Fried pies on whey. Recipe: Butter dough - On homemade whey, for pies and buns Yeast whey pies

Prepare the necessary ingredients.

Pour the whey at room temperature into a bowl, add the egg and 1/2 teaspoon of salt, beat thoroughly with a whisk.

Stir and immediately add half the portion of the sifted flour.

Thoroughly mix the resulting mass, the flour should completely disperse and only then, stirring constantly, add the remaining flour in small parts.

At this time, prepare the filling. The filling for fried pies mixed with whey can be prepared according to your taste. I decided to make a mushroom filling, for this you need to wash and finely chop the mushrooms. Pour 1 tablespoon of vegetable oil into a preheated pan, after a minute put the mushrooms, stirring, fry them for 10-15 minutes over moderate heat. All the liquid formed in the pan should evaporate. 2 minutes before the end of cooking, add salt to taste. Remove the finished mushroom filling from the heat and cool.

Knead the dough that has risen and rested again, roll it into a layer 4-5 mm thick and cut out circles of the same size (you can use a die cutter or an ordinary glass to cut circles). The diameter of the dough circles will depend only on your preferences: the larger the circle, the larger the pie will be in the end.

Place a generous amount of mushroom filling in the center of each circle.

Pinch the edges of the dough, forming a pie. Similarly, prepare all pies with mushroom filling. It is a pleasure to sculpt pies from such a dough, since the dough does not reach for your fingers, it sticks together easily.

Lightly press each pie on top with the palm of your hand, giving it a flattened shape. When all the blanks are ready, you can start frying. First you need to fry the pies that were blinded first, as they have already "rested" and approached a little. Pour 50-70 ml of vegetable oil into the pan and, when it warms up well, lay out the pies. Fry on each side until golden brown (6-7 minutes) over moderate heat.

Put the finished fried pies on a napkin to remove excess oil. Put the next batch of pies in the pan, if necessary, add a little vegetable oil and fry until golden brown on both sides.

Delicious, lush, fragrant and very, very tasty fried whey dough pies are ready.

Enjoy your meal! Cook with love!

Whey in the dough is no worse than milk (and even better for pancakes, for example, or lush dumplings). Since it is a cheap by-product of making cottage cheese, it is very profitable to use it for baking and I bake everything on it that is the same as on milk. Today you will be offered whey pies in the oven stuffed with cabbage. Yeast dough, prepared with dry yeast. The filling can be anything, both sweet and savory.

And in this article we told you how to do

Whey pies with cabbage

If the dough is kneaded by hand, you need to knead it until it stops sticking, but it is optimal to use a bread machine or dough mixer - there are specially selected modes and the yeast dough is obtained with the desired properties.

photo recipe for yeast pies with cabbage in the oven

Ingredients:

For test:

• 200 ml serum,
• 70 ml of water
• 1 tsp salt,
• 2 tsp sunflower oil,
• 1 st. l. Sahara,
• 1 tsp yeast (dry)
• 3 full glasses with a slide of flour (250 ml each) is 450 g.

Any filling, in our case - stewed cabbage.

Cooking process:

I use a bread maker on the “fresh dough” mode to knead the dough, but I don’t start working with it immediately after the end of the mode (I have it for 1.5 hours), but wait until the dough rises to the edges of the bowl.

Then you need to sprinkle the table well with flour and carefully lay the whey dough on it.

Picking up the edges to the center, we mix the dough for pies a little so that it can be rolled out. Roll out with a thick layer and cut out round blanks with a wide glass.

We spread the stewed cabbage, squeezed from the liquid, on the center of each blank, and pinch the edges. We put the pies on a baking sheet with the “seam” down (I do not grease the baking sheet with oil, but sprinkle with flour and semolina).

To brown the pies, they can be smeared with yolk whipped with sugar, but it is faster, easier and cheaper to use sweet water for the same purpose. Just grease the blanks with water very carefully so that it does not fall on the baking sheet.

Leave the prepared pies with cabbage to rest for 15-20 minutes.

We bake pies on whey at a temperature of 150-180 C at the middle level of the oven.

Ready-made pies should be separated from each other and cool on a wire rack.

Enjoy your meal!

And other baked goods. But there are always a few ingredients, without which the dough will not work. It is flour and fermented milk or dairy product. You can cook with or without yeast - a matter of taste and time. Today we will provide several recipes for making whey dough. If you like to pamper your family with homemade cakes, then this article is for you!

First recipe

Surely everyone had situations when guests unexpectedly came, or it was necessary to cook something in haste for tea for another reason. Surprise everyone - bake delicious pies in just half an hour. The filling can be absolutely anything, the main task is to prepare the main ingredient - the dough. The whey pie dough we offer is ready in minutes and is perfect for making something quick. So, you will need:

• half a liter of serum;
• six (without a slide) glasses of flour;
• two tablespoons (tablespoons) of vegetable oil;
• a teaspoon of soda, the same amount of sugar and salt.

