There are many ways to make pies and pies on beer, soda and other baking powder. However, none can compare with the pies and pies from this yeast dough. It’s a pity, there’s not always time to wait for the leavened, aged yeast test. There are quick test recipes for this case, which is also quite good and tasty. So, prepare a quick dough for pies in 15 minutes.

Quick yeast dough for pies with dry yeast on the water

Let's say right away - in 15 minutes it is better to cook the dough for fried pies, it is softer and rises easier during processing with boiling oil.

As for baking in the oven, you will have to add a little time. This will be the right real way to make yeast dough and without dough. For him, it is better to take yeast that is not pressed raw, but to buy dry yeast like Saf Moment, they are also called thermophilic. Such yeast is more active, so that mixing is much faster, and proofing as such is not required. After kneading it can be immediately chopped, baking will turn out magnificent and tasty.

Here's what one of the popular recipes for such a quick, gingerless yeast test looks like.

Would need:

  • warm water - 1, 5 cups (the dough will turn out to be more buttery if you replace the water with milk, but note that baking on the water, surprisingly, will be tastier;
  • sugar - a couple of tablespoons;
  • dry yeast - 1 tbsp. a spoon;
  • sifted wheat flour - half a kilogram;
  • salt to taste, usually a pinch;
  • refined sunflower oil - the third part of a glass.

Cooking:

  1. It is extremely important not to overheat the base, so the water should not be hotter than 30-35 degrees, a hotter environment kills the yeast. Therefore, for the sake of fidelity, drop a little liquid on the back of the wrist and check whether it corresponds to body temperature. This is a normal degree for the base.
  2. Add sugar and yeast to the warm base, mixing, let stand a little, so that the yeast swells and starts. Five minutes will be enough.
  3. Pour a few tablespoons of flour and, having mixed, leave in a warm place. In winter, you can move it to the radiator. After 15 minutes, even the non-mixed lumps in the dough are saturated with liquid, the base will become uniform, and on the surface you will notice small air bubbles. This means that the yeast is normal, you can work on.
  4. Add salt, little vegetable (first it needs to be slightly warmed up so as not to make unnecessary “stress” to the yeast).
  5. Knead the dough, stretching it with your hands, but not hammering it into the table. Well-mixed dough stops sticking to your hands, and then set it aside for 15 minutes to rise.
  6. After a quarter of an hour in a warm room, the dough will rise.

The quick yeast pastry dough is ready!

Yeast dough prepared according to the “drowned” principle

 

It would be wrong to ignore one interesting way to make a quick raw yeast dough. Due to the unusual proofing method, the dough is suitable faster, and just natural raw yeast is used in its composition. The preparation of the dough itself will take 15 minutes, it will take a little longer to wait for the rise. But the result is worth it!

Would need:

  • a pound of flour;
  • half a liter of milk;
  • a pair of eggs;
  • 1 stick of fresh pressed raw yeast;
  • 3 tbsp. tablespoons of vegetable oil;
  • 1 tbsp. a spoonful of sugar;
  • 1 teaspoon of salt.

Important: In many recipes of Soviet cookbooks, this is exactly the layout of raw yeast - “sticks”. Many of today's culinary specialists are stupid, because dry yeast bags are sold in stores, and “sticks” are in the past. But we decided to keep the old measure of weight for the entourage, especially since the Moscow Yeast Factory still produces its products in those same sticks - in briquettes wrapped in paper weighing 100 grams. Do not be afraid of such a magnitude. In fact, a 100 gram bag is not much larger than a matchbox. And for the normal process of raising the dough, raw yeast requires about three times as much as dry.

Cooking:

  1. In slightly warmed milk, put the crumbled yeast and grind.
  2. Mix sugar, eggs, beat, add vegetable oil.
  3. Introduce the yeast crushed in milk into the egg-oil mixture.
  4. Sift the flour well into a bowl and make a recess in it.
  5. Pour all the liquid into the flour, knead the dough.
  6. Put the dough on gauze, knit the ends with a knot and lower the knot into a pan with warm (40 degrees) water.
  7. First, the dough will lie on the bottom. During the operation of the yeast, the pores of the dough will become saturated with carbon dioxide, and the dough will pop up. It happens in a warm environment rather quickly.

As soon as the dough has surfaced, take out your “drowned man”, dry it a little and - in the butcher's dressing, for cake and pies!

Dough with dry yeast in milk

The recipe for a quick test on dry yeast with milk and margarine is suitable for fried pies. Do not be afraid of a large amount of fat - they are not felt in the finished product, although this baking will be really high-calorie. But such pies will not completely blacken out, they will be soft. So, everything will take about half an hour.

Getting started:

  1. We prepare half a liter of warm milk, a kilogram of flour, half a glass of sugar, a bag of dried yeast (11 g), 10 g of salt, and fat - in this case it will be 60 g of vegetable oil and 230 g of margarine.
  2. Sow flour, combine it with dry yeast.
  3. Add sugar to warm milk. salt, oil and melted and cooled margarine.
  4. Pour the milk mixture into flour with yeast. Knead.
  5. After about ten minutes we gently knead the dough and leave it to stand still, covering it with a clean cloth or towel.
  6. As soon as the dough rises, it can be cut into pies. Ready-made pies do not require proofing, you can immediately fry them.

