I have often wondered how it is possible to prepare always working yeast dough. For my first post I would like to share with you the secrets of yeast dough, from which you can bake whatever you like- the result will be exactly as you hoped. I made cinnamon rolls, carrot pie and Boston cake. And these all are made from the following quantity:
- 50 grams of processed yeast or 24 grams of dried yeast
- 3,5 dl milk or water (body temperature, about 38-40°C / 98.6°F-104°F)
- 10-11 dl self raising flour
- 200 grams butter or 170ml oil
- 1 dl sugar
- 1 teaspoon salt
If you are using processed yeast then mix it with sugar until it’s liquid, add salt and sugar, then add water and milk, sieve in flour, finally add oil. If you are using drained yeast then mix it with flour, salt, sugar, add liquids, finally add oil.
1 tip: so the first tip was the food adding list depending if you are using compressed or dried yeast. For dried yeast the temp of liquid has to be 40°C (104°F) and for processed yeast it could be 37 °C (98.6°F)
2 tip: water and milk has to be with body temperature, if they are too cold, the dough won’t raise or if it is too warm- the yeast will die. If you are not sure about degrees of liquids, then measure it with thermometer.
3 tip: really important thing is kneading. Bread dough is kneaded to distribute the yeast and develop gluten for an even texture. To knead, pick up the far edge of the dough and fold over the bottom edge. Press down with the heels of your hands, pushing the dough away from you. Turn the dough one quarter turn and repeat the process. When properly kneaded, bread dough will be smooth and satiny, stretchy and no longer sticky. In every receipt there are mentioned to knead until the dough becomes smooth and elastic. It may take at least 10 minutes, but I tell you, it is worth it, because it is much easier to work with it later then. If you are enthusiastic then I suggest you to knead it by hand, but if you are having a busy time, then the food processor may help you out also. Kneading for 10-12 minutes by hand or 8-10 (sometimes even 2 minutes is enough, it depends on mixer) minutes in a mixer are the general standards. If you are kneading by hand, it’s nearly impossible to over-knead because you’ll tire yourself out long before it happens. It’s much easier to over-knead using a stand mixer because the motor so powerful and the whole kneading process happens more quickly
4 tip: use the highest grade of self raising flour
5 tip: you can add 1 egg to the dough, so the dough would be more elastic and durable for longer cooking time, but you should consider the more you add egg, sugar or oil to the dough, the less milk and more yeast is needed. Because egg and oil will make harder yeast to raise, but the more elastic the dough will be
6 tip: If you like to have really fluffy pastries you should definitely add butter! Butter makes dough more tasty, softer, lighter and makes it more long-lasting. Soft butter are added always at the end of kneading.
7 tip: flour should raise at least double
8 tip: sprinkle a little flour over the dough ball before placing it to warm place. This is for better raising and cover it with towel
9 tip: optimal yeast growth happens at around 37°C (98.6°F), but dough will rise at any room temperature. As the temp rises, the yeast becomes more active. In my oven there is a perfect program for melting food, it is 30°C (86°F) warm and it’s perfect dough raiser. It’s always a option to put dough on a heated floor to activate yeast faster. Let it be in warm place about 40 minutes
10 tip: before putting pastries to oven, let it raise about 25 minutes
11 tip: bake it with 225°C (437°F) 12 minutes
Here is a little photoblog step by step: