Women's Tips

The dough on sour cream amazes with its tenderness! The best recipes for sour cream dough for rolls, cookies, pies, pizza, bagels


  1. Sour cream should be fresh and fat: for the dough 10–15%, for the cream - from 20%. Do not use sour cream products. As a substitute fit natural thick yogurt.
  2. Sour cream for the cream must be cooled, otherwise it will split when whipping. If the cream turns out to be watery, add freshly squeezed lemon juice.
  3. Sift flour and other bulk ingredients. It will enrich them with oxygen, and the biscuit will be more magnificent.
  4. Do not overdo it with flour. If you put the amount specified in the recipe, and the dough is still too liquid, wait 5-10 minutes for it to swell. Add flour only if the dough has stood, and the consistency has not changed.
  5. To make the biscuit well removed, use detachable forms (it is enough to cover them with parchment and process the boards with vegetable oil). Grease a regular form abundantly with butter and sprinkle with a thin layer of semolina.
  6. Place the biscuit dough in the cold oven. It will rise smoothly as it heats up.
  7. Cut the finished biscuit only when it cools to room temperature.


  • 3 eggs,
  • 250 g of sugar
  • 150 grams of butter,
  • 1 teaspoon of vanilla sugar,
  • 350 g sour cream,
  • 350 g flour,
  • 2 teaspoons baking powder,
  • 50 g of cocoa powder.

  • 600 g sour cream,
  • 150 grams of powdered sugar,
  • 1 tablespoon lemon juice.


Let's start with the test. Beat eggs with sugar until the latter is completely dissolved. Continuing to beat, add the softened butter, vanilla sugar and sour cream. Beat until smooth.

You can bake plain sour cream. But when light cakes interspersed with chocolate, it turns out more beautiful and tastier. Therefore, the batter divided into two equal parts.

In the first, add 200 g of sifted flour and 1 teaspoon of baking powder (you can also use vinegar baking soda). In the second - 150 g of flour, 50 g of cocoa and residues of baking powder. Both carefully mix. The dough should turn out not liquid (does not flow down from a spoon) and not dense (freely mixes up and distributed).

Spread the dough into round shapes: the smaller the diameter, the higher the sponge will turn out. The ideal option is a shape with a diameter of 20–25 cm. The sponge cake will be moderately high and will be easily cut into two cakes. It is important that the dough spreads evenly in shape, otherwise the sponge cake will be hunchbacked.

Bake the biscuits in the oven at 180 ° C for 25-30 minutes.

Readiness check with a toothpick: if you pierced the cake and the stick remained dry, it baked.

While baking biscuit, prepare the cream. To do this, whip the chilled sour cream with powdered sugar and lemon juice.

White and chocolate sponge cake cut into two cakes. Interspersing them and soaking each cream (about 3 tablespoons per cake), collect the cake. Coat the sides and top with the remaining cream and sprinkle with chopped nuts and chocolate chips.

Put the cake in the fridge for 2-3 hours so that it is thoroughly soaked.

Sour cream dough - general cooking principles

For baking, you can use absolutely any sour cream: fatty, low-fat, sweet, sour. Suit even stagnant in the refrigerator product or frozen. Sour cream does not require preliminary preparation, only for yeast dough, it is desirable to remove it from the refrigerator in advance so that it warms up.

What can be added to cream dough:

• yeast, ripper or soda,

• other dairy products.

The process of kneading cream dough is no different from any other. If it is cooked with yeast, it is kept warm. Fresh and sandy mass is cooled, and the cake cakes for the type of biscuits baked immediately after mixing the products.

Recipe 1: Sour cream dough for buns "In a hurry"

Very quick and easy cream dough for buns. Preparing just 10 minutes. Baked buns just half an hour. In this situation, you can pamper your family at least every day! These buns can be made with different fillings and sprinkles.


• 300 grams of flour,

• 100 grams of sugar

• 5 g baking powder.


1. Flour need to sift with baking powder, you can just on the table or in a large bowl. In the center of the hole.

2. Separately mix sour cream with salt, pour in sugar and pour in a spoon of butter. Shake to dissolve the grains. It is convenient to do a whisk or table fork.

