Today I will be happy to tell you how to prepare choux pastry for yeast pies. It's August, it's almost abnormally hot, from which there is no escape.
And it seems like you don’t really want to turn on the oven to cook delicious homemade pies. But now the time has come for fruit abundance - apples, plums, peaches, apricots and various berries, the eyes just run wild. Well, how can you not prepare a whole mountain of pies with berries and fruits for your family? I’ll waste time now, and in the winter I’ll regret that I didn’t bake yeast pies with fruit in the oven, which my children simply adore.
How to find a way out of this situation? After all, you really want to please your family with delicious homemade cakes with fruits and berries? Making yeast dough for pies is not so quick. Even if you get up early, while it’s not so hot, and knead the dough, it still won’t work. After all, in order for us to make delicious pies from yeast dough, it needs to be risen three times. And this process will take more than one hour.
This means we need to find a simple recipe for pie dough that will allow the dough to not rise for so long. But at the same time, the baked goods will be light, fluffy and rosy. Don’t know this recipe for pies? But I know, and I will be happy to share it with you.
I cut out the recipe for choux pastry for pies from a fashion magazine and forgot about it. I liked the recipe for baked pies because of its simplicity and speed of preparation. And this is exactly what I needed. The recipe for quick pies will not allow me to die near the stove in this heat, and will allow me to please my kids with yummy food. The pies will be filled with peaches, plums and apricots, can you imagine how delicious it is! I will also reveal the secret of preparing a fruit filling that does not leak through the dough. You just need to prepare it in advance, because our recipe for choux pastry for pies is very fast.
First part:
Premium wheat flour – 3 tbsp;
Sunflower oil – 3 tbsp;
Sugar – one tablespoon;
Salt – teaspoon;
One glass (200 ml) of boiling water.
Second part:
One glass of warm water - (200 ml);
Egg yolks – 3 pcs.;
Dry yeast (I have Saf-Moment) – 2 tsp. (can be replaced with 50 grams of fresh yeast);
Premium wheat flour – 550 grams (a little more than four glasses of 200 ml each).
For filling -
finely chopped fruit, sugar and 1 tsp. potato starch.
How to make yeast pies? This recipe is a delicious choux pastry for pies and is kneaded in an unusual way. To begin with, we brew the products included in the first part with boiling water. In other words, mix flour (3 tablespoons) with sugar and salt, pour in sunflower oil and brew all this richness with a glass (200 ml) of boiling water. Grind with a spoon until smooth and leave to cool slightly.
Pour yeast into the warm custard mixture, add warm water (1 glass - 200 ml), three mixed egg yolks. Pour this entire mixture into the sifted flour and knead into a soft(!) dough. It may take 500-600 grams of flour, it depends on the quality of the flour itself. At this point, a glass of water can be replaced with a glass of warm milk. And if you use wet yeast, then dilute it in warm water or warm milk. If you do not add egg yolks, then during Lent you can bake Lenten yeast dough pies from this dough.
Knead the dough until it is smooth, elastic and does not stick to your hands. Lubricate your hands with a small amount of vegetable oil. You may need about half a glass more flour to knead the dough.
Roll the pie dough into a roll and divide into pieces. To do this, it is convenient to weigh the yeast dough for pies on a kitchen scale, approximately 50 grams of dough per pie. Roll each piece into a ball, cover with a towel and leave to rise for about five minutes.
The filling must be prepared in advance, before preparing the dough. For the filling, I diced plums, apricots and peaches and sprinkled them with sugar or powdered sugar to taste. You can make apple filling and you will get luxurious pies with apples and cinnamon.
Place the chopped fruit in a sieve to drain the juice. It will need to be boiled and brewed with a spoonful of starch. Add this mixture to the fruit and stir. You will end up with a shiny, jelly-like thick filling that won't ooze through the dough. Taste it; if desired, you can add more vanilla sugar to it. The filling for the pies is ready.
I made homemade pies with both fruit filling and bean and nut filling. To make the bean filling, soak it in water overnight. Then boil in plenty of water. Mash, salt and pepper, add finely chopped herbs and walnuts ground in a blender.
