To regularly please your home with successful “downy” pastries, it’s enough to thoroughly learn how to prepare the dough for pies with dry yeast. In stock, every housewife should have his best recipes. Several successful options for such a test are published below.

Dough for pies with dry yeast in milk

Ingredients: 380-390 ml of fat milk, 15 g of fast-acting yeast, 2 chicken eggs, 2-4 tbsp. tablespoons of granulated sugar, ½ teaspoon of table salt, a pound of high-grade flour, 110 ml of refined oil.

  1. Half the milk is slightly warmed up. By lowering a finger into the liquid, the hostess should not feel a sharp change in temperature.
  2. Yeast mixed with sand is poured into milk.
  3. Half a glass of flour (pre-sifted) is poured into the mass. After thoroughly mixing, the future dough without lumps is closed with a towel and removed to heat.
  4. In a separate bowl, beat eggs with table salt. This mixture combines with bubble-covered dough and the rest of the milk.
  5. With the constant addition of flour, the dough is kneaded.

When the dough will easily lag behind the walls of the bowl, you can leave it to rest for 15-17 minutes.

On sour cream

Ingredients: 820 g of high-grade flour, 420 g of medium fat sour cream, 3 chicken eggs, 75 g of granulated sugar, 1 teaspoon with a hill of “fast” yeast, 95 ml of filtered water.

  1. Yeast dissolves in lukewarm water. The mass should stand for about 20 minutes.
  2. Mix eggs with a mixer with sugar until splendid. At the end, sour cream is introduced into the mixture.
  3. The prepared products from the first two steps are mixed, and wheat flour begins to pour in them.
  4. The mixed elastic dough is left for an hour in a place without drafts.

When the mass is well suited and increases in size, you can begin to form the basis for baking.

With dry yeast on the water

Ingredients: a pound of high-grade flour, 1 faceted glass of warm boiled water, 1 teaspoon of “fast” yeast, 1.5 teaspoons of table salt and granulated sugar, 1 tbsp. a spoonful of refined oil.

  1. Dry yeast is bred in 100 ml of warm water. In the remaining water, loose components, except flour, are mixed. All crystals should completely dissolve.
  2. Liquids from two bowls are combined. Flour gradually begins to pour in to them. When mixing, you need to carefully monitor so that no lumps form.
  3. During the kneading process, the water should remain warm.
  4. The result is an elastic soft yeast dough for pies.

The mass is left under gauze in a place without drafts for 40-45 minutes.

No eggs added

Ingredients: 460 g of high-grade flour, a full faceted glass of not cold milk, 1 tbsp. spoon of granulated sugar, a pinch of salt, 7 g of dry yeast, 4 tbsp. tablespoons of refined oil.

  1. All dry components from the recipe, except flour, are poured into non-cold milk. All components are thoroughly mixed. Next is added 2 tbsp. tablespoons of flour.
  2. The mass moves to a place without drafts for 10-15 minutes.
  3. The remaining flour is sifted into the infused dough. When the dough thickens as a result of mixing, you can add oil to it.

The mass will insist in warmth for about an hour. Then you can cook any pastries from it.

On kefir for pies

Ingredients: 1 standard glass of kefir of medium fat content, half a glass of vegetable oil, 3 glasses of high-grade flour, 1 teaspoon of table salt, 1 tbsp. a spoon of granulated sugar, 11-12 g of high-speed yeast.

  1. For the test you will need to use heated kefir. It is most convenient to bring the liquid to the desired temperature in an enameled bowl. Kefir should not become scorching.
  2. When the fermented milk product is removed from the stove, oil and dry ingredients are added to it, except for yeast and flour. This component is sieved in a separate dish. In the process, the product is oxygenated and becomes more airy.
  3. Yeast is added to the flour. The components mix well.
  4. The liquid from the second step is poured into the prepared flour with yeast.
  5. It remains to knead the elastic non-sticky dough.

The mass will be infused in the heat of 40-45 minutes.

How to cook in a bread machine?

Ingredients: a cup of warm filtered water, 1 chicken egg and one protein, 3 tbsp. tablespoons of refined oil, 3.5 cups of high-grade flour, 2 tbsp. tablespoons of milk powder, from 1 to 4 tbsp. tablespoons of granulated sugar (depending on whether sweet cakes are planned), 2 teaspoons of “fast” yeast and half less salt. A capacity of 240 ml is used.

  1. First, all the liquid components declared in the recipe are poured into the bowl of the kitchen assistant. This is warm water, refined oil, a raw egg and protein. The remaining yolk can be used to grease the baked goods.
  2. Flour is sifted over the liquid components. A spoon on its surface is 4 recesses. In them sugar, milk powder, sodium chloride, yeast are alternately poured.
  3. The bowl is inserted into the bread machine and in the "Dough" mode is left for 90 minutes.

While the dough is kneading, you can do the filling.

Yeast Chicken Recipe

Ingredients: 680-710 g of high-grade flour, a full faceted glass of warm water, the same amount of boiling water, 1 tbsp. a spoon of high-speed yeast, a similar amount of granulated sugar, 3 tbsp. tablespoons refined oil, 1 tsp. table salt.

  1. In a deep bowl, half a glass of sifted wheat flour, all the specified amount of yeast and other dry components are mixed.
  2. Pouring warm water into the mass. The components are well mixed with a whisk.
  3. In a separate bowl, boiling water boils 3-4 tbsp. tablespoons of wheat flour with butter. The hot mixture quickly connects to the mass of the first two steps.
  4. It remains only to add the rest of the flour.
  5. First, the dough is kneaded with a spatula until smooth, then with your hands.

When the mass ceases to stick to the bowl and fingers, it can immediately be used to shape future baking.

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