During Lent, many people strictly observe dietary restrictions and do not consume milk or eggs, not to mention meat. At the same time, where to put the craving for sweets or baked goods? It’s clear that you have to overcome yourself, but if you really want to, then recipes with lean products come to the rescue.
One day I found a recipe for quick pies, and, of course, I decided to try it. The experiment was not a success; the pies could be used to hammer in nails. However, I changed the recipe a little, added soda, which was missing in the recipe, and instead of baking in the oven, I fried the pies.
ABOUT! The result turned out excellent, since then I’ve been using this recipe all the time: 30-40 minutes - and there’s a whole plate of golden brown pies on the table.
And for those who do not fast, here is the second recipe for quick butter pies. My mother brought the recipe from a relative. She said it was delicious and baked it right away. I really liked the pies. The pies are made in a hurry, with any fillings - sweet, salty. The dough is yeast-free, soda-based, without eggs. They will delight both guests and household members.

Quick pies made from Lenten dough
Author: Nadezhda Andriyakhina

2 cups flour
3 tbsp. spoons of sunflower oil
water
0.5 tsp salt
0.5 tsp baking soda
sunflower oil for frying.

Preparation:

Pour the oil into a glass and top up with water.

Pour the mixture of water and oil into a bowl for kneading the dough, add salt and soda and beat into a suspension (you can do it by hand so that the soda and salt dissolve).

I still can’t understand what soda is doing here, there is no acid, therefore no gas is released, but for some reason the dough still becomes looser and softer, and the pies increase in size, so my addition significantly changed the condition of the pies.

Add flour and knead the dough. It turns out to be very plastic, it doesn’t stick to your hands or dishes, it’s even easy to make pies, the flour for rolling out is purely symbolic.

Roll the dough into a sausage and cut into pieces. Usually this amount of dough makes 12-15 pies.

I put grated apple mixed with sugar in the filling. It is clear that any filling for pies is suitable here: from sweet to salty, both lean and fast.

Only if you put jam, sprinkle it with starch, then the filling will not leak out. And one more thing: you need to carefully fasten the seam of the pie so that it does not unravel during frying.

Fry the pies in a frying pan, first on one side until browned.

Turn over to the other side, reduce the heat slightly and hold the pies under the lid until they finish cooking.

The finished pies are very soft and tasty, they don’t go stale for several days, if they sit for a long time, of course.

Recipe 2:
Author: Annushka

sour cream – 250 gr
margarine (or butter) – 125 g
flour –200-250 gr
salt – 1/2 teaspoon spoons
sugar - a little (can be without sugar)
soda – 1/2 teaspoon spoons
Filling to suit your taste

Preparation:

Melt the margarine over low heat. Remove from heat, add sour cream, salt and sugar.
Add half a teaspoon of baking soda to 1 table. a spoonful of boiling water (it turns out that soda can be extinguished not only with vinegar, but also with boiling water). Stir until foam forms.
Add the slaked soda to the rest of the ingredients, add the sifted flour and knead the elastic dough.
Divide the dough into 16 parts and, adding filling, make pies.
Place the pies on a baking sheet greased with vegetable oil and bake in the oven for approximately 40-45 minutes.
I hope you find this simple and quick recipe homemade pies.
Our quick pies were with cottage cheese (pictured).

It's Lent and if you decide to fast, you need to follow its rules by consuming lean food, but, at the same time, sometimes you really want something tasty, some kind of baked goods, so much so that you just can’t afford any sweets. What to do? First of all, don’t bring yourself to the point where you start dreaming even in your sleep. delicious buns and pies. Even though most of our favorite sweets are prohibited during Lent, this does not mean that we need to give up baking altogether. Do not sacrifice yourself, fasting is a voluntary and conscious abstinence from the main usual foods, but in no way a hunger strike or self-torture.

