Remember when mothers or grandmothers used to bake delicious, flavorful buns. Maybe you bought them from bakeries or school canteens and enjoyed the taste. The same pastry from childhood can be made at home, just knead the dough correctly. And how to do this, the recipe will tell you.
It is necessary
- - 500 g flour,
- - 1 tbsp. milk (200 ml),
- - 11 g dry yeast,
- - 2 eggs,
- - 100 g butter,
- - 2 tbsp. tablespoons of sugar
- - 0.5 teaspoons of salt.
Instructions
Step 1
Remove all batter items from the refrigerator and leave them warm on the counter. Their cold dough products will not work out. You can cook the dough with both dry and lumpy yeast (according to your taste). Take a small bowl and pour some milk into it.
Step 2
You can prepare the dough in a regular faceted glass. Pour some milk into it (about half). Put in milk one tablespoon of sugar (sugar can be either regular white or brown), a tablespoon of flour and add 11 grams of dry yeast. Add milk to a full glass and mix thoroughly. The flour should not form into one lump, and the sugar and yeast should dissolve. Wrap a glass of dough in a towel and put in a warm place for 20 minutes.
Step 3
Melt a lump of butter in any convenient way. If possible, use natural ghee to make the dough. Cool the oil to about 30 degrees.
Step 4
Pour the melted butter into a large container and beat in two eggs. Take note that the more eggs you use, the richer the dough will turn out (but don't overdo it, usually 2-3 eggs are enough). Add salt and sugar, stir and pour into the dough, stir.
Step 5
Add the sifted flour to the dough in small portions (you need to sift several times, in which case the dough will turn out to be more airy). Knead the dough, crease on the tortured surface until elastic and pliable. The dough should only stick a little to your hands. If the dough sticks, then add a little flour and remember a little.
Step 6
Cover the dough with a towel and set it in a warm place for two hours. After two hours, remove the dough, wrinkle and leave to rise again.
