Despite the fact that the pies are made from unleavened butter or puff pastry, the most widespread are those made with yeast. Yeast dough is based on just three ingredients: flour, water and yeast. But, if you replace water with milk, then it will turn out to be softer, softer and more airy, due to the fat content, it will not harden longer.
From this dough, you can make both salty and sweet pies. When using dessert fillings, it is better to add granulated sugar to taste to the filling than to the dough, since a large amount of it negatively affects the fermentation activity of the yeast.
In addition, the presented version of the dough can be used to make pizza and bagels.
Ingredients:
Milk - 250 ml
Dry yeast - 1 tsp l.
Sugar - 1.5 tbsp. l.
Salt - 0.5 tsp l.
Wheat flour - 600 g
Butter - 20 g
Preparation:
Step 1: Prepare a simple set of ingredients. To ensure a better rise of the dough, wheat flour must be enriched with oxygen (just sift it through a sieve).
Step 2: Heat the milk slightly, but its temperature should not exceed 38 degrees. Can be a little cooler. Dissolve granulated sugar in it and dissolve the yeast.
Step 3: Add half the flour to the milkshake and mix thoroughly. Cover the resulting dough with foil and place in heat for 45-60 minutes.
Step 4: During this time, the volume of dough will increase by 1.5–2 times.
Step 5: Stir in salt and butter at room temperature into the prepared dough.
Step 6: Add the remaining amount of flour and knead into a homogeneous dough that does not stick to your hands and easily lags behind the dishes, but tender and elastic.
Step 7: Cover the container with the dough again with foil and leave to ferment in a warm place for 1.5–2 hours.
Step 8: Slightly knead the finished dough, cut into pieces. Roll each of them into a ball and lay out on a flat surface with the smooth side up at a distance of 3-4 cm from each other. Leave to rise for 8-10 minutes, covered with foil. How airy they are, it's a pleasure to work with them!
Step 9: Form the pies, the filling used must be completely cooled. They need to distance 20-30 minutes.
Step 10: Spread the workpieces at a distance of 1.5–2 cm from each other.
Do not use flour to burn when cutting pastry dough. If, nevertheless, it sticks (maybe due to the properties of flour), then it is better to lightly grease the work surface and palms with vegetable oil.
To add gloss to baked pies, after proofing with a culinary brush, apply a mixture of yolk and milk (1 tbsp. l.).
Bon appetit and may it be delicious!
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