Lenten dough. Features of the preparation of yeast lean dough for pies

There is an opinion that lean dough is something boring, bland and tasteless. However, believe me, this is not so. Yes, it is prepared without eggs and milk, gelatin and butter. But after all, it is quite possible to do without these ingredients and cook such a yummy that you will lick your fingers.

Therefore, if you observe the Orthodox great post, then today's selection of recipes various options a lean test will come in handy for you. By the way, such a base for pizza or dumplings can be used all year round. I am sure that it will be appreciated by those who monitor their weight.

The main ingredient in lean dough is flour. It is customary to add wheat, premium. If you want the cooked dish to be not only tasty, but also healthy, I advise you to use whole grains. Or, alternatively, you can mix it in half with white wheat. And oatmeal, buckwheat, corn and rice flour can also be used.

Another indispensable ingredient in the base for pies and rolls is water. If you cook without yeast, I recommend using carbonated mineral water. It will saturate the dough with air bubbles. Thanks to this, it will become tender and soft.

Add more vegetable oil. Both refined and unrefined vegetable oil can be used. Here the choice is huge: sunflower, corn, olive and so on. If you are preparing unsweetened pastries, you can use vegetable oil infused with garlic or herbs. This will give the dish an amazing taste. This option is especially good when making tortillas, such as Italian focaccia.

Well, are you ready to start preparing the lean dough? Then catch 6 best recipes bases for dishes and pastries.

In general, there are several options for a lean test. It's flaky, yeasty and unleavened. The latter is good because it fits much faster than butter. And besides, pastries made from it do not get stale very quickly. Only for this it needs to be wrapped with linen or cotton cloth and placed in a plastic bag.

Lean yeast dough for pies

This dough is prepared with raw yeast. Although, if you didn’t have them at hand, you can also use dry ones, however, they will need much less: only 7 g. Pure drinking water is used to prepare it.

Although if you wish, you can experiment by making the dough on mineral water or potato broth. Don't worry, you won't ruin it.

On the contrary, thanks to such interpretations, the dough will be tastier and softer. And before you cook it, stock up on the right products.

What you need:

Cooking:

We heat the water to 35-40 degrees and dissolve sugar in it. Then add yeast and a little flour here, after which everything is thoroughly mixed.

Next, cover the bowl with cling film and leave it warm for 10 minutes. During this time, the yeast should be activated. And we will be able to check whether they are good or not, which means we will finally determine whether they can be used to make dough. The presence of a “cap” on top is a sure sign that the yeast is good and fresh.

Then mix well, trying to dissolve the lumps as much as possible. If they still remain, don't worry. During kneading the dough, they will all dissolve. Next, cover the container with cling film and leave it warm for half an hour.

At this time, live yeast will actively ferment the dough, helping to ensure that future baking is more magnificent.

If the room is cool, pour warm water into a bowl and place a container of dough in it. This will create optimum temperature to raise the test.

In half an hour, the dough will increase several times. Add vegetable oil to it. And also gradually introduce the remaining sifted flour into the dough and knead it well.

Sift some flour onto a work surface. We spread the dough on it and continue to knead it for 10 minutes. First, grease your hands with vegetable oil. As you knead it, it will become soft and elastic, and will not stick to your hands.

During this time, the dough will become airy. Now it can be safely rolled out and used for pies or buns. And for buns, it will also be an excellent basis.

Dry yeast dough recipe for buns and buns

Like lean dough with live yeast, it is prepared without eggs and milk. The only difference is that we will do it with dry yeast. Such quick dough incredibly easy to prepare. Don't believe? Do it yourself and then share your feedback in the comments.

What you need:

Cooking:

Pour warm water into a bowl. Its temperature should be about 40 degrees C. Pour a bag of dry yeast here and leave it for a while so that the “grains” get wet.

Do not forget that the flour must certainly be sifted.

Mix all the ingredients with a whisk into a homogeneous mass.

The dough should turn out like pancakes. Leave it for 20 minutes to see how it will rise

If bubbles appear on the surface of the mixture, this indicates that the yeast is good.

You can keep mixing. To do this, add 1 more glass of flour and vegetable oil to it and actively mix all the components with a whisk. Then add the rest of the flour and mix. Sprinkle flour on a work surface and place the dough on it.

Then add the rest of the flour and mix. Sprinkle flour onto a work surface. Put the dough here.

To prevent the dough from sticking to your hands, grease them with vegetable oil before working.

And we begin to knead it with our hands on the table. Remember that the dough must be soft. The main thing here is not to overdo it with flour. If you add it a little more than it should, it will become too tight and will not rise well.

