Dough for cheesecakes on dry yeast

Rich, yeast universal, lush! The dough is suitable for cheesecakes with any filling. Soft, airy, porous. Cheesecakes from it and the next day are soft, tender. It is prepared quite simply and quickly for yeast dough. As always, it is important to check the shelf life of yeast and measure the ingredients correctly, and cheesecakes always taste good.

BLUE-EYED

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Flour (+ 20 - 25gr per podpyl when kneading)

580

Milk

200

Kefir (Room temperature, can be replaced with milk or water, but with kefir the dough is more lush.)

100

Eggs (were CO-selected)

Dry yeast (= 4chl dry /cut/ or 24g fresh)

Butter

100

Sugar (= 3st.l. cut)

Vanilla sugar

Salt (= 2 small pinches)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 8 g

Fats 16 % 9 g

Carbohydrates 70 % 40 g

278 kcal

GI: 5 / 2 / 93

Step-by-step cooking

Cooking time: 1 h 50 min

Step 1:
Prepare the products. All should be at room temperature.
Step 2:
Activate yeast : - mix 8g of dry yeast with 1h.l. sugar, pour in warm milk / 25-30 degrees, the finger is not hot / and leave for 15 minutes until the appearance of "caps".
Step 3:
Melt the butter and leave to cool.
Step 4:
In a bowl, break two eggs, add the remaining sugar, vanilla sugar and salt. Beat with a whisk. / I used vanilla sugar with natural vanilla, it gave a dark color of the liquid and specks in the dough, but the aroma is wonderful /.
Step 5:
Then pour in the kefir at room temperature.
Step 6:
And the revived yeast mixture. Stir well.
Step 7:
In a bowl for kneading the dough, sift the flour, make a hole and pour the mixture of liquid ingredients, mix well. First with a whisk, then with a spatula or hand.
Step 8:
At the end of the kneading pour in the cooled butter, continue kneading with your hand in a bowl.
Step 9:
Then on the table. Knead for about 10 minutes. If the dough is a little thin / as in the photo/, dust 20-25 grams of flour and mix. To facilitate kneading, lubricate the hands and the table a little with vegetable oil. At first, the dough will be sticky, and at the end it will gather into a soft and airy lump. The dough is tender, ready will not stick to the hands and table.
Step 10:
Grease a clean bowl with vegetable oil, place the rounded dough and cover with a film and a napkin. Leave in a warm place without a draft for an average of 1.5 hours. / I have it in a barely warm oven turned off, the temperature is 25 - 35 degrees not higher/.
Step 11:
The dough will increase greatly in volume, that's how it became after 1h 20min. Slightly crumpling to give the shape of a loaf, divide in half. Remove one part, cover with a film from wrapping. The other part is divided into 8 approximately equal pieces of 65 - 70g. From this amount of dough, 16 cheesecakes are obtained, two large standard baking sheets 37x43cm.
Step 12:
Leave the prepared tortillas on a sheet for proofing for 30 minutes. Then make a recess, lubricate the sides, put the filling and immediately bake in a preheated oven at 190 degrees. about 20-25min. These are the cheesecakes obtained from this dough.. very tasty !

For cheesecakes with sweet and sour and sweet filling, you can increase the amount of sugar to 80g. / this is for sweets /, but then the flour will need to be slightly increased, because sugar dilutes the dough. Add flour very gradually already when kneading on the table.