Yeast dough of high fat content

Category: Confectionery

Ingredients

water 2 glasses
vegetable oil 1 glass
sugar 2 tbsp. l.
yeast 1 pack
baking powder (phosphate) 0.5 tsp
flour before normal test
salt 1 tsp

Cooking method

  • Dissolve baking powder in water (pyrophosphate must be indicated in the composition - others are not suitable), salt, sugar and yeast. Add oil and mix well - most of the oil will emulsify. Knead like a regular yeast dough, let rise. Use like regular yeast dough.
  • The baked goods are finely porous and do not stale for a long time. Well suited for subsequent soaking with syrup, for example for rum babies.
  • It is useless to lubricate the dough with oil additionally - everything is absorbed, it is also impossible to deep-fry it - it absorbs oil.


Tumanchik
I took thanks to bookmarks - is the oven suitable for Easter pies or rolls with fillings? and cupcakes with fillings in small tins?
gwley
Cupcakes are usually very rich. An oven will work with pies or rolls with toppings.

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