Curdled milk dough: interesting recipes and cooking tips. Yeast dough with yogurt: preparation technology How to make fresh dough with yogurt

Using curdled milk, you can knead an excellent dough for making delicious pies. Moreover, the dough can be either yeast or yeast-free. There is no particular difference in taste, except that the shelf life of yeast is a little longer and it turns out a little more fluffy, but you choose the cooking option based on the time frame available to you.

Pies with curdled milk - general principles

To prepare yogurt dough for pies, several main components are used:

Flour. It is better to purchase a premium product; if second or third grade flour is used, it is recommended to mix it with a small amount of potato starch.

Curdled milk. It can be either fresh or expired. It is important that the product does not smell of oxidation or fermentation. Before kneading, the product is taken out of the refrigerator in advance so that it warms to room temperature.

Soda or yeast.

Salt, sugar. Depending on the type of filling, both ingredients can be added a little more or less.

Vegetable oil. This is necessary so that the dough does not stick during rolling and shaping.

The dough is thoroughly kneaded, allowed to “rest” or rise, then rolled out into a flat cake and formed into pies.

Filling. There is room for the imagination of any cook. You can fill the pies with absolutely any filling: jam and jams, eggs and mushrooms, cheese, vegetables, meat products, etc.

Pies made with yogurt can be fried and baked. When frying, it is important to place semi-finished products in oil that is well heated in a frying pan. When baking, place the sheet with pies in a preheated oven.

1. Proper yogurt dough for pies

Ingredients:

Half a liter of curdled milk;

Baking soda – 15 g;

Sugar – 30 g;

Salt – 5 g;

Sunflower oil – 20 ml;

Flour – 5 glasses.

Cooking method:

1. Pour the curdled milk into a small metal container, place over moderate heat and heat for two minutes, without bringing to a boil. This is necessary so that when adding soda there is a good reaction, so that the finished products will turn out especially soft and fluffy.

2. Pour salt, sugar, baking soda into warm yogurt, stir well with a whisk (stir until bubbles form and all added ingredients dissolve).

3. When bubbles appear on the surface of the curdled milk, add one egg, beat thoroughly with a whisk, then add the second egg.

4. Without ceasing to whisk, pour in the oil and beat well.

5. After the butter, slowly add the flour in several additions, but before doing this, be sure to sift it so that it is enriched with air. Mix the mixture with a whisk. When the dough becomes thick, remove the whisk and knead the dough on a floured surface. Knead for fifteen minutes until elastic and soft consistency.

6. Wrap the finished dough in plastic wrap and put it in the refrigerator for half an hour to “rest.”

7. Remove the dough from the refrigerator and knead it thoroughly again.

8. While forming the pies, lightly sprinkle the table and rolling pin with flour to prevent the dough from sticking. But do not overdo it, otherwise the dough will absorb excess flour, which will make it very tight, which is why pies and pies can turn out as if rubbery.

9. You can also prepare yogurt dough for yeast pies. To do this, first dissolve the yeast in slightly warm water, add a pinch of baking soda, a spoonful of sugar and 1-2 tablespoons of flour (you can use any yeast: both pressed and dry will do).

10. After the yeast is completely dissolved in water, pour yogurt at room temperature into the yeast mixture, stir well, and then add one egg at a time (don’t forget to beat with a whisk after each added egg). After the eggs, pour in the vegetable oil, lightly whisk again and add the remaining flour, knead the dough (not too tight), cover the dough with a clean cloth and leave for half an hour so that the yeast begins to “work” and the dough increases in volume several times. When the dough rises a little for the first time, knead it with your hands and leave again for another half hour.

11. Use the finished yogurt dough with or without yeast to form pies with different fillings. If you wish, you can fry or bake yogurt dough pies in the oven; their taste and consistency will not change, they will still be just as appetizing and fluffy.

12. Curdled milk dough will not lose its properties even if it lies in the freezer for a long time, so you can prepare it in large quantities and put it in the freezer, and then take it out, defrost and bake or fry delicious fluffy pies.

2. Fried yogurt pies with onions and eggs

Dough ingredients:

Curdled milk – 250 ml;

Salt – 15 g;

Soda - half a teaspoon;

Flour – 450 g;

20 ml vegetable oil.

Filling:

Four chicken eggs;

Half a bunch of green onions (young);

Ground black pepper, salt – 10 grams each.

