Yeast dough for fried pies
10 servings
240 minutes
Yeast dough for fried pies is a classic of Russian cuisine that brings warmth and the taste of childhood. Its history traces back to village baking, where each housewife perfected the recipe. This dough is soft, airy, with a delicate yeast aroma, and after frying it becomes golden and slightly crispy on the outside. It combines the sweetness of sugar with a light saltiness, creating a perfect base for various fillings—from meaty to sweet. The cold preparation method makes the dough especially elastic, while repeated kneading helps develop its structure. Ready pies are best served warm to enjoy their rich flavor. They are ideal for cozy family tea time or festive gatherings.
1
Soak the yeast with one tablespoon of sugar in warm water for 5 minutes (you can use fresh yeast — 50 grams).
- Dry yeast: 12 g
- Sugar: 3 tablespoons
- Water: 0.5 l
2
Combine water (must be warm), salt, sugar, oil, and add yeast. Mix well.
- Water: 0.5 l
- Salt: 1 teaspoon
- Sugar: 3 tablespoons
- Vegetable oil: 5 tablespoon
3
Add one cup of flour and knead the dough.
- Wheat flour: 5 glass
4
Place the prepared dough in an oiled bowl, cover with plastic wrap. Refrigerate for 4 hours. During this time, knead the dough 1-2 times.
- Vegetable oil: 5 tablespoon
5
Fry the pies in a large amount of oil. Place the finished pies on a paper towel to remove excess fat.
- Vegetable oil: 5 tablespoon
