How to make dough from milk. Dishes made from milk, dough. Yeast dough with live yeast in milk

There are many recipes for pie dough, with different compositions and levels of complexity. How to make incredibly tasty pies - let's try to figure it out and dot the i's.

Every good housewife knows many different types of yeast dough, thanks to which he can delight his household with delicious, aromatic and incredibly soft baked goods.

Find out how with the help of the suggested cooking options. pie dough, buns and puff pastries to diversify the boring everyday menu and amaze guests with your culinary talent.

How to make yeast dough for pies?

Since ancient times, the preparation of dough with yeast included with special diligence, attentiveness and even respect, otherwise the bread baked later could turn into an inedible solid batch and the work would have to be redone.

Times have passed, but nothing has changed - yeast baking must be approached with special enthusiasm and only then will she repay with a lush and fragrant appearance.

Yeast pies are always fluffy and soft

As for creating a test, from which pies are made, then this is a painstaking but rewarding task. Fragrant, soft pies will delight you with taste and show the highest skill of the housewife.

So that the pies come out awesome, and you can enjoy the process of creating them It is necessary to know exactly the proportions and features of kneading the dough.

The following products are needed for the test:

• 400 g milk
• 1 packet of yeast (dry)
• 2 eggs
• 2.5 tbsp. l. Sahara
• 2 tbsp. l. any vegetable oil
• 1 tsp. salt
• 3-4 tbsp. flour (about 800 g)

Dough ingredients

If all of the above ingredients are available, then you can proceed to kneading the dough:

1. Heat the milk and grind the yeast in it
   2. Add to mixture all ingredients except flour, mix
   3. Pour into the resulting mass 2 tbsp. flour, stir until smooth
   4. Place the dough on the table or board and knead adding the remaining flour
   5. When the dough is already won't be sticky, then it should be placed in a bowl and covered

Rising dough

Place the dough away from drafts, or better yet, stay warm and wait 2 hours until it increases in size.

How to prepare yeast potato dough for pies?

Particularly delicate yeast dough can be kneaded potato based. Thanks to this unusual recipe from our great-grandmothers, you can make amazing-tasting pies.

For the most delicate pies you will need:

• 2-3 medium potatoes
• dry yeast (1 pack)
• 100 g softened margarine (just take it out of the refrigerator a few hours before cooking)
• 1 tsp. salt and sugar
• 3 tbsp. flour (cup volume 250 g)

Yeast can be pressed or dry

Sequence of dough preparation:

1. Peel the potatoes, wash them well, cut into cubes and boil, adding salt to the water first.
   2. Drain the potato broth into separate container
   3. Crush the finished potatoes into a puree and transfer to a jar having the volume 700 g. Combine the mashed potatoes with the potato broth until the jar is full
   4. Pour the mixture into a bowl convenient for kneading, add everything to it remaining ingredients. You only need to add three tablespoons of flour and mix the dough thoroughly.
   5. Place the mixture in a warm place for half an hour
   6. Add flour so that the dough is it was packed with it and then knead it
   7. Place the finished dough back into the bowl, cover with a towel or any piece of cloth and place in a warm place

Video: How to cook potato pies?

Yeast dough for pies without eggs

Can be cooked pie dough without eggs. At the same time, the finished product will be no worse, just as soft and airy. Set out below the recipe is simple and, if you follow the suggested instructions, you can create excellent baked goods.

For yeast dough you will need the following ingredients:

• 250 g milk
• 30-35 g of yeast (1/3 of a 100 g pack)
• 1 tbsp. l. sugar, butter, salt

Dry yeast for baking

Dough for many yeast products prepared using sponge method. To do this, make a dough before directly kneading the dough.

Sequence of preparation of the dough:

1. Heat the milk until it is warm, but not hot
   2. Add yeast to it, stir it well
   3. Place the mixture in a warm place for 5 minutes

Ready dough

After the required time has passed add the rest of the ingredients to the dough, so that the dough has a consistency resembling pancake dough(like thick sour cream). Place the dough in a warm place again for 20 minutes, after which you will see the formation of yeast foam characteristic of dough, indicating that the yeast has been activated and the dough can be kneaded.

