Dough for fried pies
8 servings
30 minutes
Dough for fried pies is the foundation of traditional Russian cuisine, embodying the spirit of home comfort and family gatherings. Its history traces back to village recipes where housewives created soft, fluffy dough perfect for frying. The sweetness of sugar, the tenderness of butter, and the lightness of yeast make it particularly appetizing. The dough has an elastic texture that allows for easy shaping of pies with various fillings—from meat to berries. During frying, it acquires a golden crispy crust while remaining soft and airy inside. Served hot, often with sour cream or hot tea, it creates an atmosphere of warmth and homeliness. This dough is the soul of Russian cuisine—simple to prepare and always delicious.
1
Sift the flour into a deep bowl.
- Wheat flour: 1 kg
2
Pour the yeast.
- Dry yeast: 10 g
3
Add 1 tablespoon of sugar.
- Sugar: 1 tablespoon
4
Sprinkle 0.5 teaspoon of salt.
- Salt: pinch
5
Melt the butter and pour it into the flour.
- Butter: 50 g
6
Add 2 tablespoons of sunflower oil.
- Sunflower oil: 2 tablespoons
7
Break a chicken egg.
- Chicken egg: 1 piece
8
Gently mix all the ingredients with a fork.
9
Gradually pour in warm water and knead the dough for 10 minutes.
- Water: 500 ml
10
The prepared dough should rest in a warm place for 1 hour, after which it can be used for frying pies.
