Yeast dough on sour cream

You can use it to cook any pastry, sweet and unsweetened! This yeast dough on sour cream in baking turns out to be extremely tasty! On its basis, you can cook pies and pies with any filling of your choice!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Sour cream

200

Flour

500

Dry yeast

Water

100

Eggs

Sugar

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 11 % 6 g

Carbohydrates 73 % 41 g

252 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make yeast dough on sour cream? Prepare the necessary ingredients for this. Sift the flour through a sieve in advance. This will fill it with oxygen and remove the existing lumps of flour. Thanks to the sifted flour, the finished pastry turns out to be more airy. Take the sour cream out of the refrigerator in advance so that it has time to warm up to room temperature. Take warm water for the dough (but not hot).
Step 2:
To prepare the dough, take a comfortable spacious bowl. Combine sugar and dry yeast in a bowl.
Step 3:
Pour warm water into the bowl, stir and leave to stand for 5-8 minutes. This is necessary for the yeast in the dough to start working faster.
Step 4:
Next, send salt and egg into the bowl.
Step 5:
Add the prepared sour cream to the bowl. You can heat the sour cream a little in the microwave. The main thing is that it is not cold. The cold ingredient will slow down the yeast and the dough will rise worse. Mix all the ingredients until smooth.
Step 6:
Gradually pour the sifted flour into the bowl and knead the dough. At first, it is convenient to use a wooden spatula for kneading, and then knead the dough with your hands. Depending on the consistency of the finished dough, more or less flour may be needed.
Step 7:
The finished dough on sour cream on yeast is soft, tender and does not stick to your hands. Cover the dough with a towel and put it in a warm place for 1 hour.
Step 8:
The dough is perfect! You can knead it and start baking pies or pies.
Step 9:
I made fried pies. The dough inside is soft and porous. Cook with pleasure!

Important! Using dry yeast, it should be borne in mind that they occur in two forms: active and instant (read the instructions carefully before use!).
Active dry yeast looks like beads or small balls. Before applying them, they must be brought out of the "sleep mode". To do this, the active yeast is diluted in warm sweet water, milk or whey. The resulting bubbles, foam or "cap" indicate that the yeast is ready for further use. Active dry yeast must be brought to complete dissolution in the liquid, otherwise, due to the remaining grains, the dough may not rise and the baking will be spoiled (yeast grains that have not dissolved in the liquid and got into the dough will not disperse on their own, which means they will not work).
Instant dry yeast is easier to use. They do not need to be activated before use. Such yeast, along with other ingredients, is simply added to the dough. As a result, the baking time is reduced.
It should also be remembered that both types of dry yeast may differ in their activity from different manufacturers.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.