Take another half a glass of sunflower oil for frying the formed pies. Instead of butter, you can use any fat, it will make the pies even fluffier.

Cooking method:

1. Since here the yogurt dough for pies is prepared without yeast, first prepare the filling. Boil the chicken eggs, adding salt to the water before cooking so that the eggs do not crack. First cook over high heat until the water boils, then reduce and cook over low heat for seven minutes. Be sure to cool the boiled eggs in cold water to make the shells easier to peel off. Peel the cooled eggs and chop them. Wash the green onion feathers and chop them too. Place the greens in a bowl with the eggs, pepper, salt and stir well.

2. Set the prepared filling of eggs and green onions aside and knead the dough with yogurt: slightly heat the yogurt. Pour soda and salt into the curdled milk and mix well. Sift the wheat flour and slowly pour it into the fermented milk mass in several additions, do not forget to constantly stir with a spoon or whisk. When the dough becomes thick, knead it with your hands on a floured table. Knead the dough not too long, about ten minutes, so that it does not become too tight. As already mentioned in the first recipe, the dough should be soft and elastic, and not stick to your hands or the table. Wrap the finished dough in film and let it rest in the refrigerator for about 20 minutes.

3. Knead the “rested” dough with your hands and cut it into several small pieces.

4. Roll each part of the dough with a rolling pin into a flat cake half a centimeter thick. Place a small amount of egg filling in the center of the flatbread (as a filling you can use not only eggs and onions, but also mashed potatoes with fried onions, stewed cabbage and much more).

5. Seal the edges of the cakes tightly.

6. Pour sunflower oil or any fat into a deep frying pan, heat it well and place the formed pies on it, seam side down. During frying, set the heat to moderate, otherwise the pies may burn and the dough may remain raw.

7. Fry the pies on both sides for three to four minutes on each side.

8. Place the finished fried pies on a flat plate, cool slightly and serve. If you wish, you can decorate them with fresh parsley and dill leaves.

3. Oven-baked pies with yogurt and yeast with potatoes

Ingredients:

Dough:

Curdled milk – 250 ml;

20 g each of dry yeast and sugar;

15 g salt;

450 g flour;

20 ml vegetable oil.

Filling:

4 medium potato tubers;

Onion head;

20 ml sunflower oil;

A pinch of black pepper and salt.

Cooking method:

1. First of all, knead the yogurt dough with yeast so that it has time to rise. Pour yeast, salt, sugar into a deep bowl with warm yogurt, stir until completely dissolved. Slowly add the sifted flour, constantly stirring first with a spoon, and then, when the dough becomes thick, with your hands. Sprinkle the well-kneaded dough with flour, cover with a clean cloth and leave to rise for 60 minutes.

2. Prepare the filling: peel the potatoes, wash them, boil until soft in salted water over moderate heat. Carefully drain the broth and make mashed potatoes with a masher or blender. Peel the onion, chop it into crumbs with a knife and fry in a frying pan with butter until golden brown. Place the fried onions in mashed potatoes, add salt and pepper, mix well and cool.

3. Place the risen yeast dough on yogurt on a table sprinkled with flour, knead with your hands, cut into small pieces. Roll each into a flat cake. Place the cooled mashed potatoes and onions on the flatbreads and seal the edges tightly.

4. Place the formed pies on a greased sheet, seam side down, place in a hot oven and bake for 20 minutes at a not very high temperature.

5. Cool the baked pies and serve.

Flour enriched with oxygen (sifted) makes the pies more airy and soft.

If you are saving time, choose a yeast-free dough recipe: by reducing the “resistance” time of the yeast dough, you are deteriorating the quality of the finished pies.

Fresh, properly selected ingredients, good kneading of the dough, slowness and a little heat are the keys to success: the dough for yogurt pies will turn out even if you are preparing it for the first time in your life, the finished products will come out tasty and fluffy. Enjoy your tea.

With green onions and boiled chicken eggs, pies fried in yogurt are especially tasty. A true taste of childhood, when you don’t have the patience to wait for the pies to cool down, such an attractive smell emanates from them.

Filling pies.

First, let's start filling the baked goods.

Boil chicken eggs hard, cool them and finely chop them.

We wash, remove the flaccid parts, finely chop the green onions, dry a little in the air.

Mix chopped boiled chicken eggs, chopped green onions, table salt and melted butter in a separate bowl. Thoroughly mix the pies fried in yogurt for baking.

