Rich Homemade Yeast Dough for Versatile Baking

Soft, rich yeast dough for any baking! French cuisine is considered the birthplace of exquisite and tasty dishes, including delicious baked goods. This homemade dough is suitable for making any baked goods: buns, pies, baguettes and loaves.
cook time: 50 min
Noah Merrick
Rich Homemade Yeast Dough for Versatile Baking

Nutrition Facts (per serving)

383
Calories
21g
Fat
36g
Carbs
7g
Protein

Ingredients (12 portions)

Basic:

Sugar 2 tbsp
Wheat flour 3 cup
Butter 200 g
Milk (2.5%) 1 cup
Egg yolks 2 pc
Dry yeast 11 g

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients according to the list. All food stored in the refrigerator must be removed in advance so that it is at room temperature. Place the softened unsalted butter in a deep bowl and chop it with a knife. Instead of butter, you can use margarine, it will be cheaper, but such a replacement does not affect the quality of baked goods.

Step 2

Step 2
We only need the yolks from chicken eggs for the dough; we separate them from the whites. Place the yolks in a bowl with butter.

Step 3

Step 3
Add sugar, stir until smooth and sugar dissolved.

Step 4

Step 4
In a glass of warm milk (the milk needs to be heated to a temperature of 36 degrees, this can be done in a microwave or on the stove, the main thing is not to overheat the milk so as not to spoil the action of the yeast), dilute the dry yeast, stir until it is completely dispersed in the mixture.

Step 5

Step 5
Pour the resulting milk-yeast mixture into a bowl with the butter-egg mixture. Mix again.

Step 6

Step 6
Pour the sifted wheat flour into a bowl of liquid, add the flour in parts, kneading the dough each time. When the dough becomes difficult to mix with your hands, place it on a floured work surface and continue kneading with your hands. You may need a little more or less flour than the amount indicated in the composition, since the quality and density of the product varies from manufacturer to manufacturer.

Step 7

Step 7
The dough should be smooth and elastic in consistency, slightly sticking to your hands, but not remaining on your palms. Place the dough in a plastic bag, tie it and leave for 20 minutes at room temperature. The dough should increase significantly in volume.

Step 8

Step 8
The dough is ready, we move on to molding products from it: buns, pies and even the famous French croissants. Very tasty, soft and airy loaves and baguettes are obtained from this dough. Bon appetit!

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