Preparation of yeast dough by a non-core method

Water heated to a temperature of 30-35 degrees is poured into a saucepan. Flour and the remaining ingredients are added there according to the recipe, excluding fat. The whole mass is thoroughly mixed. Then melted fat is introduced and dough is kneaded. The dough is covered with gauze and left for 3-4 hours to ferment in a warm place. During fermentation dough is beaten 1 or 2 times.