RecipesYeast dough
Yeast dough represents the basic variant (at least in our Czech basin) from which all other doughs derive. Yeast dough is the foundation of truly good baked goods, whether it concerns donuts, pies, dumplings, or brioche. Here are a few tips on how to make yeast dough even better and fluffier.
Yeast dough requires gentle handling. Place the yeast dough in the bowl like a baby in a cradle. Yeast dough also needs to "mature" in warmth, with the best temperature being around 25–26 degrees Celsius. In winter, yeast dough takes a little longer to achieve its noticeably plump shape. The dough must not dry out either. That is why the famous towel was used to cover yeast dough. Today, it's more of a food wrap. Additionally, yeast dough must at least double in volume. If this doesn't happen, start a new batch. And if you want yeast dough to be truly extra fluffy, knead the dough once more after it has risen. The second time it will rise much faster.
Ingredients (what you need)
125 ml whole milk
7 g dried yeast
1 package (55 g) granulated sugar
4 tablespoons melted and slightly cooled butter + additional for greasing
1 egg yolk
1.5 teaspoons vanilla extract
340 g all-purpose flour + for dusting
2 pinches salt
Recipe steps
First, the yeast. Combine lukewarm milk with 125 ml of lukewarm water, add the dried yeast, and a pinch of sugar. Let the yeast rise in a warm place, which should take about 5 minutes.
Meanwhile, in a bowl, whisk together the melted butter, egg yolk, and vanilla. In a larger bowl, mix the flour, remaining sugar, and salt. Then add the yeast to this bowl along with the mixed butter, egg yolk, and vanilla from the other bowl and get to work. Knead a soft dough.
On a floured work surface, knead a smooth dough into a ball.
Grease the bowl in which the dough will rise with butter so that it is coated in fat. Let it rise for about an hour and a quarter. The dough should double in volume.
Then return the dough to a floured surface and knead it quickly again. This will remove unwanted air. Again, wrap the dough in plastic wrap and place it in the refrigerator for at least 4 hours, preferably overnight.
Additional information about the recipe Yeast dough
Yeast dough is the basis of many traditional recipes. Its preparation involves mixing flour, yeast, milk, sugar, and eggs. The key to proper rising is to let the dough rest sufficiently in a warm place so that it can increase in volume. It is used in baking both sweet and savory dishes, such as buns, cakes, or dumplings. Yeast dough is popular for its delicate and fluffy texture. When prepared correctly, it is soft and light, thus giving dishes an unmistakable flavor and structure.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
