At the first glance, yeast dough is a simple baking, but many people came out dry and compact more than once. If you want it to be not only grown and fluffy, but also moist, be sure to add to the mass … cream. This product guarantees a successful yeast. I present a proven recipe.
Fat is very important in, because it is thanks to it that the baking comes out moist and does not dry out the next day. That is why at the end of the kneading I add oil or butter. Due to these ingredients, I get a delicate and soft yeast.
I always choose full -fat products. However, I do not recommend lean milk or margarine. Some add cooked and crushed potatoes to the mass, thanks to which the baking stops moisture.
This time we will focus on the addition of 18% cream for yeast dough. This type of dairy products will not thin the masses, but it will not burden it too much – the baking will come out perfectly moist. The best proportions are 1 cup of cream for 3 cups of wheat flour.
Ingredients:
- 3 cups of wheat flour and 3 tablespoons for leaven;
- 3/4 cup of sugar and 1 spoon for leaven;
- 3/4 cup of milk;
- 1 cup of cream 18%;
- 2 eggs;
- 150 g of butter;
- 50 g of fresh yeast;
- 1 teaspoon of vanilla extract;
- A pinch of salt.
Preparation:
At the beginning I take out eggs and cream from the fridge earlier so that they have room temperature. In turn, melt the butter and set aside to cool.
Then rub the yeast with 1 tablespoon of sugar, add milk, add 3 tablespoons of flour, mix the whole, cover with a cloth and set aside for 15 minutes.
After this time, I pour the remaining flour into a separate bowl, add the rest of the sugar, cream, eggs, vanilla extract, salt, foamed leaven to it. I start to knead the mass, and when the ingredients combine, I add melted butter. I knead the whole until a uniform dough without lumps is formed. I cover them with a cloth and set aside for an hour to rise.
When the mass doubles its volume, I put it into a mold previously lined with baking paper. I put the dough again for 15 minutes.
After a few minutes I put the yeast dough in the oven preheated to 180 degrees. I bake them for about 30 minutes, to a dry stick. Before baking, you can put your favorite fruit on yeast or sprinkle with crumble. Finally, sprinkle with powdered sugar.
