A dough that I fell in love with from the beginning, and I already use it successfully in many recipes for sweet buns - with raisins, poppy seeds, cinnamon.
It is very similar to the Piroshki dough with potatoes - it is not sticky, it shapes well - I definitely recommend you to try it.
In vegan version, add soy milk.
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In a saucepan, heat the milk, oil, salt and sugar. Be careful not to get too hot.
Pour the mixture into a bowl, add the yeast and mix well with a whisk.
Add flour and baking powder.
Mix with a spatula or spoon - you should get a soft and even slightly sticky dough.
If you do it too hard, the dough will not grow well.
After that, knead the dough a little more on the table sprinkled with a little flour - about 1 minute of kneading.
Then put it back in the bowl. For faster fermentation, place the bowl in a larger pot of hot water.
Cover with a lid or towel and leave for 30 minutes.
See how beautiful and fast it grows in this time.
Knead the dough on the table sprinkled with a little flour and let it rest for 10 minutes.
And then cut it and shape it properly.
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