This dough recipe is something I am so excited to share with you all. It can be used for so many recipes and fillings. Here is a link for two recipes that use this dough for Sweet Bulochki and Poppy Seed Pastries.
½ stick unsalted butter, melted
1 tablespoon active dry yeast
3½ cups + 1 tablespoon Canadian flour (or all-purpose flour)
½ cup + 1 teaspoon sugar
1¼ cup whole milk, lukewarm
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon vanilla
Pinch of salt
1. Melt butter and set aside.
2. In a medium bowl, whisk yeast, 1 tablespoon flour, 1 teaspoon sugar. Whisk in ½ cup lukewarm milk. Cover
with plate and let stand to rise (10 minutes).
3. In the bowl of a mixer, combine eggs with ½ cup sugar and mix on high speed (2 minutes).
4. With mixer on low, gradually add ¾ cups lukewarm milk. Add mayonnaise, sour cream, salt, vanilla, and melted
butter. Whisk for 2 minutes.
5. Add yeast mixture and mix until well combined on medium speed (about 2 minutes).
6. With mixer on low, add 1 cup flour and increase speed to high. Mix until flour is incorporated.
7. Add another cup of flour and whisk on high speed until flour is incorporated.
8. Change whisk to beater blade.
9. Add in the rest of the flour (1½ cups) and mix until dough is still slightly sticky but does not stick to hands (4-5
10. Scrape down bowl, cover bowl with clean kitchen towel and let rise for 1 hour in a warm place.
11. Shake bowl to allow dough to drop. Cover with towel and again let dough rise for 1 hour. Repeat two more times.
12. *Truth be told, I don’t always let the dough proof all four hours. Sometimes, when I am in a hurry, I do the “shake
and drop” procedure only twice (instead of three times) and the end result are still fluffy and pillowy.
13. Your dough is now ready for your creations/fillings 🙂