3. Pour the sour cream into the flour mixture, quickly knead the dough.

4. We divide it into 12-15 parts and immediately sculpt the buns. We give any form: round, in the form of bagels, buns. You can add raisins, poppy seeds, put the stuffing. Spread buns on baking sheet.

5. Shake the egg, lubricate our products, you can sprinkle something in the oven! Bake up to 30 minutes, set 180 degrees.

Recipe 2: Dough on sour cream for cookies.

This sour dough is ideal for baking soft and airy cookies. These ingredients make two large baking sheets. The basic recipe, if desired, you can add poppy, raisins, nuts, chocolate or coconut chips.


• 100 grams of sour cream,

• 100 grams of butter,

• 120 grams of sugar

• 1 bag of ripper,


1. We leave the oil warm beforehand so that it softens. Or put the product in a bowl and put in a microwave on a defrosting program. Instead of butter, you can take margarine for baking.

2. Beat sugar and eggs until light crema. Add salt, dissolve.

3. Put sour cream and softened butter, whisk together until smooth.

4. Add the flour mixed with baking powder and make the dough. It is not necessary to knead for a long time, the mass should be light and fluffy, not jammed.

5. We put in the package and remove the cold. Hold 2 hours.

6. Roll out on the table, powdered with flour. Thickness 5 millimeters.

7. Cut out cookies of arbitrary shape, you can use special cutting.

8. We put on a baking sheet, if desired, you can smear an egg or just water and sprinkle with sugar, poppy seeds.

9. Bake cookies to a ruddy color for about 15 minutes.

Recipe 3: Sour cream for unsweetened pies

The basic recipe of sour cream dough, from which you can make pies with savory fillings. This may be fried cabbage, mashed potatoes, meat products, mushrooms, or a mixture of several products.


• 100 grams of sour cream,

• 150 grams of butter,

• 1 pack ripper.


1. Combine flour with salt and ripper.

2. Melt the oil, but not much heat. Add the egg, sour cream, sugar and mix.

3. Combine the dry mixture with the liquid mass, knead the dough and remove to cool for an hour.

4. We get out of the refrigerator, separate the third and remove to the side. From the most part we roll out the layer, put it in the form, make the sides.

5. Spread any stuffing.

6. From the rest of the dough, roll out a long strip, cut into several bundles and weave the top of the cake with a grill. Sent to the oven. With the finished filling, the cake is baked for about 35-40 minutes, with raw foods more.

Recipe 4: Dough with sour cream for pizza.

The dough on sour cream for pizza turns out gentle, friable and airy. It is combined with any fillings from vegetables to meat and seafood. Yeast recipe.


• 1.5 tsp. dry yeast.


1. We heat the ox, dissolve the yeast, sugar and add 50 grams of flour to the eye. Stir and leave the brew for 20 minutes.

2. Put the salt, sour cream and vegetable oil, mix.

3. Add the remaining flour, knead the mass.

4. Cover the dough with a napkin and leave it on the table for 40 minutes. During this time it will increase in size, the bun becomes smooth and beautiful.

5. You can bake pizza! We divide the mass into the required amount, thinly roll out the cakes and you can spread the filling.

Recipe 5: Dough on sour cream for sweet cakes

Sour cream dough on soda for sweet cakes with fruits and berries. Especially well with apple filling, pear, but you can put any jam or mashed potatoes. Suitable for closed cakes or partially open, but small pieces can also be molded.


• 100 grams of sour cream,

• 300 grams of flour,

• 30 grams of oil,


1. Stir eggs with sugar and a pinch of salt.

2. Add sour cream and butter. You can use vegetable, cream and even margarine, but quality.

3. Add soda, which you need to repay with vinegar.

4. Add flour, knead the dough. The mass should be soft, but not liquid, to keep its shape.

5. You can make the cake immediately or put the dough in the fridge. It is beautifully stored there, so you can knead in the evening, and in the morning to please the household with fresh pastries.

Recipe 6: Dough with sour cream cake.

Another basic dough on sour cream, this time for the cake. More precisely, for the preparation of cake layers. Of these, you can cook different cakes, varying with fillings, creams and design.