Add flour to the prepared dough as much as the dough takes. When it stops being sticky Stop adding flour, but continue kneading. Place the dough in a bowl and cover with a towel, then let it rise until it doubles or triples in size. Then you can start forming the pies.

Fluffy pies without eggs

Lenten yeast dough for fried pies

During fasting, when the list of products is significantly limited, fried pies will be a real find. A special recipe for Lenten dough will allow you not to break the rules of fasting and enjoy delicious pastries.

For this type of test you need:

• 1.5 cups water (250 g)
• 1/4 small packet of compressed yeast (25-30 g)
• 2 tbsp. l. oil (sunflower)
• 1 tbsp. l. sugar (if the filling in the pies is supposed to be sweet, then add 3 tablespoons of sugar)
• pinch of salt
• 3.5 cups flour

The flour should be sifted well

Preparation of the dough begins with kneading the dough:

1. To begin, rub thoroughly yeast with sugar until smooth (yeast should “melt”)
   2. Heat the water so that it is warm, but not hot(you can check the desired temperature by placing a drop on your wrist)
   3. Water and a mixture of yeast and sugar combine and stir until smooth
   4. Sift the flour well and add 1 glass to the batch

The remaining ingredients are added to the dough

Cover the resulting dough with a towel (not a lid, it should “breathe”) and put in a warm place. If there is no such place in the house, then you can put the dough on a bowl of warm water or warm up the oven a little, then turn it off and put the future dough there for 20-30 minutes.

Then to the foamed dough one by one add all other ingredients. Knead the dough until it becomes soft and stops sticking. After this, let the finished dough rise again for 20 minutes. After this time, you can make Lenten pies.

Lenten pies

Recipe for yeast dough for pies in the oven

Brass pies They can be with all kinds of fillings: with meat, potatoes, sauerkraut, or sweet with apples, cottage cheese, cherries, condensed milk. It’s hard to resist such deliciousness, but if knead the dough incorrectly, then expectations of a delicious dish will instantly dissipate and instead of fragrant and soft pies you will end up eating rock-like, hard products.

Brass pies

What do you need for good oven pies? First of all correct ingredients:

• 1 liter of milk
• 125 g margarine
• 50 g yeast (pressed)
• 1.5 cups sugar
• pinch of salt
• vanillin (if the pies are sweet)
• 1 egg

Before kneading the dough, remove the margarine from the refrigerator so that it softened well at room temperature.

Softened margarine

Sequence of actions:

1. Milk reheat- it should be warm
   2. Soften the yeast in milk until it is completely dissolved
   3. Dissolve margarine
   4. Add sugar, salt, vanillin
   5. Add flour little by little to the resulting mass and mix thoroughly until the dough becomes sticky
   6. Place the dough on a board or table, after generously sprinkling it with flour.
   7. Knead the dough, adding more flour, until it stops sticking to your hands.
   8. Keep going knead well dough adding a little flour

Place the resulting dough in a bowl and cover with a towel, and in 1.5-2 hours start forming the pies.

Video: Oven pies with potatoes

Dough recipe for fried yeast pies with kefir

Unusually soft and tasty kefir dough. Kneading it is quite simple - even a not very experienced housewife can handle it.

For kefir dough you will need:

• a glass of kefir (250 g)
• 25 g yeast
• a spoonful of sugar (if you are planning a sweet filling, then you need to add 3 tablespoons of sugar)
• pinch of salt
• about 3 cups flour

Kefir can be of any fat content

Heat a little water in a mug and dissolve yeast in it. Sift flour into another bowl, add salt and sugar. Here you need to break the egg and pour slightly warmed kefir(it can just be at room temperature - the main thing is not just from the refrigerator) and diluted yeast.

After all the ingredients are mixed thoroughly knead the dough to a consistency that does not stick to your hands. Place the resulting dough in a bowl and Place in the refrigerator for 2 hours.

Kefir dough

Yeast pie dough with sour cream, recipe

You can knead the dough for pies with sour cream- it will turn out very tender and tasty. In addition, the products required for this can be found in every housewife’s home.

