Fluffy Ryazhenka Dough for Delicious Pies and Buns

Incredibly fluffy, soft and pliable, inexpensive! Ryazhenka dough for pies, pies and buns will help you out when you have neither milk nor kefir on hand. Although this dough deserves to be prepared specially, the products made from it are so delicious.
cook time: 1h 30 min
Ethan Rowley
Fluffy Ryazhenka Dough for Delicious Pies and Buns

Nutrition Facts (per serving)

304
Calories
9g
Fat
42g
Carbs
8g
Protein

Ingredients (7 portions)

Basic:

Salt (pinch) 1 g
Sugar (for sweet dough you need 100 g of sugar) 2 tbsp
Wheat flour 420 g
Butter 60 g
Eggs 1 pc
Yeast (active) 10 g
Ryazhenka 200 ml

Recipe instructions

Step 1

Step 1
How to make ryazhenka dough for pies, pies and buns? Prepare the necessary ingredients for the dough. Use premium flour. It’s better to take richer fermented baked milk. Depending on what you are going to cook from this dough, it can be made sweeter or neutral. Sweet dough is suitable for buns and large fruit pies, and neutral dough is suitable for pies with a wide variety of fillings.

Step 2

Step 2
Take the highest quality butter, without vegetable additives, that complies with GOST. Melt it using any of the methods described at the end of the recipe. Then cool the oil.

Step 3

Step 3
Heat the fermented baked milk to a temperature of 37-40°C. Ryazhenka, like other fermented milk, must be heated correctly so that the whey does not separate: 1. Heat only over low heat on the stove. No microwaves! 2. Constantly stir the fermented baked milk with a spatula or spoon. 3. Check how hot it is every minute. Ryazhenka should be warm, not hot. If flakes appear and whey separates, the fermented baked milk has been overheated.

Step 4

Step 4
Add 2 tbsp to warm fermented baked milk. l. flour, 1 tbsp. l. sugar, salt and dry yeast. !!! Dry yeast is sometimes difficult to stir because it forms clumps. It is better to scatter them over the surface of the liquid in a thin layer. But before that, stir the flour, salt and sugar into the fermented baked milk.

Step 5

Step 5
Mix everything well and leave for 20 minutes until a fluffy cap appears. This means that the yeast is active and the dough can be prepared further. If this does not happen, you will have to use other, fresher yeast. Dry yeast can be replaced with fresh compressed yeast based on a 1:3 ratio. That is, for 1 gram of dry yeast required for the recipe, you need to take 3 grams of fresh.

Step 6

Step 6
Sift the remaining flour into a deep bowl and make a well in it. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

Step 7

Step 7
Pour the dough and melted butter into the resulting well, break the egg and add the remaining sugar. If you need a neutral dough, then 1 tbsp is enough. l. Sahara. Since I was making a fruit pie from the dough and I needed a distinctly sweet dough, I added about 90 grams of sugar.

Step 8

Step 8
Knead into a soft, elastic dough, adding flour if necessary. At first the dough will stick to your hands, then as you knead and add flour, the stickiness will become less. But you shouldn’t 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. Gather the finished dough into a ball, cover with a towel and leave in a warm place for 1 hour to rise.

Step 9

Step 9
The ryazhenka dough is ready. You can make pies from it, use it as a base for large pies and form delicious buns. Bon appetit!

Additional rubrics

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