Yeast dough for cheesecakes

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make dough for cheesecakes? The key to success is the same room temperature for all products. Therefore, take everything out of the refrigerator in half an hour. Just as important, measure your ingredients correctly and let’s get started.

2. STEP 2

   

   First prepare the dough. To do this, crumble live pressed yeast into a wide and deep bowl; it will be easier for the dough to grow. Add 1 tsp. Sahara. Pour in 1/2 warm milk and stir in 1 tsp. flour. Take sugar and flour from the total volume, fill a spoon with a small mound. Heat the milk to 35-38 degrees; if it gets colder, it will be harder for the yeast to activate; if it gets hotter, the mushrooms will die.

3. STEP 3

   

   Stir this “chatter” and leave in a warm place for 10-20 minutes, until the foam cap rises. No need to cover. Be sure to check the expiration date of the yeast; if the cap does not appear, the yeast is not active and needs to be replaced. I will write how to prepare dough with dry yeast at the bottom of the recipe.

4. STEP 4

   

   While the dough is rising, sift the flour. Let me remind you, first we measure, then we sift. Sifting will loosen the flour, remove lumps and impurities, and saturate it with oxygen. Melt and cool the butter.

5. STEP 5

   

   Break an egg into a separate bowl and add 1 yolk. Add the remaining sugar and salt, whisk a little until smooth.

6. STEP 6

   

   Add the remaining warm milk to the finished, well-risen dough. Stir and pour in the egg mixture. If the volume of the bowl does not allow, pour into a larger one. It is convenient to place the dough directly in the bowl for kneading the dough.

7. STEP 7

   

   Now add the sifted flour in two stages.

8. STEP 8

   

   Do not add all the flour at once, leave 30-40 grams, it may be needed at the end of the kneading.

9. STEP 9

   

   Knead the dough, first with a spatula, then with your hand. When all the flour is moistened and the dough is smooth, pour in the melted butter in two stages. The dough will be sticky and viscous. Knead it for about 15 minutes, adding the remaining flour if necessary. In the end, it will gather into a ball and become smoother and more elastic.

10. STEP 10

    

    I first kneaded it in a bowl, and after adding all the flour, I continued on the table. But I didn’t add any more flour, but lightly greased the countertop and hands with vegetable oil. Well-kneaded dough does not stick to your hands, it is smooth, tender, and airy. Round the dough by tucking the edges under, then place in a large, clean bowl. Lubricate the inside of it a little with odorless vegetable oil.

11. STEP 11

    

    Cover the bowl with film and leave to ferment for 1-1.5 hours in a warm place without drafts. This is how my dough rose after an hour, it rose almost 2.5 times. I put it in a slightly heated and turned off oven, the temperature is no higher than 38-40 degrees. The finished dough turned out to be 790 grams, enough for 9 cheesecakes, approximately 87 grams each.

12. STEP 12

    

    These are the cheesecakes made from this dough. How to cook them? Punch down the finished dough and divide into 9 koloboks. Place them on a parchment-lined baking sheet, cover with film and leave to proof for 30 minutes. Then make an indentation by pressing down with the greased bottom of the glass. Brush the edges of the dough with 1 tbsp egg. milk, add the filling, sprinkle with streusel. Bake in a preheated oven at 190' for about 25 minutes until golden brown. Cool the finished ones on a wire rack and try!

Comments on the recipe

Diana

13.09.2023

4.9

Thanks to the author for the recipe. The dough turned out great! I also like to knead the dough for baking with yogurt. It's a pleasure to work with him!

Moderator Ksenia

13.09.2023

4.7

Sometimes I make sweet pastries for breakfast. The smell of buns and pies is especially pleasant in the morning, when no one has woken up yet. Today I decided to treat myself to homemade cheesecakes. I prepared the dough according to the recipe for yeast dough for cheesecakes. Instead of fresh yeast, I used dry yeast. I took the rest of the ingredients from the list. The dough took 55 minutes to rise and then, already divided into parts, another 15. I baked the cheesecakes for 25 minutes. I made 11 cheesecakes from the resulting dough. They turned out wonderful! Soft, fluffy, moderately sweet, very tasty. Coffee is just what you need. Such wonderful cheesecakes are a great start to the day. Thanks for the recipe!

Viktorovna I

13.09.2023

4.7

Very good dough!!! I liked it! I actually reduced the sugar, as I was making an open unsweetened pie! There will definitely be a repeat on my part!!!

life

13.09.2023

4.6

Hello. Please tell me, do you need about 50 grams of cottage cheese for 9 cheesecakes?

life

13.09.2023

4.9

Thank you very much for the subtleties. Not everyone is capable of this. You have a lot to learn. Sincerely.

dlevrr

13.09.2023

5

Thanks for the recipe, the correct ratio of ingredients. Everything turned out great.