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French homemade dough

Homemade French Dough

A soft, rich yeast dough for any kind of baking! French cuisine is famous as the home of refined, delicious food - including wonderful enriched pastries. This homemade French dough works for any bake you like: buns, hand pies, baguettes, and loaves.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Wheat flour

Milk (2.5%)

Egg yolks

Sugar

Butter

200

Dry yeast

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 33 % 21 g

Carbohydrates 56 % 36 g

365 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 50 min

Step 1:

Gather the ingredients from the list. Take anything that's been in the fridge out ahead of time so it comes to room temperature. Put the softened unsalted butter in a deep bowl and chop it up with a knife. You can use margarine instead of butter to save money - it won't affect the quality of the baking.
Step 2:

For this dough we need only the yolks, so separate them from the whites. Add the yolks to the bowl with the butter.
Step 3:

Add the sugar and mix until smooth and the sugar has dissolved.
Step 4:

In a glass of warm milk (heat the milk to about 97 F / 36 C in the microwave or on the stove - just don't overheat it, or you'll kill the yeast), stir in the dry yeast until it fully disperses.
Step 5:

Pour the milk-and-yeast mixture into the bowl with the butter-and-egg mixture. Stir again.
Step 6:

Add the sifted wheat flour to the bowl of liquid in batches, stirring the dough each time. When it gets too hard to stir by hand, turn it out onto a floured work surface and keep kneading by hand. You may need a little more or less flour than listed, since quality and density vary by brand.
Step 7:

The dough should come out smooth and elastic - slightly tacky to the touch, but not leaving dough on your palms. Put the dough in a plastic bag, tie it shut, and leave it for 20 minutes at room temperature. It should grow noticeably in volume.
Step 8:

The dough is ready - now shape it into whatever you like: buns, hand pies, even the famous French croissants. This dough also makes wonderfully soft, airy loaves and baguettes, which in France are popular not only as a sweet treat with tea or coffee but also as a great base for sandwiches with a savory filling. Bon appetit!