquid with yeast into the milk and kefir. Stir.

Add flour in small portions, stirring constantly and checking the consistency of the dough: it should be soft and tender, but not stick to your hands.

Yeast dough “like fluff” is very pleasant to work with, as it contains large number vegetable oil. When forming pies, you practically do not need to add flour!

After kneading, place the dough in the switched off oven to rise. There are no drafts in the oven, the space is closed and convenient for proofing yeast dough. I advise you to completely cover the dough with a towel so that a crust does not form on its surface.

There is an interesting way to proof yeast dough in the oven, which is preheated at 40 C for 10 minutes and then turned off. Place the yeast dough in a low-heat oven to “rise.” I successfully applied this method in practice - the dough actually rises much faster, so this method can be used as an emergency method when there is absolutely no time!

After 30-40 minutes we will see that the dough has grown significantly in size. It should be kneaded and you can begin to form pies or pies.

I don’t roll out the dough “like fluff”, I just separate the pieces with my hands.

I place portioned pieces of dough on the baking sheet on which I will bake the pies and flatten them with my hands, stretching them slightly. Then I spread the filling and join the dough along the seam, pressing firmly.

Remember that already formed pies do not need to be immediately sent to the oven to bake! Yeast dough pies should be spaced and rise properly.

To do this, let them stand at room temperature on the table.

To prevent the dough from drying out, it is better to cover the pies with a towel (or stretch cling film over the pies). This dough recipe will take 20-25 minutes to proof the pies.

It is recommended to bake the pies with the seam side down, and brush the top with a mixture of stirred egg and milk. In this case, the pies will turn out golden brown, tasty and fluffy. If you want a crispy crust, add a pinch of salt to the coating mixture.
I recorded a video recipe for pies with green onions and eggs based on this test, you can watch it on my YouTube channel:

I baked this recipe with potatoes, onions and eggs. Wonderful and very tasty pies are made with onion-rice-pickles filling (the filling tastes like mushrooms). Of course, this dough is also suitable for sweet pies, yeast rolls and many other tea baked goods.
Another version of yeast dough, which is perfect for both sweet and savory pies, is in the following video recipe.