Excellent dough for fried pies. Fried pies: cooking methods

Everyone loves fried pies - they are easy to prepare. There are many recipes for dough suitable for fried pies. It can be yeast, with kefir, sour cream or just water. The fillings can be very diverse: familiar to everyone and exotic for real gourmets.

Typically, pie dough is prepared according to a similar pattern, using the same ingredients. The only difference is their quantity and mixing options. In order for the dough for fried pies to be like fluff, you need to know the secrets of making dough with yeast.

Tips for preparing yeast dough:

Do not overheat the milk components for the dough.
Use high quality flour. You should sift the flour.
Butter should not be added hot, it should be at room temperature.
The yeast must be fresh.
If the dough is not suitable, you need to activate the yeast. To do this, put them in a cold place for a while, and then in a warm place.
When kneading, grease your hands a little with sunflower oil, this will make the dough soft and fluffy.

By following these simple instructions, you can be sure of preparing high-quality dough for frying pies.

Ingredients

In order for the pies to be fluffy and tasty, the dough for the pies must be airy, snow-white, with a bubbly structure.

Compound:

Water (boiled) – 1.5 tbsp.;
Sugar – 1.5 tbsp. l.;
Salt (rock) – 1/3 tsp;
Oil (sunflower) – 3 tbsp. l.;
Flour (wheat) – 600 gr.;
Yeast – 1 tsp.

In order not to disturb the structure of the dough, when preparing the dough you must strictly follow the step-by-step instructions.

Recipe for fried egg pies

Fried pies are prepared with a wide variety of fillings. Pies with eggs and onions are very tasty and unusual. Their fresh and delicate taste gives a spring mood.

How to cook pies step by step:

Dissolve yeast and sugar in warm water. Pour 5 tbsp into the water. l. sifted wheat flour, beat until bubbles appear.
Cover the mixture and leave it warm for 20 minutes. A fluffy foam should appear on the mixture.
Add salt and remaining flour. Prepare the dough, add vegetable oil to it.
Leave the dough warm for 2 hours. The dough should rise 2-3 times.

The dough will turn out airy and will harmoniously combine with the egg and onion filling. The filling is very simple. Boil the eggs, cut them into cubes, add green onions. The pie will melt in your mouth.

The simplest dough for fried pies on water

Dough in boiled water is an economical and quick option. If you don’t have kefir or sour cream on hand, but you really want pies, the water option will be no worse. This dough will be tender and fluffy.

Heat half a liter of boiled water to room temperature. Add dry yeast, sugar, salt to your taste. Mix everything well, add oil and 5 tbsp. sifted flour.

It is important to not knead the dough until it becomes stiff. It should remain sticky in this recipe.

Leave the finished dough covered with a towel and let it rest for 40 minutes. When the dough is ready, you can make pies, adding pre-prepared filling, and fry them in sunflower oil.

Delicious and snow-white dough for pies can be made without much effort with your own hands or using pie equipment. Their cost is low, and they can feed the whole family. The dough can be prepared using yeast, kefir, milk and even water. Knowing the secrets of preparation, the dough can be made fluffy, airy and very tasty.

Fried pies step by step with photos

The smell of fresh baked goods is always associated with a cozy, prosperous home. And no matter how well the food is served in restaurants, homemade pies, fried or baked, with a golden brown crust, will always occupy a special place in the taste preferences of many. Thanks to a variety of cooking techniques, recipes, and filling options, you can prepare pies that will appeal to both lovers of hearty food and those who prefer light, as harmless food as possible.

Below are recipes for dough that do not contain complex ingredients and require a minimum of time to prepare. Even the most inexperienced housewives can make delicious pies from such dough. These recipes do not require hours of waiting for the dough to reach the desired condition. The recipes are selected for fried pies, but the dough is also designed for making pies in the oven, or, for example, garlic buns, or just homemade bread.

Fried pies dough recipes

Very tasty fried pies can be made from both yeast and yeast-free dough.

