Fried pies made from yeast dough
6 servings
30 minutes
Fried pies made from yeast dough are a fragrant, golden-brown, and incredibly appetizing dish of Russian cuisine. They originate from the traditions of home baking, where the dough made with a starter becomes airy and soft. The filling can be chosen to taste—from meat to sweet—making these pies versatile. During frying in oil, they acquire a crispy crust that hides a tender and juicy interior texture. They are served hot, complemented by sour cream or sweet syrups, and even when cold they remain just as tasty. This is the perfect food for warm family evenings and friendly gatherings, filling the home with the cozy aroma of fresh baking.
1
To make the dough starter, dissolve the yeast in warm water (or milk), add half of the flour intended for the dough, and knead well to avoid lumps. Place the container with the starter in a warm place for 40-50 minutes to rise. When the dough has risen, add melted butter, eggs, sugar, and salt, mix well, add the remaining flour, and knead the dough until it pulls away from the sides of the container. After that, place the dough back in a warm place for 1.5 hours. Once the dough has risen, punch it down and let it rise again, then place it on a floured table or board for shaping.
- Dry yeast: 30 g
- Milk: 2.5 glasss
- Wheat flour: 1 kg
- Vegetable oil: 3 tablespoons
- Chicken egg: 2 pieces
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Wheat flour: 1 kg
2
The same dough can be made without a starter. Dissolve the yeast in water or milk, add oil, eggs, sugar, and salt, mix in all the flour, knead well, and let the dough rise twice.
- Dry yeast: 30 g
- Milk: 2.5 glasss
- Vegetable oil: 3 tablespoons
- Chicken egg: 2 pieces
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Wheat flour: 1 kg
3
While the dough is rising, prepare the filling so that as soon as the dough is ready, you can immediately start shaping the pies.
4
Cut the prepared leavened or unleavened dough for pies into pieces weighing about 40–50 g, roll them into balls, and let them rise a bit. Then roll each ball into a flatbread 0.5–1 cm thick, place the filling in the center, seal the edges of the dough, and pinch. Place the pies on a floured board or pie sheet and let them rise in a warm place.
- Wheat flour: 1 kg
- Salt: 1 teaspoon
- Milk: 2.5 glasss
- Vegetable oil: 3 tablespoons
5
After that, fry the pies in melted cow or vegetable oil, flipping them from one side to the other until browned. Similarly, prepare donuts with jam, preserves, apples, etc.
- Vegetable oil: 3 tablespoons