Yeast dough for pies with dry yeast

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to knead yeast dough for pies using dry yeast? Prepare the necessary ingredients. If desired, butter can be replaced with the same amount of margarine. Use fast-acting (instant) yeast; you can immediately mix it with flour. If you have active yeast, then it must be diluted in warm milk. Sift the flour through a sieve. Thanks to this, it will be saturated with oxygen, and the finished dough will be more tender.

2. STEP 2

   

   Melt butter or margarine first in a water bath or in a microwave oven. I used the second method.

3. STEP 3

   

   Mix all dry ingredients: sugar, yeast, salt and sifted flour. You may need more or less flour than the specified amount, so it is better to start with about 400 grams of flour, and then add more during the kneading process, achieving the desired dough consistency. If you have active yeast, then add it diluted in warm milk in step 5.

4. STEP 4

   

   Beat eggs into flour mixture.

5. STEP 5

   

   Pour milk at room temperature and melted and cooled butter (margarine) into the dough.

6. STEP 6

   

   Start kneading the dough, adding flour if necessary. The dough should not stick to your hands, but it should not be too tough.

7. STEP 7

   

   Cover the dough with a clean towel and place in a warm place for one hour. There is no need to knead it. After an hour, the dough is ready to use. You can immediately start shaping the cake. This amount of dough makes a large pie (about 26 cm in diameter) or a small pie and 6 pies. If you need to bake one small pie (about 18-20 cm in diameter), then divide the amount of ingredients in half.

Comments on the recipe

liliyaa

27.12.2023

4.6

I also prepare yeast dough using this recipe, but instead of butter I add vegetable oil.

tatyanochka2022

27.12.2023

4.5

For the arrival of the children, I made some buns and a small pizza from yeast dough for pies with dry yeast. I took about 190 g of milk for kneading. The remaining ingredients are in accordance with the calculator. I always focus on the amount of liquid taken for the dough, adding flour to the consistency I need. After kneading, I placed the dough in a pan with a glass lid. The dough rises well in it, the lid protects the dough from the formation of a dry crust on the dough, and through the glass lid it is easy to monitor the process. The dough rises well, having doubled in size. And it stood for 1 hour 40 minutes. It came out of the pan easily and did not stick to the walls or bottom of the pan. The dough was smooth, not sticky, elastic, and held its shape perfectly. Not dough, but pure pleasure. The baked goods turned out soft, tender, and delicious. Thank you so much for the recipe!