During the period of fasting, you can prepare delicious bread, magnificent pies and pies, and wonderful buns, cheesecakes, pies, pasties, dumplings... One condition - you need to cook all this on lean dough, which, as you know, does not contain eggs or milk And butter. But believe me, the dough, which can be kneaded with water and soda or with yeast, makes excellent baked goods. And tasty, and healthy, and no remorse.

There are several types of lean dough. This is unleavened dough, both puff pastry and yeast. Preparing lean dough is not at all difficult, but some of its features need to be kept in mind. Due to the lack of baking, this dough rises faster, so you should not leave it unattended for a long time. Products made from lean dough bake much faster than butter dough and go stale very quickly, so they need to be stored in a plastic bag, first wrapped in a linen towel. There is no need to tie the bag; it is advisable to leave it open.

Yeast dough

Ingredients:
1 kg flour,
2 stacks water,
150 g vegetable oil,
2 tsp Sahara,
40 g yeast,
salt - to taste.

Preparation:
Add salt, yeast and sugar to a bowl of heated water. Stir until the yeast is completely dissolved in the water. Add the yeast to the flour and pour in vegetable oil. Knead the dough and leave it for 1 hour in a warm place to rise. When it rises, knead it and repeat this procedure again. The dough is ready. Form it into products and bake.

Yeast dough with vodka

Ingredients:
4 stacks flour,
1.5 stack. water,
2 tbsp. vodka,
2 tbsp. vegetable oil,
100 g melted lean margarine,
1 tsp Sahara,
1 tsp salt,
1 packet of dry yeast.

Preparation:
Pour water and vodka into the sifted flour, then vegetable oil and melted margarine, add salt, sugar and yeast. Knead a thin dough and leave it warm. To prepare chebureks, the dough must stand in a warm place for 1 hour, and to prepare pizza it will take 3 hours.

Yeast choux pastry

Ingredients:
1 kg flour,
3 stacks water,
1.5 stack. Sahara,
150 g vegetable oil,
100 g lean margarine,
100 g regular yeast (or 1 sachet of dry),
salt - to taste.

Preparation:
First, boil water with sugar, salt and vegetable oil. Cool to the temperature of fresh milk and add margarine and yeast. Gradually adding sifted flour, knead a thin dough. It is advisable to knead the dough for at least 30-45 minutes. Then put the dough in the refrigerator for 3 hours. This dough can be used to bake unfilled buns, sprinkled with sugar, cinnamon, vanilla and cocoa, and buns with sweet and savory fillings. If the filling is supposed to be unsweetened, add less sugar to the dough.

Yeast cold dough for chebureks

Ingredients:
1 kg flour,
300 ml cold water,
1 tsp. Sahara,
1 packet of dry yeast,
a pinch of salt.

Preparation:
Add yeast, salt, sugar, water to the flour and knead the dough as thick as dumplings. Cover the finished dough and place it in the refrigerator. You can start preparing chebureks after 2-3 hours, but it is better to let the dough sit in the refrigerator overnight. This dough can be stored in the refrigerator for several days (it will make it even better), so you can take some of it and save the rest for later.

Puff pastry yeast dough

Ingredients: the same as in recipe No. 1.

Preparation:
Prepare the yeast dough, knead it thoroughly and leave it warm for 1-1.5 hours. When the dough has risen, knead it once, then again. Roll out the resulting dough into a very thin layer, brush with vegetable oil, sprinkle with sugar and fold into an envelope. Repeat these steps 4 times. Sprinkle the dough with flour. Puff pastry is ready for further use. Use a cookie cutter to cut out the buns various shapes or use a sharp knife to cut the dough into ropes and make buns from them in the form of rings or ropes.

Sweet yeast dough (recipe from the monastery)

Ingredients:
900 g flour,
2.5 stacks water,
⅓ glass vegetable oil,
¼ pack of fresh compressed yeast,
½ cup Sahara,
1 tsp dry hop cones,
½ tsp. salt.

