Sweet Overnight Yeast Dough
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 45 mins |
| Total Time | 8 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g wheat flour or spelled flour, fine
- 125 ml whole milk
- 125 ml water
- 120 g suar
- 1 packet vanilla sugar
- 1 cube fresh yeast or 2 sachets dry yeast
- 1 egg (s), size L.
- 100 g butter, room temperature
- 1 pinch (s) salt
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Sift about half of the flour into a bowl. Add sugar, vanilla sugar and a pinch of salt. Warm the milk and water to body temperature and dissolve the yeast in them.
- Pour the yeast milk into the dry ingredients and mix everything well with the mixer hook of the food processor or hand mixer on a slow setting to form a homogeneous pre-dough. Cover with a cloth and let rise for 5 minutes. If bubbles form, the yeast is active and the dough can be cooked further.
- Now put one of the eggs in the pre-dough - the other is meant to be brushed on - and add the softened butter. Stir in the flour spoon by spoon, from now on use the dough hook.
- I always do all of this the evening before, because the dough is now covered with a damp, clean towel and placed in the refrigerator. Overnight, the dough rises more slowly, but also with finer pores.
- Take it out of the fridge the next morning and knead briefly by hand on a floured work surface - if the dough is still sticky, add a little more flour in small steps - and shape further according to the planned plan.
- Now preheat the oven - depending on the plan 175 ° C - 185 ° C - and cover the finished dough, then let rise for another 30 minutes. When the oven is hot and the dough has risen by about 50-60%, bake the pastries for 30 to 45 minutes.
- Tips: If you want, you can brush the dough with a beaten egg beforehand and / or sprinkle it with almonds or granulated sugar.
- Don`t be surprised, the dough rises again properly in the oven! So keep your distance!
- The parts can be taken out of the oven when they are finished baked, which can be recognized by the beautiful golden brown crust, among other things. For braids, I recommend the knock test so that the middle is also baked through.
- I love to surprise my family tomorrow with fresh, sweet croissants or brioche-like rolls. But also apple and cinnamon rolls or nut braids succeed with it, if the dough is not simply used as a sugar or fruit cake, e.g., topped with plums and crumble.
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