Tasty Butter yeast dough - how to make a rich, luxuriant, sweet yeast dough for buns and cakes, a step by step recipe photos

Once on the master-class British confectioners, I was just fascinated by their creation. So I decided to play it in your kitchen. And I think I did it. ???? My step by step recipe decorated with photos to help you self-knead very tasty, sweet and lush Butter yeast dough for cakes and biscuits with milk and egg yolks in the English recipe.

To make the dough we need:

• 30 grams of baking compressed yeast;
• 1 tbsp. spoon invert syrup;
• 400 grams of sugar + 12 g of vanilla sugar;
• 5 egg yolks 1 (large D-0, or D-B);
• 1/4 teaspoon of fine salt.;
• 700 ml of milk (38 ° C);
• 1, 2 kg wheat flour / s or extra (I took about 1 and 4 kg);
• 65 grams butter 82%.

How to prepare butter yeast dough with milk and yolks

We start to prepare the dough with the preparatory work. That is - to separate the egg yolks, milk is heated and melt the butter. The next step - preparing the dough.

Beat the sugar with the vanilla, egg yolks and one egg to the lightening of the entire mass, we enter the invert syrup and continue beating. Massa will be a little thicker and increase in volume, but only slightly.

In the high and deep the bowl dissolve yeast in warm milk. Then, add 350-400 grams of sifted flour and mix.

Enter the entire egg mass, continue mixing at medium speed. Next turn butter, which by this time has to reach room temperature.

Continue kneading the dough with the remaining flour. It took me a little more flour than specified in the recipe. It entirely depends on the quality of flour. The main thing - the dough should be mixed up and, at the same time, slightly stick to the palms. We spread it out of the bowl on a work surface.

Check the dough elasticity. As you can see, it is very loose and torn by pulling upwards.

Getting knead it on the work area. Dough, at the same time adhering to the palms, but the meal should no longer be added. As kneading it will become elastic and will easily keep up with the palms.

After 15 minutes of mixing, the dough does not stick to the palms.

When testing the elasticity shows that it is not torn, and hence the batch executed correctly.

When the test section, it should get the texture is smooth and homogeneous.

The bottom of the bowl with oil and grease put into it our Butter yeast dough. Tighten the film, we go to the proofing for 40-60 minutes.

After this time, kneaded butter delicious sweet yeast dough has turned into a soft fluff and has doubled.

And this means that it is completely ready and it's time that some of his cook.

From the prepared yeast pastry this time I'll stove imaginatively designed cakes, buns easter with dyed eggs and English muffins grandmother Hom (Babka Knot). Details of the preparation of each baking decorated as a separate step by step recipe with photos, so you can bake yourself all by yourself at home. ????