Very tasty lean dough for pies. Lenten dough for pies - quick and tasty recipes for baking without milk and eggs. Fresh dough with mineral water
Lenten pie dough is a real space for the culinary imagination of the housewife. You can cook it with live yeast (an excellent option not only for pie, but also for pies with various fillings) or without yeast. Lenten dough can be shortbread, in which case it will make excellent cookies.
Lenten yeast dough
The YouTube channel “Family Kitchen” suggests making lean yeast pie dough.
Ingredients:
- Premium white flour - 750 g
- Warm water - 1 glass
- Olive oil - 5 tbsp. l.
- Fresh yeast - quarter pack
- Sugar - 1 tbsp. l.
- Salt - ½ tsp.
Step 1
Pour warm water into a large container. Add fresh yeast. Stir with a whisk until completely dissolved.
Step 2
Add sugar and salt to the yeast mixture. Continue stirring with a whisk.
Step 3
Add olive oil. Keep stirring.
Step 4
Start adding sifted flour into the dough. You can sift directly into the kneading container.
Step 5
The dough should not be tight, but rather soft. If the dough is too tight and not elastic, the baked goods will turn out heavy.
Step 6
Add another tablespoon of vegetable oil. Continue kneading the dough. Cover the bowl with the dough with a towel and place in a warm place for 40 minutes. During this time, the dough will rise well and at least double in size.
Step 7
Knead the risen dough thoroughly. Cover the bowl with the dough again with a towel and leave for another 40 minutes.
Step 8
The dough will rise even more. Punch it down and use it to make any Lenten baked goods. This dough goes especially well with salty fillings.
Lenten dough without yeast
You can make lean pie dough without yeast. The YouTube channel “Ivanovich Zharit (Recipe Warehouse)” explains how to do this.
Ingredients:
- Premium white flour - 3 cups
- Vegetable oil - 2 tbsp. l.
- Salt - 1 tsp.
- Warm water 50-70 degrees
Step 1
Pour the flour into a kneading container. Add vegetable oil. Add a teaspoon of salt.
Step 2
Add warm water. Stir. Start kneading the dough.
Step 3
Knead the dough until it stops sticking to your hands.
Step 4
Cover the kneading bowl with cling film. Leave the dough in a warm place for half an hour. After this time, the dough is ready for use. It can be used for a wide variety of Lenten baked goods. As you can see, this recipe for lean pie dough is one of the fastest. Baking from this dough turns out airy and tasty.
Lenten shortbread dough
How to prepare lean shortcrust pastry for a pie is described on the YouTube channel “Elena’s Vegetarian and Lenten Kitchen.”
Ingredients:
- Ice water - 150 ml
- Vegetable oil - 150 ml
- Salt - ½ teaspoon
- Whole grain flour - 2.5 cups
Step 1
Please note that the water must be very cold. To do this, you can put it in the refrigerator before starting cooking. Or you can add ice cubes to the water.
Step 2
Add salt to the water. Add the entire amount of vegetable oil specified in the recipe. Oils can be added in the range from 75 to 150 ml, depending on the fat content of the dough you want to get. The less oil, the less crumbly the dough will be.
Step 3
Beat the oil and water until a thick white foam forms.
Step 4
Knead the dough. To do this, pour whole grain flour into a kneading container and fill it with an emulsion of oil and water.
Step 5
Knead the dough first with a spoon. The dough should be quite dense. After this, continue kneading the dough with your hands.
Step 6
If necessary, add a little flour to the dough. The dough will be elastic. Try making lean cabbage pies from it.
Lenten choux pastry
YouTube channel “Kyxarka .ru collection” tells how to prepare lean choux pastry for a pie.
Ingredients:
- Premium white flour - 2 cups
- Salt - ½ tsp.
- Vegetable oil - 2 tbsp. l.
- Boiling water - 1 glass
Step 1
Pour flour into a kneading container. Add half a teaspoon of salt. Stir.
Step 2
Add two tablespoons of vegetable oil to the flour. And also a glass of boiling water.
Step 3
At the first stage, knead the dough with a spoon so as not to burn yourself. As the liquid and dry ingredients are kneaded and combined, and flour crumbs form, you can continue to knead the dough with your hands.
Step 4
Knead the dough until you get a homogeneous mass. Then sprinkle the work surface of the table with flour. Knead the dough again. You don't need a lot of flour to prevent the dough from becoming too tight.
