It worked the first time.

It worked the first time. The whole family liked it. Quick pies The beauty of this yeast dough is that you can make pies, pasties, and rolls from it – even pizza. If we want – we fry them in a pan, if not – we bake them in the oven. Very quick! And there is no need to wait for the dough to rise.

Ingredients about 1 kg of flour (5.5-6 cups) 500-550 ml of warm water 50 g of fresh or 11-14 g of dry yeast half a cup of vegetable oil (110-120 ml) 1-4 tablespoons of sugar 1.5 teaspoons of salt

Method of preparation It is worth saying right away that it is better to use dry yeast that is added to the flour, rather than dissolved. But others will work too. The water temperature is about 40°, i.e., just above the temperature of a finger, which we test in the absence of a special thermometer. The filling should be prepared in advance, as we start shaping the pasties immediately after kneading the dough. But the dough can sit for an hour. Just don't forget to cover it with a slightly damp cloth - the dough dries out quite quickly on top. The pasties can be baked in the oven – but then they should be allowed to rise on the baking sheet for about 20 minutes. If we fry them in a pan – then the layer of oil for frying should be 8-10 mm. Even tastier if you add a bit of melted butter. The filling can be anything, the amount of sugar in the dough depends on the filling. Pies with meat, liver, eggs with green onions, cabbage and fish, mushrooms, apples, or other fruits – everything will be delicious. So, let's get started. We have two options for kneading the dough. Kneading the dough. The first – we pour dry yeast into the flour. We pour vegetable oil into warm water, add sugar and salt, and mix until smooth. We pour the mixture into sifted flour, kneading the dough. Different types of flour yield different volumes, so we pour water with oil into the flour, leaving some of it (the flour) aside for now. The second: dissolve fresh yeast completely in water – you can start with a small amount, add vegetable oil, salt, and sugar, mix thoroughly, and add to the flour. We roll the dough into balls. In both cases, the dough should be quite elastic – but not stick to the hands when we knead it on the cutting board. This is where you can add flour if necessary. We divide the dough into equal parts, roll them into balls. We shape the pasties. Once we finish with the last one, we start rolling out or kneading, stretching the tortillas by hand. You can grease your fingers with vegetable oil, but it's not necessary. The dough kneads quickly and easily, like soft plasticine. We place the filling and seal the pasties. About how to fry or bake them is mentioned above. Those that we plan to bake in the oven should be greased with oil or beaten egg before putting them in, and let them rise a bit. From this amount of dough, depending on the size, you can get 32-36 pasties. A slightly crispy golden crust and soft airy dough will delight your household! One warning: after a day, the products from this dough are no longer so soft. Therefore, it is not worth baking too much. This recipe is good when you need to quickly prepare baked goods and eat them the same day. However, as practice has shown, it's worth reheating them a little in the microwave – and they are again as if fresh from the oven.

It worked the first time. The whole family liked it. Quick pies The beauty of this yeast dough is that you can make pies, pasties, and rolls from it – even pizza. If we want – we fry them in a pan, if not – we bake them in the oven. Very quick! And there is no need to wait for the dough to rise. Ingredients about 1 kg of flour (5.5-6 cups) 500-550 ml of warm water 50 g of fresh or 11-14 g of dry yeast half a cup of vegetable oil (110-120 ml) 1-4 tablespoons of sugar 1.5 teaspoons of salt Method of preparation It is worth saying right away that it is better to use dry yeast that is added to the flour, rather than dissolved. But others will work too. The water temperature is about 40°, i.e., just above the temperature of a finger, which we test in the absence of a special thermometer. The filling should be prepared in advance, as we start shaping the pasties immediately after kneading the dough. But the dough can sit for an hour. Just don't forget to cover it with a slightly damp cloth - the dough dries out quite quickly on top. The pasties can be baked in the oven – but then they should be allowed to rise on the baking sheet for about 20 minutes. If we fry them in a pan – then the layer of oil for frying should be 8-10 mm. Even tastier if you add a bit of melted butter. The filling can be anything, the amount of sugar in the dough depends on the filling. Pies with meat, liver, eggs with green onions, cabbage and fish, mushrooms, apples, or other fruits – everything will be delicious. So, let's get started. We have two options for kneading the dough. Kneading the dough. The first – we pour dry yeast into the flour. We pour vegetable oil into warm water, add sugar and salt, and mix until smooth. We pour the mixture into sifted flour, kneading the dough. Different types of flour yield different volumes, so we pour water with oil into the flour, leaving some of it (the flour) aside for now. The second: dissolve fresh yeast completely in water – you can start with a small amount, add vegetable oil, salt, and sugar, mix thoroughly, and add to the flour. We roll the dough into balls. In both cases, the dough should be quite elastic – but not stick to the hands when we knead it on the cutting board. This is where you can add flour if necessary. We divide the dough into equal parts, roll them into balls. We shape the pasties. Once we finish with the last one, we start rolling out or kneading, stretching the tortillas by hand. You can grease your fingers with vegetable oil, but it's not necessary. The dough kneads quickly and easily, like soft plasticine. We place the filling and seal the pasties. About how to fry or bake them is mentioned above. Those that we plan to bake in the oven should be greased with oil or beaten egg before putting them in, and let them rise a bit. From this amount of dough, depending on the size, you can get 32-36 pasties. A slightly crispy golden crust and soft airy dough will delight your household! One warning: after a day, the products from this dough are no longer so soft. Therefore, it is not worth baking too much. This recipe is good when you need to quickly prepare baked goods and eat them the same day. However, as practice has shown, it's worth reheating them a little in the microwave – and they are again as if fresh from the oven.