Yogurt-Based Dough for Tasty Pies

Soft and tender, from affordable products, simple and fast! The yogurt dough for pies turns out very tasty. It can be mixed not only with milk or kefir, but also with fermented baked milk or yogurt as a base. This dough will make not only excellent pies, but also pies with a variety of fillings.
cook time: 1h
Gavin Tanner
Yogurt-Based Dough for Tasty Pies

Nutrition Facts (per serving)

215
Calories
2g
Fat
35g
Carbs
9g
Protein

Ingredients (10 portions)

Dough:

Salt 1 g
Sugar 1 tbsp
Wheat flour 500 g
Eggs 2 pc
Baking powder 1 tbsp
Dry yeast 11 g
Curdled milk 400 g

Recipe instructions

Step 1

Step 1
How to make yogurt dough for pies? Prepare all the necessary ingredients to prepare the sour milk dough. Curdled milk can be either fresh or sour. I advise you to choose it thicker, so the dough will be more tasty. Use premium flour.

Step 2

Step 2
Pour the curdled milk into a saucepan and heat it up. Curdled milk, like other fermented milk, needs to be heated correctly so that the whey does not separate: 1. Heat only over low 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.

Step 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.

Step 4

Step 4
Stir the mixture and leave for 15 minutes. During this time, the yeast should be activated and a foamy cap will appear on the surface. If this does not happen, then the yeast is expired and you should not continue working with it. The dough will not rise.

Step 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.

Step 6

Step 6
Add some of the sifted flour (about 2/3) and stir the mixture until smooth. The dough will be viscous but flowable.

Step 7

Step 7
Pour in the yeast mixture and add baking powder. Mix the mixture thoroughly.

Step 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.

Step 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 it warm 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.

Step 10

Step 10
The dough is ready. You can bake pies from it. This amount of dough makes about 20 medium pies. Bon appetit!

Additional rubrics

Related recipes