Delicious pie made with yeast dough. Pies made from ready-made yeast dough. Pies on yeast dough in the oven - cooking secrets

Russian cuisine has always been famous for pies. Housewives invariably prepared yeast dough for pies for all holidays. And the word pie itself most likely comes from the word “feast” - celebration. And the saying “A hut is not red in its corners, but red in its pies” suggests that pies were a symbol of prosperity.

In Russia, they baked their own cake for every celebration. So, when they received dear guests, they baked a loaf of bread and salt, and they baked a wedding chicken for the wedding. And when a newborn appeared in the house, it was customary to treat the neighbor’s children to “grandmother’s pies” - buns, bagels, pretzels and witushki.

And what a variety of pies there are in Russian cuisine - open or closed pies, pies, kulebyaki, kurniks, kalachi, pies, shanezhki, cheesecakes. And every good housewife tries to surprise guests and loved ones with her culinary masterpiece.

Pies are baked from yeast or unleavened dough. Yeast dough for pies is still considered the highest culinary skill, since its preparation requires culinary experience and knowledge of the secrets of making fluffy yeast dough. Even from my own experience, I can say that even with the same seemingly proven recipe, yeast dough might not have worked out earlier. I started reading a lot about it and realized that yeast dough for pies requires a careful attitude and does not tolerate fuss and drafts. We'll talk about the secrets of its preparation a little later.

Now let's look at a few proven recipes.

Types of yeast dough and methods of preparation

Yeast dough can be straight or sponged. Let's look at how to prepare yeast dough for a pie and how sponge dough differs from unpaired dough.

For straight yeast dough, the yeast is diluted with milk and immediately mixed with all the other ingredients. The dough is left to rise for about 1-1.5 hours.

To prepare sponge dough, the dough is first prepared. To do this, yeast is diluted with water or milk, a little flour and sugar are added. The dough is left to rise for 2-2.5 hours. And only then all the other ingredients are mixed.

So why, you ask, complicate your life with dough, because the same dough can be obtained using a straight method. And the trick here is that if you decide to make pies or pies from butter dough with the addition of butter, margarine, sour cream, then such baking “weights” the dough, and without dough it simply will not rise. For rich pies, dough based on sponge is more suitable. Pies and pies are also made from straight yeast dough, but they are more bland.

Yeast dough does not like fuss and haste. Kneading yeast dough is a delicate and delicate matter. That’s why I tried to describe in detail the entire sequence of its preparation step by step and with photos.

The process of preparing straight yeast dough consists of only one step - dilute the yeast and combine all the components.

Ingredients:

• milk or water - 250 ml
• flour - 500 gr.
• yeast - 50 gr.
• egg - 1 pc.
• sugar - 60 gr.
• butter - 100 gr.
• salt - 3 gr.

1. We warm up the milk a little, the temperature of the milk should be no more than 30 °C, i.e. a little warm.

Important! Milk cannot be overheated, so do not move away from it while it is heating.

2. Place the yeast in warm milk, grind it with your hands and stir with a whisk until the pieces are completely dissolved. Add sugar and stir again until completely dissolved. Sugar helps fermentation.

Yeast dough is very capricious. The specified proportions must be strictly observed. If you overdo it with yeast, the dough will rise faster, but the pies will have a strong yeast smell. If you add more sugar, the fermentation process of the dough will slow down.

3. Beat 1 egg into the milk-yeast mixture. If you want a more crumbly dough, then instead of 1 egg you can beat in 2 yolks.

4. It’s time to add flour. Be sure to sift the flour through a sieve, so it is saturated with oxygen and the dough turns out airy. Knead the dough with your hands.

5. Add fats to the dough. To do this, soften the butter (I sometimes use margarine) until soft. In some recipes, the butter is melted until liquid, but I still recommend heating the fats just a little so as not to disturb the structure of the dough. Mix the butter into the dough and knead the dough for 10-15 minutes.

6. At the very end, add salt and knead for another 10 minutes. The dough should be elastic and not stick to your hands.

7. Place the dough in a pan and leave to rise for about 1.5 hours in a warm place.

Try to maintain comfortable conditions for rising the dough - avoid drafts, keep warm and have enough air at all times.

8. When the dough has risen, knead it slightly. Thus, we free it from accumulated gases and enrich it with oxygen.

9. Leave it to rise for another 40-50 minutes. After this, you can start baking pies or pies.

10. After you form the pies or pies, let them rest for another 15 minutes.

Yeast straight dough for pies with dry yeast

This recipe is suitable for rich, sweet pies. However, if you remove vanillin from the recipe, then it is quite possible to make unsweetened pies.

We will use dry yeast for the dough. The ratio of dry and fresh yeast is approximately 1:3, i.e. for 1 gr. dry yeast is 3 grams. fresh. 1 teaspoon contains approximately 3.5 grams. dry yeast.

Ingredients:

• milk - 1/2 cup.
• flour - 500 gr.
• dry yeast - 1.5 tsp.
• egg - 1 pc.
• sugar - 1 tbsp. l.
• vanilla sugar - 1 tsp.
• margarine - 2 tbsp. l.
• salt - a pinch

1. Add dry yeast to warm milk and mix well until the yeast is completely dissolved.

2. Beat 1 egg, add sugar and salt, vanilla sugar.

3. Add flour, previously sifted through a sieve. Knead the soft dough. If you knead with a food processor, 6-7 minutes will be enough. You will have to work with your hands for 10-15 minutes. If the dough is not too soft, you can add a couple of tablespoons of warm milk during the kneading process.

4. At the end of kneading, add softened margarine.

5. Place the dough on the table, knead it with your hands and leave it in a bowl covered with cling film for 1.5-2 hours in a warm place.

6. After the dough has risen, knead it once and put it back in a warm place for another hour.

7. When the dough rises again, you can roll out and prepare pies and pies, cheesecakes and donuts, buns and Easter cakes.

Do not forget that all dough products, before putting them in the oven, must “puff” a little and rest for a while.

Sponge yeast dough for pies

Yeast dough on dough differs from straight dough in that the dough is first prepared, consisting of yeast, water or milk and flour. The dough must be fermented, and only then the remaining rich ingredients are added - fats, sugar, eggs and the remaining flour. Pies or pies, the recipe of which contains a lot of baked goods - butter, margarine, eggs, sugar, etc. It is better to cook from sponge dough.

Ingredients:

• flour - 600 gr.
• yeast - 15 gr. (dry - 5 g.)
• milk - 300 ml.
• eggs - 2 pcs.
• sugar - 1 tbsp. l.
• salt - 1 tsp.
• butter - 100 gr.

1. First, let's feed the dough. To do this, add yeast to 100 ml of warm milk and mix well until it dissolves.

The milk should only be slightly warm, not higher than 30 °C, so heat it over low heat and without being distracted by other matters.

2. Add 1 tsp to the milk and yeast. sugar and 3 tbsp. l. flour, mix again.

3. Thus, our top dressing will quickly rise, increase in size by about 2-3 times and look like this:

4. After this, prepare the dough - add the remaining milk and add half the flour. Mix the mixture well and leave in a warm place, covered with a clean towel, for about 1 hour. The dough will increase 3-4 times and small bubbles will appear.

5. As soon as the dough begins to sink, beat the eggs into the dough, add the remaining sugar, salt and pre-melted butter.

6. Add sifted flour in small portions.

7. Mix all the ingredients thoroughly, and when the dough becomes thick, put it on a table dusted with flour and knead the dough for 10-15 minutes.

8. Knead the dough until it becomes elastic and does not stick to your hands.

9. Cover with cling film and leave in a warm place for 1-1.5 hours.

10. When the dough has increased by 2-3 times, be sure to knead it - gently pat the dough with your fists. It will settle, then cover again and leave to rise again for 30-40 minutes. The warm-up can be done 2-3 times, but I get by with 1-2.