Pie dough.

Let's move on to preparing the dough for baking pies fried in yogurt.

In a large enamel bowl, mix the curdled milk with baking soda. Instead of yogurt, you can use ordinary kefir, but homemade yogurt, in my opinion, is much better.

Beat and scramble chicken eggs into the yogurt, add table salt and mix.

Add a little sunflower oil and mix.

Add granulated sugar and mix.

Sift the wheat flour and mix it into the liquid mass. Knead a light dough.

Stuffing and frying pies.

We make cakes from baking dough, pies fried in yogurt, and fill them with boiled chicken eggs and green onions. We wrap the dough and form a pie in a shape that is interesting only to you.

Heat a frying pan with refined deodorized sunflower oil. Sunflower oil should cover about a third of our pie while frying in a pan.

We fry pies fried in yogurt. Place the finished pies on a plate and give them time to cool. While the treat is cooling, brew some aromatic tea and invite everyone to a tea party with pies!

For baking Pies fried with yogurt, we purchase:

For filling pies

- chicken eggs (six pieces)

- green onions (at your discretion)

- butter (tablespoon)

- table salt (to taste)

For the pie dough

- curdled milk (glass)

- baking soda (teaspoon)

- sunflower oil (two tablespoons)

- chicken egg (a couple of pieces)

- table salt (pinch)

- wheat flour (four cups)

- sunflower oil for frying

Cook, cool, peel:

- chicken eggs for filling

Wash, sort, dry:

- green onions

Melt:

- butter

Chop the contents of the pies:

- egg (six, boiled)

Imagine airy dough with a crispy golden brown crust on the outside, which covers your favorite filling with an airy veil - all this is about yogurt pies. In the recipes below we will look at two ways to prepare such pies, and you can choose the one you like.

Fried pies with yogurt without yeast

You can choose absolutely any filling for these pies, but we preferred the classic – potatoes with onions.

Ingredients:

For the test:

- 1 tbsp.;
salt - 3/4 teaspoon;
soda - 1 teaspoon;
flour - 2-2 1/2 tbsp.

For filling:

potatoes - 3 pcs.;
onions - 1 pc.;
salt, pepper - to taste;
vegetable oil.

Preparation

Let's start by preparing the filling. Boil the potatoes, then mash them into a puree with salt and pepper. Finely chop the onion and simmer in vegetable oil until soft and golden in color. Mix the onions with crushed potatoes and leave the filling to cool.

Now let's take on the dough. Mix the curdled milk with soda and salt, and then, constantly adding pre-sifted flour, knead a thick dough. The yogurt dough for pies should be very soft and tender, but not sticky; knead it for about 8-10 minutes.

Divide the dough into portions, roll each one out, put the potato filling in the center of the flatbread and seal the edges. Fry the pies in a frying pan until golden brown.

Pies in the oven with yogurt - recipe

Ingredients:

For the test:

- 1 tbsp.;
sugar -1 tbsp. spoon;
salt -1 teaspoon;
dry yeast - 3/4 teaspoon;
flour - 2 tbsp;
vegetable oil - 2 tbsp. spoons.

For filling:

eggs - 3 pcs.;
green onions;
salt pepper.

Preparation

Warm the curdled milk to room temperature, dissolve sugar, salt and yeast in it. Gradually adding sifted flour, knead the elastic dough. As soon as the dough comes together into a ball, begin to knead it by hand for at least 10 minutes. Now cover the dough with a damp towel, put it in a warm place and leave for 1 hour.

Boil the eggs and mix them with green onions, salt and pepper.

Divide the yeast dough into portions, roll it out, put the filling inside and pinch the edges. Let the pies rise a second time for 45 minutes. Afterwards, bake the pies in an oven preheated to 180°C for 20 minutes.

As a filling, you can use not only eggs, but whatever your heart desires, from berries and fruits to liver and fried mushrooms. Bon appetit!

I really liked the dough, soft and fluffy!

The milk turned sour, I heated it until warm in the microwave, poured it into a jar and left it in a warm place for a day. Curdled milk. So for the test you will need:
Yogurt - 750 ml.
Margarine - 150 g.
Sl.Sl. - 150 g.
Fresh yeast - 50 g.
Sugar - 3 tbsp. l.l. - 1 tbsp without slides.
Flour - 1.5 kg approximately.

