Preparing a successful lean dough for pies and other delicious dishes. Lean yeast and puff pastry for pies, pies and dumplings: all the secrets

Lenten pies are as easy and simple to prepare as conventional products using milk, eggs and butter. However, it should be noted that such pastries can be consumed even during Lent.

Today we will tell you how you can easily and quickly prepare lean pies with cabbage, as well as mushrooms and onions. These recipes do not include prohibitive ingredients such as eggs, milk, butter, or other cooking oils.

Step-by-step recipe: lean pies with cabbage

So, lean yeast pies require the following ingredients:

• sifted wheat flour - 4 glasses;
• brown sugar - 1 large spoon;
• iodized salt - ½ dessert spoon;
• boiled water - 2 full glasses;
• dry yeast - a small bag;
• sunflower oil - 2 large spoons (for dough);
• sweet onions - about 300 g (for filling);
• white cabbage - 1 springy fork (for filling);
• spices and iodized salt - apply to taste (for filling);
• vegetable oil without aroma - use for frying.

Knead yeast dough

You should start cooking lean pies with cabbage with kneading the base. For this, granulated sugar must be poured into boiled water (warm) and completely dissolved in it. Next, you need to mix sifted wheat flour with dry yeast and salt, and then put them in a sweet liquid. After mixing the ingredients with your hands, add oil (refined sunflower) to them. You should end up with a fairly soft dough. You should not knead it too steeply. It should stick slightly to your hands.

Aging process

To make the lean pies lush and tasty, the dough should be kept warm for about 1.5 hours. To do this, cover it with a towel and a lid, and then put it in the sun or near a battery. In the process of lifting the base, it is recommended to lightly beat it with a fist or shake the dishes vigorously.

Making the filling

What other ingredients are needed to implement the presented recipe? We decided to cook lean pies with cabbage. It must be rinsed, peeled from surface leaves and chopped into thin strips. It is also recommended to chop onions. After that, both vegetables should be put in a saucepan and simmer with the addition of a glass of water for about ¼ hour. After evaporating all the moisture, add oil (refined sunflower) to the ingredients, add salt and other spices, and then fry over medium heat until they turn red.

We form products and fry them in a pan

Lean pies form very easily. To do this, pinch off a small piece from the yeast base and roll it into a cake. Next, in the middle of the product, you need to put a spoonful of vegetable cabbage and pinch the edges strongly. All other semi-finished products should be formed in the same way.

After preparing the products, you must immediately start frying them. To do this, pour oil (refined sunflower oil) into the stewpan, and then heat it thoroughly. Next, put a few pies in the vegetable fat and fry them on both sides until browning.

At the end, the finished batch of products must be removed from the oil and placed on a plate. You need to put new semi-finished products in the pan and cook in exactly the same way as the previous ones.

Serving for lunch

Now you know how lean cabbage fried pies are made. After they are prepared, they should be immediately presented to the household. In addition to such products, it is recommended to serve sweet tea without milk. Good appetite!

Making lean pies in the oven with mushrooms and onions

You can cook flour products not only on a kitchen stove using a frying pan and oil, but also using an oven. It is also recommended to use a yeast base for this.

So, the ingredients are needed:

Making the dough

Lenten pies with mushrooms are prepared in almost the same way as similar products with cabbage filling. First you need to knead the base. It is required to dissolve granulated sugar in warm boiled water, and then add granular yeast. After waiting for the last ingredient to swell, iodized salt, as well as sunflower oil and sifted flour, must be added to the resulting mass. As a result of intensive mixing of all products, you should get a soft base that sticks slightly to your palms. In order for it to reach the desired consistency and rise well, it should be covered with a thick cloth or lid, and then left warm for 90 minutes. Moreover, every half hour, the yeast dough must be either shaken strongly or beaten with a fist.

Cooking the filling

The filling for such pies can be made using different mushrooms. We decided to use fresh champignons. Although you can buy oyster mushrooms, mushrooms, and chanterelles. Before using these ingredients to form tasty patties, they must be carefully processed. To do this, the mushrooms must be thoroughly washed, cleaned of unnecessary elements, and then chopped into small cubes. Exactly the same must be done with onions.

After both ingredients have been processed, they should be placed in a saucepan and fried with oil until reddened. In this case, the products must be flavored with spices without fail.

