Straight yeast dough

4 servings

50 minutes

Recipe taken from the book "Ural cuisine.

Energy value per serving

• Calories: 722.3
• Proteins: 21.1g
• Fats: 12.3g
• Carbohydrates: 133.7g

Ingredients

• Wheat flour: 640 g
• Dry yeast: 20 g
• Milk: 250 ml
• Butter: 30 g
• Chicken egg: 1 pc
• Sugar: 35 g
• Salt: 10 g

Cooking steps

1. Pour heated milk or water at 30–35 degrees into a container, dissolve the yeast, and mix in sugar and salt.

   Required ingredients:

   • 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.

   Required ingredients:

   • Chicken egg: 1 piece
   • Wheat flour: 640 g

3. Before finishing mixing, add melted and cooled to room temperature oil or margarine.

   Required ingredients:

   • 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.