You will need
- flour;
- sugar;
- butter or margarine;
- eggs;
- yeast;
- salt;
- water or milk.
Instruction
1
Simple straight dough yeast dough. Pour into the pan a glass of warm water or milk and dissolve 20 grams of yeast. Add the sugar, salt, 1 egg, 4 cups sifted flour and knead for 5-8 minutes, until the dough is homogeneous, not very steep, without lumps. At the end of kneading add 4 tablespoons podogretoe oil, lightly stir, cover the pan and leave to ferment in a warm place. Two hours after the kneading, when the dough begins to rise, make obmenka. Leave to ferment for about another forty minutes. Make a second alminco and place it on the table, sprinkled with flour, or cutting Board.
2
Yeast dough sponge method. First mix with a spoon a liquid mash, which is called sourdough. On kneading, take half a Cup of warm milk or water, 20 grams of yeast and two cups of flour. Leave the dough to ferment in a warm place for three hours before maximum lift. As soon as she goes to settle down, begin kneading the dough. Add in the yeast mixture warmed four eggs mixed with sugar and salt, gradually add two cups flour and knead for seven minutes until a homogeneous mass. At the end of kneading add the butter, which should be heated up to the consistency of thick cream. Cover the pan with a lid and put it to further ferment in a warm place. After about an hour, make alminco dough and place it on the table, dusted with flour.
Note
The flour to prepare the dough for donuts, be sure to use only warm and svezheproseyannuyu. The yeast for the dough you need to take fresh, which has very good germination. The dough and cut the dough take care of from slight cooling from drafts. And the oil or fat in frying doughnuts float freely, must be well paracalanus and perfectly clean.
Useful advice
To get a delicious and well baked viennoiseries, you must learn to combine the dough with toppings and right to loosen his yeast. So, to the sweet dough and to the dough, aromatizirovannaya lemon, saffron, cardamom, not suitable for savoury fillings of fish, meat, mushrooms. For sweet fillings do not use salt dough.