• 2.5 cups sour cream,

• 1 bag of ripper,

• about three glasses of flour,

• 280 grams of sugar.

Optionally, you can add vanilla, cocoa, cinnamon.


1. Combine eggs with sugar and beat with a mixer for at least 5 minutes. During this time, the mass will increase, at least twice, turn white and become lush.

2. Add sour cream. Gently mix.

3. Sift ripper together with flour, enter into the dough. If cocoa, vanilla or cinnamon is added, they should also be combined with flour for even distribution.

4. Pour the dough on a baking sheet or in the form. It is advisable not to make a thick layer, since it is not a biscuit, the cake is juicy and it will be difficult to divide it into 2 pieces. It is easier to immediately distribute the dough into 2 forms or baking sheets.

5. Bake cakes until fully cooked for about half an hour. We put the oven at 180 ° C.

Recipe 7: Dough on sour cream for chicken and other savory pies

Time-tested and always a good recipe for sour cream dough for kurnik. But it is also possible to make any other pies with salty and sharp fillings: vegetable, meat, fish.


• 5 tablespoons sour cream,

• 100 grams of oil,

• 50 grams of milk


1. Shake sour cream with milk, add an egg and whip all together for a minute.

2. Put salt, soft butter and mix thoroughly.

3. We extinguish soda with acidic water and vinegar. Pour into the dough.

4. Add the flour, which you need to sift in advance and knead the dough. Flour can go more than the norm, if sour cream was liquid or the oil has melted heavily.

5. We roll the bun, put it in the bag and remove it for an hour in the cold. But if necessary, it can be stored there for 2 days, and in the freezer for several months.

6. After that, we get and cook the smoker with any filling.

Recipe 8: Sour cream dough for bagels

From this dough on sour cream you can make tender and soft bagels with jam, condensed milk, chocolate. Have you tried bagels with marmalade? Be sure to do it! Just do not put in large pieces so that the filling does not flow out.


• 250 grams of sour cream,

• 100 grams of sugar

• 150 grams of margarine,


1. Combine flour with margarine and chop into crumb. Not everyone succeeds in doing this skillfully and efficiently with a knife; for this, a certain skill is needed. But in this case, you can simply rub a lot of hands.

2. Stir sour cream with sugar, you can let stand for dissolving and send to flour.

3. Add the egg and you can knead the dough! The mass should keep its shape, but not be too steep. With a slight pressure with your finger should appear fossa.

4. We use immediately, but if necessary, you can do it in advance and hold it in the refrigerator until the desired moment. Roll out, sculpt bagels and bake. You can sprinkle them with sugar. Cookies can be made from the same dough if the filling has suddenly ended.

The origin of the cream

The word “cream” was borrowed from French in the second half of the 18th century. The French word “crème” means nothing more than “cream”, “ointment” or “cream”, using words within the meaning of appeal and folded sentence. Other sources interpret the origin of the word from the Latin "chrisma", denoting cream. The Greek language also left its mark on the origin of the word "cream". It is assumed that it is “χρῖσμα” that read like “cream” from the marching word “χρίω” - “smear”.

The etymology of the word's origin is clear. That's just who invented smearing the creamy mass on the cakes, it is not known to anyone. It seems that the cakes and then there was not at one time, but the cream was always, because one hypothesis suggests the birth of the cream in Italy, as an amazing dessert delicacy. In fact, there is no difference for us in the origin of the creamy mass. We need delicious and airy desserts with which we can do good.

How to make the perfect sour cream

The process of making classic cream cream is quite simple.

Sour cream is whipped with sugar until stable and lush peaks are obtained.

Whipped sour cream with sugar

As if that's the whole step-by-step recipe for making cream from sour cream.

But it was not there! But not always we get such a magnificent mass at the exit. Let's reveal the secrets of hostesses:

First secret

We mistakenly think that the fatter the sour cream, the better and more magnificent the cream should turn out. It's not like that at all.

The main thing for sour cream is to choose the right sour cream.

Sour cream should be fatty, but not too much. Optimum fat content of fermented milk product - 30%. In such a percentage of fat content, the product will be thick enough, but not cloyingly oily, almost oily.