Step 5
After kneading is completed (the process will take at least 5 minutes), let the dough rest. This dough rolls out perfectly and does not shrink. Elastic and soft dough is suitable for various lean dishes.
Notes
You've learned several ways to make lean pie dough. The shortcrust pastry proposed above is called Swiss. It is prepared in an unusual way - beat vegetable oil with water. This dough can be used to make pies and pies with both sweet and savory fillings.
In the recipe for lean shortcrust pastry, you can use premium wheat flour or a mixture of wheat and rye flour instead of whole grain flour. If you plan to prepare the dough for sweet pastries, you can add a little sugar to it.
Despite all restrictions, Lent is not a reason to retreat from delicious dishes. In particular, from baking.
Now I will tell you what kind of dough can be prepared, adhering to the strict rules of fasting. And what goodies can be made using this dough.
In fact, you can make almost any baked product - from buns and cookies to pie and pies. And also dumplings. Therefore, during Lent you can delight yourself and your family with simple but tasty dishes.
I have collected here a variety of recipes - both with and without yeast. After all, you can prepare such a dough using mineral water, or with semolina, etc.
Lenten dough for dumplings
Dumplings with cherries are a very tasty dish that everyone loves. Fortunately, cherries can now be bought frozen, and many housewives freeze this summer berry themselves. Lenten dumplings with cherries turn out aromatic and appetizing.
Products:
- Water (hot) - 200 ml.
- Salt - 0.5 teaspoon
- Flour - approximately 2.5 cups + a little for dusting
- Cherry - to taste
- Sugar - 1 teaspoon + for filling to taste
1. Let's start by preparing the dough. Mix a teaspoon of sugar and half a teaspoon of salt in a container.
2. Fill with hot water. Stir until the sugar is completely dissolved.
3. Sift the flour in advance. Or sift directly into a bowl while stirring the dough. Stir with a whisk until the dough thickens. Next, you need to knead the dough with your hands.
The dough does not need to be filled with flour, otherwise the dumplings will turn out tough.
4. The resulting dough should be springy to the touch and perhaps stick a little to your hands.
5. Sprinkle the table and rolling pin with flour. If the dough sticks to your hands, you can also lightly coat it with flour.
6. Roll out the dough into a circle about 2 mm thick.
7. Using a glass or cookie cutter, cut out circles. Remove excess dough.
8. Place a little cherry in the middle of each circle, about 1 tsp. Sprinkle with sugar or fructose. Add a little flour, because... it will absorb excess cherry juice.
9. Sprinkle the board generously with flour. Place the formed dumplings on it. In this form they can be frozen for storage. Or immediately prepare dumplings from lean dough by placing them in a large amount of boiling water.
Lenten pie dough without yeast
We all love fluffy pies that melt in your mouth. And every housewife should know that such a pie can be made without the use of yeast. And now I’ll tell you how to make lean pie dough without yeast.
Products:
- Water - 200 ml.
- Oil (vegetable) - 50 ml.
- Vinegar 9% - 1 tbsp.
- Baking powder - 0.5 teaspoon
- Soda - 0.5 teaspoon
- Granulated sugar - 130 gr.
- Vanilla sugar - 2 teaspoons
- Flour - 200 gr.
- Cocoa - 3 tablespoons
Dry and liquid ingredients are mixed separately, so for liquid ingredients, take a larger bowl, dry ingredients will be added to it.
1. Mix oil, vinegar, water in one bowl.
2. Mix flour (sifted), cocoa (sifted), sugar, vanilla sugar, baking powder and salt in another bowl.
3. Add dry ingredients to liquid ingredients and mix.
4. Mix until the consistency of thick sour cream. At this time, you can turn on the oven to heat up.
5. Grease the mold with vegetable oil, sprinkle with a small amount of semolina.
6. Pour the dough into the mold and place in the oven at 200 C° for 20 minutes. Test with a dry toothpick. Decorate as desired.
Lenten dough for charlotte
Charlotte is the simplest and most famous pie recipe. It is prepared from apples, flour, sugar and apples. During Lent, we are forced to give up eggs, and how, you ask, should we prepare charlotte? And it's very simple! The following recipe will tell you an unusual way to prepare lean dough for charlotte.
If you don’t have sour apples on hand, you can use sweet ones, but then you need to reduce the amount of sugar in the dough.
