Yeast dough is one of the oldest and most versatile pastries ever. It can be prepared in many ways, with various additives and fillings, sweet or salty. Yeast dough is fluffy, aromatic and tasty, and not too difficult to make. In this article, we'll cover the basics of baking yeast dough, tips and tricks to get the best results, and some ideas for delicious variations.
What is a yeast dough?
Yeast dough is a dough that uses biological methods of fluffing, taking advantage of the properties of baker's yeast. Yeast is a living organism that, when exposed to heat and sugar, begins the process of alcoholic fermentation. During this process, yeast converts the sugars in the dough into alcohol and carbon dioxide, which forms gas bubbles in the dough, causing what is known as rising. During baking, the gases in the dough increase in volume, and some of the alcohol also turns into gas. This makes the yeast dough light and porous. Certainly, unfortunately, it is not a dish for people who are on a diet, but if your menu isn't restrictive, you'll be happy to know that yeast dough has far fewer calories than other cakes, full of creams and sweet frugelines.
What are the types of yeast dough?
Yeast dough can be divided into several types, depending on the method of preparation and ingredients. The most popular are:
- Basic yeast dough - is the simplest yeast dough, which consists of flour, liquid (water or milk), yeast, sugar and salt. Basic yeast dough does not contain much sugar or fat. Its basic ingredients are flour, liquid, yeast and salt. It can be used to make bread, rolls or pizza.
- Sweet yeast dough - is a yeast dough to which more sugar and fat (butter or oil) are added, as well as eggs and flavorings (vanilla, lemon, rum). Sweet yeast dough is wetter and softer than basic yeast dough. It can be used to make babka, strucla, croissants or doughnuts.
- French yeast dough - is a yeast dough, which is characterized by a large amount of butter added in layers to the dough. The butter forms thin sheets in the dough, which float during baking and form a characteristic layered structure. French yeast dough is used to make croissants, challahs, cookies or Napoleon cake.
What are the ingredients of yeast dough?
To bake a yeast dough, we need some basic ingredients, which may vary depending on the type of dough. Here is a list of the most important ingredients and their functions:
- Flour - is the main ingredient in yeast dough, which gives it structure and shape. Flour contains a protein called gluten, which forms a network of fibers that holds the gas produced by yeast. For yeast dough, wheat flour of type 500 or 550 is best, which has the right content of gluten and starch. You can also use other types of flour, such as rye, spelt or gluten-free, but then you need to adjust the proportions and the time of rising the dough.
- Yeast - are living organisms that bulk up yeast dough. Yeast can be divided into two types: fresh and dry. Fresh yeast is sold in cubes or sachets and has a short shelf life. Dry yeast is sold in powder or granules and has a longer shelf life. You can use both types of yeast for yeast dough, but note that dry yeast is stronger and needs less heat for activation. Usually a ratio of 1:3 is used, that is, 10 g of dry yeast replaces 30 g of fresh yeast.
- Sugar - is an ingredient that provides food for yeast and affects the sweetness and color of the dough. Sugar is necessary for yeast to start alcoholic fermentation, which produces gas and alcohol. Sugar also affects the caramelization of sugars during baking, which gives the dough a golden hue and crispness. Various types of sugar can be used for yeast dough, such as white, brown, cane or honey.
- Butter - is an ingredient that adds fat and flavor to yeast dough. Butter affects the moisture and softness of the dough, as well as its layered structure in the case of puff pastry. Butter should be added to the dough after it has been kneaded so as not to interfere with the gluten. Butter can be substituted for other vegetable fats, such as oil or margarine, but the difference in texture and taste must then be taken into account.
- Eggs - is an ingredient that adds protein and fat to yeast dough. Eggs affect the texture and color of the dough, as well as its binding and stickiness. Eggs are often added to sweet dough to give it a richer flavor and greater shelf life. Eggs can be substituted for other binding ingredients, such as vegetable milk or banana, but the amount of liquid and sugar in the dough must then be adjusted.
