Have you decided to bake pies, but have not yet decided what to make the dough from? I advise you to try the butter dough on sour cream, which turns out to be very fluffy, soft and elastic, and the pastries are incredibly tasty.

Sour cream yeast dough recipe

Kitchenware: deep bowls (2 pcs.), whisk or fork, sieve, kitchen towel, cling film.

Ingredients

How to choose the right ingredients

When buying sour cream, you need to know a few nuances that will help you choose a quality and fresh product.

• The composition of this fermented milk product should not contain thickeners and stabilizers.. High-quality sour cream, if poured from one jar to another, will not form lumps and will not spread, unlike an artificial product.
• Real sour cream should not be matte, because. this indicates the presence of thickeners in it.
• If it tastes sour, the product has already begun to deteriorate.. It is also unacceptable that sourness be absent altogether, because. sour cream is a dairy product.
• The ideal product is white sour cream (a cream shade is allowed), made in accordance with GOST, which can be stored for no more than 14 days.

Step by step cooking

1. To prepare the dry base, you will need a large deep bowl, into which you need to sift 500-550 g of flour and pour 7 g of dry yeast.
2. Mix the resulting dry mixture well with a whisk so that the yeast is evenly distributed throughout the flour.
   
   
3. In a small deep bowl, beat 3 raw chicken eggs, add 12 g of salt, 40 g of sugar and mix everything until a homogeneous mass is obtained. Then put 180-200 g of sour cream and mix everything well again. Salt and sugar must dissolve so that crystals of these substances do not come across in the finished dough.
   
   
4. Pour the liquid base into a bowl with flour and yeast, and you can begin the kneading process.
   
   
5. This must be done by hand.
   
   
6. Vegetable oil (80-100 ml) should be administered in small portions in several approaches. It is very important that it interferes well with the dough, and if you pour in the whole amount at once, the kneading process will be much more difficult.
   
   
7. When the oil is fully mixed in, the dough must be laid out on the table and continue to knead for about 15 minutes.
   
   
8. The finished semi-finished product should be soft, elastic, uniform and easy to restore shape.
   
   
9. Now you need to grease the bottom and edges of a deep bowl with vegetable oil, put the dough into it and put it in a warm place so that it fits.
   
   
10. As soon as it increases in size by 3 times, you need to knead it with your hands and put it back on so that it fits. This can take 2-3 hours on average.
    
    
11. Soft, fluffy and very tender dough is ready, and now you can start baking.
    
    

How to serve the dish and with what

Such a semi-finished product is suitable for both salty and sweet pastries. Due to the fact that the dough cooked with sour cream is elastic, you can make pies, rolls and buns of the most diverse shapes from it, and cook them both in the oven and in the pan. And you can serve such a dish for a tea party or instead of sandwiches (if the filling is salty) for the first courses, which also turn out to be very tasty. Well, if you don’t have time at all to cook the dough, then I advise you to make quite unusual, but no less tasty ones.

What is your family's favorite pastry? Share your recipes and try this cooking option. And also leave your feedback and write comments.

Hello dear friends, I am very glad that you have visited this culinary blog, where good, homemade recipes are collected for you.

Today we will talk about yeast dough for pies on sour cream and milk. I really liked this recipe, the dough comes out lush, melting in your mouth. I assure you, this recipe can become your favorite if you use it for its intended purpose.

Ingredients:

1. Wheat flour - 650 gr.

2. Milk (water) - 125 gr.

3. Sour cream 20% fat - 125 gr.

4. Sugar - 70 gr.

5. Butter - 100 gr.

6. Chicken eggs - 3 pcs.

7. Dry yeast - 11 gr.

8. Vanilla sugar - 10 gr.

9. Salt - 4 gr.

Cooking method:

1. Let's start the yeast first. To do this, pour dry yeast into warm milk and add 1 tbsp. .l sugar. Mix all ingredients thoroughly and leave for 10-15 minutes.

2. Let's start cooking, for this room temperature eggs, sour cream, sugar and vanilla sugar mix in a free bowl until smooth.

3. 15 minutes have passed, the yeast has activated, add it to the main mass and mix everything.

4. Add the sifted in small portions and knead.

5. Cover the mixed composition with a towel and leave for 15 minutes.

6. The specified time has quickly expired, it's time to add butter and salt. If it sticks to your hands, you can add a little more flour. The kneading time varies from 10-15 minutes.

