Choux yeast dough: recipes. Dough for fried pies with yeast

2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50

Choux pastry is great for baking pies with various fillings. It consists of simple ingredients (sugar, yeast, flour), and the cooking technology is so simple that even a novice cook can master it without any problems. After reading today's post, you will learn a few recipes.

Helpful tips

To prepare a light and airy dough for pies, you need to remember a few useful tips. First of all, it is important to strictly observe the recommended dose of flour. If you overdo it with this loose component, the dough will become too hard.

It is also undesirable to experiment with the developed recipe. It is extremely important to strictly adhere to the recommended algorithm of actions. As for yeast, both dry and live can be used with equal success.

Two-piece version

The dough made according to this recipe can be used not only for pies, but also for pizza. It consists of two parts. Therefore, it is importantcheck in advance if your kitchen has all the necessary ingredients. To prepare the first part you will need:

• Three tablespoons each of wheat flour and olive oil.
• A glass of boiling water.
• Teaspoon of s alt.

Since this custard yeast dough recipe consists of two parts, the above list should be expanded. Additionally, they contribute to it:

• Three egg yolks.
• Glass of warm water.
• One and a half teaspoons of dry yeast.
• About six cups of flour.

The water used in the preparation of the dough must be heated to thirty-six degrees. In addition, many housewives who decide to cook such a dough are interested in how many grams of yeast are in a tablespoon. Therefore, we will immediately say that it contains approximately 7-11 g of a bulk ingredient.

Process Description

As mentioned above, this technology is divided into two key stages. To prepare the first part of the dough, all the necessary ingredients are placed in one bowl, with the exception of warm water. All this is poured with boiling water and mixed well until a homogeneous liquid mass is obtained.

Then you can proceed to the second stage. To do this, the previously prepared dough for fried yeast pies is combined with products from another part of the recipe. Everything is thoroughly kneaded until a soft elastic mass is obtained. The finished ball of dough is sent to a bowl, coveredclean towel and clean for half an hour in a warm place. After this time, you can start sculpting and frying pies.

Milk variant

According to this recipe, you can easily prepare rich airy dough, which can be used not only for pies, but also for other pastries. Before you start the process, be sure to check if your kitchen has everything you need. You should have on hand:

• 750 grams of flour.
• 125 milliliters of water.
• Four fresh chicken eggs.
• Table spoon of soft butter.
• 200 milliliters of milk.
• 40 grams of yeast.
• Pinch of s alt.

Now that you already know how many grams of yeast are in a tablespoon, it will be easier for you to measure them if you don't have a kitchen scale.

Cooking technology

Heated water is poured into a clean container and yeast and a glass of sifted flour are dissolved in it. The dishes are covered with cling film and put away in a warm place where there are no drafts.

To get a fragrant and airy custard yeast dough, the prepared dough is slightly s alted, poured over with boiling milk and kneaded well. After that, raw eggs and pre-melted butter are added to it. The rest of the sifted wheat flour is also sent there. The latter must be poured in small portions so as not to overdo it.

Knead thoroughly again, cover the bowl with a damp, cleantowel and send to a warm place. After about half an hour, the risen dough for fried yeast pies is completely ready for further use.

Option without dough

Especial attention should be paid to the fact that this recipe differs from the previous one not only in the set of ingredients, but also in the order in which they are added. Before starting the test, make sure that you have all the necessary products at your disposal. This time your pantry should have:

• A little over four cups of wheat flour.
• Three tablespoons of any vegetable oil.
• 50 grams of yeast.
• Table spoon of sugar.
• Half a liter of water.

So that your custard yeast dough does not turn out to be tasteless, the above list should be slightly expanded. An additional teaspoon of s alt is added to it.

Sequence of actions

In one bowl combine 50 grams of sifted flour, sugar, butter and s alt. A glass of boiling water is also sent there and mixed well until a homogeneous mass is formed. After this, the future custard yeast dough without eggs is briefly set aside. This is necessary in order for it to cool to room temperature.

A glass of warm filtered water, crumbled yeast and the remains of sifted wheat flour are added to the chilled mass. Mix everything well until a thick dough does not stick to the palms. Then it is covered with cling film and cleaned in a warm place. Approximately throughtwenty minutes from the dough you can sculpt pies. The fillings are often minced meat, berries, fruits, potatoes with liver, rice with egg, or cabbage with mushrooms.

Quick Choux Yeast Dough

This recipe is interesting because the pies prepared according to it can not only be fried in a pan, but also baked in the oven. Before starting the process, you need to inspect your own kitchen for the presence of all the necessary components. This time you will need:

• A couple tablespoons of sugar.
• 200 milliliters of boiling water.
• Three tablespoons of sunflower oil.
• 50 grams of pressed yeast.
• Three tablespoons of wheat flour for brewing.
• 200 milliliters of warm water.
• Teaspoon of table s alt.

Also, you will need some more flour for dusting. Its amount depends on the variety and many other factors.

Vegetable oil and wheat flour are combined in one bowl. All rubbed well, poured with boiling water, mixed and set aside.

While the resulting mass will cool down, you can proceed to the next step. In a glass of warm water, dissolve the yeast and sugar and pour into a bowl with a chilled first mixture. Sifted flour is gradually added there and the dough is not too steep, sticking to the palms.

Then the container is covered with cling film or a clean napkin and sent for an hour and a half to a warm place where there are no drafts. During this time, the custard yeast dough will have time to increase by two or threetimes.