Leavened yeast dough
Description
The recipe won't take much time. Yeast dough can be prepared using either the sponge or straight-dough method. The sponge method is preferable when the dough contains a lot of enriching ingredients. Plus, baked goods made from sponge yeast dough turn out lighter, airier, and with a softer crust. Gluten begins to swell earlier compared to dough made without a sponge. Also, you use less yeast, meaning the baked goods won't have that distinct yeasty smell. Sponge yeast dough is made in two stages: first, the sponge is prepared, then the main dough. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare and weigh the necessary ingredients for the starter. In warm water, dissolve the yeast, 150 g of sifted flour, and 1 teaspoon of sugar.
- 2
Step 2
Mix everything until smooth and place in a warm spot for 30 minutes. I turn on my multicooker in "Multicook" mode at 35 degrees.
- 3
Step 3
After half an hour, the sponge has increased in volume and bubbles have appeared.
- 4
Step 4
Add all the remaining ingredients to the sponge.
- 5
Step 5
Knead a soft, elastic dough for 10 minutes. Grease the multicooker bowl with oil, close the lid, and set the "Multicook" mode (35°C, 10 minutes). Let the dough rise without opening the lid for 1 hour.
- 6
Step 6
After 1 hour, the dough has increased by 2.5 times. The indentation, when pressed with a finger, does not spring back.
- 7
Step 7
Now you can shape the buns, rolls, or pie.
- 8
Step 8
The dough turns out airy, with a soft crumb and an almost imperceptible crust.