Mayonnaise left in the fridge and you don't know where to apply it? I suggest using this recipe and making a yeast dough.
I recently came across this recipe and really wanted to try it. The result won me over. The dough is so tender and pliable that it is felt already during kneading. And after it has been warm for an hour, it gets even better. I want to start working with him as soon as possible: stick pies, buns, tortillas, bake pizza and much more. After all, this dough is suitable for any pastry with sweet and savory filling. I recommend trying it!
Ingredients:
Milk - 250 ml.
Sugar - 3 tsp
Salt - 0.5 tsp
Dry yeast - 1 tsp
Mayonnaise - 80 g.
Flour - 400 g.
Step by step recipe:
1. To prepare yeast dough with mayonnaise, prepare the products according to the list.
2. Heat the milk until warm, add sugar and yeast. Stir and let sit for 15 minutes.
3. A lush, bubbly foam should appear on the surface, if this does not happen, we start all over again. The fact is that the dough is made in order to "wake up" the yeast, and if they are of poor quality, they lay in an open package for a long time or the expiration date has expired, then nothing will work, the dough will not rise and all our efforts will be in vain, and even the products we will translate. And if everything goes according to plan and the yeast "came to life", we continue to cook.
4. Add mayonnaise and salt to the dough.
5. Use a whisk and mix everything well.
6. Add the sifted flour in portions. Stir first with a whisk, and when the device stops handling, transfer the dough to a floured table and continue kneading with your hands. Kneading should take at least 10 minutes.
7. Brush a bowl with a thin layer of vegetable oil and lay out the dough. Tighten with plastic wrap or cover with a tea towel. Leave warm for 1 hour.
8. Over time, the dough will grow well and increase in volume.
9. The yeast dough with mayonnaise is ready.
10. It turns out to be very soft, elastic and porous inside. This dough is considered universal, because it is suitable for all kinds of baking, and it is a pleasure to work with it.
By the way, I used it to cook garlic donuts for borscht. The result is excellent. It is a pity that the photo does not convey the aromas.
Bon Appetit!
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