Products:
- Apples - 3-4 pcs.
- Semolina - for sprinkling the mold
- Powdered sugar - for decoration
- Flour - 1¾ cups
- Salt - 0.5 teaspoon
- Orange juice without sugar - ¾ cup
- Sugar (can be brown) - ¾ cup
- Oil (vegetable) - ⅓ cup
- Vinegar (lemon juice) - 30 ml.
- Soda - 1 teaspoon
1. Cut the apples into small pieces, removing the core.
2. Sprinkle the charlotte mold with semolina or breadcrumbs. Place apples in the pan to completely cover the bottom.
3. Mix sugar, salt, orange juice, vinegar, vegetable oil in a bowl. Beat until sugar dissolves.
4. Sift the flour and add to the bowl. Stir until smooth. You can stir with a mixer at low speed.
5. Stir soda in water. And pour into the mass. Pour the resulting dough into the mold with apples. Flatten.
6. Bake the charlotte in the oven at 190 degrees for 1 hour. Check readiness with a toothpick.
7. If desired, sprinkle the charlotte with powdered sugar.
Dough for dumplings or manti without eggs
The taste, speed of preparation and variety of flavors have made dumplings one of the most popular dishes. And homemade dumplings are valued even more. Therefore, here is a recipe for lean dough for dumplings, which is also suitable for dumplings, manti and other similar dishes.
Remember that these are Lenten dumplings, so the filling can be made from mushrooms, pumpkin, etc.
Products:
- Flour - 10 heaped tablespoons
- Water - 0.5 tablespoon
- Oil (vegetable) - 2 tablespoons
1.Put flour and a tablespoon of salt into a bowl. Mix.
2. Pour vegetable oil and a little water into the flour. You can knead the dough first with a spoon, and then with your hands.
It is better to add water in several stages, since different flours absorb different amounts of water.
3. Before using, the test should be allowed to rest for about 30-40 minutes. While the dough is resting you can make the filling.
4. To check if the dough has rested, you can pinch or press down. If the shape is preserved, then the dough is ready.
5. Tear off a small piece from the total mass and roll it out very thin. Using a glass or a special mold, make rounds and remove the remaining pieces.
6. Place the filling in each circle and form a dumpling. Boil, fry or steam.
Lenten shortbread dough and nut cookie recipe
Products:
- Flour - 2 cups
- Mineral water - 0.5 cups
- Vegetable oil - 0.5 cup
- Walnuts -100 gr.
- Granulated sugar - 100 gr.
1. Nuts need to be crushed with a rolling pin. Or in another convenient way.
2. Add sugar to the chopped nuts and stir until smooth.
3. Mix oil and mineral water in a bowl.
4. Add the flour sifted in advance into the container and knead the dough.
5. Divide the resulting dough into three approximately equal parts.
6. Roll out each part to a circle shape and cut into eight triangles.
7. Place the filling on the edges of the triangles and fold towards the center.
8. Place the finished tubes in the oven for 20 minutes at 180 degrees.
9. Sprinkle powdered sugar on top.
Lenten dough for pies with potato broth
Often, when boiling potatoes, we don’t think that we can use the resulting broth to prepare some other dish. For example, pies with the same potatoes.
In this recipe, I will tell you how to make dough for pies using potato broth. And for the filling you can use not only potatoes, but also cabbage, mushrooms, etc.
Products:
- Potatoes - 7-8 pcs. medium size
- Salt - 1 teaspoon
- Onion (medium) - 1 pc.
- Oil (vegetable)
- Potato broth – 350ml
- Sugar without a slide - 1 tablespoon
- Dry yeast - 1 pack
- Flour - 4 heaped cups
1. It is very important to start cooking with the filling. For us it will be potatoes with onions. Boil peeled potatoes in salted water.
2. When the potatoes are cooked, pour the broth into a container. You should get approximately 350 ml. It will be useful for the test.
3. Mash the boiled potatoes until pureed.
4. Finely chop the onion and fry until golden brown. Place in puree along with the oil in which the onions were fried. Stir.
5. Add sugar and yeast to the warm potato broth. Stir and leave the dough to cook for 20 minutes.
Cold or hot broth interferes with normal fermentation, so yeast should only be diluted in warm liquid.
