You can knead the dough using the sponge method, when the dough is first prepared. Or in a straight method, when the dough is kneaded in one step. Let the yeast dough rise and you can start making the pies.

Dough without eggs and dairy products.
Products made from such dough, compared to products made from dough mixed with milk and eggs, are more coarsely porous and rubbery (that is, when squeezed, they quickly return to their original shape). Also, products made from it do not become stale or mold longer.

Lean yeast dough without steam

A universal lean dough made with yeast, which is suitable for any flour delicacies: it makes excellent fried pies with different fillings, both salty and sweet.
A type of dough kneading is straight, that is, one when all the ingredients are mixed at once. Therefore, this type of dough is prepared faster.

This dough rises perfectly and its preparation takes no more than 1 hour.
It is delicious on its own, but if you plan to bake sweet buns without filling, add an additional 1-2 tbsp. Sahara. And another note: in order for the crumb in the products to be as tasty as possible, elastic and not dry, do not knead the dough too tightly, it should be soft, slightly moist, and even stick a little to your hand when patted. Before kneading, grease your hands with vegetable oil - this makes working with the dough much more convenient.

Ingredients:
  • 1 kg flour
  • 1 packet of dry yeast
  • 2.5 cups warm water
  • 3 tbsp. Sahara
  • 1 tsp salt
  • 5-6 tbsp. vegetable oil
Dissolve a packet of yeast in 2 glasses of warm (about 38 degrees) water.
Add 3 tbsp. sugar and 1 tsp. without top of salt.
Mix.
Sift 1 kg of flour through a sieve or colander (this enriches it with oxygen and provides the yeast with access to air - the dough will rise easier)
Pour the yeast mixture into the flour. Mix with a spoon. Pour in 5-6 tbsp. vegetable oil.
Grease your hands with oil and knead the dough for 10 minutes.
It should be elastic, moist and not dry. If the dough is too tight, add a couple more tablespoons of water and a spoonful of oil.

Cover the smooth kneaded dough with a towel and set aside in a warm, draft-free place for 1 hour (or until it doubles in size).

In summer, the bowl of dough can be left at room temperature, and in winter it can be placed near the radiator or placed in hot water.

There should be no drafts in the place where the dough is “infused”; the baked goods may fall off.
The dough should rise well.
Punch down the dough and knead for 5 minutes.
The dough is ready.
Now you can use it to make pies and make buns.

The best lean yeast dough for non-sweet pies, pies, both baked in the oven and fried in a frying pan:


Lean sponge yeast dough

Dough is a mixture of water, yeast and flour. Thanks to it, the dough rises well. The dough can be liquid (30% of the total amount of flour) or thick - up to 50%, respectively. The difference is that the preparation of liquid dough is easier to control - it sours more slowly, which means it can be stored longer.

With the sponge method of preparing yeast dough, the baked goods are more airy and fluffy. This dough makes excellent pies, buns and pretzels. Compared to the previous version, it takes a longer period of time to prepare - about 4 hours. This is due to the need to prepare the dough in three steps.

Ingredients:

  • Wheat flour - 600 grams.
  • Vegetable oil - 100 grams.
  • Yeast - 25 grams.
  • Water - 1-1.5 glasses.
  • Sugar - 1 teaspoon.
  • Salt - 2 teaspoons.

Cooking method:

Completely dissolve the sugar in warm water, dissolve the yeast and add 2 teaspoons of flour.

Stir the mixture with a fork or spoon and place in a warm place for about 20 minutes.

Add water, salt and half the flour to the mixture increased by 2-2.5 times. Knead the batter and leave again in a warm place for 40 minutes.

When the dough has risen again, add all the flour and vegetable oil to it, while kneading the dough, first with a wooden spoon, then with your hands.

The dough will slightly stick to your hands, this is not a big deal, it should not be too tight, otherwise the baked goods will turn out stale.

After kneading the dough, form a bun, put it in a bowl, cover with plastic or a thick towel so that the dough does not dry out. Leave the lean dough to rise in a warm, dark place for 1-1.5 hours.

When the dough has doubled in size, knead it well again, dusting the counter with flour as needed.

The dough is ready for further baking! It can be used for pies, pies, buns.

This dough does not lose its properties when frozen, so you can store the unused portion of the dough in the freezer. However, it is not recommended to freeze and defrost it several times.

