Yeast dough — Natalia's home recipe, with the list and the method.
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To make the dough rise faster and become airy, you should first “dissolve” the yeast. To do this, heat the milk so that it is warm, but not too hot. Add yeast and sugar there. Let it rest for 5-10 minutes until the “cap” appears.
Then add salt, vegetable oil and gradually add flour. The dough should be soft, not clogged with flour. Mix well and leave in a bowl. Cover with a towel or cling film and leave for about 1 hour. During this time, the dough should increase at least 2 times.
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Puddings & bakingI no longer pour milk into this dough. Soft, slightly “wet” yeast dough that stays fresh — the secret is kefir. Soured milk, kefir or homemade buttermilk is ideal for yeast baking. For a slightly “wet” dough, mix it on soured milk: it stays soft and fluffy, the yeast works better, and the loaf keeps its flavour.
Puddings & bakingA plum cake with streusel: tender, moist crumb, plum filling and a crunchy sugar crust.
Puddings & bakingCurd-cheese biscuits from my grandmother: quick, no long kneading, and rather good for you.