11. When the dough rises again, you can prepare pies or pies.

Yeast dough for buns

This recipe makes rich, soft as feathers and very tasty buns. These buns are baked in the oven. We will prepare the dough using dough.

Ingredients:

• flour - 500 gr.
• dry yeast - 5 gr.
• milk - 65 gr.
• water - 150 gr.
• egg - 1 large or 2 small
• sugar - 130 gr.
• salt - 5 gr.
• margarine or butter - 75 gr.
• vanilla extract or vanilla sugar to taste

1. Sift flour (250 g) through a sieve and add dry yeast (half the portion - 2.5 g), mix everything.

Please note: for the dough we use half of the indicated products.

2. Pour warm milk and 1/2 portion of water (75 g) into the resulting mixture, stir again.

3. Knead the dough; the dough turns out unusually thick. We form a ball of dough from it. This type of dough will take longer to mature than traditional, more liquid dough.

4. Cover the dough with film and leave for 4 hours in a warm place.

5. In a separate bowl, mix salt, sugar, the remaining half of the water, stir until the sugar dissolves and beat in the eggs. The result was a liquid mixture.

6. Separately prepare a dry mixture from the remaining flour (250 g) and yeast (2.5 g).

7. When the dough rises, add the liquid sugar mixture to it, then add flour with yeast, vanilla sugar and combine all the ingredients.

8. Knead the dough.

9. Mix margarine or butter into the dough in small portions. To do this, break off a piece of softened margarine and stir the dough until it has a uniform consistency, and so on until the margarine runs out.

10. The dough itself turns out watery and irregular in shape. This dough differs from the elastic traditional one, but still do not add more flour.

11. To knead such a liquid dough, we will use the French technology - we lift the dough with both hands, stretch it to the sides and fold it. Knead the dough for about 10 minutes. In the end it should no longer stick to your hands.

12. Place the dough in a bowl greased with vegetable oil for 3 hours. Yeast dough for pies should increase 2-3 times.

13. Divide the dough into equal portions and form buns. Place the buns on a baking sheet sprinkled with flour, cover with film and leave for another 30 minutes. During this time, the buns will double in size, so when placing them in a mold or on a baking sheet, leave a distance between them.

14. Brush the buns with beaten egg.

15. Bake in an oven preheated to 180-200°C for about 30 minutes. The results are soft, like downy, rich and tasty buns.

Quick yeast dough for pies - choux pastry recipe

And another great recipe for pies for those who don’t want to wait a long time for the dough to rise.

Ingredients:

• flour - 3.5 cups
• dry yeast - 11 gr.
• warm water -1 glass
• boiling water – 200 ml
• sunflower oil - 4 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1 tsp.

1. Pour dry yeast into a glass and pour 1 glass of warm water. Let's leave it aside for now to become more active.

2. Mix 3 tbsp. l. flour, 1 tbsp. l. sugar, 1 tsp. salt and 3 tbsp. l. sunflower oil.

3. The dough becomes crumbly. Pour boiling water over it and stir thoroughly until the lumps disappear. Leave to cool slightly for 5-10 minutes.

4. Pour the diluted yeast into this dough.

5. Add flour (2-2.5 cups) and stir. When the dough has absorbed all the flour, add about 1 more cup. You need to feel when the dough has enough flour. But don’t overdo it, otherwise the dough will be too stiff and the pies will be tough.

6. The dough turns out to be quite sticky, and to prevent it from sticking to your hands, pour a little vegetable oil directly onto your hands and mix it into the dough.

7. You also need to grease the cutting board with sunflower oil.

8. Divide the dough into portions and form thick pancakes. We put any filling on them and seal them like dumplings.

9. We fry these pies in a large amount of sunflower oil, one might say deep-frying. The pies should be placed seam side down in the pan to prevent them from unraveling.

Lenten yeast dough

During fasting, there are restrictions on the consumption of certain foods - meat products, dairy products, fats and eggs are prohibited. There is one on my blog where you can choose according to your taste. And if you want some pies during Lent, it’s quite possible. Prepare delicious pies according to the recipe of Father Hermogenes using water without eggs and milk. You can also come up with a very tasty filling for Lenten pies - with mushrooms, cabbage, apples or jam.

20 secrets to fluffy yeast dough

It is believed that yeast dough for pies is very tricky and not everyone succeeds the first time. My grandmother even prayed while preparing the dough, and the dough always rose perfectly, the pies were fluffy and very tasty.

I hasten to assure you that there is nothing complicated here. And to ensure you get delicious pies or pies, you just need to know some cooking secrets.

1. The basis of yeast dough is yeast. The quality of the test depends on them. Yeast must be fresh, not expired. Pressed yeast is diluted with warm milk or water and activated with sugar.
2. Maintain the temperature of water or milk correctly - not lower than 28 ° C and not higher than 30 ° C, otherwise the yeast will either harden or cook and the dough will not rise.
3. Just by the way the liquid with yeast foams, you can determine the quality of the future dough.
4. All products for the test must be warm. Prepare eggs and flour in advance, let them be at room temperature.
5. When kneading yeast dough, there should be no drafts in the kitchen - close all windows and doors.
6. I heard a belief that even loud noises can “scare away” the dough.
7. Be sure to sift the flour through a sieve to enrich it with oxygen.
8. Add a little vegetable oil to the dough - the dough will become more elastic and tender.
9. While rising the dough, do 1-2-3 kneads.
10. Do not allow yeast and fats to come into direct contact, otherwise yeast activity may decrease.
11. Never cover the kneaded dough with a lid; it must breathe. Cover the pan with a kitchen towel or cling film.
12. Choose a pan for the dough that is not too wide, otherwise the dough will flatten along the bottom and will not find support for rising.
13. The pan with the dough should be kept in a warm place. You can wrap it in something warm, you can put it in a basin with warm water, maintaining a warm temperature all the time.
14. Knead the dough for at least 10-15 minutes. The more the dough is kneaded, the more actively the yeast will work.
15. Do not knead the dough tightly. Firstly, it will not rise well, and secondly, products made from such dough will be tough.
16. Don't overbake the dough. Watch his rise, do a stretch and start cooking on time. If the dough is too long, the pies may be sour and tough.
17. Yeast dough stores well in the freezer. If there is a lot of dough, save some for next time, it’s very convenient.
18. Be sure to leave the formed products for 15-20 minutes to proof before putting them in the oven.
19. Brush the top of the pie with egg or yolk. I recommend brushing pies baked in the oven with melted butter.
20. The baking temperature for pies made from rich yeast dough is slightly lower (190-210 °C) than from unbaked ones (220-240 °C).

I hope you didn't find making the yeast dough too tedious. After all, the result is such delicious culinary masterpieces that any housewife can be proud of her skill.

Bon appetit and delicious pies!

And if you liked the recipes and tips, then share them with your friends.

Greetings to everyone visiting my kitchen!

I know well from personal experience that many, especially young housewives, are faced with the question: how to prepare a yeast pie? And so I want to offer you a recipe - a simple and delicious pie. And there is no doubt - you will definitely succeed!

And to confirm these words, I will share my own memories. Once upon a time, in my deep youth, I had a dream: to learn how to make yeast dough for pies (I simply adored them). But it just so happened that no one in my family cooked such things. I knew from one of the aunts that she put out the dough and tinkered with it for some reason all night, so that the next day she could finally bake the pies. This process seemed to me something mysterious and inaccessible.

And therefore, as soon as I became an independent housewife and, continuing to adore yeast pies, I, no matter what, decided to master this culinary art.

