Dough for pies like fluff

Very simple, light, airy, tender, soft, without eggs! The dough, like fluff for pies, is kneaded with milk and yeast from a minimum of products. It is suitable for baking of any kind: sweet, unsweetened, for frying pan, oven, slow cooker. In addition, it can be stored in the refrigerator to be used later.

wella

Recipe author

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Composition / ingredients

Servings:

Flour

Milk

Sugar

Salt

0.5

Vegetable oil

Dry yeast

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 8 g

Fats 24 % 14 g

Carbohydrates 63 % 37 g

304 kcal

GI: 8 / 0 / 92

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
How to make dough for pies like fluff? Prepare the products. Heat the milk to body temperature, transfer the yeast into it. Mix well so that the yeast dissolves. Immediately add sugar, salt and mix again. Add vegetable oil and mix again.
Step 2:
Sift wheat flour through a fine sieve to saturate it with oxygen and make it more airy. In general, I repeat this manipulation three times! Only in this case, the flour will make the dough tender, and it will rise quickly and without problems. So, sift the wheat flour.
Step 3:
Mix the liquid well with the dissolved yeast (it's better to take fast yeast) and start pouring the sifted flour into them in parts. You may have less or more flour than I have - be guided by the consistency of the dough.
Step 4:
First mix the dough with a spoon or a wooden spatula.
Step 5:
When it becomes more difficult to stir with a spoon, you can shift the dough onto the work surface of the table, sprinkled with flour or on a cutting board.
Step 6:
Pour a little flour on the dough and start kneading it with your hands until the dough stops sticking. Add a little flour, watch the consistency of the dough - it should not be steep, rough. And remember that the dough should be warm, so do everything quickly.
Step 7:
This is the bun I got after I gently kneaded it in several steps, folding it several times and kneading it.
Step 8:
Cover the dough with a towel and leave it to warm up. It will take from half an hour to 1-2 hours - the time depends on the quality of the yeast. As soon as the dough increases in volume by 1.5-2 times, knead it with your hands.
Step 9:
It will be elastic, but soft, not dry. Cut the dough into pieces - according to the number of future pies.
Step 10:
Roll each piece into a ball, then into a flat cake. Fill the pies with any filling of your choice, sweet or unsweetened. I have a pumpkin with apples.
Step 11:
Let the pies stand before baking for another 30 minutes. Then bake in a preheated 180-220C oven until ready. Focus on the features of your oven.

Important: how to properly replace dry yeast with pressed yeast, in which liquid it is better to breed, why you need to be able to distinguish active yeast from instant and other useful tips read in the article about yeast .

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

You can replace milk with kefir.
If you are making dough for fried pies from kefir, take the one that has been for more than one day.
Don't forget to spread the dough, then the pies will turn out even more airy, not flat.
Knead the dough with your hands, then it will be elastic and elastic at the same time.

How to lubricate the finished pastries and dough before baking, read in this article .