Since 2017
Advertise Contacts About author
RU EN
Recepty.mobi Tested recipes with step-by-step photos
Calorie calculator
Dough for Pies with Mayonnaise – Fluffy and Soft, Without Eggs and Oil
difficulty Medium
9 views
0 saved by readers
0 ratings
avg —
Dough

Dough for Pies with Mayonnaise – Fluffy and Soft, Without Eggs and Oil

If you are after the perfect dough for pies — one that turns out soft and fluffy and stays fresh even the next day — do try this recipe for yeast dough for pies made with mayonnaise. The mayonnaise makes the texture especially tender, and the pies come out filling and aromatic.
· Thursday, 08 May 2025 17:27 ·9 views ·
— (0) Thanks!
Yield 1 large pie
Calories 347 kcal
Difficulty Medium
Jump to recipe

Instructions

  1. In a deep bowl, combine 0.5 cup each of warm water and milk. Into the resulting liquid, add 3 tsp of sugar, 8 g of dry yeast, and 4 tbsp of sifted flour. Whisk thoroughly until smooth. Then cover the bowl with cling film and put it in a warm place for about half an hour. When a fluffy foam appears on the surface, the starter is ready – the yeast has begun to work actively.

    Step 1

  2. Add 150 grams of mayonnaise and half a teaspoon of salt to the risen starter. Begin working in the sifted flour – you will need about 3.5–4 cups in total, but add it gradually. Stir with a spoon at first, then move on to kneading by hand. The dough should turn out soft, elastic, and slightly sticky to the palms – that is exactly the dough that gives a fluffy bake.

    Step 2

  3. Transfer the dough to a clean bowl, lightly grease the surface with vegetable oil so it doesn't dry out, and cover with cling film or a towel. Put it in a warm place for 1–1.5 hours. In that time it should rise well – at least double in size. The structure will become airy and porous, and easy to shape.

    Step 3

  4. Knock the dough back with your hands to release the excess air. After that you can get straight to shaping pies or patties. The dough holds its shape perfectly, doesn't tear, and works well both for the oven and for the pan. Bake at 180–190 °C until golden, or fry on both sides over medium heat until nicely browned.

    Step 4

Why try this particular dough?

  • Egg-free – budget-friendly and suitable for anyone who avoids eggs.
  • The mayonnaise in the mix gives the dough elasticity and improves the flavour.
  • Works for both the oven and the pan – versatility in action.
  • Holds the filling beautifully – it doesn't tear when you shape it.
Yield1 large pie for a baking sheet (30×40 cm).
Calories347 kcal per 100 grams of the dish.

Preparation time: 1 hour 50 minutes.

Where to use this dough?

  • pies with cabbage, potato, or meat;
  • closed and open pies;
  • filled buns;
  • Lenten patties.

Useful tips

  • It is best to use classic mayonnaise (not light), with a fat content of 67% – it gives the structure you need.
  • Don't add too much flour: the dough should be soft, not stiff.
  • If it is cold, put the dough in a turned-off oven with the light switched on.

FAQ

Can I use fresh yeast instead of dry? +
Yes, replace 8 g of dry yeast with 25 g of fresh yeast.
How many patties will this quantity make? +
The stated amount of ingredients makes about 10–12 medium-sized patties or one large pie for a baking sheet.
Can I freeze the dough? +
Yes. Freeze the dough right after the first rise. After thawing, knock it back and use it as usual.
Write comments...
symbols left.
or post as a guest
Loading comment... The comment will be refreshed after 00:00.

Be the first to comment.

Related recipes