Lean yeast dough for pies and pastries

Yeast baking is always in demand in the family, so the ability to prepare lean yeast dough for pies and pastries will undoubtedly come in handy even for a beginner hostess. Working with this dough is a pleasure. Products made from it are characterized by a special lightness and even weightlessness, and any filling can be used - meat, fish, or sweet.

Yield: 10 servings.

Preparation time: 2.5 hours.

Caloric content: 230 kcal per 100 grams of the dish.

Ingredients

• flour (wheat) - 300 g;
• purified water (34-38 degrees) - 150 ml;
• "Extra" salt - 0.5 teaspoon;
• white sugar - 1 teaspoon;
• dry yeast - 3 g.

Preparation

1. Prepare the ingredients for making lean yeast dough. Flour, even of the highest grade, must be sifted before use. This will saturate it with oxygen, which is very important for yeast dough. Instead of dry yeast, you can use fresh pressed yeast, increasing the amount by 3 times, which means you will need 9 grams of live yeast.

2. Immediately start the sponge. For this, pour 50 milliliters of warm water into a glass, add all the yeast and half of the specified amount of sugar. Stir, cover with a lid, and leave in a warm place for 5-10 minutes.

3. Set aside 50 grams of the total flour for dusting the working surface and for kneading the dough.

4. Mix the main amount with the remaining sugar and salt.

5. During this time, the sponge will show signs of fermentation, which means it can be worked with further.

6. Make a well in the flour mixture and pour in the fermented yeast.

7. Add water (check its temperature - it might need to be slightly reheated again).

8. Mix the liquid and dry ingredients directly in the bowl.

9. Then, turn the mixture out onto the working surface and start kneading the dough by hand, punching and stretching it. As needed, add the reserved flour. The consistency should be firm, but at the same time elastic and pliable, slightly sticking to the hands. Knead the dough for about 10 minutes.

10. Next, shape it into a ball, coat it with vegetable oil all around, and place it in a clean container with a lid for rising. To avoid drafts, the dough can be placed in a turned-off oven for 2 hours.

11. The dough increases in size by 2.5 times. It should be punched down and you can proceed to make flour products - both baked and fried.

12. The soft and pliable lean yeast dough for pies and pastries is ready. It has a fine-pored structure, which indicates its quality. Therefore, it will be easy to work with the dough, and the products will turn out tender and fluffy.