Sour cream pies: essential products, cooking procedure, secrets of experienced chefs. Sour cream dough, tender and soft, suitable for any need! Quick dough with sour cream for fried pies

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

Homemade baking recipes, 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 many advantages and can be processed in several ways:

• Oven oven
• To 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 baked goods fluffy, it is enough to add ingredients such as soda and acid (acetic, lactic, citric). Based on without yeast dough you can cook a lot of dishes:

• Fried and baked pies
• Chebureks
• Pizza
• Belyashi with meat
• Vertuny and brushwood
• Pies
• Cheesecakes
• Dumplings and dumplings
• Noodles

It will come in handy for you:

• Flour(preferably of 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 ones for a beautiful color and taste of the finished baked goods).
• Water(can be replaced with beer or brine from a can) - 200 ml. (the brine is well suited for making vegetable dumplings, dumplings and pasties).
• Vegetable or butter fat(it doesn't matter what is) - 2 tbsp. (if it is solid, it should be heated).
• Salt - a couple of pinches

Kneading:

• Sift the flour, you can even twice, form a slide out of it.
• Beat the egg.
• Add salt in small amounts (and sugar is added if the baked goods are sweet), water (always warm) and butter, or the fat is melted.
• If you want to bake a pie or oven pies, the baking soda must be quenched with acid in advance. For fried pies, pasties, whites and pizzas, this is not necessary.

Recipe for lush yeast-free dough on kefir

The dough, mixed with 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 baked goods.

The dough is prepared simply:

• Sift the flour several times (always give preference to the highest grades when choosing flour).
• Pour all loose and dry ingredients that you have into the flour and mix everything thoroughly.
• Kefir (you can use any fat content, but best of all - 1-2.5%, the fatter the kefir - the more elastic the dough, and the finished baked goods tastier) and butter is added to the bulk ingredients in small portions and each is thoroughly kneaded.

IMPORTANT: Soda should not be extinguished, because instead of vinegar in the dough itself, lactic acid in kefir will do it. This dough is ideal for whites, pies and pasties. Dumplings with dumplings are also kneaded and sculpted on it.

For oven baking (sweet, confectionery), you can also use kefir and yeast-free dough, however, for mixing 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 once, but preferably several times (oxygen enrichment).
• Be sure to add a chicken egg to the pastry dough.
• The fat in the recipe can be vegetable, animal, or a mixture
• Sugar in the pastry dough is also required, and salt enhances the properties of sugar (only very little of it is required - a pinch).
• Add soda to the sweet kefir dough (quench with any acid) or baking powder.

The recipe for a quick yeast-free dough with mayonnaise

Dough without yeast, mixed with mayonnaise - this is a universal kneading just in case. The finished dough comes out quite liquid, but the finished baked goods are always saturated. This recipe is suitable for those who do not like to spend a lot of time kneading. Received butter dough will be fatty and rich, the mayonnaise itself will take care of this (you should choose at least 50% fat) and eggs.

It will come in handy for you:

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

Kneading:

• Flour is poured into a tall bowl, all the loose ingredients of the recipe are added to it, thoroughly distributed and mixed evenly.
• Send 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 mayonnaise into the eggs and beat everything again with a mixer
• Add kefir in small portions
• Sprinkle flour in 1 tbsp. and mix each small portion thoroughly with a mixer.

Mayonnaise dough

Sour cream yeast-free dough recipe

It will come in handy for you:

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

Kneading:

• The flour should be saturated with oxygen, so sift it thoroughly and several times along with the baking powder.
• Beat the egg with a mixer or blender
• Add water and sour cream to the beaten egg mass, carefully interrupting everything with a mixer so that there are no lumps in the mass (for this it is good to use warm water and sour cream heated to room temperatures).
• Add flour to the liquid base for the dough in small portions, without turning off the mixer, carefully dissolve all the ingredients and knead into a homogeneous mass. If it gets firm, go to hand kneading.

Sour cream dough

Whey Dough Recipe

The whey can be used to knead the perfect dough for fried pies and pizzas. Serum will also serve as a base for brass 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, whitewash and other pastries.

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

It will come in handy for you:

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

Cooking:

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

Choux yeast-free dough recipe

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

It will come in handy for you:

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

Kneading:

• Melt the spread 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 mass with the flour
• When all the ingredients have been added, remove the dough from the steam bath, but keep stirring for 5-10 minutes.