Preparation:
First prepare the hop infusion. To do this, pour 1 cup of boiling water over the hops and let it brew for 30 minutes. Then strain and add 1 tsp to the infusion. granulated sugar. Prepare the dough: dilute the yeast in half a glass of warm water, add 1 tsp. sugar and 2 tbsp. flour, mix well and leave to rise for 20-30 minutes. Pour the hop infusion into a deep bowl, add a glass of warm water, salt, remaining sugar, suitable dough and flour. Mix thoroughly with a wooden spoon. Gradually pour in the vegetable oil and mix it into the dough. Flour your work surface, place the dough on it and knead well. Form the finished dough into a ball and leave to rise for 1.5 hours or until it has almost doubled in size. From this dough you can make many small pies with with different fillings, a large open jam pie or roll. Before baking, the products should be allowed to rest on the baking sheet until they have almost doubled in volume. After baking, grease the warm pies with vegetable oil.

Yeast dough for savory baking (recipe from Richard Bertinet)

Ingredients:
500 g wheat flour,
320 ml water,
20 g semolina,
50 g olive oil,
15 g fresh compressed yeast,
1 tsp salt.

Preparation:
Mix flour with semolina and sift into a deep bowl. Using your fingertips, rub the yeast into the semolina flour until fine crumbs form. Then add olive (vegetable oil), salt, and warm water. Knead the dough with a bench scraper, then turn it out onto a work surface and knead until smooth. Try not to add flour; excess flour will make the product dense and heavy. Soon the dough will be saturated with oxygen and will stop sticking to your hands. Roll the finished dough into a ball and place in a warm place for 1 hour to rise.

Potato yeast dough
Products made from it are soft and delicate. This dough is great for baking pies and pies with lean filling.

Ingredients:
2 stacks wheat flour,
100 g potatoes,
20 g fresh yeast,
1 tbsp. Sahara,
a pinch of salt.

Preparation:
Grind the yeast with sugar and place in a warm place for 10 minutes. Mash the potatoes boiled until tender; be sure to save the broth. Add 150 ml of warm potato broth to the yeast, mashed potatoes, 2 tbsp. flour, stir and place in a warm place for 20 minutes. During this time, the dough should come up. Gradually stir in flour and knead into a soft dough. Cover it with a towel and leave it warm for 45 minutes. During this time, knead the dough 2 times, which should double in volume.

Unleavened dough

Ingredients:
1 kg flour,
250 ml water,
3 tbsp. vegetable oil,
salt - to taste.

Preparation:
Sift the flour and pour warm water into it. Add salt and oil. Knead the dough. Cover it with a towel and place it in a warm place for 15 minutes. Then roll out with a rolling pin, cover and leave for another 15 minutes. The dough is ready.

Choux yeast-free dough
The dough got its name due to an unusual method of preparation.
This type of dough is perfectly molded, rolled out and cooked. With its help you can prepare not only wonderful Lenten pies and pies, but also dumplings. The advantage of this type of dough is the variety of fillings in pies from a wide variety of fruits, since it can withstand even a wet filling, and after baking it becomes dense but soft.

Ingredients:
2 stacks flour (with a slide),
1 stack boiling water,
2 tbsp. vegetable oil,
½ tsp. salt.

Preparation:
Pour a mound of flour into a deep bowl. Pour vegetable oil into the center and add salt. Then slowly pour boiling water into the center of the slide, constantly stirring the flour with a spoon so that it brews evenly. Place a tablespoon of flour on the board, turn out the dough and knead it well with your hands. Before your eyes, the dough becomes pliable and elastic, does not crumble, and does not stick to the surface. Roll the finished dough into a ball, cover it with a hot bowl and leave it alone for 1 hour, after which you can start preparing products from it.

Cold yeast-free dough

Ingredients:
1 stack ice water,
1 tbsp. vegetable oil,
a pinch of salt
a pinch of sugar
a pinch of soda,
flour - at your discretion.

