Simple recipes for apple pie with yeast-free dough

Cooking principles

The main function of yeast is to saturate the dough with air; it is because of the presence of a large number of air bubbles that baked goods turn out so fluffy. If the dough is prepared without adding yeast, then slaked soda is used to give it the necessary texture.

During the reaction of neutralizing soda with acid (quenching), gaseous substances are released, which give the dough the necessary “airiness”.

Advice! When preparing the dough, it is more convenient to use ready-made baking powder rather than soda. It contains baking soda and citric acid, mixed in the optimal ratio. When using baking powder, there is no need to extinguish anything, the powder is simply combined with flour.

The exception is sponge cake, which is prepared without adding baking powder. The dough acquires the necessary structure due to well-beaten egg whites.

Charlotte with apples

The most popular apple pie without yeast is charlotte. This pastry is very easy to prepare and requires a minimum of ingredients for its preparation. Having a mixer, you can prepare the dough for literally 5-7 minutes. And the entire cooking process, including baking, will take no more than an hour.

• 3 large eggs;
• 1 cup of sugar;
• 1 cup sifted flour;
• 2-3 apples;
• a little butter and semolina to prepare the mold.

The oven must be hot when the dough is ready, so it must be turned on before the cooking process begins. Set the thermostat to 180 degrees.

Then prepare the mold by greasing its inner surface with oil and sprinkling with semolina. Instead of semolina, you can use baking paper, which is lightly greased with oil. Place apple slices on the bottom of the pan. You need to arrange them beautifully, as this will be the top of the pie.

Now let's start preparing the biscuit. Break the eggs, turn on the mixer at minimum speed, beat until light foam. Add sugar without ceasing to beat. When the sugar crystals dissolve, switch the mixer to maximum speed and beat for three to four minutes. Remove the mixer, add flour, stirring with a spatula from bottom to top.

Pour the homogeneous biscuit mass onto the apple layer. Cook for about forty-five minutes.

Interesting fact: Initially, charlotte was a dessert made from stale bread, which was layered with apple slices and filled with a mixture of eggs and milk. Sponge cake with apples began to be prepared in Russia, so it was called “Russian charlotte”.

Baking without yeast - healthy and tasty!

Not everyone decides to switch to a healthy diet, although almost everyone is aware of this need. Most people think of this as a punishment (and my family was no exception), because they believe that in this case a person should eat bland and not always tasty, avoid sweets and even bread. Changing your usual menu is not an easy task, and giving up bread is completely unrealistic for many. There is no place in any healthy eating recommendations for sweet buns and pies, only baked goods without yeast. The prospect of eating greens and brown bread did not appeal to anyone in our family. And no matter how much you talk about the benefits of such nutrition, no matter how you persuade them, there are no people in line.

As it turns out, this stereotype is completely unfounded. At our Club, Natalya Kobzar gave a lecture that helped us understand that healthy things should be tasty. Who said that this is impossible and contradictory?

Baking without yeast is incredibly diverse!

First, green smoothies appeared on our menu. At first the children looked at them with caution and didn’t want to try them, but now they drink them with pleasure, guessing the composition. Then I replaced regular bread with yeast-free bread. There were no problems with this, because homemade bread always turns out different, each loaf is a surprise. I bake with whole sesame seeds, flax, oatmeal, bran, and garlic. I use whole grain rye and wheat flour, first and second grade flour, and add buckwheat, oatmeal, millet, and corn. Spices also help create surprises.

Homemade yeast-free bread is unbeatable!

Favorite recipes

Ginger bread

For 200 g of starter and 800 g of water, add half a glass of sesame seeds and 1 tbsp. l. ground ginger, 1 glass of rye and oat flour, mixed with first grade flour (1.2 kg). It turns out very aromatic, with a crispy crust.

Rye bread

For 200 g of starter and 800 g of water, put half a glass of flax, 1 tsp. ground coriander and caraway seeds, 3 cups of rye flour and 1 cup of buckwheat, 800 g of first or second grade flour. It turns out to be a completely different taste, not like rye bread simply sprinkled with coriander.

Sourdough baked goods

In our family, we really love our mother’s baked goods, but how can we combine it with a healthy diet? The solution is very simple: sourdough bread. The first time I didn’t believe that the pies would be suitable without yeast, that they would be soft and beautiful. But these classic fears of housewives were not justified, and the baking turned out to be first-class! Everyone appreciated its benefits: after eating the pies, no one had a heaviness in the stomach, as usually happens after yeast pies, there was no heartburn and no extra pounds were gained. So, baked goods remain on our family menu, only the composition has changed a little.

Sweet sourdough baked goods - eat healthy without restrictions

Pies, rolls, Easter cakes...

The starter is taken from bread, you can divide it right away, but I do this: I dilute the existing starter (usually 1 cup of dough) with a glass of warm water and 1 tbsp. l. Sahara. I use flour to bring it all to the consistency of sour cream and let it stand for 30 minutes in a warm place. Then I take the resulting dough for bread, and from the rest I make a butter dough (calculated for 1 liter of liquid): 0.5 liters of milk, 250 g of butter, 3 eggs, 1 glass of sugar or 4 tbsp. l. honey This is the basis, and then you can do whatever you want with anything. From this dough I make pies, rolls, buns, pies, kulebyaki and, of course, Easter cakes. In the latter, however, I put 0.5 kg of butter and 8 eggs. After about an hour, I knead the dough, then put it into molds or make pies, and place it on a baking sheet to rise. To make the baked goods special, I add cinnamon, cloves, ginger, nutmeg, turmeric, vanilla, and carob. I decorate with sesame and flaxseed cake, poppy seeds and amaranth. It turns out unusual, tasty and healthy! I wish that every home has its own delicious recipe for yeast-free bread on the menu!

The article uses Zemledar™ millstone flour, which is obtained by gently and slowly grinding grains on specially designed stone millstones. On the website of the Zemlyadar™ company you can get acquainted with the variety of millstone flour in more detail and place an order.

The recipe uses natural herb honey from the Zemlyadar™ brand, known for its healing properties and special taste. It is recommended to use both for dietary and therapeutic and prophylactic purposes. You can go to the website of the Zemlyadar™ company and place an order.

Yeast-free butter pie with apple halves

This butter pie has an original appearance and is also very tasty.

• 450 gr. flour;
• 3 eggs (1 egg for greasing);
• 100 gr. Sahara;
• 150 gr. butter;
• 5 tablespoons of milk;
• 2 teaspoons baking powder;
• 1 teaspoon vanilla sugar;
• 5-6 small apples (this pie requires small apples);
• about 1 tablespoon of any thick jam.

Simple apple pie with kefir

It will take a little time to prepare a kefir pie; this is a very simple recipe that can be used if you don’t have the time or desire to bother with preparing complex desserts.

• 2 eggs;
• 0.5-1 glass of sugar (determine the quantity, based on your taste);
• 1 packet (10 g) vanilla sugar;
• 50 gr. butter;
• 1 teaspoon baking powder;
• 1 glass of kefir;
• 1.5 cups flour;
• 2 apples;
• 0.5 teaspoon of cinnamon.

Pour kefir into a deep bowl, add baking powder, sugar, cinnamon and beat in eggs. Mix everything with a whisk, or even better, with a mixer. Then add flour little by little, stirring constantly.

Advice! You can bake such a pie using any fermented milk product - curdled milk, yogurt, fermented baked milk.

Cut the apples into small cubes or thin slices and sprinkle them with cinnamon. Mix them with the dough. Pour the prepared mass into the mold and cook in the oven at 190 degrees for thirty-five to forty minutes.

Recipe 1: Yeast-free pizza dough

This dough is used to form rustic pizzas, large in size, prepared in rectangular pans. The filling is prepared separately in a frying pan, and then everything is placed under the grill.

Ingredients : flour (2.5 cups (leave a little for rolling), eggs (2 pcs), milk (1/2 cup), vegetable oil (preferably olive, 1 teaspoon), salt.

