French yeast dough

1. Margarine in advance, about an hour or an hour and a half, get it out of the refrigerator so that it has a soft consistency. So it will be easier to mix it with the rest of the ingredients.As soon as the margarine has become a soft consistency, add finely ground sugar to it and mix thoroughly.

2. Add vanilla for a pleasant aroma.

3. Break the chicken eggs into a bowl, separating the egg yolks and whites into different containers. Proteins are not needed in this recipe, they can be used for another dish. Put the egg yolks in a container with softened margarine and sugar.

4. Milk (you can use any fat content) is slightly heated on the stove or in the microwave to a warm state - about 32-37 degrees Celsius. And after that, pour a bag of dry fast-acting yeast into the warm milk and mix well. In warm milk, yeast is activated faster and the dough will rise faster.

5. Pour warm milk with yeast into a container with margarine, yolks and sugar. Then mix everything well with a hand whisk or an ordinary tablespoon.

6. Separately sift the wheat flour of the highest grade, breaking all the flour lumps. And add a little salt there. Mix the dry ingredients well together.

7. Pour the sifted flour in small portions into a container with liquid ingredients and mix all the products thoroughly. First, you can mix with a tablespoon or a silicone spatula. And then put the mixture on the work surface and knead a soft elastic dough that does not stick to your hands. If necessary, add a little flour.

8. Wrap the dough in plastic wrap and leave it in a warm place so that it rises. It will take about half an hour.

9. After the dough has increased, knead it again. And then give it the desired shape.

Homemade pastries from French dough turn out to be a soft and airy dough, in its structure resembling a little shortbread.

Successful culinary experiments!