Simple lean pie dough. Yeast lean dough. Lenten dough “Custard dumplings”

Lenten dough for pies is made with or without yeast, in the oven or deep-fried. The baked goods turn out so aromatic, golden brown and delicious that, without knowing the recipe for lean pies, it is difficult to believe that they do not contain eggs and milk.

From lean dough you can make bread, baked pies, pies in a frying pan, cookies, pancakes, dumplings, strudel, pita bread, pizza base and even cake. But let's just focus on the pies. Not only lean yeast dough is suitable for baking pies in the oven. You will learn an interesting recipe for Moldovan cuisine. Moldavian Lenten pies in the oven with sauerkraut are made from unleavened dough. These pies can be made with a variety of fillings, delighting your family with delicious pastries without compromising the family budget.

Lean yeast dough for pies according to this recipe is suitable for baking in a frying pan and in the oven with a wide variety of fillings.

Products per prescription

dry yeast 2 tsp;
salt 5 g;
flour 430 g;
water 250 ml;
sugar 20 g;
vegetable oil 90 g;
onions 80 g;
potatoes 600 g;
spices;
egg 1 pc.

Recipe

Knead the dough for pies. The water is heated to a temperature of 30 degrees, and the yeast is dissolved in it. Set the bowl with the yeast aside for 10 minutes until it foams.
Sift the flour, add sugar and salt to the flour, pour in water with yeast and 4 tablespoons of vegetable oil. Knead soft yeast dough. Knead until smooth, but without fanaticism. To prevent the dough from sticking to your hands and floating, you need to use flour with good gluten, made from durum wheat. The finished dough, formed into a neat lump, is placed in a bowl greased with vegetable oil, covered with a lid or a clean towel and placed in a warm place for 2 hours until it rises.
While the dough is rising, prepare the filling. The potatoes are peeled, placed in hot salted water and boiled until tender. Finely chop the onion and fry it in a frying pan in vegetable oil. Drain the water from the hot potatoes and pound them with fried onions, adding salt and spices to taste.
The finished dough is divided into small pieces, from which they are rolled into balls and formed into cakes for pies. Place potatoes, pinch the edges of the dough on each pie, and place seam side down on a greased baking sheet. The top of the pies is brushed with beaten egg or yolk.
The formed pies should lie on the baking sheet for 15 minutes and rise a little. At this time, turn on the gas to place the pies in the hot oven. You can place an iron bowl with water at the bottom of the oven; the pies will not burn and will be softer when baked at high humidity.
The pies are baked for about 20 minutes at a temperature of 200 degrees. After cooking, remove the baked goods from the oven, cover it with a clean towel and allow to cool slightly.

Moldavian pies

Products per prescription

vegetable oil 95 ml;
salt;
flour 260 g;
water 100 ml.
sauerkraut 305 g;
carrots 60 g;
egg 1 pc.;
onion 55 g;
vegetable oil 36 g.

Recipe

Vegetable oil is mixed with water and salt. Pour into sifted flour. Knead a soft dough of uniform consistency. The dough is covered with a towel and left to rest for about half an hour.
To prepare the filling, drain the juice from the cabbage. Onion, cut into half rings, is fried in vegetable oil in a frying pan. Add cabbage to the onion, stirring, and fry until done.
Fifteen pieces are made from the pie dough, each rolled out into a rectangle. The finished cabbage filling is placed on one edge of the dough and, folding the edges of the rectangle along the sides, is wrapped into a roll.
The finished rolls are brushed with egg yolk on top and placed on a baking sheet. To prevent the pies from sticking to the baking sheet during baking, it is covered with oiled parchment.
Bake the pies for about 20 minutes at a temperature of 200 degrees.

Lenten pies with peas

The dough for fried pies according to this recipe is only suitable for deep-frying baked goods in a frying pan. Instead of peas, put potatoes with onions or mushrooms, liver or stewed cabbage inside.

