How to make lean dough for pies. Lenten dough

In the midst of Lent, when you try to abstain not only from savory foods, but also from everything tasty, sometimes you can’t stand it. I want a lot now. Well, why torture yourself, sleep and see this fragrant bun with poppy seeds! After all, fasting should become a pleasant abstinence. So take it and bake something. No, no eggs or milk. Fortunately, there are a lot of recipes for Lenten baking.

What can you bake without using milk, butter and eggs? Anything you want. Treat yourself during the period of fasting, not only, but also the same buns, lush pies or pies, cheesecakes, puff pastries, chebureks with different fillings. Don’t believe that you can make great baked goods using water with soda or yeast? Check it out! You will receive pleasure, and you will not break your fast, and without remorse you will continue this blessed career.

Features of preparing lean dough

• Types of lean dough: Your acquaintance will be simple. Everything will be, in principle, the same as in the case of the dough, which is mixed with fast foods. Therefore, you will get a taste for it almost immediately. So, we are talking about unleavened dough, puff pastry and yeast.
• Features of the Lenten test: Whatever type you choose, it is important not to stuff your hands first, but to get to know the cooking features. The fact is that lean dough rises very quickly, which means don’t leave it for too long. It bakes just that quickly, which means it hardens very quickly. Therefore, you need to put Lenten baked goods in cellophane, wrapping them in a towel before doing so.

So, let's bake?

Delicious dough made with dry yeast

This recipe is perfect for any purpose. I mean, whether to bake cheesecakes, pies, etc. The main thing is to follow the proportions and advice.

Ingredients:

• Flour - 1 kg
• Water – 0.5 l
• Salt - half a teaspoon
• Sugar - 2-3 tbsp.

For the sweet dough:

• Sugar - half a glass
• Yeast (dry - sachet, fresh - 40 g)

Dishes:

• High-sided bowl or saucepan
• Fork
• Towel
• Cutting board

Preparing Lenten yeast dough - step-by-step recipe with photos

It is advisable that there are no drafts in the kitchen. After all, we need to make a dough, and then let the dough rise. For the dough, dissolve the yeast in warm water. Pour sugar and salt into it. Let's mix. Let's add a little flour. After mixing, put it in a warm place.

Step 1. Let's make the dough

Good flour is the key to lush baked goods. Therefore, you need to sift it in a convenient way, maybe even a couple of times. Oxygen-enriched dough will simply rise by leaps and bounds!

Step 2. Sift the flour

If the dough bubbles a little, let's mix it with flour. Gradually pour in and stir with a spoon.

Step 3. Mix the dough with flour

Before kneading the dough with your hands, add vegetable oil. And knead the dough. It should turn out moist, but not very tight and especially not runny. Knead with love!

Step 4. Knead the dough

Did you get a smooth little bun? Amazing! Sprinkle it with flour on top and, covering it with a towel, set it aside in a warm place.

Step 5. Sprinkle with flour

Will the dough rise soon? It depends on whether you kept the proportions, whether you used good yeast and whether the dough was warm. You can knead it a couple of times and then bake it. This is what it will look like when it comes up!

Step 6. The dough has risen

7 recipes for lean yeast dough - recipes proven over the years

Dough with vodka

Ingredients:

• Flour - 4 cups
• Water - 1.5 cups
• Vodka - 2 tbsp.
• Vegetable oil - 2 tbsp.
• Lenten margarine - 100 g
• Sugar - 1 tsp.
• Salt - 1 tsp.
• Dry yeast - 1 sachet

How to properly prepare lean dough with yeast and vodka

Pour water mixed with vodka into the sifted flour, vegetable oil and melted margarine, add dry ingredients here. Let's knead the dough. Let's put it in a warm place and cook when it rises (for pizza, let it sit for three hours, and for pasties, an hour is enough).

Choux pastry

Ingredients:

• Flour - 1 kg
• Water - 3 glasses
• Sugar -1 cup
• Vegetable oil - 150 g
• Lenten margarine - 100 g
• Yeast (dry - sachet, fresh - 100 g)
• Salt - to taste

Features of preparing lean choux pastry with yeast

Boil water and mix it with sugar, salt and butter. When it has cooled slightly, add yeast and margarine. Mix and gradually add flour. The dough should be thin. After 3 hours in the refrigerator, we bake a variety of buns. If you are planning unsweetened baked goods, add one and a half to two spoons of sugar.

Cold dough for chebureks

Ingredients:

• Flour - 1 kg
• Water – 300 ml
• Sugar - 1 tsp.
• Salt - a pinch
• Dry yeast - packet

We reveal the intricacies of preparing cold lean dough for chebureks

Combine all dry ingredients with sifted flour. Add cold water gradually. Knead as if you were going to make dumplings. Cover the bun with a towel and put it in the refrigerator for a couple of hours, or maybe longer. By the way, the dough can be stored for a day or two. And cook lean chebureks at least every day.

