The dough is like fluff lean

Half a glass of water is heated to a comfortable temperature. It should not be hot so that the yeast does not boil, but they will not work in cold. Add half a teaspoon of sugar to the water, the same amount of flour and pour in the yeast. It is permissible to breed yeast and just in water, but with sugar and flour they will work much faster.

Pour the remaining water, salt and sugar into a separate bowl. Stir with a fork, whisk or even a mixer with dough mixers until the dry ingredients completely dissolve. At this stage, the water can not be heated.

In 10 minutes, the yeast water will be ready for further work. This will be evidenced by the appearance of a cap of bubbles on the surface. Pour the mixture with yeast into water with salt and sugar, then continue to beat. At this stage, we use a mixer or combine with a planetary nozzle.

Sift the flour into a separate bowl. This is necessary to achieve maximum oxygen saturation and get rid of debris or lumps, if any, caught in a bag of flour.

Add 800 grams of flour to the water at once and continue to knead the dough with a mixer using special nozzles.

When all the added flour is completely stirred and the mass is homogeneous, we begin to pour in vegetable oil. Add it in a thin stream, without stopping kneading, until the dough begins to separate itself from the walls of the bowl.

Continue to knead the dough with your hands until it is soft and does not stick to your hands. We collect the finished dough into a ball, put it in a bowl and cover it with a film. We leave the dough for an hour in a warm place, protected from drafts.

After 60 minutes, the dough will increase in volume, become very soft and porous. We grind it, add the remaining flour (it may take a little more, depending on its quality). When the dough has reached the desired consistency, we form buns, pies or other blanks and bake in a preheated oven.

Bon appetit!