Traditionally, it is believed that yeast dough should be kept warm for it to fit better. However, another approach is also possible, and the result will not be worse.
Drowned dough
Products for the test:
- wheat flour - 3 glasses;
- butter - 200 g;
- egg - 1 pc.;
- milk - 100 g;
- yeast - 50 g pressed or 5 g dry.
Dissolve the yeast in warm milk and leave to ferment. Mix and chop the flour and butter with a knife, add the egg to the butter-flour crumb, pour in the foamed yeast and chop with a knife again. Knead the dough well to form a not too tight elastic lump. To prevent the dough from sticking to your hands, you can grease your palms with sunflower oil.
Place the finished dough in a saucepan with ice water. After 45 minutes, the lump will float up. Knead the dough again. Now you can make different versions of the cake from it.
Nut pie
Products:
- walnuts -200 g;
sugar - 250 g
Chop the walnuts, mix them with sugar, and place them on a table or cutting board. Roll the dough over this mixture until it completely collects the filling. Cut the resulting roller into several pieces and bake in an oven heated to 180 degrees for 15 minutes.
Lemon pie
Products:
- lemon - 2 pcs.;
- sugar - 300 g
Divide the dough into 2 unequal parts. Roll out a large one and place in a mold or frying pan so that the walls are covered with dough. Pass the lemons together with the skin through a meat grinder and mix with sugar. Place the filling over the dough in a mold. Roll out the second piece of dough, cover the cake and pinch the edges nicely. Pierce the top of the cake with a fork in several places. Grease the dough with an egg, whipped with milk, and bake the pie preheated to 180 degrees. oven.
Jam pie
Prepare the dough as for lemon pie. Place jam or preserves on the bottom of the pie. Roll out a few thin sausages from the remaining dough and place them on the pie in the form of a wire rack.
