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Dough recipe
Dough for pies without milk and eggs on water

No-Milk, No-Egg Water Dough for Pies

The best thing about anything is simplicity! Dough without milk or eggs is easy to make. You can use it for all kinds of hand pies, as well as buns, pies, and even pizza. And the baked goods come out tasty, light, and airy.

Ropotushka

Recipe author

Dough for pies without milk and eggs on water

Composition / ingredients

Servings:

Water

500

Dry yeast

Sugar

Salt

Vegetable oil

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 11 % 5 g

Carbohydrates 75 % 33 g

202 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make pie dough without milk? Gather all the ingredients. Use all-purpose (premium) flour. Any odorless vegetable oil will do.
Step 2:

Heat the water to 37-40°C (99-104°F). Without a cooking thermometer, you can check the temperature like this: drop a bit of water on the inside of your wrist. If it feels neutral - neither cold nor hot - the temperature is right. Add the sugar, salt, and yeast to the water. Stir until dissolved.
Step 3:

If the temperature is too low, the yeast will work more slowly and need more time. If it's too high, the yeast will die, the dough won't rise, and the finished pies will be ruined. Add 4 tablespoons of flour, stir, and leave it for 20-30 minutes in a warm place.
Step 4:

If a fluffy cap forms on the surface, the yeast has activated and you can continue.
Step 5:

Add 2 tablespoons of vegetable oil to the dough. Save the third spoonful for greasing the bowl (step 8). Mix everything well so the oil is evenly distributed through the liquid.
Step 6:

Sift most of the remaining flour into a bowl. Add the liquid mixture to the flour. Knead the dough.
Step 7:

When the flour in the bowl runs out, add more in small portions. When it gets hard to knead with a spoon, switch to your hands. Knead the dough thoroughly.
Step 8:

Add flour until you reach the right consistency. Don't overload the dough with flour - it should be soft and tender. If some flour is left over, it'll come in handy when you shape the pies. Grease the bottom and sides of the bowl with vegetable oil so the dough doesn't stick. Also knead the finished dough briefly with oiled hands. Cover the bowl with a napkin or towel so it doesn't dry out and rises well. Leave it in a warm place for about 1.5-2 hours.
Step 9:

When the dough has grown several times in volume, it's ready and you can start working with it.

Shape the pies with your hands greased with oil or dusted with flour.
The amount of ingredients in the recipe makes dough for about 20 pies. The exact number depends on their size.
Items made from this dough can be eaten warm or cooled. Even a day later they stay delicious.
It's important to sift the flour to aerate it. Then the baked goods will turn out airy and rise well.
Make it a rule never to fix the amount of flour in advance when making dough and bread products! That figure always varies, since flour differs in moisture, grind, gluten level, and other factors, which inevitably affect how it binds with the liquid in the dough. Since you can't run a lab test at home to determine all the parameters of your flour, we recommend the "flour into water" approach: measure the liquid exactly per the recipe, and add the flour to the liquid not all at once but in portions, working toward the right consistency (you may end up using a bit more or less flour than the recipe states). This keeps the ingredient proportions more accurate and preserves the dough's quality. To avoid mistakes, read up on flour and its properties!
Important! When using dry yeast, keep in mind that it comes in two forms: active and instant (read the package directions carefully!). Active dry yeast looks like beads or small balls. Before using it, you have to wake it up: dissolve the active yeast in warm sweet water, milk, or whey. Bubbles, foam, or a "cap" forming means the yeast is ready to use. Active dry yeast must be fully dissolved in the liquid, or leftover grains can keep the dough from rising and ruin the baking (yeast grains that don't dissolve and end up in the dough won't disperse on their own, which means they won't work). Instant dry yeast is easier to use - it doesn't need to be activated first. You just add it to the dough along with the other ingredients, which cuts down on the baking time. Keep in mind, too, that both kinds of dry yeast can vary in activity from one brand to another.