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Universal yeast dough

This recipe can be baked in bundt tin as is or it can be used for variety of pastries: strudel, filled buns, cinnamon buns, roll in shape of croissant etc. It is little bit sweeter dough, so if you are going to fill it, adjust the sugar amount either in the dough (down up to 80g) or the sweetness of the filling.

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It is little bit sweeter dough, so if you are going to fill it, adjust the sugar amount either in the dough (down up to 80g) or the sweetness of the filling.

Ingredients

250ml lukewarm milk
500g Fine Bakers flour
120g caster sugar
100g butter or oil
½ tsp salt
Lemon zest from 1 lemon
24g of fresh yeast
1 egg for egg wash

Method

First, activate yeast by mixing 100ml of milk (warm) with 2 tsp of sugar and yeast, cover and let the yeast rise for 10 mins. Meanwhile, cream sugar with butter, then add flour mixed with salt, activated yeast, lemon zest, and rest of the milk and knead until everything is well incorporated. The batter should be smooth and non-sticky. Let it grow in the bowl for 1 hour or until it doubles in size. Then make shapes as desired. Let it grow for ¾ hour or until it doubles in size. The baking temperature depends on chosen shape. Preheat oven (with fan) to 200C and when the strudel doubles its size smear with egg wash. For strudel bake the first 10 mins on 200C, then lower the temperature to 170C and bake for another 30 mins. Check often and if the top of the strudel browns fast, cover with aluminium foil to prevent burning from the top. If you bake smaller pieces as buns, keep the temperature on 200C all the time. Bake for 10 mins and then turn the baking sheet to bake all the pieces evenly for another 5 mins. Always keep an eye on it as it can be done faster. Enjoy!

Added by: Lucie Reczkova


Tags: Bread SweetBread

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