Assortment of sour cream on the shelves of trading platforms

In many recipes sour cream recommend using homemade fat sour cream - this is not correct. First, you get too high-calorie product, and secondly, the fat will clog the taste of the cream.

In addition, if you overdo it when whipping village sour cream, you will get excellent sweet butter, and not a creamy mixture for a cake layer.

Sour cream high fat

Second secret

Using village sour cream, whipping it with sugar, you can get a rather thick buttery composition, where the sugar crystals will not dissolve. And if you do not whip sour cream, then we will not get the cream. What to do in this situation?

Sour cream whipped until butter

Everything is very simple! Replace sugar with powdered sugar. In extreme cases, we grind the sugar crystals in a mortar, blender or other available method. Add the ground sugar or powder to sour cream, and whip the cream.

So the grains of sugar of sand will not creak on the teeth, and the process of beating the mass will be reduced a lot. At the exit we will receive more air and gentle cream, without oily smack.

Third secret

It is known that for cream we need a thick cream. But we are not always lucky with the purchase. Even if we get the product of the desired fat content, then the excess liquid in the fermented milk product does not allow us to make a tasty sour cream.

Liquid fermented milk product

Fix the situation will help the time that our cream will be weighed. Fold the product into a cotton cloth or several layers of gauze.

Sour cream in cotton cut fabric

We tie it up, hang it, for example, over the sink, at night.

Sour cream is weighed out from excess fluid.

During the night, excess liquid is drained, and we will get a lot of the necessary thickness, which will help to whip the cream easily.

Sour cream after weighing without excess liquid

That's all known secrets of making cream cream! I wish you a good whipping and savoring the taste of desserts!

I would be grateful if you could share your secrets of making sour cream in the comments.

Patties on sour cream without yeast: a recipe for dough

Use the following products:

  • fat sour cream - 300 grams,
  • kefir - 200 ml,
  • two eggs,
  • 30 grams of baking powder,
  • sugar - 15 grams,
  • vegetable oil - 23 ml,
  • salt - 3 grams,
  • flour - 450-500 grams.

Caloric content of 100 grams of a product: 250 kcal. The process takes about 15 minutes.

About the advantages of yeast-free dough on sour cream

Cooking pies on sour cream from yeast-free dough has many advantages:

  1. Baking it turns out extremely tender and soft.
  2. The very process of kneading such a dough is very simple. It can be prepared from the usual products available in each kitchen.
  3. This base can be used for baking with any filling, sweet or savory.
  4. Making baking dough for pastry on sour cream (yeast-free) for baking does not require the time required for proofing and raising (as when mixing a yeast product) - immediately after cooking, you can proceed to direct baking.

Description of the cooking process

  1. Eggs are lightly whipped with a whisk with sugar and salt in a deep pot until the mass becomes homogeneous and airy.
  2. Then add kefir and sour cream. If you use low-fat sour cream, kefir is optional, you can simply increase the volume of sour cream by the same amount.
  3. To give pies on cream sourness, flour is mixed and sieved with baking powder. Then flour in small portions interfere with the liquid constituents.
  4. At the end of the kneading, add a little vegetable oil to the dough. The result is a soft mass, not sticky to the hands, from which you can sculpt delicious cakes.

Another version of yeast-free pies

  • sour cream (preferably 20 percent) - 350 grams,
  • three eggs (it is not recommended to use more eggs, otherwise you can “hammer” the dough),
  • half a teaspoon of vinegar, quenched with vinegar,
  • three glasses of flour,
  • sugar - one or two tablespoons,
  • salt - a pinch.

The filling can be done at the discretion of the hostess.

How to cook?

Sugar, salt, eggs are added to sour cream, everything is well mixed. Add vinegar slaked soda, mix. Gradually add flour (sifted). After kneading the dough, he is allowed to stand for forty minutes. Then the dough is divided into portioned pieces and form the patties, which are fried in a pan over medium heat. To the finished products left the excess fat, the hostess recommend spreading them on a paper towel.

