You will need
- 2 cups liquid (milk
- water or both in half);
- 25-30 g of yeast;
- 6 tablespoons of sugar;
- 6 cups flour
- can be a little more;
- ½ Cup vegetable or 4-5 tablespoons of melted butter;
- 1 teaspoon of salt;
- 2 eggs.
Instruction
1
First knead the dough: 1 Cup warm liquid to dissolve the yeast, add 3 tablespoons of sugar and 1 Cup flour. Cover the mixture with a towel or napkin and put on 1-2 hours in a warm place. The dough is ready, when will rise in 2 times of the original volume and begin slightly to fall.
2
In a separate bowl mash the eggs with the remaining sugar. Heat a little of the second Cup of liquid.
3
Start to make the dough, adding in the ready dough egg-sugar mixture, liquid, butter and salt. Last enter the flour, the remaining prescription. Do this slowly, so the dough doesn't like excess flour. Properly instituted the dough is light, fluffy and slightly elastic.
4
After kneading, place the dough for proofing for another 1-2 hours. As soon as it begins to rise, pressing in with fingers let him down. This manipulation needs to be done three times. On the fourth approach , the dough is ready for baking. Coat hands with vegetable oil, start shaping the cake.
Note
Beware of drafts, the dough fit worse and become severe. This will certainly affect the quality of the pie.
Useful advice
All products must be at room temperature. Before you start the dough the flour is desirable to sift through that it becomes light and airy. Rich yeast dough can be further flavored by adding a bit of egg liqueur or Amaretto. Suitable and vanilla sugar.
No dough, no dough it is impossible to redevelop, while it acquires a sour taste. To make the dough possible without the dough. The difference is that all required components are mixed at once. The sponge method is good when the dough is put a lot of baking: butter, eggs, sugar.
No dough, no dough it is impossible to redevelop, while it acquires a sour taste. To make the dough possible without the dough. The difference is that all required components are mixed at once. The sponge method is good when the dough is put a lot of baking: butter, eggs, sugar.