We form a bun from the dough and cover with a bowl or film. Leave it on the table for half an hour to fit. Although this is not a monastery dough, it is no worse. It will make a delicious lean pastry.

Video on how to make puff pastry

Do you want to please your homemade strudel or puff pastries? There is nothing easier. This video will help you with this. Vegan puff pastry cooked without eggs olive oil or cocoa butter.

The recipe is very easy to prepare. Even novice cooks will cope with this task.

Lean shortcrust pastry dough

Usually shortbread dough prepared with margarine. But given that lean cookies will be baked, we will make its base in vegetable oil. Yes, this dough will work for a pie. It is very easy to prepare. First you need to make sure that you have all the necessary products on hand.

What you need:

Cooking:

Pour starch with flour into a deep bowl. We mix them. Pour vegetable oil here and mix everything thoroughly again.

Knead the dough with your hands. It should be smooth and tight. Then lay it out on a floured work surface. You can give it a little rest, or you can immediately roll it out. From the rolled out layer and cut out the cookies of the desired shape.

Unleavened dough without yeast for pies and pizza

If you haven't cooked for a long time good pie with cabbage, it's time to fix it. For the skit, I advise kneading lean dough without yeast. This is easy to do, and the pie will be a great variety for a Lenten menu.

This recipe is suitable for closed and open pies with potatoes and mushrooms. And also for sweet pies with jam or berries.

What you need:

Cooking:

Pour vegetable oil into a bowl. And fill it up hot water. Salt and mix with a spoon.

Add sifted flour. The amount of flour directly depends on what kind of filling for pies or pie is planned.

For pies with berries, it is advisable to take more flour so that the dough is tighter.

If the filling is cabbage, potato or mushroom, you can take half a cup less flour than indicated in the recipe.

Add the baking powder to the flour and begin to knead the dough intensively. Then we cover it with cling film and leave it for half an hour so that it “rests”. And then we form pies or pizza from it.

For lean dumplings without eggs

The most successful lean dough for dumplings is custard. It is naturally cooked without eggs. However, it is much easier to knead than egg. And besides, it turns out very elastic. By the way, the whole cooking process is presented in detail in this video.

From this dough you can make dumplings with potatoes or cabbage. And those who wish can also stick dumplings with cherries.

I am sure that now there will be a huge variety of lean sweets on your table. I wish you creative inspiration and well-received meals. Thank you to everyone who made the dough with me today!

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If you decide to sit down on lean food or just want to make pastry from lean dough, but don’t know how to cook this dough, then it’s not all that bad. There are many ways to cook lean baked goods.

It can be made from puff pastry, from dough without yeast, or, conversely, based on dough or dry yeast. The baked goods are delicious and nutritious. So, how to make the right lean dough for the hostess at home?

Lean Dough Recipe

What will be needed:

• 200 ml of water;
• Yeast dry high-speed type - 7 grams;
• Sunflower oil - 2 dessert spoons;
• 450 grams of wheat flour;
• Granulated sugar - 1 large spoon;
• A pinch of salt.

How much to cook - 3 hours 20 minutes.

How many calories in 100 grams - 280.

1. We heat the water, but not much. Then we fall asleep dry yeast and stir;

How to make yeast dough for pies with dry yeast

• Wheat flour - one and a half glasses;
• Dry yeast - 200 grams;
• Water - 1/3 of a glass;
• 70 grams of granulated sugar;
• 70 ml of vegetable oil;
• A pinch of salt.

How much to do - 1 hour 20 minutes.

How many calories - 280.

1. The flour must be sifted several times. This will help clear it of excess debris and make it more magnificent;
2. Put the sifted flour into a deep bowl, pour dry yeast, granulated sugar and salt into it;
3. Further, in the center we break through a small hole and pour out the heated water up to 40 degrees;
4. At the end, pour vegetable oil and knead the dough. To begin with, we do this with a spoon or fork;
5. As soon as it becomes difficult to knead, start kneading by hand. We knead it until it becomes soft and elastic;
6. Next, close the bowl, wrap warm material and place in a warm place for 60 minutes;
7. During this period, the base should become two or even three times larger;
8. As soon as it approaches, it should be mixed and proceed to the preparation of pies from it.

Lean yeast-free dough for baking

Cooking time - 3 hours 20 minutes.

1. Sift the flour several times and pour into a cup;
2. Pour sugar, salt into flour and mix;
3. After that, we make a small depression and pour the sourdough there along with water;
4. At the end add sunflower oil;
5. Stir all ingredients with a spoon until smooth. Add flour if necessary;
6. Knead the dough with your hands to an elastic consistency;
7. The result should be a soft and non-sticky dough;
8. After that, cover the cup, wrap it with a warm towel, put it in a warm place or preheated oven for 3 hours. During this period, it should increase by almost one and a half times;
9. As soon as it rises, it needs to be kneaded on all sides and knead again;
10. Only after that you can start cooking pies from it.