For sour cream dough you need:

• 400 g sour cream of any fat content
• 3 eggs (if the eggs are large, then two are enough)
• 1 tsp. yeast (if the yeast is pressed, then 25 g is required - 1/4 of a 100 g pack)
• incomplete 100 g glass of water
• 1 l. Sahara
• 800 g flour (a little more than three glasses)

Dough made with sour cream cannot fail

To begin with heat the water and completely soak the yeast in it. Leave this mixture to stand 10 minutes, and at this time, mix the remaining ingredients in a separate bowl: using a whisk or fork, beat the eggs until smooth, add sugar, sour cream, pour in dissolved yeast and mix everything well.

Pies with sour cream

Add flour to the resulting mixture: this must be done in portions, mixing thoroughly. Knead a soft dough and place it in a warm place for an hour.

Yeast dough for airy pies with milk, recipe

Thanks to the availability milk in dough The baked goods turn out airy soft and will surprise you with their taste. There are many recipes for preparing such dough, below is given most popular recipe.

Ingredients for milk dough:

• 300 g milk
• 25 g pressed yeast
• 2 tbsp. l.sugar
• 2 tbsp. spoons of vegetable oil
• pinch of salt
• 500-600 g flour

Pies with milk

Heat the milk and then dissolve the yeast in it. Add sugar, salt, a few tablespoons of flour and place the resulting mixture in a warm place for 20-30 minutes. When the dough begins to bubble, you can add vegetable oil and the rest of the flour to it. Knead soft dough and put it in a warm place for 2 hours.

Yeast puff pastry for pies, recipe

Puff pastry for pies it is suitable for both sweet and savory fillings, and best harmonizes with meat. Many housewives afraid to do puff pastry, because in their minds it is very difficult. In fact, making this dough is very easy.

For puff pastry you need the following products:

• 300 g margarine
• 150 ml milk
• 2 eggs
• partial glass of water (about 85 g)
• 25 g yeast
• 3 tsp. Sahara
• 1 tsp. salt

For puff pastry, margarine is finely chopped or grated

If all the ingredients are available in your kitchen, then you can start creating puff pastry:

1. Soften the yeast in warm water
   2. Add a spoonful of sugar to the mixture and send steam in heat until characteristic foam appears on its surface
   3. Sift the flour into a deep bowl and grate the margarine on a coarse grater(for this it must be cold and hard)
   4. Rub the margarine and flour with your hands until it turns into fine crumbs
   5. In another container, scramble the eggs and pour them into the resulting dough. Add the leftovers there too sugar, salt and milk. Mix everything thoroughly
   6. Pour the resulting mixture into a bowl with margarine crumbs and knead soft dough

Soft puff pastry

It is necessary to knead the dough fast, since the margarine crumbs will dissolve and the baked goods will not have layering. Place the finished dough in a bowl and for 2 hours place in the cold.

Whatever type of dough you choose for baking, in order for it to turn out delicious and please your loved ones, you must remember that An essential ingredient in any recipe is soul. If you cook with soul, then your dishes will definitely be successful and receive the highest praise.

Video: Puff pastries with dried apricots

Yeast baked goods have always been a symbol of not only satiety and prosperity, but also the housewife’s ability to cook deliciously. The list of dishes that can be made from yeast dough is huge.

There is no one universal dough recipe that is suitable for preparing any baked goods. To become a great housewife, you need to master several options, and the following recipes for yeast dough with milk will help with this.

Recipe for yeast dough with milk for pies

This is a simple recipe for yeast dough with milk using the relatively “young” ingredient of dry yeast. It is suitable for large pies, shangi, buns, kulebyaki, small pies with savory and sweet filling. For sweet baked goods, you only need to double the amount of sugar.

Algorithm of actions:

Yeast base on yogurt

For pies

A recipe for yeast dough with sour milk for pies will help out any housewife and turn a spoiled product into tender and airy pastries. You can use it to bake pies, pies, sausages or cutlets in dough. It will be delicious not only baked in the oven, but also fried in oil.

List of required products:

• 8-10 g dry yeast;
• 50 ml warm water;
• 90 g sugar;
• 5 g salt;
• 2 chicken egg yolks;
• 500 ml sour milk;
• 50 ml vegetable oil;
• 1000 g flour.

It will take about an hour and a half to knead and proof.

The calorie content of 100 g of this dough with sour milk is 265.4 kcal.

