Best 3 Sour Cream Yogurt Braid Recipes
In this comprehensive guide, we'll take you on a culinary journey to discover the art of crafting the perfect sour cream yogurt braid. This delectable pastry combines the tangy richness of sour cream and the smooth creaminess of yogurt, resulting in a delightful and versatile bread that can be enjoyed for breakfast, lunch, or dinner.
Here are our top 3 tried and tested recipes!
SOUR CREAM YOGURT BRAID
I won best of show at the county fair with this favorite yeast bread. I like to shape the dough into an attractive braid. It smells wonderful coming out of the oven, and everyone likes the texture and flavor. -Marie Hattrup Sparks, Nevada
Provided by Taste of Home
Time 50m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in 1/3 cup warm water. In a large bowl, beat sour cream, yogurt, 2 tablespoons butter, sugar, salt and remaining water., Add yeast mixture and 2 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into thirds. Shape each into a 16-in. rope. Grease a baking sheet and sprinkle with cornmeal. Place three ropes on prepared baking sheet and braid; pinch seams to seal and tuck ends under., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400° for 20-25 minutes or until golden brown. Melt remaining butter; brush over braid.
Nutrition Facts :
RHUBARB SOUR CREAM PIE
This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.
Provided by S. HODGE
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
- In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
- Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Nutrition Facts : Calories 492.6 calories, Carbohydrate 75.2 g, Cholesterol 51.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 188.3 mg, Sugar 51.6 g
HOMEMADE SOUR CREAM WITH YOGURT
Make and share this Homemade Sour Cream With Yogurt recipe from Food.com.
Provided by Ambervim
Categories Low Cholesterol
Time 1m
Yield 1 Cup
Number Of Ingredients 2
Steps:
- Mix and use.
Nutrition Facts : Calories 156.2, Fat 8, SaturatedFat 5.2, Cholesterol 31.9, Sodium 113, Carbohydrate 13.5, Fiber 0.1, Sugar 12.2, Protein 8.6
Tips:
- Use cold butter: This will help to keep the dough flaky and prevent it from becoming greasy.
- Work the dough quickly: Overworking the dough will make it tough.
- Chill the dough before baking: This will help to prevent the dough from spreading too much in the oven.
- Brush the braid with egg wash before baking: This will help to give the braid a golden brown crust.
- Serve the braid warm or at room temperature: This will allow the flavors to develop fully.
Conclusion:
Sour cream yogurt braid is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover sour cream and yogurt, and it can be made with a variety of different fillings. Whether you are looking for a simple breakfast bread or a special holiday treat, sour cream yogurt braid is a great option. Here are some additional tips for making sour cream yogurt braid:
- If you don't have any sour cream, you can substitute plain yogurt.
- You can use any type of fruit or nuts that you like in the filling.
- Sour cream yogurt braid can be made ahead of time and frozen. Simply bake the braid according to the directions, then let it cool completely. Wrap the braid tightly in plastic wrap and freeze for up to 2 months. To reheat, thaw the braid overnight in the refrigerator, then bake it at 350 degrees Fahrenheit for about 15 minutes, or until warmed through.
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