Butter yeast dough for pies in the oven

Step-by-step cooking

1. Step 1:

   

   Wash the chicken egg under a stream of warm water. Eggs need to be washed before cooking to protect themselves from bacteria such as salmonella. Beat the egg into a deep bowl. Add sugar and a pinch of salt to improve the taste of the pies. Whisk these ingredients with a whisk until light bubbles form.

2. Step 2:

   

   Pour in refined vegetable oil (odorless). With it, the dough will become smoother, and during kneading it will not stick much to your hands.

3. Step 3:

   

   Add the main muffin - soft butter. It should be at room temperature. That is, very soft, but not liquid. In order to achieve this state, the oil is taken out of the refrigerator in advance and left for about thirty minutes at room temperature. Stir the mixture with a whisk.

4. Step 4:

   

   Then pour in the warm milk. I chose milk with a fat content of 2.5%. It is better not to take too fat milk so that the dough can come up well and rise. The temperature of the milk can be determined by touch. The hand should be warm, but not hot.

6. Step 5:

   

   Sift the premium wheat flour through a sieve first once, and then a second time. Add dry fast-acting yeast and mix. Double sifting of flour is designed to increase the softness of any yeast baking. Yeast must be fresh! Before starting work, make sure that their shelf life is normal.

7. Step 6:

   

   Combine the dry and liquid mixture and start kneading the dough. First with a whisk, and then with your hands. Please note that the amount of flour you have may differ from mine. That is, perhaps you will take more or less flour. Therefore, focus on the consistency of the dough.

8. Step 7:

   

   At first it may seem that the dough is liquid, too sticky to the hands. But you need to knead for at least 15 minutes!

9. Step 8:

   

   During this time, gluten will be released from the flour, and the dough will become smooth and elastic. It's hard to believe, but between step 7 and 8 I didn't add a single gram of flour! Just 20 minutes of time between them and very tired hands :) Cover the dough with a towel and leave it to come up for half an hour in a warm place. Then you need to knead the dough with your hands and leave it warm again for half an hour. After that, the dough is ready for forming, proofing and baking pies.