Pies on Choux Yeast Dough

by Editorial Staff

The dough is simply incomparable, delicious. You can not only fry, but also bake in the oven. Fillings can be different: sweet, meat, vegetable. Here the choice is yours!

Summary

Prep Time	20 mins
Course	Main Dish
Cuisine	Russian

Ingredients

Stage 1

Stage 2

Yeast (fresh, you can use dry saf-moment 17.5 g) – 50 g
Water (not hot boiled) – 1 stack.
Wheat flour / Flour – 500 g

Instructions

Stage 1. Combine flour, butter, sugar, and salt. Pour all this with 1 glass of boiling water. Mix well. Allow this mixture to cool.
Stage 2. Add yeast to the warm mixture (I had a dry saf moment of 17.5 g) and a glass of not hot water. The photo shows 2 packs of 11 grams, but only 17.5 grams were used. Add flour in parts. The amount of flour may vary. It took me 500 grams and another 1 tablespoon.
Knead the dough like for pies.
Form the dough into balls and let them dissolve for 5 minutes.
Form pies with your favorite filling and fry in plenty of oil.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.