Lenten yeast pies with cabbage. Lean yeast dough for pies - simple and tasty recipes for home baking Unleavened lean dough for pies

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Today we are preparing the perfect lean yeast dough at home: I will share with you my recipe for dough for pies, pies or buns! The recipe will be based on water and vegetable oil. By the way, lean doesn’t mean it’s tasteless! Any homemade cake made with this dough turns out very airy and appetizing, even without eggs and milk! Besides: to make it, you don’t need to put much effort into preparation. This dough is like “fluff”: it is very easy to prepare - this is the simplest recipe for lean dough. The ingredients for yeast dough are the most minimal: it means it is economical and practical, accessible to everyone! The delicious lean dough that we prepare with our own hands is perfect for homemade aromatic baking. And if you also include your imagination in the process of making pies, you can get not only tasty, but also beautiful, fluffy pastries!

Ingredients:

wheat flour - 500 grams;
warm water - 300 milliliters;
dry yeast - 5 grams (fresh - 15 grams);
sugar - 2 tablespoons;
salt - 0.25 teaspoon;
vegetable oil - 60 milliliters.

Ideal lean yeast dough for pies. Step by step recipe

Let's prepare the dough: mix yeast with sugar in a small cup, add a teaspoon of flour and first a little warm water. Mix, not necessarily until a homogeneous consistency. During the process of kneading the dough, these lumps will disappear. Add the rest of the water. Leave the dough for 10 minutes in a warm place to rise.
After some time, the dough rises, bubbles form on top - this indicates that we have good yeast and it is active. If the dough does not rise, then it is better to replace the yeast: since lush baking will no longer be possible.
Mix the dough and pour into a more convenient large cup. Add salt and mix again. Do not add salt to the dough immediately; it will promote a slow rise. And one more thing: if you want sweet baked goods, then add sugar at this stage.
Add a glass of sifted flour to the dough and mix thoroughly. The flour must be sifted: we will remove any possible debris, and the flour will become more airy. Cover again and leave for a second time for 30 minutes. It is possible to immediately add all the other ingredients, but the dough will not turn out as fluffy as we want.
After half an hour, the dough should have at least doubled in size. If the room is cool enough, fill a large cup with warm water and place a cup of dough in it. And yet, there should be no draft in the room: since a crust may form on top of the dough, and it will not rise well.
Add butter to the ingredients, gradually add the rest of the flour. First, knead in a cup, then move to a work surface.
Knead the dough until the flour is completely incorporated: the dough should become more or less homogeneous. Yeast dough loves to be kneaded for a long time. You can wash your hands and continue kneading. Knead for about 10 minutes.
Lightly grease the top of the dough with vegetable oil. Place it in a cup, also greased with a little oil, cover and leave again (for 1 hour) in a warm place.

The dough is ready to use: tender, soft and airy. Punch down and cut into pies or buns. For the best effect, leave the finished products to proof for 20-30 minutes before baking. If you follow all the steps, then you will definitely succeed! Cook with me on the “Food for Every Taste” channel: by the way, there are buns with poppy seeds made from this dough. And on the “Very Tasty” website you will always find the recipe you need! Creative inspiration to you! Great baking!

Lenten dough for pies is made with or without yeast, in the oven or deep-fried. The baked goods turn out so aromatic, golden brown and delicious that, without knowing the recipe for lean pies, it is difficult to believe that they do not contain eggs and milk.

From lean dough you can make bread, baked pies, pies in a frying pan, cookies, pancakes, dumplings, strudel, pita bread, pizza base and even cake. But let's just focus on the pies. Not only lean yeast dough is suitable for baking pies in the oven. You will learn an interesting recipe for Moldovan cuisine. Moldavian Lenten pies in the oven with sauerkraut are made from unleavened dough. These pies can be made with a variety of fillings, delighting your family with delicious pastries without compromising the family budget.

Lean yeast dough for pies according to this recipe is suitable for baking in a frying pan and in the oven with a wide variety of fillings.

Products per prescription

dry yeast 2 tsp;
salt 5 g;
flour 430 g;
water 250 ml;
sugar 20 g;
vegetable oil 90 g;
onions 80 g;
potatoes 600 g;
spices;
egg 1 pc.