Puff pastry for pastries for lean baking in the oven

• 130 ml of water;
• 120 ml of sunflower oil;
• Half a kilogram of flour;
• A pinch of salt.

Cooking time - 1 hour.

How many calories - 290.

Let's start cooking:

1. It is advisable to sift the flour from various debris. Also, sifted flour turns out to be airy and baking from it turns out delicious;
2. Then water is mixed with sunflower oil until smooth;
3. Then add salt and stir until completely dissolved;
4. After that, pour this mixture into flour and mix. Sprinkle the whole mixture with flour and knead the dough;
5. For improvement palatability you can put a little lemon acid in the mixture;
6. We knead the dough well on all sides, put it in a cup, cover with warm material. Leave to infuse for about 30 minutes;
7. The rested dough should be rolled out, folded several times and rolled out again. You can make 3-4 layers;
8. After that, pies can be made from the finished lean puff pastry.

Recipe for unleavened dough without yeast

What will be needed:

How much to prepare - 1 hour.

The calorie level is 260.

Let's start cooking:

1. To begin with, the flour is sifted with a sieve and preferably 2-3 times;
2. Then we warm the water, but not much. The best option- 40 degrees;
3. Pour warm water slowly into the flour;
4. Then add sunflower oil and a pinch of salt there;
5. We start kneading the dough. To begin with, you can use a spoon, and when it becomes harder to knead, you can do it manually;
6. The result should be a soft, unleavened dough. Put it in a cup, cover with a lid or a warm towel;
7. We remove it in a warm place for 15-20 minutes;
8. After that, roll it out with a rolling pin, knead it again and put it in a cup;
9. Cover with warm material and let stand for 15-20 minutes.

Read how to make a magnificent and unusually tasty omelette from eggs and milk in a slow cooker. Read interesting recipes that you can easily cook for breakfast.

Incredibly juicy and amazing chicken cutlets that can be cooked in the oven. For a change, you can add mushrooms or cheese to minced meat. Read on to learn how to make this delicious and flavorful dish.

Choux fresh dough for pies

What ingredients will be needed:

• Half a kilogram of flour;
• 2 large spoons of vegetable oil;
• ¾ cup hot water;
• A little salt.

Cooking time - 40 minutes.

How many calories - 268.

1. We sow flour through a sieve 2-3 times, pour it into a container, put salt and pour in vegetable oil;
2. Water must be heated to a boil;
3. Stir constantly and pour hot water slowly with a thin stream;
4. Then mix everything with a spoon. When it becomes difficult to interfere, put everything on a table sprinkled with flour and knead everything by hand;
5. We spread the finished base in a cup, cover with a warm towel and leave to infuse for 15-20 minutes.

Juicy dough for pies with tomato paste

What will be needed:

Cooking time - 1 hour.

1. We heat the water to a warm state. Pour dry yeast, sugar into warm water and mix everything until smooth;
2. Cover the mixture with a warm towel and leave to infuse for approximately 5-10 minutes;
3. Sift the flour well several times through a sieve and pour into a deep cup;
4. Then add salt, approached dough and mix everything well;
5. Next, put the tomato paste and pour vegetable oil. We mix everything again;
6. Knead it until soft and elastic;
7. Put it in a bowl, cover with a thick towel and place in heat for 30-40 minutes;
8. As soon as it rises, you need to mix it and start making pies from it.

• The base should be insisted after kneading in a warm place where the temperature does not exceed 30 degrees, otherwise it can ferment and the baking will be tasteless;
• You can use raw yeast instead of dry yeast. On raw yeast, the dough will fit better and turn out airy;
• From lean dough, you can make pies with different salty fillings. For example, with cabbage, meat, potatoes, chicken eggs and greens, with rice and eggs, with fish and cabbage, with cheese and with many other ingredients;
• Pies can be filled with berries, skipped sweet apples, beets, carrots, boiled pumpkin, dried apricots, raisins, sweet cottage cheese and many others.

Well, now you know how to make lean dough for pies. It turns out that it can be made with or without yeast. And what delicious pastries from it then turn out, it's just delicious. The pies melt in your mouth and are fluffy and tender.

So do not delay, start cooking right now!

I have never tried to cook dough with tomato paste. Will it be red when baking and for which pies should I make it?

