No-fermentation yeast dough
Description
Perfect for tea and coffee. The recipe for no-sponge yeast dough differs little from the traditional sponge yeast dough; the only difference is that it uses more yeast, as they need to start working immediately in the already mixed dough. No-sponge yeast dough requires less preparation time, and the result is also excellent. Buns made from this dough are soft and tender, and they reportedly stay fresh for a long time, although I've never had a chance to verify this, as they always get eaten very quickly.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Dissolve dry yeast in warm milk until completely dissolved, then add powdered sugar and salt.
- 3
Step 3
Then pour in the melted butter and add one egg. Mix thoroughly until all ingredients are well combined.
- 4
Step 4
Start gradually adding the flour in small portions and mix the dough with a spoon. When all the flour has been incorporated, transfer the dough onto a work surface and knead gently until soft.
- 5
Step 5
Leave the dough in a warm place for 30–40 minutes (I place it near a heated stove burner). The no-yeast-rising dough is now ready for making delicious homemade baked goods.