The recipe for milk dough, in addition to the voiced ingredient, includes: flour, eggs, butter, salt / sugar. If there is a lot of sugar and butter, you will get a pastry dough. Since there are no eggs in the recipe, milk can easily be replaced with water or kefir. In addition, instead of "wet" milk, you can take dry 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 prepared with milk:
- yeast
- Yeast-free
- butter
The technology of preparing this type of dough is the same as any other: dry products are mixed separately from wet ones, after both masses are combined with each other and kneaded into a single, elastic or liquid one. Flour is sifted to enrich with oxygen and give the dish lightness and porosity. Milk is added warm (most often). All ingredients included in the recipe should be at the same temperature as possible, especially when it comes to delicate baking.
The subtleties of making milk dough
How to make dough with milk? If this is an unsweetened option, the eggs are beaten with salt, mixed with milk and butter. Sifted flour is introduced into the liquid mixture. The dough is kneaded gently clockwise until smooth. Elastic is needed - more flour is taken, and less for liquid. A ball is molded, which is covered with a towel and remains “to lie ” 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 dough for pancakes with milk | 10 min | 168 | +74 |
| Pastry yeast dough is simple | 15 min | 263 | +77 |
| Doughnut Batter | 15 min | 204 | +16 |
| Milk dough without yeast | 20 min | 260 | +77 |
If the dough is yeast based on 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 they are poured together with the flour.
Keep in mind that the dough with fresh milk cannot be stored in the refrigerator for longer than 1-2 days. You can freeze it, but still try to use it within a week.