Recipe

Knead the dough for pies. The water is heated to a temperature of 30 degrees, and the yeast is dissolved in it. Set the bowl with the yeast aside for 10 minutes until it foams.
Sift the flour, add sugar and salt to the flour, pour in water with yeast and 4 tablespoons of vegetable oil. Knead soft yeast dough. Knead until smooth, but without fanaticism. To prevent the dough from sticking to your hands and floating, you need to use flour with good gluten, made from durum wheat. The finished dough, formed into a neat lump, is placed in a bowl greased with vegetable oil, covered with a lid or a clean towel and placed in a warm place for 2 hours until it rises.
While the dough is rising, prepare the filling. The potatoes are peeled, placed in hot salted water and boiled until tender. Finely chop the onion and fry it in a frying pan in vegetable oil. Drain the water from the hot potatoes and pound them with fried onions, adding salt and spices to taste.
The finished dough is divided into small pieces, from which they are rolled into balls and formed into cakes for pies. Place potatoes, pinch the edges of the dough on each pie, and place seam side down on a greased baking sheet. The top of the pies is brushed with beaten egg or yolk.
The formed pies should lie on the baking sheet for 15 minutes and rise a little. At this time, turn on the gas to place the pies in the hot oven. You can place an iron bowl with water at the bottom of the oven; the pies will not burn and will be softer when baked at high humidity.
The pies are baked for about 20 minutes at a temperature of 200 degrees. After cooking, remove the baked goods from the oven, cover it with a clean towel and allow to cool slightly.

Moldavian pies

Products per prescription

vegetable oil 95 ml;
salt;
flour 260 g;
water 100 ml.
sauerkraut 305 g;
carrots 60 g;
egg 1 pc.;
onion 55 g;
vegetable oil 36 g.

Recipe

Vegetable oil is mixed with water and salt. Pour into sifted flour. Knead a soft dough of uniform consistency. The dough is covered with a towel and left to rest for about half an hour.
To prepare the filling, drain the juice from the cabbage. Onion, cut into half rings, is fried in vegetable oil in a frying pan. Add cabbage to the onion, stirring, and fry until done.
Fifteen pieces are made from the pie dough, each rolled out into a rectangle. The finished cabbage filling is placed on one edge of the dough and, folding the edges of the rectangle along the sides, is wrapped into a roll.
The finished rolls are brushed with egg yolk on top and placed on a baking sheet. To prevent the pies from sticking to the baking sheet during baking, it is covered with oiled parchment.
Bake the pies for about 20 minutes at a temperature of 200 degrees.

Lenten pies with peas

The dough for fried pies according to this recipe is only suitable for deep-frying baked goods in a frying pan. Instead of peas, put potatoes with onions or mushrooms, liver or stewed cabbage inside.

Products per prescription

water 250 ml;
flour 450 ml;
salt 10 g;
sugar 10 g;
soda 5 g;
vinegar 1 tbsp. l.;
pea puree 700 g;
onion 60 g;
spices;
vegetable oil 180 g.

Recipe

Knead the dough in water with the addition of salt, sugar and soda, slaked with vinegar. The dough should not stick to your hands. If necessary, add a little flour, trying not to make the dough too tight so that the finished pies do not turn out “rubbery”.
Pea puree is made from pre-boiled peas. They try to get a mass of homogeneous consistency without hard lumps. The onion is peeled, finely chopped and fried in vegetable oil until golden brown. Add fried onions, ground black pepper and salt to taste to the pea puree.
The dough is divided into pieces, balls are formed, and round cakes are rolled out. Place the filling on each flatbread, pinch the pie, and flatten it a little with your hand and roll it over it with a rolling pin. The result should be a thin pie (about 1 centimeter thick).
Pour a sufficient amount of vegetable oil into the frying pan. When it warms up, place the pies in it and fry until done on both sides. Place the finished pies on a large dish and cover with a lid so that they remain soft for a long time.

Placinda with cabbage

This is the Moldovan national dish. The dough is traditionally rolled out very thin. Placinda is baked in the oven and in a frying pan. A variety of fillings are added: pumpkin, cottage cheese, feta cheese, potatoes, berries and fruits. This recipe is a little different from the traditional one. The finished baked goods have the shape of a cheburek, and the dough does not roll out thinly. But it turns out delicious.

