Sweet yeast dough with dry yeast

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to knead rich yeast dough using dry yeast? First, prepare the necessary ingredients for the dough. Milk to about 40 degrees. It should be warm, but not scalding. In milk that is too hot, the yeast will die, and in cold milk it may not be activated.

2. STEP 2

   

   Add sugar, dry yeast and flour to warm milk. Mix everything with a spoon or whisk and leave in a warm place for 25-30 minutes.

3. STEP 3

   

   During this time, a lush yeast cap will appear on the dough. This means that the yeast has become active. If this does not happen, then the yeast will have to be replaced.

4. STEP 4

   

   Prepare the necessary ingredients for the dough. Remove the butter from the refrigerator in advance. It should be softened. Take eggs large enough. I have category C1 eggs. Be sure to sift the flour. Thanks to this, it will be saturated with oxygen, and the dough will turn out fluffier and more tender.

5. STEP 5

   

   Beat the eggs into a large bowl, add sugar, add softened butter and mix everything thoroughly with a spoon.

6. STEP 6

   

   Then pour the dough into the resulting mass, add vanilla sugar, a pinch of salt and mix everything thoroughly.

7. STEP 7

   

   Start adding the sifted flour in parts, stirring thoroughly with a spoon each time.

8. STEP 8

   

   When it is difficult to knead the dough with a spoon, then transfer it to a work surface (table or board) and continue kneading with your hands, greasing them with vegetable oil. Please note that you may need a little more or a little less flour than the specified amount. Focus on the consistency of the dough. It should be soft, elastic, pliable. The dough may stick to your hands a little. Knead the dough for about 5-7 minutes.

9. STEP 9

   

   Transfer the dough to a bowl greased with vegetable oil, cover with a towel or cling film and place in a warm place for 1.5 hours.

10. STEP 10

    

    After the specified time, the dough will increase in size by 2.5-3 times. Punch down the dough and start forming your planned products. Happy baking!

Comments on the recipe

Svetlana Svetla

10.12.2023

4.8

Thank you for the recipe! The family is delighted, as am I! I searched and searched, and on the third attempt I found the dough that was right in the heart. I followed the recipe to the gram! ❤️❤️❤️

Lin Lin

10.12.2023

4.8

Thank you for the recipe, it took a little less flour, but this is individual. On the 2nd I got a closed pie 26 cm in diameter, 8 buns, and a braided loaf. The baked goods turned out tender and tasted even better in the morning. Today take 2) I really liked it

Galina Meshcheryakova

10.12.2023

4.9

Great recipe!!! Thanks a lot! It took as many ingredients as indicated, including flour

Julia

10.12.2023

5

Good afternoon Can you please tell me how many large pies this volume of dough will be enough for?

Elena

10.12.2023

4.6

Thank you so much for the recipe. I made it with fresh yeast (30g), and it took about 500g of flour. Wonderful, fluffy baked goods. Yields 20 fruit pies and a large 1/4 cinnamon bun.