1. Airy yeast dough for fried pies

Ingredients:

300 ml. water (or milk);
1 table. l. yeast from a bag;
2.5 table. l. sunflower or olive oil;
350 - 400 g flour;
1.5 table. l. Sahara;
salt at individual discretion.

Mix yeast, sugar and a few tablespoons of flour in a bowl. Add 300 ml to them. heated water (or milk). Mix everything well and leave for 15 minutes in a warm, draft-free place.

During this period of time the filling is prepared.

After a while, add oil and salt to the dough. Add the remaining flour in small portions, kneading the dough. Place in a warm place for another 10-15 minutes.

The dough will approximately double in size. The recipe is for two small trays of pies.

2. Yeast-free dough with kefir for fried and baked pies

Ingredients:

200 ml. kefir (fat content does not matter);
0.5 tsp. baking soda (do not use baking powder);
3 - 3.5 cups flour;
1/4 table. l. salt.

Mix kefir and soda in a bowl and leave them for 10 minutes. Add oil, salt and mix well. Gradually adding flour, knead the dough. Perhaps during cooking, a little more flour will be used, this is due to the quality of the flour. The finished dough is left for 15 minutes. After this time, begin preparing the pies.

3. Choux yeast dough for fried and baked pies

Ingredients for the first stage:

a few tablespoons of flour;
3 table. l. sunflower or olive oil;
1.5 table. l. Sahara;
1/4 table. l. salt;
100 ml. boiling water

Ingredients for the second stage:

150 ml. water (warm);
2 egg yolks;
0.6 kg. flour.

All ingredients of the first stage are brewed with boiling water in the following sequence: flour, sugar and salt are mixed, butter is added and everything is poured with boiling water. Mix until smooth with a spoon and let cool slightly.

Yeast, warm water and yolks are added to the warm mixture. If non-dry yeast is used, then before adding it, dissolve it in warm water (in appropriate dosages).

The resulting mixture is poured into flour. Gently, starting from the middle, knead the dough. It should remain soft. If during cooking it becomes clear that a little more flour is needed, add it. But you need to make sure that the dough does not become tight. It should remain elastic.

Pieces (approximately 50 g) are plucked from the finished dough, balls are made from them and they are left to stand for about 5 minutes. After this, each ball is flattened, making a small flat cake, the filling is placed on it and its edges are connected, fastening over the filling. After placing the pies on a baking sheet, leave them for another 5 minutes, after which they are placed in a preheated oven.

4. A very quick and simple recipe for yeast dough for fried pies

Ingredients:

0.4 kg. flour;
2.5 tsp. yeast from a bag;
2 eggs;
100 ml. milk;
3.5 table. l. sunflower or olive oil;
2 table. l. Sahara;
1/4 table. l. salt.

Dissolve sugar in warm milk and add yeast. Pour the flour into a bowl and pour the resulting solution into the depression in the middle. Leave to stand for 5-10 minutes until a slight foam appears, this will mean that the yeast has fermented. When this happens, eggs, beaten with salt, and butter are also added to the flour and the dough begins to knead. It is usually kneaded in a bowl, then on the table to give the dough a uniform consistency. The resulting dough is immediately used to make pies; fried yeast pies according to this recipe are very tasty and remain fresh for a long time.

Little tricks

Always sift flour before using it, even if you are sure it is clean and free of lumps. This will enrich it with oxygen and make the dough more airy.
When working with soft, not tough dough, you can smear your hands and table with vegetable oil. If you do this, the dough will not stick and no additional flour will be needed.

To fill fried and baked yeast pies, you can use meat, eggs, fruits, vegetables, berries, herbs, cereals, and legumes. Very tasty combinations come from food combinations, for example, salmon with curd cream or mushrooms with boiled eggs. There is no need to be afraid to experiment, but you should remember about the compatibility of products. Create your own dough recipes for fried and baked pies, which, perhaps, over time, will become family recipes and try others’ ones.

And there is no need to be afraid of pies because they are cooked in a large amount of oil. You just need to understand that you cannot use heated oil repeatedly, and that it is harmful to eat fried food frequently. Crispy, fragrant pies to you!

