Fluffy dough for pies on sourdough in the oven, universal

Step-by-step preparation

Cooking time: 4 hr 30 mins

1. STEP 1

   

   How to make fluffy dough for pies? Prepare all the necessary ingredients for the dough. Important! All ingredients for the dough should be at room temperature.

2. STEP 2

   

   How to make a dough? Take a deep bowl, add dry yeast (2g). Pour slightly heated, warm water into the bowl - leave for 5 minutes so that the yeast dissolves.

3. STEP 3

   

   Add flour sifted through a sieve or using a special mug and stir until smooth. You can sift the flour directly into the bowl. The dough will be THICK, this is how it should be - this is the norm.

4. STEP 4

   

   Cover the bowl with cling film and a napkin on top. Leave in a warm place for about 2.5 hours. The dough should rise like a fluffy cap and is about to begin to fall.

5. STEP 5

   

   Prepare all the necessary ingredients for the dough.

6. STEP 6

   

   How to knead the dough? Take yeast - 4g, pour warm water - 100 ml, let it dissolve for about five minutes. After another 5-10 minutes, a foamy cap should appear on the surface, this indicates that the yeast is active. If there is no reaction, then the yeast is not active and you need to take another one, with these the baked goods will rise.

7. STEP 7

   

   Add salt and sugar to the risen dough. Mix gently, simply using a fork from the edge to the center.

8. STEP 8

   

   Beat the eggs in a bowl with a fork until smooth. Pour 2 tbsp. and leave to grease the tops of the pies. Place in the refrigerator, but take out in advance to keep warm. Before greasing, add 2 tsp. warm milk, stir well. It is convenient to lubricate with a silicone brush - lightly touching.

9. STEP 9

   

   Pour the rest of the egg into the dough.

10. STEP 10

    

    Add warm, softened butter. Mix with a whisk.

11. STEP 11

    

    Pour in the revived yeast and mix well with a whisk again. It will not be possible to stir until smooth, this is the norm.

12. STEP 12

    

    Add the sifted flour in parts and knead the dough. First with a wooden spoon, then with your hands. Since flour from different manufacturers has different properties, you may need less or more of it.

13. STEP 13

    

    Knead the dough on the table for about 10 minutes, lightly grease your hands and table with vegetable oil. If the dough is a little liquid, add flour, but very little - do not overwhelm the dough. Knead until the dough stops sticking to your hands and the table. The finished dough will be soft and elastic.

14. STEP 14

    

    Lightly grease a clean deep bowl with odorless vegetable oil. Place the rounded dough, cover with film and a napkin and leave to rise for 1.5 - 2 hours in a warm place without a draft. For me, the dough rises in a barely warm oven, turned off, the temperature is 25 - 35 degrees no higher.

15. STEP 15

    

    The finished dough will greatly increase in volume. Knead lightly, shape into a loaf, and divide in half. Cover one part with film to prevent airing, and divide the other into approximately equal pieces of 43-45g each. you will get 12 pieces. This amount of dough makes 24 pies, 2 large baking sheets 37x43 cm. Cover the formed pies with film and leave to rise for 30 - 40 minutes, then brush with diluted egg and immediately bake in a preheated oven.

16. STEP 16

    

    This is how pies are made from this dough. Bake at 220 degrees for about 15 minutes until golden brown. The times are approximate, be guided by the operating characteristics of your oven.

Comments on the recipe

siga

25.09.2023

5

Great recipe, thanks! I recommend another quick pie dough recipe.

Moderator Ksenia

25.09.2023

5

I decided to make some pies for tea. I kneaded the dough according to the recipe for a universal fluffy dough for pies on sponge in the oven. I used premium grade flour. I needed a little more than 400 gr. I used country eggs. They are without category markings, but quite large (even larger than CO). The dough turned out soft and elastic. When kneading, it stuck to your hands quite a bit, but not critically. I didn’t even have to lubricate my hands with vegetable oil. After rising (it took me about 2.5 hours), the dough stopped sticking completely. I divided the dough into 23 parts (about 43 grams each). I made the pies with frozen lingonberries (I added corn starch to the berries). The pieces were left to proof for 30 minutes. The pies were baked for 20 minutes at 200 degrees. The pies turned out very soft, fluffy, and rosy. The filling did not leak out of any of the pie. I really liked the dough recipe. Even though it takes a lot of time, it is worth it. The pies turned out amazing. Thank you very much for the recipe!

Milana

25.09.2023

4.5

I love pies very much, but this is the first time I’ve come across this dough recipe. Blue-eyed, please tell me how preparing the dough, and then adding additional yeast to the dough, affects the finished baked goods (taste, structure?)