Best Basic Yeast Dough Recipes

BASIC RICH SWEET YEAST DOUGH

Steps:

• (Icing may be doubled and used for any cake or bun icing).
• Dissolve yeast in 1/4 cup warm water and set aside until foamy.
• Heat milk, shortening, sugar and salt to melt shortening.
• Cool to warm and add yeast mixture, egg yolks and whole eggs.
• Beat well by hand.
• Gradually beat in by hand 6 cups of flour and the cardamom.
• Knead well on a floured surface only adding additional flour to make a smooth and elastic dough.
• Place dough in an oiled bowl, turn to coat with oil and cover and let rise double in volume.
• Punch down and cover dough and refrigerate overnight in large bowl.
• When ready to use, punch down and knead briefly to warm up dough.
• Use dough as you wish for coffee cakes, sweet breads, buns, etc.
• You may divide dough into 6 buns, or 4 equal pieces to make 4 small loaves or braids.
• If braiding, divide each piece into 3 loose strands and braid and tuck under ends.
• Brush with melted butter.
• Place on baking sheets/pans and let rise double in volume.
• Bake in a 350F oven about 30 minutes or golden and tested done.
• Remove from pans/baking sheet to cool on rack.
• Mix icing ingredients and drizzle over warm cake/bread.
• Yield: approx.
• 6 buns, 4 small braids, or 2 large loaves.

BASIC YEAST DOUGH

Steps:

• Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add sugar, shortening, egg, salt, and half of flour; beat at low speed with an electric mixer until smooth. Gradually stir in enough remaining flour to make a soft dough.
• Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place, free of drafts, 1 hour or until doubled in bulk, or cover and refrigerate up to 5 days. (if refrigerating, let return to room temp before proceeding).
• Punch dough down, turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as desired.

BASIC YEAST DOUGH

Steps:

• Put the yeast in a small bowl, add the water, and set aside for 1 minute to soften. Whisk in the oil to blend and dissolve the yeast. Set aside.
• To make the dough in a food processor, combine the sugar, baking powder, and flour in the work bowl. Pulse two or three times to combine. With the motor on, pour the yeast mixture through the feed tube in a steady stream and allow the machine to continue running, for about 20 seconds, or until the dough starts coming together into a ball. (If this doesn't happen, add lukewarm water by the teaspoon.) Let the machine continue for 45 to 60 seconds to knead most of the dough into a large ball that cleans the sides of the bowl; expect some dangling bits. Press on the finished dough; it should feel medium-soft and tacky but should not stick to your finger. To make the dough by hand, combine the sugar, baking powder, and flour in a large bowl. Make a well in the center and pour in the yeast mixture. Slowly stir with a wooden spoon, moving from the center toward the rim, to work in all the flour. (Add lukewarm water by the teaspoon if this doesn't happen with relative ease.) Keep stirring as a ragged, soft mass forms. Then use your fingers to gather and pat the dough together into a ball. Transfer to a work surface and knead for about 5 minutes, or until smooth, fingertip soft, and slightly elastic. (You shouldn't need any additional flour on the work surface if the dough was properly made. Keep kneading and after the first minute or two, the dough shouldn't stick to your fingers. If it does, work in a sprinkling of flour.) Press your finger into the dough; the dough should spring back, with a faint indentation remaining.
• Regardless of the mixing method, lightly oil a clean bowl and add the dough. Cover with plastic wrap and put in a warm, draft-free place (for example, in an oven with the light on) to rise for about 45 minutes, or until nearly doubled. The dough is now ready to use.
• Though the dough can be left to sit for an hour or so after it has doubled, it's best to have the filling already prepared, especially if it requires cooking and cooling. Alternatively, punch down the dough, cover with plastic wrap, and refrigerate overnight. Return the dough to room temperature before using.
• fitting dumplings into your life
• During the course of developing recipes for this book, I prepared and ate a lot of dumplings, and so did my friends, family, and recipe testers. On their own, dumplings make great snacks any time of the day, and I can attest to that as I taste-tested freshly cooked ones throughout the day. Feel free to serve any of the savory dumplings in this book as an appetizer or first course. Each of the sweet dumplings can be presented for dessert or as part of afternoon tea.
• But one of the great things about dumplings is that you can easily make an entire meal based around them. Just remember that in one savory filled dumpling, you have both protein and starch. Add a simple vegetable dish, and you're done.
• For example, in advance of poaching or steaming dumplings, I often blanch green vegetables such as broccoli, Chinese broccoli (gai lan), or green beans in the pot of boiling water. I either serve the veggie as-is, dipped in the same dipping sauce as the dumplings, or I quickly stir-fry it with garlic and oyster sauce or sesame oil and salt.
• Instead of featuring a dumpling as a meal's main dish, present it as a side dish. For example, Sticky Rice and Chicken in Lotus Leaf (page 170) is relatively starchy, making it a perfect accompaniment to a pork roast.
• Sometimes, dumplings can be a meal unto themselves. My husband and I are quite satisfied making a meal of warming bowls of savory dumplings in soup. We often enjoy steamed and baked buns on road trips and as airplane fare.