Drowning yeast dough.
A very tasty and doughy yeast dough. These doughs are juicy and soft, moderately puffy and spongy. This dough is suitable even for beginners who are still afraid to take up yeast dough. It can be used to make cotton cakes, buns, rolls, pies and so on.
Composition:
- compressed yeast - 25 gr.
- milk - 200 ml
- salt - a pinch
- egg - 1 egg
- butter - 200 gr.
- flour - 400 gr.
- sugar - 1 tbsp.
- natural vanilla sugar - 1 tsp.
Preparation of yeast dough "drowning":
Heat the milk to body temperature (do not overheat, otherwise the yeast will die). Dilute the yeast in the warm milk and set aside for 5 minutes to allow the yeast to start working.
Cut the butter into chunks, add 50g of flour and chop with a knife to more or less fine crumbs.
Add the egg, salt, sugar, vanilla sugar, and remaining flour to the yeast that has worked and mix.
Add the egg, salt, sugar, vanilla sugar, and remaining flour and mix.
Then add the butter and flour mixture and chop everything with a knife.
Gather the dough into a uniform lump.
Pour very cold water into a deep and capacious pan and gently lower the dough into it. The dough will sink to the bottom under its own weight.
Leave the dough in the pan until it floats to the surface. This will take about 30 to 40 minutes.
Remove the dough that has increased in size and floated from the water, and transfer to a work surface lightly sprinkled with flour. Pat dry with a paper towel and knead well.
Add a little (!) more flour if necessary, but the dough should remain slightly sticky.
Form the finished dough into products and cook in the oven.
Enjoy!