Work progress:

1. Dissolve dry yeast in warm water;
2. Grind the yolks of chicken eggs (do not beat!) with sugar and salt, then add butter and beat the mixture a little with a hand whisk;
3. Then pour in sour milk, yeast diluted in water, stir the mass well;
4. Then add flour little by little and knead into a soft dough that will not stick to your hands. Allow 1 hour for it to rise and you can start baking. If the resulting dough is too large to bake and eat in one go, you can freeze it. After defrosting, it will not lose its properties.

For pancakes

In addition to pies, you can make the thinnest openwork pancakes using yeast dough from sour milk. Of course, you will have to tinker with such pancakes longer than with those prepared on a fresh basis, but the result will be excellent.

Required ingredients:

• 1000 ml sour milk;
• 15 g fresh yeast;
• 2 eggs;
• 60 g sugar;
• 3 g table salt;
• 55-60 ml odorless vegetable oil;
• 450 g flour.

Cooking time will be 3 hours.

The calorie content of the finished pancakes will be 198.3 kcal/100 g.

Sequence of processes:

1. First you need to prepare the dough. For it, knead the yeast with sugar, pour in a glass of warm sour milk and add 60 g of flour. Stir until the mixture is smooth and place it in a large saucepan filled with warm water for 40 minutes;
2. Add the rest of the sour milk, eggs beaten in a separate bowl and the rest of the flour into the prepared dough. The result will be a viscous, not thick and not liquid mass, which needs to be left to rise in a warm place for another 2 hours;
3. After the allotted time has passed, you can start frying the pancakes. They will turn out incredibly beautiful and delicate. If the dough is too thick, this can be corrected by adding warm boiled milk.

Pizza dough with milk

Yeast pizza dough mixed with milk turns out thin with a crispy crust, but at the same time tender and airy. You can use it to bake a delicious open pie with a filling on top not only in the oven, but also in a slow cooker or microwave.

To prepare a pizza base from yeast dough with milk, you need to take:

• 100 g pressed live yeast;
• 500 ml milk of any fat content;
• 50 g butter or margarine;
• 2 chicken eggs;
• 10 g salt;
• 15 g sugar;
• 950-1000 g of wheat flour.

The kneading and proofing time will be 1 hour 40 minutes, and pizza from this dough will be baked in 30 minutes.

The calorie content of this component of pizza is 258.8 kcal/100 g.

Step-by-step mixing instructions:

1. The first thing to do, as for any baking using yeast, is to activate this component. To do this, you need to mash them in a deep vessel (bowl or pan), add sugar and a couple of tablespoons of warm milk. After this, the yeast mass should be left alone for a quarter of an hour or a little more, until it begins to actively foam;
2. In the meantime, you need to start preparing other ingredients. Heat milk to 35-40 degrees. Melt the butter or margarine and cool so that it is not hotter than the milk. Beat eggs at room temperature with salt;
3. After the allotted time has passed, carefully pour milk, liquid oil into a bowl with yeast and add beaten eggs. Stir until this liquid mixture becomes homogeneous;
4. Sift the flour into a bowl with the liquid ingredients in small portions and knead the elastic dough;
5. Roll the well-kneaded mass into a bun and leave to rise for one hour in a warm place in a large bowl or pan under a dry, clean towel;
6. During this time, the contents of the bowl must be kneaded several times, and the finished dough can be rolled out for the pizza base into a thin layer of 3-4 mm.

For yeast dough with milk, dry and pressed yeast are used. These two ingredients are absolutely interchangeable in any recipe, you just need to know the proportions of their replacement with each other. It is possible to replace one part of dry yeast with three parts of pressed yeast and vice versa. Thus, 10 g of dry instant yeast in powder according to the recipe is replaced by 30 g of pressed yeast.

The quality of yeast for this type of dough is of great importance. They must be fresh, a sign of this will be an unobtrusive alcohol smell. If you have any doubts about the freshness of this ingredient, you can arrange a small check. Make a small portion of the dough and sift some wheat flour onto it; if after half an hour it becomes cracked, then such yeast is not suitable for further use.

Regarding other ingredients, their proportions should not be changed under any circumstances. Their quantity must fully correspond to the recipe, and if the housewife wants to prepare more or less dough, then the amount of ingredients must be increased (decreased) proportionally.

