Best 3 Tender Sour Cream Sweet Dough Recipes
Indulge in the delightful world of sweet dough pastries with our comprehensive guide to tender sour cream sweet dough. Discover the secrets to creating flaky, soft, and flavorful dough that will elevate your baking skills. Explore a range of tempting recipes, from classic sugar-coated pastries to intricate filled pastries, all made with the irresistible sour cream sweet dough. Learn the art of crafting perfect dough, shaping it into various forms, and achieving that golden-brown finish that will tantalize your taste buds. Whether you're a seasoned baker or just starting, this guide will equip you with the knowledge and techniques to create delectable sweet dough pastries that will impress your family and friends. Dive into the world of sweet dough baking and embark on a journey of culinary delight.
Here are our top 3 tried and tested recipes!
NO FAIL, SOUR CREAM PIE CRUST
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Steps:
- Cut butter into cubes and let sit for a couple minutes: Cut the butter into cubes and let it sit on the counter to take the chill off (don't soften the butter, just let it sit out for couple minutes when you take it out of the fridge).
Nutrition Facts : Calories 2893 kcal, Carbohydrate 227 g, Cholesterol 552 mg, Fiber 8 g, Protein 34 g, SaturatedFat 126 g, Sodium 2392 mg, Sugar 13 g, Fat 207 g, ServingSize Makes dough for 2 single crusts, or 1 double crust, UnsaturatedFat 0 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
GREAT GRANDMA'S SOUR CREAM DROP COOKIES
This recipe was on a card tucked into my mom's recipe box; it's pretty similar to a number of variations that seem to be from the 1930s. A note said "flavor with whatever you like" and of all the flavors I played around with, I thought lemon zest balanced the sweet dough the best. These bake up into tender little cakes that make a great base for whoopie pies. Once baked, they freeze well (thaw for an hour or so on the counter to eat), but start losing their tenderness after more than one day at room temperature.
Provided by Jill Lightner
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
- Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
- Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
- Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 25 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 115.6 mg, Sugar 11.2 g
Tips:
- To ensure a tender and fluffy dough, activate the yeast in warm milk (around 110°F or 43°C) before adding it to the dough.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes before using.
- Chilling the dough for at least an hour before rolling it out will make it easier to work with and prevent it from becoming too sticky.
- When rolling out the dough, use a light touch and avoid overworking it, as this can toughen the dough.
- To prevent the dough from sticking to the rolling pin, lightly flour the surface and the rolling pin before rolling out the dough.
- When baking the buns, brush the tops with melted butter or an egg wash to give them a golden brown color and a shiny glaze.
- Store the leftover buns in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
Conclusion:
These tender sour cream sweet dough buns are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. With their fluffy texture, sweet flavor, and tender crumb, these buns are sure to be a hit with everyone who tries them. Whether you serve them plain, topped with butter and jam, or filled with your favorite fillings, these buns are sure to satisfy your sweet tooth.
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