Very tender, tasty pastries are obtained from the dough on the dough. It is good for making cheesecakes, pies, pies, buns. You can make it sweet, or you can add sugar only to the dough - you get a dough for pies with savory fillings.
Instructions
Step 1
Heat the milk to 35 ° C (you cannot heat it anymore, otherwise the yeast sticks will die). Dissolve yeast and a tablespoon of sugar in warmed milk, add flour to make a semi-liquid dough, like for pancakes. Sprinkle it lightly with flour on top, cover and store in a warm place. Check the dough from time to time - it fits for about an hour and a half. The dough will be ready when it stops growing and settles slightly, and folds appear on its surface.
Step 2
Melt butter or margarine, then cool to room temperature. Mix eggs, sugar and salt, pour the mixture into the finished dough and gradually add flour, stirring the dough. Do not add all the flour at once, leave a third for kneading the dough. After mixing flour, eggs, sugar and salt, add melted margarine or butter to them.
Step 3
Start kneading the dough - this step is very important, since the quality of your baked goods will depend on how thoroughly you knead the dough. The batter is very sticky to your hands, so you can grease them with vegetable oil during the kneading process so that it sticks less. When kneading, add the flour not all at once, but in small portions so that the dough does not turn out to be tough and tight. Knead the sponge dough until it starts to peel off the walls of the cooking container.
Step 4
Grease the table with sunflower oil and, after putting the dough out of the dishes, knead on the table for twenty minutes. Correctly kneaded sponge dough should be firm and elastic, it should not stick to your hands and table.
Step 5
Put the kneaded dough back into the dish, cover with a cotton or linen napkin and leave in a warm place for an hour and a half to two hours. In the heat, it will come to readiness and rise several times.