Pies with potatoes in a frying pan

Yeast pies with potatoes.

Fry the pies in a frying pan.

My pie dough recipe.

How to make pies.

Fried pies are a relatively inexpensive and very filling dish. You don’t have to worry that someone will leave hungry.

If you prepare the dough and filling in advance, in half an hour you can delight your guests with hot pies.

Fried pies are the simplest dish made from yeast dough.

By the way, in the old Russian cookbook “Exemplary Kitchen”, published in 1898, it is written that pies in a frying pan or deep-fried are always tastier than those baked in the oven. Of course, it's a matter of taste, but that's how it's written.

At my parents' house there was baking every weekend. Most often, pies are made in a frying pan. That's why I bake them quite often. I've probably already baked a carriage in my entire life.

To my picky taste, sometimes they turned out better, sometimes worse. But I never heard any comments; they disappeared quickly.

In my opinion, everyone also likes pies because they are usually served at the beginning of a feast, when hungry guests begin to eat. And everything tastes better on an empty stomach.

At the request of my friends, who have repeatedly searched for the recipe for my pies on our website to no avail, I prepared this publication. I recently baked pies and weighed all the ingredients. Now I can lay it out in numbers.

In fact, I have been kneading dough by eye for a long time. The recipe is really simple. The main thing is the desired consistency of the dough, which I, like many, feel with my hands.

The amount of liquid may be more or less. And this is natural, because flour has different moisture content at different times of the year. And from different manufacturers it also differs in its ability to glue the dough.

That’s why in ancient recipes you often find “flour – how much dough will take.” For those new to the kitchen, this is a conundrum. They do not know the required density of the dough.

And this once puzzled me; I didn’t like such recipes. I didn’t know then that where the exact quantities of products are indicated, the recipe may need to be adjusted. I baked it, and then I was offended that the recipe was bad.

By the way, it’s easier with dumpling dough; there is a well-known standard for it. The dumpling dough should feel like your earlobe to the touch.

Unfortunately, there is no such guideline for yeast dough. And if there is no person nearby who will help, show and let you touch the dough, you will have to seek the truth experimentally.

A common mistake is making the dough too tight. It will still make pies, but they won’t be tender enough. But they are easy to sculpt.

If the dough turns out to be more liquid or stickier than necessary, it will be difficult to cut. But it's real. You will have to add more flour to the table. And everything will work out.

To avoid this, you must remember that after rising the dough becomes softer and more liquid.

At first, it is useful to write down the amount of liquid and the result so that you can change something next time. This way you can develop the optimal recipe for a specific flour.

You should not choose wet fillings for your first experiment. The cutest thing is potatoes with fried onions. Fast, easy and always very tasty.

Other simple fillings include stewed cabbage and eggs with green onions.

Be sure to squeeze out the stewed cabbage. And to the filling of boiled eggs with green onions, be sure to add a little vegetable oil or sour cream for bonding, otherwise it will crumble when you spread it on the dough.

By the way, fried pies are a great addition to any feast. If you are chronically worried that your guests won't have enough food, bake pies and serve them along with cold appetizers. Much less food will be eaten. This is economical and will save you from unnecessary worries.

From my experience. For many years I baked pies for a friend for her birthday. One time she decided not to burden me and got stressed when she saw how quickly the table was emptying.

To win over guests, pies must be fresh. It is better when they are hot, but even when they cool down on the day of preparation they will not leave anyone indifferent.

To serve fresh pies to the table, you need to put out the dough in the morning. You can prepare the dough and fillings the night before and store them in the refrigerator, but you must bake them on the day of the feast. You will need to remove the dough and fillings from the refrigerator at least half an hour before cutting to allow them to warm up.

And now about the recipe itself. It used to be like this: 3 cups of flour, 10 grams of pressed yeast, 1 egg, 2 tablespoons of vegetable oil, 1 tablespoon of sugar, 1 teaspoon of salt, about 250 ml of milk.

