Overnight yeast dough is a very quick and convenient option for homemade pastry. This dough turns out to be porous and easy to work with. And pies, pies and buns always come out soft, fluffy and very tasty.
This overnight yeast dough is convenient in that it does not need to be monitored during the day. You do not have to do a separate dough and additionally knead. It is enough to spend only 10 minutes on kneading in the evening and put the dough in the refrigerator overnight. And in the morning you can safely start baking.
Yeast dough can also be used for savory pastries. To do this, reduce the amount of sugar and do not add vanilla.
Be sure to try the homemade overnight yeast dough. It is always delicious and soft!
Ingredients:
- flour - 500-650 g
- milk - 250 ml
- sugar - 130 g
- eggs - 2 pcs.
- vegetable oil - 50 ml
- pressed yeast - 12 g
- vanilla sugar - 10 g
Step by step recipe
1. Pour 250 ml of milk into a bowl, crumbling 12 g of pressed yeast. Mix everything with a whisk until smooth. Instead of pressed yeast, you can use dry yeast, you will need 3 times less of them, but I still recommend using fresh pressed yeast.
2. Pour 130 g of sugar, 10 g of vanilla sugar here. We mix.
3. We break 2 eggs. Mix everything until smooth.
4. Pour 50 ml of odorless vegetable oil into a bowl for the dough and mix again. Vegetable oil can be substituted with mild butter.
5. Here we add flour to the dough in several approaches. In total, I needed 650 g of flour for kneading the dough. First, knead the dough with a spoon, and then with your hands.
6. The dough needs to be kneaded for about 5-8 minutes, until a smooth, homogeneous state. The finished dough sticks a little to your hands.
7. Roll the dough into a ball and place in a large bowl or saucepan. We cover everything with cling film and put it in the refrigerator for the whole night.
8. The night has passed. The dough came up about 2.5 - 3 times. It is soft, docile and very pleasant to work with. The weight of the finished dough is 1.2 kg.
See how porous and airy it is. This dough makes excellent buns and pies. This dough can also be used to make savory pastries. To do this, you need to reduce the amount of sugar to 2 tbsp. l. and remove the vanilla sugar.
Video recipe
The recipe is taken from my culinary site. gotovimop.com