Yeast dough pies
14 servings
240 minutes
Yeast dough pies are one of the coziest and most soulful dishes of Russian cuisine. The airy, soft dough filled with aromatic filling symbolizes home comfort and hospitality traditions. The history of these pies goes back centuries when yeast dough became the basis of Russian baking. They can be made with any fillings: juicy meat, sweet apples, fragrant cabbage. The baked goods turn out golden and crispy on the outside while remaining tender inside. Such pies are perfect for family dinners as well as festive feasts. They are enjoyed warm, savoring their rich flavor, sometimes complemented with sour cream or hot tea. This recipe conveys the spirit of traditional Russian cuisine and warms not only the body but also the soul.
1
Beat the eggs slightly, add sugar and salt. Dissolve the yeast in slightly warm milk, add melted butter (not hot), and the eggs with sugar and salt. Mix everything until smooth, add part of the flour, and mix again.
- Chicken egg: 6 pieces
- Sugar: 2 glasss
- Salt: 1 teaspoon
- Fresh yeast: 100 g
- Milk: 1 l
- Butter: 300 g
- Wheat flour: 2 kg
2
Add the remaining flour and knead the dough. Knead until the dough starts to come away from your hands — at this point, add sunflower oil and knead again.
- Wheat flour: 2 kg
- Sunflower oil: 2 tablespoons
3
Let the dough rise in a warm place for 2-3 hours, occasionally poking the rising dough with a knife.
4
When the dough is ready, make pies with any filling (meat, apples, cabbage, etc.) - roll out the dough, add the filling, pinch the edges. Place on a baking sheet, brush with beaten egg, and bake until done.
- Chicken egg: 6 pieces