I have been baking with dry yeast “Saf-Moment” or “Saf-Levure” for a long time.

They differ in that “Saf-Moment” is mixed with flour, and “Saf-Levyur” must first be activated in water. The result is the same.

Definitely very accurate. Excess yeast spoils everything with its aftertaste.

I used to bake more often with a mixture of milk or kefir and water, I liked it better. For a long time I have been using only water as a liquid. But I add sour cream to the dough. Everything is justified - instead of milk, you can dissolve a couple of teaspoons of sour cream in a glass of water. It turns out even better than with milk. The dough is the same white, but more tender and the taste is richer.

For eggs I use an egg and one yolk. I like it so. in another dish. If using only one egg, increase the amount of water by a tablespoon.

When preparing a large amount of dough, for example, 1-2 kilograms of flour, I knead it in portions of 500 grams of flour. It’s physically easier this way and the dough is better.

Yeast pies with potatoes

Ingredients:

For the test:

Flour – 500 g
Dry yeast “Saf-Moment” – 8 ml*
Egg – 1 pc. + 1 yolk**
Vegetable oil – 2 tablespoons, 25 g
Sour cream – 25 g, 1 heaped tablespoon
Warm water – 210 ml
Sugar – 1 tablespoon
Salt – 1 teaspoon

*You can use two level teaspoons of dry yeast, the dough will rise faster.

**You don’t have to add the yolk, then increase the water by 1 tablespoon.

For filling:

Potatoes – 600‑700 g
Onion – 1-2 pcs.
Vegetable oil for frying onions
Butter – 25‑50 g
Ground black pepper to taste

Preparation:

Preparing the filling:

Peel the potatoes, boil in salted water, drain the water.

2. While the potatoes are boiling, fry the onion in vegetable oil.

3. Mash the hot potatoes, add butter, fried onions along with the fat in which we fry. Spice up. Mix. Check for salt. The filling for pies should be a little saltier than for mashed potatoes. Mix.

4. Cool the filling.

Preparing the dough:

Measure flour and yeast, mix Saf-Moment yeast into the flour.

2. In a bowl, combine butter, sour cream, sugar, salt, eggs, mix until smooth with a fork or whisk. Add warm water, stir.

3. Pour the liquid mass into the bowl with flour, knead the dough with a fork. It should lag behind the walls of the dish. Place the dough on a lightly floured table, cover with a bowl or cling film, and let rest for 10-15 minutes.

4. Knead the dough on the table with your hands until soft, about 4 minutes. If it sticks, lightly dust your hands with flour or grease with vegetable oil.

Place the dough in a tall bowl (I have a 3-liter enamel pan) and place in a warm place to rise. The dough rises after 1.5-2 hours.

5. Place the finished dough on a floured table, flatten it a little with your hands, and fold it into a rectangle. Cover with cling film or bowl and let rest for 10 minutes.

If you are making pies for the first time, use half the dough. Leave the second one in the bowl, but remove it from a warm place.

6. For frying in a frying pan, cutting the dough is the most primitive. There is no need to cut out the dough with a saucer at all. This is necessary for baking in the oven.

So, roll out the dough with a rolling pin into a rectangle about 0.5 cm thick. And do it quickly, without thinking about the beauty and smoothness of the surface, do not try to achieve this 0.5 cm. A thin rolled pancake immediately begins to get fat. The purpose of rolling is to flatten the dough. By the way, this can be done without a rolling pin, simply clapping it with your hands, especially if you work with half the dough.

7. Cut all the dough into rectangles with a knife. Place a dessert or tablespoon of filling on each rectangle. The quantity depends on the size of the future pies.

8. Form (blind) pies. Place seam side down on a floured table. Cover with a towel to prevent drying.

It seems like everyone knows how to make pies since kindergarten. Indeed, what could be simpler. However, to my surprise, everyone I taught to bake pies initially turned out long and narrow.

In order for the pie to turn out lush, plump, and not a long, narrow boat, the length of the pie should be the short side of the rectangle.