6. In a deep container, mix two glasses of flour and the prepared dough. Readiness is determined by the presence of a yeast cap on the broth.
7. Gradually add salt, butter and the rest of the flour to the bowl. Knead the dough well. The resulting dough should be pliable and not stick to your hands. Cover with a towel and place in a warm place for 30-40 minutes.
8. When the dough has risen, you can make pies.
Yeast dough for buns or pies without eggs
The sugar bun is an essential part of any bakery. The bizarre shapes of these buns amaze the imagination. And what a taste they have! And here are the recipes for lean dough for these wonderful buns. By the way, I have a similar recipe.
Products:
- Yeast (live) - 25 gr.
- Sugar - 100 gr. + 2 tablespoons
- Water - 250 ml.
- Flour - 3-4 cups + 2 tablespoons
- Salt - 0.5 teaspoon
- Oil (vegetable) - 50 ml.
- Vanillin - to taste (read application on package)
1. Before kneading the dough, you need to prepare the dough. To do this, you need to grind the yeast and sugar and add water. Stir until the yeast and sugar are completely dissolved. Add two tablespoons of flour and stir well. Leave the dough for 15-20 minutes for the yeast to start working.
It's Lent, and if you decide to fast, you need to follow its rules by eating 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 handle sweets. What to do? First of all, don’t bring yourself to the point where you start dreaming about delicious buns and pies even in your sleep. 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 the 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 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. Using molds, cut out buns of various shapes, or with a sharp knife, 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 let it rise for 1.5 hours or until it has almost doubled in size. From this dough you can make many small pies with different fillings, a large open pie with jam or a 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, mashed potatoes, 2 tbsp to the yeast. 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 baking savory 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.
Fresh dough with 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
In the midst of Lent, when you try to abstain not only from savory foods, but also from everything tasty, sometimes you can’t stand it. I want a lot now. Well, why torture yourself, sleep and see this fragrant bun with poppy seeds! After all, fasting should become a pleasant abstinence. So take it and bake something. No, no eggs or milk. Fortunately, there are a lot of recipes for Lenten baking.
What can you bake without using milk, butter and eggs? Anything you want. Treat yourself during the period of fasting, not only, but also the same buns, lush pies or pies, cheesecakes, puff pastries, chebureks with different fillings. Don’t believe that you can make great baked goods using water with soda or yeast? Check it out! You will receive pleasure, and you will not break your fast, and without remorse you will continue this blessed career.
Features of preparing lean dough
- Types of lean dough: Your acquaintance will be simple. Everything will be, in principle, the same as in the case of the dough, which is mixed with fast foods. Therefore, you will get a taste for it almost immediately. So, we are talking about unleavened dough, puff pastry and yeast.
- Features of the Lenten test: Whatever type you choose, it is important not to stuff your hands first, but to get to know the cooking features. The fact is that lean dough rises very quickly, which means don’t leave it for too long. It bakes just that quickly, which means it hardens very quickly. Therefore, you need to put Lenten baked goods in cellophane, wrapping them in a towel before doing so.
So, let's bake?
Delicious dough made with dry yeast
This recipe is perfect for any purpose. I mean, whether to bake cheesecakes, pies, etc. The main thing is to follow the proportions and advice.
Ingredients:
- Flour - 1 kg
- Water – 0.5 l
- Salt - half a teaspoon
- Sugar - 2-3 tbsp.
For the sweet dough:
- Sugar - half a glass
- Yeast (dry - sachet, fresh - 40 g)
Dishes:
- High-sided bowl or saucepan
- Fork
- Towel
- cutting board
Preparing Lenten yeast dough - step-by-step recipe with photos
It is advisable that there are no drafts in the kitchen. After all, we need to make a dough, and then let the dough rise. For the dough, dissolve the yeast in warm water. Pour sugar and salt into it. Let's mix. Let's add a little flour. After mixing, put it in a warm place.
Step 1. Let's make the dough
Good flour is the key to lush baked goods. Therefore, you need to sift it in a convenient way, maybe even a couple of times. Oxygen-enriched dough will simply rise by leaps and bounds!
Step 2. Sift the flour
If the dough bubbles a little, let's mix it with flour. Gradually pour in and stir with a spoon.
Step 3. Mix the dough with flour
Before kneading the dough with your hands, add vegetable oil. And knead the dough. It should turn out moist, but not very tight and especially not runny. Knead with love!
