Yeast dough - airy and easy to prepare
I do not want to set a recipe here, but only publish a process technology for the better success of a yeast dough:
Store butter in the freezer before baking!
All other ingredients have room temperature, that's enough!
Knead ingredients (except butter) as usual to the dough.
When the dough is almost ready kneaded, take the butter out of the freezer, grate small and spread well over the whole dough!
Mix the grated butter into the dough by kneading and beating each other to allow plenty of air to enter.
In my experience, 35 grams of butter is enough for 500 grams of 405er flour, if there is an egg yolk size L in the ingredients. The most important thing is that the butter is grated ice-cold and kneaded ice cold in the almost finished dough and that at the end!
Let the dough go as usual.