Cooking features

Prepare yeast dough for pies on sour cream as follows:

  1. Water is heated to a temperature at which a drop on the back of the hand does not cause a burn sensation, and yeast is diluted in it.
  2. While the yeast is activated, whip eggs with sugar in a separate container, then sour cream is added to them.
  3. Next, add yeast (activated) and flour to the dough.

As a result of kneading the dough is elastic and very soft. It is necessary to hold it for one hour in a warmer place, where it should approach and increase in volume.

How to get a ruddy crust?

Whatever soft and tasty patties on sour cream, baked in the oven, and the presence of a beautiful shiny (almost glossy) crust gives them even more appetizing. To obtain such a crust is recommended to use one of the following methods:

  1. You can grease the patties before baking with a beaten egg. This method is universal for products with any filling.
  2. Also, before sending it to the oven, the patties can be greased with butter (melted). This method is used mainly in baking pies with savory fillings.
  3. You can also lubricate pastries with sweet syrup (3-4 minutes before getting it out of the oven). This option is suitable for pies with a sweet filling (berry, cottage cheese, etc.).

Another option yeast dough

From this dough, you can sculpt pies with any filling. For 10 servings of baking use:

  • warm milk (one glass),
  • yeast (fresh - 25 grams or dry - 10 grams),
  • two eggs,
  • sugar (one table. spoon),
  • salt (one teaspoon),
  • sour cream (one glass),
  • sunflower oil (two tables. spoons),
  • soda (one teaspoon),
  • flour (about 3-3.5 cups to make the dough soft, but not too steep).

About fried pies

The dough for fried pies on sour cream can be both yeast and non-yeast. In the first case, the option described above is quite suitable, and if baking is planned without yeast, experienced cooks recommend using the following simple recipe. To make fried pies on sour cream you will need:

  • sour cream - 200 g,
  • one egg,
  • sugar - 15 g,
  • salt -15 g,
  • vegetable oil - 20 ml,
  • soda - 5 g,
  • flour - 400 g

The process will take about 40 minutes. The caloric value of 100 g of the product is 287.7 kcal.

Useful recommendations and tips

Before kneading dough for making patties on sour cream (in the oven or in a frying pan), sour cream does not need to be specially prepared beforehand: it simply gets it out of the fridge and is left to warm to room temperature in natural conditions. For making sweet pies, add more sugar to the base. Filling for baking can be very diverse, but in the preparation of each of them has its own small secrets:

  1. Pies with mushroom stuffing will not be dry inside if the mushrooms are fried with onions.
  2. In each pie with egg-onion or potato filling to increase its juiciness, you can put a small piece of butter (butter).
  3. Pies with berries filling are another problem: they often burst because the filling is too juicy. You can fix this with a pinch of starch added to each pie.

What is better to use the filling?

The hostesses willingly share the secrets of cooking a truly delicious filling for sour cream pies fried in a pan (these tips are also suitable for other types of pastries):

  • The filling should be laid out slightly cooled, but by no means hot.
  • If salty products are used as a filler for pies, you can put fewer eggs and butter in the dough than provided in the recipe, and knead it more steep.
  • For pies with sweet contents, the dough, on the contrary, should be more lush and rich.
  • To make the meat filling more juicy, oil (butter) or fat is added to it.
  • The taste of the pie will be more pronounced and will not seem bland if the filler is slightly salted.
  • So that the sweet filling does not flow out, experienced housewives recommend adding starch to it.
  • Pastry dough should be “live”, i.e. contain yeast, microorganisms that are present in products of fermented milk origin.

Stuffed Pie Recipes

Pies on sour cream (fried, yeast or yeast-free) can be baked with different types of toppings. How to cook it? We offer you to get acquainted with several recipes for toppings:

