Yeast Dough with Sour Cream
Pastry that stays soft for several days! This yeast dough with sour cream recipe is ideal for beginners - the dough is easy to knead, rises well, and doesn’t stick to hands. Sour cream makes it elastic, and the pastry turns out soft and airy.
Updated : 30 September, 2025
Easy
More than 1 hour.
Ingredients
200 grams
Sour cream
500 grams
Wheat flour
10 grams
Dry yeast
100 milliliters
Water
1
Eggs
1 tablespoon
Sugar
1 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Sift the flour in advance. This enriches it with oxygen and removes lumps, resulting in lighter baked goods. Take the sour cream out of the fridge beforehand so it warms to room temperature. Use warm (not hot) water for the dough.
Step 2
For the dough, use a large mixing bowl. Combine sugar and dry yeast in it.
Step 3
Pour in warm water, stir, and let sit for 5-8 minutes to activate the yeast.
Step 4
Wash the egg. Add the egg and salt to the bowl.
Step 5
Add the prepared sour cream. You can slightly warm it in the microwave, but it must not be cold - otherwise, it will slow yeast activity and the dough won’t rise well. Mix until smooth.
Step 6
Gradually add the sifted flour while mixing. Start with a silicone spatula, then knead by hand. Depending on the dough’s consistency, you may need more or less flour.
Step 7
The finished yeast dough with sour cream should be soft, tender, and not sticky. Cover with a towel or plastic wrap and place in a warm spot for about 1 hour.
Step 8
Once risen, punch down the dough and use it to bake pies or turnovers.
Step 9
I made fried turnovers - the dough inside was soft and airy. Enjoy cooking!