Yeast dough for belyashi
Description
Homemade pastries for tea. The taste of belyashi greatly depends on the dough itself, and everyone has their own good recipe for making it. I want to share with you my simple recipe for yeast dough for belyashi. The dough is tender, easy to shape, and the belyashi turn out delicious—airy and crispy. Serve them warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
We will prepare the sponge for the dough. To do this, mix sugar, salt, yeast, and a glass of warm water. Stir well, cover with a lid, and let it sit in a warm place for 30 minutes.
- 2
Step 2
Let's work on the dough: add warm milk and warm water to a deep pot or bowl.
- 3
Step 3
Then add vegetable oil.
- 4
Step 4
Next, add the flour, but not all of it—about 2/3—and knead the dough.
- 5
Step 5
Then add the sponge to the dough and mix well.
- 6
Step 6
Add the remaining flour and knead the dough well. Then cover with a towel or lid and place in a warm spot.
- 7
Step 7
When the dough has doubled in size, it needs to be punched down. Do this two or three more times.
- 8
Step 8
Next, sprinkle the table with flour and place the dough on it, knead it. Then transfer the dough into a plastic bag and refrigerate for 30 minutes.