  1. From potatoes. Use 7-8 potatoes, onions, garlic, herbs, black pepper and salt (to taste). Prepare like this: boil potatoes in salted water. Add pepper (black), mash. The onion is crushed, fried, mixed with mashed potatoes. You can add herbs (dry or fresh), garlic.
  2. From eggs and cabbage. Cabbage is used (½ head of medium size), six eggs, to taste - salt and spices. Prepare like this: chop cabbage, fry in a pan with butter (vegetable). Boiled hard boiled eggs, cut them, mixed with cabbage.
  3. From meat. Use products: 700 grams of minced meat (chicken, turkey, beef, pork), two onions, to taste - spices and salt, two or three tomatoes (the skin should be removed), greens. Prepare so. Cut onions, passer. Mix with minced meat (raw), stir fry with constant stirring. Salt, pepper, add the tomatoes, cut into cubes, cover with a lid and lightly steamed, then remove from heat and mix with chopped greens.
  4. Of offal. 300 grams of calf liver, 300 grams of light beef, 300 grams of heart (pork or beef), 2-3 onions, to taste - salt, allspice and black pepper, cloves, bay leaf, parsley root, one small carrot and onion. Prepare as follows: put prepared (washed and chopped) ingredients (except bay leaf) in a pan. Cook for two hours on low heat, after which the dish is salted, add the bay leaf and roast for another half hour. To by-product juicier, they are cooled in the broth. Meanwhile, chop the onion (large), fry in a pan with vegetable oil for three to four minutes. Add the liver (chopped) and stew under the lid for about 8-10 minutes. Then offal scrolls in a meat grinder with onions, salted, if necessary.
  5. From eggs and green onions. Use 200 g of green onions, four eggs, to taste - salt. Prepare like this: boiled hard boiled eggs, cooled, finely chopped. Wash and dry the onions, chop it and fry in a pan. All mixed up.
  6. From peas. Use one cup of peas, one onion, 100 grams of bacon or bacon. Prepare so. Peas are washed and soaked in advance. Boil it until done, mash, salt. Bacon is fried until brown, add chopped onion and keep on the fire for another 2-3 minutes. Combine with onion bacon and mashed potatoes.
  7. From apples. Eight apples, six tablespoons of sugar, cinnamon (on the tip of a knife), zest of 1/2 lemon are used. Prepare so. Peel the apples, remove the core, grate (large). Mix with cinnamon, sugar and lemon peel.
  8. From cottage cheese. Use 300 grams of cottage cheese (preferably fat), one or two eggs, one bunch of greens (dill, parsley). Prepare so. Cottage cheese fray with eggs. Add greens, mix everything.
  9. From jam. Use one jar of jam. It is prepared this way: the finished jam is laid out on pies, molded and fried. Already prepared sprinkled with powdered sugar.

How to cook air fried pies?

In this recipe for pies on sour cream (fried) for the dough is proposed to use:

  • water (2.5 cups),
  • sour cream (one glass),
  • dry yeast (one tablespoon),
  • salt (one tablespoon),
  • sugar (one teaspoon),
  • flour (about 1 kg or a little more).

For the filling will be useful:

  • potatoes (boiled),
  • one onion (fried),
  • ground black pepper, garlic and greens (dry or fresh) - to taste,
  • oil (vegetable) - for frying.

Sour cream cake - easy and quick recipe

If you do not have time to prepare a delicious dessert, and you want to please your family with something sweet, you can use our recipe.

Another indisputable advantage of this cake is that it can be baked both in the oven and in the slow cooker (on the “Baking” mode, 30-35 minutes will be enough).

Required Products

  • eggs - 2 pcs.,
  • butter - 100 g,
  • condensed milk - 200 g,
  • baking powder - 1 tsp,
  • sour cream (20%) - 700 g,
  • flour - 8 tbsp. l.,
  • powdered sugar (granulated sugar) - 100 g,
  • cocoa powder - 1 tbsp. l.,
  • walnuts are optional
  • salt - 1 pinch.