Preparation:
Pour a glass of cold water into a bowl, add butter, sugar, salt, soda. Gradually add flour and mix first with a spoon and then with your hand until such a consistency that the dough does not stretch when trying to separate a small part, but immediately separates into a piece. When preparing the dough, a different amount of flour is used each time; this depends, first of all, on the stickiness of the flour. Roll the finished dough into a ball, cover with a warm bowl and leave for 30 minutes. As time passes, the dough will become more elastic.

Lenten shortbread dough
This version of lean dough can be used for sweet or savory baked goods or as a base for savory baked goods. open pies. If you add vanilla, orange or lemon zest to the dough, then this dough makes excellent cookies. The finished cookies will need to be sprinkled with powdered sugar on top.

Ingredients:
300 g wheat flour,
120 g vegetable margarine,
2 tbsp. ice water.

Preparation:
Sift the flour twice, cut the margarine into cubes and add to the flour. Rub margarine and flour with your hands until smooth crumbs form. Then add ice water and knead the dough. Place the finished dough in the refrigerator for 30 minutes, and then use as intended.

Unleavened dough for mineral water

Ingredients:
2.5 stacks wheat flour,
250ml sparkling mineral water,
2 tbsp. refined vegetable oil,
2 tsp Sahara,
1 tsp salt.

Preparation:
Pour mineral water into the container where you will knead the dough, add sugar, salt, vegetable oil and mix everything thoroughly. Then sift the flour into it and knead it into a thick dough so that it does not stick to your hands.

Pumpkin lean dough
This bright, amazing dough is perfect for lean steamed pies or dumplings. The taste of pumpkin is practically not felt in the dough, although it acquires a slight sweetness. But this only adds a touch of piquancy to the finished dish.

Ingredients:
400 g wheat flour,
300 g pumpkin puree,
½ tsp. salt.

Preparation:
Peel and seed the pumpkin, cut into pieces and bake in foil in the oven until soft. The main thing is that the pulp does not dry out, but remains juicy. Rub the prepared hot pumpkin pulp through a sieve until smooth puree (you can use a blender). Add salt to warm pumpkin puree and sift flour. Knead the dough. The amount of flour can depend both on the quality of the flour and on the juiciness of the pumpkin. The finished dough should be soft, pliable and not sticky to your hands. Immediately place the finished dough in a plastic bag or wrap it in a towel so that it “rests” a little, and you can start preparing the filling yourself.

Swiss Lenten shortcrust pastry

Ingredients:
2 stacks wheat flour,
125 ml cold water,
125 ml refined sunflower oil,
½ tsp. salt.

Preparation:
Sift the flour. In a blender bowl, combine ice water, vegetable oil and salt and beat this mass until a white fluffy foam forms. Pour in a lot of flour and knead the dough. It turns out soft and elastic.

In fact, ordinary lean dough is not as simple as it seems at first glance. Having chosen a recipe to your liking, you can prepare dozens of tasty, nutritious, healthy dishes from any type of lean dough, and there is no need to say how many original recipes you can come up with.

Creative inspiration to you, successful dishes and bon appetit!

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 tasty 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 loved ones with delicious pastries without compromising the family budget.

1. 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.
2. 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 varieties 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.
3. 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.
4. 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.
5. 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.
6. 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.

Cooking recipe

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Cooking recipe

1. 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”.
2. 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.
3. 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, having flattened it a little with your hand, roll it over it with a rolling pin. The result should be a thin pie (about 1 centimeter thick).
4. 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 Moldovan national dish. Traditionally, the dough is 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.

Cooking recipe

1. 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.
2. 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.
3. 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.
4. 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.

Cooking recipe

1. 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.
2. The flour is sifted, mixed with sugar, salt, garlic powder and dry yeast. Rice water is poured into flour, 4 tablespoons of vegetable oil are added and a soft elastic dough is kneaded. Having formed a ball from the dough, cover it with a clean towel and leave it in a warm place for 2 hours.
3. 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.
4. 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.
5. 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.
6. 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 can be cooked 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.

