Soft airy yeast dough for pies

Simple and delicate, for any homemade pastry! Soft airy yeast dough is convenient because it can be used to make pies with any filling. It is perfectly stored in the refrigerator for several days. When using, it is enough to let it warm up and come up again.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Eggs

Milk

500

Dry yeast

Sugar

Salt

Vegetable oil

100

Flour

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 9 g

Fats 14 % 8 g

Carbohydrates 71 % 42 g

273 kcal

GI: 5 / 0 / 95

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make soft airy yeast dough for pies? Prepare the necessary ingredients for this. Sift the flour through a sieve to saturate it with oxygen. Thanks to sifting, the finished products will be more lush and softer.
Step 2:
In order for the yeast to start its work faster and more actively, heat the milk to a warm state. Add salt and sugar to the milk.
Step 3:
Then pour in the dry yeast and mix everything.
Step 4:
Break eggs into a bowl and pour vegetable oil. Mix the eggs with the milk mass.
Step 5:
Start introducing the sifted flour into the dough. It is not necessary to pour out all the flour at once. Pour in half of the amount indicated in the recipe. Mix it into the dough. At this stage, the dough is viscous and a little runny. Pour the second half of the dough gradually, letting it interfere with the dough.
Step 6:
Focus not on the amount of flour, but on the consistency of the dough. The finished dough will become soft and will almost not stick to your hands. Leave it in the bowl. Cover with a towel and put it in a warm place for 1 hour for the approach.
Step 7:
The dough has increased in size several times. Yeast and heat have done their job.
Step 8:
Knead the dough a little and use it to make pies or pies. To prevent the dough from asking for flour anymore, lubricate your hands with vegetable oil.
Step 9:
Pies from this dough can be baked in the oven or fried in a frying pan. And the filling can be very diverse to your taste. Cook with pleasure!

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.

The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.

Be prepared for the fact that you may need more or less flour 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!