How to cook

  1. Soften butter at room temperature. Beat it with an egg. Continuing to stir, add condensed milk.
  2. Sift flour, combine with baking powder, salt. Mix it in the egg-butter mixture (it should make a dough, the consistency of which resembles thick cream).
  3. Divide the dough into 2 parts, one of which is mixed with cocoa.
  4. Preheat oven to 180 C.
  5. Place one of the dough pieces in a greased baking dish (preferably detachable). Do the same with the second half.
  6. Bake cakes individually or together (if there is a place in the oven) for 20 minutes. Instead of molds, pans can be adapted (not only with plastic handles).
  7. When the cakes are baked, carefully remove them from the molds, let them cool.
  8. While the cakes of the future cake are cooling, you can start making cream: mix cream and sugar powder. It is better to use powder instead of granulated sugar, since it will crunch on the teeth, and not everyone likes it.
  9. From the cooled baking cut a thin layer of the crust (about half a millimeter thick), crumble in a separate bowl. Cut the cakes along in half to make 4 layers - 2 chocolate, 2 regular.
  10. Put a light cake on the dish in which the cake will be, fluff the cream, cover it with chocolate on top, smear well with cream. Then again light and cream, then chocolate (in it to make a few holes with a fork), again cream. Cakes, in addition to sour cream, can sprinkle with nut crumbs.
  11. You also need to smear cream side of the cake. Sprinkle on top of it with a peeled dark white crumb (cut off crusts). Instead of crumb, you can use chopped walnut or mix both.
  12. So that the cake is well soaked, and the cream is grabbed a bit, put the dish with it in the fridge for 4 hours (more).

When the cake is grabbed and soaked, they can be treated to relatives, guests.

Share this recipe with friends on social networks!

Recipe 9: Yeast dough with sour cream for pies, cheesecakes

Yeast sour cream version for making delicious cheesecakes and pies in the oven.


• 1 spoon of yeast,

• 1 cup sour cream,


1. Mix the yeast with half the flour, add warm water and leave for half an hour.

2. In a separate bowl, beat eggs with salt, add sour cream and sugar, stir.

3. Combine both masses, add the rest of the flour, make the dough.

4. Roll the bun, cover and leave for 50 minutes warm.

5. We get and prepare sweet pastries with different fillings!

Dough with sour cream - useful tips and tricks

• Flour sifting is an obligatory process that must be performed before dough kneading. The oxygen-enriched product will make baking more tender and will help the yeast to rise.

• Cocoa, vanilla, cinnamon, powdered milk, starch and other bulk products should be mixed with flour before laying, with a small portion. This will prevent the formation of lumps, and the batch will take much less time.

• If you add a spoonful of water and a pinch of sugar to a grease egg and beat well, baking will become beautiful in color and shine.

• If there is a bread maker, then you can simply put all the ingredients together, select the desired program and the assistant will do everything for you. Especially it is convenient for yeast types of dough.

Option One

This cake with sour cream is very easy to make. You will need:

  • 230 g sugar,
  • two eggs,
  • a glass of flour,
  • 270 ml sour cream,
  • a pinch of salt,
  • one tsp baking soda or baking powder,
  • a little butter,
  • a little icing sugar.

  1. First, the eggs must be whipped with sugar to leave almost white air foam.
  2. Pour sour cream into egg composition, put salt and soda (you can extinguish it beforehand, but this is not necessary, since fermented milk bacteria will start the reaction anyway). Stir everything up.
  3. Enter the flour, beat the dough with a blender. The consistency of it will resemble not very thick sour cream, and if you whip it very well, then the cake will be airy.
  4. Prepare the form (preferably detachable), grease its walls and bottom with soft oil. Pour the dough.
  5. Bake the cake in the oven at one hundred and seventy degrees 40 minutes so that it becomes rosy. Willingness is checked with a match and a toothpick, which must remain completely dry after immersion in the center.
  6. Tip: if such a cake is cooked with fat sour cream, it will be more tender.

Option Two

It will become a terrific dessert and practically replace the cake with cherry and sour cream pie. To make it you need:

  • half a cup of granulated sugar
  • two incomplete cups of flour,
  • 140 g butter,
  • a pair of eggs
  • hl soda (suitable baking powder),
  • one bag of vanillin.

To pour sour cream:

  • egg,
  • 450-500 ml of sour cream (optimal percentage of fat - 20%),
  • two thirds cup of sugar
  • two art. l flour or starch,
  • optional orange peel for taste.

  • one and a half cup of fresh or frozen cherries.

