The dough for pies always start on a pint of milk, but today I had to do a double. Increased by two, all except the yeast, eggs and butter. So. The milk is heated to a pleasant warmth. In it dissolve the yeast, sugar, salt. Beat two eggs, pour oil all mixed, place the flour. I usually poured from almost the entire volume, leaving little for mixing. Do so, because they already know it and knead the dough is always hand to feel the dough, its consistency. But you can mix the way you habitually.

Well, my dough is ready, grease with a little oil on the bucket, cover with a towel and... put into the fridge for 30 minutes. Yes, it is in the fridge.. 're having the test shock.

In the fridge it is very well doubled. Already eyes are happy. Now leave it for 30 mins in the heat. Can on the stove to put on the table.

For half an hour it has increased in two times. (Note that I am not inciting it after the first rise, though, and loves yeast dough is kneaded). When the dough has risen, then we put on the table and knead well, expelling all the air. Well, and then begin to cook))

The dough will be delicate, long does not get stale. And most importantly, it is perfect for frying, for the oven, cakes, bagels and rolls. I hope my recipe will come in handy. Lush baking to you!