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Dough "krasnodar"
1 serving
Flour and the rest of the raw materials are added to water heated to a temperature of 30-35 ° C, according to the recipe, excluding fat. The whole mass is thoroughly mixed. Then melted margarine is introduced and dough is kneaded. The kneaded 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.
Flour and the rest of the raw materials are added to water heated to a temperature of 30-35 ° C, according to the recipe, excluding fat. The whole mass is thoroughly mixed. Then melted margarine is introduced and dough is kneaded. The kneaded 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.
margarine - 80 g, salt - 5 g, sugar - 107 g, yeast - 30 g, flour - 528 g, eggs - 1.7 pcs., water - 0.2 l
