There is an opinion that yeast dough for whitewash is practically the highest culinary level. But in fact, it practically does not differ from the usual, and the main difficulty lies only in the need to be patient and let the test distance. Here are the 10 best recipes!
1. Dough for whites on dry yeast
Powdered yeast is sold as a powder in sachets and is considered fast acting.
You will need: 500 g flour, 300 ml water, 15 g salt, 8 g sugar, 7 g dry yeast, 15 ml vegetable oil.
Preparation: Stir sugar and yeast in warm water until completely dissolved. Add a couple of tablespoons of flour, mix again until smooth and leave the dough for 10 minutes.
Add salt to the sifted flour, and gradually pour in vegetable oil and yeast. Knead the dough thoroughly, wrinkle it with your hands and leave it warm for 1.5 hours until it increases in volume by 2-3 times.
2. Dough for whites on raw yeast
Raw yeast is released in briquettes, and you need a little more of it in the dough.
You will need: 4 eggs, 40 g raw yeast, a pinch of sugar, 3.5 tsp salt, 2 cups milk, 0.5 cups melted butter, 600-700 g flour.
Preparation: Add sugar and crumble yeast in 50 ml of warm milk, stir and leave for 20 minutes. Heat the rest of the milk, mix with butter and eggs, and whisk.
Add dough to the mixture, stir and gradually add flour. The amount may vary, but you need a firm, elastic dough that won't stick to your hands. Leave it for 2 hours in a warm place or in an oven at 50 degrees, and wrap your hands 1-2 times in the process.
3. Yeast dough for whites on milk
To make the whites more flavorful, you can add another spoonful of ghee to the dough.
You will need: 1 glass of milk, 30 g of fresh yeast, 1 tbsp. sugar, 1 egg, 6 tbsp. vegetable oil, 600 g flour.
Preparation: Warm the milk a little and dissolve the sugar and yeast in it - this is called a dough. Leave it warm for 25 minutes until it swells and bubbles.
Add dough, egg, butter and salt to the sifted flour, and knead a dense elastic dough that easily comes off your hands. Leave it warm for 1-2 hours, wrinkle it and leave it on for another 40 minutes. You can start whitewashing.
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4. Yeast dough for whites on kefir
Instead of kefir, you can take not too thick yogurt without additives or sour milk.
You will need: 3 glasses of flour, 1 glass of kefir, 3 tbsp. vegetable oil, 1 egg, 1 tbsp. sugar, 1 tsp. salt, 20 g of fresh yeast.
Preparation: Dissolve the yeast and sugar in a little warm water and leave for 20 minutes. During this time, mix all the other ingredients, except flour, and then combine them with the dough.
Immediately start adding flour in portions and kneading the soft dough. When it is ready, put it in a warm place for 2 hours, but after an hour, take it out and knead it again with your hands.
5. Yeast dough for whitewash on water
The easiest and cheapest recipe possible!
You will need: 220 ml water, 360 g flour, 2 tsp. sugar, 2 tsp. dry yeast, a pinch of salt.
Preparation: Pour the yeast and sugar in warm water, stir well and leave for 10 minutes. Pour salt and most of the flour into a bowl and start kneading the elastic dough. Add the remaining flour in the process as needed. Send the dough to the oven for 20 minutes at 50 degrees so that it comes up, and proceed to the formation of whites.
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6. Yeast dough for whites on margarine
Instead of margarine, you can take butter - it doesn't matter.
You will need: 250 ml water, 500 g flour, 10 g sugar, 10 g salt, 20 g raw yeast, 100 g margarine.
Preparation: Heat the water on the stove to about 30-35 degrees, and add salt, sugar and yeast to it.Stir everything well until dissolved and add the soft margarine immediately.
Gradually add the sifted flour to the liquid mixture until the dough is no longer sticky. Knead it well and leave it warm for 1.5 hours.
7. Yeast dough for whites with lard
The lard dough is very fluffy and does not stale for a long time.
You will need: 70 g lard, 500 ml kefir, 100 ml water, 40 g sugar, 900 g flour, 15 g salt, 15 g dry yeast.
Preparation: Dissolve sugar and yeast in warm water and leave for 10 minutes. During this time, melt the lard, warm up the kefir a little, and then mix everything together.
Add salt to the liquid mixture and gradually add the flour in several passes. Knead an elastic dough, cover and leave warm for 45 minutes. Then pummel it well, cover it again and leave it to rise for another 30 minutes.
8. Yeast dough for whites on sour cream
This dough is perfectly fried and baked, depending on the desired result.
You will need: 200 ml sour cream, 100 ml water, 500 g flour, 1 egg, 1 tbsp. sugar, 10 g dry yeast, 1 tsp. salt.
Preparation: Pour the yeast and sugar in warm water, stir and leave for 10 minutes. Add salt and an egg to them, mix again, and only then add warm sour cream.
Whisk the ingredients with a whisk until smooth and slowly add the sifted flour in portions. Knead a soft and moderately plastic dough, put it in a warm place, cover and leave for an hour. Before sculpting whitewash, knead it well.
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9. Yeast dough for whites with baking powder
Baking powder is not required for yeast dough, but it's your choice if you want to make the whites even plumper and softer.
You will need: 250 ml water, 25 g fresh yeast, 50 g sugar, 1 egg, 1 tsp. salt, 4 tablespoons vegetable oil, 5 g baking powder, 550 g flour.
Preparation: Mix warm water with sugar, yeast and 2 tablespoons of flour and let sit for 20 minutes. Beat the egg with salt and vegetable oil, and then mix with the risen dough.
Mix the sifted flour immediately with baking powder and gradually add it to the dough. Knead it with your hands for at least 10 minutes, and then put it in heat for 1-1.5 hours.
10. Yeast potato dough for whitewash
Potato dough is far from the classic whitewash recipe, but it also turns out very tasty and interesting!
You will need: 550 g flour, 200 ml potato broth, 180 g boiled potatoes, 1 egg, 2 tbsp. vegetable oil, 1 tbsp. sugar, 1 tsp. salt, 1.5 tsp. dry yeast.
Preparation: Add yeast, sugar and salt to the sifted flour and mix. Purée the potatoes separately and combine them with the egg using a blender. Gradually add a spoonful of butter and warm potato broth to the puree, and mix again until smooth.
Add dry ingredients and knead to a homogeneous dough. Keep in mind that you need to knead it for at least 10 minutes. Then put the dough in the heat for 2 hours, and knead it at least 1 time in the process.