Sweet unleavened dough

Step-by-step preparation

Cooking time: 1 hr 15 mins

1. STEP 1

   

   How to make rich unleavened dough? Prepare the necessary ingredients. Sour cream is suitable for any fat content (10-20%). Instead of sour cream, you can use kefir or replace part of the sour cream with cream or milk. Remove the butter from the refrigerator in advance so that it softens at room temperature to a soft, plastic state. Take the highest grade flour.

2. STEP 2

   

   Mix flour with soda, sift through a sieve to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

3. STEP 3

   

   In a convenient container, beat the egg with salt and sugar until smooth. You can use a whisk.

4. STEP 4

   

   Add sour cream, stir.

5. STEP 5

   

   Add softened butter and mix well with a whisk.

6. STEP 6

   

   Add flour sifted with soda. Mix the dough first with a spoon, then with your hands. Watch the consistency of the dough; if it is runny, add a little more flour. But even if the dough sticks to your hands a little, it is better not to add more flour so that it is not too tight.

7. STEP 7

   

   Knead the dough quickly. It should turn out soft, pliable, elastic. Why can’t you knead unleavened dough for a long time? Lactic acid in sour cream, interacting with soda, forms carbon dioxide, which evaporates after prolonged mixing. As a result, the baked goods will be dense and tight. Therefore, quick kneading is an important nuance for obtaining a successful dough. The dough must be cooled before shaping the products. Place it in the refrigerator for 1 hour.

8. STEP 8

   

   I baked a pie with plums from this dough in a mold d=22 cm. This is how it turned out in cross-section. The dough is soft and very tasty. Happy baking!

Comments on the recipe

svetika

09.08.2023

4.8

I knead unleavened dough using kefir without yeast. I liked the recipe.

Tatiana

09.08.2023

4.9

THANK YOU and THANK YOU again. It’s so simple that it’s not even scary.....and without yeast...How long does it take to prepare pies from such dough (approximately, of course)?