Dough without eggs and milk

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to knead dough without eggs and milk? Prepare the necessary ingredients. Heat the water to approximately 38-40 degrees. It should be warm, but not scalding, otherwise the yeast in it will die. Use refined, odorless oil. Sift the flour. This way it will be saturated with oxygen, and the dough will turn out softer and more elastic. First, prepare the dough. To do this, knead fresh yeast with your hands in a bowl.

2. STEP 2

   

   Add sugar to the yeast and mash everything together with a spoon or silicone spatula until you obtain a liquid paste.

3. STEP 3

   

   Pour warm water into a bowl and add 50 grams of sifted flour. Stir until no lumps remain and cover the bowl with a lid, cling film or kitchen towel. Leave the dough in a warm place for 10-15 minutes to ferment.

4. STEP 4

   

   After the specified time, a cap like this should form on the dough.

5. STEP 5

   

   Pour vegetable oil into the dough, add salt and mix everything well.

6. STEP 6

   

   Add the sifted flour in parts and knead the dough. Knead first with a spoon or silicone spatula, and when the dough comes together, start kneading with your hands. I used exactly 400 grams of flour in the dough and another 20 for dusting. You may need a little more flour or a little less, depending on the flour itself.

7. STEP 7

   

   Place the dough on the table, dust it with flour if necessary. Knead the dough for about 7-10 minutes. To check if the dough is ready, press it with your finger - if the indentation straightens out immediately, the dough is ready. Form a bun.

8. STEP 8

   

   Transfer the dough to a clean, dry bowl (you can lightly dust it with flour) and cover with a lid or towel. Leave the dough in a warm place to rise for 40-50 minutes.

9. STEP 9

   

   After the allotted time, the dough will rise well and noticeably increase in size. Then it needs to be kneaded and cooked according to the recipe. If your products will have a filling, then prepare it in advance while the dough is infusing so that it does not ferment and acquire a sour taste.

Comments on the recipe

♥Evgenia

07.09.2023

5

I know a similar recipe for yeast dough without milk, eggs and with the addition of 1 tbsp. l. vodka. The belyashi turns out delicious.

Testomania

07.09.2023

4.5

I really like making dough with fresh yeast! It turns out more airy and aromatic than with dry yeast. And even in the hands it behaves a little differently. For the dough without eggs and milk, I specially bought fresh yeast. I kneaded it, measuring all the ingredients on the scale. At first the dough came out a little sticky, but I added no more flour than indicated in the recipe. I kneaded until it gathered into a lump and gradually began to peel off from my hands and bowl. After the dough was allowed to rise in a warm place, it became more manageable. To work with it, I just lightly dusted the surface with flour (alternatively, you can grease your hands with vegetable oil). I fried the dough into flat cakes stuffed with cabbage and meat (shaped like Ossetian pies). This dough is very suitable for frying in a frying pan in vegetable oil; it turns out tender and airy. I don’t know if it is suitable for baking in the oven, since it does not contain baking. But just right for frying in a pan! The recipe is in the piggy bank! I liked it very much!