Yeast dough for pies - 59 cooking recipes

Yeast dough for pies is prepared according to the same principle as any other dough using yeast, dry or fresh. The difference between the latter is only in the volumes added: less dry is needed than fresh. Otherwise, they are activated in the same way: in a small amount of warm water with a spoon of sugar. It is advisable to always place pressed yeast on the dough to be sure that it will rise. It would also be nice to “wake up” the dry ones and make them work. The exception is constant, or instant, yeast. These are simply added to the flour. In addition, dough is the best way to check the quality of yeast without losing many products.

To make the dough for pies made with yeast fluffy, any yeast is suitable. As a rule, such dough does not require rising in several stages - one is enough. Both dry and pressed mushrooms can handle this. It is mixed in one go by combining all the ingredients included in the recipe, and then you need to give it some time to rise, for example an hour or two. You just have to remember that dough with dry yeast for pies takes longer to rise, because they react more slowly than usual.

A liquid base in such a test (as in any other) must be present. What it will be depends on the preferences of the cook: water, kefir, milk, fermented baked milk, whey, sour cream. The consistency of the dough should be medium: neither liquid nor too hard. The first is suitable for jellied pies, the second will remain heavy and rubbery after cooking. Elastic, which molds and rolls out perfectly - this is the best pie dough made with yeast.