In warm whey, dilute yeast with a spoonful of sugar and 2-3 tablespoons of flour. Stir well and leave our dough to rise for 10-15 minutes in a warm place.
Grind the eggs with sugar and margarine as best as possible, add vanilla. When our dough has arrived, mix everything together and mix very thoroughly, now add flour. Not all at once, but gradually, when the dough is difficult to stir with a spoon, we begin to add vegetable oil a little at a time and knead by hand. Then add flour again, knead and butter again. So it takes about 80 grams of oil, you use the rest after. You knead a fairly stiff dough, but at the same time it remains elastic.

For novice housewives who cannot yet determine the consistency of the dough by eye, you can beat the dough well at the end of kneading, then it acquires the necessary elasticity.

Knead the dough thoroughly.

Place in a warm place to rise. After the dough has risen, set it down, knead it well and let it rise again. We knead it a second time... and when the dough has risen for the third time, we put it on the table, knead it thoroughly, make blanks for the pies and start sculpting. Knead the dough and make pies using only butter. The dough “grows before our eyes”) Quickly form the pies.

Pour oil over the baking tray. Let them proof for 15 minutes, and then place them in an oven heated to 180C.
During proofing, our pies should double in size.

The top can be greased with yolk and milk.

Good day! I always knead a lot of dough. Everyone in my family loves homemade cakes. I would like to offer you a simple recipe for a good pastry made with whey. When I make homemade cottage cheese, there is always a lot of whey left over, so I found a worthy use for it. So, pour 1 liter of whey, preferably a little warm, into a large bowl

Add half of the granulated sugar, that is, 3 tablespoons

Add a tablespoon with the top of dry yeast

And 250 grams of flour

Now mix it all well - this will be our dough dough

Leave the dough under a towel in a warm place for 15-20 minutes

In the meantime, let's melt our butter.

When the dough begins to bubble, it means it’s time to knead the dough.

Now add the rest of the granulated sugar here (3 tablespoons)

A pinch of salt (to taste)

Beat 2 eggs there

And pour the melted butter here

Mix all this well and begin to add flour in parts. At first you can do this with a spoon or a whisk, then switch to manual kneading, but if you have a food processor with a dough kneading function, then know that you have an envious person in Morocco :)

Knead soft dough.

Flour consumption is indicated with an error of plus or minus 100 grams. Do not knead the dough too hard, otherwise the pies will be dry. Let the dough rise for 1-1.5 hours, depending on the temperature at your home. In cold weather it can rise for 2-3 hours. At a temperature of 20-24 degrees this happens quickly. It’s better to then let the pies sit in front of the oven. This is what I got after 1 hour and 15 minutes

The dough has doubled in size. And later I will tell you what pies I baked from this dough. Until new goodies!

Cooking time: PT01H30M 1 h 30 min.

Pies are one of the most beloved types of baked goods. They are appropriate on both everyday and holiday tables. Some people prefer to make them with a sweet filling, while others prefer snack pies. They are made not only with a variety of fillings, but also from different types of dough. Traditionally, it is kneaded with water or milk, but recently a flour base with kefir, sour cream and other fermented milk products has become increasingly popular. Thrifty housewives figured out how to make dough for pies using whey. It turns out tender, rises well, and baked goods made from it are tasty and do not go stale for a long time.

Cooking features

Whey dough can be prepared for different products and different thicknesses. Pie dough is usually made with yeast. Then the baked goods turn out fluffy, tasty and appetizing. The technology for preparing dough with whey for pies is identical to the process of kneading it with milk or water. Even an inexperienced housewife can cope with the task if she has patience and follows the recommendations that accompany the chosen recipe. Knowing a few things will significantly increase her chances of getting the expected result.