Cooking recipe

1. 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.
2. 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.
3. 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.
4. 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.

Bon appetit!

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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. Known 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:

1. Heat the water to 38 degrees Celsius and dissolve the yeast in 2 glasses.
2. Add sugar and salt without topping.
3. Stir with a spoon or fork.
4. Sift the flour through a sieve or colander.
5. Carefully pour the previous mixture into the flour.
6. Stir and add vegetable oil.
7. Additionally, grease your hands with vegetable oil and knead the dough for 10 minutes.
8. The kneaded dough should be left in a warm place under a towel for about 60 minutes.
9. 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. That's why this type The 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 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:

1. Completely dissolve the sugar in warm water, dissolve the yeast and add 2 teaspoons of flour.
2. Stir the mixture with a fork or spoon and place in a warm place for about 20 minutes.
3. Add water, salt and half the flour to the mixture increased by 2-2.5 times.
4. Knead the batter and leave again in a warm place for 40 minutes.
5. When the dough has risen again, all the flour and vegetable oil should be added to it.
6. Knead the mixture well and leave in a warm place again for 40 minutes.
7. Lightly knead the expanded dough on a floured board.

The dough is ready for further baking!

Helpful Tips:

• For normal dough fermentation, temperature environment 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 to allow the dough to rise, you can place the pan with it in a bathtub filled with warm water.
• It is more convenient to work with the dough if you pre-lubricate 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:

1. Sift the flour through a sieve.
2. Pour in warm water.
3. Knead the dough.
4. Place it in a bag for 60 minutes.
5. 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:

1. Sift the flour through a sieve.
2. Carefully pour water into it.
3. Add vegetable oil and salt.
4. Knead into a loose dough.
5. Cover the dough with a towel.
6. Place in a warm place for 15 minutes.
7. Roll it out using a rolling pin.
8. Beat again and cover with a towel.
9. 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:

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

Lenten puff pastry ready to bake!

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:

1. Sift flour and mix with baking powder.
2. Add salt or sugar.
3. Gently pour in the flour and 1 cup of water and knead the dough.
4. A successful lean dough for pies is not sticky and elastic.
5. Sprinkle the board with flour and roll out the dough into a layer no thicker than 2 millimeters.
6. Grease with vegetable oil.
7. Cut the layer in half.
8. Place one layer on top of the other so that the edges match.
9. Iron it by hand and roll it into a roll.
10. Place the roll in the refrigerator for 20-30 minutes, wrapping it in cling film.
11. Remove the dough from the refrigerator and flatten it on top.
12. 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 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:

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

The dough is already 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:

1. Sift the flour, pour salt into it, add vegetable oil.
2. Stir constantly and pour in a thin stream of boiling water.
3. Knead the dough, sprinkling the board with a small amount of flour.
4. 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 used still water, then 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:

1. In the bowl in which the dough will be kneaded, quench the baking soda with vinegar.
2. Pour half the milk into it.
3. Mix thoroughly with a whisk and add the other half of the soy milk.
4. Also add baking powder, cumin and coriander.
5. Mix again and add salt.
6. The mass should be mixed until smooth.
7. Sift each type of flour through a sieve.
8. Add wheat flour very slowly to the dough.
9. Don't forget about stirring.
10. A successful dough is liquid like pancakes.
11. Let it sit for 7 minutes.
12. Add oatmeal, stirring.
13. Add sugar, stir until smooth.
14. 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:

1. Mix sifted flour with salt.
2. Pour warm water over the yeast, add sugar, cover and leave for 5-10 minutes.
3. After this time, pour the yeast into the flour and mix well.
4. Add oil and tomato paste.
5. Stir again until smooth and soft.
6. 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:

1. In a bowl, mix brine, butter, soda and sugar.
2. Add the mixture to the sifted flour.
3. 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 to lean pizza dough tomato juice. However, then you will have to increase the amount of flour.
• For the brine dough, you can use any brine. However, the best is considered to be the one with sauerkraut. Savory pies in cucumber brine with mushroom filling will be no less tasty.