Many years have passed since then, and the yeast dough recipe has become the easiest for me to prepare. Therefore, I declare with confidence - if you have the desire, with my help you will succeed!

Today I propose to please your loved ones with a simple and tasty pie with potatoes and mushrooms. I hope you like this combination of fillings.

In order to learn how to prepare a yeast pie, we first list the necessary products.

INGREDIENTS

For the test

• Premium flour – 220-250 grams
• Milk – 150 ml
• Dry yeast – 1.5 teaspoon
• Butter – 20-25 grams
• Vegetable oil – 1 tablespoon
• Granulated sugar – 1-2 teaspoons (to your taste)
• Kitchen salt (not extra) – 0.5 teaspoon

For filling

• Potatoes – 2-3 root vegetables
• Champignon mushrooms – 150-200 grams
• Onion – 1 head
• Vegetable oil - for frying
• Salt and pepper mixture - to taste

For filling

• Chicken egg – 1 piece
• Mayonnaise – 1-1.5 tablespoons
• Grated hard cheese – 2-3 tablespoons

You will also need any silicone or metal baking dish (mine is 21.5 cm in diameter).

The pie won't be too big, but it's just right for beginner cooks.

HOW TO COOK YEAST PIE

Our first step will be preparing the dough. If you are not yet familiar with this word, do not be alarmed - it is very simple! Dough is a way to awaken the yeast and add strength to it, in order to ultimately get excellent yeast dough for pies.

Lightly heat the amount of milk indicated in the recipe to about 35 degrees (warm, but not hot). Pour dry yeast, granulated sugar and milk into a deep container (not an aluminum one). Stir well until the yeast dissolves. Then add a couple of tablespoons of flour here and mix everything again.

Place the prepared mixture in a warm place. You can place the bowl over a saucepan of warm water (the fermentation process will speed up).

While this magical action is happening, let's prepare the filling for a simple and tasty pie. In this case it will be champignons and potatoes. For me it's the perfect combination! Just as delicious how to cook potato zrazy with mushrooms(recipe can be found here). We wash the champignon mushrooms (never fill them with water). Cut into slices. Peel the onion and finely chop it.

Heat the frying pan, add vegetable oil and add the onion first.

After the onion has become transparent, add the prepared mushrooms. Stir and fry for about 5-7 minutes. At the end we add some salt.

While the mushrooms are preparing, we prepare the potatoes. Clean, wash, dry and cut into small cubes.

Pour the prepared filling into a bowl for our simple and delicious pie.

Fry the potatoes, add salt and pepper at the end. I usually use a mixture of peppers, it turns out tasty and aromatic.

Combine the mushrooms with the potatoes and leave for a while while we prepare the yeast dough for the pies.

While we were busy filling, our dough arrived. It rose and increased in volume.

Lightly melt the butter (you can use a water bath), mix it with vegetable oil and pour it into the prepared dough.

Stir, add salt and begin to gradually add sifted flour. Mix in a circle with a fork.

When the yeast dough gathers into a lump, dump it onto a floured surface and, adding flour (only the amount indicated in the recipe), continue kneading with your hands. We do this by pressing the dough with the palm of our hand, as if flattening it, then fold it again and repeat the steps again. Knead for about five to seven minutes until the dough is smooth and elastic.

Place the dough in a container, cover it with a napkin and send it to a warm place. You can use a saucepan with warm water again. That's the whole recipe for yeast dough.

It remains to wait a little, about twenty minutes, to see how it has grown. We knead it and let it come up again. After the second approach, we begin to form our simple and tasty pie.

To do this, place a ball of dough on a floured surface and begin to turn it into a pancake. I just do this with my hands, but you can also use a rolling pin. We form dimensions slightly larger than the diameter of our mold, so that we can then form the sides.

Grease the mold with vegetable oil and place the dough in it.

Pour the filling into the middle - potatoes and mushrooms.

Preparing the filling for the yeast pie. In a container, mix the egg, mayonnaise (or sour cream) and grated cheese.

Cover the surface of the filling with this mixture.

Allow about 10-15 minutes for the pie to rise. Place in a preheated oven (180 degrees). I usually set the heat to top and bottom and place the mold in the middle.

In about 20-25 minutes the baked goods will be ready.

After carefully reading the recipe for how to make a yeast pie, you will cope with this task very easily and simply!

With love and warmth Lyudmila.

The ability to cook yeast pies is both a culinary science and an art. In the old days, the mistress of the house was judged by the pies she prepared, they scrutinized, tasted and said: “A good housewife makes good pies.”
You can learn this art with patience and great desire. Only in this case will the dough come to life, become pliable and obedient, and the yeast pies from it will come out fluffy and rosy.

In addition to the main ingredients - flour and yeast (dry or fresh) - milk, kefir, yogurt, whey or just water are used. In addition, eggs and various fats are added to the dough. There are a wide variety of fillings for pies: potato, mushroom, cabbage, meat, fish, egg and others. Sweet yeast pies are prepared with cottage cheese, jam, fresh berries and fruits. Yeast pies are baked in the oven or fried in a frying pan.

So, yeast pies originate from dough. It can be mixed with the participation of dough, which is a mixture of water, flour and yeast, or without it. Thanks to the dough, the dough rises well and becomes fluffy. Therefore, most often, with the help of dough, experienced housewives prepare rich yeast dough for pies, and without it, dough for Lenten baking. The eternal debate about which yeast is best for making pies - dry or fresh - is completely resolvable: both can be used with equal success. If you need to make yeast pies quickly, dry yeast, of course, wins; you can simply pour it into the flour and that’s it.

Pies with meat, egg and herbs “Visiting Grandma”

Ingredients:
For the test:
2.5 stacks flour,
3 egg yolks,
4 tbsp. milk,
1 tbsp. pressed yeast,
200 g butter,
1 tbsp. Sahara,
salt - to taste.
For filling:
350 g minced meat,
2 eggs,
2 tbsp. sour cream,
2 onions,
1 clove of garlic,
1 bunch of parsley,
salt - to taste.

Preparation:
To prepare the dough, heat the milk to 35-37°C, add the yeast to it and stir thoroughly until it dissolves. Then add egg yolks, butter, salt and mix until smooth. Then add flour to the total mixture, stirring constantly. Wrap the finished dough in foil and place it in the refrigerator overnight. To prepare the meat filling, finely chop the onion and pass the garlic through a press. Place chopped onion in a frying pan with vegetable oil and fry it, add garlic, minced meat and fry for 10 minutes. Place the fried mass in a deep bowl, add boiled eggs, sour cream, chopped parsley, cut into large pieces, and mix well. Remove the dough from the refrigerator, let it warm up, divide into 4 parts and roll into flat cakes with a diameter of 15 cm. Place a portion of the meat filling on each flat cake and, folding it in half, pinch the edges. Brush the surface of the pies with yolk and bake them in an oven preheated to 180ºC for 20 minutes. For a large family, double or even triple the ingredients.

Yeast pies with rice, eggs and corn

Ingredients:
For the test:
2 stacks flour,
2 eggs,
½ cup milk,
50 g butter,
1 tbsp. Sahara,
3 g yeast,
salt - to taste.
For filling:
5 boiled eggs,
250 g canned corn,
1 stack rice,
2 onions,

Preparation:
Add sugar, yeast, ½ cup to heated milk. flour, mix and put in a warm place. When the dough rises, transfer it to a bowl for kneading the dough, pour in the melted butter and add 2 eggs. Stirring constantly, add flour and knead into a soft dough. Roll it into a ball, cover with a towel and place in a warm place. While the dough is rising, prepare the filling. Chop the boiled eggs, add boiled rice, fried onions and canned corn to them, stir, add salt and pepper to taste. Punch down the risen dough, divide it into 12 parts and roll each part into a flat cake. Place 1 tbsp in the center of each flatbread. with the top of the filling, pinch the edges and form a pie. Place the pieces on a baking sheet, seam side down, and let stand for a while. Then brush with beaten egg and bake in the oven for 15-20 minutes at 180-200ºC.

