Enriched yeast dough

Enriched yeast dough

By
From
Sweet
Makes
30–40 small doughnuts

The method for this dough is similar to brioche, the only difference being that there is a lot less butter, which makes it much easier to work with. While you’re adding the butter, the dough will have a glossy finish and still be slightly sticky. Be sure to knead it well at this stage and you’ll end up with a lovely, smooth, shiny and pliable dough – the perfect texture for the first prove.

Ingredients

Quantity Ingredient
300ml milk
500g strong flour, plus extra for dusting
75g caster sugar
5g table salt
7g fast-action dried yeast
or 14g fresh yeast
1 egg, beaten
50g softened butter

Method

  1. Warm the milk gently in a saucepan. Mix the flour, sugar, salt and yeast in a kitchen mixer or large bowl until combined, then add the warm milk and egg and mix to a sticky dough.
  2. Using the dough hook, knead for about 5 minutes until smooth and elastic. Alternatively, turn out onto a lightly floured work surface and knead for 5 minutes.
  3. With the food mixer running, gradually add the softened butter, a little at a time, kneading well in between each addition. It will take about 10 minutes to incorporate the butter and the dough will be sticky. If you’re not using a mixer, add the butter to the dough gradually and knead by hand, again for 10 minutes in total.
  4. If you’re using the mixer, flour the work surface generously and turn the dough out. Now continue to knead lightly until the dough is very pliable, smooth and slightly shiny, but no longer sticky.
  5. Place the dough in a large bowl, cover and leave in a warm place to rise for 2 hours, until doubled in size.
  6. Mould as required, then cover and leave in a warm place for 1 hour, until doubled in size again, before either baking or deep-frying for doughnuts, or using for a marbled cake (see Banana and Nutella Marbled Cake).
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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