Dough for gubadia

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to knead the dough for Gubadiya? Prepare all the necessary ingredients. I had eggs of category C2, I took two of them. Heat the milk to 35-40 degrees. It should be warm, but not scalding, otherwise the yeast in it will die. Read about all the nuances of working with yeast in a separate article at the link at the end of the recipe.

2. STEP 2

   

   Pour dry yeast into a bowl, add a tablespoon of sugar, a tablespoon of flour. Pour the warmed milk over the dry ingredients and stir thoroughly with a spoon until the sugar dissolves and the remaining ingredients separate.

3. STEP 3

   

   Leave the mixture in a warm place for about 15 minutes. Melt the butter in a water bath or in the microwave. Read about how to do this correctly at the end of the recipe. Cool the oil to room temperature. Sift the flour, preferably several times, to saturate it with oxygen, which will make the baked goods more fluffy and soft.

4. STEP 4

   

   Crack the egg into a small bowl and beat it slightly with a fork or whisk. Pour the egg into the yeast mixture. Pour in the melted butter, add sour cream and salt. Stir the mixture with a spoon until the mixture has a homogeneous consistency.

5. STEP 5

   

   Start pouring the sifted flour into the mixture. Add it in parts, stirring the mass each time so that the dough is not too tight, but elastic and not sticky. Depending on the quality of flour, you may need a little more or a little less. Read more about the properties of flour in a separate article at the link at the end of the recipe.

6. STEP 6

   

   Place the dough on a floured work surface and knead it with your hands. The dough is ready. You can move on to preparing gubadia. Bon appetit!

Comments on the recipe

Moderator Ksenia

17.10.2023

4.5

I once cooked Gubadiya, and everyone really liked it. I remember that the dough turned out soft and fluffy. When I saw this recipe for dough for gubadia on the website, I decided to use it to prepare a roll for tea. It took me about 420 grams of flour. I took one egg of category C1. The dough turned out soft, elastic, pliable. I baked it into a roll with strawberry jam. The roll came out very soft and fluffy. Thank you very much for the recipe!

Lyudmila

17.10.2023

4.9

Hello. Thank you very much for the recipe. The first time I made such an amazing yeast dough. True, I just made rolls with meat, rice and dried cranberries, and not gubadia. Thanks again for the dough recipe.