Products per prescription

water 500 ml;
vegetable oil 172 ml;
onions 110 g;
flour 505 g;
salt 20 g;
cabbage 410 g;
spices.

Recipe

White cabbage is shredded thinly. Chop onions. Mix cabbage with onions, salt and add spices to taste (ground black pepper is fine). Stir the vegetables and squeeze a little so that the cabbage releases its juice. At the end, add 36 ml of vegetable oil.
Start preparing the dough. Sift flour into a bowl and add a teaspoon of salt to it. Boil water, pour 2 tablespoons of vegetable oil into a container with water. Hot, just boiling water is combined with sifted flour and the dough is quickly kneaded with a spoon. Add flour to the board as needed and knead the dough until elastic.
Divide the soft elastic dough into pieces the size of a small egg and roll them into round cakes using a rolling pin. The filling is placed on one side of the flatbread, as in chebureks, the pie is made in the shape of a crescent and the edges are pinched.
Fry the placindas in a frying pan in vegetable oil under a closed lid. The raw cabbage in the filling should steam and become softer. Therefore, the frying time on both sides is about 10 minutes over low heat. The rosy pies are ready!

Lenten dough with rice water

The dough is prepared by adding rice and soy sauce instead of water. It does not go stale for a long time and is perfect for pies. The recipe contains whole grain flour, you can omit it and bake only with wheat flour.

Products per prescription

water 505 ml;
whole grain flour 102 g;
vegetable oil 80 g;
garlic powder 1/2 tsp;
dried green onions 1 tbsp. l.;
sun-dried tomatoes 22 g;
rice 105 g;
wheat flour 305 g;
soy sauce 30 g;
dry yeast 10 g;
salt 5 g;
dried onions 2 tbsp. l.;
sugar 25 g.

Recipe

Sort out the rice and rinse under running water. Boil half a liter of water and add rice. Cook under a closed lid over low heat until done for about half an hour. The finished broth in the amount of one glass is poured into a bowl and cooled to 40 degrees. In this dish we only need broth; rice can be used to make meatballs or something else.
The flour is sifted, mixed with sugar, salt, garlic powder and dry yeast. Pour the rice broth into the flour, add 4 tablespoons of vegetable oil and knead into a soft elastic dough. Having formed a ball from the dough, cover it with a clean towel and leave it in a warm place for 2 hours.
For the filling, sun-dried tomatoes are finely chopped and mixed with dried onions. You can replace dry onion with regular onion (about 145 g). The onions for the filling should be finely chopped and fried until golden brown in a small amount of oil.
When the dough has risen, divide it into parts (you should get about ten). Each part is rolled out with a rolling pin. Place the prepared filling in the middle, fold the dough in half, then in half again and roll it into a ball, first pinching the edges.
Place the buns with onions on a baking sheet greased with vegetable oil and place in a warm place for 20 minutes to rise. The oven is turned on at 180 degrees. After 20 minutes, grease the enlarged buns with a spoon of vegetable oil and sprinkle with dried green onions. Bake in the oven for half an hour.
The finished buns can also be greased with a little vegetable oil to make them look appetizing. Ready-made pastries can be served instead of bread for first courses.

Lenten drowned people

An unusual yeast dough that, instead of being placed in heat, is placed in cold water and can be prepared without baking. Its advantage over regular yeast dough is that it cooks quickly.

Products per prescription

flour 505 g;
vegetable oil 150 g;
sugar 75 g;
pressed yeast 32 g;
water 245 ml;
salt 3 g;
vanillin;
thick apple jam.

Recipe

First, prepare a small dough for the dough. Mix 50 g flour and 50 g sugar. Water is heated to 38 degrees, a piece of pressed yeast is dissolved in it and mixed with prepared flour and sugar. Wait about 20 minutes for the dough to rise a little.
Add the remaining sifted flour to the dough and knead the dough (as thick as pancakes). Place the dough on a board, add flour as needed, and knead it until elastic.
Now comes the fun part. Place the dough in a plastic bag. Tie tightly and throw into a bucket of ice water. The dough will sink. When it floats after 20 minutes, you can make pies.
The jam is laid out on small flat cakes, rolled out from dough, and formed into pies. Fry in a frying pan in vegetable oil until cooked.

