Yeast dough for pies and cakes
68 servings
90 minutes
The recipe was shared by Riya Becker, pastry chef of the food court "Around the World."
1
Heat milk with 3.2% fat to 38 degrees. At home, you can check the temperature by touch: the milk should be slightly warm. Add yeast to the warm milk and stir until dissolved. Add 10 grams of sugar.
- Whole milk (3.2%): 170 ml
- Dry yeast: 20 g
- Sugar: 50 g
2
Transfer the mixture to the mixer bowl, add another 40 grams of sugar (for sweet pastries increase the total sugar to 100 grams), then add flour, eggs, and softened butter with 82.5% fat content. Mix the ingredients.
- Sugar: 50 g
- Wheat flour: 600 g
- Chicken egg: 3 pieces
- Butter: 150 g
3
Knead the dough with a mixer for 20 minutes on low speed, adding salt towards the end.
- Salt: 20 g
4
After the first kneading, leave the dough covered with a towel at room temperature for 20 minutes to rise. Then knead it well by hand and let it rest for another 20 minutes. After that, knead it a third time. Each kneading enriches the dough with air and helps it rise better.
5
The prepared dough is elastic, smooth, does not stick to hands, does not tear, and stretches into a thin film.