Do not knead the dough immediately after adding the dough. Just stir with a spoon and let stand for 20 minutes until the gluten swells. Only after that quickly knead and let rise for the first time (this is about 30 minutes). Knead again, let rise again and then form pies or buns. The third time the dough rises already being in the form of pies and then into the oven!

Lean yeast dough I use it to make various pies (both fried and baked in the oven) and pies (sweet and savory). From such a test, I cook for fasting, and not only - it allows you to use any fillings. You can make lean pies and pies with cabbage, potatoes, rice and mushrooms, apples, strawberries from it. Not in the post are good from such a dough and pies with meat. And after all, everything is prepared very simply!

Ingredients:

• 50 gr. live or 2 tbsp. l. dry yeast
• 2 tbsp. l. Sahara
• 1 tsp salt
• 1 st. warm water and 1 tbsp. boiling water
• 3 art. flour + 3 tbsp. l.
• 2-3 tbsp. l. sunflower oil

Cooking:

1. Pour well warm, but not hot water into a small high saucepan.
2. Knead the live yeast with your hand and throw it into the water, just pour the dry yeast. The preparation of such a dough with live yeast takes more time than with dry ones. Add salt and sugar. We leave, uncovered, in a warm place without drafts until a high foam cap appears.
   
3. In a large bowl or saucepan, add 3 tbsp. l. flour, pour in sunflower oil and boiling water, rub quickly.
   
4. When this mixture has cooled to a warm state, pour the suitable yeast into it, mix.
   
5. Add flour while kneading the dough. Takes about 3 tbsp. flour, but maybe more - depends on the flour itself. Ready dough should not stick to your hands (if sticky, add flour).
   
6. We put the dough in a warm place, covered with a towel. If you use dry yeast, then 15 minutes. If live, then more time will be required.
   
7. Knead the risen dough again, if necessary, adding flour. We roll out thinly and sculpt pies or pies.
8. pies or

Lean dough for pies is made with or without yeast, in the oven or deep-fried. The pastries are so fragrant, ruddy and tasty that, without knowing the recipe for lean pies, it's hard to believe that they do not contain eggs and milk.

From lean dough, you can make bread, oven pies, pies in a pan, cookies, pancakes, dumplings, strudel, pita bread, pizza base and even a cake. But let's just focus on the pies. Not only lean yeast dough is suitable for baking pies in the oven. You will learn interesting recipe Moldovan cuisine. Moldavian lenten pies in the oven with sauerkraut are made from unleavened dough. Such pies can be made with the most different fillings, delighting relatives with delicious pastries without compromising the family budget.

Lean yeast dough for pies according to this recipe is suitable for baking in a pan and in the oven with a wide variety of fillings.

Prescription Products

• dry yeast 2 tsp;
• salt 5 g;
• flour 430 g;
• water 250 ml;
• sugar 20 g;
• vegetable oil 90 g;
• onion 80 g;
• potatoes 600 g;
• spices;
• egg 1 pc.

Recipe

1. Knead the dough for pies. Water is heated to a temperature of 30 degrees, and yeast is dissolved in it. Set bowl of yeast aside for 10 minutes until foamy.
2. Sift the flour, add sugar and salt to the flour, pour in water with yeast and 4 tablespoons of vegetable oil. Knead soft yeast dough. Knead until smooth, but without fanaticism. To prevent the dough from sticking to your hands and not floating, you need to use flour with good gluten, made from durum wheat. The finished dough, decorated in a neat lump, is placed in a bowl greased with vegetable oil, covered with a lid or a clean towel and placed in a warm place for 2 hours to rise.
3. While the dough is rising, prepare the filling. Potatoes are peeled, put in hot salted water and boiled until tender. The onion is finely chopped and fried in vegetable oil in a frying pan. Water is drained from hot potatoes and pounded with fried onions, salt and spices are added to taste.
4. The finished dough is divided into small pieces, from which balls are rolled and cakes are formed for pies. Put the potatoes, pinch the edges of the dough on each patty, and place them seam-side down on a greased baking sheet. Top the pies smeared with a beaten egg or yolk.
5. On a baking sheet, the formed pies should lie down for 15 minutes and come up a little. At this time, turn on the gas to put the pies in the hot oven. An iron bowl with water can be placed on the bottom of the oven, the pies will not burn and will be softer when baked in high humidity.
6. Pies are baked for about 20 minutes at a temperature of 200 degrees. After cooking, taking the pastry out of the oven, cover it with a clean towel and let it cool slightly.

Moldovan pies

Prescription Products

• vegetable oil 95 ml;
• salt;
• flour 260 g;
• water 100 ml.
• sauerkraut 305 g;
• carrots 60 g;
• egg 1 pc.;
• onion 55 g;
• vegetable oil 36 g.