As you noticed, these products are almost always available in the kitchen, so you don’t even have to run to the store. So let's move on to the next step.

Cooking

This whey dough recipe is very simple, so even those who have never approached the oven can handle the preparation.

If the whey was in the refrigerator, it must be heated to room temperature on the stove. If it turned out a little hot - it's okay, let it stand for five minutes, cool down, and at this time you mix all the dry ingredients of our dough. You can also cook sweet pastries on whey, in which case you can increase the amount of added sugar to three tablespoons.

Add vegetable oil to the whey (if you have linseed oil, it will be just great, the pies will turn out with a unique flavor), mix and, stirring constantly so that no lumps form, pour into the dry ingredients.

Knead the dough, put it in a plastic bag and leave it for a few minutes while you prepare the filling. Dough prepared on whey does not need to be removed from the refrigerator. We specifically suggested that you warm up the fermented milk product so that the dough “rests” faster. You can proceed to the further procedure - the formation of pies or pies and their baking.

Whey yeast dough

If you have enough time, and you are not in a hurry with cooking, then we suggest using fast-acting yeast to prepare the dough. This baking option is always lush, unusually tender. What will be needed for cooking? The list of products is:

• a kilogram of sifted flour;
• half a liter of good serum;
• three tablespoons of granulated sugar;
• half a teaspoon of salt, full - dry yeast;
• half a glass of vegetable oil.

Cooking method

The first step is to warm up the whey a little, then the yeast will act faster. In order not to dirty a lot of dishes and not to melt the butter separately, cut it into small pieces and put it in the whey, and only then proceed to warm it up. Keep the mixture on low heat until the oil is completely mixed with the liquid.

The next step is to mix the sugar and salt until completely dissolved. put two cups of flour in a separate bowl, mix it with dry yeast, then add it to the whey, mix well. Introduce the remaining flour gradually until the fork (we advise you to knead the dough with this tool) stops “obeying” you. Sprinkle flour on a clean board, put the dough there and knead until it stops sticking to your hands.

We continue to prepare our whey dough. The lump is coated with vegetable oil on all sides, placed in a deep bowl, covered with a lid and removed for forty minutes in heat. After twenty minutes it should be checked. If it rises, slap it to settle. The dough will be completely ready for the third rise, that is, it must be lowered by slapping it twice. Now you can start baking.

Whey dough with yeast: recipe number 2

This cooking method is loved by most housewives. The secret is that such whey dough turns out to be universal, and both meat and fruit jam can become filling without increasing or decreasing the amount of sugar. Another amazing property of this miracle dough is that even a couple of days after cooking, the pastries will remain fresh, soft and tasty. The recipe is still simple, both an experienced and a novice hostess can handle it. So what products do you need? The list is as follows:

• fresh yeast - 25-30 grams;
• seven glasses of sifted wheat flour;
• half a liter of serum;
• one hundred grams of sweet butter;
• three tablespoons of sugar, half a teaspoon of salt;
• two large chicken eggs, if small - three.

Dough kneading

First of all, you need to warm up a little whey, dissolve sugar and yeast in it. Leave the mixture for fifteen minutes, and at this time melt the butter in a separate bowl and set to cool slightly. Mix the liquid well so that not a single lump of yeast remains, a whisk is ideal for this. If small bubbles begin to form on the surface, then the yeast has dissolved, and it's time to add the eggs and melted butter. Stir the mixture again with a whisk, but do not beat. Introduce the sifted flour slowly, constantly kneading the dough. In the end, it should turn out to be soft, elastic, not sticky to the hands.

Now you need to place the dough (it is prepared on whey or on milk - it doesn’t matter, the technology is almost the same) to place in a deep dry container, previously smeared with vegetable oil. This procedure is done so that it does not stick to the walls of the dishes, then it will be much easier for you to remove it, and then wash the container. Cover with a lid. If there is no suitable size, a board or towel will do. Put the dough in a warm place and do not forget to check it. After the third rise, the whey dough will be ready for further work. In the oven, pies from such a product will turn out just amazing. But no less tasty they will turn out in a pan, when fried in vegetable oil.

batter pie

We presented several recipes for making whey dough for pies. In the oven, without any hassle, you can cook a large pie. Such cooking will not take much effort and time, especially if you cook pastries from batter. This recipe is becoming increasingly popular, because you don’t have to knead anything, wait until the dough rises. The pie prepared according to our recipe will turn out delicious. We will offer a topping option that will make your pastries amazing, but you can use your favorite toppings. You will need for the test:

• 0.5 liters of serum;
• 400 grams of sifted flour;
• a quarter cup of vegetable oil;
• 100 grams of mayonnaise or fat sour cream;
• chicken egg + one more yolk for lubrication;
• a quarter teaspoon of sugar, the same amount of soda, half a spoon of salt.

