Atra Rauga Mikla Recipe

This delightful dough-based dish is a perfect starting point for creating a variety of delicious baked goods. With its soft texture and subtly sweet flavor, Atra Rauga Mikla serves as a versatile base for both sweet and savory creations. The process involves warming milk and combining it with margarine to form a rich, smooth mixture. This dough is lightly seasoned with salt and sugar, giving it a balanced taste. A touch of yeast is added for leavening, ensuring a fluffy consistency once baked. The preparation is straightforward, starting with mixing the ingredients and finishing with a short resting period in the refrigerator. The final dough is simply divine, ready to be transformed into pastries, rolls, or inventive bakes. Thoroughly kneading the dough is key to achieving the desired texture, and a bit of oil can help manage any stickiness. This recipe is a pleasant addition to any baker’s repertoire.

Ingredients

Main Ingredients

• 1 cup of milk
• 100 g of margarine
• 50 g of yeast
• 2.5 cups of flour

Additional Ingredients

• Salt
• 1 tablespoon of sugar
• Oil

Preparation Time

40 minutes total time.

Step-by-Step Instruction

1. Begin by gently warming the milk in a saucepan until it's warm to the touch, but not boiling.
2. Add the margarine to the warm milk, allowing it to melt completely while stirring occasionally.
3. Once the margarine has melted, dissolve the salt and sugar into the milk mixture by stirring well.
4. Gently crumble the yeast into the warm milk mixture and stir until fully dissolved.
5. In a large mixing bowl, sift the flour to ensure a smooth texture.
6. Slowly pour the liquid mixture into the flour, mixing initially with a spoon to form the dough.
7. Transfer the dough onto a floured surface and begin to knead with your hands.
8. If the dough is sticking to your hands, drizzle a small amount of oil onto your hands to manage stickiness.
9. Knead thoroughly until the dough is smooth and elastic, which should take about 10 minutes.
10. Once kneaded, place the dough in a clean bowl, covered with a cloth, and let it rest.
11. Refrigerate the dough for about 30 minutes to chill and firm up.
12. Remove the dough from the refrigerator and prepare it for your desired application.
13. Divide it as needed, either into rolls or a base for pastries or any other baked goods.
14. Shape the dough into your preferred forms, ensuring even sizes for consistent baking.
15. Let it rise if the recipe calls for it, as the yeast will create a fluffy texture.
16. Preheat your oven according to the specific bake you are preparing.
17. Before baking, you might wish to brush the dough with a bit of milk or a beaten egg for a shiny finish.
18. Bake until golden brown, keeping a close eye to avoid over-baking.
19. After baking, let cool on a wire rack to maintain a crisp bottom crust.
20. Enjoy your creation warm or store them tightly wrapped for later enjoyment.

Tips

• To make the dough vegan, substitute margarine with a plant-based alternative.
• Ensure your yeast is fresh to guarantee a proper rise.
• Try adding a few herbs or spices to the dough for a unique flavor twist.

Nutritions

• Calories: Approximately 210 per serving
• Protein: 5g
• Fats: 9g
• Carbs: 28g

Variations

• For a savory option, fill the dough with cheese and herbs before baking.
• Add dried fruits or nuts for a sweet twist to the dough.

Serving Suggestions

• Serve warm with a side of fresh jam or honey for a lavish breakfast.
• Pair with cheese and cured meats for a sophisticated appetizer platter.

Best Places

• The Dough Room - Celebrated for its extraordinary pastries. Location: 123 Baker Street, London, UK.
• Bread & Butter - A haven for bread enthusiasts. Location: 456 Maple Avenue, New York City, USA.
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• Dough & Beyond - Offers an eclectic mix of international dough-based dishes. Location: 1515 Bread Blvd, Toronto, Canada.
• Tender Tenders - Revered for its gentle touch in dough artistry. Location: 1616 Golden Crescent, Auckland, New Zealand.