Yeast dough for potato pie

1. In a deep bowl in which we will knead the dough, sift part of the flour (150 grams will be enough).

2. We also pour milk here. Milk should be preheated to a warm state, approximately 37-40 degrees.

3. After the milk, pour sugar and dry yeast. Mix the mixture, the consistency should not be thick sour cream.

4. Cover the bowl with cling film, leave it in a warm place protected from drafts for about half an hour. When bubbles appear on the surface of the sponge, this indicates its readiness.

5. Sift the remaining flour a couple of times to get rid of lumps and saturate it with oxygen. We leave part of this flour on the bottom, about 50-70 grams will be enough.

6. Then break the chicken eggs into the sifted flour, add the yolk, a pinch of salt, and pour vegetable oil. Vegetable oil should be refined. Mix the ingredients thoroughly.

7. Put the resulting mixture in a bowl with sourdough, knead the dough. Sprinkle the work surface with flour, spread the dough and continue kneading.

8. The finished dough should be soft, plastic, not stick to your hands. We collect the dough into a bun and return it back to the bowl.

9. Cover the bowl with cling film, leave the dough for an hour and a half in a warm place. After the specified time, the dough will increase in volume and you can continue working with it.

The finished cake should be left for 20-30 minutes for proofing, only after that lubricate with egg and bake.

Have a delicious pie and a wonderful mood!