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This Mediterranean breakfast bun recipe calls for active dry yeast which is dissolved in tepid milk. What should I change if I use instant yeast instead?

Mediterranean Style Breakfast Buns (Yield: 12)

1 3/4 oz. (50 g) fresh yeast
1 cup + 1 tablespoon (250 ml) tepid milk
1/4 cup (60 g) regular sugar
1/4 cup (50 ml) sunflower oil
3 1/2 oz. (100 g) feta cheese , crumbled
1 medium boiled potato, grated 2 1/2 cup (315 g) all-purpose flour
1 teaspoon salt

Gigili
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  • related : http://cooking.stackexchange.com/q/9355/67 (note that although they asked about rapid rise, one of the answers talks about the differences between instance and rapid rise, as well) – Joe Aug 03 '14 at 18:39
  • oops ...and as YosemiteMark noticed, it called for fresh (aka cake yeast) ... see http://cooking.stackexchange.com/q/4119/67 and http://cooking.stackexchange.com/q/44957/67 – Joe Aug 03 '14 at 18:45
  • I know this is an old question, but: 50g fresh yeast for 315g flour is *a lot*. Half the amount and a bit longer rising time will improve the taste significantly. As it's written, the yeast flavor will be very prominent, even with the feta and such. And with less yeast, the buns will stay fresh longer. – Stephie Sep 07 '17 at 05:47
  • I have found that instant yeast rises more and faster than dry yeast. Just my experience speaking... – suse Jan 21 '21 at 01:10

1 Answers1

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Active dry yeast and instant yeast are pretty much interchangeable in recipes (although instant may have somewhat more activity that an equal amount of active dry)

However, your recipe calls for fresh yeast. The general rule of thumb (referenced here) is to divide the amount of fresh yeast by 3 to convert to active dry or instant yeast. Your recipe would therefore call for a little more than 1/2 oz of dry. That would be about 2 packets (or 4 1/2 teaspoons) of active dry or instant.

YosemiteMark
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