Soft yeast dough for pies in the oven

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make soft yeast dough with milk for pies in the oven? Prepare all the necessary ingredients for the dough. It is better to take the highest grade wheat flour. Heat the milk slightly, it should be slightly warm, not hot. The high temperature will kill the yeast. You can learn all the intricacies of choosing and working with yeast from the article. The link is at the end of the recipe.

2. STEP 2

   

   How to make a dough? Combine yeast and warm milk in a convenient container. Add sugar to activate the yeast. Stir until the yeast is well dissolved.

3. STEP 3

   

   Sift the flour first, this will saturate it with air, and the dough will rise easier. You can sift the flour directly into the container.

4. STEP 4

   

   Mix everything with a whisk until smooth. The resulting mass will have a consistency similar to thick sour cream. Cover the dough and leave it in a warm place to ferment for 1-1.5 hours. The time will depend on temperature conditions and yeast activity.

5. STEP 5

   

   Prepare the necessary ingredients for further preparation of the dough. They should be at room temperature.

6. STEP 6

   

   Sift the flour well through a fine sieve.

7. STEP 7

   

   Melt the butter over low heat, cool slightly.

8. STEP 8

   

   When the dough has increased in volume by 2-2.5 times and large bubbles appear on the surface, you can begin kneading the dough.

9. STEP 9

   

   Considering that the dough will rise, take a spacious, capacious kneading container. Beat eggs with sugar and salt until smooth. Wash the eggs with soda first, as there may be harmful bacteria on their surface.

10. STEP 10

    

    Add the appropriate dough, stir.

11. STEP 11

    

    Pour in the non-hot melted butter and stir.

12. STEP 12

    

    Add about 3/4 of the sifted flour and stir.

13. STEP 13

    

    Add the rest of the flour in small portions while mixing the dough. Watch its consistency. More or less flour may be needed, depending on its properties. You can read more about this in the article; the link to it is at the end of the recipe.

14. STEP 14

    

    Knead the dough. It should be soft, slightly sticky to your hands. The dough should hold its shape, but should not be tight. Cover it with cling film and leave to rise for 1-1.5 hours.

15. STEP 15

    

    During this time, the dough increased in volume by 2-2.5 times.

16. STEP 16

    

    Punch down the dough to dislodge any accumulated carbon dioxide and restart fermentation. In this case, you can dust your hands with flour or grease them with vegetable oil so that the dough sticks less. Leave the dough to rise again for 40-50 minutes.

17. STEP 17

    

    When the dough has increased in volume to its maximum, knead it again by placing the dough on a table sprinkled with flour. Then start cutting.

18. STEP 18

    

    When forming pies, you do not need to use a rolling pin. Lush, soft yeast dough for pies can be easily kneaded with your hands, it is so soft and pliable. Happy baking!

Comments on the recipe

svetika

01.10.2023

4.9

For clarity, watch the video for a recipe for yeast dough with milk and dry yeast.

tatyanochka2022

01.10.2023

4.5

I really wanted to bake sweet buns. I found a suitable dough recipe on the website and liked its name - soft yeast dough for pies in the oven. I thought that the soft dough would make soft buns. I kneaded the dough using the sponge method using milk. Having made the dough, I put it in a warm place. After an hour, the dough increased 2.5 times, and large bubbles formed on the surface. After beating two eggs with salt, I added the prepared dough to them, then butter and flour. I didn’t add sugar; I like the dough unsweetened. After kneading the dough, I left it in a warm place for one hour. It rose well, increasing 2.5 times. After hugging him, I left him for another 50 minutes. After that I started cutting it up. The dough turned out to be really soft, elastic, and easy to work with. I made buns out of it - soft and tasty. The crumb of the buns is finely porous and airy. Great recipe! I recommend it to everyone! Thank you very much!