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I love to cook various pastries, especially baking and frying pies. I often bake pies from yeast dough, and I have several proven recipes for making such a dough. But, in any case, it takes some time. And just recently I found out from my friend recipe for yeast dough, for which you do not need to prepare a dough in advance and put it on the rise in a warm place. We immediately knead and fry the pies - and they nevertheless turn out to be very lush and tasty.
Today I want to share this recipe with you. And you can use any filling for pies to your liking.
Be sure to try making pies with such a dough, I am sure the result will surprise and delight you!
Cooking ingredients:
The filling can be absolutely any according to your taste
For the test:
Dry yeast - 2 tsp l.
Warm water - 250 ml... And more boiling water - 250 ml
Sugar - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Salt - 1 tsp l.
Flour - 650-700 g
Vegetable oil for frying pies
Let's start cooking ...
Usually, when it comes to yeast dough, of course, first of all we start preparing it, and only then the filling. But, not this time - in this version, we first prepare the filling, and only then the dough. Because this yeast dough (as I said) does not need time to rise and proof at all. You can cook absolutely any filling according to your taste - this time I have stewed cabbage ...
And to prepare the dough, pour warm water into a bowl, put sugar, salt and dry yeast and mix until the granules dissolve.
In a bowl of much larger volume (for kneading the dough), sift the flour, make a depression and pour in the yeast mixture. We mix all this as much as possible.
And now the fun part... Take boiling water and pour it into a bowl. She herself was shocked when she learned that boiling water should be poured into the yeast, but nevertheless it is so. First, mix everything with a spatula (although the dough is not so hot) and then we continue to knead with our hands.
At the very end of kneading, pour two tablespoons of vegetable oil, knead until smooth. The dough turns out to be dense, but soft and smooth.
And immediately start cutting. Divide into small pieces weighing 50-60 g, round each piece.
We roll each piece into a cake, put the filling in the middle and pinch the edges - everything is as usual here.
We fry the pies in a frying pan with the addition of a certain amount of oil - someone prefers to fry in a little oil, someone pours more. I pour in so much butter that it reaches the middle of the patties. Fry over medium heat on 2 sides until a beautiful golden brown crust is formed. The pies are wonderful: soft tasty dough with a thin golden brown crust and a lot of juicy filling. Cook, taste, Bon appetit!
THERE ARE SEVERAL PHOTOS IN THE GALLERY, LEAF -> -> ->
Sincerely, Oksana!