Dough for fried pies in a frying pan

Step-by-step cooking

1. Step 1:

   

   To work, you need to sift the entire volume of flour in advance, as well as boil and cool clean water. The water temperature is critically important. It should be about forty degrees so that the hand is warm. Add dry yeast to a bowl of water and mix lightly with a whisk.

2. Step 2:

   

   Wash the egg and put it in a bowl with water and yeast. Add salt and sugar. It will be better to get the egg out of the refrigerator in advance (at least twenty minutes before you start working on the dough) so that it gets room temperature.

3. Step 3:

   

   Add refined sunflower oil (odorless) to the bowl for the future dough.

5. Step 4:

   

   Gradually introduce one third of the pre-sifted flour, passing it through a sieve for the second time. Mix the dough thoroughly with a whisk.

6. Step 5:

   

   As soon as the dough becomes steep enough, put the whisk aside and continue kneading the dough with your hands, gradually introducing the remaining flour until it stops sticking to your hands.

7. Step 6:

   

   Cover the dough with a kitchen towel and give it time to come up for half an hour or forty minutes in a warm place. During this time, the dough should increase in volume by about two and a half times. If desired, then you can immediately proceed to the formation of pies and proofing. But it would be more correct at this stage to carefully settle the dough with your hands and again, covering it with a towel, leave it to approach for twenty minutes. And then proceed to modeling, proofing and frying.