Yeast dough "Drowned"

Category: Bakery products

Ingredients

Flour 3 glasses
Margarine
(butter)
250 g
Warm milk 100 ml
Fresh yeast 30 g
Egg 2 pcs.
Salt pinch
Sugar
(if the pastry is sweet
then from 4 tablespoons,
if not sweet, then 2 tbsp is enough. l.)
taste

Cooking method

  • Dissolve the yeast in warm milk and add sugar to it, melt the margarine and cool, pour over the yeast, add the eggs to the same place, beat all together with a fork and flour. It is better to knead the dough with your hands (gently and tenderly), it will be soft. Then take a saucepan of about 4-5 liters, be sure to warm it well! water, put the dough on cheesecloth (preferably in two layers) and tie the ends cross to cross (leaving space, since the dough will increase in volume) and lower our bun to the bottom. After about 25-30 minutes, it will pop up. It is better to bake large open or closed pies from this dough. Especially delicious pie with carrot filling (I talked about it in the topic of filling).

Note

The girls were just reading the topic "Great yeast dough" and came across a review about "The Drowned Man". It seems to me that they undeservedly offended him. I got married in 1984 and went with my husband (he was then a lieutenant) to serve in Kazakhstan (120 km from Alma-Ata), around the steppe and in the only tiny shop there was nothing except dry biscuits. Now it seems impossible, given the abundance in our stores. But then I was terrified (I looked up from my mother, from my favorite buns and buns). Yes, honestly, I didn't really know how to cook, because I had a mother (by the way, also the wife of an officer, whom life throughout the then Union shook, sorry for the memories). I couldn’t manage the yeast dough then, and my mother sent me a recipe "The Drowned Man"

The dough turns out more like a shortbread, but only soft and airy. Even now I sometimes bake this recipe, despite the fact that we have a bread maker and other recipes have appeared. But sometimes I want memories, especially good ones.

LiudmiLka
Pie dough (very fast, super soft and crumbly)

1 glass of warm milk
30g yeast (good fresh)
1 tbsp. l. Sahara
1-2 tbsp. l vegetable oil
1 tsp salt
1 egg
Flour (see the amount for yourself)

Knead the dough and put it on a napkin in a saucepan with cold water. When it comes up, knead, add more flour and let it come up (20 minutes - 1 hour).
Carve pies. Give distance.

Of course, unlike the dough mixed in HP, you will have to wash the dishes in which the dough was kneaded, the pan in which the dough was lying and the napkin itself (I have a linen towel specifically for this purpose).

well
and what is the actual "trick" of proving the dough in water
Well, what does this technology give?
Cook
The drowned ... Mom was cooking ... Nostalgia ...
nut
I love this dough very much: nyam: But I do it a little differently, that is, knead and then into a saucepan from the cold. water, as soon as the dough rises and occupies the entire diameter of the pan, I grabbed it from below with my hands, take it out and start kneading it again on the table - it is all so wet and slimy, I start tearing it with my hands in all directions and at the same time kneading it - all the liquid should collect and very quickly in my hands is already a good kolobok, I put it back in the water and the whole process is repeated once more. Leave to lie down after the second time under a towel for min. 20-30 and you can twist bagels and croissants. I get the dough almost like a puff in finished products
pljshik
Girls, try to make an open pie with a lemon filling out of this dough, that is, a lemon with a skin (only without seeds) through a meat grinder plus sugar (to taste) and add a little starch so that the filling does not spread. It will be a very tasty pie.

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