Baking from yeast dough: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Buttery buns, mouth-watering cinnamon buns, soft challah… Yeast dough pastries are the perfect way to start your Sunday afternoon. Unlike lean, like bread, such a dough contains a much higher amount of sugar, eggs and dairy products. The result is a deliciously soft pastry that goes great with your morning coffee and goes great with meats and cheese.

Before proceeding to the recipes for baking from yeast dough with a photo, let's figure out what types of dough are and how the proofing process takes place.

What is the difference between butter and lean dough?

Butter, like lean, contains the usual ingredients - flour, water and yeast, but sugar, eggs, s alt, fat and milk are also added to the first.

Although it tends to have a slightly higher percentage of sugar, pastry isn't necessarily sweet on its own. Sweet beautiful pastry made from yeast dough has a soft crust and a less viscous crumb, and looks more appetizing in general.

A little about yeast

The fermentation process is influenced by many factors. In addition to the correct temperature, be aware that some ingredients slow or speed up the rise of the dough.

Here are three reasons why pastry can take longer to set and rise.

1. Sugar. While lean dough contains no more than 5% sugar, pastry can have up to 10%. The hygroscopic nature of sugar helps it absorb moisture, making it difficult for the yeast to hydrate. This fight for moisture increases the time it takes for the dough to rise.
2. S alt. It is essential for good taste, but can kill yeast on direct contact. S alt strengthens gluten and regulates the activity of yeast, preventing them from expanding uncontrollably. Too much s alt, however, will slow down fermentation.
3. Fats. Butter, sunflower oil and eggs make pastry better, richer, but also slow down fermentation.

However, slower growth allows the flavors to open up and build a soft, supple texture. So while it may take longer, slow growth isn't always a bad thing.

Remember: Pastry dough may take longer to rise because it contains more sugar, s alt and fat.

Basic knowledge for making savory and sweet pastries from yeast dough

By adding different amounts of ingredients, such as eggs and butter, to the dough, you can turn the dough into different types of products: addoil - and you have challah; add butter and swap water for milk and you're halfway through making a glorious brioche; add a little more sugar and a sweet topping or icing - and you have a mountain of sweet buns. Sometimes using the same basic dough and just shaping it differently can produce completely different products.

Let's take a closer look at basic yeast dough baking and photo recipes.

Brioche

They're not hard to make, but brioches take time and love to make. Buttery all-purpose dough can be baked (or fried!) to make delicious buns. This dough is rich in eggs and butter, unlike its lighter counterpart, challah.

Buns are great for making sandwiches and French toast. They are usually baked in separate corrugated molds. Brioches can be filled with savory meat or cheese.

Using brioche dough, you can make loaves, bagels, donuts, pretzels, sweet buns and more!

This is a basic bun recipe - soft, light and very buttery. Those who want even more butter can increase the amount in the recipe up to 180 grams. Making this dough is actually very easy, especially in a bread maker that processes this small amount perfectly.

Dough for sourdough:

• two tablespoons (tablespoons) of warm water;
• 1 tablespoon (tablespoon) of water, preferably warm;
• instant yeast -1/4 spoon (0.8g);
• all purpose flour -1/2cup (2.5 ml or 71 grams);
• eggs - 1 large egg.

Main dough:

• all-purpose flour - 1 cup plus 1.5 tablespoons (or 156g);
• sugar - 2 tablespoons (or 25 grams);
• instant yeast - 1 s ¼ tsp (4 grams);
• s alt - ½ teaspoon (3.3 g);
• eggs - 2 large eggs, cold;
• uns alted butter, very soft - 8 tablespoons (or 113 g).

Egg icing (if making a large roll, icing optional)

• eggs - 1 large yolk;
• cream or milk - 1 teaspoon.

Cooking brioche

Make the dough in advance - a day or two ahead. Place the water, sugar, instant yeast, flour, and egg into a mixing bowl. Whisk by hand until very smooth to remove air, about 3 minutes. The dough will have the consistency of a very thick dough. The dough may collect inside the whisk at first, but just shake and keep beating. If it is too thick to brush off, then you have added too much flour and you will need to add some eggs, which will be included in the third step. Gather it into a ball in a bowl and cover with cling film.

Mix the ingredients for the flour mixture and add to the batter. In a small bowl, beat flour with sugar and yeast. Then add s alt. Cover tightly with cling film and let it rest for one and a half to two hours at room temperature.

Mix the dough. Add 2 cold eggs and mix again until smooth and shiny but very soft and sticky. Add the butter by a tablespoon, waiting until each is almost completely absorbed, and do so until all the butter is used. The dough will be very soft and elastic and will stick to your fingers, but don't be tempted to add more flour.