Brewing dough without yeast

Lean-free dough recipe

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

For the test, you will need:

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

Kneading:

• Sift flour with baking powder, you can even twice, form a slide out of it.
• Pour water and vegetable oil into a pile of flour, knead the dough.
• Pour the liquid part on top of the slide, having previously made a depression.
• Knead the dough well with your hands, greasing 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 make soft patties that will keep intact juicy filling from meat, vegetables, cottage cheese or fruits.

It will come in handy for you:

• Flour - 450-530 g (the amount of flour should be adjusted independently).
• Water - 1 cup (brine, whey, and even light beer works well for a recipe).
• Butter or ghee - 100-120 ml. (creamy, mixture, vegetable).
• Salt - a couple of pinches
• Sugar- several tablespoons. (into sweet pies)

Kneading:

• Flour is sifted, add baking powder during sifting.
• 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 small portions, stirring everything together.

Milk-free yeast dough recipe

It will come in handy for you:

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

Cooking:

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

Mineral water yeast-free dough recipe

Mineral water will help your yeast-free dough to be plump and supple.

It will come in handy for you:

• 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 for baking - 1 sachet

Cooking:

• Mix salt, sugar, flour and baking powder thoroughly and sift (you can twice).
• Pour in the egg and knead the dough
• Add sparkling water and vegetable oil while kneading the dough.

Instant non-yeast puff pastry recipe

It will come in handy for you:

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

Kneading:

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

"Fast" dough

Unleavened bread dough recipe

You can prepare such bread both in a bread maker, in a multicooker and in a conventional oven.

It will come in handy for you:

• 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 tablespoons (preferably sunflower).
• Leaven
• Sugar- 1-1.5 tbsp.
• Salt- 1 tsp

Cooking:

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

Recipe for yeast-free rye flour dough

It will come in handy for you:

• 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 tablespoons baking powder).
• Sugar- 1-1.5 tbsp.
• Salt- 1 tsp

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

On its basis, you can make pies, pies or rolls with any filling - meat, fish, vegetable or sweet. The dough on sour cream is no worse for buns and. Here is the recipe for the latter, see the link 😉

Sour cream will make the dough soft and tender! 😀 I took a store, 15% fat. But 20-25% will do. Adjust the amount of milk and water depending on its consistency.

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

Products for the test:

• premium wheat flour - 10 glasses
• 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 lubricating products)
• salt - 1.5 tsp
• sugar - to taste (I did not add)

* 1 cup = 200 ml liquid = 125 g flour

Kneading the dough:

Eggs combined with salt. If you decide to add sugar, use it at the same stage.

Whipped and laid out sour cream.

Then she poured in milk and water.

Stir with a whisk until smooth.

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

I poured an egg-cream mixture into the flour.

Stirred.

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

Kneaded until the oil was spread over the dough.

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

I kneaded a soft, not sticky dough.

Now you can put the dough in a warm place (no drafts!) And wait until it rises. In principle, you can then bake immediately. But if there is time, I lower the dough and wait for the rise again (it is already faster). Or you can send the dough in the cold for several hours and after that start forming the products. The choice is again yours! ;)

I wanted to shame a little, and I "built" such a "woman" out of dough! ;)

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

See announcements of the best articles! Subscribe to the Baking-online pages at,

Sour cream is a product that can be used to prepare various types of dough: biscuit, shortbread, unleavened and yeast dough. Both milk and butter can be substituted with this ingredient. On sour cream, you can bake both cake and pizza, as well as all kinds of buns, cookies and pies, fried or brass.

They have long symbolized goodness and wealth in the house, as well as the hospitality of its owners. If you feel the delicious aroma of freshly baked pies in the house, you can unmistakably conclude that the hospitable hostess is in a hurry to please delicious pastries their household members, and maybe dear guests.

How to bake delicious pies with sour cream? What does that require? The article offers various options for a sour cream test for pies. You will also find recipes for making various fillings and useful tips for newbies.

Pies on sour cream without yeast: dough recipe

The following products are used:

• fat sour cream - 300 grams;
• kefir - 200 ml;
• two eggs;
• 30 grams of baking powder;
• sugar - 15 grams;
• vegetable oil - 23 ml;
• salt - 3 grams;
• flour - 450-500 grams.

Caloric content of 100 grams of product: 250 kcal. The process takes about 15 minutes.