Delicious cabbage pies

Ingredients:
For the test:
500 g flour,
200 ml milk,
1 egg,
1 tbsp. Sahara,
½ tsp. salt,
1 tbsp. vegetable oil,
1.5 tsp. dry yeast.
For filling:
500 g white cabbage,
1 onion,
1 carrot,
100 ml water,
30 ml vegetable oil,
salt, ground black pepper - to taste.
For lubrication:
1 egg yolk.

Preparation:
In a large bowl, thoroughly mix all dough ingredients except flour. Then add ⅔ of the sifted flour into this mass and knead into a soft dough, then gradually add the remaining flour. Lightly sprinkle the finished dough with flour, cover with a clean towel and place in a warm place for 1 hour. When it rises, punch it down and leave for another 1 hour. During this time, prepare the filling. Chop the cabbage, salt it and rub it with your hands. Cut the onion into cubes and fry in vegetable oil until golden brown, add carrots and cabbage grated on a coarse grater. Fry for 5 minutes, then add salt and pepper to taste, add water, cover the pan with a lid and simmer over low heat, stirring occasionally, for 15 minutes. Divide the risen dough into portions and form into pies. Place the pies on a greased baking sheet, seam side down, and leave them to rise for 20 minutes, then brush the pies with egg and bake in an oven preheated to 200ºC for about 15 minutes.

Pies with beans and parsley

Ingredients:
For the test:
600 g flour,
300 ml milk,
1 egg,
5 tbsp. vegetable oil,
1 tbsp. Sahara,
1 tsp salt,
1 packet of dry yeast.
For filling:
2 cans of canned red beans (400 g),
2 onions,
1 bunch of parsley,
butter,
salt, ground black pepper - to taste.

Preparation:
From the above ingredients, knead the dough, roll it into a ball, cover it with a towel and let it stand for a while in a warm place so that it increases in volume. To prepare the filling, mash the beans, add diced onions and fried in butter, finely chopped parsley, stir, add salt and pepper to taste. Form balls from the finished dough, roll them into flat cakes, put the filling in the center of each, pinch the edges, form pies and place them on a baking sheet covered with baking paper. Brush the pies with milk and bake in an oven preheated to 180-200ºC for 20 minutes.

Pies with mushrooms and onions

Ingredients:
For the test:
1 kg flour,
500 ml milk,
3 tbsp. Sahara,
½ tsp. salt,
2 tbsp. l. vegetable oil,
11 g dry yeast.
For filling:
200 g dried mushrooms,
100 g of onion.

Preparation:
Mix all the ingredients for the dough until smooth, place the resulting mass in a plastic bag and place in the refrigerator for 2 hours. To prepare the filling, boil the pre-soaked mushrooms, then fry along with the onions in a frying pan with vegetable oil. After two hours, remove the dough from the refrigerator, lightly knead it in flour, divide into equal parts, which roll into flat cakes. Place a little mushroom filling in the center of each flatbread, pinch the edges and form into pies. Place the pies on a baking sheet, brush the surface of the pies with beaten egg and bake at 180ºC for 20-25 minutes or fry them in a frying pan in heated vegetable oil.

Pies with cheese and herbs

Ingredients:
500 g homemade yeast dough,
200 g cottage cheese,
200 g cheese,
1 egg,
parsley, dill and salt - to taste.

Preparation:
Divide the yeast dough prepared by any of the options suggested to you in the recipes into 10 parts, roll each part into a ball and leave for a while. Grate the cheese on a coarse grater and chop the herbs. Combine cottage cheese with grated cheese, add egg, herbs and mix well. Roll out the dough balls into flat cakes, put the filling in the middle of each of them and form into pies. Place them on the prepared baking sheet and bake in the oven at 200ºC for 20-25 minutes.
Tip: When preparing the filling, pay attention to the cottage cheese. If it is too soft, use slightly dried cheese to compensate for excess moisture in the curd.

Pies with sweet carrot filling

Ingredients:
For the test:
3.5 stacks flour,
1 egg,
200 ml milk,
3 tbsp. Sahara,
5 g yeast,
40 g butter,
⅓ tsp salt.
For filling:
2 carrots,
1 tsp butter,
2 tbsp. Sahara.
To grease the pies:
1 egg.

Preparation:
Dissolve the yeast in warm milk until completely dissolved, add salt, sugar, egg, butter. Mix everything well, then gradually add the sifted flour. Add flour to the dough until the dough begins to pull away from the sides of the bowl. Form it into a ball, cover with cling film and put in a warm place. Grate the carrots on a coarse grater, pour them into a saucepan, sprinkle with sugar, add 2 tbsp. water and simmer until done. At the end of cooking, add butter and mix the resulting mass well. Place the risen dough on a table surface sprinkled with flour, divide it into 12 or 16 parts, roll them into balls, cover with a towel and leave for 10 minutes. Lightly roll out the risen balls, place the filling in the middle and form a pie. Place the dough and filling on a baking sheet lined with baking paper, cover with a towel and leave for 20-30 minutes to rise. Then brush the surface of the pies with beaten egg and place the baking sheet in an oven preheated to 200ºC for 15-20 minutes. Let the finished pies rest under a towel for 15 minutes.

Sweet pies with cottage cheese and raisins

Ingredients:
For the test:
800 g flour,
500 ml milk,
2 eggs,
11 g (1 sachet) yeast,
100 g butter,
3 tbsp. Sahara,
½ tsp. salt,
1 tbsp. vegetable oil.
For filling:
150 g cottage cheese,
50 g raisins,
2 tbsp. Sahara,
5 g vanilla sugar.
For frying:
100 ml vegetable oil.

Preparation:
Heat half the milk, add yeast and 1 tbsp. sugar and stir. Leave the prepared dough for 20 minutes. Melt the butter and cool it. Sift half the flour into a bowl and add the remaining sugar and salt to it. Lightly beat the eggs with the cooled butter and pour into the flour. Pour in the remaining milk and the suitable dough. Mix everything and leave the prepared dough for 1 hour, covered with a towel. When the dough has risen, turn it onto a floured surface and knead, adding flour little by little, until the dough reaches the desired consistency. Your dough should be soft and elastic. To prevent the dough from sticking to your hands, grease them with vegetable oil. Sprinkle the resulting dough with flour, cover with a clean towel and leave in a warm place for 1 hour to rise. Knead it a couple of times. Divide the dough that has risen a second time into portions. Roll out each piece, place a teaspoon of filling in the middle and form into pies. Fry the finished yeast pies in a frying pan with vegetable oil, on both sides, over medium heat until golden brown.

Yeast pumpkin dough pies with pear jam “Autumn Tale”

Ingredients:
600 g flour,
300 g pumpkin puree,
2 eggs,
1 packet of dry yeast,
½ tsp. salt,
3 tbsp. milk in dough + 1 tsp. for greasing pies,
2 tbsp. honey,
60 g butter for the dough + 30 g for greasing the baking sheet.
For filling:
500 ml pear jam.

Preparation:
Mix ⅓ flour, pumpkin puree, honey, salt, 1 egg and 1 egg white, yeast and milk. Add melted butter and gradually add about ⅓ more flour. Knead a soft elastic dough, cover it with a towel and place in a warm place for 1.5-2 hours. Then add a little more flour, knead the dough, make flat cakes out of it, put a little pear jam in the middle and form into pies. Place the finished pies on a baking sheet lined with parchment and greased with oil, let them stand for 10-15 minutes, then brush with egg yolk beaten with milk. Bake the pies in an oven preheated to 200ºC for 20-25 minutes.