- Liquid - is an ingredient that moistens the flour and dissolves the yeast and sugar. The liquid affects the consistency and taste of the dough. Different types of liquid can be used for yeast dough, such as water, milk, yogurt, cream or juice. The liquid should be warm, but not hot, so as not to kill the yeast. Usually a ratio of 1:2 is used, that is, for 500 g of flour you need about 250 ml of liquid.
- Salt - is an ingredient that adds flavor and regulates yeast activity. Salt affects the rate of fermentation and rising of the dough, as well as its elasticity and durability. Salt should be added to the dough after kneading so as not to weaken the effect of gluten and yeast. Usually a ratio of 1:100 is used, that is, about 5 g of salt is needed for 500 g of flour.
- Flavors - are ingredients that add aroma and flavor to yeast dough. Flavors can be natural or artificial, such as vanilla, lemon, rum, cinnamon, cardamom or anise. Flavors can be added to the dough in the form of extracts, oils, peels, spices or alcohols. Flavors should be added to the dough in moderation so as not to drown out the flavor of the yeast and filling.
How to prepare yeast dough?
The preparation of yeast dough consists of several steps, which may vary depending on the type of dough. Here is a general scheme for the preparation of yeast dough:
- Dissolving the yeast - involves dissolving the yeast in warm liquid with the addition of sugar. This step is important to activate the yeast and check its viability. If foam appears on the surface of the liquid after a few minutes, it means that the yeast is active and ready to use. If there is no foam, it means that the yeast is dead or too old and needs to be replaced with new yeast.
- Kneading the dough - involves mixing flour with salt and other dry ingredients (e.g. sugar or flavoring), and then gradually adding the liquid with dissolved yeast and other wet ingredients (e.g. eggs or butter). This step is important to form a homogeneous dough and produce gluten. Cake should be kneaded for about 10-15 minutes by hand or for about 5 minutes with a mixer with a hook. The dough should be smooth, elastic and not stick to your hands or the bowl.
- Rising the dough - involves leaving the dough in a warm and moist place under cover (such as foil or a cloth) until it doubles in volume. This step is important to allow the yeast to produce gas and alcohol, which will bulk up the dough and give it flavor. The rise time of the dough depends on the ambient temperature and the amount of yeast. It usually takes from 30 minutes to 2 hours. You can also leave the dough in the refrigerator overnight or for a few hours before baking, which will slow down the rising process and enhance the flavor of the dough.
- Forming the dough - involves shaping the dough into the desired shape and size. This step is important to give the dough an aesthetic appearance and prepare it for baking. You can mold the dough into various shapes, such as a ball, a roll, a braid, a letter, a star or a heart. You can also stuff the dough with various ingredients, such as fruit, jam, cheese or chocolate. When shaping the dough, be careful not to destroy the gas bubbles and not to knead the dough too hard. After forming the dough, let it rise again for about 15-30 minutes.
- Baking the dough - involves placing the dough in a preheated oven and baking it until golden and crispy. This step is important to fix the shape and texture of the pie, as well as to bring out its flavor and aroma. The temperature and baking time of the pie depends on its type and size. Typically, yeast dough is baked at 180-200 degrees Celsius for 20-40 minutes. You can also brush the dough with egg, milk or butter before baking to make it shiny and colorful.
How to serve yeast dough?
Serving yeast dough depends on its type and occasion. Yeast dough can be served in many ways, such as:
- For breakfast or afternoon tea - you can serve yeast dough with butter, jam, honey or cheese. You can also serve yeast dough with fruit, whipped cream or ice cream.
- For dessert or a treat - you can serve the yeast cake with icing, chocolate glaze, powdered sugar or nuts. You can also serve the yeast cake with coffee, tea or cocoa.
- For lunch or dinner - you can serve yeast dough with cheese, ham, vegetables or sauce. You can also serve yeast dough with soup, salad or stew.
