Fluffy Choux Yeast Dough with Tea-Infused Flair

Buttery, with a twist in the form of tea leaves! Choux yeast dough, I must note, is not the simplest. It is liquid, it is difficult to knead it with your hands, it is better to use a planetary mixer. But the pies will turn out like fluff! But at the very beginning of your acquaintance with yeast baking, it’s probably worth choosing a different recipe :)
cook time: 3h
Liam Carson
Fluffy Choux Yeast Dough with Tea-Infused Flair

Nutrition Facts (per serving)

283
Calories
7g
Fat
41g
Carbs
8g
Protein

Ingredients (9 portions)

For flour brew:

Wheat flour 60 g
Milk 250 ml

For the dough:

Milk 200 ml
Sugar 1 tbsp
Dry yeast 10 g

For dough:

Wheat flour 650 g
Sugar 80 g
Eggs 2 pc
Butter 90 g
Vanilla sugar 1 tsp

Recipe instructions

Step 1

Step 1
How to make choux pastry with yeast? Prepare the ingredients for the so-called bread or flour “infusion”. The milk can be either at room temperature or from the refrigerator. This is not important for brewing. But take the eggs and butter for the dough out of the refrigerator now. By the time the dough is kneaded, you need it to reach room temperature.

Step 2

Step 2
Pour the milk into a small saucepan or deep frying pan. Add the tea leaves flour and place over medium heat. Stir the brew all the time, breaking up any lumps.

Step 3

Step 3
Cook the mixture until it holds the groove of the spatula well. It took me 3 minutes. If there are a few lumps left, it’s okay, the mixer will sort them out later. Cool the brew to room temperature.

Step 4

Step 4
In the meantime, letʼs prepare the dough. Measure out the required amount of ingredients. Heat the milk to 38-40 ⁰С. It feels like "pleasantly warm, but not hot."

Step 5

Step 5
Add the yeast and sugar to the milk and stir lightly. Leave the dough in a warm place for 15 minutes. I leave it in the microwave, in which half a glass of plain water has just burned. Itʼs humid and warm there, and these are ideal conditions for proofing.

Step 6

Step 6
This is what a dough suitable for work should look like after 15 minutes. If a good foam cap does not appear, then the yeast is of low quality. You will have to take yeast from another batch and prepare the dough again.

Step 7

Step 7
Letʼs start working with the ingredients for the dough. As I already said, the eggs and butter should be at room temperature by this point.

Step 8

Step 8
Sift into the bowl of a planetary mixer! two-thirds! premium wheat flour. Add vanilla and regular sugar. You can add a pinch of salt for taste.

Step 9

Step 9
Pour the bread mixture at room temperature, the dough into a bowl and beat in the eggs.

Step 10

Step 10
Knead the dough at low speed with a mixer fitted with the hook attachment for 2 minutes.

Step 11

Step 11
Then add soft butter and knead the dough at low speed for another 10-13 minutes. Use the consistency of the dough as a guide to determine whether you need to sift more flour. This dough is slightly stickier than traditional yeast dough. It does not lag well behind the walls of the bowl and does not gather into a smooth ball.

Step 12

Step 12
In the end, I didn’t use all the flour, but only 600 grams, you may also need a little more or a little less. As soon as the dough stops sticking to your hands, but is still quite sticky, finish adding flour :)

Step 13

Step 13
Use a silicone spatula or spatula to bring the dough from the sides to the center. Leave the dough in a warm place, covered with cling film, for 1-1.5 hours to proof.

Step 14

Step 14
This is how well my dough came together in 1.5 hours.

Step 15

Step 15
There was less stickiness after proofing. But I still dusted the work surface with flour. In the end, I got 18 large pies.

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