Let's look at the photo. We connect the sides from which the arrows go towards each other. It turns out, roughly speaking, a pipe. We pinch the ends of the pipe. Lightly pat the pie between your palms so that the seam is in the middle.

I make small pies. First, I cut the rolled out dough into strips about 7 cm wide. Then cut each strip across into rectangles. The pies on the table under a towel during the process and then in the frying pan greatly increase in size.

9. They stuck the pies on, by this time the first ones had already spaced out and swelled. You can bake. Place the pies in the pan as tightly as possible so that they rise up.

If it happens that the pies are stuck to the table, carefully pry them off, for example, with a table knife or a wooden spatula.

10. Bake in a preheated frying pan with vegetable oil until golden brown on both sides.

To know that the oil has warmed up, you need to literally throw a pinch of flour into it, the oil should boil.

You can bake pies in any frying pan, but a thick-walled one is better. With all due respect, I think it’s better to bake pies in a cast iron frying pan. But I myself am used to baking pies and pancakes on an old Soviet thick-walled aluminum frying pan with a grate called the “Enchantress”. By the way, many people consider them to be cast iron because they are heavy.

11. Place the finished pies on plates lined with paper napkins or towels so that they release some of the fat.

12. Serve hot. Store in a tray or saucepan with a lid. But it’s better not to cook a lot - on the third day, pies, like bread, are no longer such a pleasure.

The photo shows a cut of yesterday's pie, so the filling is lumpy.

Calculation of calorie content of a dish

"Yeast dough for pies"

In 100 grams of dough: 2140: 843 x 100 = 254 kcal

Good afternoon friends! I think you will agree with me that almost all people love pies. They come with various fillings: sweet and not. And according to the method of preparation they are divided into baked and fried.

The dough for pies (both fried and baked) is most often made from yeast. The choice of yeast is very large: fresh, dry, fast-acting. Of course, dry yeast is more popular. And in particular fast-acting ones. And all the pies, of course, will have their own special, unique taste.

Today we will try to consider the most delicious cooking options, yeast dough for pies will be held in high esteem, but for those who cannot have it, we will also consider cooking options without yeast, so choose the recipe that suits you best and cook with pleasure!

Fluffy dough for kefir pies

This dough is suitable for any fillings: savory and sweet. And the pies turn out thin and incredibly tasty. As a rule, these ruddy beauties fly away in the heat of the moment, but even if they remain the next day, the dough remains just as soft. This is why I like the kefir recipe!

Required Products:

1 egg;
0.5 tsp salt;
1 tbsp. Sahara;
300 ml. kefir;
1 tbsp. rast. oils;
yeast - 10 gr.
1 tsp soda;
450 g flour + 2 tbsp.

Preparation:

1. Let's start preparing the dough. First you need to lightly beat the eggs.

2. Without ceasing to stir, add: salt, sugar, kefir, vegetable oil and soda. Heat the mixture in the microwave until warm and add the yeast, mix thoroughly.

3. Gradually add 450 g of pre-sifted flour, thereby enriching it with oxygen. And start kneading the dough.

The flour must be sifted, preferably twice, so it will be saturated with air and the finished products will be fluffy and airy.

4. Now you need to knead the dough with your hands and then transfer it to a bowl, cover with a towel and put it in a warm place until it rises.

5. Then roll it into a sausage and divide it into equal parts with a knife.

Sprinkle the table a little with flour. Roll a piece of dough in flour on both sides. At the same time, we form a flat cake for the pie. About 5 mm thick.

This can be done with your hands or a rolling pin.

7. Now add the filling. Ours is stewed cabbage. In fact, you can take any filling: potatoes, potatoes with liver, eggs and onions, sausage, liver, meat.

8. Carefully pinch the edges of the pie so that there are no holes in it, otherwise the edges may peel off during frying. Shake off excess flour with your hand.

9. Place the pies in the heated oil, seam side down. Fry until golden brown on both sides.

10. As you can see, the pie is very thin, and the dough is soft as feathers! And my dad says that the pies according to this recipe turn out like in a USSR canteen, well, very tasty!