Preparation:

We make a dough - yeast Art. l sugar, tbsp. l flour, 50 ml water. After 30 minutes, pour in the warm yogurt, the rest of the sugar, salt and half the flour (sift. Stir, mix. Pour in the melted hot margarine with butter (you can use a spread), mix quickly and gradually add the rest of the flour, knead the dough. Let rise for an hour, an hour and a half, kneading 2 times. It rose quickly in the heat, so I put some in the refrigerator while preparing the filling. The rest was enough for three baked chickens in the freezer.
Filling - Chicken fillet pieces 600 g, finely chopped onion 1 piece, potatoes 2-3 pieces in cubes, beef fat finely chopped 50 g, salt pepper. I rolled it out thinly and pinched the filling on top in a circle.
Lubricated, smeared with melted slurry. .oil oven for 50 minutes. Delicate soft dough and juicy filling. . pies with cabbage, green onions, eggs and zira.
If you want to diversify the taste of regular cabbage pies and love Zira, try it, it’s very tasty. I also do this often without Zira. the main thing is thin dough and more filling. 500 g, boil 5 eggs, bunch of green onions, 1-2 tsp zira, black pepper, salt, 50-70 ml vegetable oil.

I chop the cabbage, add salt, zira pepper and mash well. Then simmer over medium heat for about 15 minutes. Grind boiled eggs through a coarse grater into the finished cabbage and add finely chopped onion. I roll out a piece of dough into a sausage, cut it into pieces, roll it into balls (slightly larger than a walnut. I roll it out, put the filling, pinch it. It turns out 20 pieces. I grease the yolk + tbsp. l water or milk. 15 minutes.

3. bagels with jam.
From the leftover dough I made bagels for tea. rolled out egg-sized dough, tbsp. l l jam and wrapped the bagel. egg, a little sugar and poppy seeds on top. Bake for 20 minutes.

So, from this amount of dough I got 24 kurniks (I baked them twice, 12 pcs each), 20 pies and 14 bagels. Bon appetit! _recerts_nellie.

Universal dough for pies, instant khachapuri (for those who don’t like to mess with yeast).

Ingredients
Flour 3.5-4 cups (250 ml) - depends on the flour
Matsoni or curdled milk 0.5 l
Egg 1 pc. (can be done without eggs)
Soda 1 teaspoon
Salt 1 teaspoon
Sugar 1 tbsp
For baked pies, add 2-3 tablespoons of vegetable oil
Preparation
Lightly beat the egg, mix with matsoni, add salt, sugar and soda (there is no need to quench the soda in vinegar).
Stir well until bubbles appear.
Add sifted flour and mix thoroughly with a spoon.
The dough should be soft.
Cover with a towel and let rest for 10-15 minutes.

Next, use a spoon to select balls approximately the size of an egg (this is for pies, for khachapuri, naturally larger) and roll in flour.
We flatten each ball with our hand, put the filling and make pies.
Place them seam side down on a floured board.

Fry in a well-heated frying pan
(don’t skimp on the oil!)
first on one side without a lid,
then on the other - under the lid.

The pies turn out fluffy
soft and not stale (if left).

We make khachapuri in the same way, place it on a board, seam side down, and bake in a dry, hot frying pan, first on one side under the lid, then on the other.
Generously grease hot khachapuri with butter.
Important!!!
Once the pan is hot, reduce the heat to medium.
Pie fillings
Potato: Boil peeled potatoes, drain, and mash. Add dill, fried onions, salt and black pepper to taste.
Cabbage: lightly boil the cabbage, chop finely with a knife. Fry the onion in vegetable oil, add cabbage, simmer for 5-10 minutes to evaporate excess liquid, add salt and pepper to taste. You can add parsley.
Mushroom: Boil mushrooms in salted water, squeeze. Fry the onion in vegetable oil, add finely chopped mushrooms and parsley. Keep on high heat until the juice evaporates, add salt and pepper to taste.
Rice: Cook the rice until tender, but do not overcook it! Immediately rinse the finished rice with cold water and let the water drain. Fry the onion in vegetable oil, remove from heat, mix with rice, add salt and pepper. Add finely chopped hard-boiled eggs and parsley. A very tasty filling is obtained if you add more chopped tarragon to the rice instead of parsley.
Any thick jam, in addition, any berries and fresh apples, pears, apricots, etc. (Grate fresh fruit on a coarse grater. If necessary, add a little sugar and squeeze out the juice).

