Yeast dough for pies
8 servings
120 minutes
Yeast dough for pies is the foundation of Russian cuisine, infused with traditions and the warmth of home. Its history traces back to ancient recipes passed down from generation to generation. This dough has an airy, soft texture that reveals a light sweetness and creamy notes. The secret to its perfect structure lies in proper kneading and patiently waiting for it to rise. The versatility of the dough allows for pies with a variety of fillings: from juicy meat mince to fragrant fruits. The finished pies, golden and appetizing, fill the home with coziness and delicious aromas, while their tender structure makes every gathering at the table special. The taste of childhood, family warmth, and simple joy are all encapsulated in a piece of yeast dough made with love.
1
Sift the flour. You can mix high-grade flour and whole grain flour in desired proportions.
- Wheat flour: 550 g
2
Add sugar, salt, a packet of dry yeast (11g), one egg, butter, and warm water to the sifted flour. All ingredients should be warm or at room temperature.
- Sugar: 3 tablespoons
- Salt: 0.5 teaspoon
- Dry yeast: 11 g
- Chicken egg: 3 pieces
- Butter: 50 g
- Water: 200 ml
3
Knead the dough. I do it in a kitchen machine at low speed for 30 minutes. Based on the consistency, determine if more flour or water is needed. The dough should not be stiff. I make it soft and pliable.
- Wheat flour: 550 g
- Water: 200 ml
4
Transfer the dough to a dry large bowl, cover with a lid, and place in a warm spot for 1 hour. Do not knead during the rising process. The dough will increase in size by at least twice.
5
Place the dough on a surface greased with vegetable oil (you can also grease your hands), knead, divide into pieces of desired size, and roll into balls. From this amount of dough, I get 16 medium-sized pies.
- Butter: 50 g
- Wheat flour: 550 g
6
Flatten each ball with your hands into a patty, add filling, pinch the edges, and place on a baking sheet lined with parchment paper. Cover with a towel and let rise for 15 minutes.
7
Separate two yolks, grease the pastries, and place them in a preheated oven at 230 degrees (or at a suitable baking temperature for your oven) for 30 minutes. For the first 20 minutes, do not open the oven. Then you can monitor the baking process by opening the door.
- Chicken egg: 3 pieces
8
I place the finished pies on a rack to cool (to prevent them from getting soggy) and cover them with a clean towel.
