The versatility of this dough is amazing. That’s why it’s original name is called “The Golden Dough”… Take this word of advice from me: if you want to get anywhere with this dough, be wise and double the recipe
Serves: ~depends on what you’re making with it! Generally the size of an average pizza base when rolled out~
2 1/2 cup plain flour
1 1/2 tbs yeast
1 1/2 tbs baking powder
3 tbs sugar
pinch of salt
6 tbs yoghurt (I used greek yoghurt because it’s sweeter – better than using the natural sour one, I believe)
1/4 cup oil (vegetable preferably – olive oil is too flavoursome)
1/2 cup milk
In a large mixing bowl, add the first 5 (dry) ingredients. Mix through with your fingers if you didn’t sift the flour.
Make a well in the centre and add the yoghurt and oil.
Begin to mix through with the dry ingredients to form a dough.
Gradually add the milk until a good consistency is reached.
When the dough is well combined, lightly flour a bench and begin to knead the dough for 5-7 minutes.
Try not to shriek when doing this, and don’t stop kneading before the 5 minute mark has been reached.
Roll into a ball, and lightly oil.
Place the dough in a bowl, cover and leave aside in a warm spot for 45 minutes.
When you take it out, you’ll feel heavenly softness between your fingers.
What ever you decide to do with this dough, when baking, it’s best to brush it with an egg to achieve that glazed, golden tantalising colour.
You can use this dough to make the counterfeit croissants, stuffed breadrolls, a loaf of bread, fried doughnuts, use it as a pizza base, make into chocolate rolls, stuff it with anything you like: from vegetables, to meat, to a mix of both. Roll it into a tray and layer between it dates, cheese or chocolate. You can shape it into balls, squares, stars, circles, tarts. You can fry it, bake it, put it in cupcake liners after stuffing it with chocolate. Ice it with icing, chocolate ganache, or butter cream icing; dust it with cocoa, icing sugar or the like. Glaze it with rosewater syrup, honey, or toffee strings.
Your Only Limit Is Your Imagination
and kitchen resources
Some things I made using this dough recipe.
Some captions link to the simpler dough recipe, use those for method purposes if you’d like to
See, Spinach Filled Pies
For the method, see Counterfeit Croissants
For the method, see Stuffed bread rolls