Baking secrets: Mastering quick-rise yeast dough

Yeast dough is a classic baked good that often graces our tables. It's used to make fluffy rolls, cakes, challahs, and fruit pies. Preparing this type of dough isn't difficult, but it does require time. What can be done to make yeast dough rise faster? You'll find the tip below.

What ingredients are needed for yeast dough?

• 4 cups all-purpose flour
• 1 cup warm milk
• 1/4 cup sugar
• 0.88 oz fresh yeast
• 1 egg
• 3.5 tablespoons butter
• A pinch of salt

How to prepare yeast dough? Once you have all the ingredients ready, it's time to combine them into a uniform mass. First, crumble the yeast into the warm milk, then add the sugar. Set the mixture aside for a moment to let it "work"—you'll see bubbles appearing, indicating the yeast's activity.

In a large bowl, place the sifted flour, adding salt and the prepared yeast mixture. Patiently knead the dough by hand or with a mixer on a low setting, gradually adding the melted butter. Knead for a few minutes until the dough becomes smooth and elastic.

When the dough is ready, transfer it to an oiled bowl and cover it with a clean cloth. Leave it in a warm place to rise. The yeast dough can rise for 1 to 3 hours.

If you don't want to wait long for the dough to rise, or if the room temperature is low, making it difficult for the dough to rise, you can use a simple trick. This way, the dough will quickly increase in volume. What to do? Preheat the oven to 115 degrees Fahrenheit and then turn it off. Place the bowl with the dough in the warm oven. Remember to cover the bowl to prevent the dough from drying out.

Another method is to use warm water. How? Place the kneaded yeast dough in a bag and seal it tightly. Remember not to wrap the dough too tightly, as its volume will increase during rising. Place the wrapped dough in a bowl or pot filled with warm, but not hot, water—up to a temperature of 95 degrees Fahrenheit. After about 40 minutes, the dough should have risen nicely. When using this method, ensure the bag or wrap is well-sealed to prevent water from entering.

When preparing yeast dough, there are a few common mistakes to avoid that can negatively impact the final result. First and foremost, the milk temperature must be appropriate—too cold will slow down fermentation, and too hot can kill the yeast. It's also important to use fresh yeast and to thoroughly knead the dough to develop the gluten structure, ensuring appropriate elasticity. Too short a rising time results in dense and heavy baked goods, whereas inaccurate measuring of flour can make the dough hard and dry or too soft. Adhering to these principles will help you achieve light and fluffy yeast dough.