How many original recipes would not appear every year, how many new ideas would not be carried to the hostess's masses, and better the basics for baking than the good old yeast dough can not imagine.
Why do we love dough on yeast? For his characteristic ease and splendor, the ability to keep the shape of the product and its freshness, as well as for its stunning aroma. Once again, tell us about all the delights of yeast dough, we take the example of recipes for fried pies.
Yeast dough on kefir for fried pies
Yeast dough, cooked on the basis of dairy products, it turns out much denser and heavier than what is prepared on the water, but for the lover of a viscous and viscous dough this also has its own charm. Among other things, these pies keep their freshness for a much longer period.
Ingredients:
- sour cream - 115 ml;
- kefir - 65 ml;
- egg - 1 piece;
- vegetable oil - 15 ml;
- granulated sugar - 5 g;
- flour - 290 g;
- Yeast - 5 g.
Preparation
Mix kefir and sour cream with each other and make sure that the dairy products are not cold, their temperature should be slightly above room temperature so that the yeast can activate and effectively raise the finished dough. Vbeyte to the milk mixture egg, pour in the oil and add the sugar. Separately, pass through a sieve the flour and combine it with yeast. At the center of the dry mixture, make a cell and pour in it kefir. Kneading a smooth kefir dough, cover it and leave it under a damp cloth (not to dry out), for about an hour, waiting for an increase in size approximately twice.
Approached dough can be rolled out, cut a glass circles and fill them with any favorite filling, and you can divide it into portions pre-rolled into a tourniquet and cut into the manner of sausage. Filling for this test will suit absolutely any, it is dense enough not to let out even juice from fresh fruits.
Recipe for a quick yeast dough for fried pies
It's hard to believe that cooking a yeast dough can take a minimum of time, because we are used to that yeast needs time to activate and produce enough carbon dioxide to make the dough doubled. But we offer a recipe against all the rules, within which brewing and proofing will take no more than half an hour.
Ingredients:
- instant yeast - 1 tbsp. a spoon;
- granulated sugar - 5 g;
- flour - 290 g;
- milk - 290 ml;
- vegetable oil - 65 ml.
Preparation
Sweeten the warm milk and sprinkle yeast into it. Leave the yeast to activate for about 10 minutes. The key step in this recipe is to use instant (high-speed) yeast, the maximum activity of which is achieved in a minimum of time. After the last ten minutes, pour the oil into the yeast solution and begin to knead the dough, in portions, pouring the sieved flour through the sieve. Finished dough from the dough, leave it for another 15 minutes, and then proceed to molding and roasting the patties.
Custard yeast dough for fried pies
Ingredients:
- flour - 475 g;
- water - 480 ml;
- yeast (fresh) - 45 g;
- vegetable oil - 45 ml;
- sugar is a pinch.
Preparation
Half the water is just warmed up, and bring the second to a boil. Warm the warm water, pour the yeast into it and pour in the oil. Pour into the sifted flour yeast solution and mix everything so that to get a dry and lumpy dough, now it's time to brew the dough with boiling water. First, stir everything with a spoon, so as not to burn yourself, and then mash the dough with your hands and formulate in a com. Divide the dough into equal portions, roll and fill with any filling to taste.