Preparing lean dough for pies. Lean yeast and puff pastry for pies, pies and dumplings: all the secrets

Despite all restrictions, Lent is not a reason to retreat from delicious dishes. In particular, from baking.

Now I will tell you what kind of dough can be prepared, adhering to the strict rules of fasting. And what goodies can be made using this dough.

In fact, you can make almost any baked product - from buns and cookies to pie and pies. And also dumplings. Therefore, during Lent you can delight yourself and your family with simple but tasty dishes.

I have collected here a variety of recipes - both with and without yeast. After all, you can prepare such a dough using mineral water, or with semolina, etc.

Lenten dough for dumplings

Dumplings with cherries are a very tasty dish that everyone loves. Fortunately, cherries can now be bought frozen, and many housewives freeze this summer berry themselves. Lenten dumplings with cherries turn out aromatic and appetizing.

Products:

Water (hot) - 200 ml.
Salt - 0.5 teaspoon
Flour - approximately 2.5 cups + a little for dusting
Cherry - to taste
Sugar - 1 teaspoon + for filling to taste

1. Let's start by preparing the dough. Mix a teaspoon of sugar and half a teaspoon of salt in a container.

2. Fill with hot water. Stir until the sugar is completely dissolved.

3. Sift the flour in advance. Or sift directly into a bowl while stirring the dough. Stir with a whisk until the dough thickens. Next, you need to knead the dough with your hands.

The dough does not need to be filled with flour, otherwise the dumplings will turn out tough.

4. The resulting dough should be springy to the touch and perhaps stick a little to your hands.

5. Sprinkle the table and rolling pin with flour. If the dough sticks to your hands, you can also lightly coat it with flour.

6. Roll out the dough into a circle about 2 mm thick.

7. Using a glass or cookie cutter, cut out circles. Remove excess dough.

8. Place a little cherry in the middle of each circle, about 1 tsp. Sprinkle with sugar or fructose. Add a little flour, because... it will absorb excess cherry juice.

9. Sprinkle the board generously with flour. Place the formed dumplings on it. In this form they can be frozen for storage. Or immediately prepare dumplings from lean dough by placing them in a large amount of boiling water.

Lenten pie dough without yeast

We all love fluffy pies that melt in your mouth. And every housewife should know that such a pie can be made without the use of yeast. And now I’ll tell you how to make lean pie dough without yeast.

Products:

Water - 200 ml.
Oil (vegetable) - 50 ml.
Vinegar 9% - 1 tbsp.
Baking powder - 0.5 teaspoon
Soda - 0.5 teaspoon
Granulated sugar - 130 gr.
Vanilla sugar - 2 teaspoons
Flour - 200 gr.
Cocoa - 3 tablespoons

Dry and liquid ingredients are mixed separately, so for liquid ingredients, take a larger bowl, dry ingredients will be added to it.

1. Mix oil, vinegar, water in one bowl.

2. Mix flour (sifted), cocoa (sifted), sugar, vanilla sugar, baking powder and salt in another bowl.

3. Add dry ingredients to liquid ingredients and mix.

4. Mix until the consistency of thick sour cream. At this time, you can turn on the oven to heat up.

5. Grease the mold with vegetable oil, sprinkle with a small amount of semolina.

6. Pour the dough into the mold and place in the oven at 200 C° for 20 minutes. Test with a dry toothpick. Decorate as desired.

Lenten dough for charlotte

Charlotte is the simplest and most famous pie recipe. It is prepared from apples, flour, sugar and apples. During Lent, we are forced to give up eggs, and how, you ask, should we cook charlotte? And it's very simple! The following recipe will tell you an unusual way to prepare lean dough for charlotte.

If you don’t have sour apples on hand, you can use sweet ones, but then you need to reduce the amount of sugar in the dough.

Products:

Apples - 3-4 pcs.
Semolina - for sprinkling the mold
Powdered sugar - for decoration
Flour - 1¾ cups
Salt - 0.5 teaspoon
Orange juice without sugar - ¾ cup
Sugar (can be brown) - ¾ cup
Oil (vegetable) - ⅓ cup
Vinegar (lemon juice) - 30 ml.
Soda - 1 teaspoon

1. Cut the apples into small pieces, removing the core.

2. Sprinkle the charlotte mold with semolina or breadcrumbs. Place apples in the pan to completely cover the bottom.

3. Mix sugar, salt, orange juice, vinegar, vegetable oil in a bowl. Beat until sugar dissolves.

4. Sift the flour and add to the bowl. Stir until smooth. You can stir with a mixer at low speed.

5. Stir soda in water. And pour into the mass. Pour the resulting dough into the mold with apples. Flatten.

6. Bake the charlotte in the oven at 190 degrees for 1 hour. Check readiness with a toothpick.

7. If desired, sprinkle the charlotte with powdered sugar.

Dough for dumplings or manti without eggs

The taste, speed of preparation and variety of flavors have made dumplings one of the most popular dishes. And homemade dumplings are valued even more. Therefore, here is a recipe for lean dough for dumplings, which is also suitable for dumplings, manti and other similar dishes.