Recipe

1. Vegetable oil is mixed with water and salt. Pour into sifted flour. Knead soft dough uniform consistency. The dough is covered with a towel and left to infuse for about half an hour.
2. To prepare the filling, the juice is drained from the cabbage. In a frying pan in vegetable oil, fry the onion, cut into half rings. Put the cabbage to the onion, stirring, fry until tender.
3. Fifteen pieces are made from the dough for pies, each rolled into a rectangle. The finished cabbage filling is placed on one edge of the dough and, bending the edges of the rectangle on the sides, wrap it with a roll.
4. Ready rolls are smeared on top with egg yolk, and spread on a baking sheet. To prevent the pies from sticking to the baking sheet during baking, it is covered with oiled parchment.
5. Bake pies for about 20 minutes at a temperature of 200 degrees.

Lenten pies with peas

The dough for fried pies according to this recipe is only suitable for baking in a deep-fried pan. Instead of peas, put potatoes with onions or mushrooms, liver or stewed cabbage inside.

Prescription Products

• water 250 ml;
• flour 450 ml;
• salt 10 g;
• sugar 10 g;
• soda 5 g;
• vinegar 1 tbsp. l.;
• pea puree 700 g;
• onion 60 g;
• spices;
• vegetable oil 180 g.

Recipe

1. The dough is kneaded in water with the addition of salt, sugar and soda slaked with vinegar. The dough should not stick to your hands. If necessary, add a little flour, trying not to make the dough too tight so that the finished pies do not turn out "rubber".
2. Pea puree is made from boiled peas in advance. They try to get a mass of a homogeneous consistency without hard lumps. The onion is peeled, finely chopped and fried in vegetable oil until golden color. Add fried onion, ground black pepper and salt to taste in pea puree.
3. The dough is divided into pieces, balls are formed, and round cakes are rolled out. The filling is laid out on each cake, the pie is pinched, and having slightly flattened it with a hand, they roll it over it with a rolling pin. You should get a thin pie (about 1 centimeter thick).
4. Pour a sufficient amount of vegetable oil into the pan. When it warms up, lower the pies into it, and fry until cooked on both sides. Ready pies are laid out on a large dish and covered with a lid so that they remain soft for a long time.

Plachinda with cabbage

This is the Moldovan national dish. Traditionally, the dough is rolled out very thinly. Placinda is baked in the oven and in a frying pan. A variety of fillings are added: pumpkin, cottage cheese, cheese, potatoes, berries and fruits. This recipe is slightly different from the traditional one. Ready-made pastries have the shape of a cheburek, and the dough does not roll out thinly. But it turns out delicious.

Prescription Products

• water 500 ml;
• vegetable oil 172 ml;
• onion 110 g;
• flour 505 g;
• salt 20 g;
• cabbage 410 g;
• spices.

Recipe

1. White cabbage is chopped thinly. Slice the onion. Mix cabbage with onions, salt and add spices to taste (you can ground black pepper). Mix the vegetables and squeeze a little so that the cabbage starts up the juice. At the end add 36 ml of vegetable oil.
2. Start preparing the dough. Sift the flour into a bowl and add a teaspoon of salt to it. Boil water, pour 2 tablespoons of vegetable oil into a container with water. Hot, just boiled water is combined with sifted flour and the dough is quickly kneaded with a spoon. Sprinkle flour on the board as needed, and knead the dough until elastic.
3. Divide the soft elastic dough into pieces the size of a small egg, roll out with a rolling pin into round cakes. The filling is placed on one side of the cake, as in pasties, a crescent-shaped pie is made and the edges are pinched.
4. Fry the placindas in a frying pan in vegetable oil under a closed lid. Raw cabbage in the filling should be steamed and become softer. Therefore, the frying time on both sides is about 10 minutes on low heat. Ruddy pchinda are ready!

Lean dough on rice broth

The dough is prepared with the addition of rice flock instead of water and soy sauce. It does not stale for a long time and is perfect for pies. The recipe contains whole grain flour, it can be omitted and baked with wheat flour only.

Prescription Products

• water 505 ml;
• whole grain flour 102 g;
• vegetable oil 80 g;
• garlic powder 1/2 tsp;
• dried green onions 1 tbsp. l.;
• sun-dried tomatoes 22 g;
• rice 105 g;
• wheat flour 305 g;
• soy sauce 30 g;
• dry yeast 10 g;
• salt 5 g;
• dried onion 2 tbsp. l.;
• sugar 25 g.