Step 4. Knead the dough
Did you get a smooth little bun? Amazing! Sprinkle flour on top and, cover with a towel, set aside in a warm place.
Step 5. Sprinkle with flour
Will the dough rise soon? It depends on whether you kept the proportions, whether you used good yeast and whether the dough was warm. You can knead it a couple of times and then bake it. This is what it will look like when it comes up!
Step 6. The dough has risen
7 recipes for lean yeast dough - recipes proven over the years
Dough with vodka
Ingredients:
- Flour - 4 cups
- Water - 1.5 cups
- Vodka - 2 tbsp.
- Vegetable oil - 2 tbsp.
- Lenten margarine - 100 g
- Sugar - 1 tsp.
- Salt - 1 tsp.
- Dry yeast - 1 sachet
How to properly prepare lean dough with yeast and vodka
Pour water, vegetable oil and melted margarine mixed with vodka into the sifted flour, add dry ingredients. Let's knead the dough. Let's put it in a warm place and cook when it rises (for pizza, let it sit for three hours, and for pasties, an hour is enough).
Choux pastry
Ingredients:
- Flour - 1 kg
- Water - 3 glasses
- Sugar -1 cup
- Vegetable oil - 150 g
- Lenten margarine - 100 g
- Yeast (dry - sachet, fresh - 100 g)
- Salt - to taste
Features of preparing lean choux pastry with yeast
Boil water and mix it with sugar, salt and butter. When it has cooled slightly, add yeast and margarine. Mix and gradually add flour. The dough should be thin. After 3 hours in the refrigerator, we bake a variety of buns. If you are planning unsweetened baked goods, add one and a half to two spoons of sugar.
Cold dough for chebureks
Ingredients:
- Flour - 1 kg
- Water – 300 ml
- Sugar - 1 tsp.
- Salt - a pinch
- Dry yeast - packet
We reveal the intricacies of preparing cold lean dough for chebureks
Combine all dry ingredients with sifted flour. Add cold water gradually. Knead as if you were going to make dumplings. Cover the bun with a towel and put it in the refrigerator for a couple of hours, or maybe longer. By the way, the dough can be stored for a day or two. And cook lean chebureks at least every day.
Puff pastry
Ingredients:
- Flour - 1 kg
- Water – 0.5 l
- Vegetable oil - 5-6 tbsp.
- Salt - half a teaspoon
- Sugar - 2-3 tbsp.
For the sweet dough:
- Sugar - half a glass
- Dry yeast (yeast - 1 sachet, fresh - 40 g)
Making delicious lean puff pastry with yeast
You need to prepare it as in the first recipe. Then let it sit for an hour and a half or two in the warmth - it should rise. Let's hug him once, twice. Roll out thinly. Coat with vegetable oil. Sprinkle the layers with sugar and, folding them into an envelope, do all this four times. Don't forget to sprinkle a little flour. Cut out the buns with a mold and bake!
Sweet dough
Ingredients:
- Flour - 900 g
- Water - 2.5 cups
- Vegetable oil - 1/3 cup
- Pressed yeast - quarter pack
- Sugar - half a glass
- Hop cones - 1 tsp.
- Salt - half a teaspoon
A simple and delicious recipe for making Lenten sweet dough
Pour a glass of boiling water over the hop cones. After half an hour, strain and add 1 tsp. Sahara. Let's make a dough from yeast diluted in half a glass of warm water, 1 tsp. sugar and 2 tbsp. flour. Stir and let it rise. Mix the hop infusion with a glass of warm water, salt, remaining sugar, dough and flour in a bowl. While stirring everything, add the oil. Knead the dough thoroughly. Let the bun lie in a warm place for at least 1.5 hours.
Dough for savory baking
Ingredients:
- Flour - 500 g
- Water – 320 ml
- Semolina – 20 g
- Olive oil – 50 g
- Fresh yeast - 15 g
- Salt - 1 tsp.
How to quickly prepare lean dough for savory baking
Combine flour with semolina. Rub the yeast into this mass with your fingers to make crumbs. Let's add oil. Add salt and warm water. Knead with a spoon, and then use your hands to bring it to a smooth state. No need to add more flour. Otherwise, it will be difficult for the dough to rise. Let it sit in a warm place for an hour.
Potato dough
Ingredients:
- Flour - 2 cups
- Potatoes - 100 g
- Dry yeast - 20 g
- Sugar - 1 tbsp.
