Yeast Recipes

megan242, Jun 18, 4:45am
Bought some yeast yesterday so now need some yummy, easy recipes to make with it! Anyone got some that you can share?

diz_fullah, Jun 18, 4:49am
fry bread... mmmmmmmm;)

lythande1, Jun 19, 3:49am
There are cakes made with yeast too, Orange Yeast Cake is one.

trading_gibsons, Jun 19, 3:53am
make a bread dough as usual, then roll out (not too thin) cover with grated apple & mixed spice, roll up long ways & cut into pinwheels leave to rise then bake

pickles7, Jun 19, 5:49am
what were you thinking of making, before buying the yeast? .

juliewn, Jun 19, 11:00am
Yum. . that sounds good. . some raisins or sultana's added would be nice too. .

rog.e, Jun 20, 4:12am
http://images. jp

Custard and Raisin Scroll Buns

Makes 12

390gHigh Grade flour
50g castor sugar
2 tsp instant yeast
1 egg
180ml water
50g butter

60g Vanilla instant pudding
120g milk
50g raisins

1 egg, lightly beaten

Combine and blend flours, castor sugar, instant yeast, water and egg in a mixing bowl. Use dough hook of your mixer to knead the mixture at slow-medium for 10 minutes

Add butter. Continue to knead for 15 minutes until the dough is elastic, smooth, non-sticky and pull away from the sides of the bowl. To test, stretch a pinch of dough. This dough should form a thin membrane before it breaks

Form the dough into a ball. Place dough in a greased stainless steel bowland cover with a damp tea towel. Leave in warm place for about 50-60 minutes until doubled in size.

In the meantime, prepare custard filling. Combine instant Vanilla Instant Pudding and milk in a mixing bowl. Use a hand whisk to stir till smooth and pudding-like custard is formed. Set aside. Put raisins in another mixing bowl. Add enough water to cover all raisins. Soak till raisins are soft. Drain well and set aside.

Use the "finger-tip" test to check if the dough has fully risen

Punch the dough down to release gases produced in the proving process. Rest for 5 minutes before going on to shaping.

Slightly grease working surface. Roll dough out to a 15 x 11" rectangleSpread custard on to dough and sprinkle raisins on custard. Roll dough up tightly to contain filling.

Using a sharp knife, divide roll into approx. 12 portions. Arrange on baking tray. Let rise in a warm placefor 30-45 minutes or until double in size (it may take longer depends on weather).

Brush top of bread dough with beaten egg. Bake in preheated oven at 180 degC for 20-25 minutes.

Cool buns completely on wire rackbefore storing in container. Best served within 2-3 days.

rog.e, Aug 22, 4:08pm

For the first time ever, this year I made Hot Cross Buns and gave some as giifs, and these are my second 'bun' attempt. I love them. Hope your yeast cooking is going well.