Milk dough without yeast for pies in the oven

To prepare the dough, break the eggs into a bowl, add granulated sugar and salt to them. Add baking powder immediately and shake well with a whisk until smooth.

Melt the butter separately on the stove or in the microwave. If it gets too hot, let it cool until it does not boil the eggs. Pour the melted butter into the eggs and mix well. Next, pour in the milk and mix again.

Pour the pre-sifted flour into the resulting liquid mixture in parts. After each addition of flour, mix well with a spatula.

When it becomes difficult to interfere with a spatula, we go to work with our hands. We spread the mass on the table and knead a soft but elastic dough. You may need a little more or less flour than indicated in the recipe, since different flours have different characteristics. The final dough should be soft, pliable, and not steep. Practically does not stick to hands.

Place the kneaded dough in a bowl, cover with a towel and leave to "rest" at room temperature for thirty to forty minutes. It will become more elastic and will rise more when baking. During the "rest" of the dough, it is convenient to just prepare the filling. Put the finished dough from a bowl on a work surface, sprinkled with flour, and cut it into small pieces, according to the desired size of the pies. Roll each piece of dough into a ball and roll it into a cake with a rolling pin. Put the filling and form the pies. In order for the surface of the products to shine beautifully, you can grease it with a beaten egg using a silicone brush. We bake the pies at a temperature of 180 degrees for approximately twenty to twenty-five minutes, until a golden crust forms.