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Dough for homemade lamb

Fragrant when baking, soft inside, with a crispy crust. Bagels from this dough are baked quickly.The taste is fragrant, rich, rich. If they are not eaten immediately, they remain soft and delicious. The dough is elastic, but it is easy to cook from it and a novice cook will cope.Important: all products must be at room temperature, and the yeast is germinating, a good mood and everything will work out!
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Dough for homemade sheep
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the recipe composition
By weight of the composition:
Proteins 12 % 8 g
Fats 16 % 11 g
Carbohydrates 72 % 48 g
325 kcal
GI: 2 / 8 / 90

Step-by-step cooking

Cooking time: 1 h 15 min

  1. Step 1:

    Step 1.

    Prepare the products according to the list.All ingredients should be at room temperature.

  2. Step 2:

    Step 2.

    Dilute yeast in warm milk.

  3. Step 3:

    Step 3.

    Rub the butter white.

  4. Step 4:

    Step 4.

    Add 1 yolk and 1 tbsp sugar - grind until the mass becomes homogeneous.

  5. Step 5:

    Step 5.

    Add all the yolks and sugar, salt, vanilla and sour cream.

  7. Step 6:

    Step 6.

    Stir well.

  8. Step 7:

    Step 7.

    Pour in milk with yeast.

  9. Step 8:

    Step 8.

    Pour the sifted flour in portions, stir.

  10. Step 9:

    Step 9.

    Add raisins or poppy seeds - optional.Knead the dough.It will be tight - this is the norm. /Don't add any more fats and liquids, but just make an effort, it's worth it. /

  11. Step 10:

    Step 10.

    Put the dough in a bowl greased with vegetable oil, cover with a damp towel from drying out and put in a warm place for an hour, let it come up.The dough will not increase very much - this is the norm. Knead the finished dough and form the bagels or drying. It is not suitable for other products. Products after proofing can be baked immediately, or you can pre-boil in boiling water / 1L water, 1L salt, 1L soda /

The dough will turn out tight, do not be afraid - it should be so.

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
  • Sour cream with 30% fat content - 340   kcal/100g
  • Sour cream of 25% fat content - 284   kcal/100g
  • Sour cream with 20% fat content - 210   kcal/100g
  • Sour cream of 10% fat content - 115   kcal/100g
  • Sour cream - 210   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
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Vanillin - 288   kcal/100g
  • Egg yolks - 352   kcal/100g
  • Dry yeast - 410   kcal/100g

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