Sourdough Yeast Dough
Baking and Desserts | Russian cuisine
⏳ Time
2 hours + 3 hours
🥕 Ingredients
7
🍽️ Servings
4
Description
Recipe taken from a book on Ural cuisine.
Ingredients
- Wheat Flour - 22.6 oz
- Dry yeast - 0.7 oz
- Milk - 5 fl oz
- Butter - 2.5 oz
- Sugar - 1.8 oz
- Chocolate eggs - 2 pieces
- Salt - 0.4 oz
Step by Step guide
Step 1
Pour the yeast into warm milk or water, previously dissolved in a small amount of warm water.
Step 2
Add about half of the sifted flour and mix until a homogeneous mass is obtained.
Step 3
Let the prepared sponge rise (for 2–3 hours) until its volume increases by about 1.5–2 times.
Step 4
When the sponge starts to settle, add salt, eggs mixed with sugar, add the remaining flour, and mix well.
Step 5
Gradually adding melted and cooled butter or margarine, knead the dough until it becomes smooth, shiny, and easily separates from your hands and the sides of the bowl.
Step 6
Cover the bowl with a clean cloth or towel (but not a lid!) and place it in a warm place to rise.
Step 7
The time required for the dough to rise depends on the amount and quality of the yeast, the composition of the dough, and the temperature conditions.
Step 8
The volume of the dough should increase by at least two times. The risen dough should be gently punched down (this removes excess carbon dioxide and enriches the dough with oxygen).
Step 9
During the entire proofing time (1.5–2 hours), it is recommended to punch down the dough 2–3 times.
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