Enjoy your meal!

Preparation: 2 hours 30 minutes

Recipe for: 10 servings

The dough is universal; you can make both sweet and savory baked goods. The only difference will be in the amount of sugar. Since I was baking unsweetened pies, I only added one tablespoon of sugar, but if you are planning sweet baked goods, you should add 3 tablespoons. Now I'll move on to the recipe.

Lenten yeast dough recipe

For lean yeast dough you need six glasses of flour, two glasses of water, a spoonful of salt and a spoonful of sugar, a spoonful of dry yeast or 20 grams of fresh yeast, and two tablespoons of sunflower oil.

Ingredients

Flour - 5 cups
Water - 2 glasses
Salt - level teaspoon
Sugar - 1 tablespoon
Yeast - 30 grams
Vegetable oil - 70 ml

Step-by-step cooking recipe

Lenten yeast dough for pies

How to cook pies? For example, for a Lenten menu, you can prepare pies with mushrooms.

Filling ingredients

champignon mushrooms 600 grams
onion 2 pcs.
sunflower oil 40 grams
salt to taste

Prepare mushrooms and onions by cutting them into small pieces. Fry in sunflower oil. Evaporate all the liquid. Mushrooms must be dried. Divide the dough into small pieces, I got 21 pieces. Mash into cakes. Place a spoonful of mushrooms in the center of the cake. Connect the edges of the dough. Blind. Leave for 40-50 minutes. Then bake in the oven at 190 degrees.

Lenten yeast dough for pie

Divide the dough into two parts and roll out. Place one sheet in a baking dish and place the mushrooms on it. Cover the pie with the second sheet. Bake in spirituality until done. If a crust forms, then 5 minutes before cooking, sprinkle with water and turn off the oven. Cover the finished pie with a towel, leave for 10-15 minutes and then serve.

There is an opinion that lean dough is something boring, bland and tasteless. However, believe me, this is not the case. Yes, it is prepared without eggs and milk, gelatin and butter. But it’s quite possible to do without these ingredients and prepare something so delicious that you’ll lick your fingers.

Therefore, if you observe the Orthodox Lent, then today’s selection of recipes for various versions of Lenten dough will come in handy for you. By the way, this base for pizza or dumplings can be used all year round. I am sure that those who watch their weight will appreciate it.

The main ingredient of lean dough is flour. It is usually customary to add premium grade wheat. If you want the prepared dish to be not only tasty, but also healthy, I advise you to use whole grain. Or, alternatively, you can mix it half and half with white wheat. You can also use oatmeal, buckwheat, corn and rice flour.

Another irreplaceable ingredient in the base for pies and buns is water. If you cook without yeast, I recommend using sparkling mineral water. It will saturate the dough with air bubbles. Thanks to this, it will become tender and soft.

Add more vegetable oil. Both refined and unrefined vegetable oil can be used. The choice here is huge: sunflower, corn, olive and so on. If you are preparing savory baked goods, you can use vegetable oil infused with garlic or herbs. This will give the dish an amazing taste. This option is especially good when making flatbreads, such as Italian focaccia.

Well, are you ready to start preparing the Lenten dough? Then catch the 6 best base recipes for dishes and baked goods.

In general, there are several options for the Lenten test. It's flaky, yeasty and bland. The latter is good because it comes up much faster than the butter one. And besides, baked goods made from it do not go stale very quickly. Only for this you need to wrap it in linen or cotton cloth and place it in a plastic bag.

Lenten yeast dough for pies

This dough is prepared using raw yeast. Although, if you don’t have them on hand, you can use dry ones, however, you will need much less of them: only 7 g. Clean drinking water is used to prepare it.

Although, if you wish, you can experiment by making the dough with mineral water or potato broth. Don't be afraid, you won't spoil it.

On the contrary, thanks to such interpretations the dough will be tastier and softer. And before you cook it, stock up on the necessary products.

What you will need:

Preparation:

Heat the water to 35-40 degrees and dissolve the sugar in it. Then add yeast and a little flour, after which we mix everything thoroughly.