Pies with apples, bananas and dried fruits

Ingredients:
For the test:
500 g flour,
300 ml water,
50 g butter,
7 g yeast,
30 g sugar,
10 g salt.
For filling:
2 apples,
3 bananas,
7 pcs. prunes,
1 handful of raisins,
sugar - optional and to taste.

Preparation:
Add salt and sugar, melted butter and yeast to the sifted flour. Stir, pour in warm water, knead into an elastic dough and let stand for a while until it rises. For the filling, chop and mix apples, bananas, prunes, add steamed raisins and sugar to this mixture, if desired. Roll out the dough into flat cakes, put a little filling in the middle of each and form into pies. Place them on a baking tray lined with baking paper and bake in an oven preheated to 200ºC for 25-30 minutes.

There are many more recipes for yeast dough on our website; take a look at the “Culinary School” section and find many interesting tips and subtleties.

Bon appetit and bright pie fantasies!

Larisa Shuftaykina

We offer a selection of yeast pies for all occasions. After all, the pie will feed the family both on weekdays and on holidays. Your home always smells like pies, because that’s what family happiness smells like...

1.Pie with jam

Pie with jam, for the whole family, made from yeast dough. It's a classic, but so delicious! You can use last year's jam and even grandma's jam. And if you add dried fruits, lemon zest or nuts to the filling, you will have a festive loaf. This pie will delight your work colleagues and colleagues, and if you also bring uzvar (a tasty, healthy and inexpensive drink) with it, you will look like a hospitable and skillful hostess.

Products:
1. Warm boiled water or mixture with milk - 250 ml.
2. Eggs - 2 pcs.
3. Yolk - 1 pc. for lubrication
4. Sugar - 5 tbsp. spoons
5. Butter - 100 gr.
6. Vanilla sugar - 1 sachet

8. Pinch of salt
9. Dry yeast - 2 teaspoons or raw yeast - 30 g.
10. Flour - 500 gr.
11. Jam or thick jam - 0.5 liters

How to make a pie with jam:

The recipe is designed for both a bread machine and for kneading by hand.

Pour 2 tablespoons of flour from the total amount and sugar into lukewarm water or mixture, stir well and add yeast.

Leave for 10-15 minutes for the yeast to bloom.

Then add 2 eggs, a mixture of melted butter and vegetable oil, vanilla sugar, salt to this mixture and gradually kneading, add flour.

Knead an elastic, not thick dough and place it in a
warm place for 1 hour. Knead 1-2 times during the process.

Divide the finished dough into 2 parts – 2/3 and 1/3. Roll out most of it into a layer and place it in a baking dish or in a round frying pan,
lifting the dough up the sides.

Then take any jam or jam (you can add chopped nuts or other fillings, or you can do without), place it on the bottom layer of dough and smooth it out well.

Divide the second part of the dough into flagella or strips and place them on top of the jam. Weave and decorate to your liking. Let the prepared pie rest in a warm place, brush with yolk beaten with a drop of water or milk and place in an oven preheated to 200 degrees. Bake for 10 minutes, then reduce heat to 180 degrees and bake until done for 40 minutes.

The pie can be served slightly warm or completely cooled with milk, compote, cocoa, or tea.

2. Braided Lenten pie with jam

This pie can be baked on fasting and fasting days. It is very tasty and elegant, both children and adults will like it, it will help out in any situation, because it is also budget-friendly!

Products:
1. Warm water - 200 ml.
2. Refined vegetable oil - 100 ml.
3. Sugar - 4 tbsp. spoons
4. Vanilla sugar - 1 sachet
5. Salt - 0.5 teaspoon
6. Dry yeast - 2 teaspoons
7. Flour - 500 gr.
8. Thick jam (apricot) - 150 gr.

How to prepare braided Lenten pie with jam:

Combine lukewarm water with vegetable oil, salt, sugar,
add dry yeast, stir well and leave for 10 minutes until the yeast disperses.

Then add flour and knead into a soft, elastic dough. Leave it to rise in a warm place for 1 hour, kneading it during the process.

Roll out the finished dough into a rectangular layer, 7-8 mm thick,
visually divide it into 3 equal parts in width, put a thin layer of jam on the middle part, leave the first outer part as is, and cut the third part with a sharp knife into strips 1 cm wide.

Cover the jam with the untouched part of the dough and place it on the other side.
strips, intertwining them in pairs, crosswise.

Tuck their ends under the bottom of the pie.

Transfer the formed pie to a baking sheet with baking paper and place it to proof in a warm place for 20-25 minutes, then brush it with diluted yolk or strong tea leaves (for those who are on a strict fast).

Place the baking sheet in an oven preheated to 190 degrees and bake for 25-30 minutes until done.
Serve the pie with tea, compote, uzvar or fruit drinks.

3. Yeast pie “Tyn”

In Russian it is translated as wattle fence. It consists of individual long pies-rolls with a sweet filling, as if tied with belts. The pie is delicious, inexpensive, and beautiful. It is baked in a rectangular shape; if you don’t have one at home, you can bake it in a round shape, placing the pies in a snail shape.

Products:
1. A mixture of milk and water - 200 ml.
2. Butter - 100 gr.
3. Vegetable oil - 2 tbsp. spoons
4. Sugar - 4 tbsp. spoons
5. Salt - 0.5 teaspoon
6. Egg - 1 pc.

8. Vanillin
9. Dry yeast - 1.5 teaspoons
10. Flour - 600 gr.

filling
1. Apples or pears - 4 pcs.
2. White wine or lemon juice - 2 tbsp. spoons
3. Water - 1 tbsp. spoon
4. Sugar - 5 tbsp. spoons
5. Raisins - a handful

How to prepare yeast pie “Tyn”:

The recipe is designed both for kneading by hand and for a bread machine. Let's prepare the filling. Peel pears or apples and cut into small cubes.

Pour white wine or lemon juice, water into a frying pan, add sugar, bring to a boil, add sliced ​​fruit and simmer until the liquid evaporates.

Add washed raisins, stir, cool.

Combine a mixture of milk and water with whipped egg whites, melted butter, add sugar, salt, vanillin, dry yeast and leave for 10 minutes to dissolve the yeast. Then gradually add flour and knead the dough of medium thickness. Leave it to rise in a warm place for 1 hour, kneading it during the process.

Divide the finished dough into 7-8 balls. Roll each of them into a thin cake, grease it with vegetable oil and place 2 tsp on the edge of the cake. fillings. Wrap the tortillas into rolls and place them on a rectangular baking sheet in one row. Stretch dough strips (straight or shaped) along the top of the roll pies and place in a warm place to proof for 20 minutes.

Then brush the pie with yolk beaten with a drop of water and place in
oven preheated to 200 degrees. Bake the pie until golden brown, about 40 minutes.

Serve the pie slightly warm or completely cooled with milk, tea, uzvar or other favorite drinks.

4. Yeast pie “Vesnyanka”

A very tasty and beautiful pie, which is baked at the end of spring and in the first half of summer from seasonal products: young cabbage, green onions. So we need to hurry, we will bake others in the fall delicious pies...

Products:

for test
1. Sour milk - 250 ml.
2. Butter - 100 gr.
3. Sugar - 3 tbsp. spoons
4. Salt - 1 teaspoon
5. Dry - 2 tbsp. spoons or raw yeast - 30 gr.
6. Egg - 2 pcs.
7. Yolk - 1 pc. for greasing the top of the pie),
8. Vegetable oil - 1 tbsp. spoon
9. Flour - 600 gr.

