How to mix the ingredients correctly
Before kneading the dough, prepare all the products in advance, as only at room temperature will yeast work quickly and efficiently, raising the dough. Dissolve yeast in warm milk with sugar dissolved in it. In order for them to dissolve evenly and quickly, chop the yeast in the form of a cake with a knife into small pieces.
Sift the flour through a sieve, saturating it with oxygen, in this case, the baked goods will turn out to be more tender and airy. Pour yeast into the groove made in the center of the flour, then add eggs, beaten with salt, and vegetable oil to the dough. It will help give the dough a more elastic consistency and simplify the subsequent procedure for working with it.
How to knead the dough
You can knead the dough either manually or using a food processor. In the first case, think in advance if you have enough strength, since this process will take at least a quarter of an hour. The criterion for the readiness of the dough is an elastic consistency, in which it does not stick either to the hands or to the container where it is kneaded.
You can use a wooden spatula or a spoon as handy items, but it is more convenient to use a device with a longer handle, as this will make your hands less tired. For example, in the old days, the dough was kneaded in a bucket with a wooden shovel, which looked like a miniature paddle, since the latter was ideal for working with large volumes of food.
If you plan to use a food processor, choose the right dough attachment, as you cannot whisk tough dough with light beaters.
After the dough becomes elastic, beat it against a table or other cutting surface for a few minutes, this will allow it to be saturated with additional oxygen. Shape the finished dough into a ball and cover with a paper napkin or towel, leave to come up for half an hour. Then you can use it both for making pies and for any other delicious yeast baked goods.