Secrets to perfect homemade yeast dough: Tips and recipe

Yeast dough is a classic bake that is associated with the warmth of home and the smell of freshly baked cake. Despite its popularity, many novice cooks fear that preparing fluffy yeast dough is a task that requires experience. How do you get a perfect dough that is light, delicate, and melts in your mouth? The key to success is the right technique, a few simple rules, and a proven recipe. You'll see that even if you're a newbie in the kitchen, you can easily prepare yeast dough that will delight everyone.

To make yeast dough truly successful, it's worth remembering a few important rules:

• Temperature: Both the ingredients and the environment in which you knead the dough should be at the right temperature. Ingredients that are too cold will slow down the rising process, while too hot can kill the yeast.
• Yeast: Use fresh, high-quality yeast. Dissolve it in a small amount of warm water or milk with a bit of sugar before adding it to the dough.
• Kneading: Yeast dough should be kneaded thoroughly and patiently. This will make it elastic and airy.
• Rising: Provide the dough with a warm and calm place to rise. Cover it with a cloth and set it in a warm place.

If you dream of a bake that's as fluffy as a cloud, this recipe is for you. It's simple to make, and the final result will amaze anyone who tries it. Here are the ingredients and preparation method for the yeast dough for a tray size 23×28 cm:

Ingredients:

• 30 grams fresh yeast (or 7 grams dry yeast),
• 500 grams all-purpose flour,
• 240 millilitres of lukewarm milk,
• 100 grams butter,
• 100 grams sugar,
• 2 eggs,
• A pinch of salt,
• 1 teaspoon vanilla sugar,
• Streusel topping (100 grams flour, 50 grams butter, 50 grams sugar).

Preparation:

1. Prepare the starter. In a small bowl, crumble fresh yeast and add a tablespoon of sugar and two tablespoons of flour. Pour half a cup of lukewarm milk, gently mix, and cover with a cloth. Leave for about 15 minutes in a warm place until the starter starts to grow.
2. Knead the dough. Sift the flour into a large bowl, add a pinch of salt, vanilla sugar, and the risen starter, crack the eggs, and pour in the melted, slightly cooled butter. Start kneading the dough by hand until it becomes smooth and elastic and no longer sticks to your hands. Remember to keep the dough warm during kneading—this will help it rise better.
3. First rise. Cover the bowl with a cloth and set the dough warmly for about 70 minutes. During this time, it should double in volume. The more time you give the yeast to rise, the fluffier your yeast dough will be.
4. Knead again and prepare for baking. After rising, gently knead the dough to remove excess air, then place it on a tray lined with parchment paper. Sprinkle the top of the dough with a streusel made from flour, butter, and sugar. Set aside another 15 minutes to let the dough rise slightly.
5. Baking. In the meantime, preheat the oven to 175°C in the upper-lower heat mode. Once the dough is ready, place it in the oven and bake for about 40 minutes until the top turns golden. After baking, remove the dough from the oven and let it cool on a rack.

Classic yeast dough is an excellent base for experimentation. You can add:

• Fruits: Fresh or dried fruits, such as apples, pears, raisins, or plums.
• Citrus notes: Grated lemon or orange zest will give the dough a refreshing aroma.
• Spices: Cinnamon, cardamom, or nutmeg go perfectly with yeast dough.
• Fillings: Cheese, poppy seed, preserves – the choice is yours!

Remember, to make yeast dough truly successful, you need patience and precision. However, the final result will surely reward you for all your efforts.