Butter dough on sour cream

Category: Bakery products

Ingredients

Wheat flour
Dry yeast 1 tsp
Sour cream 250 g
Egg 4 things.
Salt 0.5 tsp
Sugar 5-8 tbsp. l.
(salt and sugar to taste,
see what filling you will have)
Water 2-3 st. l.

Cooking method

  • Take 1 teaspoon of yeast + 1 teaspoon of sugar + a little (2-3 tablespoons) of water, mix and let the yeast gain strength. Beat the sour cream together with eggs, salt and sugar, then add the yeast.
  • Now flour, I always add gradually, until a bun is formed, which does not stick to the hands and at the same time is soft. You can let the dough stand (so that it fits), or you can immediately mold the cake and let it fit in the mold.
  • You can make a roll with dried apricots, raisins from this dough, just with sugar and cinnamon, fresh fruits - plums, apples, apricots. And you can make a pie with meat (boiled), with fish, with cabbage. Suitable for any filling.

Note

A recipe from the distant 80s, but is still in demand in our house.
Try it - I hope you enjoy it!

Lana
Quote: pljshik

A recipe from the distant 80s, but is still in demand in our house. Try to make it - I hope you like it!
pljshik
What a good recipe have you presented
But there are young bakers who need help to feel how "a bun is formed, which does not stick to the hands and at the same time will be soft." A recipe like yours should find admirers grateful, especially since it has been in your family for so many years.Accept my request, make recipe in grams and spoons. Then there will be no price!Thanks for sharing your recipe! Yours faithfully
kolobok123
What a recipe, pleasant in every way!
| Alexandra |
I baked pies with Antonovka from this dough - very tasty. Knead in KhP, sour cream was 260g 20%, eggs 1 cat., It took a lot of flour - 950 milliliters. Probably, I never baked or tried such a dough before - so that only one sour cream and yeast. Many thanks to the author!
Sashunesha
So I decided to write a reduced version for kneading in cotton - dry yeast 1 hour. l, flour 600g and also added 1 measuring tablespoon - 3 pcs., until the puddle around the mixer disappeared, salt 1 tsp, sugar 7st. l., sour cream 15% - 315g, eggs 1 cat. - 2 pcs.
Lerele
Does the dough taste like a regular yeast dough ??
The recipe is interesting.
pljshik
Lerele, the dough differs from the usual in a large amount of baking. The work is very pleasant.

mamusi
SashuneshaThank you for sharing your HP proportions!




pljshik, I take away the dough with pleasure!
Sashunesha
To taste, it is certainly more intense, there is no lightness in it. I make it especially for a child who catastrophically eats almost nothing - but eats pies, that is, to stuff sour cream and eggs into it with pies at least ...
mamusi
My cabbage pies.
Thank you very much for the recipe!
I didn't think that 1 spoonful of yeast would raise such a dough ...
But everything is fine. Butter dough on sour cream




Irina, the dough will now be one of our favorites!
pljshik
Girls thank you for your kind words! Bake with pleasure, please your family !!!
OlgaGera
How many grams of yeast per recipe ???
You are welcome!
Accomplishment
Approx 4 g
OlgaGera
Elena, helped out
That is wet put 12g))) As it is difficult for me to measure in cups ..




the same recipe in grams:
Wheat flour = 600 g and added 1 measuring tablespoon each - 3 pcs. (Sashunesha)
Dry yeast 1 tsp = 4g
Sour cream 250 g
Egg 4 pcs.
Salt 0.5 tsp = 3g
Sugar 5-8 tbsp. l. = 1st. l 18 g
(salt and sugar to taste,
see what filling you will have)
Water 2-3 tbsp. l. = 1 tbsp. l 16g
Herringbone
Girls.Tell me, do you need to proof this dough before baking?
Vinokurova
Quote: Christmas tree

Girls. Tell me, do you need to proof this dough before baking?
Quote: pljshik
You can let the dough stand (so that it fits), or you can immediately mold the cake and let it fit in the mold.
pljshik
I let the dough stand for about 20 minutes, then I start molding (a large cake or buns). My main proofing is in the form or on a baking sheet! Although to be honest, when time was running out, it went to the oven right away!
Herringbone
AlenKa, Irina, thank you! I just wanted to know if finished baked goods with proofing are different from those baked right away? It's just that I already baked a cake (unfortunately I didn't have time to make a photo), the reviews were positive, it was pleasant to work with the dough, I want to repeat everything and report back ... I just liked the dough at work ... Probably, I will make 2 small sweet pies at once, and compare ...
Irina, thanks for such a not complicated, but delicious recipe !!!! I will definitely report back !!!!
pljshik
Lenochka, please! And try to make an open pie with lemon filling, my homemade people really like it!
Herringbone
Irochka, thanks, I'll try, one with yayul puree, and the other with lemon sugar ,,, Wait for the report!
pljshik
Hope you and your family will like it, good luck !!!
OlgaGera
Irina, pljshik, The dough is gorgeous
Baked with pseudo-apricots (carrots + lemon). I really liked it
Thanks for the recipe
Virgin, and on which T oven? I got a gypsy, but fusky
Vinokurova
Girls, u OlgaGera, the Internet does not pull ... she entrusted me to show her delicious ...
Quote: OlgaGera
Irina, pljshik, The dough is gorgeous
Baked with pseudo-apricots (carrots + lemon). I really liked it
Thanks for the recipe
Virgin, and on which T oven? I got a gypsy, but fusky

Here is such a gypsy for Lyolya
Butter dough on sour cream
And here you can clearly see the filling made of pseudo-apricots (carrots) from Elena Tim Mankin's recipe with pseudo-apricots
Butter dough on sour cream

Quote: Krosh

I bake at 160 (convection).

Without convection, respectively 180 *).



Olenka, upon reaching the desired color, it was necessary to cover the pie with foil on top.
Crochet
Quote: OlgaGera
on which T oven?

I bake at 160 (convection).

Without convection, respectively 180 *).



Olenka, upon reaching the desired color, it was necessary to cover the pie with foil on top.
OlgaGera
KroshikAt the most crucial moment, there must be some business, or the guest comes and goes ...
I have convection. baked by 180 Then reduced T.
But the crust is sooooo delicious

Quote: Krosh
it was necessary to cover the pie with foil on top
yeah, I know ...
Herringbone
And I will report, Irina, take it, though, as always, the photo is not very ...
Butter dough on sour creamIt's with lemon sugar.

Butter dough on sour creamThis is with apple jam.

Ira, thanks, very tasty !!!! Thanks again for the recipe!

And another question .... And if you add baking powder, will there be a completely different dough?
pljshik
I didn't add baking powder, so I can't say anything! If you want to try a different taste, try making a dough according to the Drowned Man's recipe (there is my recipe here), there the dough, although with yeast, tastes more like shortbread! I really like it too !!!
maha i
Thank you very much! Very tasty dough: girl-yes: Made cheesecakes: girl_coocking: I will do it more than once




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[img width = 550Butter dough on sour cream height = 412] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/154077/P1020250.JPG




Butter dough on sour cream
maha i
Today, I did it again! A very good dough! Thank you!
pljshik
Mach I, you made very nice buns, bake and please your loved ones !!!
maha i
Quote: pljshik
Mach I, you made very nice buns, bake and please your loved ones !!!
Thank you! The main thing is delicious! I really liked the dough! I will definitely still bake! Thanks a lot for the recipe
pljshik
Great please !!

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