Products per prescription

water 250 ml;
flour 450 ml;
salt 10 g;
sugar 10 g;
soda 5 g;
vinegar 1 tbsp. l.;
pea puree 700 g;
onion 60 g;
spices;
vegetable oil 180 g.

Recipe

Knead the dough in water with the addition of salt, sugar and soda, slaked with vinegar. The dough should not stick to your hands. If necessary, add a little flour, trying not to make the dough too tight so that the finished pies do not turn out “rubbery”.
Pea puree is made from pre-boiled peas. They try to get a mass of homogeneous consistency without hard lumps. The onion is peeled, finely chopped and fried in vegetable oil until golden brown. Add fried onions, ground black pepper and salt to taste to the pea puree.
The dough is divided into pieces, balls are formed, and round cakes are rolled out. Place the filling on each flatbread, pinch the pie, and flatten it a little with your hand and roll it over it with a rolling pin. The result should be a thin pie (about 1 centimeter thick).
Pour a sufficient amount of vegetable oil into the frying pan. When it warms up, place the pies in it and fry until done on both sides. Place the finished pies on a large dish and cover with a lid so that they remain soft for a long time.

Placinda with cabbage

This is the Moldovan national dish. The dough is traditionally rolled out very thin. Placinda is baked in the oven and in a frying pan. A variety of fillings are added: pumpkin, cottage cheese, feta cheese, potatoes, berries and fruits. This recipe is a little different from the traditional one. The finished baked goods have the shape of a cheburek, and the dough does not roll out thinly. But it turns out delicious.

Products per prescription

water 500 ml;
vegetable oil 172 ml;
onions 110 g;
flour 505 g;
salt 20 g;
cabbage 410 g;
spices.

Recipe

White cabbage is shredded thinly. Chop onions. Mix cabbage with onions, salt and add spices to taste (ground black pepper is fine). Stir the vegetables and squeeze a little so that the cabbage releases its juice. At the end, add 36 ml of vegetable oil.
Start preparing the dough. Sift flour into a bowl and add a teaspoon of salt to it. Boil water, pour 2 tablespoons of vegetable oil into a container with water. Hot, just boiling water is combined with sifted flour and the dough is quickly kneaded with a spoon. Add flour to the board as needed and knead the dough until elastic.
Divide the soft elastic dough into pieces the size of a small egg and roll them into round cakes using a rolling pin. The filling is placed on one side of the flatbread, as in chebureks, the pie is made in the shape of a crescent and the edges are pinched.
Fry the placindas in a frying pan in vegetable oil under a closed lid. The raw cabbage in the filling should steam and become softer. Therefore, the frying time on both sides is about 10 minutes over low heat. The rosy pies are ready!

Lenten dough with rice water

The dough is prepared by adding rice and soy sauce instead of water. It does not go stale for a long time and is perfect for pies. The recipe contains whole grain flour, you can omit it and bake only with wheat flour.

Products per prescription

water 505 ml;
whole grain flour 102 g;
vegetable oil 80 g;
garlic powder 1/2 tsp;
dried green onions 1 tbsp. l.;
sun-dried tomatoes 22 g;
rice 105 g;
wheat flour 305 g;
soy sauce 30 g;
dry yeast 10 g;
salt 5 g;
dried onions 2 tbsp. l.;
sugar 25 g.

