Yeast pastry pastry for pies

The pies turn out airy, lush, you can lick your fingers. The dough is suitable for pies with any filling. Do not be surprised that the recipe contains 40 g of yeast, with less dough will not be so airy.

Angelica

The author of the recipe

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Composition / ingredients

servings:

Wheat flour

650

Yeast (you can use dry yeast 4 tsp.)

Milk (including 50 ml for yeast activation)

250

Sugar (including 2 tsp. for activating yeast)

0.5

Chicken eggs (if the eggs are small, then 3 pcs.)

Vegetable oil (250 ml glass in the recipe)

0.25

Butter

Sour cream

Salt

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 8 g

Fats 15 % 9 g

Carbohydrates 72 % 43 g

283 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 3 h 30 min

Step 1:
Activate the yeast. To do this, we dilute 2 tsp of sugar in 50 ml of warm milk and dissolve 40 g of yeast. Put the mixture in a warm place for 15 minutes.
Step 2:
Yeast will increase in volume by 3 times, a cap will appear.
Step 3:
Sift flour, mix with salt.
Step 4:
Heat the milk (to melt the butter), add butter and vegetable oil to it.
Step 5:
Mix eggs with sugar.
Step 6:
Pour the milk and egg mixture into the flour, add sour cream and activated yeast.
Step 7:
Mix the mixture.
Step 8:
Knead the dough well. It will take 10-15 minutes, the dough should not stick to your hands, but it will be soft, tender. All of the above steps can be done in a bread maker, if any. The "Yeast dough" mode is 1.5 hours.
Step 9:
We put the kneaded dough to melt for 1.5 hours in the oven at 30-35 degrees.
Step 10:
Here's how it will look in 1.5 hours - increased in volume by 4-5 times.
Step 11:
We thoroughly knead the dough so that the yeast fermentation products come out. Now we can start making pies.
Step 12:
Any filling will do, both sweet and salty. For half of the dough, I made an apple filling. To do this, peel 3 apples, cut them, mix them with 8 tsp sugar and 2 tbsp starch and cook for 5 minutes on low heat. The filling with starch will not flow out of the pies.
Step 13:
The dough turns out non-sticky, rolls out on the table without flour and butter.
Step 14:
We spread the pies on a greased baking sheet and send them to the oven with a temperature of 170-180 degrees for 35-40 minutes.
Step 15:
For the other half of the dough, I made a filling of 6 boiled eggs, a bunch of green onions, 60 g of butter and 0.5 tsp of salt.
Step 16:
From this amount of dough, almost 2 baking pies turned out.
Step 17:
I hope my recipe will be useful to you. Bon appetit!