Yeast dough with milk

Products from the yeast dough on milk work out as airy and soft as fluff, and also attract with their incredible appetizing aroma and delicate taste. Today we will share with you the recipes for preparing such a test. Try it, and you will certainly like the products based on it.

Yeast dough for pizza on milk - recipe

Ingredients:

• whole milk - 235 ml;
• high-grade wheat flour - 430 g;
• chicken large egg - 1 piece;
• vegetable oil without flavor - 60 ml;
• sand sugar - 40 g;
• pressed fresh yeast - 25 g;
• table salt - 1 pinch.

Preparation

At the initial stage of the preparation of the dough, dissolve the yeast in a preheated milk to forty degrees and add the egg of room temperature mixed separately with salt and sugar. Now sift and add a little bit of flour into the mixture and make a knead. We knead the dough well and carefully, achieving not a sticky texture, but at the same time giving it the opportunity to remain soft. At the end, we interpose in the flour coma vegetable oil without aroma, we cover it in a bowl with a tissue cut and leave it in warmth and coziness for ripening and approach. After about forty or fifty minutes, we make a warm-up and again let grow in volume in the heat.

Such yeast dough on milk is also perfect for pies , which can be baked in the oven, and fry in a pan in a large number of oil.

Yeast dough for pancakes on sour milk

Ingredients:

• milk sour - 260 ml;
• wheat flour of the highest quality - 180 g;
• large chicken egg - 2 pcs .;
• vegetable oil without flavor - 60 ml;
• sand sugar - 25-35 g;
• dry yeast - 5-7 g;
• table salt - 1 pinch.

Preparation

For the preparation of yeast dough for pancakes, in this case we will use sour milk. To do this, heat it first to a temperature of about forty degrees, add the dry yeast and let them dissolve. In a separate bowl, we mix eggs with sugar and salt and process to a small splendor with a mixer or whisk. After that, pour the egg mixture to the yeast, stir and pour in the flour. Carefully pierce the mass to completely dissolve all the lumps, and the dough became homogeneous and smooth with a consistency a little bit lighter than on pancakes. Now it is necessary to give him time to rise and mature, having arranged for this in a warm and quiet place. Depending on the temperature, this may take from one to three hours.