Lean dough

Note that if the composition of lean dough includes sunflower oil, you can cook pastry from such a dough only on Saturdays and Sundays - in all other days of Lent, the use of vegetable oil is prohibited.

Yeast lean pastry

To prepare a quick lean dough for yeast, we take:

• 
  8 tbsp. 6 tbsp. l. flour
• 
  3 tbsp. water
• 
  1 tbsp. sunflower oil
• 
  4 tbsp. l. Sahara
• 
  100 g fresh yeast
• 
  salt to taste

We connect water, sugar, yeast and 6 tbsp. l. flour. Stir and leave for a quarter of an hour. Then add 8 tbsp. flour, sunflower oil and salt, stir until uniform. After 2 minutes you can start the oven!

Fresh lean pastry

To prepare a fresh lean dough, we will need such products:

• 
  flour - 1 kg
• 
  water 250 ml
• 
  vegetable oil - 3 tbsp. l.
• 
  salt to taste

Sift flour, pour warm water, addvegetable oil and salt, knead the dough. Covering the dough with a towel, put it in a warm place for a quarter of an hour. Then roll out the dough with a rolling pin, again cover with a towel and leave for another quarter of an hour.

Lean dough for dumplings

If you decide to cook lean dumplings, you can use the following test recipe. We will need the following products:

• 
  flour - 0,5 kg
• 
  water - 1 tbsp.
• 
  vegetable oil - 2-3 tbsp. l.
• 
  salt to taste

Mix the steep dough from flour, warm boiledwater, vegetable oil and salt. Put the dough in a plastic bag and let it "rest" for an hour. After this time you can sculpt vareniki from the dough.

Lean pastry for pies

If you decide to make lean patties, you will need such ingredients for the dough:

• 
  4 tbsp. wheat flour of the highest grade
• 
  1 tbsp. warm boiled water
• 
  4 tbsp. l. vegetable oil
• 
  7 g dry yeast (1 sachet)
• 
  1-2 tsp. Sahara
• 
  1 tsp. salt

Yeast and sugar are bred in warm water. When the bubbles begin to appear on the surface of the water, we add the sown flour in small portions. We add vegetable oil and salt to the dough and mix it until it stops sticking to the hands and becomes elastic. We make sure that there are no lumps in the test. We put the batter into a high pan, cover it with a towel and put it in a warm place, so that it "rests" and rises at least twice.