Milk dough - 84 cooking recipes

The milk dough recipe, in addition to the mentioned ingredients, includes: flour, eggs, butter, salt/sugar. If there is enough sugar and butter, you will get a rich 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 following types of dough are prepared with milk:

The technology for preparing this type of dough is the same as any other: dry products are mixed separately from wet ones, after which both masses are combined with each other and kneaded into a single, elastic or liquid one. The flour is sifted to enrich it 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 baked goods.

How to make dough with milk? If this is a savory option, beat the eggs with salt and mix with milk and butter. Sifted flour is added to the liquid mixture. The dough is kneaded gently clockwise until smooth. You need elasticity - take more flour, and for liquid - less. A ball is molded, covered with a towel and left to “stand” for half an hour at room temperature. If you need a sweet option, at the first stage the eggs are beaten with sugar.

If the dough is made with dry yeast, they are added to the flour. Pressed yeast must be awakened by making a dough with the addition of warm water and sugar. Then they are poured in along with the flour.

Keep in mind that dough made 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.