Yeast dough can be prepared in a sponge and non-steam way. The bezoparny method requires less time and effort, it is great for making savory pastries and fried pies. And the sponge method is recommended if you need butter in the dough.
Instructions
Step 1
Before making the yeast dough, sift the flour through a sieve, make a depression in it and add a little sugar. Next, dissolve the yeast in half a glass of milk and pour into the flour, and then stir until smooth. Then cover the bowl with a thick cloth and place in a warm place for about thirty to forty minutes.
Step 2
Wait for the dough to be grabbed with a cap and increase in volume. At this time, grate butter on a coarse grater and evenly distribute along the edges of the slide with flour. Next, pour the remaining amount of milk into a bowl, add salt, sugar and knead into a homogeneous dough of medium consistency. It should be soft, elastic and slightly sticky to your hands.
Step 3
If the dough is thin, add more flour until it is thick enough. Cover the kneaded dough with a clean, dense cloth and put it back in a warm place to ferment. After about an hour, the dough should increase two to three times, grease your hands with butter and knead, for this beat the edges of the dough, crushing them to the middle.
Step 4
Do the kneading of the dough at least 2-3 times. In the event that the workout cannot be done in time, do it earlier, but not later. Early kneading will not harm the dough, but if you are late, the dough may begin to fall off and the products from it will acquire an unpleasant sour taste, with which you cannot do anything.
Step 5
Put the finished fermented dough on a board or table, sprinkled with flour. Knead the dough again immediately before forming the products. Do not forget to let the items come up before putting them in the oven.
