Pie Recipes
Do you want to make pies, but there is no time at all? We present to your attention a quick recipe for yeast-free pies dough and tips for making it
30 minutes
215 kcal
4.8/5 (15)
In fact, yeast-free dough is as familiar to us as dough made with yeast. Every day we eat bread, buns, pizzas and pies made from dough without yeast and do not even think about it. What’s more, they are so delicious!
Types of yeast-free dough
There are several standard types:
It can be a dough in milk or cream with baking powder in a hurry, depending on the need, you can make sweet and unsweetened. Or puff without yeast. Both are suitable for baking, not for frying. And for frying, you can start on kefir or yogurt. By the way - a life hack: you can knead the dough in a bread machine. Below we look at test options for every taste:
Simple unleavened dough
Kefir dough
Yeast-free dough for kefir pies turns out to be very soft and melting in your mouth, crumbly and pleasant. In addition to pies, impressive pies and delicious cheesecakes are usually prepared from it.
Butter dough
Thanks to butter, this type of yeast-free dough develops a delicious crispy crust during the baking process. It is on the dough with the addition of oil that a variety of pastries are prepared - muffins, buns, cookies.
Sometimes, instead of butter, recipes involve adding margarine to the dough for pies.
Dough with cottage cheese
Cottage cheese, due to its structure, gives lightness and airiness to the yeast-free dough - it turns out to be especially soft. Such a dough is often used for baking, suggesting a filling.
milk dough
Milk has some fermentants that help the dough become porous and airy. Yeast-free dough for pies in milk comes out light and tender.
Rye dough on the water
Very useful, highly valued by health food lovers, used for diabetic baking.
Choux pastry
Excellent tender and plastic dough for chebureks and dumplings. You can also bake pies and cakes with and without fillings from it.
A simple recipe for yeast-free pie dough
In order to prepare the usual yeast-free dough for pies, you will need the following:
Ingredients
Advice: This recipe is designed for cooking pies in the oven. However, some housewives fry blanks in a pan and get wonderful pies. So, to start the dough:
- Mix kefir, salt and sugar, yolk, oil.
- Add half of the sifted flour there, then add soda, mix well.
- Add the remaining flour and knead the dough, then roll it into a ball and leave to stand for 15 minutes at room temperature.
- Take out the dough and start rolling it into a thin layer, not exceeding half a centimeter in thickness.
- Using a special mold or a glass, cut out circles of the required diameter, lay out the filling, make tucks and brush with a raw egg.
Advice: never throw away the dough scraps! Better to stick them together and roll out a new layer of dough - so you get more pies while saving food.
The blanks are baked in the oven for 15 minutes at a temperature of 180 degrees. From the amount of ingredients described above, an average of up to 20 pies or cheesecakes to choose from is obtained.
To make the pies appetizing in appearance and tasty inside, you need to use a few simple but very effective tips:
- Before you put the baking sheet with the pies in the oven, coat their backs with a raw egg - this will achieve a golden crust on the surface.
- Lay the patties on the baking sheet so that there is a distance of about 1 centimeter between them. The pies will not stick together and will not spoil the shape.
- Do not forget to prepare the desired one in advance, since you can sculpt pies immediately after the dough is kneaded and ready.
- To prepare the dough, use products at room temperature or just above room temperature. Especially kefir - before it is better to heat it up a little.
When using kefir for yeast-free dough, the muffin turns out to be universal: pies can be prepared with both sweet and salty fillings. The dough itself is soft with a crispy crust.
And most importantly - ready dough will be stored in the freezer for a long time without the possibility of being spoiled. Therefore, it can be used many times without throwing away the leftovers, but saving them for the next time.
Quick kefir dough for pies can also be prepared using yeast. Read the recipe.
Video instruction for making quick dough
We bring to your attention a video recipe for a quick, simple and inexpensive dough for wind pies.
Yeast-free dough is prepared much easier and faster than the test on yeast due to the fact that there is no need to worry - will it rise or not, will the yeast fall asleep, will the reaction begin? Recipes will appeal to even those housewives who rarely bake, but love delicious pies cooked at home.
A good yeast-free dough recipe for pies is a real find for hostesses who do not like to mess with dough or are simply afraid to take on such complex pastries. After all, dough with yeast is often too troublesome and requires a lot of attention.
Inexperienced cooks, for example, often face a problem when products do not rise or sag.
A few words about the product
Among other things, yeast-free products will certainly be of interest to those who simply do not like the specific smell of dough or do not like the calorie content of pastries made from it. In addition, many people simply cannot eat yeast buns due to health reasons.
But people who are forced to adhere to a strict diet also want to somehow diversify their own diet, supplementing it with delicious homemade cakes. It is in this situation that simple recipes for lean yeast-free dough for pies come to the rescue. It is considered the most useful and easiest to prepare.
Varieties
There are several standard types of yeast-free pie dough, each of which is good in its own way.
- The simplest water-based recipe that does not need any exotic additives. The composition of such a test is quite simple and, as a rule, is available in every kitchen.
- Mass of sour cream. Such a baking base turns out to be very crumbly, soft with an incredibly delicate taste. Such a yeast-free dough is suitable for pies, cheesecakes and small pies.
- Butter based blend. Such unleavened dough in the process of heat treatment is covered with an appetizing crispy crust. It is an excellent base for making buttery buns, a variety of pies, muffins and even cookies. Some recipes allow you to replace an expensive creamy product with a more affordable margarine.