On the advantages of yeast-free sour cream dough

Cooking pies with sour cream from yeast-free dough has many advantages:

1. Baking from it turns out to be unusually tender and soft.
2. The very process of kneading such a dough is very simple. It can be made with common ingredients found in every kitchen.
3. This base can be used for baking pastries with any filling, sweet or savory.
4. Creating a dough for pies on sour cream (yeast-free) for baking in the oven does not require the time required for proving and raising (as when kneading a yeast product) - immediately after cooking, you can start directly sculpting the baked goods.

Description of the cooking process

They act like this:

1. Beat the eggs lightly with a whisk with sugar and salt in a deep bowl until the mixture is smooth and fluffy.
2. Then add kefir and sour cream. If low-fat sour cream is used, it is not necessary to add kefir, you can simply increase the volume of sour cream by the same amount.
3. To give pies on sour cream splendor, flour is mixed and sieved with baking powder. Then the flour is mixed in small portions with the liquid components.
4. At the end of kneading, a little vegetable oil is added to the dough. The result is a soft, non-sticky mass that can be used to sculpt delicious pies.

Another option for yeast-free pies

Use:

• sour cream (preferably 20 percent) - 350 grams;
• three eggs (it is not recommended to use more eggs, otherwise you can "hammer" the dough);
• half a teaspoon of soda, slaked with vinegar;
• three glasses of flour;
• sugar - one or two tablespoons;
• salt - a pinch.

The filling can be done at the discretion of the hostess.

How to cook?

Sugar, salt, eggs are added to sour cream, everything is mixed well. Add soda quenched with vinegar, mix. Gradually add flour (sifted). After the dough has been kneaded, it is allowed to stand for forty minutes. Then the dough is divided into portions and patties are formed, which are fried in a pan over medium heat. To remove excess fat from the finished products, housewives recommend spreading them on a paper towel.

Yeast dough on sour cream for pies

This base for pies is very airy due to the presence of yeast in its composition and unusually tender due to the presence of sour cream in the dough. The process of making yeast pies with sour cream requires sufficient time for proving and proving the dough.

Ingredients

To knead dough for pies with sour cream (yeast) for baking in the oven, use:

• sour cream - 420 ml;
• three eggs;
• granulated sugar - 75 grams;
• water - 85 ml;
• yeast (dry fast-acting) - 15 grams;
• flour - 820 grams.

The cooking process takes approximately 1 hour and 20 minutes. Caloric content of 100 grams of product: 264.6 kcal.

Cooking features

Prepare yeast dough for pies on sour cream like this:

1. The water is heated to a temperature at which a drop on the back of the hand does not cause a burning sensation, and yeast is diluted in it.
2. While the yeast is activated, eggs with sugar are beaten in a separate container, then sour cream is added to them.
3. Next, yeast (activated) and flour are added to the dough.

As a result of kneading, the dough is elastic and very soft. It must be kept in a warmer place for one hour, where it should come up and increase in volume.

How to get a golden brown crust?

No matter how soft and delicious pies on sour cream, baked in the oven, and the presence of a beautiful shiny (almost glossy) crust makes them even more appetizing. To obtain such a crust, it is recommended to use one of the following methods:

1. You can grease the patties with a beaten egg before baking. This method is universal for products with any filling.
2. Also, before sending to the oven, the pies can be greased with butter (melted). This method is used mainly when baking pies with savory filling.
3. You can also grease baked goods with sweet syrup (3-4 minutes before removing them from the oven). This option is suitable for pies with sweet filling (berry, cottage cheese, etc.).

Another version of yeast dough

This dough can be used to sculpt pies with any filling. For 10 servings of baked goods, use:

• warm milk (one glass);
• yeast (fresh - 25 grams or dry - 10 grams);
• two eggs;
• sugar (one table spoon);
• salt (one teaspoon);
• sour cream (one glass);
• sunflower oil (two tablespoons);
• soda (one teaspoon);
• flour (about 3-3.5 cups, so that the dough is soft, but not too steep).

How to cook?

It takes about two hours and forty minutes to knead the dough. They act like this: the yeast is diluted in warm milk (1 glass), allowed to stand for several minutes. Beat eggs with one tablespoon of sugar and one teaspoon of salt. Add sour cream, oil (vegetable), mix, then pour in milk with diluted yeast. After that, flour and soda are sifted into the dough. Knead soft dough, which can be rolled out and stuffed immediately. The cake should be left to rise for about two hours. Bake for about half an hour in an oven preheated to 190 degrees.

