- 500 gram flour
- 500 grams whole wheat flour
- 120 grams of active sour yeast
- 30 grams of yeast
- 2 + 3/4 cups warm water
- 1/2 tablespoon salt
- 1 water glass of hot water
- 1/2 meal spoon flour
For the above:
The most important point of this crock is the kneading time. The gluten in the can is activated and kneaded beautifully to give the hose flexibility.
How is it prepared?
Take the yeast yeast into a kneading bowl and add 1 cup of warm water to it and mix well. The age of the yeast must completely disappear.
Add 500 grams of flour to the melted wet yeast and mix.
Add sour mayonnaise and whole wheat flour on top. Add salt and mix.
Add the remaining warm water slowly and knead for about 30 minutes until you get a non-sticky, flexible dough.
Cover the dough you have mixed with a stretch film and leave it to a warm place for about 30 minutes.
After the dough is fermented, divide into 10 equal bezies and let it rest for 10 minutes.
At the end of the rest period, divide each piece into 4 equal pieces and roll each piece between your hands to stretch each piece like a finger.
Put these 4 long doughs side by side and give an oval shape by combining them on both sides.
Prepare all the beads in this way and place them on the oven tray with the oak paper spread.
After shaping the whole dough; 1 cup of hot water and melted in a half-meal spoonful mix all over the buns beautifully crawl.
In this way, rest for 20 minutes.
Bake for about 25 minutes in a pre-heated 220-degree oven until the tops turn red.
Once you’ve gotten out of the oven, wrap the donuts with a slightly damp cloth and let it rest for another 20 minutes.
After that you can serve as you like.
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