Dough
- Whole milk, warmed90 g
- Eggs, beaten2~110 g
- Sugar15 g
- Instant yeast5 g
Step 1: Activate the yeast
Warm the milk in the microwave to roughly ~100°F/37°C, usually about 20-30 seconds. Add the beaten eggs, sugar, and instant dry yeast to the warm milk. Stir to combine. Set aside and let the yeast activate for 5-10 minutes.
Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded.
Step 1: Activate the yeast
Dough
- Whole milk, warmed90 g
- Eggs, beaten2~110 g
- Sugar15 g
- Instant yeast5 g
Warm the milk in the microwave to roughly ~100°F/37°C, usually about 20-30 seconds. Add the beaten eggs, sugar, and instant dry yeast to the warm milk. Stir to combine. Set aside and let the yeast activate for 5-10 minutes.
Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded.