Pies with a hole and juicy stuffing from minced meat, fried in oil, conquered a lot of hearts and stomachs, but not many housewives, it turns out, deliciously cook this baking. The success of this event is not least dependent on the test used. Yeast dough for whites in this sense remains unrivaled.

Classic Whites Yeast Dough

This yeast base for whites is made from a minimum of components and is kneaded in water, but many consider it the most delicious and proper.

To cook it you only need:

  • 250 ml of water;
  • 20 g of fresh yeast;
  • 5 g of sugar;
  • 5 g of salt;
  • 45 ml of non-aromatic oil;
  • 480 g of flour.

The sequence of processes during kneading:

  1. Dissolve yeast, salt and sugar in water. Pour in vegetable oil, pour flour.
  2. Knead until plastic, and then remove for an hour in heat to lift.

When kneading a dough according to any of the above formulations, do not perceive the amount of flour as an undeniable value. Flour of different manufacturers differs in its properties and it may be required more or less.

With dry yeast

Dry yeast speeds up and simplifies the kneading process. They do not have to be activated at all, dissolving in a warm, sweet liquid. At the same time, quick dough for whites does not suffer in any way by the quality of baking.

For kefir dough on dry yeast, the proportions of the following products are selected:

  • 250 ml of kefir with a fat content of 3.2%;
  • 30 g of granulated sugar;
  • 3 table eggs;
  • 5 g of table salt;
  • 11 g of baked dry yeast;
  • 450-500 g premium flour.

Execution of actions:

  1. Mix all dry and loose components of the dough in one large capacity vessel.
  2. Spread eggs with a whisk and combine with kefir in a homogeneous liquid.In a dry mixture, make a recess in which to pour kefir with eggs.
  3. Moves from the edges to the center to start kneading the dough. When all the ingredients are collected in a single mass, put the dough on the table and knead well.
  4. Grease a large bowl or pan with non-aromatic oil, place the dough collected in a gingerbread man. Cover with a towel from above, or tighten with a layer of cling film.
  5. You can forget about the test for two hours, and then boldly proceed to the formation of whites.

Butter dough

This type of dough has its own characteristics that distinguish it from other recipes. Baking (sugar, eggs and butter) makes the dough heavier and does not allow it to rise much, so the whites are not very lush. But, despite this drawback, such pastries, according to many lovers of whites, are more delicious.

A rich version of the test is prepared from:

  • 300 ml of water;
  • 30 g of fresh yeast;
  • 30 g of sugar;
  • table egg;
  • 50 g butter;
  • 30-45 ml of non-aromatic oil;
  • 2.5 g of salt;
  • 650 g of flour.

Working process:

  1. For dough, mix water, 2-3 tablespoons of flour, sugar and yeast into a homogeneous batter and leave it alone for half an hour. Water does not need to be specially heated; room temperature is sufficient.
  2. In a ripened dough, mix the egg, liquid butter, salt and the remaining flour. When the dough stops sticking to your hands, mix vegetable oil into it.
  3. Before starting the molding of products, you need to let the mass ripen in heat. This will take 1-1.5 hours.

On sour cream

Successful whites are always with a juicy filling, but not every type of dough is able to hold all the meat juices inside the baking dish. Sour cream and yeast dough is considered ideal in this regard. It is not difficult to prepare it, since the unpaired method of kneading is used. You can take sour cream of any fat content, even greasy cream will do.

The composition of sour cream dough for whites:

  • 250 ml sour cream;
  • 30 g of pressed yeast;
  • 50 g of granulated sugar;
  • 2 yolks;
  • 70 g of softened butter;
  • 4 g of salt;
  • 500 g of flour.

Kneading Algorithm:

  1. Grind the yeast with sugar and sour cream, add two yolks slightly beaten with salt and mix.
  2. Then introduce the flour. You need to mix it in small portions. When it is already possible to knead the dough with your hands, mix soft butter in two or three doses.
  3. Transfer the ready-made elastic dough into a bag sprinkled with flour and leave it to warm for 2 hours to ripen. After that, you can divide the dough into parts and proceed to the formation of whites.

How to make crispy dough for whites?

The taste and color, as they say, have no companion, so some people appreciate the softness and porosity of the base in whites, while others like crispy pastries with a golden brown. Yeast dough, part of the flour in which was boiled with boiling water, fully meets the requirements of crisp lovers.

For the base of crispy whites you will need:

  • 300 ml of boiling water;
  • 100 g of sugar;
  • 5 g of salt;
  • 30 g butter or margarine;
  • 30 g mayonnaise;
  • 5 g of dry yeast;
  • 75 ml of vegetable oil;
  • 600 g of flour.

Procedure:

  1. In a large bowl pour sugar, salt, put softened butter, mayonnaise and pour in vegetable oil. Pour this mixture with boiling water, mix quickly, so that everything is mixed in a homogeneous solution.
  2. Sift half the flour into the hot liquid, pour dry yeast onto it. Top of the remaining flour again.
  3. Quickly knead the dough and leave a warm kolobok of custard yeast mass to rest for 40 minutes, and then you can fry the pies.

Potato and yeast recipe

If for the hostess boiled potatoes in the dough seems to be something impossible, then you must definitely try to cook the whites on it. Baking will turn out without the aroma of potatoes, which is long non-blacking and very soft. In addition, the recipe for this test will help if only the first grade flour is in the kitchen. Potato starch can improve the quality of baking.

For one kilogram of potato yeast dough or 10-12 whites, you need to take:

  • 200 ml of warm potato broth;
  • 180 g of boiled potatoes;
  • 1 egg
  • 30 ml of vegetable oil;
  • 25 g of sugar;
  • 7 g of salt;
  • 12 g high-speed yeast;
  • 550 g of flour.

How to prepare the dough:

  1. Prepare a mixture of dry ingredients: sifted flour, sugar, yeast and salt. These products need to be poured into one container and mixed with an ordinary culinary whisk. So all components are evenly distributed.
  2. Turn warm boiled potatoes into mashed potatoes using an immersion blender, then introduce an egg, vegetable oil and a decoction in which potato tubers were cooked.
  3. Mixing liquid ingredients is also easy with a hand blender. When the base becomes lush and airy, it's time to introduce a loose mixture.
  4. The resulting mass must be carefully kneaded for at least 10-15 minutes, so that it becomes soft, like an earlobe and a little sticky to your hands.
  5. On the rise and proofing the test takes an average of 1 hour and 40 minutes. After about an hour, you will need to slightly knead the rising mass. When it takes three times the original volume in the vessel, a delicious dough for whitewashed potatoes will be ready.

In milk

In milk, you can knead any yeast dough on whites, the recipe of which is water. It just needs to be replaced with milk. What kind of liquid to take as a basis is not so important for whites, since the filling itself makes the pastries hearty, but lovers of milk dough can bake pies with a hole and meat filling from such ingredients.

  • 250 ml of milk;
  • 100 g butter;
  • 50 g of sugar;
  • 25 g of pressed fresh yeast;
  • 6 g of salt;
  • 320-460 g of flour.

Stages of dough preparation:

  1. Boil the milk. Throw in a measured amount of all the ingredients except flour and yeast. Stir to dissolve all products in milk.
  2. When its temperature becomes close to 35-37 degrees, dissolve the yeast in it, add flour and knead a non-sticky, smooth dough.
  3. Collect the mass in a round bun and put in heat. When the dough doubles, it should be kneaded. After that, it will be ready for transformation into delicious whites.

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