Remember that these are Lenten dumplings, so the filling can be made from mushrooms, pumpkin, etc.

Products:

Flour - 10 heaped tablespoons
Water - 0.5 tablespoon
Oil (vegetable) - 2 tablespoons

1.Put flour and a tablespoon of salt into a bowl. Mix.

2. Pour vegetable oil and a little water into the flour. You can knead the dough first with a spoon, and then with your hands.

It is better to add water in several stages, since different flours absorb different amounts of water.

3. Before using, the test should be allowed to rest for about 30-40 minutes. While the dough is resting you can make the filling.

4. To check if the dough has rested, you can pinch or press down. If the shape is preserved, then the dough is ready.

5. Tear off a small piece from the total mass and roll it out very thin. Using a glass or a special mold, make rounds and remove the remaining pieces.

6. Place the filling in each circle and form a dumpling. Boil, fry or steam.

Lenten shortbread dough and nut cookie recipe

Products:

Flour - 2 cups
Mineral water - 0.5 cups
Vegetable oil - 0.5 cups
Walnuts -100 gr.
Granulated sugar - 100 gr.

1. Nuts need to be crushed with a rolling pin. Or in another convenient way.

2. Add sugar to the chopped nuts and stir until smooth.

3. Mix oil and mineral water in a bowl.

4. Add the flour sifted in advance into the container and knead the dough.

5. Divide the resulting dough into three approximately equal parts.

6. Roll out each part to a circle shape and cut into eight triangles.

7. Place the filling on the edges of the triangles and fold towards the center.

8. Place the finished tubes in the oven for 20 minutes at 180 degrees.

9. Sprinkle powdered sugar on top.

Lenten dough for pies with potato broth

Often, when boiling potatoes, we don’t think that we can use the resulting broth to prepare some other dish. For example, pies with the same potatoes.

In this recipe, I will tell you how to make dough for pies using potato broth. And for the filling you can use not only potatoes, but also cabbage, mushrooms, etc.

Products:

Potatoes - 7-8 pcs. medium size
Salt - 1 teaspoon
Onion (medium) - 1 pc.
Vegetable oil)
Potato broth – 350ml
Sugar without a slide - 1 tablespoon
Dry yeast - 1 pack
Flour - 4 heaped cups

1. It is very important to start cooking with the filling. For us it will be potatoes with onions. Boil peeled potatoes in salted water.

2. When the potatoes are cooked, pour the broth into a container. You should get approximately 350 ml. It will be useful for the test.

3. Mash the boiled potatoes until pureed.

4. Finely chop the onion and fry until golden brown. Place in puree along with the oil in which the onions were fried. Stir.

5. Add sugar and yeast to the warm potato broth. Stir and leave the dough to cook for 20 minutes.

Cold or hot broth interferes with normal fermentation, so yeast should only be diluted in warm liquid.

6. In a deep container, mix two glasses of flour and the prepared dough. Readiness is determined by the presence of a yeast cap on the broth.

7. Gradually add salt, butter and the rest of the flour to the bowl. Knead the dough well. The resulting dough should be pliable and not stick to your hands. Cover with a towel and place in a warm place for 30-40 minutes.

8. When the dough has risen, you can make pies.

Yeast dough for buns or pies without eggs

The sugar bun is an essential part of any bakery. The bizarre shapes of these buns amaze the imagination. And what a taste they have! And here are the recipes for lean dough for these wonderful buns. By the way, I have a similar recipe.

Products:

Yeast (live) - 25 gr.
Sugar - 100 gr. + 2 tablespoons
Water - 250 ml.
Flour - 3-4 cups + 2 tablespoons
Salt - 0.5 teaspoon
Oil (vegetable) - 50 ml.
Vanillin - to taste (read the application on the package)

1. Before kneading the dough, you need to prepare the dough. To do this, you need to grind the yeast and sugar and add water. Stir until the yeast and sugar are completely dissolved. Add two tablespoons of flour and stir well. Leave the dough for 15-20 minutes for the yeast to start working.

Homemade baking is relevant at any time of the year and in any family. The smell of freshly baked bread or pies spreads throughout the house in an instant, whetting the appetite of not only household members, but also neighbors. Housewives practice their baking skills, looking for recipes for delicious fillings and intricate ways to decorate pies. During the period of fasting, when most of your favorite dishes are prohibited, you really don’t want to deny yourself baked goods. In this case, the recipe for lean pie dough will be a real find. We will share several options for this dough; it can be prepared with or without yeast.

Lenten yeast dough

Lean yeast rolls or baking homemade bread and even pizza are perfect. If you are planning to prepare a sweet culinary product, then add more sugar to the dough.

