Probably there is no family where they would not like to eat pies made from any dough, with any filling - meat, vegetable or sweet. And there is not a single housewife who does not know how to cook them according to a wide variety of recipes. Previously, they preferred to cook the dough for this dish on kefir, recently the situation has changed, and many bake fried pies on yeast dough. We will tell you about this option in the article.
Basic recipe for making yeast dough
For 10-12 pies, we need the following ingredients: flour - 330 grams, granulated sugar - 20 grams, butter or margarine - 10 grams, salt - one teaspoon, pressed yeast - 10 grams, water - 150 ml.
Any filling is suitable: vegetable or chopped meat, sausages, marmalade, berry jam and other that may show up in your refrigerator. The only advice is to add vanillin to the dough if you plan on filling it with sweet filling.
Now we offer you a recipe for making a dough, according to which yours will not turn out super tasty and tender. So: 
Sometimes you want to eat pies, but there is no time, because it takes two or three hours to cook them. Then this recipe for fried yeast pies comes to our aid. Why is he so good? The fact that, firstly, one should not expect the rise of the dough; secondly, you can cook in the oven and in a frying pan; thirdly, you can make whatever you want from it - pies, pies, buns, even pizza. Ingredients: six glasses of flour, half a liter of warm water, dry yeast - 12-14 grams, fresh - 50 grams, vegetable oil - 120 ml, sugar sand - one to three tablespoons, salt - one and a half teaspoons. Let's say right away: in order to cook fried yeast, dry yeast is better to take not those that are diluted in water, but those that are added to flour. In addition, we recommend listening to the following wishes:
Cooking quick pies
Pour into flour Pour vegetable oil into warm water, add salt and sugar, stir until the mixture becomes homogeneous. Then pour it into flour and knead the dough. It should be elastic and not stick to your hands on the cutting board. Divide into equal parts and turn them into balls. Then we make cakes out of them with our hands, put the filling and pinch the edges.
From the specified number of ingredients, about 35 pies are obtained. Next - bake or fry. When baking in the oven, they must first be greased with a beaten egg or butter. You will get a charming ruddy and crispy crust. There is one piece of advice: you need to eat fried pies on yeast dough prepared according to this recipe on the same day. On the next, they can already become stale. We'll have to put them in the microwave for a minute.
Cabbage Pies Recipe: Ingredients
This recipe is good because you don't need to mess around with the dough too much - we knead in the evening, and in the morning we fry the pies. We will have a lean dough, but you cannot tell by it, it is so airy and soft.
In order to cook fried yeast pies with cabbage, we need for the dough following products: warm water - one and a half glasses, pressed fresh yeast- 50 grams, granulated sugar - half a glass, refined odorless oil - 180 ml, salt - one and a half teaspoons, vanilla sugar - half a bag, flour - a little less than a kilogram. For the filling: cabbage - one and a half kilograms, salt - two teaspoons, granulated sugar - one teaspoon, various spices - optional.
Kneading the dough and preparing the cabbage filling
Using this recipe for fried yeast pies, we will knead the dough in the evening, then it will work well overnight. We take a saucepan with a capacity of at least five liters, mix yeast and sugar with warm water in it. Add salt, butter and vanilla sugar. Stir and begin to add flour little by little. We knead well, the dough turns out to be soft, just a little sticking to the hands. Cover the pan and put it in the refrigerator overnight.
We prepare the filling in the morning. Shred cabbage and put in a skillet with heated oil. Sweeten, salt, stir and simmer over low heat under the lid. After five to seven minutes you need to pepper and add a couple of bay leaves. Stir again and cook until the cabbage is soft. A little oil and dill can be added before removing from heat. Try to accurately follow all the points of the recipe when you cook the fried pies. In a frying pan, yeast products are usually very tasty.
Making pies with filling
We take out the dough that has come from the refrigerator, sculpt balls with a diameter of about four centimeters from it and lay it out on a greased table so that they do not touch each other. Cover with a towel, of course, clean, and let it fit for 15 minutes. If the kitchen is cool, turn on the oven. Sprinkle flour on the board or table and flatten the balls, then roll them out a little with a rolling pin.
Put the cabbage filling in the middle - a full tablespoon, pull the cake by both sides, join them together and pinch. The junction will be the bottom of the pie with us. With our hands, if desired, we can give it an ideal shape. It's time to bring the matter to the end, so that we have fried pies. They cook faster in a skillet than in an oven.
Fry pies
After making a few pies, put a frying pan on the stove and pour vegetable oil into it. We send the first portion for frying, put the pies down with a seam, leaving some distance between them. When one side is fried until golden brown, flip them over to the other. In the meantime, while one portion is fried, we sculpt the next.
When the second side is fried, we shift ready meal on a towel, and fill the pan with just cooked.
Finally the yeast is ready. It turned out a little more than 30 pieces, very tender and tasty. You could bake in the oven, it would take a little longer. We do not recommend putting ready-made pies on top of each other, at least until they cool down, so as not to wrinkle.
Cooking fried yeast pies on kefir
Here is a great recipe, since almost any such baked goods are soft as fluff and very tasty. Ingredients: kefir - one glass, vegetable oil for dough - a quarter of a glass, sugar - one spoon, salt - one teaspoon, fast-acting dry yeast - 11 grams, flour - three glasses, vegetable oil for frying. We make any filling, according to your taste. We'll take a potato with mushrooms. We will cook fried pies in a pan. Kefir-based yeast products require the following steps. Warm the sour milk drink a little before use.
Add sugar sand, vegetable oil and salt. Mix thoroughly. Add yeast to the sifted flour and send it to kefir. After kneading the dough, leave it for about half an hour so that it comes up. In the meantime, we are preparing the filling of mushrooms and potatoes. You can do it in advance. We form pies with our filling, let them rise a little on the table, and then fry in a large amount of vegetable oil in a frying pan. As soon as the pies reach a golden hue, put them on a towel, then on a plate and on the table. Fried yeast pies with kefir are ready.
If you want to guaranteed to get tasty, high-quality pies, then adhere to a few simple rules, because it is because of the test that the result depends to a greater extent:
Fried pies are not easy delicious pastries, but also a tribute to the centuries-old traditions of Russian cuisine. Of course, a frying pan is unlikely to be able to compare with a real old oven, but this cooking method is quite acceptable for modern cooking. The pies still turn out to be very lush, tender and fragrant, and in an instant they gather the whole family at the table.
Dough for pies is most often used with yeast, especially when it comes to cooking in a pan. Today dry or fresh yeast is put in it. At the same time, dry ones are even preferable, since with them the dough goes much faster. In addition to yeast, flour, eggs, salt, sugar and vegetable oil are added to it. The dough can be kneaded with milk, water or kefir (in this case, you can use soda instead of yeast).
The main advantage of pies is that even with one dough recipe, you can cook a new dish every day, experimenting with fillings. Potatoes, cabbage, mushrooms, meat, liver and many other favorite foods make great filling for fried pies. In this case, the filling is put inside the ready-made, so the cooking time of the dish itself takes a few minutes.
Pies are served on a common plate. They can be used as a main course or as a pleasant addition to a hot dish. Anyone will suit the pies salty sauce, ketchup, mayonnaise, sour cream, etc.
Secrets of making perfect fried cakes
Fried pies are delicious and very homemade dish, which will be an excellent occasion for a joint dinner with all the household. A variety of dough and filling variations will allow everyone to find their own perfect recipe. How to make fried pies for their loved ones, experienced chefs will tell you:
Secret # 1. Whichever filling you choose, it should be free of lumps and not too runny.
Secret number 2. The filling for pies should be completely cooked, without raw ingredients.
Secret number 3. To make the pies fried better, and the dough becomes thinner, you can roll them a little with a rolling pin on both sides after adding the filling.
Secret number 4. Before sculpting pies, yeast dough should rise twice.
Secret number 5. For the pies to cook well, the oil level in the pan should be about halfway up the pie.
This dough is ideal for potato filling... You can make the simplest puree, or add liver, mushrooms, etc. to it. You may need a little more flour. It is necessary to regulate its amount already during cooking.
Ingredients:
- 500 g flour;
- 2 glasses of kefir;
- 3 tbsp. l. vegetable oil;
- 1 tsp soda;
- 2 eggs;
- ½ tsp salt;
- 1 tsp Sahara;
- Mashed potatoes.
Cooking method:
- In a deep bowl, combine butter, kefir, eggs, sugar and salt.
- Quench the baking soda with vinegar, add to a bowl.
- Gradually add flour into the resulting mixture.
- Knead not too tight dough, roll out.
- Cut straight circles out of the dough with a glass.
- Put the filling in the middle of each circle and mold a pie.
- Fry the pies in vegetable oil until golden brown.
Fried pies with cabbage on the water
Cabbage pies according to this recipe are very soft and tender. You can not spare the fillings - there are never too many cabbage in pies. It is important that the water for the dough is warm, but not boiling water.
Ingredients:
- 600 g flour;
- 300 ml of water;
- 1 ½ tsp dry yeast;
- 40 g butter;
- 1 tsp salt;
- 1 tsp Sahara;
- 2 tbsp. l. vegetable oil;
- 1 cabbage;
- 1 onion;
- 1 tsp tomato paste.
Cooking method:
Delicious yeast fried pies in a pan
A simple recipe for any filling. The dough rises very quickly, and the pies themselves are fried in just a minute. If the dough turns out to be too tight, just add another 1-2 tablespoons of vegetable oil.
Ingredients:
- 4 cups flour;
- 1 ½ cups of water
- 1 tsp Sahara;
- 1 tsp salt;
- 3 tbsp. l. vegetable oil;
- 1 ½ tsp yeast (dry).
Cooking method:
Fried meat pies with milk
Meat pies can easily become a complete dinner, especially if you do not regret the minced meat for the filling. You can take any meat for him, but be sure to bring it to readiness in the pan.
Ingredients:
- 3 cups flour;
- 1 glass of milk;
- 2 tbsp. l. vegetable oil;
- 1 ½ tbsp. l. Sahara;
- ½ tsp salt;
- 1 onion;
- 500 g minced meat;
- 15 g yeast;
- 2 eggs.
Cooking method:
Dough for fried pies with dry yeast
Dry yeast is much easier to handle, so modern housewives prefer this dough recipe. With it, the pies are always soft and fluffy. It is important that all ingredients are at approximately the same temperature.
Ingredients:
- 12 g dry yeast;
- 1 egg;
- 2 tbsp. l. Sahara;
- 1 tsp salt;
- 3 cups flour;
- 1 glass of milk;
- 6 tbsp. l. vegetable oil;
- 3 cups flour.
Cooking method:
Now you know how to make fried pies according to a recipe with a photo. Bon Appetit!
Note: a slightly different recipe is used for oven-baked pies. This one below is ideal specifically for pan-fried dough.
With all my heart I wish your household delicious pies! It is such a pleasure to bite off a hot pie with a slightly crispy crust while scalding, wash it down with fragrant tea with milk or cocoa.
Recipe:
- 250 ml milk
- 250 ml water
- 2 chicken eggs
- 20 g dry yeast or 40 g raw
- 1 tsp salt
- 1 kg of flour (it may take a little more or less depending on the density of the flour itself or the humidity in the room)
- vegetable oil
We start kneading the dough
We measure out 250 ml of water and 250 ml of milk. The resulting mixture of liquids should be warm. I usually mix cold milk from the refrigerator with hot water - I get a warm base for our dough at the exit, which is exactly what we need.
For the dough, I use both dry and raw yeast. To prepare a dough for pies with dry yeast, you will need 2 bags (20 g) of yeast. If you will be using raw yeast, use 40 grams. 
We check the yeast for performance: dilute with 1/5 cup of warm water and a teaspoon of sugar. We leave for 5-7 minutes. If the yeast is fresh, of high quality, after a short period of time you will see a fluffy foam head. I always check absolutely all yeast bags, even recently purchased ones, with a good expiration date on the package. 
The frothy head is ready to leave the bowl - this is exactly the result of the yeast action we need. Pies - to be! 
Drive two eggs into a large bowl, pour warm milk. 
Add well suited yeast. 
Mix well, add salt. Then, little by little, we begin to add well-sifted flour. 
Note: Never add all the recipe flour at once. This way you can avoid mistakes. Depending on the density and type of flour, less / more of it may be required. It is better to add flour gradually, focusing on the consistency of the dough.
We begin to knead the dough by hand, gradually adding the sifted flour. 
As a result, the consistency of the dough should turn out to be elastic, rather steep - not to stick to your hands. We pick up the palm of the vegetable oil, knead the dough and cover with a towel. 
Best of all yeast dough for fried pies (however, any yeast dough) is suitable in a warm, humid place without a draft.
On the Internet, you can find a huge number of ways to "raise" yeast dough: some housewives even pour a bath of hot water to create a humid warm environment in the bathroom and bring the dough into the room for proofing.
I make do with soaking a towel in hot water and, having wrung it out well, cover the dough. Then I put the dough into the oven. Naturally, when the oven is off), the dough is in such conditions for 1 hour and rises perfectly. You can put yeast dough on a sunny windowsill, just keep the window closed - yeast dough doesn't like drafts!
