Sour cream is not often used for yeast dough, but it is a versatile product that gives the dough a special airy properties. Therefore, if sour cream is stale in the refrigerator, do not throw it away. Yeast dough for pies on sour cream is also useful for buns, pizza, bagels.

Sour cream for yeast dough can be used with any fat content, and not necessarily the first freshness. In the process of kneading, sour cream will replace two products at once in the dough - butter and milk. The fat contained in sour cream softens the dough, giving it a delicate structure, and the fermented milk properties give it an airy structure.

The proposed recipe for yeast dough on sour cream is useful in addition to pizza pies, muffins and other pastries, giving it tenderness and airiness.

Sour cream yeast dough recipe

You will need:
- flour - 500 g
- sour cream 15% (or other fat content) - 125 g
- fresh yeast - 15 g
- margarine (or butter) - 60 g
- salt - 1 teaspoon
- sugar - 3 teaspoons
- water - 180 ml
- vegetable oil - 1-2 tbsp. spoons

Cooking yeast dough for pies on sour cream

1. Prepare the steam. Pour 60 ml of warm water into a large bowl, dissolve the yeast in it with 1 teaspoon of sugar, add 2-3 tbsp. spoons of flour, cover with a napkin and put in a warm place without drafts for fermentation and rising for 20-30 minutes.

2. In a separate bowl, mix sour cream with melted margarine or butter. Add the rest of the warm water (120 ml) mixed with the remaining sugar and salt. Sift most of the remaining flour on top.

3. Mix gently, add the yeast mixture and vegetable oil, mix again. Turn the dough out onto a floured board and knead to a firm, soft consistency so that the flour is completely absorbed.

4. Return the dough to the bowl, cover with a towel and leave in a warm place for 35-40 minutes. Then punch down the dough and leave to rise for another 30 minutes.

5. When the dough has risen a second time, it is ready for development into pies or other products. Yeast dough for pies on sour cream is suitable for any filling that you like. But if you are planning sweet pastries, the amount of sugar in the dough should be increased to 3 tbsp. spoons.

Bon appetit and delicious pies!

Looked 2440 once