Next, cover the bowl with cling film and leave it warm for 10 minutes. During this time, the yeast should be activated. And you and I will be able to check whether they are good or not, which means we will finally determine whether they can be used to prepare dough. The presence of a “cap” on top is a sure sign that the yeast is good and fresh.

Then mix thoroughly, trying to dissolve the lumps as much as possible. If they still remain, do not be discouraged. They will all dissolve while kneading the dough. Next, cover the container with cling film and leave it warm for half an hour.

At this time, live yeast will actively ferment the dough, helping to ensure that future baked goods are more fluffy.

If the room is cool, pour warm water into a bowl and place the container with the dough in it. This will create the optimal temperature for the dough to rise.

In half an hour the dough will increase several times. Add vegetable oil to it. We also gradually add the remaining sifted flour into the dough and knead it thoroughly.

Sift some flour onto a work surface. Place the dough on it and continue kneading it for 10 minutes. First, lubricate your hands with vegetable oil. As you knead, it will become soft and elastic, and will not stick to your hands.

During this time the dough will become airy. Now you can safely roll it out and use it for pies or buns. And it will also be an excellent base for buns.

Recipe for dough with dry yeast for buns and buns

Like lean dough with live yeast, it is prepared without eggs or milk. The only difference is that we will make it with dry yeast. This quick dough is incredibly easy to prepare. Don't believe me? Do it yourself and then share your feedback in the comments.

What you will need:

Preparation:

Pour warm water into a bowl. Its temperature should be approximately 40 degrees C. Pour a packet of dry yeast here and leave for a while so that the “grains” get wet.

Don't forget that the flour must be sifted.

Using a whisk, mix all ingredients into a homogeneous mass.

The dough should look like pancakes. Let it sit for 20 minutes to see how it rises.

If bubbles appear on the surface of the mixture, this indicates that the yeast is good.

You can continue kneading. To do this, you need to add 1 more glass of flour and vegetable oil to it and actively mix all the ingredients with a whisk. Then add the remaining flour and mix. Pour flour onto a work surface and place the dough here.

Then add the remaining flour and mix. Sprinkle flour onto the work surface. Place the dough here.

To prevent the dough from sticking to your hands, grease them with vegetable oil before working.

And we begin to knead it with our hands on the table. Remember that the dough should be soft. The main thing here is not to overdo it with flour. If you add a little more than required, it will become too tight and will not rise well.

Form the dough into a log and cover with a bowl or film. We leave it on the table for half an hour until it comes up. Although this is not monastery dough, it is no worse. It will make delicious Lenten baked goods.

Video on how to make puff pastry

Do you want to please your family with strudel or puff pastries? Nothing could be simpler. This video will help you with this. Vegan puff pastry is made without eggs using olive oil or cocoa butter.

The recipe is very easy to prepare. Even novice cooks can cope with this task.

Lenten shortbread cookie dough

Usually shortbread dough is prepared with margarine. But given that Lenten cookies will be baked, we will make their base using vegetable oil. Yes, this dough is also suitable for a pie. It is very simple to prepare. First you need to make sure that you have all the necessary products on hand.

What you will need:

Preparation:

Pour starch and flour into a deep bowl. Mix them. Pour in the vegetable oil and mix everything thoroughly again.

Knead the dough with your hands. It should turn out smooth and tight. Then place it on a floured work surface. You can let it rest a little, or you can roll it out right away. From the rolled out layer, cut out cookies of the desired shape.

Unleavened dough without yeast for pies and pizza

If you haven't made a good kale pie in a while, it's time to fix that. For cabbage soup, I recommend kneading lean dough without yeast. This is not difficult to do, and the pie will be an excellent variety for a Lenten menu.

This recipe is suitable for both closed and open pies with potatoes and mushrooms. And also for sweet pies with jam or berries.

What you will need:

Preparation:

Pour vegetable oil into a bowl. And fill it with hot water. Add salt and mix with a spoon.

Add sifted flour. The amount of flour directly depends on what kind of filling is planned for the pies or pie.

For pies with berries, it is advisable to use more flour so that the dough is tighter.

If the filling is cabbage, potato or mushroom, you can use half a cup less flour than indicated in the recipe.

Add baking powder to the flour and begin to knead the dough intensively. Then cover it with cling film and leave for half an hour to “rest”. And then we form it into pies or pizza.

