The dough is like fluff for whites

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   How to knead the dough like fluff for whites? Prepare the necessary ingredients. Products for preparing the dough must be fresh and of high quality. Pour warm water into a deep bowl, add sugar, a tablespoon of wheat flour and dry yeast. Stir the mixture until the sugar is completely dissolved and the flour and yeast are dispersed. Place the container with the yeast mixture in a warm place for 15 minutes.

2. STEP 2

   

   After 15 minutes, a foam of sizzling bubbles will appear on the surface of the mixture, which means the yeast has been activated. If this does not happen, then you will have to replace the yeast, it is not working. Beat a chicken egg into a bowl with the dough, pour in vegetable oil and stir.

3. STEP 3

   

   Add sifted wheat flour in parts. It is better to sift the flour a couple of times to saturate it with oxygen, this helps to obtain more airy dough products.

4. STEP 4

   

   Start kneading the dough with a spoon, pouring flour into the bowl. When it becomes difficult to stir the dough with a spoon, turn it out onto a floured work surface.

5. STEP 5

   

   Continue kneading the dough with your hands. You need to knead the dough as long as possible, it “loves your hands.” The dough should be soft, elastic and manageable. Roll the dough into a ball, put it back in the bowl and leave in a warm place for a couple of hours.

6. STEP 6

   

   When the dough has doubled in size, punch it down and let it rise again. While the dough is resting, you can prepare the filling for the whites.

7. STEP 7

   

   The dough is ready. You can move on to cooking and frying the whites. This dough is perfect not only for whites, but also for any other fried pies with a savory filling. To prepare sweet pastries from such dough, during the process of kneading the dough you need to add a little more sugar than the amount indicated in the list of ingredients. Bon appetit!

Comments on the recipe

Moderator Ksenia

31.10.2023

4.6

The dough, like fluff for whites, turned out simply amazing. It is very soft, delicate, elastic. It's a pleasure to work with him! It is absolutely non-sticky. The finished whites turned out soft and tender. I used about 430 grams of flour. From the suggested amount of ingredients we got eight large whites. Thank you very much for the recipe!

JulKiz

31.10.2023

5

Wonderful recipe, thank you! I haven’t made belyashi for a hundred years, I forgot how the dough is made:))) I chose this recipe from the ones I looked at based on “vague memories”: I remember that an egg was added, and there were no dairy or fermented milk products in the composition. In general , I was right. Really airy, soft, obedient dough. It’s easy and pleasant to work with; hot whites have a wonderful, slightly crispy crust, and after cooling they are pleasantly soft and juicy. I got 17 pieces from this portion of dough. Both my husband and I really liked the whites with this dough. I will definitely write this recipe down in my cookbook. PS. 120 ml of butter for almost half a kilo of flour is not a lot at all. Normal proportions, we’re not preparing mallow! “One oil could be felt” only if unrefined oil was added. Yes, this kind of oil will ruin the dough...