Video

Lenten dough for pies, prepared according to any recipe, will provide an opportunity not to indulge in the pleasure of eating your favorite pastries during Lent. A similar base is also suitable for decorating items from a vegetarian menu, since it does not contain prohibited products.

How to make lean dough for pies?

Any recipe for lean dough for pies must be compiled taking into account the established requirements, which are decisive for obtaining the correct composition and excellent taste characteristics of baked goods.

1. The dough cannot contain eggs, dairy products or animal fats: only components of plant origin.
2. Depending on the recipe, dry or fresh pressed yeast, soda quenched with vinegar or other leavening agents are added to the base to make the products more fluffy.
3. Using various tricks, you can significantly improve the bland taste of products: excellent lean pie dough can be made using potato broth, brine, and mineral water.
4. Don't forget to sift the flour before kneading - this will improve the structure of the dough and make it more tender and soft.

Lenten dough for pies without yeast

Lean, yeast-free dough for pies is prepared with the addition of soda, which must be quenched with vinegar or lemon juice. You can also use baking powder, increasing the amount of product by one and a half times. If desired, you can add a little vanillin or vanilla sugar to the base, which will enrich the taste of the finished products.

Ingredients:

• flour - 3 cups;
• water – 1 glass;
• vegetable oil – ¼ cup;
• granulated sugar – 2-4 tbsp. spoons;
• soda – 1 teaspoon without a slide;
• salt – ¼ teaspoon.

Preparation

1. Sift the flour, mix with salt and quenched soda.
2. Add oil and water and knead.
3. Divide the lump into 2 portions, roll each to a thickness of 1 cm and stack on top of each other.
4. Press the layers, roll them up and place the lean pie dough in film in the refrigerator for 30 minutes.

Lenten yeast dough for pies in the oven

Lenten dough for pies with dry yeast will be an excellent basis for products baked in the oven. The main thing is not to oversaturate the mass with flour, so that it remains soft and pliable, even a little sticky, then the products will turn out fluffy and will delight you with an excellent taste, which will be practically not inferior to products with a large amount of baking.

Ingredients:

• flour – 1 kg;
• water – 2 glasses;
• dry yeast – 1 sachet;
• vegetable oil – ½ cup;
• sugar – 4 tbsp. spoons;
• vanilla sugar – 1 sachet;
• salt – ½ teaspoon.

Preparation

1. Yeast, sugar and salt are dissolved in water heated to 40 degrees.
2. Add flour, add oil and knead the mixture with a spoon and then with your hands for at least 10 minutes.
3. Leave the lump under a towel in a warm bowl for at least an hour.
4. Knead the lean pie dough for five minutes and use as intended.

Lenten dough for fried pies

Unleavened lean dough for pies, prepared according to the following recipe, does not require long proofing and is suitable for decorating fried products. In this case, vodka is used as a leavening agent, which can be replaced with cognac, rum, brandy, which will give the baked goods additional taste and aroma.

Ingredients:

• flour - 4 cups;
• water – 250 ml;
• vodka – 1 teaspoon;
• vegetable oil – 8 tbsp. spoon;
• sugar – 1 teaspoon;
• salt – ½ teaspoon.

Preparation

1. Make a hole in the sifted flour, add water, having previously dissolved salt and granulated sugar in it.
2. Pour in vodka and oil and knead a homogeneous dough.
3. Leave the flour ball under the towel for 30 minutes.
4. Use lean unleavened dough for pies for its intended purpose.

Lenten choux pastry for pies

Lenten will become the basis for surprisingly soft and fluffy products that can be decorated with any filling. The non-traditional technology for preparing the base gives excellent results that will please even the most demanding and fastidious connoisseurs of home-baked goods.

Ingredients:

• flour – 600 g;
• water – 1 glass;
• boiling water – 1 cup;
• fresh or dry yeast - 50 g or 1.5 packs;
• sugar – 1 tbsp. spoon;
• salt – 1 teaspoon.