About fried pies

The dough for fried pies on sour cream can be either yeast or yeast-free. In the first case, the option described above is quite suitable, and if you plan to bake without yeast, experienced chefs recommend using the following simple recipe. To make fried pies with sour cream you will need:

• sour cream - 200 g;
• one egg;
• sugar - 15 g;
• salt -15 g;
• vegetable oil - 20 ml;
• soda - 5 g;
• flour - 400 g.

The process will take about 40 minutes. The calorie content of 100 g of the product is 287.7 kcal.

Process description

All ingredients provided by the recipe, except for flour, are placed in a deep container and mixed for 1-2 minutes using an immersion blender or mixer. Then flour is poured (in small portions) and the dough is kneaded. First, a spoon is used for this, and after the dough thickens, it is transferred to a table sprinkled with flour, and the process is continued manually.

The finished dough for frying sour cream is wrapped with cling film or placed in a bowl and covered with a towel. In this form, it is kept for about half an hour - during this time the gluten has time to swell well. After 30 minutes, the product is ready.

Before kneading the dough for making pies on sour cream (in the oven or in a pan), sour cream does not need to be specially prepared in any way: it is simply taken out of the refrigerator and left to warm up to room temperature under natural conditions. To make pies with sweet filling, add more sugar to the base. The filling for baking can be very diverse, but in the preparation of each of them there are some small secrets:

1. Pies with mushroom filling will not be dry inside if the mushrooms are fried with onions.
2. To increase its juiciness, you can put a small piece of butter (butter) in each pie with egg-onion or potato filling.
3. Pies stuffed with berries have another problem: they often burst because the filling is too juicy. You can fix this with a pinch of starch added to the inside of each pie.

What is the best filling to use?

The hostesses willingly share the secrets of making a truly delicious filling for pies with sour cream, fried in a pan (these tips are also suitable for other types of baked goods):

• The filling should be laid out slightly cooled, but by no means hot.
• If you use salty foods as filler for pies, you can put less eggs and butter in the dough than indicated in the recipe and knead it more steeply.
• For pies with sweet content, the dough, on the contrary, should be more fluffy and rich.
• To meat filling was more juicy, butter (butter) or fat is added to it.
• The taste of the pie will turn out to be more pronounced and will not seem bland if the filler is slightly salted.
• So that the sweet filling does not flow out, experienced housewives it is recommended to add starch to it.
• The dough for the pies must be "live", ie. contain yeast, microorganisms found in fermented milk products.

Filling recipes for pies

Sour cream pies (fried, yeast or yeast-free) can be baked with different types of fillings. How to cook it? We suggest that you familiarize yourself with several recipes for fillings:

1. From potatoes. Use 7-8 potatoes, onion, garlic, herbs, black pepper and salt (to taste). Prepare like this: boil potatoes in salted water. Add pepper (black), make mashed potatoes. The onion is chopped, fried, mixed with mashed potatoes. You can add greens (dry or fresh), garlic.
2. Egg and cabbage. Use cabbage (½ medium-sized head of cabbage); six eggs, salt and spices to taste. Prepare like this: cut the cabbage, fry in a pan with oil (vegetable). Boil hard-boiled eggs, cut them, mix with cabbage.
3. Meat. The following products are used: 700 grams of minced meat (chicken, turkey, beef, pork), two onions, spices and salt to taste, two or three tomatoes (the skin must be removed), greens. Prepare like this. Cut the onion, sauté. Mix with minced meat (raw), fry with constant stirring. Salt, pepper, add diced tomatoes, cover and steam slightly, then remove from heat and mix with chopped herbs.
4. From offal. For cooking, use 300 grams of veal liver, 300 grams of beef lung, 300 grams of a heart (pork or beef), 2-3 onions, to taste - salt, allspice and black pepper, cloves, bay leaves, parsley root, one small carrot and onion. Prepare like this: put prepared (washed and chopped) ingredients (except bay leaves) into a saucepan. Cook for two hours over low heat, after which the dish is salted, bay leaves are added and simmer for another half hour. To make the by-products juicier, they are cooled in broth. Meanwhile, chop the onion (coarsely), fry in a pan using vegetable oil for three to four minutes. Add the liver (chopped) and stew under the lid for about 8-10 minutes. Then the offal is scrolled in a meat grinder with onions, salted if necessary.
5. Egg and green onion. Use 200 g of green onions, four eggs, salt to taste. Prepare like this: boil hard-boiled eggs, cool, chop finely. Onions are washed and dried, chopped and fried in a pan. They all mix.
6. From peas. Use one glass of peas, one onion, 100 grams of lard or bacon. Prepare like this. Peas are washed and soaked in advance. Boil it until tender, make mashed potatoes, salt. until golden brown, add chopped onion and keep on fire for another 2-3 minutes. Combine bacon and mashed potatoes with onions.
7. From apples. Use eight apples, six tablespoons of sugar, cinnamon (on the tip of a knife), 1/2 lemon zest. Prepare like this. Peel the apples, remove the core, grate (coarse). Stir in cinnamon, sugar and lemon zest.
8. From cottage cheese. Use 300 grams of cottage cheese (better fat), one or two eggs, one bunch of herbs (dill, parsley). Prepare like this. Grind cottage cheese with eggs. Add greens, mix everything.
9. From jam. Use one can of jam. Prepare like this: the finished jam is spread on pies, sculpted and fried. Ready-made ones are sprinkled with icing sugar.

