Dough for fried pies without eggs: it turns out fluffy and elastic

Fluffy and elastic dough for fried pies can be made even with water and flour. The most important thing is to knead it properly. The dough made using the following technology turns out to be very flavorful and completely low-fat.

The idea of making fluffy dough for pies without eggs was published on the Instagram page of food blogger Khrystyna with the nickname kristi_cooking_.

Ingredients:

• water 38 degrees – 300 ml
• sugar – 1 tbsp.
• salt – 1 tsp.
• refined vegetable oil – 50 ml
• fresh yeast – 20 g
• flour – 500 g

Method of preparation:

1. Pour 1/2 of the water into a bowl, add the yeast, and mix until dissolved. Add 3 tbsp of the total flour and 1/2 of the sugar to the mixture, mix thoroughly, cover with a towel, and set aside for 15 minutes.

2. Add the remaining water and sugar to the yeast mixture. Then add the oil, and salt and stir everything very well. Gradually sift the flour and knead the dough. It should be a little sticky, but never dense. Knead the dough right in the bowl for about 10 minutes.

3. Grease a clean bowl with vegetable oil and transfer the finished dough to it. Cover it with a towel, put it in a warm place, and let it rise 3 times. Grease the surface on which to sculpt with vegetable oil, put the dough, divide it into 12 parts, and form balls at once. Cover with a towel and leave for 10 minutes.

4. Form patties with your favorite filling: stretch the dough with your hands, put the filling in the middle, pinch the edges, turn it over, and press it well. The shape of the pie can be round or "boat". Once all the pies are formed, cover with a towel and leave for 20 minutes.

5. Fry over moderate heat in a fair amount of oil until golden brown on both sides. Put them on a paper towel to absorb the excess oil.

6. The filling can be any: meat, potatoes, potatoes + mushrooms, cabbage, egg + green onions, liver, and even jam.