Preparation

1. Mix sugar, salt, 3 tbsp. spoons of flour, pour a glass of boiling water, stir, let cool.
2. Yeast, water and flour are stirred into the warm custard mixture.
3. Knead the delicious lean pie dough thoroughly with your hands, divide into portions and roll them into balls.
4. Allow the pieces to rest a little (5-15 minutes) and begin to decorate.

Lenten dough with mineral water for pies

Lenten dough for pies in mineral water turns out fluffier and softer than usual. The miraculous effect of gas bubbles has a beneficial effect on the structure of the base, further loosens it and allows the finished product to remain soft and appetizing longer. This dough is perfect for decorating bread, flatbreads and large portioned pies with filling.

Ingredients:

• flour – 500-600 g;
• sparkling mineral water – 50 ml;
• dry instant yeast - 2 teaspoons;
• vegetable oil – 2 tbsp. spoons;
• sugar – 1 tbsp. spoon;
• salt – 1 teaspoon.

Preparation

1. Dissolve yeast and sugar in half a portion of water and leave in a warm place for 15 minutes.
2. Pour flour, salt into the dough, add water and oil, knead.
3. Leave the base under a towel for an hour in a warm place.

Lenten sourdough dough for pies

Lush lean dough for pies can be prepared on a mature one. Products in this composition are not only tasty and soft, but also extremely healthy, which will be especially appreciated by supporters healthy eating. They can be baked on a baking sheet in the oven or deep-fried.

Ingredients:

• flour – 600 g;
• water – 180 ml;
• active bread starter – 350 g;
• vegetable oil – 3 tbsp. spoons;
• sugar – 4-5 tbsp. spoon;
• salt – 1 teaspoon.

Preparation

1. Warm water with sugar and salt dissolved in it is poured into the starter.
2. Add flour, add butter, knead the dough and leave in a warm place for 3 hours.

Lenten dough with potato broth for pies

Lenten pastry for pies will be one of the best bases for decorating baked goods during Lent. Using potato decoction in combination with vegetable pulp as a liquid base gives incredible results: the products are not only fluffy, soft and airy, but also more tasty and aromatic.

Ingredients:

• potato decoction – 300 ml;
• flour – 650-700 g;
• boiled potatoes – 300 g;
• vegetable oil – 3 tbsp. spoons;
• granulated sugar - 2 tbsp. spoons;
• dry yeast - 2.5 teaspoons;
• salt – 10 g.

Preparation

1. Boil potatoes in their jackets.
2. The required amount of fruit is peeled, mashed with a masher, and mixed with vegetable oil.
3. Dissolve sugar, salt, yeast in the required amount of warm broth, add flour and stir in potato pulp.
4. Knead the dough for at least 10 minutes, let it rest for 2 hours, and knead it once during this time.

Lenten dough for pies in brine

Preparing lean dough for pies according to the following recipe takes only a few minutes, and the result surprises with the excellent taste of the finished products. In this case, the soda is quenched by the acid present in the brine and does not require the additional use of vinegar. The specified quantity will yield approximately 20 medium-sized pies.

Ingredients:

• cucumber, tomato or cabbage brine – 300 ml;
• flour – 600 g;
• vegetable oil – 5 tbsp. spoon;
• granulated sugar – 1-2 tbsp. spoons;
• soda – 1.5 teaspoons.

Preparation

1. Sugar and soda are dissolved in brine.
2. Add vegetable oil and sifted flour, knead the mass until plastic and homogeneous and begin to decorate and fry the products.
3. To prepare lean dough for sweet pies, you need to double the amount of sugar.

Lenten dough for pies in a bread machine

The most convenient way to knead lean meat is in a bread machine. In this manner, you can not only save time and effort, but also improve the taste of the finished products. After all, a well-kneaded base will always give the desired result, which is much easier to achieve using kitchen appliances.