You can make yeast dough using yogurt. It is perfect not only for baking fried pies, but you can also make delicious buns or pies from it.

The following ingredients will be needed for preparation:

A little less than 0.5 liters of sour milk.
You will need about a kilogram of flour.
A packet of dry yeast.
2 eggs.
2 teaspoons sugar.
A pinch of salt.

Let's start cooking:

When yeast is used, it is better to prepare the dough using the sponge method, especially if it is intended to be used for baking buns.
Sugar, salt, yeast and a couple of tablespoons of flour are added to a container with sour milk, that is, curdled milk.
Leave the mixture for half an hour in a warm place.
After the volume has approximately doubled, you can proceed to the next stage.
Add the rest of the flour, mix everything well.
The dough turns out stiff, rolls into a ball and leaves in a warm place for 1-2 hours. This time is enough for it to come.
When everything is finally ready, we begin to form the buns. There is no doubt that such pastries will delight the hostess; the dish will certainly be fluffy and airy.
Place in the oven for baking.

To decorate the products, you can use poppy seeds, sesame seeds, cinnamon, and sprinkle the finished buns with powdered sugar.

You can offer another recipe for yogurt dough, but not for fried pies, but baked ones.

This is a win-win option, baking is always a success, the pies remain fresh and tasty for a long time.

To prepare the dough, you will have to stock up on available products:

Let's start the cooking process:

We revive the yeast: fill it with warm water in the amount of 2 tablespoons with the addition of a teaspoon of sugar. You can skip this step when using dry yeast.
Combine sour milk, vegetable oil, and then heat the mixture a little.
Add sugar, salt and revived yeast.
At the last stage of kneading, add flour, this must be done carefully so that the dough does not turn out too hard.
After finishing the kneading process, put it in a warm place to let it rise. Usually 30 minutes is enough if the room is warm or you use the capabilities of a slow cooker or oven for this.
Roll out the dough and cut off pieces.
If filling is used, then fill the flatbreads, form a bun and send for baking. But such baked goods have excellent taste and aroma even without filling.

After forming the buns, you need to place them on a baking sheet, let them stand for another 15 minutes, brush the egg yolk on top, then they will turn out golden and beautiful. Bake at a temperature of approximately 200 degrees for 25-30 minutes.

All these recipes are quite accessible for implementation, they do not require scarce products, and there is nothing complicated in the preparation process. A little effort, desire, free time and delicious pastries on the table attract with their aroma.

Previously, I offered a recipe for a rich yeast dough with yogurt. Now I would like to suggest making buns with a baby drink with cocoa from this dough. The buns turn out light, airy, and melt in your mouth. You can pour any syrup, honey, chocolate on top, or sprinkle with powdered sugar. Or you can eat it just like that.

Number of servings: 12 pcs. Calorie Content: High Calorie Calories per serving: 325 kcal / 100 g

To make buns from rich yeast dough with yogurt and cocoa, you will need:

for the dough: yogurt - 250 ml sugar - 3 tbsp. l. dry active yeast - 5.5 g flour - 500 eggs - 1 pc. + 1 yolk margarine - 75 g salt - 1/2 tsp vanilla sugar - 1/2 pack for filling: butter - 100 gdeta drink with cocoa - 3 tbsp. l.

How to make buns from rich yeast dough with yogurt and cocoa:

1. Prepare the dough: – activate the yeast - dissolve 1 tbsp in warm yogurt. l. sugar, pour yeast onto the surface, cover with film and let stand in a warm place for 10 - 15 minutes, then stir until dissolved; - add 2 tbsp to the yeast mixture. l. flour, stir, cover with film and leave to ferment in a warm place for 30 - 60 minutes; – beat the egg and yolk with 2 tbsp. l. sugar and vanilla sugar, add melted margarine and salt; – mix the dough with the egg-butter mixture and begin adding in parts to the sifted flour, stirring constantly; – knead the dough, form a ball, put it in a bowl, cover it with film and leave it to proof in a warm place on 1 hour;

– after the first rise, knead and let rise a second time for 30 to 60 minutes.

2. Take out the dough, shape and roll it into a thin rectangular layer (for this dough I did not need to sprinkle the work surface with flour). The size of the rectangle was 40x36 cm.