Recipe for making kefir dough

The recipe for a quick test for kefir is based on the activity of the same yeast that is not only found in ordinary baker's yeast, but also in kefir. Of course, for the preparation of such a test, you can use only natural kefir, fermented with kefir sourdough.

Little secret: This is the case when the older the kefir, the better it works. shave kefir with a fat content of 3.2 percent, and let it mature (be overdue) for five days. The second secret - putting a whole egg in the dough is not worth it, it is better to have one yolk, as the protein makes the dough heavy and the yolk crumbly.

On kefir, you can cook fresh dough and sour, that is, with the addition of yeast. The fastest way is to fry pies from unleavened kefir dough, where soda acts as a baking powder. Here is one such recipe.

Five-minute dough for fried kefir pies

We will prepare:

  • flour - 0.6 kg;
  • vegetable oil - 60 g;
  • kefir - a 250-gram glass;
  • salts and soda - 5 g each;
  • a couple of fresh eggs;
  • sugar - 20 g.

Cooking:

  1. In a deep cup, stir the sugar in kefir, add soda to quench the reaction.
  2. Add eggs, salt to the liquid, stir.
  3. Pour the flour gradually, kneading the dough from the edges.
  4. Lastly, we introduce vegetable oil and knead again. If the dough is liquid, add a little flour. However, dough too steep is not worth making.
  5. Now you need to set aside the father-in-law for about fifteen minutes, covering the container with a towel.
  6. Now it remains only to divide the dough into portioned pieces and sculpt pies out of them.

The second way to test kefir - with yeast

Quick dough on kefir is usually made fresh, as in the above method. However, it can also be prepared using yeast. This dough goes well with fried pies with any filling.

Read also: kefir dough for pies in a pan

Cooking:

  • bag of dry yeast;
  • a glass of kefir;
  • half a glass of odorless sunflower oil;
  • 3 cups sifted flour;
  • salt and sugar, respectively, take 1 and 2 teaspoons.

Getting started:

  1. Mix flour with powdered yeast.
  2. In warmed up to warm (but not curled!) State kefir add vegetable oil, sugar and salt.
  3. In a mixture of flour and yeast, add a mixture of kefir with butter, knead the dough until smooth. Leave on the rise. In about 30-40 minutes it will rise.
  4. As soon as the dough has risen, we crush it and begin the formation of pies.

This dough is a bit like and dough for yeast puffs. Products do not stale for a long time, remain soft.

Cooking the dough on sour cream in 15 minutes

Sour cream dough is a more sophisticated version of unleavened unleavened kefir dough.

The ingredients are simple:

  • flour - 0.7 kg;
  • a pair of eggs;
  • sour cream - 370 g;
  • 2.5 grams of salt and soda.

Cooking:

  1. Beat salt, beat eggs until smooth, add sour cream. Stir again.
  2. Pour soda, mix.
  3. Slowly add flour to the mixture in batches, constantly stirring so that there are no lumps left.
  4. Fold a ball of dough in a bag and send for half an hour in the refrigerator. At this time, you can do stuffings.
  5. After 30 minutes, the dough can be chopped.

Dough with a secret

 

Finally, the recipe for another simple and quick test, having tried that, your family will never guess what you made them from. You can check!

The dough does not contain yeast, although the taste is very similar to yeast. It is mixed with lightning speed, however, it will take a little time for it to “reach” in the refrigerator.

So, we prepare the dough with a secret from yesterday's mashed potatoes and cottage cheese. If there is no mashed potatoes, just boil three potatoes, peel, remember and cool.

In addition, you will need:

  • 150 g of cottage cheese (preferably not wet);
  • 250 g of flour;
  • a pinch of salt;
  • 1 egg
  • 10 g of finished baking powder.

This is the basic dough for pies with savory filling, for sweets you can add sugar to taste, from 30 g or more, as well as vanillin.

To lubricate the dough, you can use the yolk.

The dough is done very simply:

  1. Mix mashed potatoes with cottage cheese, eggs, grind until smooth.
  2. Add salt and baking powder to the sifted flour, mix and knead the dough, adding the flour mixture to the potatoes. You can further speed up the process by kneading the dough on a combine.
  3. The dough, in principle, is ready, it is quite sticky. If it’s very liquid, then add a little flour, but do not get carried away: the more flour, the stiffer the pies. And don’t knead it too much!
  4. Divide the finished dough into small balls, a little larger than a walnut. Having rolled such balls, send them on the board to the refrigerator while doing the filling. Cooling will add density test, it will be easier to roll out balls and make pies from them.

Then as usual: put the balls on a flour dusted board, roll them into flat cakes half a centimeter thick, put the filling and fill in the usual way. Fry in oil.

In conclusion

As you can see, in order to please homemade people with tasty and quick pastries, it is not at all necessary to spend the whole day in the kitchen, by the stove. There are many interesting and affordable ways to cook pies in a hurry. Bon Appetit!

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