Soft Airy Yeast Dough for Pirozhki
Simple and delicate, perfect for any homemade sweet or savory pastries! Soft airy yeast dough can be used with any filling. It keeps in the fridge for several days - just let it warm up and rise again before using.
Updated : 24 November, 2025
Easy
More than 1 hour.
Ingredients
2
Eggs
500 milliliters
Milk
20 grams
Dry yeast
4 tablespoon
Sugar
1 teaspoon
Salt
100 grams
Vegetable oil
1 kilograms
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Sift the flour through a sieve to aerate it. This makes the finished dough softer and fluffier.
Step 2
Warm the milk until it is just warm (about 95–100°F / 35–38°C). Add salt and sugar.
Step 3
Add the dry yeast and stir to combine.
Step 4
Add the eggs and vegetable oil. Mix the eggs into the milk mixture.
Step 5
Start adding the sifted flour. Do not add it all at once. Add half of the flour first and mix it in. At this stage the dough will be sticky and somewhat liquid. Add the remaining flour gradually, letting it incorporate.
Step 6
Focus on the dough’s texture rather than the exact amount of flour. The ready dough should be soft and barely sticky. Leave it in the bowl, cover with a towel and let rise in a warm place for 1 hour.
Step 7
The dough will increase several times in size - the yeast and warmth have done their job.
Step 8
Gently deflate the dough and use it to make pirozhki or pies. To prevent sticking, oil your hands instead of adding more flour.
Step 9
Pirozhki made from this dough can be baked in the oven or fried in a pan. Use any filling you like. Enjoy cooking!
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