For filling
1. Young cabbage - 700 gr.
2. Green onions (without the white part) - 2 bunches
3. Boiled eggs - 4 pcs.
4. Butter - 2 tbsp. spoons
5. Salt, pepper - to taste
6. Greens optional

How to make yeast pie “Vesnyanka”:

Combine sour milk with melted vegetable oil, butter, eggs, sugar, salt and add yeast and leave for 15 minutes. Then add flour, knead into a soft, elastic dough and leave to rise for 1 hour. During the process, knead 1-2 times.

At this time, prepare the filling. Chop the cabbage, finely chop the green onions, mix and place in a frying pan in heated vegetable oil or butter. Simmer over medium heat for 7-10 minutes, add salt and pepper and remove from heat. Cool slightly, add chopped eggs, mix.

Knead the finished dough, separate a third of it, and the rest of the dough
roll it into a layer and place it on a baking sheet or frying pan, forming
sides. Place the filling on the dough and smooth it over the entire surface.
Spread a smaller portion of the dough over the filling in one layer or
Divide into small pieces and decorate the pie to your liking. I,
for example, I decorated it with a flower and petals.

Place the pie in a warm place to rise for 10 minutes, then brush the surface of the pie with beaten egg yolk with a little water or milk and place in an oven preheated to 200 degrees. Bake the pie until cooked through and golden brown, about 40 minutes.

Serve the pie lukewarm or chilled with broth, milk, tea and other drinks

5.Yeast pie with chicken and tomatoes

The filling tastes like pizza, and the pie itself is lush, tasty and beautiful. It is baked in the shape of a flower and its petals are just separate pies that separate from each other and are convenient to eat in portions. The filling can be any, and if you add more sugar to the dough, the pie can be baked with a sweet filling. Round shape – 32 cm in diameter.

Products:

for test
1. Milk - 150 ml.
2. Water - 150 ml.
3. Refined vegetable oil - 100 ml.
4. Sugar - 2 tbsp. spoons
5. Salt - 1 teaspoon

7. Yolk - 1 pc. for top lubrication
8. Protein – 1 pc. into the dough
9. Flour - 600 gr.

For filling
1. Boiled chicken fillet - 300 gr.
2. Onions - 3 pcs.
3. Garlic - 2 cloves
4. Tomato - 3 pcs.

6. Salt
7. Pepper

How to make yeast pie with chicken and tomatoes:

The recipe is designed both for kneading by hand and for a bread machine.

Combine milk with water, vegetable oil, whipped egg white, add sugar, salt, yeast and leave for 10-15 minutes, then add flour and knead the dough of medium thickness. Leave it to rise in a warm place for 1 hour, kneading it during the process.

Meanwhile, prepare the filling: cut the onion and garlic into cubes and
sauté in vegetable oil for 3-4 minutes (so that the onion becomes slightly
transparent, but remained solid). Cut the fillet into small cubes.
Peel the tomatoes, remove skins, seeds and liquid and cut into pieces
cubes.

Combine the prepared products, add salt, pepper and mix thoroughly (you can add chopped herbs if desired). Place the filling in a colander to allow the liquid and oil to drain a little.

Divide the finished dough into 11 parts (the part for the middle should be smaller than the rest), roll each part into a layer and wrap the filling in it, forming a roll, pinch the edges.

Place the rolls in a round baking dish, seam side down, forming them like petals; the center should be round. Let the cake rise for 15 minutes in a warm place.

Then brush the top of the pie with yolk beaten with a drop of water and place in an oven preheated to 200 degrees for 35-40 minutes. Bake until golden brown (ready).

Serve the pie slightly warm, but it tastes even better when completely cooled, with sour cream and your favorite drinks.

6. Winter pie “From the frost!”

This pie is good to make in the winter, especially when there are periods of budget crisis. This recipe never fails, baking
it turned out excellent, and the tea party was fun.

Products :

for test
1. Water or a mixture of water and milk - 300 ml.
2. Butter - 100 gr.
3. Sugar - 3 tbsp. spoons
4. Salt - 1 teaspoon
5. Vegetable oil - 1 tbsp. spoon
6. Egg - 1 pc.
7. Flour - 600 gr.
8. Dry yeast - 2 teaspoons

filling
1. Any seedless jam - 1 cup
2. Walnuts - 0.5 cups

How to make winter pie “From the Frost!”:

The recipe is designed for both kneading by hand and in a bread machine.

Add sugar, yeast, salt, egg white to slightly warm water (leave the yolk for greasing the cake) and let this mixture stand for 10 minutes.
Then combine with melted butter and add flour.
Knead the dough into a soft dough, but it should not stick to your hands. Place it in a warm place to rise, kneading it in the process.

Chop the walnuts and add to the jam, stir. But if there are no walnuts, then you can take simple dried fruit, apples,
for example, lightly soak in warm water and grind through a meat grinder.
It makes an excellent thick filling.

Divide the finished dough into 2 parts, one slightly larger than the other. Large
Place some on the bottom of a greased baking sheet. Raise the edges slightly along the sides and spread the filling onto the dough in an even layer. From the second layer, separate a little dough for decoration, roll it out thinly, cut into 1 cm strips, cover the filling with a lattice, or make a decoration as you like.

Let the cake rest for 10-15 minutes and then grease the top
yolk diluted with a drop of water.

Bake the pie in an oven preheated to 170-180 degrees, about 1 hour until golden brown.

Serve the pie warm or cooled, with tea, uzvar, milk and other favorite drinks.

7. Russian salmon pie

The pie is chic, festive, beautifully decorated in the shape of a fish and very large, so invite guests, knead the dough and treat your loved ones to a great meal!

Products:

dough

1. Ryazhenka (sour milk) - 250 ml.
2. Eggs - 2 pcs.
3. Yolk - 1 pc. for greasing the cake
4. Sugar - 3 tbsp. spoons
5. Pinch of salt
6. Butter - 120 gr.
7. Vegetable oil - 1 tbsp. spoon
8. Dry yeast - 2 teaspoons
9. Flour - 500 gr.
10. Sesame seeds for sprinkling the pie.

filling
1. Salmon fish fillet (pink salmon, chum salmon, salmon) - 500 gr.
2. Onions - 2 pcs.
3. Bunch of dill
4. Salt, pepper
5. Vinegar or lemon juice

How to make salmon pie in Russian:

Combine sour milk with melted butter and vegetable oil, eggs, add sugar, salt, yeast and let the liquid mass stand for minutes
15. Then add flour and knead into a soft, elastic dough. Leave to proof for 1 hour, kneading during the process.

Meanwhile, prepare the filling. Separate the fish flesh from the bones so that about half a kilogram of it remains in its pure form and cut it into pieces (not small), salt, pepper and acidify. Cut the onion into thin half rings, sprinkle it with vinegar and sprinkle with even ground pepper (a little bit). Finely chop the dill.

When the dough is ready, you need to knead it, separate a small piece to decorate the pie and roll it into a large oval layer, onto which you place the filling lengthwise: onion, dill, and on top of them - pieces of fish. Then form a long pie in the shape of a fish, pinch tightly and place it on the largest baking sheet, seam side down, lined with baking paper.

Decorate the top of the pie with curly pieces of dough to your liking and let the pie rest for about 20 minutes. Then grease it with yolk,
whipped with a drop of water, sprinkle with sesame seeds and put in the oven,
heated to 180 degrees. Bake the pie until the pie is done and has a nice, golden brown crust.

Serve the pie slightly warm or cooled with fresh vegetables, herbs and, of course, hot tea, because the pie is prepared in Russian traditions and should be served in Russian! Of course, sesame is not a completely Russian product, but there is a little of it there

8. Pie “Landowner”

My culinary weakness is various rolls and large Russian pies. Without these dishes there is no festive table. And this pie is gorgeous; it used to be served in hospitable manor houses, where there were always a lot of guests.

