Yeast dough on water for pies in the oven

For the preparation of pies, both butter and lean dough are used. It’s my great pleasure to share my favorite recipe for lean dough. The dough without the use of milk and eggs will make your pastries simply perfect in texture, your loved ones will be delighted.

Not so long ago I had a chance to taste delicious tender pies. The airy light texture of the dough was a pleasant surprise. Now I want to share with you this great recipe for a dough cooked in water without using eggs.

If you do not know how to please your loved ones, prepare pies. I recommend using a simple and very tasty recipe for yeast dough for pies without using eggs. Pies on such a dough turn out to be so appetizing that it is simply beyond words.

Today I propose to use a wonderful recipe and make an incredibly appetizing yeast dough cooked in water. No one can resist the most delicate pies made from such yeast dough, I guarantee it.

I would like to recommend from the bottom of my heart an unusually tasty recipe for yeast dough to all lovers of homemade baking. Pies made on dough using water and dry yeast turn out to be inexplicably mouth-watering. It is simply impossible to tear yourself away from such baking.

Pies, like any pastry, have many recipes. Today I want to share a recipe for a delicious lean yeast dough for making pies. The dough is light and fluffy. Make baked goods with yeast dough and your loved ones will thank you.

With great desire I want to share a recipe for an unusually tasty dough with raw yeast for pies. Pies on such a dough can be cooked both in the oven and in a pan. I usually use this dough to make pies in the oven.

Many people love homemade cakes. Today, it is with great pleasure that I want to share with you a recipe for dough for pies cooked in water with live yeast. The baked goods are incredibly tender and literally melt in your mouth.

How tasty your pies will be depends on the dough you make. A simpler and faster version of yeast dough is kneaded in water. You will learn all the subtleties of its preparation from this recipe.

Choux pastry is good because it is simply kneaded, quickly fits and the pies are airy and tender. The dough is brewed with boiling water and it does not take much time for proofing.

Quick yeast dough is a real life-saver if you need to quickly prepare a delicious snack. Cooking it is very simple and even a novice hostess can handle it. And you can choose the most different filling!

Delicious dough for pies can be prepared without eggs, and with yeast it turns out to be especially lush and appetizing. Cooking it is quite simple, the main thing is to follow the recipe, then the dough will turn out to be of high quality and airy.

Lean yeast dough, which is generally versatile, and can be used not only for baking pies. We will knead the dough using the dough method.After the final proofing, the mass turns out to be plastic and very easy to use. Ready-made pies made from such dough are very soft, "fluffy". This is especially noticeable if you bake pies in the oven, rather than deep-fried. To the taste, the dough comes out with a light sweet note, which, on the whole, is unobtrusive and quite neutral, so the filling can be absolutely any.

We offer a simple recipe for lean pastry dough. Products with it are soft and airy, and the filling can be used as you like. So that the crust on the pies is well browned and shines beautifully, grease it with a beaten egg before baking. If you cannot use eggs, then you can simply sprinkle the surface of the products with water from a fine spray bottle, or grease the pies with a silicone brush with sweet tea.

Patty dough can be easily made without eggs, milk and butter. This option will help out during the fast - you just need to pick up your favorite vegetable or fruit filling. Pies on lean dough are less nutritious and easier to digest, while they are in no way inferior to their rich "brothers" in taste. They can be deep-fried or baked in the oven.

If you love yeast pies, try the choux method. It is characterized by greater porosity, crumb moisture and textured crust. From such a dough, pies can be both deep-fried and baked in the oven.

It will take literally ten to fifteen minutes to knead such a dough, after which it will be ready for cutting. And this despite the fact that the composition includes yeast. The mass does not require proofing, and when frying, the pies noticeably increase in size. The filling can be either salty or sweet. The main thing is that it is not too liquid.