Easy & Versatile Baking: The One Yeast Dough You Need to Know

Julia Turshen, Chef, Recipe Developer

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6 Videos (28m)
    • Introduction

      1:38
    • Working with Yeast

      7:03
    • Making the Dough

      6:35
    • Making Raspberry Jam Buns

      7:31
    • Finishing Your Rolls

      4:23
    • Hungry for More?

      0:25

About This Class

Few things intimidate home cooks more than baking with yeast, but it's the single greatest foundation for endless sweet and savory possibilities in the kitchen.

The secret? You only need to know one dough.

In this inviting 25-minute class, beloved chef and recipe developer Julia Turshen shares how to make a no-fail yeast dough every time — a perfect base for sweet rolls, savory twisted breads, iced buns, and more. You'll learn:

  • How to combine ingredients (properly!)
  • Kneading techniques
  • The how and why of yeast-dough rising
  • Julia's signature recipe for raspberry jam buns

Adding this foundational recipe to your repertoire opens the door to getting creative in the kitchen, mastering an essential yeast dough, and delighting friends and family with delicious baked goods at home!

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Image: Julia Turshen's Raspberry Jam Buns

122 of 124 students recommendSee All

Step by step. Easy to follow. Lots of options. Thank you!
Shauna Solomon

Baker, beginner photographer, storyteller

Just finished another class on making raspberry rolls, and now it's time to make some. This class gives a good overview on using active dry yeast for making dough.
Simple directions. You have solved my fear of yeast. Thanks.

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Julia Turshen

Chef, Recipe Developer

Julia Turshen is a writer. Small Victories, her cookbook, is forthcoming in September, 2016. 

She has co-authored such cookbooks as Spain…A Culinary Road Trip with Mario Batali, It’s All Good with Gwyneth Paltrow, Mastering My Mistakes in the Kitchen with Dana Cowin, and The Kimchi Chronicles, Hot Bread Kitchen: The Cookbook, The Fat Radish Kitchen Diaries, and Buvette: The Pleasure of Good Food.

She hosted the first two seasons of Radio Cherry Bombe and has written for Vogue, Bon Appétit, Food & Wine, Saveur, and The Wall Street Journal.  She lives in upstate New York with her wife, dogs, and cat.