Drowned yeast dough

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make yeast dough "drowned"? Prepare your food. In order for the dough to rise well, they need to be at room temperature, so remove them from the refrigerator in advance. Melt the butter any way you like, then cool. Take natural milk, any fat content. You can replace fresh compressed yeast with dry yeast, based on a 3:1 ratio. That is, for 3 grams of fresh yeast required for the recipe, take 1 gram of dry.

2. STEP 2

   

   First of all, prepare the dough. How to make a dough? Pour warm milk into a tall glass.

3. STEP 3

   

   Crumble the yeast into a glass.

4. STEP 4

   

   Add sugar.

5. STEP 5

   

   Add 3 tablespoons of sifted flour from the amount measured for the dough to the ingredients for the dough.

6. STEP 6

   

   Mix everything well, cover and leave for 20 minutes.

7. STEP 7

   

   During this time, the dough should rise with a “cap” from above. If this does not happen, then the yeast is not suitable and you need to take another one.

8. STEP 8

   

   Break the egg into the dough bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush.

9. STEP 9

   

   Shake it with a whisk.

10. STEP 10

    

    Add the dough.

11. STEP 11

    

    Mix the dough with the egg well.

12. STEP 12

    

    Start sifting flour into the future dough in portions. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

13. STEP 13

    

    Start kneading first with a whisk or spoon.

14. STEP 14

    

    It is convenient to knead thick dough with a scraper.

15. STEP 15

    

    When the dough begins to come together, place it on a table sprinkled with flour and knead, gradually adding butter. Leave at least 50 g of flour for the final mix.

16. STEP 16

    

    The dough will be ready after 10-15 minutes of kneading; it should become elastic and soft.

17. STEP 17

    

    Place the dough in a bowl of cold water. It will sink to the bottom.

18. STEP 18

    

    Wait about 20 minutes. When the dough floats to the top, it means it is ready.

19. STEP 19

    

    Remove the dough from the water and pat dry with napkins or a towel.

20. STEP 20

    

    Dust the table with flour.

21. STEP 21

    

    Knead the dough until it dries and absorbs all the flour.

22. STEP 22

    

    The dough is ready.

23. STEP 23

    

    This dough makes excellent pies and buns. You can adjust the sweetness to your taste.

Comments on the recipe

elena D

28.10.2023

4.9

I know a good version of yeast dough made from dry yeast.

Natalia M

28.10.2023

5

I have long wanted to try the recipe for drowned yeast dough. Intriguing name and interesting process! I'm not used to working with live yeast, so I used dry yeast. I calculated the quantity based on the author’s comments. The dough came out great, a fluffy cap rose up! After combining all the liquid ingredients, sift the flour into a bowl. It took me more. I kneaded the dough until it stopped sticking to my hands and the table. Next, I poured cold filtered water into the pan and lowered the bun into it. At first I watched the dough, but then I left the kitchen for about 20 minutes. During this time, the bun floated to the surface. It's wet). I immediately put it on the table, dusted with flour, and kneaded it a little. After that, I formed a pie (with cabbage) and left it to rise for 15 minutes. The dough came out very well! And in the oven it was simply bursting! Therefore, I recommend initially taking a larger form. I didn’t expect such an effect, but I like the method of drowning the dough! This tastes like wonderful homemade baked goods!

Tatiana

28.10.2023

5

Thank you for an interesting and most importantly NEW recipe for me. Actually, the dough is not friendly with me... ...well, no way... but when I take this dough, I hope for its friendliness. ..

Ira

28.10.2023

5

Foster, a very interesting recipe with drowning the dough, but why drown it anyway? Is this really why the quality of the pies will improve? Thank you very much for the recipe!