Dough

Dough recipes cover the foundation for all home baking and savoury making: yeast for buns and pizza, shortcrust for tarts, puff for pastries, choux for éclairs, sponge for cakes, batter for pancakes, plain for pelmeni and pizza. The section gathers tested techniques with step-by-step photography.

Each dough follows its own technique. Yeast needs a warm rise (sponge 30 minutes, main 1–2 hours) and strong flour – for pies, buns, pizza, bread. Shortcrust binds cold butter rubbed into flour with sugar – crumbly, base for tarts. Puff alternates layers of dough and butter – classical needs 4–6 rolls with chilling. Choux scalds flour and butter in boiling water, then eggs whisk in – hollow structure for éclairs.

Liquid types – pancake batter on milk, oladyi on kefir, sponge on whisked eggs – follow ratios of liquid, flour and leavening. Sponge needs gentle folding to keep the air. Kefir oladyi activates soda through the kefir. Plain dough for pelmeni combines flour, egg and water (or boiling water for elasticity). Pizza dough is a yeast variant with olive oil.

Types of dough featured

• Yeast – rich for pies, lean for small pastries, thin for pizza, for bread;
• Shortcrust – classic sweet, chocolate, savoury for tarts, nut;
• Puff – quick on sour cream, classical with butter, yeast-puff;
• Choux – for éclairs, profiteroles, choux rings with cream;
• Sponge – classic hot-egg, egg-white, chocolate, nut;
• Liquid – pancake batter on milk, oladyi on kefir, on whey;
• Plain – for pelmeni and vareniki, on boiling water, for cheburek.

Ingredient temperature matters. Butter for shortcrust – cold from the fridge. Milk and kefir – room temperature. Yeast – fresh, tested with sugar in warm water. Flour is sifted before mixing to aerate.

Every recipe on recepty.mobi includes exact proportions, rising times and step-by-step kneading photography.