Remember, the better the dough is cooked, the better the pies or pies will turn out, depending on what you cook with it.

7. Cover the cup with cling film and leave to rise in a warm place for an hour.

8. Flatten the risen dough with your hands into a rectangle,

9. Then assemble it as shown in the photo.

10. Cover it with a cup and leave for 20 minutes.

11. Done, good luck with your future culinary masterpieces.

Additional Information:

The basis of most baking is yeast dough. Soft and airy mass can make your cake, buns or homemade bread truly tasty and fragrant. Yeast dough is prepared in milk in two ways: on dough and without dough.

With pre-fermentation, it turns out more elastic and voluminous with characteristic air bubbles. To get it without a sponge option, it takes less time, but it turns out to be no less tasty from which you can cook any muffin.

In ancient Egypt, naturally occurring yeast cells were randomly introduced into bread dough. Fermentation caused many admiration for such a strange process. People have been passing sourdough to each other for centuries to make airy yeast bread. In the 40s of the last century, people learned how to create microscopic bacteria in the form of yeast familiar to us.

Yeast dough pastry is a hearty dish that goes well with fruit, meat and vegetable fillings. You can also cook a festive or everyday dish from it and please everyone with homemade cakes. To prepare it, you will need: a good mood and our recipes.

That’s all for me, I’m waiting for good comments, don’t write bad ones. Just kidding, write any, your opinion is very important to me, because I am always ready to learn, and I will only be glad if you help me a little with this.

• butter - 100 g,
• sour cream 15% - 100 ml,
• flour - 2.5 cups (maybe a little more),
• baking powder for dough - 1 sachet,
• salt - 1 pinch.

Stuffing for pies (cabbage with egg, rice with egg, finely chopped apples, cottage cheese with vanilla, ready-made minced meat boiled or fried with onions, etc.)

How to make quick pie dough

Turn on the oven and heat up to 200 degrees. During this time, you need to knead the dough and form pies. So, combine butter, sour cream, salt, 2 cups of flour mixed with a bag of baking powder. Grind the butter in the dough so that no pieces remain.

Add flour in small portions to knead a soft, plastic, but not sticky dough. It is very pleasant to work with it, it is perfectly molded, additional flour is not required to dust the work surface.

Divide the dough into pieces of 50 grams. Roll into balls of the correct shape, lay on the work surface with the seam down.

Roll out the dough balls into thin circles, about 5 mm thick. Spread out the filling.

Close the edges of the dough and give the pies the desired shape. Lay the pies on a baking sheet and transfer to a baking sheet.

Bake for about 15 minutes in the oven until the pastry is lightly browned.

Remove the finished pies from the oven, transfer to a plate and can be served at the table. Pies made from such a dough are perfect for broth. Sweet pies with apples or cottage cheese will decorate the tea party.

Today in the site menu - yeast dough on sour cream for pies! 😉 However, not only on sour cream, but also on milk and water. And not just for pies! 😀 It is suitable for almost any baking!

Based on it, you can make pies, pies or rolls with any filling - meat, fish, vegetable or sweet. No worse than sour cream dough is suitable for buns and. Here is the recipe for the latter, see the link 😉

Sour cream will make the dough soft and tender! 😀 I took store-bought, 15% fat. But 20-25% will do. Depending on its consistency, the amount of milk and water should be adjusted.

I did not add sugar to the dough itself (as usual ...). But you can put! How much? To your taste - from a few tablespoons to a glass. In my opinion, sugar-free dough is more versatile. Sweet filling itself will give the necessary taste and sweetness. And in combination with vegetable, fish or meat, salty dough is all the more appropriate! But I leave the choice to you!.. 😉

Products for the test:

• premium wheat flour - 10 cups
• sour cream 15% - 150 ml
• milk - 250 ml
• filtered water - 100 ml
• sunflower oil - 80 ml
• dry yeast - 4 tsp
• eggs - 2 pieces (+ one more for greasing products)
• salt - 1.5 tsp
• sugar - to taste (I did not add)

* 1 cup = 200 ml liquid = 125 g flour

Test kneading:

Eggs combined with salt. If you decide to add sugar, let it in at this stage.

Whipped and laid out sour cream.

Then she poured in milk and water.

