Belyashi yeast dough with dry yeast

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make yeast dough for belyashi? Prepare all the necessary ingredients. Take the highest grade flour. Any unscented vegetable oil will do. Before using yeast, read the instructions for it. There are different types of yeast - some need to be activated by first dissolving in warm water or milk, and some can be immediately added to flour. Those that need to be activated are suitable for us.

2. STEP 2

   

   Add sugar and yeast to warm water (37-40°C). Stir with a spoon until the sugar is completely dissolved. In the absence of a special culinary thermometer, the required temperature can be determined in the following way: you need to drop a drop of water on the inside of your wrist. If the feeling is neutral - neither cold nor hot, then the temperature is correct.

3. STEP 3

   

   If the temperature is too low, the yeast will work more slowly and will take longer to cook. At elevated temperatures, the yeast will die, the dough will not rise and the taste of the finished dish will be spoiled. Add 2 tablespoons of sifted flour, stir and leave for 10 minutes. The flour for the dough must be sifted in order to sift out small debris and saturate the dough with oxygen so that it rises well and is airy.

4. STEP 4

   

   If a fluffy cap appears on the surface, it means the yeast has activated and you can continue cooking.

5. STEP 5

   

   To knead the dough, take a deep bowl in which it will be convenient to mix dry and liquid ingredients. Sift the flour to remove small debris and oxygenate the dough. Place half of the flour in a bowl (or on a surface). Add salt and mix it with flour so that the dough is evenly salted. Make a well in the middle of the flour.

6. STEP 6

   

   Pour vegetable oil, vodka and yeast diluted in water into the flour in small portions. Be sure to add the liquid component to the dry component, and not vice versa. This way the dough will be the most successful. Since the properties of flour of the same type, but from different manufacturers, may differ, to obtain the desired consistency, add flour in small portions.

7. STEP 7

   

   When it becomes difficult to knead with a spoon, start doing it with your hands. Knead the dough thoroughly.

8. STEP 8

   

   The dough should be soft and tender, but not stick to your hands. Grease the bottom and sides of the bowl with vegetable oil to prevent the dough from sticking to the bowl. Also knead the finished dough with butter using your hands. Cover the bowl with a napkin or towel so that it does not dry out and rises well. Leave in a warm place for about 1-1.5 hours.

9. STEP 9

   

   When the dough has increased 2-3 times in volume, it is ready and you can start making whites. Make whites by greasing your hands with oil or dusting them with flour. But keep in mind that if there is a lot of flour on the white, it will burn during the frying process.

Comments on the recipe

Daria ☼

25.09.2023

4.6

Thanks, I'll try this option as well. I like this recipe for kefir dough.

Christmas tree

25.09.2023

4.8

I came across a recipe for belyashi yeast dough with dry yeast. I noticed the simple composition and quantity of ingredients and decided that it would make excellent bread. I made minimal adjustments by replacing the water with whey, which remained after making homemade cottage cheese, and replaced dry yeast with pressed 20 grams. and excluded vodka. The dough took 1 hour to rise and proofed to 45 minutes. I baked it in a preheated oven at 180 degrees for 40 minutes. After baking, I sprinkled the loaf with water and wrapped it in a towel until it cooled completely. The bread turned out soft and airy, with a crispy crust!

Gera

25.09.2023

4.5

Good way!!! Thank you Instead, a video for clarity.

Milana

25.09.2023

4.5

I usually made dough for whites with milk and egg, but it wasn’t the same... This dough was perfect! Here they are, the same whites from childhood! Thanks for the recipe!!!

Irina

25.09.2023

4.6

Thanks for the recipe! Very simple and the dough is incredible! This is the best dough, thank you!

Alexey Mazalov

25.09.2023

5

It turned out great, vodka is a must, the dough is very tender.