Yeast dough is commonly used for baked pies and fried pies/dumplings (pirozhki/pyrizhky).
Slavic cuisine features pies with various sweet and savory stuffing, and they all are usually prepared with dough as simple as this one.
Dough for small pies doesn’t usually require time for rising, you can start assembling them as soon as dough is kneaded: when you are finished with last one – first is ready to to fry/bake.
For whole piece pies you may need to set dough aside for 20-30 mins before cooking to rise.
Ingredients:
About 4 cups of all purpose flour
1 cup of milk
1 pack dry yeast (1/4 oz)
1 egg
1 teaspoon of sugar
2-3 tablespoons of oil
1/2 teaspoon of salt
How to prepare, step-by-step:
Prepare ingredients: amount of flour will vary – begin with 3 cups and then add more until dough stops sticking to hands:
How to Make Unsweetened Yeast Dough: Step 1
Warm up milk till 110F (but not more), mix in a teaspoon of sugar:
How to Make Unsweetened Yeast Dough: Step 2
Add dry yeast:
How to Make Unsweetened Yeast Dough: Step 3
Sift 3 cups of flour into deep bowl:
How to Make Unsweetened Yeast Dough: Step 4
Make some space in the middle and pour milk and yeast mix in:
How to Make Unsweetened Yeast Dough: Step 5
Cover bowl with clean cloth or towel and leave it in warm place for 15 mins to rise:
How to Make Unsweetened Yeast Dough: Step 6
Mix egg and salt together:
How to Make Unsweetened Yeast Dough: Step 7
Add egg mix to the mixing bowl:
How to Make Unsweetened Yeast Dough: Step 8
Add 2-3 tablespoons of oil (I use sunflower oil):
How to Make Unsweetened Yeast Dough: Step 9
And start mixing from center to edges with wooden or plastic spoon:
How to Make Unsweetened Yeast Dough: Step 10
Gradually add more flour if needed:
How to Make Unsweetened Yeast Dough: Step 11
When dough gets firm enough that can be knead by hands, transfer it to the wooden board dusted with flour and knead thoroughly:
How to Make Unsweetened Yeast Dough
Depending on what recipe this dough is intended for you may need to cover it and set a side for couple minutes more before using, or use as is. See specific recipe for more details on that.