3. Grease the dough with melted butter, not reaching the edge 2-3 cm, and sprinkle with baby drink with cocoa.

4. Roll the roll quite tightly and carefully secure the edge. Lightly grease the roll with butter.5. Cut the roll into 12 pieces.

6. Place the buns in the mold and let them rise for 30 minutes.

7. Before baking, grease the tops of the buns with butter.8. Bake at 200 C for 50 - 60 minutes, depending on the depth of the pan and the features of your oven.

Notes:

1. I bake these buns with cocoa baby drink (I often use it in baking). It is more delicate and contains sugar. That's why I don't put sugar in the filling.2. I topped the buns with sour cream and cocoa custard. The buns absorbed it and became even tastier the next day.

Bon appetit!

Curdled milk dough for pancakes. Option 5: Delicious thin pancakes with yogurt made from buckwheat flour

This and other recipes for buckwheat pancakes are often called either “Royal” or “Princely”. It is not known for certain how old the recipe is, but there are indeed quite ancient references to such pancakes.

Step by step recipe

Preparing buckwheat flour for pancakes is no different from the same actions with the more familiar wheat flour. Pour it into a sieve and sift, take half the volume and pour a glass of boiling water in a spacious enamel bowl. Mix thoroughly, avoiding the formation of lumps.

Cool the rest (100 milliliters) of water after boiling and dissolve sugar and yeast in it. The water temperature should not exceed 38 degrees, otherwise the yeast will die. Cover the bowl with the mixture with a cloth and set aside, wait for the yeast to rise.

Do not precipitate the foamed mixture, pour it over and mix it with the buckwheat flour brewed at the very beginning. Having brought the mass to a homogeneous state and without interrupting the work with a whisk, first add yogurt, then add salt to the dough and, finally, add the rest of the flour, spoonful at a time.

The dough needs to stand for up to an hour and a half in a warm place, be sure to cover the bowl, but loosely. A thin towel made of natural fabric is best suited. Do not stir the ripened dough; pour a ladle of it into a hot, oiled frying pan, and carefully watch for the formation of a blush.

Incredibly tasty buckwheat pancakes, unfortunately, are quite capricious when baking; the heat must be kept high, but not allowed to burn. If, when turning over the first pancake, you notice overly browned parts, while the rest of the dough remains pale, reduce the temperature. Large uncooked areas indicate too little heat.

In this article we will tell you how to prepare yogurt dough for pies baked in the oven.

Pie dough made with yogurt can easily be called a win-win option. Thus, pies made with this dough always turn out well and retain their softness and taste for a long time, regardless of their filling.

To prepare pie dough you need the following products:

One glass of yogurt, half a glass of vegetable oil, yeast (if dry, then you need one packet (8-10 g), if fresh, then you will need about 30 g), a tablespoon of sugar, three glasses of first-grade flour, a teaspoon of salt, and also a filling that is popular with your family members. The dough prepared from the above products is enough for about twenty pies.

Now let's move on to the description of the baking process itself:

The first step will be preparing the yeast. In order for the yeast to revive and work, they need to be allowed to stand in sweetened warm water; to do this, they need to be filled with two tablespoons of water and added with half a teaspoon of sugar. As for dry yeast, if you are confident in its performance, then you can skip the soaking step.

At the second stage, you need to mix the yogurt and vegetable oil, and then heat it up a little. The mixture should not be hot.

Salt and sugar are added to the mixture obtained from yogurt and butter, as well as yeast, and everything is mixed.

After this, flour is added to the mixture and the dough is kneaded. Flour should be added gradually and carefully so as not to add too much. It's better to let the dough be a little sticky than tight; it's very difficult for very dense dough to rise.

After stirring, the dough should be covered with a towel, placed in a warm corner, and the yeast should work well for twenty or thirty minutes until the dough rises.

When the dough has settled and risen, roll it out into sausages and cut into pieces. The pieces should be allowed to sit and rise a little more for about ten minutes. At this time, you can prepare the necessary filling and baking sheet.

The baking sheet can be covered with parchment paper for baking, or you can simply grease it with oil.

After the pieces of dough have rested, you can proceed to forming the pies. To do this, knead the piece with your hands and stretch it on your palm. Place the filling in the middle of the flatbread, and then pinch the pie, starting from the middle and moving to the edges.

The pies should be placed seam side down on a baking sheet to prevent them from opening during baking. Before placing the baking sheet with a batch of pies in the oven, let it stand for another fifteen minutes, then grease it with yolk using a silicone brush. During this time, the oven will just warm up to two hundred degrees.

