TENDER SOUR CREAM SWEET DOUGH
This dough is extremely versatile. You can use it the same day or refrigerate for up to 3 days.It is rich, sweet, tender and easy to work with. I get compliments on it no matter what I use it for - cinnamon buns, filled braids, yeasted coffee cakes, whatever you can imagine. I sometimes use maple extract or orange extract instead of vanilla to match the filling.
Provided by lilsweetie
Categories Yeast Breads
Time 2h10m
Yield 2 pounds, 12 serving(s)
Number Of Ingredients 9
Steps:
- Dissolve 1 tbsp sugar in the warm water in a small bowl. Sprinkle the yeast over the water. Do not stir. Cover and let stand for 5 minutes. Stir briefly with a fork, cover and let stand for 2 to 3 minutes or until bubbly.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt. Add the slightly firm butter and continue to mix until meal-size crumbs form, about 2 to 4 minutes depending upon the temperature of the butter.
- Mix together the eggs, sour cream, and vanilla in a separate bowl. Add the sour cream mixture to the flour along with the dissolved yeast, and mix on low until a rough dough is formed. Dough will be soft and sticky. You may need to add a little flour to make it handle-able but add as little as possible or else the dough will become tough.
- Lightly butter a medium bowl. Turn the dough into the prepared bowl, smoothing the top with lightly floured hands. Brush the top lightly with a small amount of softened butter. Cover and let rise for 45-60 minutes at room temperature. ***For later use: cover with plastic wrap and refrigerate for up to 3 days. When ready to use, let it come to room temperature and finish rising.
SOUR CREAM DOUGH FOR PIEROGI
A sour cream-based dough for your pierogi. Fill with your favorite fillings, such as potatoes and cheese or sauerkraut.
Provided by Courtney S.
Categories Main Dish Recipes Dumpling Recipes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- Whisk flour, salt, eggs, sour cream, and milk together in a bowl. Add extra flour as needed to make dough less sticky.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 12.1 g, Cholesterol 12.8 mg, Fat 1 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 0.4 g, Sodium 103.4 mg, Sugar 0.1 g
FLUFFY SOUR CREAM BISCUITS
Fluffy and delicious.
Provided by Sharirus
Categories Bread Quick Bread Recipes Biscuits
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine flour, baking powder, salt, and baking soda in a bowl; cut in shortening until mixture is crumbly. Add milk and sour cream until dough comes together.
- Turn dough onto a floured work surface; knead 10 times. Roll out dough and cut into biscuits. Place biscuits on a baking sheet.
- Bake in the preheated oven until biscuits are lightly browned, about 10 minutes.
Nutrition Facts : Calories 186.3 calories, Carbohydrate 21.5 g, Cholesterol 6.7 mg, Fat 9.6 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 3.5 g, Sodium 492.3 mg, Sugar 0.7 g
BLACK PEPPER AND SOUR CREAM PASTRY DOUGH
Steps:
- Blend together flour, salt, pepper, sugar, butter, and shortening with your fingertips or a pastry blender until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps.
- Stir together sour cream and ice water, then stir into dough with a fork until incorporated. Gather dough into a ball.
- Flatten dough into a 6-inch square on a lightly floured surface. Roll out into a roughly 18- by 6-inch rectangle and fold into thirds (like a letter) to form a 6-inch square.
- Turn dough so an open-ended side is nearest you, then roll out dough into an 18- by 6-inch rectangle again, dusting work surface with flour as necessary. Fold into thirds same as above.
- Repeat rolling and folding 1 more time, then chill dough, wrapped in plastic wrap, at least 1 hour.
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