Now the fragrant, rosy pies are ready! Put the kettle on and invite your family to the table; they taste especially good with sweet tea!

Prepare quick dough like fluff in 2 minutes

This recipe is a quick, great-tasting, and versatile yeast dough recipe. Its main advantage is that baked goods made from this dough do not go stale. The recipe is suitable not only for fried pies, but also baked in the oven. And also for buns, donuts, pizza and buns.

Required Products:

3 tbsp. warm water;
a pinch of salt;
4 tbsp Sahara;
6 tbsp. flour + 8 tbsp.;
1 tbsp. dry yeast;
1 tbsp. vegetable oil.

Preparation:

1. The first step is to prepare the dough. To do this, mix water with 6 tbsp. flour, salt, sugar and yeast.

2. Mix well so that there are no lumps and leave for about 15 minutes until bubbles appear.

3. After this, pour in the required amount of sunflower oil.

4. And add the remaining 8 cups of flour.

5. Mix thoroughly. First with a spoon and then with your hands. The dough turns out very smooth and elastic.

6. After which, put it on a table sprinkled with flour. Knead. The result is a very soft dough that does not stick to your hands.

After it has rested for a couple of minutes, you can start making pies. Prepare the filling you like!

Recipe using dry yeast for frying in a bread machine

It is worth noting that in the bread machine we will only prepare the dough, and not the pies themselves. It is great, not only for pies, but also for buns and pizza. And the miracle assistant will help us knead the dough thoroughly; you just need to load the necessary ingredients and turn on the desired program.

Required Products:

250 ml milk;
1 egg;
3 tbsp. rast. oil + 1 tsp;
half a packet of instant yeast (5-6 g);
1.5 tbsp. Sahara;
0.5 tsp salt;
380 g flour.

Preparation:

1. Heat the milk until warm. Sift the flour.

All other ingredients should be at room temperature.

2. Pour milk into the bowl of the bread machine. Add sugar, yeast. Mix.

3. Add salt, egg and vegetable oil.

4. Add flour and place the bowl back into the bread maker.

5. Close the lid. Select the 6th program. Mode - dough.

Mixing time: 20 minutes.

Lifting time is 70 minutes.

In total, in an hour and a half the dough will be ready.

6. First kneading:

If the dough sticks to the walls, add 1-2 tbsp. flour.

7. After the mass is completely kneaded, add 1 tsp. vegetable oil.

8. Close the lid and wait for the dough to rise completely.

In the meantime, ours is rising, it’s time to start preparing your favorite filling. Then we form the pies and fry them in a hot frying pan.

Delicious yeast dough for pies

It is prepared quickly and easily. Despite this, it turns out very tasty, airy, fluffy and tender. Pies made from it do not go stale and are stored for a long time. Try it, I'm sure you'll really like the recipe.

Required Products:

You don’t need as many ingredients for cooking as in regular recipes.

2 tbsp. warm water or milk;
2 tbsp. Sahara;
1.5 tsp. salt;
1 tbsp. vegetable oil;
50 g pressed yeast (half a pack);
flour.

Preparation:

1. So, let's start cooking. Mix water or milk with sugar and yeast. They need to be kneaded and then added to the mixture.

2. Mix everything thoroughly. Then add about a glass of sifted flour. Mix the dough. Cover it with a napkin and leave for 15 minutes.

3. After this, the dough will rise and bubble.

4. Pour in vegetable oil.

9. Add salt. Mix everything well. Add sifted flour and knead into a soft, non-sticky dough. Cover again with a napkin and let rest for 5 minutes.

Place the risen dough on a table greased with vegetable oil and begin to form the pies, provided that the filling is already ready.

Recipe without adding yeast on water

Not everyone likes yeast dough, and some simply cannot eat it due to health problems, in particular the gastrointestinal tract. In such cases, a quick, yeast-free recipe with water will come in very handy. Choose the filling according to your taste.

