Yeast dough for pies
4 servings
90 minutes
Yeast dough for pies is the foundation of Russian baking, conveying the warmth of home traditions. Its origins trace back to ancient Russian cuisine, where dough was used to make pies with various fillings—from meat to berry. This dough is soft and airy; thanks to the yeast, it becomes porous and tender, while the aroma of fresh baking evokes cozy associations. Sunflower oil gives the dough elasticity, and sugar and salt provide a balanced taste. It is perfect for making pies, rolls, and other baked goods.
1
Pour 500 g of cold water into a pot. Add salt, sugar, and sunflower oil. Bring to a boil but do not boil. Cool to the temperature of warm milk.
- Water: 500 ml
- Salt: 2 teaspoons
- Sugar: 1 tablespoon
- Sunflower oil: 1 glass
2
Add yeast (I use Pakmay), mix thoroughly.
- Dry yeast: 2 tablespoons
3
Add flour and knead the dough. I can't specify the exact amount of flour as I add it by eye. The dough should be soft and not sticky to the hands.
- Wheat flour: 400 g
4
Place the prepared dough in any container, cover with a lid, and put it in a warm place for an hour.
