Milk dough for pie

Universal pie dough for all times! This dough is very versatile. It is great for pies, buns or pies. If desired, the dough can be flavored with various fillers, such as citrus peel, vanilla, cinnamon. Such dough always turns out to be excellent, and products made from it have softness, lightness and tenderness. The most important thing in such a test is the freshness of yeast. Therefore, when buying them, be sure to check their expiration date.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Milk

250

Flour

500

Sugar

100

Eggs

Fresh yeast

Vegetable oil

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 8 g

Fats 10 % 6 g

Carbohydrates 76 % 44 g

265 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 2 h

Step 1:
To prepare the dough, first of all heat the milk to a warm state, about 35-37 degrees. A warm temperature is very important for yeast to actively ferment. To do this, dissolve yeast in warm milk. Add sugar and a little flour. Mix everything well and let it stand for 15-20 minutes. The mass will begin to foam. It is ok. That's how it should be.
Step 2:
Then add egg, salt and vegetable oil to the dough. Eggs should be at room temperature. To do this, take them out of the refrigerator in advance so that they have time to warm up. Gradually adding flour, start kneading the dough.
Step 3:
Knead a light, plastic dough. Sprinkle the top of the dough with a little flour so that it does not curl. Cover the bowl with a towel and put it in a warm place for 1 hour so that the dough fits.
Step 4:
During this time, the dough will increase in volume.
Step 5:
Before you start using the dough, lubricate the table with vegetable oil. Also lubricate your hands with it. Put the dough out of the bowl and knead well with your hands. Thanks to vegetable oil, the dough does not stick to your hands and is perfectly kneaded. And the most important thing is that it does not take in excess flour, which means that products made from it will be soft and airy. Let the dough lie on the table for a while after kneading. Let him come up a little more. Use the finished dough as intended

When preparing the dough, the amount of flour may vary, since the flour is different. If you see that the dough is already of a good, plastic consistency, then do not try to add all the flour.
Be sure to knead the dough with your hands. It loves it very much. It will be enough to spend 8-10 minutes on this. Even children can be involved in this process. They love this process very much!