- Dough with cottage cheese. The fermented milk product, taken as the basis of this mass, completely changes its consistency, making it more airy, soft and light. Ideal for a variety of buns and large pies.
- Yeast-free dough for This component is able to partially replace the usual yeast by starting a kind of fermentation mechanism. As a result, surprisingly airy and porous pastries with a delicate, airy texture are obtained from such a dough.
Do you have absolutely no time to bother with dough or you can not stand the peculiar smell of yeast? But despite this, you really love homemade cakes and want to pamper your family? Then take on board some simple recipes for lean yeast-free dough for pies. By the way, such products can then be fried, baked, and even boiled if desired. The last option concerns, of course, only dumplings and dumplings. After all, yeast-free dough for pies goes well with a variety of fillings. So to list all the products that can be made from such a base is perhaps unrealistic.
Recipe for a quick yeast-free dough for pies in a pan
Fried buns with a variety of fillings are deservedly loved by housewives and connoisseurs of homemade pastries. Cooks prefer such pies for ease of preparation, and gourmets - for their unsurpassed taste. Such a treat will easily come out even for those who have not previously succeeded in capricious yeast dough.
Best of all, the batch comes out on yogurt. But kefir, which is more familiar to many housewives, is also perfect.
So, to prepare a simple yeast-free dough for pies, you will need:
- 0.5 l of curdled milk;
- 0.5 teaspoon of soda;
- a pinch of salt;
- a tablespoon of sugar;
- egg;
- approximately 1 kg of flour.
And for the buns themselves, you will need the chosen filling and vegetable oil for frying them.
Cooking process
Pour the prepared yogurt into a deep container and pour soda into it. Thoroughly mix the components until the powder is completely dissolved. By the way, the dairy product should have room temperature, so try to get it out of the refrigerator in advance.
Then beat the egg into the mass, add salt and sugar. Knead the mixture until smooth, then gradually add the flour, pouring it in small portions. By the way, be sure not to forget to sift it - this is an important condition for obtaining good test.
Thoroughly stir the mass so that there is not a single lump left in it. Then roll the resulting dough into a ball, knead well in your hands and leave aside for at least 15 minutes.
Cut the workpiece into several parts with which it will be more convenient for you to work. Then twist the tourniquet from each piece. Cut the resulting sausage into equal parts, which in fact will become the basis for future pies.
You need to roll out the pieces into cakes, no more than 5 mm thick. Then you need to put the prepared filling in their middle and pinch its edges. Filler for pies from delicious yeast-free dough can be absolutely anything. For example, you can cook products with potatoes, mushrooms, cabbage, boiled eggs, apples, jam, fresh berries and other delicacies.
Leave the shaped pies with filling for 20 minutes in a warm place so that they distance. After that, it remains only to fry them in hot oil until golden brown.
Recipe for yeast-free dough for pies in milk
For such a batch you will need:
- 3 cups flour;
- a teaspoon of vegetable or olive oil;
- 2 eggs;
- 0.5 cups of milk, preferably homemade;
- a pinch of salt.
Pies from such a dough are very tender and ruddy. It is best to cook them in the oven, allowing them to distance in advance. And you can fill the buns with absolutely any delicacy of your choice.
Cooking method
Sift the prepared flour directly onto your work surface or cutting board. Then add salt to it and mix well.
In a deep bowl, combine eggs with butter and warm milk. It is not necessary to warm it up at all, just put it out of the cold in advance.
At the top of the flour slide, make a small indentation into which you will need to pour the mixture of liquid ingredients. In this case, you need to knead the dough from the edges to the center. As a result, you will get a fairly soft, elastic dough. Roll it into a ball, wrap it in plastic and let it "rest" for 15 minutes aside.
After the allotted time, you can start working with the test. To do this, you need, as usual, roll it into a bundle, cut into pieces and roll each of them into thin layers. Then the cakes should be stuffed and carefully pinched. Bake the formed pies for 20 minutes at 180 degrees.
How to cook lean dough for buns in the oven
In general, according to this recipe, you can make both baked and fried pies - in any case, they will turn out to be very tasty and appetizing. The method of preparation is very simple, and the pies as a result come out simply excellent. By the way, if possible, you can use a food processor in the process.
Food preparation
So, to prepare a yeast-free dough for pies, you will need:
- a glass of kefir;
- 3 tablespoons of vegetable oil;
- a third of a teaspoon of baking soda;
- 3 cups flour;
- 20 g butter;
- egg;
- a pinch of salt.
Course of action
Pour warm kefir into a container convenient for kneading, then send salt, soda to it and mix thoroughly. After that, let the mixture stand for about 10-15 minutes at room temperature. This is necessary so that the soda begins to ferment.
Now, in small portions, add the sifted flour to the mass, kneading intensively after each part. A high-quality dough should turn out to be quite elastic and easily peel off the skin.
The finished mass must also be given a little "rest" - 15 minutes will be enough. This is necessary so that the dough fits well and turns out to be really airy and soft.
Then roll it out, cut out circles from the layer with a glass and spread the filling. Now it remains only to pinch the edges of future pies and gently pierce them with a fork.
Cover the baking sheet with paper or grease with a piece of butter, then transfer the formed blanks to it. Lubricate each product with a beaten egg and send to the oven. According to the recipe, yeast-free dough pies should be kept for half an hour at 200 degrees. After the products are browned, check them for readiness by piercing them with a toothpick or match.
