Fluffy Milk-Based Yeast Pies: Easy Recipe for Tender Bakes

Ruddy, fluffy pies made with milk, good with any filling. We cook quickly, easily and simply — even a novice housewife can handle it! The dough for these pies is mixed with milk and dry yeast, so the baked goods are always soft, tender and airy. All that remains is to choose the appropriate filling to your taste.
cook time: 1h 15 min
Ava Prescott
Fluffy Milk-Based Yeast Pies: Easy Recipe for Tender Bakes

Nutrition Facts (per serving)

294
Calories
12g
Fat
34g
Carbs
9g
Protein

Ingredients (4 portions)

Basic:

Salt 0.5 tsp
Sugar 1 tbsp
Wheat flour 220 g
Butter 50 g
Milk (plus 1 tablespoon for greasing) 100 ml
Eggs (one for the dough and yolk for lubrication) 2 pc
Dry yeast (fast-acting, which are added directly to the flour) 1 tsp

Recipe instructions

Step 1

Step 1
How to bake fluffy yeast dough pies with milk? We will prepare the dough using the fastest method known to me, which has worked well. Sift the flour into a bowl, add yeast, sugar, salt, pour in warm milk and melted butter, beat in the egg. You can heat the milk to 60 degrees and dissolve the butter in it, just as the milk cools down to the desired temperature of 40 degrees — this will save even more time.

Step 2

Step 2
Knead the dough with a mixer fitted with the dough attachment at first speed. It took me 1.5 minutes. The dough turned out soft and came away from the sides of the bowl well. The batch is over.

Step 3

Step 3
Transfer the dough to a bowl greased with vegetable oil, cover with cling film and leave in a warm, draft-free place for 40 minutes to rise. I usually place the dough near the lit stove.

Step 4

Step 4
After the allotted time, the dough should rise well.

Step 5

Step 5
Take it out of the bowl and divide it into 6 equal parts. I pinched off a piece and weighed it on a kitchen scale — each piece came out weighing about 65 grams. We donʼt need flour.

Step 6

Step 6
We knead each piece with our hands into a flat cake, spread the filling and pinch the edges, forming a rectangular pie. I used minced meat filling, but any filling will suit this dough: both salty and sweet. It can be stewed cabbage, liver, meat, mushrooms, rice, cottage cheese, fresh berries, jam, apples, etc.

Step 7

Step 7
Place the formed pies on a baking sheet lined with baking paper; no need to grease. Cover them loosely with cling film and leave to proof for 15 minutes.

Step 8

Step 8
Remove the film and grease the pieces with a mixture of egg yolk and milk.

Step 9

Step 9
Bake in the oven at 180 degrees for 15-20 minutes until browned. Bon appetit!

Additional rubrics

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