Baked goods
Dough for fish-filled rastegai buns
120 min4 serv.21 февр. 2026 г.
Description
Your attention is drawn to a simple recipe for making dough for fish-filled rastegai. I strongly recommend allowing the sponge to ferment thoroughly before kneading the dough. The sign of readiness will be the sponge doubling in volume. Good luck!
Instructions
- 1
Step 1
Crumble the yeast, rub it, and dissolve it in half of the warm milk. Add the sifted flour (200 g) and knead the starter dough.
- 2
Step 2
Cover the sponge with a towel and let it sit at room temperature for 2 hours.
- 3
Step 3
Add the remaining milk, flour, salt, sugar, and vegetable oil to the risen sponge. Knead the dough, then leave it in a warm place for another hour to rise. Ready!