Butter yeast dough and the main rules for working with it
 

You can make a lot of delicious pastries from butter dough. But some housewives are afraid to work with yeast, considering it a capricious ingredient. What mistakes should be avoided in making butter dough and how to work with it?

Here are some of the most important tips. 

  • Compressed yeast comes up more slowly, but it is still a priority to use, since dry yeast does not give the deep aroma of baked goods.
  • You can, of course, bypass the moment of dough and immediately knead the yeast dough. But on the dough, the baked goods will turn out to be more airy and porous.
  • The amount of time for crusting the dough, which is indicated in the recipe, can be changed depending on the volume of the dough and the quality of the ingredients that it contains. In general, in the first workout, it should rise 2 times, and in the second – 2-3 times.
  • The dough should be in a warm place – what do you mean? Yeast becomes active already at 8 degrees of heat, but at 38 they simply die. Therefore, the ideal temperature for delamination is 25-32 degrees. You can put the dough in a multicooker for heating mode, for a water bath or a heating battery.
  • The dough does not tolerate sudden temperature changes – you cannot ventilate the room, arrange a draft. Otherwise, the fermentation process will be interrupted.
  • Overexposing the dough is not recommended – it will most likely fall off during baking.
  • Change the dough recipe very carefully. The amount of sugar and salt should be left the same as indicated. The yeast feeds on sugar, but a large amount of it will acidify the dough.
  • Please note that if your recipe contains rye flour, bran, seeds, then the dough will come up slower and heavier. It is better to increase the amount of yeast a little.
  • To shape the baked goods and saturate them with oxygen, toss the dough vigorously on the table.
  • If the dough sticks to your hands, just add flour. But if the dough breaks, add a little water.
  • Strictly adhere to the set baking temperature. However, you know your oven better, so vibrations of 20 degrees to either side are acceptable.
  • Check the readiness of the dough with a wooden stick or a toothpick: if raw dough remains on the stick, then you should continue to bake.
 
  • If the top of the dough burns, turn off the top heat or cover the pastry with a sheet of baking paper.
  • If the oven dries out the baked goods too dry, place a baking dish with water on the bottom of the oven before baking.
  • If the cake does not separate from the parchment, place it on a wet, cool towel – then the paper will easily come off.
  • Store baked goods in the bag and in the refrigerator, otherwise they will quickly turn stale.

Yeast dough recipe

There are many of the most diverse! Here is one of the proven recipes for our readers, which is perfect for pizza or pies. 

Ingredients: 

  • 600 g flour
  • 1 egg (room temperature)
  • 60 g butter
  • 2-4 UF. sahara
  • 1 tsp without bitter salt
  • 20-25 g live yeast
  • 300 ml kefir (milk)
  • Vegetable oil for hands

Method of preparation: 

  1. Stir live yeast in warm milk (water can be used) with a fork and leave to rest. Lumps are allowed. 
  2. Pour sugar, salt and diluted yeast into warm (but by no means hot) kefir. Stir. 
  3. Add egg and melted butter. Stir. Add the sifted flour in portions, continue kneading with your hands.
  4. When the dough is already gathering in a ball and reaching for your hand, but it still sticks, wash your hands, wipe and brush with sunflower oil. Continue to knead, adding a little flour. If it sticks again, grease your hands again. But if you just add flour and knead with your hands with the sticky dough, you can “hammer” the dough with flour.
  5. After 10-15 minutes of kneading, the dough turns out to be elastic and airy, a little sticky. Time to form a ball and grease the surface with sunflower oil (just swipe with an oily palm). Cover the bowl with a towel or cling film. 
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6. Remove the dough for 2 hours in a warm, draft-free place. It can be organized in the oven: turn it on at full power for exactly 1 minute, turn it off and put the dough there. After 2 hours, it will rise 3 times and will be airy like fluff.

7. Wrap your hand over the dough and set for another 1 hour.

8. After its expiration, the dough will be ready, you can form a dish from it. (Test recipe: cookpad.com)

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