After frying the mushrooms with onions, they must be removed from the heat and completely cooled. In the meantime, rinse the green onion feathers, then chop them finely and add to the cooled filling.

Product formation process

Lean pies in the oven are baked quite quickly. But before you put them in a preheated cabinet, you should shape them correctly. To do this, pinch off a small piece from the risen dough, season it with vegetable oil and roll it into a cake. Next, in the center of the product, you need to place the mushroom filling with green onions and pinch the edges well.

After all the semi-finished products are cooked, they must be laid out on a greased baking sheet. Moreover, it is recommended to place it at a distance of 3-4 centimeters from each other, because during the baking process the yeast dough rises noticeably.

How to bake properly?

After placing all the formed products on a baking sheet, it should be immediately placed in the oven. It is advisable to bake pies with mushrooms and onions at a temperature of 200 degrees for about 50 minutes. During this time, they should rise well, become ruddy and very tasty.

Serving to the table

Unlike cabbage pies, mushroom products are very satisfying and high-calorie. That is why it is good to serve them for dinner or to take with you to work. In addition to such pastries, it is recommended to present a cup of sweet tea.

Let in the fast you should limit yourself in the use of a wide range of foods. However, this is not a reason to deny yourself baked goods and other dishes made from lean dough. Various methods are known to prepare lean dough for pies, dumplings and pies. Lean dough makes wonderful pancakes and even dumplings. True, the last dish during the fast is prepared without the usual minced meat, which is replaced with mushrooms.

Lean 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 will you need to make a lean dough? What are the ways to prepare it in general?

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Method 1: Unpaired yeast dough

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

Lean yeast dough recipe

Ingredients:

Cooking method:

1. Heat water to 38 degrees Celsius and dissolve yeast in 2 glasses.
2. Pour in sugar, salt without top.
3. Stir with a spoon or fork.
4. Sift flour through a sieve or colander.
5. The previous mixture should be carefully poured into the flour.
6. Stir and add vegetable oil.
7. Additionally grease your hands with vegetable oil and knead the dough for 10 minutes.
8. The kneaded dough should be left 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:

• The type of dough kneading is unpaired, that is, when all the ingredients are mixed at once. Therefore, this type of dough is prepared faster.
• There should be no drafts in the place where the dough is "infused", the baked goods can fall off.
• The recipe indicates the amount of sugar, thanks to which the dough will turn out for making rich pastries with a filling. If you want to cook dishes without filling, the amount should be increased by another 1-2 tablespoons.
• If the flour is sieved through a sieve, it is enriched with oxygen. This gives the yeast access to air and the dough rises more easily.
• Fresh yeast will become a head if you pour warm water with a teaspoon of sugar added just enough to cover it lightly.

Method 2: Sponge yeast dough

With the sponge method of making yeast dough, the baked goods are more airy and fluffy. Pies, buns and pretzels are excellent from this dough. In comparison with the previous version, it is being 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. Dissolve sugar completely in warm water, dilute yeast and add 2 teaspoons of flour.
2. Stir the mixture with a fork or spoon and place in a warm place for about 20 minutes.
3. Add water, salt and half the flour to the mixture increased 2-2.5 times.
4. Knead the batter and leave again in a warm place for 40 minutes.
5. When the dough has come up 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. Lightly knead the enlarged dough on a floured board.

The dough is ready for further baking!

Helpful hints:

• For normal dough fermentation, the ambient temperature 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, for the rise of the dough, you can put the pan with it in the bathroom filled with warm water.
• It is more convenient to work with the dough if your hands are pre-lubricated with vegetable oil. The dough will not stick as much to your hands and will be less likely to become tight.
• The dough is ready to roll out if the indentation made in it with your finger lasts for 5 minutes. Otherwise, you need to wait a little longer.

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 take effect.

Lean dough recipe without yeast

Ingredients:

Cooking method:

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

The dough is ready for steaming dumplings and pies!

Unleavened Lean Yeast-Free Dough Recipe

Ingredients:

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

Cooking method:

1. Sift the flour through a sieve.
2. Gently pour water into it.
3. Add vegetable oil and salt.
4. Knead not tight 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. Beat again and cover with a towel.
9. Rest for another 15 minutes.

