No-Yeast Dough

Baking and Desserts | Russian cuisine

⏳ Time

50 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe taken from a book on Ural cuisine.

Ingredients

Wheat Flour - 22.6 oz
Dry yeast - 0.7 oz
Milk - 8 fl oz
Butter - 1.1 oz
Chicken Egg - 1 piece
Sugar - 1.2 oz
Salt - 0.4 oz

Step by Step guide

Step 1

Pour warmed milk or water (30–95°F) into a bowl, dissolve the yeast in it, and add sugar and salt.

Step 2

Add the egg, sift in the flour, and knead the dough.

Step 3

Before finishing kneading, add melted butter or margarine that has cooled to room temperature.

Step 4

The well-kneaded dough should be homogeneous, easily separating from your hands and the sides of the bowl.

Step 5

Lightly sprinkle 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.

Step 6

During the fermentation of the dough, bubbles of carbon dioxide are formed, which help to leaven it. However, too much carbon dioxide slows down the fermentation process, so the dough should be periodically kneaded and punched down.

Step 7

The first punch down should be done 1–1.5 hours after the fermentation begins (when the dough has risen), and the second should be done 1–1.5 hours after the first.