Sponge yeast dough
4 servings
120 minutes
The recipe is taken from the book "Ural cuisine.
1
Pour the yeast, previously dissolved in a small amount of warm water, into warm milk or water.
- Dry yeast: 20 g
- Milk: 160 ml
2
Add about half of the sifted flour and mix until a homogeneous mass is obtained.
- Wheat flour: 640 g
3
Let the prepared dough rise for 2-3 hours so that its volume increases by about 1.5-2 times.
4
When the dough starts to settle, add salt, eggs crushed with sugar, pour in the remaining flour and mix well.
- Salt: 10 g
- Sugar: 50 g
- Chicken egg: 2 pieces
- Wheat flour: 640 g
5
Gradually add melted and cooled to room temperature butter or margarine, kneading the dough until it becomes smooth, shiny, and easily separates from hands and the sides of the bowl.
- Butter: 70 g
6
Cover the dish with a clean cloth napkin or towel (but not a lid!) and place it in a warm place to rise.
7
The time required for the dough to rise depends on the quantity and quality of yeast, the composition of the dough, and temperature conditions.
8
The dough should increase in volume by at least twice. The risen dough should be gently kneaded (this removes excess carbon dioxide and enriches it with oxygen).
9
During the entire proofing time (1.5–2 hours), it is recommended to do 2–3 folds.
