Kitchen appliances and utensils: two or three bowls, spoon / fork, cling film, microwave or stove (for heating milk), scales and a measuring cup.
Ingredients
The composition of the pastry is very simple. There are no exclusive ingredients. The main condition for a successful test is fresh food.
| Milk | 0.5 l |
| Yeast (beer) | 1/3 pack (11 g) |
| Sugar | 5 tbsp. l |
| Flour | 700 g |
| Vegetable oil | 1/3 stack |
| Salt | 1 tsp |
| Vanillin | taste |
Step cooking
- First you need to warm up the milk a little. It should be fresh, no more restrictions. Heat on fire or in the microwave - as you prefer. Milk should become pleasantly warm, in no case hot. The optimum temperature is 40 ° (if there is no thermometer, it is easy to determine the temperature - drip from a spoon on your wrist, if the milk is pleasantly warm, then good, it should not be baked). Yeast needs only live (or beer, as they are also called). If you have them stored in the freezer, do not forget to get them early and let them unfreeze. Put the yeast in a small bowl and mash it with a fork. Pour 1 tablespoon of sugar into the yeast and grind well into a homogeneous mass.
- Now pour 2-3 tablespoons of warm milk into the resulting mass and mix until all the ingredients in it have dissolved.
- In the resulting liquid, add 2 tablespoons with a slide of sifted flour. And again, mix well. You got the so-called opara. Tighten the bowl with cling film and place in a warm place for 10-15 minutes.
- During this time, the dough should come up — that is, rise a little and form a “hat”. Sift flour into a deep bowl. Then add all the dry ingredients to it, namely the remaining sugar (4 tbsp.), Vanilla and 1 tsp. salt. Mix everything.
- Now pour in warm milk. If it has already cooled, then heat it again. Also add dough and 1/3 cup vegetable oil. Mix it all gently with a spoon until it turns out. Then start kneading with your hands. Little secret: so that the dough does not stick to your hands, grease them with vegetable oil. The dough should not be pressed too hard with your hands, just try to stir it with pulling movements. All flour must go. The dough may stick a little to your hands, but this should not be critical.
- Take a deep smooth bowl (it is better to be tall), grease it slightly with vegetable oil and transfer the finished dough into it. Cover the bowl with cling film (or a simple towel) and place in a warm place for 1-1.5 hours.
- After the appointed time, your dough should come up and increase in size (2-3 times). The structure will be porous and airy. Now the dough is really ready, and from it you can bake what your heart desires!
Video recipe
It is always best to make sure that all prescription information has been understood correctly. To do this, watch the video below. You will see that the pastry (which is often very “afraid” of cooking) is simple to make, and no special effort is required.
Now you know how to quickly make a classic dough for sweet buns. As you understand, the main conditions for success are fresh food and patience. The dough comes out very tender, filled with air and soft as fluff. And baking from it turns out to be very tasty and fragrant. Cook with pleasure!
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