In the Kindred restaurant, this dough is used to make warm stuffed bread served at each table, as well as homemade rolls, sandwich bread and hot dogs. It is simply universal! From the number of ingredients below, you can make 6 saek, 12 buns, or a large loaf.
1. Mix 1/3 cup flour and 1 cup water in a small saucepan. Cook on medium heat for about 5 minutes, stirring constantly, until it thickens easily. Add cream and honey, continue cooking, stirring, until honey dissolves.
2. Pour the mixture into a stationary mixer bowl with a nozzle for mixing dough, add dry milk, yeast, salt, 2 eggs and 5 cups of flour. Knead the dough at medium speed for about 5 minutes, until it becomes smooth. Gradually add the butter, each time completely dissolving it, until the dough becomes shiny and elastic. Total kneading takes about 4 minutes.
3. Grease a large bowl with vegetable oil and place the dough in it, turning it over so that the entire surface of the dough becomes oily. Cover it with cellophane film and leave to rise in a warm place without drafts until the volume is doubled. You will need about 1 hour.
If you are making rolls, put the dough on a work surface sprinkled with flour, and divide into 6 parts. Divide each part into 4 smaller parts (it should turn out 24). They do not have to be exactly the same. Grease 6 muffins in baking dish with vegetable oil and put 4 pieces of dough side by side in each well.
If you make a loaf, lightly smear a large shape with vegetable oil. Put the dough on a floured surface and divide it into 6 pieces. Blind the pieces side to side to create 2 rows along the length of the shape.
If you make buns, divide the dough into 12 pieces and form logs about 10 cm each.
4. Leave the dough in the form to stand in a warm place for about 1 hour until the size increases about 2 times (the dough should rise above the edge of the form).
5. Preheat oven to 200 degrees. Smash the remaining egg in a small bowl and mix with 1 teaspoon of water. Grease the upper side of the future bread with egg, sprinkle with large sea salt if desired and put in the oven.
Bake until half cooked, and then rotate the mold 180 degrees.
Ready bread should have a golden brown color and move away from the sides of the form. Saiki bake 25-35 minutes, a loaf of bread – 50-60 minutes, and buns – 30-40 minutes.
6. Allow the bread to cool slightly before removing the bread from the oven.
The shelf life of such bread is about 5 days; Keep tightly closed at room temperature.
Photo by Elizabeth Cecil