Dough for pies and pasties
8 servings
120 minutes
Dough for pies and pastries is the foundation of many culinary masterpieces in European cuisine. Its history traces back to traditional home recipes where the softness and lightness of the dough were key elements. The combination of milk, butter, and eggs gives the dough a delicate texture and rich flavor. Yeast adds lightness, allowing the baked goods to be fluffy and aromatic. This versatile dough is perfect for both sweet and savory fillings, opening endless possibilities for creating pies, buns, and pastries. It rolls out easily without tearing and responds well to heat treatment while maintaining its softness and airiness. The finished baked goods turn golden brown, appetizingly pleasing with a pleasant slightly sweet taste that pairs perfectly with various fillings.
1
Heat the milk in a pot, add sugar and yeast, and while constantly stirring, wait for the added ingredients to dissolve.
- Milk: 150 ml
- Sugar: 2 tablespoons
- Dry yeast: 14 g
2
Then melt the butter and pour it into the milk along with 4 tablespoons of warm water. Next, add 150 grams of flour to the water and butter, and if you have a mixer, use it; if not, whisk the mixture by hand until smooth.
- Butter: 100 g
- Water: 4 tablespoons
- Wheat flour: 800 g
3
During the mixing process, add the eggs one by one, and later add the remaining flour. Knead the dough. It will be soft and pliable.
- Chicken egg: 2 pieces
- Wheat flour: 800 g