Puff pastry

Ingredients:

• Flour - 1 kg
• Water – 0.5 l
• Vegetable oil - 5-6 tbsp.
• Salt - half a teaspoon
• Sugar - 2-3 tbsp.

For the sweet dough:

• Sugar - half a glass
• Dry yeast (yeast - 1 sachet, fresh - 40 g)

Making delicious lean puff pastry with yeast

You need to prepare it as in the first recipe. Then let it sit for an hour and a half or two in the warmth - it should rise. Let's hug him once, twice. Roll out thinly. Coat with vegetable oil. Sprinkle the layers with sugar and, folding them into an envelope, do all this four times. Don't forget to sprinkle a little flour. Cut out the buns with a mold and bake!

Sweet dough

Ingredients:

• Flour - 900 g
• Water - 2.5 cups
• Vegetable oil - 1/3 cup
• Pressed yeast - quarter pack
• Sugar - half a glass
• Hop cones - 1 tsp.
• Salt - half a teaspoon

A simple and delicious recipe for making Lenten sweet dough

Pour a glass of boiling water over the hop cones. After half an hour, strain and add 1 tsp. Sahara. Let's make a dough from yeast diluted in half a glass of warm water, 1 tsp. sugar and 2 tbsp. flour. Stir and let it rise. Mix the hop infusion with a glass of warm water, salt, remaining sugar, dough and flour in a bowl. While stirring everything, add the oil. Knead the dough thoroughly. Let the bun lie in a warm place for at least 1.5 hours.

Dough for savory baking

Ingredients:

• Flour - 500 g
• Water – 320 ml
• Semolina - 20 g
• Olive oil – 50 g
• Fresh yeast - 15 g
• Salt - 1 tsp.

How to quickly prepare lean dough for savory baking

Combine flour with semolina. Rub the yeast into this mass with your fingers to form crumbs. Let's add oil. Add salt and warm water. Knead with a spoon, and then use your hands to bring it to a smooth state. No need to add more flour. Otherwise, it will be difficult for the dough to rise. Let it sit in a warm place for an hour.

Potato dough

Ingredients:

• Flour - 2 cups
• Potatoes - 100 g
• Dry yeast - 20 g
• Sugar - 1 tbsp.
• Salt - to taste

Proper preparation of lean potato dough

After grinding the yeast and sugar to crumbs, put them in a warm place. Boil the peeled potatoes and, without pouring out the potato broth, mash. Pour the broth into the yeast (150 ml), mix with it the mashed potatoes, 2 tbsp flour. Let everything stand for about 20 minutes. Add flour little by little. Let's knead a soft dough. Let it stand, covered with a towel, until it rises. This soft, tender dough is ideal for pies and pies with lean fillings.

Lenten dough recipes without yeast

Unleavened dough on water

Ingredients:

• Flour - 1 kg
• Water - 1 glass
• Vegetable oil - 3 tbsp.
• Salt - on the tip of a knife

An easy recipe for making lean unleavened dough in water without yeast

Pour warm water into the sifted flour, add salt and butter. Cover the kneaded dough with a towel and let it stand warm for a quarter of an hour. Let the pieces of dough, rolled out with a rolling pin, sit afterwards.

Fresh dough with mineral water

Ingredients:

• Flour - 2.5 cups
• Carbonated mineral water - 250 ml
• Vegetable oil - 2 tbsp.
• Sugar - 2 tsp.
• Salt - 1 tsp.

The best recipe for making unleavened dough with mineral water

First, pour mineral water into the vessel. Quickly mix it with sugar, salt, vegetable oil and mix. Sift the flour directly into the bowl and knead the dough, which should not stick to your hands.

Choux pastry

Ingredients:

• Flour - 2 cups
• Boiling water - 1 glass
• Vegetable oil - 2 tbsp.
• Salt - a quarter teaspoon

Simple preparation of lean choux pastry without yeast

Pour a mound of flour into a deep bowl, mixing with salt. Pour oil into the center of the building. Then gradually pour in boiling water and continue stirring with a spoon. Place the dough on a cutting board, sprinkle it with flour. The dough will become very elastic. Roll it into a bun and, covering it with a saucepan or bowl, keep it warm for an hour. And then you can cook.

Cold dough

Ingredient:

• Ice water - 1 glass
• Vegetable oil - 1 tbsp.
• Salt - a pinch
• Sugar - a pinch
• Soda - a pinch
• Flour - how much will it take?

