Pastry dough for mayonnaise with and without yeast. Simple dough recipes for mayonnaise pies

Pastry dough for mayonnaise with and without yeast. Simple dough recipes for mayonnaise pies

Russian cuisine knows different ways to make delicious dough. Yeast, flaky, bland, on kefir, whey, brine - any option is good.

Surprise such baking is difficult. But here is a little about the dough for mayonnaise pies. Pies are obtained lush, and most importantly - do not stale for a long time.

Mayonnaise Pie Dough - General Cooking Principles

The main ingredient of dough for mayonnaise patties is store-dressing or homemade mayonnaise sauce. It is he who gives the finished baking softness and does not make it stale. Fatty mayonnaise does not matter, so you can put the dough and the usual, and light sauce.

Milk, water, kefir, whey or a mixture of these products are taken as a liquid base. Eggs are laid on request. The amount of flour may turn out to be more or less than that indicated in the recipe, since the quality of flour varies from one manufacturer to another.

A deep plastic or metal bowl is suitable for mixing. Yeast dough for pies on mayonnaise must definitely rise 2-3 times. Baking will be airy and very tasty. If not, let the dough come at least once.

Yeast dough for mayonnaise pies with egg

This variant of the dough is suitable for frying and baking pies in the oven. Distance dough becomes soft, tender, it is easy and pleasant to work with it. Baking turns air.


• 250 grams of mayonnaise;

• half a liter of water;

• four tablespoons of vegetable oil;

• one raw egg;

• 50 grams of raw yeast (can be replaced with dry);

• teaspoon of salt;

• two tablespoons of sugar;

• 1.2 kilograms of flour.


Heat the water and dissolve a piece of fresh yeast in it.

Break the egg into a mixing bowl and whisk until a foamy, uniform consistency.

Put mayonnaise into a beaten egg, add vegetable oil, add sugar and salt, mix with a spoon. Dissolve the yeast in the egg mixture, mix well.

Sift the flour.

When adding flour in portions, knead the dough in a soft consistency. If it is too liquid, add another 200-300 grams of flour.

Cover the vial with a dry cloth with a dry cloth and place in heat for two hours.

While proofing, crush the rising dough with your hands.

After two hours, last pastry the dough and start making the patties.

Yeast dough for pies in mayonnaise without eggs

A useful recipe for economical and practical housewives is very useful during the post. Such a dough for mayonnaise pies is prepared quickly, from a minimum of ingredients, and pastries remain fresh for a long time.


• 150 grams of mayonnaise;

• glass of water;

• thirty grams of raw yeast;

• four glasses of flour;

• one and a half tablespoons of sugar;

• half a teaspoon of salt.


Dissolve the yeast in warm water, leave for about five minutes for the foam to appear.

Put mayonnaise, salt and sugar in yeast water, mix.

In parts, add the sifted flour to the mixture, kneading the soft dough.

Cover with a napkin so that it does not wind, and let stand for one and a half to two hours. Rise up the rising dough.

Put the dough in a plastic bag and send it in the fridge if you are not going to bake the cakes immediately.

Pastry dough for mayonnaise without yeast

Baking without yeast is tasty as much as yeast. Prepare the pastry dough for mayonnaise, adding soda or baking powder instead of yeast base. Get very tasty pies in the oven.


• 120 grams of mayonnaise;

• 370 grams of flour;

• 100 ml of milk;

• large raw egg;

• half a teaspoon of soda;

• a tablespoon of vinegar 9%;

Whispering salt;

• 1/2 teaspoon of sugar.


Beat the egg in the mixing bowl.

Add sugar and salt, whisk everything in a strong foam with a whisk.

Quench the soda with vinegar and add to the egg mixture.

Pour in the warm to the warm milk, put the mayonnaise, stir the mass until smooth. Spread the sifted flour in parts, kneading the dough with a spoon, then with your hands.

The resulting dough should be airy, soft.

Immediately, cut the dough into pieces, make patties and bake in the oven.

Dough for pies on mayonnaise and sour cream

Delicious taste of baking on this dough gives sour cream. The recipe should take note of a practical hostess, who will be able to cook wonderful cakes from the remnants of sour cream and mayonnaise.


• 140 grams of mayonnaise;

• 120 ml sour cream;

• 450 grams of flour;

• two eggs;

• baking powder bag.


Place mayonnaise and sour cream in a container for dough, mix with a fork.

