Dough for pies with milk - 16 cooking recipes

Don't trust store-bought dough to make pies. It's almost tasteless. The best recipe for dough for milk pies is homemade. For everything to work out perfectly, follow a few recommendations:

The presence of milk in the dough often implies the presence of yeast. Because milk does not have the same lifting “abilities” as kefir or beaten eggs. Instead of water, it is added to the dough to obtain a more delicate creamy taste. It is recommended to use compressed fresh yeast rather than dry yeast because it is more viable and active. And the dough for fried pies made with milk will rise faster. Remember that an unexpired expiration date on the package does not guarantee that the yeast is still alive and will rise your dough.

The more ingredients in the dough, the harder it is for yeast to rise. This is especially true for eggs and fats. Correctly calculated volume of yeast is the first step towards an ideal dough. It is important not so much not to report them as not to shift them. Their excess gives baked goods an unpleasant bitter taste.

For pies, you can prepare dough with sour milk, as well as with dry powder, condensed and concentrated milk. In all cases, the taste of the semi-finished product will be different, as well as the structure of the pies. If you choose sour milk, which is somewhat similar to “unfinished” kefir, your dough for pies made with milk will do without yeast. Instead, add baking soda or baking powder.