Fluffiest Yeast Dough Ever
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 650 g wheat flour
- 4 tablespoon sugar
- 0.5 ½ cube yeast, fresh
- 125 ml buttermilk
- 125 ml milk
- 1 egg (s)
- 60 g butter, soft
- 1 pinch (s) salt
- 125 g potato (s), cooked, hot
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients (flour, sugar, salt, crumbled yeast) together.
- Crush the boiled potatoes while they are hot, add the butter (then melts), add the buttermilk and milk and use the hand blender to stir into a thick cream, when it is lukewarm, mix the egg together.
- Add the potato milk mixture to the dry ingredients and stir with the dough hook of the mixer, then continue kneading by hand until the mixture is firm and yet elastic.
- Let rise for 60 minutes at 30 degrees (place a damp cloth over the bowl), after which the dough has risen strongly.
- Knead again firmly and bring into the desired shape.
- Cover and let rest for another 30 minutes and then bake for 30 minutes at 190 degrees.
- Variants for shapes and filling:
- - Work in raisins and braid
- - or roll out, brush with nut filling, roll up and bake in a springform pan
- - Brush with melted butter, sugar-cinnamon mixture, roll and bake
- - or or..
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