Composition / ingredients
Cooking method
This rich yeast dough is not difficult to prepare, but it turns out to be incredibly tender. All products made of such dough are airy, lush, divinely delicious!
The first thing we will do is yeast. According to this recipe, fresh pressed yeast is needed. Slightly heat the milk (35-40 degrees Celsius) and stir the yeast in it. The milk should not be hot, because in this case the yeast will simply die. Leave the yeast diluted in milk alone for 5 minutes.
In a large deep bowl, sift flour - necessarily of the highest grade, so that the dough is white and airy. Add salt to the sifted flour and whisk everything together with a whisk so that the salt is evenly distributed in the flour. After pouring the diluted yeast into the flour, add the egg yolks. Mix everything thoroughly - first with a spoon, and then with your hands. Knead the dough for 10-15 minutes. We focus on the fact that the dough should become smooth, pleasant to the touch and stop sticking to your hands.
In another small bowl, combine the softened butter with granulated sugar. Beat them with a fork or whisk until completely combined. Now you need to add this mixture to the dough and knead it thoroughly again. Then we form a bun from the dough, put it on the bottom of the bowl, which we tighten with a film on top. We leave the dough in a bowl in the kitchen for a couple of hours.
When this time passes, the dough will increase significantly in volume. Lightly knead the dough, form a ball again, put it in a bowl, tighten the film and put it in the refrigerator for 3 hours.
After the specified time, the dough will be ready for further work with it. You can bake any pastry from it, not just pies. And buns, and cheesecakes, and anything!
In addition, the dough can be frozen by closing it in an airtight bag so that it is not soaked with foreign odors. It is stored perfectly for a month, and you need to defrost it like this: just transfer it overnight from the freezer to the bottom shelf of the refrigerator.
Culinary masterpieces!
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
- Salt - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Fresh yeast - 109 kcal/100g