Stir with a whisk until smooth.

I sifted 8 cups of premium wheat flour into a large bowl for kneading dough. Sprinkled dry yeast. Stir thoroughly until the yeast grains are evenly distributed.

Pour in the egg-butter mixture.

Stirred.

Then she poured in sunflower oil (you can use both refined and unrefined).

Knead until the oil is distributed over the dough.

I added more sifted flour (it took me about two glasses).

I kneaded a non-sticky, but soft dough.

Now you can put the dough in a warm place (without drafts!) And wait for the rise. In principle, after that you can bake immediately. But if there is time, I lower the dough and wait for it to rise again (it is already faster). And you can send the dough to the cold for several hours and after that proceed with the formation of products. The choice is again yours! ;)

I wanted to make a little shame, and I "built" such a "woman" from the dough! ;)

So, delicious tender dough is ready to go! I baked plenty of buns out of it! What would you do? ;)

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The article offers you several recipes for making dough without yeast: for pies, bread, sweet pastries and pies.

Recipes for homemade pastries, the dough of which is kneaded without yeast, will suit those who do not like the long wait and the smell of yeast. This dough has a lot of advantages, it can be processed in several ways:

• Oven oven
• cook
• Fry in a pan

Depending on the recipe, only the main ingredient for kneading the dough varies: water, milk, sour cream, kefir, beer, margarine or brine. To make the baking lush, just add ingredients such as soda and acid (acetic, lactic, citric). On the basis of yeast-free dough, you can cook a lot of dishes:

• Fried and baked pies
• Chebureki
• Pizza
• Belyashi with meat
• Spinners and brushwood
• pies
• Cheesecakes
• Vareniki and dumplings
• noodles

You will need:

• Flour(preferably the highest grade) - 0.5 kg. (you need to sift - this is the secret of "successful" baking).
• Egg - 2 pcs. (it is advisable to use homemade for a beautiful color and taste of finished baking).
• Water(can be replaced with beer or brine from a can) - 200 ml. (brine is well suited for cooking vegetable dumplings, dumplings and pasties).
• Vegetable or butter fat(no matter what is) - 2 tbsp. (if solid, should be drowned).
• Salt - couple of pinches

Mixing:

• Sift flour, you can even twice, form a hill out of it.
• The egg must be beaten.
• Add salt in small quantities (and sugar is added if the pastries are sweet), water (necessarily warm) and butter, or melted fat.
• If you want to bake a pie or oven pies, soda must be quenched with acid in advance. For fried pies, pasties, whites and pizza, this is not necessary.

Recipe for lush yeast-free kefir dough

The dough, kneaded on kefir without yeast, is very popular with many housewives for the speed of kneading, the simplicity of the ingredients and the excellent taste of ready-made pastries.

The dough is easy to make:

• Sift the flour several times (in the choice of flour, always give preference to the highest grades).
• Pour all the dry and loose ingredients that you have into the flour and mix everything thoroughly.
• Kefir (fat content can be used any, but best of all - 1-2.5%, the fatter the kefir - the more elastic the dough, and the finished baking is tastier) and the oil is added to the bulk ingredients in small parts and each is thoroughly mixed.

IMPORTANT: Soda should not be extinguished, because instead of vinegar in the dough itself, this will be done by lactic acid in kefir. This dough is ideal for whites, pies and pasties. They also knead and mold dumplings with dumplings on it.

For oven baking (sweet, confectionery), you can also use kefir and yeast-free dough, however, for kneading it, it is important to take into account several nuances:

• Kefir is perfectly replaced by "sour" (sour milk)
• Kefir or "sour" can be diluted in half with other dairy products: sour cream, milk, whey.
• Before kneading, be sure to sift the flour and not just once, but preferably several times (oxygen enrichment).
• In the confectionery dough, be sure to add a chicken egg
• The fat in the recipe can be vegetable or animal, or a mixture of both.
• Sugar in confectionery dough is also required, and salt enhances the properties of sugar (only it takes very little - a pinch).
• Splendor of kefir sweet dough add soda (extinguish with any acid) or baking powder.

Recipe for a quick yeast-free mayonnaise dough

Mayonnaise-free yeast-free dough is a universal “just in case” dough. The finished dough comes out quite liquid, but the finished baking is always saturated. This recipe is suitable for those who do not like to spend a lot of time kneading. The resulting pastry dough will be fatty and saturated, mayonnaise itself will take care of this (you should choose at least 50% fat) and eggs.