Brush the baked pies with melted butter using a brush and cover with a towel. As a result, you will get very tender, soft and unusually tasty pastries.
cooking secrets
Many housewives think that without the use of yeast it is unrealistic to make a dough that will rise well. In other words, in their opinion, appetizing and soft pastries cannot be made without dough. But in reality this is not the case at all. And in order for the rich yeast-free dough for pies to turn out to be truly tasty and fragrant, you need to follow a few simple but important recommendations.
- To prepare the mass, always use products at room temperature or even slightly above it. This is especially important when working with kefir. It is advisable to warm it up a little before kneading the dough. So you will significantly speed up the process.
- Do not forget to prepare the filling in advance, because you can sculpt pies immediately after kneading the dough.
- All varieties of the yeast-free base are prepared with the addition of vegetable or animal fats - they are what make it so airy, soft, tasty and tender.
- To make the pastries truly lush and delicate, you need to add soda slaked with lactic acid to the dough. That is why it is necessary to send kefir or fat to it.
Unleavened dough is quite capable of becoming a full-fledged replacement for a yeast product, if it is prepared correctly. Baking made from it turns out no worse than high-calorie products made on dough.
Let's put it this way: each test has its place! We will talk about a few simple and proven recipes for making high-quality yeast-free dough, with which you can create many culinary and pastry miracles.
Yeast-free dough is so plastic and functional that products from it can be fried, steamed, boiled with various fillings and in the form of pasta, baked in the oven. You can create such a dough on water, on milk, kefir and whey, even on sour cream, mayonnaise and margarine, with the addition of vegetable oil and even tomato juice.
Instead of yeast in such a test, a ready-made ripper is used or a reaction of soda and vinegar is used as it. The so-called unleavened dough is prepared on dairy products with the addition of fats from vegetable to animal origin. Unleavened dough gives immense scope for lovers of pastries (pies, pies and even cakes) and boiled products in the form of homemade noodles, dumplings, dumplings with various fillings.
Rules for the preparation of yeast-free dough
There is a rather stable misconception among novice housewives that lush pastries cannot be made from yeast-free dough. Our task in this article is precisely the elimination of this unnecessary doubt. It is worth noting that yeast-free dough even has advantages: it's just flour, water (sour cream, kefir, milk, mayonnaise, beer and even tomato juice - as the recipe asks), vegetable oil or animal fat, plus ripper. But the most captivating thing is the speed and simplicity of the process of preparing your preferred pastries.
Preference is given to yeast-free dough when baking unsweetened pies with fillings or confectionery products with its various prescription options: shortbread, custard, puff, sweet-fresh and biscuit - with the indispensable addition of animal fats.
How to cook a pie from yeast-free dough?
If you like to cook quickly or unexpected guests are about to come, then a yeast-free dough pie was invented just for you and the recipe for its preparation is in front of you! A clever hostess will definitely come up with a filling from products that are always at hand: any mushrooms, stewed vegetables, apples or berries, and the like. Dare!
Ingredients:
- sifted wheat flour - 500 grams;
- butter - 250 grams;
- fresh chicken egg - 1 piece;
- drinking water or milk - 1 glass;
- salt - 0.5 teaspoon.
According to the recipe: prepare a yeast-free dough pie as follows:
- Be sure to sift the flour onto a wide cutting board and sprinkle with salt. Add the butter chilled in the refrigerator beforehand and chop it finely with a knife, constantly mixing the flour.
- Separately, beat a fresh chicken egg with a whisk, pour water into it and continue to beat until the whipped mass is completely homogeneous, which is gradually poured into the “groats” of flour and butter, and thoroughly knead the yeast-free dough for the pie.
Roll out the resulting dough and, wrapping it with cling film, keep in cold mode in the refrigerator for 15-20 minutes. Take out the rolled dough, cover it with the filling, forming the edges, and place with the mold in the oven preheated to 180 C for 30 minutes-40 minutes.
Recipe for pies from yeast-free dough
This recipe can be used in the manufacture of both fried and oven-baked pies. With all the simplicity of the recipe, pies in any form are lush, fragrant - just delicious! You can make a mixture of flour and margarine for such pies using a food processor or in another way convenient for you.
Ingredients:
- premium wheat flour - 3 cups;
- margarine or butter - 100-150 grams;
- kefir - 250 milliliters;
- table salt - 0.5 teaspoon;
- baking powder (baking powder) - 1 teaspoon.
Cook pies from yeast-free dough like this:
- Be sure to sift the flour, mix it with chopped and chilled margarine, place it in a food processor, add baking powder, salt, pour in kefir and knead the dough required according to the recipe, which should be removed from the combine container, rolled into a ball and placed in the refrigerator for 40-60 minutes.
- After the specified time, roll out the dough with a sausage and cut into blanks for pies, or with a rolling pin - on a cutting board, divide it into future pies in a convenient way for you, distribute the filling and connect the edges of the dough.
- Prepared pies are either deep-fried or put on a greased or covered with baking paper baking sheet and baked in the oven for 30-40 minutes.
Recipe for rustic yeast-free pizza dough
For rustic pizza, the dough should be of considerable area and rectangular in shape. , cooled, laid out on the dough and baked on the grill.