Do not forget that not only the dairy products that form the basis of the future batch must be warm, but also the remaining ingredients must be removed from the refrigerator several hours before starting work, since the cold will reduce the activity of the yeast and slow down the rise.

The amount of time it takes for the dough to rise also depends very much on the ambient temperature. It is considered optimal in the range from 30 to 35 degrees, but values ​​below 10 or above 55 degrees and the fermentation process are incompatible.

During proofing, the increasing mass must be kneaded 1-2 times, but your hands must be completely dry during this process. The duration of each warm-up should last one to two minutes.

Do not delay the process of yeast fermentation and dough proofing for more than 3 hours. This will critically affect the quality of the finished products.

The main secret to successful baking from yeast dough with milk lies in slowness. In the process of baking pies, you should never rush, let alone form products from unsuitable dough. Only leisurely work in a good mood will result in fragrant and fluffy baked goods.

You will love this magnificent yeast dough with milk the first time and you will definitely add the recipe to your favorites. It is prepared in the usual traditional sponge way and does not require much participation. And even if you have little time for proofing, you can immediately form baked goods from it, it will turn out just as fluffy and airy. This dough is also called a travel companion and it is quite widely known among housewives, so it has already been tested several times. If you have the opportunity, add a couple of spoons of powdered milk when kneading the dough - this will only add milkiness to the finished products and a pleasant taste.

Ingredients:

• 375 ml warm milk
• 550 - 570 g wheat flour
• 20 - 25 grams of fresh yeast
• 2 raw eggs
• pinch of salt
• sugar from 1 tbsp (depending on filling)
• 120 ml vegetable oil

Cooking method

For the dough, dissolve the yeast in milk, add sugar and 100 - 150 grams of sifted flour from the total amount. Mix thoroughly with a whisk until the lumps completely disappear and place in a warm place for 30 minutes.

The mass should rise well, bubble and begin to fall slightly. Separately, beat the eggs with salt, pour them along with the butter into the dough and add the remaining flour in parts.

Knead the smooth yeast dough for about 10 minutes, it should be tender and not stick to your hands at all. Transfer it to a bowl greased with oil and let it rise in a warm place for about one hour. Knead the risen dough and begin forming buns or pies. Bon appetit.

I consider this yeast dough for pies to be universal, basic, very successful and, one might say, standard. The recipe for making it is quite simple and it always turns out great. As a matter of fact, it can be called fast, if you do not take into account the time of its raising and proofing, this yeast dough does not require much of your personal presence. It kneads well, without much difficulty, and it is very pleasant to work with it when forming pies. The only thing you need to pay attention to is the amount of sugar - it directly depends on what filling you will use for the pies. In my recipe, the dough is prepared for savory baking, and if you are making sweet, increase the sugar to 2 or more (to taste) tablespoons. The pies made from it turn out great, very tender, airy and very tasty.

Ingredients:

for the dough:

• 1.5 cups warm milk
• 200 g flour
• 20 g fresh or 11 g dry yeast
• 1 heaped spoonful of sugar

for test:

• about 400 flour
• 75 ml vegetable oil
• 1/2 teaspoon salt
• 2 raw eggs

Cooking method

First, dissolve the yeast in a small amount of warm milk and mix with sugar, then add the remaining milk and add flour. Stir everything with a whisk until the lumps disappear and put the yeast dough in a warm place for about half an hour.

During this time, it should rise well, become fluffy and airy, and then fall a little. Add eggs to it, which we lightly beat with salt, mix. It is better not to pour all the vegetable oil into the dough at once; leave half for lubricating your hands so that the yeast dough does not stick to them too much during kneading. Now add the sifted flour in parts; the amount may be slightly more or less than indicated in the recipe. This largely depends on its quality and air humidity. Knead the dough for pies for 10 minutes,

it should be smooth, uniform, soft and silky. Place it in a bowl. greased with vegetable oil, cover with a towel or cling film and let rise in a warm place for 45 - 60 minutes, until doubled in volume. Then we knead the yeast dough and begin to form the pies. Bon appetit.

The dough itself is a very satisfying and important part of any aromatic baked goods, and even more so with yeast.

You can bake absolutely anything, since there are simply an incalculable number of recipes over time. And if you also imagine how many will appear...

In the list below I will talk about how to prepare more than one yeast dough for pies with milk.

