Fluffy Oven-Baked Yeast Dough for Pies

Surprisingly fluffy and airy for warm, cozy baking. Soft yeast dough for pies in the oven is made using the sponge method, so you need to be a little patient. But you are guaranteed fluffy, delicious pies.
cook time: 4h
Ivy Ramsay
Fluffy Oven-Baked Yeast Dough for Pies

Nutrition Facts (per serving)

294
Calories
9g
Fat
40g
Carbs
9g
Protein

Ingredients (8 portions)

Opara:

Milk 150 ml
Dry yeast 1 tsp
Sugar 1 tbsp
Wheat flour 100 g

Dough:

Eggs 2 pc
Sugar 2 tbsp
Butter 50 g
Salt 0.75 tsp
Wheat flour 230 g

Recipe instructions

Step 1

Step 1
How to make soft yeast dough with milk for pies in the oven? Prepare all the necessary ingredients for the dough. It is better to take the highest grade wheat flour. Heat the milk slightly, it should be slightly warm, not hot. The high temperature will kill the yeast. You can learn all the intricacies of choosing and working with yeast from the article. The link is at the end of the recipe.

Step 2

Step 2
How to make a dough? Combine yeast and warm milk in a convenient container. Add sugar to activate the yeast. Stir until the yeast is well dissolved.

Step 3

Step 3
Sift the flour first, this will saturate it with air, and the dough will rise easier. You can sift the flour directly into the container.

Step 4

Step 4
Mix everything with a whisk until smooth. The resulting mass will have a consistency similar to thick sour cream. Cover the dough and leave it in a warm place to ferment for 1-1.5 hours. The time will depend on temperature conditions and yeast activity.

Step 5

Step 5
Prepare the necessary ingredients for further preparation of the dough. They should be at room temperature.

Step 6

Step 6
Sift the flour well through a fine sieve.

Step 7

Step 7
Melt the butter over low heat, cool slightly.

Step 8

Step 8
When the dough has increased in volume by 2-2.5 times and large bubbles appear on the surface, you can begin kneading the dough.

Step 9

Step 9
Considering that the dough will rise, take a spacious, capacious kneading container. Beat eggs with sugar and salt until smooth. Wash the eggs with soda first, as there may be harmful bacteria on their surface.

Step 10

Step 10
Add the appropriate dough, stir.

Step 11

Step 11
Pour in the non-hot melted butter and stir.

Step 12

Step 12
Add about 3/4 of the sifted flour and mix.

Step 13

Step 13
Add the rest of the flour in small portions while mixing the dough. Watch its consistency. More or less flour may be needed, depending on its properties. You can read more about this in the article; the link to it is at the end of the recipe.

Step 14

Step 14
Knead the dough. It should be soft, slightly sticky to your hands. The dough should hold its shape, but should not be tight. Cover it with cling film and leave to rise for 1-1.5 hours.

Step 15

Step 15
During this time, the dough increased in volume by 2-2.5 times.

Step 16

Step 16
Punch down the dough to dislodge any accumulated carbon dioxide and restart fermentation. In this case, you can dust your hands with flour or grease them with vegetable oil so that the dough sticks less. Leave the dough to rise again for 40-50 minutes.

Step 17

Step 17
When the dough has increased in volume to its maximum, knead it again by placing the dough on a table sprinkled with flour. Then start cutting.

Step 18

Step 18
When forming pies, you do not need to use a rolling pin. Lush, soft yeast dough for pies can be easily kneaded with your hands, it is so soft and pliable. Happy baking!

Additional rubrics

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