Yeast dough (airy)
10 servings
60 minutes
Airy yeast dough is the basis of many European dishes, from fragrant rolls to exquisite pies. Its roots go back centuries when baking skills were highly valued. The warm aroma of fresh dough filled with notes of milk and a hint of sweetness brings comfort and joy. The main secret is patience: yeast makes the dough light while careful mixing of flour gives it the necessary structure. Its texture is soft and pliable, and when baked it becomes tender, airy, and slightly porous. Perfect for baking, it reveals its flavor during cooking, providing a delicious crust and rich taste. This dough is used for making pastries, rolls, and bread and pairs wonderfully with various fillings—from sweet fruits to savory cheeses.
1
Pour into the bowl: water (the water should be hot), milk, add salt, yeast. Mix with a mixer.
- Water: 300 ml
- Milk: 300 ml
- Salt: 1.5 teaspoon
- Fresh yeast: 40 g
2
Add part of the flour, then vegetable oil (so the dough consistency is like for pancakes). Whisk with a mixer.
- Wheat flour: to taste
- Vegetable oil: 5 tablespoon
3
Pour into a larger pot (for further manual mixing if the mixer is unsuitable).
4
Place the pot with the dough in a warm place for 15-20 minutes (this depends on the yeast's activity speed).
5
Meanwhile, beat the eggs with sugar separately until a white foam forms.
- Chicken egg (country): 2 pieces
- Sugar: 2.5 tablespoons
6
When the dough rises to the lid, we combine both masses with a mixer.
7
In the second part, we perfect the consistency of the dough. It can be done mechanically or manually.
8
We need to add flour to the mass we have to make the dough denser. First, add a whole cup of flour, mix thoroughly by hand (grease hands with vegetable oil to prevent the dough from sticking).
- Wheat flour: to taste
9
Add flour half a cup at a time to avoid overdoing it, and mix the lumps with your hands. The dough should be more liquid than dense. Let the dough rise for another 20 minutes.
- Wheat flour: to taste