Recipe

Sort out the rice and rinse under running water. Boil half a liter of water and add rice. Cook under a closed lid over low heat until done for about half an hour. The finished broth in the amount of one glass is poured into a bowl and cooled to 40 degrees. In this dish we only need broth; rice can be used to make meatballs or something else.
The flour is sifted, mixed with sugar, salt, garlic powder and dry yeast. Pour the rice broth into the flour, add 4 tablespoons of vegetable oil and knead into a soft elastic dough. Having formed a ball from the dough, cover it with a clean towel and leave it in a warm place for 2 hours.
For the filling, sun-dried tomatoes are finely chopped and mixed with dried onions. You can replace dry onion with regular onion (about 145 g). The onions for the filling should be finely chopped and fried until golden brown in a small amount of oil.
When the dough has risen, divide it into parts (you should get about ten). Each part is rolled out with a rolling pin. Place the prepared filling in the middle, fold the dough in half, then in half again and roll it into a ball, first pinching the edges.
Place the buns with onions on a baking sheet greased with vegetable oil and place in a warm place for 20 minutes to rise. The oven is turned on at 180 degrees. After 20 minutes, grease the enlarged buns with a spoon of vegetable oil and sprinkle with dried green onions. Bake in the oven for half an hour.
The finished buns can also be greased with a little vegetable oil to make them look appetizing. Ready-made pastries can be served instead of bread for first courses.

Lenten drowned people

An unusual yeast dough that, instead of being placed in heat, is placed in cold water and can be prepared without baking. Its advantage over regular yeast dough is that it cooks quickly.

Products per prescription

flour 505 g;
vegetable oil 150 g;
sugar 75 g;
pressed yeast 32 g;
water 245 ml;
salt 3 g;
vanillin;
thick apple jam.

Recipe

First, prepare a small dough for the dough. Mix 50 g flour and 50 g sugar. Water is heated to 38 degrees, a piece of pressed yeast is dissolved in it and mixed with prepared flour and sugar. Wait about 20 minutes for the dough to rise a little.
Add the remaining sifted flour to the dough and knead the dough (as thick as pancakes). Place the dough on a board, add flour as needed, and knead it until elastic.
Now comes the fun part. Place the dough in a plastic bag. Tie tightly and throw into a bucket of ice water. The dough will sink. When it floats after 20 minutes, you can make pies.
The jam is laid out on small flat cakes, rolled out from dough, and formed into pies. Fry in a frying pan in vegetable oil until cooked.

Enjoy your meal!

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 snack for the afternoon 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 a sufficient amount of 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!

Today we are preparing the perfect lean yeast dough at home: I will share with you my recipe for dough for pies, pies or buns! The recipe will be based on water and vegetable oil. By the way, lean doesn’t mean it’s tasteless! Any homemade cake made with this dough turns out very airy and appetizing, even without eggs and milk! Besides: to make it, you don’t need to put much effort into preparation. This dough is like “fluff”: it is very easy to prepare - this is the simplest recipe for lean dough. The ingredients for yeast dough are the most minimal: it means it is economical and practical, accessible to everyone! The delicious lean dough that we prepare with our own hands is perfect for homemade aromatic baking. And if you also include your imagination in the process of making pies, you can get not only tasty, but also beautiful, fluffy pastries!

Ingredients:

wheat flour - 500 grams;
warm water - 300 milliliters;
dry yeast - 5 grams (fresh - 15 grams);
sugar - 2 tablespoons;
salt - 0.25 teaspoon;
vegetable oil - 60 milliliters.

Ideal lean yeast dough for pies. Step by step recipe

Let's prepare the dough: mix yeast with sugar in a small cup, add a teaspoon of flour and first a little warm water. Mix, not necessarily until a homogeneous consistency. During the process of kneading the dough, these lumps will disappear. Add the rest of the water. Leave the dough for 10 minutes in a warm place to rise.
After some time, the dough rises, bubbles form on top - this indicates that we have good yeast and it is active. If the dough does not rise, then it is better to replace the yeast: since lush baking will no longer be possible.
Mix the dough and pour into a more convenient large cup. Add salt and mix again. Do not add salt to the dough immediately; it will promote a slow rise. And one more thing: if you want sweet baked goods, then add sugar at this stage.
Add a glass of sifted flour to the dough and mix thoroughly. The flour must be sifted: we will remove any possible debris, and the flour will become more airy. Cover again and leave for a second time for 30 minutes. It is possible to immediately add all the other ingredients, but the dough will not turn out as fluffy as we want.
After half an hour, the dough should have at least doubled in size. If the room is cool enough, fill a large cup with warm water and place a cup of dough in it. And yet, there should be no draft in the room: since a crust may form on top of the dough, and it will not rise well.
Add butter to the ingredients, gradually add the rest of the flour. First, knead in a cup, then move to a work surface.
Knead the dough until the flour is completely incorporated: the dough should become more or less homogeneous. Yeast dough loves to be kneaded for a long time. You can wash your hands and continue kneading. Knead for about 10 minutes.
Lightly grease the top of the dough with vegetable oil. Place it in a cup, also greased with a little oil, cover and leave again (for 1 hour) in a warm place.

