The night dough that you knead in the evening is ready to go in the morning. And you can feed your homemade fresh, flavorful pies. Night dough has one important feature: you need to knead it using the technique. A planetary or conventional mixer, bread maker will do. The dough during the kneading phase will be quite sticky and not tough. Of course, great master bakers can knead such dough with their hands. But we are just learning. In the evening, put the dough in the cold, and in the morning you get a completely different dough, which will become elastic and pliable. Overnight dough is suitable not only for pies, but also for any other baked goods. If you want non-sweet pies, then add only one tablespoon of sugar to the dough.
Main Ingredient: Flour / Yeast
Dish: Baking / Pies
- Fresh yeast - 20 grams
- Milk - 200 Milliliters
- Sugar - 100 Grams
- Salt - 0.5 Teaspoons
- Vanilla sugar - 10 grams
- Chicken Egg - 2 Pieces
- Butter - 70 Grams
- Wheat flour - 450 grams
Number of Servings: 10-12
How to make "Overnight yeast dough for pies"
Prepare the ingredients for the overnight batter.
Crush yeast into a bowl. You can take dry ones, they will be required three times less.
Pour in warm milk.
Add sugar and vanilla sugar.
Break two eggs into a bowl.
Pour in the sifted flour. Stir in milk, yeast, sugar, vanilla sugar, eggs, and flour.
Top with soft butter.
Stir the dough again until smooth. It doesn't have to be cool. And it should stick to your hands. Cover the dough with cling film and refrigerate until morning.
This is what the dough looks like in the morning.
Remove the dough from the bowl, wrap and bake the pies.