Preparation of yeast dough by the evaporation method.

1 serving


Water heated to 35 - 40 ° C (60 - 70% of the total amount of liquid) is poured into the pan, diluted in water, strained yeast is added, flour (35 - 60%) is poured in, dough is kneaded, covered and put into a room with a temperature of 35 - 40 ° C for

2. 5- 3 hours for fermentation. When the opara increases in volume 2-

2. 5 times and begins to fall, the rest of the liquid with salt, sugar, melange or eggs dissolved in it, sour cream, vanillin are added to it. All is mixed, the remaining flour is poured in and the dough is kneaded. Melted margarine is added before the kneading is finished. The pan is covered and left for 2 -

2. 5 hours to ferment. During fermentation dough is beaten 2-3 times.