Besides the ingredient already named, a milk dough recipe includes: flour, eggs, butter, salt/sugar. If there is a lot of sugar and butter, you'll get a rich pastry dough. Since there are no eggs in the recipe, the milk can easily be replaced with water or kefir. In addition, instead of "wet" milk you can take powdered milk, diluting it with water to the desired consistency.
The Five Most Commonly Used Ingredients in Milk Dough Recipes:
The following types of dough are made with milk:
- yeast
- yeast-free
- rich pastry
The technology for making this type of dough is the same as for any other: the dry products are mixed separately from the wet ones, after which both masses are combined and kneaded into a single, elastic or liquid one. Flour is sifted to enrich it with oxygen and give the dish lightness and porosity. Milk is added warm (most often). All the ingredients in the recipe should be at as similar a temperature as possible, especially when it comes to delicate baking.
The subtleties of making milk dough
How do you make dough with milk? If it's an unsweetened option, the eggs are beaten with salt and mixed with milk and butter. Sifted flour is introduced into the liquid mixture. The dough is kneaded gently clockwise until smooth. If you need it elastic, use more flour; for a liquid one, less. A ball is shaped, covered with a towel and left "to rest" for half an hour at room temperature.
If you need a sweet option, at the first stage the eggs are beaten with sugar.
The Five Fastest Milk Dough Recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Pancake batter with holes | 10 min | 185 | +56 |
| Custard batter for pancakes with milk | 10 min | 168 | +74 |
| Simple no-sponge yeast dough for pies | 15 min | 263 | +77 |
| Doughnut Batter | 15 min | 204 | +16 |
| Milk dough without yeast | 20 min | 260 | +77 |
If the dough is yeast-based using dry yeast, they are added to the flour. Pressed yeast must be awakened by making a sponge with the addition of warm water and sugar. Then it is poured in together with the flour.
Keep in mind that dough made with fresh milk cannot be kept in the refrigerator for longer than 1-2 days. You can freeze it, but still try to use it within a week.