With the start of the holiday season approaching I want to share my grandma’s yeast dough recipe. Soft and fluffy dough that makes the best pastries ever!
She lived in a small village and every winter they had a big fair, with a lot of entertainment and food for everybody. She had her own booth, where she was selling all kinds of pastries that she baked: pies, patties, cakes, sweet rolls and more. Every year she was named the best baker of the year and she earned more money than anyone else that day.
My grandma passed away five years ago but her recipe will live with me forever. I don’t know how many times I made it but every time I do, I’m thinking about her.
Ingredients:
2 teaspoons active dry yeast
2 tablespoons sugar (for the savory dough 1 teaspoon of sugar)
1 teaspoon salt
5 tablespoons + 3 cups all-purpose flour
1 cup warm water
1/3 cup vegetable oil
Step 1
In a small bowl mix together warm water with active dry yeast, sugar and 5 tablespoons of flour. Cover with a plate and set aside for 20-25 minutes or until the mixture doubles in size and has bubbles.
Step 2
Transfer the yeast mixture to a big pan or a big bowl, add the salt and the vegetable oil and mix well. Then add 2-3 cups of flour (add the flour slow to avoid putting too much) and knead the dough. Do not knead too long, just until the dough doesn’t stick to your hands.
Step 3
Cover the pan with the lid and put it in a warm place (I like to wrap the pan in a towel to keep it warm) for 1-1.5 hours or until the dough will double in size.
Step 4
After the dough doubles in size, you need to knead it again and leave it in a warm place for another 1-1.5 hours. When the dough doubles in size for the second time it’s ready. You can bake immediately or transfer the dough to a plastic bag and save it in the refrigerator.
Notes:
I like to use the ready dough right away.
For savory pastries put only 1 teaspoon of sugar.
To make good dough use only fresh active yeast and flour.
Always sift the flour to get fluffy dough.
- 2 teaspoons active dry yeast
- 2 tablespoons sugar (for the savory dough 1 teaspoon of sugar)
- 1 teaspoon salt
- 5 tablespoons + 3 cups all-purpose flour
- 1 cup warm water
- 1/3 cup vegetable oil
- In a small bowl mix together warm water with active dry yeast, sugar and 5 tablespoons of flour. Cover with a plate and set aside for 20-25 minutes or until the mixture doubles in size and has bubbles.
- Transfer the yeast mixture to a big pan or a big bowl, add the salt and the vegetable oil and mix well. Then add 2-3 cups of flour (add the flour slow to avoid putting too much) and knead the dough. Do not knead too long, just until the dough doesn’t stick to your hands.
- Cover the pan with the lid and put it in a warm place (I like to wrap the pan in a towel to keep it warm) for 1-1.5 hours or until the dough will double in size.
- After the dough doubles in size, you need to knead it again and leave it in a warm place for another 1-1.5 hours. When the dough doubles in size for the second time it’s ready. You can bake immediately or transfer the dough to a plastic bag and save it in the refrigerator.
- I like to use the ready dough right away.
- For savory pastries put only 1 teaspoon of sugar.
- To make good dough use only fresh active yeast and flour.
- Always sift the flour to get fluffy dough.
Temperature and duration to bake.