Yeast dough for roll with filling
Composition / ingredients
10
servings:
Cooking method
We breed yeast, and for this we put them in a bowl and pour preheated milk. Stir.
Melt the butter (I'm used to doing it in the microwave), add it to the yeast in a bowl. Here we sift flour and add sugar. Knead the dough. Knead the dough for about 10 minutes - it should be soft and elastic.
Wash the raisins and add to the dough, knead again to evenly distribute the raisins.
Now cover the dough with a cloth napkin and leave it to come up for 1.5 hours.
The finished dough can be used to make rolls with stuffing and other pastries.
Cook with pleasure!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Raisins - 280 kcal/100g
- Kishmish - 279 kcal/100g
- Dry yeast - 410 kcal/100g
