Fluffy Fried Milk Dough Pies

Airy, fluffy, elastic. Time-tested! My great-grandmother used to prepare milk dough for pies in a frying pan. Its baked goods are soft on the inside and golden brown on the outside. And the smell when cooking is such that words cannot describe it!
cook time: 1h 40 min
Gavin Tanner
Fluffy Fried Milk Dough Pies

Nutrition Facts (per serving)

272
Calories
3g
Fat
45g
Carbs
9g
Protein

Ingredients (12 portions)

Basic:

Salt 1.5 tbsp
Sugar 150 g
Wheat flour (Pre-sieve.) 3 kg
Milk (Warm! I have 3.2%) 1.5 l
Vanillin 1 tsp
Eggs 2 pc
Sunflower oil 4 tbsp
Yeast 30 g

Recipe instructions

Step 1

Step 1
How to make milk dough for pies in a frying pan? Prepare all the necessary ingredients. Take a bowl of suitable size. Pour sugar, yeast and vanillin into it. Read the link at the end of the recipe for how to replace vanillin. If you make unsweetened baked goods, you can omit vanillin and reduce the amount of sugar.

Step 2

Step 2
Pour in warm milk. The temperature of the milk is extremely important. It should not be hot or room temperature. The temperature should fluctuate within forty degrees. That is, the hand should be warm, but not scalding. Read all the subtleties of choosing and working with yeast in a separate article at the end of this recipe.

Step 3

Step 3
Wash chicken eggs first in running water using food detergent to remove all dirt. Beat both eggs into a bowl. Add sunflower oil. Mix the batter mixture thoroughly. At this stage, it was convenient for me to mix with a whisk.

Step 4

Step 4
Next, add the flour, which has already been sifted once, through a sieve in parts. That is, sift the flour twice in total. And mix thoroughly with a whisk while possible. You may need a little less or more flour, depending on the required consistency of the dough. You will learn more about the properties of flour in the article at the end of the recipe.

Step 5

Step 5
When the dough becomes stiff enough, put the whisk aside and continue kneading with your hands. You may need brute male strength, since the volume of the dough is impressive. At this stage, I even had to find a larger container for the dough, in the hope that it would still fit and increase significantly in volume.

Step 6

Step 6
Cover the bowl with the dough with a kitchen towel and wrap it in a blanket, or cover it with cling film. Place in a warm, draft-free place for about forty minutes. You can leave it for an hour. This is what my dough looked like before the first settling. I warmed him up near a warm radiator. Next you need to knead the dough so that it falls a little and leave it in the heat again for twenty minutes. And after that you can start making pies, proofing and frying.

Additional rubrics

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