Proper preparation of lean cold dough without yeast

In a bowl, combine water, butter, sugar, salt and soda. Flour must be added gradually. The dough should not stretch if you want to separate a piece. A different amount of flour may be needed, because... stickiness may vary. Cover the kneaded ball with something and leave for half an hour. It will turn out very pliable.

Lenten pies are prepared just as easily and simply as regular products using milk, eggs and butter. However, it should be noted that such baked goods can be consumed even during Lent.

Today we will tell you how you can easily and quickly prepare lean pies with cabbage, as well as mushrooms and onions. These recipes do not include prohibited ingredients such as eggs, milk, butter or other cooking fats.

Step-by-step recipe: lean pies with cabbage

So, lean yeast pies require the following ingredients:

• sifted wheat flour - 4 cups;
• brown sugar - 1 large spoon;
• iodized salt - ½ dessert spoon;
• boiled water - 2 full glasses;
• dry yeast - a small bag;
• sunflower oil - 2 large spoons (for dough);
• sweet onion - approximately 300 g (for filling);
• white cabbage - 1 elastic fork (for filling);
• spices and iodized salt - use to taste (for filling);
• Vegetable oil without aroma - used for frying.

Knead yeast dough

You should start preparing lean pies with cabbage by kneading the base. To do this, granulated sugar must be poured into boiled water (warm) and completely dissolved in it. Next, you need to mix the sifted wheat flour with dry yeast and salt, and then add them to the sweet liquid. After mixing the ingredients with your hands, add oil (refined sunflower) to them. You should end up with a fairly soft dough. You shouldn't knead it too hard. It should stick slightly to your hands.

Aging process

To make lean pies fluffy and tasty, the dough should be kept warm for about 1.5 hours. To do this, you need to cover it with a towel and a lid, and then place it in the sun or near a radiator. While lifting the base, it is recommended to lightly beat it with your fist or shake the pan vigorously.

Making the filling

What other ingredients are needed to make the recipe presented? We decided to cook lean pies with cabbage. It must be rinsed, cleared of surface leaves and chopped into thin strips. It is also recommended to chop the onions. After this, both vegetables should be placed in a saucepan and simmered with a glass of water for about ¼ hour. After all the moisture has evaporated, add oil (refined sunflower) to the ingredients, add salt and other spices, and then fry over medium heat until they turn red.

Form the products and fry them in a frying pan

Lenten pies are formed very easily. To do this, you need to pinch off a small piece from the yeast base and roll it into a flat cake. Next, you need to place a spoonful of vegetable cabbage in the middle of the product and pinch the edges tightly. All other semi-finished products should be formed in a similar way.

After preparing the products, you must immediately begin frying them. To do this, you need to pour oil (refined sunflower) into a saucepan and then heat it thoroughly. Next, place several pies in vegetable fat and fry them on both sides until browned.

At the end, the finished batch of products must be removed from the oil and placed on a plate. You need to place new semi-finished products in the frying pan and cook in exactly the same way as the previous ones.

Serve for lunch

Now you know how to make lean fried pies with cabbage. After they are prepared, they should be immediately presented to the household. In addition to such products, it is recommended to serve sweet tea without milk. Enjoy your meal!

Making lean pies in the oven with mushrooms and onions

You can cook flour products not only on the stove using a frying pan and oil, but also using the oven. It is also recommended to use a yeast base for this.

So, the ingredients needed:

Making the dough

Lenten pies with mushrooms are prepared in almost the same way as similar products with cabbage filling. First you need to knead the base. You need to dissolve granulated sugar in warm boiled water, and then add granulated yeast. After waiting until the last ingredient swells, you need to add iodized salt, as well as sunflower oil and sifted flour to the resulting mass. As a result of intensive mixing of all products, you should get a soft base that slightly sticks to your palms. In order for it to reach the desired consistency and rise well, it should be covered with a thick cloth or lid, and then left in a warm place for 90 minutes. Moreover, every half hour the yeast dough needs to be either shaken vigorously or beaten with a fist.

Preparing the filling

The filling for such pies can be made using different mushrooms. We decided to use fresh champignons. Although you can buy oyster mushrooms, honey mushrooms, and chanterelles. Before using these ingredients to form delicious pies, they should be carefully processed. To do this, you need to wash the mushrooms thoroughly, clean them of unnecessary elements, and then chop them into small cubes. You need to do exactly the same with onions.

After both ingredients have been processed, they should be placed in a saucepan and fried with oil until reddened. In this case, the products must be seasoned with spices.

After frying the mushrooms and onions, they must be removed from the heat and cooled completely. Meanwhile, rinse the green onions, finely chop them and add to the cooled filling.

