Yeast Dough (Airy)
Baking and Desserts | European cuisine
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
10
Description
The preparation of the dough consists of two parts. In the first part, I use a mixer (this gives the dough a special airiness). In the second part, you can finish it by hand if, for example, the mixer is not suitable for kneading the dough. When rolling out the dough and dividing it into pastries, I use oil instead of flour. It doesn't stick anywhere, becomes elastic, and is easy to work with! Then I usually divide the dough into two equal parts — half for the freezer, half for pastries.
Ingredients
- Milk - 10 fl oz
- Water - 10 fl oz
- Salt - 1½ teaspoons
- Farm fresh eggs - 2 pieces
- Sugar - 2½ tablespoons
- Wheat Flour - to taste
- Vegetable Oil - 5 tablespoons
- Dry yeast - 1.4 oz
Step by Step guide
Step 1
Pour into a bowl: water (the water should be hot), milk, add salt, and yeast. Mix with a mixer.
Step 2
Add part of the flour, then the vegetable oil (so that the consistency of the dough is like for pancakes). Beat with a mixer.
Step 3
Transfer to a large pot (for further kneading by hand if the mixer is not suitable).
Step 4
Place the pot with the dough in a warm place for about 15–20 minutes (this depends on the activity of the yeast).
Step 5
Meanwhile, separately beat the eggs with sugar until fluffy.
Step 6
When the dough rises to the lid, combine both mixtures with a mixer.
Step 7
In the second part, bring the consistency of the dough to perfection. This can be done mechanically or by hand.
Step 8
To the mixture we have, we need to add flour to make the dough denser. First, add a whole cup of flour, mix thoroughly by hand (grease your hands with vegetable oil to prevent the dough from sticking).
Step 9
Next, add flour by half a cup, to avoid overdoing it, and also mix the lumps by hand. The dough should be more liquid than dense. This will give the finished dish airiness. Let the dough rise for another 20 minutes.
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