Helpful Tips:

  • For normal dough fermentation, the ambient temperature should not exceed 30 degrees. If it is higher, fermentation may stop.
  • A successful dough is elastic, moist and not dry. If it is tight, then it is recommended to add a few tablespoons of water and a spoonful of vegetable oil.
  • If it’s not warm at home, then to rise the dough, you can put the pan with it in a bathtub filled with warm water.
  • It is more convenient to work with the dough if you first grease your hands with vegetable oil. The dough will not stick to your hands as much and will be less likely to become too tight.
  • The dough is ready to roll out when an indentation made with your finger stays in place for 5 minutes. Otherwise, you need to wait a little longer.
  • To make lean yeast sweet dough, add 1 tablespoon more sugar to this recipe. But the dough will take a little longer to rise. Sweet yeast lean dough can be used for buns and sweet pies.

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.

Recipe for lean shortcrust pastry for pies

Required utensils: large deep bowl, sieve, mixer.

Video recipe for making lean shortcrust pastry for pies

This video recipe will tell you how to quickly and correctly make shortcrust pastry for pies.

  • Before preparing the dough, I recommend chilling the water in the freezer. It should be not just cold, but icy.
  • Sunflower oil can be replaced with olive oil or any other vegetable oil.
  • If you plan to bake cookies or a sweet cake from this dough, then during the kneading process you need to add 0.5 teaspoons of vanilla sugar.

Recipe for lean yeast dough for pies

Time: 1.5-2 hours.
Calories: 263.5 kcal.
Required utensils: large deep bowl, measuring cup, whisk, sieve, kitchen towel.


Video recipe for lean dough for pies with yeast

A step-by-step video recipe will help you correctly complete all the stages of preparing delicious lean dough for yeast-based pies.

  • While kneading the dough, you can add 1 tbsp. a spoonful of olive oil. This will give the dough elasticity and it will not stick to your hands as much.
  • The dough is considered ready when, after kneading, it has increased in size by approximately 2-3 times.
  • You can also prepare this lean pie dough using dry yeast, following the manufacturer’s instructions.

Recipe for lean dough for pies without yeast

Time: 40-50 minutes.
Calories: 225 kcal per 100 g.
Required utensils: large deep bowl, sieve, plastic bag.


Video recipe for preparing lean, yeast-free dough for pies

  • If the filling of the future pie is quite dry, then add 2 cups of flour to the dough, not 2.5.
  • You can replace sunflower oil with olive oil.
  • If you love baked goods, then you just need to learn how to cook. With them you can prepare a variety of baked goods on days when you are fasting or on a diet. I look forward to your feedback. Cook simply and with pleasure!
During Lent, I really want to treat myself and my loved ones with fresh baked goods. They also say: “The hut is red because of its pies.” Who doesn't know this saying? During Lent, guests also visit each other. So why not prepare delicious Lenten pies for their arrival?

Lenten yeast dough for pies

Pies from this dough can be baked in the oven or in a frying pan, frying them in vegetable oil.

In a large enamel bowl, place three glasses of flour, a glass of warm water (can be replaced with soy milk), a packet of dry yeast, 3-4 large spoons of vegetable oil, two or three pinches of salt and two tablespoons of sugar. Knead the elastic dough. If there is not enough flour, add more. The dough should release well from your hands. Cover it with a clean cloth in a bowl.

Let it rise warm and knead. Now you can start cutting the finished product into pies. If you decide to cook them in the oven, you should place the products on a sheet greased with vegetable oil and let them stand for a little while, becoming puffier, before putting the baking sheet in the oven.

Lenten yeast-free dough for pies

Another option for lean dough for pies is without yeast. This dough is much faster to prepare than yeast dough. And you can fry pies from it literally immediately after kneading it.

You also need to pour two glasses of water into a bowl, add a level teaspoon of baking soda, two pinches of salt, a spoonful of sugar, three tablespoons of vegetable oil. You need enough flour to make the dough elastic. Kneaded? Now you can cut it into pieces, roll them out, dust the dough with flour and pinch the edges, putting the filling inside. Then fry like regular pies in vegetable oil in a frying pan. Don’t forget that you first place the pies in the oil, seam side down, and then, when the bottom part of the pies is fried, you can turn them over and fry them on the other side.

