The dough for pies without yeast can be of several types, and a wide variety of products are used for cooking.

Dough for pies without yeast on kefir

A simple recipe in which kefir makes baking soft.

Required Products:

  • A small packet of low-fat kefir;
  • One egg;
  • Some sugar, salt and soda;
  • A pound of flour.

Cooking process:

  1. Start by sifting flour - this is a must. Then add soda and salt to it.
  2. For dry ingredients, beat the egg and pour the kefir. Put sugar and mix until a soft lump forms.

Sour cream recipe

In this embodiment, yeast-free dough using dairy products. Great for baking.

Required Products:

  • Two large tablespoons of butter;
  • A small package of sour cream;
  • A couple of eggs;
  • Some sugar and salt;
  • About a pound of flour.

Cooking process:

  1. Bring the oil to a liquid state and pour it into a bowl, where previously pour flour.
  2. Add the rest of the ingredients there. First, just stir with a fork, and then knead so that the ball does not turn out to be a very cool ball.
  3. Cover the bowl with something and leave for twenty minutes, after which the dough can be used.

Pie dough without yeast in milk

The dough for fried pies without yeast can also be made with milk. It is better to use fresh, not too fat milk, but if there is nothing at hand, slightly sour is suitable.

Essential Ingredients:

  • A glass of milk;
  • A little salt and sugar to taste;
  • Four glasses of flour;
  • Four eggs;
  • Slaked soda.

Cooking process:

  1. The dough for future baking should start with warming the milk.The most important thing is that it does not work out too hot and does not boil.
  2. After you have reached the desired temperature, eggs break into milk, sugar, soda and salt are added. Stir the resulting mixture well.
  3. In addition to what you have, pour the flour, gently, in portions. Knead the dough so that it is not sticky and soft to the touch. Wrap it in polyethylene and put it to rest in the refrigerator for 30 minutes.

Beer pastry dough

Though it sounds weird but beer is a great ingredient for dough. On its basis, you can cook a universal dough, and you do not need yeast and eggs.

Required Products:

  • A glass of any beer;
  • A pack of margarine weighing 200 grams;
  • Some salt;
  • Flour - as needed.

Cooking process:

  1. To begin with, use a knife to chop the margarine into cubes and mix with flour, so that the resulting mass is somewhat reminiscent of bread crumbs.
  2. Then add salt, pour beer and knead the dough until smooth. So that it does not stick. All that’s left is to hold it in the refrigerator for a while. Twenty minutes is usually enough.

Simple fresh water

This recipe is considered one of the easiest when it comes to the test. Minimum products and speed.

Essential Ingredients:

  • A few glasses of flour;
  • One egg;
  • A little salt and baking powder;
  • Glass of water.

Cooking process:

  1. In any dough recipe, cooking should begin with sifting flour so that the result does not disappoint you.
  2. Once the flour is finished in it you need to carefully pour a glass of water. Moreover, the water is preheated, but so that it is not too hot and salted. Stir the resulting mass.
  3. An egg is poured into the container for the remaining products and everything is well mixed. If you want a lean option, then you should abandon the egg.

No butter yeast

Oil always gives the dough a special charm: it turns out to be softer, friable, and baking stays fresh longer.

Required Products:

  • Two and a half cups of flour;
  • A large spoonful of sugar if the filling is sweet, if not, then less;
  • A small spoon of soda and half a spoon of salt;
  • 150 ml of water;
  • A pack of butter - 200 grams.

Cooking process:

  1. As with other recipes, start by sifting. This can be done on a special board or in a bowl. The main thing is that it be big enough.
  2. Pieces of butter that were previously chopped up and brought to room temperature should be put in the sprinkled flour. All this is prevented so that it turns out baby. Add soda.
  3. Salt, sugar dissolves in water and it is poured into flour.
  4. Knead the mass until it starts to stick out from the hands. After that, put it in the refrigerator for fifteen minutes and use it for baking.

Cottage cheese recipe

A very successful recipe, according to which the dough is just fantastic. In addition - it is obtained by everyone, even those who have just begun to comprehend the basics of cooking.

Required Products:

  • Five large spoons of sugar;
  • Two glasses of flour;
  • About 250 grams of medium-fat cottage cheese;
  • Two eggs;
  • Two tablespoons of milk;
  • Baking powder and vanilla sugar.

Cooking process:

  1. Pay attention to which cottage cheese is suitable for this recipe. It is best to take medium fat, for example 9 or 7%. In extreme cases, 5% is suitable, but less can not be used otherwise after combining with other ingredients, the mass will become too liquid.
  2. Mix cottage cheese with all bulk products except flour and pour in the egg. Mix everything well with a whisk or even a mixer.
  3. Now sprinkle flour. You should get such a sticky, not very beautiful mess. Add more flour is not worth it, otherwise it will go bad.
  4. From the resulting test, you need to fashion the pies, but do this only with wet hands. Do not forget about the stuffing!

Puffless yeast dough

Cooking puff pastry is a difficult process that takes a lot of time.It also requires at least some experience and compliance with conditions, for example: all tools must be refrigerated.

Required Products:

  • One egg;
  • Three glasses of flour;
  • A large spoon of vodka;
  • Water;
  • Some salt;
  • Butter packaging;
  • Three small tablespoons of vinegar.

Cooking process:

  1. To begin, break the egg into a bowl, pour vodka with water in the same place, so that all this totals 250 milliliters. Mix well. You can cook without vodka, only with water and even without eggs, but with them the final product is better.
  2. Add vinegar, salt to the resulting liquid. So that the crystals are completely gone.
  3. Pour flour in portions while mixing everything. You should get a dense dough that needs to be kneaded for at least five minutes.
  4. Wrap the resulting lump in a film or cellophane and let it lie down for about an hour anywhere, so that it becomes more elastic.
  5. While the dough is resting, prepare the butter. It should only be from the refrigerator, cut into small squares and mixed with 50 grams of flour. This is best done in a combine so that the mass is uniform.
  6. Put parchment on the table and put the oil mixture there. Again cover with a sheet of paper and make a thin layer using a rolling pin.
  7. Put the dough and butter in the refrigerator for 15 minutes, and then make a rectangle with a thickness of no more than 7 mm from the dough. Put a layer of oil on it so that it does not reach the edges of the first layer.
  8. Cover the rest of the dough with butter and firmly fasten on the sides.
  9. Now there is a rolling out: according to the test, walk a rolling pin several times and make a 10 mm layer.
  10. Make a triple addition and roll out again.

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