• The taste of baked goods largely depends on the quality of flour. Second grade flour gives an unpleasant taste and an unappetizing gray color. The dough for pies is usually kneaded from premium or at least first grade flour.
• It is better to use fresh whey. If it is not possible to put the dough on the pies on the same day as you made cottage cheese or cheese, store it in the refrigerator for no more than two days.
• Flour must be sifted before kneading the dough, regardless of whether the flour has been sifted previously. The purpose of this manipulation is not only to remove small debris and insect larvae - this is how the flour is saturated with oxygen. After sifting, it becomes lighter and easier to combine with other components, avoiding the formation of lumps. Dough mixed with sifted flour rises faster, and baked goods made from it will be more tender and airy.
• To activate the yeast, the whey is heated to 30–40 degrees. At this temperature, the yeast “wake up” and begin to work. In a cold environment they will not work; hot liquid will kill living microorganisms that cause fermentation. You also need to add sugar to the whey to feed the yeast. It is necessary even if you plan to bake pies with savory filling.
• The dough for making pies is usually used after the second rise. After the first lifting, they only knead it. The dough will rise faster if the room is warm. If you are in a hurry, use instant yeast instead of regular yeast - the dough rises 3 times faster with it, even if it contains a lot of baked goods.

The technology for preparing pie dough with whey may vary depending on the recipe. By following the recommendations, you will not make mistakes and will be able to get the expected result.

A simple recipe for whey dough for pies

• wheat flour - 0.5 kg;
• whey - 0.25 l;
• refined vegetable oil - 100 ml;
• dry yeast - 10 g;
• salt - 2 g;
• granulated sugar - 20 g.

Video recipe for the occasion:

Cooking method:

• Heat the whey to 30–35 degrees.
• Add sugar, salt and dry yeast, stir.
• Wait 10–15 minutes. During this time, the yeast will have time to activate. The appearance of a foam cap will indicate that they have earned money.
• Pour vegetable oil into the bowl with the whey. Whisk the ingredients until well mixed.
• Sift the flour. Add a handful of it to the liquid base, stirring well each time to prevent the formation of lumps. When it becomes difficult to stir the dough with a spoon, transfer it to a floured work surface and finish kneading the dough with your hands.
• Form the dough into a ball, place it in a pan, cover with a damp cloth and place in a warm place. Wait for the dough to rise and double in size.
• Punch down the dough. Wait until it rises again, knead it again and start forming the pies.

Dry yeast in this recipe can be replaced with pressed yeast, but you will have to use 2.5–3 times more of it.

Butter dough with whey for sweet pies

• wheat flour - 0.5 kg;
• whey - 0.2 l;
• pressed yeast - 30 g;
• chicken eggs - 2 pcs.;
• butter - 100 g;
• sugar - 100 g;
• vanilla sugar - 20 g;
• salt - a large pinch.

Cooking method:

• Sift the flour.
• Heat the whey to body temperature and pour into a bowl.
• Crumble the yeast into the whey and stir until it is completely dissolved.
• Add a tablespoon of sugar and salt, stir again.
• Pour a little flour into a bowl with whey and stir until smooth, obtaining a composition that resembles liquid sour cream in consistency.
• Place the bowl with the dough in a warm place and wait for it to rise, that is, rise and begin to fall.
• Break the eggs into a separate container, add the remaining sugar, including vanilla, to them, grind, place in a bowl with the dough, mix well.
• Melt the butter without letting it boil. Let it cool and pour into a bowl with other products. Stir. The liquid base for the dough should become homogeneous.
• Add the remaining flour and knead into a soft but non-stick dough.
• Place the dough into the pan. Cover the pan with cling film and place in a warm place. Wait until the volume of the dough doubles.

Dough prepared using the sponge method can be used to make pies after the first rise.

Quick yeast dough with whey for savory pies

• wheat flour - 0.5 kg;
• fast-acting dry yeast - 11 g;
• whey - 0.25 l;
• butter - 100 g;
• sugar - 20 g;
• salt - 5 g.

Cooking method:

• Pour the whey into a small saucepan and crumble the butter into it. Heat over low heat, stirring until the oil is completely dissolved in the whey.
• Wait for the liquid mixture to cool to approximately 35 degrees.
• Sift the flour, mix it with salt, sugar and quick-acting yeast.
• Combine the liquid base with a mixture of bulk products, kneading a moderately dense dough that does not stick to your hands.
• Wait for the dough to rise. This will take about 30 minutes.

The quick-release dough is used immediately after it has been risen, otherwise it may fall. This dough option is suitable for both sweet and snack pies.

The dough for pies using whey is kneaded according to the same rules as using milk or water. Baking from it turns out fluffy and does not go stale for a long time.

And other baked goods. But there are always several ingredients without which the dough will not work. This is flour and fermented milk or dairy product. You can cook with or without yeast - a matter of taste and time. Today we will provide several recipes for making whey dough. If you like to pamper your family with homemade baked goods, then this article is for you!

