Yeast dough (opar)

1 serving


Dissolve the yeast in milk (or water) warmed up to 30 ° С, add sugar and pour half the norm of sifted flour. The consistency of the opara should correspond to the consistency of sour cream. Put the opara in a warm place for fermentation for 2-3 hours. The readiness of the opara is determined by the abundance of bubbles on its surface. When the opara sits a little, add eggs, the rest of the flour to it, knead the dough. Add melted oil at the end of the kneading. Put in a warm place. After maximizing the dough in volume, leave it for fermentation for 1- 2 hours. During this time, make 1-2 obminki.