The dough is ready to use: tender, soft and airy. Punch down and cut into pies or buns. For the best effect, leave the finished products to proof for 20-30 minutes before baking. If you follow all the steps, then you will definitely succeed! Cook with me on the “Food for Every Taste” channel: by the way, there are buns with poppy seeds made from this dough. And on the “Very Tasty” website you will always find the recipe you need! Creative inspiration to you! Great baking!

During fasting, you should limit yourself to consuming a wide range of foods. However, this is not a reason to deny yourself baked goods and other dishes made from lean dough. There are various ways to prepare lean dough for pies, dumplings and pies. Lenten dough makes wonderful pancakes and even dumplings. True, the last dish of Lent is prepared without the usual minced meat, which is replaced with mushrooms.

Lenten dough is prepared without eggs, milk and other fermented milk products. It contains vegetable oil, which, according to church canons, is allowed for use among people not related to the clergy. What other ingredients will be needed to prepare lean dough? What are the general ways to prepare it?

____________________________

Method 1: Straight yeast dough

This type of Lenten dough can truly be called universal. The dough is suitable for making absolutely any baked goods. You can use it to make rich buns and excellent savory pies.

Recipe for making Lenten yeast dough

Ingredients:

Cooking method:

Heat the water to 38 degrees Celsius and dissolve the yeast in 2 glasses.
Add sugar and salt without topping.
Stir with a spoon or fork.
Sift the flour through a sieve or colander.
Carefully pour the previous mixture into the flour.
Stir and add vegetable oil.
Additionally, grease your hands with vegetable oil and knead the dough for 10 minutes.
The kneaded dough should be left in a warm place under a towel for about 60 minutes.
It should double in size, then knead it again for 5 minutes.

Lenten yeast dough is ready!

Helpful Tips:

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.
There should be no drafts in the place where the dough is “infused”; the baked goods may fall off.
The recipe indicates the amount of sugar that will make the dough for preparing rich pastries with filling. If you want to cook dishes without filling, the amount should be increased by another 1-2 tablespoons.
If flour is sifted through a sieve, it is enriched with oxygen. In this case, the yeast is provided with access to air and the dough rises more easily.
Fresh yeast will form a head if you pour it with warm water with the addition of a teaspoon of sugar, enough to lightly cover it.

Method 2: Sponge yeast dough

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. This is due to the need to prepare the dough in three steps.

Yeast dough recipe

Ingredients:

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, all the flour and vegetable oil should be added to it.
Knead the mixture well and leave in a warm place again for 40 minutes.
Lightly knead the expanded dough on a floured board.

The dough is ready for further baking!

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 you can place the pan with it in a bathtub filled with warm water to allow the dough to rise.
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.

Method 3: Lean yeast-free dough

Lenten unleavened dough, if you follow the recipe, is ideal for making dumplings and steamed pies with various fillings. For reference, even dumplings can be cooked in a double boiler. At the same time, preparing the dough itself does not take much time, since you do not need to wait for the yeast to act.

Recipe for making lean dough without yeast

Ingredients:

Cooking method:

Sift the flour through a sieve.
Pour in warm water.
Knead the dough.
Place it in a bag for 60 minutes.
Lightly knead the dough.

The dough is already ready for making steamed dumplings and pies!

