Perfect yeast dough: for yeast dough to turn out good, not harden, and rise well, it is necessary to consider several details:

Use room temperature ingredients (20-25℃ is considered room temperature). This does not apply to ingredients whose temperature is specified in the recipe, for example, “hot water”.
It is also important that the room be warm, in summer this is not a problem, but in winter, be sure to warm the room before kneading the dough.
After adding the flour mentioned in the recipe, the dough may still stick together and seem like it needs more flour but don’t add it yet. Leave to rise for 1-2 hours. If after this time it is still thin, you can add more. Adding more in advance is not a good idea, because extra flour makes the dough heavier and prevents it from rising.

Adding raisins to the dough: soak them in warm water for a few hours before adding them to the dough, then transfer them to a paper towel and dry them. Finally, mix in 1-2 tbsp flour and add like that.


Cream: For the cream not to curdle and become airy, it is necessary to use ingredients of the same temperature, in this case, room temperature, although this does not apply to heavy cream. To whip the heavy cream, the cream and the bowl in which it is whipped must be chilly.

What can we do with curdled cream? – If your cream has split:

Add 1-2 tbsp vegetable oil will harden very quickly.
Put the cream in a steam bath and stir until it becomes a homogeneous mass, then put it in the refrigerator, cool it well, and then whip it again.

I recommend the first option because it is much faster.