Yeast-Free Sour Cream Dough
Baked goods made with it simply melt in your mouth! Yeast-free sour cream dough works for many occasions. It’s mixed quickly and easily, pleasant to work with, and practically universal. You can make buns, pies, and even soft cookies with it.
Updated : 06 March, 2026
Easy
About 20 min.
Ingredients
450 grams
Wheat flour
200 grams
Sour cream
100 grams
Butter
2
Chicken eggs
0.5 teaspoon
Baking soda
1 teaspoon
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
How do you make sour cream dough? Prepare all the necessary ingredients. Use good-quality all-purpose flour. Use sour cream with 15-20% fat. Take the sour cream and eggs out of the refrigerator 1-1.5 hours before you start so they come to room temperature - this helps the dough turn out better.
Step 2
Melt the butter and set it aside to cool.
Step 3
For kneading, use a deep bowl that’s convenient for mixing wet and dry ingredients. Sift in half of the flour to remove any small impurities and to aerate it. Make a well in the flour.
Step 4
Wash the eggs with soap and dry them with a towel or paper towel. Take a bowl suitable for whisking. Beat the eggs with sugar or salt. You don’t need to beat until foamy.
Step 5
Add the sour cream and baking soda to the beaten eggs and mix well.
Step 6
Add the melted butter and mix until smooth.
Step 7
For best results, add liquid to dry, not the other way around. Pour the wet mixture into the well in the flour. Mix gently, working mostly with the liquid and gradually drawing in flour. Add flour little by little until you get the right consistency.
Step 8
When it becomes difficult to stir with a spoon, start kneading by hand. Knead thoroughly.
Step 9
The dough should turn out very tender. After kneading, let it rest so the gluten relaxes. Meanwhile, you can prepare the filling. This amount of ingredients yields about 700 g (about 1.5 lb) of dough. Since the dough is quite delicate, it may stick to the rolling pin and work surface - dust them with flour as needed. In taste, it’s somewhat similar to light, airy puff pastry.
Author note
Share the recipe
