Yeast cakes in a pan: cooking recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

One of the symbols of home comfort in the Slavic tradition are pies and their "smaller brothers" - pies with various fillings. Every self-respecting housewife has her own recipe for yeast pies in a pan, proven over the years, since it is very quick and easy to cook them. This pastry is good because, using a universal dough, you can cook several types of this delicacy at once with a variety of fillings: both sweet and s alty, both meat and vegetable. The article gives two examples of making dough for fried pies, and gives some ideas for the filling.

Universal dough for all types of pies

Whatever skeptical culinary experts say, the best dough for yeast pies (in a pan) is on water, as it is universal and goes well with absolutely all types of fillings, without distorting the taste of the product, as happens with dough onryazhenka. To prepare dough for thirty pies you will need:

• 1 kg wheat flour;
• 2 eggs;
• 10- 15 grams dry yeast (about 2 teaspoons without a slide);
• 0.5 liters of warm water;
• 3-4 tbsp. l. granulated sugar;
• 2 tbsp. l. vegetable oil (you can also use melted butter);
• 2/3 tsp s alt.

You will also need vegetable oil for frying pies in the amount of 1/5 liter or a little less.

How to knead dough

It is very convenient that the yeast dough for frying pies in a pan is kneaded without a steamer, which significantly reduces the waiting time for those who want to taste delicious pastries, as well as for the cook herself, who will have more time to prepare a variety of fillings for pies. The water for kneading the dough should be warm (about 40-45 degrees), then the fermentation process will go faster, the dough will fit better: dissolve s alt, sugar and yeast in it.

Wait about 5-8 minutes: a foam will appear on the surface of the liquid, confirming that the yeast has activated. Add the eggs and beat them lightly with a whisk in the yeast mass. Add 1/2 portion of flour there, constantly stirring with a spoon - yeast dough does not like kneading with a blender, but prefers the warmth of human hands. Knead the dough thoroughly, checking that there are no lumps, add another 1/2 of the remaining portion of flour and mix everything well again,adding oil in the process. Next, look at the dough: if it is well formed in a lump and does not stick to your hands, then you do not need to add more flour, even if it remains. The softer the dough during kneading, the more magnificent and lighter the ready-made yeast pies will be. In the pan, during the frying process, they will greatly increase in size, so the appearance of a small lump of dough should not be embarrassing. Place it in a deep bowl, cover it with a clean towel and leave it warm for 40-60 minutes. During this time, it will at least double in size.

Milk dough

Another recipe for pan-fried yeast pies is based on dairy products: not only ordinary milk can be used, but also kefir, and yogurt, mixtures of both, ryazhenka, which is good for dough with sweet types of fillings.

For example, here is a popular recipe that has been repeatedly tested by connoisseurs of home baking.

• 2 cups of curdled milk or kefir;
• 2 tbsp. l. granulated sugar;
• 2/3 tsp no s alt top;
• 15-20 grams dry yeast;
• 100 grams of vegetable oil;
• 6 cups of wheat flour.

The dough is prepared according to the principle described in the previous recipe, but with a slight difference: ordinary vegetable oil is added instead of eggs. Guided by this recipe, you can cook dough in milk for yeast pies in a pan.

S alty toppings

There are more than two dozen filling options, but the most beloved and deliciousmultiple:

1. Potatoes with mushrooms: mix 300 grams of boiled potatoes and mushrooms fried in a pan with one onion, sauteed until soft and 100 grams of sour cream. S alt and black pepper to taste.
2. Cabbage with prunes: Fry in a pan 500 grams of shredded cabbage with one onion and grated small carrots. When the mass is well reddened, add s alt and a little coriander, add 100 ml of water and simmer until cooked under the lid. 5 minutes before the end, add 10-15 prunes, cut into small pieces, mix thoroughly and refrigerate.



3. Liver with potatoes: mince 500 grams of boiled liver (liver, lungs, kidneys, heart). Stew until soft one onion, you can together with grated carrots and mix with minced meat. Add 300 grams of mashed potatoes, 1 teaspoon without a hill of s alt and the same amount of black pepper. Pour in 100 ml of milk or low-fat cream and mix thoroughly.
4. Green onions with eggs and rice: Boil 100 grams of rice, mix with chopped boiled eggs (3-4 pieces) and green onion feathers (1 bunch). A bunch of dill and a little s alt will be a great addition.

