ReceptnaptárCold-rested yeast dough
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Ingredients
Method
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- Warm the milk to lukewarm, add the yeast with the sugar, and leave for 10 minutes until foamy.
- Add the melted butter, egg yolks and salt, and mix.
- Gradually work in the flour, kneading until you get a smooth, elastic dough, slightly firmer than strudel dough.
- Grease a large tea towel generously with butter, and dust with flour.
- Place the dough in the middle of the cloth, and tie it up loosely into a bundle, so the dough still has room to rise.
- Stand the wrapped dough in a large bowl of iced water, so the water doesn't touch the cloth but only chills it from the outside, and leave in the fridge or a cold pantry for 3 hours (in a modern kitchen, simply chilling, covered, in the fridge for at least 3 hours works just as well).
- After resting, the dough will be elastic but cold and easy to roll out.
- Use this dough to make cinnamon pastry strips, dumplings, or any other fried or boiled pastry of your choice.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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