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Dough for pies with dry yeast in milk

Yeast Dough for Hand Pies with Milk and Dry Yeast

A really good dough for rich, soft baking! Baking with yeast dough isn't nearly as fussy as it might seem at first. Half the battle is dough that's made right - and I'm about to show you exactly how.

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

Cooking method

Step 1:

To make the dough, start with a sponge. It wakes up the dry yeast, which springs to life in a warm, sweet, liquid environment. Pour half of the warm milk into your mixing bowl and stir in the sugar.
Step 2:

Then add the dry yeast and two tablespoons of flour and stir everything together. Cover the bowl with a towel and leave it in a warm place for 20-30 minutes.
Step 3:

After a while, bubbles will start to form on the surface and fermentation will begin, releasing carbon dioxide. The more bubbles you see, the lighter and airier your baking will be.
Step 4:

The finished sponge will look foamy. Add the eggs, the rest of the milk, a pinch of salt, and the vegetable oil to the sponge.
Step 5:

Sift the flour for the dough a couple of times. This aerates it with oxygen, which makes the finished baking nice and airy. Add 500 grams of flour to the dough and start kneading.
Step 6:

As you knead, gradually add more flour. Keep kneading until the dough almost stops sticking to your hands.
Step 7:

Dust the finished dough lightly with flour on top, cover it with a towel, and leave it in a warm place to rise. This will take about an hour.
Step 8:

Shape the risen dough into hand pies with any filling you like. You can bake them in the oven or fry them in a skillet. Enjoy!

When making the dough, all the ingredients should be at room temperature, and the milk should be warm - about 86 F (30 C). If it's not warm enough, the yeast won't get going; if it's too hot, the yeast dies instantly and is no good for the dough. Whenever you make yeast dough for hand pies, buns, or pastries, always start with a sponge. And keep the kitchen free of drafts while you work. Give this recipe a try!
Important! With dry yeast, keep in mind that it comes in two forms: active and instant (read the package instructions carefully before use!). Active dry yeast looks like beads or small balls and has to be woken from its "dormant state" before you use it. To do this, dissolve the active yeast in warm sweetened water, milk, or whey. Bubbles, foam, or a "cap" forming on top mean the yeast is ready to use. Active dry yeast must dissolve completely in the liquid - otherwise undissolved grains can keep the dough from rising and ruin the baking (yeast grains that didn't dissolve and ended up in the dough won't break down on their own, so they won't do their job). Instant dry yeast is easier to use: there's no need to activate it first - you just add it to the dough along with the other ingredients, which shortens the prep time. Also remember that both kinds of dry yeast can vary in strength from one brand to another.
Be prepared to need more or less flour than the recipe calls for. Go by the consistency of the dough rather than the exact amount of flour. To avoid mistakes, learn about flour and how it behaves!