You will need:

half a packet of yeast (dry);
half a kilo of flour;
a tablespoon of granulated sugar;
350 ml water;
2 tablespoons of vegetable oil;
a good pinch of salt.

There are some tricks that will help you make your baked goods even more tender and appetizing:

Regular tea leaves will help your buns or pie get a nice golden brown color;
prepare the dough from products of the same temperature;
if it sticks to the surface, grease the table and hands with oil;
add starch to the dough, the baked goods will turn out tender, will not dry out quickly and will acquire a golden brown crust;
try not to move the sheet or form with the dough again, it can easily fall off;
for the first 10 minutes after you send the pies to bake, do not open the oven door, otherwise the products will settle and will not be fluffy;
use chilled water when kneading the dough (but only if it is not yeast);
After working with the dough, the dishes should be washed in cold water, otherwise the flour will curdle and stick to the surface.

The culinary world is full of recipes for delicious and aromatic baked goods. Now you know exactly how you can indulge in pleasure even during Lent. After all, even from the simplest ingredients you can prepare an excellent dish.

Enjoy your meal!

What I like about these pies is that you don’t have to fuss with proofing for a long time; you knead them in the evening and bake them in the morning. The dough turns out delicious - soft and airy, you can’t even tell it’s . You can make any filling - both salty and sweet.

So, I bring to your attention our family recipe for lean yeast pies with cabbage. My grandmother always strictly observed all Orthodox fasts, and she often baked these pies with her mother during Lent. It turns out to be very budget-friendly, by the way.

A non-yeast version of pies can be prepared, for example, according to the Moldavian recipe -.

Compound:

Dough:

1.5 cups (or 375 ml) warm water
50 g fresh compressed yeast
1/2 cup (or 100 g) sugar
180 ml vegetable oil (unflavored)
1.5 tsp. salt
1/2 packet vanilla sugar
800-900 g flour

Filling:

1.5 kg cabbage
approximately 2 tsp. salt
1 tsp. Sahara
spices

It is best to knead the dough for pies in the evening so that it has time to rise well in the refrigerator overnight. You need to take a large saucepan (5 liters, because the dough will rise a lot) and mix warm water (but not hot), sugar, yeast in it and stir until the yeast dissolves. Then add butter, salt and vanilla sugar. Stir and gradually add flour. Knead well. The dough should be very soft, slightly sticky to your hands.
Kneaded lean yeast dough
Cover the pan with the dough and refrigerate overnight.
In the morning, chop the cabbage for filling the pies.
Heat a little oil in a large frying pan (you can fry 1/2 teaspoon of cumin and cumin in it) and then add the cabbage.
Preparing the cabbage filling
Add salt, sugar and stir. Cover with a lid and simmer over low heat.
After a few minutes, when the cabbage has fried (settled) a little, pepper, add 2-3 bay leaves and stir. Simmer until the cabbage is soft.
At the end I sprinkled it with garam masala (1/2 tsp). If you have it, you can add more chopped dill.
Remove the dough from the refrigerator.
Yeast dough, risen in the refrigerator
Roll balls approximately Ø 4 cm and place them on a greased table at a distance from each other.
Dough balls
Cover with a clean towel and leave for 15 minutes. If the kitchen is cool, then turn on the oven at this stage to make it warmer (the dough will rise better). And if it’s hot, you can turn it on at the stage of making pies.
After 15 minutes the dough will increase slightly in volume.
Matched balls
Sprinkle a little flour on the table or board, take one ball, flatten it a little and pull all the edges towards the center. This will help us form beautiful and smooth pies.
Forming the dough
Pinch the edges and press them inward a little. Flatten the ball with your palm and roll it out a little with a rolling pin.
Place a heaping tablespoon of cabbage filling in the middle.
Making pies with cabbage
Pinch the edges as for.
Now you need to slightly pull both ends, connect them together and pinch. This will be the bottom.
If necessary, use your hands to shape the pie into the perfect shape and place it on a greased baking sheet, seam side down.
In this way, fill the entire baking sheet with the formed pies, not forgetting to leave enough free space between them.
Pies on a baking sheet
If you consume dairy products, you can grease the top with sour cream or sugared milk to create a beautiful crust.
Place in the oven and bake at 190ºC for 15 minutes until golden brown. While the first portion is baking, make the remaining pies.
Pies with cabbage are ready
Transfer the finished pies to a towel, and carefully transfer the new ones to the same baking sheet and place in the oven.

Pies with cabbage turn out very tasty and tender. I got a little more than 30 pieces, and they sold out in one day, although I expected that there would be enough for a couple. Just don’t stack them on top of each other until they are completely cool, otherwise they will wrinkle.

P.S. If you liked the recipe, there is a lot more delicious stuff waiting for you ahead.

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 marmalade 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 more satiety, add beans in tomato sauce. You can dice the onion 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 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!