Dough for fried pies
4 servings
130 minutes
Dough for fried pies is the basis for creating crispy, golden pies that hold a special place in Russian cuisine. This recipe combines the lightness of yeast dough with a slight crunch from the addition of vodka. Sugar adds a hint of sweetness to the dough, while vegetable oil makes it tender and elastic. Historically, fried pies became an integral part of Russian home gatherings, prepared for holidays and family meetings. The taste of this dough is versatile: it pairs perfectly with both savory and sweet fillings. The finished pies turn out appetizingly golden with a thin crispy crust and soft, airy dough inside, making them perfect for tea time or a hearty snack.
1
In a bowl, mix a packet of dry yeast, a teaspoon of salt (level), and a tablespoon of sugar.
- Dry yeast: 11 g
- Salt: 5 g
- Sugar: 25 g
2
Add a couple of tablespoons of sifted flour and mix.
- Wheat flour: 500 g
3
Add half a glass of warm water and mix.
- Water: 300 ml
4
Add a teaspoon of vodka (this makes the dough crispy), 4 tablespoons of vegetable oil, pour in the remaining water, and mix.
- Vodka: 5 ml
- Vegetable oil: 60 ml
- Water: 300 ml
5
Gradually add the sifted flour and knead the dough (first with a spoon, then by hand) for at least 10 minutes. It may stick to your hands, don't be afraid (I faced this too :)
- Wheat flour: 500 g
6
We grease the bowl with oil so that the dough doesn't stick to the walls during rising.
- Vegetable oil: 60 ml
7
Cover the dough with a towel and place it in a warm place. After 1 hour, knead it and let it rest for another 30 minutes.
8
Divide the dough into small balls (20-25), flatten them on the table with your hands, add filling, pinch them closed, and place on an oiled plate for 10 minutes to rise a bit. If the dough sticks to the table, you can grease it or the surface with vegetable oil.
- Vegetable oil: 60 ml
9
We fry pies in a pan with vegetable oil. They fry quickly.
- Vegetable oil: 60 ml