Fried buns dough
Description
It's better to make dough for buns using yeast. You can also use natural sourdough starter, as people did in the old days. Actually, I'd like to point out that we only started using yeast not so long ago. It was invented in the middle of the last century. Nowadays, baking without yeast is simply unimaginable! Besides, there are also French dry yeasts that make the dough rise almost instantly. Making buns in 3 hours—believe me—is very fast. The baking is ready. Serve it at the table.
Instructions
- 1
Step 1
Heat the water to a warm temperature. Pour 200 ml into a deep container. Add sugar and stir. Add the yeast. Stir again. After 10 minutes, add salt and stir once more. Sift one cup of flour. Mix it into the water with the yeast. Leave in a warm place for 20 minutes.
- 2
Step 2
The starter has risen quickly since I'm using dry yeast. Now, add the remaining flour through a sieve. Pour in 200 ml of warm water. Mix thoroughly with your hands. After that, add 100 ml of vegetable oil. Knead the dough until it easily comes away from the sides of the container.
- 3
Step 3
Leave the kneaded dough to rest under a towel. After 15 minutes, knead it again by hand. Then place the dough in a warm spot to rise for 40–50 minutes (depending on room temperature). It should rise and become bubbly.
- 4
Step 4
While the dough is rising, we'll have time to prepare the filling. My filling will consist of potatoes with onions and mushrooms. First, I'll boil the potatoes. Then I'll sauté chopped onions with mushrooms. The cooked potatoes should be mashed with a pestle and mixed with the sautéed mixture. Add salt and pepper to the filling to taste.
- 5
Step 5
Punch down the risen dough once and leave it for the same amount of time again in a warm place. This will help the dough gain strength and become more elastic. In total, we wait about two hours. After that, divide the dough into small portions. Flatten and stretch each portion by hand—no rolling pin is needed here. Place the filling onto the dough and pinch the edges to seal. Let the shaped buns rest for 10 minutes to rise slightly.
- 6
Step 6
Place a heat-resistant dish with vegetable oil over the heat. Put slightly flattened buns into the hot oil. Use plenty of oil to achieve a deep-frying effect. Fry the buns on both sides until golden brown.
- 7
Step 7
It's best to transfer the finished buns onto paper towels or cloth napkins so they become drier faster. Excess oil will drain off, leaving only the delicious flavor. These buns are classic. Enjoy your meal!