Ingredients:
- wheat flour - 2.5 cups;
- fresh chicken egg - 2 pieces;
- natural fresh milk - 0.5 cups;
- vegetable oil, preferably olive - 1 teaspoon;
- salt - to taste.
Prepare yeast-free pizza dough in a rustic way as follows:
- Sift flour onto a cutting board, add salt. In a bowl, mix raw eggs with warm milk and olive oil. In the center of the hill with flour, make a recess and, gradually mixing the flour, pour the mixture from the bowl into it. Knead the resulting dough for pizza until elastic, allowing you to roll a ball. Wrap the resulting ball with a damp woven towel and leave for 15 minutes until ripe.
- After the specified time, knead the dough ball into a cake with your hands and then roll it out with a rolling pin to the desired thickness.
Yeast-free dough recipe for chebureks
If you have never fried pasties, then with this recipe you can close this culinary gap. Undoubtedly, the main thing in chebureks is a juicy fragrant meat filling, but the dough is not in last place here, because the direct tenderness and integrity of the already fried cheburek depends on its quality preparation, so that not a drop of delicious juice is spilled.
Cooking such a dough should be in milk, but you can also use water. As an interesting option - dough for chebureks on beer. Costs. we think we should try this version of the yeast-free dough for chebureks.
Ingredients:
- wheat flour - 3 cups;
- fresh chicken egg - 1 piece:
- light beer - 1 glass;
- Salt - to taste.
Prepare yeast-free dough for chebureks on beer as follows:
- You need to start by sifting the required amount of flour on a cutting board. Then beat a raw chicken egg with salt, pour beer into it and mix. Make a well in the flour, pour the beaten egg gradually mixed with beer into it and knead the stiff dough, which is allowed to rest until elastic.
- Roll the ripened dough for chebureks into a sausage and, tearing off pieces, roll out thin cakes, lay out the finished meat filling, pinch nicely and alternately fry in boiling deep fat until golden brown. Ready-made chebureks from yeast-free beer dough are airy, fluffy and surprisingly soft. For greater tenderness of the dough, you can exclude a chicken egg from the ingredients. Put the finished pasties on a dish with a paper towel so that excess deep-frying comes off.
Homemade chicken recipe from yeast-free dough
Kurnik is a very tasty pie. It is for this reason that in the old days it was considered a wedding dish. Because of the abundant meat filling, he was assigned the role of a symbol of a rich and satisfying life. future family. It can be baked from different types of dough, but the fastest, simplest and most tasty kurnik is obtained on yeast-free dough on high-fat kefir and butter or fatty margarine.
Ingredients:
- flour - "how much will go in";
- fat kefir - 250 milliliters;
- butter or margarine - 200 grams;
- salt - to taste;
- baking soda - 0.5 teaspoon.
Cook the yeast-free dough for the chicken as follows:
- The dough for the kurnik should be created in a deep bowl: pour kefir into it, in which to dissolve the soda, put the dissolved, but not hot butter or margarine there, salt and gradually add the sifted flour, knead the dough tight enough until it stops sticking to your hands.
- Place the tight dough in a plastic bag or cling film for 1.5-2 hours, during which the dough will soften and become elastic. It remains to roll it out, lay out the prepared filling and place the kurnik pie on a baking sheet, greased with oil, in a preheated oven.
Baking powder, popularly referred to as baking powder for dough, is a mixture of soda and acid. At home, housewives often get by with a mixture of soda and vinegar or use the reaction of soda and a fermented milk ingredient. Instead of vinegar, if preferred, you can use lemon juice or citric acid diluted 1: 1 with water to extinguish soda. Each dough, both yeast-free and has its own nuances and subtleties of preparation, of course, practice will lead us to perfect baking.
Dough without the use of yeast helps a lot when you need to cook fried pies or pasties. This dough is low in calories, does not take time to rise, and tastes good. We present options on how to make yeast-free dough for pies.
Grocery list:
- wheat flour - 0.4 kg;
- water - 0.1 l;
- low-fat sour cream - 80 gr;
- two eggs;
- salt - 6 gr.
Cooking method
- Combine salt and sifted flour.
- Crack the eggs into another bowl, add sour cream to them and pour water. Mix everything and add to the flour.
- Using a spoon, knead a soft dough without lumps.
- Make a bun out of it. Cover the dough bowl with cling film.
- During this time, prepare the filling for the pies.
- As soon as it is ready, divide the lump of dough into two parts.
- From them make 2 sausages, each of which is cut into small pieces.
- We roll these pieces into cakes. We put the filling in their center.
- We glue the edges together with our hands.
- Now the pies are ready to bake in the oven, or fry in a pan.
Yeast-free dough for pies on kefir
You will need:
- a pinch of salt;
- kefir - 0.35 l;
- soda - 2 gr;
- white flour of the first grade - 0.5 kg;
- sunflower oil - 150 ml;
- two eggs.
How to make yeast-free dough on kefir:
- Break two eggs into a deep bowl. Shake them with a whisk until thick.
- Add soda, salt to eggs, pour kefir, add flour.
- With a spoon form a homogeneous dough without lumps.
- Divide the soft dough ball into pieces. Roll each of them into a thin cake, sprinkling the countertop with flour.
- Put the prepared stuffing in them and fry in a pan with oil. Enjoy your meal!
Pie dough without yeast in milk
The classic version of the dough will come out very soft, crispy and will not prevent you from feeling the taste of the filling.
