To prepare delicious pastries, for example, pies, you must first knead the dough. There are a lot of ways to implement this "idea", because the dough can be "created" from the main component - flour with the addition of liquid and other ingredients. Today in our menu the dough for sour milk... Here detailed recipe its preparation.

Cooking time: 15 minutes

Ingredients

• Flour 3 cups
• Chicken egg 1 pc.
• Sunflower oil 25 ml
• Sour milk 1 glass

We start the implementation of the recipe by sifting it into a bowl wheat flour... For this purpose, we use an ordinary sieve or a special device in the form of a mug with a mesh bottom and a spring handle.

The next "free-flowing" ingredient in turn is salt. The amount of this spice required for the test is to your taste.

Immediately mix the introduced "dry" ingredients for the dough with a wooden spatula, making a depression in the center.

Break one chicken egg into the resulting hole.

Add some vegetable oil immediately.

Mix the egg and vegetable oil lightly in the flour hole.

Warm the sour milk a little (if you have it from the refrigerator), and start pouring it into the flour in portions.

At the same time, we begin to mix milk and a mass of eggs and butter with flour.

So we pour in the whole portion of warm sour milk.

Knead the dough with your hands until it becomes elastic and does not stick to your palms.

Cover the dough in sour milk without yeast with a towel and put in a warm place.

After about 20 minutes, you can proceed to further work with the test.

Everyone loves homemade baked goods, even those who are losing weight all the time. And most hostesses like baked goods that are fast and do not need to be fiddled with. One of these is the dough for pies with kefir or sour milk. A good recipe for such a test is also that it allows you not to throw away the spoiled product, but to put it into action.

It happens that either they bought stale milk, especially in summer, in the heat, or it stood for a long time, they just pushed it into the back of the refrigerator. I am not upset about this at all, because how many delicious things can be prepared from sour milk, and even more so as with us, village milk.

Most often, sour milk is used to make cottage cheese, but this is if there is a lot of milk. Not everyone has it in such quantities. Therefore, I offer several delicious and simple recipes on sour milk. Pies made from such dough can be fried or baked in the oven. Some recipes are also suitable for. With the addition of yeast, the dough is especially light and airy. In general, see for yourself.

Normal milk, that is, without additives, turns sour in a warm room in 3-4 days. If you put milk, but can't wait for it to turn sour, then most likely you came across an unnatural product made from palm oil and shouldn't be used for testing. If it turns sour over time, it will become bitter.

Sour milk dough for pies, recipes

Sour milk dough for fried pies, recipe number 1

According to the recipe, we will need:

• Half a liter of sour milk
• Flour, how much dough will take
• Two tablespoons of vegetable oil in the dough and more for frying
• Two tablespoons of sugar
• A pinch of salt
• 1/2 teaspoon of baking soda
• Any filling

How to make the dough:

The milk should sour well so that there is a thick curdled milk, and it should not be cold, at room temperature. Pour sugar into milk and pour vegetable oil, you can use a mixer to mix everything well and quickly.

Now pour soda into a glass of flour and add all this to the liquid, we begin to knead the dough, adding the required amount of flour as needed. the dough should come off your hands, but not be too tight. Now we define it in the refrigerator, let it lie there for forty minutes.

The finished dough can be rolled out into one sheet and made with a glass of circles, or you can roll sausages, cut pieces from them and only then roll the juices, here as you like. Fry such pies in well-heated oil.

Dough for fried pies with sour milk, recipe number 2

In this case, we will need:

• Half a liter of sour milk
• A teaspoon of baking soda
• A pinch of salt
• Torment as needed

How to make such a dough:

In this recipe, soda is immediately added to the sour milk, then stir in the egg, salt and flour there until the dough becomes elastic and stops sticking. Pour a little flour on the table and put the dough there, cover with a towel on top for half an hour.

Sour milk dough, recipe number 3

In this case, we need to prepare:

• Half a liter of sour milk
• A pack of margarine or butter
• Odorless vegetable oil
• Two chicken eggs
• Topless teaspoon of soda
• Sifted flour

How to knead such a dough:

Mix milk with eggs and margarine, it should not be melted, but softened. We begin to gradually add flour to the mixture and knead the dough that is not cool, so that it just stops sticking.

Then roll the dough with a rolling pin into a layer, no more than a centimeter thick, sprinkle a little soda on top. We fold the layer with an envelope and roll it out again, sprinkle it with soda again, do this three times. Then we roll up the dough, cover with a towel and leave for an hour.

When the dough comes up, you can start sculpting the pies. This recipe is suitable for both fried and oven-baked pies.

Sour milk dough for pies in the oven

For this test, you take:

• A glass of sour milk
• Half a pack (100 grams) of margarine
• 1/2 teaspoon of baking soda

How to knead:

Pour milk at room temperature into a mug for a mixer, put well-softened margarine and salt there, start mixing. Gradually sift the flour right there and add the soda.

After the dough is already thick enough, put it on the table and knead it, only to make it stick out of your hands. Cover with a towel and let it brew for half an hour. Then we roll the sausages and cut them into equal pieces for juiciness. the dough can also be used for pies with sweet filling... And if you grease them with an egg before putting them in the oven, then the pies will be shiny and ruddy.