To surprise your family and friends, to diversify, so to speak, the menu, your culinary arsenal should have more than one recipe not only for pies, but also for many other dishes.

Making dough is easy! Good luck!

Yeast dough for lush pies

This is a very simple yeast dough recipe. Milk pies consist of: sea salt to taste; 600 grams of wheat flour; 100 grams of margarine; 1.5 one glasses of selected milk; 60 grams of granulated sugar; 4 pieces of chicken eggs; 45 grams of fresh yeast.

How to prepare dough for pies with milk:

1. To start, I warm the milk a little, then add the yeast. Stir until dissolved.
2. Then I add 30 grams of sugar.
3. Without stopping stirring, I carefully and gradually add flour - eventually kneading the yeast dough with milk.
4. I leave the mixture for 30 minutes in a warm, dry place until the yeast dough first rises and then falls.
5. In order not to wait for one yeast dough for pies, I prepare the filling. To do this, firstly, in a bowl, grind the sugar with the egg by hand or using a blender.
6. Melt the margarine in a saucepan with a thick bottom and let it cool.
7. I mix the two resulting masses, which in the next step I add to the milk dough.
8. To prevent it from sticking to your hands when kneading the yeast dough, you should sprinkle a little flour on it. It should turn out soft.
9. I again leave it to rise for one to two hours in a warm, dry place.
10. The final touch: I knead the dough for the last time, leaving it for a while.

Yeast dough with fresh milk is ready! Bake wonderful buns and make your family happy. Bon appetit!

1. For such recipes for baking with milk, it is better to use only dry or compressed yeast. Is it possible to mix and change? For example, three parts (30 grams) of the compressed product can replace one part of the dry product (10 grams).
2. A barely noticeable smell of alcohol is a sign of the freshness of the yeast. If the “cap” of the dough eventually becomes covered with cracks, then you did not take a fresh product. Thus, by taking everything in small proportions, you can check the quality of the yeast.
3. Follow the recipe strictly. If you want to increase the size of the baked goods, then increase the amount of all ingredients in direct proportion.
4. Do not use ingredients that have just been taken out of the refrigerator. They need to be kept at room temperature for some time, otherwise the activity of the yeast will decrease.
5. Also, the temperature in the room should not be lower/higher than 30-35°C.
6. When you knead it during (up to 2 hours) delamination and lifting of the base, be sure to do it with dry hands.
7. Fermentation should not last longer than 3 hours.

Recipe with photo: dough with yeast and milk

This recipe is special in that it is made using milk and dry yeast. Typically, this dough is mixed for large-volume dishes: pies, pies with sweet filling, various buns, kulebyaki and other baked goods.

If you are planning to bake something sweet from such yeast dough, then you only need to approximately double the amount of sand sugar.

Ingredients of milk dough for pies: 10 grams of dry yeast; 60 grams of regular sugar; 350 milliliters of good milk; 30 milliliters of vegetable oil; 5 grams of salt; 800 grams of wheat flour.

Milk pies and their yeast dough are made as follows:

1. I divide the flour equally and add yeast with salt and sugar to one part. I mix everything well.
2. I lightly heat selected milk and mix it with butter.
3. I add that first part of the flour there, but not all at once, but in parts. I can't stop stirring all the time. After some time, knead with your hands, then add the second part of the flour.
4. Yeast dough for pies should be soft and elastic. I roll it into a ball, put it in a bowl and leave it in a warm, wind-free place for up to an hour. The dough will increase in size.

Ready! Pies made from this dough will turn out simply excellent. Bon appetit!

Yeast dough for pies

A recipe for such a dough is based on sour milk and has many advantages.

Take, for example, the fact that missing milk, which is a pity to throw away, can be reused, as well as the ease of the recipe itself, from which you can bake anything you like: pies with various fillings, sausages in dough, etc.

The final path of the dough can be either in the oven or fried in oil in a frying pan. Everything will take about one and a half hours.

Milk dough and its components:

dry yeast – up to 10 grams; warm water – 50 milliliters; sand sugar – 90 grams; yolks from chicken eggs - 2 pieces; sour milk – 500 milliliters; vegetable oil – 50 milliliters; wheat flour – 1000 grams.

