Easter Baking Tips: Yeast Dough

Want to bake a delicious treat for this Easter Sunday? Starting with a homemade yeast dough is essential. Read on for my tips and tricks for baking the perfect Easter bread! Using dry yeast is good; fresh yeast is better! Fresh yeast has a dominant flavor and adds freshness to your dough.

PRO TIP: Never put salt in your starter. It will destroy the yeast!

A yeast dough is more dense than a cake batter. What does that mean? You can incorporate a greater amount of nuts, raisins, etc. in yeast dough. This is what our dough-raisin ratio looks like.

We mix soaked raisins in last. This prevents the dough from getting too dark and makes it easier to determine if the dough is moist enough prior to baking.

The richer the dough, the more time required. Cover your bowl and let it sit in a warm area until the dough has doubled in size.

Fold the dough once it has risen. After folding the dough one more time, you may keep it in one piece or divide it. Let it sit for another 15-20 minutes. Give the dough time to work its magic.

Now it’s time to bake!

Then…cool, lightly glaze (if you desire), and…EAT!