Kitchen appliances:gas or electric stove, kitchen processor (the latter is not necessary).
Kitchenware:
- pot for boiling potatoes;
- beaker;
- kitchen scales;
- bowl for dough;
- a bowl for the test;
- press;
- whisk;
- deep bowl for raising dough;
- cling film.
Ingredients
| Potatoes | 200 g |
| Soft yeast | 20 g |
| Sugar | 20 g |
| Salt | 4 g |
| Vegetable oil | 100 ml |
| Premium wheat flour | 500 g |
| Water | for cooking potatoes |
Step cooking
Let's start with the preparation of potato broth and sponge based on it:
- Peel and boil 200 g of potatoes. Do not pour water after cooking, it will come in handy.
- Put in a deep bowl, and slightly knead with your fingers 20 g of soft yeast. Add to them a little flour from cooked 500 g, and 10 g of sugar.
- Pour the contents of a bowl with 200 ml of warm, but in no case hot broth from potatoes, mix well. Leave the mixture to stand for 15-20 minutes in a warm place - the yeast should be activated, a foamy yeast cap will appear on the surface.
Now let's do the test itself:
- Using a press, turn mashed potatoes into boiled potatoes. Put it in a deep bowl.
- Pour the mashed potatoes with the rest of the broth, mix well with a whisk. It is very important that there are no potato lumps left.
- In the resulting mass, add the remaining sugar (10 g), 4 g of salt, 100 ml of vegetable oil and prepared dough. Shuffle.
- Pour in all the flour a little while mixing the contents of the bowl regularly.
- You can knead the dough with your hands, or you can load it into the processor, setting the average speed first, and then higher. As a result, you should get a smooth, soft and elastic lump. Put it in a deep bowl, cover with cling film and put in heat for about an hour - it should fit well.
- Then precipitate the dough. You can start to cook pastries from it right now, or you can let it come one more time - at your discretion.
Enjoy your cooking!
Video recipe
This video demonstrates how to make lean potato dough with yeast. All the processes of creating this basis for baking are clearly visible - from raising the yeast cap to the dough itself in a ready-made form.
Potato dough - This is a lean option for preparing a baking base for every taste. This is a very simple recipe that always turns out - the yeast is always activated, and the dough itself is always very well suited. As a result, the baked goods are very tender, light, airy and fluffy, despite the fact that the recipe contains neither milk nor eggs.
In addition to soft yeast, you can use active dry yeast - 7 grams are enough for this amount of ingredients. The only moment is that they must be fresh, only in this way the dough will gain its airiness and porosity.
A definite plus of this cooking method is the versatility of the test. You can bake it in the oven, and fry, use salted toppings, and sweet, and dry, and juicy. Even without the filling, in the form of simple rolls, this dough will pleasantly surprise you with its taste and texture.
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