The dough is ready to make savory pies and pies!

• Excess yeast-free lean dough for pies can be stored in the freezer after wrapping it with cling film.
• The baked goods will be dense and not crumbly if you knead the dough for a long time without yeast.
• To prevent the baking from being dry, it is advisable to bake the pies at a temperature of no more than 180 degrees and no longer than 35 minutes.
• Loose products are obtained by adding more vegetable oil and less liquid to the dough.

Method 4: Lean Puff Pastry

There are many recipes for making puff pastry. Its lean version is budgetary and very simple. Lean puff pastry dough for pies allows you to end up with crumbly and very tasty baked goods. For example, tongues, puffs, pies with savory filling or rolls.

Lean dough recipe without baking powder

Ingredients:

Cooking method:

1. Vegetable oil should be poured into a glass of water.
2. Add flour gradually, add salt and start kneading.
3. Knead the dough well and cover 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, greasing the dough with vegetable oil.

Lean puff pastry is ready to bake!

Lean dough recipe 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. Gently pour in flour 1 glass of water and knead the dough.
4. A successful lean pastry dough is non-sticky 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 layer in half.
8. Place one layer on top of another so that the edges match.
9. Iron by hand and roll into a roll.
10. Put the roll in the refrigerator for 20-30 minutes, wrapping it with cling film.
11. Take the dough out of the refrigerator, flatten it on top.
12. Roll out again with a rolling pin.

The dough is ready for further work with it!

Method 5: Custard dough and soda

Soda water dough is great for making pancakes. They are airy and delicious even without the addition of the usual ingredients like sour milk and eggs. But the recipe for custard lean dough will delight those who want to pamper themselves and their loved ones with delicious vegetable dumplings.

Soda Lean Dough Recipe

Ingredients:

Cooking method:

1. Sift the flour through a sieve.
2. Add salt and sugar to it.
3. Add water gradually, stirring the mixture with a fork or whisk.
4. Add vegetable oil, stir and let stand for a while.
5. Quench the 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 now ready to bake the pancakes. Add diced apples or raisins soaked in water to add variety to your meal.

Lean choux pastry recipe

Ingredients:

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

Cooking method:

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

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

• For delicious, lump-free pancakes, add salt directly to the soda.
• It is advisable to let the sifted flour settle, this will allow you to prepare beautiful pancakes.
• If still water is used, the liquid must be hot to increase the stickiness of the wheat flour.
• Dumplings made from choux pastry should be boiled no more than 4 minutes after surfacing. Otherwise, they will come apart.
• With choux pastry, you can make not only lean dumplings, but also dumplings, pasties. Yes Yes! Chebureks can also be lean.

Method 6: Unusual lean dough

Dough made with the addition of vegetarian milk may seem unusual to most people. Surprisingly, lean dough can also be made with tomato paste or brine. The first version of the dough is suitable for baking homemade bread, and the second for making pizza. For example, in Lent - with vegetables. And brine dough is an excellent option for making pies with savory filling.

Vegetarian dough recipe

Ingredients:

Cooking method:

1. In a 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 other half of the soy milk.
4. Also add baking powder, cumin and coriander.
5. Stir again, salt.
6. The mass should be altered until uniform.
7. Sift each type of flour through a sieve.
8. Add wheat flour very slowly to the dough.
9. Don't forget about stirring.
10. A successful dough is as thin as pancakes.
11. Let it stand for 7 minutes.
12. Add oatmeal, altering.
13. Add sugar, stir until smooth.
14. Let the dough stand again for 30 minutes.

The dough is immediately ready for baking aromatic and tasty bread!

Lean dough recipe 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 the sifted flour with salt.
2. Pour over 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. Stir again until smooth and soft.
6. Leave the dough for half an hour, after covering it.

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

Brine Lean Dough Recipe

Ingredients:

Cooking method:

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

The dough is immediately ready for further action!

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

Video

Lean Pie Dough is a universal lifesaver for those who observe Great Lent, because, having mastered its recipe, you can, playing with fillings, cook delicious and varied dinners, provide your family with a wonderful snack for an afternoon snack and always have something convenient and tasty to give with you to work or school. Lean Pie Dough Recipe not only simple, but also budgetary, which, you see, is important.