Place a baking sheet in the preheated oven and bake the pies for 25-30 minutes.

Modern ovens have a mode called convection. In this mode, the fan accelerates the heating air, which ensures uniform distribution of hot air inside the oven. When baking pies in this mode, they turn out evenly browned without burnt backs or pale sides. However, every housewife knows what to expect from her oven, so when choosing a mode you need to rely on your experience.

This completes the process of baking pies! Bon appetit!

If you have prepared yogurt dough for pies according to our recipe, then delicious, rosy, airy and tender pies with your favorite filling will be waiting for you in the oven!

Curdled milk dough for pies. 1. Proper yogurt dough for pies

Ingredients:

Half a liter of curdled milk;

Baking soda – 15 g;

Sugar – 30 g;

Salt – 5 g;

Sunflower oil – 20 ml;

Flour – 5 glasses.

Cooking method:

2. Pour salt, sugar, baking soda into warm yogurt, stir well with a whisk (stir until bubbles form and all added ingredients dissolve).

3. When bubbles appear on the surface of the curdled milk, add one egg, beat thoroughly with a whisk, then add the second egg.

4. Without ceasing to whisk, pour in the oil and beat well.

6. Wrap the finished dough in plastic wrap and put it in the refrigerator for half an hour to “rest.”

7. Remove the dough from the refrigerator and knead it thoroughly again.

Video Dough for pies with yogurt

Yogurt pies - general principles

To prepare yogurt dough for pies, several main components are used:

Flour. It is better to purchase a premium product; if second or third grade flour is used, it is recommended to mix it with a small amount of potato starch.

Soda or yeast.

Salt, sugar. Depending on the type of filling, both ingredients can be added a little more or less.

Vegetable oil. This is necessary so that the dough does not stick during rolling and shaping.

The dough is thoroughly kneaded, allowed to “rest” or rise, then rolled out into a flat cake and formed into pies.

Filling. There is room for the imagination of any cook. You can fill the pies with absolutely any filling: jam and jams, eggs and mushrooms, cheese, vegetables, meat products, etc.

1. Proper yogurt dough for pies

Ingredients:

Half a liter of curdled milk;

Baking soda - 15 g;

Sugar - 30 g;

Salt - 5 g;

Sunflower oil - 20 ml;

Flour - 5 glasses.

Cooking method:

2. Pour salt, sugar, baking soda into warm yogurt, stir well with a whisk (stir until bubbles form and all added ingredients dissolve).

3. When bubbles appear on the surface of the curdled milk, add one egg, beat thoroughly with a whisk, then add the second egg.

4. Without ceasing to whisk, pour in the oil and beat well.

6. Wrap the finished dough in plastic wrap and put it in the refrigerator for half an hour to “rest.”

7. Remove the dough from the refrigerator and knead it thoroughly again.

2. Fried yogurt pies with onions and eggs

Dough ingredients:

Yogurt - 250 ml;

Salt - 15 g;

Soda - half a teaspoon;

Flour - 450 g;

20 ml vegetable oil.

Filling:

Four chicken eggs;

Half a bunch of green onions (young);

Ground black pepper, salt - 10 grams each.

Take another half a glass of sunflower oil for frying the formed pies. Instead of butter, you can use any fat, it will make the pies even fluffier.

Cooking method:

3. Knead the “rested” dough with your hands and cut it into several small pieces.

5. Seal the edges of the cakes tightly.

7. Fry the pies on both sides for three to four minutes on each side.

8. Place the finished fried pies on a flat plate, cool slightly and serve. If you wish, you can decorate them with fresh parsley and dill leaves.

3. Oven-baked pies with yogurt and yeast with potatoes

Ingredients:

Yogurt - 250 ml;

20 g each of dry yeast and sugar;

15 g salt;

450 g flour;

20 ml vegetable oil.

4 medium potato tubers;

Onion head;

20 ml sunflower oil;

A pinch of black pepper and salt.

Cooking method:

4. Place the formed pies on a greased sheet, seam side down, place in a hot oven and bake for 20 minutes at a not very high temperature.

5. Cool the baked pies and serve.

Flour enriched with oxygen (sifted) makes the pies more airy and soft.

If you are saving time, choose a yeast-free dough recipe: by reducing the “resistance” time of the yeast dough, you are deteriorating the quality of the finished pies.