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yeast dough

updated

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Ingredients for 1 servings:

  • 660 g wheat flour type 550
  • 300 g milk
  • 60 g fresh yeast
  • 14 g salt
  • 70 g butter
  • 90 g sugar
  • 18 g baking malt

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

for sheet cakes, braids, Easter nests, etc.

Warm the milk slightly, dissolve the sugar, and crumble in the fresh yeast so it can swell in the milk. Now add the remaining ingredients and knead into a firm dough. Let the dough rise in a warm place for about 20 minutes. Now shape into the desired shape and let it rise for another 20 minutes. Continue processing. For sheet cakes, brush the dough with lukewarm water. For yeast braids, brush with egg yolk (1 egg yolk, a little milk). Oven temperature: 180-200°C

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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