Fasting dough for sweet pies
Description
Perfect with tea and coffee. 1. It's very hard to specify the exact amount of flour for this recipe. Your main guide should be the dough consistency—it should not be too thick, and it should noticeably pull away from the sides of the bowl or pot where you knead it. 2. Take warm water, dissolve in it the yeast, sugar, salt, oil, and about 1.5 cups of flour (the dough should be like thick sour cream). Let it stand for 30 minutes in a warm place—near a radiator or stove, for example. 3. During this time the dough should rise considerably. Now is the time to add another roughly three‑quarters of a cup of flour, mix thoroughly (you can use a mixer). From the resulting dough you get excellent pies. Put two‑thirds of the dough into a pan, add the filling (jam, apples, preserves, fried mushrooms or cabbage), then spread the remaining dough evenly on top. After 25–30 minutes the pie is ready. 4. For buns, make a soft dough that is comfortable to shape—add about half a cup more flour and knead it on the table. Serve cooled or slightly warm.