Recipe Ingredients:
- wheat flour of the first grade - 0.3 kg;
- soda - 5 gr;
- milk - 150 ml;
- sunflower oil - 50 gr;
- salt - 6 gr.
How to make milk dough:
- Pour cold milk into a small saucepan and heat.
- Add 36 grams of vegetable oil to it, pour salt and soda.
- Mix the mass with a whisk and leave for 5 minutes.
- pour required amount flour, gently knead the dough with a spoon so that no lumps appear.
- Dust your hands with flour and roll into a ball of dough.
- You can make pies out of it right away. After all, the test does not need to rise.
- Cut the gingerbread man into several slices and roll out the base for pies.
- As soon as the filling is ready, immediately wrap it in dough and send it to the oven or to the pan.
Simple fresh water
Yeast-free dough is ideal for pies with savory fillings or for pizza. If there is no milk or kefir, make it with water.
Main components:
- one egg;
- flour - 0.4 kg;
- salt - 5 gr;
- water - 150 ml.
Step-by-step instruction:
- Warming up clean water up to 60 degrees.
- Pour it into a glass, pour salt there. Stir the liquid with a spoon until the salt is completely dissolved.
- We take a sieve and sift the flour through it into a spacious bowl.
- Flour will turn out with a slide. We form a recess in it and pour salted water into it.
- Knead the dough with a knife.
- Pour in the raw egg and continue mixing.
- We have a soft lump of dough. Sprinkle a little flour on top and let it rest for half an hour.
- Now you can start the process of cooking pies.
How to make beer dough?
This dough is a great alternative to the yeast version. Suitable for any type of oven. Pies in a frying pan are especially tasty.
Recipe Ingredients:
- premium flour - 0.3 kg;
- beer - 100 ml;
- two raw chicken proteins;
- margarine - 200 gr;
- salt - 6 gr;
- one chicken egg;
- soda - 2 gr.
Step by step preparation:
- Use weak light beer. Its taste will be minimally reflected in the dough.
- Grind and process the flour in a sieve.
- Remove a frozen piece of margarine from the refrigerator and rub it on a coarse grater.
- Pour the resulting mass to the flour.
- You can also break one egg there if desired and pour salt and soda.
- In a separate bowl, shake the whites and pour them into the dough along with the beer.
- Form the dough with floured hands. If it came out liquid, add more flour.
- Roll the dough into a ball, cover with cling film.
- Close it in the freezer for one hour.
Dough for pies without yeast in butter
You will need:
- soda - 12 gr;
- a portion of butter - 200 gr;
- salt - 5 gr;
- flour - 400 gr;
- water - 100 gr.
How to make yeast-free dough for pies in the oven:
- Pass the flour through a sieve.
- Soften the butter in the microwave or in a water bath.
- Pour soda into flour and mix.
- If you are planning to make a pechevo with a sweet filling, add another 25 grams of sugar. If the filling is with meat or cabbage, then granulated sugar is not needed.
- Make a well in the middle of the flour mass and put soft butter into it, cut into pieces.
- Cut the butter with a knife and mix it with flour.
- Pour water into the bowl, add salt.
- Pour salted liquid into the dough.
- Make dough with your hands. You need to knead it until it stops sticking to your hands.
- Place the dough ball in the refrigerator for 20 minutes.
- After that, cut it into small pieces with a knife, roll each of them into a thin layer.
- Put the filling in the center of the cake with a spoon, close the edges of the dough and place on a baking sheet.
Recipe with cottage cheese
Curd-based dough is ideal for making sweet pies, cheesecakes and buns. Suitable for baby food.
Grocery list:
- baking powder for dough - 15 gr;
- one chicken egg;
- salt - 5 gr;
- cottage cheese - 0.3 kg;
- oil - 50 gr;
- sugar - 50 gr;
- wheat flour - 0.25 kg.
Step by step preparation:
- Take the butter out of the refrigerator an hour before cooking. It should melt and become soft.
- Transfer the pieces of butter to a bowl.
- Pour a raw egg into it, pour in the cottage cheese and transfer the sugar.
- Mash the ingredients with a fork and mix well. You should get a homogeneous viscous mass.
- Sift flour through a sieve twice. There should not be a single lump.
- Combine flour and baking powder, pour them into the curd mass.
- Knead the mixture with your hands and make a dough. It should come out soft and light.
- Form a ball out of it, cover with cling film and close in the refrigerator. This dough can be kept for a long time.
- Or immediately divide the bun into pieces, and make pies or sweet buns.
Recipe Ingredients:
For the first test:
- flour - 90 gr;
- margarine - 200 gr;
For the second test:
- lemon juice - 10 gr;
- flour - 260 gr;
- salt - 3 gr;
- water;
- one chicken egg.
How to make puff pastry:
- An hour before the start of the process, put the margarine in a warm place.
- To prepare the first dough, pour flour into the bowl and put a piece of margarine.
- Grind food in a bowl with a knife.
- Keep the lumps of margarine and flour as small as possible.
- With our hands we form a ball from the lumpy mass. Let's leave it aside for now.
- Pour flour number 2 into another bowl.
- Pour lemon juice and add salt.
- Pour the egg into a glass beaker.
- Fill it with 150 ml of water. Liquid should be at room temperature.
- Mix the egg and water with a spoon.
- Pour the resulting mixture into flour.
- Knead the dough first with a tablespoon, and then with your hands, sprinkled with flour.
