Perfect Butter Yeast Dough for Sweet and Savory Pies

Soft and elastic, it is a pleasure to work with! Butter yeast dough for pies in the oven is quite neutral in taste, with a minimal bias towards sweetness. But it is ideal for baking pies with both sweet and savory fillings. The pies will turn out soft and airy.
cook time: 1h 30 min
Chloe Benton
Perfect Butter Yeast Dough for Sweet and Savory Pies

Nutrition Facts (per serving)

315
Calories
12g
Fat
40g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt 1 tsp
Sugar 80 g
Wheat flour 500 g
Butter (Soft, room temperature) 80 g
Milk (Warm) 300 ml
Eggs (C1) 1 pc
Sunflower oil 2 tbsp
Dry yeast 2 tsp

Recipe instructions

Step 1

Step 1
How to knead rich yeast dough for pies in the oven? Prepare all the necessary ingredients. Wash the egg under running warm water and baking soda to protect yourself from harmful bacteria. Remove the butter from the refrigerator in advance so that it comes to room temperature. Beat the egg into a deep bowl. Add sugar and a pinch of salt to improve the taste of the pies. Whisk these ingredients until light bubbles form.

Step 2

Step 2
Pour in refined vegetable oil (odorless). With it, the dough will become smoother and will not stick to your hands much during kneading.

Step 3

Step 3
Add soft butter. Stir the mixture with a whisk.

Step 4

Step 4
Heat the milk a little in the microwave or in a saucepan. It should be warm, but not scalding, otherwise the yeast in it will die in the future. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

Step 5

Step 5
Sift premium wheat flour through a sieve, preferably twice. Thanks to this, it will be saturated with oxygen, and the dough will turn out softer and more elastic. Add dry instant yeast and stir.

Step 6

Step 6
Combine the dry and liquid mixtures and begin kneading the dough, first with a whisk and then with your hands. Please note that the amount of flour you use may differ from mine. That is, perhaps you will take more or less flour. Therefore, focus on the consistency of the dough. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 7

Step 7
At first it may seem that the dough is liquid and sticks to your hands too much. But you need to knead for at least 15 minutes!

Step 8

Step 8
During this time, gluten will be released from the flour, and the dough will become smooth and elastic. Itʼs hard to believe, but between steps 7 and 8 I didnʼt add an ounce of flour! Thereʼs just 20 minutes between them. Cover the dough with a towel and leave to rise for half an hour in a warm place. Then you need to knead the dough with your hands and leave it warm again for half an hour. The dough is ready. I made 12 pies from it.

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