How to make airy fried cakes?

In this recipe for sour cream pies (fried), it is proposed to use the following for making the dough:

• water (2.5 cups);
• sour cream (one glass);
• dry yeast (one tablespoon);
• salt (one tablespoon);
• sugar (one teaspoon);
• flour (about 1 kg or a little more).

Useful for the filling:

• potatoes (boiled);
• one onion (fried);
• ground black pepper, garlic and herbs (dry or fresh) - to taste;
• oil (vegetable) - for frying.

Preparation

Prepare like this:

1. Warm water and yeast (dry) are added to the flour (sifted). After 10 minutes, a fairly dense dough is kneaded, adding salt, sugar and sour cream, after which the dough is left to rise.
2. Next, make a filling of potatoes (boiled), onions (fried) with the addition of black ground pepper. The filling should be, stirring, fry in oil (vegetable).
3. Three glasses of flour are sifted (in the process of sifting it is saturated with oxygen), water (warm) and yeast are added to it according to the recipe. Leave for about 10 minutes.
4. Then add salt, sugar and sour cream to the dough. Gradually adding flour, knead the dough (dense enough). Leave to rise near the heat source.
5. Next, the prepared dough is divided into small balls. Each of them is crushed into a cake, inside which a spoonful of filling is sent, the edges are pinched and the sculpted pie is flattened to a thickness of one centimeter (the filling should not tear the dough).
6. The pies are fried in oil (vegetable) on both sides over low heat.

Sprinkle the finished pies with herbs (dry or fresh) and chopped garlic. Bon Appetit!

• 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.

Filling for pies (cabbage with an egg, rice with an egg, finely chopped apples, cottage cheese with vanilla, cooked minced meat, cooked or fried with onions, etc.)

How to make a quick pie dough

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

Add flour in small portions to knead a soft, pliable, 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 50 gram pieces. Roll the balls of the correct shape, lay them on the work surface with the seam down.

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

Pin up the edges of the dough and shape the pies to the desired shape. Place patties on a baking sheet and drag onto a baking sheet.

Bake for about 15 minutes in the oven until the dough is lightly blushed.

Remove the finished pies from the oven, transfer to a plate and serve. Pies made from this dough go well with broth. Sweet pies with apples or cottage cheese will decorate your tea party.

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

Kitchen utensils: deep bowls (2 pcs.), whisk or fork, sieve, kitchen towel, food 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 high-quality and fresh product.

• 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 dull, because this indicates the presence of thickeners in it.
• If it tastes sour, the product has already started to deteriorate.... It is also unacceptable that there is no sourness at all, because sour cream is a fermented milk product.
• The ideal product is white sour cream (creamy 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 smooth. 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 start the kneading process.
   
   
5. This must be done with your hands.
   
   
6. Vegetable oil (80-100 ml) should be injected in small portions in several approaches. It is very important that it mixes well into the dough, and if you pour the whole amount at once, the kneading process will be much more difficult.
   
   
7. When the butter is completely mixed in, put the dough on the table and continue kneading for about 15 minutes.
   
   
8. The finished semi-finished product should be soft, elastic, homogeneous and easily regain its shape.
   
   
9. Now you need to grease the bottom and edges of a deep bowl. vegetable oil, put the dough into it and put in a warm place so that it fits.
   
   
10. As soon as it increases in size 3 times, you need to wrinkle it with your hands and put it back on so that it fits. On average, this can take 2-3 hours.
    
    
11. The soft, fluffy and very tender dough is ready, and now you can start baking.
    
    

How to serve a dish correctly and with what

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

What kind of pastries do your family like? Share your recipes and try this cooking option. And also leave your feedback and write comments.