Recipe

1. Rice is sorted, washed under running water. Boil half a liter of water and add rice. Cook under a closed lid over low heat until tender for about half an hour. The finished broth in the amount of one glass is poured into a bowl, and cooled to 40 degrees. In this dish, we only need a decoction, rice can be used to make meatballs or something else.
2. The flour is sifted, mixed with sugar, salt, garlic powder and dry yeast. Rice congee pour into flour, add 4 tablespoons of vegetable oil and knead a soft elastic dough. Having formed a ball from the dough, cover it with a clean towel, and put it in a warm place for 2 hours.
3. For the filling, sun-dried tomatoes are finely chopped and mixed with dried onions. You can replace dry onions with ordinary ones (about 145 g). Onion for the filling, you need to finely chop and fry until golden brown in a small amount of oil.
4. When the dough is suitable, it is divided into parts (it should turn out about ten). Each part is rolled out with a rolling pin. The prepared filling is laid out in the middle, the dough is folded in half, then again in half and rolled up in the form of a ball, having previously pinched the edges.
5. Buns with onions are placed on a baking sheet greased with vegetable oil and put in a warm place for 20 minutes to rise. The oven is turned on 180 degrees. After 20 minutes, grease the enlarged buns with a spoonful of vegetable oil and sprinkle with dried green onions. Bake in the oven for half an hour.
6. Ready-made buns can also be slightly greased with vegetable oil to make them look appetizing. Ready baked goods can be served instead of bread for first courses.

Lean Drowned

An unusual yeast dough that, instead of being placed in heat, is placed in cold water can be cooked without muffin. Its advantage over conventional yeast dough is that it cooks quickly.

Prescription Products

• flour 505 g;
• vegetable oil 150 g;
• sugar 75 g;
• pressed yeast 32 g;
• water 245 ml;
• salt 3 g;
• vanillin;
• thick apple jam.

Recipe

1. First, a small dough is prepared for the test. Mix 50 g flour and 50 g sugar. The water is heated to 38 degrees, a piece of pressed yeast is dissolved in it and mixed with prepared flour and sugar. Wait about 20 minutes for the dough to rise a little.
2. The remaining, sifted flour is added to the dough, and the dough is kneaded (as thick as pancakes). The dough is laid out on a board, sprinkled with flour as needed, knead it until elastic.
3. Now the most interesting. Put the dough in a plastic bag. Tie tightly, and throw into a bucket of ice water. The dough will sink. When it pops up after 20 minutes, you can sculpt pies.
4. Jam is laid out on small cakes rolled out of dough, pies are formed. Fry in a pan in vegetable oil until tender.

Enjoy your meal!

Start up in the post should limit yourself to the use of a wide range of products. However, this is not a reason to deny yourself baking and other dishes made from lean dough. known various ways to prepare lean dough for pies, dumplings and pies. Lenten dough makes wonderful pancakes and even dumplings. True, the last dish in the post is prepared without the usual minced meat, which is replaced by mushrooms.

Lenten dough is prepared without eggs, milk and other fermented milk products. It contains vegetable oil, which, according to church canons, is allowed for use among people who are not related to the priesthood. What other ingredients do you need to make lean dough? What are the ways to prepare it in general?

____________________________

Method 1: Lean yeast dough

This type of lean test can really be called universal. The dough is suitable for making absolutely any pastry. From it you can cook buns, excellent savory pies.

Recipe for lean yeast dough

Ingredients:

Cooking method:

1. Heat water to 38 degrees Celsius and dissolve yeast in 2 cups.
2. Pour sugar, salt without top.
3. Stir with a spoon or fork.
4. Sift flour through a sieve or colander.
5. Carefully pour the previous mixture into the flour.
6. Mix and add vegetable oil.
7. Additionally, grease your hands with vegetable oil and knead the dough for 10 minutes.
8. Leave the kneaded dough in a warm place under a towel for about 60 minutes.
9. It should double in size, then knead it again for 5 minutes.

Lean yeast dough is ready!

Helpful Hints:

• A kind of dough kneading is a non-dough kneading, that is, one when all the ingredients are mixed at once. So this species dough is prepared faster.
• In the place where the dough is “infused”, there should be no drafts, baking can fall off.
• The recipe indicates the amount of sugar, thanks to which the dough will turn out for the preparation of rich pastries with filling. If you want to cook dishes without filling, the amount should be increased by another 1-2 tablespoons.
• If the flour is sifted through a sieve, it is enriched with oxygen. In this case, the yeast is provided with access to air and the dough rises more easily.
• Fresh yeast will become a hat if you pour it with warm water with the addition of a teaspoon of sugar, just enough to cover it slightly.

