This Fluffy Sweet Yeast Dough recipe creates a soft, airy dough perfect for various baked goods such as sweet buns, doughnuts, or even cinnamon rolls. The combination of warm milk and water, along with sugar and yeast, ensures the dough rises beautifully, creating a light and fluffy texture. Whether you’re an experienced baker or a beginner, this recipe is straightforward and guarantees excellent results every time.

Sweet yeast doughs are incredibly versatile and have been a staple in many cultures around the world. From making classic pastries to delicious bread rolls, this dough serves as a fantastic base. The dough’s lightness, achieved by carefully balancing the ingredients, results in a perfect bake with just the right amount of sweetness. The recipe uses 00 flour, known for its fine texture, which contributes to the softness and lightness of the final product.

Full Recipe:

Ingredients

• 100 ml warm milk
• 100 ml warm water
• 3 tablespoons sugar
• 1 tablespoon dry yeast
• 8 g vanilla sugar (optional for extra flavor)
• 2 tablespoons sunflower oil
• 1 egg
• 1 teaspoon salt
• 450 g 00 flour
• 1 teaspoon baking powder

Step-by-Step Instructions

Step 1: Activate the Yeast

1. Prepare the Liquid Base: In a small bowl, combine 100 ml of warm milk and 100 ml of warm water. The liquid should be warm to the touch but not hot (about 37°C or 98°F).
2. Add Sugar and Yeast: Add 3 tablespoons of sugar and 1 tablespoon of dry yeast into the milk and water mixture. Stir well and let the mixture sit for 5-10 minutes until it becomes frothy, indicating that the yeast is activated.

Step 2: Mix the Dry Ingredients

3. Combine Dry Ingredients: In a large mixing bowl, combine 450 g of 00 flour, 8 g of vanilla sugar, 1 teaspoon of salt, and 1 teaspoon of baking powder. Mix well to ensure even distribution of the ingredients.

Step 3: Form the Dough

4. Add Wet Ingredients: Make a well in the center of the dry ingredients and add the yeast mixture, 2 tablespoons of sunflower oil, and 1 egg. Mix everything together until a dough starts to form.
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. The dough should be smooth and elastic. If it’s too sticky, add a little more flour; if too dry, add a few drops of water.

Step 4: Let the Dough Rise

6. First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.

Step 5: Shape and Prepare for Baking

7. Deflate the Dough: After the dough has risen, gently punch it down to release the trapped air.
8. Shape the Dough: Depending on what you’re making (buns, rolls, or doughnuts), divide the dough into equal pieces and shape accordingly.
9. Second Rise: Place the shaped dough pieces on a baking sheet lined with parchment paper. Cover them again with a towel and let them rise for another 20-30 minutes.

Step 6: Bake

10. Preheat the Oven: Preheat the oven to 180°C (350°F).
11. Bake: Bake the shaped dough in the preheated oven for 15-20 minutes or until golden brown. The baking time will vary depending on the size of the pieces.

Step 7: Cool and Serve

12. Cool: Let the baked goods cool slightly on a wire rack before serving.

Cooking Tips

• Proper Yeast Activation: Ensure the milk and water are not too hot, as high temperatures can kill the yeast, preventing the dough from rising. The ideal temperature is between 95-105°F (35-40°C).
• 00 Flour Substitution: If you can’t find 00 flour, you can use all-purpose flour, though the texture may be slightly less delicate.
• Optional Flavors: For extra flavor, you can add cinnamon, nutmeg, or lemon zest to the dough. You can also substitute sunflower oil with butter for a richer flavor.
• Egg Wash: For a glossy finish, brush the tops of the dough with a beaten egg mixed with a tablespoon of water before baking.
• Fillings: This dough can be filled with various sweet fillings like chocolate, fruit jam, or Nutella before baking to make stuffed buns.

Storage Tips

• Room Temperature: Store your baked goods in an airtight container at room temperature for up to 2-3 days. To keep them soft, place a piece of bread in the container to retain moisture.
• Freezing: You can freeze the dough after the first rise. Shape the dough, place it on a tray, and freeze until solid. Once frozen, transfer the dough pieces to a freezer-safe bag. When ready to bake, thaw overnight in the fridge and let them rise before baking.
• Reheating: To reheat the baked goods, place them in a preheated oven at 160°C (320°F) for about 5-7 minutes, or microwave for a few seconds until warm.

Nutritional Facts (Per Serving)

• Calories: 220 kcal
• Carbohydrates: 40 g
• Protein: 5 g
• Fat: 5 g
• Saturated Fat: 1 g
• Sodium: 230 mg
• Sugar: 6 g

Please note that these values are approximate and may vary depending on the size of your servings and the specific ingredients used.

 

FAQs

Q: Can I make this dough without an egg?
A: Yes, you can substitute the egg with an extra 50 ml of warm water or milk. However, the texture might be slightly less rich without the egg.

Q: Can I use this dough for savory dishes?
A: Yes, simply omit the sugar and vanilla sugar from the recipe and you’ll have a neutral dough that works well for savory fillings or bread rolls.

Q: What type of yeast should I use?
A: This recipe uses dry yeast, but you can substitute it with fresh yeast. If using fresh yeast, double the amount (about 25 grams of fresh yeast).

Q: How long can I store the dough in the refrigerator?
A: You can store the dough in the refrigerator for up to 24 hours after the first rise. Just make sure to let it come to room temperature before shaping and baking.

Q: Can I add other ingredients to the dough?
A: Yes! Feel free to incorporate raisins, chocolate chips, or dried fruit into the dough after kneading for extra texture and flavor.