Yeast dough with milk powder

Step-by-step preparation

Cooking time: 3 hr 40 mins

1. STEP 1

   

   How to knead yeast dough with milk powder? Prepare the necessary ingredients. Sift premium wheat flour to enrich it with oxygen. The splendor of future baking will depend on this. In a bowl, dilute the milk powder in warm boiled water (no more than 40 degrees) and stir thoroughly until the texture is homogeneous without lumps. The liquid should not be scalding hot, otherwise the yeast will die, and when cold it will not activate.

2. STEP 2

   

   Add sugar, yeast, two tablespoons of flour and stir. Cover the bowl with a kitchen towel and leave for 1 hour in a warm place (you can put it in the oven at 40 degrees). During this time, the yeast is activated and a lush foamy cap forms on the surface of the dough. If this does not happen, then the yeast is expired or spoiled, take another one, otherwise baking will not work.

3. STEP 3

   

   When the dough is ripe and slightly fermented, start kneading the dough. Pour the lightly beaten egg and salt into the dough and stir. Pour the flour into the yeast mixture in parts, gently kneading the dough. You may need more or less flour than indicated. Everything will depend on its properties. Focus on the desired consistency of the dough. It should be slightly sticky, soft, elastic. Cover the bowl with the dough with a towel and place in a warm place for 2 hours.

4. STEP 4

   

   In two hours the dough will rise and increase in volume by 2-3 times. Knead it to expel carbon dioxide, which slows down the fermentation process, and leave for another 1 hour. After an hour, the dough will be ready. You can move on to baking. Yeast dough with milk powder can be stored in the refrigerator longer than with regular milk.

Comments on the recipe

Nusja

07.09.2023

4.5

I also like this recipe for yeast dough with just water.

Testomania

07.09.2023

4.5

I really liked the yeast dough with milk powder - a wonderful recipe for those who have milk powder stuck in the refrigerator! When preparing it, I followed the recipe, but did not dilute the milk powder with water, but added it separately to the already prepared dough. The dough rose quickly because it was hot in the kitchen. I added flour little by little, mainly when kneading on the workbench; it took me a little less than indicated in the ingredients. I used part of the resulting dough for baking, and froze part of it, as the author advises. Yeast dough with milk powder according to this recipe turns out good, elastic, and the baked goods are fluffy. The dough is not sweet, you need to take this into account when choosing the filling. I have a very sweet poppy seed filling in my rolls, it goes well with this dough. Thanks for the recipe!