Add eggs, whisk everything well again.

Combined sifted flour with baking powder, mix.

Knead the dough, pouring the flour mixture into the cup piece by piece.

Cover the finished dough with a film and let it rest for half an hour.

Rested dough for patties in mayonnaise becomes more uniform.

Dough for pies on mayonnaise and kefir

From the dough made according to this recipe, wonderful baked pies are obtained. Thanks to the eggs, the crust will be crispy, and kefir and mayonnaise will make baking soft. Preparing the dough quickly and easily.


• glass of mayonnaise;

• a glass of kefir;

• three glasses of flour;

• three eggs;

• a teaspoon of baking powder;

• half a teaspoon of salt.


Pour the kefir into the bowl, add baking powder and mix thoroughly. Lumps should not be. Let stand for about five minutes.

Sift flour, add salt, mix.

Whisk the mayonnaise with the eggs separately.

Connect all liquid ingredients.

Sprinkle with flour, knead the soft, tender dough.

Put it in the fridge, wrapped in plastic for 15 minutes.

Take out the cakes and bake them in a preheated oven.

Pastry dough for mayonnaise and milk

Try to make a quick dough on milk, replacing them with warm water. The taste of the pies will be more tender, and the pastries will be softer. Instead of a glass of milk, you can take a mixture of milk and water, taken in equal proportions. Ingredients:

• half a cup of mayonnaise;

• a glass of milk;

• a pound of white flour;

• teaspoon without a hill of salt;

• ten grams of dry yeast;

• A tablespoon of sugar without a slide.


In a skillet, heat the milk to warm and dissolve the yeast in it.

Immediately add sugar to the milk to feed the yeast and three tablespoons of flour.

Normally after five minutes, a foam should appear on the surface of the liquid. Let the yeast come up within fifteen minutes.

Pour the yeast milk into a bowl with high sides, add mayonnaise, salt and mix gently.

Knead the dough, spooning flour.

When the mass becomes tight and the spoon stops coping with the kneading, start working with your hands.

Knead the dough for about ten minutes.

Cover with a towel and put in a warm place for proofing, periodically pressing. If the yeast is working properly, the dough should rise three times throughout the proofing.

After two hours, when the dough rises again, start sculpt the patties or put the dough ball in the fridge.

Universal dough for mayonnaise pies

This light, airy and tender pastry for mayonnaise is universal. It makes equally tasty fried and baked pies. You can cook them in the pan, in the oven, and in the slow cooker in the frying or baking mode.


• 150 grams of any mayonnaise;

• glass of water;

• one and a half tablespoons of sugar;

• half a teaspoon of salt;

• one and a half teaspoons of dry yeast or 25 grams of fresh.


Heat the water, pour into the bowl and dilute the yeast.

Let the yeast stand for about ten minutes.

Put salt, sugar, mayonnaise in yeast water, mix.

Sift flour.

Knead the dough, adding flour in small portions. Do not make the dough too steep. If the flour is too much, do not add it all.

The consistency of the dough should be soft but homogeneous.

Let the dough rise two or three times, leaving it warm for an hour and a half.

Dough for mayonnaise pies - tricks and tips

Simple dough in mayonnaise is good to cook, if the house does not have eggs or milk. This economy option will help out when you need to implement the products remaining after cooking the main dish: minced meat, rice, berries, etc.

Sift the flour in the pastry dough for mayonnaise. Flour saturated with oxygen will make baking porous, airy and very tender. Sifting is especially important if you are preparing dough according to a yeast-free recipe.

Do not overheat the milk or water if you are making yeast dough. In a hot liquid, the yeast will die, the dough will not rise. Water, milk or a mixture of them must be warm, in any case not hot. If the temperature is too high, allow the liquid to cool.

To make the yeast dough better distance and fit faster, send it to a minimally heated oven. Turn it on 50 ° C before mixing and place the container with the dough in an already warm chamber. Immediately turn off the oven, close the door. Dough in such a warm place will fit very quickly.

Pie made from pastry in mayonnaise quickly, literally in 15 minutes. As soon as the top of the pies has browned, they are ready.

Finish the dough can be put in a plastic bag and stored on the top shelf of the refrigerator for two days. If you want to make dough for the future, freeze it in the freezer. The product will not deteriorate and will remain soft for a month. To defrost, simply remove the dough and let it soak at room temperature.

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