For filling:

• any minced meat, a mixture of pork and beef is best - 0.7 kg;
• one large bell pepper;
• bulb of medium size;
• thyme, black pepper, salt to taste.

If you are not a fan of bell pepper, you can use mushrooms.

making a pie

Mix salt, sugar and soda in whey, then add mayonnaise (sour cream) and an egg. Whisk everything well with a whisk. Vegetable oil must be heated to 30 degrees and pour into the mixture, beat again a little.

Be sure to sift the flour, after such a procedure it will be saturated with oxygen, and the dough will turn out to be more magnificent, and there will be almost no lumps, so you do not have to get rid of them. While the dough is resting, prepare the filling.

In a frying pan, initially fry the peppers and onions cut into half rings. When all the moisture has evaporated, add the minced meat and bring it to full readiness.

You can line a baking sheet with baking paper if there is a chance of burning. Pour in half of the dough (the consistency should be similar to the dough for pancakes), spread the filling in an even layer, pour the rest of the batter on top.

Bake at an oven temperature of 180 degrees. When the dough begins to blush, grease with a yolk mash, so you get a beautiful crust. Check the readiness of the cake with a toothpick.

A little about tricks

If you decide to please your family with homemade pies every day, then you can prepare whey dough for the future. To keep it in the refrigerator for three to four days, add a teaspoon of soda. It will keep your dough fresh and you won't have to knead it every time. Happy tea!

Whey yeast dough is a universal option for making buns, pies, pancakes. Any pastry made from such a dough turns out to be unusually tender, airy and, of course, has a very appetizing appearance. In addition, thanks to whey, the dough is dietary. Buns, pies or pies made from yeast dough will be useful both for small children and for people who need special diets.

• 250 ml of serum;
• 3 cups flour;
• 100 ml of sunflower oil;
• half a teaspoon of salt;
• a tablespoon of granulated sugar;
• a bag of dry yeast (10 gr.).

To prepare whey, you need a liter of kefir, which needs to be heated a little over low heat. Kefir is boiled until the milk curdles, then the resulting liquid must be cooled and strain the curd through gauze. The remaining liquid is whey.

To prepare yeast dough, it is better to pull out all the necessary products from the refrigerator half an hour before starting to prepare the dough. If you want the baking to be healthier, you can add olive oil instead of sunflower oil.

In addition, whey yeast dough is ideal for diabetics, there is no sugar at all. You can bake apple pies without sugar and dip them in fragrant honey.

Any fillings are suitable for such a test: from eggs, cabbage, potatoes, cottage cheese, fruits.

Whey dough for pie

Whey yeast dough for sweet buns is the same as for pies with vegetable and meat fillings. Only for the preparation of buns, you can use more sugar as a filling. The dough for the buns must fit very well in order for them to turn out airy. Before putting the buns in the oven, they need to be greased with an egg with water and vanilla. To do this, you need one yolk, a tablespoon of water and a bag of vanilla.

Whey dough for pie

Whey yeast dough is remarkable in that it can be used to make both sweet and savory pies. For example, if you want pies with cabbage, then you can stick more pies with apple on the second baking sheet.

It is also well suited for preparing a variety of hearty breakfasts, snacks, afternoon snacks and light dinners. In addition, the dough turns out to be very obedient, does not stick, and it is not at all difficult to form pies from it.

The total preparation time for whey yeast dough takes an average of two hours. It is better, of course, to make such a dough in the early morning, when everyone is still sleeping, and for breakfast or dinner, your family will be able to taste fresh buns, pies or pies.

• Serum 0.5 l
• Fast-acting yeast 1 tbsp.
• Flour ~6 stack.
• Vegetable oil 2 tbsp.
• Egg 1 pc.
• Sugar 2 tbsp
• Salt 1 tsp

Recipe for yeast dough on whey for pies:

1. Make a dough. To do this, pour yeast into a small amount of warm whey (about 150 ml), add a little sugar and stir. Then add a small amount of flour - enough to make the dough liquid. Cover and put in heat for 15-20 minutes.

2. After the dough has risen a little, you can add the remaining ingredients: warm (but not hot) whey, vegetable oil, eggs, salt and flour, which must first be sifted.
Flour should be added gradually, mixing thoroughly. Its quantity is indicated approximately. You need enough flour so that the dough does not stick to your hands. Mix first with a spoon, then with your hands. The result is an elastic and soft dough.

3. After the dough has been kneaded, it must be covered with a towel and left to approach for 1.5-2 hours in a warm place.

4. When the dough has come up, you can start cooking pies or pies - wind or fried. Sculpt pies, slightly lubricating your hands with vegetable oil so that the dough does not stick.
When making pies, before putting them in the oven, I leave them to stand on the sheet for 10 minutes so that they come up a little more.