Yeast dough with dry yeast
Description
The pastry is simple and quick to prepare. The dough comes together very fast since it doesn't require multiple rising stages. This quick dough works best for filled buns. The buns turn out very soft but don't puff up too much when baked in the oven or fried in a pan. This dough is also suitable for baking pies and rolls. You can optionally add poppy seeds, dried fruits, and other ingredients. The pastry is ready. Serve at the table.
Instructions
- 1
Step 1
First, you need to prepare the starter for the dough. To do this, heat the milk, but do not bring it to a boil. Add dry yeast, three tablespoons of sugar, and the same amount of flour to the milk. Mix the starter well and let it sit for about half an hour.
- 2
Step 2
Take the chicken eggs and margarine out of the refrigerator and place them in a warm spot for some time. When the margarine becomes soft, add it to the sponge mixture and break the eggs into it as well. Gently stir the mixture without making quick movements.
- 3
Step 3
Add another half cup of flour to the resulting mixture in portions. Knead the dough until no lumps remain. It's best to do this with a tablespoon, rubbing the lumps against the sides of the bowl.
- 4
Step 4
Add the remaining flour to the dough. Turn it out onto a floured surface and knead well by hand. Add more flour if necessary. The dough is ready; you can now use it to make any baked goods.