need help converting fresh yeast to dry!
This recipe is for a sweet bun/roll I found on a website. I've copied and pasted the measurements for the recipe from the site:
- 200 gr sweetened condensed milk
- 100 g lukewarm water
- 100 g lukewarm milk
- 56 g unsalted butter, room temperature
- 2 large or 3 small eggs
- 25 gr de levadura fresca
- 1.5 teaspoons salt
- 1/2 kilogram (1.10 lbs) strong flour (i.e. bread flour/high gluten flour)
- 1 egg for decoration
I basically have three questions about this recipe. The first is how much active dry yeast would be the equivalent of 25 fresh yeast? Using fresh yeast isn't an option because it's not available where I live.
My second question is how long and what temperature to bake this in an oven since the recipe originally calls for the use of a bread machine. I don't own a bread machine and don't have any experience using so I don't feel comfortable using one to make this. Would the preparation method for the bread be different since I'm not making it in a bread machine, or would it be the same process as making a normal yeast bread?
My third and final question is regarding the sugar content and how much to increase the yeast by. I read that breads don't rise well if there's too much sugar, and if you add more sugar you need to increase your amount of yeast. There is already sugar in the sweetened condensed milk and I also plan to add between 1/2-1 cup sugar (I don't know how much I"m going to add yet, this is a guess of how much I want to add), so how much would I increase the yeast by? Please specify in grams how much I should increase the yeast by.