Lean Pie Dough it turns out to be rather large-pored, it does not dry out for a long time and does not deteriorate. Quite easy to use, it is suitable for both sweet and savory fillings. Today I made the simplest mushroom pie - and it turned out to be deliciously delicious: soft, juicy, hearty and aromatic. Write down the recipe!

Step 1 - prepare the ingredients for the lean pie dough

You will need:

1 tsp dry yeast;

1 glass of warm water;

2 tbsp. l. Sahara;

1 tsp salt;

3 tbsp. l. vegetable oil;

3 cups flour.

Step 2 - activating the yeast

Pour sugar and yeast into a bowl of sufficient volume, pour warm water and leave for 5-15 minutes so that the yeast starts to "play". If they do not dissolve and do not begin to foam, it is better to throw them away - this is a low-quality product, which is unlikely to make something worthwhile. You're wasting time and food, so it's best not to get greedy, throw away what you've already done, and just grab another pack of yeast. The time it takes to activate the yeast depends not only on its quality, but also on the air temperature in the room. In summer, most likely, you will need much less time, in winter - an order of magnitude more. To speed up this process, you can put a bowl of water in a larger bowl with hot water. Another option is to place the bowl on a radiator. or in a slightly heated oven.

Step 3 - knead the dough

After the yeast "starts playing", add salt to the bowl, pour in vegetable oil (it is not at all necessary to measure it with tablespoons - you can pour it "by eye": it is not a problem at all if one or one and a half tablespoons more oil gets into the dough) ... Lean yeast dough requires a lot of flour, but do not pour the entire amount into the bowl at once: add it gradually, making sure that the finished dough does not stick to the sides of the bowl, but is not broken. It is better to stop and add a little less flour than overdo it and add too much. After the dough has risen, it will become more elastic and pleasant to the touch, so even if you think you need to add more flour, stop at 3.5 cups is more than enough. The dough should be smooth but not sticky - it might just take a little more time kneading than adding too much flour. By the way, the longer you knead the dough, the more elastic and not sticky it becomes (of course, within reasonable limits and with a sufficient amount of flour).

Step 4 - test approach

Roll the finished dough into a ball, round it, put it in a bowl, cover it with a clean towel and put it in a warm place. Depending on the air temperature in the room, the rise of the dough will take from 1 to 3 hours. If after the specified time nothing has happened, it is better to discard the dough - alas, apparently, it will never rise.

If you are using "live" yeast, wait until the dough rises, knead it and put it back in a warm place; you should start working with it after the second rise.

Step 5 - shaping and baking the pies

When the dough has increased by one and a half to two times, you can start the next stage of working with it. Crumple it, put it on a work surface dusted with flour. Gently stretch your hands into a rectangular layer. If you wish, you can work with a rolling pin, but remember that yeast dough does not like hard movements - you need to be as delicate and careful as possible.

Spread out the filling, wrap and seal the edges. Place the pie, seam side down, on a greased baking sheet (baking parchment paper or silicone mat), cover with a towel, and put back in a warm proofing area. You can bake the product only after 20-30 minutes.

The oven temperature is 180 degrees, the time depends on the size of the product, on average, you may need 20-35 minutes.

Enjoy your lean appetit!

In the midst of Great Lent, when you try to abstain not only from things that are not fast, but also from everything tasty, sometimes you cannot endure. I want a lot now. Well, why torture yourself, sleep and see this fragrant bun with poppy seeds! After all, fasting should become a pleasant abstinence. Therefore, take, and bake something. No, no eggs and milk. Fortunately, there are a lot of recipes for lean baking.

What can be baked without using milk, butter and eggs? Anything you want. Indulge yourself during the fasting period, not only, but also with the same buns, fluffy pies or pies, cheesecakes, puffs, pasties with different toppings. Don't believe that you can make great baked goods with water and baking soda or yeast? Check it out! You will get pleasure, and you will not break the fast, and without remorse you will continue this blissful career.

