Dough for pies with dry yeast on milk

Very good pastry dough! Baking from yeast dough is not at all as troublesome as it may seem at first glance. Half of the business is properly prepared dough. And how to do it, I'll tell you now.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Milk

400

Dry yeast

Sugar

Eggs

Vegetable oil

100

Flour

700

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 17 % 10 g

Carbohydrates 67 % 39 g

278 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
To prepare the dough, first of all, you need to make a sponge. It will help to revive dry yeast, which begins to work actively in a liquid, warm and sweet environment. To prepare the sourdough, pour half of the warm milk into the dough bowl and add sugar to it.
Step 2:
Then add the dry yeast and two tablespoons of flour and mix everything. Cover the bowl with a towel and leave in a warm place for 20-30 minutes.
Step 3:
After a while, bubbles will begin to appear on the surface and fermentation will begin. The release of carbon dioxide will begin.The more bubbles there are, the more lush and airy the pastries will be.
Step 4:
The finished sponge will look like foam. Add the eggs, the remaining milk, a pinch of salt and vegetable oil to the dough.
Step 5:
Sift the flour for the dough a couple of times through a sieve. This is necessary in order for her to be saturated with oxygen. Due to this, the finished products will be very airy. Add 500 grams of flour to the dough and start kneading the dough.
Step 6:
In the process of kneading, add a little more flour. Knead the dough until it almost stops sticking to your hands.
Step 7:
Sprinkle the finished dough with a little flour on top, cover with a towel and leave in a warm place for the approach. It will take about an hour.
Step 8:
From the finished, suitable dough, form pies with any filling. Pies can be baked in the oven or fried in a frying pan. Enjoy your meal!

When preparing the dough, all products must be at room temperature. And the milk should be warm, about 30 degrees. If it is not warm enough, the yeast will not start working And in hot milk the yeast will instantly die and will not be suitable for use in the dough.
If yeast dough is prepared for pies, buns or pies, then it is always necessary to make sourdough to prepare the dough.
When working with yeast dough, there should be no drafts in the kitchen.
Try this recipe yourself!

Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will not disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.

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!