A special word about the filling

With everything they don’t cook in the oven or fried! Unsweetened ones can be prepared with mushrooms, potatoes, peas, cabbage, carrots, rice and green onions.

Sweet pies are prepared during Lent with berries, sliced ​​fruits and sprinkled with sugar, with jam, rhubarb, sorrel, with fruit puree, with dried fruits, raisins, dried apricots, prunes, with nuts twisted with sugar. This is how varied and tasty you can cook during Lent.

You can cook not only during Lent. For a children's menu, for example, it is advisable to knead not a rich, heavy baking dough, but one consisting of flour and water, without eggs, butter and milk. For allergy sufferers, lean yeast dough will be a real salvation.

The principles and rules for preparing lean yeast dough are exactly the same as for butter dough. Be sure to sift the flour, quickly knead, and proof. The sifted flour is enriched with oxygen, which makes the finished products fluffy and soft. You need to knead lean dough with yeast quickly, without overdoing it with flour, otherwise the dough will turn out drawn out, dense, and the pies and buns will be tough. Unlike butter dough, lean dough turns out a little sticky. To make it easier to work with, lubricate your hands with vegetable oil. Any yeast dough must stand for an hour or two in a warm place to rise. Lenten yeast dough is no exception. Place the kneaded dough in a bowl, cover with a clean towel and place in a warm place where there are no drafts. The dough should double or triple in size. That's all!

Our site offers you several simple and fairly quick recipes for lean yeast dough, from which you can bake anything you want!

Universal lean yeast dough

Ingredients:
1 kg flour,
1 packet of dry yeast,
2.5 stacks water,
3 tbsp. Sahara,
1 tsp salt,
5-7 tbsp. vegetable oil.

Preparation:
Heat the water and dissolve the yeast, sugar and salt in two glasses, add the butter. Let it sit for a while. Meanwhile, sift the flour, preferably twice. Pour the sifted flour into a suitable bowl, make a hole and gradually pour the yeast into it, kneading the dough. Knead into a soft, elastic dough, lubricating your hands with oil. Place in a bowl and let rise warm. Knead the risen dough, cut it into buns or pies, and place them on a baking sheet lined with baking paper. Let the products rest, brush with sweet strong tea and place in the oven. The filling can be any thick jam or marmalade from summer stocks, sorrel stewed with sugar (amazing taste, I tell you!), unsweetened fillings like mashed potatoes or peas, rice with green onions, etc.

Lenten yeast dough with live yeast

Ingredients:
500 g flour,
150 g vegetable oil,
½ cup Sahara,
250 ml water,
30 g live pressed yeast,
a pinch of salt.

Preparation:
Dissolve the yeast in warm water, add 50 g of sugar and a couple of tablespoons of flour, stir so that there are no lumps. While the yeast is waking up, sift the flour. When the cap on the dough rises well (this is about 20 minutes), add flour and knead a soft dough that does not stick to your hands. Place the finished dough in a strong plastic bag, remove the air from it and tie it at some distance from the dough. Place the bag in a bucket of ice water. When the dough packet floats to the top, it is ready. This usually takes about 20 minutes. This dough is great for fried pies.

Tomato dough

Ingredients:
500 g flour,
2 tsp dry yeast,
300 ml water,
1 tbsp. tomato paste,
2 tsp Sahara,
50 ml vegetable oil,
a pinch of salt.

Preparation:
Heat the water to the temperature of fresh milk, add sugar and yeast, let the cap rise. Sift the flour several times into a deep bowl. Pour the dough into the flour, add salt, tomato paste and vegetable oil and knead the elastic dough. Cover the finished dough with a clean towel and let rise in a warm place. This type of dough is suitable for making pizza and savory pies. It is better to bake them in the oven rather than fry them.

Here's some advice for making meatless pizza. Use tomatoes and champignons for its filling; for more satiety, add beans in tomato sauce. You can dice the onion and sweet pepper. To prevent the pizza from drying out while baking, fry all the vegetables and mushrooms in vegetable oil. Make your own tomato sauce or use ready-made ones. Roll out the dough, brush it with tomato sauce, and lay out the filling ingredients. Sprinkle with finely chopped garlic. If you wish, pour lean mayonnaise over everything, but it’s better to do without this “chemistry”. Pour the tomato sauce over everything again and put it in the oven. Tomato lean yeast dough for such pizza is just a godsend!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina