Milk dough for pies in a frying pan

This dough will be airy and elastic, like a spring. Pies and pies from such dough were prepared by my great-grandmother. The pies will be soft inside and with a golden crust on the outside. And the smell when frying is such that words simply cannot be described. This dough is universal and has been tested for generations.

UnicornSteak

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Wheat flour (Pre-sift.)

Milk (Warm! I have 3.2%)

1.5

Eggs

Salt

1.5

Sugar

150

Yeast

Sunflower oil

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 9 g

Fats 5 % 3 g

Carbohydrates 79 % 45 g

249 kcal

GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Prepare a suitable volume of dishes. Pour in the dry ingredients: sugar, yeast and vanilla.
Step 2:
Pour in warm milk. The temperature of the milk is extremely important. It should be neither hot nor at room temperature. The temperature should fluctuate within forty degrees. That is, the hand should be warm.
Step 3:
Pre-wash chicken eggs (preferably with soap). Beat both eggs into a bowl. Add sunflower oil. Thoroughly mix the liquid base of the dough. At this stage, it was convenient for me to mix with a whisk.
Step 4:
Then, in parts, enter flour through a sieve, which has previously been sifted once. That is, the flour is sifted twice in total. And mix thoroughly with a whisk as long as possible.
Step 5:
When the dough becomes steep enough, put the whisk aside and continue kneading with your hands. It may require brute male strength, as the volume of the test is impressive. At this stage, I even had to find a bigger container for the test, hoping that it would still fit and significantly increase in volume.
Step 6:
Cover the dishes with dough with a kitchen towel and wrap in a blanket. Put in a warm place without drafts for forty minutes to approach. You can leave it for an hour. This is what my dough looked like before the first settling. I warmed it at the warm battery. Then you need to sort of mash the dough so that it falls off a little and leave it warm again for twenty minutes. And after that, you can already start modeling pies, proofing and roasting.

This time, when kneading dough from such a large amount of flour, I used, frankly, a small basin... And still later I had to shift the dough into a small bucket, too!
And the dough still tried to run over the edge. This indicates that all critical conditions have been correctly met. Namely: the initial temperature of milk, good yeast, sufficient sugar and time for proofing in a properly equipped environment.
Compliance with all these points guarantees a wonderful result - delicious, tender, like velvet dough.
Bon appetit!