Fried pies is one of the favorite snacking options for children and adults. They can be with a variety of mouth-watering fillings - from meat to sweet. To prepare airy dough for fried pies, like the ruddy treat itself, is extremely simple. It remains only to determine the optimal recipe, choosing for itself the most suitable components.

Yeast dough for fried pies

The finished dish is literally melting in your mouth. Especially while the pies from this dough are still fresh and soft. For their preparation you will need to use: 530-560 g of wheat white sifted flour, 270 ml of fat milk, 1 egg, 25 g of fresh yeast, 60 ml of any refined vegetable oil and the same amount of water, 1 tsp. salt, 1 tbsp Sahara.

  1. Yeast fingers crumble into a deep bowl. Sugar, a pinch of flour, and also warm water go to them. The mass should be slightly mixed and left to rise.
  2. In a separate bowl, the egg is whipped with salt. Vegetable oil and warm milk are added to this mixture.
  3. When a lush foam appears over a bowl of yeast, they can be transferred to the egg-milk mass. Together, the ingredients are mixed slowly and very carefully.
  4. It remains to sift the flour and begin to knead the dough. This process is quite long. As a result, the dough should become smooth and uniform.
  5. The mass goes to a warm place. The dough should come up twice. After about an hour, it is washed with dry hands and again sent to heat.

From the indicated quantity of products, approximately 23 standard pies will be obtained.

Recipe for making kefir dough

Yeast dough for pies fried in oil can be prepared with fat yogurt. It will go well with both sweet and savory fillings.It will require: 370 ml of fat yogurt, 580 g of flour, 16 g of dry fast yeast, 2 large chicken eggs, 2 tsp. granulated sugar and 1 tsp. salt.

  1. Kefir is heated in a water bath or in the microwave.
  2. Sugar is added to the dairy product and eggs are driven in with a fork.
  3. Next, about 150 g of flour is added to kefir.
  4. A thick dough is mixed from these ingredients. The container with it is covered with a film or a clean towel and sent to a warm place for about 25 minutes.
  5. If, after the specified time has elapsed, small bubbles appear on the test surface, it means that the yeast mass has started to work and you can not worry.
  6. It remains to pour in small portions to the dough all the sifted flour with salt, and then knead a soft dough that does not stick to your hands.
  7. After another 25 minutes in a warm place, the mass is completely ready for use.

If necessary, the product can be kept in the cold for a couple of days.

Dough with dry yeast in milk

This recipe is ideal for fried pies. For baked, it is better to choose other options. You will need to use the following products: 230 ml of milk and water, a couple of eggs, 20 g of dried yeast, 900 g of flour (a little more may be required), a pinch of salt, oil.

  1. Yeast is poured with 50 ml of warm water and mixed with sugar. After 12-15 minutes, a fluffy hat should appear on the surface of the bowl.
  2. In a deep container, the eggs are slightly whipped with warm milk, and then the mass is mixed with the raised yeast and salt.
  3. Then you can add sifted flour in small portions to the future dough.
  4. The mass is kneaded by hands.
  5. The dough should turn out quite steep, but elastic.
  6. It remains to grease its surface with vegetable oil and send to come to a warm place for about an hour. After the specified time, the dough is washed with a hand sprinkled with flour, and again returns to the heat for another 25 minutes.

When the mass is already rolled into balls for future pies, they must be left to “rest” for another 12-15 minutes. At this time, you can do stuffing.

Quick recipe with dry yeast on the water

If milk is not at hand, then an excellent dough can be prepared with dry fast yeast and drinking water. To do this, you will need to use the following ingredients: 750-800 g of flour, 11 g of dried yeast, 50 ml of any vegetable oil, 50 g of sugar, 0.5 tsp. salt. Water needs about 450 ml.

  1. Yeast, sugar and salt are added to warm water. After mixing, the mass is left for 10-12 minutes. This period is necessary for yeast activation.
  2. Flour is sifted and mixed with butter.
  3. You can combine both parts of the future test.
  4. The mass must be kneaded for at least 5-7 minutes, until it becomes homogeneous soft and tender. If necessary, you can use more flour.
  5. The resulting dough is wrapped in cling film and sent to a warm place for about 1 hour.
  6. Next, you can form pies with any filling.

This test option is suitable, including for baking tasty treats in the oven.

Sour cream dough

The best and longest stored fried pies cooked in sour cream. According to the recipe you need to use: 150 g of low-fat sour cream, 5 g of dry yeast, 450 g of flour, 250 g of flour, 270 ml of water, 10 g of sugar, a pinch of fine salt.

  1. Half of the carefully sifted flour is mixed with sugar, salt and quick yeast, poured with warm water and mixed.
  2. The mass should stand in a warm place for 15-17 minutes until bubbles appear on its surface.
  3. After the specified time, sour cream and the remaining flour are added to the dough. As a result, it should become soft, but not stick to your hands.
  4. The pie dough, covered with a film, is sent to a warm place before the first rise (the mass will increase by about 2 times).

You need to lower the resulting pies in hot oil, after shaking off excess flour from them.

Five minute dough for fried kefir pies

This is the quickest recipe for pastry dough. It is simple and includes only affordable products.This: 220 ml low-fat kefir, 2 eggs, 220 g flour, 1 tsp. baking soda (it is not necessary to extinguish with vinegar), 0.5 tsp. salt.

  1. Soda is poured with kefir and left for 10-12 minutes. A dairy product will extinguish it instead of vinegar or lemon juice.
  2. The resulting mass is mixed with eggs and salt, after which the sifted flour is poured into it in small portions.
  3. It remains to knead the dough well and you can form pies out of it.

Such a mass has one significant feature. Fast dough “five minutes” with the addition of kefir can not be combined with wet fillings. But from it you can make pies with meat, cabbage, cottage cheese, ham and cheese, as well as many other products.

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