500grall purpose flour + additional for the counter;
If using fresh yeast: Using an ordinary tablespoon rub the salt through the yeast block till it becomes liquid.
If using dry yeast: Mix salt and dry yeast, then add the water.
Add in the milk, butter, sugar and sift the flour on top. Mix with an electric mixer equipped with the dough hooks till all the ingredients are combined and soft dough forms. A wooden spoon could either be used. Cover the bowl with an airtight lid or plastic wrap and place in the fridge overnight.
The dough becomes firm in the fridge (since the butter goes firm) but it does rise slowly. Although the original recipe says it doesn't, we are making it every quite often for more than five years, and it always rises, not as much as the other doughs but it rises nicely.
The next morning, dust the counter with flour, place the dough on top, roll it out and shape it as you like. Work the dough as soon as you take it out of the fridge. If needed divide it in two or three parts and place one part in the fridge while you are forming the other.
We've never freezed the dough but according to the Russian forums there's no problem of doing so after the overnight proofing in the fridge. When you want to use it, leave it overnight in the fridge to defreeze.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.