Straight yeast dough
4 servings
50 minutes
Recipe taken from the book "Ural cuisine.
1
Pour heated milk or water at 30–35 degrees into a container, dissolve the yeast, and mix in sugar and salt.
- Milk: 250 ml
- Dry yeast: 20 g
- Sugar: 35 g
- Salt: 10 g
2
Add an egg, pour in the sifted flour, and knead the dough.
- Chicken egg: 1 piece
- Wheat flour: 640 g
3
Before finishing mixing, add melted and cooled to room temperature oil or margarine.
- Butter: 30 g
4
Well-kneaded dough should be uniform, easily separating from hands and the sides of the bowl.
5
Lightly dust the kneaded dough with flour, cover the bowl with a clean napkin or towel (but not a lid!) and place it in a warm place to ferment for 3-4 hours.
6
During dough fermentation, bubbles of carbon dioxide form, aiding in its leavening. However, too much carbon dioxide slows down the fermentation process, so the dough needs to be kneaded periodically.
7
The first fold should be done 1-1.5 hours after fermentation starts (when the dough has risen), and the second one 1-1.5 hours after the first.