This recipe can be used to prepare delicious, as well as other homemade cakes.
After 1 hour, we look under the towel and see - the dough has more than doubled in size! Today the dough came up so well for me that the top remained on the towel and appearance on the photo leaves much to be desired. Sorry for the unpresentable look. 
We spread the dough on a surface dusted with flour, knead it. We leave for another 20 minutes. 
Then pour vegetable oil into the palm of your hand and pinch off small balls from the dough. Each ball is a future pie. The surface on which you spread the balls of dough should also be greased with vegetable oil or sprinkled with flour. 
We leave the balls "to rest" for another 15 minutes, meanwhile we are busy with the filling.
So, the dough is ready to bake!
Use our fingers to flatten the koloboks into flat cakes, apply the filling. For example, today we will have pies with potatoes. 
We pinch the pies without leaving holes in the dough. The pies are oval, elongated, which can be inconvenient when baking - they spin. But if you put the pies more tightly, there will be no such problem.
Fry the yeast pies in a deep frying pan with vegetable oil.
Attention! The vegetable oil should be well heated. You can check the readiness of the oil for frying in a simple way: Dip a piece of dough the size of a large pea in the oil - if it immediately pops up and starts to fry, then the oil is hot, you can lower the pies. 
It will take about 5 minutes over medium heat to beautifully fry the pies on each side. 
You can try the pies! 
It looks like a cutaway pie 
I will answer frequently asked questions about this recipe:
For pies and pies in the oven, I use a different dough recipe: with the addition of sugar, milk, butter (without water). It performed better when baked in the oven. Many friends tried to use the recipe for this dough for pies in the oven, but due to the fact that the dough rises well, and the baking time is longer than in a pan, the pies increase very much in size, burst, the filling flows out.
How many fried pies are made with this amount of dough?
The number depends on the size of the pies, I get 28-30 (I make it large enough, as you can see from the photo). If you make them small and neat, you get about 40 pieces.
How long does it take to fry the pies?
In well-heated oil, the pies are fried very quickly, no longer than five minutes. We put our pies in the heated oil - as soon as the bottom turns red, turn it over! This recipe makes the fried pie dough “bubbly” and slightly crispy.
A newbie question that I found very important:
Do I need to fry the pies right away, can I first stick it on using all the dough, and then fry?
If you stick the pies and leave them on the table, the dough will continue to come up. If you take the pie in your hands, it can fall off, break, the filling will fall out. Therefore, it is recommended to sculpt pies from 4-5 pieces (how much fits in the pan) and fry them immediately. There are such recipes for fried pies, when pies are put on proofing, but in this case it is not needed (our dough was already quite suitable).
If the apartment is cold, will the dough work if the oven is off?
In case of coolness in the apartment, it is better to put the yeast dough on water bath for proofing. An example of organizing such a bath is shown in the photo (taken from the Internet). Put a bowl of dough in a large bowl of warm (close to hot) water, cover our structure with foil.
The smell of fresh baked goods is always associated with a cozy, prosperous home. And no matter how well fed in restaurants, homemade pies, fried or baked, with golden brown will always have a special place in the taste preferences of many. Thanks to a variety of cooking techniques, recipes, filling options, you can make pies that will appeal to both lovers of hearty food and those who prefer light, most harmless food.
Below are suggested dough recipes that do not contain complex ingredients, and the preparation of which requires a minimum of time. To cook delicious pies even the most inexperienced housewives will be able to make such a test. In these recipes, there is no waiting time for the dough to reach the required condition. The recipes are selected for fried pies, but the dough is also suitable for cooking pies in the oven, or, for example, garlic buns, just homemade bread.
Fried Pies Dough Recipes
Delicious fried pies can be made from both yeast and non-yeast dough.
1. Airy yeast dough for fried pies
Ingredients:
- 300 ml. water (or milk);
- 1 table. l. yeast from a bag;
- 2.5 table. l. sunflower or olive oil;
- 350 - 400 g flour;
- 1.5 table. l. Sahara;
- salt on your own.
Mix yeast, sugar and a few tablespoons of flour in a bowl. Add 300 ml to them. heated water (or milk). Mix everything well and leave for 15 minutes in a warm, draft-free place.
During this period of time, the filling is prepared.
After a while, add oil and salt to the dough. Pour the remaining flour in small portions, kneading the dough. They put it in a warm place for another 10-15 minutes.
The dough will approximately double in size. The recipe is for two small baking sheets of pies.
