Curdled milk dough for pies

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make yogurt dough for pies? Prepare all the necessary ingredients for making yogurt dough. Yogurt can be either fresh or sour. I advise you to choose fattier flour, so the dough will be more tasty. Use premium flour.

2. STEP 2

   

   Pour the curdled milk into a saucepan and heat it up. Curdled milk, like other fermented milk, must be heated correctly so that the whey does not separate: 1. Heat only on the lowest heat on the stove. 2. Constantly stir the yogurt with a spatula or spoon, checking periodically whether it has warmed up or not. 3. If you heat sour milk in the microwave, use the lowest power and constantly check that it does not overheat.

3. STEP 3

   

   The curdled milk should be warm, not hot. If flakes appear and whey separates, the curdled milk has been overheated. Pour a little yogurt into a bowl, add sugar, salt and dry yeast.

4. STEP 4

   

   Stir the mixture and leave for 15 minutes. During this time, the yeast should activate and a foamy cap will appear on the surface. If this does not happen, then the yeast is expired and you should not work with it further. The dough will not rise.

5. STEP 5

   

   While the yeast mixture is steeping, combine the remaining warm yogurt and eggs in another bowl. Stir the mixture with a whisk.

6. STEP 6

   

   Add some of the sifted flour (about 2/3) and stir the mixture until smooth. The dough will be viscous, but fluid.

7. STEP 7

   

   Pour in the yeast mixture, add baking powder. Mix the mixture thoroughly.

8. STEP 8

   

   Pour the remaining flour into the dough and mix everything again with a spatula. Knead into a soft pliable dough, adding a little more flour if necessary. The dough will initially stick to your hands, then as you knead and add flour, the stickiness will become less. But you don’t need to completely fill the dough with flour either. It’s better to add it later, when you roll out the pieces of dough on a floured surface. It took me about 50 more grams of flour.

9. STEP 9

   

   If you kneaded the dough in a small bowl, then transfer it to a larger container so that the dough has room to grow. I sprinkled flour on the surface to prevent the surface of the dough from drying out. Cover the dough with a towel and leave in a warm place for about 30-40 minutes. During this time it should increase in volume by 2 times. Depending on the temperature in the room and the activity of the yeast, it may take a little more or a little less time.

10. STEP 10

    

    The dough is ready. You can bake pies from it. This amount of dough makes about 20 medium pies. Bon appetit!

Comments on the recipe

Evdokia

10.08.2023

4.6

Thanks for the new recipe for me. I usually knead yeast dough for pies with milk.

Elena Pankina

10.08.2023

4.8

I decided to make pies and found a new recipe for yogurt dough for pies. I just had yogurt. I warmed it up slightly. I poured a little into a bowl, added sugar, salt, yeast and left for about 15 minutes. During this time, a foamy cap formed. Added eggs to the remaining curdled milk and beat with a whisk. Added the yeast mixture, a little flour, baking powder, and mixed. Then I poured in the remaining flour and kneaded the dough. Cover the dough with a napkin and leave for 40 minutes. The dough rose wonderfully. Many thanks to the author Maria for the wonderful recipe and I recommend you try it 😊

Guest

10.08.2023

4.9

This is not a dough, but a dough with the same ratio of flour and liquid. I'm suffering trying to fix it, so be careful, dust won't fix it. I'll add it when I'm done.

Guest

10.08.2023

4.5

As promised, I’m writing about the result: I made a pie on a medium-sized baking sheet using liquid yeast dough technology, I made the filling from cabbage, kneaded the dough three times, yogurt gives the dough sourness. To prevent the steam vents from closing during baking, I inserted feather pasta.