Dough on melted milk

In order to get sweet pastries in the morning, we start preparing in the evening. Mix eggs, yolks, sugar in a large bowl and add warm milk. Add melted butter and live yeast. At this stage, it is important to observe the temperature regime of milk. If it is too cold, the yeast may not work, and in hot, on the contrary, it will cook. The ideal temperature is -22 so that the hand is comfortable.

We breed yeast in the milk mixture and leave it overnight at room temperature. If it's cold in the kitchen, you can put the bowl in the oven off, this will protect the dough from drafts and temperature changes.

After 10-12 hours, slightly warm up the cognac, and pour it into a well-suited mixture. Add vanilla sugar and salt. Sift the flour, it is better to do it several times so that the dough turns out airy and fluffy. In small portions, add flour to the dough, constantly stirring with a fork or mixer with dough mixers. It is not necessary to increase the amount of flour, the dough on melted milk turns out to be viscous and sticky, but that's how it should be. Adding flour to a dense consistency, there is a great risk of clogging the dough, and getting a hard, poorly rising pastry as a result.

When all the flour is added, knead the dough with your hands for 15 minutes. To make it stick less to your hands, you can lubricate them with odorless vegetable oil. Do not add flour, the dough will remain sticky and viscous.

Cover the bowl with the dough with cling film and wait until it fits and increases 2-3 times. It usually takes 1-1.5 hours.

The dough on melted milk is ready. We put it in prepared molds, add dried fruits, nuts, candied fruits and any other filling to taste and bake for 10 minutes at a temperature of 200 degrees, and then another 25 minutes at 180 degrees. We control the readiness with a toothpick, the time may vary depending on the volume and shape of the baking.

Bon appetit!