Dough for oven pies on water with milk

Very tender, soft and airy yeast dough! The dough for oven pies on water with milk is suitable for any baking, both with sweet and not sweet filling. Of course, the preparation of yeast dough takes time, but the result will please you and your household. It is better to prepare yeast dough on a Sunday afternoon, when time allows, so that there is an opportunity to pay enough attention to it, which is especially fond of this dough. If you follow simple rules, yeast dough will definitely turn out.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Flour

600

Chicken eggs

Dry yeast

1.5

Sugar

1.5

Salt

Milk

Water

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 12 % 6 g

Carbohydrates 73 % 38 g

232 kcal

GI: 3 / 0 / 97

Step-by-step cooking

Cooking time: 3 h 50 min

Step 1:
We will prepare yeast dough in the classic way on sourdough. The first subtlety of making yeast dough. All the ingredients that are needed for the dough should be at room temperature, so we take them out of the refrigerator in advance. Pour warm water into a glass (its temperature should be about 30 degrees), the water can be heated in a microwave oven.
Step 2:
The main thing is not to overheat the water, otherwise you can "kill" the yeast. The temperature can be determined by dipping a finger in water, it should be tolerable. Add sugar and a tablespoon of flour to the water, stir. Now pour in the dry yeast, stir the mixture. We put the glass in a warm place, but you don't need to cover it from above. After 15 minutes, a cap of yeast should form on the surface. If it appeared, then everything was done correctly. Yeast activated.
Step 3:
We drive chicken eggs into a deep bowl, shake them with a fork, you do not need to beat them to foam, the main thing is that the eggs disperse. Pour in a glass of warm milk (its temperature should also be about 30 degrees), three tablespoons of vegetable oil and ready-made sourdough. Mix everything together.
Step 4:
Start pouring in the sifted flour. It is better to sift the flour repeatedly so that it is saturated with air, which will make the dough more airy and soft. Add flour to the dough in parts, stirring it every time. Flour can go more or less than the amount specified in the composition. Since each manufacturer has a different quality and, accordingly, the density of flour. Add flour as much as the dough will take.
Step 5:
First, knead the dough with a spoon when it becomes difficult to do it. We spread it on a table sprinkled with flour and continue kneading. The dough should be elastic, slightly sticky, but should not remain in pieces on the hands.
Step 6:
Put it back in the bowl, cover with a towel and put it in a warm place for 2 hours. During this time, the dough should double in size, knead it and let it rise again. The dough is ready for baking. Bon appetit!