Let the dough rise. Use an oiled mold for proofing. Apply oil to the top of the dough and cover the container with a lid or plastic wrap. Leave it for 1.5-2 hours, let it rise again.

Refrigerate the dough for 1 hour to prevent the butter from separating. Plus, it's less sticky and easier to handle.

Place chilled dough on a well-floured surface and roll it into a rectangle. Dust as needed to prevent sticking. The exact size of the rectangle is not important. Roll into an envelope, roll out. Repeat this several times. Then dust it lightly on all sides with flour and place in a spacious and strong plastic bag. Refrigerate for 6 hours or up to 2 days to allow the dough to mature.

Shape the dough and let it rise. Cut the dough into 16 pieces. Roll out the larger piece of dough into a ball. Pull out the edges like petals. With your index finger, you need to make a recess in the center of each bun, reaching almost to the bottom of the form. Insert the elongated parts deep into the hole. Cover the molds with oiled polyethylene and let rise (ideally at75 - 80°C) until the edges of the pastry reach the top of the mold, about 1 hour.

In order to cook yeast dough pastries well in the oven, it must be preheated in advance.

Lightly beat egg yolk and cream for glaze. Brush the buns with egg glaze. Let it dry (about 5 minutes) and then coat a second time.

Set the molds on a baking sheet and place them on a hot stone or baking sheet. Bake for 10-15 minutes, or until the test skewer comes out dry.

Remove the buns from the oven and cool them on a rack.

Hala

This is an enriched yeast bread, beautifully woven into a loaf or round, slightly sweet and full of eggs and butter. Challah is traditionally used to celebrate Jewish holidays, but they can be available at any time of the year. It's similar to buns but not as rich as it's made with water and butter instead of milk.

Leftover challah makes fantastic French toast and delicious bread pudding.

You will need the following ingredients:

• 2½ cups of water (45°C);
• 1 tablespoon (tablespoon) active yeast;
• ½ cups of honey;
• 4 tablespoons (tbsp) butter;
• 3 chicken eggs;
• 1 tablespoon (tablespoon) of s alt;
• 8 cups of unbleached all-purpose flour;
• 1 tablespoon (tablespoon) poppy seeds (optional).

How to cook challah

In a large bowl, dissolve active yeast in water (warm). Stir in honey, butter, 2 eggs, s alt. Add flour, one cup at a time, beating after each addition. Knead with your hands until the dough thickens and stops sticking to your hands, adding more flour as needed. Cover with a damp, clean cloth and let rise for 1½ hours.

Punch down the risen dough. Divide in half and knead each half for five minutes, adding flour as needed to avoid stickiness. Divide each half into thirds and roll into long "snakes" about 4 centimeters in diameter. Squeeze the ends of the three "snakes" together and weave from the middle. Grease two baking sheets and place prepared challah on each. Cover with a towel and let rise for about an hour.

Preheat oven to 190 degrees.

Beat the remaining egg and brush generously on pastries. Sprinkle with poppy seeds if needed.

Bake for about 40 minutes. Refrigerate for about one hour before slicing.

Caramel Nut Buns

Looking like cinnamon rolls, these sugary-sweet treats are typically topped and filled with pecans. Fill the inside of the bun with caramel-nut filling and bake all together.

Ingredients:

• package of active dry yeast (2½ teaspoons);
• ¹⁄_{3 cups of sugar;}
• 1 teaspoon s alt (teaspoon);
• 4 cups of flour;
• 1 cup water (warm);
• ¹⁄_{3 glasses of oil (vegetable);}
• 1 large egg.

Filling

You can put anything inside, but we will focus on pecans and toffee (can be replaced with boiled condensed milk).

Cooking steps

Mix all dry ingredients. In a separate bowl mix all liquid ingredients. Gradually add dry ingredients to wet ingredients to form a dough.

Knead the dough for 5-10 minutes. Grease a bowl with oil and place the dough in it. Drizzle oil on the dough and loosely cover with a towel until the dough doubles in size.

Knead the dough. Divide into thirds on a lightly floured cutting board. Roll out each piece to a centimeter or two thick.

Cut out circles of ten centimeters. Place the filling in the center of each circle of dough. Fold the three sides to form a triangle, leaving the filling protruding from the center.

Spread 4-5cm apart on a greased baking sheet.

Recover and let rise at room temperature until almost doubled in size (about one hour).

Preheat the oven to 200 degrees. Brush pastry with egg. Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool.

As you can see, the recipes are very simple, and the beautiful yeast dough pastry, the photo of which is given in the article, can decorate your table as well.