Quick and Elastic Milk-Egg Dough (No Yeast)

Elastic, from simple products, in a hurry. It is very pleasant to work with dough made with milk and eggs without yeast. It turns out quite elastic, but at the same time rolls out well. This dough makes an excellent base for pie and even pizza. It can be used immediately after kneading.
cook time: 30 min
Noah Merrick
Quick and Elastic Milk-Egg Dough (No Yeast)

Nutrition Facts (per serving)

284
Calories
7g
Fat
41g
Carbs
10g
Protein

Ingredients (12 portions)

Basic:

Salt (pinch) to taste
Wheat flour 500 g
Milk 200 ml
Eggs 2 pc
Sunflower oil 30 ml

Recipe instructions

Step 1

Step 1
How to knead dough using milk and eggs without yeast? First, prepare all the necessary products. Both sunflower and olive oil can be used. Heat the milk until warm.

Step 2

Step 2
Sift the flour into a deep bowl. This must be done so that the flour is saturated with oxygen, and the dough products turn out more tender. Make a depression in the center.

Step 3

Step 3
Pour vegetable oil into the well in the flour and add a pinch of salt.

Step 4

Step 4
Lightly beat the eggs with a fork or whisk in a separate container and also pour into the well in the flour. Pour warm milk here.

Step 5

Step 5
Start kneading the dough. When the dough comes together, transfer it to the table and continue kneading.

Step 6

Step 6
Knead the dough for about 5 minutes. It should be quite elastic. If the dough crumbles a little, add more vegetable oil. If it turns out runny, add a little flour. Happy baking!

Additional rubrics

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