Ukrainian culinary specialist Evgeniy Klopotenko shared a recipe for sour milk dough on his website.
“If you find sour milk in the refrigerator, this is not a reason to be upset, but a great opportunity to knead fluffy dough for pies according to a simple recipe. It gives baked goods a slight sourness, makes the structure tender and helps the dough rise better. This option is ideal for homemade pies – both sweet with jam or berries, and savory with potatoes, cabbage or meat,” noted Klopotenko.
It is important to heat the milk to approximately 38–40 °C: it should be warm, but not hot. If the temperature is higher, the yeast may lose activity.
The flour must be sifted. This will saturate it with oxygen and make the dough more airy. Add flour gradually: its amount may vary slightly depending on humidity.
Ingredients:
- 250 ml sour milk;
- 1 tbsp. l. Sahara;
- ½ tsp. salt;
- 2.5 tsp. dry yeast;
- 500 g flour.
Preparation
- Heat 250 ml of sour milk to 38–40 °C. Mix with 1 tbsp. l. sugar and ½ tsp. salt.
- Add 2.5 tsp. dry yeast, 500 g flour and knead the dough.
- Give the test 50-60 minutes. stand in a warm place without drafts.
- Use the finished dough for pies (sweet or savory), preferably fried.