The resulting filling is also incredibly tasty, but this is a more winter option.
Now flatten the dough ball and place the filling in the center. Seal the pies and place them on a greased or floured baking sheet. Let the pies rise a little
And place in the oven on a medium level.
The beauty of the pies largely depends on your oven. If it bakes evenly, there shouldn't be any problems.
And if there are any problems in the baking settings, either the top or the bottom will definitely burn, and something will remain raw. Therefore, a lot depends on your oven.
Bake for 20-25 minutes in an oven preheated to 180 degrees. Five minutes before the end of baking, when the pies are almost ready, brush the surface with beaten yolk and a teaspoon of sour cream. This will give the pies a ruddy, appetizing appearance and a beautiful crust.
Remove the finished baked goods from the oven and brush with melted butter. The yeast dough pies are ready.
This dough can be used to fry luxurious fried pies in a frying pan. You just need to fry them in a lot of oil.
This simple recipe for pies will become your favorite, because baked goods from it do not go stale for a long time and remain soft. Here is my convenient universal recipe for choux pastry for yeast pies.
Ideal for frying flatbreads and pies, especially during Lent, as it is prepared without eggs or milk. I like the recipe for choux pastry with dry yeast for its speed of preparation, practicality and impeccable results - the pies rise perfectly, turn out tender and soft. To sum it up, choux pastry for pies is the most practical thing. Enjoy it for your health.
Total cooking time: 20 minutes / Yield: 25-30 pies
Ingredients
- wheat flour 4.5 cups
- sunflower oil 3 tbsp. l.
- sugar 1 tbsp. l.
- salt 0.5 tsp.
- water 500 ml
- instant dry yeast 1 tbsp. l.
Preparation
Big photos Small photosSift 0.5 cups of flour into a deep bowl. I add salt, sugar and refined sunflower oil to it.
Pour the mixture with 1 cup of boiling water. I mix everything thoroughly and grind it so that there are no lumps. You will get a shiny jelly-like mixture. I leave it to cool to room temperature.
To the still warm, but no longer hot mixture, add 1 tablespoon without a slide of dry yeast (fast-acting). Instead, you can use fresh compressed yeast in an amount of 30 grams.
I pour in 1 more glass of warm water, but not boiling water (!). Stir until smooth. The yeast should be completely dispersed.
I add the remaining flour, sifting it through a sieve. I knead the dough with my hands for about 4-5 minutes. If necessary, you can add a little more flour, but do not beat the dough too much, it should remain soft.
The result is a very tender and manageable straight yeast dough, completely ready for use. It does not need to be given a long time to rise, 5-7 minutes is enough, after which you can immediately begin shaping the pies.
The yield is large - 25-30 pies. Any filling is good: potatoes with fried onions, mushrooms, cabbage, pitted cherries, and so on. If you wish, you can bake the pies in the oven, but the fried ones turn out more tender, softer and more fluffy, and almost “do not take” any oil when frying.
It is pleasant to work with the dough, it does not stick to your hands, holds its shape perfectly, rises and bubbles when frying. Only advantages! I hope you will like this recipe for choux pastry, it will help you during Lent and will come in handy when you suddenly don’t have milk or eggs in the refrigerator. Be sure to try it, delicious pies and bon appetit!
It is probably difficult to meet a person who would remain indifferent to pies, especially homemade ones. If you still consider them to be the pinnacle of culinary excellence, then I suggest you give up this belief and learn two simple and quick recipes for making dough. This dough is unusual - it is choux, that is, prepared using boiling water. Thanks to this unusual technique, it turns out elastic and easy to work with, and the pies come out surprisingly fluffy and rosy.
Recipe for choux pastry without yeast for pies
I suggest you start by learning simple choux pastry recipe for pies and other baked goods that do not contain yeast. This dough is suitable for pies fried in a frying pan.
Kitchen appliances and utensils: You only need a stove, but you don’t need a lot of utensils: a bowl, a rolling pin and a frying pan. I recommend preparing everything in advance and organizing your workspace so as not to be distracted during the cooking process.
