Universal baking dough
Description
Perfect for tea and coffee. The dough turns out soft and elastic, and baked goods made with it are always light, airy, and never become hard even after cooling. This dough can be prepared in advance and frozen, then used as needed. It's great for fluffy, airy pies, as well as for pizza—in the latter case, roll it out as thin as possible. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Put dry yeast into a bowl, add granulated sugar, salt, and 1 cup of flour, mix and pour in sunflower oil.
- 2
Step 2
2. I mix the resulting mass with a spoon; it resembles a liquid porridge in appearance and consistency.
- 3
Step 3
3. Heat the purified water to 30 degrees Celsius and slowly pour it in a thin stream into the main mixture, stirring constantly to prevent lumps from forming.
- 4
Step 4
4. I sift the remaining flour and add it in portions, kneading the dough. The dough turns out soft and does not stick to hands.
- 5
Step 5
5. I leave it at room temperature for 1 hour, then either divide it into portions and put it in the freezer, or knead it and proceed with preparation.