Products:

dough
1. Flour - 2 cups
2. Fresh yeast - 20 gr.
3. Warm water - 150 ml.
4. Softened butter - 200 gr.
5. Egg - 1 pc.
6. Sugar - 2 tbsp. spoons
7. Pinch of salt
8. Sour cream or cream - 2 tbsp. spoons
9. Vodka - 50 ml.
10. Flour - how much dough will take

filling
1. Green onions - 400 gr.
2. Salt
3. Chopped dill - 100 gr.
4. Eggs - 6 pcs.
5. Fried wild mushrooms or champignons - 200 gr.
6. Cream (sour cream) - 100 gr.

How to make the “Landlord” pie:

Knead the dough overnight.

Let's prepare the filling. Crush green onions with salt
add chopped dill, chopped fried eggs, fried wild mushrooms or champignons, cut into slices and cream (sour cream). Season everything with pepper, salt and mix well.

Divide the risen dough into 2 parts – a large and a smaller one, and roll out.
Place the larger one in a frying pan, lay out the warm filling, cover with a smaller part of the dough, pinch the edges, decorate to your liking, brush with egg and set aside for a little distance. Bake at 180 degrees until done.

Serve the pie with broth or clear soup, as well as
hot tea or cold uzvar.

9 Robber pie with cabbage and mushrooms

When I run out of sauerkraut, there is enough left
amount of brine, and I never pour it out. I add it to first and main courses and stew fresh cabbage with it. The result is an amazing stewed fresh cabbage with a sauerkraut taste - a dish with a natural acidifier.
I use it as a filling for pies and pies.

Collapsible pies are very convenient, do not deform when cut, have a certain amount of filling, and everyone breaks off a separate pie in the amount they need.

Products:

for test
1. Milk or a mixture of milk and water - 200 ml.
2. Vegetable oil - 100 ml.
3. Egg - 1 pc. (white - in the dough, yolk - for lubrication
pirogue)
4. Sugar - 3 tbsp. spoons
5. Salt - 1 teaspoon
6. Dry yeast - 1.5 teaspoons
7. Flour - 500 gr.

filling
1. Fresh cabbage - 700 gr.
2. Champignons - 200 gr.
3. Onion - 1 pc.
4. Cabbage brine - 200 ml.
5. Vegetable oil - 2 tbsp. spoons
6. Salt and pepper to taste.

How to cook robber pie with cabbage and mushrooms:

Combine all liquid ingredients, add sugar, salt, dry yeast and leave for 10-15 minutes for the yeast to disperse, then add flour and knead into a soft, elastic dough. Leave it to rise for 1-1.5 hours, kneading during the process.

During this time, prepare the filling. Fry the chopped onions and mushrooms in a small amount of vegetable oil until golden brown.
Place the shredded cabbage in a frying pan heated with vegetable oil, fry it for a while without liquid so that it sinks a little and pour in the cabbage brine. Simmer over medium heat until the liquid evaporates, then add the mushrooms fried with onions, stir, salt, pepper and simmer for 5 minutes over low heat. Turn off the heat and cool!

You will get a lot of filling and if there is any left over, I will use it as
side dish or for filling dumplings, pies, casseroles.

Form round or oblong shapes from the finished dough and filling.
small pies and place them on a round baking sheet, close to each other, in any arrangement to your liking.

Place the pie in a warm place for 20 minutes to proof, and then
brush with yolk beaten with a drop of water and sprinkle with a handful of sesame seeds (optional, this is done purely for decorative purposes). Place the baking sheet in an oven preheated to 190 degrees and bake for 3-40 minutes until done.

Serve the pie with broth or your favorite drinks.

10. Pie “Autumn”

It's like a premonition of winter: bright sun, first snow, last fruits. I baked this wonderful pie with yellow plums, as an imitation of Yarila the sun, but it can be baked with any fruit - plums, pears, apples, whatever you have. The pie turned out very tasty, bright, beautiful and inexpensive. Try it, you will like it!

Products:

for test
1. Sour milk - 300 ml.
2. Egg - 1 pc. (white - in the dough, yolk - for lubricating the top)
3. Butter - 100 gr.
4. Sugar - 4 tbsp. spoons
5. Vanilla sugar - 1 sachet
6. Grated lemon zest - 2 teaspoons
7. Salt - a pinch
8. Dry yeast - 2 teaspoons
9. Flour - 600 gr.

For filling
1. Pitted fruits - 400 gr.
2. Sugar - 4 tbsp. spoons
3. Powdered sugar for sprinkling the pie - 2 tbsp. spoons
How to make Autumn pie:

Combine sour milk with whipped egg whites and melted butter, add sugar, salt, vanilla sugar, zest, dry yeast, mix and leave for 10 minutes until the yeast disperses. Then gradually add flour and knead an elastic dough of medium thickness. Leave it to rise in a warm place for 1 hour, knead it twice during the process.

Divide the finished dough into 2 parts – 2/3 and 1/3. From most
form a round cake and place it in a frying pan, forming sides from the dough, lay the fruit on the dough in an even layer and sprinkle them evenly with granulated sugar. Place a lattice of dough in the shape of sun rays, formed by strands, over the top of the fruit. Leave the pie to proof for 20-25 minutes.

After this, brush the pie with egg yolk, beaten with a drop of water, and place the frying pan in an oven preheated to 190 degrees.

Bake for 40-45 minutes until beautifully golden brown. After baking, cool slightly and sprinkle with powdered sugar. But you don’t have to sprinkle it, it turns out beautiful and ruddy anyway.

The pie can be served lukewarm or chilled with your favorite drinks.

"Home Recipes" wishes you bon appetit!

It’s so hard to resist fragrant and delicious pies without even trying a small piece! They are very different:

• open and closed;
• with sweet, meat, fish, vegetable filling, etc.;
• with and without yeast.

Housewives note that the most delicious, regardless of filling, are pies made from good yeast dough. To create them, you can take dry yeast, which is sold in the spice and seasoning departments of stores and supermarkets. Or you can take as a basis the most natural yeast, which is packaged and packed in briquettes in paper wrapper.

Any day will become truly festive if a large, handsome pie appears on the table, fragrant throughout the whole house. Let's look at recipes for several pies made from yeast dough.

Delicious yeast dough pie with berries

This pie is good in the summer, when it’s time to pick forest, field and garden berries. However, frozen foods can also be used.

Cooking method:

Voila! Juicy and aromatic berry pie is ready!

Unusual yeast cake “Rosetta”

Ingredients for the Rosetta dough:

• wheat flour – 450-550 g (depending on the quality of the original product);
• yeast (must not be dry) – 500 g;
• cow's milk (preferably baked) – 250 ml;
• salt – ½ (half) teaspoon;
• chicken egg – 2 pieces;
• butter – 50-60 g;
• honey (it is better to use flower honey) – 200 g.

Additional components:

• raisins (any kind you can find at home or in the store) – 50 g;
• good quality rum – 20 g;
• whole milk – 250 ml;
• butter – 50-60 g;
• honey (preferably flower honey) – 200 g;
• grated nuts (can be hazelnuts, hazelnuts) – 300 g;
• ground almonds – 100 g;
• packaged cinnamon powder – 1 teaspoon;
• clove powder - on the tip of a knife.

Cooking time (including preparation and baking) of the pie is 2 hours.

Calorie content per 100 g of finished pie is 255 kcal.