First recipe

Surely, everyone has experienced situations when guests unexpectedly arrived, or it was necessary to quickly prepare something for tea for another reason. Surprise everyone - bake delicious pies in just half an hour. The filling can be absolutely anything, the main task is to prepare the main ingredient - the dough. The whey dough for pies that we offer is prepared in a matter of minutes and is suitable for quickly cooking something up. So, you will need:

• half a liter of whey;
• six (without a slide) glasses of flour;
• two tablespoons (tablespoons) of vegetable oil;
• a teaspoon of soda, the same amount of granulated sugar and salt.

As you noticed, these products are almost always available in the kitchen, so you don’t even have to run to the store. So let's move on to the next step.

Preparation

This whey dough recipe is very simple, so even those who have never gone to the oven can handle the preparation.

If the whey has been in the refrigerator, it must be warmed to room temperature on the stove. If it turns out a little hot, it’s okay, let it stand for five minutes, cool down, and during this time you mix all the dry ingredients of our dough. You can also make sweet baked goods using whey; in this case, you can increase the amount of added sugar to three tablespoons.

Add vegetable oil to the whey (if you have flaxseed oil, it will be just wonderful, the pies will have a unique aroma), mix and, stirring constantly so that no lumps form, pour into the dry ingredients.

Knead the dough, put it in a plastic bag and leave it in it for a few minutes while you prepare the filling. There is no need to put the dough prepared with whey in the refrigerator. We specifically suggested that you heat up the fermented milk product so that the dough can “rest” faster. You can proceed to the further procedure - forming pies or pies and baking them.

Yeast dough with whey

If you have enough time and you are not in a hurry with preparation, then we suggest using quick-acting yeast to prepare the dough. This type of baking always turns out fluffy and unusually tender. What will you need to prepare? The list of products is as follows:

• kilogram of sifted flour;
• half a liter of good whey;
• three tablespoons of granulated sugar;
• half a teaspoon of salt, a full teaspoon of dry yeast;
• half a glass of vegetable oil.

Cooking method

The first step is to warm up the whey a little, then the yeast will act faster. In order not to dirty a lot of dishes and not to melt the butter separately, cut it into small pieces and put it in the whey, and only then start heating. Keep the mixture on low heat until the oil is completely mixed with the liquid.

The next step is to mix the sugar and salt until completely dissolved. put two cups of flour in a separate bowl, mix it with dry yeast, then add it to the whey, mix well. Add the remaining flour gradually until the fork (we recommend using this tool to knead the dough) stops “obeying” you. Pour flour onto a clean board, place the dough there and knead until it stops sticking to your hands.

We continue to prepare our dough using whey. The lump is coated on all sides with vegetable oil, placed in a deep bowl, covered with a lid and kept warm for forty minutes. It should be checked after twenty minutes. If it rises, slap it to settle. The dough will be completely ready for the third rise, that is, it must be lowered by slapping it twice. Now you can start baking.

Whey dough with yeast: recipe No. 2

This cooking method is loved by most housewives. The secret is that this whey dough is universal, and the filling can be both meat and fruit jam without increasing or decreasing the amount of sugar. Another amazing property of this miracle dough is that even a couple of days after preparation, the baked goods will remain just as fresh, soft and tasty. The recipe is still simple, both experienced and novice housewives can handle it. So what products will you need? The list is as follows:

• fresh yeast - 25-30 grams;
• seven glasses of sifted wheat flour;
• half a liter of whey;
• one hundred grams of sweet butter;
• three tablespoons of sugar, half a teaspoon of salt;
• two large chicken eggs, if small - three.

Kneading the dough

The first step is to warm up the whey a little and dissolve the sugar and yeast in it. Leave the mixture for fifteen minutes, and during this time melt the butter in a separate bowl and set to cool slightly. Mix the liquid well so that not a single lump of yeast remains; a whisk is ideal for this. If small bubbles begin to form on the surface, the yeast has dissolved and it’s time to add the eggs and melted butter. Stir the mixture again using a whisk, but do not beat. Add the sifted flour slowly, constantly kneading the dough. It should end up being soft, elastic, and not sticky to your hands.