- The lump of dough should not be hard.
- We roll it out on the countertop in the shape of a rectangle.
- The layer should not be too thin.
- We spread the first dough we forgot on it.
- The lump should be closer to one edge.
- We wrap the second dough in the first in the form of an envelope.
- First, close the edge that is closer. Then we wrap the side parts and, finally, the far edge.
- Sprinkle the resulting lump with a small amount of flour and put it on a shelf in the refrigerator.
- We leave it open.
- After 30 minutes, roll it out with a rolling pin, fold it and close it again in the refrigerator.
- In half an hour the dough will be ready.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
Do you want to pamper your household with fragrant homemade cakes piping hot, but you have neither the time nor the desire to mess with yeast? Then cook something original using yeast-free dough, because it is also great for various pastries: you can bake from it both delicious in the oven or a luxurious pie with any filling, as well as fragrant fried pasties, pasties, donuts, buns. The main thing is to know some of the subtleties of kneading different types of dough without yeast, which you can get acquainted with below.
How to make dough without yeast
The yeast-free base for baking is prepared very easily and quickly, because it does not need to be given time to rise - you just need to knead and you can immediately begin to form products. True, in some recipes it is better to use chilled dough, but, as a rule, this process does not take more than 20-30 minutes. Do you think yeast-free pastries cannot be fluffy and airy? How else can it be, because the main ingredient responsible for raising products in the oven or in a pan is baking soda, which will give them the necessary splendor.
Soda is not used only for simple unleavened dough, while other types of yeast-free baking base require its presence in the composition. Depending on the main ingredients used in a particular recipe, quick dough without yeast is divided into the following varieties:
- Fresh- kneaded from the minimum amount of products: water, salt, flour, although in some recipes the dough includes an egg. Universal for dumplings, dumplings, pasties, pizza, noodles.
- On kefir, milk, curdled milk or fermented baked milk- the lightest, softest and most tender dough for pies without yeast. Such baking due to the reaction of soda with the main liquid dairy ingredient turns out to be lush and airy.
- - a type of yeast-free base, which implies the presence in the composition of the muffin: eggs, sugar, sour cream, fats of vegetable or animal origin. Suitable for baked pies with sweet fillings, muffins, biscuits.
- Custard- prepared by heating and mixing the main ingredients over a fire. Fresh custard base is used for dumplings, pasties, pies. Eclairs, cakes, profiteroles are baked from the variety with fat and eggs.
- Puff- thanks to a special kneading technology and the presence of butter in the recipe, baking from a puff yeast-free base turns out to be tender, porous, crumbly.
- - a yeast-free base of flour and sugar with the addition of fats, but without baking powder. Due to the large amount of fat, baking from it is characterized by crumbliness, friability, extraordinary airiness. Suitable for cookies, tarts, cheesecakes.
yeast-free dough recipe
Each experienced housewife in her culinary arsenal has a proven good yeast-free dough recipe for various types of pastries. If you are just starting your journey to the heights of confectionery art, you can use the step-by-step recipes for yeast-free bases with photos below, which are suitable for delicious pies with meat, fish, vegetable or other unsweetened fillings, as well as fragrant buns with jam or berries, cheesecakes, cookies and even pizza.
On kefir
- Cooking time: 30 minutes.
- Number of servings: for 1 pie or for 18-20 pies.
- Calorie content of the dish: 215 kcal.
A yeast-free base for baking on kefir is considered an ideal dough option for fried pies, pies and pies in the oven, buns, pizza, bread. Many call it lazy, because this option is characterized by quick preparation and a minimum set of products. Novice housewives can adopt the following simple and very easy recipe.
Ingredients:
- kefir - 400 ml;
- baking soda - 1 tsp;
- salt - 2/3 tsp;
- sugar - 1.5 tbsp;
- chicken egg - 1 pc.;
- vegetable oil - 80 ml;
- wheat flour - 0.5 kg.
Cooking method:
- Pour kefir into a deep container.
- Add soda and mix thoroughly so that it is well extinguished in an acidic environment.
- Put salt, sugar, egg, vegetable oil in a bowl. Stir with a fork along with kefir until smooth.
- Start gradually introducing the pre-sifted flour, constantly stirring the mass with a fork.
- When it becomes difficult to stir with a fork, proceed to kneading by hand until you get a soft, not very stiff dough.
- Collect the mass in a lump, wrap in cling film and leave for 20 minutes.
On milk
- Cooking time: 25 minutes.
- Servings Per Container: 1 serving.
- Calorie content of the dish: 236 kcal.
An excellent analogue of the kefir yeast-free base for pies is the dough without the use of yeast in milk. The absence of acid in the liquid does not spoil it at all, but makes it more tender, crispy and fragrant after baking. The mixing technology is slightly different from the previous version in the order of mixing the products.
Ingredients:
- wheat flour - 3 tbsp.;
- salt - 1/3 tsp;
- soda - 1/3 tsp;
- chicken egg - 1 pc.;
- vegetable oil - 2 tablespoons;
- milk - 1 tbsp.
Step by step preparation:
- Heat milk to 35-40 degrees.
- Sift all the flour into a deep bowl, make a notch at the top.
- Add salt and soda.
- Beat the egg, pour in the vegetable oil and stir.
- Then pour warm milk into the egg-flour mixture in a thin stream.