You will need:

• Flour(preferably the highest grade) - 250-260 g. (It is desirable to sift 1 or 2 times).
• Fat mayonnaise (50%, 60%, 70%) - 200 g (light mayonnaise will "spoil" the structure of the dough, making it too thin).
• Sour cream (medium fat in 20% -30%) - 200 g (store or home).
• Eggs - 2-3 pcs. (you can not add to the dough for chebureks and belyashi).
• Baking powder - 1 sachet in 10 g.

Kneading:

• The flour is poured into a tall bowl, all the bulk ingredients of the recipe are added to it, carefully distributed and mixed evenly.
• Send the baking powder there
• Beat the eggs with a mixer (if you beat for a long time until foamy, this will give the dough softness)
• Pour the mayonnaise into the eggs and beat everything again with a mixer.
• Add kefir in small portions
• Sprinkle flour with 1 tbsp. and carefully beat each small portion with a mixer.

mayonnaise dough

Recipe for yeast-free sour cream dough

You will need:

• Flour(necessarily the highest grade) - 400-450 g.
• Fatty sour cream (20% -30%) - 4-5 tbsp
• Egg - 2-3 (preferably homemade).
• Water - 100-120 ml. (look at the density and density of the dough).
• Salt and sugar(of necessity)
• Baking powder - 1 sachet in 10 g.

Kneading:

• Flour should be saturated with oxygen, so carefully and several times sift it along with baking powder.
• Beat the egg with a mixer or blender
• You need to add water and sour cream to the beaten egg mass, thoroughly interrupting everything with a mixer so that there are no lumps in the mass (it is good to use warm water and sour cream heated to room temperature for this).
• In the liquid base for the dough, you need to add flour in small portions, without turning off the mixer, thoroughly dissolve all the ingredients and knead a homogeneous mass. If it becomes dense, switch to kneading by hand.

sour cream dough

Yeast-free whey dough recipe

Whey can be used to knead an excellent dough for fried pies and pizza. Whey will also serve as the basis for wind pies. Its advantage is that all the ingredients are very affordable and not expensive. As a result, you will definitely get a soft and plastic mass for the formation of pies, pasties, whites and other pastries.

IMPORTANT: When kneading with whey, it is important to observe one main condition - do not add a lot of flour (so that the dough is always fluffy). It is also good to let it stand before cooking and shaping pastries.

You will need:

• Flour -
• Serum - 350-400 ml. (you can use the store, but homemade is preferable).
• Salt and sugar of necessity
• Baking powder - 1 sachet

Cooking:

• Flour is sifted several times along with baking powder.
• Melt fat or butter, mix it with whey, sugar and salt.
• Flour is added in small handfuls
• Knead the dough well with your hands, brushing them with oil.

Recipe for custard yeast-free dough

Choux yeast-free dough is perfect for confectionery and sweet pastries: cakes, donuts, muffins, pies and pies. The dough is brewed in a steam bath.

You will need:

• Flour - 1 cup (sift thoroughly with a package of baking powder).
• Water - 250 ml (you can also use milk of any fat content).
• Spread (vegetable-cream mixture) – 80-90 g (you can use any fat).
• Egg - 3-4 pcs. (large, domestic)
• Salt - a couple of pinches
• Sugar- a few tablespoons

Kneading:

• Spread should be melted in a saucepan
• Salt is poured into it, as well as sugar in the right amount and everything is thoroughly dissolved.
• Pour water there, and mix everything, heat and do not bring to a boil.
• Add flour in small portions, each spoon must be thoroughly dissolved.
• Pour in the beaten egg mixture along with the flour.
• When all the ingredients have been added, remove the dough from the steam bath, but do not stop stirring for 5-10 minutes.

Making dough without yeast

Recipe for yeast-free lean dough

This dough is perfect for dumplings with cabbage, potatoes, berries and fruits. It is also good to knead vegetable chebureks with tomatoes, eggplants, onions and mushrooms on it.