Now you need to place the dough (whether it is prepared with whey or with milk - it doesn’t matter, the technology is almost the same) in a deep, dry container, after having coated it with vegetable oil. This procedure is carried out so that it does not stick to the walls of the dish, then it will be much easier for you to remove it and then wash the container. Cover with a lid. If you don't have one that's the right size, a board or towel will do. Place the dough in a warm place and do not forget to check it. After the third rise, the whey dough will be ready for further work. In the oven, pies from such a product will turn out simply amazing. But they will turn out no less tasty in a frying pan, when fried in vegetable oil.

Batter Pie

We have presented several recipes for making whey dough for pies. You can cook a large pie in the oven without any hassle. This kind of cooking will not take much effort and time, especially if you prepare the baked goods from batter. This recipe is becoming increasingly popular, because you don’t have to knead anything or wait for the dough to rise. The pie prepared according to our recipe will turn out delicious. We will offer a filling option that will make your baked goods amazing, but you can use your favorite filling. For the test you will need:

• 0.5 liters of whey;
• 400 grams of sifted flour;
• a quarter cup of vegetable oil;
• 100 grams of mayonnaise or full-fat sour cream;
• chicken egg + another yolk for greasing;
• a quarter teaspoon of sugar, the same amount of soda, half a spoon of salt.

For the filling:

• any minced meat, a mixture of pork and beef is best - 0.7 kg;
• one large bell pepper;
• medium sized onion;
• thyme, black pepper, salt to taste.

If you are not a fan of bell peppers, you can use mushrooms.

Cooking the pie

Mix salt, sugar and soda in the whey, then add mayonnaise (sour cream) and egg. Beat everything well with a whisk. Vegetable oil must be heated to 30 degrees and poured into the mixture, beat a little again.

Be sure to sift the flour, after this procedure it will be saturated with oxygen, and the dough will turn out more fluffy, and there will be almost no lumps, so you won’t have to get rid of them. While the dough is resting, prepare the filling.

In a frying pan, initially fry the peppers and onions cut into half rings. When all the moisture has evaporated, add the minced meat and bring it until fully cooked.

You can cover the baking sheet with baking paper if there is a risk of burning. Pour in half the batter (the consistency should be similar to pancake batter), spread the filling in an even layer, and pour the remaining batter on top.

Bake at an oven temperature of 180 degrees. When the dough begins to brown, brush with yolk mixture to create a beautiful crust. Check the readiness of the pie with a toothpick.

A little about the tricks

If you decide to please your family with homemade pies every day, you can prepare whey dough for future use. To keep it in the refrigerator for three to four days, add a teaspoon of baking soda. It will keep your dough fresh without having to knead it every time. Enjoy your tea!

I want to show you. how I make whey dough for pies in the oven. The recipe is yeast-free and will work for any homemade baked goods. Of course, the basis of any baking is the dough. If it is viscous and hard, you don’t even pay attention to the taste of the filling. And dough, especially that made with yeast, is a capricious product, one might say it has character, loves a kind word and a peaceful environment. Personally, in my house someone always drops something, stomps, distracts me, and there is practically no opportunity to concentrate. I think this is the case for many people. Yes, and there’s a problem with free time. Therefore, I very often knead dough with whey - it is cheap, and the dough turns out airy and light. When you choose whey, look at what is written on the package: if it is salty, reduce the amount of salt indicated in the recipe; if it is fresh, not sour, you will need to add soda slaked with vinegar.
Ingredients for the dough:
- 125 milliliters of whey,
- 300 grams of wheat flour,
- 1/2 teaspoon of soda,
- 1/2 teaspoon salt,
- 1 tablespoon of sugar,
- 1 tablespoon of any vegetable oil.

How to cook with photos step by step

Pour the whey into an enamel or stainless steel deep bowl and heat over heat. Be careful not to overheat! The liquid should become nicely warm, but not hot.
Pour sugar into a bowl and add salt.




Add soda and oil.










Sift the flour through a sieve into a bowl and knead the dough thoroughly with your hands.




Take the edges of the dough and fold them towards the middle, similar to how an envelope is made; Wrap tightly with cling film or place in a plastic bag and let rest in a warm place for an hour. In the meantime, you can quite easily come up with and prepare the filling.




When you can begin the main stage of cooking, be sure to knead the dough one more time! The soda must disperse thoroughly over the entire surface, otherwise the finished dough will have a non-uniform structure.
I am sure you will definitely get a light and tender dough!
Bon appetit!






And this is how you can cook it