Recipe for unleavened lean dough without yeast

Ingredients:

Wheat flour – 1 kilogram.
Warm water – 250 milligrams.
Vegetable oil – 3 tablespoons.
Salt – 1 teaspoon.

Cooking method:

Sift the flour through a sieve.
Carefully pour water into it.
Add vegetable oil and salt.
Knead into a loose dough.
Cover the dough with a towel.
Place in a warm place for 15 minutes.
Roll it out using a rolling pin.
Beat again and cover with a towel.
Let rest for another 15 minutes.

The dough is ready to make savory pies and pies!

Excess yeast-free lean dough for pies can be stored in the freezer, after wrapping it in cling film.
The baked goods will turn out dense and not crumbly if you knead the dough for a long time without yeast.
To prevent the baked goods from turning out dry, it is advisable to bake the pies at a temperature of no more than 180 degrees and no longer than 35 minutes.
Crumbly products are obtained by adding more vegetable oil and less liquid to the dough.

Method 4: Lean puff pastry

There are many recipes for making puff pastry. Its Lenten version is budget-friendly and very simple. Puff pastry for pies allows you to end up with crumbly and very tasty pastries. For example, tongues, puff pastries, pies with savory filling or rolls.

Recipe for making lean dough without baking powder

Ingredients:

Cooking method:

Pour vegetable oil into a glass of water.
Gradually add flour, add salt and start kneading.
Knead the dough well and cover it with a towel, leaving it to rise for 30 minutes.
Grease the board with a little vegetable oil.
Roll out the dough for the first time.
Grease with vegetable oil.
Fold into an envelope.
Roll out the resulting envelope again.
Grease again with vegetable oil and fold in the same way.
Repeat these steps 3 or 4 more times, after each time, brushing the dough with vegetable oil.

Lean puff pastry is ready for baking!

Recipe for making lean dough with baking powder

Ingredients:

Wheat flour - 3 cups.
Vegetable oil – ¼ cup.
Baking powder – 1 teaspoon.
Water – 1 glass.
Salt and sugar - to taste.

Cooking method:

Sift flour and mix with baking powder.
Add salt or sugar.
Gently pour in the flour and 1 cup of water and knead the dough.
A successful lean dough for pies is not sticky and elastic.
Sprinkle the board with flour and roll out the dough into a layer no thicker than 2 millimeters.
Grease with vegetable oil.
Cut the layer in half.
Place one layer on top of the other so that the edges match.
Iron it by hand and roll it into a roll.
Place the roll in the refrigerator for 20-30 minutes, wrapping it in cling film.
Remove the dough from the refrigerator and flatten it on top.
Roll out again with a rolling pin.

The dough is ready for further work with it!

Method 5: Choux pastry and soda

The dough with the addition of sparkling water is great for making pancakes. They turn out airy and very tasty even without adding the usual ingredients in the form of sour milk and eggs. But the recipe for Lenten choux pastry will delight those who want to pamper themselves and their loved ones with delicious vegetable dumplings.

Recipe for making Lenten dough with soda

Ingredients:

Cooking method:

Sift the flour through a sieve.
Add salt and sugar to it.
Gradually add water, stirring the mixture with a fork or whisk.
Add vegetable oil, stir and let stand for a while.
Quench the soda with vinegar, using 0.5 teaspoon of the first ingredient and 1 teaspoon of the second.
Add it to the dough and mix again.

The dough is now ready for baking pancakes. To diversify the dish, you can add diced apples or raisins soaked in water.

Recipe for choux pastry

Ingredients:

Wheat flour - 2 cups.
Vegetable oil – 2 tablespoons.
Boiling water – ¾ cup.
Salt - to taste.

Cooking method:

Sift the flour, pour salt into it, add vegetable oil.
Stir constantly and pour in a thin stream of boiling water.
Knead the dough, sprinkling the board with a small amount of flour.
Let the dough rest for 10 minutes.

