This is the best butter dough that you can prepare when you want to make pies and rolls. It’s easy to knead and you don’t have to have a stand mixer to make a perfect dough, this dough can be easily made by hand. Pour half a cup of warm milk into a large bowl then add in yeast, sugar, and about four tablespoons of flour then mix well until smooth. The mixture should start to look like liquid sour cream, leave the dough for some time in a warm place without drafts to come up.
In a large bowl, add sugar, eggs, and a pinch of salt in a bowl then mix everything until the mixture comes together well, bring the yeast, flour, and the little dough which should have risen well and almost doubled, pour then pour into the egg mixture. Add milk and gradually start adding sifted flour while mixing the ingredients to come together, the flour should have been sifted at least twice to have a mire tender and airy bakes.
When you are about half the norm of flour, add yogurt to the dough and mix well until the dough comes together. Add softened butter to the dough and knead it in as you add the rest of the flour slowly. Transfer the dough onto a clean counter and start kneading the dough with your hands. If you have a stand mixer, the whole process can be done in the stand mixer bowl with the paddle attachment.
When kneading by hand, at first the dough will be sticky and as you continue to knead it will become less sticky, soft, and tender and it becomes elastic. Once the dough is well kneaded and does nit stick to your hands, place it in an oiled bowl, cover with a damp cloth and place it in a warm place for at least two and a half hours.
After rising the dough will have increased in volume and full of air. Dump the dough on a lightly floured surface and knead it for two minutes then roll it out and added aby filling of your choices such as fruits or raisins then let it chill again before baking either pies or rolls.
- 500 grams of wheat flour
- 1/2 teaspoon salt 6 g dry yeast
- 200 ml of warm milk
- 100 ml of yogurt
- 2 eggs at room temperature
- 60 gr sugar
- 50 g butter at room temperature
- 150 g dry poppy
- 50 g sugar
- 1 tbsp jam