Cheesecake dough with dry yeast

Name: Cheesecake dough with dry yeast
Total time: 1 h 50 min
Yield: 16
Ingredients: 580 g Wheat flour; 200 ml Milk; 100 ml Kefir; 2 Eggs; 8 g Dry yeast; 100 g Butter; 60 g Sugar; 2 teaspoon Vanilla sugar; 0.5 teaspoon Salt

Buttery, yeasty, versatile, fluffy! The dough is suitable for cheesecakes with any filling. Soft, airy, porous. The cheesecakes made from it are soft and tender the next day. It is quite simple to prepare and quick for yeast dough. As always, it is important to check the expiration date of the yeast and measure the ingredients correctly, and the cheesecakes will always taste good.

81

12646

Emily Gonzalez

Author of the recipe

Calories

221Kcal

Protein

6gram

Fat

7gram

Carbs

30gram

*Nutritional value of 1 serving

Ingredients

Servings: 16

580g

200ml

100ml

2

8g

100g

60g

2teaspoon

0.5teaspoon

Step-by-step preparation

Cooking time: 1 hr 50 mins

STEP 1
Prepare food. Everything should be at room temperature.
STEP 2
Activate yeast: - mix 8g dry yeast with 1tsp. sugar, pour in warm milk /25-30 degrees, not hot on your finger/ and leave for 15 minutes until a “cap” appears.
STEP 3
Melt the butter and leave to cool.
STEP 4
Break two eggs into a bowl, add the remaining sugar, vanilla sugar and salt. Beat with a whisk. / I used vanilla sugar with natural vanilla, it gave a dark color to the liquid and specks in the dough, but the aroma was wonderful /.
STEP 5
Then pour in kefir at room temperature.
STEP 6
And a revived yeast mixture. Stir well.
STEP 7
Sift flour into a bowl for kneading dough, make a well and pour in a mixture of liquid ingredients, mix well. First with a whisk, then with a spatula or hand.
STEP 8
At the end of kneading, pour in the cooled butter and continue kneading by hand in the bowl.
STEP 9
Then on the table. Knead for about 10 minutes. If the dough is a little liquid /as in the photo/, sprinkle 20-25g of flour and knead. To make kneading easier, grease your hands and table a little with vegetable oil. At first the dough will be sticky, but at the end it will form a soft and airy lump. The dough is tender, ready-made and will not stick to your hands or the table.
STEP 10
Grease a clean bowl with vegetable oil, place the rounded dough and cover with film and a napkin. Leave in a warm, draft-free place for an average of 1.5 hours. / For me it works in a barely warm oven, turned off, the temperature is 25 - 35 degrees no higher /.
STEP 11
The dough will greatly increase in volume, this is how it became after 1 hour 20 minutes. Lightly knead into a loaf shape and divide in half. Remove one part and cover it with film to prevent airing. Divide the other part into 8 approximately equal pieces of 65 - 70g each. From this amount of dough you get 16 cheesecakes, two large standard baking sheets 37x43cm.
STEP 12
Leave the prepared flatbreads on the sheet to proof for 30 minutes. Then make a hole, grease the sides, add the filling and immediately bake in a preheated oven at 190 degrees. about 20-25 minutes. These are the cheesecakes that come out of this dough... very tasty!