Cooking method

Mix flour and salt and sift onto work surface. Make a depression in the center of the slide, a “well”. Separately, stir the eggs with the heated milk, add olive oil and slowly pour into the well, stirring gently. The mixture should be absorbed into the flour. Knead the dough, adding a little flour. When the dough becomes elastic (after about 10 minutes), form a ball, wrap in a damp towel and leave for 15 minutes to mature. Roll out with a rolling pin, place in a mold, and top with the prepared filling according to the recipe.

Lenten pie without eggs and butter

You can bake a delicious pie without using yeast during Lent. A Lenten pie is prepared without eggs, milk and without butter. By the way, this baking option is also suitable for those who do not fast but are on a diet, but then they will need to reduce the amount of sugar to make the baked goods less calorie-rich.

• 150 gr. flour;
• 100 gr. Sahara;
• 150 ml water;
• 1 teaspoon baking powder;
• 0.5 teaspoon cinnamon;
• 50 ml vegetable oil.

We peel the apples from seeds, but do not cut off the peel. Cut them into thin slices. Place fruit slices in a mold greased with vegetable oil.

Sift flour into a bowl, add cinnamon, sugar and baking powder. Pour oil and water into the dry mixture and mix. The dough turns out thin, approximately the same as for frying pancakes. Pour it onto the apple slices and smooth it out. Cook at 180 degrees for approximately thirty minutes. The pie should be browned.

Leaven

Previously, baking was made exclusively with sourdough. Yes, it takes a long time to prepare – several days. But then it can be stored forever. And what kind of bread, pies and pies you get on it - fluffy, soft, melting in your mouth. Taste cannot be expressed in words.

Preparation:

• Day 1. Mix 50 g flour and 50 ml water. Wrap it in a bag and make a few holes. Place near the radiator, stove or other warm place. Stir 3-4 times.
• Day 2. Add 50 g of flour and 50 ml of water to the mixture. Return to heat. Stir 3 times.
• Day 3. The starter will increase in size. You need to feed it again with 50 g of flour and 50 ml of water. After 12 hours it can be used.
• Day 4 and beyond. The starter (its volume should be reduced to 100 g) is kept in a cool place and fed with 50 g of flour and 50 ml of water every 2-3 days.

When working with sourdough, you need to use warm products. 12 hours before kneading the dough, it needs to be fed. The dough rises for about 4-16 hours. For 500 g of flour, the recipe requires 150 g of sourdough, and use 75 g less flour.

Apple-berry pie without yeast

Apple pie made with berries turns out beautiful and tasty. The baked goods look especially elegant if you use small red berries. For example, you can make a pie with lingonberries or cranberries.

• 350 gr. flour;
• 125 gr. Sahara;
• 180 gr. butter;
• 130 ml water;
• 200 gr. lingonberries (or other berries);
• 800 gr. apples;
• 1 packet of vanilla sugar;
• 1 tablespoon starch;
• a little honey and lemon juice.

Mix flour with a tablespoon of sugar. Then put pieces of cold butter into this mixture, and chop this mass with a knife. Our task is to grind the butter and mix it with flour, the result should be a fairly homogeneous crumb.

Add water to the dry oil mixture, adding it little by little. The amount of water that will be used to prepare the dough may not coincide with the volume indicated in the recipe, it all depends on the moisture content of the flour. You need to stop adding water the moment the dough comes together into a ball. It should retain its crumbly structure. Let the dough rest for about 1 hour, placing it in the cold.

Peel the apples, cut half into small cubes, the remaining half into thin semicircles. Pour lemon juice over the apple slices and mix, this will allow the fruit to retain its original color.

Mix apple cubes with berries (set aside about a tablespoon for decoration), add 100 g. sugar, mix. Add a tablespoon of water and add a packet of vanilla sugar. Heat the mixture to a boil, cook for about five minutes. We dilute the starch in a small amount of cold water, pour it into the apple and berry mixture, stir and bring to a boil, remove from heat. Let the mass cool.