Ingredients
Among the ingredients, I advise you to pay special attention to flour. This should be top quality wheat flour, preferably already tested on other baked goods. If the flour is good, then the dough will not “float” from it.
Recipe step by step
- Pour 30 ml of vegetable oil into a bowl.
- Sift 1 cup of flour into it and stir. You should end up with a mixture that is similar in consistency to wet sand.
- Add 1 teaspoon of sugar and 0.5 teaspoon of salt. Stir.
- If necessary, add more flour. As a result, the dough should not stick to the table and hands.
- Divide the dough into small pieces and roll out circles 3 mm thick. These will be the preparations for your pies.
Recipe video
In this video you can see how to properly knead yeast-free dough for pies, and hints and comments will help you with this.
Recipe for choux yeast dough for pies
I would like to offer you another recipe for choux pastry, but this time with yeast, which is perfect for making fluffy and rosy pies in a frying pan, and the filling for them can be anything.
Cooking time: Since yeast dough, although unleavened, needs time to rise, it will take you at least 1 hour to prepare the dough.
Number of servings: 14-16 pies. This will depend on their size.
Kitchen appliances and utensils: bowls of different sizes and a whisk. I usually use one medium bowl and one large bowl. During the cooking process, you yourself will understand which type of utensil is more convenient for you to use when kneading the dough.
Ingredients
How to choose the right ingredients
The most important ingredients in this recipe are flour and yeast, so choose only the highest quality and go for well-known and trusted brands.
Recipe step by step
- Pour 1 tbsp into a small bowl. spoon of sugar, 1 teaspoon of salt, 3 tbsp. spoons of flour and 3 tbsp. spoons of vegetable oil. Mix everything well.
- Pour the resulting mixture with one glass of boiling water and stir until smooth.
- Transfer the mixture to a larger bowl and let it cool.
- Add 1 cup warm water and stir with a whisk.
- Now add 1.5 tsp. yeast and stir again.
- At this stage, begin to gradually introduce the flour sifted in advance, continuing to stir.
- Grease a clean bowl with vegetable oil and place the dough in it. Cover it with a clean towel and keep it in a warm place until it rises.
- The dough has risen, which means you can start making the pies. But first you need to mash it a little, and it is better to lubricate your hands and work surface with vegetable oil in advance.
- Divide the dough into small pieces, from which you then form flat cakes - blanks for your pies.
Recipe video
If you still have questions about preparing straight yeast dough, I recommend watching this video, which describes in detail all the stages of preparing fried pies with eggs and onions.
Basic truths
- Proportions should not be violated adding ingredients to the dough so as not to deteriorate the taste of the products.
- Always sift the flour through a sieve: it will become loose and the dough will turn out fluffy.
- Using Baking Powder Instead of Baking Soda, double the amount.
- It is better to knead the dough in a perfectly clean container so that it does not absorb foreign tastes and odors.
- I recommend a little work surface on which you will cut the dough. grease with sunflower oil, and it will not stick to the table and hands.
How to serve a dish and with what
Pies accepted serve on a large platter or in a basket. It is customary to eat them with your hands, but if they are fatty (fried in a frying pan), then you can use a knife and fork.
Pies are a separate dish, but can be served as a hearty addition to chicken broth, if we are talking about. But pies with sweet filling will be good for tea.
Other possible options and fillings
Of course, such choux pastry is ideal for pies with savory filling. Here you can experiment at your discretion, but my favorite fillings are chicken with mushrooms and egg with onions. I think they are very tasty, so I recommend finding a recipe and trying to cook them, because this version of pies has long become a classic. And they turn out to be especially satisfying and tasty that you simply won’t be able to resist taking another one.
And if you want something sweet for your tea, then pies with apples, pears and plums are the best option! I think they are piquant and incredibly tasty, and for those who love classic tastes, I suggest making them.
I once had the opportunity to try choux pastry pies with bananas. Perhaps you will like such exoticism too. Experiment and share your findings in the comments!
For fried pies - so that they are crispy, soft and fluffy at the same time, and remain fresh for as long as possible.