2. Yeast-free dough with kefir for fried and baked pies
Ingredients:
- 200 ml. kefir (fat content does not matter);
- 0.5 tsp baking soda(do not use baking powder);
- 3 - 3.5 cups flour;
- 1/4 table. l. salt.
Mix kefir and soda in a bowl and leave them for 10 minutes. Add oil, salt and mix well. Gradually adding flour, knead the dough. Perhaps, during cooking, a little more flour will go, this is due to the quality of the flour. Ready dough leave for 15 minutes. After this time, they begin to prepare the pies.
3. Choux yeast dough for fried and baked pies
Ingredients for the first stage:
- a few tablespoons of flour;
- 3 table. l. sunflower or olive oil;
- 1.5 table. l. Sahara;
- 1/4 table. l. salt;
- 100 ml boiling water.
Ingredients for the second stage:
- 150 ml. water (warm);
- 2 egg yolks;
- 0.6 kg. flour.
All the ingredients of the first stage are brewed with boiling water in the following sequence: mix flour, sugar and salt, add butter and pour boiling water over everything. Mix until smooth with a spoon and allow to cool slightly.
Yeast, warm water and yolks are added to the warm mixture. If yeast is used not dry, then before adding it is dissolved in warm water (in appropriate dosages).
The resulting mixture is poured into flour. Gently, starting from the middle, knead the dough. It should remain soft. If during cooking it becomes clear that a little more flour is needed add. But you need to make sure that the dough does not become tight. It must remain elastic.
Pinch off pieces from the finished dough (about 50 g each), make balls from them and leave them to stand for about 5 minutes. After that, flatten each ball, making a small cake, place the filling on it and connect its edges, fastening over the filling. After placing the pies on a baking sheet, they are left for another 5 minutes, after which they are placed in a preheated oven.
4. A very quick and easy recipe for yeast dough for fried pies
Ingredients:
- 0.4 kg. flour;
- 2.5 tsp yeast from a bag;
- 2 eggs;
- 100 ml milk;
- 3.5 table. l. sunflower or olive oil;
- 2 table. l. Sahara;
- 1/4 table. l. salt.
Dissolve sugar in warm milk, add yeast there. Flour is poured into a bowl and the resulting solution is poured into the recess in the middle. Leave to stand for 5-10 minutes, until a slight foam appears, this will mean that the yeast has fermented. When this happens, eggs, beaten with salt, and butter are also added to the flour and begin to knead the dough. Usually knead in a bowl, then on the table to give the dough a uniform consistency. The resulting dough is immediately used to make pies, fried yeast pies according to this recipe are very tasty and remain fresh for a long time.
Little tricks
- Always sift flour before using it, even if you are sure it is clean and free of lumps. This will enrich it with oxygen and make the dough more airy.
- When working with soft, do not tough dough, you can smear your hands and the table with vegetable oil. If you do this, the dough will not stick and no additional flour is required.
For the filling of fried and baked yeast pies, you can use meat, eggs, fruits, vegetables, berries, herbs, cereals, legumes. Very delicious combinations give combinations of products, for example, salmon with curd cream or mushrooms with boiled eggs... There is no need to be afraid to experiment, but it is worth remembering the compatibility of products. Create your own recipes for fried and baked pies, which, perhaps, over time, will become family and try strangers.
And there is no need to be afraid of pies, due to the fact that they are cooked in a large amount of butter. You just need to understand that you cannot use heated oil many times, and that it is harmful to eat fried food often. Crispy, fragrant pies for you!
Calorie content: Not specified
Cooking time: Not specified
- wheat flour - 4-4.5 tbsp.,
- water (low-fat milk can be used) - 500 ml.,
- yeast (dry, active) - 11 gr.,
- white sugar - 2 tablespoons,
- vegetable oil - 2 tablespoons,
- finely ground kitchen or sea salt - 0.5 tsp.
Recipe with photo step by step:
Pour warm water into a bowl, add sugar, salt and yeast.
Stir and leave for 10 minutes.
During this time, the yeast is activated. 
Then we sift the flour to saturate it with oxygen. Then pour oil into the flour. 
After pouring in the dough. 
And we begin to knead the mass until it becomes homogeneous and formed. This may take 3-5 minutes, then it will turn out to be softer and more tender. 
When the dough for fried pies with dry yeast, I hope you liked the recipe with the photo, it will begin to separate from your hands, wrap it in a bag or film and send it to a warm place so that the dough comes up. 
Next, we form pies with any filling and fry them in a pan in vegetable oil. 
Bon Appetit!
