Dough for pies fried in a frying pan

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   To work, you need to sift the entire amount of flour in advance, as well as boil and cool clean water. Water temperature is critical. It should be about forty degrees to keep your hand warm. Add dry yeast to a bowl of water and mix lightly with a whisk.

2. STEP 2

   

   Wash the egg and add it to the water and yeast in a bowl. Add salt and sugar. It would be better to remove the egg from the refrigerator in advance (at least twenty minutes before starting to work on the dough) so that it reaches room temperature.

3. STEP 3

   

   Add refined sunflower oil (odorless) to the bowl of the future dough.

4. STEP 4

   

   Gradually add one third of the pre-sifted flour, passing it through the sieve a second time. Mix the dough thoroughly with a whisk.

5. STEP 5

   

   As soon as the dough becomes stiff enough, put the whisk aside and continue kneading the dough with your hands, gradually introducing the remaining flour until it stops sticking to your hands.

6. STEP 6

   

   Cover the dough with a kitchen towel and let it rise for half an hour to forty minutes in a warm place. During this time, the dough should increase in volume by about two and a half times. If desired, after this you can immediately proceed to forming the pies and proofing. But it would be more correct at this stage to gently press the dough with your hands and again, cover with a towel, leave to rise for twenty minutes. And only then start sculpting, proofing and frying.

Comments on the recipe

Maslova Tatyana

17.10.2023

4.8

The yeast dough recipe is clear and accessible, thanks to the author. Pies made with dough mixed with kefir without yeast also turn out tasty and fluffy.

Testomania

17.10.2023

4.9

I kneaded the dough for pies fried in a frying pan. I liked the recipe because you don’t need to make any dough; it seemed to me that it could be made quickly. In general, this is what happened. Of course, I had to knead it with my hands for about 15 minutes, helping myself with a dough scraper. I added flour gradually. As a result, the dough turned out to be soft, elastic, and a little sticky to your hands. I did not add all the flour, left the dough so sticky and placed it in a greased container for proofing. After an hour, it increased in size well and began to stick to my hands much less. When forming the pies, I only lightly dusted the work surface with flour. The dough is good, the pies turned out delicious. But I would advise not to overuse too much flour. If you do not want to knead the dough for a long time and after proofing it sticks strongly to your hands, then when forming the pies, grease your hands with vegetable oil (rather than adding flour). This way the pies will be softer and more tender after cooking.