Yeast dough on a sourdough for pies and pasties
6 servings
140 minutes
Yeast dough on a sponge is the basis for many fragrant pies and pastries, embodying the culinary traditions of Europe. This dough originated in ancient bakeries where masters perfected the fermentation process. The sponge provides a special lightness and airiness, revealing a deep, slightly sweet flavor with delicate creamy notes. It is perfect for soft, fluffy baked goods, whether meat pies, sweet rolls or fruit pies. The finished dough is elastic, holds its shape well and bakes beautifully, creating a golden-brown crust. It brings warmth of home comfort and awakens appetite from the first minutes of baking.
1
Prepare a starter for yeast dough. For this, mix warm water (temperature 35–37 degrees), yeast, sugar, and add flour. You need enough flour to achieve a batter consistency like pancakes (about 150–200 grams).
- Water: 450 ml
- Dry yeast: 10 g
- Sugar: 2 tablespoons
- Wheat flour: 1 kg
2
Sprinkle the dough with flour, cover with a napkin, and place in a warm place for 1 hour.
- Wheat flour: 1 kg
3
Mix the butter and egg. You can use either vegetable oil or butter. If using butter, it should be melted beforehand and cooled to room temperature.
- Butter: 100 g
- Chicken egg: 1 piece
4
Add a mixture of oil and eggs, salt to the dough starter. Then gradually incorporate the remaining flour and knead the dough well on the table.
- Butter: 100 g
- Chicken egg: 1 piece
- Salt: 1.5 teaspoon
- Wheat flour: 1 kg
5
Put the dough back in the bowl, cover with a napkin, and place in a warm place to rise for 1 hour.
6
Knead the dough again.