How to prepare yeast dough for pies:

1. I take warm water and add yeast to it. I wait until they dissolve.
2. I don’t beat it, but grind the yolks in a bowl along with salt and sugar.
3. I pour oil into the yolks and beat them (a whisk, fork, or blender will help).
4. I mix the two mixtures and add milk to it. Mix well.
5. There, without ceasing to stir, I add flour in small parts.
6. In the end, I knead the dough for pies. It should be soft and not stick to your hands.
7. I leave it in a warm, non-ventilated place for 60 minutes - let it fit, increase in size, and become saturated with oxygen.
8. In case plans change and the baking of the pie dough is postponed, you can simply freeze it. It will not lose its qualities at all.

Ready! Happy baking of pies! Also see recipe below.

Recipe: milk dough for pizza and pie

As you already understand, this dough will make excellent open-faced pies and pizza. Why this particular dough? Well, by adding milk to it, it turns out tender and airy, at the same time with a crispy crust.

You can cook it in the oven, in a slow cooker, even in the microwave.

The dough requires the following ingredients:

pressed, live yeast – 100 grams; selected milk – 500 milliliters; butter/margarine – 50 grams; chicken eggs - 2 pieces; salt – 10 grams; sand sugar – 15 grams; wheat flour – up to 1000 grams.

The dough for pies is made according to the following algorithm:

1. I take a convenient bowl (preferably a bowl) and in it knead the yeast with sugar and a couple of spoons of milk.
2. Then I cover the mixture with a towel and leave for ¼ hour. More is possible, but readiness is determined by the raised cap.
3. In a saucepan with a large bottom, I heat the milk slightly (not to a boil) (40 degrees Celsius).
4. I also melt the butter/margarine and leave to cool. It should be about the same temperature as the milk.
5. Separately, beat the eggs with salt.
6. Pour milk, butter into the yeast mass and add beaten eggs. Mix thoroughly until smooth.
7. I carefully sift the wheat flour into the same bowl and eventually knead an elastic base for the pies.
8. I roll the resulting mixture into a ball shape, which I leave in a warm, dry place for 60 minutes.
9. During these 60 minutes, the yeast mass needs to be kneaded a couple of times.
10. For pizza, use a rolling pin to roll out the layer to a thickness of up to 4 millimeters.

The base for the pies is ready! You will have a wonderful pizza!

Recipe: milk dough for pies with cabbage

Pies and their base: 1 teaspoon sugar; 1 kilogram of wheat flour; salt to taste; 1.5 one cups of wheat flour; 2 pieces of chicken eggs; 11 grams of yeast (dry).
Pie filling ingredients: white cabbage – 700 grams; salt to taste; 3 pieces of chicken eggs; ½ of a stick of butter; vegetable oil to taste.

How to cook pies:

1. I start by slightly heating the milk in a saucepan with a thick bottom (about 30°C).
2. I take another pan and sift wheat flour into it through a sieve, in which I then make a “hole” in the center. I pour the milk into the resulting depression.
3. I add eggs with yeast and salt and sugar.
4. I knead a fairly soft, elastic base into pies.
5. I leave it for 1-2 hours in a warm, dry place. She will rise.
6. Now it's time for the filling! Finely chop the cabbage into thin strips.
7. I scald the chopped vegetables with boiling water on a sieve. Immediately after this I pour cold water on it and survive. This way the usual bitterness will disappear.
8. Gently melt the butter in a frying pan. I fry the cabbage on it, stirring occasionally, for about 30 minutes at relatively low heat.
9. At the same time, boiling chicken eggs will take about 7 minutes. Afterwards, just like the cabbage, I rinse it with cold water. I clean and chop the eggs.
10. I thoroughly mix the eggs with cabbage in a bowl and salt everything.
11. I roll the base for the pies into a ball, which I divide into approximately equal parts.
12. I roll out each piece, the thickness should be about 1 centimeter.
13. I put two spoons of filling in each, collect and carefully pinch the edges.
14. The seam should be at the bottom, and to give it a “pie” shape, all that remains is to press lightly.
15. I leave the future baking for 20 minutes. Let it separate. 16 Each pastry is fried in hot butter and margarine for up to 3 minutes.

Delicious cabbage pies are ready! Bon appetit!

My video recipe