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Fresh dough
The simplest and fastest version of the test is fresh dough, i. e. non-rye dough. Such dough is suitable for preparing pies with a variety of fillings, rolls and other products.
flour - 600 g, water - 200 ml, or milk - 200 ml, salt to taste, sugar (optional) to taste, eggs - 1 pc., butter - 50 g, or vegetable oil - 50 g
How to make fresh dough? Pour the sieved flour with a slide, make a depression on top, pour cold water (or milk) into it, add salt (preferably dissolve in liquid), sugar (if using), slightly beaten egg and butter. Knead the dough. It should not stick to the hands and walls of dishes. Fresh dough can be more or less dense (this is influenced by the amount of liquid) - depending on which products the dough is intended for. Lightly sprinkle the fresh dough with flour, cover with a napkin and leave for 20-30 minutes before rolling it out.
