Dough on potato broth for pies

Step-by-step cooking

1. Step 1:

   

   Peel the potatoes, cut in half, pour cold water. We put it on the stove. After boiling, add salt. Although each housewife decides for herself when it is better to salt potatoes, at the beginning, after boiling or at the end. The main thing is not to forget to do it. Boil the potatoes until tender. Drain the potato broth. We will need 500 ml. If you got less, add to the desired volume of boiled water. The broth must be cooled to room temperature.

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. Mix it up. Leave for 10 minutes so that the yeast wakes up.

3. Step 3:

   

   After 10 minutes, the mixture foamed. So everything worked out, and you can start kneading the dough.

4. Step 4:

   

   Mix the sifted flour, vegetable oil, potato broth and a mixture with yeast. Do not pour out all the flour at once. Firstly, it is not convenient to knead, and secondly, you may need less flour. After all, each manufacturer's flour is slightly different in its water absorption capacity.

6. Step 5:

   

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

7. Step 6:

   

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

8. Step 7:

   

   We put the dough in a container. The container can be pre-lubricated with vegetable oil. We close it with food wrap. You can cover it with a clean towel. You can put it in a saucepan and close the lid, preferably transparent, in order not to look inside once again. We leave the dough for one hour. At this time, you can do the filling for pies.

9. Step 8:

   

   After an hour, the dough increased in volume. You can cook pies from it.