Homemade Yeast Dough
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,983 cal. | (94 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 400 g | (267 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 18.6 g | (62 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 932 μg | (311 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 66.1 μg | (147 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 1,366 mg | (34 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 461 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 tsp salt
- ½ cube Yeast 21 g (approximately 3/4 ounce)
- 1 Tbsp sugar
- 1 egg
- Pastry flour (for kneading)
Preparation steps
Step 1:
Combine the flour and salt in a large bowl. Make a well in the center and crumble the yeast into it. Add the sugar and about 50 ml (approximately 1/4 cup) of warm water.
Step 2:
Stir gently with a fork.
Step 3:
Knead with hands.
Step 4:
Sprinkle with flour, cover with a kitchen towel and let rest in a warm place for about 15 minutes.
Step 5:
Knead the egg into the dough.
Step 6:
Using the dough hook attachment of an electric mixer, knead the dough while incorporating 200 ml (approximately 3/4 cup) of lukewarm water.
If the dough is too moist, add a bit more flour. If it's too dry, incorporate a bit more water. The dough should be smooth, not sticky.
Step 7:
Transfer the dough to a floured surface and knead vigorously for about 10 minutes.
Step 8:
Place the dough back in the bowl, cover with a kitchen towel and let rise for about 1 hour, until doubled in volume. The dough can be used for a variety of sweet and savory baked goods.