Required Products:

260-300 g flour;
100 ml. warm water;
1 tbsp. rast. oils;
salt - to taste.

Preparation:

Mix all the ingredients at once. We will get this soft dough.

2. Then put the dough in a plastic bag and leave for 15 minutes.

3. At this time, you can prepare the filling. For us it's boiled potatoes with carrots and onions.

4. Now let’s start making pies:

5. Grease the table with vegetable oil. Roll out the sausage and cut it into pieces of equal size.

6. Roll each of them into a ball. Lubricate the rolling pin with vegetable oil. Roll out the dough ball into a thin flat cake. The thinner it is, the faster the pie will cook.

7. Lay out the filling. We pinch the edges of the pie and start frying.

Video recipe for cooking with whey

This video presents a detailed master class on preparing dough for frying pies, prepared with whey. This recipe is very easy, the dough is prepared quickly without much effort, and the pies turn out incredibly tasty, airy, and the family will thank you, see for yourself when the ruddy beauties instantly disappear from the table! This dough not only makes great pies, but also makes very tasty bread, pizza, pies, be sure to try this recipe, you won’t regret it!

It’s true, it’s nothing complicated, but what a porous and airy mass it turns out to be!

Yeast dough for pies in the refrigerator

It can be called a miracle dough from the refrigerator. The pies turn out very tasty and airy. Suitable for both frying and baking.

Required Products:

200 ml warm milk;
50 g of fresh yeast or 1 pack (11 g) of fast-acting dry yeast;
2 eggs;
2.5-3 tbsp. (500-600 g) flour;
100 g butter;
1 tbsp. vegetable oil;
1 tsp salt;
1 tbsp. Sahara.

Preparation:

The second name for such a test is Khrushchev or French.

All ingredients should be at room temperature.

Pour yeast into a bowl with milk. Mix and set aside.

In a large bowl, mix eggs, salt, sugar.

Whisk until sugar and salt dissolve.

Add butter (room temperature) and vegetable oil. Mix thoroughly.

Then pour in the milk-yeast mixture. Mix.

Gradually add the sifted flour, constantly stirring. First we do this with a whisk, and then with our hands.

After the dough stops sticking to your hands, transfer it to a large plastic bag. We tie it at the top so that there is room for it to rise.

Place in the refrigerator for 1-2 hours.

You can knead the dough in the evening and leave it in the refrigerator overnight.

Then take it out of the refrigerator and let it stand for half an hour at room temperature. The dough will increase in volume. Then you can start cooking.

These are the interesting recipes we have prepared for you today. Choose the one you like or maybe you have your own proven recipe for dough for fried pies? If yes, then be sure to share it in the comments.

Enjoy your tea. Until new publications!

Heat the water to warm temperature. Pour 200 ml into a deep bowl. Add sugar and stir. Pour in yeast. Mix again. After 10 minutes, add salt and mix again. Sift a glass of flour. Stir with water where you put the yeast. Leave in a warm place for 20 minutes.

Our dough came up quickly, since my yeast is dry. Now add all the remaining flour through a sieve. Add 200 ml of warm water. Mix everything thoroughly with your hands. After this, pour 100 ml of vegetable oil. The dough must be kneaded so that it sticks well to the walls of the dish.

Leave the kneaded dough to swell under a towel. After 15 minutes, knead it again with your hands. Then let the dough rise in a warm place for 40-50 minutes (depending on the room temperature). It should rise and bubble.

While the dough is rising, we will have time to prepare the filling. As a filling I will have potatoes with onions and mushrooms. First I'll boil the potatoes. Then I fry chopped onions with mushrooms. Boiled potatoes should be crushed with a mortar and mixed with frying. Add salt and pepper to the filling to taste.

The risen dough must be kneaded once and left warm for the same amount of time. This way it will gain strength and become stronger. In total we wait about two hours. After time, divide the dough into lumps. We flatten and stretch each lump by hand. In this case, we don't need a rolling pin. Place the filling on the dough and pinch the edges. Leave the stuck pies for 10 minutes to rise a little.