Sweet toppings: options

Yeast cakes in a pan with sweet fillings are also very good, for example:

1. Cottage cheese: Mix 400 grams of cottage cheese with 2 eggs, 2-3 tablespoons of granulated sugar and a small pinch of vanilla. Mix the mass thoroughly with a blender and immediately begin to sculpt pies. If the curd filling stays for a long time, it will start to let the juice out.
2. Jam, marmalade, it is better to use very thick ones so that the filling does not leak out, and it is convenient for you to form products.
3. Fresh fruits. Apples, peaches, apricots, plums and pitted cherries can all make great fillings for pies. Mix fruit slices (400 grams) with 1 tablespoon of starch - it will absorb the juice released during the heat treatment, as well as a couple of tablespoons of sugar, guided by your preferences.

Can be used for filling in sweet pies, dried fruits steamed in boiling water, pre-thawed fruits, boiled condensed milk.

How to make fry pies

Shaping pies is as easy as shelling pears: lightly knead the finished dough on the table, roll it into a sausage 4-5 cm thick, divide it into pieces of 2 cm each. Roll them out with a rolling pin into cakes 0.8-1 cm thick - experienced housewives can do without rolling, flattening a piece of dough with fingers lightly dipped in vegetable oil. Put the filling (1.5-2 tablespoons) in the middle of each cake and fold the edges to the middle, pinching them tightly. Next, take the sharp corners on the sides, tuck them slightly inward and turn the finished pie seam down, lightly pressing with the palm of your hand to give a flatter shape - this is the classic form of yeast pies fried in a pan.

The dough should not wind up, so the main lump induring the modeling process, it is better to keep it under a clean towel. If you want to make pies with several types of fillings, then you can make them in different shapes so as not to get confused where the filler is: if the edges of the tortillas with the filling are gathered evenly and tightly squeezed inward, slightly pressing inward, you get a round pie. This mold is ideal for baking with sweet fillings. Less commonly used is a triangular, square or crescent-shaped shape, reminiscent of a dumpling. It makes no sense to decorate the dough seam in any special way (make it with a pigtail, for example), since the seam can be deformed during frying.

Heat treatment

When most of the products are formed, you can start frying: heat the oil well in a frying pan. It is important that the yeast pies in the pan float in oil to half or more (deep-fried), then the product will have an even ruddy color, without a white strip of uncooked dough on the side. Putting the pie in the pan should always be seam down, because sometimes during the frying process it opens a little, and the filling flows out. Wait for a bright ruddy color of the product and carefully turn it over to the other side. Do not forget that if you plan to fry pies with different fillings (sweet and s alty), then the oil should be changed, as it absorbs the taste of the filling.

But if there is 100% certainty that not a single pie was damaged during the frying process and the filling definitely did not get into the oil, then you can not change it. True, provided that the batch of baked products is small (no more than 30pieces).

Useful tips for beginners

It is undesirable that the formed products lie on the table for a long time, it is better to mold them in parallel with the frying process, since the soft yeast dough "floats", the pies quickly lose their shape, stick to the table. At the same time, you do not need to mix flour into the dough to make it more dense, as this will negatively affect the taste of the finished pie: the crumb becomes dense, and the pie loses airiness.

After baking in a pan, yeast pies should be laid out on a paper towel so that it absorbs the remaining fat. If this is not done, then the products will absorb it into themselves as they cool, acquiring an unpleasant aftertaste. When all the pies are ready, it is recommended to cover them with a clean linen cloth to keep them fresh and soft for a long time.

When working with dough, it is better not to use flour, but to lightly grease the table and hands with vegetable oil, then there will be less smoke when frying. Do not forget that the fire of the stove should be medium, as the dough should have time to bake well.

Note

If the yeast dough for pies, fried in a pan, is left, and the filling is already over, it can be placed in a plastic bag and sent to the refrigerator, its properties last about 3-4 days, which allows you to please your family with fresh pastries again.