For lean dumplings without eggs

The most successful lean dough for dumplings is custard. It is naturally prepared without eggs. However, it kneads much easier than egg. And besides, it turns out to be very elastic. By the way, the entire cooking process is presented in detail in this video.

From this dough you can make dumplings with potatoes or cabbage. And those who wish can also make dumplings with cherries.

I am sure that now there will be a huge variety of Lenten delicacies on your table. I wish you creative inspiration and successful dishes. Thank you to everyone who started the dough with me today!

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What I like about these pies is that you don’t have to fuss with proofing for a long time; you knead them in the evening and bake them in the morning. The dough turns out delicious - soft and airy, you can’t even tell it’s . You can make any filling - both salty and sweet.

So, I bring to your attention our family recipe for lean yeast pies with cabbage. My grandmother always strictly observed all Orthodox fasts, and she often baked these pies with her mother during Lent. It turns out to be very budget-friendly, by the way.

A non-yeast version of pies can be prepared, for example, according to the Moldavian recipe -.

Compound:

Dough:

1.5 cups (or 375 ml) warm water
50 g fresh compressed yeast
1/2 cup (or 100 g) sugar
180 ml vegetable oil (unflavored)
1.5 tsp. salt
1/2 packet vanilla sugar
800-900 g flour

Filling:

1.5 kg cabbage
approximately 2 tsp. salt
1 tsp. Sahara
spices

It is best to knead the dough for pies in the evening so that it has time to rise well in the refrigerator overnight. You need to take a large saucepan (5 liters, because the dough will rise a lot) and mix warm water (but not hot), sugar, yeast in it and stir until the yeast dissolves. Then add butter, salt and vanilla sugar. Stir and gradually add flour. Knead well. The dough should be very soft, slightly sticky to your hands.
Kneaded lean yeast dough
Cover the pan with the dough and refrigerate overnight.
In the morning, chop the cabbage for filling the pies.
Heat a little oil in a large frying pan (you can fry 1/2 teaspoon of cumin and cumin in it) and then add the cabbage.
Preparing the cabbage filling
Add salt, sugar and stir. Cover with a lid and simmer over low heat.
After a few minutes, when the cabbage has fried (settled) a little, pepper, add 2-3 bay leaves and stir. Simmer until the cabbage is soft.
At the end I sprinkled it with garam masala (1/2 tsp). If you have it, you can add more chopped dill.
Remove the dough from the refrigerator.
Yeast dough, risen in the refrigerator
Roll balls approximately Ø 4 cm and place them on a greased table at a distance from each other.
Dough balls
Cover with a clean towel and leave for 15 minutes. If the kitchen is cool, then turn on the oven at this stage to make it warmer (the dough will rise better). And if it’s hot, you can turn it on at the stage of making pies.
After 15 minutes the dough will increase slightly in volume.
Matched balls
Sprinkle a little flour on the table or board, take one ball, flatten it a little and pull all the edges towards the center. This will help us form beautiful and smooth pies.
Forming the dough
Pinch the edges and press them inward a little. Flatten the ball with your palm and roll it out a little with a rolling pin.
Place a heaping tablespoon of cabbage filling in the middle.
Making pies with cabbage
Pinch the edges as for.
Now you need to slightly pull both ends, connect them together and pinch. This will be the bottom.
If necessary, use your hands to shape the pie into the perfect shape and place it on a greased baking sheet, seam side down.
In this way, fill the entire baking sheet with the formed pies, remembering to leave enough free space between them.
Pies on a baking sheet
If you consume dairy products, you can grease the top with sour cream or sugared milk to create a beautiful crust.
Place in the oven and bake at 190ºC for 15 minutes until golden brown. While the first portion is baking, make the remaining pies.
Pies with cabbage are ready
Transfer the finished pies to a towel, and carefully transfer the new ones to the same baking sheet and place in the oven.

Pies with cabbage turn out very tasty and tender. I got a little more than 30 pieces, and they sold out in one day, although I expected that there would be enough for a couple. Just don’t stack them on top of each other until they are completely cool, otherwise they will wrinkle.

P.S. If you liked the recipe, there is a lot more delicious stuff waiting for you ahead.

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