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Soft Pirozhki Dough with Powdered Milk and Yeast

Give a powdered-milk dough a try! For hand pies (pirozhki), the dough really needs to be just right, since it accounts for about 90% of how the finished pies taste and look. This one mixes up easily and is a pleasure to work with — never temperamental.

katenokAuthor avatar
Recipe author
Pie dough on milk powder with dry yeast
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 11 g
Fats 12 % 7 g
Carbohydrates 70 % 42 g
270 kcal
GI: 9 / 0 / 91
    1. Put the powdered milk in a bowl and add the sugar and yeast.
    1. Pour warm water over the dry ingredients and whisk until smooth.
    1. Leave the mixture somewhere warm for 15–20 minutes, then crack in the eggs, add the softened butter and the salt, and stir.
    1. Sift in the flour and knead a soft dough.
    1. Cover the dough with plastic wrap and let it rise for an hour and a half.
  • The dough is soft and elastic, and a pleasure to work with.
  • Happy baking!

Caloric content of the products possible in the composition of the dish

  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Powdered milk - 465  kcal/100g
  • Dry yeast - 410  kcal/100g

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