Method 2: Yeast dough

With steam cooking yeast dough baking is more airy and fluffy. From such a dough, pies, rich buns and pretzels are excellent. In comparison with the previous version, it is prepared for a longer period of time. This is due to the need to prepare the dough in three steps.

Yeast dough recipe

Ingredients:

Cooking method:

1. In warm water, completely dissolve the sugar, dilute the yeast and add 2 teaspoons of flour.
2. Stir the mixture with a fork or spoon and leave in a warm place for about 20 minutes.
3. Add water, salt and half the flour to the mixture increased by 2-2.5 times.
4. Knead the batter and leave again in a warm place for 40 minutes.
5. When the dough has risen again, all the flour and vegetable oil should be added to it.
6. Knead the mixture well and leave in a warm place again for 40 minutes.
7. Punch down the enlarged dough on a floured board.

The dough is ready for further baking!

Helpful Hints:

• For normal dough fermentation, the temperature environment should not exceed 30 degrees. If it is higher, fermentation may stop.
• A successful dough is elastic, moist and not dry. If it is tight, then it is recommended to add a few tablespoons of water and a spoonful of vegetable oil to it.
• If it is not warm at home, in this case, in order for the dough to rise, the pan with it can be put in a bathroom filled with warm water.
• It is more convenient to work with the dough if you pre-lubricate your hands with vegetable oil. The dough won't stick as much to your hands, and it's less likely to become tight.
• The dough is ready to be rolled out when the notch made with your finger stays in for 5 minutes. Otherwise, you have to wait.

Method 3: Lean yeast-free dough

Lean unleavened dough, if you follow the recipe, is ideal for making dumplings, steamed pies with various fillings. For reference - even dumplings can be cooked in a double boiler. At the same time, the preparation of the dough itself does not take much time, since there is no need to wait for the yeast to act.

Recipe for lean dough without yeast

Ingredients:

Cooking method:

1. Sift flour through a sieve.
2. Pour in warm water.
3. Knead the dough.
4. Put it in a bag for 60 minutes.
5. Lightly beat down the dough.

The dough is already ready for steamed dumplings and pies!

Recipe for unleavened lean dough without yeast

Ingredients:

• Wheat flour - 1 kilogram.
• Warm water - 250 milligrams.
• Vegetable oil - 3 tablespoons.
• Salt - 1 teaspoon.

Cooking method:

1. Sift flour through a sieve.
2. Carefully pour water into it.
3. Add vegetable oil and salt.
4. Knead a soft dough.
5. Cover the dough with a towel.
6. Put in a warm place for 15 minutes.
7. Roll it out with a rolling pin.
8. Shake again and cover with a towel.
9. Let rest for another 15 minutes.

The dough is ready to make savory pies and pies!

• Excess yeast-free lean pie dough can be stored in freezer, after wrapping it with cling film.
• Baking will turn out dense and not crumbly if you knead the dough for a long time without yeast.
• So that the pastries do not turn out dry, it is advisable to bake pies at temperature regime no more than 180 degrees and no longer than 35 minutes.
• Loose products are obtained if more vegetable oil and less liquid are added to the dough.

Method 4: Lean puff pastry

There are many recipes for making puff pastry. Its lean version is budget and very simple. Lenten puff pastry for pies allows you to end up with crumbly and very tasty pastries. For example, tongues, puffs, pies with savory fillings or rolls.

Recipe for making lean dough without baking powder

Ingredients:

Cooking method:

1. Pour vegetable oil into a glass of water.
2. Gradually add flour, add salt and start kneading.
3. Knead the dough well and cover it with a towel, leaving to rise for 30 minutes.
4. Lubricate the board with a little vegetable oil.
5. Roll out the dough for the first time.
6. Lubricate with vegetable oil.
7. Fold into an envelope.
8. Roll out the resulting envelope again.
9. Grease again with vegetable oil and fold in the same way.
10. Repeat these steps 3 or 4 more times, after each, brushing the dough with vegetable oil.

Lean puff pastry is ready to bake!

Recipe for lean dough with baking powder

Ingredients:

• Wheat flour - 3 cups.
• Vegetable oil - ¼ cup.
• Baking powder - 1 teaspoon.
• Water - 1 glass.
• Salt and sugar - to taste.

Cooking method:

1. Sift flour and mix with baking powder.
2. Add salt or sugar.
3. Pour the flour gently into 1 cup of water and knead the dough.
4. A successful lean dough for pies - not sticky to hands and elastic.
5. Sprinkle the board with flour and roll out the dough into a layer no thicker than 2 millimeters.
6. Lubricate with vegetable oil.
7. Cut the sheet in half.
8. Lay one layer on top of the other so that the edges match.
9. Iron with your hand and roll into a roll.
10. Put the roll in the refrigerator for 20-30 minutes, wrapping it with cling film.
11. Remove the dough from the refrigerator, flatten it on top.
12. Roll out with a rolling pin again.

