John Myers
Yeast Dough from Refrigerator
The perfect yeast dough from refrigerator recipe with a picture and simple step-by-step instructions.
- 500 g Sifted flour
- 200 ml Milk (I use soy milk but it’s not a must)
- 100 g Vegan butter or margarine
- 100 g Sugar
- 1 pinch Salt
- 15 g Fresh yeast or a sachet
- Dried yeast
- 3 tablespoon Milk
- Melt the milk and butter in a saucepan but do not let them get too hot
- All ingredients should be the same temperature, room temperature
- Sift flour into a bowl, sugar in a “corner” of the bowl. If I take fresh yeast, I crumble 2 tablespoons of my sugar over it and 3-4 tablespoons of milk at room temperature (not the milk where butter is already in it then let the pre-dough rise for about 10 minutes. I deliberately do without a pre-dough outside the bowl, in my opinion unnecessary. I do the same with dry yeast
- After about 10 minutes add the other ingredients and stir for 10 minutes on a low level and stir for 3-4 minutes on a high level ….. I mean yeast dough =)) Then let the dough rise for 10 minutes Cover cling film ….. important do not take a tea towel because the dough dries out and then in the refrigerator overnight, the dough rises wonderfully and becomes nice and small-pored and my yeast dough is almost as liquid as batter
- on the next day, cut the dough min. Take it out of the refrigerator 30 minutes beforehand and let it get used to the temperature, then process it as you wish. Otherwise, the “liquid” dough for fruit cakes is optimally just add flour
Facebook Comments