Yeast dough with sour milk

What you will need to prepare:

• A glass of sour
• Half a glass of unscented vegetable oil
• A tablespoon of sugar
• A teaspoon of salt
• A small pack of dry yeast

How to start the dough:

First of all, the sour milk should be warm, pour butter into it, add sugar and yeast, mix well, add a couple of tablespoons of flour, mix again and let stand so that the yeast starts to “play”.

Then we drive in an egg, do not forget to salt and sift flour into a bowl, begin to knead the dough until it stops sticking to our hands and the table. We give him some time to stand in a warm place to come up. Then we begin to sculpt pies. The filling can be absolutely any.

Sour milk dough, video

Ingredients:

• Flour - 3 cups
• Eggs - 1 piece
• Salt - 0.5 teaspoon
• Sunflower oil (in dough) - 25 ml
• Sunflower oil (for frying) - 100 ml
• Soda - 0.5 teaspoon
• Sour milk - 1 glass
• Sugar - 1 tablespoon
• Any filling

Homemade baked goods are always delicious treat that cannot be compared to a store product. Natural ingredients are added to this dish, and it is prepared with love and care. Therefore, in the arsenal of every housewife there should be a recipe for quick pies. One of these recipes is sour milk pies.

In this case, you can use the remains of the sour dairy product, and not just dispose of them. The main advantage of the proposed recipe for pies with sour milk is that you do not need to fiddle with yeast, insist the dough for hours and worry so that the base fits well. Such a dish will be ready in just 40 minutes without special efforts and hassle.

Features of baking with sour milk

To do delicious pies, you need to properly prepare the dough. There is one trick for making a dough in sour milk for pies - add soda to the dough. Sodium carbonate is not preliminarily quenched with vinegar, since there is enough acid in sour milk. In this case, the dough must mature well (30-40 minutes) for the fermentation process to begin.

Before adding to the dough, it is imperative to sift the flour so that it is well saturated with oxygen. Milk product should sour well to form homemade yogurt. Also, milk cannot be used cold, it must be warmed up in the microwave or in warm water up to 36-40 degrees. Thus, the dough will be light, fluffy and airy.

Quick dough with sour milk

You should start the preparation of sour milk dough for pies in the oven with bulk ingredients.

1. The first step is to sift the flour into a bowl using a sieve or a special device with a mesh bottom and an iron handle.
2. Add soda to the flour and stir everything well. Meanwhile, beat in an egg in a mixer bowl, add salt and sugar.
3. Beat the egg mass a little until light foam appears. Then form a mound of flour and make a small depression inside.
4. Pour the beaten eggs into the resulting hole. After that, immediately pour vegetable oil into the well and mix it with the egg mass inside the flour.
5. The next step in making dough without yeast for pies is to add heated sour milk in portions to the flour.
6. At the same time, start stirring the dough with a wooden spoon. In this way, gradually pour in the entire volume of sour, not forgetting to stir the dough.
7. Further, the yeast-free base must be transferred to a surface dusty with flour (cutting board).
8. It remains only to knead the dough well with your hands so that it becomes elastic, pliable and does not stick to your hands. You can add a little more flour if the base is runny. But do not make the dough too tight, as it will not rise well, and the baked goods will turn out to be harsh.
9. The last step in the recipe for fried pies with sour milk is to remove the yeast-free base again in a bowl, cover well with a towel and leave warm for 30 minutes to lay it. For example, send it to the multicooker and set the "Dough" program.

After the specified time, you can start cooking pies in sour milk.

Selection of filling for pies

For fried pies with sour milk, in addition to making yeast-free dough, you also need to decide on the filling. Almost all ingredients can be chosen as a filling. For sweet pies, the following are ideal: fresh berries, fruits, jam or dried fruits, cottage cheese.

To prepare salty pies, you can fill semi-finished products with vegetables, for example, fry onions, carrots and cabbage, prepare mashed potatoes, boil the liver with eggs or fry mushrooms, add minced meat or canned fish. The main advantage of such a dough is that absolutely any filling goes well with quick test in sour milk for pies.

Cooking fried pies

When the dough has come up, you can start the very process of cooking pies in sour milk in a pan.

1. The soil-free base must be rolled into a layer no more than 1 cm thick.
2. Using a glass, squeeze circles out of the dough. Put the rest of the dough together and repeat the process of creating blanks.
3. You can also immediately roll the dough into a sausage and chop into pieces of 1-1.5 cm. In this case, the circles must still be kneaded in your hands, forming a cake.
4. Put the filling in the middle of the round blank.
5. Pinch the edges of the workpiece with wet fingers and flatten the semi-finished product on both sides. Repeat the process for each piece.
6. Put the prepared semi-finished products on a chopping board sprinkled with flour.
7. In the meantime, you need to reheat in a pan sunflower oil... There should be just enough vegetable fat in the pan to cover the semi-finished product by a few centimeters. After that, put the pies in a hot frying pan.
8. Fry the pies in sour milk until browning on each side (about 7-10 minutes). At the same time, set the heat to medium.
9. Ready-made fluffy and ruddy pies in sour milk, cooked in a pan, must be laid out on paper towels so that the paper absorbs excess fat. Thus, baking will not only be tasty, but also easy.