  1. First you need to make shortbread dough. The oil should be softened, leaving it for an hour or two in a fairly warm room or in a few hours removing it from the refrigerator. Melt it is not necessary. Whip butter with sugar so that the latter is completely dissolved. Add egg, vanillin and baking powder or soda quenched with lemon juice. Finally, add flour and knead the dough with your hands so that it becomes elastic and stops sticking. If necessary, add more flour. Send the dough to the refrigerator for half an hour to make it easier to work with it.
  2. Take care of the filling: wash the cherries, remove the bones. If it is frozen, defrosting is required.
  3. Prepare a tender sour cream that will resemble a cream. It's simple: Combine sour cream with egg, flour, sugar, zest. Stir everything gently, but do not whisk so that the mass does not become too liquid.
  4. Prepare a form, grease. Take out the dough from the refrigerator, roll it into a layer and put it in a form, spreading it along the bottom and making out rather high sides.
  5. Spread the cherries on an even layer on the base, and then fill the berries with the finished pouring.
  6. The cake will be baked at 180 degrees for about an hour. It will be completely ready when the middle one hardens and becomes elastic.

Option Three

With homemade sour cream, you can cook the famous bright cake "Zebra". To do this, prepare:

  • a glass of homemade sour cream,
  • two large or 3 medium-sized eggs,
  • a half cup flour,
  • a glass of sugar
  • 70 grams of oil
  • 3 tbsp. l cocoa,
  • vanillin,
  • incomplete teaspoon of soda.

  1. The first step will be beating eggs with sugar until a foam of white air is obtained.
  2. Put soda in sour cream, leave it for a short time so that it is extinguished by lactic acid bacteria.
  3. Oil soften or melt, enter it into sour cream, and then add egg mass. Add flour, kneading dough mixer.
  4. Now, the resulting loose dough must be divided into two parts: add cocoa to some of them and whisk the mixture so that it becomes brownish.
  5. Take the form, lubricate its bottom and walls with oil. And start shaping the cake. To do this, alternately in two tablespoons, pour light dough and dark.
  6. Carefully transfer the mold to the oven so that the layers do not mix. Bake a pie at one hundred and eighty degrees forty minutes.

Fourth option

You can make sour cream pie with apples. You need:

  • a couple glasses of flour,
  • a glass of sour cream,
  • egg,
  • 240 g sugar
  • 140 g butter,
  • five apples,
  • a third teaspoon of cinnamon,
  • half tsp baking powder (soda is fine).

  1. Butter should be whipped with half the total amount of sugar. It should be soft, so remove it in advance from the refrigerator. Next, add half a glass of sour cream and soda (you do not need to extinguish it, because it uses a fermented milk product). Then enter the pre-sifted flour. Knead the dough, which should come out at you quite soft.
  2. Round shape should be lubricated with a small amount of oil. Lay the dough, spreading it along the bottom and filling out the sides.
  3. Peel the apples, cut the cores. Cut the fruit into slices and spread them on the dough, sprinkle cinnamon on top.
  4. Fill by combining the remaining sugar and sour cream, as well as the egg. Pour this mixture over the apples.
  5. Bake the cake in the oven at 170 degrees for about forty minutes.
  6. If desired, sprinkle dessert with powdered sugar on top.

Option Five

This lemon pie sour cream recipe is no less simple than everyone else. Prepare:

  • two glasses of flour,
  • 250 ml sour cream,
  • 90 g of oil
  • a glass of sugar
  • three eggs,
  • hl soda,
  • lemon.

  1. For starters, get some lemon. With it you need to remove the zest, not touching the white part of the skin, which can bitter. Вам потребуется примерно три столовых ложки, отложите такое количество. Сок выжмите, он потребуется в полном объёме.
  2. Combine all the dry ingredients, mix, and even better sift: this will give the cake pomp and delicate texture.
  3. Now add sour cream and knead the dough. Also enter and soft butter (to make it so, it must be removed from the refrigerator). Beat the eggs and continue mixing. You have a homogeneous mass, in which you need to enter lemon zest and juice. Stir everything again.
  4. Prepare a baking sheet or pan, grease with oil, and if desired, sprinkle some flour or semolina to make a crisp.
  5. Spread the dough, level it and send it to the oven for about half an hour at one hundred and eighty degrees. The surface must acquire a ruddy.
  6. Fragrant and airy cake is ready!

Now you can make a lot of delicious sour cream pies. Pamper yourself and your family!