1/2 cup milk
2 eggs
1 tbs margarine
1 tablespoon sugar
1 teaspoon salt
3 cups white flour
1 1/4 teaspoons yeast
Directions:
Add yeast and sugar to warm milk (yeast optimal temperature is 26 degrees celsius). Let it sit for for a while. It should grow to twice size (1 cup).
Add all ingredients in the order recommended by your bread machine.
Most machines will say to add the liquid first, then the dry ingredients. If your bread machine has a pre-heat feature (to ensure that all the ingredients are the same temperature) then make sure the yeast is added onto the very top of the flour - I like to make a well in the top of the flour pile - so that it isn't touching the salt.
Set the machine to the "dough" cycle.
When it's ready, let the dough rest for 10-15 minutes.
Roll the dough in to a 2 cm thick sheet and use ordinary glass to cut out circles. Shape dough into balls and leave to rise in a warm oven for 30 minute, or until double in size.
Steam balls in a steamer (standard size fits two balls per plastic bowl) for about 5-10 minutes each or until skewer comes out dry when you poke them.
If needed, you can place the pyzy in a bowl in a low heat oven to keep warm as you finish up the rest.
Serve with a generous amount of sauce as they do soak it up.
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