- Salt - to taste
Proper preparation of lean potato dough
After grinding the yeast and sugar to crumbs, put them in a warm place. Boil the peeled potatoes and, without pouring out the potato broth, mash. Pour the broth into the yeast (150 ml), mix with it the mashed potatoes, 2 tbsp flour. Let everything sit for about 20 minutes. Add flour little by little. Let's knead a soft dough. Let it stand, covered with a towel, until it rises. This soft, tender dough is ideal for pies and pies with lean fillings.
Lenten dough recipes without yeast
Unleavened dough on water
Ingredients:
- Flour - 1 kg
- Water - 1 glass
- Vegetable oil - 3 tbsp.
- Salt - on the tip of a knife
An easy recipe for making lean unleavened dough in water without yeast
Pour warm water into the sifted flour, add salt and butter. Cover the kneaded dough with a towel and let it stand warm for a quarter of an hour. Let the pieces of dough, rolled out with a rolling pin, sit afterwards.
Fresh dough with mineral water
Ingredients:
- Flour - 2.5 cups
- Carbonated mineral water - 250 ml
- Vegetable oil - 2 tbsp.
- Sugar - 2 tsp.
- Salt - 1 tsp.
The best recipe for making unleavened dough with mineral water
First, pour mineral water into the vessel. Quickly mix it with sugar, salt, vegetable oil and mix. Sift the flour directly into the bowl and knead the dough, which should not stick to your hands.
Choux pastry
Ingredients:
- Flour - 2 cups
- Boiling water - 1 glass
- Vegetable oil - 2 tbsp.
- Salt - a quarter teaspoon
Simple preparation of lean choux pastry without yeast
Pour a mound of flour into a deep bowl, mixing with salt. Pour oil into the center of the building. Then gradually pour in boiling water and continue stirring with a spoon. Place the dough on a cutting board, sprinkle it with flour. The dough will become very elastic. Roll it into a bun and, covering it with a saucepan or bowl, keep it warm for an hour. And then you can cook.
Cold dough
Ingredient:
- Ice water - 1 glass
- Vegetable oil - 1 tbsp.
- Salt - a pinch
- Sugar - a pinch
- Soda - a pinch
- Flour - how much will it take?
Proper preparation of lean cold dough without yeast
In a bowl, combine water, butter, sugar, salt and soda. Flour must be added gradually. The dough should not stretch if you want to separate a piece. A different amount of flour may be needed, because... stickiness may vary. Cover the kneaded ball with something and leave for half an hour. It will turn out very pliable.
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.
- The dough cannot contain eggs, dairy products or animal fats: only components of plant origin.
- 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.
- 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.
- 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
- Sift the flour, mix with salt and quenched soda.
- Add oil and water and knead.
- Divide the lump into 2 portions, roll each to a thickness of 1 cm and stack on top of each other.
- 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
- Yeast, sugar and salt are dissolved in water heated to 40 degrees.
- Add flour, add oil and knead the mixture with a spoon and then with your hands for at least 10 minutes.
- Leave the lump under a towel in a warm bowl for at least an hour.
- 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
- Make a hole in the sifted flour, add water, having previously dissolved salt and granulated sugar in it.
- Pour in vodka and oil and knead a homogeneous dough.
- Leave the flour ball under the towel for 30 minutes.
- 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
- Mix sugar, salt, 3 tbsp. spoons of flour, pour a glass of boiling water, stir, let cool.
- Yeast, water and flour are stirred into the warm custard mixture.
- Knead the delicious lean pie dough thoroughly with your hands, divide into portions and roll them into balls.
- 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
- Dissolve yeast and sugar in half a portion of water and leave in a warm place for 15 minutes.
- Pour flour, salt into the dough, add water and oil, knead.
- 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 of a healthy diet. 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
- Warm water with sugar and salt dissolved in it is poured into the starter.
- 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
- Boil potatoes in their jackets.
- The required amount of fruit is peeled, mashed with a masher, and mixed with vegetable oil.
- Dissolve sugar, salt, yeast in the required amount of warm broth, add flour and stir in potato pulp.
- 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
- Sugar and soda are dissolved in brine.
- Add vegetable oil and sifted flour, knead the mass until plastic and homogeneous and begin to decorate and fry the products.
- 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.