Reviving old kitchen tricks: Using a fork can perfect your yeast dough pastries

The yeast dough has a reputation for being one of the most difficult doughs to prepare. However, this is merely a myth. With the right rules adhered to during the kneading, rising, and baking processes, you can enjoy fluffy pastries.

How can you bake the perfect yeast dough? First, if you're using normal cube yeast, ensure it's fresh - it should be soft, light in color, and with that characteristic yeast smell. If the yeast is hard, dry, cracked, or has an off-smell, it is not advisable to use it as it will not allow the dough to rise properly.

Worried about the freshness of your yeast? Try this simple check: drop a piece of the yeast into a glass of cold water. If it floats, it’s good to use. If it sinks to the bottom, it's no longer fresh.

Preparing the leaven from fresh yeast is straightforward. All you need to do is combine 50 grams of yeast with a tablespoon of sugar and two tablespoons of flour, adding enough milk to give it a creamy consistency. The milk's temperature is crucial - it should be slightly warm, around 77 degrees Fahrenheit. If the milk is too hot or boils, it can kill the yeast and inhibit the dough's rise. Set the leaven aside, and once it has doubled in volume, it’s ready to add to your dough.

There are a few special tricks to make your yeast dough even tastier and more appealing. Remember to cover the risen dough with parchment paper - this makes a significant difference in flavor. Should you add crumble to your dough, gently spritz it with cold water immediately after baking.

One lesser-known tip passed down from our grandparents when baking sweet yeast rolls is to place a fork on the dough as it rises. This leaves a unique pattern on the rolls, which look particularly pleasing when dusted with powdered sugar after baking.