Also, pies with sour milk can be baked in the oven at a temperature of 200 degrees. The cooking time for brass pies is 25-30 minutes, depending on the size of the semi-finished products. And if you grease the blanks with an egg before sending the pies to the oven, then the baked goods will be shiny, ruddy and golden.

Ready-made pies based on yeast-free dough cool in sour milk and serve with sour cream sauce or homemade yogurt. From drinks, you can boil dried fruit compote or brew aromatic tea.

• 1.5-1.6 kg flour
• 3 eggs
• 4-5 st. tablespoons of vegetable oil (refined, odorless)
• 10 g dry yeast (1 small standard pack)
• Salt: for not sweet pastries- 3 teaspoons (no slide) for sweet pastries - 1 teaspoon (no slide)

• Sugar: for savory baked goods - 1 teaspoon (with a slide); for sweet baked goods - 3 teaspoons (with a slide)

How to knead yeast dough for pies, pizza, buns - a recipe with a photo on sour milk:

We dilute the yeast in warm water, sprinkle with a pinch of sugar on top (to speed up the fermentation process) and leave it in a warm place to wander a little.


Meanwhile, in a large deep bowl, grind eggs with salt and sugar and beat with a whisk,

add vegetable oil and beat again with a whisk.

Then add sour milk and beat again. Add the diluted yeast and whisk.


Before adding flour, it is necessary and absolutely necessary to sift it!
In the resulting mixture, gradually, in small portions, add the sifted flour and mix thoroughly.


You can mix in the old-fashioned way with a whisk by hand, you can use a regular mixer, you just need to put on nozzles with a wave-like thread for it and set it to the lowest speed. As you add flour, the mixture will slowly thicken and turn into a dough. If you are not a happy owner of a homemade dough mixer, then you will have to act with your own hands. Let me remind you that before kneading the yeast dough, I strongly advise you to wash your hands thoroughly and wipe them dry with a towel. And so, add flour with our hands and knead the dough. At some point, it will begin to easily move away from the walls of the bowl and from the fingers of the hand - this is a signal that the dough is almost ready. When kneading the dough, try to roll all the dough into one ball. Once this has worked out, the dough is ready. I hope I managed to answer the question of how to knead yeast dough on sour milk for buns, pies, pizza and other yeast baked goods.


Put the finished yeast dough in a large container, taking into account that it will rise at least twice, cover with a clean cloth and leave to come up in a warm place.

During this time, you can make fillings for your future pastries: for pizza, pies, rolls, pies, etc. - for savory baked goods, it can be potato, cabbage or meat filling, and for sweet muffins, you can take preserves, jams, berries or fruits.

The pies themselves can not only be baked in the oven, but also fried in oil. It should be borne in mind that if you are going to bake in the oven, then future baking for beauty must be greased or slightly whipped with cold water protein, or just yolk. So it will not only be airy, lush and fragrant, but also have an appetizing and attractive look.

Enjoy your meal!

How to knead yeast dough for buns, pies and pizza, told: Zarina, specially for.

Sometimes it happens that a bottle of sour milk has formed in the refrigerator, this does not mean at all that the milk is old, with an expired shelf life. Sour, especially in hot and humid weather, maybe even fresh milk.

A bottle of sour milk is the ideal base for yeast dough for patties. Even those housewives who are not very fond of putting dough with yeast will appreciate the simplicity of making yeast dough with sour milk.

Yeast dough for pies with dry yeast: a step by step recipe

Ingredients:

• Milk (sour) - 500 ml;
• Water (warm) - 50 ml;
• Dry yeast - 10 g;
• Sugar - 1 tbsp. l. (with a slide);
• Salt - 1 tsp;
• Vegetable oil - 3 tbsp. l .;
• Wheat flour - 900 g.

How to make yeast dough for pies with dry yeast in sour milk

Pour sugar and yeast into warm water.

Wait until they rise up with a frothy cap.

Pour the sour milk into a deep bowl or saucepan.

Pour the diluted yeast into it, mix. Pour in salt and about 600 grams of flour, which has been sifted in advance.

Mix the dough well. At this stage, you can stir it with a spoon, since it is still soft and even watery in structure.

Add butter to the dough and add another hundred grams of flour, continuing to knead the yeast dough with your hands.

If necessary, add the remaining flour to prevent it from sticking to your hands.
The exact amount of flour is determined as you knead, the dough should not turn into a heavy hard lump, but should be soft and elastic.

When the dough becomes smooth, it easily leaves both hands and dishes, it must be covered with a towel and sent to a warm place. An oven turned off, heated to 50 degrees, will do.

After about 60 minutes, the yeast dough in sour milk will more than double.

Now you can form pies or buns from it, it is suitable for both fried pastries and oven-baked yeast dough products.