Sour cream dough is the base for the sour cream pies and cakes loved in our country and abroad. But you can bake any other pastry from it, because the recipe for sour cream dough is universal. In fact, anything that goes into the oven in the form of dough can be made with this dairy product: pies and buns, rastegai and kulebyaki, baked pancakes and cheesecakes, muffins and cakes, semolina cakes and casseroles.
The five most commonly used ingredients in sour cream dough recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sour cream | 210 | 2.8 | 20 | 3.2 |
| Sugar | 398 | 0 | 0 | 99.7 |
| Wheat flour | 325 | 12 | 1 | 67 |
| Flour | 325 | 12 | 1 | 67 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
Sour cream dough — runny or stiff?
The main feature of sour cream dough is that, when finished, it rarely turns out dry. If there is fat or butter in the recipe, the baking will almost certainly delight you with juiciness, fluffiness and tenderness. The main thing is to choose the right sour cream dough recipe.
Runny sour cream dough is ideal for pour-over pies, oil-fried donuts, muffins in molds and sour cream cakes. It doesn't need to be rolled out or leveled before baking. You can add any filling inside: vegetables and mushrooms, fruit and berries, jam and cream. And you can do this both before and after putting it in the oven. Varieties: sponge, pour-over, soft yeast.
Stiff sour cream dough is the base for shaped pies and structured cookies. It can be shortcrust, layered or yeast. The first two are chilled before baking; the last, on the contrary, is kept warm to proof.
The five fastest sour cream dough recipes:
| Dish Name | Cooking time | Calories per 100g | User Rating |
|---|---|---|---|
| Pour-over pie dough with mayonnaise | 10 min | 317 | +12 |
| Sour cream dough for pie | 10 min | 301 | +35 |
| Pizza dough in a frying pan | 10 min | 323 | +32 |
| Pour-over pie dough with sour cream and mayonnaise | 10 min | 264 | +201 |
| Simple runny pizza dough with sour cream | 10 min | 227 | +253 |
Tips :
- sour cream should not be runny or separated
- separated sour cream should be strained before use — put in cheesecloth and hung so that the excess moisture drains off