Rich Yeast Dough for Oven-Baked Hand Pies
Soft and elastic, it is a pleasure to work with! Rich yeast dough for oven-baked hand pies has a fairly neutral taste, with only a slight sweetness. It is perfect for making hand pies with either sweet or savory fillings. The pies turn out soft and airy.
Updated : 13 May, 2026
Easy
More than 1 hour.
Ingredients
500 grams
Wheat flour
300 milliliters
Milk
80 grams
Butter
2 tablespoon
Sunflower oil
1
Eggs
2 teaspoon
Dry yeast
80 grams
Sugar
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you knead rich yeast dough for oven-baked hand pies? Prepare all the necessary ingredients. Take the butter out of the refrigerator in advance so it comes to room temperature. Crack the egg into a deep bowl. Add the sugar and a pinch of salt to improve the flavor of the pies. Beat these ingredients with a whisk until light bubbles form.
Step 2
Pour in the refined vegetable oil, odorless. It will make the dough smoother and keep it from sticking too much to your hands during kneading.
Step 3
Add the softened butter. Mix the mixture with a whisk.
Step 4
Warm the milk slightly in the microwave or in a saucepan. It should be warm but not scalding, otherwise the yeast will die in it later.
Step 5
Sift the all-purpose flour through a sieve, preferably twice. This will aerate it, and the dough will turn out more tender and elastic. Add the instant dry yeast and mix.
Step 6
Combine the dry and wet mixtures and begin kneading the dough, first with a whisk and then with your hands. Keep in mind that the amount of flour you need may differ from mine. You may need a little more or a little less, so judge by the consistency of the dough.
Step 7
At first it may seem that the dough is too wet and sticks too much to your hands. But you need to knead it for at least 15 minutes. Sometimes, depending on the flour, you may need to add a small amount more flour, literally 1–2 tablespoons. But add it only after kneading for a long time, if the dough still does not come together.
Step 8
During kneading, the gluten will develop and the dough will become smooth and elastic. It may be hard to believe, but between steps 7 and 8 I did not add a single gram of flour. The only difference was 20 minutes of kneading time. Cover the dough with a towel and leave it to rise in a warm place for 30 minutes. Then punch the dough down with your hands and leave it in the warmth again for another 30 minutes. The dough is ready. I got 12 hand pies from it.
Author note
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