Universal yeast dough
12 servings
90 minutes
Universal yeast dough is the foundation of many Russian culinary traditions. It emerged from the desire to create a tender, airy, and aromatic dough suitable for pies, buns, and other baked goods. Its preparation involves a combination of classic ingredients: milk, flour, eggs, margarine, and yeast, which provide softness and rich flavor. This dough is convenient to work with – it is elastic, rises well and does not stick to hands. The taste of the finished products is slightly sweet with a pleasant creamy note due to the margarine. Its versatility allows it to be used for both sweet and savory baking while ensuring softness and airiness. This recipe has been passed down through generations, remaining an unchanged companion of home comfort and warm family atmosphere.
1
Mix the yeast, warm milk, sugar, and a cup of flour. Leave in a warm place.
- Dry yeast: 11 g
- Milk: 250 ml
- Sugar: 0.5 glass
- Wheat flour: 4 glasss
2
Heat the margarine in a water bath until it becomes completely soft.
- Margarine: 250 g
3
Whisk the eggs.
- Chicken egg: 4 pieces
4
When the dough increases in volume, margarine and beaten eggs can be added; gradually adding flour, knead a soft dough — it should be very soft so it doesn't stick to the hands, better to grease the table with vegetable oil and avoid adding extra flour. Cover the dough with a towel and leave it in a warm place to rise.
- Margarine: 250 g
- Chicken egg: 4 pieces
- Wheat flour: 4 glasss