Features of cooking lean dough

• Types of lean dough: Your acquaintance will happen simply. Everything will be, in principle, as in the case of the dough, which is mixed with quick products. Therefore, you will get a taste of it almost immediately. So, we are talking about unleavened dough, puff and yeast.
• Features of lean dough: Whichever type you choose, it is important first not to fill your hand, but to get acquainted with the peculiarities of cooking. The fact is that lean dough rises very quickly, which means, do not leave it for a long time. It is baked just as quickly, which means it hardens very quickly. Therefore, you need to put lean pastries in cellophane, wrapping them in a towel before that.

So, bake?

Delicious dry yeast dough

This recipe is perfect for any purpose. In the sense of whether to bake cheesecakes, pies, etc. The main thing is to observe proportion and advice.

Ingredients:

• Flour - 1 kg
• Water - 0.5 l
• Salt - half a teaspoon
• Sugar - 2-3 tablespoons

For sweet dough:

• Sugar - half a glass
• Yeast (dry - sachet, fresh - 40 g)

Tableware:

• High-sided bowl or saucepan
• Fork
• Towel
• Cutting board

Cooking lean yeast dough - a step by step recipe with a photo

It is desirable that there are no drafts in the kitchen. After all, we need to make a dough, and then let the dough rise. For dough, let's dissolve yeast in warm water. Pour sugar and salt into it. Let's mix. Let's add some flour. After stirring, we send it to the heat.

Step 1. Let's make a dough

Good flour is the key to fluffy baked goods. Therefore, you need to sift it in a convenient way, you can even sift it a couple of times. Oxygen-enriched dough will simply take off by leaps and bounds!

Step 2. Sift the flour

If the dough is a little bubbly, let's mix it with flour. Pour in gradually and stir with a spoon.

Step 3. Mix the dough with flour

Before kneading the dough with your hands, add vegetable oil. And knead the dough. It should turn out to be damp, but not very tight, and even more so not watery. Knead with love!

Step 4. Kneading the dough

Have you got a sleek bun? Wonderful! Sprinkle it with flour on top and, covering it with a cloth, set it aside in a warm place.

Step 5. Sprinkle with flour

Will the dough rise soon? It depends on whether you kept the proportions, whether you used good yeast and whether the dough was warm. You can knead it a couple of times, and then bake it. This is how it will look when it rises!

Step 6. The dough has risen

7 recipes for lean yeast dough - recipes proven over the years

Dough with vodka

Ingredients:

• Flour - 4 cups
• Water - 1.5 cups
• Vodka - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Lean margarine - 100 g
• Sugar - 1 tsp
• Salt - 1 tsp
• Dry yeast - 1 sachet

How to cook lean yeast dough with vodka

Pouring water, vegetable oil and melted margarine into the sifted flour mixed with vodka, add dry ingredients here. Let's knead the dough. We put it in a warm place and cook it when it rises (for pizza, let it stand for three hours, and for pasties an hour is enough).

Choux pastry

Ingredients:

• Flour - 1 kg
• Water - 3 glasses
• Sugar -1 glass
• Vegetable oil - 150 g
• Lean margarine - 100 g
• Yeast (dry - sachet, fresh - 100 g)
• Salt to taste

Features of cooking lean yeast choux pastry

Boil water by mixing it with sugar, salt and butter. When it cools slightly, put yeast and margarine in it. Mix and gradually add flour. The dough should be thin. After 3 hours in the refrigerator, we bake a variety of buns. If unsweetened baked goods are supposed, put one and a half to two tablespoons of sugar.

Cold dough for pasties

Ingredients:

• Flour - 1 kg
• Water - 300 ml
• Sugar - 1 tsp
• Salt - pinch
• Dry yeast - sachet

We reveal the intricacies of making cold lean dough for pasties

Combine all dry ingredients with sifted flour. Add cold water gradually. We knead as if we are going to sculpt the dumplings. Cover the bun with a towel, put it in the refrigerator for a couple of hours, or longer. By the way, the dough can be stored for a day or two. And cook lean pasties at least every day.

Puff pastry

Ingredients:

• Flour - 1 kg
• Water - 0.5 l
• Vegetable oil - 5-6 tablespoons
• Salt - half a teaspoon
• Sugar - 2-3 tablespoons

For sweet dough:

• Sugar - half a glass
• Dry (yeast - 1 sachet, fresh - 40 g)

Making a delicious lean yeast puff pastry

You need to cook it, as in the first recipe. Then let it stand for an hour and a half or two in the warmth - it should rise. Let us mention it once, twice. Roll it out thinly. Smear with vegetable oil. Sprinkle sugar on the layers and, folding it in an envelope, do it all four times. Do not forget to sprinkle a little flour. Cut buns into shapes and bake!

