French pastry for all kinds of baking

Crumble fresh live yeast with your hands into a bowl. Also pour milk into a bowl with yeast (you can take any fat content). At the same time, it is not necessary to heat it, as it is usually done, you can take milk directly from the refrigerator. In the future, the yeast will still be activated, and the dough will be soft and airy. Mix all the ingredients together.

Then add sugar to the mixture of milk and yeast. If a pie with unsweetened filling is planned, its quantity can be reduced, or you can leave it like this. Mix everything again.

Grate butter on a coarse grater or chop finely with a knife. Butter can be replaced with margarine or cream spread. Combine the crushed butter with a mixture of milk, yeast and sugar.

Separately sift the required amount of wheat flour (premium white).

Gradually mix the sifted flour into the mixture of milk, butter, yeast and sugar. And then knead the soft and plastic dough with your hands. If necessary, add flour - the dough should not stick to your hands. If there is a food processor, then you can use it to knead the dough.

Form a ball of dough and put it in a bowl. Cover the bowl with cling film on top.

Place the dough in the refrigerator for about 4 hours. During this time, the dough should rise and increase in volume at least twice, or even three times.

After the dough has risen enough, you can get it out of the refrigerator and form pies, buns and other homemade pastries from it.

The main secret of this French dough is that it is absolutely not afraid of the cold. It can also be perfectly stored in the refrigerator for a couple of weeks - nothing will happen to it, and it will also "fit" well when re-kneading.

Successful culinary experiments!