The finished dough is elastic, does not stick to your hands and is ready for making dumplings.

To prepare delicious pancakes without lumps, it is recommended to add salt directly to the soda.
It is advisable to let the sifted flour sit, this will allow you to prepare beautiful pancakes.
If still water is used, the liquid must be hot to increase the stickiness of the wheat flour.
Dumplings prepared from choux pastry must be boiled for no more than 4 minutes after floating. Otherwise they will fall apart.
Using choux pastry you can make not only lean dumplings, but also dumplings and chebureki. Yes Yes! Chebureks can also be lean.

Method 6: Unusual lean dough

A dough made with the addition of vegetarian milk may seem unusual to most people. Surprisingly, lean dough can also be prepared with tomato paste or brine. The first version of the dough is suitable for baking homemade bread, and the second - for making pizza. For example, during Lent – with vegetables. Brine dough is an excellent option for making pies with savory filling.

Vegetarian dough recipe

Ingredients:

Cooking method:

In the bowl in which the dough will be kneaded, quench the baking soda with vinegar.
Pour half the milk into it.
Mix thoroughly with a whisk and add the other half of the soy milk.
Also add baking powder, cumin and coriander.
Mix again and add salt.
The mass should be mixed until smooth.
Sift each type of flour through a sieve.
Add wheat flour very slowly to the dough.
Don't forget about stirring.
A successful dough is liquid like pancakes.
Let it sit for 7 minutes.
Add oatmeal, stirring.
Add sugar, stir until smooth.
Let the dough stand again for 30 minutes.

The dough is immediately ready for baking aromatic and tasty bread!

Recipe for making lean dough with tomato paste

Ingredients:

Yeast – 1 sachet.
Flour – 500 grams.
Salt – 0.5 teaspoon.
Water – 300 grams.
Tomato paste – 1 tablespoon.
Sugar – 2 teaspoons.
Vegetable oil – 2 tablespoons.

Cooking method:

Mix sifted flour with salt.
Pour warm water over the yeast, add sugar, cover and leave for 5-10 minutes.
After this time, pour the yeast into the flour and mix well.
Add oil and tomato paste.
Stir again until smooth and soft.
Leave the dough for half an hour, covered first.

After this, you can sculpt a pizza mold, which will acquire an unusual taste and beautiful color!

Lenten dough recipe based on brine

Ingredients:

Cooking method:

In a bowl, mix brine, butter, soda and sugar.
Add the mixture to the sifted flour.
Knead the dough softer than usual for dumplings.

The dough is immediately ready for further processing!

To prepare lean bread dough, you can replace sugar with 2 tablespoons of liquid honey, but not buckwheat.
After spreading the bread dough into a baking dish, sprinkle the top generously with oatmeal.
Instead of tomato paste, you can add tomato juice to lean pizza dough. However, then you will have to increase the amount of flour.
For the brine dough, you can use any brine. However, the best one is considered to be the one with sauerkraut. Savory pies in cucumber brine with mushroom filling will be no less tasty.

Video

Lenten pie dough is a real space for the culinary imagination of the housewife. You can cook it with live yeast (an excellent option not only for pie, but also for pies with various fillings) or without yeast. Lenten dough can be shortbread, in which case it will make excellent cookies.

Lenten yeast dough

The YouTube channel “Family Kitchen” suggests making lean yeast pie dough.

Ingredients:

Premium white flour - 750 g
Warm water - 1 glass
Olive oil - 5 tbsp. l.
Fresh yeast - quarter pack
Sugar - 1 tbsp. l.
Salt - ½ tsp.

Step 1

Pour warm water into a large container. Add fresh yeast. Stir with a whisk until completely dissolved.

Step 2

Add sugar and salt to the yeast mixture. Continue stirring with a whisk.

Step 3

Add olive oil. Keep stirring.

Step 4

Start adding sifted flour to the dough. You can sift directly into the kneading container.

