The dough according to this recipe is soft and airy, slightly rich and slightly sweet. Well suited for all fillings (sweet and savory), ideal for making pies and pies in the oven. The finished dough can be prepared in advance, it can be stored in the refrigerator for up to 2 days.

This is one of my all-time favorite yeast dough recipes. Once you try to cook the dough according to this recipe, and you will leave this recipe for a long time in your cookbook.

Ingredients for making dough:

Wheat flour 640 g
Yeast (pressed) 8 g
Salt 9 g
Sugar 46 g
Water (slightly warm) 310 g
Butter (softened) 70 g
Chicken egg 1 pc.
Vegetable oil – for lubricating the bowl and hands
For brushing the pies:

Egg 1 pc.
Cream or sour cream 1 tsp
Recipe for pies like fluff:

1. Knead the dough in a non-dough way. To do this, dissolve the yeast together with sugar in warm (but not hot) water in a deep bowl, add a beaten egg and salt. Sift the flour and gradually add to this mixture. When half of the flour has been mixed into the liquid, fold in the soft butter in three steps and continue to add the flour. After all the flour has been added, knead the dough for another 10 minutes. You can lightly grease your hands with vegetable oil if the dough is sticky.
2. Transfer the dough to a clean bowl greased with vegetable oil, cover with a towel and leave in a warm place for 2-2.5 hours, during this time you can knead it again.
3. After 2 hours, the dough will increase in volume.
4. Sprinkle the dough with a little flour on top and put it on the table or on the board. Divide it into pieces weighing 50-55 g – a kitchen scale is very useful here.

With the palms of your hands, shape each piece into a ball, then into a slightly oval cake shape, flattening the dough with your palm. So that the dough does not stick to my hands and to the working surface of the table, I slightly greased my hands and the table with vegetable oil.
5. Cover the dough blanks with cling film or cloth so that they do not wind up while you are sculpting the pies.

6. Put 25-30 g of filling on each cake. And blind the edges first in the center, then along the edges and to the center.
7. Put the pies seam down and give them a rounded shape, tucking the edges down.
8. Put them on a sheet greased with vegetable oil. You can first put parchment paper on the sheet, in this case, grease only the parchment paper. Pies should not be laid out tightly, but at some distance from each other, because. they will increase in size during the baking process.
9. Cover the pies with a towel or film and leave to rise a little more, about 20 minutes. Then grease them with a beaten egg and cream and put in an oven preheated to 180-190 ° C and bake for 15 – 18 minutes, not forgetting to make sure that they do not burn.
10. After baking, cool the pies a little and remove from the sheet. They are very soft and airy.