Overnight yeast dough for pirozhki
Description
Night dough that you mix in the evening is ready to use in the morning. And you will be able to feed your family fresh, aromatic buns. Night dough has one important feature: it must be mixed with the help of equipment. A planetary or regular mixer, a bread machine will do. At the mixing stage the dough will be quite sticky and not firm. Of course, master bakers can knead such dough by hand. But we are just learning. In the evening you put the dough in the cold, and in the morning you get a completely different dough that becomes elastic and pliable. Night dough is suitable not only for buns but for any other baked goods. If you want non‑sweet buns, add only one tablespoon of sugar to the dough. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for making the night dough.
- 2
Step 2
Crush the yeast into a bowl. You can use dry yeast; you'll need three times less of it.
- 3
Step 3
Pour warm milk.
- 4
Step 4
Add salt.
- 5
Step 5
Add sugar and vanilla sugar.
- 6
Step 6
Crack two eggs into a bowl.
- 7
Step 7
Pour the sifted flour. Mix the milk, yeast, sugar, vanilla sugar, eggs and flour.
- 8
Step 8
Place the softened butter.
- 9
Step 9
Mix the dough again until it reaches a uniform consistency. It should not be thick. And it should stick to the hands. Cover the dough with plastic wrap and place it in the refrigerator until morning.
- 10
Step 10
This is how the dough looks in the morning.
- 11
Step 11
Take the dough out of the bowl, knead it, and bake the pies.