- Start gently kneading the dough in the bowl with a silicone or wooden spatula, then transfer to a floured work surface and continue kneading with your hands. The mass should be tender, elastic and obedient.
- Cover with a thin clean towel and leave for 10-15 minutes.
Yeast-free pizza dough
- Cooking time: 8 minutes.
- Servings Per Container: 2 servings.
Do you want to treat your family to a delicious and interesting dish? Why don't you make pizza for dinner? Different types of yeast-free bases are suitable for it, but it will give it not only an impeccable taste, but also help to make the cake thin and crispy, like in a real Italian restaurant. The main thing is to strictly follow the following recipe.
Ingredients:
- wheat flour of the highest grade - 2 tbsp.;
- salt - 0.5 tsp;
- vegetable oil - 1 tbsp;
- steep boiling water - 1 tbsp.
Cooking method:
- First, sift the flour, mix it with salt.
- Then vegetable oil is added to a small recess, stirred.
- A glass of boiling water is poured into the dry base, then quickly mixed with a wooden spatula.
- After two minutes, the mass is transferred to the work surface and the dough is kneaded, which remains obedient, but does not stick to the hands.
Butter
- Servings Per Container: 1 serving.
- Calorie content of the dish: 261.5 kcal.
For baking muffins, muffins, biscuit pies and other sweet dishes intended for dessert, rich yeast-free mass is perfect. The necessary splendor of baking from it is provided by soda or baking powder, which is not afraid of all the "heavy" ingredients in the composition - sugar, eggs, fats. Such a yeast-free base turns out to be incredibly light, sweet, fragrant.
Ingredients:
- eggs - 3 pcs.;
- sugar - 2/3 st.;
- drinking yogurt - 0.5 tbsp.;
- margarine - 75 g;
- salt - a pinch;
- baking powder for baking - 1 tsp with top;
- flour - 2.5 tbsp.
Cooking method:
- Pre-sift the flour, mix it with salt and baking powder.
- Melt and cool margarine slightly.
- Beat eggs with sugar in a steep foam using a whisk or mixer.
- Introduce fat and drinking yogurt (or another fermented milk product) into the sugar-egg mixture.
- Whipping the liquid at minimum speed, gradually introduce the dry mixture, bringing the consistency of the mass to a thick homogeneous state.
Puff
- Cooking time: 3 hours.
- Servings Per Container: 1 serving.
- Calorie content of the dish: 272 kcal.
If you love puffs, but hate messing around with dough, be sure to include in your cookbook a recipe for making the most delicate puff pastry on margarine and yogurt without the use of yeast. From such a base, you can bake puff buns with different fillings, tubes with cream, baklava, or use it to make one big, beautiful pie.
Ingredients:
- flour - 0.5 kg;
- cream margarine - 250 g;
- chicken egg - 2 pcs.;
- salt - 1/3 tsp;
- curdled milk - 200 ml.
Cooking method:
- Grate the pre-chilled margarine on a coarse grater directly into the sifted flour.
- Crack the eggs into a bowl, add salt, beat a little with a fork.
- Add eggs and yogurt to the margarine-flour mixture, mix quickly until a thick homogeneous mass is obtained, but do not knead.
- Transfer the lump into a plastic bag, place in the refrigerator for several hours.
- After a couple of hours of exposure in the cold, the base is rolled out with a rolling pin into a layer 2-3 ml thick, a small piece of butter or margarine is rubbed on top of it, folded into an envelope and rolled out again.
- To get a beautiful layered structure, roll out, sprinkle with grated butter and fold the dough with an envelope 5-6 times.
Yeast-free dough with cottage cheese
- Cooking time: 10 minutes.
- Servings Per Container: 1 serving.
- Calorie content of the dish: 311.5 kcal.
Delicate, crumbly, melting in the mouth products are obtained on a yeast-free curd base, from which you can cook bagels, cookies, rolls and other pastries with or without filling. The recipe is very simple and easy, even a young schoolgirl hostess can handle it. For a successful test, you need to choose the right cottage cheese - take a small, soft, crumbly one, or first wipe it through a satiated one.
Ingredients:
- flour - 2 tbsp.;
- sugar - 0.5 tbsp.;
- cottage cheese - 200 g;
- soda - 1 tsp;
- salt - a pinch;
- sunflower oil - 75 ml;
- liquid sour cream - 75 ml.
Cooking method:
- In a separate bowl, sift flour, mix with soda.
- In a deep bowl, mix sugar, sour cream, salt, fat.
- Add cottage cheese to the previous ingredients, grind thoroughly.
- Gradually adding the dry mixture, knead a soft but not sticky dough.
What can be prepared from yeast-free dough
Given the fact that the yeast-free base for baking exists in many versions, it can be used to prepare a huge number of tasty and healthy dishes. It can be:
- , berries, cottage cheese, vegetables;
- or other savory meat pies;
- and other types of pastries with fish;
- fried pies, cakes;
- sweet buns, succulents, cheesecakes;
- bagels, croissants, rolls;
- , brushwood;
- cupcakes, muffins, biscuit cake layers;
- and many other delicious flour products.
A pie with cabbage
- Cooking time: 50 minutes.
- Servings Per Container: 4 servings.
- Calorie content of the dish: 263 kcal.
A classic of the genre in Russian cuisine is cabbage pie. The vegetable can be taken both fresh and used in fried, stewed or pickled form. In any case, such pastries will appeal to all cabbage lovers without exception. If you want to cook a light, yeast-free version, it is better to take liquid dough for a yeast-free pie, on sour cream. You can use the following recipe.
