Dough for belyashi yeast on dry yeast

Step-by-step cooking

1. Step 1:

   

   How to make yeast dough on belyashi? Prepare all the necessary ingredients. Take the flour of the highest grade. any odorless vegetable oil will do. Before using yeast, read the instructions for them. There are different types of yeast - some need to be activated by first dissolving in warm water or milk, and some can be immediately added to flour. Those that need to be activated will suit us.

2. Step 2:

   

   In warm water (37-40°C) add sugar and yeast. Stir with a spoon until the sugar is completely dissolved. In the absence of a special cooking thermometer, the required temperature can be determined in the following way: you need to drop a drop of water on the inside of the wrist. If the feeling is neutral - not cold and not hot, then the temperature is correct.

3. Step 3:

   

   If the temperature is too low, the yeast will work slower and it will take longer to cook. At elevated temperatures, the yeast will die, the dough will not rise and the taste of the finished dish will be spoiled. Add 2 tablespoons of sifted flour, mix and leave for 10 minutes. The flour for the dough must be sifted in order to sift out small debris and saturate the dough with oxygen and it rose well and was airy.

4. Step 4:

   

   If a fluffy cap appears on the surface, then the yeast has activated and you can continue cooking.

5. Step 5:

   

   To knead the dough, take a deep bowl in which it will be convenient to mix dry and liquid ingredients. Sift the flour to sift out small debris and the dough is saturated with oxygen. Pour half of the flour into a bowl (or onto the surface). Add salt and mix it with flour so that the dough is evenly salted. Make a recess in the middle of the flour.

7. Step 6:

   

   Pour vegetable oil, vodka and yeast diluted in water in small portions into the flour. Be sure to add the liquid component to the dry one, and not vice versa. So the dough will turn out the most successful. Since the properties of flour of the same grade, but different manufacturers may differ, in order to get the desired consistency, add flour in small portions.

8. Step 7:

   

   When it becomes difficult to knead with a spoon, start doing it with your hands. Knead the dough thoroughly.

9. Step 8:

   

   The dough should be soft and tender, but not stick to your hands. Lubricate the bottom and sides of the bowl with vegetable oil so that the dough does not stick to the dishes. Also knead the finished dough with your hands with butter. Cover the bowl with a napkin or towel so that it does not dry and rises well. Leave in a warm place for about 1-1.5 hours.

10. Step 9:

    

    When the dough has increased 2-3 times in volume, it is ready and you can start sculpting the whites. Make belyashi by greasing your hands with oil or sprinkling with flour. But keep in mind that if there is a lot of flour on the white, it will burn during the frying process.