For the test you will need:

• Flour(preferably the highest grade) - 0.5 kg. (need to be sifted)
• Water(brine or light beer) - 200-220 ml.
• Vegetable oil or any melted fat- 2-3 tbsp. (if solid, should be drowned).
• Salt - couple of pinches
• Baking powder - 1 sachet

Mixing:

• Sift flour with baking powder, you can even twice, form a slide out of it.
• Pour water and vegetable oil into a hill of flour, knead the dough.
• Pour the liquid part over the slide, making a deepening beforehand.
• Knead the dough well with your hands, lubricating them with oil (the same can be done with the work surface).

Recipe for yeast-free dough for pies in a pan

Delicious and simple dough is the secret of successful fried pies. The recipe allows you to prepare soft pies that will keep intact the juicy stuffing of meat, vegetables, cottage cheese or fruits.

You will need:

• Flour - 450-530 g (the amount of flour should be adjusted independently).
• Water - 1 cup (good for brine, whey and even light beer recipes)
• Butter or melted fat - 100-120 ml. (creamy, mixture, vegetable).
• Salt - a couple of pinches
• Sugar- a few tablespoons (in sweet pies)

Kneading:

• The flour is sifted, pour in the baking powder during the sifting process.
• At the same stage, salt is added (in any case) and sugar, if pies with fruit or cottage cheese.
• Pour water (or any other "liquid ingredient" and oil (fat) into the flour in portions, in small parts, mixing everything.

Recipe for yeast-free milk dough

You will need:

• Flour - 500-550 g (necessarily of the highest grade, it needs to be sifted several times so that the pastries are lush).
• Milk - 350-400 ml. (you can use any fat content).
• Margarine or vegetable-cream mixture - 100 g (can also be replaced with any fat).
• Salt and sugar of necessity
• Baking powder - 1 sachet

Cooking:

• The flour is sifted, preferably 2-3 times, and baking powder can be added to it during the sifting process.
• Melt the fat, mix it with the liquid part (water, brine or whatever you use).
• Flour intervenes gradually and in small portions, thoroughly dissolved, and then kneaded by hand.
• The dough is perfect for pastry baking

Recipe for yeast-free mineral water dough

Mineral water will help your yeast-free dough to be fluffy and elastic.

You will need:

• Flour - 450-550 g (look at the consistency)
• Mineral water (highly carbonated) - 400-500 ml. (you need to look at the density of the dough).
• Vegetable oil - 5-6 tbsp (you can use any, or replace with ghee).
• Sugar and salt by preference
• Egg - 1-2 pcs. (if you need lean dough, you can exclude)
• Baking powder - 1 sachet

Cooking:

• Salt, sugar, flour and baking powder should be thoroughly mixed and sifted (you can twice).
• Pour in the egg and knead the dough
• Add sparkling water and vegetable oil while kneading the dough.

Recipe for instant puff pastry without yeast

You will need:

• Flour(sifted and always of the highest grade) - 250-300 g (look at its density).
• Egg - 1-2 (can be omitted if you need lean dough).
• Vegetable oil - 150 ml. (you can use any, or creamy).
• Water (whey or milk) 100-120 ml. (be guided by the density of the dough).
• Salt and sugar(of necessity)
• Baking powder - 1 pack in 10 g.

Kneading:

• Thoroughly mix the sifted flour with the baking powder.
• Beat the egg, knead with your hands
• Add sugar and salt if needed
• Pour in water (or any other liquid ingredient) along with oil, kneading the dough.

"Quick" dough

Recipe for yeast-free bread dough

You can cook such bread, both in a bread machine, in a slow cooker and in a conventional oven.

You will need:

• Flour - 550-600 g (wheat, be sure to sift)
• 250 ml. (can be replaced with whey, look at the consistency of the dough).
• Vegetable oil - 3-4 tbsp (preferably sunflower).
• Leaven
• Sugar- 1-1.5 tbsp.
• Salt- 1 tsp

Cooking:

• Mix dry ingredients first
• Add oil and water, sourdough
• Knead the elastic dough with your hands, leave for a while
• Form a lump and bake it

Recipe for yeast-free rye flour dough

You will need:

• Rye flour - 450-500 g (be sure to sift)
• Sparkling water (or plain) - 250 ml (look at the consistency of the dough).
• Vegetable oil - 4-5 tbsp (preferably sunflower).
• Leaven- 6-8 tbsp. (can be replaced with 2 tbsp baking powder).
• Sugar- 1-1.5 tbsp.
• Salt- 1 tsp