Kitchenware:
- deep bowl for kneading dough;
- kitchen thermometer;
- kitchen scales;
- beaker;
- stewpan;
- whisk;
- deep plate for eggs;
- a small container for cognac;
- cling film.
Ingredients
| Product | amount |
| Premium flour (sifted) | 1 kg |
| Milk | 500 ml |
| Butter | 100 g |
| Sugar | 200 g |
| Fresh Chicken Eggs | 2-3 pcs. |
| Fresh soft yeast | 40 g |
| Salt | 3-4 g |
| Vanillin | on the tip of a knife |
| Cognac | 15-20 ml |
| Vegetable oil | 40 ml |
Step cooking
- Heat 500 ml of milk in a saucepan to a temperature of 37-38ºС. Then pour it into a dough mixing bowl.
- Mash hands with 40 g of fresh soft yeast and add them to milk.
- Stir the mass well with a whisk - the yeast should completely dissolve. Add 3-4 g of salt and 200 g of sugar to the same container.
- Beat 2-3 eggs in a separate deep bowl a little, then add them to the future dough.
- Pour 100 g of melted butter there - it should still be warm, but in no case hot.
- Dissolve a little vanillin in 15-20 ml of brandy, literally on the tip of the knife. Add this mixture to the dough bowl and mix all the ingredients with a whisk.
- Now in small portions, gradually pour 1 kg of flour into the dough. While the mass is soft, you can continue to knead it with a whisk.
- Then continue to knead the dough by hand, gradually adding all the flour to it. As a result, you should get a fairly soft dough. It may even seem that it is liquid, but you do not need to add flour, it should not become clogged.
- After pouring all the flour, knead the dough for another 5-7 minutes. Then add 40 ml of vegetable oil to it and continue the procedure until the oil completely interferes in the lump.
- Cover the container with the dough with cling film and place it in a warm fit.
- This can be done in a closed, turned off oven with a light on. The process of raising the dough lasts about an hour and a half.
- Put the approached dough on a table, sprinkled with flour, collect it into a round smooth lump. Right now, you can begin to sculpt from it everything that your soul desires. Have a nice cooking!
Video recipe
This video demonstrates how to knead the rich yeast dough for making sweet pastries. You can clearly see how to combine the ingredients, what consistency should be the mass, how the dough is suitable, and what it is in the end.
Butter dough is rightfully considered the most fluffy, hearty and delicious of all variants of yeast dough. This is not the easiest dough, but if you know how to cook it, the result will please even novice housewives. Strictly follow the recipe, and you will surely succeed.
The dough prepared according to the described recipe is suitable for rolls, rolls, pies, cheesecakes and even large open or closed pies. It is always well suited and does not require a few tweaks, which greatly speeds up the process of its preparation. And, despite this, it remains lush and light, whatever you cook from it. Did you like the recipe for butter yeast dough? It turned out to cook it, it came on time? What baking dish did you make it for? Did you enjoy the result? If you know how to make this dough even better, or if you have your own way of preparing a delicious pastry, share your knowledge in the comments!
Other test recipes
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