Milk dough without yeast

Step-by-step cooking

1. Step 1:

   

   Proceed to the preparation of the dough. In a deep, clean and dry bowl, sift more than half of the prepared flour. I poured 250 grams. Add salt and mix. We make a hole in the middle.

2. Step 2:

   

   Drive an egg into the recess. I used a homemade small size.

3. Step 3:

   

   Pour in refined vegetable oil.

4. Step 4:

   

   Pour in warm milk. I warmed it up to a temperature of about 35 degrees.

6. Step 5:

   

   Start kneading the dough with a spoon. It will gather into a ball and will still be quite sticky.

7. Step 6:

   

   Pour the remaining flour (sifted) in parts and mix thoroughly after each serving.

8. Step 7:

   

   What consistency should the dough be? As soon as the dough begins to peel off from the hands, it is ready and we do not add flour anymore. It took me exactly 320 grams of flour, as I indicated in the composition. You can take more or less, it all depends on the flour itself. The dough turns out to be soft, pliable and elastic and very easy to work with.

9. Step 8:

   

   We spread the dough on the work surface (I used a silicone mat) and knead a little more. I didn't put any more flour on the table or in the dough. I kneaded for about 2 minutes. We form a ball from the dough, cover it with cling film and let it rest for about 20-30 minutes. Next, we use it for its intended purpose. The dough can be stored in the refrigerator for up to 3 days. It can also be frozen, but only once, repeated freezing is not recommended.