Sweet dough

Ingredients:

• Flour - 900 g
• Water - 2.5 cups
• Vegetable oil - 1/3 cup
• Pickled yeast - a quarter of a pack
• Sugar - half a glass
• Hop cones - 1 tsp
• Salt - half a teaspoon

A simple and delicious recipe for making lean sweet dough

Pour the hop cones with a glass of boiling water. After half an hour, strain and add 1 tsp. Sahara. We will make the dough from yeast diluted in half a glass of warm water, 1 tsp. sugar and 2 tbsp. flour. Stir, let it rise. In a bowl, mix the infusion of hops with a glass of warm water, salt, the remaining sugar, dough and flour. Mixing everything, add the oil. Knead the dough well. Let the bun stay warm for at least 1.5 hours.

Dough for savory pastries

Ingredients:

• Flour - 500 g
• Water - 320 ml
• Semolina - 20 g
• Olive oil - 50 g
• Fresh yeast - 15 g
• Salt - 1 tsp

How to quickly make lean dough for savory baked goods

Combine flour with semolina. Rub your fingers into this mass of yeast to make a crumb. Let's pour in the oil. Add salt and warm water. Knead with a spoon, and then bring it to a smooth state with your hands. No more flour to put in. Otherwise, it will be difficult for the dough to rise. Let it stand warm for an hour.

Potato dough

Ingredients:

• Flour - 2 cups
• Potatoes - 100 g
• Dry yeast - 20 g
• Sugar - 1 tablespoon
• Salt to taste

Making Lean Potato Dough Properly

Grind yeast and sugar to crumbs, put them in a warm place. Boil peeled potatoes and knead without pouring the potato broth. Pour the broth into yeast (150 ml), mix with this mashed potatoes, flour 2 tbsp. Let everything stand for about 20 minutes. Little by little, add flour. Knead the soft dough. Let it stand, covered with a towel, until it comes up. This soft, tender dough is ideal for pies and pies with lean fillings.

Lean dough recipes without yeast

Unleavened dough on water

Ingredients:

• Flour - 1 kg
• Water - 1 glass
• Vegetable oil - 3 tablespoons
• Salt - on the tip of a knife

An easy recipe for making lean unleavened dough in water without yeast

Pour warm water into the sifted flour, add salt and oil. Cover the kneaded dough with a towel and let stand warm for a quarter of an hour. Let it settle with sweat and the pieces of dough rolled out with a rolling pin.

Unleavened dough on mineral water

Ingredients:

• Flour - 2.5 cups
• Carbonated mineral water - 250 ml
• Vegetable oil - 2 tablespoons
• Sugar - 2 tsp
• Salt - 1 tsp

The best recipe for making fresh dough on mineral water

First, pour mineral water into a bowl. Mix it quickly with sugar, salt, vegetable oil and mix. Sift the flour straight into a bowl and knead the dough, which should not stick to your hands.

Choux pastry

Ingredients:

• Flour - 2 cups
• Boiling water - 1 glass
• Vegetable oil - 2 tablespoons
• Salt - a quarter teaspoon

Easy to prepare lean choux pastry without yeast

Pour the flour into a deep bowl with a mound, mixing with salt. We pour oil into the center of the construction site. After that, little by little, pour in boiling water, and do not stop kneading with a spoon. Place the dough on a cutting board and sprinkle with flour. The dough will become very elastic. Roll up a bun and, covered with a saucepan or bowl, keep warm for an hour. And then you can cook.

Cold dough

Ingredient:

• Ice water - 1 glass
• Vegetable oil - 1 tablespoon
• Salt - a pinch
• Sugar - a pinch
• Soda - a pinch
• Flour - how much will it take

How to prepare lean cold dough without yeast correctly

Combine water, butter, sugar, salt and baking soda in a bowl. The flour should be added gradually. The dough should not stretch if you want to separate a piece. A different amount of flour can go away, because the stickiness can be different. Cover the mixed ball with something and send it for half an hour. It will turn out to be very pliable.