Ingredients:
- cabbage - 250 g;
- butter - 40 g;
- spices - to taste;
- flour - 2 tbsp.;
- sour cream - 1 tbsp.;
- chicken eggs - 2 pcs.;
- soda and salt - 0.5 tsp each
Cooking method:
- Finely chop the cabbage, simmer in a pan or in a slow cooker with butter until soft.
- Salt, add spices to taste.
- For a yeast-free base, mix sour cream, salt, soda, eggs and flour. Mix thoroughly.
- Grease a baking dish.
- Put all the cabbage, then pour the prepared liquid base.
- Bake at 200 degrees for 25-30 minutes.
fried pies
- Cooking time: 55 minutes.
- Servings Per Container: 5 servings.
- Calorie content of the dish: 286.6 kcal.
The most delicious dish from childhood is always grandmother's pies with different fillings, fried in a pan. Preparing such a delicacy will not be difficult, and it will not take much time. Moreover, yeast-free pies are obtained no less tasty and lush than their counterparts cooked with yeast. The most affordable option is from kefir dough. Fillings can be used completely different to your taste and discretion.
Ingredients:
- kefir - 350 ml;
- salt - 1 tsp;
- soda - 1 tsp;
- sugar - 3 tsp;
- sunflower oil for the base - 2.5 tablespoons;
- flour - 400 g;
- oil for frying - 200 ml.
Cooking method:
- Mix kefir with sugar, salt and soda.
- Add oil, stir.
- Gradually add pre-sifted flour. Knead until you get a soft elastic mass.
- Cover with cling film, hold for 25-30 minutes in the cold.
- Divide the whole lump into 20 identical balls.
- Roll out each ball not very thinly into a cake, put a tablespoon of the filling in the middle, pinch the edges and form a pie.
- Fry the pies in a pan in a large amount of fat until golden brown on both sides.
Kurnik
- Cooking time: 1 hour 30 minutes.
- Servings Per Container: 6 servings.
- Calorie content of the dish: 412 kcal.
Another traditional Russian pie is kurnik. Our great-grandmothers prepared such a delicacy as a decoration for the festive table and even instead of a wedding cake. The filling for it always remains the same - it is pre-cooked chicken meat. It, if desired, can be mixed with other products - boiled eggs, rice, herbs, fried onions, mushrooms, each time giving the taste of the dish new interesting notes. Below is a classic recipe with onions and mushrooms in a yeast-free milk base.
Ingredients:
- milk - 350 ml;
- salt - 1 tsp;
- soda - 0.5 tsp;
- chicken eggs - 3 pcs.;
- margarine - 100 g;
- flour - 4 tbsp.;
- chicken fillet - 700 g;
- mushrooms - 300 g;
- onion - 2 pcs.;
- butter - 80 g.
Cooking method:
- Prepare the filling: chicken fillet, mushrooms, onion cut into large cubes.
- Fry the whole place in butter until tender. Salt, season with spices to taste.
- Melt margarine. Cool it down a bit.
- Sift flour into a large bowl, add salt and soda, mix.
- Introduce the eggs there, carefully pour in the warmed milk. Mix with a spatula.
- Add margarine and knead the dough.
- Let the base stand for 20 minutes, covered with cling film or a clean towel.
- Divide the mass into two uneven parts - approximately 2/3 and 1/3.
- Roll out most of it with a rolling pin into a layer 1-1.5 cm thick. Put it in a form greased with vegetable oil, making low sides.
- On a yeast-free basis, place the filling in the form of a slide.
- Roll out the rest of the mass into a layer 1 cm thick, cover the cake with the filling with it.
- Pinch the edges, make a small cross-shaped incision on the top of the pie with a knife.
- Send to an oven preheated to 180 degrees. Bake until golden brown for 40-45 minutes.
Pie with apples
- Cooking time: 65 minutes.
- Servings Per Container: 8 servings.
- Calorie content of the dish: 398.4 kcal.
All kinds of apple pies are very popular all over the world: strudel, shares, charlottes, tarts, classic bulk pies. At the heart of all is a yeast-free light base with different ingredients. The most delicious and fragrant is a pie with apples and cinnamon in the form of a shortcrust pastry basket. Such a simple, but insanely delicious and beautiful treat is worthy of any holiday table.
Ingredients:
- flour - 2 tbsp.;
- sugar - 300 g;
- chicken eggs - 2 pcs.;
- salt and soda - 0.5 tsp each;
- butter - 200 g;
- apples - 4 pcs.;
- cinnamon - two pinches.
Cooking method:
- Wash the apples, remove the peel, remove the seed box. Then cut into small pieces.
- Mix chopped apples with 100 grams of sugar and cinnamon, set aside.
- For the cake mix soft butter with 100 grams of sugar and salt.
- Beat in two yolks, mix well.
- Add soda, gradually introduce flour. Knead into a soft, oily mass.
- Leave for 15 minutes, covering with a napkin to avoid airing.
- In the meantime, beat 2 squirrels with the remaining 100 grams of sugar into a strong foam.
- Lubricate the prepared round shape with fat.
- Roll out the dough into a layer 1 cm thick, place in a mold, forming sides 2.5 cm high.
- Put the apples, and then pour the proteins.
- Bake in an oven preheated to 200 degrees for about half an hour.
