Yeast dough with milk, light as a feather
Description
The recipe will not take much time. For the dough to turn out truly successful and the baked goods light, you need to follow a few nuances. Rushing and drafts are strictly forbidden. The ingredients should be at room temperature, and the milk at 36–38 degrees. It is better to place the dough to rise in the oven or microwave where it will not be disturbed, and there will be no temperature swings during the specified proofing time. Follow the formula and the recipe will reward you with its result. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Pour warm (36–38°C) milk into a bowl. Add a tablespoon of sugar, the yeast, and a tablespoon of flour from the total amount. Stir. Leave in a warm place for 15–20 minutes to activate the yeast.
- 3
Step 3
After the specified time, a foamy “cap” should form on the surface.
- 4
Step 4
Through a sieve, add two-thirds of the flour and salt. Pour in half of the specified amount of vegetable oil.
- 5
Step 5
Start mixing the dough with a spoon.
- 6
Step 6
Add the remaining flour and the remaining oil. Knead with your hands until smooth. When the dough no longer sticks to your hands, lift it above the bowl and slap it against the bottom. Repeat several times.
- 7
Step 7
The dough should turn out soft and pliable. Shape it into a ball. Place it in a bowl greased with vegetable oil. Cover with a towel and put it in a warm, draft-free place for 1 hour.
- 8
Step 8
After an hour, the dough will increase in volume.
- 9
Step 9
Give the dough a good fold (punch‑down/fold‑over), shape it back into a round, and return it to the bowl. Cover with a towel and set it again in a warm, draft‑free spot for 40 minutes.
- 10
Step 10
In 40 minutes the dough will have risen well and will be airy. It is ready to be shaped into portions.
- 11
Step 11
Happy baking!