Today we're focusing on yeast dough. This recipe is a basic one for sweet yeast dough, you can do many different things with it, for example, the Jam Knots (you can find them on my blog) or the Nutella Babaka that I made with this dough as a base. For a yeast dough, you just need some simple ingredients:
- flour
- sugar
- yeast
- milk
- egg yolks
Let's talk about the difference between fresh and dried yeast:
The main difference is obviously the durability. You can keep fresh yeast in your fridge for probably 2 weeks whilst dried yeast can be used for up to 6 months or more. I love using fresh yeast, I use it in all my recipes and I would also recommend it to all of you! But if you want to use dried yeast, make sure you mix it into the flour and add the milk afterward (when you use fresh yeast, you dissolve the yeast in the milk- you'll see that later in the recipe).
For the calculation: 42g (one cube) fresh yeast equals 2 packages (14g) dried yeast.
A few tips before we start:
- Check the temperature: the temperature of the milk is very important- it should be lukewarm, not too hot or too cold. I like sticking my finger in the milk to check the temperature, you can also imagine yourself sitting in a bathtub, what temperature would you comfortable sitting in? If the imagined temperature is the same as the milk temperature, you are good to go!
-Be patient: making yeast dough takes time, especially the rising process can take up to an hour, so don't rush and be patient- it will pay off!
-Sift your flour: I love doing this and it can also help you with the fluffiness of your dough.
-Knead well: all the ingredients should be well incorporated and the final dough should be not too sticky, soft, and have a smooth surface. If you want to see how it should look, I created a video on my Instagram @tamarasbakings where you can see everything in 30 seconds. I will link it here- so before you start, go and check it out!
Now, let's start!
RECIPE
Ingredients:
For the basic dough:
- 500g all-purpose flour
- 60g sugar (you can add up to 100g, depends on how sweet you like it)
- 1/2 cube fresh yeast (21g) or 1 package dried yeast
- 250g milk
- 2 egg yolks
- 200g Nutella
Instructions:
- Start sifting your flour into a large bowl.
- Add the sugar and give it a whisk. If you are using dried yeast, add it now.
- Warm your milk, you can do that in the microwave or on the stove, but keep an eye on it and check the temperature( see notes above)
- Crumble your fresh yeast into the milk and stir until the yeast is fully dissolved.
- Add the yeast-milk to the flour. Also, add the egg yolks.
- Start kneading the dough, remember to be patient, and knead until the dough looks smooth and soft.
- Cover your bowl with plastic wrap and let the dough rise for up to one hour in a warm place. I like putting it in the oven, but again, check the temperature and just preheat the oven, and do not "bake" the dough! You could also place the dough on the heating or in the sun.
- After 30-60 minutes, your dough should be a lot bigger than it was before.
- You can now do whatever you like, buns, my jam knots or babka-
- For the babka, roll out the dough to about 0.3 mm and coat it with the nutella. If you have troubles with that, put the Nutella in the microwave so that it get a little softer.
- Start folding the dough. Flap the right and the left side twice and then flap the dough another time, so that you get a rechtangle shape. I also drew some sketches for you.
13. Cut the rechtangle shape in the middle, so you get tow tripes. Twist the to get the Babka shape.
14. The Babka has to bake for 60 minutes in the preheated oven (180°C)
15. Enjoy!!
If you tried this recipe, make sure to tag me on your Instagram Photo!