Step 5

The dough should not be tight, but rather soft. If the dough is too tight and not elastic, the baked goods will turn out heavy.

Step 6

Add another tablespoon of vegetable oil. Continue kneading the dough. Cover the bowl with the dough with a towel and place in a warm place for 40 minutes. During this time, the dough will rise well and at least double in size.

Step 7

Knead the risen dough thoroughly. Cover the bowl with the dough again with a towel and leave for another 40 minutes.

Step 8

The dough will rise even more. Punch it down and use it to make any Lenten baked goods. This dough goes especially well with salty fillings.

Lenten dough without yeast

You can make lean pie dough without yeast. The YouTube channel “Ivanovich Zharit (Recipe Warehouse)” explains how to do this.

Ingredients:

Premium white flour - 3 cups
Vegetable oil - 2 tbsp. l.
Salt - 1 tsp.
Warm water 50-70 degrees

Step 1

Pour the flour into a kneading container. Add vegetable oil. Add a teaspoon of salt.

Step 2

Add warm water. Stir. Start kneading the dough.

Step 3

Knead the dough until it stops sticking to your hands.

Step 4

Cover the kneading bowl with cling film. Leave the dough in a warm place for half an hour. After this time, the dough is ready for use. It can be used for a wide variety of Lenten baked goods. As you can see, this recipe for lean pie dough is one of the fastest. Baking from this dough turns out airy and tasty.

Lenten shortbread dough

How to prepare lean shortcrust pastry for a pie is described on the YouTube channel “Elena’s Vegetarian and Lenten Kitchen.”

Ingredients:

Ice water - 150 ml
Vegetable oil - 150 ml
Salt - ½ teaspoon
Whole grain flour - 2.5 cups

Step 1

Please note that the water must be very cold. To do this, you can put it in the refrigerator before starting cooking. Or you can add ice cubes to the water.

Step 2

Add salt to the water. Add the entire amount of vegetable oil specified in the recipe. Oils can be added in the range from 75 to 150 ml, depending on the fat content of the dough you want to get. The less oil, the less crumbly the dough will be.

Step 3

Beat the oil and water until a thick white foam forms.

Step 4

Knead the dough. To do this, pour whole grain flour into a kneading container and fill it with an emulsion of oil and water.

Step 5

Knead the dough first with a spoon. The dough should be quite dense. After this, continue kneading the dough with your hands.

Step 6

If necessary, add a little flour to the dough. The dough will be elastic. Try making lean cabbage pies from it.

Lenten choux pastry

YouTube channel “Kyxarka .ru collection” tells how to prepare lean choux pastry for a pie.

Ingredients:

Premium white flour - 2 cups
Salt - ½ tsp.
Vegetable oil - 2 tbsp. l.
Boiling water - 1 glass

Step 1

Pour flour into a kneading container. Add half a teaspoon of salt. Stir.

Step 2

Add two tablespoons of vegetable oil to the flour. And also a glass of boiling water.

Step 3

At the first stage, knead the dough with a spoon so as not to burn yourself. As the liquid and dry ingredients are kneaded and combined, and flour crumbs form, you can continue to knead the dough with your hands.

Step 4

Knead the dough until you get a homogeneous mass. Then sprinkle the work surface of the table with flour. Knead the dough again. You don't need a lot of flour to prevent the dough from becoming too tight.

Step 5

After kneading is completed (the process will take at least 5 minutes), let the dough rest. This dough rolls out perfectly and does not shrink. Elastic and soft dough is suitable for various lean dishes.

Notes

You've learned several ways to make lean pie dough. The shortcrust pastry proposed above is called Swiss. It is prepared in an unusual way - beat vegetable oil with water. This dough can be used to make pies and pies with both sweet and savory fillings.

In the recipe for lean shortcrust pastry, you can use premium wheat flour or a mixture of wheat and rye flour instead of whole grain flour. If you plan to prepare the dough for sweet pastries, you can add a little sugar to it.