Lean yeast dough for pies like fluff

Cooking dough. Pour the indicated amount of water into a bowl. It should be warm - about thirty-six to forty degrees. Pour a teaspoon of granulated sugar into it from the total amount and put the yeast. If you have dry yeast, then use 7 grams - the equivalent of the indicated amount of fresh yeast. Stir everything well with a whisk until the yeast dissolves and the sugar grains disappear. We leave the resulting liquid in a warm place for ten to fifteen minutes, until a foamy cap appears on the surface. Then add the remaining granulated sugar to this liquid, mix and add flour for the dough. Mix everything together until smooth, cover with a towel or tighten with cling film. We put it in a warm place for forty to fifty minutes. The dough should double in size.

After proving, pour odorless vegetable oil into the dough, add salt, mix. Sift the flour for the dough, mix and go to work with your hands. Knead the dough for about ten minutes - it should form well and stop sticking to your hands. Roll the kneaded dough into a smooth ball, place it in a bowl greased with vegetable oil and tighten with cling film. We put it in a warm place for an hour to get up.

During this time, the mass will double, we crush it with our hands, tighten it again with a film and leave it to rise again - it will also take about one hour.

After the specified time has elapsed, we repeat the procedure: knead the dough, cover with foil and put it on proofing for another hour. Thanks to the multi-stage proofing, the dough turns out to be as tender and airy as down.

The matched dough is ready to use. We spread it on the table, sprinkled with flour, and cut it into pieces to form pies. The filling is suitable for both sweet and salty. Pies can be baked in the oven or fried in oil.