living and cooking for the planet, for the health, for the animals

Making a sweet yeast dough

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Currently I’m cooking and baking under not the best conditions, well, I have no proper oven but a mini electronic one. This is indeed a pain in the ass, if I may say so, because all my recipes just wouldn’t work. Not at all! I’m sure that the heat circulation is one big factor why all my trying was for nothing. But after a while I figured that you just need to bake strong doughs (easy to make recipes) and follow the rule if subs tracking circa 30-40 degrees Celsius of the given degree number.

One of what I consider strong doughs is a sweet yeast dough. Many people are very afraid of doing one but in my opinion it’s one of the easiest. You just need to stick to some very important rules: yeast needs some feeding (sugar and milk), doesn’t want to touch eithe fat or salt, needs a warm place and likes to rest. Voilà! 

For a small rack (in a mini oven, otherwise double the ingredients) you need:

  • 250 g organic whole wheat flour
  • 1/2 package of dry yeast
  • 30 g organic cane sugar
  • 100 ml soy milk 
  • 1 egg
  • 1 tablespoon sunflower oil 
  • pinch of salt

Sieve the flour into a bowl and make a hole for the yeast. Put in the yeast and give it the feeding it needs: all the sugar and milk. Combine and leave the mixture in the hole for 15 min. Combine everything with the egg. Now that the yeast is properly mixed up you can add the fat and salt. Mix together and you get a smooth dough. Leave it at a warm place for 30 min to grow, then knead again, leave for another 30 min. Then it’s ready to use! Be creative! I just some of the elder jam to make a cake with buckwheat-quinoa crumbles! 



Author: cupsandteaspoons

Plant based food enthusiast and vegan “curiouseur”

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