The dough with the creepy name "Drowned Man" has a long and very interesting history. Rather, this is not even a recipe, but a cooking technology. It is known that the dough to rise is placed either in the heat or in the cold. In those days, when people did not yet have refrigerators, it was logical to immerse a lump of kneaded dough in cold water. After a while, the dough was saturated with carbon dioxide and floated to the surface - this was a signal that the dough had "come up". Thus, the dough was "drowned" and then waited for it to float - hence the name. The Drowned yeast dough is universal: it is excellent “suitable”, suitable for baking pies and pies, cheesecakes, whitewash, pizza, etc., both fried in a skillet and baked in the oven, with any fillings.
Dry yeast option
Pour a bag of dry yeast (11 grams) and two tablespoons of granulated sugar into half a liter of warm milk, mix, leave for 15 minutes until foam appears. Add 2 eggs, 150 grams of softened butter and stir well.
Sift 1 kg of flour into a deep bowl, leaving one glass for sprinkling, mix the flour with one full teaspoon of salt (with a slide). Pour in a little milk with yeast and eggs, kneading the dough. Knead it first with a spoon, and then with your hands until it starts to peel off the walls of the bowl and from your hands. The dough should be firm, but not very dense. From the dough you need to form a ball.
Pour very cold water into a bucket, basin or large saucepan and immerse a ball of dough in it - it should sink. After about 15-20 minutes, the dough will float to the surface of the water - it's done! Remove the ball, dry it with a paper towel, sprinkle lightly with flour and let stand for another 10 minutes. Then you can start molding pies, pies, etc. When baking, the dough increases significantly in volume, therefore, when laying out piece products on a baking sheet, it is advisable to observe the interval.
Fresh yeast option
Heat a glass of milk and dilute 50 grams of fresh yeast in it until the lumps disappear, drain. Shake 3 eggs in a cup. Melt a pack of 200 grams of butter or margarine in a saucepan. In a large bowl, combine 4 cups sifted flour, a teaspoon of salt, add all the liquid ingredients - yeast milk, eggs, melted butter and knead the dough. You can add flour as needed - the dough should lag behind the hands and dishes in which it is kneaded.
Roll a ball out of the dough and wrap it in a linen (you can use gauze) napkin, tie the ends. Another way is to put the dough in a large plastic bag, its volume should be much larger than the volume of the dough, as it will increase in volume very much when it is “lifted”; Tie the bag and make several punctures near the knot so that the bag does not burst. Then follow the procedure with "drowning" and the emergence of the dough in cold water. With this variant of preparation, the time to "rise" the dough will take a little more - about 30 minutes. The dough is ready, you can start baking!
