Only fresh live yeast is suitable for this test. Be sure to sift the flour before kneading the dough, this will allow the flour to oxygenate and make the baked goods airy. The dough makes very soft pies, rolls, rolls and other yeast pastries of your choice.
Main Ingredient: Flour / Yeast
- Wheat flour - 250 grams
- Milk - 125 Milliliters
- Egg - 1/2 Piece
- Yeast - 10 Grams (fresh)
- Sugar - 1 Tbsp. the spoon
- Salt - 1/2 Teaspoon
- Butter - 38 grams
How to cook "Drowned dough"
Prepare all the ingredients you need. Remove food from the refrigerator in advance so that they are at room temperature.
Heat the milk a little, it should be warm, but not hot. Add yeast to milk and stir until smooth.
Add sugar and 3 tablespoons of flour to the milk with yeast. Mix everything well until smooth.
Cover the dough with a clean cloth and leave in a warm place for 10 minutes to let the yeast start working. You should get a fluffy mass with many bubbles.
Melt the butter, cool and add to the dough.
Break the egg into a cup, stir, pour half of the egg into the dough. Remove the remaining egg, it is useful for greasing baked goods before baking.
Mix everything, add 200 grams of sifted flour. Knead a soft, non-sticky dough.
Now comes the fun part. Pour very cold water into a large saucepan and dip the dough into it. It will immediately sink and sink to the bottom.
Leave the dough alone and after 20-30 minutes it will float to the surface. This means that it has come up and is almost ready.
Remove the dough from the water and pat dry with a paper towel. Sprinkle the remaining flour on the table and place the dough on top of it. Knead the dough until it has consumed all the flour and is no longer soggy.
Our drowned dough is ready. Now you can form baked goods from it and bake after proofing.