Yeast dough – my favorite recipe

Ingredients for 1 servings:

• 1 packet of dry yeast or 1 cube of fresh yeast
• 1 tbsp milk
• 0.33 cup sugar
• 0.67 cup sweet cream
• 1 cup milk
• 3 cup(s) flour, tightly packed, up to 4 cups if necessary
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes

from American

One cup equals 250 ml. All ingredients should be at room temperature or lukewarm. Mix the dry yeast with the sugar and 1 tablespoon of lukewarm milk and let it rise until bubbles form; this takes about 10-15 minutes. If this doesn’t happen, the yeast is too old. Then add all the remaining ingredients and knead, preferably in a food processor, for about 3 minutes, until all the ingredients are well combined and the dough pulls away from the sides of the bowl. Cover the bowl with a kitchen towel and let the dough rise for at least 30 minutes. I also like to wait an hour. If it’s too cold in the kitchen or the dough isn’t rising properly, I place the bowl in the sink filled with warm water. Once the dough has doubled in size, roll it out on a floured surface and shape it into the desired baked item. Bake at 180°C. A braided loaf takes about 30 minutes; a little less for custard pastries, etc. You can brush the dough with egg yolk or milk before baking, which will give it a nice color. This is a recipe for Chinese milk buns, translated from the American version, and my absolute favorite yeast dough recipe. Whether for milk buns or custard pastries, cinnamon or Nutella rolls, braided bread, or cakes, it always works.