Dough for pies and cakes
12 servings
90 minutes
Dough for pies and pastries is the foundation of Russian home baking, filled with warmth and tradition. Its softness and airiness are achieved through the use of yeast and a combination of butter and sunflower oil. Made with milk, it gains tenderness and a slight sweetness that makes it versatile—suitable for both sweet and savory fillings. The history of this dough goes back centuries when every housewife in Russian villages had her secret recipe passed down through generations. This dough is perfect for golden pastries, soft pies, and even buns, while its ability to retain freshness makes it indispensable at family gatherings and celebrations.
1
Soak the yeast in warm milk and add 1 teaspoon of sugar.
- Milk: 2 glasss
- Dry yeast: 11 g
- Sugar: 1 tablespoon
2
Separate 1 tablespoon of sugar and mix it with 2 eggs.
- Sugar: 1 tablespoon
- Chicken egg: 2 pieces
3
When the yeast is ready, add it with milk to the flour, also add butter, sunflower oil, eggs with sugar (if making sweet pastries, you can add more sugar) and salt.
- Dry yeast: 11 g
- Milk: 2 glasss
- Wheat flour: 4 glasss
- Butter: 180 g
- Sunflower oil: 1 tablespoon
- Chicken egg: 2 pieces
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
4
Knead the dough, place it in a bowl, cover with plastic wrap and a towel, and leave in a warm place for an hour. If there is not enough flour, you can add a little more.
- Wheat flour: 4 glasss
5
When the dough has risen for the first time, punch it down, knead it well, and let it rise for the second time.
6
When the dough has risen for the second time, it can be used for making pies and pastries.
