Dough

Basic Dough Recipes for Everyday Use

I always start with simple recipes that you can make every day. This includes dough for dumplings, crepes, casseroles, or simple hand pies, made with water, milk, or kefir. I love a versatile unleavened dough that rolls out easily, doesn’t tear, and doesn’t stick to your hands. I use medium-gluten flour, add an egg for elasticity, a pinch of salt, and a spoon of oil. I knead it in a deep bowl, then let it “rest” under a towel – and in just half an hour, it’s ready to use. This dough works for many dishes: you can shape cherry dumplings, make filled pancakes, or even bake rolled pastries. When using juicy fillings, I always consider the moisture – too runny dough won’t hold the juices and may fall apart. In such cases, I reduce the liquid in the recipe slightly or add a spoonful of starch. The key is not to be afraid to experiment – even the simplest dough can be made perfect if you know a few tricks.

Yeast Dough for Pies, Buns, and Pastries

When I bake enriched pastries, I always choose yeast dough – lively, fragrant, and incredibly tender. I have a favorite recipe that’s been reliable for years: warm milk, sugar, fresh yeast, eggs, butter, and a pinch of salt. First, I dissolve the yeast with sugar and let it activate, then I add the rest of the ingredients and knead the dough until smooth. I let it rise in a warm place, and only after that do I shape the buns or pies. For sweet pastries, I add a bit more sugar; for savory ones, I reduce it to a minimum. I always brush the pastries with egg before baking to get a golden crust. Another important tip – let the baked goods cool on a wire rack, not a plate, to keep the bottoms from becoming soggy. This dough takes a bit more time, but it’s worth it: fluffy potato pies, fried doughnuts, or sweet rolls always impress anyone who tries them. And the smell in the house after baking – that’s a separate kind of joy.

Shortcrust Dough for Cookies, Tarts, and Dessert Bases

Shortcrust dough is a real lifesaver when you want something homemade with tea. I often make it ahead of time and keep it in the fridge – it’s so convenient: just take it out, roll it, fill the molds, and in half an hour you have fragrant cookies or a tart base. The main rule is not to overheat the dough during mixing. I use cold butter, quickly rub it into the flour until crumbly, then add egg yolks, powdered sugar, and a spoon of cold water. The dough should be pliable but not soft. I always chill it for half an hour – it helps it hold shape during baking. Shortcrust dough isn’t just for sweet dishes. If you leave out the sugar, you can make an excellent base for quiche or a savory vegetable tart. I love experimenting with add-ins: lemon zest, cocoa, chopped nuts – they give the dough a unique flavor. This dough is easy to master even for a beginner, and the results are always delightful.

Quick Dough Without Yeast or Complex Ingredients

There are days when time is short, but you still want to make something tasty. In those cases, I turn to quick dough recipes without yeast. The base includes kefir or yogurt, baking soda or powder, a bit of salt, oil, and flour. It all mixes in just five minutes, and you’re ready to shape pies, make casseroles, or even pourable pies. This recipe is a lifesaver when guests arrive unexpectedly or you need to put together a snack quickly. It doesn’t rise as much as yeast dough, but it always turns out soft and airy. I often add herbs, grated cheese, or leftover meat – it’s always delicious and filling. It all depends on your creativity. Just don’t overbake it – this dough browns quickly while staying soft inside. One more tip – don’t knead it too long, or your baked goods will be tough. But if done right, the results will pleasantly surprise even the pickiest family members.

Special Doughs for Festive and Traditional Dishes

Some dough recipes I reserve for holidays or special occasions. These include puff pastry, strudel dough, honey-based dough, or homemade noodles. They require time and a bit of patience, but the result is always worth the effort. Sometimes I make puff pastry from scratch – with butter, multiple folds, and chilling – though I use store-bought if I’m in a hurry. But strudel dough I always make by hand: it must be thin, almost transparent, elastic, and stretch without tearing. I mix it from flour, eggs, oil, and warm water, then let it rest under a bowl. Homemade noodles are a separate passion: I make yolk-based dough, roll it thin, and cut it by hand. I also love spiced dough for honey layers – soft, aromatic, perfect for cakes. I pass these recipes to my daughter because they’re part of our culinary heritage. Dough isn’t just the base of a dish – it’s part of our mood, memory, and the warmth we put into every bite.