Air dough for pies
4 servings
60 minutes
Airy dough for pies is the base for light, tender, and aromatic products that melt in your mouth. Its origin is closely linked to Russian cuisine, where yeast dough is used for many dishes from pies to cheesecakes. With the right kneading and proofing, it gains special elasticity and softness. The taste of the dough is slightly sweet with light dairy notes, perfectly complementing any filling whether it's meat, cabbage or jam. The main feature is the delicate balance between airiness and structure that keeps the pies soft and juicy inside while having a light crispy crust. This dough embodies home comfort, holidays and family gatherings where each piece carries the warmth and care of the cook.
1
Prepare the products. They should be at room temperature.
2
Preheat the oven to 180°C and start kneading the dough.
3
Pour warm milk into a deep bowl, add egg, salt, sugar, and yeast, and mix with a whisk. Pour in the oil and mix well.
- Milk: 250 ml
- Chicken egg: 1 piece
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
- Dry yeast: 11 g
- Vegetable oil: 6 tablespoons
4
Sift 400 g of flour on top
- Wheat flour: 500 g
5
And mix with a spatula or spoon.
6
Sift the remaining 100 g of flour onto the table, dump the dough, and knead thoroughly while adding flour until it starts to come away from your hands and the table, but try not to over-knead the dough. Not all the flour may be used, depending on its moisture, gluten, and other factors.
- Wheat flour: 500 g
7
The dough should be soft, with the consistency of an earlobe. Once it starts to come away from the hands, stop kneading. Place it in a bowl and cover with plastic wrap.
8
Wrap the bowl with the dough in a large terry towel.
9
Turn off the oven and place the dough in it for 20-25 minutes.
10
After the time has passed, take out the dough. It has risen, become warm, elastic, pliable, and tender.
11
Turn the oven back on to 180°C and start cutting.
12
Place the dough on the table
13
Gently press, or rather, gather the edges of the dough towards the center - this is called 'making a lock' - flip it over and let it rest for 5 minutes.
14
Then divide into pieces and roll them into balls.
15
Roll each ball into a flatbread, add filling, and pinch the edges.
16
Place on a baking sheet. After proofing, usually 5 minutes is enough, brush the pastries with an egg yolk beaten with 1 tsp of water, and send to the oven.
- Chicken egg: 1 piece
17
Bake at 180°C. Baking time depends on the size of the products. My pastries took 20 minutes.