I tried many options - nothing was right. And finally I came across a recipe for a wonderful yeast choux pastry for, which is very simple to make, and the result exceeds all expectations.
It rises perfectly, very soft and fluffy, and the pies with it are soft with a crispy crust and remain tasty even the next day.
I’ll tell you a secret, I even cooked with the remains of this dough - it turned out quite well, but this is a purely culinary experiment and a completely different story...
Today we will talk about a recipe for making delicious choux pastry for fried pies.
Ingredients for preparing choux yeast dough for pies:
First stage ingredients:
- 1 tbsp. l. – sugar;
- 1 stack – boiling water;
- 3 tbsp. l. – wheat flour;
- 1 tsp. – salt;
- 3 tbsp. l. – vegetable oil;
Ingredients for another step:
- 50 g – fresh yeast (or 17.5 g dry);
- 1 stack – non-hot boiled water;
- 500-700 g – wheat flour.
How to make quick choux pastry for pies - recipe
At the first stage of preparation, combine salt, sugar, flour and butter and pour it all with a glass of boiling water. Leave to cool.
When the mixture becomes slightly warm, you can begin the second stage. Add yeast to the mixture (I took 17.5 g of dry Lvov yeast - that’s about 5.5 level teaspoons), and also pour in a glass of not hot boiled water.
Next, add flour to the dough in parts. Everyone uses their own amount of flour. For example, it took me about 700 g, although the original recipe indicated only 500 g. So I advise you to use the dough itself as a guide.
The finished choux pastry should be soft, slightly springy when pressed with your finger and not stick to your hands.
You need to fry the pies in a large amount of well-heated sunflower oil. There are a lot of pies, I got 14 huge pies from the third part of the dough, which was enough for me and my husband to eat.
The rest of the dough sits quietly in the refrigerator for two days, and you can use it to make whatever you want: fried salty pies, sweet or savory baked pies, sausages in dough, and even garlic buns for borscht. And also, like any other yeast dough, you can freeze it for future use.
The finished pies turn out very tasty and crispy. So I advise everyone who has not yet tried to make this wonderful dough and products from it.
If desired, you can also add 3 more yolks to it for an even better taste, but in my opinion it is simply incomparable without them. Prepare and help yourself, bon appetit everyone!
Cooking pies with choux yeast dough does not require any special cooking skills; you just need to follow the proportions, and the pies will turn out very appetizing in appearance and tasty.
The finished dough does not require any time to rise; it is brewed with boiling water and after kneading it is immediately ready for frying.
You can select the filling according to your own discretion and experience. In any case, the finished pies will be fluffy and will delight you with their taste.
To prepare the dough in sufficient quantity you will need the following ingredients:
- 950 gr. flour;
- 250 ml. warm water and 250 ml. boiling water;
- 2 tbsp. spoons of sugar;
- 1 teaspoon salt;
- 1 packet of Saf-moment yeast;
- 4-5 tbsp. spoons of vegetable oil.
Kneading dough
First, all the dry ingredients need to be mixed together. Pour warm water into this mixture and stir again. After this, pour in boiling water in a gentle stream and knead the dough, not too stiff.
All that remains is to add the oil and finally knead the dough until you get a solid elastic lump.
The finished dough does not stick to the table or hands, it turns out smooth as silk.
Now you can divide the dough (roll into flat cakes or knead them with your own hands) and fill with filling.
The pies are fried until done at a heat level slightly above medium, using a large amount of oil. Having acquired a beautiful color, the pies are ready and can be laid out. Here's the whole process:
As a result, we get something delicious like this:
As a bonus, we have about a third of the remaining dough. Let's try baking it in the oven!
These fillings are perfect for your pies:
- Potatoes with onions and herbs
- Potatoes with liver
The filling will not take you much time. The minced meat is quickly fried with onions, add one boiled egg and a little seasoning.
It is advisable that your filling is dry. The dough is more suitable for frying, so jam or jam will moisten your dough. It may simply get soggy and not rise during baking.
After giving the pies the desired shape, brush with egg and bake in the oven until nicely colored at 180 degrees.
We get such a delicacy in finished form!
