Versatile Water Dough for Perfect Homemade Bakes

Airy and soft! Ideal for any home baking. From water dough with dry yeast you can make savory fried or baked pies with sweet or savory filling. And also belyashi, sausages in dough in a frying pan, deep-fried or in the oven. Everything will turn out very appetizing and tasty.
cook time: 1h 15 min
Chloe Benton
Versatile Water Dough for Perfect Homemade Bakes

Nutrition Facts (per serving)

258
Calories
5g
Fat
40g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt 0.5 tsp
Sugar 0.5 tbsp
Wheat flour 240 g
Water 150 ml
Vegetable oil 1 tbsp
Dry yeast 0.5 tbsp

Recipe instructions

Step 1

Step 1
How to make dough in water with dry yeast? Prepare all products. Heat the water in any suitable iron container to a temperature of 35-38 degrees. This is approximately our body temperature — if you test the water with your finger, you should be comfortable. If the water is too hot, the yeast will die and the dough will not rise. Pour the water into a bowl, add sugar, yeast and 100 grams of sifted flour. Stir and leave for 10 minutes.

Step 2

Step 2
Leave the dough in a warm place without drafts, which are detrimental to yeast dough. When the yeast has fermented, add salt and refined vegetable oil to the bowl and mix again very thoroughly and gently with a silicone spatula, wooden or regular spoon. To understand what types of yeast there are and how to work with them, I recommend reading an article on this topic. The link is at the end of the recipe.

Step 3

Step 3
Next, sift the remaining flour in parts through a strainer or a special mug-seeder into a bowl. I weighed the flour on a kitchen scale — it took me exactly as much as it was written in the recipe. Remember that you may need less or more flour, you can read more about this in the article, the link to it is at the end of the recipe. Knead the dough and transfer it to the table.

Step 4

Step 4
I didn’t sprinkle flour on the table because the dough didn’t stick to my hands. If it is still a little sticky, then sprinkle the work surface with flour and do not forget to wash and dry your hands during the kneading process, otherwise the dough may stick to them. Knead the dough for 10 minutes in the standard way: alternately fold the edges into the middle with slight pressure. The dough should be elastic, but not tight, elastic and soft.

Step 5

Step 5
Form into a log, transfer the dough to a bowl and cover with cling film or leave on the counter and cover with a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours. It should increase in volume well. Before cooking the quick dough in water with dry yeast, knead it again and start baking your favorite products.

Additional rubrics

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