This dough is simply mesmerizing!
The classics of Turkish cuisine represent eggplants, beans, rice and of course sweets. But all dishes, except desserts, served with fragrant bread. In Turkey it takes pride of place on every table, it cannot drop and throw. Not surprisingly, Turkish pastries and melts in your mouth. Turkish yeast dough has become famous all over the world and we happy to share with you the recipe, informs Rus.Media.
Buns, rolls and cakes, prepared on the basis of mineral test, different phenomenal softness and excellent flavor. Carbonated mineral water plays an important role: it fills the dough with air, and yeast to raise it much more efficient.
- Wheat flour is 950 grams;
- Sparkling water – 200 ml;
- Milk – 200 ml;
- Yeast – 7 grams;
- Sugar – 2 tbsp;
- Sunflower oil – 200 ml;
- Salt – 1 tbsp
In milk dissolve salt and sugar, then add the sparkling mineral water and vegetable oil.
Sift the flour together with the dry yeast and add to liquid mixture. Knead soft dough, cover it with cling film and leave in a warm place for half an hour.
Half an hour later the dough should be kneaded again and put in a warm place, covered with film (or wet towel) for another hour.
The dough can be used immediately or leave in the fridge. Three more days it will remain fresh and fragrant.
The texture is only half the battle, not less important is the taste. Any lush cakes with savory stuffing will only get better if they do test on mineral water.