Recipes with Yeast
Timetable make the dough the night before and behind the balls the next morning, so they can be served warm and crispy.
Pour the yeast into the cold water in a large bowl and stir with a saucepan until the yeast is dissolved and add salt.
Stir flour unti
Yeast is poured into the lukewarm water together with salt, sugar and oil. Durum flour and wheat flour are added and the whole is stirred in a stirrer. If the dough does not drop the bowl add a little more flour until the dough drops. Raises 30 minutes. Shape
Yeast dissolve in hand warm water, pour the ingredients into a well kneaded well. Then the dough should raise for 6 hours in the refrigerator. The 220C hot air dough is taken with a spoon on the frying pan in twelve equal bumps. And baked approx. 15 min.
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The yeast is stirred in the lukewarm water.
The other ingredients are added.
The dough is rolled into buns immediately, which raises 45 min. Add a little more flour once the balls are formed.
Bake 10 - 12 min at 200 gr.
Wheat flour, salt and sweetener mix well. Dissolve yeast in the milk. Milk, yeast, eggs and margarine are mixed in the flour mixture and it is well-nourished. Raises 15 min.
The dough is rolled out into 2 plates of approx. 28cmx40cm and 3-4mm thickness. Each
Yeast dissolves in the water. Sugar and oil are stirred here. Then eggs. Half of the flour in. When it is touched, the salt can come in and then the rest of the flour. When the dough is kneaded well put it under a cloth for about 30 minutes.
The dough is cut
Stir yeast into the water, add other ingredients to the above-mentioned sequence
Melt the butter, pour it into a bowl and add the milk, stir the yeast into the mixture. Bring the remaining ingredients, but keep some flour left. Elute the dough well and set it for upright for about 30 minutes, with a damp cloth over. Divide the dough into 1
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