Potato yeast dough (with potato broth)

Category: Bakery products

Ingredients

Wheat flour about 700 g
Potato broth
(warm, but not hotter than 37 degrees,
otherwise the yeast won't work)
5 tbsp. l.
Sugar ~ 4 tbsp. l.
Rast. oil ~ 5 tbsp. l.
Dry yeast 1 sachet

Cooking method

  • There is no need to add salt, since the potato broth is already salty. If the pies are with a sweet filling, then you can slightly increase the amount of sugar. We vary the flour as follows: for pies a little less, for a pie - a little more. The dough is very soft, elastic; rises very quickly.
  • In the process of cooking, first mix yeast with 500 g of sifted flour, and then add the flour "by eye".
  • After the patties have been shaped, let them come up before baking. If you bake in the oven, and not fry, then brush with yolk.

Note

I didn't bake it myself, but I found it (on some website they gave such a recipe)

Elena Bo
Here's another potato dough (also from some site)

350g flour,
30g yeast (live),
200ml of milk
100g plums. oils, salt,
200 gr of boiled potatoes
Sift flour into a bowl, make a depression and mix yeast and a little milk in it, sprinkle with flour. Give 15 minutes. stand. Sprinkle chopped plums around the edge of the flour. butter, and a pinch of salt. Scroll the boiled potatoes through a meat grinder. From it, the rest of the milk, flour (mixture), knead the dough without lumps. Put in a warm place for 1 hour.
Robin bobin
We always make potato choux pastry for dumplings. But there the broth should be almost hot. And the actual composition of the dough - flour, potato broth. But it turns out cool, I have never met softer dumplings.
Tashechka58
Elena, you didn't add something in the recipe. From liquid products it is written - a decoction of 5 tbsp. l. + vegetable oil 5 tbsp. l. and this is 700 gr. flour. Will it not be enough?

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