Recipe: Perfect Lean Yeast Patties step by step with pictures | Handy.Recipes

Perfect Lean Yeast Patties

Cooked pies with the perfect Lenten yeast dough

Time to cook: 60 minutes

Total Servings: 35

Nutritional Value

This is our family recipe for dough that's been around for years. For me and my family, it really is the perfect recipe, tried and tested over the years. It doesn't need to be kneaded, is easy to work and is perfect for fried pies, doughnuts and buns. The dough stays fresh and fluffy for a long time, even though it doesn't hold up - it's gone in a jiffy!

Author of the recipe

Ingredients for perfect lean yeast dough patties:


  • Water - 500 ml
  • Corn oil - 150 ml
  • Sugar - 1 tablespoon
  • Salt - 1.5 teaspoon
  • Yeast (live) - 25 g
  • Vegetable oil (for frying patties)
  • Wheat flour / Flour - 1 kg

Cabbage stuffing:

  • White cabbage / Cabbage - 1 kg
  • Onion - 1 pc
  • Red bell pepper - 1 pc
  • Salt - to taste
  • Black pepper (I like it generously) - to taste
  • Vegetable oil - 4 tablespoon

Apple filling:

  • Apple (already peeled and core removed) - 400 g
  • Sugar - 2 tablespoon
  • Lemon peel - 0.5 teaspoon
  • Vanilla pudding - 30 g

How to cook perfect lean yeast dough patties step by step with photos

Dough: Place water, oil, salt and sugar in a saucepan. Bring to boil and simmer for 2 to 3 minutes. It is a must. Let cool completely. Dissolve the yeast in 50 ml of warm water. Add to the cooled buttery liquid. Gradually add flour and knead with a spatula to make a dough, which will be sticky to your hands. П. С. Pay attention to the flour. Flour density varies in all regions, so add it gradually, taking into account my recommendations above.

Cover the dough and send it to a warm place for 1 hour, it should increase in volume more than 2 times.

Stuffing of cabbage: Shred the cabbage, fry it lightly. Add chopped onion and grated pepper. Season with salt and pepper and simmer until softened. Let cool.

Fill with apples: Grate the apples on a coarse grater, add the zest and sugar, and stew over low heat for 2-3 minutes. Add the pudding powder, stir quickly and simmer for a few more minutes until the apples , and let the juice thicken. I made sure to take a picture so that you could see the bottom of the pan. Let cool.

Shaping the patties with cabbage: We don't use flour anymore. Grease the work surface and your hands with oil. It is beautiful when all the patties are the same size. If you can't divide the dough by eye, weigh one piece and use it as a reference to divide the dough. Use your hands to flatten the dough into a patty. Place the filling in the center.

Pinch first in the center.

Then pinch both sides and pull out the sides.

Pinch the sides together well and press, then smooth out a little.

I really like this way of molding. The patties don't open when fried and have a nice rounded shape.

Fry in well heated oil for 2-3 minutes on both sides.

Until golden brown.

Shape apple patties: Using your hands, flatten the dough into a patty. Place the filling in the center.

Roll up the pastry into a pouch and twist the tail of the pastry well. Flatten out into a patty.

Fry in well heated butter. Flip them on a sheet of paper towel. When cool, sprinkle with powdered sugar and a dash of cinnamon if desired.

I had 15 patties with cabbage and the same amount with apples. I wanted to make the rest with cherries. But since I made my Lenten beet soup with beans, I made dumplings at my husband's request and sprinkled them with dried garlic. Oh, it was delicious for us!

Nutritional Value:

Whole Dish:
46715.3 Calories
129.5 g
4722.7 g
935.7 g
Per Serving:
1334.7 Calories
3.7 g
134.9 g
26.7 g
589.1 Calories
1.6 g
59.6 g
11.8 g

Salt, Black Pepper, Onion, Vegetable Oil, Flour, Wheat Flour, Sugar, Apple, Cabbage, Pepper, Yeast, Red Peppers, White Cabbage, Cornmeal, Cakes, Lemon peel, Vanilla pudding, Dough

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