Perfectly soft bubbles that are ready in a little over 30 minutes. This dough can also be used to make pizza.
- Put warm water, oil, yeast and sugar in a larger bowl. Stir a little and let stand for 15 minutes. If a stand-alone mixer is used, then place the ingredients in a mixer bowl. During this time, measure and sift the flour and prepare a baking sheet. Lightly oil the tin, I lined it with baking paper.
- After 15 minutes in a bowl with yeast add 1 egg, 2 cups flour and salt and mix with dough attachments until all ingredients are finely blended. Then add the remaining flour and continue to mix until a smooth dough is obtained. The dough is quite sticky, but don’t add more flour.
- Sprinkle the work surface with flour and roll out the dough. Do not knead. Divide into 12 equal pieces and shape each into a ball (weighing approximately 80 g each) with floured or oiled hands. When shaping the ball, do not roll the dough between your palms, but roll the dough under (on the underside of the ball) with floured or oiled fingers until you get a smooth upper surface of the ball. Lay on the prepared sheet a little apart, cover with a kitchen towel and let stand for 10 minutes. Then it is time to turn on the oven at 200 ° C.
- Bake for 10 minutes (according to the original recipe) or until the bubbles on the top get a golden yellow color. I baked for almost 20 minutes.
- Note: Although the whole packet goes, the yeast is not felt at all. If you are measuring with a glass, then do not press the flour, but lightly fill it so that the flour protrudes over the glass, and then remove the excess with a knife - go through the edge of the glass. This of course applies to a glass that measures 250 ml with a full tip. This is one dose of bubbles or 12 pieces. Measures for 3 doses are: 3 ½ cups of warm water1 cup of oil6 tablespoon of yeast¾ cups of sugar or honey1 ½ teaspoon of salt3 eggs10 ½ cup of flour