Preparation:

• mix all the ingredients for the yeast dough from the list and knead into a homogeneous mass, put in a warm place;
• pour rum over raisins;
• combine milk with slightly melted butter and flower honey;
• the resulting mixture must be boiled;
• add nuts (almonds and hazelnuts), raisins, cloves and cinnamon to the milk-butter mixture with honey and set aside to cool;
• the prepared dough must be rolled out to a rectangular shape 45 cm by 45 cm on parchment paper;
• distribute the resulting spicy filling evenly and carefully on the yeast dough so that 2 opposite edges remain free;
• slowly, carefully roll the dough with the filling into an even roll;
• the resulting roller needs to be cut into equal parts (about 16 pieces);
• Place these mini-rolls in a prepared baking dish with the filling facing up in a circle;
• preheat the oven to 200 degrees and bake our culinary masterpiece for 1 hour;
• Remove the finished “Rosetta” from the oven and let it cool slightly.

You should get a delicious and original pie from the simplest yeast dough.

Curd pie - a classic of the genre

Ingredients for making it at home:

• ready-made yeast dough – 200 g;
• cottage cheese (natural, without additives) – 300 g;
• chicken eggs - 4 pieces;
• mayonnaise – 60 g;
• sugar – 2 tablespoons;
• cheese (preferably hard varieties) – 100 g.

This pie only takes 1 hour and 30 minutes to prepare.

The calorie content of the product is 356 kilocalories (100 g of the finished pie is taken into account).

Preparing cottage cheese pie (step by step):

• you need to take a bowl and put the cottage cheese in it, which you don’t need to wipe first;
• you need to break 2 chicken eggs into the curd mass, add granulated sugar in the specified amount, stir all the ingredients very well and mix together;
• take the yeast dough and, using kitchen utensils (a rolling pin), roll it out thinly on a clean table;
• Place the filling on top of the yeast dough rolled out in a thin layer;
• Next, you should especially carefully roll the dough with the filling into a tight roll;
• Place the resulting roll in a heat-resistant form (for baking) (you can use a snail or other convenient method);
• in a separate bowl you need to beat the remaining 2 eggs;
• add mayonnaise and cheese to them, which is best grated on a grater (large);
• mix all ingredients (egg, mayonnaise and cheese) well;
• we need to fill our “snail” in the mold with this mass;
• in this half-finished form, you need to leave the pie for about 40 minutes at room temperature;
• after this time, the future treat must be placed in the oven, which must be heated to 190 degrees;
• it should bake for about 30 minutes;
• We take out the rosy and fragrant curd masterpiece from the oven and let it cool a little.

This “beauty” can be served in several ways. So, without removing it from the mold, just put it on the table. Or you can put it on another dish (large plate, dish, etc.), decorating it first. If you wish, you can immediately divide the cottage cheese pie and serve each one separately.

Universal pie made with yeast and kefir

Ingredients for making delicious and airy dough:

• wheat flour (preferably premium) – 550-600 g;
• yeast – 1.5 (one and a half) teaspoons of dry mixture;
• chicken eggs - 1 piece;
• high-quality margarine – 130 g;
• kefir (non-fat) – 1 glass (cut);
• mineral water (preferably highly carbonated) – 0.5 (half) standard glass;
• fat sour cream – 0.5 (half) cup;
• whole cow's milk – 25 ml;
• the filling can be whatever your heart desires (sweet berry or fruit, rich meat or mushroom, light curd).

Cooking time is about 2 hours.

Calorie content per 100 g of pie (excluding its filling) is 350 kcal.

Cooking method:

• to prepare the yeast, you need to pour it into slightly heated milk;
• margarine should be melted (in a microwave oven, using a water bath, or in another convenient way);
• take a deep pan or other container convenient for kneading dough and mix in it all the ingredients for preparing the dough except flour;
• It is necessary to carefully sift wheat flour into the resulting mixture in small portions;
• knead the dough. It should come out with a consistency that is not too dense, slightly sticking to your hands;
• cover the workpiece with a clean cloth or towel. In this form it should stand and rise for half an hour;
• after 30 minutes, you need to take out the dough and divide it into 2 (two) parts, one of which should be slightly larger than the other;
• the larger part of the dough needs to be rolled out to the size of a large pancake, but not thin;
• grease the baking dish very carefully with margarine or butter;
• put the “pancake” from the yeast dough into the mold;
• put the pre-prepared filling on it;
• the second part of the dough also needs to be rolled out into a so-called flat cake and the filling covered on top;
• along the entire perimeter of the future pie, the dough must be tightly pinched so that the pie does not “creep” over the edge in the oven.
• Using a fork, pierce the top layer in several places (make holes) so that the cake is not too moist and even wet, it is better baked;
• the oven must be heated to a temperature of 180 to 200 degrees;
• put the pan with the cake in it to bake until it is completely cooked, which is checked in the well-known way - using a wooden stick or a toothpick, which, when pierced in the middle of the cake, should come out dry. The crust of a fragrant pie made with kefir and yeast should become golden brown.

Depending on the chosen filling, the pie can become either a dessert or a full-fledged dish, for example, for lunch or dinner.

Fish yeast pie cooked in a slow cooker

Necessary ingredients (products) for the pie dough:

• flour (wheat preferably) – 250 g;
• clean drinking water – 85 ml;
• yeast – 15 g;
• fresh butter – 15 g;
• chicken egg - 1 piece;
• granulated sugar – 1 (one) teaspoon;
• salt – 0.5 (half) teaspoon.

Products for filling:

• green onions (feathers) – 55 g;
• canned food of the highest grade and quality (mackerel in oil is best) - 250 g;
• chicken eggs - 2 pieces.

Cooking time is one and a half hours.

Calorie content – ​​370 kcal per 100 g.

Option for preparing fish pie:

• We breed yeast for the dough: pour sugar into water and dissolve, add yeast and stir well. Leave this mixture in some dark place and, preferably, warm;
• A fluffy foam should form;
• take a large bowl or pan, pour in the yeast with milk, eggs (let them be at room temperature), pre-prepared (sifted through a sieve) wheat flour;
• It is better to add flour in small portions (parts), since due to the quality of the flour, you may need a slightly smaller or, conversely, larger amount;
• knead the dough;
• add butter (necessarily previously softened) in the proportion of 10 g and knead the dough with your hands again;
• Now you need to give the dough a rest, covering it with a cloth or towel. We put it in a warm place;
• At this time, you should start filling the fish pie. To do this, hard boil 2 eggs;
• Now finely chop the green onions;
• open the canned food, dump the contents along with the oil (this is very important!) into a container and knead thoroughly;
• ready-made, slightly cooled eggs must be chopped;
• mix all the filling ingredients together (do not add salt!);
• in an hour (about) the dough should become suitable for baking (more than 2 times in volume);
• we divide it into 2 (two) slightly unequal parts;
• Roll both pieces of dough into circles;
• one part of the dough should be larger in size than the diameter of the bowl of the existing multicooker, since there is a reserve for the high sides of the pie;
• Make the second circle of dough exactly the same as the diameter of the bowl;
• place the larger “pancake” on a greased bowl (on the bottom) and form fairly high sides;
• take the fish filling and put it all on the dough;
• Cover the filling with a smaller portion of the dough and pinch the edges very tightly so that the pie does not open or fall apart during cooking;
• set the “BAKING” mode (if possible) for 40 minutes.

By this time, the yeast dough pie is almost ready. However, you can notice that the top has not browned, unlike baked goods in the oven. This point is due to the fact that multicookers do not have a heating element on top. But this can be fixed very easily:

• open the lid of the device and pick up the multi-cooker form for steaming;
• we install it as it should be in the multicooker and, holding it, turn it over together with the bowl;
• the pie should be the bottom part on top;
• carefully turn the pie over in a double boiler;
• Now, using the same mold, return the cake to the bowl. This way the browned part of the fish pie ends up on top;
• leave the cake on the same “BAKING” mode until ready for twenty minutes.

A beautiful, smooth, fluffy and very tasty pie with canned fish, egg and fresh green onions is ready!