The dough is ready for further work with it!

Method 5: Choux pastry and soda

Dough with the addition of sparkling water is great for making pancakes. They turn out airy and very tasty even without the addition of the usual ingredients in the form of sour milk and eggs. But the recipe for custard lenten dough will please those who want to treat themselves and their loved ones with delicious vegetable dumplings.

Recipe for lean dough with soda

Ingredients:

Cooking method:

1. Sift flour through a sieve.
2. Add salt and sugar to it.
3. Gradually add water, stirring the mixture with a fork or whisk.
4. Add vegetable oil, mix and let stand for a while.
5. Quench soda with vinegar, at the rate of 0.5 teaspoon of the first ingredient and 1 teaspoon of the second.
6. Add it to the dough and mix again.

The dough is already ready for baking pancakes. To diversify the dish, you can add diced apples or raisins soaked in water to it.

Recipe for custard lean dough

Ingredients:

• Wheat flour - 2 cups.
• Vegetable oil - 2 tablespoons.
• Boiling water - ¾ cup.
• Salt - to taste.

Cooking method:

1. Sift flour, add salt to it, add vegetable oil.
2. Stir constantly and pour boiling water in a thin stream.
3. Knead the dough by dusting the board with a little flour.
4. Let the dough rest for 10 minutes.

The finished dough is elastic, does not stick to your hands and is ready for sculpting dumplings.

• For cooking delicious fritters without lumps, salt is recommended to be added directly to soda.
• It is advisable to let the sifted flour stand, this will make beautiful pancakes.
• If still water is used, the liquid must be hot to increase the stickiness of the wheat flour.
• Dumplings prepared from custard dough should be boiled for no more than 4 minutes after surfacing. Otherwise, they will fall apart.
• With custard dough, you can cook not only lean dumplings, but also dumplings, pasties. Yes Yes! Chebureks can also be lean.

Method 6: Unusual lean dough

Unusual for most people may seem to be a dough made with the addition of vegetarian milk. Surprisingly, lean dough can also be prepared with tomato paste or brine. The first version of the dough is suitable for baking homemade bread, and the second - for cooking pizza. For example, in the post - with vegetables. And brine dough is a great option for making pies with savory fillings.

Vegetarian Dough Recipe

Ingredients:

Cooking method:

1. In the bowl in which the dough will be kneaded, extinguish the soda with vinegar.
2. Pour half of the milk into it.
3. Mix thoroughly with a whisk and add the second half of the soy milk.
4. Also add baking powder, cumin and coriander.
5. Mix again, season with salt.
6. The mass must be mixed until smooth.
7. Sift each type of flour through a sieve.
8. Add wheat flour very slowly to the dough.
9. Don't forget to mix.
10. Successful dough is liquid like pancakes.
11. Let it sit for 7 minutes.
12. Introduce oatmeal, altering.
13. Add sugar, mix until smooth.
14. Let the dough stand again for 30 minutes.

The dough is immediately ready for baking fragrant and delicious bread!

Recipe for lean dough with tomato paste

Ingredients:

• Yeast - 1 sachet.
• Flour - 500 grams.
• Salt - 0.5 teaspoon.
• Water - 300 grams.
• Tomato paste - 1 tablespoon.
• Sugar - 2 teaspoons.
• Vegetable oil - 2 tablespoons.

Cooking method:

1. Mix sifted flour with salt.
2. Pour the yeast with warm water, add sugar, cover and leave alone for 5-10 minutes.
3. After this time, pour the yeast into the flour, mix well.
4. Add oil and tomato paste.
5. Mix again until smooth and soft.
6. Leave the dough for half an hour, after covering.

After that, you can sculpt a pizza mold, which will acquire an unusual taste and beautiful color!

Recipe for lean dough based on brine

Ingredients:

Cooking method:

1. In a bowl, mix brine, oil, soda and sugar.
2. Add mixture to sifted flour.
3. Knead the dough softer than usual for dumplings.

The dough is immediately ready for further action!

• To prepare lean dough for bread, sugar can be replaced with 2 tablespoons of liquid honey, but not buckwheat.
• Bread dough should be generously sprinkled with oatmeal after spreading into a baking dish.
• Instead of tomato paste in lean pizza dough, you can add tomato juice. However, then you will have to increase the amount of flour.
• Any brine can be used for the brine test. However, the best is the one in which there was sauerkraut. Unsweetened pies on cucumber brine with mushroom filling will be no less tasty.

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