Product formation process

Lenten pies bake in the oven quite quickly. But before you place them in a heated cabinet, you should form them correctly. To do this, you need to pinch off a small piece from the risen dough, season it with vegetable oil and roll it into a flat cake. Next, you need to place the mushroom filling with green onions in the center of the product and pinch the edges well.

After all the semi-finished products are cooked, they must be placed on a greased baking sheet. Moreover, it is recommended to place them at a distance of 3-4 centimeters from each other, because during the baking process the yeast dough rises noticeably.

How to bake correctly?

Having placed all the formed products on the baking sheet, it should be immediately placed in the oven. It is advisable to bake pies with mushrooms and onions at a temperature of 200 degrees for about 50 minutes. During this time they should rise well, become rosy and very tasty.

Serve to the table

Unlike pies with cabbage, mushroom products are very filling and high in calories. That is why they are good to serve for lunch or take with you to work. In addition to such pastries, it is recommended to present a cup of sweet tea.

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

Filling ingredients

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

Lenten yeast dough for pie

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 jam 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 greater satiety, add beans in tomato sauce. You can cut the onion into cubes 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

Lenten pie dough- a universal lifesaver for those who observe Lent, because, having mastered its recipe, you can, playing with fillings, prepare delicious and varied dinners, provide your family with an excellent afternoon snack and always have something convenient and tasty to give take it with you to work or school. Lenten pie dough recipe not only simple, but also budget-friendly, which, you see, is important.

Lenten pie dough It turns out to be quite large-porous, it does not go stale for a long time and does not spoil. Quite easy to use, it is suitable for both sweet and savory fillings. Today I made a simple mushroom pie - and it turned out delicious: soft, juicy, filling and aromatic. Write down the recipe!

Step 1 - prepare the necessary ingredients for the lean pie dough

You will need:

1 tsp. dry yeast;

1 glass of warm water;

2 tbsp. l. Sahara;

1 tsp. salt;

3 tbsp. l. vegetable oil;

3 cups flour.

Step 2 - activate the yeast

Pour sugar and yeast into a bowl of sufficient volume, pour in warm water and leave for 5-15 minutes so that the yeast begins to “play”. If they do not dissolve and begin to foam, it is better to throw them away - this is a low-quality product from which something worthwhile is unlikely to come out. You'll waste time and food, so it's better not to be greedy, throw away what you've already made and just get another packet of yeast. The time required to activate the yeast depends not only on its quality, but also on the air temperature in the room. In summer, most likely, you will need much less time, in winter - an order of magnitude more. To speed up this process, you can place a bowl of water in a larger bowl, into which you pour hot water. Another option is to place the bowl on the radiator. or in a slightly heated oven.

Step 3 - knead the dough

After the yeast starts to “sparkle”, you need to pour salt into the bowl, pour in vegetable oil (it is not at all necessary to measure it in tablespoons - you can pour it “by eye”: it’s not a problem at all if one to one and a half tablespoons more oil gets into the dough) . Lean yeast dough requires quite a lot of flour, but you should not pour the entire amount into the bowl at once: add it gradually, making sure that the finished dough does not stick to the walls of the bowl, but is not broken. It's better to stop and add a little less flour than to overdo it and add too much. Once the dough has risen, it will become more elastic and pleasant to the touch, so even if you think you need to add more flour, stop at 3.5 cups - this is more than enough. The dough should be smooth, but not sticky - perhaps you should just spend a little more time kneading it rather than adding too much flour. By the way, the longer you knead the dough, the more elastic and non-sticky it becomes (of course, within reasonable limits and with enough flour).

Step 4 - test approach

Roll the finished dough into a ball, round it, put it in a bowl, cover with a clean towel and put it in a warm place. Depending on the air temperature in the room, it will take from 1 to 3 hours for the dough to rise. If after the specified time nothing has happened, it is better to throw away the dough - alas, apparently, it will never rise.

If you use “live” yeast, you should wait until the dough has risen, knead it and put it in a warm place again; you should start working with it after the second rise.

Step 5 - shaping and baking the pies

When the dough has increased one and a half to two times, you can begin the next stage of working with it. Punch it down and place it on a floured work surface. Gently stretch it into a rectangular layer with your hands. If you wish, you can work with a rolling pin, but you should remember that yeast dough does not like hard movements - you need to be as delicate and careful as possible.

Place the filling, wrap and seal the edges. Place the pie, seam side down, on a greased baking sheet (a sheet of parchment paper or a silicone mat), cover with a towel and return to a warm place to proof. You can bake the product only after 20-30 minutes.

Oven temperature - 180 degrees, time depends on the size of the product, on average you may need 20-35 minutes.

Bon appetit!