Potato broth dough for pies

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make potato broth dough for pies? Prepare everything you need. Peel the potatoes, cut them in half, cover with cold water. Place on the stove. After boiling, add salt. Although each housewife decides for herself when it is better to salt the potatoes: at the beginning, after boiling or at the end. Cook until done. Drain the potato water. We need 500 ml. If you get less, add boiled water to the required volume. Cool the broth.

2. STEP 2

   

   Take 150 ml of warm potato broth. Please note that the broth should not be hot. Otherwise, the yeast will simply “cook.” Pour dry yeast into the broth. Stir. Leave for 10 minutes for the yeast to wake up.

3. STEP 3

   

   After 10 minutes the mixture will foam. This means everything worked out, and you can start kneading the dough. If this does not happen, then the yeast is not active and you need to take another one. Baking won't work with these.

4. STEP 4

   

   Mix sifted flour, vegetable oil, potato broth and yeast mixture. Do not pour out all the flour at once. Firstly, it is not convenient to knead, and secondly, you may need less or more of it. After all, each manufacturer's flour differs slightly in its water absorption capacity. Read more about the properties of flour at the link at the end of this recipe.

5. STEP 5

   

   At the beginning, it is very convenient to use a silicone spatula for kneading. With its help, you can easily remove the remaining dough from the walls of the kneading container.

6. STEP 6

   

   Gradually add flour. The dough needs to be kneaded well, about 10 minutes. It should not stick to your hands. As a result, you should have a soft, elastic dough.

7. STEP 7

   

   Place the dough into a container. The container can be pre-lubricated with vegetable oil. Cover with cling film. You can cover it with a clean towel. You can put it in a saucepan and close it with a lid, preferably a transparent one, so as not to look inside again. Leave the dough in a warm place for about one hour. At this time, you can start filling the pies.

8. STEP 8

   

   After an hour, the dough using potato broth for yeast pies will increase in volume. You can make pies from it.

Comments on the recipe

Ksyunya•♫•

26.11.2023

4.9

For clarity, you can watch the video for a similar potato dough recipe.

Natalia M

26.11.2023

4.6

I cooked mashed potatoes and felt sorry for pouring out the broth). So I started looking on the website for something to cook with it. The most obvious thing is, of course, potato broth dough for pies. My broth turned out to be “pulpy”, I thought the yeast wouldn’t come to life in it. But no, the yeast puffed, bubbled and tried to escape. During the kneading process, I ran out of regular flour, I had to add about 200 g of whole wheat flour. I sifted both types of flour directly into the bowl. Having achieved the consistency when the dough stopped sticking to your hands, I finished kneading. I put it in a bowl greased with vegetable oil and left it to rise under a towel for an hour. And it fit very well! Excellent yeast dough, even “heavy” whole grain flour did not hurt). It is pliable, making pies convenient and easy. When finished, the dough is fluffy, soft, airy and delicious!