Perfect Yeast Dough for Delicious Cheesecakes

Tasty, rich, airy and tender — for sweet baked goods. This yeast dough is suitable for cheesecakes and filled buns. The products remain soft the next day. Nowadays, housewives cook less and less with dough and live yeast, but this kneading allows you to add more baking, which makes the taste special, not like bread dough.
cook time: 2h 30 min
Maya Lindell
Perfect Yeast Dough for Delicious Cheesecakes

Nutrition Facts (per serving)

304
Calories
9g
Fat
43g
Carbs
8g
Protein

Ingredients (9 portions)

Basic:

Salt 0.25 tsp
Sugar 70 g
Wheat flour (premium) 390 g
Butter 60 g
Milk 190 ml
Eggs (CO) 1 pc
Egg yolks 1 pc
Fresh yeast (or 4g dry) 12 g

Recipe instructions

Step 1

Step 1
How to make dough for cheesecakes? The key to success is the same room temperature for all products. Therefore, take everything out of the refrigerator in half an hour. Just as important, measure your ingredients correctly and let’s get started.

Step 2

Step 2
First prepare the dough. To do this, crumble live pressed yeast into a wide and deep bowl; it will be easier for the dough to grow. Add 1 tsp. Sahara. Pour in 1/2 warm milk and stir in 1 tsp. flour. Take sugar and flour from the total volume, fill a spoon with a small mound. Heat the milk to 35-38 degrees; if it gets colder, it will be harder for the yeast to activate; if it gets hotter, the mushrooms will die.

Step 3

Step 3
Stir this “chatter” and leave it in a warm place for 10-20 minutes, until the foam cap rises. No need to cover. Be sure to check the expiration date of the yeast; if the cap does not appear, the yeast is not active and needs to be replaced. I will write how to prepare dough with dry yeast at the bottom of the recipe.

Step 4

Step 4
While the dough is rising, sift the flour. Let me remind you, first we measure, then we sift. Sifting will loosen the flour, remove lumps and impurities, and saturate it with oxygen. Melt and cool the butter.

Step 5

Step 5
Break an egg into a separate bowl and add 1 yolk. Add the remaining sugar and salt, whisk a little until smooth.

Step 6

Step 6
Add the remaining warm milk to the finished, well-risen dough. Stir and pour in the egg mixture. If the volume of the bowl does not allow, pour into a larger one. It is convenient to place the dough directly in the bowl for kneading the dough.

Step 7

Step 7
Now add the sifted flour in two stages.

Step 8

Step 8
Do not add all the flour at once, leave 30-40 grams, it may be needed at the end of the kneading.

Step 9

Step 9
Knead the dough, first with a spatula, then with your hand. When all the flour is moistened and the dough is smooth, pour in the melted butter in two stages. The dough will be sticky and viscous. Knead it for about 15 minutes, adding the remaining flour if necessary. In the end, it will gather into a ball and become smoother and more elastic.

Step 10

Step 10
I first kneaded it in a bowl, and after adding all the flour, I continued on the table. But I didn’t add any more flour, but lightly greased the countertop and hands with vegetable oil. Well-kneaded dough does not stick to your hands, it is smooth, tender, and airy. Round the dough by tucking the edges under, then place in a large, clean bowl. Lubricate the inside of it a little with odorless vegetable oil.

Step 11

Step 11
Cover the bowl with film and leave to ferment for 1-1.5 hours in a warm place without drafts. This is how my dough rose after an hour, it rose almost 2.5 times. I put it in a slightly heated and turned off oven, the temperature is no higher than 38-40 degrees. The finished dough turned out to be 790 grams, enough for 9 cheesecakes, approximately 87 grams each.

Step 12

Step 12
These are the cheesecakes made from this dough. How to cook them? Punch down the finished dough and divide into 9 koloboks. Place them on a parchment-lined baking sheet, cover with film and leave to proof for 30 minutes. Then make an indentation by pressing down with the greased bottom of the glass. Brush the edges of the dough with egg + 1 tbsp. milk, add the filling, sprinkle with streusel. Bake in a preheated oven at 190ʼ for about 25 minutes until golden brown. Cool the finished ones on a wire rack and try!

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